In vitro control of enterococcus faecalis by zataria multilfolira boiss, origanum vulgare l and mentha pulegium essential oils

Shirin Moshayedi, Farzaneh Shahraz, Donald Schaffner, Ali Khanlarkhani, Saeedeh Shojaee-Aliabadi, Maryam Shahnia, Ramin Khaksar

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

This study evaluates the antioxidant properties of the essential oils (EOs) from Zataria multiflora Boiss (ZMB), Origanum vulgare L (OVL) and Mentha pulegium (MP) and their influence on the growth, membrane permeability and cell surface characteristics of Enterococcus faecalis. Disk diffusion and micro-well dilution were tested for the antimicrobial activity of EOs. The minimum inhibitory concentrations (MICs) of ZMB, OVL and MP were 2, 8 and 42mg/mL, respectively. The mechanism of the antimicrobial action of EOs against E. faecalis was also studied by measurement of the release of cell constituents and observations of cells by electron microscopy. The antioxidant activities, as evaluated by inhibition of free radicals using 2, 2-diphenyl-1-picrylhydrazyl method, was 26.47, 3.20 and 34.67, for ZMB, OVL and MP, respectively. These three EOs have the potential to be applied in food products both to inhibit the growth of E. faecalis and to suppress the activity of carcinogenic O2-, produced by this bacterium.

Original languageEnglish (US)
Pages (from-to)327-332
Number of pages6
JournalJournal of Food Safety
Volume33
Issue number3
DOIs
StatePublished - Aug 1 2013

Fingerprint

Mentha pulegium
Origanum
Origanum vulgare
Enterococcus faecalis
Volatile Oils
essential oils
Antioxidants
anti-infective agents
Cell Membrane Permeability
membrane permeability
Microbial Sensitivity Tests
cells
Growth
minimum inhibitory concentration
Free Radicals
electron microscopy
Electron Microscopy
foods
antioxidant activity
Bacteria

All Science Journal Classification (ASJC) codes

  • Food Science
  • Parasitology
  • Microbiology

Cite this

Moshayedi, Shirin ; Shahraz, Farzaneh ; Schaffner, Donald ; Khanlarkhani, Ali ; Shojaee-Aliabadi, Saeedeh ; Shahnia, Maryam ; Khaksar, Ramin. / In vitro control of enterococcus faecalis by zataria multilfolira boiss, origanum vulgare l and mentha pulegium essential oils. In: Journal of Food Safety. 2013 ; Vol. 33, No. 3. pp. 327-332.
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In vitro control of enterococcus faecalis by zataria multilfolira boiss, origanum vulgare l and mentha pulegium essential oils. / Moshayedi, Shirin; Shahraz, Farzaneh; Schaffner, Donald; Khanlarkhani, Ali; Shojaee-Aliabadi, Saeedeh; Shahnia, Maryam; Khaksar, Ramin.

In: Journal of Food Safety, Vol. 33, No. 3, 01.08.2013, p. 327-332.

Research output: Contribution to journalArticle

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N2 - This study evaluates the antioxidant properties of the essential oils (EOs) from Zataria multiflora Boiss (ZMB), Origanum vulgare L (OVL) and Mentha pulegium (MP) and their influence on the growth, membrane permeability and cell surface characteristics of Enterococcus faecalis. Disk diffusion and micro-well dilution were tested for the antimicrobial activity of EOs. The minimum inhibitory concentrations (MICs) of ZMB, OVL and MP were 2, 8 and 42mg/mL, respectively. The mechanism of the antimicrobial action of EOs against E. faecalis was also studied by measurement of the release of cell constituents and observations of cells by electron microscopy. The antioxidant activities, as evaluated by inhibition of free radicals using 2, 2-diphenyl-1-picrylhydrazyl method, was 26.47, 3.20 and 34.67, for ZMB, OVL and MP, respectively. These three EOs have the potential to be applied in food products both to inhibit the growth of E. faecalis and to suppress the activity of carcinogenic O2-, produced by this bacterium.

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