Antibacterial activity of cinnamon (Cinnamomum zeylanicum) essential oil and cinnamaldehyde against fish pathogenic bacteria isolated from cultured olive flounder Paralichthys olivaceus


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Authors

  • H. N. K. S. Pathirana Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
  • S. H. M. P. Wimalasena Chungbuk national university
  • B. C. J. De Silva Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
  • S. Hossain Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
  • G. J. Heo

https://doi.org/10.21077/ijf.2019.66.2.85023-12

Abstract

Antibacterial activity of cinnamon (Cinnamomum zeylanicum) essential oil (CEO) and cinnamaldehyde was tested against seven Gram negative and nine Gram positive fish pathogenic bacteria isolated from cultured olive flounder (Paralichthys olivaceus) in Korea. Disk diffusion assay, MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) tests were done. Cinnamon and cinnamaldehyde inhibited the growth of both Gram negative and Gram positive bacteria. Cinnamaldehyde showed lower MIC values than CEO which ranged from 0.001 to 0.015% (V/V). CEO (MBC/MIC 2-4) was bactericidal for all tested strains while cinnamaldehyde was bactericidal for all except 6 strains. For all fish pathogenic bacteria, the inhibition zone diameter (IZD) increased in proportion to the oil concentration and the maximum effect was found at 100% (V/V) concentration of CEO and cinnamaldehyde.  The antibiogram pattern indicated that all the bacterial strains excluding three strains of Streptococcus iniae (S186, S530 and S131) showed resistance to one or more antibiotics. Higher percentages of relative inhibition zone diameter (RIZD %) were exhibited at higher concentrations of CEO and cinnamaldehyde. Since antibacterial activities of CEO and cinnamaldehyde were considerably effective against fish pathogenic bacteria, these could be used as alternatives to treat bacterial infections in aquaculture.

Keywords: Antibacterial activity, Cinnamon essential oil, Cinnamaldehyde, Fish pathogenic bacteria, Olive flounder

Author Biographies

  • H. N. K. S. Pathirana, Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
    College of Veterinary Medicine
  • S. H. M. P. Wimalasena, Chungbuk national university
    College of Veterinary Medicine
  • B. C. J. De Silva, Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
    College of Veterinary Medicine
  • S. Hossain, Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University
    College of Veterinary Medicine

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Submitted

2018-11-20

Published

2019-06-30

Issue

Vol. 66 No. 2 (2019)

Section

Articles

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The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Pathirana, H. N. K. S., Wimalasena, S. H. M. P., De Silva, B. C. J., Hossain, S., & Heo, G. J. (2019). Antibacterial activity of cinnamon (Cinnamomum zeylanicum) essential oil and cinnamaldehyde against fish pathogenic bacteria isolated from cultured olive flounder Paralichthys olivaceus. Indian Journal of Fisheries, 66(2). https://doi.org/10.21077/ijf.2019.66.2.85023-12