Castagliuolo Giusy, Dell'Annunziata Federica, Pio Sara, Di Napoli Michela, Troiano Alessia, Antonini Dario, Badalamenti Natale, Bruno Maurizio, Ilardi Vincenzo, Folliero Veronica, Varcamonti Mario, Franci Gianluigi, Zanfardino Anna
Department of Biology, University of Naples, 80126 Naples, Italy.
Department of Medicine, Surgery and Dentistry, Scuola Medica Salernitana, University of Salerno, 84081 Baronissi, Italy.
Plants (Basel). 2024 Dec 29;14(1):68. doi: 10.3390/plants14010068.
species are used as herbal medicine and in the preparation of decoctions in several Asian and African regions. Among them, the plant is known for its medicinal properties, but comprehensive studies on its biological activity are still limited. This study examined the properties of the essential oil (EO) extracted by and collected in Morocco during the flowering period. The focus was on its antimicrobial, anti-germinative, antioxidant, and antiviral activities, with the aim of evaluating its potential use in food preservation and beyond. The EO was subjected to various analyses to determine its chemical composition and biological efficacy. Specifically, GCMS and NMR analyses revealed that the EO is rich in oxygenated sesquiterpenes (72.59%), with 1-oxo-bisabolone being the predominant component (65.09%). The antimicrobial activity was tested against various Gram-positive and Gram-negative bacteria, demonstrating a significant inhibition of bacterial growth, particularly against (MIC value of 0.6 mg/mL). The anti-germinative property was evaluated on spores of and other bacilli, such as , revealing a notable ability to prevent germination. For antiviral activity, the EO was tested against several pathogenic viruses including SARS-CoV-2 and HSV-1, showing an effective broad-spectrum reduction in viral replication in vitro. This study demonstrated that essential oil had excellent antibacterial and antiviral capabilities. The future challenge will focus mainly on the principal compound, 1-oxo-bisabolone, to demonstrate its real effectiveness as an antibacterial and/or antiviral.
在亚洲和非洲的几个地区，某些物种被用作草药并用于制备汤剂。其中，该植物以其药用特性而闻名，但对其生物活性的全面研究仍然有限。本研究考察了在摩洛哥花期采集的该植物通过[具体提取方式]提取的精油（EO）的特性。重点在于其抗菌、抗发芽、抗氧化和抗病毒活性，旨在评估其在食品保鲜及其他方面的潜在用途。对该精油进行了各种分析以确定其化学成分和生物功效。具体而言，气相色谱 - 质谱联用（GCMS）和核磁共振（NMR）分析表明，该精油富含氧化倍半萜（72.59%），其中1 - 氧代 - 双环倍半水芹烯是主要成分（65.09%）。针对各种革兰氏阳性和革兰氏阴性细菌测试了其抗菌活性，结果表明对细菌生长有显著抑制作用，尤其是对[具体细菌名称]（最低抑菌浓度（MIC）值为0.6毫克/毫升）。在[具体芽孢杆菌名称]和其他芽孢杆菌（如[其他芽孢杆菌名称]）的孢子上评估了其抗发芽特性，结果显示出显著的防止发芽的能力。对于抗病毒活性，该精油针对包括严重急性呼吸综合征冠状病毒2（SARS-CoV-2）和单纯疱疹病毒1型（HSV-1）在内的几种致病病毒进行了测试，结果表明在体外对病毒复制有有效的广谱抑制作用。本研究表明该植物精油具有优异的抗菌和抗病毒能力。未来的挑战将主要集中在主要化合物1 - 氧代 - 双环倍半水芹烯上，以证明其作为抗菌剂和/或抗病毒剂的实际有效性。
