Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa
2016
Аутори:
Bukvički, Danka R.Ćirić, Ana
Soković, Marina
Vannini, Lucia
Nissen, Lorenzo
Novaković, Miroslav
Vujisić, Ljubodrag
Asakawa, Yoshinori
Marin, Petar D.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© Natural Product Incorporation
Метаподаци
Приказ свих података о документуАпстракт:
The chemical composition, antimicrobial and antiquorum sensing activity of the essential oil of Micromeria thymifolia (Scop.) Fritsch were investigated. Limonene, piperitone epoxide and piperitenone epoxide were found as the main constituents using a gas chromatography-mass spectrometry technique. In vitro antimicrobial activity of the oil was tested against six bacterial and seven fungal strains and high antimicrobial potential was noticed. Minimum inhibitory concentration varied from 0.031 mg/mL to 0.5 mg/mL for bacterial and 0.062 mg/mL to 0.5 mg/mL for fungal strains. The antiquorum properties of the essential oil were evaluated on Pseudomonas aeruginosa PAO1. The oil was tested at subMIC concentrations for anti-quorum sensing activity. The analyses on quorum-sensing functions have been carried out by evaluating twitching and swarming of bacterial cultures and the total amount of pyocyanin production produced by P. aeruginosa. This study showed that M. thymifolia essential oil exhibited antiquorum sensing activity and may be used as an antipathogenic drug.
Кључне речи:
Antimicrobial activity; Antiquorum effect; Essential oil; GC-MS; Micromeria thymifoliaФинансирање / пројекти:
- Микроморфолошка, фитохемијска и молекуларна истраживања биљака - систематски, еколошки и применљиви аспекти (RS-MESTD-Basic Research (BR or ON)-173029)
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
У:
- Natural Product Communications (2016), 11(12): 1903-1906
DOI: 10.1177/1934578x1601101232
ISSN: 1934-578X