The effect of monolaurin in combination with Mentha pulegium L. and Mentha spicata L. essential oils on Bacillus cereus and E. coli O157:H7: in vitro study

Subject Areas : Veterinary Clinical Pathology

مسلم Neyriz Nagadehi ^{1 *} , S.M Razavi-Rohani ² , گیتی Karim ³ , ودود Razavilar ⁴ , امیر Zeynali ⁵ , رضا Delshad ⁶

1 - Graduat of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Science and Research Branch, Tehran, Tehran, Iran
2 - Food Hygiene Department of Veterinary Medicine Faculty, Urmia University, Urmia, Iran
3 - Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Science and Research Branch, Tehran, Tehran, Iran
4 - Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Science and Research Branch, Tehran, Tehran, Iran
5 - Undergraduate students of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Urmia, Urmia, Iran
6 - Veterinary laboratories Technician

Received: 2009-10-10 Accepted : 2010-05-29 Published : 2010-02-20

Keywords: Monolaurin, Mentha pulegium Essential Oil, Mentha spicata essential oil, E. coli O157:H7, B.cereus,

Abstract :

Monolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus ATCC 11778 and E. coli O157:H7 were the purpose of this investigation. Monolaurin preparation, spearmint and pennyroyal essential oils preparation and analysis of their chemical composition with GC-MS method, bacterial inoculums preparation, antimicrobial susceptibility testing using broth micro dilution MIC testing and finally statistic analysis of results with SPSS software package were the material and methods used in this research. MIC (minimum inhibitory concentration) of pennyroyal oil, spearmint oil, monolaurin, monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus and E. coli O157:H7 were significant (p<0.01). The MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus in comparison with the MIC of pennyroyal and spearmint oils separately were significant (p<0.01). Monolaurin spearmint oil combination showed synergistic inhibitory effect on E.coli O157:H7. The most effective antimicrobial agents on B.cereus were monolaurin, monolaurin-spearmint oil combination and monolaurin-pennyroyal oil combination, and the least effective agent was spearmint oil. Also the most effective antimicrobial agent on E. coli O157:H7 was pennyroyal oil, and the least effective agent was monolaurin. Since the MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on E.coli O157:H7 in comparison with the MIC of monolaurin separately were not significant, therefore for significant effect on E.coli O157:H7 and other gram negative bacteria, combination of monolaurin with chelating agents and other natural antimicrobials are suggested.

References:

1. رضویلر، و. (1387): میکروب­های بیماری­زا در مواد غذایی و اپیدمیولوژی مسمومیت­های غذائی، چاپ اول، انتشارات دانشگاه تهران، صفحات: 90-84  و 156-153. 

 

2. Adams, R.P. (1995): Identification of Essential Oils by Gas Chromatography/ Mass Spectroscopy. Allured Publ. Crop., Carol Stream, IL.


3. Branen, J.K. and Davidson, P.M. (2004): Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferin. International Journal of Food Microbiology, 90: 63-74. 


4. Burt, S. (2004): Essential oils: their antibacterial properties and potential application in foods-a review. International Journal of Food Microbiology, 94: 223-253.


5. Canillac, N. and Mourey, A. (2001): Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria. International Journal of Food Microbiology, 18: 261-268.


6. Carson, C.F., Hammer, K.A. and Riley, T.V. (1995): Broth microdilution method for determining the susceptibility of Escherichia coli and Staphylococcus aureus to the essential oil of Melaleuca alternifolia (tea tree oil). Microbios, 82: 181-185.


7. Cosentino S, Tuberoso CI, Pisano B, Satta M, Mascia V, Arzedi E, et al. (1999): In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology, 29: 130-135.


8. Coyle, M.B. (2005):  Manual of Antimicrobial Susceptibility Testing, American Society for Microbiology, pp: 53-62.


9. Hadjiakhoondi, A., Aghel, N., Zamanzadeh-Nadgar, N. and Vatandoost, H. (2000): Chemical and biological study of Mentha spicata L. essential oil from Iran. Journal of Daru, 8: 19-21.


10. Lieberman, S., Enig. M.G. and Preuss, H.G. (2006): A review of monolaurin and lauric acid: Natural virucidal and bactericidal agents.  Alternative and Complementary Therapies, 12(6): 310-314.


11. Lorenzo, D. (2002): Essential oils of Mentha pulegium and Mentha rotundifolia from Uruguay. Brazilian Archives of Biology and Technology, 45(4): 519-524. 


12. Mahboubi, M. and Haghi, G. (2008): Antimicrobial activity and chemical composition of Mentha pulegium L. essential oil. Journal of Ethnopharmacol., 119: 325-327.


13. Mohsenzadeh, M. (2007): Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium. Pakistan Journal of Biological Sciences, 10(20): 3693-3697.


14. Preuss HG, Echard B, Enig M, Brook I, Elliott TB. (2005):  Minimum inhibitory concentrations of herbal essential oils and monolaurin for gram-positive and gram-negative bacteria. Molecullar and Cellular Biochemistry, 272: 29-34.


15. Razavi-Rohani, S.M. and Griffits, M.W. (1994): The effect of mono and polyglycerol laurate on spoilage and pathogenic bacteria associated with foods. Journal of Food Safety, 14: 131-151.


16. Razavi-Rohani, S.M. and Griffits, M.W. (1996): Inhibition of spoilage and pathogenic bacteria associated with foods by combinations of antimicrobial agents. Journal of Food Safety, 16: 87-104.


17. Robinson, R.K. (2002): Dairy microbiology handbook. 3rd ed., John Wiley and Sons, Inc., New York, pp: 103, 563.


18. Sacchetti, G. (2005): Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91: 621-632.


19. Sharififar, F. (2007): In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Journal of Food Control., 18: 800-805.


20. Soković MD, Vukojević J, Marin PD, Brkić DD, Vajs V, van Griensven LJ. (2009): Chemical composition of essential oils of Thymus and Mentha species and their antifungal activities. Molecules, 14: 238-249.


21. Yesil Celiktas, O. (2007):  Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Journal of Food Chemistry, 100: 553-559.