Abstract
The Pimenta dioica essential oil and its main compound (eugenol) were tested for their antibacterial potency against eight Gram-negative and Gram-positive bacteria implicated in food intoxication. This essential oil and its main component were evaluated for their ability in inhibiting Quorum sensing (QS)-dependent mechanisms such as motility in Pseudomonas aeruginosa PAO1, production of violacein by Chromobacterium violaceum and biofilm formation on stainless steel and glass surfaces. Our results demonstrated that P. dioica essential oil and eugenol were active against all tested strains with a maximum of inhibition against Listeria monocytogenes CECT 933 (26.66 ± 0.57 mm). The minimal inhibitory concentration (MIC) value of the tested essential oil and eugenol was about 0.048 mg/mL for all strains. The obtained results demonstrated that 4CMI eugenol inhibited foodborne strains biofilm formation on the glass strips by 73.79% and by 75.90% on polystyrene. Moreover, 0.048 mg/mL (MIC) of P. dioica essential oil inhibited the violacein production by 69.30%. At 100 µg/mL, P. dioica oil and eugenol affected the motility of PAO1 by 42.00% and 29.17%, respectively. Low concentrations of P. dioica essential oil are active against the quorum sensing phenomena and biofilm potency. Thus, this essential oil could be further investigated for new molecules useful for the treatment of toxi-alimentary infections.
Highlights
Foodborne pathogenic bacteria are responsible of many human alimentary intoxications
P. dioica essential oil was rich in eugenol (48.67%), β-pinene
Our study showed that the tested P. dioica essential oil was rich in eugenol (48.67%), β-pinene (18.52%) and (1E)-Phenol-2-propenyl (7.61%)
Summary
Foodborne pathogenic bacteria are responsible of many human alimentary intoxications. The obvious examples of pathogenic bacteria are Salmonella enterica, Listeria monocytogenes, Vibrio vulnificus, Shigella flexneri, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. These bacteria are recognized for their high ability to adhere to surfaces and epithelial cells. Food preparations are based on the use of species responsible for their aromatic properties and antimicrobial potency. The diet based on the consumption of contaminated food with bacteria causes a big problem to public health. The use of plants (spices) and natural products (herbs), which can be added during the food conception may reduce the risk of contamination with these pathogens by inhibiting their activities and food damage [2,3,4]
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