Evaluation of Enzyme Inhibition and Anti-Quorum Sensing Potentials of Melaleuca alternifolia and Citrus sinensis Essential Oils

In this study, Melaleuca alternifolia (Maiden and Betche) Cheel (tea tree) oil and C. sinensis (L.) Osbeck (orange) oil was procured, and their chemical compositions were characterized by gas chromatography coupled with mass spectrometry, with co-injection using authentic samples. The oils were rich in monoterpene hydrocarbons making up 84.5% of C. sinensis and 48.9% of M. alternifolia oils. High amounts of oxygenated monoterpenoids were also identified in C. sinensis (9.6%) and M. alternifolia (49.3%) oils. The three most abundant compounds were limonene (71.2%), linalool (5.5%), and beta-myrcene (5.1%) in C. sinensis, and terpinen-4-ol (45.6%), gamma-terpinene (19.4%) and alpha-terpinene (9.3%) in M. alternifolia. Enzyme inhibitions (anticholinesterase, antiurease, antityrosinase) of both essential oils were evaluated. In acetylcholinesterase assay, M. alternifolia and C. sinensis had inhibition concentration (IC50) values of 153.7 +/- 1.25 and 96.4 +/- 1.0 mu g/mL, respectively as compared to 5.42 +/- 0.11 mu g/mL for galantamine, while in butyrylcholinesterase assay, M. alternifolia (IC50 = 85.6 +/- 0.7 mu g/mL) and C. sinensis (IC50 = 127.8 +/- 0.6 mu g/mL) exhibited moderate activities compared to galantamine (IC50 = 45.8 +/- 0.8 mu g/mL). In the urease inhibitory activity, essential oils of C. sinensis and M. alternifolia showed 48.4% +/- 0.9% and 30.6%+/- 0.7% inhibitions at 200 mu g/mL concentration, respectively. Quorum sensing (QS) mediated violacein production in Chromobacterium violaceum CV12472 was inhibited by 100% at minimum inhibitory concentration (MIC) values for both oils while showing QS inhibition diameter zones in C. violaceum of 22.5 +/- 0.4 mm and 14.3 +/- 0.5 mm for C. sinensis and M. alternifolia oils, respectively at MIC concentration. The good quorum-sensing potential indicates that these oils can suppress microbial resistance and severity of infections.

Automated summary

The study characterized the chemical compositions of tea tree oil and orange oil using gas chromatography coupled with mass spectrometry, revealing high levels of monoterpene hydrocarbons and oxygenated monoterpenoids. Both essential oils showed enzyme inhibitions and exhibited potential in suppressing microbial resistance.