Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils

Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural a...

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Autores principales:	Fahad Alderees, Ram Mereddy, Stephen Were, Michael E. Netzel, Yasmina Sultanbawa
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Australian native plants essential oils weak-acid resistant yeast natural antimicrobials anti-yeast activity Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/15fb44843aed4365a037a868f791a570
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spelling	oai:doaj.org-article:15fb44843aed4365a037a868f791a5702021-11-25T16:34:49ZAnti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils10.3390/app1122106702076-3417https://doaj.org/article/15fb44843aed4365a037a868f791a5702021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10670https://doaj.org/toc/2076-3417Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (<i>Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii</i> and <i>Zygosaccharomyces rouxii</i>) and bacteria (<i>Staphylococcus aureus</i> and <i>Escherichia coli</i>). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.Fahad AldereesRam MereddyStephen WereMichael E. NetzelYasmina SultanbawaMDPI AGarticleAustralian native plantsessential oilsweak-acid resistant yeastnatural antimicrobialsanti-yeast activityTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10670, p 10670 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Australian native plants essential oils weak-acid resistant yeast natural antimicrobials anti-yeast activity Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	Australian native plants essential oils weak-acid resistant yeast natural antimicrobials anti-yeast activity Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
description	Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (<i>Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii</i> and <i>Zygosaccharomyces rouxii</i>) and bacteria (<i>Staphylococcus aureus</i> and <i>Escherichia coli</i>). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.
format	article
author	Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa
author_facet	Fahad Alderees Ram Mereddy Stephen Were Michael E. Netzel Yasmina Sultanbawa
author_sort	Fahad Alderees
title	Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
title_short	Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
title_full	Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
title_fullStr	Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
title_full_unstemmed	Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
title_sort	anti-yeast synergistic effects and mode of action of australian native plant essential oils
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/15fb44843aed4365a037a868f791a570
work_keys_str_mv	AT fahadalderees antiyeastsynergisticeffectsandmodeofactionofaustraliannativeplantessentialoils AT rammereddy antiyeastsynergisticeffectsandmodeofactionofaustraliannativeplantessentialoils AT stephenwere antiyeastsynergisticeffectsandmodeofactionofaustraliannativeplantessentialoils AT michaelenetzel antiyeastsynergisticeffectsandmodeofactionofaustraliannativeplantessentialoils AT yasminasultanbawa antiyeastsynergisticeffectsandmodeofactionofaustraliannativeplantessentialoils
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Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils

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