Antibacterial effect of essential oil vapours against different strains of Staphylococcus aureus, including MRSA

2011 ◽  
Vol 26 (6) ◽  
pp. 403-407 ◽  
Author(s):  
Lenka Nedorostova ◽  
Pavel Kloucek ◽  
Klara Urbanova ◽  
Ladislav Kokoska ◽  
Jakub Smid ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Different Strains

scholarly journals Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nursenem Karaca ◽  
Görkem Şener ◽  
Betül Demirci ◽  
Fatih Demirci
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Pharmaceutical Formulations ◽  
Human Pathogens ◽  
Broth Microdilution ◽  
Antibacterial Effects ◽  
Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

scholarly journals Antimicrobial activity of Lippia sidoides Cham. (Verbenaceae) essential oil against Staphylococcus aureus and Escherichia coli

2011 ◽  
Vol 13 (3) ◽  
pp. 293-297 ◽  
Author(s):  
C.E Castro ◽  
J.M Ribeiro ◽  
T.T Diniz ◽  
A.C Almeida ◽  
L.C Ferreira ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Antibacterial Effect ◽  
Bactericidal Effect ◽  
Bacterial Cells ◽  
E Coli ◽  
Lippia Sidoides

The antibacterial effect of Lippia sidoides (rosemary pepper) essential oil was tested against the bacteria Staphylococcus aureus and Escherichia coli isolated from homemade Minas cheese produced in Brazil. The Minimum Inhibitory Concentration (MIC) determined in the Dilution Test was 13 µL oil mL-1 for both bacteria, which characterizes inhibitory action in broth for a 24-hour interaction period. The Minimum Bactericidal Concentration (MBC) determined in the Suspension Test, with one minute of contact, was 25 µL oil mL-1 for both tested bacteria, obtaining at this concentration a bactericidal effect of 99.9% on the viable bacterial cells from each sample. Results demonstrated the bacterial activity of Lippia sidoides essential oil against S. aureus and E. coli, suggesting its use as an antibacterial agent in foods.

Antibacterial effect of Blumea balsamifera (L.) DC. essential oil against Staphylococcus aureus

2021 ◽  
Author(s):  
Hui Yang ◽  
Yue Gao ◽  
Li Long ◽  
Yalin Cai ◽  
Jiamei Liao ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect

scholarly journals EFFECT OF CYNAMMYLDEHYDE FROM CINNAMON EXTRACT AS A NATURAL PRESERVATIVE ALTERNATIVE TO THE GROWTH OF Staphylococcus aureus BACTERIA

2015 ◽  
Vol 2 (1) ◽  
pp. 38 ◽  
Author(s):  
Saka Winias
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Test Method ◽  
Cinnamon Oil ◽  
Natural Preservative ◽  
Cinnamon Extract ◽  
Food Substance ◽  
Food Borne

Food is one of the best media for the microorganism to live and grow. Therefore, food is often broken because it has been contaminated by the microorganism. In industry country, approximately 30% of population infected by food borne disease. Food borne disease is caused of phatogen bacteria food borne. Staphylococus aureus is a kind of bacteria that can make food rotten and also it is a phatogen bacteria cause food born disease, no forming spora, positive gram bacteria and the food substance which is contaminated by Staphylococus aureus will cause poisoned becaused of enterotoxin which is heat resisting. Essential oil is antimicrobial and anti bacterial that the most effective, it can inhibit the growing of microba and bacteria. One of the example of essential oil is Cinnamon.sp oil. Cinnamon oil is antimcroba agent for bacteri and fungi because it contain cynammyldehyde and cynammyl alcohol and also eugenol. The aim of this study is to understand the antimcrobacterial potential of cynammyldehyde from cinnamon extract to Staphylococus aureus. This study is laboratory experimantal research. Essential oil from Cinnamon by destilation, then redistilation was done to get cynammyldehyde from cinnamon. Cynammyldehyde was tested to Staphylococus aureus. Test method was done as dilution in the form. From this result, it show that cynammyldehide from cinnamon extract has ability in inhibit the Staphylococus aureus growth. We can conclude that Cynammaldehyde from cinnamon extract has antibacterial effect especially for positive gram bacteria that is Staphylococcus aureus. The optimum inhibiting effort is 0.09%.

Chemical Composition of Yemeni Medicinal Plants Essentials Oils and Their Antibacterial and Antioxidant Activities

2018 ◽  
Vol 18 (3-4) ◽  
pp. 195-203
Author(s):  
Y.N. Otaifah ◽  
A. Bouyahya ◽  
A. Talbaoui ◽  
H. Harhar ◽  
S. El Hajjaji
Keyword(s):  
Staphylococcus Aureus ◽  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Biological Potential ◽  
Antioxidant Agents

Medicinal plants have been used since time immemorial to fight against diseases. The biological activities of these plants may be due to the presence of bioactive compounds such as essential oils. The aim of this study was to determine the chemical composition of three Yemen medicinal plants, and e evaluate their antibacterial and antioxidant activities. The chemical composition of essential oils was determined using gas chromatography–mass spectrometry (GC–MS) analysis. The antibacterial effect was evaluated against pathogenic bacterial strains using the micro-platoon method and the antioxidant activity was estimated by DPPH (2,2-diphenyl-1-picrylhydrazyl) scanning radical assay. Essential oils (EOs) are rich in phenolic compound. Carvotanacetone is the main compound of Pulicaria jaubertii (PJ) essential oil (82.35%) and β-maaliene (64.94%) is the major compound of Plectranthus montanus Benth (PMB) essential oil, while, Tarchonanthus camphoratus (TC) essential oil possesses several main compounds such as fenchol (14.5%), α-pinene (12.43%), and α-terpineol (8.58%). Essential oils of PJ and PMB showed remarkable antibacterial effect against Staphylococcus aureus (minimum inhibitory concentration, MIC = 0.25% [v/v]), and PJEO against Escherichia coli (MIC = 0.25%[v/v]); the lowestMBC (minimum bactericidal concentration) values was obtained with PJEO against Staphylococcus aureus (CMI = 0.25% [v/v]). TCEO interestingly showed capacity while scanning the DPPH radical (6.32 mg E Trolox). These findings showed the biological potential of Yemeni aromatic medicinal plants as antibacterial and antioxidant agents. However, further investigations are needed to determine the antibacterial and antioxidant mechanisms of these oils.

scholarly journals Activity of Cloves, Cinnamon and Thyme Essential Oils Against Some Oral Bacteria

2021 ◽  
Vol 05 (1) ◽  
pp. 14-25
Author(s):  
Zainab AL-Mahdi ◽  
Luma Witwit ◽  
Israa Ubaid
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Streptococcus Mutans ◽  
Antibacterial Effect ◽  
Inhibitory Effect ◽  
Oral Bacteria ◽  
Management Approach ◽  
Thyme Essential Oil ◽  
Lactobacillus Spp

Background: Gastronomic natural flavors and spices have been used as both flavoring agents and preservatives in food preparation for many years. They have also been utilized in medical field for their biological properties shown in previous studies. Objective: The study aimed to evaluate the inhibitory effect of the oil extracts from Cloves, Thyme, and Cinnamon compared with ampicillin on some oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeruginosa, and Proteus spp.). Method: Evaluation of the antibacterial effect of herbal and spices essential oil was performed using Agar well diffusion test. Its effect was assessed against oral bacteria, which diagnosed in laboratory by culturing on enriched and selective media and by biochemical test. Results: High inhibitory effect of cinnamon, clove against some Gram positive and Gram negative isolated oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeroginosa, and Proteus spp. comparing with ampicillin. While thyme essential oil shows inhibitory effect for the bacterial isolates except for Pseudomonas aeroginosa but less than the inhibitory effects of other essential oils and ampicillin. For Psedomonas aeruginosa result shows the bacteria have resistance to ampicillin and Thyme essential oil while both cloves and cinnamon have antibacterial effect. Conclusions: Cloves, thyme and cinnamon essential oil have a wide antimicrobial activity against some oral bacteria, both cinnamon and cloves essential oils recorded superior antibacterial activity than ampicillin for (Proteus spp and lactobacillus), competence action with ampicillin for Staphylococcus aureus and Streptococcus mutans and novel antibacterial action against Pseudomonas aeroginosa which resist to ampicillin which may be a promising antibacterial management approach and resist development of antibiotic resistance strain if used instead than the antibiotic. Also, suggestion for using these oils orally may provide a degree of protection in oral cavity against some oral pathogens.

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

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