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Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing

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Abstract

This study aimed to investigate the chemical composition, using GC–MS, and anti-biofilm potential of black cardamom essential oil (BCEO) against biofilms of Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 through inhibition of bacterial quorum sensing. GC–MS quantification demonstrated that BCEO contains 1,8-cineole (44.24%), α-terpinyl acetate (12.25%), nerolidol (6.03%), and sabinene (5.96%) as the major bioactive compounds. Antioxidant assays for BCEO revealed the total phenolic and flavonoid mean values were 1325.03 ± 7.69 mg GAE 100/g and 168.25 ± 5.26 mg CE/g, respectively. In regards to antimicrobial potential, Candida albicans was the most sensitive species compared to Streptococcus mutans, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium with the following zones of inhibition; 14.4 ± 0.52, 13.2 ± 0.42, 11.2 ± 0.28, 11.0 ± 0.52, 8.2 ± 0.24 and 6.6 ± 0.18 mm in diameter, respectively. Biofilm inhibition by BCEO was concentration-dependent, when various concentrations of 0.03, 0.06, 0.12, 0.25 and 0.5% were applied, 33.67, 34.14, 38.66, 46.65 and 50.17% of Salmonella Typhimurium biofilm was inhibited, while 47.31, 54.15, 76.57, 83.36 and 84.63% of Escherichia coli biofilm formation was prevented. Chromobacterium violaceum ATCC 12,472 and its product violacein, was used as a microbial indicator for enhancement or inhibition of quorum sensing. Our data showed that 0.5% of BCEO inhibited violacein production without influencing the growth of Chromobacterium violaceum, while 1% of BCEO, caused 100% inhibtion of violacein production together with 30% inhibition of growth. This study shows that BCEO possesses promising antioxidant and antimicrobial potential, and found anti-biofilm activities linked to the quenching of the quorum sensing system of E. coli and S. Typhimurium.

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Acknowledgements

The authors gratefully recognized the support of Higher Education Commission (HEC), Pakistan and Rutgers, The State University of New Jersey, USA to accomplish present research work. Abdullah was financially supported by the postdoc office of the Zhejiang University, Hangzhou, China. MLC was supported by the Ministry of Science and Higher Education of the Russian Federation (Project Number 075-15-2019-1880).

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Authors and Affiliations

  1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

    Abdullah

  2. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA

    Abdullah, Ammar Algburi & Qingrong Huang

  3. Department of Biotechnology, College of Science, University of Diyala, Baqubah, Iraq

    Ammar Algburi

  4. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

    Ali Asghar

  5. School of Earth and Space Sciences, University of Science and Technology of China, Hefei, 230026, PR China

    Warda Mustfa

  6. University of Narowal, Punjab, Pakistan

    Warda Mustfa

  7. Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, 200240, China

    Hafiz U. Javed

  8. Department of Life Sciences and Technology, Beuth University of Applied Sciences, Berlin, Germany

    Saskia Zehm

  9. Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ, 08901, USA

    Michael L. Chikindas

  10. Don State Technical University, Rostov-on-Don, Russia

    Michael L. Chikindas

  11. I.M. Sechenov First Moscow State Medical University, Moscow, Russia

    Michael L. Chikindas

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  1. Abdullah
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  3. Ali Asghar
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  4. Qingrong Huang
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  5. Warda Mustfa
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  6. Hafiz U. Javed
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  7. Saskia Zehm
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  8. Michael L. Chikindas
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Abdullah, Algburi, A., Asghar, A. et al. Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing. J Food Sci Technol 58, 3183–3191 (2021). https://doi.org/10.1007/s13197-020-04821-8

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  • DOI: https://doi.org/10.1007/s13197-020-04821-8

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