Thyme and suico essential oils: promising natural tools for potato common scab control

Can we control potato fungal and bacterial diseases? - microbial regulation

The potato plant is one of the main crops in the world. However, relatively little is known about key virulence factors of major fungal and bacterial diseases in potatoes, biocontrol measures to improve activity and stability, and the core driving forces in the control process. Here, we focus on analyzing the mechanisms by which genes, proteins, or (and) metabolites of potato pathogens as key virulence factors. Then, the single strain biocontrol agents, synthetic microbial communities, microbial microcapsule strategies were introduced, and the latter two strategies can improve stability and activity in biocontrol. Meanwhile, summarized the defense mechanisms of biocontrol and their specific issues in practical applications. Furthermore, explore how potato crop management, soil management, and climate effects, as crucial driving forces affect potato biocontrol in the system. Dynamic and systematic research, excavation of biocontrol strain resources, find the causes of regional disease resistance and exploration of biocontrol mechanism will provide promising solutions for biotic stress faced by potato in the future.

Acetylcholinesterase inhibition and antioxidant activity properties of Petiveria alliacea L

ETHNOPHARMACOLOGICAL RELEVANCE

Petiveria alliacea L. is traditionally used as a folk medical herb in different regions of the world to treat different ailments including those related to the central nervous system. Previous studies have proved that extracts from P. alliacea show improvement in memory and learning process.

AIM OF THE STUDY

To study extracts, fractions, subfractions and isolated compounds from P. alliacea on acetylcholinesterase inhibition and antioxidant activity.

MATERIAL AND METHODS

Extracts obtained with different polarity solvents and fractions from P. alliacea were evaluated for their inhibitory activity on acetylcholinesterase by Ellman method. This screening allowed the selection of the methanol fraction as the most active and continued a bio-guided study. The compounds identified in methanol fraction were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS). Identification of (E)-Tagetone was performed by ¹H and ¹³C NMR spectra. Moreover, the antioxidant activity was evaluated by DPPH and ABTS methods, and the cell viability was assessed by WST-1 method.

RESULTS

Two extracts of different polarity were obtained from P. alliacea. The methanol extract and its fraction showed an inhibitory activity on acetylcholinesterase; however, methanol fraction was found to be most potent with 86.5 % AChE inhibition. The methanol fraction also showed antioxidant activity and was not toxic on SH-SY5Y cells. Different compounds including capreoside, narcissin, indane, (-)-isocaryophyllene, (-)-β-pinene, (E)-tagetone and peonidin 3-O-sambubioside 5-O-glucoside were identified.

CONCLUSION

This is the first report indicating that P. alliacea methanol fraction and its subfractions bear acetylcholinesterase inhibition and antioxidant activity properties. This work establishes the basis for further studies in the development of new therapies for neurodegenerative disorders such as Alzheimer 's disease.

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chicken during marination in lemon juice containing yucca extract. Samples of raw chicken breast were inoculated with a five-serovar mixture of S. enterica (~10⁸ CFU/mL) and immersed for 2, 4, 6, and 8 h in four lemon-based marinades at 22°C: lemon juice alone (L), L with added 0.5% yucca extract (L + Y), L + Y and 0.5% thyme oil (L + Y + 0.5% TO) and L + Y + 1.0% TO. The L and L + Y served as controls. Survivors were determined by surface plating chicken homogenates on xylose-lysine tergitol-4 (XLT4) agar and XLT4 agar overlaid with non-selective agar (TAL) and counting bacterial colonies after 48 h of incubation (35°C). Marinades containing Y and TO significantly reduced initial viable populations of S. enterica compared to control (L and L + Y) solutions (P < 0.05). Based on S. enterica survivors on TAL medium, the L and L + Y reduced initial populations by 1.12 and 1.42 Log CFU/sample, respectively, after 8 h whereas, Log reductions caused by L + Y + 0.5% TO and L + Y + 1.0% TO, respectively, were 2.62 and 3.91 (P < 0.05). Numbers of survivors were higher on TAL compared to XLT4 agar (P < 0.05); however, the extent of sub-lethal injury caused by the marinades was not statistically significant (P > 0.05). The death rate of S. enterica increased significantly (P < 0.05) in the marinades containing TO (0.5 or 1.0%) compared to control (L + Y). Based on these results, thyme oil has good potential to increase the antimicrobial efficacy of lemon juice marinade against Salmonella on raw chicken breast and enhance the microbial safety of this popular poultry product.

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria monocytogenes Scott A, Pseudomonas aeruginosa ATCC 14213, and Escherichia coli O157:H7 using a broth microdilution assay and quorum sensing inhibition in a model using Chromobacterium violaceum ATCC 12472, where the production of violacein was quantified. The chemical composition of the EO was determined by gas chromatography-mass spectrometry. The average particle size (nm) and polydispersity index were monitored over 14 days at two different storage temperatures (4 and 23°C). A rheological behavior study was carried out using a dynamic shear rheometer, and flow curves, as well as viscoelastic properties, were determined. E. coli and L. monocytogenes were the most sensitive microorganisms to EONE (MIC of 2 and 5 mg/ml for EOEN3). Sub-MICs for NE were found at lower concentrations than those for pure EO. A significant reduction in violet pigment intensity and colorless coloration (p < 0.05) were observed at different NE concentrations concerning the control sample. The flow behavior index (n) decreased, and the consistency index (k) increased when the EO concentration was increased. CNE, EONE1, and EONE2 showed liquid-like behavior (G' < G″) in the low-frequency region, whereas a solid-like behavior (G' > G″) was observed in the high-frequency region, presenting a viscoelastic behavior, appearing as a wormlike micellar solution. For EONE3, a strong increase in both moduli was observed with increasing OEO concentration. The G' was about one order of magnitude higher than the G″ over the whole frequency range, indicating the presence of a gel-like structure. The incorporation of EOs into an NE increased their stability, lowering the particle size, leading to a wormlike micelle with higher viscosity. Moreover, this NE had good antimicrobial activity and novel quorum-sensing inhibition activity. The results of this study indicated that Argentinean OEO NE could be used in a food system as a natural and stable antimicrobial agent.

Sulfenate Esters of Simple Phenols Exhibit Enhanced Activity against Biofilms

The recalcitrance exhibited by microbial biofilms to conventional disinfectants has motivated the development of new chemical strategies to control and eradicate biofilms. The activities of several small phenolic compounds and their trichloromethylsulfenyl ester derivatives were evaluated against planktonic cells and mature biofilms of Staphylococcus epidermidis and Pseudomonas aeruginosa. Some of the phenolic parent compounds are well-studied constituents of plant essential oils, for example, eugenol, menthol, carvacrol, and thymol. The potency of sulfenate ester derivatives was markedly and consistently increased toward both planktonic cells and biofilms. The mean fold difference between the parent and derivative minimum inhibitory concentration against planktonic cells was 44 for S. epidermidis and 16 for P. aeruginosa. The mean fold difference between the parent and derivative biofilm eradication concentration for 22 tested compounds against both S. epidermidis and P. aeruginosa was 3. This work demonstrates the possibilities of a new class of biofilm-targeting disinfectants deploying a sulfenate ester functional group to increase the antimicrobial potency toward microorganisms in biofilms.