Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in a food model system and on the bacterial cell membranes

Moosavy, Mir‐Hassan; Basti, Afshin Akhondzadeh; Misaghi, Ali; Salehi, Taghi Zahraei; Abbasifar, Reza; Mousavi, H A Ebrahimzadeh; Alipour, Majid; Razavi, Àmirnader Emami; Gandomi, Hassan; Noori, Negin

doi:10.1016/j.foodres.2008.07.018

Cited by 123 publications

(98 citation statements)

References 24 publications

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“…The results of the present study are in agreement with Moosavy et al (2008) and Pajohi et al (2011). Pajohi et al (2011) found that the synergistic effect of the essential oil of Cuminum cyminum L. seed in combination with nisin at 0.25 µg/ml against B. subtilis in commercial barley soup.…”

Section: Discussionsupporting

confidence: 91%

“…It is prepared by boiling different meat such as chicken, beef or lamb with barley, adding a variety of vegetables and a little salt (Moosavy et al, 2008). It is, due to special and different compounds such as onion, meat, carrot, parsley and barley, a rich source of high quality protein, vitamins and minerals and make appropriate medium for growth of food-borne pathogens and spoilage microorganisms (Pajohi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

Shahbazi¹,

Shavisi²,

Mohebi³

2017

BJVM

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

Shahbazi¹,

Shavisi²,

Mohebi³

2017

BJVM

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“…Acidic nature of the hydroxyl group in thymol and carvacrol and the involvement of the hydroxyl group in the formation of hydrogen bonds may explain the highest antimicrobial activity (31). Investigations showed that Z. multiflora EO can inhibit food-borne pathogenic microorganisms such as Staphylococcus aureus (33), Bacillus cereus (34), Sallmonella typhimurium (17), Listeria monocytogenes (18) and Aspergillus flavus (19). Mansour et al (2010) showed that S. aureus was more sensitive than other tested bacteria (MIC 0.039 % (w/v)) and Streptococcus pyogenes and Proteus mirabilis (MIC 0.156 % (w/v)) were the most resistant bacteria (35).…”

Section: Discussionmentioning

confidence: 99%

“…(10), Pulicaria gnaphalodes (11), Trachyspermum ammi (12) and Cuminum cyminum (13,14,15) EOs and also on the antibacterial activity of Artemisia absinthium (16), Zataria multiflora Boiss. (17,18,19), Pulicaria gnaphalodes (20), Trachyspermum ammi (21) and Cuminum cyminum (15) EOs on some food-borne and pathogenic microorganisms. In spite of the importance and long-term use of Trachyspermum ammi, Pulicaria gnaphalodes and Artemisia absinthium, no work has been carried out on the antimicrobial activity of these EOs on pathogenic and non-pathogenic V. parahaemolyticus.…”

mentioning

confidence: 99%

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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“…It was due to the double bond on carbon which has high electronegativity that can increase antibacterial activity [18,21,22]. The component consist of the aldehydes group such as citronella can damage the cell membrane, produce permeability change, and release the cell content that also can disrupt the cell metabolism and energy generator [23,24,25]. The different result as shown on A fraction, which was compose of MH and MO compound component has better antibacterial activity than E fraction (Figure 2).…”

Section: Antibacterial Activity Assaymentioning

confidence: 99%

Chemical Composition of Oil Fraction Kaffir Lime (Citrus hystrix DC) as Antibacterial Activity of E.coli

Habsari

Warsito

Noorhamdani

2018

J. Pure App. Chem. Res.

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The purpose of this research is to investigate the composition of oil fraction kaffir lime which is consists as antibacterial activity of E. coli. This research was applied a branch kaffir lime to produce oil using fractional distillation (PiloDist 104-VTU) number the stages 120 and reflux ratio 20/10 with 5 mbar pressure. Oil kaffir lime composition was analyzed using GC-MS (type Shimadzu QP 2010S) by helium as a carrier gas with flow rate of 3mL/min. Antibacterial activity assay was employed agar well diffusion which conducted at three concentrations (500, 300, and 100 µL/mL). The result of oil fraction kaffir lime was afforded five fraction oil based on boiling point interval, such as A fraction oil (63.00-70. . All fractions contained oxygenated monoterpene (MO), except A oil fraction which comprises hydrocarbon monoterpene composition (MH) with a yield of 12.1%. The main components of a fraction which MO compound they are citronella, linalool and isopulegol, while in MH compound they are sabine, β-pinene, β-micrene and limonene. The result of antibacterial activity assay obtained at the highest concentration (500 µL/mL). Antibacterial activity assay also depends on the fraction composition with higher composition of MO. The highest MO component of oil fraction was found on C oil fraction which has MO component such as citronella 74.94%; linalool 20.13%; and isopulegol 3.08%.

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Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in a food model system and on the bacterial cell membranes

Cited by 123 publications

References 24 publications

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

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

Chemical Composition of Oil Fraction Kaffir Lime (Citrus hystrix DC) as Antibacterial Activity of E.coli

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