{"title":"Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against <i>Salmonella</i> Enteritidis.","authors":"Mariem Somrani, Juan-Pablo Huertas, Asunción Iguaz, Hajer Debbabi, Alfredo Palop","doi":"10.1177/10820132241227004","DOIUrl":null,"url":null,"abstract":"<p><p>This study delves into an exploration of the antimicrobial and antibiofilm properties of the essential oils (EOs) of cinnamon, garlic, and onion on <i>Salmonella</i> Enteritidis. Firstly, disc diffusion and minimum inhibitory concentration (MIC) techniques were employed to assess the antibacterial activity of the EOs. Additionally, the study explored the effect of these EOs on both initial cell attachment and 24 h-preformed biofilms. The crystal violet assay was implemented to evaluate biofilm biomass. The findings revealed that cinnamon EO exhibited the highest anti-biofilm activity. Furthermore, initial cell attachment inhibition at MIC ranged between 50 and 65% for the three oils, while inhibition rates on preformed structures were lower than 40% for all EOs at this MIC concentration. The study also found that the effects of these oils were dosage- and time-dependent (p < 0.05), thereby urging the adoption of these natural extracts as effective strategies for combating <i>Salmonella</i> biofilms.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132241227004","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
This study delves into an exploration of the antimicrobial and antibiofilm properties of the essential oils (EOs) of cinnamon, garlic, and onion on Salmonella Enteritidis. Firstly, disc diffusion and minimum inhibitory concentration (MIC) techniques were employed to assess the antibacterial activity of the EOs. Additionally, the study explored the effect of these EOs on both initial cell attachment and 24 h-preformed biofilms. The crystal violet assay was implemented to evaluate biofilm biomass. The findings revealed that cinnamon EO exhibited the highest anti-biofilm activity. Furthermore, initial cell attachment inhibition at MIC ranged between 50 and 65% for the three oils, while inhibition rates on preformed structures were lower than 40% for all EOs at this MIC concentration. The study also found that the effects of these oils were dosage- and time-dependent (p < 0.05), thereby urging the adoption of these natural extracts as effective strategies for combating Salmonella biofilms.
本研究探讨了肉桂、大蒜和洋葱精油(EOs)对肠炎沙门氏菌的抗菌和抗生物膜特性。首先,研究人员采用了盘扩散和最小抑菌浓度(MIC)技术来评估这些精油的抗菌活性。此外,研究还探讨了这些环氧乙烷对初始细胞附着和 24 小时后形成的生物膜的影响。采用水晶紫测定法来评估生物膜的生物量。研究结果表明,肉桂环氧乙烷的抗生物膜活性最高。此外,在 MIC 浓度下,三种精油的初始细胞附着抑制率介于 50% 和 65% 之间,而在此 MIC 浓度下,所有 EO 对预成结构的抑制率均低于 40%。研究还发现,这些精油的效果与剂量和时间有关(p 沙门氏菌生物膜。
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).