Synergistic anti-candidal activity and mode of action of Mentha piperita essential oil and its major components

Abstract

Context: Mentha piperita L. (Lamiaceae) has been used in folk medicine since antiquity. Its essential oil (mint EO) and major bioactive components have antimicrobial properties but their mechanism of action is still not clear.

Objective: The present work aims to elucidate M. piperita’s anti-Candida activity and mode of action.

Materials and methods: Chemical constituents of mint EO were identified by GC-MS by injecting 0.1?ml sample in a splitless mode. MIC was determined by the broth dilution method. Synergy with fluconazole (FLC) was evaluated by checkerboard assay and FICI. Mid log phase cells harvested from YPD media were used for proton extrusion measurement and the rate of glucose-induced H⁺ efflux gives PM-ATPase activity. Cell membrane integrity was estimated by total ergosterol content and scanning microscopy at respective MIC and sub-MIC values. In vitro hemolytic activity was performed to rule out possible cytotoxicity of the test compounds.

Results: The MIC value of mint EO, carvone, menthol, and menthone was 225, 248, 500, and 4200?µg/ml, respectively. At their respective MICs, these compounds showed 47, 42, 35, and 29% decrease in PM-ATPase activity besides showing synergy with FLC. In case of FLC-resistant strains, the decrease in H⁺ efflux was by 52, 48, 32, and 30%, a trend similar to the susceptible cases. Exposed Candida cells showed a 100% decrease in the ergosterol content, cell membrane breakage, and alterations in morphology.

Discussion and conclusion: Our studies suggest that mint EO and its lead compounds exert antifungal activity by reducing ergosterol levels, inhibiting PM-ATPase leading to intracellular acidification, and ultimately cell death. Our results suggest that mint EO and its constituents are potential antifungal agents and need to be further investigated.     

Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria

The aim of this study was to compare the antibacterial effects of several essential oils (EOs) alone and in combination against different Gram-positive and Gram-negative bacteria associated with food products. Parsley, lovage, basil, and thyme EOs, as well as their mixtures (1:1, v/v), were tested against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium. The inhibitory effects ranged from strong (thyme EO against E. coli) to no inhibition (parsley EO against P. aeruginosa). Thyme EO exhibited strong (against E. coli), moderate (against S. typhimurium and B. cereus), or mild inhibitory effects (against P. aeruginosa and S. aureus), and basil EO showed mild (against E. coli and B. cereus) or no inhibitory effects (against S. typhimurium, P. aeruginosa, and S. aureus). Parsley and lovage EOs revealed no inhibitory effects against all tested strains. Combinations of lovage/thyme and basil/thyme EOs displayed antagonistic effects against all bacteria, parsley/thyme EOs against B. cereus, S. aureus, P. aeruginosa, and E. coli, and lovage/basil EOs against B. cereus and E. coli. Combinations of parsley/lovage and parsley/basil EOs exhibited indifferent effects against all bacteria. The combination of lovage/basil EO showed indifferent effect against S. aureus, P. aeruginosa, and S. typhimurium, and the combination parsley/thyme EO against S. typhimurium. Thyme EO has the highest percentage yield and antibacterial potential from all tested formulations; its combination with parsley, lovage, and basil EOs determines a reduction of its antibacterial activity. Hence, it is recommended to be used alone as the antibacterial agent.     

Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples

This study was undertaken to evaluate the effect of nisin and cone essential oil of Metasequoia glyptostroboides against Listeria monocytogenes ATCC 19116 inoculated in whole (8%), low (1%) and skim (no fat content) milks. Essential oil at the concentrations of 2% and 5% revealed strong antilisterial effect against L. monocytogenes ATCC 19116 in all categories of milks. Nisin at the concentrations of 250 and 500 IU/ml displayed a remarkable antilisterial effect as compared to the control group. Also, the synergistic combinations of cone essential oil (1% and 2%) and nisin (62.5, 125, 250 and 500 IU/ml) had a remarkable antilisterial activity in all categories of whole, low and skim milks after 14 days. Results of this study indicate that the cone essential oil of M. glyptostroboides might be a useful candidate for using in food industry to control the growth of pathogenic microorganisms.