The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish

Kačániová, Miroslava; Terentjeva, Margarita; Vuković, Nenad; Puchalski, Czesław; Roychoudhury, Shubhadeep; Kunová, Simona; Klūga, Alīna; Tokár, Marián; Kluz, Maciej; Ivanišová, Eva

doi:10.1016/j.jsps.2017.07.005

Cited by 76 publications

(63 citation statements)

References 24 publications

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“…The results suggested the use of these oils as a disease threat in aquaculture instead of antibiotics that may be residing in food. In other studies, Pseudomonas spp., isolated from fish, were considered sensitive to all EOs tested; this can have effect on the spoilage microflora, which alter the shelf life of fresh water fish …”

Section: Resultsmentioning

confidence: 99%

“…In addition, studies on the effects of EOs against a wide range of microorganisms including pathogenic and food spoilage bacteria are recently intensified because they are natural extracts that are not toxic at low concentrations for food production and their use as antioxidant antiviral and anticancer was also explored …”

Section: Introductionmentioning

confidence: 99%

“…reported the antimicrobial effect of Citrus reticulate, Citrus clementina against Candida albicans , Escherichia coli , Lysteria innocua , and Staphylococcus aureus . Kacániová et al . observed the antibacterial activity of 21 EOs from different plants against Pseudomonas spp .…”

Section: Introductionmentioning

confidence: 99%

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Screening of antimicrobial activity of citrus essential oils against pathogenic bacteria and Candida strains

Mancuso¹,

Catalfamo²,

Laganà

et al. 2019

Flavour & Fragrance J

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Several studies have indicated that plants are good sources of antimicrobial agents and pharmaceuticals. The present study is focused to evaluate the antimicrobial potential of 11 citrus essential oils (EOs) and terpenes (T), against 18 bacterial pathogenic strains and 4 Candida sp. strains. Volatile compounds present in the citrus EOs were determined by a gas chromatography analysis, allowing the identification of 79 components. Results highlights that lemon, bergamot oil and terpene were effective against more than 54.5% of tested bacteria. Candida spp. strains resulted very sensitive to all terpenes and EOs. Gram negative bacteria showed lower sensitivity than Gram positive ones. Among Gram negative, fish pathogens were sensitive to oils, so we suggested their use as possible alternatives in aquaculture farms to prevent bacterial fish diseases. Moreover, results suggested that citrus oils could be a useful tool in the food industry to prolong the shelf‐life.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Screening of antimicrobial activity of citrus essential oils against pathogenic bacteria and Candida strains

Mancuso¹,

Catalfamo²,

Laganà

et al. 2019

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

“…It is now well known that Pseudomonas spp. are some of the bacteria responsible for the detectable spoilage of fish meat kept under refrigeration . Proteolysis is a major mechanism of fish meat spoilage.…”

Section: Resultsmentioning

confidence: 99%

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

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“…The minimal inhibitory concentration (MIC) was determined by the broth microdilution method as outlined by the CLSI () and adapted from previously described methods (Cao et al ). A 16% (v/v) stock solution of EO was prepared in TSB containing 10% (v/v) dimethylsulphoxide (DMSO; Sigma Aldrich) which is a solvent serving a dispersal agent (Kačániová et al ). Twofold dilutions of this stock solution were made in TSB to produce a range of EO concentrations from 0·015 to 8% (v/v), with DMSO concentrations of 0·0098–5% (v/v) respectively.…”

Section: Methodsmentioning

confidence: 99%

Rapid bactericidal effect of cinnamon bark essential oil againstPseudomonas aeruginosa

2019

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Aims This study aimed to identify the most effective antimicrobial agent from a selection of essential oils (EO) and investigate its bactericidal properties against Pseudomonas aeruginosa. Methods and Results The disc diffusion assay and minimal inhibitory/bactericidal concentration tests were used to identify antimicrobial potential. Several oils exhibited antimicrobial effects at concentrations as low as 0·03% (v/v). Significantly, cinnamon (Cinnamomum zeylanicum) bark EO exhibited a broad‐spectrum activity against Gram‐negative and Gram‐positive bacteria and showed bacteriostatic and bactericidal effects against P. aeruginosa PAO1 at 0·125% (v/v) and all other tested organisms, including known multidrug resistant species. Time‐kill assays and metabolic activity tests showed cinnamon oil to exhibit rapid killing, with bactericidal activity observed in ≤6 min at ≥0·5% (v/v). Furthermore, scanning electron microscopy and a membrane permeability assay indicated damage to membrane integrity, loss of turgor and cell collapse. Conclusion Cinnamon bark EO is a broad‐spectrum antimicrobial agent capable of rapid killing at low concentrations. Significance and Impact of the Study This study provides a sound basis for further investigation of the potential of cinnamon bark EO as an alternative to conventional antimicrobial products due to its fast‐acting bactericidal properties at low concentrations.

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The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish

Cited by 76 publications

References 24 publications

Screening of antimicrobial activity of citrus essential oils against pathogenic bacteria and Candida strains

Screening of antimicrobial activity of citrus essential oils against pathogenic bacteria and Candida strains

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Rapid bactericidal effect of cinnamon bark essential oil againstPseudomonas aeruginosa

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