In silico and in vitro analysis of bioactive compounds extracted from Ocimum basilicum against vancomycin-resistant enterococci

Duraisamy, Senbagam; Backiam, Arockia Doss Susai; Raju, Amutha; Ranjith, Sukumar; Kumarasamy, Anbarasu; Balakrishnan, Senthilkumar

doi:10.1016/j.chphi.2024.100499

Cited by 2 publications

(1 citation statement)

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“…Sage extracts have previously been described as good inhibitors of VRE even in the soft cheese matrix [48], as well as rosemary in vitro [49]. A more recent study by Duraisamy et al [50] showed an inhibitory effect of basil ethanol extracts against VRE, but this was not the case with our three strains. To our knowledge, immortelle extracts have never been reported to be active against VRE.…”

Section: Antibacterial Capacity Of Plant Extractscontrasting

confidence: 65%

Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and Savory (Satureja montana L.) and Their Application in Hard Cheese Production

Zdolec,

Franičević,

Klanac

et al. 2024

Hygiene

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The aim of the study was to evaluate the antimicrobial activity of the extracted plants basil (Ocimum basilicum L.), sage (Salvia officinalis L.), lavender (Lavandula officinalis L.), immortelle (Helichrysum italicum (Roth) G. Don), savory (Satureja montana L.), and rosemary (Salvia rosmarinus Spenn.) against foodborne and clinical pathogens. Dried plants were used in the production of Dalmatian cow’s milk hard cheese at concentrations of 0.5, 1.0, 1.5, and 2% to evaluate the microbiological safety and sensory properties of novel cheeses. The broadest antimicrobial activity was found in rosemary and sage, inhibiting ten indicator pathogens, and the strongest antimicrobial activity was found in immortelle and sage, which showed the widest zones of inhibition. The most sensitive indicators were Staphylococcus species and Yersinia enterocolitica. The supplemented cheeses met the official microbiological criteria and were mycotoxin negative. The surface mycobiota of control and experimental cheeses consisted mainly of Penicillium sollitum, based on the sequence analysis of the beta-tubulin and calmodulin genes. The antifungal effect of the added plants was clearly demonstrated in cheeses with added basil and sage (p < 0.05).

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Section: Antibacterial Capacity Of Plant Extractscontrasting

confidence: 65%