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Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations
In this study, antimicrobial activity and morphostructural damages due to lemon grass oil (LGO) and its vapour (LGOV) against Escherichia coli strains were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of LGO were determined by broth-dilution metho...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469203/ https://www.ncbi.nlm.nih.gov/pubmed/23082083 http://dx.doi.org/10.1155/2012/692625 |
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author | Tyagi, Amit Kumar Malik, Anushree |
author_facet | Tyagi, Amit Kumar Malik, Anushree |
author_sort | Tyagi, Amit Kumar |
collection | PubMed |
description | In this study, antimicrobial activity and morphostructural damages due to lemon grass oil (LGO) and its vapour (LGOV) against Escherichia coli strains were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of LGO were determined by broth-dilution method to be 0.288 mg/mL and 0.567 mg/mL, respectively. Furthermore, the zone of inhibition (45 mm) due to the vapour phase antimicrobial efficacy evaluated using disc volatilization assay was compared with that using disc diffusion assay (i.e., 13.5 mm for the same dose of oil). The morphological and ultrastructural alterations in LGO- and LGOV-treated E. coli cells were studied using scanning electron microscopy (SEM), transmission electron microscopy (TEM), and atomic-force microscopy (AFM). In SEM observation, LGO-treated cells appeared to be aggregated and partially deformed, while LGOV-treated cells lost their turgidity, and the cytoplasmic material completely leaked from the cells. In TEM observation, extensive intracytoplasmic changes and various abnormalities were observed in LGOV-treated cells more than LGO-treated cells. Significant variations in the height and root mean square values of untreated, LGO-, and LGOV-treated E. coli cells were noticed by AFM. Present results indicate that LGO is highly effective against E. coli in vapour phase. |
format | Online Article Text |
id | pubmed-3469203 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-34692032012-10-18 Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations Tyagi, Amit Kumar Malik, Anushree Evid Based Complement Alternat Med Research Article In this study, antimicrobial activity and morphostructural damages due to lemon grass oil (LGO) and its vapour (LGOV) against Escherichia coli strains were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of LGO were determined by broth-dilution method to be 0.288 mg/mL and 0.567 mg/mL, respectively. Furthermore, the zone of inhibition (45 mm) due to the vapour phase antimicrobial efficacy evaluated using disc volatilization assay was compared with that using disc diffusion assay (i.e., 13.5 mm for the same dose of oil). The morphological and ultrastructural alterations in LGO- and LGOV-treated E. coli cells were studied using scanning electron microscopy (SEM), transmission electron microscopy (TEM), and atomic-force microscopy (AFM). In SEM observation, LGO-treated cells appeared to be aggregated and partially deformed, while LGOV-treated cells lost their turgidity, and the cytoplasmic material completely leaked from the cells. In TEM observation, extensive intracytoplasmic changes and various abnormalities were observed in LGOV-treated cells more than LGO-treated cells. Significant variations in the height and root mean square values of untreated, LGO-, and LGOV-treated E. coli cells were noticed by AFM. Present results indicate that LGO is highly effective against E. coli in vapour phase. Hindawi Publishing Corporation 2012 2012-10-02 /pmc/articles/PMC3469203/ /pubmed/23082083 http://dx.doi.org/10.1155/2012/692625 Text en Copyright © 2012 A. K. Tyagi and A. Malik. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Tyagi, Amit Kumar Malik, Anushree Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title | Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title_full | Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title_fullStr | Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title_full_unstemmed | Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title_short | Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations |
title_sort | morphostructural damage in food-spoiling bacteria due to the lemon grass oil and its vapour: sem, tem, and afm investigations |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469203/ https://www.ncbi.nlm.nih.gov/pubmed/23082083 http://dx.doi.org/10.1155/2012/692625 |
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