Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation thr
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ORIGINAL ARTICLE
Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing Abdullah1,2 • Ammar Algburi2,3 • Ali Asghar4 • Qingrong Huang2 • Warda Mustfa5,6 • Hafiz U. Javed7 • Saskia Zehm8 • Michael L. Chikindas9,10,11
Revised: 15 September 2020 / Accepted: 24 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to investigate the chemical composition, using GC–MS, and anti-biofilm potential of black cardamom essential oil (BCEO) against biofilms of Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 through inhibition of bacterial quorum sensing. GC–MS quantification demonstrated that BCEO contains 1,8-cineole (44.24%), a-terpinyl acetate (12.25%), nerolidol (6.03%), and sabinene (5.96%) as the major bioactive compounds. Antioxidant assays for BCEO revealed the total phenolic and flavonoid mean values were 1325.03 ± 7.69 mg GAE 100/g and 168.25 ± 5.26 mg CE/g, respectively. In regards to antimicrobial potential, Candida albicans was the most sensitive species compared to Streptococcus mutans, Staphylococcus aureus, Listeria
monocytogenes, Bacillus cereus, and Salmonella Typhimurium with the following zones of inhibition; 14.4 ± 0.52, 13.2 ± 0.42, 11.2 ± 0.28, 11.0 ± 0.52, 8.2 ± 0.24 and 6.6 ± 0.18 mm in diameter, respectively. Biofilm inhibition by BCEO was concentration-dependent, when various concentrations of 0.03, 0.06, 0.12, 0.25 and 0.5% were applied, 33.67, 34.14, 38.66, 46.65 and 50.17% of Salmonella Typhimurium biofilm was inhibited, while 47.31, 54.15, 76.57, 83.36 and 84.63% of Escherichia coli biofilm formation was prevented. Chromobacterium violaceum ATCC 12,472 and its product violacein, was used as a microbial indicator for enhancement or inhibition of quorum sensing. Our data showed that 0.5% of BCEO inhibited violacein production without influencing the
& Abdullah [email protected]
8
Department of Life Sciences and Technology, Beuth University of Applied Sciences, Berlin, Germany
& Warda Mustfa [email protected]
9
Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
10
Don State Technical University, Rostov-on-Don, Russia
11
I.M. Sechenov First Moscow State Medical University, Moscow, Russia
1
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
3
Department of Biotechnology, College of Science, University of Diyala, Baqubah, Iraq
4
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
5
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, PR China
6
University of Narowal, Punjab, Pakistan
7
Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jia
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