Abstract
Natural antimicrobials as well as essential oils (EOs) have gained interest to inhibit pathogenic microorganisms and to control food borne diseases. Campylobacter spp. are one of the most common causative agents of gastroenteritis. In this study, cardamom, cumin, and dill weed EOs were evaluated for their antibacterial activities against Campylobacter jejuni and Campylobacter coli by using agar-well diffusion and broth microdilution methods, along with the mechanisms of antimicrobial action. Chemical compositions of EOs were also tested by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The results showed that cardamom and dill weed EOs possess greater antimicrobial activity than cumin with larger inhibition zones and lower minimum inhibitory concentrations. The permeability of cell membrane and cell membrane integrity were evaluated by determining relative electric conductivity and release of cell constituents into supernatant at 260 nm, respectively. Moreover, effect of EOs on the cell membrane of Campylobacter spp. was also investigated by measuring extracellular ATP concentration. Increase of relative electric conductivity, extracellular ATP concentration, and cell constituents’ release after treatment with EOs demonstrated that tested EOs affected the membrane integrity of Campylobacter spp. The results supported high efficiency of cardamom, cumin, and dill weed EOs to inhibit Campylobacter spp. by impairing the bacterial cell membrane.
Highlights
Campylobacter spp. are Gram negative bacteria considered as the most common cause of bacterial-mediated diarrhoeal disease and human gastroenteritis [1]
The chemical compositions of cardamom, cumin, and dill weed essential oils (EOs) were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS)
This study described the chemical compositions and antimicrobial properties of cardamom, cumin, and dill weed EOs, as well as their mechanism of action against Campylobacter spp
Summary
Campylobacter spp. are Gram negative bacteria considered as the most common cause of bacterial-mediated diarrhoeal disease and human gastroenteritis [1]. Among the Campylobacter spp., Campylobacter jejuni and Campylobacter coli are the most frequently reported in human diseases. Investigations concerning Campylobacter infections in Turkey are relatively limited, in Europe it was reported that the incidence of campylobacteriosis was about 9.2 million cases in 2009 [2]. These infections are dramatically increasing worldwide over the last 10 years [3]. They are the most prevalent bacterial food-borne pathogens in the industry [4]. These organisms can be isolated from a variety of sources including animal and human feces, water, and various foods [5]
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