20.500.12556/RUL-133743 In vitro effect of the common culinary herb winter savory (Satureja montana) against the infamous food pathogen Campylobacter jejuni The culinary herb Satureja montana, known as winter savory, is an ingredient of traditional dishes known in different parts of the world. As an ingredient of foods it has the potential to improve their safety. In this study, the herb’s activity was investigated against Campylobacter jejuni, the leading cause of the most prevalent bacterial gastroenteritis worldwide. The ethanolic extract and essential oil of the herb were chemically characterized and six pure compounds—carvacrol, thymol, thymoquinone, p-cymene, γ-terpinene, and rosmarinic acid—were chosen for further analysis. The antimicrobial activity of the ethanolic extract (MIC 250 mg/L) was 4-fold higher compared to the essential oil. Carvacrol, thymol and thymoquinone had the strongest antimicrobial effect (MIC 31.25 mg/L) and a strong synergistic activity between carvacrol and thymol was determined (FICi 0.2). Strong inhibitory effect on C. jejuni efflux pumps (2-fold inhibition) and disruption of membrane integrity (> 80% disruption) of the herb were determined as modes of action. For resistance against the herb, C. jejuni need efflux pumps, although increased resistance against this herb does not co-occur with increased efflux pump activity, as for antibiotics. This study shows the potential of a common culinary herb for the reduction of the food pathogen C. jejuni without increasing resistance. Satureja montana herb Campylobacter jejuni essential oil ethanolic extract antimicrobial synergistic activity efflux pump inhibition membrane disruption carvacrol thymol protimikrobno delovanje rastlinski izvlečki Satureja montana izvlečki kraškega šetraja fenolne spojine etanolni izvlečki minimalna inhibitorna koncentracija patogeni mikroorganizmi Campylobacter jejuni izlivne črpalke inhibitorji izlivnih črpalk membranske izlivne črpalke membranska integriteta sinergija protimikrobne snovi karvakrol timol true false true Angleški jezik Slovenski jezik Članek v reviji 2021-12-13 13:32:19 2021-12-13 13:32:21 2022-09-13 03:52:27 0000-00-00 00:00:00 2020 0 0 15 str. iss. 4, art. 537 Vol. 9 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 579.24/.26:547.9:547.56 2304-8158 10.3390/foods9040537 13159683 RAZ_Simunovic_Katarina_2020.pdf RAZ_Simunovic_Katarina_2020.pdf 1 B3C81C97F513BAEB97C029447F888032 12c89b9e3a1d02eedc459738ecd8ced2ccc543ef9fdae314365456cc97598a1f cc672ca6-5c10-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=152068 https://www.mdpi.com/2304-8158/9/4/537 1 9978a418-5c10-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=152067 Biotehniška fakulteta 0 0 0