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<p>Kesum (<i>Persicaria minus</i> Huds.) is renowned in Asia for its biological activities, including those of its essential oil (KEO). Despite this, studies on the antibacterial properties and mechanisms of KEO are limited. This research investigates the antibacterial activity of KEO and its mechanisms of action against <i>Staphylococcus aureus</i> ATCC 29213 and <i>Salmonella enterica</i> ATCC 13076. KEO was extracted <i>via</i> hydro-distillation, and its constituents were identified using gas chromatography-mass spectrometry. An updated and thorough characterization of hydrodistilled KEO is presented in this review with a focus on the chemical-biological connections. KEO in vitro antioxidant activity was evaluated by assaying its total phenolic content and its 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. The GC-MS profiling indicated that aldehydes (decanal, dodecanal and tridecanal), terpenoids (β-caryophyllene, α-humulene and drimenin) and long-chain alcohol compounds with a membrane-active antibacterial properties and the ability to scavenge free radicals that dominate the KEO. KEO antibacterial activity was evaluated, alongside assays for cellular leakage, Fourier-Transform InfraRed spectroscopy (FTIR) and Atomic Force Microscopy (AFM). KEO demonstrated significant antibacterial activity against <i>S. aureus</i> ATCC 29,213, with a minimum inhibitory concentration (MIC) of 12.5&#xa0;mg/mL and an inhibition zone diameter of 10.00 ± 1.2&#xa0;mm. Consequently, the KEO showed notable antibacterial activity which against <i>S. aureus</i> and a considerable antioxidant capacity (DPPH: 82.35% and ABTS: 57.54%). Overall, KEO was more effective against Gram-positive than Gram-negative bacteria, offering valuable insights for its application in natural food preservation and contributing to SDG 12: Responsible Consumption and Production through the promotion of sustainable, plant-derived antimicrobial alternatives.</p>

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Chemical composition, antibacterial activity and antibacterial mechanism of Kesum (Persicaria minus Huds.) essential oil

  • 期刊论文

  • 发表日期：

    2026年1月20日

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  • Ianne Kong,
  • Nadia Oulahal,
  • Pascal Degraeve,
  • Hok Chai Yam,
  • Liew Phing Pui,
  • Yong Wang,
  • Ying Li,
  • Kar Lin Nyam

摘要

Kesum (Persicaria minus Huds.) is renowned in Asia for its biological activities, including those of its essential oil (KEO). Despite this, studies on the antibacterial properties and mechanisms of KEO are limited. This research investigates the antibacterial activity of KEO and its mechanisms of action against Staphylococcus aureus ATCC 29213 and Salmonella enterica ATCC 13076. KEO was extracted via hydro-distillation, and its constituents were identified using gas chromatography-mass spectrometry. An updated and thorough characterization of hydrodistilled KEO is presented in this review with a focus on the chemical-biological connections. KEO in vitro antioxidant activity was evaluated by assaying its total phenolic content and its 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. The GC-MS profiling indicated that aldehydes (decanal, dodecanal and tridecanal), terpenoids (β-caryophyllene, α-humulene and drimenin) and long-chain alcohol compounds with a membrane-active antibacterial properties and the ability to scavenge free radicals that dominate the KEO. KEO antibacterial activity was evaluated, alongside assays for cellular leakage, Fourier-Transform InfraRed spectroscopy (FTIR) and Atomic Force Microscopy (AFM). KEO demonstrated significant antibacterial activity against S. aureus ATCC 29,213, with a minimum inhibitory concentration (MIC) of 12.5 mg/mL and an inhibition zone diameter of 10.00 ± 1.2 mm. Consequently, the KEO showed notable antibacterial activity which against S. aureus and a considerable antioxidant capacity (DPPH: 82.35% and ABTS: 57.54%). Overall, KEO was more effective against Gram-positive than Gram-negative bacteria, offering valuable insights for its application in natural food preservation and contributing to SDG 12: Responsible Consumption and Production through the promotion of sustainable, plant-derived antimicrobial alternatives.