ANTIBACTERIAL SYNERGISTIC AND ANTAGONISTIC EFFECTS OF COMMERCIAL ESSENTIAL OILS FROM THYMUS VULGARIS L. AND SYZYGIUM AROMATICUM L. IN COMBINATION WITH NIGELLA SATIVA L.

被引：0
|
作者：
Gal, Emese [1 ]
Banciu, Horia Leonard [2 ,3 ]
Ionescu, Mihaela Ileana [4 ]
Nastasa, Cristina Mariana [5 ]
机构：
[1] Babes Bolyai Univ, Dept Chem & Chem Engn, Hungarian Line Study, 11 Arany Janos St, Cluj Napoca 400028, Romania
[2] Babes Bolyai Univ, Fac Biol & Geol, Dept Mol Biol & Biotechnol, 5-7 Clinicilor St, Cluj Napoca 400006, Romania
[3] Babes Bolyai Univ, Ctr Syst Biol Biodivers & Bioresources, 5-7 Clinicilor St, Cluj Napoca 400006, Romania
[4] Iuliu Haieganu Univ Med & Pharm, Dept Microbiol, 6 Louis Pasteur St, Cluj Napoca 400349, Romania
[5] Iuliu Haieganu Univ Med & Pharm, Dept Pharmaceut Chem, Fac Pharm, 41 Victor Babes St, Cluj Napoca 400012, Romania
来源：
FARMACIA | 2023年 / 71卷 / 01期
关键词：
essential oils; antibacterial activity; Nigella sativa; Syzygium aromaticum; Thymus vulgaris; CHEMICAL-COMPOSITION; ANTIOXIDANT; ANTIFUNGAL; EXTRACTION;
D O I：
10.31925/farmacia.2023.1.13
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
The aim of this study was to assess how Nigella sativa L. (black cumin) essential oil (EO) modify the antibacterial activity of Thymus vulgaris L. (thyme) EO and Syzygium aromaticum L. (clove) EO. We used two bacterial strains Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. The micro atmosphere assay method was used. The tests were performed after prior incubation at room temperature for 30 and 60 minutes of the mixtures of black cumin EO with thyme EO and clove EO, respectively. After 60 minutes of incubating the mixture of thyme EO: black cumin EO (1:1.54) the maximal antibacterial activity of thyme EO against E. coli was reduced by 50%. Similarly, the RA of the clove EO against E. coli is decreased by 50% when clove EO and black cumin EO are mixed in 1:5.19 ratio. The present study demonstrated that mixture of EOs is not always beneficial.
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页码：97 / 108
页数：12
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