Effect of Clove Essential Oil (Syzygium aromaticum) on Some Virulence Factors of Staphylococcus aureus

Abstract

ABSTRACT Background and objectives: Clove (Syzygium aromaticum) essential oil is a food additive with proven antimicrobial and antioxidant properties. Thus, it may be a good candidate for controlling foodborne pathogens, such as Staphylococcus aureus. The aim of the present study was to evaluate effects of sub–minimum inhibitory concentrations (MICs) of clove oil on some virulence factors of S. aureus. Methods: The standard strain and 12 field isolates of S. aureus were obtained from our microbial collections. The broth tube dilution method was used to determine the MIC of clove oil against the isolates. Sterile 96-well flat bottom poly¬styrene microtiter plates were used for planktonic growth and biofilm formation assays. Slide coagulase test was used for assaying effect of clove oil on clumping factor production. Production of α- and β-hemolysins was assessed by culture on 5% bovine blood agar. Results: The results showed that sub-MIC concentrations of clove oil inhibited α- and β-hemolysins and biofilm production and planktonic growth of the examined isolates. However, clumping factor was not affected by sub-MIC concentrations of clove oil. Conclusion: Our results indicate the favorable inhibitory effects of sub-MIC concentrations of clove oil against growth and biofilm and hemolysins production of S. aureus isolates. Keywords: Clove Oil, Staphylococcus, Inhibitory Concentration, Virulence Factors.