Rouis-Soussi Lamia Sakka, Ayeb-Zakhama Asma El, Mahjoub Aouni, Flamini Guido, Jannet Hichem Ben, Harzallah-Skhiri Fethia
Laboratory of Genetic, Biodiversity and Valorisation of Bioressources (LR11ES41), High Institute of Biotechnology of Monastir, Tunisia.
Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy of Monastir, Tunisia.
EXCLI J. 2014 May 13;13:526-35. eCollection 2014.
The chemical composition of the essential oils of different Allium nigrum L. organs and the antibacterial activity were evaluated. The study is particularly interesting because hitherto there are no reports on the antibacterial screening of this species with specific chemical composition. Therefore, essential oils from different organs (flowers, stems, leaves and bulbs) obtained separately by hydrodistillation were analyzed using gas chromatography-mass spectrometry (GC-MS). The antibacterial activity was evaluated using the disc and microdilution assays. In total, 39 compounds, representing 90.8-96.9 % of the total oil composition, were identified. The major component was hexadecanoic acid (synonym: palmitic acid) in all the A. nigrum organs oils (39.1-77.2 %). We also noted the presence of some sesquiterpenes, mainly germacrene D (12.8 %) in leaves oil) and some aliphatic compounds such as n-octadecane (30.5 %) in bulbs oil. Isopentyl isovalerate, 14-oxy-α-muurolene and germacrene D were identified for the first time in the genus Allium L. All the essential oils exhibited antimicrobial activity, especially against Enterococcus faecalis and Staphylococcus aureus. The oil obtained from the leaves exhibited an interesting antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 62.50 µg/mL against these two latter strains. The findings showed that the studied oils have antibacterial activity, and thus great potential for their application in food preservation and natural health products.
对不同黑蒜器官的挥发油化学成分及其抗菌活性进行了评估。这项研究特别有趣，因为迄今为止尚无关于该物种具有特定化学成分的抗菌筛选报告。因此，采用气相色谱 - 质谱联用仪（GC - MS）对通过水蒸馏法分别从不同器官（花、茎、叶和鳞茎）获得的挥发油进行了分析。使用纸片法和微量稀释法评估了抗菌活性。总共鉴定出39种化合物，占总油成分的90.8 - 96.9%。所有黑蒜器官油中的主要成分是十六烷酸（同义词：棕榈酸）（39.1 - 77.2%）。我们还注意到存在一些倍半萜类化合物，主要是叶油中的杜松烯D（12.8%）以及鳞茎油中的一些脂肪族化合物，如正十八烷（30.5%）。异戊基异戊酸酯、14 - 氧代 - α - 穆罗烯和杜松烯D在葱属中首次被鉴定出来。所有挥发油均表现出抗菌活性，尤其是对粪肠球菌和金黄色葡萄球菌。从叶中获得的油表现出有趣的抗菌活性，对后两种菌株的最低抑菌浓度（MIC）为62.50μg/mL。研究结果表明，所研究的油具有抗菌活性，因此在食品保鲜和天然保健品中具有很大的应用潜力。
