Volume 8, Issue 1 (March 2021)
J. Food Qual. Hazards Control 2021, 8(1): 34-40 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Al-Mariri A, Ismail R, Allaham A, Alobeid B, Alhallab L. Inhibitory Effects of Essential Oils of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 Inoculated in Fresh Baladi Cheese. J. Food Qual. Hazards Control 2021; 8 (1) :34-40
URL: http://jfqhc.ssu.ac.ir/article-1-818-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-818-en.html
Department of Molecular Biology and Biotechnology, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria , ascientific@aec.org.sy
Abstract: (1451 Views)
Background: Essential Oils (EOs) are natural metabolic products of plants that contain a condensed chemical hydrophobic liquid compounds. The aim of this study was to evaluate inhibitory effects of EOs of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 inoculated in fresh Baladi cheese.
Methods: Fresh Baladi cheese was manufactured from experimentally contaminated milk with B. abortus 544 in combination of EOs of C. zeylanicum or M. fragrans. Cheese samples were periodically subjected to further microbiological surveys at different storage times (0, 1, 24, 48, 72, and 96 h). The inhibition zone diameter and Minimum Inhibitory Concentration (MIC) against tested strain were also determined. Statistical analyses were conducted by GraphPad Prism Statistical Software.
Results: The inhibition zone diameter of the paper disk were 9.5±0.5 and 16±0.57 mm at 1% concentration of M. fragrans and C. zeylanicum EOs, respectively; and 15±0.28 and 21±0.76 mm at 5% concentration of M. fragrans and C. zeylanicum EOs, respectively. The values of inhibition zone diameters were significantly (p<0.0001) different between the two selected concentrations of 1% and 5% for the studied EOs. Also, anti-Brucella activity of C. zeylanicum was significantly (p<0.0001) more than that of M. fragrans EO.
Conclusion: Due to the appropriate anti-Brucella activity, C. zeylanicum EO could be applied as an effective natural preservative in the production of fresh Baladi cheese. Conversely, using M. fragrans EO could not protect the fresh Baladi cheese against Brucella.
DOI: 10.18502/jfqhc.8.1.5461
Methods: Fresh Baladi cheese was manufactured from experimentally contaminated milk with B. abortus 544 in combination of EOs of C. zeylanicum or M. fragrans. Cheese samples were periodically subjected to further microbiological surveys at different storage times (0, 1, 24, 48, 72, and 96 h). The inhibition zone diameter and Minimum Inhibitory Concentration (MIC) against tested strain were also determined. Statistical analyses were conducted by GraphPad Prism Statistical Software.
Results: The inhibition zone diameter of the paper disk were 9.5±0.5 and 16±0.57 mm at 1% concentration of M. fragrans and C. zeylanicum EOs, respectively; and 15±0.28 and 21±0.76 mm at 5% concentration of M. fragrans and C. zeylanicum EOs, respectively. The values of inhibition zone diameters were significantly (p<0.0001) different between the two selected concentrations of 1% and 5% for the studied EOs. Also, anti-Brucella activity of C. zeylanicum was significantly (p<0.0001) more than that of M. fragrans EO.
Conclusion: Due to the appropriate anti-Brucella activity, C. zeylanicum EO could be applied as an effective natural preservative in the production of fresh Baladi cheese. Conversely, using M. fragrans EO could not protect the fresh Baladi cheese against Brucella.
DOI: 10.18502/jfqhc.8.1.5461
Keywords: Cinnamomum zeylanicum, Myristica, Oils, Volatile, Anti-Bacterial Agents, Brucella abortus, Cheese
Type of Study: Original article |
Subject:
Special
Received: 20/08/18 | Accepted: 20/11/28 | Published: 21/03/13
Received: 20/08/18 | Accepted: 20/11/28 | Published: 21/03/13
References
1. Al-Mariri A. (2015). Isolation of Brucella melitensis strains from Syrian bovine milk samples. Bulgarian Journal of Veterinary Medicine. 18: 40-48. [DOI: 10.15547/bjvm.842] [DOI:10.15547/bjvm.842]
2. Al-Mariri A., Safi M. (2013). The antibacterial activity of selected Labiatae (Lamiaceae) essential oils against Brucella melitensis. Iranian Journal of Medical Sciences. 38: 44-50.
3. Al-Mariri A., Saour G., Hamoud R. (2012). In vitro antibacterial effects of five volatile oil extracts against intramacrophage Brucella abortus 544. Iranian Journal of Medical Sciences. 37: 119-125.
4. Al-Nabulsi A., Osaili T., Olaimat A., Almasri W., Al-Holy M., Jaradat Z., Ayyash M., Awaisheh S., Holley R. (2020). Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini. Food Science and Technology. 40: 885-893. [DOI: 10.1590/fst.21619] [DOI:10.1590/fst.21619]
5. Amatiste S., Sagrafoli D., Giacinti G., Rosa G., Carfora V., Marri N., Tammaro A., Bovi E., Rosati R. (2014). Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese. Italian Journal of Food Safety. 3: 1696. [DOI: 10.4081/ijfs.2014.1696] [DOI:10.4081/ijfs.2014.1696]
6. Basavegowda N., Patra J.K., Baek K.H. (2020). Essential oils and mono/bi/tri-metallic nanocomposites as alternative sources of antimicrobial agents to combat multidrug-resistant pathogenic microorganisms: an overview. Molecules. 25: 1058. [DOI: 10.3390/molecules25051058] [DOI:10.3390/molecules25051058] [PMID] [PMCID]
7. Burt S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology. 94: 223-253. [DOI: 10.1016/j. ijfoodmicro.2004.03.022] [DOI:10.1016/j.ijfoodmicro.2004.03.022] [PMID]
8. Caleja C., Barros L., Antonio A.L., Ciric A., Soković M., Oliveira M.B.P.P., Santos-Buelga C., Ferreira I.C.F.R. (2015). Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods. 12: 428-438. [DOI: 10.1016/j. jff.2014.12.016] [DOI:10.1016/j.jff.2014.12.016]
9. Carvalho M., Albano H., Teixeira P. (2018). In vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms. Journal of Food Quality and Hazards Control. 5: 41-48. [DOI: 10.29252/jfqhc.5.2.3] [DOI:10.29252/jfqhc.5.2.3]
10. Christiany C., Sudrajat S.E., Rahayu I. (2021). The potency of Cinnamomum zeylanicum to prevent diseases: a review. Eureka Herba Indonesia. 2: 53-62. [DOI: 10.37275/EHI.v2i1.11]
11. De Carvalho R.J., De Souza G.T., Honório V.G., De Sousa J.P., Da Conceição M.L., Maganani M., De Souza E.L. (2015). Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models. Food Microbiology. 52: 59-65. [DOI: 10.1016/j.fm.2015.07. 003] [DOI:10.1016/j.fm.2015.07.003] [PMID]
12. Dotreppe D., Mullier C., Letesson J.J., De Bolle X. (2011). The alkylation response protein AidB is localized at the new poles and constriction sites in Brucella abortus. BMC Microbiology. 11: 257. [DOI: 10.1186/1471-2180-11-257] [DOI:10.1186/1471-2180-11-257] [PMID] [PMCID]
13. El-Hack M.E.A., Alagawany M., Abdel-Moneim A.M.E., Mohammed N.G., Khafaga A.F., Bin-Jumah M., Othman S.I., Allam A.A., Elnesr S.S. (2020). Cinnamon (Cinnamomum zeylanicum) oil as a potential alternative to antibiotics in poultry. Antibiotics. 9: 210. [DOI: 10.3390/antibiotics9050210] [DOI:10.3390/antibiotics9050210] [PMID] [PMCID]
14. Es'haghi Gorji M., Noori N., Nabizadeh Nodehi R., Jahed Khaniki G., Rastkari N., Alimohammadi M. (2014). The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese. Letters in Applied Microbiology. 59: 621-630. [DOI: 10.1111/lam.12319] [DOI:10.1111/lam.12319] [PMID]
15. Franc K.A., Krecek R.C., Häsler B.N., Arenas-Gamboa A.M. (2018). Brucellosis remains a neglected disease in the developing world: a call for interdisciplinary action. BMC Public Health. 18: 125. [DOI: 10.1186/s12889-017-5016-y] [DOI:10.1186/s12889-017-5016-y] [PMID] [PMCID]
16. Gill A.O., Holley R.A. (2006a). Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics. International Journal of Food Microbiology. 108: 1-9. [DOI: 10.1016/j.ijfoodmicro. 2005.10.009] [DOI:10.1016/j.ijfoodmicro.2005.10.009] [PMID]
17. Gill A.O., Holley R.A. (2006b). Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromatics. International Journal of Food Microbiology. 111: 170-174. [DOI: 10.1016/j.ijfoodmicro.2006.04.046]. [DOI:10.1016/j.ijfoodmicro.2006.04.046] [PMID]
18. Górska-Warsewicz H., Rejman K., Laskowski W., Czeczotko M. (2019). Milk and dairy products and their nutritional contribution to the average Polish diet. Nutrients. 11: 1771. [DOI:10.3390/nu11081771] [DOI:10.3390/nu11081771] [PMID] [PMCID]
19. Gouvea F.D.S., Rosenthal A., Ferreira E.H.D.R. (2017). Plant extract and essential oils added as antimicrobials to cheeses: a review. Ciência Rural. 47: e20160908. [DOI: 10.1590/0103-8478cr20160908] [DOI:10.1590/0103-8478cr20160908]
20. Gupta C., Garg A.P., Uniyal R.C., Kumari A. (2008). Antimicrobial activity of some herbal oils against common food-borne pathogens. African Journal of Microbiology Research. 2: 258-261. [DOI: 10.5897/AJMR.9000072]
21. Gutierrez J., Barry-Ryan C., Bourke P. (2008). The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology. 124: 91-97. [DOI: 10.1016/j.ijfoodmicro.2008.02.028] [DOI:10.1016/j.ijfoodmicro.2008.02.028] [PMID]
22. Hassanien M.F.R., Mahgoub S.A., El-Zahar K.M. (2014). Soft cheese supplemented with black cumin oil: impact on foodborne pathogens and quality during storage. Saudi Journal of Biological Sciences. 21: 280-288. [DOI: 10.1016/j.sjbs.2013. 10.005] [DOI:10.1016/j.sjbs.2013.10.005] [PMID] [PMCID]
23. Hyldgaard M., Mygind T., Meyer R.L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology. 3: 12. [DOI: 10.3389/fmicb.2012.00012] [DOI:10.3389/fmicb.2012.00012] [PMID] [PMCID]
24. Jansen W., Demars A., Nicaise C., Godfroid J., De Bolle X., Reboul A., Al Dahouk S. (2020). Shedding of Brucella melitensis happens through milk macrophages in the murine model of infection. Scientific Reports. 10: 9421. [DOI: 10. 1038/s41598-020-65760-0] [DOI:10.1038/s41598-020-65760-0]
25. Johnson M.E. (2017). A 100-year review: cheese production and quality. Journal of Dairy Science. 100: 9952-9965. [DOI: 10.3168/jds.2017-12979] [DOI:10.3168/jds.2017-12979] [PMID]
26. Jukić M., Politeo O., Miloš M. (2006). Chemical composition and antioxidant effect of free volatile aglycones from nutmeg (Myristica fragrans Houtt.) compared to its essential oil. Croatica Chemica Acta. 79: 209-214.
27. Kamleh R., Tannous R., El Maydaa E. (2006). Cows milk quality in two regions in Lebanon and its effect on Baladi (local) cheese quality. International Journal of Food, Agriculture and Environment. 4: 75-77.
28. Matulyte I., Jekabsone A., Jankauskaite L., Zavistanaviciute P., Sakiene V., Bartkiene E., Ruzauskas M., Kopustinskiene D.M., Santini A., Bernatoniene J. (2020). The essential oil and hydrolats from Myristica fragrans seeds with magnesium aluminometasilicate as excipient: antioxidant, antibacterial, and anti-inflammatory activity. Foods. 9: 37. [DOI: 10.3390/ foods9010037] [DOI:10.3390/foods9010037] [PMID] [PMCID]
29. Maya K.M., Zachariah T.J., Krishnamoorthy B. (2004). Chemical composition of essential oil of nutmeg (Myristica fragrans Houtt.) accessions. Journal of Spices and Aromatic Crops. 13: 135-139.
30. Moradi M., Hassani A., Ehsani A., Hashemi M., Raeisi M., Naghibi S.S. (2014). Phytochemical and antibacterial properties of Origanum vulgare ssp. gracile growing wild in Kurdistan Province of Iran. Journal of Food Quality and Hazards Control. 1 :120-124
31. Moro A., Librán C.M., Berruga M.I., Carmona M., Zalacain A. (2015). Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making. Journal of the Science of Food and Agriculture. 95: 1507-1513. [DOI: 10.1002/jsfa.6853] [DOI:10.1002/jsfa.6853] [PMID]
32. Ooi L.S.M., Li Y., Kam S.-L., Wang H., Wong E.Y.L., Ooi V.E.C. (2006). Antimicrobial activities of Cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume. The American Journal of Chinese Medicine. 34: 511-522. [DOI: 10.1142/ S0192415X06004041] [DOI:10.1142/S0192415X06004041] [PMID]
33. Sadeghi E., Akhondzadeh Basti A., Noori N., Khanjari A., Partovi R. (2013). Effect of Cuminum cyminum L. essential oil and Lactobacillus acidophilus (a probiotic) on Staphylococcus aureus during the manufacture, ripening and storage of white brined cheese. Journal of Food Processing and Preservation. 37: 449-455. [DOI: 10.1111/j.1745-4549.2011.00664.x] [DOI:10.1111/j.1745-4549.2011.00664.x]
34. Shakeel-ur-Rehman, Drake M.A., Farkye N.Y. (2008). Differences between Cheddar cheese manufactured by the Milled-Curd and Stirred-Curd methods using different commercial starters. Journal of Dairy Science. 91: 76-84. [DOI: 10.3168/jds.2007-0003] [DOI:10.3168/jds.2007-0003] [PMID]
35. Shan B., Cai Y-Z., Brooks J.D., Corke H. (2011). Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food. 14: 284-290. [DOI: 10.1089/jmf.2010.0009] [DOI:10.1089/jmf.2010.0009] [PMID]
36. Singh G., Marimuthu P., Heluani C.S.D., Catalan C. (2005). Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part). Journal of Food Science. 70: 141-148. [DOI: 10.1111/j.1365-2621.2005.tb07105.x] [DOI:10.1111/j.1365-2621.2005.tb07105.x]
37. Takikawa A., Abe K., Yamamoto M., Ishimaru S., Yasui M., Okubo Y., Yokoigawa K. (2002). Antimicrobial activity of nutmeg against Escherichia coli O157. Journal of Bioscience and Bioengineering. 94: 315-320. [DOI: 10.1016/S1389-1723(02) 80170-0] [DOI:10.1016/S1389-1723(02)80170-0]
38. Tayel A.A., Hussein H., Sorour N.M., El-Tras W.F. (2015). Foodborne pathogens prevention and sensory attributes enhancement in processed cheese via flavoring with plant extracts. Journal of Food Science. 80: 2886-2891. [DOI: 10.1111/1750-3841.13138] [DOI:10.1111/1750-3841.13138] [PMID]
39. Weerakkody N.S., Caffin N., Lambert L.K., Turner M.S., Dykes G.A. (2011). Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts. Journal of the Science of Food and Agriculture. 91: 461-468. [DOI: 10.1002/jsfa. 4206] [DOI:10.1002/jsfa.4206] [PMID]
40. Zhang Y., Liu X., Wang Y., Jiang P., Quek S.Y. (2016). Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control. 59: 282-289. [DOI: 10.1016/j.foodcont.2015.05.032] [DOI:10.1016/j.foodcont.2015.05.032]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
