Działanie olejku szałwiowego (Oleum Salviae lavandulaefoliae) na bakterie tlenowe izolowane z jamy ustnej, dróg oddechowych i przewodu pokarmowego

*Anna Kędzia¹, Bożena Dera-Tomaszewska², Marta Ziółkowska-Klinkosz¹, Andrzej W. Kędzia³, Anna Wojtaszek-Słomińska⁴, Bożena Czernecka⁵

Summary
The genus Salvia L. belongs to the Lamiaceae family and include about 900 species, which dispersed worldwide. Some species of Salvia are extensively used in folk medicine. Spanish Sage essential oil posses antioxidant, anti-inflammatory, oestrogenic, anticholinesterases and antimicrobial activity. The aim of this study was to evaluate the effect of the Spanish Sage essential oil on aerobic bacteria isolated from various infections. The investigations of susceptibility included 31 strains of aerobic bacteria isolated from oral cavity, respiratory tract and gastrointestinal tract and 7 reference strains. The following genera of bacteria were tested: Staphylococcus (6 strains), Enterococcus (4), Corynebacterium (2), Klebsiella (2), Acinetobacter (3), Escherichia (3), Citrobacter (2), Pseudomonas (4), Serratia (2), Salmonella (3) and reference strains from genus : Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 29212, Klebsiella pneumoniae ATCC 13883, Acinetobacter baumannii ATCC 19606, Escherichia coli ATCC 25922, Citrobacter freundii ATCC 8090 and Corynebacterium xerosis ATCC 373. The minimal inhibitory concentration (MIC) was performed by means plate dilution techniques in Mueller-Hinton agar. Inoculum containing 105 CFU/spot was seeded with Steers replicator upon the surface of agar with and without essential oil (strains growth control). Incubation the plates was performed for 24 hrs at 37°C in aerobic conditions. The MIC was defined as the lowest concentrations of the Spanish Sage essential oil that inhibited growth of aerobes. The results indicated that the most susceptible to the oil was Gram-positive cocci from genus of Staphylococcus epidermidis (MIC = 0,5-2,0 mg/ml) and Gram-positive rods from genus Corynebacterium xerosis (MIC=2,0 mg/ml). The strains of Enterococcus faecalis were less susceptible (MIC = 1,0-≥4,0 mg/ml). The Gram-negative rods were less sensitive (MIC = 2,0-≥4,0 mg/ml). Only strains of Klebsiella pneumoniae were sensitive to concentrations 2,0-4,0 mg/ml. Remaining tested Gram-negative rods were susceptible to ≥4,0 mg/ml. The strains of Pseudomonas aeruginosa and Salmonella enterica were the lowest sensitive to oil (MIC >4,0 mg/ml). The Spanish Sage essential oil was more active against Gram-positive strains than Gram-negative rods.

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