Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods

Abstract

Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.

Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens

“…Although the predictive capabilities of the ANN modeling technique have been tested on different antimicrobial potential setups [ 26 , 27 , 28 , 53 , 54 ], this study enables the explication of the antiadhesion and antibiofilm-forming characteristics of mushroom extracts for the first time. The targeted physiological characteristics of bacterial cells relevant to the decreasing of food-borne infection have been observed by modest, routine, and repeatable assays.…”

“…Thus, the goal of this study was to apply ANN as a good mathematical tool when there is a high variability of the variables and the nonlinear behavior of process parameters [ 25 ], which are all characteristics of bacterial biofilms. Furthermore, ANN systems are successively used in a novel study of the antimicrobial potential of natural-based agents with a high possibility of predicting all connected characteristics of the antimicrobial pathways [ 26 , 27 , 28 ].…”

Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life

“…The bacterial growth inhibition effect of individual hydrolats was evaluated by the disk diffusion method described in detail by Aćimović et al [ 42 ]. This test was conducted against Staphylococcus aureus ATCC 25923, a bacterium commonly associated with cheese contamination during production and storage processes [ 43 ].…”

Combination of Chromatographic Analysis and Chemometric Methods with Bioactivity Evaluation of the Antibacterial Properties of Helichrysum italicum Essential Oil

“…The antimicrobial potential was examined by using the disk diffusion method, which was earlier described in detail by Aćimović et al [ 57 ]. After incubation, all sensitive microorganisms showed a lack of growth (no appearance of micro- or macrocolonies) around a disk where an oil aliquot of 15 µL was applied.…”