Wrażliwość na olejek tymiankowy (Oleum Thymi) bakterii mikroaerofilnych wyizolowanych z zakażeń jamy ustnej

*Anna Kędzia¹, Marta Ziółkowska-Klinkosz¹, Łukasz Lassmann², Adam Włodarkiewicz³, Aida Kusiak⁴, Barbara Kochańska⁵

Summary
Thyme (Thymus vulgaris L.), a member of the family Lamiaceae, is widely used in the folk medicine. Thyme and essential oil possess antitussive, expectorant, antispasmatic, sedative, appetite stimulant, carminative, anthelminthic, diuretic and antimicrobial properties. The major components of essential oil are: thymol (18-80%) and carvacrol (1-20%). The thyme oil contain a variety of volatile molecules, such as: α- and β-pinene, α- and γ-terpinene, p-cymene, myrcene, limonene, 1,8-cineole, β-caryophyllene, Δ-kadinene, β-bourbonene, linalool, linalool acetate, borneol, bornyl acetate and α-terpineol. Further more the oil from thyme contained tannins, acids (e.g. caffeic acid) and flavonoids. The antimicrobial efficacy of thyme oil and its compounds has been known for several years, and many studies have demonstrated activity against bacteria, viruses, fungi, and protozoa. The aim of this work was to investigate the antimicrobial activity of thyme oil, against microaerophilic bacteria isolated from infections of oral cavity. A total 44 strains of bacteria isolated from patients and 3 reference strains were tested. The antimicrobial activities was evaluated against following genus of bacteria: Aggregatibacter actinomycetemcomitans (17 strains), Campylobacter sputorum (7), Eikenella corrodens (13), Wolinella gracilis (4), Rothia dentocariosa (3) and reference strains from genus: Bacteroides fragilis ATCC 25285, Fusobacterium nucleatum ATCC 25586 i Propionibacterium acnes ATCC 11827.The susceptibility of bacteria was determined by means of plate dilution technique in Brucella agar supplemented with 5% sheep blood. The inoculum of 10⁵ CFU/spot was applied to agar plates with Steers replicator. Incubation was performed in anaerobic jars (microaerophilic conditions and anaerobic conditions for references strains) at 37°C for 48 hrs. The MIC was defined as the lowest concentrations of essential oil that inhibited growth of tested bacteria. The data showed that the most susceptible to the thyme oil was Gram-positive rods from genus Rothia dentocariosa (MIC in ranges ≤62-500 μg/ml) and Gram-negative rods from genus Aggregatibacter actinomycetemcomitans (MIC ≤62-500 μg/ml for 88% strains). The strains of Wolinella gracilis and Campylobacter sputorum were less sensitive to the essential oil. The 57% rods from genus Campylobacter sputorum were inhibited by ≤62-250 μg/ml. But 75% strains from genus Wolinella gracilis were sensitive to concentrations from 250 to 500 μg/ml. The Gram-negative rods from genus Eikenella corrodens were the lowest sensitive to thyme oil. The growth of 39% of strains were inhibited by concentrations ≤62-250 μg/ml, but the growth 61% of strains was inhibited in concentrations 1000-≥4000 μg/ml. The Gram-positive microaerophilic bacteria were more sensitive to thyme oil than Gram-negative.

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