Characterization of Ambrette Seed Oil and Its Mode of Action in Bacteria
AbstractIn the present study, chemical composition and the antibacterial mechanism of ambrette seed oil are investigated. Chemical composition of the oil was analysed by gas chromatography-mass spectrometry (GC-MS). Thirty-five compounds were identified and the major compounds were found to be farnesol acetate (51.45%) and ambrettolide (12.96%). The antibacterial activity was performed by well diffusion assay and the mechanisms were studied by measuring the alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and protein leakage assays. The antibacterial effect of the ambrette seed oil showed inhibitory effect against Bacillus subtilis, Staphylococcus aureus and Enterococcus faecalis. The LDH activity was high in all tested bacteria compared with control, whereas the ALP and protein concentrations were also increased in E. faecalis. Molecular docking revealed the ligands farnesol acetate and ambrettolide had satisfactory binding energy towards the beta lactamase TEM-72 and dihydrofolate reductase (DHFR) protein. Due to its better antibacterial properties, the ambrette seed oil could be used as a source of antibacterial agents. View Full-Text
Share & Cite This Article
Arokiyaraj, S.; Choi, S.H.; Lee, Y.; Bharanidharan, R.; Hairul-Islam, V.I.; Vijayakumar, B.; Oh, Y.K.; Dinesh-Kumar, V.; Vincent, S.; Kim, K.H. Characterization of Ambrette Seed Oil and Its Mode of Action in Bacteria. Molecules 2015, 20, 384-395.
Arokiyaraj S, Choi SH, Lee Y, Bharanidharan R, Hairul-Islam VI, Vijayakumar B, Oh YK, Dinesh-Kumar V, Vincent S, Kim KH. Characterization of Ambrette Seed Oil and Its Mode of Action in Bacteria. Molecules. 2015; 20(1):384-395.Chicago/Turabian Style
Arokiyaraj, Selvaraj; Choi, Seong H.; Lee, Yoonseok; Bharanidharan, Rajaraman; Hairul-Islam, Villianur I.; Vijayakumar, Badathala; Oh, Young K.; Dinesh-Kumar, Vannam; Vincent, Savariar; Kim, Kyoung H. 2015. "Characterization of Ambrette Seed Oil and Its Mode of Action in Bacteria." Molecules 20, no. 1: 384-395.