Evaluation of the antimicrobial effect of the Origanum vulgare L essential oil on strains of Klebsiella pneumoniae

Abstract

Bacteria may be the initial cause of certain pathologies as well as a secondary agent responsible for the development of complications such as pressure ulcer infections. Pressure ulcers are a persistent health problem, especially in immunocompromised patients, and associated with infection by opportunistic microorganisms with antimicrobial resistance, such as Klebsiella pneumoniae, highlight the need for the development of new antimicrobial approaches. Thus, the aim of this study was to evaluate the antibacterial and anti-adherent activity of Origanum vulgare L. (oregano) essential oil against Klebsiella pneumoniae strains, as well as the effect of its association with synthetic antimicrobials. To this end, the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) analyses were performed on microdilution plates. The assay of the Minimum Inhibitory Adherence Concentration (MIAC), with test tubes. As well as, the association study through the infusion disc method containing ampicillin (AMP), gentamicin (GEN), ciprofloxacin (CIP) and ceftriaxone (CEF). Therefore, it was possible to obtain that the essential oil of oregano presents antimicrobial and bactericidal activity, with MIC ranging between 128μg/mL and 256 μg/mL and MBC between 256 μg/mL and 512 μg/mL, on the tested K. pneumoniae strains. When used in association with ampicillin and gentamicin, oregano essential oil showed synergistic effect for some strains. Therefore, it is observed that the tested essential oil can act as a promising antibacterial in the treatment of diseases caused by K. pneumoniae.

Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

“…The observed strong inhibitory activity and bactericidal/bacteriostatic effect of oregano essential oil against strains of K. pneumoniae, P. aeruginosa, and S. saprophyticus from meat products may be attributed to the composition of this substance. Silva et al (2023) identified a total of nine constituents in O. vulgare oil from the Quinari brand, namely, alpha-pinene, camphene, myrcene, carene, cymene, gamma-terpinene, linalool, carvacrol, and caryophyllene, with carvacrol being the major compound at a high percentage (40.52%). Carvacrol is known to damage the lipid plasma membranes of bacteria, hindering cell division and causing cell dehydration (Araújo & Longo, 2016).…”

Effect of Vapor-Phase Oregano Essential Oil on Resistant Candida Species Biofilms: Mechanisms of Action

“…The high incidence of resistant Candida species and the associated negative consequences and therapeutic limitations make it crucial to develop effective, inexpensive, and nontoxic alternative treatments. In this sense, OEO has demonstrated good fungicidal and bactericidal activities against different pathogens ( 28 – 30 ). Recent studies also showed that the volatile part of the EO (VP-OEO) has interesting antimicrobial activity ( 31 – 33 ).…”

A Study of the Synergistic Effects of Essential Oils from Origanum compactum and Origanum elongatum with Commercial Antibiotics against Highly Prioritized Multidrug-Resistant Bacteria for the World Health Organization

“…This study has revealed synergistic interactions between oregano essential oils and selected antibiotics. The works of Wendy et al, 2012 [14,[65][66][67], on the use of Origanum essential oils in combination with antibiotics have shown significant synergistic interactions. Our results support these studies by showing that Origanum essential oils have a synergistic effect on antibiotic-resistant bacteria, such as Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter baumannii, which are frequently responsible for infections linked to healthcare settings.…”