Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments

Kürekçi, Cemil; Padmanabha, Jagadish; Bishop-Hurley, Sharon L.; Hassan, Errol; Jassim, Rafat Al; McSweeney, Christopher S.

doi:10.1016/j.ijfoodmicro.2013.08.014

Cited by 73 publications

(38 citation statements)

References 61 publications

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“…The mixture of cardamom, cumin, and dill weed EOs resulted in the lowest MIC value (0.012 μL/mL) against a mixed culture of C. coli and C. jejuni . The additive and synergetic interactions of the combination of EOs and their components against mixed cultures identified in the present study has been previously reported . Similarly, the combination of all EOs excluding the cumin and dill weed EO demonstrated the lowest FIC index against the mixed bacterial culture of C. coli and C. jejuni .…”

Section: Resultssupporting

confidence: 84%

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

Mutlu-Ingök

Taşır

Seven

et al. 2019

Flavour & Fragrance J

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Single and combined antibacterial activities of cumin, cardamom, and dill weed essential oils against Campylobacter jejuni, Campylobacter coli, Escherichia coli, Staphylococcus aureus, and mixed cultures were determined by using the broth microdilution method for determining minimum inhibition concentrations. Among the bacteria tested, C. coli and C. jejuni were generally more susceptible to essential oils, with lower minimum inhibition concentrations. The minimum inhibition concentration values were obtained against Gram‐negative and Gram‐positive bacteria tested within the range of 0.012–15.00 and 3.75–15.00 μL/mL, respectively. Fractional inhibitory concentrations (FICs) were also calculated to evaluate the antimicrobial activities of essential oil combinations. Although the combined effects of essential oils changed depending on the strain and the type of essential oils used, generally the use of combinations increased the efficacy of the essential oils. Interestingly, according to the FIC index, the most synergetic effect was against C. coli and C. jejuni. This study has demonstrated the potential use of cardamom, cumin, and dill weed essential oils, and their combinations, against important pathogenic bacteria and their mixed cultures.

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Section: Resultssupporting

confidence: 84%

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

Mutlu-Ingök

Taşır

Seven

et al. 2019

Flavour & Fragrance J

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“…According to the regulatory agencies and the U.S. Food and Drug Administration and the European Centre for Disease Control, the high frequency of resistance of Gram‐negative pathogens in particular to key antibiotics is alarming, and alternative strategies are urgently needed (EFSA, ). J. communis is known as an important medicinal plant, the fruit (or berries) of which are traditionally used in medicine due to their carminative, urinary antiseptic, diuretic, emmenagogue, sudorific, digestive, antioxidant, antimicrobial properties, and anti‐inflammatory activities (Bais et al, ; Höferl et al, ; Kurekci et al, ; Miceli et al, ). Furthermore, juniper fruit have long been used as flavouring agents in foods.…”

Section: Discussionmentioning

confidence: 99%

“…New control strategies to block biofilm formation in the food industry are increasingly focusing on natural antimicrobial compounds from plants (Winkelströter et al, ). Studies have shown that plant secondary metabolites can have antimicrobial, antiadhesive, and antibiofilm potential against most important food‐borne pathogens, such as Salmonella spp., Escherichia coli , Staphylococcus aureus , Listeria monocytogenes , and Campylobacter (Kurekci et al, ; Šikić Pogačar, Klančnik, Bucar, Langerholc, & Smole Možina, ; Winkelströter et al, ). Alternative strategies include also the use of phytochemicals obtained from agro‐food by‐products that might be a source of valuable bioactive compounds (Šikić Pogačar et al, ).…”

Section: Introductionmentioning

confidence: 99%

Antiadhesion activity of juniper (Juniperus communis L.) preparations against Campylobacter jejuni evaluated with PCR‐based methods

Klančnik

Zorko

Toplak

et al. 2017

Phytotherapy Research

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The food-borne pathogen Campylobacter jejuni can cause bacterial gastrointestinal infections. Biofilm formation amplifies the risk of human infection by improving survival and persistence of C. jejuni in food processing environments and its transmission through the food chain. We aimed to control C. jejuni using an alternative strategy of low doses of Juniperus communis fruit preparations to target bacterial adhesion properties in the first step of biofilm formation. First, we defined the anti-Campylobacter activity of a juniper fruit crude extract and its fractionated biflavonoids, flavone glycosides, and purified amentoflavone, of juniper fruit essential oil and of juniper fruit postdistillation waste material extract. For accurate quantification of adherent C. jejuni, we optimised digital Polymerase Chain Reaction (PCR) and quantitative real-time PCR for construction of standard curves and quantification. We show for the first time that juniper fruit formulations can effectively inhibit adhesion of C. jejuni to polystyrene. Furthermore, ≥94% of the antiadhesion activity of juniper fruit crude extract and juniper fruit essential oil remained under food-related conditions: modified culture medium with glucose, or a stainless steel surface, or mixed co-cultures of C. jejuni and Listeria monocytogenes. This study indicates that addition of juniper fruit formulations can control growth and adhesion of C. jejuni and thus limit food chain transmission of campylobacters.

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Section: Introductionmentioning

confidence: 99%

“…The results showed that the micelial growth and sclerotial formation of were totally inhibited at a minimal concentration of 120 µL/L by an essential oil rich in thymol, followed by trans-β-cariophylene (650 µL/L) and β-myrcene (1350 µL/L) chemotypes. Other terpenoids found to have antimicrobial activity are α-bisabolol, α-terpinene, cineole, nerolidol and terpinen-4-ol (Kurekci et al, 2013).Neem raw organic extracts and their components also inhibit the growth of several pathogenic fungi. Using a Sabouraud Dextrose broth dilution method, Natarajan et al (2003) found a MIC of 31 µg/mL of a neem seed organic extract on T. rubrum, T. mentagrophytes and Microsporum…”

mentioning

confidence: 99%

ANTIFUNGAL ACTIVITY OF NEEM (Azadirachta indica: MELIACEAE) EXTRACTS AGAINST DERMATOPHYTES

Salazar¹,

Sánchez²,

Sánchez³

et al. 2015

Acta Biol. Colomb.

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In order to assess the antifungal activity of methanolic extracts from neem tree (Azadirachta indica A. Juss.), several bioassays were conducted following M38-A2 broth microdilution method on 14 isolates of the dermatophytes Trichophyton mentagrophytes, Trichophyton rubrum, Microsporum canis and Epidermophyton floccosum. Neem extracts were obtained through methanol-hexane partitioning of mature green leaves and seed oil. Furthermore, high performance liquid chromatography (HPLC) analyses were carried out to relate the chemical profile with their content of terpenoids, of widely known antifungal activity. The antimycotic Terbinafine served as a positive control. Results showed that there was total growth inhibition of the dermatophytes isolates at minimal inhibitory concentrations (MIC) between 50 μg/mL and 200 μg/mL for leaves extract, and between 625 μg/mL and 2500 μg/mL for seed oil extract. The MIC of positive control (Terbinafine) ranged between 0.0019 μg/mL and 0.0313 μg/mL. Both neem leaves and seed oil methanol extracts exhibited different chromatographic profiles by HPLC, which could explain the differences observed in their antifungal activity. This analysis revealed the possible presence of terpenoids in both extracts, which are known to have biological activity. The results of this research are a new report on the therapeutic potential of neem to the control of dermatophytosis.Keywords: HPLC, neem, microbial sensitivity tests, minimum inhibitory concentration, terpenoids. RESUMENSe determinó la actividad antifúngica de extractos metanólicos de la especie Azadirachta indica A. Juss. (Meliaceae), conocida comúnmente como neem, empleando el método de microdilución en caldo M38-A2 de referencia para hongos filamentosos y dermatofitos. Se evaluaron 14 aislamientos de los dermatofitos Trichophyton mentagrophytes, Trichophyton rubrum, Microsporum canis y Epidermophyton floccosum. Los extractos de neem fueron obtenidos mediante partición metanol-hexano a partir de aceite de semillas y hojas verdes maduras. Adicionalmente, se analizaron por cromatografía líquida de alta resolución (CLAR) con el fin de relacionar su perfil químico con el contenido de terpenoides, de conocida actividad antifúngica. Se empleó como control positivo el antimicótico Terbinafina. Los resultados mostraron inhibición total del crecimiento de los aislamientos de dermatofitos a concentraciones mínimas inhibitorias (CMI) entre 50 μg/mL y 200 μg/mL para el extracto de hojas y entre 625 μg/mL y 2500 μg/mL para el extracto de aceite de semillas. La CMI encontrada para el control positivo (Terbinafina) fluctuó entre 0,0078 μg/mL y 0,0313 μg/mL. Los extractos metanólicos de hojas y aceite de semillas de neem exhibieron diferentes perfiles cromatográficos en CLAR, lo cual podría explicar las diferencias observadas en su actividad antifúngica. Éste análisis químico reveló la posible presencia de compuestos INTRODUCTIONThe research about neem has been focused not only on its known antifeedant activity on insects, but also on its antifung...

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Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments

Cited by 73 publications

References 61 publications

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

Antiadhesion activity of juniper (Juniperus communis L.) preparations against Campylobacter jejuni evaluated with PCR‐based methods

ANTIFUNGAL ACTIVITY OF NEEM (Azadirachta indica: MELIACEAE) EXTRACTS AGAINST DERMATOPHYTES

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