Antibacterial mechanism of the action of Enteromorpha linza L. essential oil against Escherichia coli and Salmonella Typhimurium

Botanical Studies
Jayanta Kumar PatraKwang-Hyun Baek

Abstract

Identification of natural antibacterial agents from various sources that can act effectively against disease causing foodborne bacteria is one of the major concerns throughout the world. However, the natural antibacterial agents identified to date are primarily effective against Gram positive bacteria, but less effective against Gram negative bacteria. In the present study, Enteromorpha linza L. essential oil (EEO) was evaluated for antibacterial activity against Escherichia coli and Salmonella Typhimurium along with the mode of their antibacterial action. The chemical composition of EEO revealed high amounts of acids (54.6 %) and alkenes (21.1 %). EEO was effective against both E. coli and S. Typhimurium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of EEO for both pathogens were 12.5 mg/ml and 25.0 mg/mL, respectively. EEO at the MIC acted on the loss in viability of E. coli ATCC 43890, which was used as the model system for evaluation of the antibacterial mode of action of EEO against Gram negative bacteria. Significant increase in relative electrical conductivity and K(+) concentration were recorded with respect to time, indicating the disruption of tested E. coli cells owin...Continue Reading

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Citations

Mar 24, 2016·Marine Drugs·María José PérezHerminia Domínguez
Jul 4, 2019·Foodborne Pathogens and Disease·Md Nurul IslamKwang-Hyun Baek
Jul 7, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jayanta Kumar PatraKwang-Hyun Baek

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Methods Mentioned

BETA
scanning electron microscopy

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