Inhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions

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dc.contributor.authorOrhan, Ilkay Erdogan
dc.contributor.authorOzcelik, Berrin
dc.contributor.authorKan, Yuksel
dc.contributor.authorKartal, Murat
dc.date.accessioned2020-03-26T18:14:56Z
dc.date.available2020-03-26T18:14:56Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn the current study, in vitro inhibitory activity of several essential oils obtained from the cultivated plants, Foeniculum vulgare, Mentha piperita and M. spicata, Ocimum basilicum, Origanum majorana, O. onites, O. vulgare, Satureja cuneifolia, and a number of individual essential oil components of terpene and aromatic types were screened against 10 isolated strains of Klebsiella pneumoniae producing extended-spectrum beta-lactamase (ESBL) enzyme, which makes this microorganism quite resistant against the antibiotics: trimetoprime-sulfametoksazol, sulbactam-ampicilin, clavulonate-amoxicilin, ceftriaxon, cefepime, imipenem, ceftazidime, tobramicine, gentamisine, ofloxacin, and ciprofloksasin. All of the essential oils and the components exerted a remarkable inhibition ranging between 32 and 64 mu g/mL against all of these strains as strong as the references (ampicilin and oflaxocin) inhibiting at 32 mu g/mL. Besides, chemical compositions of the essential oils were elucidated by gas chromatography-mass spectrometry (GC-MS). The essential oils and the pure components widely found in essential oils screened herein have shown remarkable inhibition against ESBL-producing K. pneumoniae strains, which leads to the suggestion that they may be used as food preservatives for this purpose.en_US
dc.identifier.doi10.1111/j.1750-3841.2011.02363.xen_US
dc.identifier.endpageM546en_US
dc.identifier.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.issue8en_US
dc.identifier.pmid22417594en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageM538en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1750-3841.2011.02363.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26563
dc.identifier.volume76en_US
dc.identifier.wosWOS:000296234300023en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectaromatic plantsen_US
dc.subjectESBLen_US
dc.subjectessential oilen_US
dc.subjectGC-MSen_US
dc.subjectKlebsiella pneumoniaeen_US
dc.titleInhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositionsen_US
dc.typeArticleen_US

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