Synergistic Effect of Cinnamomum camphora and Origanum vulgare Essential Oils against bla CTX-M Producing Escherichia coli Isolated from Poultry Colibacillosis
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Abstract
Background: The transmission of antibiotic resistance through the food chain is one of the major health challenges, worldwide. A combination of essential oils with synergistic or additive effects to enhance the antimicrobial activity, is an applied approach to improve food safety.
Methods: In this study, 93 E. coli isolated from the viscera of broilers, suspected to colibacillosis, were examined for detection of ESBL by the combined disk method according to Clinical and Laboratory Standards Institute. CTX-M was detected by PCR. Antibacterial activity of cinnamon and oregano essential oils were studied against bla CTX-M harboring isolates by broth microdilution method and fractional inhibitory concentration index.
Results: According to the results of this study, 32/93 (34.4%) of tested samples produced ESBL, and 10/32 (31.2%) harbored CTX-M. All the CTX-M producing E. coli investigated by broth microdilution assay, were sensitive to cinnamon and oregano essential oils in the range of 400 to 3200 and 800 up to 1600ppm, respectively. Fractional inhibitory concentration indices ranging from 0.5 to 1.5, suggested synergistic, and additive inhibitory effect of cinnamon and oregano essential oils.
Conclusion: The results of this study indicated that bla CTX-M might be transmitted to humans through chicken meat. The combination of cinnamon and oregano can be suggested as a safe bio-preservative which leads to growth inhibition of antibiotic resistant E. coli. However, further studies should concern the potential interaction between essential oils and food matrices.
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7. Chang ST, Chen PF, Chang SC. Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. Journal of ethnopharmacology. 2001 Sep 1; 77(1):123-127.
8. Jiménez M, Domínguez JA, Pascual-Pineda LA, Azuara E, Beristain CI. Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions. Food hydrocolloids. 2018 1; 77:902-910.
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10. de Souza EL, de Barros JC, de Oliveira CE, da Conceição ML. Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability, and surface characteristics of Staphylococcus aureus. International Journal of Food Microbiology. 2010 28; 137(2-3):308-311.
11. Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in microbiology. 2012 25; 3:12.
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13. Kafshdouzan K, Zahraei Salehi T, Nayeri B, Madadgar O, Yamasaki S, Hinenoya A, Yasuda N. Distribution of virulence associated genes in isolated Escherichia coli from avian colibacillosis. Iranian Journal of Veterinary Medicine. 2013 1; 7(1):1-6.
14. Gandomi H, Abbaszadeh S, JebelliJavan A, Sharifzadeh A. Chemical Constituents, Antimicrobial and Antioxidative Effects of T rachyspermum ammi Essential Oil. Journal of Food Processing and Preservation. 2014; 38(4):1690-1695.
15. Santiesteban‐López A, Palou E, López‐Malo A. Susceptibility of food‐borne bacteria to binary combinations of antimicrobials at selected aw and pH. Journal of applied microbiology. 2007;102(2):486-497.
16. Chishimba K, Hang’Ombe BM, Muzandu K, Mshana SE, Matee MI, Nakajima C, Suzuki Y. Detection of extended-spectrum beta-lactamase-producing Escherichia coli in market-ready chickens in Zambia. International journal of microbiology. 2016; 2016.
17. Dahms C, Hübner NO, Kossow A, Mellmann A, Dittmann K, Kramer A. Occurrence of ESBL-producing Escherichia coli in livestock and farm workers in Mecklenburg-Western Pomerania, Germany. PloS one. 2015;10(11).
18. Gundran RS, Cardenio PA, Villanueva MA, Sison FB, Benigno CC, Kreausukon K, Pichpol D, Punyapornwithaya V. Prevalence and distribution of bla CTX-M, bla SHV, bla TEM genes in extended-spectrum β-lactamase-producing E. coli isolates from broiler farms in the Philippines. BMC veterinary research. 2019 1; 15(1):227.
19. Falgenhauer L, Imirzalioglu C, Oppong K, Akenten CW, Hogan B, Krumkamp R, Poppert S, Levermann V, Schwengers O, Sarpong N, Owusu-Dabo E. Detection and characterization of ESBL-producing Escherichia coli from humans and poultry in Ghana. Frontiers in microbiology. 2019 15; 9:3358.
20. Man A, Santacroce L, Iacob R, Mare A, Man L. Antimicrobial activity of six essential oils against a group of human pathogens: a comparative study. Pathogens. 2019; 8(1):15.
2119- Becerril R, Nerín C, Gómez-Lus R. Evaluation of bacterial resistance to essential oils and antibiotics after exposure to oregano and cinnamon essential oils. Foodborne pathogens and disease. 2012 1; 9(8):699-705.
21. Becerril R, Nerín C, Gómez-Lus R. Evaluation of bacterial resistance to essential oils and antibiotics after exposure to oregano and cinnamon essential oils. Foodborne pathogens and disease. 2012; 9(8):699-705.
22. Sienkiewicz M, Łysakowska M, Pastuszka M, Bienias W, Kowalczyk E. The potential of use basil and rosemary essential oils as effective antibacterial agents. Molecules. 2013; 18(8):9334-51.
23. Tavares TD, Antunes JC, Padrão J, Ribeiro AI, Zille A, Amorim MT, Ferreira F, Felgueiras HP. Activity of Specialized Biomolecules against Gram-Positive and Gram-Negative Bacteria. Antibiotics. 2020; 9(6):314.
24. Shekarforoush SS, Firouzi R, Kafshdozan K. Antimicrobial activities of oregano and nutmeg essential oils combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken. Iranian Journal of Veterinary Research. 2014 30; 15(2):159-163.
25. Pei RS, Zhou F, Ji BP, Xu J. Evaluation of combined antibacterial effects of eugenol
cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. Journal of food science. 2009;74(7):M379-383.
2. Dallenne C, Da Costa A, Decré D, Favier C, Arlet G. Development of a set of multiplex PCR assays for the detection of genes encoding important β-lactamases in Enterobacteriaceae. Journal of Antimicrobial Chemotherapy. 2010 1; 65(3):490-495.
3. Müller A, Stephan R, Nüesch-Inderbinen M. Distribution of virulence factors in ESBL-producing Escherichia coli isolated from the environment, livestock, food and humans. Science of the Total Environment. 2016; 541:667-72.
4. Founou LL, Founou RC, Essack SY. Antibiotic resistance in the food chain: a developing country-perspective. Frontiers in microbiology. 2016 23; 7: 1881.
5. Bassolé IH, Juliani HR. Essential oils in combination and their antimicrobial properties. Molecules. 2012 ; 17(4):3989-4006.
6. Ghabraie M, Vu KD, Tata L, Salmieri S, Lacroix M. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Science and Technology. 2016 1; 66: 332-339.
7. Chang ST, Chen PF, Chang SC. Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. Journal of ethnopharmacology. 2001 Sep 1; 77(1):123-127.
8. Jiménez M, Domínguez JA, Pascual-Pineda LA, Azuara E, Beristain CI. Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions. Food hydrocolloids. 2018 1; 77:902-910.
9. Zhang Y, Liu X, Wang Y, Jiang P, Quek S. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control. 2016 1; 59:282-289.
10. de Souza EL, de Barros JC, de Oliveira CE, da Conceição ML. Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability, and surface characteristics of Staphylococcus aureus. International Journal of Food Microbiology. 2010 28; 137(2-3):308-311.
11. Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in microbiology. 2012 25; 3:12.
12. Fratini F, Mancini S, Turchi B, Friscia E, Pistelli L, Giusti G, Cerri D. A novel interpretation of the fractional inhibitory concentration index: the case Origanum vulgare L. and Leptospermum scoparium JR et G. Forst essential oils against Staphylococcus aureus strains. Microbiological research. 2017 1; 195:11-7.
13. Kafshdouzan K, Zahraei Salehi T, Nayeri B, Madadgar O, Yamasaki S, Hinenoya A, Yasuda N. Distribution of virulence associated genes in isolated Escherichia coli from avian colibacillosis. Iranian Journal of Veterinary Medicine. 2013 1; 7(1):1-6.
14. Gandomi H, Abbaszadeh S, JebelliJavan A, Sharifzadeh A. Chemical Constituents, Antimicrobial and Antioxidative Effects of T rachyspermum ammi Essential Oil. Journal of Food Processing and Preservation. 2014; 38(4):1690-1695.
15. Santiesteban‐López A, Palou E, López‐Malo A. Susceptibility of food‐borne bacteria to binary combinations of antimicrobials at selected aw and pH. Journal of applied microbiology. 2007;102(2):486-497.
16. Chishimba K, Hang’Ombe BM, Muzandu K, Mshana SE, Matee MI, Nakajima C, Suzuki Y. Detection of extended-spectrum beta-lactamase-producing Escherichia coli in market-ready chickens in Zambia. International journal of microbiology. 2016; 2016.
17. Dahms C, Hübner NO, Kossow A, Mellmann A, Dittmann K, Kramer A. Occurrence of ESBL-producing Escherichia coli in livestock and farm workers in Mecklenburg-Western Pomerania, Germany. PloS one. 2015;10(11).
18. Gundran RS, Cardenio PA, Villanueva MA, Sison FB, Benigno CC, Kreausukon K, Pichpol D, Punyapornwithaya V. Prevalence and distribution of bla CTX-M, bla SHV, bla TEM genes in extended-spectrum β-lactamase-producing E. coli isolates from broiler farms in the Philippines. BMC veterinary research. 2019 1; 15(1):227.
19. Falgenhauer L, Imirzalioglu C, Oppong K, Akenten CW, Hogan B, Krumkamp R, Poppert S, Levermann V, Schwengers O, Sarpong N, Owusu-Dabo E. Detection and characterization of ESBL-producing Escherichia coli from humans and poultry in Ghana. Frontiers in microbiology. 2019 15; 9:3358.
20. Man A, Santacroce L, Iacob R, Mare A, Man L. Antimicrobial activity of six essential oils against a group of human pathogens: a comparative study. Pathogens. 2019; 8(1):15.
2119- Becerril R, Nerín C, Gómez-Lus R. Evaluation of bacterial resistance to essential oils and antibiotics after exposure to oregano and cinnamon essential oils. Foodborne pathogens and disease. 2012 1; 9(8):699-705.
21. Becerril R, Nerín C, Gómez-Lus R. Evaluation of bacterial resistance to essential oils and antibiotics after exposure to oregano and cinnamon essential oils. Foodborne pathogens and disease. 2012; 9(8):699-705.
22. Sienkiewicz M, Łysakowska M, Pastuszka M, Bienias W, Kowalczyk E. The potential of use basil and rosemary essential oils as effective antibacterial agents. Molecules. 2013; 18(8):9334-51.
23. Tavares TD, Antunes JC, Padrão J, Ribeiro AI, Zille A, Amorim MT, Ferreira F, Felgueiras HP. Activity of Specialized Biomolecules against Gram-Positive and Gram-Negative Bacteria. Antibiotics. 2020; 9(6):314.
24. Shekarforoush SS, Firouzi R, Kafshdozan K. Antimicrobial activities of oregano and nutmeg essential oils combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken. Iranian Journal of Veterinary Research. 2014 30; 15(2):159-163.
25. Pei RS, Zhou F, Ji BP, Xu J. Evaluation of combined antibacterial effects of eugenol
cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. Journal of food science. 2009;74(7):M379-383.
| Files | ||
| Issue | Vol 10 No 1-2 (2021) | |
| Section | Original Articles | |
| Keywords | ||
| Drug resistance Microbial Escherichia coli Cinnamon comphora Origanum vulgare Food safety. | ||
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How to Cite
1.
Pouyan S, Kafshdouzan K, Jebelli A. Synergistic Effect of Cinnamomum camphora and Origanum vulgare Essential Oils against bla CTX-M Producing Escherichia coli Isolated from Poultry Colibacillosis. J Med Bacteriol. 2021;10(1,2):20-29.
