Novel strategies of essential oils, chitosan, and nano- chitosan for inhibition of multi-drug resistant: E. coli O157:H7 and Listeria monocytogenes

El-Zehery, Hoda R.A.; Zaghloul, R.; Abdelrahman, Hany; Ahmed, Salem A.; El-Dougdoug, Khaled

doi:10.1016/j.sjbs.2021.12.036

Cited by 13 publications

(4 citation statements)

References 64 publications

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“…The MIC and MBC values did not exceed 100 µL mL −1 and 200 µL mL −1 respectively, confirming the remarkable EO antibacterial effects, especially for thyme EO. The results obtained in the present study are in agreement with El-Zehery et al (2021) [61] and other studies [62,63], which evaluated the antibacterial activity of Thymus vulgaris essential oil against both Gram-negative and Gram-positive food-borne bacteria by reporting similar MIC and MBC values.…”

Section: Discussionsupporting

confidence: 93%

“…Although further studies are required to clarify mechanisms of action and synergy of EOs, these results open new perspectives for their use, mostly in mixture form, in food systems for the shelf-life improvement of perishable food products. In the near future, our scientific interest will also evaluate the biological properties of EOs encapsulated into nanoparticles or incorporated in edible/biodegradable films or coatings, as a possible solution to improve the solubility and chemical stability of phytocompounds to the advantage of their antimicrobial activity and antioxidant in food preservation [61,62].…”

Section: Discussionmentioning

confidence: 99%

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Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates

et al. 2022

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Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study’s purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs’ chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates

et al. 2022

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“…This suggests that encapsulation had a certain influence on the nanocapsules. The nanocapsules effectively inhibit both E. coli and L. monocytogenes, and their inhibitory In contrast to the inhibitory effect on E. coli, CS exhibits the strongest inhibition on L. monocytogenes, as evidenced by the 18.33 mm diameter of its inhibition zone (Figure 4D) and the results of El-Zehery et al [44]. This is due to the positive charge of the polysaccharide molecule, which interacts with the negative charge of the microbial membrane through mutual attraction.…”

Section: Comparison Of Antibacterial Activity Between Ceo and Cenpsmentioning

confidence: 72%

Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties

Zhang,

Li,

Zhang

et al. 2024

Foods

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Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24–36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.

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“…Thyme oil is one member of essential oils labeled as GRAS (generally recognized as safe) and listed in the natural additive's preservatives admitted in the European Union Register of Feed Additives, which establishes authorized feed additives in the European market Kuate (2017). EOs encapsulated into nanoparticles or incorporated in edible/biodegradable coatings, is a possible solution to improve antibiotic actions against resistant bacteria and also improve food preservation El-Zehery et al, (2022).…”

Section: Discussionmentioning

confidence: 99%

Promoting Action of Antibiotics Using Thyme Oil Forms Against Resistant Bacteria Causing Urinary Tract Infection

Mousa,

elbeltagy,

عبد الجواد

et al. 2024

Menoufia Journal of Agricultural Biotechnology

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In the last decade, the increased rate of resistance to antibiotics has been critical barrier to successful treatment of various bacterial diseases. Given the increasing antibiotic resistance in urinary tract infection (UTI), alternative strategies need to be examined. In the current work, four main bacteria were isolated from urinary tract infected patients. The isolates were biochemically characterized as Escherichia coli, Klebsiella pneumonia, Staphylococcus saprophyticus and Enterobacter faecalis. These UTI bacterial isolates differed in their resistance to the 12 used antibiotics with percentages between 56-100% and therefore cannot be used for empiric therapy in many geographic regions. Thyme oil showed some active compounds such as thymol, P-cymene, Carvacrol, Cineol and Linalool with different percentages when examined by GC-ISQ mass spectrometry. Addition of thyme oil and thymol crystals in the form of emulsion and nano-emulsion (2.5%) to the used antibiotics against resistant UTI isolates showed synergistic action as the E.coli isolate that were resistant to β-lactams, aminoglycosides and glycolipids antibiotics get affected and become susceptible to used antibiotics. Moreover, the concentrations of thyme oil or thymol crystal used to reach the MIC and MBC were reduced by 50% when nano-forms of either compounds were applied. While transmission electron microscope (TEM) image of E.coli isolate treated with nanoform of thymol crystals (2.5%) revealed disruption and phenotypic changes of cell wall compared with untreated control, and therefore improve bacterial penetration and increasing the activity of antibiotics and prove the synergistic action.

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Novel strategies of essential oils, chitosan, and nano- chitosan for inhibition of multi-drug resistant: E. coli O157:H7 and Listeria monocytogenes

Cited by 13 publications

References 64 publications

Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates

Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates

Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties

Promoting Action of Antibiotics Using Thyme Oil Forms Against Resistant Bacteria Causing Urinary Tract Infection

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