Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa

Autores
Luciardi, María Constanza; Blazquez, María Amparo; Cartagena, Elena; Bardon, Alicia del Valle; Arena, Mario Eduardo
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical preservatives used to control biofilm give rise to several food safety problems. For this reason, essential oils (EOs), generally recognized as safe products, are a hopeful alternative. The aim of this work was to determine the chemical composition of mandarin EOs obtained by cold-pressing (EOP) and cold-pressing followed by steam distillation (EOPD) and their antipathogenic properties against P. aeruginosa. Both EOs contained the highest quantities of monoterpene hydrocarbons, mainly limonene, followed by γ-terpinene, myrcene and α-pinene. Although the EOs were not able to inhibit the bacterial growth at 4 mg/mL, EOP and EOPD significantly inhibited the P. aeruginosa biofilm formation at 0.1 mg/mL. In addition to the EOs inhibited biofilm cell viability (41%), AHL production (33%) and resulted in higher than 75% reduction in elastase enzyme activity. In conclusion, Citrus reticulata EOs are suitable alternatives to chemical additives for general use in the food industry.
Fil: Luciardi, María Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Blazquez, María Amparo. Universidad de Valencia; España
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Bardon, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Citrus Reticulata Essential Oil
Biofilm
Pseudomonas Aeruginosa
Antipathogenic
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/43299
Acceder
id CONICETDig_052c892f1043bc3c19181053474be51a
oai_identifier_str oai:ri.conicet.gov.ar:11336/43299
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosaLuciardi, María ConstanzaBlazquez, María AmparoCartagena, ElenaBardon, Alicia del ValleArena, Mario EduardoCitrus Reticulata Essential OilBiofilmPseudomonas AeruginosaAntipathogenichttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical preservatives used to control biofilm give rise to several food safety problems. For this reason, essential oils (EOs), generally recognized as safe products, are a hopeful alternative. The aim of this work was to determine the chemical composition of mandarin EOs obtained by cold-pressing (EOP) and cold-pressing followed by steam distillation (EOPD) and their antipathogenic properties against P. aeruginosa. Both EOs contained the highest quantities of monoterpene hydrocarbons, mainly limonene, followed by γ-terpinene, myrcene and α-pinene. Although the EOs were not able to inhibit the bacterial growth at 4 mg/mL, EOP and EOPD significantly inhibited the P. aeruginosa biofilm formation at 0.1 mg/mL. In addition to the EOs inhibited biofilm cell viability (41%), AHL production (33%) and resulted in higher than 75% reduction in elastase enzyme activity. In conclusion, Citrus reticulata EOs are suitable alternatives to chemical additives for general use in the food industry.Fil: Luciardi, María Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Blazquez, María Amparo. Universidad de Valencia; EspañaFil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Bardon, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaElsevier Science2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/43299Luciardi, María Constanza; Blazquez, María Amparo; Cartagena, Elena; Bardon, Alicia del Valle; Arena, Mario Eduardo; Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 373-3800023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.12.056info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815304138info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:05:06Zoai:ri.conicet.gov.ar:11336/43299instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:05:06.899CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
title Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
spellingShingle Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
Luciardi, María Constanza
Citrus Reticulata Essential Oil
Biofilm
Pseudomonas Aeruginosa
Antipathogenic
title_short Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
title_full Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
title_fullStr Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
title_full_unstemmed Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
title_sort Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
dc.creator.none.fl_str_mv Luciardi, María Constanza
Blazquez, María Amparo
Cartagena, Elena
Bardon, Alicia del Valle
Arena, Mario Eduardo
author Luciardi, María Constanza
author_facet Luciardi, María Constanza
Blazquez, María Amparo
Cartagena, Elena
Bardon, Alicia del Valle
Arena, Mario Eduardo
author_role author
author2 Blazquez, María Amparo
Cartagena, Elena
Bardon, Alicia del Valle
Arena, Mario Eduardo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Citrus Reticulata Essential Oil
Biofilm
Pseudomonas Aeruginosa
Antipathogenic
topic Citrus Reticulata Essential Oil
Biofilm
Pseudomonas Aeruginosa
Antipathogenic
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical preservatives used to control biofilm give rise to several food safety problems. For this reason, essential oils (EOs), generally recognized as safe products, are a hopeful alternative. The aim of this work was to determine the chemical composition of mandarin EOs obtained by cold-pressing (EOP) and cold-pressing followed by steam distillation (EOPD) and their antipathogenic properties against P. aeruginosa. Both EOs contained the highest quantities of monoterpene hydrocarbons, mainly limonene, followed by γ-terpinene, myrcene and α-pinene. Although the EOs were not able to inhibit the bacterial growth at 4 mg/mL, EOP and EOPD significantly inhibited the P. aeruginosa biofilm formation at 0.1 mg/mL. In addition to the EOs inhibited biofilm cell viability (41%), AHL production (33%) and resulted in higher than 75% reduction in elastase enzyme activity. In conclusion, Citrus reticulata EOs are suitable alternatives to chemical additives for general use in the food industry.
Fil: Luciardi, María Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Blazquez, María Amparo. Universidad de Valencia; España
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Bardon, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical preservatives used to control biofilm give rise to several food safety problems. For this reason, essential oils (EOs), generally recognized as safe products, are a hopeful alternative. The aim of this work was to determine the chemical composition of mandarin EOs obtained by cold-pressing (EOP) and cold-pressing followed by steam distillation (EOPD) and their antipathogenic properties against P. aeruginosa. Both EOs contained the highest quantities of monoterpene hydrocarbons, mainly limonene, followed by γ-terpinene, myrcene and α-pinene. Although the EOs were not able to inhibit the bacterial growth at 4 mg/mL, EOP and EOPD significantly inhibited the P. aeruginosa biofilm formation at 0.1 mg/mL. In addition to the EOs inhibited biofilm cell viability (41%), AHL production (33%) and resulted in higher than 75% reduction in elastase enzyme activity. In conclusion, Citrus reticulata EOs are suitable alternatives to chemical additives for general use in the food industry.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/43299
Luciardi, María Constanza; Blazquez, María Amparo; Cartagena, Elena; Bardon, Alicia del Valle; Arena, Mario Eduardo; Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 373-380
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/43299
identifier_str_mv Luciardi, María Constanza; Blazquez, María Amparo; Cartagena, Elena; Bardon, Alicia del Valle; Arena, Mario Eduardo; Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 373-380
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.12.056
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815304138
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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