Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells
Abstract
:1. Introduction
2. Results and Discussion
2.1. Essential Oil Chemical Compositions
CONSTITUENT | RI * | A. humile | A. occidentale | A. fraxinifolium | M. urundeuva | S. terebinthifolius | |
---|---|---|---|---|---|---|---|
March | July | ||||||
Hydrocarbon Monoterpenes | 29.9 | 4.7 | 67.0 | 91.0 | 30.9 | 46.6 | |
α-Pinene | 937 | 22.0 ± 0.9 | - | 0.7 ± 0.0 | - | 1.2 ± 0.1 | 4.2 ± 0.1 |
β-Pinene | 982 | 6.6 ± 1.3 | - | - | - | - | 0.8 ± 0.0 |
Myrcene | 993 | - | - | 1.9 ± 0.1 | 4.2 ± 0.3 | 15.4 ± 0.9 | 0.8 ± 0.0 |
δ-2-Carene | 1002 | - | - | 3.6 ± 0.1 | - | - | - |
α-Phellandrene | 1004 | - | - | - | - | - | 18.2 ± 1.2 |
δ-3-Carene | 1011 | - | - | - | 78.8 ± 1.7 | - | - |
ρ-Cymene | 1026 | - | - | - | - | - | 3.3 ± 0.2 |
Limonene | 1031 | 1.3 ± 0.1 | 4.7 ± 0.3 | 0.4 ± 0.0 | 0.2 ± 0.0 | 12.0 ± 0.6 | 16.7 ± 1.1 |
β-Phellandrene | 1032 | - | - | - | 3.0 ± 0.2 | - | - |
( Z)-β-Ocimene | 1040 | - | - | 1.1 ± 0.1 | - | - | - |
( E)-β-Ocimene | 1050 | - | - | 44.1 ± 0.8 | - | 2.3 ± 0.2 | 2.6 ± 0.1 |
α-Terpinolene | 1089 | - | - | 15.2 ± 0.9 | 4.8 ± 0.6 | - | - |
Hydrocarbon Sesquiterpenes | 60.9 | 80.7 | 19.0 | 8.1 | 59.4 | 35.4 | |
δ-Elemene | 1339 | - | - | - | - | 2.4 ± 0.1 | 2.0 ± 0.0 |
α-Copaene | 1376 | 2.5 ± 0.3 | 10.3 ± 0.9 | 0.4 ± 0.0 | - | 1.7 ± 0.1 | 0.6 ± 0.0 |
β-Elemene | 1391 | - | - | - | 0.7 ± 0.1 | 4.8 ± 0.3 | 2.1 ± 0.1 |
α-Gurjunene | 1409 | 1.0 ± 0.2 | - | - | - | - | - |
( E)-Caryophyllene | 1418 | 31.0 ± 1.8 | 15.4 ± 1.5 | - | 1.1 ± 0.1 | 14.7 ± 0.8 | 2.7 ± 0.2 |
Aromadendrene | 1439 | 1.1 ± 0.4 | 1.1 ± 0.2 | 5.6 ± 0.2 | - | - | - |
α-Humulene | 1454 | 2.9 ± 0.3 | 1.5 ± 0.1 | - | - | 2.5 ± 0.1 | 0.9 ± 0.0 |
Alloaromadendrene | 1461 | 1.4 ± 0.2 | 2.5 ± 0.7 | 0.5 ± 0.0 | - | - | - |
β-Camigrene | 1475 | - | 1.0 ± 0.2 | - | 0.5 ± 0.0 | 7.5 ± 1.0 | - |
Germacrene-D | 1480 | 5.9 ± 1.7 | 11.5 ± 1.2 | 1.4 ± 0.1 | - | 8.8 ± 0.3 | 21.0 ± 1.2 |
β-Selinene | 1485 | 0.7 ± 0.0 | 1.9 ± 0.3 | - | 2.5 ± 0.2 | 4.3 ± 0.1 | - |
α-Amorphene | 1485 | - | 3.0 ± 0.2 | 0.5 ± 0.1 | - | - | - |
Viridiflorene | 1493 | - | - | 9.0 ± 0.4 | 3.0 ± 0.2 | - | - |
Bicyclogermacrene | 1494 | 7.6 ± 1.2 | 8.2 ± 0.5 | - | - | - | - |
δ-Selinene | 1495 | - | 1.7 ± 0.2 | - | - | - | - |
α-Muurolene | 1499 | 1.2 ± 0.4 | 2.3 ± 0.1 | - | - | 2.6 ± 0.1 | 0.9 ± 0.0 |
Germacrene-A | 1503 | 0.6 ± 0.1 | - | - | 0.3 ± 0.0 | 2.1 ± 0.0 | 1.3 ± 0.0 |
( E,E)-α-Farnesene | 1508 | - | - | 0.8 ± 0.1 | - | - | - |
γ-Cadinene | 1513 | 0.9 ± 0.2 | 2.0 ± 0.1 | 0.8 ± 0.0 | - | 2.3 ± 0.1 | 0.7 ± 0.0 |
δ-Cadinene | 1524 | 4.1 ± 0.2 | 9.3 ± 0.7 | - | - | 3.6 ± 0.1 | 1.6 ± 0.1 |
Germacrene B | 1556 | - | 7.3 ± 1.1 | - | - | 2.1 ± 0.1 | 1.6 ± 0.0 |
Oxygenated Sesquiterpenes | 6.3 | 3.8 | 11.6 | - | 5.8 | 15.5 | |
Ledol | 1565 | - | - | 0.5 ± 0.0 | - | - | - |
Spathulenol | 1576 | - | - | 5.7 ± 0.3 | - | 1.1 ± 0.0 | 2.1 ± 0.1 |
β-Caryophyllene oxide | 1581 | 0.6 ± 0.0 | - | - | - | 0.8 ± 0.0 | 2.6 ± 0.1 |
Globulol | 1583 | 1.4 ± 0.4 | - | 3.2 ± 0.1 | - | - | - |
Epiglobulol | 1588 | 1.8 ± 0.2 | - | - | - | - | - |
Viridiflorol | 1590 | 1.4 ± 0.3 | - | 2.2 ± 0.1 | - | - | 2.5 ± 0.2 |
δ-Cadinol | 1636 | - | 1.5 ± 0.1 | - | - | 1.3 ± 0.1 | 2.4 ± 0.1 |
α-Muurolol | 1645 | - | - | - | - | 1.2 ± 0.1 | 2.8 ± 0.1 |
α-Cadinol | 1653 | 1.1 ± 0.2 | 2.3 ± 0.2 | - | - | 1.4 ± 0.0 | 3.1 ± 0.1 |
Others | - | 7.2 | - | - | - | - | |
Tetradecane | 1399 | - | 1.7 ± 0.1 | - | - | - | - |
Hexadecanoic acid | 1984 | - | 7.2 ± 1.3 | - | - | - | - |
Total | 97.7 | 96.3 | 97.9 | 99.1 | 96.1 | 97.5 | |
Yield (%) | 0.3±0.0 | 0.3 ± 0.0 | 0.7 ± 0.1 | 0.6 ± 0.0 | 0.6 ± 0.1 | 0.7 ± 0.1 |
2.2. Antibacterial Activity of the Essential Oils
Essential oils | Inhibition Zones Diameter (mm) * | ||
---|---|---|---|
Gram-negative | Gram-positive | ||
E. coli | B. cereus | S. aureus | |
A.humile | 7 B c | 14 A c | 10 B d |
A. occidentale | 8 A c | 7 A d | 8 A d |
A. fraxinifolium | 11 B b | 23 A b | 13 B c |
M. urundeuva | 14 B b | 22 A b | 22 A b |
S. terebinthifolius (March) | 6 B c | 15 A c | 14 A c |
S. terebinthifolius (July) | 14 B b | 25 A b | 20 A b |
Control (H2O) | 6 A c | 6 A d | 6 A d |
Chloramphenicol 30 µg | 29 B a | 29 B a | 32 A a |
Essential Oils/Constituent | Minimum inhibitory Concentration (g L−1) | ||
---|---|---|---|
Gram-negative | Gram-positive | ||
E. coli | B. cereus | S. aureus | |
S. terebinthifolius (March) | 0.63 | 2.50 | 1.25 |
S. terebinthifolius (July) | 0.16 | 1.25 | 0.31 |
A. fraxinifolium | 0.31 | 1.25 | 0.31 |
M. urundeuva | 0.31 | 0.63 | 0.31 |
δ-3-Carene | 0.16 | 0.16 | 0.16 |
2.3. Lipid Peroxidation within Bacterial Cells
Essential Oils/Constituents | MDA-TBA2 Concentration (nmol mg−1 Prot) | ||
---|---|---|---|
Gram-negative | Gram-positive | ||
E. coli | B.cereus | S. aureus | |
S. terebinthifolius (March) | 2.16 A b | 1.85 B b | 1.67 B b |
S. terebinthifolius (July) | 3.34 A a | 2.14 B b | 2.22 B b |
A. fraxinifolium | 2.46 A b | 1.51 B b | 1.84 B b |
M. urundeuva | 2.74 A b | 2.97 A a | 3.21 A a |
δ-3-Carene | 1.33 B c | 1.92 A b | 1.71 A b |
Control | 0.69 A d | 0.95 A c | 0.73 A c |
3. Experimental
3.1. Plant Material
3.2. Essential Oil Extraction
3.3. Chemical Analysis of the Essential Oil Extraction—GC-FID and GC-MS
3.4. Antibacterial Assays
3.5. Determinations of Lipid Peroxidation Levels
4. Conclusions
Acknowledgments
References
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Montanari, R.M.; Barbosa, L.C.A.; Demuner, A.J.; Silva, C.J.; Andrade, N.J.; Ismail, F.M.D.; Barbosa, M.C.A. Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells. Molecules 2012, 17, 9728-9740. https://doi.org/10.3390/molecules17089728
Montanari RM, Barbosa LCA, Demuner AJ, Silva CJ, Andrade NJ, Ismail FMD, Barbosa MCA. Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells. Molecules. 2012; 17(8):9728-9740. https://doi.org/10.3390/molecules17089728
Chicago/Turabian StyleMontanari, Ricardo M., Luiz C. A. Barbosa, Antonio J. Demuner, Cleber J. Silva, Nelio J. Andrade, Fyaz M. D. Ismail, and Maria C. A. Barbosa. 2012. "Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells" Molecules 17, no. 8: 9728-9740. https://doi.org/10.3390/molecules17089728