Atividade antibacteriana de óleos essenciais de plantas frente a linhagens de Staphylococcus aureus e Escherichia coli isoladas de casos clínicos humanos
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Data
2009-01-01
Autores
Silva, M.T.N. [UNESP]
Ushimaru, P.I. [UNESP]
Barbosa, L.N. [UNESP]
Cunha, M.L.R.S. [UNESP]
Fernandes Junior, A. [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A ação antibacteriana in vitro de óleos essenciais de seis plantas foi verificada por meio da Concentração Inibitória Mínima (CIM=%v/v) pela diluição dos óleos em meio de cultura Mueller Hinton Agar, frente a linhagens de Staphylococcus aureus (n=16) e Escherichia coli (n=16) isoladas de casos clínicos humanos, além de 1 amostra padrão ATCC para cada espécie (Sa ATCC 25923 e Ec ATCC 25922), e determinação de curvas de sobrevivência em concentrações equivalentes a CIM90% dos respectivos óleos. O óleo essencial de canela foi o mais eficiente, com valores de CIM90% de 0,047 e 0,09 para S. aureus e E. coli respectivamente, enquanto gengibre (0,09), cravo da índia (0,095) e capim cidreira (0,1) apresentaram eficiências semelhantes para S. aureus. Frente a E. coli, os óleos de gengibre (0,52) e capim cidreira (0,55) foram equivalentes quanto à eficiência. de acordo com as curvas de sobrevivência, foi possível verificar também que os valores de CIM90% obtidos podem ser tanto bactericidas ou bacteriostáticas de acordo com a bactéria testada. em conclusão, verificou-se que os óleos essenciais testados foram efetivos no controle do desenvolvimento bacteriano, sendo o potencial antimicrobiano diferente em função da espécie bacteriana testada, sendo que a bactéria Gram positiva (S. aureus) mostrou-se mais susceptível aos óleos testados que a Gram negativa (E. coli).
The in vitro antibacterial activity of essential oils from six plants was verified through minimal inhibitory concentration (MIC=%v/v), determined by diluting the oils in culture medium Mueller Hinton Agar, against Staphylococcus aureus (n=16) and Escherichia coli (n=16) strains isolated from human clinical specimens, besides one standard ATCC strain for each species (Sa 25923 and Ec 25922). Time-kill curves were also determined at concentrations equivalent to MIC90% for the respective oils. Cinnamon oil was the most efficient, with MIC90% values of 0.047 and 0.09 against S. aureus and E. coli, respectively, whereas ginger (0.09), cloves (0.095) and lemon grass (0.1) showed similar activities against S. aureus. Ginger (0.52) and lemon grass (0.55) oils were equivalent in efficiency against E. coli strains. According to the time-kill curves, the obtained MIC90% values could indicate either bactericidal or bacteriostatic effects depending on the tested bacterium. Thus, the studied essential oils were effective to control bacterial development, the antimicrobial potential differed with the tested bacterial species, and Gram-positive bacteria (S. aureus) strains were more susceptible to the tested oils than Gram-negative ones (E. coli).
The in vitro antibacterial activity of essential oils from six plants was verified through minimal inhibitory concentration (MIC=%v/v), determined by diluting the oils in culture medium Mueller Hinton Agar, against Staphylococcus aureus (n=16) and Escherichia coli (n=16) strains isolated from human clinical specimens, besides one standard ATCC strain for each species (Sa 25923 and Ec 25922). Time-kill curves were also determined at concentrations equivalent to MIC90% for the respective oils. Cinnamon oil was the most efficient, with MIC90% values of 0.047 and 0.09 against S. aureus and E. coli, respectively, whereas ginger (0.09), cloves (0.095) and lemon grass (0.1) showed similar activities against S. aureus. Ginger (0.52) and lemon grass (0.55) oils were equivalent in efficiency against E. coli strains. According to the time-kill curves, the obtained MIC90% values could indicate either bactericidal or bacteriostatic effects depending on the tested bacterium. Thus, the studied essential oils were effective to control bacterial development, the antimicrobial potential differed with the tested bacterial species, and Gram-positive bacteria (S. aureus) strains were more susceptible to the tested oils than Gram-negative ones (E. coli).
Descrição
Palavras-chave
plantas medicinais, óleos essenciais, Staphylococcus aureus, Escherichia coli, ação antibacteriana, medicinal plants, essential oils, Staphylococcus aureus, Escherichia coli, antibacterial activity
Como citar
Revista Brasileira de Plantas Medicinais. UNESP, v. 11, n. 3, p. 257-262, 2009.