Mandarin essential oil as natural antipathogenic agent in foodborne disease

Autores
Blázquez, María Amparo; Luciardi, C; Cartagena, Elena; Arena, Mario Eduardo
Año de publicación
2013
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Microbial biofilms are an important problem in food and pharmaceuti- cal industries, being responsible of principal foodborne disease. Bio- films have been implicated in serious humans infections and are responsible of 90% of chronic infections. Bacterial biofilms are com- plex communities of bacteria embedded in a self-produced matrix and attached to inert or living surfaces. These microorganism communities are more resistant to both antibiotics and immune system. Spices in food products are mainly used to enhance flavour and taste, and in this sense the essential oils obtained from spices or Citrus genus could be applied as natural food preservatives. The aim of the present study was to determine the chemical composition of mandarin (Citrus reticu- lata Blanco, Rutaceae) essential oil and evaluate their activity against bacterial growth and biofilm formation of Pseudomonas aeruginosa ATCC2783. A total of 41 compounds accounting for 99.34% of man- darin essential oil were identified by GC/MS analysis. The monoter- pene hydrocarbons limonene (89.82%) followed by g-terpinene (2.76%) and myrcene (2.51%) were the main compounds. Mandarin essential oil at 1, and 0.1 mg/ml, did not inhibit Pseudomonas aeru- ginosa growth, however at these same doses the inhibition of bacterial biofilm formation was 72% and 50% respectively. The results obtained with the lower dose was similar to azithromycin at 5 lg/ml used as positive control. Natural compounds controlling bacterial virulence fac- tors such as biofilm formation are interesting to prevent the develop- ment of resistant strains (Otto, FEMS Microbiol Let 2004; 241:135?141).Our results show that mandarin essential oil could be used as antipathogenic agent in food.
Fil: Blázquez, María Amparo. Universidad de Valencia; España
Fil: Luciardi, C. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; 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
XXXIV Congreso Nacional de la Sociedad Española de Farmacología
San Pedro del Pinatar
España
Sociedad Española de Farmacología
Materia
CITRUS
BIOFILM
ESSENTIAL OILS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/258091
Acceder
id CONICETDig_7673cbee77c6aa98076e40dac913b425
oai_identifier_str oai:ri.conicet.gov.ar:11336/258091
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mandarin essential oil as natural antipathogenic agent in foodborne diseaseBlázquez, María AmparoLuciardi, CCartagena, ElenaArena, Mario EduardoCITRUSBIOFILMESSENTIAL OILShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Microbial biofilms are an important problem in food and pharmaceuti- cal industries, being responsible of principal foodborne disease. Bio- films have been implicated in serious humans infections and are responsible of 90% of chronic infections. Bacterial biofilms are com- plex communities of bacteria embedded in a self-produced matrix and attached to inert or living surfaces. These microorganism communities are more resistant to both antibiotics and immune system. Spices in food products are mainly used to enhance flavour and taste, and in this sense the essential oils obtained from spices or Citrus genus could be applied as natural food preservatives. The aim of the present study was to determine the chemical composition of mandarin (Citrus reticu- lata Blanco, Rutaceae) essential oil and evaluate their activity against bacterial growth and biofilm formation of Pseudomonas aeruginosa ATCC2783. A total of 41 compounds accounting for 99.34% of man- darin essential oil were identified by GC/MS analysis. The monoter- pene hydrocarbons limonene (89.82%) followed by g-terpinene (2.76%) and myrcene (2.51%) were the main compounds. Mandarin essential oil at 1, and 0.1 mg/ml, did not inhibit Pseudomonas aeru- ginosa growth, however at these same doses the inhibition of bacterial biofilm formation was 72% and 50% respectively. The results obtained with the lower dose was similar to azithromycin at 5 lg/ml used as positive control. Natural compounds controlling bacterial virulence fac- tors such as biofilm formation are interesting to prevent the develop- ment of resistant strains (Otto, FEMS Microbiol Let 2004; 241:135?141).Our results show that mandarin essential oil could be used as antipathogenic agent in food.Fil: Blázquez, María Amparo. Universidad de Valencia; EspañaFil: Luciardi, C. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; 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; ArgentinaXXXIV Congreso Nacional de la Sociedad Española de FarmacologíaSan Pedro del PinatarEspañaSociedad Española de FarmacologíaWiley2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/258091Mandarin essential oil as natural antipathogenic agent in foodborne disease; XXXIV Congreso Nacional de la Sociedad Española de Farmacología; San Pedro del Pinatar; España; 2013; 281742-78351742-7843CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/bcpt.12101_4info:eu-repo/semantics/altIdentifier/doi/10.1111/bcpt.12101_4Nacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:17:13Zoai:ri.conicet.gov.ar:11336/258091instacron: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:34982025-09-29 10:17:14.163CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mandarin essential oil as natural antipathogenic agent in foodborne disease
title Mandarin essential oil as natural antipathogenic agent in foodborne disease
spellingShingle Mandarin essential oil as natural antipathogenic agent in foodborne disease
Blázquez, María Amparo
CITRUS
BIOFILM
ESSENTIAL OILS
title_short Mandarin essential oil as natural antipathogenic agent in foodborne disease
title_full Mandarin essential oil as natural antipathogenic agent in foodborne disease
title_fullStr Mandarin essential oil as natural antipathogenic agent in foodborne disease
title_full_unstemmed Mandarin essential oil as natural antipathogenic agent in foodborne disease
title_sort Mandarin essential oil as natural antipathogenic agent in foodborne disease
dc.creator.none.fl_str_mv Blázquez, María Amparo
Luciardi, C
Cartagena, Elena
Arena, Mario Eduardo
author Blázquez, María Amparo
author_facet Blázquez, María Amparo
Luciardi, C
Cartagena, Elena
Arena, Mario Eduardo
author_role author
author2 Luciardi, C
Cartagena, Elena
Arena, Mario Eduardo
author2_role author
author
author
dc.subject.none.fl_str_mv CITRUS
BIOFILM
ESSENTIAL OILS
topic CITRUS
BIOFILM
ESSENTIAL OILS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Microbial biofilms are an important problem in food and pharmaceuti- cal industries, being responsible of principal foodborne disease. Bio- films have been implicated in serious humans infections and are responsible of 90% of chronic infections. Bacterial biofilms are com- plex communities of bacteria embedded in a self-produced matrix and attached to inert or living surfaces. These microorganism communities are more resistant to both antibiotics and immune system. Spices in food products are mainly used to enhance flavour and taste, and in this sense the essential oils obtained from spices or Citrus genus could be applied as natural food preservatives. The aim of the present study was to determine the chemical composition of mandarin (Citrus reticu- lata Blanco, Rutaceae) essential oil and evaluate their activity against bacterial growth and biofilm formation of Pseudomonas aeruginosa ATCC2783. A total of 41 compounds accounting for 99.34% of man- darin essential oil were identified by GC/MS analysis. The monoter- pene hydrocarbons limonene (89.82%) followed by g-terpinene (2.76%) and myrcene (2.51%) were the main compounds. Mandarin essential oil at 1, and 0.1 mg/ml, did not inhibit Pseudomonas aeru- ginosa growth, however at these same doses the inhibition of bacterial biofilm formation was 72% and 50% respectively. The results obtained with the lower dose was similar to azithromycin at 5 lg/ml used as positive control. Natural compounds controlling bacterial virulence fac- tors such as biofilm formation are interesting to prevent the develop- ment of resistant strains (Otto, FEMS Microbiol Let 2004; 241:135?141).Our results show that mandarin essential oil could be used as antipathogenic agent in food.
Fil: Blázquez, María Amparo. Universidad de Valencia; España
Fil: Luciardi, C. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; 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
XXXIV Congreso Nacional de la Sociedad Española de Farmacología
San Pedro del Pinatar
España
Sociedad Española de Farmacología
description Microbial biofilms are an important problem in food and pharmaceuti- cal industries, being responsible of principal foodborne disease. Bio- films have been implicated in serious humans infections and are responsible of 90% of chronic infections. Bacterial biofilms are com- plex communities of bacteria embedded in a self-produced matrix and attached to inert or living surfaces. These microorganism communities are more resistant to both antibiotics and immune system. Spices in food products are mainly used to enhance flavour and taste, and in this sense the essential oils obtained from spices or Citrus genus could be applied as natural food preservatives. The aim of the present study was to determine the chemical composition of mandarin (Citrus reticu- lata Blanco, Rutaceae) essential oil and evaluate their activity against bacterial growth and biofilm formation of Pseudomonas aeruginosa ATCC2783. A total of 41 compounds accounting for 99.34% of man- darin essential oil were identified by GC/MS analysis. The monoter- pene hydrocarbons limonene (89.82%) followed by g-terpinene (2.76%) and myrcene (2.51%) were the main compounds. Mandarin essential oil at 1, and 0.1 mg/ml, did not inhibit Pseudomonas aeru- ginosa growth, however at these same doses the inhibition of bacterial biofilm formation was 72% and 50% respectively. The results obtained with the lower dose was similar to azithromycin at 5 lg/ml used as positive control. Natural compounds controlling bacterial virulence fac- tors such as biofilm formation are interesting to prevent the develop- ment of resistant strains (Otto, FEMS Microbiol Let 2004; 241:135?141).Our results show that mandarin essential oil could be used as antipathogenic agent in food.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/258091
Mandarin essential oil as natural antipathogenic agent in foodborne disease; XXXIV Congreso Nacional de la Sociedad Española de Farmacología; San Pedro del Pinatar; España; 2013; 28
1742-7835
1742-7843
CONICET Digital
CONICET
url http://hdl.handle.net/11336/258091
identifier_str_mv Mandarin essential oil as natural antipathogenic agent in foodborne disease; XXXIV Congreso Nacional de la Sociedad Española de Farmacología; San Pedro del Pinatar; España; 2013; 28
1742-7835
1742-7843
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/bcpt.12101_4
info:eu-repo/semantics/altIdentifier/doi/10.1111/bcpt.12101_4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Nacional
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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