Biological Activity of Essential Oil from Fermented and Non-Fermented Juniperus communis Ripe Berry Cones: Effects on Bacteria, Fungi, and Cancer Cell Lines

Abstract The study investigated the chemical composition and biological activity of essential oils (EOs) from fermented (FEO) and non-fermented (NFEO) juniper berry cones ( Juniperus communis L. ). Gas chromatography-mass spectrometry (GC–MS) identified 47 compounds in FEO and 27 in NFEO, with α-pinene and β-myrcene as the major components. Fermentation enhanced the EO's complexity by releasing additional compounds. Both FEO and NFEO exhibited comparable antimicrobial activity (IC 50 values ranging from 75 to 500 μL/L) due to membrane permeabilization and increased reactive oxygen species (ROS) production. The oils also inhibited bacterial quorum sensing , particularly AI-1-based communication, and showed antifungal activity against phytopathogens (IC 50 1 μL/L in Alternaria alternata ), alongside antiaflatoxigenic effects on Aspergillus parasiticus (at a concentration of 1 μL/g of wheat). Both EOs demonstrated antiproliferative activity (IC 50 ranging from 625 to 5000 μL/L), with resistant cancer cell lines (doxorubicin- and paclitaxel-resistant) being more sensitive to the oils. In vivo toxicity tests using Galleria mellonella confirmed low toxicity for both EOs. These findings highlight the potential of juniper EO, particularly in antimicrobial, antifungal, and anticancer applications.