Mechanism of action of essential oils extracted from bamboo (Phyllostachys heterocycla cv. pubescens) leaves: Chemical composition and antimicrobial activity against four food-related microorganisms

Abstract

The antimicrobial activities and potential mechanisms of natural essential oils (EOs) derived from the leaves of Phyllostachys heterocycla cv. pubescens (bamboo) against a broad range of food-borne pathogens, which included Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria and yeast (Saccharomyces cerevisiae), were investigated. The chemical characterization of bamboo leaf essential oils (BLEOs) was determined by gas chromatography-mass spectrometry (GC-MS). Hexadecanoic acid (19.35%) and phytol (10.54%), the antimicrobial ingredients that have been reported in previous studies, were found to be the major components in the BLEOs. According to the antimicrobial tests, Escherichia coli was most sensitive to BLEOs, showing the largest DIZ (12.77 ± 0.25 mm) and the lowest MIC (0.56 mg/mL). In addition, the pathogen growth in the presence of BLEOs at two-times the minimum inhibitory concentration (MIC) revealed that the EOs were bacteriostatic after 12 h to all tested strains. According to the results from the cellular constituents, the fatty acids profiles, and the atomic force microscope (AFM) observations, the membranes of the treated cells were severely damaged. Therefore, it was concluded that the mechanism of action of BLEOs could be described as a disruption to the pathogen’s membrane integrity. The results indicated that the EOs from the leaves of bamboo could be a potential source of antimicrobial agents in the future.

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

“…sector. Similar results were also observed by Tao et al [49,50]. Tanaka et al [51] reported that the active constituents in bamboo extract that inhibited the growth of S. aureus and E. coli were stigmasterol and dihydro-brassicasterol.…”

“…Hence, it can be concluded that BEO exhibited a broadspectrum antimicrobial activity against both Gram-positive and Gram-negative food-borne bacteria and may be explored as a promising natural antimicrobial in the food sector. Similar results were also observed by Tao et al [49,50]. Tanaka et al [51] reported that the active constituents in bamboo extract that inhibited the growth of S. aureus and E. coli were stigmasterol and dihydro-brassicasterol.…”

“…Tanaka et al [51] reported that the active constituents in bamboo extract that inhibited the growth of S. aureus and E. coli were stigmasterol and dihydro-brassicasterol. Similarly, Tao et al [49] concluded that the antimicrobial activity of bamboo essential oil may be due to the disruption of membrane integrity of food-borne bacteria, such as B. subtilis, S. aureus and E. coli. Although the exact mechanism of action for the antibacterial activity of BEO is not entirely clear, membrane disruption by phenolics and metal chelation by flavonoids might have contributed to the antimicrobial activity of BEO in the current study.…”

Microwave-assisted extraction of flavonoids from Phyllostachys heterocycla leaves: Optimization, mechanism, and antioxidant activity in vitro

“…It grows as a thick rod, and the surface of the stalk is covered with a layer of white powder. It is one of several vital scattered bamboo species, primarily distributed in southern China (Tao et al 2019;Yuan et al 2021). Flavonoids are secondary plant metabolites and present in nearly all parts of bamboo, such as leaves, roots, and xylem.…”

Treatment of fresh water hyacinth with essential oil emulsion and subsequent use of the plant material for control of Aspergillus flavus on rice dessert products

“…Currently, many types of natural antimicrobial agents are applied in food products to avoid the use of chemical preservatives. Essential oil is one of the most interesting natural antimicrobial agents because it contains numerous natural compounds that can inhibit microbial growth (Chen et al 2014;Tao et al 2019). Application of essential oil in the vapor phase in antimicrobial packaging as a means to inhibiting mold on food has been demonstrated to be effective and harmless for humans (Tyagi et al 2012;Suhem et al 2019).…”