Detection of the antibacterial effect of essential oils on outer membrane proteins of Pseudomonas aeruginosa by lab-on-a-chip and MALDI-TOF/MS (original) (raw)
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Journal of Applied Microbiology, 2010
Aims: To study cellular damage induced by Cinnamomum verum essential oil in Pseudomonas aeruginosa ATCC 27853 and Staphylococcus aureus ATCC 29213. Methods and Results: The effect of cinnamon bark essential oil on these two strains was evaluated by plate counts, potassium leakage, flow cytometry and transmission electron microscopy (TEM). Exposure to this oil induced alterations in the bacterial membrane of Ps. aeruginosa, which led to the collapse of membrane potential, as demonstrated by bis-oxonol staining, and loss of membrane-selective permeability, as indicated by efflux of K + and propidium iodide accumulation. Thus, respiratory activity was inhibited, leading to cell death. In Staph. aureus, cells treated with the oil entered a viable but noncultivable (VNC) state. The oil initially caused a considerable decrease in the metabolic activity and in the replication capacity of these bacterial cells. The loss of membrane integrity appeared later, as indicated by bis-oxonol and Propidium iodide (PI) staining. Data provided by TEM showed various structural effects in response to cinnamon essential oil. In Ps. aeruginosa cells, coagulated cytoplasmic material was observed, and intracellular material was seen in the surrounding environment, while oil-treated Staph. aureus showed fibres extending from the cell surface. Conclusions: Cinnamon essential oil damages the cellular membrane of Ps. aeruginosa, which leads to cell death. There is evidence of VNC Staph. aureus after exposure to the oil. Significance and Impact of the Study: Cinnamon essential oil shows effective antimicrobial activity and health benefits and is therefore considered a potential food additive. To use this oil as a natural food preservative, especially in combination with other preservation methods, a thorough understanding of the mechanism through which this oil exerts its antibacterial action is required.
Received: 10.01.2013 This study reports the effect of some essential oils (EOs) and of some of their major fractions on soluble virulence factors and quorum sensing (QS) gene expression profiles of 15 Staphylococcus aureus and Pseudomonas aeruginosa clinical strains. EOs were extracted from various angiosperm and gymnosperm vegetal taxons by hydrodistillation in a Neo-Clevengertype apparatus and characterized by measuring the density and refractive index, as well as by gas chromatographic analysis. EOs and their major components proved to inhibit the phenotypic expression of six soluble virulence determinants (haemolysins, gelatinase, DN-ase, lipase, amylase, esculin hydrolysis) when used in sub-inhibitory concentrations, in both P. aeruginosa and S. aureus strains. EOs extracted from Salvia officinalis, Rosmarinus officinalis, Abies alba and Eugenia caryophyllata as well as some of their major compounds (limonene, eugenol and eucalyptol) inhibited QS genes expression in S. aureus, while in P. aeruginosa only E. caryophyllata EO proved to inhibit both las and rhl QS genes expression. Our results demonstrate that essential oils are efficient candidates for developing novel ecological antimicrobial strategies aiming to attenuate the pathogenicity and virulence of opportunistic pathogens isolated from severe infections.
BMC Complementary and Alternative Medicine, 2016
Background: The emergence of drug resistant pathogens becomes a crucial problem for infectious diseases worldwide. Among these bacteria, Pseudomonas aeruginosa is one of which highly resists to many currently used drugs and becomes a major concern in public health. Up till now, the search for potential antimicrobial agents has been still a challenge for researchers. Methods: Broth microdilution assay was used to determine minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of the essential oils and antibiotics against P. aeruginosa. Inhibition activity of the essential oils under vapor condition was examined to obtain the minimum inhibitory dose (MID). Time-kill assay included in this study was performed according to CLSI guideline. Bioautographic assay was used to detect active components of the essential oil. Synergistic effect with currently used antibiotics was further examined by checkerboard assay. Results and Discussion: In this study, a variety of essential oils were examined for anti-multidrug resistant P. aeruginosa (MDR-PA) activity, of which cinnamon bark oil showed the strongest antimicrobial activity against all clinical-isolated MDR-PA strains with MIC of 0.0562-0.225 % v/v and MBC of 0.1125-1.8 % v/v. Bioautographic results demonstrated that the active compounds of cinnamon bark oil were cinnamaldehyde and eugenol which showed strong inhibitory effect against P. aeruginosa. Interestingly, cinnamaldehyde, a major constituent of cinnamon bark oil, possessed stronger antimicrobial effect to P. aeruginosa than eugenol. Under gaseous condition, cinnamon bark oil and cinnamaldehyde showed antibacterial activity against MDR-PA strains with MID of 0. 5-1 mg/L. Moreover, combination of cinnamon bark oil or cinnamaldehyde with currently used antibiotics was further studied by checkerboard assay to examine synergistic interactions on clinically isolated MDR-PA strains. Cinnamon bark oil and cinnamaldehyde combined with colistin demonstrated synergistic rates at 16.7 and 10 %, respectively. Conclusion: These results indicated that cinnamon bark oil and cinnamaldehyde might be active natural compounds which could be further examined as alternative treatment for multidrug-resistant P. aeruginosa infection.
Antibiotics
Pseudomonas aeruginosa is notorious for its ability to develop a high level of resistance to antimicrobial agents. Resistance-nodulation-division (RND) efflux pumps could mediate drug resistance in P. aeruginosa. The present study aimed to evaluate the antibacterial and anti-efflux activities of cinnamon essential oil either alone or combined with ciprofloxacin against drug resistant P. aeruginosa originated from human and animal sources. The results revealed that 73.91% of the examined samples were positive for P. aeruginosa; among them, 77.78% were of human source and 72.73% were recovered from animal samples. According to the antimicrobial resistance profile, 48.73% of the isolates were multidrug-resistant (MDR), 9.2% were extensive drug-resistant (XDR), and 0.84% were pan drug-resistant (PDR). The antimicrobial potential of cinnamon oil against eleven XDR and one PDR P. aeruginosa isolates was assessed by the agar well diffusion assay and broth microdilution technique. The resul...
Veterinary World, 2021
Background and Aim: Extended-spectrum β-lactamase (ESBL) is an enzyme produced by the family of Enterobacteriaceae, especially Escherichia coli and Klebsiella pneumoniae, which can hydrolyze β-lactam antibiotics, such as penicillins, cephalosporins, cephamycin, and carbapenem. ESBL-producing bacteria are widely distributed from farms to slaughterhouses until food products originating from animals are available in the market, which plays an important role as a pathway for the exposure and transmission of ESBL-producing bacteria from food products of animal origin to humans. This study aimed to determine the antibacterial activity of Syzygium aromaticum (clove) and Cinnamomum verum (cinnamon) essential oils against strains resistant to ESBL-producing E. coli and K. pneumoniae isolates. Materials and Methods: The antibacterial activity of clove and cinnamon essential oils was tested against three strains of tested bacteria using the disk diffusion method. The minimum inhibitory concentration (MIC) of clove and cinnamon essential oils was determined using the broth microdilution method. The minimum bactericidal concentration (MBC) was determined using the MIC. Morphological changes on each tested bacteria were observed through scanning electron microscopy (SEM). Results: Both essential oils exhibited inhibitory effects toward all test organisms, indicated by inhibition zones around the disk. The MIC values of clove essential oil were 0.078% (v/v) for all tested bacteria, whereas the MICs of cinnamon essential oil ranged from 0.039% (v/v) to 0.156% (v/v) for all tested bacteria. MBC values of clove and cinnamon essential oils ranged from 0.078% (v/v) to 0.156% (v/v) for all tested bacteria. There were morphological changes in each tested bacterial cell that was observed through SEM. Each tested bacteria treated with clove and cinnamon essential oils showed shrinkage and cells lysis. Conclusion: It was concluded that clove and cinnamon essential oils have emerged as effective antibacterial agents by showing high antibacterial activity against ESBL-producing E. coli and K. pneumoniae isolates, as evidenced by the inhibition zone diameter and MIC value.
The Antibacterial Activity of Cinnamon Essential oil against Foodborne Bacteria: A Mini-Review
Journal of Human Environment and Health Promotion, 2020
Background: Essential oils are volatile components which produced by different parts of the medicinal plants. These components have antibacterial potential and have been used throughout the world as a common, time-tested spice. The present study aimed to assess theantibacterial effects of cinnamon essential oil on several foodborne bacteria, including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. Methods: Literature search was performed in databases such as PubMed, Google Scholar, SID, Scopus, ScienceDirect, and Elsevier to find the relevant articles published during 1987-2018 using keywords such as medicinal plants, cinnamon essential oil, foodborne diseases, and foodborne pathogens. Results: Cinnamon essential oil has been reported to have several antibacterial components, which could inhibit the growth of some foodborne pathogens. Therefore, it could be used in foods, cosmetics, and hygienic industries alone or in combination with other antimicrobial agents to reduce the risk of contamination and increase the shelf life of foods. Conclusion: Proper doses of cinnamon essential oil can be applied as a food preservative in the food industry as long as the taste of the food is not affected.
Study on the Antimicrobial activity and Minimum Inhibitory Concentration of Essential Oils of Spices
Antibacterial activity and minimum inhibitory concentration (MIC) of essential oils of garlic, clove and cinnamon were estimated by using various bacterial pathogens. Among the bacterial pathogens tested against essential oil of garlic, Staphylococcus aureus was found to be highly sensitive followed by E.coli. L.monocytogenes and S.pyogenes were found to be less sensitive. The essential oil of clove was found to be most active against S.aureus followed by E. coli. B.cereus and C. jejuni. The essential oil of cinnamon was also most active against S.aureus followed by E.coli and C.jejuni. Essential oil of cinnamon was found to be active against all the bacterial pathogens tested, when compared to garlic and clove oils. However Staph. aureus, E. coli and C.jejuni were found to be most sensitive to the action of essential oils of garlic, clove and cinnamon. Among the bacterial pathogens tested against essential oils of spices to know the MIC by agar diffusion method, C.jejuni was found to be most sensitive to the essential oil of garlic followed by E.coli, S. typhimurium and Staphylococcus aureus. L. monocytogenes and Methicillin resistant Staph. aureus were found to be comparatively less sensitive. Essential oil of clove was also found to be highly effective against C.jejuni followed by E.coli, S.typhimurium and S.aureus. Again L.monocytogenes and Methicillin resistant S.aureus were comparatively less sensitive to the action of essential oil of clove. All most all the bacterial pathogens tested were found to be sensitive to the essential oil of cinnamon. However C.jejuni and E.coli were found to be most sensitive followed by S.typhimurium, Staph. aureus and Methicillin resistant Staph. aureus .
Widespread existence of drug-resistant pathogens poses a threat to the successful treatment of bacterial diseases and increases the need for new antibacterial agents. Natural products are the basic source of antibacterial therapeutic agents for now, and will remain so in the future. Therefore, the aim of this study was to determine the antibacterial activity of cinnamon oil against carbapenem-resistant nosocomial isolates of Acinetobacter baumannii (111) and Pseudomonas aeruginosa (136). The essential oil composition of cinnamon oil was analyzed by GC, GC/MS and the antimicrobial effect of cinnamon oil was determined by disk diffusion method. The observed zone diameters were compared with carbapenem breakpoints (CLSI standard) and it was found that only one of the P. aeruginosa isolates was within resistance limits. Thus, cinnamon oil has antimicrobial activity with potential use as an antimicrobial agent in the pharmaceutical industry and an additive in the food industry.
The Effect of Essential oils on Multi-drugs Resistant Pseudomonas aeruginosa (MDRPA
Essential oils for MDRPA, 2019
One hundred twenty five isolate of Pseudomonas aeruginosa isolated from different clinical specimens of patient's in Al-Hilla, General teaching hospital, in Babylon, Iraq. These samples are fully characterized & identified by standard bacteriological procedures, used biochemical test & VITEK2 system compact. P. aeruginosa is intrinsically resistant to variety of antimicrobials & can develop resistance during antipseudomonal chemotherapy both of which compromise treatment of infections caused by this organism. Antimicrobial susceptibility pattern was carried out by the Kirby-Bauer disk diffusion method as per CLSI guidelines. Susceptibility test for anti-pseudomonas drugs show multi-resistant to most drugs except colistin and there was resistance to Ampcillin (80%) Carbenicillin (98%) Chloramphenicol (99%) Rifampin (97%), Imipenem (35%) mcropenem(36%), Tetracycline(89%) and colistin(0%). Traditional medicines are trusted as a source of potential antimicrobial agent thus essential oil from source like medical plants, herbs are used. The purpose of this study was to evaluate the antibacterial properties of essential oil such as: Syzygium aromaticcum (clove oil), Allium sativum (Garlic oil), Origanum majorana (majora oil), and Cinnamonumn zeylanicum (cinnamon oil). These oils expressed antimicrobial activity against clinical isolated of P. aeruginosa. Cinnamon oil had strong inhibitory against MDR strains are compared with other oil