Introducing an optimal mixture of Origanum majorana, Long pepper, and Areca extracts with the highest level of activity against gene expression of A and B Staphylococcus aureus enterotoxins.

With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression.