First report on the synergy of Nepeta menthoides and Nepeta cephalotes essential oils for antimicrobial and preservation applications: A multi-ligand molecular docking simulation
Behrooz Alizadeh Behbahani, Mohammad Noshad, Fereshteh Falah, Farshid Zargari, Zahra Nikfarjam, Alireza Vasiee
Abstract
• The primary component of the NM and NC essential oils was determined to be neptalactone. • The multi-docking simulations across bacteria PDBs revealed varied categories and scores. • The NM/NC combination holds promise as a natural preservative in the meat industry. The aim of this study was to investigate the chemical composition, antioxidant, antimicrobial, antibiofilm, cytotoxic effects, and multi-ligand docking of essential oils (EOs) from Nepeta menthoides (NM) and Nepeta cephalotes (NC), as well as their combined application (NM/NC) in the preservation of minced lamb. In this investigation, the impact of NM EOs, NC EOs, and their combination NM/NC on the chemical (pH, peroxide value (PV), and thiobarbituric acid index (TBARs)), microbial (total viable count (TVC), Escherichia coli, Staphylococcus aureus , and fungi), and sensory (odor, color, and overall acceptance) properties of refrigerated minced lamb was assessed over a 10-day period in comparison to the control sample. The primary component of the NM and NC EOs was determined to be neptalactone (35.90% in NM and 69.20% in NC). The EOs exhibited notable levels of total phenolic (106.90–133.40 mg GAE/g) and flavonoids (45.52–53.60 mg QE/g) contents, and demonstrated substantial antioxidant and antimicrobial effects. The multi-docking simulations across E. coli and S. aureus PDBs revealed varied categories and scores, illuminating distinctive ligand-receptor interactions. Statistical findings revealed that the escalation rates of pH, PV, TBARs, TVC, E. coli, S. aureus , and fungi in all treated samples were significantly lower than in the control. Results from the sensory analysis indicated a noteworthy preservation of odor, color, and overall acceptance in the EOs-treated minced lamb compared to the control sample during refrigerated storage. Minced lamb treated with 1% NM/NC combined EOs exhibited an extended shelf life in comparison to the other samples.