Wongkattiya Nalin, Sanguansermsri Phanchana, Fraser Ian Hamilton, Sanguansermsri Donruedee
Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, 50290, Thailand.
Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, 65000, Thailand.
J Complement Integr Med. 2019 May 25;16(4):/j/jcim.2019.16.issue-4/jcim-2018-0195/jcim-2018-0195.xml. doi: 10.1515/jcim-2018-0195.
Background Cuminum cyminum L., commonly known as cumin, has been traditionally used in Thai traditional medicine and traditional food flavoring. The present study investigated the chemical composition, antimicrobial activity against all tested major food-borne pathogenic bacteria, and bioactive components of essential oil extracted from C. cyminum L. collected in Thailand. Methods The main components of the essential oil were investigated by gas chromatography-mass spectrometry (GC-MS) technique. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhi were investigated by disk diffusion and microdilution method. The presence of the biologically active antibacterial components was also confirmed by the thin-layer chromatography (TLC)-bioautography. Results The main components of the essential oil investigated by GC-MS were cuminaldehyde (27.10%), beta-pinene (25.04%) and gamma-terpinene (15.68%). The essential oil exhibited antibacterial activity against B. cereus, S. aureus, E. coli and S. Typhi. The essential oil showed the strongest antimicrobial activity against B. cereus with a comparable inhibition zone to tetracycline. TLC confirmed the presence of biologically active antibacterial component in the essential oil against all tested food-borne bacteria. It is further demonstrated that cuminaldehyde was the most active compound in TLC-bioautography which inhibited all of tested bacteria. Conclusions Essential oil extracted from C. cyminum L. exhibited antibacterial activity against all tested major food-borne pathogenic bacteria. Cuminaldehyde is a major bioactive component. Our results suggest that the essential oil extracted from C. cyminum L. could be applied as an alternative natural preservative to control food-borne disease and have the potential for further development of new antibacterial agents.
背景 孜然芹，通常被称为孜然，传统上用于泰国传统医学和传统食品调味。本研究调查了从泰国采集的孜然芹中提取的精油的化学成分、对所有测试的主要食源性病原体的抗菌活性以及生物活性成分。方法 采用气相色谱 - 质谱联用（GC - MS）技术研究精油的主要成分。通过纸片扩散法和微量稀释法研究对蜡样芽孢杆菌、金黄色葡萄球菌、大肠杆菌和伤寒沙门氏菌的抗菌活性。还通过薄层色谱（TLC）- 生物自显影法确认生物活性抗菌成分的存在。结果 通过GC - MS研究的精油主要成分是枯茗醛（27.10%）、β - 蒎烯（25.04%）和γ - 萜品烯（15.68%）。该精油对蜡样芽孢杆菌、金黄色葡萄球菌、大肠杆菌和伤寒沙门氏菌表现出抗菌活性。该精油对蜡样芽孢杆菌表现出最强的抗菌活性，其抑菌圈与四环素相当。TLC证实了精油中存在针对所有测试食源细菌的生物活性抗菌成分。进一步证明枯茗醛是TLC - 生物自显影中最具活性的化合物，可抑制所有测试细菌。结论 从孜然芹中提取的精油对所有测试的主要食源性病原体表现出抗菌活性。枯茗醛是主要的生物活性成分。我们的结果表明，从孜然芹中提取的精油可作为替代天然防腐剂用于控制食源性疾病，并且有进一步开发新型抗菌剂的潜力。
