Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural a...
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MDPI AG
2021-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/22/10670 |
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| author | Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa |
| author_facet | Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa |
| author_sort | Fahad Alderees |
| collection | DOAJ |
| description | Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (<i>Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii</i> and <i>Zygosaccharomyces rouxii</i>) and bacteria (<i>Staphylococcus aureus</i> and <i>Escherichia coli</i>). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts. |
| first_indexed | 2024-03-10T05:43:52Z |
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| language | English |
| last_indexed | 2024-03-10T05:43:52Z |
| publishDate | 2021-11-01 |
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| spelling | doaj.art-15fb44843aed4365a037a868f791a5702023-11-22T22:17:10ZengMDPI AGApplied Sciences2076-34172021-11-0111221067010.3390/app112210670Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential OilsFahad Alderees0Ram Mereddy1Stephen Were2Michael E. Netzel3Yasmina Sultanbawa4ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Brisbane, QLD 4068, AustraliaDepartment of Agriculture and Fisheries, Health and Food Sciences Precinct, Coopers Plains, Brisbane, QLD 4108, AustraliaDepartment of Agriculture and Fisheries, Health and Food Sciences Precinct, Coopers Plains, Brisbane, QLD 4108, AustraliaARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Brisbane, QLD 4068, AustraliaARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Brisbane, QLD 4068, AustraliaYeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (<i>Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii</i> and <i>Zygosaccharomyces rouxii</i>) and bacteria (<i>Staphylococcus aureus</i> and <i>Escherichia coli</i>). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.https://www.mdpi.com/2076-3417/11/22/10670Australian native plantsessential oilsweak-acid resistant yeastnatural antimicrobialsanti-yeast activity |
| spellingShingle | Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils Applied Sciences Australian native plants essential oils weak-acid resistant yeast natural antimicrobials anti-yeast activity |
| title | Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils |
| title_full | Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils |
| title_fullStr | Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils |
| title_full_unstemmed | Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils |
| title_short | Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils |
| title_sort | anti yeast synergistic effects and mode of action of australian native plant essential oils |
| topic | Australian native plants essential oils weak-acid resistant yeast natural antimicrobials anti-yeast activity |
| url | https://www.mdpi.com/2076-3417/11/22/10670 |
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