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The Effect of Z ataria multiflora B oiss. Essential Oil on Gene Expression of Enterotoxin C in S taphylococcus aureus ATCC 6538
Author(s) -
Parsaeimehr Mahnoosh,
Akhondzadeh Basti Afshin,
Misaghi Ali,
Gandomi Hassan,
Jebellijavan Ashkan
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12401
Subject(s) - enterotoxin , staphylococcus aureus , essential oil , gene , chemistry , microbiology and biotechnology , gene expression , preservative , food science , biology , biochemistry , bacteria , escherichia coli , genetics
This study was designed to evaluate the chemical constituents of Z ataria multiflora B oiss. essential oil ( EO ) and its inhibitory effect on enterotoxin type C production by S taphylococcus aureus ATCC 6538. Moreover, the effect of this EO on gene expression of staphylococcal enterotoxin type C ( SEC ) was assessed. The effect of different concentrations of EO on enterotoxin C production was evaluated using 3‐enzyme‐linked immunosorbent assay. The reducing effect of EO subinhibitory concentrations on gene expression of enterotoxin was assayed using real‐time polymerase chain reaction as well. EO at the level of 0.005% had no inhibitory effect on enterotoxin C production, and by increasing the subinhibitory concentration of the EO to 0.015%, an inhibitory effect was observed. Comparing the relative gene expression of SEC in control and treatment groups showed that the EO concentrations of 0.0075 and 0.015% had a significant downregulation (10.7 and 23.8 times, respectively) of sec gene. Practical Applications This research raises important implications for the potential use of Z ataria multiflora B oiss. essential oil as a natural preservative and a new approach for biocontrol of S taphylococcus aureus . Besides, it can provide additional knowledge of the mechanisms involved in EO against S . aureus intoxication based on gene expression and open new avenues for the biocontrol of this microorganism in food industry and/or the extension of the shelf life of processed foods.