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Microb Pathog. 2016 Apr;93:22-31. doi: 10.1016/j.micpath.2016.01.017. Epub 2016 Jan 21.

Antibiofilm formation and anti-adhesive property of three mediterranean essential oils against a foodborne pathogen Salmonella strain.

Author information

1
Laboratory of Analysis, Treatment and Valorisation of Environment Polluants and Products, Faculty of Pharmacy, Monastir, Tunisia; UR Study & Management of Urban and Coastal Environments, LARSEN-National Engineering School, Sfax, Tunisia. Electronic address: miladi_h@yahoo.fr.
2
Laboratory of Biochemistry, Faculty of Medicine, Monastir, Tunisia.
3
Laboratory of Analysis, Treatment and Valorisation of Environment Polluants and Products, Faculty of Pharmacy, Monastir, Tunisia.
4
Laboratoire de Chimie Appliquée, Hétérocycle, Corps Gras et Polymères, Faculté des Sciences de Sfax, Tunisia.
5
UR Study & Management of Urban and Coastal Environments, LARSEN-National Engineering School, Sfax, Tunisia.

Abstract

Plant extracts, and their essential oils (EOs) are rich in a wide variety of secondary metabolites with antimicrobial properties. Our aim was to determine the bioactive compound in three mediterranean essential oils belonging to Lamiaceae family, Satureja montana L., Thymus vulgaris L. and Rosmarinus officinalis L., and to assess their antimicrobial, antibiofilm and anti-adhesive potentials against a foodborne pathogen Salmonella strain. The antibacterial activity of EOs and its biofilm inhibition potencies were investigated on 2 reference strains Salmonella typhimurium and 12 Salmonella spp. isolated from food. Biofilm inhibition were assessed using the 2, 3-bis [2-methyloxy-4-nitro-5-sulfophenyl]-2H-tetrazolium-5-carboxanilide (XTT) reduction assay. The analytical data indicated that various monoterpene hydrocarbons and phenolic monoterpenes constitute the major components of the oils, but their concentrations varied greatly among the oils examined. Our results showed that S. montana L. and T. vulgaris L. essential oils possess remarkable anti biofilm, anti-adhesive and bactericidal properties, compared to R. officinalis EO. There is an indication that Rosmary EO might inhibit biofilm formation at higher concentrations. Therefore, the witer savory and thyme EOs represent a source of natural compounds that exhibit potentials for use in food systems to prevent the growth of foodborne bacteria and extend the shelf life of the processed food.

KEYWORDS:

Anti-adhesive property; Antimicrobial activity; Biofilm inhibition; Chemical composition; Essential oils; Salmonella spp

PMID:
26802522
DOI:
10.1016/j.micpath.2016.01.017
[Indexed for MEDLINE]

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