Chemical Composition, Antifungal and Antibiofilm Activities of the Essential Oil of Mentha piperita L.

ISRN Pharmaceutics Pub Date : 2012-01-01 DOI:10.5402/2012/718645

Mohammad Jamal Saharkhiz, Marjan Motamedi, Kamiar Zomorodian, Keyvan Pakshir, Ramin Miri, Kimia Hemyari

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引用次数: 142

Abstract

Variations in quantity and quality of essential oil (EO) from the aerial parts of cultivated Mentha piperita were determined. The EO of air-dried sample was obtained by a hydrodistillation method and analyzed by a gas chromatography/mass spectrometry (GC/MS). The antifungal activity of the EO was investigated by broth microdilution methods as recommended by Clinical and Laboratory Standards Institute. A biofilm formation inhibition was measured by using an XTT reduction assay. Menthol (53.28%) was the major compound of the EO followed by Menthyl acetate (15.1%) and Menthofuran (11.18%). The EO exhibited strong antifungal activities against the examined fungi at concentrations ranging from 0.12 to 8.0 μL/mL. In addition, the EO inhibited the biofilm formation of Candida albicans and C. dubliniensis at concentrations up to 2 μL/mL. Considering the wide range of the antifungal activities of the examined EO, it might be potentially used in the management of fungal infections or in the extension of the shelf life of food products.

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薄荷精油的化学成分、抑菌活性及抗菌活性研究。

测定了栽培薄荷地上部位精油(EO)含量和质量的变化。气相色谱/质谱联用(GC/MS)分析风干样品的气相色谱/质谱。采用临床与实验室标准协会推荐的肉汤微量稀释法对其抑菌活性进行了研究。用XTT还原法测定生物膜形成的抑制作用。其主要成分为薄荷醇(53.28%)，其次为乙酸薄荷酯(15.1%)和薄荷呋喃(11.18%)。在浓度范围为0.12 ~ 8.0 μL/mL的条件下，EO对真菌具有较强的抑制活性。此外，当浓度达到2 μL/mL时，EO对白色念珠菌和都柏林念珠菌的生物膜形成有抑制作用。考虑到所检测的EO具有广泛的抗真菌活性，它可能有潜力用于真菌感染的管理或延长食品的保质期。

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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ISRN Pharmaceutics

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