Bioactivity of <i>Backhousia citriodora</i>:  Antibacterial and Antifungal Activity

Wilkinson, Jenny M.; Hipwell, Michael; Ryan, Tracey; Cavanagh, Heather

doi:10.1021/jf0258003

Cited by 159 publications

(96 citation statements)

References 16 publications

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“…This lower sensitivity of Gram negative organisms has been related to the presence of an outer membrane surrounding their cell wall, which restricts the diffusion of hydrophobic compounds through its lipopolyssacharide covering (34). It has been reported that among Gram negative bacteria, P. aeruginosa appears to be least sensitive to essential oils (18,21,38). Therefore, this behavior was not observed in our study, because P. aeruginosa showed an MIC value similar to other Gram negative assayed bacteria, as well as did not develop smallest inhibition zones.…”

Section: Discussionmentioning

confidence: 57%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

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Section: Discussionmentioning

confidence: 57%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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“…Some studies expressed that plant extracts and EO components appear to make the cell membrane permeable and are able to disintegrate the outer membrane of Gram-negative bacteria and these are slightly more active against Gram-positive than Gram-negative bacteria (Burt 2004;Abdollahzadeh et al 2014). However, not all researches on EOs have concluded that Gram-positive bacteria are more susceptible (Wilkinson et al 2003). The antimicrobial activity of essential oils and plant extracts would be related to the respective composition and structural configuration of the plant volatile oils, their functional groups and possible synergistic actions and reactions between components (Mahmoodi et al 2012).…”

Section: Plant Natural Antimicrobial Compounds: Composition and Actiomentioning

confidence: 99%

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Pezeshk¹,

Ojagh²,

Alishahi³

2015

Czech J. Food Sci.

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Pezeshk S., Ojagh S.M., Alishahi A. (2015): Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood -a review. Czech J. Food Sci., While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

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“…The strain with the lowest susceptibility was P. aeruginosa (MIC=MBC=50 μl/ml). This strain is very resistant to most of the essential oils, owing to the hydrophilicity of its cell membrane surface [18][19][20][21]. Except for the strains K. pneumoniae and S. aureus, the oil had both inhibitory and bactericidal effect at the same concentration (MIC=MBC).…”

Section: Antimicrobial Activity Of S Hortensis Essential Oilmentioning

confidence: 99%

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

et al. 2009

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Essential oil of Satureja hortensis L. was analyzed by GC and GC/MS and tested by a broth micro-well dilution method for activity against multiresistant clinical isolates of pathogenic bacteria from 10 different genera: Klebsiella, Escherichia, Proteus, Staphylococcus, Streptococcus, Pseudomonas, Enterococcus, Enterobacter, Citrobacter and Acinetobacter. The main compounds in the oil were carvacrol (67%), γ-terpinene (15.3%) and p-cymene (6.73%). The oil showed activity against all tested strains. MIC/MBC values were in the range of 0.78-25 μl/ml, with the exception of the strain P. aeruginosa. Microbicidal concentration for this particular strain (50 μl/ml) was the highest tested concentration. The oil showed inhibitory and bactericidal effect at the same concentration (MIC=MBC) for all but three strains.

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Bioactivity of Backhousia citriodora: Antibacterial and Antifungal Activity

Cited by 159 publications

References 16 publications

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

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