Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis
ABSTRACT Background The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance. Objectives The current study aimed to assess the effects of thyme essential oil at sub‐...
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Wiley
2024-11-01
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| Series: | Veterinary Medicine and Science |
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| Online Access: | https://doi.org/10.1002/vms3.70088 |
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| author | Mohammad Hassanzadeh Sara Mirzaie Faezeh Rahimi Pirmahalle Ramak Yahyaraeyat Jamshid Razmyar |
| author_facet | Mohammad Hassanzadeh Sara Mirzaie Faezeh Rahimi Pirmahalle Ramak Yahyaraeyat Jamshid Razmyar |
| author_sort | Mohammad Hassanzadeh |
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| description | ABSTRACT Background The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance. Objectives The current study aimed to assess the effects of thyme essential oil at sub‐minimal inhibitory concentrations (sub‐MICs) on bacterial growth and expression of some virulence genes in Salmonella enteritidis. Methods The bacterial growth rate and the expression of four virulence genes in S. enteritidis during 18–72 h of exposure to the essential oil at 25%–75% MIC were evaluated via colony counting and real‐time polymerase chain reaction (PCR), respectively. Results Sub‐inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose‐ and time‐dependent manner. As an example, decreased down‐regulation of hilA, spv, sefA and invA as 1.7‐, 4.14‐, 2.92‐ and 1.04‐fold in 25% MIC and 6.42‐, 7.81‐, 4.4‐ and 3.75‐fold in 75% MIC was observed, respectively, after 24 h of incubation. Likewise, levels of transcription for hilA, spv, sefA and invA were reduced 4.75‐, 6.95‐, 3.75‐ and 2.98‐fold after 18 h and 9.54‐, 8.81‐, 5.65‐ and 4.77‐fold, respectively, after 72 h in 75% MIC compared to the control. Conclusions According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of S. enteritidis. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-11-01 |
| publisher | Wiley |
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| series | Veterinary Medicine and Science |
| spelling | doaj-art-64a204435d744d908b7ef150011fe4c62025-01-20T17:16:45ZengWileyVeterinary Medicine and Science2053-10952024-11-01106n/an/a10.1002/vms3.70088Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar EnteritidisMohammad Hassanzadeh0Sara Mirzaie1Faezeh Rahimi Pirmahalle2Ramak Yahyaraeyat3Jamshid Razmyar4Department of Avian Diseases Faculty of Veterinary Medicine University of Tehran Tehran IranDepartment of Animal Poultry and Aquatics Institute of Agriculture Iranian Research Organization for Science and Technology (IROST) Tehran IranDepartment of Avian Diseases Faculty of Veterinary Medicine University of Tehran Tehran IranDepartment of Pathobiology Faculty of Veterinary Medicine University of Tehran Tehran IranDepartment of Avian Diseases Faculty of Veterinary Medicine University of Tehran Tehran IranABSTRACT Background The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance. Objectives The current study aimed to assess the effects of thyme essential oil at sub‐minimal inhibitory concentrations (sub‐MICs) on bacterial growth and expression of some virulence genes in Salmonella enteritidis. Methods The bacterial growth rate and the expression of four virulence genes in S. enteritidis during 18–72 h of exposure to the essential oil at 25%–75% MIC were evaluated via colony counting and real‐time polymerase chain reaction (PCR), respectively. Results Sub‐inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose‐ and time‐dependent manner. As an example, decreased down‐regulation of hilA, spv, sefA and invA as 1.7‐, 4.14‐, 2.92‐ and 1.04‐fold in 25% MIC and 6.42‐, 7.81‐, 4.4‐ and 3.75‐fold in 75% MIC was observed, respectively, after 24 h of incubation. Likewise, levels of transcription for hilA, spv, sefA and invA were reduced 4.75‐, 6.95‐, 3.75‐ and 2.98‐fold after 18 h and 9.54‐, 8.81‐, 5.65‐ and 4.77‐fold, respectively, after 72 h in 75% MIC compared to the control. Conclusions According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of S. enteritidis.https://doi.org/10.1002/vms3.70088essential oilsSalmonella enteritidisThymus vulgarisvirulence genes |
| spellingShingle | Mohammad Hassanzadeh Sara Mirzaie Faezeh Rahimi Pirmahalle Ramak Yahyaraeyat Jamshid Razmyar Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis Veterinary Medicine and Science essential oils Salmonella enteritidis Thymus vulgaris virulence genes |
| title | Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis |
| title_full | Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis |
| title_fullStr | Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis |
| title_full_unstemmed | Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis |
| title_short | Effects of Thyme (Thymus vulgaris) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in Salmonella enterica Serovar Enteritidis |
| title_sort | effects of thyme thymus vulgaris essential oil on bacterial growth and expression of some virulence genes in salmonella enterica serovar enteritidis |
| topic | essential oils Salmonella enteritidis Thymus vulgaris virulence genes |
| url | https://doi.org/10.1002/vms3.70088 |
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