Antimicrobial Effects of Thymus vulgaris, Cinnamomum zeylanicum and Zingiber officinale Essential Oils on Salmonella enterica serovar Enteritidis Infections

Salmonella enterica serovar Enteritidis infections are among the leading causes of human foodborne illness mainly due to the consumption of contaminated poultry meat and eggs. Therefore, the aim of this study was to investigate the antimicrobial effects of essential oils (EOs) derived from Thymus vulgaris (thyme), Cinnamomum zeylanicum (cinnamon) and Zingiber officinale (ginger) on these infections. These EOs were added to Salmonella enterica ser. Enteritidis cultures in 96-well microplates in a sealed pouch and incubated at 37°C for 24 h minimum inhibitory concentration was measured to determine their antimicrobial effects. Ciprofloxacin (1 mg/mL) added to the culture medium served as the positive control to test the antibacterial effect. In this in vitro cell culture study, the cytotoxic effects of all EOs on healthy fibroblasts were investigated using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium-bromide cell viability test. Cinnamon EO showed antibacterial effects at all concentrations, whereas ginger EO was effective only in combination with thyme EO at 50% concentration. Further, thyme EO was found to be bactericidal at 50% concentration and bacteriostatic at 25% concentration. None of the EOs were cytotoxic to fibroblasts. In conclusion, cinnamon EO is highly effective and safe for the treatment of Salmonella enterica ser. Enteritidis infections, followed by thyme EO.

Thymus vulgaris, Cinnamomum zeylanicum ve Zingiber officinale Uçucu Yağlarının Salmonella enterica Serovar Enteritidis Üzerindeki Antimikrobiyal Etkileri

Salmonella enterica serovar Enteritidis enfeksiyonları, esas olarak kontamine kümes hayvanı eti ve yumurta tüketimi nedeniyle insan gıda kaynaklı hastalıkların önde gelen nedenleri arasındadır. Bu nedenle, bu çalışmanın amacı Thymus vulgaris (kekik), Cinnamomum zeylanicum (tarçın) ve Zingiber officinale’den (zencefil) elde edilen esansiyel uçucu yağların (EY) bu enfeksiyonlar üzerindeki antimikrobiyal etkilerini araştırmaktır. Bu EY’lar S. enterica serovarının bulunduğu 96 oyuklu mikroplakalarda enteritidis kültürlerinin bulunduğu ortamda 37°C’de 24 saat inkübe edildi. Antimikrobiyal etkileri belirlemek için minimal inhibitör konsantrasyon ölçüldü. Kültür ortamına eklenen siprofloksasin (1 mg/mL), antibakteriyel etkiyi test etmek için pozitif kontrol görevi gördü. Bu in vitro hücre kültürü çalışmasında, tüm EY’ların sağlıklı fibroblastlar üzerindeki sitotoksik etkileri 3-(4,5-dimetiltiyazol-2-il) -2,5-difeniltetrazolium-bromür hücre canlılığı testi kullanılarak araştırıldı. Tarçın EY’ı tüm konsantrasyonlarda antibakteriyel etkiler gösterirken, zencefil EY’ı sadece %50 konsantrasyonda kekik EY ile kombinasyon halinde etkiliydi. Ayrıca kekik EY’nın %50 konsantrasyonda bakterisidal ve %25 konsantrasyonda bakteriyostatik olduğu bulundu. Hiçbir EY fibroblast hücrelerine sitotoksik değildi. Çalışmamızın bulgularında tarçın EY’nın S. enterica serovarı tedavisinde oldukça etkili ve güvenli olduğunu göstermekte olup bunu kekik EY’ı takip etmektedir. Hiçbir EY fibroblast için sitotoksik değildi. Sonuç olarak, tarçın EY’ı Salmonella enterica ser. Enteritidis tedavisi için oldukça etkili ve güvenlidir. Enteritidis enfeksiyonlarına etkinlikte bunun ardından kekik EY’ı gelmektedir

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