Sarra Moumni1, Ameur Elaissi2, Amine Trabelsi3, Abderrahmen Merghni4, Imed Chraief5, Brahim Jelassi6, Rachid Chemli3, Salima Ferchichi7. 1. Laboratory of Chemical, Pharmaceutical and Pharmacological Drug Development LR12ES09, Faculty of Pharmacy, University of Monastir, rue Avicenne, 5000, Monastir, Tunisia. sarra.moumniessahli@gmail.com. 2. Laboratory of Chemical, Pharmaceutical and Pharmacological Drug Development LR12ES09, Faculty of Pharmacy, University of Monastir, rue Avicenne, 5000, Monastir, Tunisia. 3. Laboratory of Pharmacognosy, Faculty of Pharmacy, University of Monastir, Avenue Avicenne, 5000, Monastir, Tunisia. 4. Laboratory of Antimicrobial Resistance LR99ES09, Faculty of Medicine of Tunis, University of Tunis El Manar, Tunis, Tunisia. 5. Department of Biochemistry, Faculty of Medicine, University of Monastir, Rue Avicenne, 5000, Monastir, Tunisia. 6. Laboratory of Transmissible Diseases and Biologically Active Substances LR99ES27, Faculty of Pharmacy, University of Monastir, rue Avicenne, 5000, Monastir, Tunisia. 7. Biochemistry Laboratory CHU Farhat Hached, 4000, Sousse, Tunisia.
Abstract
BACKGROUND: Lamiaceae family is one of the most diverse and common plant families in terms of ethnomedicine due to their potential therapeutic effects. The aim of this study is to investigate the correlation between the chemical composition and the antibacterial effect of five essential oils from this family against five reference bacterial strains responsible of nosocomial diseases and foodborne illnesses. METHODS: The commercial essential oils of Tunisian Rosmarinus officinalis, Thymus capitatus, Origanum majorana and Salvia officinalis were analyzed by GC/FID and GC-MS. Essential oils were evaluated for their antibacterial activities by disc diffusion and microbroth dilution methods against five reference bacterial strains: Pseudomonas aeruginosa, Escherichia coli, Salmonella enterica, Bacillus subtilis and Staphylococcus aureus. The inhibition zone diameter values and the twenty major compounds of the selected essential oils were subjected to PCA and HCA analysis. RESULTS: Analysis by GC/FID and GC/MS allowed the identification of ninety-one components representing 96.0 to 98.2% of the total oils. The different component contents varied according to the species. The main components were carvacrol, 1,8-cineole, α-thujone, α-terpineol and α-pinene. The PCA and the HCA of the selected essential oil components and the inhibition zone diameter (IZD) values identified four species groups and subgroups. Each essential oils group constituted a chemotype responsible for their bacterial inhibition ability. Thymus capitatus essential oil showed the strongest antibacterial activity with MBC ranging from 0.73 to 2.94 mg mL- 1. CONCLUSION: Rosmarinus officinalis, Thymus capitatus, Origanum majorana and Salvia officinalis essential oils have shown promising antibacterial activities against reference bacterial strains responsible for nosocomial diseases and foodborne illnesses.
BACKGROUND: Lamiaceae family is one of the most diverse and common plant families in terms of ethnomedicine due to their potential therapeutic effects. The aim of this study is to investigate the correlation between the chemical composition and the antibacterial effect of five essential oils from this family against five reference bacterial strains responsible of nosocomial diseases and foodborne illnesses. METHODS: The commercial essential oils of Tunisian Rosmarinus officinalis, Thymus capitatus, Origanum majorana and Salvia officinalis were analyzed by GC/FID and GC-MS. Essential oils were evaluated for their antibacterial activities by disc diffusion and microbroth dilution methods against five reference bacterial strains: Pseudomonas aeruginosa, Escherichia coli, Salmonella enterica, Bacillus subtilis and Staphylococcus aureus. The inhibition zone diameter values and the twenty major compounds of the selected essential oils were subjected to PCA and HCA analysis. RESULTS: Analysis by GC/FID and GC/MS allowed the identification of ninety-one components representing 96.0 to 98.2% of the total oils. The different component contents varied according to the species. The main components were carvacrol, 1,8-cineole, α-thujone, α-terpineol and α-pinene. The PCA and the HCA of the selected essential oil components and the inhibition zone diameter (IZD) values identified four species groups and subgroups. Each essential oils group constituted a chemotype responsible for their bacterial inhibition ability. Thymus capitatus essential oil showed the strongest antibacterial activity with MBC ranging from 0.73 to 2.94 mg mL- 1. CONCLUSION:Rosmarinus officinalis, Thymus capitatus, Origanum majorana and Salvia officinalis essential oils have shown promising antibacterial activities against reference bacterial strains responsible for nosocomial diseases and foodborne illnesses.
Entities:
Keywords:
Antibacterial activity; Chemical composition; Essential oils; Hierarchical cluster analysis (HCA); Lamiaceae family; Principal component analysis (PCA)