Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens

2021 ◽  
Author(s):  
Weiqing Lan ◽  
Xinyu Zhao ◽  
Mengling Chen ◽  
Jing Xie
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shewanella Putrefaciens ◽  
Oregano Essential Oil

scholarly journals Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

2020 ◽  
Vol 4 ◽  
Author(s):  
Aída Araceli Salgado-Nava ◽  
Ruth Hernández-Nava ◽  
Aurelio López-Malo ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Physicochemical Properties ◽  
Wheat Flour ◽  
Penicillium Expansum ◽  
Arabic Gum ◽  
Oregano Essential Oil ◽  
Significant Difference ◽  
High Concentrations

Several in vitro studies of Mexican oregano essential oil (MOEO) have demonstrated its effectiveness as an antimicrobial. On the other hand, the encapsulation technique of emulsification could be used to mask the intense flavor of MOEO, protect it from physicochemical degradation, and release gradually its antimicrobial components. In the present study, emulsions were elaborated with two encapsulating agents, pectin or Arabic gum, with five concentrations of MOEO (0%, 5%, 7.5%, 10%, or 15% w/w). Emulsions were characterized by density, viscosity, particle size distribution, creaming index, and peroxide index. Emulsions were applied, in a 3:1 ratio, on the surface of two formulations of bagel, one with wheat flour (BW) and another with wheat flour and oats (BWO). Bagels were characterized by water activity, moisture content, and hardness. The antimicrobial activity of MOEO encapsulated by emulsification on Penicillium expansum on the surface of the bagels was determined. In addition, a sensory analysis of the bagels was carried out using a hedonic scale. All physicochemical properties of the emulsions had a significant difference (p < 0.05) because of the encapsulating agent used (pectin or Arabic gum). Emulsions stabilized with Arabic gum were more stable over time than the ones with pectin. The application of the emulsions on the surface of the bagels did not show a statistical difference (p > 0.05) in the physicochemical properties of the breads. The growth of P. expansum was delayed for up to 5 or 6 days in bagels with wheat flour and Arabic gum as encapsulating agent. Both systems, BW and BWO, atomized with MOEO emulsions at high concentrations (MOEO 15% w/w) were well accepted by the panel of judges when these were evaluated on day 0 (freshly baked bread) but not after 6 days of their elaboration.

scholarly journals Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products

2018 ◽  
Vol 35 (4) ◽  
pp. 783-792 ◽  
Author(s):  
María Llana-Ruiz-Cabello ◽  
Silvia Pichardo ◽  
José María Bermudez ◽  
Alberto Baños ◽  
Juan José Ariza ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Meat Products ◽  
Oregano Essential Oil ◽  
Polypropylene Films

scholarly journals Formulation and antimicrobial activity evaluation of a 0.2% chlorhexidine canine mouthwash with essential oils

Revista Vitae ◽  
2021 ◽  
Vol 28 (01) ◽  
Author(s):  
German Madrigal Redondo ◽  
Daniela Gonzalez Corrales ◽  
Marianela Chavarria Rojas ◽  
Tatiana Monge Quiros ◽  
Wendy Cruz Sibaja ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Periodontal Disease ◽  
Essential Oils ◽  
Ternary Phase Diagram ◽  
Therapeutic Option ◽  
Thymus Vulgaris ◽  
Oregano Essential Oil ◽  
Infection And Inflammation ◽  
Hydrogenated Castor Oil

Background: Periodontal disease is the infection and inflammation of the gums, bones, and tissues involved in teeth support, and it is one of the most common diseases affecting pet dogs. Essential oils have shown antimicrobial activity against bacteria causing periodontal disease; therefore, they are considered potential therapeutic agents. Objectives: The main objective was to formulate and evaluate the antimicrobial activity of a 0.2% chlorhexidine canine mouthwash with essential oils. Methods: Three microemulsion formulations were obtained by constructing a pseudo-ternary phase diagram using the phase titration method. Different surfactant agents were evaluated, and hydrogenated castor oil was selected as the emulsifier agent. The antimicrobial activity of oregano essential oil (Origanum vulgare), thyme essential oil (Thymus vulgaris), and the three formulations were evaluated against Staphylococcus aureus, Streptococcus mutans, Streptococcus salivarius, and Escherichia coli. Results: Pure thyme and oregano essential oils showed higher antimicrobial activity than a 0,2% chlorhexidine solution. The formulations with essential oils plus chlorhexidine and chlorhexidine alone showed antimicrobial activity. The formulation containing only essential oils did not show antimicrobial activity. Conclusions: A canine mouthwash was formulated with chlorhexidine and thyme and oregano essential oil. Based on the evaluation of antimicrobial activity, two of the proposed formulations could be a therapeutic option to reduce the risk and prevent periodontal disease in canines.

Antioxidant and Antimicrobial Properties of Chitosan-PE Bi-Layer Films by Incorporating Oregano Essential Oil

2013 ◽  
Vol 469 ◽  
pp. 140-147 ◽  
Author(s):  
Hui Juan Bao ◽  
Yan Jiang ◽  
Jia Qi Liu ◽  
Hai Yue Zhang
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Antimicrobial Properties ◽  
Reducing Power ◽  
Chitosan Solution ◽  
Dpph Radical ◽  
Oregano Essential Oil ◽  
E Coli ◽  
Scavenging Effect

Chitosan-PE bi-layer films exhibit antimicrobial activity but poor antioxidant activity. Oregano essential oil (100μL/100mL) was incorporated into chitosan solution to improve films antioxidant and antimicrobial behaviors. The present work investigated the scavenging of O2·, ·OH, DPPH radical and reducing power of film, antimicrobial activity was also evaluated. The results showed that the scavenging effect of film solution on O2·, ·OH, and DPPH was 80.87%, 85.56%, and 87.24%, respectively. Reducing power of film increased with the improvement of oregano essential oil. The antibacterial activity againstE. ColiandB. Subtilisincreased from 80.77% to 96.15% and from 93.02% to 98.10%, respectively. The preservation experiments showed that chitosan-PE film incorporated with oregano essential oil could extend the shelf life of pork to 810 days at 4°C.

scholarly journals Oregano essential oil as food additive for piglets: antimicrobial and antioxidant potential

2010 ◽  
Vol 39 (8) ◽  
pp. 1761-1767 ◽  
Author(s):  
João Dionísio Henn ◽  
Teresinha Marisa Bertol ◽  
Neusa Fernandes de Moura ◽  
Arlei Coldebella ◽  
Paulo Antônio Rabenschlag de Brum ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Zinc Oxide ◽  
Essential Oil ◽  
Positive Control ◽  
Growth Promoter ◽  
Weanling Pigs ◽  
Oregano Essential Oil ◽  
Dpph Method ◽  
Oregano Oil

This study aimed to investigate the effect of dietary supplementation of oregano essential oil on the performance and on the occurrence of diarrhea in weanling pigs, as well as its antioxidant and antimicrobial activity evaluated in vitro. It was compared four treatments (diets): negative control; positive control, 0.5% ZnO (preventive diarrhea) + 0.05% zinc acitracin (growth promoter); or 0.003% of essential oil of oregano, combined or not with preventive of diarrhea. Weight gain, feed intake and feed conversion were evaluated from 27 (weaning) to 62 days of age of the animals, and the occurrence of diarrhea was evaluated on the first 14 days of the experiment. The positive control diet and the oregano oil + zinc oxide diet were the ones that provided the best zootechnical performance. The number of piglets with diarrhea, as well as the duration of diarrhea, were lower in animals fed positive control and oregano oil + zinc oxide diets. Oregano oil had in vitro bacteriostatic action on all the tested microorganisms and bactericidal action against four bacteria. The in vitro antioxidant activity of oregano oil was 98.88% through linoleic acid/β-carotene system methodology, and 174.17 mg/mL by the DPPH method, expressed as CE50. Oregano oil shows potent antioxidant effect and a strong antimicrobial activity, however, it does not improve the zootechnical performance neither it is efficient in preventing diarrhea in weanling pigs.

scholarly journals Improvement of antioxidant and antimicrobial activity of chitosan film with caraway and oregano essential oils

2014 ◽  
pp. 33-43 ◽  
Author(s):  
Nevena Hromis ◽  
Vera Lazic ◽  
Sinisa Markov ◽  
Zuzana Vastag ◽  
Senka Popovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Volume Concentration ◽  
Chitosan Film ◽  
Oregano Essential Oil ◽  
Antioxidant And Antimicrobial Activity ◽  
And Staphylococcus Aureus

In this work, caraway or oregano essential oils were added to the cast chitosan film in an attempt to design a natural, biodegradable, bioactive (antioxidant and antimicrobial) packaging film. When the structure of the tested films was analyzed with Fourier transform infrared spectroscopy, no significant differences were found between the chitosan film with and without essential oils of caraway or oregano. The lowest antioxidant activity, based on the scavenging of the stable DPPH? free radical, was detected for the chitosan film without oil addition, going from 11.64%, after 2.5 h to 28.96%, after 24 h. When the caraway essential oil was added to the chitosan film, the antioxidant activity was increased (p<0.05) to 33.47?4.77%, after 2.5 h and to 81.08?0.64%, after 24 h. This increase in the antioxidant activity was even higher in the film with oregano essential oil (p<0.05). After 2.5 h, the value for the antioxidant activity of the chitosan-oregano film was 87.58?1.71%, and after 4 h and 24 h it was above 90%. The obtained results for the antimicrobial activity showed that the chitosan film is an effective antimicrobial agent against Escherichia coli and Staphylococcus aureus. When caraway essential oil was added in 1% volume concentration to the film, no increase in the antimicrobial action of chitosan film was detected. On the other hand, the addition of oregano essential oil promoted chitosan film antimicrobial activity, which was particularly evident with Escherichia coli. The results showed that the chitosan film can be successfully applied as a matrix carrier for essential oils in the active film system.

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