Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry

Silva, Filomena; Ferreira, Susana; Queiroz, João A.; Domingues, Fernanda

doi:10.1099/jmm.0.034157-0

Cited by 220 publications

(131 citation statements)

References 30 publications

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“…Contrary to the findings of some previous studies (Silva et al 2011;Sofia et al 2007), in this study, it has been observed that the two spice extracts, namely C. sativum and B. nigra, had no antimicrobial effect against test pathogens. Nonetheless, they might still be useful as flavor enhancers, anti-oxidant and coloring agents.…”

Section: Resultscontrasting

confidence: 56%

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

2015

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Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P≤0.05) greater than the remaining spice extracts. Inhibition zones (12.50±1.00 to 15.50±1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P≤0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p≤0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib.

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Section: Resultscontrasting

confidence: 56%

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

2015

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“…As a result of membrane permeability, all other cellular functions including membrane potential, efflux pump activity or respiratory activity are also compromised [16]. Moreover, it has been evidenced, using flow cytometry experiments, that the mode of action mediated by bacterial cell permeabilization is similar in both Gram-positive and negative bacteria [17]. The ability to maintain the membrane potential and pH gradient is necessary for cell survival, and a decrease in these parameters is indicative of significant damage to the cell membrane [18].…”

Section: Cytotoxicity Activitymentioning

confidence: 99%

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

2017

JMEN

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“…The antimicrobial activity shown by turmeric may be due to its chelating action as earlier stated (Rachana and Venugopalan, 2014) but coriander also proved to have antimicrobial activity which may be attributed to its essential oil, known to exhibited bactericidal activity against most gram negative and gram positive bacteria (Silva et al, 2011). Its mode of action is reported to be by membrane damage (Silva et al, 2011).…”

Section: Discussionmentioning

confidence: 79%

In vitro efficacy of certain botanicals against bacterial soft rot of tomato (Solanum lycopersicum L.)

Adamu¹,

Lal²,

Simon³

2017

Afr. J. Agric. Res.

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Tomato (Solanum lycopersicum L.) is a species of the familyEight botanicals were screened in vitro, out of these, four were selected based on their performances and evaluated against the bacterial soft rot of storage tomato at 2, 4, and 8 days after inoculation. Maximum zone of inhibition was obtained with treated Control (T 0b =17 mm), followed by Turmeric 30% (T 4 =12.4 mm), Turmeric 20% (T 3 =11 mm), then Neem 30% (T 6 ) while the least zone of inhibition was recorded with untreated Control/water (T 0a =0.4 mm) followed by Lemon 30% (T 12 =1 mm). Turmeric 30% (T 4 ) proved to be best botanical under screening followed by Turmeric 20% (T 3 =11mm). In case of mean disease intensity at eight days after inoculation on storage tomato, highest mean value was recorded in Ginger 30% (T 2 =46.2) followed by Neem 20% (T 5 =44.2) and lowest value in Streptomycin (T 0b =27), followed by Turmeric 20% (T 3 =27.6) then Turmeric 30% (T 4 =27.8). Among the botanicals, the lowest disease intensity was with T 3 =27.6 followed by T 4 = 27.8.

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Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry

Cited by 220 publications

References 30 publications

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

In vitro efficacy of certain botanicals against bacterial soft rot of tomato (Solanum lycopersicum L.)

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