Antibacterial effect of some essential oils administered alone or in combination with Norfloxacin

Rosato, Antonio; Vitali, Cesare; Laurentis, Nicolino De; Armenise, Domenico; Milillo, M. A.

doi:10.1016/j.phymed.2007.01.005

Cited by 231 publications

(135 citation statements)

References 14 publications

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“…Results found in this study are in accordance with reports that have shown MIC of thyme oil against B. thermosphacta was 10-fold lower than the MIC of rosemary oil [47]. The antimicrobial activity of the EO of R. officinalis L. studied in this work may also be attributed to the dominant presence of 1,8-cineole, which has been found to have relatively strong antimicrobial properties against many important pathogens [48]; however, there are some contradictory reports on the role of 1,8-cineole and the compounds camphor, α-pinene, and p-cymene, also found in reasonably high content in the R. officinalis L. EO assayed in this survey. It is difficult to attribute the activity of a complex mixture to a single or particular constituent; thus, a higher concentration of the major component does not necessarily mean the best antimicrobial effects for most of the strains assayed [49], and possible synergistic and/or antagonistic effects of compounds in the oil should also be given consideration.…”

Section: Antimicrobial Activitysupporting

confidence: 92%

Essential oil of Thymus vulgaris L. and Rosmarinus officinalis L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Miladi¹,

Slama²,

Mili³

et al. 2013

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The essential oil composition of Thymus vulgaris L. and Rosmarinus officinalis L. endemic to France were determined by GC and GC-MS. Oils were assessed for their cytotoxic, antioxidant and antimicrobial activity. 31 and 37 different compounds were identified representing 99.64% and 99.38% of the thyme and rosemary oils respectively, where oxygenated monoterpenes constituted the main chemical class. Thymol (41.33%) and 1.8-cineole (24.10%) were identified as the main constituents of T. vulgaris L. and R. officinalis L., respectively. Essential oils (EOs) of selected plant species were evaluated for their in vitro cytotoxicity against the human lung adenocarcinoma epithelial cell line (A549). Cytotoxicity was measured using MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphynyltetrazolium bromide] colorimetric assay. Dose-dependent studies revealed IC 50 of 8.50 ± 0.01 µg/mL and 10.50 ± 0.01 µg/mL after 72 h on the A549 cells for R. officinalis L. and T. vulgaris L., respectively. Antioxidant activity was determined using a quantitative DPPH (1,1-diphenyl-2-picryl hydrazyl) assay. Thymus and rosemary EOs exhibited effective radical scavenging capacity with 50% inhibitory concentration (IC 50 ) of 437 ± 5.46 µg/mL and 189 ± 2.38 µg/mL respectively and therefore acts as a natural antioxidant agent. The antimicrobial activity of these species has also been studied against several foodborne pathogens and food isolated Salmonella spp. including S. enteritidis of significant importance. According to the results, T. vulgaris L. showed higher bactericidal effect than those from R. officinalis L. These results suggest that the essential oil from T. vulgaris L. and R. officinalis L. have potential to be used as a natural cytotoxic, antioxidant and antimicrobial agent in food processing.

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Section: Antimicrobial Activitysupporting

confidence: 92%

Essential oil of Thymus vulgaris L. and Rosmarinus officinalis L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Miladi¹,

Slama²,

Mili³

et al. 2013

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“…On the other hand, Hammer et al (1999) analyzed the essential oils effects on Escherichia coli, and found MIC values similar to our results (clove 0.25, rosemary 0.9 /100 mL) (Hammer et al, 1999). Rosato et al (2007) reported MIC of Rosmarinus officinalis against Staphylococcus aureus was 1.40-11.20 mg/mL (Rosato, Vitali, De Laurentis, Armenise and Antonietta, 2007). MIC/MICs of Rosemary EOs against Escherichia coli were 4.5 − 10 (µL/mL), against Staphylococcus aureus were 0.4 − 10 (µL/mL) (Hammer et al, 1999;Farag et al, 1989;Smith-Palmer et al, 1998;Pintore et al, …”

Section: Resultssupporting

confidence: 87%

Effects of Spices Essential Oils on the Spoilage-Related Microbiota in Chilled Pork Stored in Antimicrobial Pack

Liu

Zhang

Zong³

et al. 2012

FSTR

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This study aims to evaluate the effects of spices essential oils (SEOs) on the microbial populations in chilled pork stored in PE film antimicrobial package. The microbiota from the pork under different storage conditions were studied by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) of the V 3 variable region of the 16S rRNA, followed by sequencing of DGGE fragments. We found that SEOs resulted in an overall significant reduction of viable counts of Gram positive bacteria such as Carnobacteria, Enterococcus sp., Staphylococcus sp. and Brochotrix thermosphacta compared to the control. A 2.5 log cycles reduction of enterobacteria was also identified compared to the control during storage, while SEOs had little effect on Pseudomonas sp. the total volatile basic nitrogen (TVBN)and Thiobarbituric acid reactive substance(TBARS) were affected by the use of SEO packages, but color (L*, a*, b*), shear force and cooking loss were not affected. The bacteriostatic effect of clove EO was the best among all the SEOs tested, and the number of spoilage populations decreased with the use of the SEOs, but the species diversity of spoilage microbiota was not affected.Keywords: chilled pork, antimicrobial pack, essential oils, PCR-DGGE, 16S rRNA gene, diversity *To whom correspondence should be addressed. E-mail: liugq_168@163.com IntroductionChilled pork is the mainstream meat for human consumption, and its proper preservation is essential. During the prolonged storage time, the spoilage-related microorganism may inevitably develop in the chilled pork, therefore it is critical to enhance the antispoilage storage condition to minimize such unwanted microbial development. Currently, numerous synthetic anti-microbial reagents are being used for this purpose, however these antimicrobial agents are of various drawbacks including chemical stability, toxicity and limited effectiveness. Another issue in the recent antimicrobial research of meat preservation is that most investigators are focusing on the comparisons between viable counts of spoilage microbial groups, however the type and time of the spoilagemicroorganism development are not well examined. Certain microorganism taxa may be differently influenced by the PE film package with the addition of anti-microbial reagents, but others may develop unpredictably during storage depending on the time and type of spoilage microorganisms. Moreover, within each spoilage microbial group, it is critical to also understand which species are actually involved in the spoilage of meat and how they can interact with other species (Gram et al., 2002).Recently, the spices essential oils (SEOs) have emerged as completely natural alternative antimicrobials reagents in the food industry. In particular, rosemary EO, angelica root EO and clove EO are among the popular ones being actively investigated for their characteristic antimicrobial effects. These different SEOs were found to target different microorganisms. The rosemary EO was found to inhibit the growth of gram-posit...

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“…It will also be of great interest to determine the combined effects of isoprenoids and antibiotics, as has been reported by others [34][35][36].…”

Section: Discussion When We Compared the Isoprenoids' Effects Againstmentioning

confidence: 82%

Antibacterial and antifungal activities of isoprenoids

Nagaki

Narita

Ichikawa

et al. 2011

Trans. Mat. Res. Soc. Japan

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We assayed biologically significant isoprenoids for antibacterial and antifungal activities. Isoprenoids varied widely with respect to their growth inhibitory activities towards Gram-positive and Gram-negative bacteria and fungal species. Of particular interest was the finding that geraniol acted as a broad spectrum of antibiotic, and significantly inhibited the growth of Gram-positive Staphylococcus aureus 209P and methicillin resistant S. aureus 834, Gram-negative Escherichia coli IFO-3806, and Shigella sonnei, as well as the fungus Trichopyton sp. Farnesol inhibited S. aureus strains 209P and 834 to a greater extent than did geraniol, but did not detectably inhibit Gram-negative bacteria.

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Antibacterial effect of some essential oils administered alone or in combination with Norfloxacin

Cited by 231 publications

References 14 publications

Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Effects of Spices Essential Oils on the Spoilage-Related Microbiota in Chilled Pork Stored in Antimicrobial Pack

Antibacterial and antifungal activities of isoprenoids

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Antibacterial effect of some essential oils administered alone or in combination with Norfloxacin

Cited by 231 publications

References 14 publications

Essential oil of &lt;i&gt;Thymus vulgaris&lt;/i&gt; L. and &lt;i&gt;Rosmarinus officinalis&lt;/i&gt; L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Essential oil of &lt;i&gt;Thymus vulgaris&lt;/i&gt; L. and &lt;i&gt;Rosmarinus officinalis&lt;/i&gt; L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Effects of Spices Essential Oils on the Spoilage-Related Microbiota in Chilled Pork Stored in Antimicrobial Pack

Antibacterial and antifungal activities of isoprenoids

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Product

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Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens