Działanie in vitro olejku kminkowego (Oleum Carvi) wobec bakterii beztlenowych

*Anna Kędzia¹, Marta Ziółkowska-Klinkosz¹, Anna Wojtaszek-Słomińska², Andrzej W. Kędzia³, Aida Kusiak⁴, Adam Włodarkiewicz⁵

Summary
The sensitivity to caraway oil 66 strains of anaerobic bacteria isolated from patients with infections of oral cavity were tested. Investigation was carried out using the plate dilution technique in Brucella agar supplemented with 5% defibrynated sheep blood, menadione and hemin. Incubation was performed during 48 hours in anaerobic jar at 37°C in presence of 10% C0₂, 10% H₂ and 80% N₂, palladic catalyst and anaerobic indicator. The MIC was interpreted as the lowest concentrations of the essential oil inhibiting the growth of anaerobes. The results indicated that the rods from Gram-negative anaerobes, the strains belonging to the genus of Tannerella forsythia and Bacteroides uniformis were the most sensitive to essential oil (MIC 0.6-< 0.25 mg/ml). The remaining strains from the genera of Prevotella, Porphyromonas, Fusobacterium, Bacteroides and Parabacteroides were less sensitive (MIC 0.25- ≥ 2.0 mg/ml). From among Gram-positive anaerobic bacteria the most sensitive were the strains of rods from the genera of Actinomyces (MIC ≤ 0.06-0.5 mg/ml) and cocci from the genera of Peptostreptococcus (MIC ≤ 0.06-1.0 mg/ml). The results indicated that Gram-positive cocci were the more sensitive to tested oil than rods (MIC ≤ 0.06-0.25 mg/ml, susceptible 53% and 36% strains respectively). It appears that Gram-positive anaerobic bacteria are generally more susceptible to caraway oil that Gram-negative anaerobic strains

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