Effectiveness of Origanum vulgare L. and Origanum majorana L. essential oils in inhibiting the growth of bacterial strains isolated from the patients with conjunctivitis

Abstract

This study aimed to evaluate the antibacterial activity of Origanum vulgare L. and O. majorana L. essential oils on Staphylococcus aureus, S. coagulase negative, Enterobacter spp., Proteus spp., Acinetobacter spp., Klebsiella spp. isolated from the patients with conjunctivitis. The results showed a prominent inhibitory effect of both the essential oils on all the bacterial strains, noted by the large bacterial growth inhibition zones (15-32mm). The Minimum Inhibitory Concentrations (MIC) values were between 5-20µL/mL and 2.5-10 µL/mL for O. vulgare and O. majorana essential oil, respectively. The MIC were able to cause significant (P<0.05) inhibitory effect on the cell viability of Klebsiella spp., Proteus spp. and S. aureus providing a total elimination of the bacterial inoculum in a maximum time of 24 h of exposure. These results showed the antibacterial effectiveness of O. vulgare and O. marjorana essential oils and supported the possibility of their use as the sources of alternative antimicrobial compounds.<br>Este estudo objetivou analisar a atividade antibacteriana do óleo essencial de O. vulgare L. and O. majorana L. sobre cepas bacterianas (Staphylococcus aureus, S. coagulase negative, Enterobacter spp., Proteus spp., Acinetobacter spp., Klebsiella spp.) isoladas de pacientes com conjuntivite. Os resultados mostraram um destacável efeito inibitório de ambos os óleos essenciais ensaiadossobre todas as cepas bacterianas, notado pela formação de amplas zonas de inibição do crescimento bacteriano (15-32 mm). Os valores de Concentração Inibitória Mínima - CIM encontradas estiveram entre 5-20µL/mL e 2.5-10 µL/mL para o óleo essencial de O. vulgare e O. majorana, respectivamente. Os valores de CIM foram capazes de causar significante efeito inibitório sobre a viabilidade celular de Klebisiella spp., Proteus spp. e S. aureus causando uma total eliminação do inóculo microbiano em um tempo máximo de 24 h de exposição. Estes resultados mostraram a efetividade antibacteriana dos óleos essenciais de O. vulgare e O. majorana, bem como suporta a possibilidade do uso de tais produtos como fontes de compostos antimicrobianos

Antimicrobial activity of essential oils of Origanum vulgare L. and Origanum majorana L. against Staphylococcus aureus isolated from poultry meat

“…Ličina et al (2013) prepared many extracts of oregano and observed high antimicrobial activity against S. aureus and other pathogens. Oliveira et al (2009) observed that marjoram and oregano EO showed antimicrobial activity against clinical isolates of S. aureus. Busatta et al (2008) and Freire et al (2011) analyzed antimicrobial activity of marjoram EO and observed that it inhibits the growth of S. aureus.…”

Intestinal and liver morphometry of the Yellow Tail Tetra (Astyanax altiparanae) fed with oregano oil

“…The increased height, width and absorption surface area of the folds may be related to the antimicrobial activity of oregano oil (Burt and Reinders 2003, Sartoratto et al 2004, Souza et al 2006, Oliveira et al 2009, Cleff et al 2010, causing a reduction of unwanted bacteria (Kirkpinar et al 2011, Giannenas et al 2012) and a consequent reduction of mucosal damage. Thus, the reduction in energy expenditure for cell replacement in the intestinal mucosa may have allowed its greater development.…”

“…One of the essential oils that has a great potential for use as a growth promoter in animal diets is oregano oil (Fukayama et al 2005), due to its antibacterial (Burt and Reinders 2003, Souza et al 2006, Oliveira et al 2009), antifungal (Sartoratto et al 2004, Cleff et al 2010), antioxidant (Zheng et al 2009), anti-infl ammatory (Ocaña-Fuentes et al 2010), anthelminthic (Force et al 2000 and pro-digestive (Basmacioğlu Malayoğlu et al 2010, Hashemipour et al 2013 properties. The oregano essential oil contains over 34 active compounds, and their properties are attributed to the presence of the main components: carvacrol, thymol, and their precursors γ-terpinene and ρ-cymene (Bampidis et al 2005).…”

Anti-vibrio potentials of acetone and aqueous leaf extracts of <i>Ocimum gratissimum</i> (Linn)

“…The time kill course show the bactericidal activity and the duration of a bacteriostatic effect of a fixed concentration of the antimicrobial agent, thereby providing a clear analysis of the relationship between the extent of microbial population mortality and the antimicrobial agent concentration [24]. The rate of kill activity of the acetone extract shown to be bacteriostatic at MIC values after 6 and 8 h interaction period.…”