Synergistic activity of Satureja intermedia and Ducrosia anethifolia essential oils and their interaction against foodborne pathogens: A multi-ligand molecular docking simulation

Abstract

The aim of this research was to analyze the chemical composition, antimicrobial (synergistic activity), antioxidant, antibiofilm, cytotoxic properties and molecular docking of Satureja intermedia (SiEO) and Ducrosia anethifolia (DaEO) essential oils, as well as their combined use (SiEO/DaEO) in the preservation of minced beef. Thymol (38.20%) and o-Cymene (24.20%) were the primary compounds found in SiEO and DaEO, respectively. The combination of SiEO/DaEO exhibited enhanced antioxidant effects against DPPH and ABTS free radicals when compared to the individual essential oils. Additionally, using the essential oils together demonstrated a synergistic impact on inhibiting Listeria monocytogenes, Klebsiella aerogenes, and Candida albicans in terms of antimicrobial and biofilm inhibition properties. In C. albicans, PDB: 1ZAP exhibited notable affinities with ligand combinations. Within K. aerogenes, each protein showcased specific affinities for certain ligand pairs. L. monocytogenes revealed distinct recognition patterns, with Pyruvate kinase (2E28). The proliferation of microflora in the minced beef treated with 1% SiEO/DaEO was notably lower compared to the control sample. Chemical analyses demonstrated that the meat treated with 1% SiEO/DaEO had significantly reduced primary and secondary lipid oxidation product. In conclusion, the results suggest that the SiEO/DaEO combination holds promise as a natural preservative in the meat industry.