Illicium verum L. (Star Anise) Essential Oil: GC/MS Profile, Molecular Docking Study, In Silico ADME Profiling, Quorum Sensing, and Biofilm-Inhibiting Effect on Foodborne Bacteria

Abstract

Illicium verum, or star anise, has many uses ranging from culinary to religious. It has been used in the food industry since ancient times. The main purpose of this study was to determine the chemical composition, antibacterial, antibiofilm, and anti-quorum sensing activities of the essential oil (EO) obtained via hydro-distillation of the aerial parts of Illicium verum. Twenty-four components were identified representing 92.55% of the analyzed essential oil. (E)-anethole (83.68%), limonene (3.19%), and α-pinene (0.71%) were the main constituents of I. verum EO. The results show that the obtained EO was effective against eight bacterial strains to different degrees. Concerning the antibiofilm activity, trans-anethole was more effective against biofilm formation than the essential oil when tested using sub-inhibitory concentrations. The results of anti-swarming activity tested against P. aeruginosa PAO1 revealed that I. verum EO possesses more potent inhibitory effects on the swarming behavior of PAO1 when compared to trans-anethole, with the percentage reaching 38% at a concentration of 100 µg/mL. The ADME profiling of the identified phytocompounds confirmed their important pharmacokinetic and drug-likeness properties. The in silico study using a molecular docking approach revealed a high binding score between the identified compounds with known target enzymes involved in antibacterial and anti-quorum sensing (QS) activities. Overall, the obtained results suggest I. verum EO to be a potentially good antimicrobial agent to prevent food contamination with foodborne pathogenic bacteria.

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

“…Like the results obtained herein, Luís et al [73] demonstrated the ability of IVEO to inhibit quorum sensing, eradicate the already formed biofilm, and disperse pre-formed biofilms of A. baumanii. Another investigation also found IVEO to be effective in eradicating S. aureus biofilm-forming bacteria on polystyrene and glass surfaces [42]. In the same study, the authors discovered that IVEO exhibited a stronger inhibitory effect on the migration of Pseudomonas aeruginosa PAO1, with a 38% inhibition rate at a concentration of 100 µg/mL, when compared to its primary component, trans-anethole [42].…”

“…Another investigation also found IVEO to be effective in eradicating S. aureus biofilm-forming bacteria on polystyrene and glass surfaces [42]. In the same study, the authors discovered that IVEO exhibited a stronger inhibitory effect on the migration of Pseudomonas aeruginosa PAO1, with a 38% inhibition rate at a concentration of 100 µg/mL, when compared to its primary component, trans-anethole [42].…”

“…Similar to our results, Freire et al [41] found that IVEO was most effective against E. coli strains. However, Noumi et al also showed the better efficiency of IVEO towards Gram-positive bacteria (Staphylococcus aureus) compared to Gram-negative bacteria (Pseudomonas aeruginosa, S. flexeneri, and Vibrio vulnificus) [42]. Additionally, in the antimicrobial assessment of IVEO using the disc paper method, this oil showed a better effectiveness against S. aureus compared to E. coli [43].…”

Based on CiteSpace Insights into Illicium verum Hook. f. Current Hotspots and Emerging Trends and China Resources Distribution

“…Star anise (Illicium verum Hook. f.), as known globally, generates an annual output value exceeding 10 billion RMB [1] and is extensively utilized in both the food and pharmaceutical industries [2]. This spice is a common ingredient in the culinary traditions of China and Southeast Asia, enhancing the flavor of meat dishes [3], and it is also employed in Western countries for the production of sweet wines, confections, and cakes [4].…”

“…I. verum, as a globally significant research material, has been the subject of several literature reviews. However, these reviews often focus on food or medical aspects [2,23] and do not adequately reflect the dynamic evolution of research in this area.…”