• Home
  • Antibacterial activity of Carum copticum essential oil against Pectobacterium carotovorum subsp. carotovorum and Escherichia coli in nutrient broth medium

Share To

Article Url


Manuscript ID : 857 Visit : 64 Page: 43 - 56

Article Type: Original Research

Antibacterial activity of Carum copticum essential oil against Pectobacterium carotovorum subsp. carotovorum and Escherichia coli in nutrient broth medium

Subject Areas : دو فصلنامه تحقیقات بیماریهای گیاهی

S. Khosravipour, 1 , R. Rezaeian-Doloei, 2

1 - دانش آموخته کارشناسی ارشد، گروه زراعت و اصلاح نباتات، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران
2 - استادیار، گروه زراعت و اصلاح نباتات، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران.

Received: 2015-07-28 Accepted : 2015-07-28 Published : 2015-11-22

Keywords: Escherichia coli, Pectobacterium carotovorum subsp. Carotovorum, Carum copticum, Minimum inhibitory concentration, Minimum Bactericidal Concentration,

Abstract :

Due to the adverse effects of agricultural pesticides on biological ecosystems, biological control of plant pathogens by using natural antimicrobial compounds such as essential oils and extracts of medicinal plants could be a necessity. Essential oil of carum copticum, is rich in antibacterial compounds particularly thymol. The aim of this study was to determine the minimum inhibitory and bactericidal concentration of Carum copticum essential oil against Pectobacterium carotovorum subsp. carotovorum as a plant pathogen and E. coli as a human pathogen in nutrient broth medium. In this study chemical compounds of Carum copticum essential oil were identified by GC-MS. Carum copticum essential oil at concentrations including 0.004 to 4 % were prepared in nutrient broth medium. Antibacterial activity of essential oil in comparison with gentamicin antibiotic was determined by using 6 mm impregnated filter paper disks in agar diffusion method. The minimum inhibitory concentration (MIC) of Carum copticum essential oil against tested bacteria was determined by macrobroth dilution method. The MBC was determined by using cultivation method in nutrient agar medium. Zone of growth inhibition for Pectobacterium carotovorum varied from 5.7± 0.14 to 27.4 ± 0.95 mm while for E. coli it ranged from 6.4 ± 0.55 to 33.1 ± 0.95 mm in the order of increasing concentrations from 0.004 to 4%. The MIC and MBC of Carum copticum essential oil against Pectobacterium carotovorum and E. coli were recorded as 0.5% and 1% and 0.125% and 0.25%, respectively. Regarding the results of this research, plant essential oils can be a good alternative to chemical control of human and plant bacterial pathogens.

References:


  1. Adams RP. 2005. Identification of Essential Oil Components by Gas Chromatography-Quadropole Mass Spectroscopy. Journal of the American Society for Mass Spectrometry 16:1902-1903.
    2.
  2. Akhondzadeh-Basti A, Razavilar V, Misaghi A, Radmehr B, Abbasifar R, Yazdani D and Akhoundzadeh S. 2004. Effect of Zataria multiflora Boiss. essential oil on probability of growth initiation of Staphylococcus aureus in a brain heart infusion broth. Journal of Medicinal plants 3: 53–61.
    3.
  3. Andrews JM. 2001. Determination of minimum inhibitory concentrations. Journal of Antimicrobial Chemotherapy 48: 5-16.
    4.
  4. Azizi M, Davareenejad G, Bos R, Woerdenbag HJ and Kayser O. 2009. Essential oil content and constituents of Black zira (Bunium persicum [Boiss.] B. Fedtsch.) from Iran during field cultivation (domestication). Journal of Essential Oil Research 21: 78–82.
    5.
  5. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in food a review. International Journal of Food Microbiology 94: 223–253.
    6.
  6. Claflin L. 2001. Control of Pseudomonas syringae pathovars. pp. 423–430, In NS Iacobellis, A Collmer, SW Hutcheson, JW Mansfield, CE Morris, J Murillo, NW Schaad, DE Stead, G Surico and MS Ullrich, (eds). Pseudomonas syringae and Related Pathogens. Dordrecht, Netherlands: Kluwer Academic Publishers.
    7.
  7. Conner DE. 1993. Naturally occurring compounds. pp. 441–467 In PM Davidson and AL Branen (eds). Antimicrobials in Foods, 2nd ed. New York: Marcel Dekker, Inc.
    8.
  8. Daferera DJ, Ziogas BN and Polissiou MG. 2000. GC-MS analysis of essential oils from Greek aromatic plants and their fungitoxicity on Penicillum digitatum. Journal of Agricultural Food Chemistry 48: 2576–2581.
    9.
  9. Devasankaraiah G, Hanin I, Haranath PS and Ramanamurthy PS. 1974. Cholinomimetic effects of aqueous extracts from Carum copticum seeds. British journal of Pharmacology 52: 613–614.
    10.
  10. Dordevic S, Petrovic S, Dobric S, Milenkovic M, Vucicevic D, Zizic S and Kukic J. 2007. Antimicrobial, anti-inflammatory, anti-ulcer and antioxidant activities of Carlina acanthifolia root essential oil. Journal of Ethnopharmacology 109: 458–463.
    11.
  11. Dufour M, Simmonds RS and Bremer PJ. 2003. Development of a method to quantify in vitro the synergistic activity of natural antimicrobials. International Journal of Food Microbiology 85: 249–258.
    12.
  12. Fahy PC and Persley GJ. 1983. Plant Bacterial Disease: A Diagnostic Guide. Sydney, Australia: Academic Press. 393 p.
    13.
  13. Friedman M, Henika, PR and Mandrell RE. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenese and Salmonella enterica. Journal ofFood Protection65: 1545–1560.
    14.
  14. Goudarzi GR, Saharkhiz MJ, Sattari M and Zomorodian K. 2011. Antibacterial activity and chemical composition of ajowan (Carum copticum Benth. & Hook) essential oil. Journal of Agricultural Science and Technology 13: 203–208.
    15.
  15. Hayouni El, Abedrabba M, Bouix M and Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry 105: 1126–1134.
    16.
  16. Hooker WJ 1981. Compendium of Potato Disease. St Paul (MN): American Phytopathological Association. 125 p.
    17.
  17. Iacobellis NS, Lo Cantore P, Capasso F and Senatore F. 2005. Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils. Journal of Agricultural Food Chemistry 53: 57–61.
    18.
  18. Karami-Osboo R, Khodaverdi M and Ali-Akbari F. 2010. Antibacterial effect of effective compounds of Satureja hortensis and Thymus vulgaris essential oils against Erwinia amylovora, Journal of Agricultural Science Technology 12: 35–45.
    19.
  19. Khajeh M, Yamini Y, Sefidkon F and Bahramifar N. 2004. Comparison of essential oil composition of Carum copticum obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chemistry 86: 587–591.
    20.
  20. Kotoujansky A. 1987. Molecular genetics of pathogenesis by soft-rot Erwinias. Annual Review of Phytopathology. 25: 405–430.
    21.
  21. Lo Cantore P, Iacobellis NS, De Marco A, Capasso F and Senatore F. 2004. Antibacterial activity of Coriandrum sativum L. and Foeniculum vulgare Miller var. vulgare (Miller) essential oils. Journal of Agricultural and Food Chemistry 52: 7862–7866.
    22.
  22. Mahboubi M and Kazempour N. 2011. Chemical composition and antimicrobial activity of Satureja hortensis and Trachyspermum copticum essential oil. Iranian Journal of Microbiology 3: 194–200. 
    23.
  23. Mahmoudi H, Rahnama K and Arabkhani MA. 2010. Antibacterial effect essential oil and extracts of medicinal plant on the causal agents of bacterial canker leaf spot on the stone fruit tree. Journal of Medicinal Plants 4: 34–42.
    24.
  24. Mirza M and Ahmadi L. 2000. Kovats index calculation of essential oils constituents by DB5 column. Medicinal and Aromatic Plants Research Technical Publication 5: 126–149.
    25.
  25. Navarro V, Villarreal ML, Rojas G and Lozoya X. 1996. Antimicrobial evaluation of some plants used Mexican traditional medicine for the treatment of the infectious diseases. Journal of Ethnopharmacology 53: 143–147.
    26.
  26. Nostro A, Germano MP, Dangelo V, Marino A and Cannatelli MA. 2000. Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity. Letter of Applied Microbiology 30: 379–384.
    27.
  27. Oroojalian F, Kasra-Kermanshahi R, Azizi M and Bassami MR. 2010. Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry 120: 765–770.
    28.
  28. Patharakorn T, Arpornsuwan T, Wetprasit N, Promboon A and Ratanapo S. 2010. Antibacterial activity and cytotoxicity of the leaf essential oil of Morus rotunbiloba Koidz. Journal of Medicinal Plant Research 4: 837–843.
    29.
  29. Paul S, Dubey RC, Maheswari DK and Kang SC. 2011. Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens. Food Control 22: 725–731.
    30.
  30. Rabiei S, Hosseini H and Rezaei M. 2014. The inhibitory Effect of black zira essential oil on Listeria monocytogenes growth in simulated broth culture models and fillet of kutum (Rutilus frisii kutum). Journal Iranian Food Science and Technology Research 10: 71–80. 
    31.
  31. Rani P and Khullar N. 2004. Antimicrobial evaluation of some medicinal plants for their anti-enteric potential against multi drug resistant Salmonella typhi. Phytotherapy Research 18: 670–673.
    32.
  32. Sandri IG, Zacaria J, Fracaro F, Delamare APL and Echeverrigaray S. 2007. Antimicrobial activity of the essential oils of Brazilian species of the genus Culina against food-borne pathogens and spoiling bacteria. Food chemistry 103: 823–828.
    33.
  33. Schaad NW, Jones JB and Chum W.2001. Laboratory Guide for Identification of Plant Pathogenic Bacteria (3rd ed.). American Phytopathological Society, Minnesota, USA. 373 p.
    34.
  34. Sharafzadeh S and Alizadeh O. 2012. Some medicinal plants cultivated in Iran. Journal of Applied Pharmaceutical Science 2: 134–137
    35.
  35. Singh G, Kapoor IP, Pandey SK, Singh UK and Singh RK. 2002. Studies on essential oils: Part 10; Antibacterial activity of volatile oils of some spices. Phytotherapy Research 16: 680–682.
    36.
  36. Smid EJ and Gorris LGM. 1999. Natural antimicrobials for food preservation. pp. 285–308, In MS Rahman (ed). Handbook of Food Preservation. New York: Marcel Dekker.
    37.
  37. Tripathi NN and Kumar N. 2007. Putranjiva roxburghii oil- A potential herbal preservative for peanuts during storage. Journal of Stored Production Research 43: 435–442.
    38.
  38. Zargari A. 1990. Medicinal Plants. Tehran: Tehran University Press. 248 p.
    39.

 

_||_

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]