Coriander essential oil and linalool - interactions with antibiotics against Gram-positive and Gram-negative bacteria

Abstract

The aim of this study was to evaluate the antibacterial activity of coriander essential oil and its major constituent, linalool, in combination with antibiotics against Gram‐positive (methicillin‐susceptible and methicillin‐resistant Staphylococcus aureus, S. epidermidis) and Gram‐negative bacteria (Pseudomonas aeruginosa, Escherichia coli). The chemical composition of coriander essential oil was analyzed by gas chromatography with flame ionization and mass spectrometry detection. The antibacterial activity of coriander essential oil, linalool and their combinations with antibiotics were assessed by the broth microdilution and checkerboard assays respectively. Thirty‐four compounds were identified in coriander essential oil, linalool (70·11%) being predominant. Coriander essential oil and linalool showed synergistic interactions with antibiotics (oxacillin, amoxicillin, gentamicin, ciprofloxacin, tetracycline) against both Gram‐positive and Gram‐negative bacteria. In these synergistic combinations, minimum inhibitory concentrations of antibiotics were markedly reduced; even antibiotic resistance reversal activity was recorded. These findings are very promising for the development of new therapeutic options for bacterial infections. Significance and Impact of the Study Methicillin‐resistant Staphylococcus aureus (MRSA) and Gram‐negative bacteria are still major threats to human health and, therefore, identification of new antibacterial agents or combinations with high potency is needed. Our study found synergistic interactions between coriander essential oil/linalool and antibiotics against MRSA and other Gram‐positive bacteria (methicillin‐susceptible S. aureus, S. epidermidis), but also Gram‐negative bacteria (Pseudomonas aeruginosa, Escherichia coli). Increase in antibiotic susceptibility and reversal of antibiotic resistance were also demonstrated. Combinations of coriander essential oil/linalool and antibiotics are thus very promising for the development of novel antibacterials.

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

“…This better anti-Salmonella activity could be due to the chemical compounds contained in the essential oil. As reported in literature, (s)-(+)-Linalool, the major chemical component of CEO, has a remarkable antimicrobial activity (Aelenei et al, 2019), but the antimicrobial effect of the essential oil was probably due not only to its contribution. In fact, it is wellknown that different biological activities of plant derivatives can be a function of synergistic interactions among major and minor compounds (Moon et al, 2006;Lima Oliveira et al, 2018).…”

Anti-listeria Activities of Linalool and Its Mechanism Revealed by Comparative Transcriptome Analysis

“…The DIZ was more than 85 mm and the MIC values were 0.5-1 ml/ml (Duarte et al, 2016). Aelenei et al (2019) studied the antibacterial activity of linalool against some Gram-positive (methicillin-susceptible and methicillin-resistant Staphylococcus aureus, MRSA; Staphylococcus epidermidis) and Gram-negative bacteria (Pseudomonas aeruginosa, Escherichia coli) using broth microdilution assays. MICs of 5.36 µg/ml FIGURE 7 | Gene Ontology (GO) analysis of differentially expressed genes.…”

“…P < 0.001 were labeled as " * * * ", P < 0.01 were labeled as " * * ", and P < 0.05 were labeled as " * ". were observed for all of these bacteria (Aelenei et al, 2019). Bagamboula et al (2004) investigated the inhibitory effect of linalool against Shigella sonnei and Shigella flexneri using an agar diffusion method.…”

Deciphering the high‐quality genome sequence of coriander that causes controversial feelings

“…Coriander is rich in volatile oils that impart its distinctive aroma. The volatile oils contain mannitol, n‐acetaldehyde, furfural and linalool (Aelenei et al, ; Belsinger and Tucker, ; Zheljazkov et al, ). Cooking with coriander can increase flavour and eliminate the astringency of meat.…”