In Vitro Control of Enterococcus faecalis by Zataria multiflora Boiss, Origanum vulgare L and Mentha pulegium Essential Oils
30 Jul 2013-
TL;DR: In this paper, the authors evaluated the antioxidant properties of the essential oils (EOs) from Zataria multiflora Boiss (ZMB), Origanum vulgare L (OVL) and Mentha pulegium (MP) and their influence on the growth, membrane permeability and cell surface characteristics of Enterococcus faecalis.
Abstract: This study evaluates the antioxidant properties of the essential oils (EOs) from Zataria multiflora Boiss (ZMB), Origanum vulgare L (OVL) and Mentha pulegium (MP) and their influence on the growth, membrane permeability and cell surface characteristics of Enterococcus faecalis. Disk diffusion and micro-well dilution were tested for the antimicrobial activity of EOs. The minimum inhibitory concentrations (MICs) of ZMB, OVL and MP were 2, 8 and 42 mg/mL, respectively. The mechanism of the antimicrobial action of EOs against E. faecalis was also studied by measurement of the release of cell constituents and observations of cells by electron microscopy. The antioxidant activities, as evaluated by inhibition of free radicals using 2, 2-diphenyl-1-picrylhydrazyl method, was 26.47, 3.20 and 34.67, for ZMB, OVL and MP, respectively. These three EOs have the potential to be applied in food products both to inhibit the growth of E. faecalis and to suppress the activity of carcinogenic O2–, produced by this bacterium.
Practical Application
The use of essential oils (EOs) from Zataria multi flora Boiss, Origanum vulgare L and Mentha pulegium as natural antimicrobial agents would be appreciated in foodstuffs. Considering extracellular superoxide produced by Enterococcus faecalis, which damages colonic epithelial cells DNA associated with colorectal cancer, these EOs can be used as bacteria inhibitors. They can be used alone or in combination with other preservative factors in food products. Moreover, EOs recognize as interesting natural compounds with great potential as alternatives to synthetic additives. These useful properties could be improved food safety and shelf life.
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01 Jan 2004
TL;DR: In this paper, the antioxidant properties of the essential oil from oregano in relation to its chemical composition were examined and the antioxidant activity was investigated with three different methods: the β-carotene bleaching (BCB) test, the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and the TBARS assay.
Abstract: Abstract The antioxidant properties of the essential oil from oregano in relation to its chemical composition were examined. The antioxidant activity was investigated with three different methods: the β-carotene bleaching (BCB) test, the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and the thiobarbituric acid reactive species (TBARS) assay. It was found that the total essential oil, its fraction as well as its pure constituents have a significant antioxidant effect when tested by each method, respectively. Generally the antioxidant activity of the oregano essential oil is less effective than the ascorbic acid, but comparable with the α-tocopherol and the synthetic antioxidant butylated hydroxytoluene (BHT). The synergy among minor oxygen containing compounds was suggested as possible factor, which influenced the antioxidant power of the oregano essential oil. The antioxidant concentrations influenced its antioxidant power, too.
26 citations
01 Oct 2015
TL;DR: The chemical composition of Z. multiflora that might be a natural source of new anti-leishmanial agents in terms of use against cutaneous leishmaniasis is revealed.
Abstract: Context: Natural products and their compounds are some of the most interesting sources of new
drugs. Reviews have reported various pharmacological properties such as antimicrobial effects of
Zataria multiflora Boiss (Lamiaceae).
Objective: The present study investigates the chemical composition of Z. multiflora essential oil and
evaluates its cytotoxic effects and anti-leishmanial activities against Leishmania tropica in an in vitro
model.
Materials and methods: The components of Z. multiflora oil were identified by gas chromatography/
mass spectroscopy (GC/MS) analysis. Anti-leishmanial effects of the essential oil (0–100 mL/mL) and
methanol extract of Z. multiflora (0–100 mg/mL) on promastigote forms as well as their cytotoxic
activities against J774 cells were evaluated using MTT assay for 72 h. The leishmanicidal activity
against amastigote forms of L. tropica was evaluated at the concentrations of 0–50 mg/mL in a
macrophage model for 48 h.
Results: The chemical analyses demonstrated that the main components of essential oil were
thymol (41.81%), carvacrol (28.85%), and p-cymene (8.36%). Regarding leishmanicidal activity, the
IC50 values for the essential oil and methanol extract were 3.2 mL/mL and 9.8 mg/mL against
promastigote forms and 8.3 mL/mL and 34.6 mg/mL against amastigote forms, respectively. Essential
oil (CC50 89.3 mL/mL) indicated a higher cytotoxic effect than the methanol extract (CC50 591.6 mg/
mL) of Z. multiflora.
Conclusion: The present study revealed the chemical composition of Z. multiflora that might be a
natural source of new anti-leishmanial agents in terms of use against cutaneous leishmaniasis
15 citations
DOI•
01 Sep 2020
TL;DR: In this article, the authors used carboxymethyl cellulose (CMC) film containing essential oils (EOs) to extend the shelf life of refrigerated chicken using Zataria multiflora Boiss EO and Satureja khuzistanica jamzad EO.
Abstract: The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.
5 citations
01 Jan 2019
TL;DR: It seems that this plant has the criteria to be considered as a source for drug candidates with the potential to be used in gastrointestinal tract disorders, as well as hepatoprotective effects against an array of noxious agents.
Abstract: Zataria multiflora Boiss. (ZM), also known as Avishan-e-Shirazi, is a thymelike plant from the Lamiaceae family. The plant is native to Iran, Pakistan, and Afghanistan. Dried aerial parts of ZM are routinely used as a popular condiment. Moreover, this plant has a niche in traditional and folk medicine. Along with other beneficial properties, modern pharmacological studies performed in vitro or on animal models and clinical trials suggest positive effects of ZM on gastrointestinal disorders, including stomatitis, gastric and duodenal ulcers, irritable bowel syndrome and inflammatory bowel disease, intestinal infections, and colon cancer, as well as hepatoprotective effects against an array of noxious agents. Taken together, it seems that this plant has the criteria to be considered as a source for drug candidates with the potential to be used in gastrointestinal tract disorders.
4 citations
References
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TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
9,091 citations
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.
6,174 citations
TL;DR: The minimum inhibitory concentration of oregano essential oil and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique.
Abstract: Aims: The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique. The mechanism of action of the above substances was also investigated. Methods and Results: The applied technique uses 100-well microtitre plate and collects turbidimetric growth data. To produce the inhibition profiles, a wide range of concentrations were tested for each of the three compounds, as well as for carvacrol‐thymol mixtures. Following a specific mathematical analysis of the observed inhibition profiles from all compounds, it was suggested that mixtures of carvacrol and thymol gave an additive effect and that the overall inhibition by OEO can be attributed mainly to the additive antimicrobial action of these two compounds. Addition of low amounts of each additive: (a) increased permeability of cells to the nuclear stain EB, (b) dissipated pH gradients as indicated by the CFDA-SE fluorescent probe irrespective of glucose availability and (c) caused leakage of inorganic ions. Conclusions: Mixing carvacrol and thymol at proper amounts may exert the total inhibition that is evident by oregano essential oil. Such inhibition is due to damage in membrane integrity, which further affects pH homeostasis and equilibrium of inorganic ions. Significance and Impact of the Study: The knowledge of extent and mode of inhibition of specific compounds, which are present in plant extracts, may contribute to the successful application of such natural preservatives in foods, since certain combinations of carvacrol‐ thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.
2,207 citations
TL;DR: This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.
1,183 citations
TL;DR: In this paper, the main classes of compounds, namely monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene Hydrocarbons and benzene derivatives, have been analyzed.
1,061 citations