Essential oils as potential antibiofilm agents: insights into the key role of Thymbra capitata to fight biofilm-associated infections

Abstract

Essential oils (EOs) have been used since ancient times due to their medicinal and non-medicinal properties. In this regard, Thymbra spp. are gaining worldwide recognition due to their broad spectrum of bioactivities, which are crucial to fight biofilm-related infections. Biofilm-associated infections are now becoming a serious medical issue due to their persistent nature, likely resulting of enhanced tolerance to traditional antibiotics. As such, the search for novel antimicrobial agents is of upmost urgency. Thymbra capitata (L.) Cav. popularly known by Spanish oregano or conehead thyme is a widespread aromatic plant that belongs to Lamiaceae being distributed in the Mediterranean Region. The high content of carvacrol, a phenolic monoterpene, in T. capitata EO confers a wide range of biological properties, such as antimicrobial activity, being the main mechanism of action associated with the degradation of the cell membrane, cytoplasm coagulation, and leakage of the cell contents. Therefore, some efforts have been conducting to assess the antimicrobial and antibiofilm potential of T. capitata EOs to combat some health problems through in vitro and in vivo assays. As such, it has been shown that T. capitata EOs present a potent antibiofilm activity against several microorganisms associated with serious health infections, including bacterial vaginosis, vaginal candidiasis, staphylococcal infections, and cystic fibrosis. The purpose of this chapter is to provide an overview of the current knowledge about uses, chemical composition, antimicrobial and antibiofilm potential of T. capitata EOs. In addition, the antioxidant and antiproliferative activities were also discussed to better identify the therapeutic potential of T. capitata EOs and directs future research opportunities. Aside from medicinal applications, herein, we also addressed the importance of T. capitata EOs as a potential natural product to be used in food and agricultural industries.