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Cardamom, Cumin, and Dill Weed Essential Oils: Chemical Compositions, Antimicrobial Activities, and Mechanisms of Action against Campylobacter spp.

Mutlu-Ingok, Aysegul, Karbancioglu-Guler, Funda·2017·Molecules
DOI 10.3390/molecules22071191PMC PMC6152346
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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.

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Figure 1 Effect of cardamom (a), cumin (b), and dill weed (c) essential oils on cell membrane permeability of Campylobacter jejuni (1) and Campylobacter coli (2), MIC: Minimum inhibition concentration.
Figure 1 Effect of cardamom (a), cumin (b), and dill weed (c) essential oils on cell membrane permeability of Campylobacter jejuni (1) and Campylobacter coli (2), MIC: Minimum inhibition concentration.CC BY · PubMed Central
Figure 2 Extracellular ATP concentrations of Campylobacter spp. after adding cardamom (a), cumin (b), and dill weed (c) essential oils, MIC: Minimum inhibition concentration.
Figure 2 Extracellular ATP concentrations of Campylobacter spp. after adding cardamom (a), cumin (b), and dill weed (c) essential oils, MIC: Minimum inhibition concentration.CC BY · PubMed Central

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Cited by

Metadata

Authors
Mutlu-Ingok, A., & Karbancioglu-Guler, F.
Venue
Molecules
Publisher
MDPI AG
Published
2017-07-15
Volume
22
Issue
7
Pages
1191
ISSN
1420-3049
DOI
10.3390/molecules22071191
PMC
PMC6152346
Cited by
84
References
4
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Istanbul Technical University, Scientific Research Projects Department (BAP) (38819)

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