Methicillin-resistant Staphylococcus aureus Development of Beads containing Anti- Methicillin-resistant Staphylococcus aureus essential oils

Abstract

The objective of the study was to investigate the inhibitory effect to 6 strains Methicillin-resistant Staphylococcus aureus(MRSA) of the essential oils from 5 herbs, Citrus hystrix, Alpinia galangal, Zingiber officinale, Cymbopogon citratus ,and Cinnamomum verum and selected the best bactericidal essential oil for developing the beads encapsulation. 6 strains of MRSA were DMST 20645, DMST 20646, DMST 20649, DMST 20651, DMST 20652, and DMST 20654. The study on inhibition of essential oils against MRSA with Broth micro dilution showed cinnamon oil was the best bactericidal essential oil. Minimal inhibitory concentration (MIC) were 1.562, 3.125, 3.125, 0.098, 6.25, and 3.125 μg/ml. Minimum Bactericidal Concentration (MBC) were 6.25, 3.125, 3.125, 0.098, 6.25, and 6.25 μg/ml respectively. Development of the beads for encapsulation varied to 3 Sodium Alginate concentration, 0.5%, 1% และ 3%, showed that 0.5 % alginate beads trapped cinnamon oil in low dose, too mild forming, 1% alginate beads trapped cinnamon oil in moderate dose, good forming, easy to be squeezed, 3 % alginate beads trapped cinnamon oil in high dose but sticky and too hard. Results indicated that the cinnamon oil beads from 1% Sodium Alginate cross-linked with Calcium Chloride were suitable to be developed for pharmaceutical products in the future.