SYNERGISTIC EFFECT OF VOLATILE OILS AND ANTIBIOTICS AGAINST SOME GRAM POSITIVE AND NEGATIVE PATHOGENIC BACTERIA

Document Type : Original Article

Author

Botany Department, Faculty of Science, Zagazig University, Egypt

Abstract

Eight most currently used antibiotics were examined for their antibacterial properties against Gram-ve bacteria as Pseudomonas aeuroginosa, E. coli, Proteus vulgari and Gram+ve as Staphylococcus aureus, Streptococcus pneumonia. Nitrofurantoin was the most effective against the tested bacteria, the inhibition zones ranged between 16-20mm and the MIC between 65-85ug/ml followed by ampicillin (11-18mm), ciprofloxacin (9-12mm) and gentamicin (6-9mm). The erythromycin was the lowest effective against the tested bacteria. Also, seven volatile oils were applied by contact and fumigation methods to study their effect on the tested bacterial strains. The fumigation method gave the highest inhibitory effect more than contact method and the thyme oil gave maximum inhibitory action (inhibition zone 20-28mm) against all the tested bacteria, and the MIC ranged between 0.1-0.15mg/ml followed by marjoram oil (19-25mm) and the MIC between 0.1-0.2mg/ml, cinnamon oil (12-16mm) and the MIC between 0.2-0.3mg/ml. Anise and chamomile oils did not gave any response against all the tested bacteria. The combination between thyme and other tested oils gave a synergistic effect for inhibitory action against all the tested bacteria, if compared with thyme oil alone. The combination between thyme and marjoram oil gave the maximum inhibition zones (20-29mm), followed by thyme with cinnamon oil (20-27mm), thyme with geranium gave (18-27mm), thyme with peppermint (17-27mm), thyme with chamomile (16-27mm) and thyme with anise oil (15-26mm). The combination of thyme oil with different tested antibiotics gave the lowest inhibitory effect than combination between thyme and other volatile oils against all the tested bacteria. The protein and DNA content of treated bacteria with thyme oil were increased by 38.46-47.37% and 34.26-46.94% respectivily, if compared by non-treated bacteria

Keywords

Arab Universities Journal of Agricultural Sciences
Volume 14, Issue 1
March 2006
Pages 121-132

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