Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.

6533b825fe1ef96bd1281e49

RESEARCH PRODUCT

Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.

Elena Cartagena Elena Cartagena M. Amparo Blázquez Mario Eduardo Arena Mario Eduardo Arena María Rosa Alberto María Rosa Alberto María Constanza Luciardi María Constanza Luciardi

subject

Preservative General Chemical Engineering medicine.disease_cause Industrial and Manufacturing Engineering law.invention Steam distillation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Citrus paradisi law Coumarins Food Preservation medicine Oils Volatile Humans Food science Essential oil Flavonoids 0303 health sciences Limonene 030306 microbiology Chemistry Pseudomonas aeruginosa Plant Extracts Terpenes food and beverages Quorum Sensing 04 agricultural and veterinary sciences Antimicrobial 040401 food science Biofilms Pseudomonas aeruginosa Food Microbiology Food Preservatives Autoinducer Limonene Food Science Citrus paradisi

description

Citrus essential oils are used in food to confer flavor and aromas. The citrus essential oils have been granted as GRAS and could be used as antimicrobial additives to control bacterial quorum sensing from potential food bacterial pathogens. The chemical composition and inhibitory activity of Citrus paradisi (grapefruit) essential oils obtained by cold-pressed method (EOP) and cold-pressed method followed by steam distillation, against Pseudomonas aeruginosa were determined . The GC-MS analyses of the oil indicated the amount of the essential oil components was highest with D-limonene in both cases. However, the extraction method modified the chemical composition. EOP had higher amount of coumarins and flavonoid as well as less oxygenated terpenoids. At 0.1 mg/mL essential oils were not able to modify the bacterial development but inhibited the P. aeruginosa biofilm production between 52% and 55%, sessile viability between 45% and 48%, autoinducer production and elastase activity between 30% and 56%. Limonene was less effective at inhibiting P. aeruginosa than the essential oils, suggesting a synergistic effect of the minor components. According to our results, grapefruit essential oils could be used as a food preservative to control P. aeruginosa virulence.

year	journal	country	edition	language
2019-11-07	Food science and technology international = Ciencia y tecnologia de los alimentos internacional

10.1177/1082013219883465 https://pubmed.ncbi.nlm.nih.gov/31684768