Abstract
Essential oils (EO) are a great antimicrobial resource against bacterial resistance in public health. Math models are useful in describing the growth, survival, and inactivation of microorganisms against antimicrobials. We evaluated the antimicrobial activity of Melaleuca armillaris EO obtained from plants placed in the province of Buenos Aires (Argentina) against Staphylococcus aureus. The minimum inhibitory and bactericidal concentrations were close and decreased, slightly acidifying the medium from pH 7.4 to 6.5 and 5.0. This result was also evidenced by applying a sigmoid model, where the time and EO concentration necessaries to achieve 50% of the maximum effect decreased when the medium was acidified. Moreover, at pH 7.4, applying the Gompertz model, we found that subinhibitory concentrations of EO decreased the growth rate and the maximum population density and increased the latency period concerning the control. Additionally, we established physicochemical parameters for quality control and standardization of M. armillaris EO. Mathematical modeling allowed us to estimate key parameters in the behavior of S. aureus and Melaleuca armillaris EO at different pH. This is interesting in situations where the pH changes are relevant, such as the control of intracellular infections in public health or the development of preservatives for the food industry.
Highlights
Antimicrobial resistance is a critical problem with a high prevalence in both human and animal medicine [1]
Essential oils (EO) are a great resource as an alternative therapy, providing a lot of antimicrobials (ATMs) compounds produced by aromatic plants
Investigations by GC-MS of its essential oil revealed the presence of 1.8 cineole as the main component [4,5,6,7]
Summary
Antimicrobial resistance is a critical problem with a high prevalence in both human and animal medicine [1]. Essential oils (EO) are a great resource as an alternative therapy, providing a lot of antimicrobials (ATMs) compounds produced by aromatic plants. In addition to their usefulness in medicine, essential oils are of great importance in the food industry to guarantee food preservation and safety [2]. These can act as bacteriostatics or bactericides in several ways by responding to different action mechanisms and having a wide variety of target sites, which generally lead to destabilization of the phospholipid bilayer, destruction of the function and composition of the plasma membrane, loss of vital intracellular components, and inactivation of enzyme mechanisms [3]. Several authors evaluated the biological activities for this essential oil
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