Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods

RESUMO:A candidíase apresenta-se como uma infecção fúngica superfi cial ou profunda causada por leveduras pertencentes ao gênero Candida, sendo considerada a principal infecção micótica em ambiente nosocomial. O objetivo do presente estudo foi determinar a concentração inibitória mínima -CIM do óleo essencial de Cinnamomum zeylanicum Blume, Citrus limon Risso, Eucalyptus citriodora HK, Eugenia unifl ora L., Peumus boldus Benth e de Rosmarinus offi cinialis L. sobre cepas de Candida albicans, C. guilliermondii, C. krusei, C. parapsilosis, C. stellatoidea e C. tropicalis. Os ensaios de atividade antifúngica foram realizados através da técnica de difusão em meio sólido. Os óleos essenciais de C. zeylanicum e P. boldus mostraram os mais destacáveis resultados, visto que inibiram o crescimento de 58% das cepas ensaiadas e apresentaram CIM de 4%.Unitermos: Atividade antifúngica, Óleos essenciais, Cândida, leveduras, micoses.ABSTRACT: "Antifungal activity from essential oils on Candida species" Candidiasis occurs as a superfi cial or profound fungal infection caused by yeasts belonging to the Candida genus. This infectious has been considered the main mycotic infection in the nosocomial environment. The aim of this study was to determine the minimum inhibitory concentration -MIC of Cinnamomum zeylanicum Blume, Citrus limon Risso, Eucalyptus citriodora HK, Eugenia unifl ora L., Peumus boldus Benth and Rosmarinus offi cinialis L. essential oils against Candida albicans, C. guilliermondii, C. krusei, C. parapsilosis, C. stellatoidea e C. tropicalis strains. The antifungal activity assays were carried out by solid medium diffusion technique. C. zeylanicum and P. boldus essential oils showed the most prominent results which inhibited the growth of 58% of the assayed yeasts strains and presented MIC of 4%.

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“…Estes constituintes são responsáveis pelas propriedades antissépticas, antibacteiranas, antifúngicas e antiparasíticas Souza et al, 2005).…”

Section: Resultsunclassified

Atividade antifúngica de óleos essenciais sobre espécies de Candida

Lima¹,

Oliveira²,

Lima³

et al. 2006

Rev. bras. farmacogn.

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100

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“…From that point of view, the CitEST Project is a great source of information concerning gene expression patterns of flavedo as a support to gene expression analysis during fruit development and ripening. Moreover, even though the juice is undoubtedly the most important orange product, growing attention has been paid to citrus flavedoderived compounds such as flavonoids (Frydman et al, 2005) and essential oils (Sawamura et al, 2004;Souza et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

In silico prediction of gene expression patterns in Citrus flavedo

et al. 2007

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Out of the 18,942 flavedo expressed sequences (clusters plus singletons) in Citrus sinensis from the Citrus EST Project (CitEST), 25 were statistically supported to be differentially expressed in this tissue after a double in silico hybridization strategy against leaf-, flower-, and bark-derived ESTs. Five of them, two terpene synthases and three O-methyltransferases, are absent in the other citrus tissues with concomitant 2x2 statistics, supporting the hypothesis that they are putative flavedo-specific expressed sequences. The pattern of these differentially expressed sequences during fruit development suggests that most of them are developmentally regulated. Some expressed gene products, including a putative germin-like protein highly expressed in flavedo, are shown to be promising candidates for further characterization. In addition to promoter seeking, this kind of analysis can lead to gene discovery, tissue-specific and tissue-enriched expression pattern predictions (as shown herein) and can also be adopted as an in silico first, and probably reliable approach, for detecting expression profiles from EST sequencing efforts before experimental validation is available or for heuristically guiding that validation.

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“…Initially, 1 mL of the microbial suspension was uniformly spread on sterile nutrient (for bacteria) or Sabouraud (for yeasts) agar Petri dishes. After the absorption of the inoculum by the agar, wells were made using sterile glass tubes (6 mm diameter) and were filled with 50 µL of the essential oil solutions (HADACEK; GREGER, 2002;SOUZA et al, 2005). The system was incubated at 35-37 °C/24 hours for bacteria and 25-28 °C/48 hours for yeasts.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The increasing interest in replacing chemical food preservatives has impelled the search for plant products with antimicrobial properties (FARIAS-ALVES et al, 2003;QUILES et al, 2002;SOUZA et al, 2005). Plants are characterized for possessing a wide variation of volatile compounds, being many designated as Generally Recognized as Safe -GRAS (OZCAN;ERKMEN, 2001;VALERO;SALMERÓN, 2003).…”

Section: Introductionmentioning

confidence: 99%

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

et al. 2008

Ciênc. Tecnol. Aliment.

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ResumoO óleo essencial de Origanum vulgare L. Lamiaceae (orégano) apresenta variadas propriedades biológicas, de modo que seu potencial antimicrobiano tem despertado interesse para uso na conservação de alimentos. Este estudo objetivou avaliar a interferência de diferentes tratamentos térmicos (60, 80, 100 e 120 °C/1 hora) sobre a efetividade antimicrobiana e composição química do óleo essencial de O. vulgare. A efetividade antimicrobiana do óleo essencial exposto aos diferentes tratamentos térmicos foi avaliada através da observação de sua atividade antimicrobiana em concentração absoluta e através da determinação da sua CIM utilizando-se a técnica de difusão em meio sólido. O estudo da composição do óleo essencial foi realizado através de GC-MS. O óleo essencial apresentou intensa atividade antimicrobiana sobre todas as amostras microbianas ensaiadas (Candida albicans, C. krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica e Serratia marcencens) mostrando amplos halos de inibição do crescimento microbiano (30 a 42 mm). O aquecimento do óleo essencial de O. vulgare não mostrou interferência (p < 0.05) sobre sua propriedade antimicrobiana, sendo observado o desenvolvimento de halos de inibição do crescimento microbiano com diâmetros similares ou aproximados quando ensaiadas a alíquota do óleo essencial mantido em temperatura ambiente e as alíquotas submetidas a diferentes temperaturas de aquecimento. Os valores de CIM encontrados para o óleo essencial de O. vulgare oscilaram entre 10 a 40 µL.mL -1 (20 µL.mL -1 para a maioria das amostras), entretanto nenhuma diferença significativa (p < 0.05) foi notada para os valores de CIM encontrados para as alíquotas do óleo essencial exposto a diferentes temperaturas. Ademais, o aquecimento não interferiu significativamente (p < 0.05) sobre a composição química do óleo essencial. A análise da composição do óleo essencial mostrou a presença de monoterpenos, compostos terpênicos e sesquiterpenos, de modo que carvacrol (68,06 a 70,27%) e p-cimeno (12,85 a 154,81%) foram os compostos encontrados em maiores concentrações no óleo essencial. Estes resultados mostram a estabilidade térmica do óleo essencial de O. vulgare e suporta seu possível uso concomitante com altas temperaturas em sistemas de conservação de alimentos. Palavras-chave: Origanum vulgare L.; óleo essencial; aquecimento; atividade antimicrobiana; composição química. AbstractOriganum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration a...

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Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods

Abstract: ABSTRACT

Cited by 144 publications

References 15 publications

Atividade antifúngica de óleos essenciais sobre espécies de Candida

Atividade antifúngica de óleos essenciais sobre espécies de Candida

In silico prediction of gene expression patterns in Citrus flavedo

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

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