scholarly journals Antifungal activity of essential oils of lemon balm, manuka and tansy to the causative agents of otomycosis

2016 ◽  
Vol 67 (1) ◽  
pp. 44-50
Author(s):  
Đorđe Jovanović ◽  
Vera Jovanović
Keyword(s):  
Antifungal Activity ◽  
Essential Oils ◽  
Lemon Balm ◽  
Causative Agents

scholarly journals The Inhibition of Non-albicans Candida Species and Uncommon Yeast Pathogens by Selected Essential Oils and Their Major Compounds

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4937
Author(s):  
Narcisa Mandras ◽  
Janira Roana ◽  
Daniela Scalas ◽  
Simonetta Del Re ◽  
Lorenza Cavallo ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oils ◽  
Candida Species ◽  
Fungal Infections ◽  
Biological Activities ◽  
Antifungal Drugs ◽  
Thymus Vulgaris ◽  
Foeniculum Vulgare ◽  
Lemon Balm ◽  
Wide Range

The epidemiology of yeast infections and resistance to available antifungal drugs are rapidly increasing, and non-albicans Candida species and rare yeast species are increasingly emerging as major opportunistic pathogens. In order to identify new strategies to counter the threat of antimicrobial resistant microorganisms, essential oils (EOs) have become an important potential in the treatment of fungal infections. EOs and their bioactive pure compounds have been found to exhibit a wide range of remarkable biological activities. We investigated the in vitro antifungal activity of nine commercial EOs such as Thymus vulgaris (thyme red), Origanum vulgare (oregano), Lavandula vera (lavender), Pinus sylvestris (pine), Foeniculum vulgare (fennel), Melissa officinalis (lemon balm), Salvia officinalis (sage), Eugenia caryophyllata (clove) and Pelargonium asperum (geranium), and some of their main components (α-pinene, carvacrol, citronellal, eugenol, γ-terpinene, linalool, linalylacetate, terpinen-4-ol, thymol) against non-albicans Candida strains and uncommon yeasts. The EOs were analyzed by GC-MS, and their antifungal properties were evaluated by minimum inhibitory concentration and minimum fungicidal concentration parameters, in accordance with CLSI guidelines, with some modifications for EOs. Pine exhibited strong antifungal activity against the selected non-albicans Candida isolates and uncommon yeasts. In addition, lemon balm EOs and α-pinene exhibited strong antifungal activity against the selected non-albicans Candida yeasts. Thymol inhibited the growth of all uncommon yeasts. These data showed a promising potential application of EOs as natural adjuvant for management of infections by emerging non-albicans Candida species and uncommon pathogenic yeasts.

Antifungal activity analysis of 3 essential oils (thyme, ajwainand orange) on candida albicans

2017 ◽  
Vol 6 (3) ◽  
pp. 2948-2950
Author(s):  
Vaishnavi Sivakali Subramanian ◽  
◽  
R.V Geetha ◽  
Anitha Roy ◽  
◽  
...  
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Essential Oils ◽  
Activity Analysis

Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries

2021 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Guilherme da Cruz Silva ◽  
Aline Cristina de Aguiar ◽  
Lavinia Cipriano ◽  
Henriette Monteiro Cordeiro de Azeredo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antifungal Activity ◽  
Essential Oils ◽  
Botrytis Cinerea

scholarly journals Nanoencapsulated Essential Oils with Enhanced Antifungal Activity for Potential Application on Agri-Food, Material and Environmental Fields

Antibiotics ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Magdaléna Kapustová ◽  
Giuseppe Granata ◽  
Edoardo Napoli ◽  
Andrea Puškárová ◽  
Mária Bučková ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Winning Strategy ◽  
Colloidal Suspensions ◽  
Fungal Species ◽  
Natural Environments ◽  
Food Material ◽  
Minimum Fungicidal Concentration ◽  
Fungal Strains

Nanotechnology is a new frontier of this century that finds applications in various fields of science with important effects on our life and on the environment. Nanoencapsulation of bioactive compounds is a promising topic of nanotechnology. The excessive use of synthetic compounds with antifungal activity has led to the selection of resistant fungal species. In this context, the use of plant essential oils (EOs) with antifungal activity encapsulated in ecofriendly nanosystems could be a new and winning strategy to overcome the problem. We prepared nanoencapsules containing the essential oils of Origanum vulgare (OV) and Thymus capitatus (TC) by the nanoprecipitation method. The colloidal suspensions were characterized for size, polydispersity index (PDI), zeta potential, efficiency of encapsulation (EE) and loading capacity (LC). Finally, the essential oil nanosuspensions were assayed against a panel of fourteen fungal strains belonging to the Ascomycota and Basidiomycota phyla. Our results show that the nanosystems containing thyme and oregano essential oils were active against various fungal strains from natural environments and materials. In particular, the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values were two to four times lower than the pure essential oils. The aqueous, ecofriendly essential oil nanosuspensions with broad-spectrum antifungal activity could be a valid alternative to synthetic products, finding interesting applications in the agri-food and environmental fields.

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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