In vitro antibacterial effect of Pimpinella anisum essential oil on Enterococcus faecalis, Lactobacillus casei, Actinomyces naeslundii, and Aggregatibacter actinomycetemcomitans

Abstract

Introduction: Pimpinella anisum is a medicinal plant with antimicrobial, antifungal, and anti-oxidative properties. Limited studies have assessed the antibacterial properties of Pimpinella anisum on oral and dental pathogens. Aim: This in vitro study aimed to assess the antibacterial effect of Pimpinella anisum essential oil on Enterococcus faecalis, Lactobacillus casei, Actinomyces naeslundii, and Aggregatibacter actinomycetemcomitans. Materials and methods: After obtaining the essential oil of Pimpinella anisum, its antimicrobial activity was evaluated using the agar disc diffusion test. The minimum inhibitory concentration and minimum bactericidal concentration of the essential oil were also determined; 0.2% chlorhexidine was used as the positive control. Results: The mean diameter of growth inhibition zone was 39 mm for Enterococcus faecalis, 40 mm for Lactobacillus casei, 42 mm for Actinomyces naeslundii, and 18.5 mm for Aggregatibacter actinomycetemcomitans. The mean diameter of the growth inhibition zones for Enterococcus faecalis, Lactobacillus casei, and Actinomyces naeslundii was significantly greater than that of Aggregatibacter actinomycetemcomitans (p=0.001). Also, the mean diameter of the growth inhibition zone of Actinomyces naeslundii was significantly larger than that of Enterococcus faecalis (p=0.05). The minimum inhibitory concentration and minimum bactericidal concentration of the essential oil for Enterococcus faecalis were 4.88% and 4.88%, respectively. These values were 9.76% and 9.76% for Lactobacillus casei, 9.76% and 4.88% for Actinomyces naeslundii, and 9.76% and 9.76% for Aggregatibacter actinomycetemcomitans, respectively. Conclusions: Pimpinella anisum essential oil was effective against all four microorganisms evaluated in this study. Since the lowest minimum inhibitory concentration and minimum bactericidal concentration were recorded for Enterococcus faecalis, this essential oil has maximum effects on Enterococcus faecalis. Future clinical studies are required to assess the antimicrobial efficacy of Pimpinella anisum essential oil in clinical samples.

Supplementation of Herbal Seeds to Improve the Growth Performance and Digestion in Japanese Quail (Coturnix Coturnix Japonica)

“…The utmost use of anise seed in animals is as antibacterial, antifungal, insecticidal, muscle relaxant, analgesic, laxative and antioxidant (Ashry et al 2022;Bakhshi et al 2022). However, it has also been tested as growth promoter in fewer studies and has been found to improve FCR in broilers.…”

Do Climate Conditions Affect the Quality of the Apiaceae Fruits’ Essential Oils?

“…Aniseed is used as a flavoring agent for bread, biscuits, cookies, sweets, and ice cream [25,26]. Aniseed essential oil possesses antioxidant [27,28], antimicrobial [29,30], anti-inflammatory [31], and hepatoprotective properties [32]. According to the European Medicine Agency (EMA) [33], aniseed is recommended for the treatment of a variety of symptoms of the digestive tract, such as dyspepsia, Helicobacter infections, and spasmodic gastro-intestinal complaints including bloating and flatulence, as well as respiratory tract discomforts including catarrh, and as an expectorant in cough and cold.…”

Therapeutic Effects of Pimpinella anisum Fruit Extract on Polycystic Ovary Syndrome in a Rat Model: Emerging Role of Inflammatory Responses and Oxidative Stress

“…Over the past years, numerous studies have explored the potential benefits of polyphenols in addressing reproductive disorders ( 18 , 19 ). Pimpinella anisum L. ( P. anisum ), commonly known as aniseed or anise, is an aromatic plant belonging to the Umbelliferae (Apiaceae) family, primarily found in the Middle East, Asia Minor, and India ( 20 , 21 ). Aniseed extract contains various compounds, including 1.5 - 6% essential oil (mainly trans-anethole), 8 - 11% fatty acids (such as palmitic and oleic acids), 4% carbohydrates, and 18% protein, along with significant amounts of phenolic compounds, such as flavonoids and phenolic acids ( 22 ).…”