The Chemical Composition and Anti-mycobacterial Activities of Trachyspermum copticum and Pelargonium graveolens Essential Oils.

BACKGROUND: Microbial resistance to antibiotics and their adverse effects related to these antibiotics are a matter of global public health in the 21th century. The emergence of drug-resistant strains, has gained the interest of the scientists to discover new antimicrobial agents from the essential oil of medicinal plants. METHODS: Anti-mycobacterial effects of Trachyspermum copticum and Pelargonium graveolens essential oils were determined against multi-drug resistant clinical strains of Mycobacterium tuberculosis, Mycobacterium kansasii, Mycobacterium fortuitum and standard strain of Mycobacterium tuberculosis H37Rv by a Broth micro-dilution method. Pelargonium graveolens plant named Narmada was discovered by Kulkarni R.N et al. (Patent ID, USPP12425P2) and a formulation comprising thymol obtained from Trachyspermum is useful in the treatment of drug-resistant bacterial infections (Patent ID, US6824795B2). The chemical composition of hydro-distilled essential oils was determined by GC and GC-MS. RESULTS: Minimum Inhibitory Concentration (MIC) values for T. copticum essential oil against tested isolates were ranged from 19.5 µg/mL to 78 µg/mL. The least minimum inhibitory concentration of P. graveolens extract against M. Kansasii and MDR-TB was 78 µg/ml. CONCLUSION: The results of the present research introduced T. copticum and P. graveolens essential oils as a remarkable natural anti-mycobacterial agent, but more pharmacological studies are required to evaluate their efficacy in animal models.

Chemical analysis and in vitro antimicrobial effects and mechanism of action of Trachyspermum copticum essential oil against Escherichia coli.

OBJECTIVE: To find a natural plant essential oil (EO) with excellent antimicrobial effects on food-borne bacteria and to explore the mechanism of its antimicrobial function against Escherichia coli (E. coli). METHODS: The antimicrobial activity of seven EOs against Gram-negative E. coli ATCC 8739 and Gram-positive Staphylococcus aureus ATCC 6538 was investigated using agar disk diffusion method, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using the broth dilution method. The chemical composition of the Trachyspermum copticum (T. copticum) EO was analyzed using gas chromatography-mass spectrometry (GC/MS). In order to explore the mechanism of the antimicrobial action, 1 MIC and 2 MIC of T. copticum EO was added to a suspension of E. coli, the growth curve and the scanning electron microscopy (SEM) analysis of E. coli, and the release of cell constituents and protein and potassium ions from the bacterial cell were measured. RESULTS: The T. copticum EO had the best antimicrobial activity against the test bacteria, and 10 compounds accounting for 94.57% of the total oil were identified, with the major components being thymol (46.22%), p-cymene (19.03%), and γ-terpinene (22.41%). The addition of 1 MIC that T. copticum EO significantly inhibited the growth of E. coli and increased the release of cell constituents and protein and potassium ions from the bacterial cells. Scanning electron micrographs showed that T. copticum EO caused most of the E. coli cell membranes to collapse and rupture, leading to cell death. CONCLUSIONS: These results indicate that T. copticum EO is a good natural antimicrobial agent for food-borne pathogens.

Chemical analysis and in vitro antimicrobial effects and mechanism of action of Trachyspermum copticum essential oil against Escherichia coli

OBJECTIVE@#To find a natural plant essential oil (EO) with excellent antimicrobial effects on food-borne bacteria and to explore the mechanism of its antimicrobial function against Escherichia coli (E. coli).@*METHODS@#The antimicrobial activity of seven EOs against Gram-negative E. coli ATCC 8739 and Gram-positive Staphylococcus aureus ATCC 6538 was investigated using agar disk diffusion method, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using the broth dilution method. The chemical composition of the Trachyspermum copticum (T. copticum) EO was analyzed using gas chromatography-mass spectrometry (GC/MS). In order to explore the mechanism of the antimicrobial action, 1 MIC and 2 MIC of T. copticum EO was added to a suspension of E. coli, the growth curve and the scanning electron microscopy (SEM) analysis of E. coli, and the release of cell constituents and protein and potassium ions from the bacterial cell were measured.@*RESULTS@#The T. copticum EO had the best antimicrobial activity against the test bacteria, and 10 compounds accounting for 94.57% of the total oil were identified, with the major components being thymol (46.22%), p-cymene (19.03%), and γ-terpinene (22.41%). The addition of 1 MIC that T. copticum EO significantly inhibited the growth of E. coli and increased the release of cell constituents and protein and potassium ions from the bacterial cells. Scanning electron micrographs showed that T. copticum EO caused most of the E. coli cell membranes to collapse and rupture, leading to cell death.@*CONCLUSIONS@#These results indicate that T. copticum EO is a good natural antimicrobial agent for food-borne pathogens.

Chemical analysis and in vitro antimicrobial effects and mechanism of action of Trachyspermum copticum essential oil against Escherichia coli

Objective To find a natural plant essential oil (EO) with excellent antimicrobial effects on food-borne bacteria and to explore the mechanism of its antimicrobial function against Escherichia coli (E. coli). Methods The antimicrobial activity of seven EOs against Gram-negative E. coli ATCC 8739 and Gram-positive Staphylococcus aureus ATCC 6538 was investigated using agar disk diffusion method, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using the broth dilution method. The chemical composition of the Trachyspermum copticum (T. copticum) EO was analyzed using gas chromatography–mass spectrometry (GC/MS). In order to explore the mechanism of the antimicrobial action, 1 MIC and 2 MIC of T. copticum EO was added to a suspension of E. coli, the growth curve and the scanning electron microscopy (SEM) analysis of E. coli, and the release of cell constituents and protein and potassium ions from the bacterial cell were measured. Results The T. copticum EO had the best antimicrobial activity against the test bacteria, and 10 compounds accounting for 94.57% of the total oil were identified, with the major components being thymol (46.22%), p-cymene (19.03%), and γ-terpinene (22.41%). The addition of 1 MIC that T. copticum EO significantly inhibited the growth of E. coli and increased the release of cell constituents and protein and potassium ions from the bacterial cells. Scanning electron micrographs showed that T. copticum EO caused most of the E. coli cell membranes to collapse and rupture, leading to cell death. Conclusions These results indicate that T. copticum EO is a good natural antimicrobial agent for food-borne pathogens.

TLC-Bioautography and GC-MS Analyses for Detection and Identification of Antioxidant Constituents of Trachyspermum copticum Essential Oil.

The present work was designed to study the antioxidant activity and to identify the main active components of the essential oil of ajowan (Trachyspermum copticum) fruit. GC and GC-MS analyses of the essential oil showed the presence of eight compounds. The main constituents of the oil were thymol (43.7%), p-cymene (26.8%), and γ-terpinene (24.9%). The antioxidant and free radical scavenging activities of ajowan oil was evaluated by using ABTS(•+) and ß-carotene bleaching assays. The oil exhibited a considerable dose-dependent antioxidant activity. Antioxidant activity guided fractionation of the oil was carried out by TLC-bioautography method based on the DPPH(•) assay to screen and separate the main active constituents. The bioautography screening and fractionation resulted in the separation of the main antioxidant compound which was identified as thymol.

Potential effects of Trachyspermum copticum essential oil and propolis alcoholic extract on Mep3 gene expression of Microsporum canis isolates.

OBJECTIVE: The purpose of this study was to evaluate the effects of Trachyspermum copticum (T. copticum) essential oil and propolis alcoholic extract on growth and transcription of Mep3 gene of Microsporum canis (M. canis) strains. METHODS: The antifungal activity was assayed by broth macrodilution method. Fungal isolates were grown in soy peptone liquid medium and treated with T. copticum oil and propolis extract. Total RNAs of M. canis were subjected to reverse transcription-polymerase chain reaction (RT-PCR). Specific primers of Actin and Mep3 genes were used. RESULTS: The results revealed that MIC values of T. copticum oil against M. canis strains were ranged from 0.2-30.5 µg/mL, with 42.3% of the strains inhibited at 0.9 µg/mL. In addition, MIC values of propolis extract against M. canis strains were ranged from 0.2-488.2 µg/mL, with 34.6% of the strains inhibited at 0.9 µg/mL. RT-PCR analysis of Mep3 and Actin expression showed DNA fragments of 661 and 690 bp amplified in all isolates before treatments with T. copticum essential oil and propolis extract. Both T. copticum and propolis completely inhibited the expression of Mep3 gene. CONCLUSION: We reported for the first time that T. copticum and propolis inhibits the expression of Mep3 gene in M. canis strains in relation to a remarkable inhibition in protease production by the fungus.

Chemical composition and antimicrobial activity of Satureja hortensis and Trachyspermum copticum essential oil.

BACKGROUND AND OBJECTIVES: The aim of this study was to evaluate the chemical composition and antimicrobial activity of Satureja hortensis and Trachyspermum copticum essential oils against different kinds of microorganisms in vitro. MATERIAL AND METHODS: The antimicrobial activity was evaluated by micro broth dilution assay and the chemical composition of essential oils was analyzed by GC and GC/MS. RESULTS: Thymol, p-cymene, γ-terpinene and carvacrol were the main components of S. hortensis oil while thymol, γ-terpinene, and o-cymene were the major components of T. copticum oil. Two essential oils exhibited strong antimicrobial activity but the antimicrobial activity of T. copticum oil was higher than that of S. hortensis oil. CONCLUSION: Thymol as a main component of oils plays an important role in antimicrobial activity.