Journal of Agricultural and Food Chemistry 2007-09-05

(E)-Methylisoeugenol and elemicin: antibacterial components of Daucus carota L. essential oil against Campylobacter jejuni.

Paul-Georges Rossi, Lei Bao, Anne Luciani, Jean Panighi, Jean-Marie Desjobert, Jean Costa, Joseph Casanova, Jean-Michel Bolla, Liliane Berti

Index: J. Agric. Food Chem. 55(18) , 7332-6, (2007)

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Abstract

The essential oil of wild Daucus carota L. obtained from aerial parts at the end of the flowering stage (DCEO) was reported as antimicrobial against the human enteropathogen Campylobacter jejuni. The aim of the present study was to extend this analysis to other Campylobacter species and to identify the active compounds of the essential oil, subjected to GC, GC-MS, and (13)C NMR analysis. A minimum inhibitory concentration assay was used to quantify the antimicrobial activity of DCEO and the major components, isolated on column chromatography. Growth of all the C. jejuni, Campylobacter coli, and Campylobacter lari strains tested, including one multidrug resistant C. jejuni, was inhibited to the same extent by DCEO. Molecules that were responsible for the antibacterial activity were identified as (E)-methylisoeugenol and elemicin. Moreover, the use of structural analogues of these compounds allowed us to identify important features that may account for the activity.