Carum copticum Benth. &amp; Hook., essential oil chemotypes

This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 °C) and ground beef over 9 days (at 4 °C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log10 CFU ml(-1) after 24, 48, and 72 h at 35 °C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log10 CFU g (-1) after 2, 5, 7, and 9 days at 4 °C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively.

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“…These findings were corresponding to those which reported by other authors for EO of C. copticum species found in Iran [18,24,28].…”

Section: Resultssupporting

confidence: 92%

“…Capticum fruits, due to favorite taste, are commonly used in Iran as common spice and food preservative, especially for traditional meat products [13,14,22,26]. Antimicrobial activity of C. coticum, which could be attributed to high content of compounds such as thymol, has been reported by large numbers of studies [22,24,26].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

et al. 2016

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“…Mohagheghzadeh et al (2007) showed that T. ammi has two chemotypes, thymol and carvacrol (38). Therefore, the T. ammi oil tested in this study belonged to the thymol chemotype.…”

Section: Discussionmentioning

confidence: 65%

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

et al. 2017

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A B S T R A C T Background and Objectives:Vibrio parahaemolyticus is the causative agent of gastroenteritis due to consumption of contaminated seafood. The aim of the present study was to determine the chemical composition of Essential Oils (EOs) of five plants (Artemisia absinthium, Zataria multiflora Boiss., Pulicaria gnaphalodes, Trachyspermum ammi and Cuminum cyminum) and to evaluate their antimicrobial activity against pathogenic and non-pathogenic V. parahaemolyticus. Materials and Methods:The EOs were analyzed by gas chromatography mass spectrometry. The detection of inhibitory effect of the EOs on the tested bacteria was carried out by agar disc-diffusion method and then MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of the EOs against both bacteria were determined. Results:The analysis of the components of the EOs by gas chromatography mass spectrometry allowed the identification of 76 compounds. Of the five tested EOs, four oils exhibited an antimicrobial effect against both strains of V. parahaemolyticus. In all EOs tested, Pathogenic V. parahaemolyticus showed more sensitivity than non-pathogenic V. parahaemolyticus. The strongest EO against pathogenic V. parahaemolyticus were T. ammi with 63.42% thymol and C. cyminum with 29.02% cuminaldehyde and 20.70% α-terpinene-7-al, equally (31 mm inhibition zone). Non-pathogenic V. parahaemolyticus showed the most sensitivity against Z. multiflora Boiss. EO with 73.64% carvacrol (27 mm inhibition zone and the lowest MIC (0.025%) and MBC (0.05%)). Despite the large amount of thujone, A. absinthium EO in this study did not show antibacterial activity in disk diffusion assay, MIC or MBC values. Conclusions:The results of this study suggest that Z. multiflora Boiss. and T. ammi have strong antimicrobial activity against both pathogenic and non-pathogenic V. parahaemolyticus.

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“…Control flasks were also extracted using the same procedure as described above and analysed by TLC (Chatterjee and Bhattacharyya 2001). The GC/MS analyses were carried out as described before (Mohagheghzadeh et al 2007).…”

Section: Methodsmentioning

confidence: 99%

Biotransformation of monoterpenes by Oocystis pusilla

Ghasemi

Mohagheghzadeh

Moshavash

et al. 2009

World J Microbiol Biotechnol

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The biotransformation of several monoterpenes by the locally isolated unicellular microalga, Oocystis pusilla was investigated. The metabolites were identified by thin layer chromatography and GC/MS. The results showed that O. pusilla had the ability to reduce the C=C double bond in (?)-carvone to yield trans-dihydrocarvone and traces of cis-dihydrocarvone. O. pusilla also converted (?)-limonene to trans-carveol, as the main product, and yielded carvone and trans-limonene oxide. Furthermore, (-)-linalool was converted to trans-furanoid and trans-pyranoid linalool oxide, thymol was converted to thymoquinone, (-)-carveol was converted to carvone and trans-dihydrocarvone, (-)-menthone and (?)-pulegone were converted to menthol, (L)-citronellal was converted to citronellol, and (?)-b-pinene was converted to trans-pinocarveol.

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Carum copticum Benth. & Hook., essential oil chemotypes

Cited by 73 publications

References 7 publications

Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

Biotransformation of monoterpenes by Oocystis pusilla

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