| Title: | "Assessment of Antimicrobial Activity, Mode of Action and Volatile Compounds of Etlingera pavieana Essential Oil" |
| Author(s): | Naksang P; Tongchitpakdee S; Thumanu K; Oruna-Concha MJ; Niranjan K; Rachtanapun C; |
| Address: | "Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Center for Advanced Studied Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand" |
| DOI: | 10.3390/molecules25143245 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Etlingera pavieana (Pierre ex Gagnep.) R.M.S. is a rhizomatous plant in the Zingiberaceae family which could be freshly eaten, used as a condiment or as a traditional remedy. Our work investigated the chemical composition and antimicrobial activity of the E. pavieana essential oils extracted from the rhizome (EOEP). We extracted the EOEP from the rhizome by hydrodistillation and analyzed the chemical composition by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 22 volatile compounds were identified where trans-anethole (78.54%) and estragole (19.36%) were the major components in the EOEP. The antimicrobial activity of EOEP was evaluated based on the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) values using the broth dilution method and enumerating cell death overtime. Our work shows that the EOEP exhibits potent antibacterial activity against foodborne pathogenic Gram-positive bacteria, namely Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes in the range of 0.1-0.3% (v/v). We further investigated the mechanism of EOEP inhibition using Synchrotron Fourier transformation infrared (FTIR) microspectroscopy. Here, we show significant differences in DNA/nucleic acid, proteins and cell membrane composition in the bacterial cell. To conclude, EOEP exhibited antimicrobial activity against foodborne pathogens, especially the Gram-positive bacteria associated with ready-to-eat (RTE) food and, thus, has the potential to serve as a natural preservative agent in RTE products" |
| Keywords: | "Anti-Infective Agents/*chemistry/pharmacology Bacterial Infections/drug therapy/microbiology Gas Chromatography-Mass Spectrometry Humans Listeria monocytogenes/drug effects/pathogenicity Oils, Volatile/*chemistry/pharmacology Solid Phase Microextraction S;" |
| Notes: | "MedlineNaksang, Porawan Tongchitpakdee, Sasitorn Thumanu, Kanjana Oruna-Concha, Maria Jose Niranjan, Keshavan Rachtanapun, Chitsiri eng Switzerland 2020/07/28 Molecules. 2020 Jul 16; 25(14):3245. doi: 10.3390/molecules25143245" |
