A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

  title={A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol},
  author={Ronald J W Lambert and P. N. Skandamis and Peter John Coote and G‐J.E. Nychas},
  journal={Journal of Applied Microbiology},
AIMS The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique. [] Key MethodMETHODS AND RESULTS The applied technique uses 100-well microtitre plate and collects turbidimetric growth data.

In vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids

Aims:  To determine the effect of pig diets in vitro on the antimicrobial activity of carvacrol, thymol and cinnamaldehyde, and to identify an emulsifier/stabilizer that can stabilize the essential

A newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

Aims:  The minimum inhibitory concentration (MIC) of Satureja spinosa essential oil against Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, Salmonella

Antimicrobial and Biofilm Effects of Herbs Used in Traditional Chinese Medicine

Of the twenty-two components of tea decoctions commonly used to treat infections, only Scutellaria, Taraxacum, Tussilago and Glycyrrhiza exhibited antimicrobial activity, and sub-inhibitory concentrations of the herbs exhibited a pattern of inducing enhanced production of biofilm.

Essential Oils as Antimicrobials

The antimicrobial action mechanism of EOs and relevant influencing parameters, thus further elucidates the antimicrobial properties of E Os, are shown and commonly-used analytical methods for EOs’ antimicrobial activities are elaborated.

Gram Antimicrobial Effects of Several Essential Oil from

Essential oils (EOs) have been long recognized for their antibacterial, antifungal, properties. The present research aimed to study the antimicrobial effects of some volatile oils from aromatic

Antibacterial potential of phytochemicals alone or in combination with antimicrobials against fish pathogenic bacteria

The antibacterial activity of five phytochemicals alone or in combination with florfenicol or oxytetracycline against bacteria isolated from silver catfish is investigated.

Chemical Composition and Antimicrobial Effects of Greek Origanum Species Essential Oil

ABSTRACT The chemical composition of the essential oils from Origanum vulgare and O. onites L., was analysed by GC/MSD. Carvacrol and thymol were indentified as main constituents and all tested

Antifungal effects of essential oils from oregano and fennel on Sclerotinia sclerotiorum

The antifungal effects of essential oils of oregano and fennel and their effects on morphological structures of hyphae and sclerotia were studied under light and scanning electron microscopes (SEM).

Antimicrobial activity of carvacrol related to its chemical structure

Aims:  To investigate the relation between the chemical structure and the antimicrobial activity of carvacrol, eugenol, menthol and two synthesized carvacrol derivative compounds: carvacrol methyl

Evaluation of the preservative properties of Thymus vulgaris essential oil in topically applied formulations under a challenge test

Interactions between the essential oil compounds and other factors present in the final formulation might have influenced the activity of this essential oil, leading to an incomplete satisfaction of the requirements of the required preservation efficacy criteria.

Antifungal Activity of the Essential Oil of Origanum syriacum L.

The volatile oil of the Lebanese Za'atar ( Origanum syriacum L.) was characterized for its thymol and carvacrol content using gas-liquid chromatography and exhibited strong inhibitory action against the three fungi tested.

Improved Method for the Determination of Antimicrobial Activity of Essential Oils in Agar Medium

The results showed that EO (oregano, thyme and clove) were most effective as antimicrobial agents when the bacterial load was low and minimum inhibitory concentrations were found to vary as a function of the emulsifying agent used.

Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria

The essential oil of oregano (‘origanum oil’; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. ochraceus and the antagonistic effect of the two oils on Staph.

Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain.

The findings emphasize the toxicity of oregano and thyme essential oils as fumigants against fungi attacking stored grain and strengthen the possibility of using them as an alternative to chemicals for preserving stored grains.

Inhibition of antibacterial activity of essential oils by tween 80 and ethanol in liquid medium.

It is shown that 0.2% Agar suspension was sufficient to obtain a stable dispersion of oregano and clove essential oils in liquid media comparable to the dispersions obtained with tween 80 or ethanol, demonstrating the fact that solvents and detergents often used in antimicrobial studies significantly decreases the antibacterial activity of essential oils.

A new method for determining the minimum inhibitory concentration of essential oils

Use of 0·15% (w/v) agar as a stabilizer overcame the problem of adequate contact between the oil and the test bacteria and obviated the need to employ a chemical emulsifier.

Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production

These inhibitory effects of essential oils are interesting in connection with the prevention of mycotoxin contamination in many foods and they could be used instead of synthetic antifungal products.

Mechanisms of Action of Carvacrol on the Food-Borne Pathogen Bacillus cereus

It could be concluded that carvacrol interacts with the membranes of B. cereus by changing its permeability for cations like H+ and K+ which leads to impairment of essential processes in the cell and finally to cell death.

The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus.

The presence of low concentrations (0.1% w/v) of oleuropein, a phenolic compound extracted from olives, delayed the growth of Staphylococcus aureus in NZ amine A and brain heart infusion media