scholarly journals Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (Rubia cordifolia Linn.) Roots against Selected Foodborne Pathogens

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Wei-Qin Li ◽  
Mei-Ping Quan ◽  
Qin Li
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Microbial Growth ◽  
Inhibitory Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Antimicrobial ◽  
Food Borne Pathogens ◽  
Food Borne

Chemical composition of the essential oil from Qiancao roots was analyzed by gas chromatography-mass spectrometry (GC-MS), and 43 components were identified in the paper. Mollugin (30.58%) was found to be the major component, followed by 3-methyl-2-cyclopenten-1-one (10.55%), 4-tert-butyl-2-phenyl-phenol (8.64%) and eugenol (6.30%). The antibacterial activity of essential oil against selected food-borne pathogens was evaluated. The results showed that the sensitivity to essential oil were different for different tested bacteria and the essential oil had a strong antibacterial activity against B. cereus with the lowest minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) values of 0.0625 and 0.125 mg/mL, respectively. In addition, microbial growth curve assay also showed that the essential oil had a significant effect on the growth rate of surviving B. cereus. The data of this study suggests that the essential oil from Qiancao roots has great potential for application as a natural antimicrobial agent to preserve food.

Chemical Composition, Antibacterial Activity, and Mechanism of Action of the Essential Oil from Amomum kravanh

2014 ◽  
Vol 77 (10) ◽  
pp. 1740-1746 ◽  
Author(s):  
WEN-RUI DIAO ◽  
LIANG-LIANG ZHANG ◽  
SAI-SAI FENG ◽  
JIAN-GUO XU
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Cell Membrane ◽  
Membrane Permeability ◽  
Foodborne Pathogens ◽  
Cell Membrane Permeability ◽  
Gas Chromatography Mass Spectrometry ◽  
E Coli ◽  
Transmission Electron

Amomum kravanh is widely cultivated and used as a culinary spice. In this work, the chemical composition of the essential oil obtained by hydrodistillation of A. kravanh fruits was analyzed by gas chromatography–mass spectrometry, and 34 components were identified. 1,8-Cineole (68.42%) was found to be the major component, followed by α-pinene (5.71%), α-terpinene (2.63%), and β-pinene (2.41%). The results of antibacterial tests showed that the sensitivities to the essential oil of different foodborne pathogens tested were different based on the Oxford cup method, MIC, and MBC assays, and the essential oil exhibited the best antibacterial activity against Bacillus subtilis, a gram-positive bacterium, and Escherichia coli, a gram-negative bacterium. Growth in the presence of Amomum kravanh at the MIC, as measured by monitoring optical density over time, demonstrated that the essential oil was bacteriostatic after 12 h to both B. subtilis and E. coli. Observations of cell membrane permeability, cell constituent release assay, and transmission electron microscopy indicated that this essential oil may disrupt the cell wall and cell membrane permeability, leading to leakage of intracellular constituents in both B. subtilis and E. coli.

scholarly journals Antibacterial Activity and Interaction Effects of Litsea Cubeba Fruit Essential Oil and Chitosan Against Food-Borne Bacteria  

2021 ◽  
Vol 31 (3) ◽  
pp. 1-6
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Individual Treatment ◽  
Fractional Inhibitory Concentration ◽  
Litsea Cubeba ◽  
Food Borne

The aims of this study were to investigate the antibacterial activity and interaction effect of Litsea cubeba fruit essential oil (EO) and chitosan (CTS) against food-borne bacteria. The inhibition zone of EO, CTS and EO-CTS mixture against Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 13061 ranged from 39.0 - 57.3 mm; 11.7 - 15.5 mm and 29.7 - 39.3 mm, respectively. The minimum inhibitory concentration (MIC) of EO and CTS were 5.53 mg/mL and from 0.60 - 0.80 mg/mL, respectively. The synergistic effects were found when EO and CTS were used in combination with fractional inhibitory concentration values ranging from 0.62 - 0.67. The MIC of the EO and CTS combination was decreased from 6 to 8-fold and 2-fold compared to individual treatment by EO and CTS, respectively. The obtained results demonstrated the potential application of EO-CTS mixture in food preservation.

scholarly journals Chemical Composition and Antibacterial Activity of Pituranthos Chloranthus Volatile Oil

2007 ◽  
Vol 2 (11) ◽  
pp. 1934578X0700201 ◽  
Author(s):  
Mostepha Dahia ◽  
Hocine Laouer ◽  
Adel N. Chaker ◽  
Soizic Prado ◽  
Uwe J. Meierhenrich ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Volatile Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry

The chemical composition of the essential oil of Pituranthos chloranthus ssp. cossonianus Maire (Apiaceae) was investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) to reveal 54 compounds. The main constituents were myristicine (27.4%), limonene (15.8%), α-pinene (11.4%), and α-phellandrene (8.3%). The antibacterial activity of the oil was evaluated against several strains and was shown to be significant against Pseudomonas aeruginosa.

scholarly journals Antibacterial Activity and Mechanisms of Essential Oil from Citrus medica L. var. sarcodactylis

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1577 ◽  
Author(s):  
Ze-Hua Li ◽  
Ming Cai ◽  
Yuan-Shuai Liu ◽  
Pei-Long Sun ◽  
Shao-Lei Luo
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Micrococcus Luteus ◽  
Membrane Integrity ◽  
Bactericidal Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Dodecanoic Acid ◽  
Food Borne ◽  
Citrus Medica

In this work, antibacterial activity of finger citron essential oil (FCEO, Citrus medica L. var. sarcodactylis) and its mechanism against food-borne bacteria were evaluated. A total of 28 components in the oil were identified by gas chromatography-mass spectrometry, in which limonene (45.36%), γ-terpinene (21.23%), and dodecanoic acid (7.52%) were three main components. For in vitro antibacterial tests, FCEO exhibited moderately antibacterial activity against common food-borne bacteria: Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus. It showed a better bactericidal effect on Gram-positive bacteria than Gram-negative. Mechanisms of the antibacterial action were investigated by observing changes of bacteria morphology according to scanning electron microscopy, time-kill analysis, and permeability of cell and membrane integrity. Morphology of tested bacteria was changed and damaged more seriously with increased concentration and exposure time of FCEO. FCEO showed a significant reduction effect on the growth rate of surviving bacteria and lead to lysis of the cell wall, intracellular ingredient leakage, and consequently, cell death.

scholarly journals In vitro Antibacterial Activity of Libanotis montana Essential Oil in Combination with Conventional Antibiotics

2014 ◽  
Vol 9 (2) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Dragoljub L. Miladinović ◽  
Budimir S. Ilić ◽  
Tatjana M. Mihajilov-Krstev ◽  
Jovana L. Jović ◽  
Marija S. Marković
Keyword(s):  
Gas Chromatography ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Hierarchical Cluster ◽  
Gas Chromatography Mass Spectrometry ◽  
Bacterial Strains ◽  
Microdilution Method ◽  
Broth Microdilution Method

The chemical composition and antibacterial activity were examined of Libanotis montana Crantz subsp. leiocarpa (Heuff.) Soó. (Apiaceae) essential oil. Gas chromatography and gas chromatography/mass spectrometry were used to analyze the chemical composition of the oil. The antibacterial activity was investigated by the broth microdilution method against thirteen bacterial strains. The interactions of the essential oil and three standard antibiotics: tetracycline, streptomycin and chloramphenicol toward five selected strains were evaluated using the microdilution checkerboard assay in combination with chemometric methods: principal components analysis and hierarchical cluster analysis. Sesquiterpene hydrocarbons were the most abundant compound class in the oil (67.2%), with β-elemene (40.4%) as the major compound. The essential oil exhibited slight antibacterial activity against the tested bacterial strains in vitro, but the combinations L. montana oil-chloramphenicol and L. montana oil-tetracycline exhibited mostly either synergistic or additive interactions. These combinations reduced the minimum effective dose of the antibiotics and, consequently, minimized their adverse side effects. In contrast, the association of L. montana essential oil and streptomycin was characterized by strong antagonistic interactions against Escherichia coli ATCC 25922. In the PCA and HCA analyses, streptomycin stood out and formed a separate group.

scholarly journals Chemical composition of essential oil in Mosla chinensis Maxim cv. Jiangxiangru and its inhibitory effect on Staphylococcus aureus biofilm formation

2018 ◽  
Vol 13 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Liang Peng ◽  
Yunhao Xiong ◽  
Mei Wang ◽  
Manman Han ◽  
Weilan Cai ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Chemical Composition ◽  
Essential Oil ◽  
Biofilm Formation ◽  
Quantitative Method ◽  
Inhibitory Concentration ◽  
Inhibitory Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Major Chemical

AbstractThe essential oil of Mosla chinensis Maxim cv. Jiangxiangru is known for its antibacterial ability. This study aimed to investigate the chemical composition of Jiangxiangru essential oil and its inhibitory effect on Staphylococcus aureus biofilm formation. Gas chromatography/mass spectrometry (GC–MS) was used to determine the chemical composition of Jiangxiangru essential oil. Subsequently, the eight major chemical components were quantitatively analyzed using GC– MS, and their minimum inhibitory concentration (MIC) values against S. aureus were tested. Biofilm formation was detected by crystal violet semi-quantitative method and silver staining. Of the 59 peaks detected, 29 were identified by GC–MS. Of these peaks, thymol, carvacrol, p-cymene, γ-terpinene, thymol acetate, α-caryophyllene, 3-carene, and carvacryl acetate were present at a relatively higher concentration. The results of the quantitative test showed that thymol, carvacrol, p-cymene, and γ-terpinene were the major components of the essential oil. Among the eight reference substances, only thymol, carvacrol, and thymol acetate had lower MICs compared with the essential oil. Essential oil, carvacrol, carvacryl acetate, α-caryophyllene, and 3-carene showed the better inhibition of S. aureus biofilm formation. When one fourth of the MIC concentrations were used for these substances (0.0625 mg/mL for essential oil, 0.0305 mg/mL for carvacrol, 1.458 mg/mL for carvacryl acetate, 0.1268 mg/mL for α-caryophyllene, and 2.5975 mg/mL for 3-carene), the inhibition rates were over 80%. However, thymol, γ-terpinene, thymol acetate, and p-cymene showed a relatively poor inhibition of S. aureus biofilm formation. When 1× MIC concentrations of these substances were used, the inhibition rates were less than 50%. In conclusion, Jiangxiangru essential oil and its major components, carvacrol, carvacryl acetate, α-caryophyllene, and 3-carene, strongly inhibited biofilm formation in S. aureus.

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