Mohammad Hassanzadeh, Sara Mirzaie, Faezeh Rahimi Pirmahalle, Ramak Yahyaraeyat, Jamshid Razmyar
{"title":"百里香（Thymeus vulgaris）精油对肠炎沙门氏菌（Salmonella enterica Serovar Enteritidis）细菌生长和某些毒力基因表达的影响。","authors":"Mohammad Hassanzadeh, Sara Mirzaie, Faezeh Rahimi Pirmahalle, Ramak Yahyaraeyat, Jamshid Razmyar","doi":"10.1002/vms3.70088","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance.</p><p><strong>Objectives: </strong>The current study aimed to assess the effects of thyme essential oil at sub-minimal inhibitory concentrations (sub-MICs) on bacterial growth and expression of some virulence genes in Salmonella enteritidis.</p><p><strong>Methods: </strong>The bacterial growth rate and the expression of four virulence genes in S. enteritidis during 18-72 h of exposure to the essential oil at 25%-75% MIC were evaluated via colony counting and real-time polymerase chain reaction (PCR), respectively.</p><p><strong>Results: </strong>Sub-inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose- and time-dependent manner. As an example, decreased down-regulation of hilA, spv, sefA and invA as 1.7-, 4.14-, 2.92- and 1.04-fold in 25% MIC and 6.42-, 7.81-, 4.4- and 3.75-fold in 75% MIC was observed, respectively, after 24 h of incubation. Likewise, levels of transcription for hilA, spv, sefA and invA were reduced 4.75-, 6.95-, 3.75- and 2.98-fold after 18 h and 9.54-, 8.81-, 5.65- and 4.77-fold, respectively, after 72 h in 75% MIC compared to the control.</p><p><strong>Conclusions: </strong>According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of S. enteritidis.</p>","PeriodicalId":23543,"journal":{"name":"Veterinary Medicine and Science","volume":"10 6","pages":"e70088"},"PeriodicalIF":1.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11522824/pdf/","citationCount":"0","resultStr":"{\"title\":\"Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis.\",\"authors\":\"Mohammad Hassanzadeh, Sara Mirzaie, Faezeh Rahimi Pirmahalle, Ramak Yahyaraeyat, Jamshid Razmyar\",\"doi\":\"10.1002/vms3.70088\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background: </strong>The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance.</p><p><strong>Objectives: </strong>The current study aimed to assess the effects of thyme essential oil at sub-minimal inhibitory concentrations (sub-MICs) on bacterial growth and expression of some virulence genes in Salmonella enteritidis.</p><p><strong>Methods: </strong>The bacterial growth rate and the expression of four virulence genes in S. enteritidis during 18-72 h of exposure to the essential oil at 25%-75% MIC were evaluated via colony counting and real-time polymerase chain reaction (PCR), respectively.</p><p><strong>Results: </strong>Sub-inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose- and time-dependent manner. As an example, decreased down-regulation of hilA, spv, sefA and invA as 1.7-, 4.14-, 2.92- and 1.04-fold in 25% MIC and 6.42-, 7.81-, 4.4- and 3.75-fold in 75% MIC was observed, respectively, after 24 h of incubation. Likewise, levels of transcription for hilA, spv, sefA and invA were reduced 4.75-, 6.95-, 3.75- and 2.98-fold after 18 h and 9.54-, 8.81-, 5.65- and 4.77-fold, respectively, after 72 h in 75% MIC compared to the control.</p><p><strong>Conclusions: </strong>According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of S. enteritidis.</p>\",\"PeriodicalId\":23543,\"journal\":{\"name\":\"Veterinary Medicine and Science\",\"volume\":\"10 6\",\"pages\":\"e70088\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11522824/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Veterinary Medicine and Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/vms3.70088\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"VETERINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Veterinary Medicine and Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/vms3.70088","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"VETERINARY SCIENCES","Score":null,"Total":0}
Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis.
Background: The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance.
Objectives: The current study aimed to assess the effects of thyme essential oil at sub-minimal inhibitory concentrations (sub-MICs) on bacterial growth and expression of some virulence genes in Salmonella enteritidis.
Methods: The bacterial growth rate and the expression of four virulence genes in S. enteritidis during 18-72 h of exposure to the essential oil at 25%-75% MIC were evaluated via colony counting and real-time polymerase chain reaction (PCR), respectively.
Results: Sub-inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose- and time-dependent manner. As an example, decreased down-regulation of hilA, spv, sefA and invA as 1.7-, 4.14-, 2.92- and 1.04-fold in 25% MIC and 6.42-, 7.81-, 4.4- and 3.75-fold in 75% MIC was observed, respectively, after 24 h of incubation. Likewise, levels of transcription for hilA, spv, sefA and invA were reduced 4.75-, 6.95-, 3.75- and 2.98-fold after 18 h and 9.54-, 8.81-, 5.65- and 4.77-fold, respectively, after 72 h in 75% MIC compared to the control.
Conclusions: According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of S. enteritidis.
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Veterinary Medicine and Science is the peer-reviewed journal for rapid dissemination of research in all areas of veterinary medicine and science. The journal aims to serve the research community by providing a vehicle for authors wishing to publish interesting and high quality work in both fundamental and clinical veterinary medicine and science.
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