Copyright (c) 2014 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Chemical Composition and Antimicrobial Activity of Essential Oils of Stems of Macleaya cordata (Willd) R. Br.
Corresponding Author(s) : Jianping Yu
Asian Journal of Chemistry,
Vol. 26 No. 22 (2014): Vol 26 Issue 22
Abstract
The essential oil from the stems of Macleaya cordata R.Br. obtained by hydrodistillation was analyzed by gas chromatography/mass spectrometry. Fifty compounds consisting up to 99.17 % of the essential oil were identified by GC and GC/MS analysis. The essential oil exhibited potential antimicrobial activity against all tested microorganisms, with diameters of inhibition zones ranging from 7.7 ± 0.6 to 16.9 ± 0.8 mm and MIC values from 125 to 500 μg/mL. To understand the antibacterial mechanism of the essential oil, we selected the sensitive bacterium R. solanacarum as model to observe of the action of essential oils of M. cordata on the membrane structure by SEM. The treated cell membranes were damaged severely; resulting in cell atrophy and condenses into clusters, lost the original rod structure. The results presented here indicate that the essential oil of M. cordata has antimicrobial properties and is therefore a potential source of antimicrobial agents for many industries in the future.
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References
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S. Brul and P. Coote, Int. J. Food Microbiol., 50, 1 (1999); doi:10.1016/S0168-1605(99)00072-0.
K.M. Schuenzel and M.A. Harrison, J. Food Prot., 65, 1909 (2002).
V.A. Shanmuganathan, M. Armstrong, A. Buller and A.B. Tullo, Eye, 19, 284 (2005); doi:10.1038/sj.eye.6701465.
N. Dudareva, F. Negre, D.A. Nagegowda and I. Orlova, Crit. Rev. Plant Sci., 25, 417 (2006); doi:10.1080/07352680600899973.
C. Sarikurkcu, K. Arisoy, B. Tepe, A. Cakir, G. Abali and E. Mete, Food Chem. Toxicol., 47, 2479 (2009); doi:10.1016/j.fct.2009.07.005.
M. Zuzarte, M.J. Gonçalves, C. Cavaleiro, J. Canhoto, L. Vale-Silva, M.J. Silva, E. Pinto and L. Salgueiro, J. Med. Microbiol., 60, 612 (2011); doi:10.1099/jmm.0.027748-0.
H.J. Yeom, J.S. Kang, J.H. Kim and I.K. Park, J. Agric. Food Chem., 60, 7194 (2012); doi:10.1021/jf302009w.
S. Burt, Int. J. Food Microbiol., 94, 223 (2004); doi:10.1016/j.ijfoodmicro.2004.03.022.
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L. Ouyang, X.L. Su, D.S. He, Y.Y. Chen, M. Ma, Q.J. Xie and S.Z. Yao, J. Sep. Sci., 33, 2026 (2010); doi:10.1002/jssc.201000103.
J. Tian, J.P. Yu, Y.H. Ge, L.Y. Qi and C.M. Li, Pa. Med., 32, 1108 (2010).
Z.B. Hu, Y. Xu, S.C. Feng and G.J. Fan, Acta Pharmacol. Sin., 14, 535 (1979).
F.R. Stermitz, K.A. Larson and D.K. Kim, J. Med. Chem., 16, 939 (1973); doi:10.1021/jm00266a016.
J. Vrba, P. Dolezel, J. Vicar and J. Ulrichova, Toxicol. in Vitro, 23, 580 (2009); doi:10.1016/j.tiv.2009.01.016.
O.V. Iagodina, E.B. Nikol'skaia and M.D. Faddeeva, Tsitologiia, 45, 1032 (2003).
P. Kosina, J. Gregorova, J. Gruz, J. Vacek, M. Kolar, M. Vogel, W. Roos, K. Naumann, V. Simanek and J. Ulrichova, Fitoterapia, 81, 1006 (2010); doi:10.1016/j.fitote.2010.06.020.
M. Zhong, G.Y. Li, J.G. Zeng, L. Zhang, K.L. Huang, J.M. She, X. Li and W.Y. Wei, J. Med. Plants Res., 5, 521 (2011).
K. Wang, C. Luo and H. Liu, Afr. J. Agric. Res., 7, 5925 (2012).
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J. Lenfeld, M. Kroutil, E. Marsalek, J. Slavik, V. Preininger and V. Simanek, Planta Med., 43, 161 (1981); doi:10.1055/s-2007-971493.
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Z.F. Zhang, Y. Guo, L.W. Zhang, J.B. Zhang and X.H. Wei, Acta Pharm. Sinica B, 2, 464 (2012).
M.L. Colombo and E. Bosisio, Pharmacol. Res., 33, 127 (1996); doi:10.1006/phrs.1996.0019.
M.A. Kerry, O. Duval, R.D. Waigh and S.P. Mackay, J. Pharm. Pharmacol., 50, 1307 (1998); doi:10.1111/j.2042-7158.1998.tb03350.x.
L.J. Chen, S.Y. Zhou, H.Z. Shi and J. Yin, Chinese Agric. Sci. Bull., 25, 94 (2009).
F. Oke, B. Aslim, S. Ozturk and S. Altundag, Food Chem., 112, 874 (2009); doi:10.1016/j.foodchem.2008.06.061.
R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy, Allured: Carol Stream IL, USA (2001).
E.O. Kose, I.G. Deniz, C. Sarıkurkcu, O. Aktas and M. Yavuz, Food Chem. Toxicol., 48, 2960 (2010); doi:10.1016/j.fct.2010.07.033.
H. Muroi and I. Kubo, J. Appl. Microbiol., 80, 387 (1996).