Illicium verum L. (Star Anise) Essential Oil: GC/MS Profile, Molecular Docking Study, In Silico ADME Profiling, Quorum Sensing, and Biofilm-Inhibiting Effect on Foodborne Bacteria

Abstract

<i>Illicium verum</i>, or star anise, has many uses ranging from culinary to religious. It has been used in the food industry since ancient times. The main purpose of this study was to determine the chemical composition, antibacterial, antibiofilm, and anti-quorum sensing activities of the essential oil (EO) obtained via hydro-distillation of the aerial parts of <i>Illicium verum</i>. Twenty-four components were identified representing 92.55% of the analyzed essential oil. (<i>E</i>)-anethole (83.68%), limonene (3.19%), and α-pinene (0.71%) were the main constituents of <i>I. verum</i> EO. The results show that the obtained EO was effective against eight bacterial strains to different degrees. Concerning the antibiofilm activity, trans-anethole was more effective against biofilm formation than the essential oil when tested using sub-inhibitory concentrations. The results of anti-swarming activity tested against <i>P</i>. <i>aeruginosa</i> PAO1 revealed that <i>I. verum</i> EO possesses more potent inhibitory effects on the swarming behavior of PAO1 when compared to trans-anethole, with the percentage reaching 38% at a concentration of 100 µg/mL. The ADME profiling of the identified phytocompounds confirmed their important pharmacokinetic and drug-likeness properties. The in silico study using a molecular docking approach revealed a high binding score between the identified compounds with known target enzymes involved in antibacterial and anti-quorum sensing (QS) activities. Overall, the obtained results suggest <i>I. verum</i> EO to be a potentially good antimicrobial agent to prevent food contamination with foodborne pathogenic bacteria.