Activity of carvacrol against Coagulase-negative Staphylococci biofilm related infections

Dissertação de mestrado em Bioengenharia

Antimicrobial activity of the essential oil from Lippia sidoides, carvacrol and thymol against oral pathogens

Dental caries and periodontal disease are associated with oral pathogens. Several plant derivatives have been evaluated with respect to their antimicrobial effects against such pathogenic microorganisms. Lippia sidoides Cham (Verbenaceae), popularly known as "Alecrim-pimenta" is a typical shrub commonly found in the Northeast of Brazil. Many plant species belonging to the genus Lippia yield very fragrant essential oils of potential economic value which are used by the industry for the commercial production of perfumes, creams, lotions, and deodorants. Since the leaves of L. sidoides are also extensively used in popular medicine for the treatment of skin wounds and cuts, the objective of the present study was to evaluate the composition and antimicrobial activity of L. sidoides essential oil. The essential oil was obtained by hydro-distillation and analyzed by GC-MS. Twelve compounds were characterized, having as major constituents thymol (56.7%) and carvacrol (16.7%). The antimicrobial activity of the oil and the major components was tested against cariogenic bacterial species of the genus Streptococcus as well as Candida albicans using the broth dilution and disk diffusion assays. The essential oil and its major components thymol and carvacrol exhibited potent antimicrobial activity against the organisms tested with minimum inhibitory concentrations ranging from 0.625 to 10.0 mg/mL. The most sensitive microorganisms were C. albicans and Streptococcus mutans. The essential oil of L. sidoides and its major components exert promising antimicrobial effects against oral pathogens and suggest its likely usefulness to combat oral microbial growth.

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.

Efecto de estrés inducido con NaCI, Cu²? y Fe²? en biomasa, timol, carvacrol y prolina en orégano mexicano (lippia graveolens H.B.K.).

Tesis (Doctorado en Ciencias con Acentuación en Química de Productos Naturales) UANL, 2012.

The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes Scott A

Aims: The aim of the study was to investigate the combined antimicrobial action of the plantderived volatile carvacrol and high hydrostatic pressure (HHP). Methods and Results: Combined treatments of carvacrol and HHP have been studied at different temperatures, using exponentially growing cells of Listeria monocytogenes, and showed a synergistic action. The antimicrobial effects were higher at 1°C than at 8 or 20°C. Furthermore, addition of carvacrol to cells exposed to sublethal HHP treatment caused similar reductions in viable numbers as simultaneous treatment with carvacrol and HHP. Synergism was also observed between carvacrol and HHP in semi-skimmed milk that was artifcially contaminated with L. monocytogenes. Conclusions: Carvacrol and HHP act synergistically and the antimicrobial effects of the combined treatment are greater at lower temperatures. Significance and Impact of the Study: The study demonstrates the synergistic antimicrobial effect of essential oils in combination with HHP and indicates the potential of these combined treatments in food processing.

Active packaging for fresh food based on the release of carvacrol and thymol

Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

Carvacrol and thymol for fresh food packaging

Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPMEGC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol

Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterisation of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettability, dye permeation properties and antibacterial effectiveness against Gram negative and Gram positive bacteria. All films exhibited good performance in terms of optical properties in the CIELab space showing high transparency. Carvacrol was able to reduce CC oxygen permeability and slightly increased the surface hydrophobicity. Dye diffusion experiments were performed to evaluate permeation properties. The diffusion of dye through films revealed that SC was more permeable than CC. The agar diffusion method was used for the evaluation of the films antimicrobial effectiveness against Escherichia coli and Staphylococcus aureus. Both SC and CC edible films with carvacrol showed inhibitory effects on both bacteria.

Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol

Edible active films based on sodium caseinate (SC) and calcium caseinate (CC) plasticized with glycerol (G) at three different concentrations and carvacrol (CRV) as active agent were prepared by solvent casting. Transparent films were obtained and their surfaces were analysed by optical microscopy and scanning electron microscopy (SEM). The influence of the addition of three different plasticizer concentrations was studied by determining tensile properties, while Fourier transformed infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) were used to evaluate the structural and thermal behavior of such films. The addition of glycerol resulted in a reduction in the elastic modulus and tensile strength, while some increase in the elongation at break was observed. In general terms, SC films showed flexibility higher than the corresponding CC counterparts. In addition, the presence of carvacrol caused further improvements in ductile properties suggesting the presence of stronger interactions between the protein matrix and glycerol, as it was also observed in thermal degradation studies. FTIR spectra of all films showed the characteristic bands and peaks corresponding to proteins as well as to primary and secondary alcohols. In summary, the best results regarding mechanical and structural properties for caseinates-based films containing carvacrol were found for the formulations with high glycerol concentrations.

Use of blanks to determine in vitro net gas and methane production when using rumen fermentation modifiers

Blanks (flasks without substrate containing only inoculum and medium) are used in vitro to correct for gas. CH(4) and residual organic matter (OM) fermented in inoculum. However inclusion of rumen fermentation modifiers may affect fermentation of OM in the substrate and inoculum. Thus, data correction using blanks that lack additives may result in inaccurate adjustment for background fermentation. Our objective was to evaluate impacts of using blanks containing additive (i.e., specific blanks) or blanks without additive on estimation of in vitro net gas and CH(4) production. We used the semi-automatic in vitro gas production technique including monensin sodium at 2.08 mg/l of buffered rumen fluid (Experiment 1) or carvacrol, eugenol and 1,8-cineol at 667 mg/l (Experiment 2) in flasks with substrate and in blank flasks. At 16h of incubation, monensin reduced (P <= 0.02) total gas production in flasks containing substrate (162.0 ml versus 146.3 ml) and in blanks (84.4 ml versus 79.2 ml). Total methane production was also decreased (P <= 0.05) by adding monensin to flasks containing substrate (15.7 ml versus 11.9 ml) as well as in blanks (6.4 ml versus 5.0 ml). Inclusion of carvacrol or eugenol reduced (P <= 0.05) total gas and CH(4) production in flasks with substrate and in blanks, but in a more pronounced manner than monensin. For these three additives, correction for blank without additive resulted in lower net gas and CH(4) production than correction for a treatment specific blank. For instance, correcting carvacrol data using a blank without the additive resulted in negative net gas and CH(4) production (-6.5 and -1.5 ml. respectively). These biologically impossible results occurred because total gas and CH(4) production in blanks without carvacrol (46.1 and 2.1 ml, respectively) were higher than in flasks containing substrate plus carvacrol (39.7 and 0.6 ml, respectively). Results demonstrated that inclusion of rumen additives affected fermentation of OM in the substrate and the inoculum. Thus, correction of gas and CH(4) production using blanks without additives resulted in overestimation of these variables. Blanks containing the additive of interest should be included when rumen fermentation modifiers are evaluated in vitro. This paper is part of the special issue entitled: Greenhouse Gases in Animal Agriculture Finding a Balance between Food and Emissions, Guest Edited by T.A. McAllister, Section Guest Editors: K.A. Beauchemin, X. Hao, S. McGinn and Editor for Animal Feed Science and Technology, P.H. Robinson. (C) 2011 Elsevier B.V. All rights reserved.

Essential Oil of Thymus vulgaris: Preparation of Pharmaceutical Mouthwash Formulation and In Vitro Evaluation of the Bacterial Plaque-Inhibiting Properties.

Essential Oil of Thymus vulgaris: Preparation of Pharmaceutical Mouthwash Formulation and In Vitro Evaluation of the Bacterial Plaque-Inhibiting Properties. The aim of this study was to evaluate the in vitro effect of the essential oil of Thymus vulgaris (thyme) pure or incorporate in a alcohol-free pharmaceutical mouthwash formulation, against Streptococcus mutans (ATCC 25175), being determined the Minimal Inhibitory Concentration (MIC) and the effect in the bacterial plate formation. The MIC value obtained for the essential oil was 100 mu g/mL (1 %). The mouthwash pharmaceutical formulation containing commercial essential oil of T. vulgaris was preparated. Microbiological and macroscopic analysis as well as analyses for MEV confirmed the effectiveness of this new alcohol-free mouthwash formulation containing essential oil of T. vulgaris as agent with plaque-inhibiting properties and possible application in the preventive dentistry. The chemical characterization of the bioactive essential oil was accomplished by CG-MS, being verified the presence of carvacrol, p-cimene and alpha-pinene as major constituents.

Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta

O consumo de pizzas prontas aumentou nos últimos anos dado à praticidade do produto e ao baixo custo, sabor agradável e valor nutritivo. Porém, esse produto sofre intensa manipulação durante o seu processamento, contribuindo para sua contaminação, diminuindo a qualidade e aumentando os riscos de doenças veiculadas por esse alimento. Aliado à necessidade de produtos práticos e convenientes, o consumidor demanda alimentos cada vez mais seguros, despertando o interesse pelo uso de conservantes naturais. Dentre eles, o óleo essencial de orégano apresenta ação antimicrobiana, sendo essa especiaria utilizada na culinária de vários países. O objetivo deste trabalho foi o desenvolvimento de filme de base celulósica, incorporado com óleo essencial de orégano para conservação de pizza pronta refrigerada. Esse óleo incorporado ao filme nas concentrações de 25 e 50% p/p apresentou efeito inibitório in vitro para Penicillium spp. e Staphylococcus aureus. Quando aplicado em pizza observou-se diminuição dos compostos ρ-cimeno e γ-terpineno e consequente aumento da concentração de timol e carvacrol, mas provavelmente em quantidade insuficiente para o efeito inibitório dos microrganismos. Com relação à resistência mecânica, os filmes incorporados com 25 e 50% de óleo tiveram sua resistência diminuída, tendo a tenacidade do filme de 50% aumentada com relação ao controle (0%). O uso de filme incorporado com o óleo de orégano desperta grande interesse na aplicação em pizzas, uma vez que o orégano já é um ingrediente do produto, portanto não compromete o sabor e odor da pizza.

Composition and antioxidant activity of thymus vulgaris volatiles: comparison between supercritical fluid extraction and hydrodistillation

Supercritical fluid extraction (SEE) of the volatile oil from Thymus vulgaris L. aerial flowering parts was performed under different conditions of pressure, temperature, mean particle size and CO2 flow rate and the correspondent yield and composition were compared with those of the essential oil isolated by hydrodistillation (HD). Both the oils were analyzed by GC and GC-MS and 52 components were identified. The main volatile components obtained were p-cymene (10.0-42.6% for SFE and 28.9-34.8% for HD), gamma-terpinene (0.8-6.9% for SFE and 5.1-7.0% for HD), linalool (2.3-5.3% for SFE and 2.8-3.1% for HD), thymol (19.5-40.8% for SFE and 35.4-41.6% for HD), and carvacrol (1.4-3.1% for SFE and 2.6-3.1% for HD). The main difference was found to be the relative percentage of thymoquinone (not found in the essential oil) and carvacryl methyl ether (1.0-1.2% for HD versus t-0.4 for SFE) which can explain the higher antioxidant activity, assessed by Rancimat test, of the SFE volatiles when compared with HD. Thymoquinone is considered a strong antioxidant compound.