In vitro Antibacterial Activity of Mentha Essential Oils Against Staphylococcus aureus

Open access

Abstract

Plant extracts and essential oils (EOs) are characterized by their antibacterial properties against various bacterial pathogens, including staphylococci. Some strains of these bacteria are resistant against the adverse effects of the environment including antibiotics, e. g. methicillin-resistant Staphylococcus aureus (MRSA). EOs alone cannot substitute for antibiotics but their treatment may be useful to intensify and strengthen the effects of antibiotics on pathogenic staphylococci. In this work, we tested the antibacterial effects of the essential oils of Mentha species with menthol as one of the effective substances against different strains of S. aureus. Two in vitro methods were used, the qualitative disc diffusion assay and the quantitative minimal inhibitory concentration (MIC) of selected essential oils. Peppermint oil from Mentha piperita, spearmint oil from Mentha spicata var. crispa and cornmint oil from Mentha arvensis were tested in this study against the various strains of Staphylococcus aureus, including methicillin resistant Staphylococcus aureus (MRSA). The oils were dissolved in DMSO (dimethyl sulfoxide) and diluted at the following ratios: 1 : 1, 1 : 2, 1 : 5, and 1 : 10. Based on the results determined by the agar disc diffusion test, the highest antibacterial properties were observed in spearmint oil against S. aureus CCM 4223 at 1 : 2 ratio where the inhibition zone varied at a range of 35.67 ± 6.81 mm. We determined also the MIC of all the oils where concentrations of the oils were as follows: 1 %; 0.5 %; 0.25 %; 0.125 % and 0.0625 %. The lowest concentrations of essential oils that possessed inhibitory effects on the growth of S. aureus varied between 0.125 % and 0.25 %.

1. Adams, M. R., Moss, M., 2008: Food Microbiology. The Royal Society of Chemistry, 463 pp.

2. Archer, N. K., Mazaitis, M. J., Costerton, J. W., Leid, J. G., Powers, M. E., Shirtliff, M. E., 2011: Staphylococcus aureus biofilms. Properties, regulation and roles in human disease. Virulence, 2, 445—459.

3. BaşEr, K. H. C., Buchbauer, G., 2010: Handbook of Essential Oils: Science. Technology, and Applications. Boca Raton. CRC Press/Taylor, 975 pp.

4. Burt, S., 2004: Essential oils: their antibacterial properties and potential applications in foods — a review. International Journal of Food Microbiology, 94, 223—253.

5. Golestan, L., Seyedyousefi, L., Kaboosi, H., Safari, H., 2016: Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product, kashk. Int. J. Food Sci. Technol., 51, 581—587.

6. Imai, H., Osawa, K., Yasuda, H., Hamashima, H., Arai, T., Sasatsu, M., 2001: Inhibition by the essential oils of peppermint and spearmint of the growth of pathogenic bacteria. Microbios, 106 Suppl. 1, 31—39.

7. Nazzaro, F., Fratianni, F., Martino, L., Coppola, R., De Feo, V., 2013: Effect of Essential Oils on Pathogenic Bacteria. Pharmaceuticals, 6, 1451—1474.

8. Para, S., Thulasi, M. S., Penchalaneni, J., Challagundla, V. N., 2013: Antibacterial activity and phytochemical analysis of Mentha piperita L. (Peppermint) — An important multipurpose medicinal plant. American Journal of Plant Sciences, 4, 77—83.

9. Ramos, S., Rodrigues, R. A. B. L, Farias, A. L. F. et al., 2017: Chemical composition and in vitro antioxidant, cytotoxic, antimicrobial, and larvicidal activities of the essential oil of Mentha piperita L. (Lamiaceae). The Scientific World Journal, 2017, 1—8.

10. Shahbazi, Y., 2015: Chemical composition and in vitro antibacterial activity of Mentha spicata essential oil against common food-borne pathogenic bacteria. Journal of Pathogens, 2015, 1—5.

11. Silva, F., Ferreira, S., Queiroz, J. O., Domingues, F. C, 2011: Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry. Journal of Medical Microbiology, 60, 1479—1486.

12. Tomko, J., 1999: Farmacognozy (In Slovak). Textbook for pharmaceutical faculties. 2nd edn., Martin, Osveta, 424 pp.

13. Tong, S. Y. C, Davis, J. S, Eichenberger, E., Holland, T. L., Fowler, V. G., 2015: Staphylococcus aureus infections: epidemiology, pathophysiology, clinical manifestations, and management. Clin. Microbiol. Rev., 28, 603—661.

14. Zaidi, S., Dahiya, P., 2015: In vitro antimicrobial activity, phytochemical analysis and total phenolic content of essential oil from Mentha spicata and Mentha piperita. International Food Research Journal, 22, 2440—2445.

15. Zaika, L. L., 1988: Spices and herbs: their antibacterial activity and its determination. J. Food Saf., 23, 97—118.

Journal Information

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 198 198 26
PDF Downloads 80 80 12