Cinnamon Essential Oil as an Antimicrobial and Antibiofilm Agent Against Foodborne Pathogens
2024
Ganić, T. | Pljevljakušić, D. | Babović, U. | Vuletić, S. | Cvetković, S. | Ignjatijević, A. | Anđić, T. | Nikolić, B. | Mitić-Ćulafić, D.
Foodborne pathogens present a serious human health problem, especially in the era of growing antimicrobial resistance. To overcome the problem, the solution was sought in plants, rich in secondary metabolites. Cinnamon essential oil (EO) is recognized as a natural product with antibacterial potential. The aim of the study was to chemically characterize EO, to determine antibacterial and antibiofilm potential against foodborne pathogens, and to estimate cytotoxicity. HPLC pointed out eugenol as the most abundant component, while microdilution assay showed moderate antibacterial activity (the highest potential against Shigella flexneri, MIC 2.5 mg/mL). CV assay indicated a noticeable antibiofilm effect (up to 84% biofilm biomass inhibition on Enterobacter cloaceae). MTT assay, applied on normal lung fibroblasts (MRC-5) and colon cancer cells (HCT 116), showed notable, dose-dependent cytotoxicity. It can be concluded that EO exhibited great antibacterial potential against foodborne pathogens.
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出版者 Vinča Institute of Nuclear Sciences – National Institute of the Republic of Serbia, University of Belgrade