Ouedrhiri Wessal, Mechchate Hamza, Moja Sandrine, Baudino Sylvie, Saleh Asmaa, Al Kamaly Omkulthom M, Grafov Andriy, Greche Hassane
Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland.
Université de Lyon, UJM-Saint-Etienne, CNRS, BVpam, FRE3727, F-42023 Saint-Etienne, France.
Foods. 2022 Jan 5;11(1):132. doi: 10.3390/foods11010132.
Nowadays, the combination of molecules influences their biological effects, and interesting outcomes can be obtained from different component interactions. Using a mixture design method, this research seeks to simulate the efficacy of essential oil combinations against various bacteria and forecast the ideal combination. The chemical compositions of , and essential oils were analyzed using CG/MS. Then, the combined antibacterial effects were evaluated by testing mixture design formulations using the microdilution bioassay. The main compounds detected for essential oil were myrtenyl acetate (33.67%), linalool (19.77%) and 1,8-cineole (10.65%). had piperitone as a chemotype, representing 85%. By contrast, the oil contained thymol (17.29%), γ-terpinene (18.31%) and p-cymene (36.15%). The antibacterial effect of the essential oils studied, and the optimum mixtures obtained were target strain-dependent. alone ensured the optimal inhibition against and , while a ternary mixture consisting of 17.1%, 39.6% and 43.1% of , and respectively, was associated with optimal inhibitory activity against . The outcome of this research supports the idea of the boosting effect of essential oil combinations toward better activities, giving better understanding of the usefulness of mixture designs for food, cosmetics, and pharmaceutical applications.
如今，分子间的组合会影响其生物学效应，不同成分间的相互作用能产生有趣的结果。本研究采用混合设计方法，旨在模拟精油组合对多种细菌的功效，并预测理想的组合。使用气相色谱/质谱联用仪（CG/MS）分析了[精油名称1]、[精油名称2]和[精油名称3]精油的化学成分。然后，通过微量稀释生物测定法测试混合设计配方，评估组合抗菌效果。检测到的[精油名称1]精油的主要化合物为乙酸桃金娘烯酯（33.67%）、芳樟醇（19.77%）和1,8-桉叶素（10.65%）。[精油名称2]以哌啶酮为化学型，占比85%。相比之下，[精油名称3]油含有百里香酚（17.29%）、γ-萜品烯（18.31%）和对伞花烃（36.15%）。所研究的精油的抗菌效果以及获得的最佳混合物取决于目标菌株。[精油名称1]单独使用时对[细菌名称1]和[细菌名称2]具有最佳抑制作用，而分别由17.1%、39.6%和43.1%的[精油名称1]、[精油名称2]和[精油名称3]组成的三元混合物对[细菌名称3]具有最佳抑制活性。本研究结果支持了精油组合具有增强作用从而产生更好活性的观点，有助于更好地理解混合设计在食品、化妆品和制药应用中的实用性。
