RT Journal Article
T1 In vitro examination of antibacterial and immunomodulatory activities of cinnamon, white thyme, and clove essential oils
A1 Valdivieso-Ugarte, Magdalena
A1 Plaza-Diaz, Julio
A1 Gomez-Llorente, Carolina
A1 Gomez, Eduardo Lucas
A1 Sabes-Alsina, Maria
A1 Gil, Angel
K1 Antimicrobial activity
K1 Antioxidant
K1 Biofilm
K1 Essential oils
K1 Food preservation
K1 Immunomodulatory
K1 Food
AB The present study was conducted to evaluate the in vitro antimicrobial effect of three essential oils (cinnamon, white thyme, and clove) on selected intestinal pathogen bacteria, probiotic strains, and commensal bacteria. Additionally, their effects on inflammatory gene expression were also evaluated in a well-known intestinal human cellular model (Caco-2 cells). Cinnamon showed the highest antipathogenic microbial activity, followed by white thyme and clove. In the case of the probiotic strains, the inhibitory effect was observed at 0.1% (v/v), although growth recovery was seen after 24 h of incubation. Besides, cinnamon down-regulated the expression of genes related to the Toll-like receptor, nitric oxide, and apoptosis pathways. Similarly, secretion of interleukin 2 was inhibited by cinnamon. Results support the potential use of essential oils in the food industry for their antimicrobial and immunomodulatory effects; however, the underlying mechanisms are unknown and warrant further research.
PB Elsevier BV
SN 1756-4646
YR 2021
FD 2021-03-09
LK http://hdl.handle.net/10668/18820
UL http://hdl.handle.net/10668/18820
LA en
NO Magdalena Valdivieso-Ugarte, Julio Plaza-Diaz, Carolina Gomez-Llorente, Eduardo Lucas Gómez, Maria Sabés-Alsina, Ángel Gil. In vitro examination of antibacterial and immunomodulatory activities of cinnamon, white thyme, and clove essential oils, Journal of Functional Foods, (2021-04-06), Volumen (81): 9
DS RISalud
RD Apr 7, 2025