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In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp
This study evaluated the antimicrobial activities of an essential oil of Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover, O. minutiflorum oil was analyzed by gas chromatography/mass...
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| Published in: | Food chemistry 2008-03, Vol.107 (2), p.602-606 |
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| container_title | Food chemistry |
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| creator | Aslim, Belma Yucel, Nihal |
| description | This study evaluated the antimicrobial activities of an essential oil of
Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant
Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover,
O. minutiflorum oil was analyzed by gas chromatography/mass spectrometry (GC/MS). Twenty-nine components were identified, representing 98.7 of the oil. The oil yield from the plants was 4.0–4.4%
v/w. The major components of
O. minutiflorum oil were carvacrol (73.9%) and
p-cymene (7.20%). The oil has lower contents of carvacrol methyl ether (0.05%), heptadecanol (0.06%) and carvacryl acetate (0.06%). Twenty-one
Campylobacter spp. (12
C. jejuni, 5
C. lari and 4
C. coli) strains using in this study were selected among 300 isolates according to their resistance to ciprofloxacin. The minimum inhibitory concentration (MIC) values for bacterial strains, which were sensitive to the essential oil of
O. minutiflorum, were in the range of 7.8–800
μg/ml. The essential oil obtained showed strong antimicrobial activity against all of the tested ciprofloxacin-resistance
Campylobacter spp. These results suggest that the essential of
O. minutiflorum may be used as a natural preservative in food against food-born disease, such as Campylobacteriosis. |
| doi_str_mv | 10.1016/j.foodchem.2007.08.048 |
| format | article |
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Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant
Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover,
O. minutiflorum oil was analyzed by gas chromatography/mass spectrometry (GC/MS). Twenty-nine components were identified, representing 98.7 of the oil. The oil yield from the plants was 4.0–4.4%
v/w. The major components of
O. minutiflorum oil were carvacrol (73.9%) and
p-cymene (7.20%). The oil has lower contents of carvacrol methyl ether (0.05%), heptadecanol (0.06%) and carvacryl acetate (0.06%). Twenty-one
Campylobacter spp. (12
C. jejuni, 5
C. lari and 4
C. coli) strains using in this study were selected among 300 isolates according to their resistance to ciprofloxacin. The minimum inhibitory concentration (MIC) values for bacterial strains, which were sensitive to the essential oil of
O. minutiflorum, were in the range of 7.8–800
μg/ml. The essential oil obtained showed strong antimicrobial activity against all of the tested ciprofloxacin-resistance
Campylobacter spp. These results suggest that the essential of
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Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant
Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover,
O. minutiflorum oil was analyzed by gas chromatography/mass spectrometry (GC/MS). Twenty-nine components were identified, representing 98.7 of the oil. The oil yield from the plants was 4.0–4.4%
v/w. The major components of
O. minutiflorum oil were carvacrol (73.9%) and
p-cymene (7.20%). The oil has lower contents of carvacrol methyl ether (0.05%), heptadecanol (0.06%) and carvacryl acetate (0.06%). Twenty-one
Campylobacter spp. (12
C. jejuni, 5
C. lari and 4
C. coli) strains using in this study were selected among 300 isolates according to their resistance to ciprofloxacin. The minimum inhibitory concentration (MIC) values for bacterial strains, which were sensitive to the essential oil of
O. minutiflorum, were in the range of 7.8–800
μg/ml. The essential oil obtained showed strong antimicrobial activity against all of the tested ciprofloxacin-resistance
Campylobacter spp. These results suggest that the essential of
O. minutiflorum may be used as a natural preservative in food against food-born disease, such as Campylobacteriosis.</description><subject>antibiotic resistance</subject><subject>Antimicrobial activity</subject><subject>antimicrobial properties</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Campylobacter</subject><subject>Campylobacter lari</subject><subject>Campylobacter spp</subject><subject>ciprofloxacin</subject><subject>essential oils</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GC/MS analysis</subject><subject>in vitro studies</subject><subject>indigenous species</subject><subject>Lari</subject><subject>minimum inhibitory concentration</subject><subject>Origanum</subject><subject>Origanum minutiflorum</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkDuP1DAQgC0EEsvCXwA30CWMH4mdDrTicdJJV8DVluOMD68SO9jZE9vx0_FpD1qq0cx889BHyGsGLQPWvz-2PqXJ_cCl5QCqBd2C1E_IjmklGgWKPyU7EKAbzWT_nLwo5QgAHJjekd9Xkd6HLSdq4xaW4HIag52pdVuo9TNNnmIpWJu1msJMfU4LxThhhelNDnc2nha6hHjagp9TrkmK1IU1p5r-si7EJmMJZasX6MEu63lOY92PmZZ1fUmeeTsXfPUY9-T286fvh6_N9c2Xq8PH68aJQW2N4LpjbJROoBdcim5SfSeZmgSfmNT92FlmUQnJJQ6DZZ1ENY6oHUffC96LPXl32Vv_-nnCspklFIfzbCOmUzEctOSDgAr2F7CqKCWjN2sOi81nw8A8CDdH81e4eRBuQJsqvA6-fbxgi7Ozzza6UP5NV9-9YFpW7s2F8zYZe5crc_utdgWAFnKoT-zJhwuBVch9wGyKCxgdTiGj28yUwv-e-QPE_6Yh</recordid><startdate>20080315</startdate><enddate>20080315</enddate><creator>Aslim, Belma</creator><creator>Yucel, Nihal</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20080315</creationdate><title>In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp</title><author>Aslim, Belma ; Yucel, Nihal</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-328511b4c3ef32435d765417d32d1486b5a1ae73424e99a154e7bbe8c2ef63263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>antibiotic resistance</topic><topic>Antimicrobial activity</topic><topic>antimicrobial properties</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Campylobacter</topic><topic>Campylobacter lari</topic><topic>Campylobacter spp</topic><topic>ciprofloxacin</topic><topic>essential oils</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GC/MS analysis</topic><topic>in vitro studies</topic><topic>indigenous species</topic><topic>Lari</topic><topic>minimum inhibitory concentration</topic><topic>Origanum</topic><topic>Origanum minutiflorum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aslim, Belma</creatorcontrib><creatorcontrib>Yucel, Nihal</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aslim, Belma</au><au>Yucel, Nihal</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp</atitle><jtitle>Food chemistry</jtitle><date>2008-03-15</date><risdate>2008</risdate><volume>107</volume><issue>2</issue><spage>602</spage><epage>606</epage><pages>602-606</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>This study evaluated the antimicrobial activities of an essential oil of
Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant
Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover,
O. minutiflorum oil was analyzed by gas chromatography/mass spectrometry (GC/MS). Twenty-nine components were identified, representing 98.7 of the oil. The oil yield from the plants was 4.0–4.4%
v/w. The major components of
O. minutiflorum oil were carvacrol (73.9%) and
p-cymene (7.20%). The oil has lower contents of carvacrol methyl ether (0.05%), heptadecanol (0.06%) and carvacryl acetate (0.06%). Twenty-one
Campylobacter spp. (12
C. jejuni, 5
C. lari and 4
C. coli) strains using in this study were selected among 300 isolates according to their resistance to ciprofloxacin. The minimum inhibitory concentration (MIC) values for bacterial strains, which were sensitive to the essential oil of
O. minutiflorum, were in the range of 7.8–800
μg/ml. The essential oil obtained showed strong antimicrobial activity against all of the tested ciprofloxacin-resistance
Campylobacter spp. These results suggest that the essential of
O. minutiflorum may be used as a natural preservative in food against food-born disease, such as Campylobacteriosis.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2007.08.048</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Food chemistry, 2008-03, Vol.107 (2), p.602-606 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | ScienceDirect Journals |
| subjects | antibiotic resistance Antimicrobial activity antimicrobial properties Aroma and flavouring agent industries Biological and medical sciences Campylobacter Campylobacter lari Campylobacter spp ciprofloxacin essential oils Food industries Food microbiology Fundamental and applied biological sciences. Psychology GC/MS analysis in vitro studies indigenous species Lari minimum inhibitory concentration Origanum Origanum minutiflorum |
| title | In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp |
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