Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against <i>Staphylococcus aureus</i>

Food Science and Nutrition - Tập 10 Số 8 - Trang 2659-2666 - 2022
Ali Akbar Farhangi1, Javad Aliakbarlu1, Hossein Tajik1, Negar Mortazavi1, Leila Manafi1, Ghader Jalilzadeh‐Amin2
1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2Department of Internal Medicine and Clinical Pathology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

Tóm tắt

AbstractThe aim of this study was to investigate the antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus. The individual and combined antibacterial activities of the compounds were evaluated using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), fractional inhibitory concentration index (FICi), and time‐kill methods. Furthermore, the mechanism of the antibacterial action of the compounds was tested by measuring the release of cell constituents. The MIC values of pulegone, 1,8‐cineole, nisin, and monolaurin were 5.85 µl/ml, 23.43 µl/ml, 6.25 µg/ml, and 0.031 mg/ml, respectively. A synergistic antibacterial activity (FICi = 0.5) was found between 1,8‐cineole and nisin. The time‐kill assay showed that the populations of S. aureus exposed to 1,8‐cineole, nisin, and their combination were decreased by 5.9, 5.3, and 7.1 log CFU (colony‐forming units)/mL, respectively. The combination of 1,8‐cineole and nisin also induced the highest release of cell constituents. It was concluded that the combination of 1,8‐cineole and nisin could be considered as a novel and promising combination which may reduce the required dose of each antibacterial compound.

Từ khóa


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Thông tin xuất bản

Food Science and Nutrition

Tập 10 Số 8

2659-2666

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