Formulation Strategy of Cymbopogon spp. Essential Oils to Reduce Irritation of Cinnamomum Burmani Essential Oil While Preserving Anti-Streptococcus mutans Activity

IF 2.5 3区 农林科学 Q3 CHEMISTRY, APPLIED
Flavour and Fragrance Journal Pub Date : 2026-04-07 Epub Date: 2026-02-16 DOI:10.1002/ffj.70067
Ying-Yu Zhang, Su-Yeon Park, Yue Yuan, Zhi-Wen Zhang, Qing-Xia Zhao, Jun-Song Xiao, Hua Wu
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引用次数: 0

Abstract

Dental caries, a prevalent global health issue, arises from ecological dysbiosis of the oral biofilm, with Streptococcus mutans (S. mutans) being a primary cariogenic pathogen. Although Cinnamomum burmani essential oil (CBEO) possesses strong antimicrobial properties, its clinical utility is constrained by irritancy and cytotoxicity. This study therefore aimed to enhance antibacterial efficacy against S. mutans and reduce cytotoxicity by combining CBEO with three Cymbopogon spp. essential oils: C. nardus (CNEO), C. citratus (CCEO), and C. khasans (CKEO). The chemical compositions of the essential oils were characterised by GC–MS. Optimal combination ratios were screened via the agar diffusion method, and the minimum inhibitory/bactericidal concentrations (MIC/MBC) were determined using the microbroth dilution method. Antibacterial, anti-biofilm, and acid-production-inhibiting effects were evaluated through time-kill assays, biofilm staining, and pH measurements, respectively. Virulence gene expression was assessed by qRT-PCR, and cytotoxicity was determined via MTT assay on RAW 264.7 cells. GC–MS analysis revealed distinct chemical profiles: CBEO was predominantly (E)-cinnamaldehyde (60.98%), whereas CNEO, CCEO and CKEO were rich in citronellal, α-citral and geraniol, respectively. Synergistic antibacterial effects were observed for the combinations CNEO:CBEO (2:3), CCEO:CBEO (1:1), and CKEO:CBEO (1:4). At sub-inhibitory concentrations, these combinations dose-dependently inhibited biofilm formation (73.25%–91.25%), maintained a near-neutral pH, and downregulated the expression of key virulence genes associated with adhesion (gbpB, spaP), exopolysaccharide synthesis (gtfB, gtfC, gtfD), acid tolerance (brpA, relA) and global regulation (vicR). Furthermore, the combination formulas significantly reduced cytotoxicity against RAW 264.7 cells compared to CBEO alone. In conclusion, the combination of Cymbopogon spp. essential oils with CBEO demonstrates a multitargeted synergistic effect against S. mutans and is associated with reduced cytotoxicity at the tested concentrations, suggesting potential for improved biosafety. These findings provide preliminary evidence for a promising formulation strategy, warranting further investigation to elucidate the underlying mechanisms and confirm safety in more complex models.

Abstract Image

香蒲精油的配方策略:减少缅甸肉桂精油的刺激性,同时保持抗变形链球菌活性
龋齿是全球普遍存在的健康问题,是由口腔生物膜生态失调引起的,而变形链球菌是主要的致龋病原体。虽然肉桂精油(CBEO)具有很强的抗菌性能,但其临床应用受到刺激性和细胞毒性的限制。因此,本研究旨在将CBEO与香茅属三种精油C. nardus (CNEO)、C. citratus (CCEO)和C. khasans (CKEO)联合使用,提高对变形链球菌的抑菌效果,降低细胞毒性。采用气相色谱-质谱法对精油的化学成分进行了表征。通过琼脂扩散法筛选最佳组合比例,通过微肉汤稀释法确定最低抑菌/杀菌浓度(MIC/MBC)。抗菌、抗生物膜和抑酸效果分别通过时间杀伤试验、生物膜染色和pH测量进行评估。采用qRT-PCR检测毒力基因表达,MTT法检测细胞毒性。GC-MS分析显示,CBEO主要含有(E)-肉桂醛(60.98%),CNEO、CCEO和CKEO分别富含香茅醛、α-柠檬醛和香叶醇。CNEO:CBEO(2:3)、CCEO:CBEO(1:1)、CKEO:CBEO(1:4)联合抑菌效果显著。在亚抑制浓度下,这些组合剂量依赖性地抑制了生物膜的形成(73.25%-91.25%),维持了接近中性的pH,并下调了与粘附(gbpB, spaP),外多糖合成(gtfB, gtfC, gtfD),耐酸(brpA, relA)和全局调控(vicR)相关的关键毒力基因的表达。此外,与单独使用CBEO相比,联合配方显著降低了对RAW 264.7细胞的细胞毒性。综上所述,Cymbopogon spp.精油与CBEO的组合对S. mutans具有多靶点的协同作用,并且在测试浓度下降低了细胞毒性,表明具有提高生物安全性的潜力。这些发现为有希望的配方策略提供了初步证据,需要进一步研究以阐明潜在机制并在更复杂的模型中确认安全性。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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