Laurel extracts inhibit Quorum sensing, virulence factors and biofilm of foodborne pathogens (original) (raw)
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Antimicrobial Activity and Chemical Characterization of Laurel Essential Oil
Arquivos de Ciências Veterinárias e Zoologia da UNIPAR
The factors that arouse interest in the study of essential oils as biocidal agents are numerous, such as the fact that they have antibacterial, antifungal, insecticidal, antioxidant, anti-inflammatory and larvicidal properties. The objective of this work was to evaluate the antimicrobial activity, in vitro, of the laurel (Laurus nobilis L) essential oil on the growth of pathogenic bacteria Salmonella enterica serovar Typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923, at different exposure times, as well as to perform the chemical characterization. Twenty compounds were identified and quantified, representing 96.57% of the total composition. The class of oxygenated monoterpenes represented the majority class of the essential oil, with 1,8-cineol (33.8%) as the substance found in greater quantity, followed by linalool (17.79%). The third constituent in greater quantity was sabinene (12.23%), belonging to the group of monoterpene hydrocarbons. Terpinyl acetate (9.41%) was als...
Composition and Antibacterial Effects of Laurel (Laurus nobilis L.) Leaves Essential Oil
Journal of Essential Oil Bearing Plants, 2020
In the present study, the chemical composition of laurel (Laurus nobilis L.) leaves essential oil (EO) and its antibacterial effect on common food and water-borne pathogenic bacteria were investigated. The results showed that 1.8-cineol (41.1 %), sabinene (6.96 %), α-pinene (5.94 %), humulene epoxide II (5.73 %), and α-terpinenyl acetate (5.72 %) were the main compounds in the Laurus nobilis leaves EO. The EO showed the highest (P < 0.05) antibacterial effect on Enterococcus faecalis (28.0 mm, zone diameter), followed by Escherichia coli O:157 H:7 (27.1 mm) and Salmonella pullorum (25.2 mm). Regarding MIC/MBC ratios, Laurus nobilis EO had a bacteriocidal effect on all tested food and waterborne pathogens except of Listeria monocytogenes.
2012
Contexto: Laurelia sempervirens (R. et P.) Tul., es un arbol de hoja perenne que crece en el sur de Chile, sus hojas y corteza se utilizan en medicina popular como infusion. Objetivo : Investigar la actividad antimicrobiana del aceite esencial y el extracto de acetato de etilo obtenido de la corteza de Laurelia sempervirens . Materiales y metodos : El extracto de acetato de etilo y el aceite esencial se analizaron por GC-masa y la actividad antimicrobiana se analizo contra bacterias gram positivas y gram negativas. Resultados : El extracto y aceite esencial evidencio una fuerte actividad antimicrobiana frente a la bacteria, Acinetobacter baumanii patogeno que causa infecciones nosocomiales de relevancia mundial . Discusion y conclusiones : Estos hallazgos demuestran que el extracto de acetato de etilo y aceite esencial de corteza de L.sempervirens tienen excelentes actividades antimicrobianas y por lo tanto tienen un gran potencial como fuente de productos naturales para la salud.
Food Technology and Biotechnology
Quorum sensing (QS) and biofilm formation are important mechanisms related to antibiotic resistance of many pathogens. Alternative treatments are needed to prevent recurrent or chronic infections caused by multi-resistant pathogens. Therefore, the aim of this study is to investigate and compare the inhibitory potential of the dietary phytochemicals: curcumin, quercetin, apigenin, pyrogallol, gallic acid and luteolin against QS of and biofilm formation by Chromobacterium violaceum ATCC 12472 and the swimming and swarming abilities of Pseudomonas aeruginosa PAO1. Anti-QS potential of the phytochemicals was evaluated qualitatively and quantitatively using C. violaceum via the disk diffusion assay based on violacein pigment inhibition at the subminimal inhibitory concentrations ranging from 46.87 to 750 µg/mL. The results of anti-QS and antibiofilm activities on C. violaceum demonstrated that all the phytochemicals except pyrogallol and gallic acid inhibited violacein production (from (...
Exploring Common Culinary Herbs and Spices as Potential Anti-Quorum Sensing Agents
Nutrients
Quorum sensing controls bacterial pathogenesis and virulence; hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (AQS) compounds, 14 common culinary herbs and spices were screened for potential antipathogenicity activity against Chromobacterium violaceum ATCC 12472. Extracts of Glycyrrhiza glabra (liquorice), Apium graveolens (celery), Capsicum annuum (cayenne pepper) and Syzygium anisatum (aniseed) demonstrated good AQS potential, yielding opaque halo zones ranging from 12–19 mm diameter at sub-minimum inhibitory concentrations (0.350–4.00 mg/mL). For the same species, the percentage reduction in violacein production ranged from 56.4 to 97.3%. Zones with violacein inhibitory effects were evident in a celery extract analysed using high performance thin layer chromatography-bio-autography. The major active compound was isolated from celery using preparat...