TARÇIN (CINNAMOMUM CASSIA) EKSTRAKTLARININ BAZI LAKTOBASİLLUS TÜRLERİ ÜZERİNE ANTİBAKTERİYEL AKTİVİTESİ

Öz

Bu çalışma, Cinnamomum cassia ekstraktlarının antioksidan özelliklerini ve bazı probiyotik lactobasiller üzerine antimikrobiyel aktivitelerini araştırmak için tasarlanmıştır. Bu amaçla, üç farklı toz tarçının etanol, metanol, kloroform ve sulu ekstraktları hazırlanmış; ekstraktların fonksiyonel grupları ATR-FTIR ile analiz edilmiştir. DPPH radikal temizleme aktiviteleri UV-görünür spektrofotometre ile belirlenmiş ve toplam fenolik bileşen içeriği ölçülmüştür. Tarçın ekstraktlarnın bazı probiyotik bakteri suşları (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasserii, Lacticaseibacillus casei) üzerindeki in vitro antimikrobiyel aktiviteleri agar-kuyu difüzyon ve mikroseyreltme yöntemi kullanılarak değerlendirilmiş ve tarçın ekstraktlarının araştırılan probiyotik laktobasilleri inhibe ettiği belirlenmiştir. Tarçının sulu ekstraktları incelenen hiçbir laktobasil üzerinde antimikrobiyel aktivite göstermemiştir. Kloroform ekstraktları diğerlerine göre daha az antimikrobiyal etkiye sahipti. Lactobacillus acidophilus'un tarçının etanol, metanol ve kloroform ekstraktlarına en duyarlı bakteri olduğu saptanmıştır.

Anahtar Kelimeler

• Cinnamon extracts
• Cinnamomum cassia
• probiotics
• antibacterial effect
• minimum inhibition concentrations

ANTIBACTERIAL ACTIVITY OF CINNAMON (CINNAMOMUM CASSIA) EXTRACTS ON SOME LACTOBACILLUS SPECIES

Öz

This study is designed to investigate the antioxidant properties of Cinnamomum cassia extracts and their antimicrobial activities against selected probiotic Lactobacillus strains. For this purpose, ethanol, methanol, chloroform, and aqueous extracts of three different powdered cinnamon spices were produced, and the functional groups of the extracts were analyzed by ATR-FTIR. DPPH radical scavenging activities were determined with a UV-visible spectrophotometer, and the total phenolic content of the extracts was measured. It was determined that cinnamon extracts inhibited the growth of the selected probiotic lactobacilli (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasserii, Lacticaseibacillus casei) by using agar-well diffusion and microdilution methods. The cinnamon aqueous extract did not show antibacterial activity on any of the examined Lactobacillus strains. Chloroform extracts had less antimicrobial effect than the others. Lactobacillus acidophilus was found to be the most sensitive bacteria to the ethanol, methanol and chloroform extracts of cinnamon.

Anahtar Kelimeler

• Cinnamon extracts
• Cinnamomum cassia
• probiotics
• antibacterial effect
• minimum inhibition concentrations

Kaynakça

1. Abeysekera, W.P.K.M., Premakumara, G.A.S., Ratnasooriya, W.D. (2013). In vitro antioxidant properties of leaf and bark extracts of Ceylon cinnamon (Cinnamomum zeylanicum Blume). Tropical Agricultural Research, 24 (2): 128 – 138.
2. Akrami, S., Amin, M., Saki, M. (2021). In vitro evaluation of the antibacterial effects of Cinnamomum zeylanicum essential oil against clinical multidrug-resistant Shigella isolates. Molecular Biology Reports, 48: 2583-2589. https://doi.org/ 10.1007/s11033-021-06309-w
3. Altun, H.K., Ermumcu, M.S.K., Kurklu, N.S. (2021). Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic. Public Health Nutrition, 24(5): 861-869. https://doi.org/10.1017/S1368980020005297
4. Anonymous (2022). European Committee on Antimicrobial Susceptibility Testing. 2022. Breakpoint tables and dosages v 12.0. EUCAST, Basel, Switzerland, https://www.eucast.org/ eucast_news/news_singleview/?tx_ttnews%5Btt_news%5D=464&cHash=ea8540c0fbdaa71b3bbcb3bf765239de (Accessed: 27 December 2023).
5. Arslan, A.A., Gocer, E.M.C., Demir, M., Atamer, Z., Hinrichs, J., Kücükcetin, A. (2016). Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. Dairy Science & Technology, 96: 477-487. https://doi.org/10.1007/s13594-016-0282-5
6. Bayoub, K., Baibai, T., Mountassif, D., Retmane, A., Soukri, A. (2010). Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains. African Journal of Biotechnology, 9(27): 4251-4258.
7. Behrad, S., Yusof, M.Y., Goh, K.L., Baba, A.S. (2009). Manipulation of probiotics fermentation of yogurt by cinnamon and licorice: effects on yogurt formation and inhibition of Helicobacter pylori growth in vitro. International Journal of Nutrition and Food Engineering, 3(12): 563-567.
8. Boligon, A.A., de Brum, T.F., Zadra, M., Piana, M., dos Santos Alves, C.F., Fausto, V.P., Júnior, V.S.B., Vaucher, R.A., Santos, R.C.V., Athayde, M.L. (2013). Antimicrobial activity of Scutia buxifolia against the honeybee pathogen Paenibacillus larvae. Journal of Invertebrate Pathology, 112(2): 105-107. https://doi.org/10.1016/ J.JIP.2012.11.009

9. Casarotti, S.N., Penna, A.L.B. (2015). Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. International Dairy Journal, 41: 1-6. https://doi.org/10.1016/ j.idairyj.2014.08.021
10. Charteris, W.P., Kelly, P.M., Morelli, L., Collins, J.K. (2001). Gradient diffusion antibiotic susceptibility testing of potentially probiotic lactobacilli. Journal of Food Protection, 64(12): 2007-2014. https://doi.org/10.4315/0362-028x-64.12.2007
11. Coppola, R., Succi, M., Tremonte, P., Reale, A., Salzano, G., Sorrentino, E. (2005). Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. Le Lait, 85(3): 193-204. https://doi.org/ 10.1051/lait:2005007
12. Cowan, M.M. (1999). Plant products as antimicrobial agents. Clinical Microbiology Reviews, 12(4): 564-582. https://doi.org/10.1128/ CMR.12.4.564
13. David, L.A., Maurice, C.F., Carmody, R.N., Gootenberg, D.B., Button, J.E., Wolfe, B.E., Ling A.V., Devlin A.S., Varma Y., Fischbach M.A., Biddinger S.B., Dutton R.J., Turnbaugh, P. J. (2014). Diet rapidly and reproducibly alters the human gut microbiome. Nature, 505(7484): 559-563. https://doi.org/10.1038/nature12820
14. El-Baz, Y.G., Moustafa, A., Ali, M.A., El-Desoky, G. E., Wabaidur, S.M., & Faisal, M. M. (2023). An analysis of the toxicity, antioxidant, and anti-cancer activity of cinnamon silver nanoparticles in comparison with extracts and fractions of Cinnamomum cassia at normal and cancer cell levels. Nanomaterials, 13(5): 945.
15. Elgammal, E.W., Abd El Nasser, G., Elgamal, A.E.B.A. (2020). Mechanism of action and bioactivities of Cinnamomum zeylanicum essential oil against some pathogenic microbes. Egyptian Pharmaceutical Journal, 19(2): 162-171. https://doi.org/10.4103/epj.epj_63_19
16. Fabian, E., Töscher, S., Elmadfa, I., Pieber, T.R. (2011). Use of complementary and alternative medicine supplements in patients with diabetes mellitus. Annals of Nutrition and Metabolism, 58(2): 101-108. https://doi.org/10.1159/00032676
17. Ghasemzadeh, A., Jaafar, H.Z., Rahmat, A. (2011). Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. Journal of Medicinal Plants Research, 5(7): 1147-1154.
18. Gopalakrishnan, S., Rajesh, S., Ravi, J. (2014). A comparative evaluation of antimicrobial efficacy of cinnamon and garlic as endodontic irrigants against Enterococcus faecalis-An in vitro study. Endodontology, 26(1): 149-157. https://doi.org/ 10.4103/0970-7212.352344
19. Goyal, D., Saini, A., Saini, G.S.S., Kumar, R. (2019). Green synthesis of anisotropic gold nanoparticles using cinnamon with superior antibacterial activity. Materials Research Express, 6(7): 075043. https://doi.org/10.1088/2053-1591/ab15a6
20. Gulcin, I., Kaya, R., Goren, A.C., Akincioglu, H., Topal, M., Bingol, Z., Cetin Çakmak, K., Ozturk Sarikaya, S.B., Durmaz, L., Alwasel, S. (2019). Anticholinergic, antidiabetic and antioxidant activities of cinnamon (Cinnamomum verum) bark extracts: Polyphenol contents analysis by LC-MS/MS. International Journal of Food Properties, 22(1): 1511-1526. https://doi.org/10.1080/ 10942912.2019.1656232
21. Gunes Bayir, A., Bilgin M.G. (2019). The Effect of cinnamon on microbiological, chemical and sensory analyses of probiotic yogurt. Bezmialem Science, 7(4): 311-6. https://doi.org/10.14235/ bas.galenos.2018.2628
22. Gupta, C., Garg, A.P., Uniyal, R.C., Kumari, A. (2008). Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. African Journal of Microbiology Research, 2(9): 247-51.
23. Hajimonfarednejad, M., Ostovar, M., Raee, M.J., Hashempur, M.H., Mayer, J.G., Heydari, M. (2019). Cinnamon: A systematic review of adverse events. Clinical Nutrition, 238(2): 594-602 https://doi.org/10.1016/j.clnu.2018.03.013
24. Hummel, A.S., Hertel, C., Holzapfel, W.H., Franz, C.M. (2007). Antibiotic resistances of starter and probiotic strains of lactic acid bacteria. Applied and Environmental Microbiology, 73(3): 730-739. https://doi.org/10.1128/AEM.02105-06
25. Ismail, M.M., Essam, T.M., Mohamed, A.F., Mourad, F.E. (2012). Screening for the antimicrobial activities of alcoholic and aqueous extracts of some common spices in Egypt. International Journal of Microbiological Research, 3(3): 200-207. https://doi.org/10.5829/ idosi.ijmr.2012.3.3.716
26. Jadhav, H., Jadhav, A., Morabiya, Y., Takkalkar, P., Qureshi, S.S., Baloch, A.G., Nizamuddin, S., Mazari, S., Abro, R., Mubarak, N.M. (2021). Combined impact of ultrasound pre-treatment and hydrodistillation on bioactive compounds and GC–MS analysis of Cinnamomum cassia bark extract. Waste and Biomass Valorization, 12: 807-821. https://doi.org/10.1007/s12649-020-01031-3
27. Jayawardena, B., Smith, R.M. (2010). Superheated water extraction of essential oils from Cinnamomum zeylanicum (L.). Phytochemical Analysis, 21(5): 470-472. https://doi.org/10.1002/pca. 1221
28. Kuang, X., Li,B., Kuang, R., Zheng, X., Zhu, B.O., Xu, B., Ma, M. (2011). Granularity and antibacterial activities of ultra‐fine cinnamon and clove powders. Journal of Food Safety, 31(3): 291-296. https://doi.org/10.1111/j.1745-4565.2011.00300.x
29. Li, Y.Q., Kong, D.X.,Wu, H. (2013). Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy. Industrial Crops and Products, 41: 269-278. https://doi.org/10.1016/ j.indcrop.2012.04.056
30. Liang, D., Feng, B., Li, N., Su, L., Wang, Z., Kong, F., Bi, Y. (2022). Preparation, characterization, and biological activity of Cinnamomum cassia essential oil nano-emulsion. Ultrasonics Sonochemistry, 86: 106009. https://doi.org/10.1016/j.ultsonch.2022.106009
31. Liasi, S.A., Azmi, T.I., Hassan, M.D., Shuhaimi, M., Rosfarizan, M., Ariff, A.B. (2009). Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Malaysian Journal of Microbiology, 5(1): 33-37.
32. Lin, R.C., Mohamed, M.G., Chen, T., Kuo, S.W. (2017). Coumarin-and carboxyl-functionalized supramolecular polybenzoxazines form miscible blends with polyvinylpyrrolidone. Polymers, 9(4):146. https://doi.org/10.3390/ polym9040146
33. Liu, Q., Meng, X., Li, Y., Zhao, C.N., Tang, G.Y., Li, H.B. (2017). Antibacterial and antifungal activities of spices. International Journal of Molecular Sciences, 18(6): 1283. https://doi.org/10.3390/ ijms18061283
34. Lordan, R. (2021). Dietary supplements and nutraceuticals market growth during the coronavirus pandemic–Implications for consumers and regulatory oversight. PharmaNutrition, 18: 100282. https://doi.org/ 10.1016/j.phanu.2021.100282
35. Maftei, N.M. (2019). Probiotic, prebiotic and synbiotic products in human health. In: Frontiers and New Trends in the Science of Fermented Food and Beverages, IntechOpen, pp. 47-66. http://doi.org/ 10.5772/intechopen.81553
36. Mathew, S., Abraham, T.E. (2006). In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. Food and Chemical Toxicology, 44(2): 198-206. https://doi.org/10.1016/ j.fct.2005.06.013
37. Mazimba, O., Wale, K., Tebogo, E., Tebogo, E., Kwape Shetonde, O. (2015). Cinnamomum verum: Ethylacetate and methanol extracts antioxidant and antimicrobial activity. Journal of Medicinal Plants Studies, 3(3): 28-32.
38. Moritz, C.M.F., Rall, V.L.M., Saeki, M.J., Fernandes Júnior, A. (2012). Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period. Brazilian Journal of Microbiology, 43: 1147-1156. https://doi.org/10.1590/S1517-83822012000300042
39. Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1): 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033
40. Sanla‐Ead, N., Jangchud, A., Chonhenchob, V., Suppakul, P. (2012). Antimicrobial activity of cinnamaldehyde and eugenol and their activity after incorporation into cellulose‐based packaging films. Packaging Technology and Science, 25(1): 7-17. https://doi.org/10.1002/pts.952
41. Savino, F., Montanari, P., Galliano, I., Daprà, V., Bergallo, M. (2020). Lactobacillus rhamnosus GG (ATCC 53103) for the management of infantile colic: a randomized controlled trial. Nutrients, 12(6): 1693. https://doi.org/10.3390/ nu12061693
42. Selle, K., Klaenhammer, T.R. (2013). Genomic and phenotypic evidence for probiotic influences of Lactobacillus gasseri on human health. FEMS Microbiology Reviews, 37(6): 915-935. .https://doi.org/10.1111/1574-6976.12021
43. Setiyoningrum, F., Priadi, G., Afiati, F. (2019). Supplementation of ginger and cinnamon extract into goat milk kefir. In AIP Conference Proceedings, 2175 (1). AIP Publishing LCC. https://doi.org/10.1063/1.5134633
44. Shan, B., Cai, Y. Z., Sun, M., Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53(20): 7749-7759. https://doi.org/10.1021/jf051513y
45. Shao, Y., Zhang, W., Guo, H., Pan, L., Zhang, H., Sun, T. (2015). Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum. Food Control, 50: 250-258. https://doi.org/10.1016/j.foodcont.2014.09.003
46. Sharma, C., Gulati, S., Thakur, N., Singh, B.P., Gupta, S., Kaur, S., Kumar Mishra, K., Puniya, A.K., Singh Gill, J.P., Panwar, H. (2017). Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples. 3 Biotech, 7: 1-14. https://doi.org/10.1007/s13205-017-0682-0
47. Singh, J., Parasuraman, S., Kathiresan, S. (2018). Antioxidant and antidiabetic activities of methanolic extract of Cinnamomum cassia. Pharmacognosy Research, 10(3): 237-242.
48. Sohrabpour, S., Rezazadeh Bari, M., Alizadeh, M., Amiri, S. (2021). Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract. Journal of Food Processing and Preservation, 45(4): e15323. https://doi.org/10.1111/jfpp.15323
49. Somer, V.F., Akpinar, D., Kiliç, G.B. (2012). Lactobacillus casei’nin sağlık üzerine etkileri ve gıda endüstrisinde kullanımı. GIDA, 37(3): 165-172.
50. Sun, L., Tian, W., Guo, X., Zhang, Y., Liu, X., Li, X., Tian, Y., Man, C., Jiang, Y. (2020). Lactobacillus gasseri JM1 with potential probiotic characteristics alleviates inflammatory response by activating the PI3K/Akt signaling pathway in vitro. Journal of Dairy Science, 103(9): 7851-7864. https://doi.org/10.3168/jds.2020-18187
51. Tulini F.L., Winkelströter L.K., De Martinis E.C. (2013). Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Anaerobe, 22: 57-63. https://doi.org/10.1016/j.anaerobe.2013.06.006
52. Unlu, M., Ergene, E., Unlu, G.V., Zeytinoglu, H.S., Vural, N. (2010). Composition, antimicrobial activity and in vitro cytotoxicity of essential oil from Cinnamomum zeylanicum Blume (Lauraceae). Food and Chemical Toxicology, 48(11): 3274-3280. https://doi.org/10.1016/j.fct.2010.09.001
53. Valdivieso-Ugarte, M., Plaza-Diaz, J., Gomez-Llorente, C., Gómez, E. L., Sabés-Alsina, M., Gil, Á. (2021). In vitro examination of antibacterial and immunomodulatory activities of cinnamon, white thyme, and clove essential oils. Journal of Functional Foods, 81: 104436. https://doi.org/10.1016/J.JFF.2021.104436
54. Vasconcelos, N.G., Croda, J., Simionatto, S. (2018). Antibacterial mechanisms of cinnamon and its constituents: A review. Microbial Pathogenesis, 120: 198-203. https://doi.org/10.1016/j.micpath.2018.04.036
55. Yang, S.Y., Chae, S.A., Bang, W.Y., Lee, M., Ban, O.H., Kim, S.J., Jung, Y.H., Yang, J. (2021). Anti-inflammatory potential of Lactiplantibacillus plantarum IDCC 3501 and its safety evaluation. Brazilian Journal of Microbiology, 52: 2299-2306. https://doi.org/10.1007/s42770-021-00603-2
56. Yarmohammadi, M., Yadegar, A., Ebrahimi, M.T., Zali, M.R. (2021). Effects of a potential probiotic strain Lactobacillus gasseri ATCC 33323 on Helicobacter pylori-induced inflammatory response and gene expression in coinfected gastric epithelial cells. Probiotics and Antimicrobial Proteins, 13(3): 751-764. https://doi.org/10.1007/s12602-020-09721-z
57. Yazdanpanah, Z., Azadi‐Yazdi, M., Hooshmandi, H., Ramezani‐Jolfaie, N., Salehi‐Abargouei, A. (2020). Effects of cinnamon supplementation on body weight and composition in adults: A systematic review and meta‐analysis of controlled clinical trials. Phytotherapy Research, 34(3): 448-463. https://doi.org/10.1002/ptr.6539
58. Yilmaz B., Bangar S.P., Echegaray N., Suri S., Tomasevic I., Lorenzo J.M., Melekoglu E., Rocha J.M., Ozogul F. (2022). The Impacts of Lactiplantibacillus plantarum on the functional properties of fermented foods: A review of current knowledge. Microorganisms, 10 (4): 826. https://doi.org/10.3390/microorganisms10040826
59. Zhao, L., Zhang, Y., Liu, Y., Zhong, J., Zhang, D. (2023). Assessing the safety and probiotic characteristics of Lacticaseibacillus rhamnosus X253 via complete genome and phenotype analysis. Microorganisms, 11(1): 140. https://doi.org/10.3390/microorganisms11010140
60. Zhou, X., Yang, B., Stanton, C., Ross, R. P., Zhao, J., Zhang, H., Chen, W. (2020). Comparative analysis of Lactobacillus gasseri from Chinese subjects reveals a new species-level taxa. BMC Genomics, 21 (1): 1-16. https://doi.org/10.1186/s12864-020-6527-y