Azerêdo GA, Stamford TL, Figueiredo RC, Souza EL
Foodborne Pathogens and Disease, 2012
ABSTRACT:
This study aimed to evaluate the antibacterial activities of the essential oils from Origanum vulgare L. (OV) andRosmarinus officinalis L. (RO), both singly and in combination at sub-inhibitory concentrations (¼ MIC + ¼ MIC), against Aeromonas hydrophila and to investigate the possible mechanisms underlying these activities. Used singly (OV: 2.5 μL/mL; RO: 20 μL/mL) or in a mixture (OV: 0.625 μL/mL + RO: 5 μL/L), these essential oils led to a significant decrease (p<0.01) in bacterial viability after 24 h of exposure. A decrease in glucose consumption by A. hydrophila and release of cellular material were observed immediately after the addition of the essential oils, both singly and as a mixture, and continued for up to 6 h. Electron microscopy of cells exposed to the essential oils revealed severe changes in the plasma membrane, cytoplasmic appearance, and cell shape during the 6-h exposure period. OV and RO essential oils combined at sub-inhibitory concentrations could be rationally applied to inhibit the growth of A. hydrophila in food products, particularly minimally processed vegetables.
CITATION:
Azerêdo GA, Stamford TL, Figueiredo RC, Et Al. The cytotoxic effect of essential oils from Origanum vulgare L. and/or Rosmarinus officinalis L. on Aeromonas hydrophila. Foodborne Pathog Dis. 2012;9(4):298-304.
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