Cardamom, Cumin, and Dill Weed Essential Oils: Chemical Compositions, Antimicrobial Activities, and Mechanisms of Action against Campylobacter spp.

Abstract

Natural antimicrobials as well as essential oils (EOs) have gained interest to inhibit pathogenic microorganisms and to control food borne diseases. Campylobacter spp. are one of the most common causative agents of gastroenteritis. In this study, cardamom, cumin, and dill weed EOs were evaluated for their antibacterial activities against Campylobacter jejuni and Campylobacter coli by using agar-well diffusion and broth microdilution methods, along with the mechanisms of antimicrobial action. Chemical compositions of EOs were also tested by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The results showed that cardamom and dill weed EOs possess greater antimicrobial activity than cumin with larger inhibition zones and lower minimum inhibitory concentrations. The permeability of cell membrane and cell membrane integrity were evaluated by determining relative electric conductivity and release of cell constituents into supernatant at 260 nm, respectively. Moreover, effect of EOs on the cell membrane of Campylobacter spp. was also investigated by measuring extracellular ATP concentration. Increase of relative electric conductivity, extracellular ATP concentration, and cell constituents’ release after treatment with EOs demonstrated that tested EOs affected the membrane integrity of Campylobacter spp. The results supported high efficiency of cardamom, cumin, and dill weed EOs to inhibit Campylobacter spp. by impairing the bacterial cell membrane.

Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review

“…Mutlu-Ingok et al studied the antibacterial activities of cardamom, cumin, and dill weed EOs against Campylobacter jejuni and Campylobacter coli . The results indicated that EOs might be effective inhibitors by directly acting at the bacterial membrane integrity level [49]. It is important to highlight that EOs derived from oregano, thyme, clove, and arborvitae also showed a very strong antibacterial activity against other bacteria causing foodborne disease; therefore, they can be used as antimicrobial agents [57].…”

Chemical and Biological Evaluation of Essential Oils from Cardamom Species

“…Recently, Teneva and coworkers [ 33 ] reported that the green cardamom oil (chemotype α-terpinyl acetate 39.03 %, eucalyptol 31.53 %) was active against pathogenic E. coli ATCC 25922, E. coli ATCC 8739, Salmonella sp., S. aureus ATCC 6538P, and P. vulgaris strains with a diameters of inhibition zones between 8 and 10 mm and MICs values from 60 to >600 ppm. In 2017, Mutlu-Ingok and Karbancioglu-Guler [ 34 ] reported that the green cardamom oil (chemotype α-terpinyl acetate 43.4%, eucalyptol 29.2%) was active against Campylobacter jejuni and Campylobacter coli with a diameter of growth inhibition zone ranging from 24.75 mm to 25.58, respectively. The MICs and MBCs values were low for the two Campylobacter strains tested (0.025 µL/mL).…”

Physical, Thermal, and Antibacterial Effects of Active Essential Oils with Potential for Biomedical Applications Loaded onto Cellulose Acetate/Polycaprolactone Wet-Spun Microfibers

“…This was particularly noticeable on the S. aureus bacteria suggesting the release of electrolytes from within the cells by cellular leakage. Indeed, the lysis and death of the bacteria by the action of ampicillin or the EOs may have lead the bacteria to release the intracellular content and with electrolytes such as K + , Ca 2+ , and Na + capable of raising the conductivity of the solution [51]. Considering the EOs primary mechanism of action against bacteria resorts to the accumulation of biomolecules at their surface, disturbing its structure and functionality, it is likely the content leakage to be the result of their interaction with the cytoplasmic membrane [25].…”