Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria
There are over 250 types of foodborne diseases, the majority of which are infections caused by bacteria. Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus are considered contaminants of meat products. The use of natural products as antimicrobials to combat these diseas...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2024-02-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47804 |
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| author | Aline de Farias Diniz Piettra de Sá Calixto da Cruz Waldo Silva Mariz Vinícius Rocha Lima Santos Lara Mayanne Moreira de Oliveira Nóbrega Mylena Medeiros Simões João Henrique Anizio de Farias Bernadete Santos Abrahão Alves de Oliveira Filho |
| author_facet | Aline de Farias Diniz Piettra de Sá Calixto da Cruz Waldo Silva Mariz Vinícius Rocha Lima Santos Lara Mayanne Moreira de Oliveira Nóbrega Mylena Medeiros Simões João Henrique Anizio de Farias Bernadete Santos Abrahão Alves de Oliveira Filho |
| author_sort | Aline de Farias Diniz |
| collection | DOAJ |
| description |
There are over 250 types of foodborne diseases, the majority of which are infections caused by bacteria. Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus are considered contaminants of meat products. The use of natural products as antimicrobials to combat these diseases can be an effective and economical approach. This study proposes to assess the antibacterial, modulatory, and anti-adherent activity of the essential oil of Origanum vulgare against strains of Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus isolated from meat products. The assay was conducted in duplicate. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution technique. MIC represents the lowest concentration of the product capable of inhibiting the growth of the bacterial strain, whereas MBC represents the lowest concentration capable of inhibiting total growth. The study of association of the product with antimicrobials was undertaken by disk diffusion using ampicillin, gentamicin, ceftazidime, and ciprofloxacin, resulting in synergistic, antagonistic, or indifferent effects. Anti-adherent activity was determined in the presence of sucrose, as the lowest concentration of the agent in contact with sucrose that prevented adherence to the glass tube. Oregano oil exhibited strong inhibitory and bactericidal activity against Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus, with MIC values ranging from 32 to 512 μg mL-1 and MBC values ranging from 128 to 512 μg mL-1. Origanum vulgare oil showed varied interactions when associated with antimicrobials, with modulations for synergism (37.5%), indifference (50%), and antagonism (12.5%). Regarding anti-adherent activity, the test product effectively inhibited the adherence of P. aeruginosa bacterial strains in the presence of sucrose (1:8) but had no effect against K. pneumoniae or S. saprophyticus. Therefore, oregano oil proves to be an antibacterial and modulating agent against different bacteria isolated from meat products. Additionally, it displays anti-adherent properties against P. aeruginosa, making it a natural product that could serve as an interesting alternative in efforts to combat foodborne diseases.
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| first_indexed | 2024-03-08T06:54:07Z |
| format | Article |
| id | doaj.art-857702fc6b0140178eff4b75ec153280 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-03-08T06:54:07Z |
| publishDate | 2024-02-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-857702fc6b0140178eff4b75ec1532802024-02-03T06:39:34ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592024-02-0145110.5433/1679-0359.2024v45n1p7Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteriaAline de Farias Diniz0Piettra de Sá Calixto da Cruz1Waldo Silva Mariz2Vinícius Rocha Lima Santos3Lara Mayanne Moreira de Oliveira Nóbrega 4Mylena Medeiros Simões5João Henrique Anizio de Farias6Bernadete Santos7Abrahão Alves de Oliveira Filho8Universidade Federal de Campina GrandeUniversidade Federal de Campina GrandeUniversidade Federal de Campina Grande Universidade Federal de Campina Grande Universidade Federal de Campina Grande Universidade Federal de Campina Grande Universidade Federal de Campina Grande Universidade Federal de Campina Grande Universidade Federal de Campina Grande There are over 250 types of foodborne diseases, the majority of which are infections caused by bacteria. Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus are considered contaminants of meat products. The use of natural products as antimicrobials to combat these diseases can be an effective and economical approach. This study proposes to assess the antibacterial, modulatory, and anti-adherent activity of the essential oil of Origanum vulgare against strains of Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus isolated from meat products. The assay was conducted in duplicate. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution technique. MIC represents the lowest concentration of the product capable of inhibiting the growth of the bacterial strain, whereas MBC represents the lowest concentration capable of inhibiting total growth. The study of association of the product with antimicrobials was undertaken by disk diffusion using ampicillin, gentamicin, ceftazidime, and ciprofloxacin, resulting in synergistic, antagonistic, or indifferent effects. Anti-adherent activity was determined in the presence of sucrose, as the lowest concentration of the agent in contact with sucrose that prevented adherence to the glass tube. Oregano oil exhibited strong inhibitory and bactericidal activity against Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus, with MIC values ranging from 32 to 512 μg mL-1 and MBC values ranging from 128 to 512 μg mL-1. Origanum vulgare oil showed varied interactions when associated with antimicrobials, with modulations for synergism (37.5%), indifference (50%), and antagonism (12.5%). Regarding anti-adherent activity, the test product effectively inhibited the adherence of P. aeruginosa bacterial strains in the presence of sucrose (1:8) but had no effect against K. pneumoniae or S. saprophyticus. Therefore, oregano oil proves to be an antibacterial and modulating agent against different bacteria isolated from meat products. Additionally, it displays anti-adherent properties against P. aeruginosa, making it a natural product that could serve as an interesting alternative in efforts to combat foodborne diseases. https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47804BiologyMicrobiologyOne healthPhytotherapy. |
| spellingShingle | Aline de Farias Diniz Piettra de Sá Calixto da Cruz Waldo Silva Mariz Vinícius Rocha Lima Santos Lara Mayanne Moreira de Oliveira Nóbrega Mylena Medeiros Simões João Henrique Anizio de Farias Bernadete Santos Abrahão Alves de Oliveira Filho Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria Semina: Ciências Agrárias Biology Microbiology One health Phytotherapy. |
| title | Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria |
| title_full | Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria |
| title_fullStr | Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria |
| title_full_unstemmed | Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria |
| title_short | Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria |
| title_sort | evaluation of the antibacterial modulatory and anti adherent properties of oregano origanum vulgare essential oil against food pathogenic bacteria |
| topic | Biology Microbiology One health Phytotherapy. |
| url | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47804 |
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