Antibacterial effect of essential oils from Salvia leriifolia Benth. against some oral pathogens

Subject Areas : Applied Microbiology

Parvaneh Abrishamchi ¹ , Mehrangiz Khaje Karamadini ² , Reihaneh Hoshyar-Sarjami ³ , Arehzoo Zaker ⁴ , Javad Asili ⁵ , Hassan Porsa ⁶ , Reza Zarif ⁷

1 - Associate Professor, Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.
2 - Professor, Microbiology and Virology Research Centre, Mashhad University of Medical Sciences, Mashhad, Iran.
3 - MS.c., Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.
4 - Ph.D., Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.
5 - Associate Professor, Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
6 - MS.c., Pulses Research Group, Research Center for Plant Sciences, Ferdowsi University of Mashhad, Mashhad, Iran.
7 - MS.c., Department of Microbiology, Mashhad University of Medical Sciences, Mashhad, Iran.

Received: 2016-04-16 Accepted : 2016-06-11 Published : 2016-11-01

Keywords: Essential oil, Antibacterial activity, Salvia leriifolia, Oral pathogen,

Abstract :

Background & Objectives: Salvia leriifolia Benth. is a native medicinal plant species of Razavi Khorasan province, which possesses valuable pharmacological properties including anti-microbial, anti-inflammatory, antioxidant, analgesic and sedative activities. In this study (basic/applied), antibacterial activity of essential oils from S. leriifolia against anaerobic bacteria cause oral-pharynx infections was investigated. Materials & Methods: Aerial parts of S. leriifolia were collected at flowering stage from Bajestan in Razavi Khorasan Province. Essential oils were obtained using stem distillation methods and were analysed by GC-MS. Effects of different concentrations of essential oils (6.25, 12.5, 25 and 50 mg/ml) against Streptococcus mutans, Streptococcus pyogenes, Streptococcus sanguis and Actinomyces viscosus were evaluated by agar disk diffusion, hole-plate diffusion, common calibrated, agar dilution and broth dilution methods. Results: Among 35 compounds identified in S. leriifolia essential oils, β-pinene (23.35%), α-muurolol (17.11%), α-pinene (14.13%) and 1,8 cineole (13.25%) were the main compounds, respectively. Essential oil of S. leriifolia had significant inhibitory effect on the growth of all bacteria in a dose- dependent manner, so that maximum inhibitory effect was observed at concentration of 50 mg/ml. S. mutans (MBC=31.99 mg/ml, MIC=13.98 mg/ml) was the most sensitive bacterium and S. pyogenes (MBC=51.99 mg/ml, MIC=25.32 mg/ml) was the most resistance one. Conclusion: Essential oils of Salvia leriifolia can be used as a natural product in herbal mouthwashes to control oral pathogens.

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