|
KMID : 0921620090390020061
|
|
Journal of Bacteriology and Virology
2009 Volume.39 No. 2 p.61 ~ p.69
|
|
|
Chemical Composition and Antimicrobial Activity of the Essential Oil of Chrysanthemum indicum Against Oral Bacteria
|
|
Jung Eun-Kyung
|
|
|
Abstract
|
|
|
|
The chemical components of the essential oil obtained from Chrysanthemum indicum L. were analyzed by GC-MS. Seventy-three compounds accounting for 96.65% of the extracted essential oil were identified. The main compounds in the oil were α-pinene (4.4%), 1,8-cineole (10.4%), α-thujone (6.05%), camphor (10.12%), terpinen-4-ol (3.4%), bornyl acetate (6.1%), borneol (3.6%), cis-chrysanthenol (3.4%), β-caryophyllene (5.1%), germacrene D (10.6%), and α-cadinol (3.0%). The essential oil of C. indicum exhibited stronger antibacterial activity against all oral bacteria tested (MICs, 0.1 to 1.6 mg/ml; MBCs, 0.2 to 3.2 mg/ml) than their major compounds. Furthermore, the MICs/MBCs were reduced to one half ~ one sixteenth as a result of the combinations included the essential oil with ampicillin or gentamicin for all oral bacteria. A strong bactericidal effect was exerted in drug combinations. The in vitro data suggest that the essential oil of C. indicum with other antibiotics may be microbiologically beneficial and synergistic.
|
|
|
KEYWORD
|
|
|
Chrysanthemum indicum, Essential oil, Antibacterial activity, Oral bacteria
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|
|