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Dong H, Gai Y, Fu S, Zhang D. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products. Front Bioeng Biotechnol 2022; 10:895283. [PMID: 35573247 PMCID: PMC9095962 DOI: 10.3389/fbioe.2022.895283] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 03/28/2022] [Indexed: 12/30/2022] Open
Abstract
Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.
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Affiliation(s)
- Huina Dong
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yuanming Gai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Shaoping Fu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Dawei Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- University of Chinese Academy of Sciences, Beijing, China
- *Correspondence: Dawei Zhang,
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2
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté. Arch Microbiol 2019; 201:1249-1258. [PMID: 31197409 DOI: 10.1007/s00203-019-01690-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/18/2019] [Accepted: 06/02/2019] [Indexed: 10/26/2022]
Abstract
This work was aimed to screen bacteriocin-producing LAB from freshwater fish, select a prominent strain and evaluate its safety, characterise the bacteriocin produced, and evaluate its potential to be used as biopreservatives. Isolate 3MT showed the ability to produce bacteriocin-like substances and was identified as Lactococcus lactis subsp. lactis. This strain proved to be free from virulence factors as well as biogenic amine production and antibiotic resistance patterns. The bacteriocin produced displayed high resistance to heat, pH, detergents, and its partial purification led to a 4.35-fold increase in specific activity. Moreover, this bacteriocin showed the ability to inhibit the growth of Vibrio sp. 1T1 in fish pâté stored at 10 °C for 20 days, without altering its sensory properties. The bacteriocin can be used successfully as a preservative to improve the hygienic quality and enhance the shelf life of fish paté in particular and food products in general. Lactococcus lactis subsp. lactis strain 3MT can also be safely used as a protective culture.
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Kaktcham PM, Foko Kouam EM, Tchabou Tientcheu ML, Temgoua JB, Wacher C, Zambou Ngoufack F, Pérez-Chabela MDL. Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Khanjari A, Bahonar A, Noori N, Siahkalmahaleh MR, Rezaeigolestani M, Asgarian Z, Khanjari J. In vitro
antibacterial activity of
Pimpinella anisum
essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage. J Food Saf 2019. [DOI: 10.1111/jfs.12626] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Alireza Bahonar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Negin Noori
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Mahsa Rahimi Siahkalmahaleh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | | | - Zahra Asgarian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Javad Khanjari
- Department of EducationMinistry of Education Hashtgerd Iran
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6
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Olatunde OO, Benjakul S. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Compr Rev Food Sci Food Saf 2018; 17:1595-1612. [PMID: 33350137 DOI: 10.1111/1541-4337.12390] [Citation(s) in RCA: 132] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/24/2018] [Accepted: 07/27/2018] [Indexed: 11/30/2022]
Abstract
Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf-life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.
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Affiliation(s)
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Songkhla, 90112, Thailand
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Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
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Raeisi M, Hashemi M, Sadeghi AR, Aminzare M, Khodadadi M, Ahmadzadeh AM, Afshari A. Salmonella typhimurium and Listeria monocytogenes Growth Inhibition by Zataria multiflora Essential Oil in Ground Meat. ACTA ACUST UNITED AC 2017. [DOI: 10.29252/jhehp.2.4.261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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Roomiani L, Soltani M, Basti AA, Mahmoodi A. Effect of Rosmarinus officinalis Essential Oil and Nisin on Streptococcus iniae and Lactococcus garvieae in a Food Model System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2015.1068424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Laleh Roomiani
- Department of Fisheries, Collage of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
| | - Mehdi Soltani
- Department of Aquatic Animals Health and Disease, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Afshin Akhondzadeh Basti
- Departments of Food Hygiene and Microbiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Azadeh Mahmoodi
- Department of Fisheries, Collage of Agriculture and Natural Resources, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
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10
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Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Tajik H, Aminzare M, Mounesi Raad T, Hashemi M, Hassanzad Azar H, Raeisi M, Naghili H. Effect of Z
ataria multiflora
Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated L
isteria monocytogenes. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12553] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene; Faculty of Health; Zanjan University of Medical Sciences; Zanjan Iran
| | - Torkan Mounesi Raad
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Mohammad Hashemi
- Department of Nutrition; Faculty of Medicine; Mashhad University of Medical Sciences; Mashhad Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and Hygiene; Faculty of Health; Zanjan University of Medical Sciences; Zanjan Iran
| | - Mojtaba Raeisi
- Cereal Health Research Center; Faculty of Health; Golestan University of Medical Sciences; Gorgan Iran
| | - Hossein Naghili
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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12
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Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures. Compr Rev Food Sci Food Saf 2014; 13:172-189. [PMID: 33412645 DOI: 10.1111/1541-4337.12052] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 11/14/2003] [Indexed: 12/15/2022]
Abstract
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
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Affiliation(s)
- Restituto Tocmo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Katja Krizman
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Wei Jie Khoo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Li Kai Phua
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Minjeong Kim
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
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Azizkhani M, Elizaquível P, Sánchez G, Selma MV, Aznar R. Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads. Int J Food Microbiol 2013; 166:249-55. [PMID: 23973836 DOI: 10.1016/j.ijfoodmicro.2013.07.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Revised: 07/16/2013] [Accepted: 07/19/2013] [Indexed: 02/05/2023]
Abstract
Ready-to-eat salads using baby-leaf and multi-leaf mixes are one of the most promising developments in the fresh-cut food industry. There is great interest in developing novel decontamination treatments, which are both safe for consumers and more efficient against foodborne pathogens. In this study, emulsions of essential oils (EOs) from Origanum compactum (oregano), Eugenia caryophyllus (clove), and Zataria multiflora Boiss (zataria) were applied by spray (0.8 ml) after the sanitizing washing step. The aim was to investigate their ability to control the growth of potentially cross-contaminating pathogens and endogenous microbiota in commercial baby leaves, processed in a fresh-cut produce company. Zataria EO emulsions of 3%, 5% and 10% reduced Escherichia coli O157:H7 by 1.7, 2.2 and 3.5 log cfu/g in baby-leaf salads after 5 days of storage at 7°C. By contrast, reductions in E. coli O157:H7 counts remained the same when clove was applied at concentrations of 5% and 10% (2.5 log cfu/g reduction). Oregano (10%) reduced inoculated E. coli O157:H7 counts in baby-leaf salads by a maximum of 0.5 log cfu/g after 5 days of storage. Zataria showed strong antimicrobial efficacy against E. coli O157:H7 and also against the endogenous microbiota of baby-leaf salads stored for 9 days. Feline calicivirus (FCV), a norovirus surrogate, survived on inoculated baby-leaf salads during refrigerated storage (9 days at 7°C) regardless of treatment. Refrigeration temperatures completely annulled the effectiveness of the EOs against FCV inoculated in baby-leaf salads as occurred in FCV cultures. This study shows that EOs, and zataria in particular, have great potential use as an additional barrier to reduce contamination-related risks in baby-leaf salads. However, further research should be done into foodborne viruses in order to improve food safety.
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Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
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Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. Int J Food Microbiol 2013; 163:159-65. [DOI: 10.1016/j.ijfoodmicro.2013.02.020] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 02/22/2013] [Accepted: 02/26/2013] [Indexed: 11/20/2022]
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Sajed H, Sahebkar A, Iranshahi M. Zataria multiflora Boiss. (Shirazi thyme)--an ancient condiment with modern pharmaceutical uses. JOURNAL OF ETHNOPHARMACOLOGY 2013; 145:686-98. [PMID: 23266333 DOI: 10.1016/j.jep.2012.12.018] [Citation(s) in RCA: 139] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Revised: 12/11/2012] [Accepted: 12/12/2012] [Indexed: 05/21/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Zataria multiflora Boiss. (ZM) is a thyme-like plant belonging to the Lamiaceae family that grows wild only in Iran, Pakistan and Afghanistan. This plant with the vernacular name of Avishan-e-Shirazi (Shirazi thyme) in Iran is a valuable medicinal and condimental plant. It has several traditional uses as an antiseptic, carminative, stimulant, diaphoretic, diuretic, anesthetic, anti-spasmodic and analgesic. AIM OF THE STUDY This paper reviews the ethnopharmacology, pharmacology, toxicology, modern pharmaceutical uses and phytochemistry of Zataria multiflora, and highlights the gaps in our knowledge deserving further research. MATERIALS AND METHODS All relevant databases were searched for the terms "Zataria", "Zataria multiflora", "Shirazi thyme" and "Iranian thyme" without limitation up to 24th October 2012. Information on Zataria multiflora was collected via electronic search using Pubmed, Scopus, Web of Science and SID (for articles in Persian language), and local books on ethnopharmacology. RESULTS ZM has played an important role in Iranian traditional medicine. In light of the modern pharmacological and clinical investigations, ZM is a valuable medicinal and condimental plant that has anti-microbial, antioxidative, anti-inflammatory, spasmolytic and anti-nociceptive properties. The oil of ZM contains high percentages of oxygenated monoterpenes, in particular thymol and carvacrol, and exhibits excellent anti-microbial properties. CONCLUSIONS Overall, antimicrobial property appears to be the most interesting studied biological effect of ZM. The lack of a comprehensive phytochemical analysis of ZM is an important limitation that can be noted regarding most of the previous studies.
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Affiliation(s)
- Hassan Sajed
- Biotechnology Research Center and School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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