Anti-Probiotic Effects of Essential Oils from Some Turkish Endemic Thyme Species

Bulent Cetin; Songul Cakmakci; Mustafa Gurses

Issue

Vol. 25 No. 15 (2013): Vol 25 Issue 15

Issue Published : September 15, 2013

This work is licensed under a Creative Commons Attribution 4.0 International License.

Anti-Probiotic Effects of Essential Oils from Some Turkish Endemic Thyme Species

Bulent Cetin

Department of Food Engineering, Faculty of Agriculture Atatürk University, 25240 Erzurum, Turkey

Songul Cakmakci

Department of Food Engineering, Faculty of Agriculture Atatürk University, 25240 Erzurum, Turkey

Mustafa Gurses

Department of Food Engineering, Faculty of Agriculture Atatürk University, 25240 Erzurum, Turkey

Corresponding Author(s) : Mustafa Gurses

mgurses@atauni.edu.tr

Asian Journal of Chemistry, Vol. 25 No. 15 (2013): Vol 25 Issue 15
Article Published : September 11, 2013

Abstract

Antimicrobial effects of essential oils from endemic thyme species in Turkey were examined in vitro on some probiotic microorganisms. Three thyme species (Origanumacutidens, Origanumrotundifolium, Thymus sipyleus subsp. sipyleus var. rosulans) and six probiotic bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus reuteri and Streptococcus thermophilus) were tested. The disc diffusion and microwell dilution assay methods were used to determine antimicrobial effects of the essential oils. Disc diffusion zone diameters and MIC values of the samples were found as 16-48 mm and 7.80-500 μg/mL, respectively. The carvacrol was detected as the main component by GC-MS analyses. Lactobacillus bulgaricus and Streptococcus thermophilus were the most sensitive strains to the essential oils. Lactobacillus acidophilus and Lactobacillus reuteri were more resistance than the other strains. It was concluded that the high level of thyme can negatively influence the intestinal microflora and particularly the quality of fermented foods.

Keywords

Probiotic Antimicrobial effect Thyme Essential oil

Cetin, B., Cakmakci, S., & Gurses, M. (2013). Anti-Probiotic Effects of Essential Oils from Some Turkish Endemic Thyme Species. Asian Journal of Chemistry, 25(15), 8625–8628. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/8209

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References

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References

M. Marino, C. Bersani and G. Comi, Int. J. Food Microbiol., 67, 187 (2001).

H. Baydar, O. Sagdic, G. Ozkan and T. Karadogan, Food Control, 15, 169 (2004).

M. Sokmen, J. Serkedjieva, D. Daferera, M. Gulluce, M. Polissiou and B. Tepe, J. Agric. Food Chem., 52, 3309 (2004).

M.C. Rota,A. Herrera, R.M. Martínez, J.A. Sotomayor and M.J. Jordán, Food Control, 19, 681 (2008).

F. Oke, B. Aslim, S. Ozturk and S. Altundag, Food Chem., 112, 874 (2009).

T. Baytop, Türkiye'de Bitkilerile Tedavi. Nobel Tip Kitapevleri, ISBN: 975-420-021-1, Istanbul, pp. 253-255s (1999).

K.H.C. Baser, Essential Oils from Aromatic Plants which are Used as Herbal Tea in Turkey. In: Flavours, Fragrance and Essential Oils. Proceedings of the 13th International Congress of Flavours, Fragrances and Essential Oils (Baser KHC, ed.). Pp. 67-79.Istanbul, Turkey:AREP Publications (1995).

M. Ozguven and S. Tansi, Turkish J. Agric. Forestry, 22, 537 (1998).

P.H. Davis, Flora of Turkey and the East Aegean Islands. Edinburgh, Scotland:University Press, vol. 7, pp. 349-382 (1982).

S. Cosentino, C.I.G. Tuberoso, B. Pisano, M. Satta, V. Mascia and E. Arzedi, Lett. Appl. Microbiol., 29, 130 (1999).

N. Aligiannis, E. Kalpoutzakis, S. Mitaku and I.B.Chinou, J. Agric. Food Chem., 49, 4168 (2001).

B. Cetin, S. Cakmakci and R. Cakmakci, Turkish J. Agric. Forestry, 35, 145 (2011).

M. Gulluce, M. Sokmen, F. Sahin, A. Sokmen, A. Adiguzel and H. Ozer, J. Sci. Food Agric., 84, 735 (2004).

J.G. Holt, N.R. Krieg, P.H.A. Sneath, J.T. Staley and S.T. Williams, Bergey's Manual of Determinative Bacteriology, Lippincott Williams & Wilkins, Baltimore, USA, edn 9, pp. 1-787 (1994).

P.R. Murray, E.J. Baron, M.A. Pfaller, F.C. Tenove and R.H. Yolke, Manual of Clinical Microbiology; ASM: Washington, DC, vol. 6 (1995).

W.F. Harrigan, Laboratory Methods in Food Microbiology, Academic Press, San Diego (1998).

R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry, Allured Publishing Corp., Carol Stream, IL, USA, edn 4 (2007).

D.J. Daferera, B.N. Ziogas and M.G. Polissiou, J. Agric. Food Chem., 48, 2576 (2000).

S. Burt, Int. J. Food Microbiol., 94, 223 (2004).

L.K. Hoolihan, J. Am. Diet. Assoc., 101, 229 (2001).

B. Cetin, H. Ozer, A. Cakir, T. Polat, A. Dursun and E. Mete, J. Med. Food, 13, 196 (2010).

A.S. Naudi, W.R. Bidlack and R.A. Clemens, Crit. Rev. Food. Sci. Nutr., 39, 13 (1999).

A. Ultee, M.H.J. Bennik and R. Moezelaar, Appl. Environ. Microbiol., 68, 1561 (2002).

P. Peñalver, B. Huerta, C. Borge, R. Astorga, R. Romero and A. Perea, Acta Pathol. Microbiol. Immunol. Scand., 113, 1 (2005).

Issue

Vol. 25 No. 15 (2013): Vol 25 Issue 15

Anti-Probiotic Effects of Essential Oils from Some Turkish Endemic Thyme Species

Corresponding Author(s) : Mustafa Gurses

Abstract

Keywords

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