Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

Aline de Farias Diniz, Piettra de Sá Calixto da Cruz, Waldo Silva Mariz, Vinícius Rocha Lima Santos, L. M. M. O. Nóbrega, Mylena Medeiros Simões, João Henrique Anizio de Farias, Bernadete Santos, A. A. O. Oliveira Filho
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Abstract

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.
评估牛至(Origanum vulgare)精油对食品致病菌的抗菌、调节和抗粘附特性
食源性疾病有 250 多种,其中大部分是由细菌引起的感染。肺炎克雷伯氏菌、铜绿假单胞菌和溶血性葡萄球菌被认为是肉类产品的污染物。使用天然产品作为抗菌剂来防治这些疾病是一种既有效又经济的方法。本研究拟评估牛至精油对从肉制品中分离出的肺炎克雷伯氏菌、铜绿假单胞菌和溶血性葡萄球菌菌株的抗菌、调节和抗粘附活性。试验一式两份。采用肉汤微稀释技术测定最低抑菌浓度(MIC)和最低杀菌浓度(MBC)。MIC 代表产品能够抑制细菌菌株生长的最低浓度,而 MBC 则代表能够抑制全部生长的最低浓度。通过使用氨苄西林、庆大霉素、头孢唑肟和环丙沙星进行盘扩散,研究本品与抗菌药物的协同作用、拮抗作用或无协同作用。抗粘附活性是在有蔗糖存在的情况下测定的,即药剂与蔗糖接触后阻止粘附到玻璃管上的最低浓度。牛至油对肺炎克雷伯菌、铜绿假单胞菌和无菌葡萄球菌具有很强的抑制和杀菌活性,MIC 值为 32 至 512 μg mL-1,MBC 值为 128 至 512 μg mL-1。牛至油与抗菌素的相互作用各不相同,有协同作用(37.5%)、漠视作用(50%)和拮抗作用(12.5%)。在抗粘附活性方面,试验产品在蔗糖(1:8)存在下可有效抑制铜绿假单胞菌菌株的粘附,但对肺炎克氏菌或沙雷氏菌无作用。因此,牛至油被证明是一种抗菌剂和调节剂,能抑制从肉制品中分离出来的不同细菌。此外,牛至油还具有抗铜绿假单胞菌粘附的特性,使其成为一种天然产品,可作为防治食源性疾病的有趣替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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