Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen

Background: Several occurrences of infections and intoxications have been globally announced as a result of the Escherichia coli contamination of foodstuffs. In addition, the emergence of antibiotic resistance in different geneses of bacteria is becoming a major concern for public/medical health aut...

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Autores principales:	Maryam Azizkhani, Fahimeh Tooryan, Farideh Deilam
Formato:	article
Lenguaje:	EN
Publicado:	Alborz University of Medical Sciences 2020
Materias:	e. coli gene expression nanoemulsion shigatoxin zataria Diseases of the digestive system. Gastroenterology RC799-869
Acceso en línea:	https://doaj.org/article/adc2ccacd7d144c79dce3ae1911fef2a
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spelling	oai:doaj.org-article:adc2ccacd7d144c79dce3ae1911fef2a2021-11-18T06:56:28ZInvestigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen2345-33622322-586610.34172/ijep.2020.10https://doaj.org/article/adc2ccacd7d144c79dce3ae1911fef2a2020-05-01T00:00:00Zhttp://enterpathog.abzums.ac.ir/PDF/ijep-4333https://doaj.org/toc/2345-3362https://doaj.org/toc/2322-5866Background: Several occurrences of infections and intoxications have been globally announced as a result of the Escherichia coli contamination of foodstuffs. In addition, the emergence of antibiotic resistance in different geneses of bacteria is becoming a major concern for public/medical health authorities and researchers. Objective: Accordingly, this study determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil (EO) nanoemulsion (NEO) of Zataria multiflora Boiss against E. coli. Finally, different sub-MIC concentrations of the NEO of zataria EO on the growth rate and the gene expression of stx1A and stx2A were investigated as well. Materials and Methods: Oil in water NEO was formed by the phase inversion technique. The mean diameter of droplets and the zeta potential of NEO were determined, and then the MIC and MBC of EO and NEO were estimated using the broth microdilution method. Eventually, the growth rate and expressions of the stx1A and stx2A genes of E. coli were evaluated after exposure to various sub-MICs. Results: Based on the results, carvacrol was the main constituent of the EO, and NEO droplets had an average size of 61.5 nm and a zeta potential of -27 mV. Further, the MIC values of EO and NEO were 0.45 ± 0.17 and 0.25 ± 0.10 mg/mL, and their MBCs were found 0.55 ± 0.20 and 0.30 ± 0.05 mg/mL, respectively. Furthermore, NEO expressed a stronger inhibitory effect against E. coli growth compared to pure EO. At 75% MIC of EO, the transcriptional rate of stx1A and stx2A decreased 2.24 and 2.66 times at the end of the 72-hour period compared with the control, respectively. After 72 hours, treatment with 75% MIC of NEO resulted in the down-regulation of stx1A and stx2A as 4.75 and 4.80 fold, respectively. Conclusion: The greater activity of the NEO of Z. multiflora Boiss. in comparison with pure EO for slowing down the growth of E. coli and Shiga toxin production shows its potential as a novel ‘green’ food-grade preservative.Maryam AzizkhaniFahimeh TooryanFarideh DeilamAlborz University of Medical Sciencesarticlee. coli gene expression nanoemulsion shigatoxin zataria Diseases of the digestive system. GastroenterologyRC799-869ENInternational Journal of Enteric Pathogens, Vol 8, Iss 2, Pp 44-50 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	e. coli gene expression nanoemulsion shigatoxin zataria Diseases of the digestive system. Gastroenterology RC799-869
spellingShingle	e. coli gene expression nanoemulsion shigatoxin zataria Diseases of the digestive system. Gastroenterology RC799-869 Maryam Azizkhani Fahimeh Tooryan Farideh Deilam Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
description	Background: Several occurrences of infections and intoxications have been globally announced as a result of the Escherichia coli contamination of foodstuffs. In addition, the emergence of antibiotic resistance in different geneses of bacteria is becoming a major concern for public/medical health authorities and researchers. Objective: Accordingly, this study determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil (EO) nanoemulsion (NEO) of Zataria multiflora Boiss against E. coli. Finally, different sub-MIC concentrations of the NEO of zataria EO on the growth rate and the gene expression of stx1A and stx2A were investigated as well. Materials and Methods: Oil in water NEO was formed by the phase inversion technique. The mean diameter of droplets and the zeta potential of NEO were determined, and then the MIC and MBC of EO and NEO were estimated using the broth microdilution method. Eventually, the growth rate and expressions of the stx1A and stx2A genes of E. coli were evaluated after exposure to various sub-MICs. Results: Based on the results, carvacrol was the main constituent of the EO, and NEO droplets had an average size of 61.5 nm and a zeta potential of -27 mV. Further, the MIC values of EO and NEO were 0.45 ± 0.17 and 0.25 ± 0.10 mg/mL, and their MBCs were found 0.55 ± 0.20 and 0.30 ± 0.05 mg/mL, respectively. Furthermore, NEO expressed a stronger inhibitory effect against E. coli growth compared to pure EO. At 75% MIC of EO, the transcriptional rate of stx1A and stx2A decreased 2.24 and 2.66 times at the end of the 72-hour period compared with the control, respectively. After 72 hours, treatment with 75% MIC of NEO resulted in the down-regulation of stx1A and stx2A as 4.75 and 4.80 fold, respectively. Conclusion: The greater activity of the NEO of Z. multiflora Boiss. in comparison with pure EO for slowing down the growth of E. coli and Shiga toxin production shows its potential as a novel ‘green’ food-grade preservative.
format	article
author	Maryam Azizkhani Fahimeh Tooryan Farideh Deilam
author_facet	Maryam Azizkhani Fahimeh Tooryan Farideh Deilam
author_sort	Maryam Azizkhani
title	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
title_short	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
title_full	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
title_fullStr	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
title_full_unstemmed	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen
title_sort	investigating the potential of the essential oil nanoemulsion of zataria multiflora boiss. on the gene expression of stx1a and stx2a in escherichia coli as a foodborne pathogen
publisher	Alborz University of Medical Sciences
publishDate	2020
url	https://doaj.org/article/adc2ccacd7d144c79dce3ae1911fef2a
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Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen

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