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Florencia Cravero C, Stefani Juncos N, Rubén Grosso N, Horacio Olmedo R. Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration. Food Chem 2024; 444:138580. [PMID: 38330603 DOI: 10.1016/j.foodchem.2024.138580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 12/31/2023] [Accepted: 01/23/2024] [Indexed: 02/10/2024]
Abstract
Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency.
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Affiliation(s)
- Carolina Florencia Cravero
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Lactología. Córdoba. Argentina.
| | - Nicolle Stefani Juncos
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina; CONICET, Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.
| | - Nelson Rubén Grosso
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina; CONICET, Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.
| | - Rubén Horacio Olmedo
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina; CONICET. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
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Kucukoglu AS, Hiz G, Karaca H. Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.). Food Chem 2024; 440:138235. [PMID: 38134825 DOI: 10.1016/j.foodchem.2023.138235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/29/2023] [Accepted: 12/18/2023] [Indexed: 12/24/2023]
Abstract
Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87-2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.
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Affiliation(s)
- Arife S Kucukoglu
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160, Kinikli, Denizli, Turkey.
| | - Gulin Hiz
- Denizli Food Control Laboratory Directorate, Ministry of Agriculture and Forestry, Republic of Turkey, 20010, Merkezefendi, Denizli, Turkey.
| | - Hakan Karaca
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160, Kinikli, Denizli, Turkey.
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Cottenet G, Blancpain C, Holzwarth J. A digital PCR approach to assess the purity of oregano. Heliyon 2024; 10:e25985. [PMID: 38420487 PMCID: PMC10900423 DOI: 10.1016/j.heliyon.2024.e25985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/01/2024] [Accepted: 02/06/2024] [Indexed: 03/02/2024] Open
Abstract
Herbs and spices are food categories known to be at high risk of adulteration. Presence of undeclared foreign plant species has often been reported in oregano and may have a direct impact on its organoleptic quality and potentially the safety of this aromatic herb. A droplet digital PCR approach was developed to assess the purity of oregano by quantifying the DNA copies of oregano versus the total plant DNA copies. Nuclear single-copy genes were selected by targeting the terpene synthase 5 gene from oregano and the plant phosphoenolpyruvate carboxylase 2 gene. The reactions were specific to the Origanum genus and plant materials respectively, whereas trueness and precision data confirmed the reliability of the method to quantify oregano. The applicability of the method was further verified on proficiency test samples before being applied on commercial oregano samples.
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Affiliation(s)
- Geoffrey Cottenet
- Institute of Food Safety & Analytical Sciences, Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland
| | - Carine Blancpain
- Institute of Food Safety & Analytical Sciences, Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland
| | - James Holzwarth
- Institute of Food Safety & Analytical Sciences, Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland
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Susurluk H. Potential use of essential oils from Origanum vulgare and Syzygium aromaticum to control Tetranychus urticae Koch (Acari: Tetranychidae) on two host plant species. PeerJ 2023; 11:e14475. [PMID: 36700001 PMCID: PMC9869773 DOI: 10.7717/peerj.14475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 11/07/2022] [Indexed: 01/22/2023] Open
Abstract
Plant extracts and essential oils are considered alternatives to synthetic chemicals with toxic effects on insects and mites. Acaricidal, repellent, and oviposition effects of commercially available essential oils of Origanum vulgare L. (Lamiaceae) and Syzygium aromaticum (L.) (Myrtaceae) were investigated in this study on Tetranychus urticae Koch (Acari: Tetranychidae), one of the main pests in agriculture, on two host plant species using leaf disc bioassays. O. vulgare essential oil showed higher toxicity to T. urticae protonymphs and adult females inhabiting both bean and tomato leaves than S. aromaticum essential oil. The LC50 values of O. vulgare essential oil were found to be 1.67 and 2.05 µl L-1 air for the bean populations in protonymphs and adult females and 1.87 and 3.07 µl L-1 air for the tomato populations, respectively. Five percent concentration of S. aromaticum essential oil had the highest repellent effect on the bean population of T. urticae after 1, 24, and 48 h, resulting in 61.22%, 40.81%, and 18% repellence, respectively. Although O. vulgare showed higher toxic effects, S. aromaticum was a better repellent against the bean population of T. urticae. The mortality rates of adult females of T. urticae treated with either O. vulgare or S. aromaticum essential oil increased with the increasing concentration and time on both host plants. Both essential oils caused a decrease in egg number and larvae hatching in both bean and tomato populations of T. urticae. In the light of the results obtained, O. vulgare and S. aromatium essential oils have the potential to be used in the control programs against T. urticae in both host plants.
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Affiliation(s)
- Hilal Susurluk
- Faculty of Agriculture, Department of Plant Protection, Bursa Uludag University, Bursa, Türkiye
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Aleksić A, Stojanović-Radić Z, Harmanus C, Kuijper E, Stojanović P. In vitro anti-clostridial action and potential of the spice herbs essential oils to prevent biofilm formation of hypervirulent Clostridioides difficile strains isolated from hospitalized patients with CDI. Anaerobe 2022; 76:102604. [PMID: 35709937 DOI: 10.1016/j.anaerobe.2022.102604] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
BACKGROUND Clostridioides difficile is the most common causative agent of antibiotic-acquired diarrhea in hospitalized patients associated with substantial morbidity and mortality. The global epidemic of CDI (Clostridioides difficile infection) began in the early 20th century with the emergence of the hypervirulent and resistant ribotype 027 strains, and requires an urgent search for new therapeutic agents. OBJECTIVE The aim of this study is to investigate the antibacterial activity of the three essential oils isolated from spice herbs (wild oregano, garlic and black pepper) against C. difficile clinical isolates belonging to 6 different PCR ribotypes and their potential inhibitory effect on the biofilm production in in vitro conditions. RESULTS Wild oregano essential oil showed strong inhibitory activity in concentrations 0.02-1.25 mg/mL and bactericidal activity in concentrations from 0.08 to 10 mg/mL. Garlic essential oil was effective in the concentration range of 0.02-40 mg/mL, and 0.16 - > 40 mg/mL. MIC and MBC for black pepper oil ranged from 0.04 to 40 mg/mL, and 0.08 - > 40 mg/mL, respectively. All the tested oils reduced in vitro biofilm production, with the best activity of oregano oil. CONCLUSION Essential oils of wild oregano, black pepper and garlic are candidates for adjunctive therapeutics in the treatment of CDI. Oregano oil should certainly be preferred due to the lack of selectivity of action in relation to the ribotype, the strength of the produced biofilm and/or antibiotic-susceptibility patterns.
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Affiliation(s)
- Ana Aleksić
- Faculty of Sciences and Mathematics, Department of Biology and Ecology, University of Nis, Serbia
| | - Zorica Stojanović-Radić
- Faculty of Sciences and Mathematics, Department of Biology and Ecology, University of Nis, Serbia.
| | - Celine Harmanus
- National Reference Laboratory for Clostridioides Difficile, Department of Medical Microbiology, Leiden University Medical Center, Leiden, the Netherlands
| | - EdJ Kuijper
- National Reference Laboratory for Clostridioides Difficile, Department of Medical Microbiology, Leiden University Medical Center, Leiden, the Netherlands
| | - Predrag Stojanović
- Faculty of Medicine, University of Nis, Serbia; Institute for Public Health Nis, Center of Microbiology, Serbia
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Al-Hijazeen MA, Al-Rawashdeh MS, Al-Rabadi GJ. Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet. Anim Biosci 2021; 35:290-298. [PMID: 34530510 PMCID: PMC8738939 DOI: 10.5713/ab.21.0264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 08/18/2021] [Indexed: 12/03/2022] Open
Abstract
Objective This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4°C prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.
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Affiliation(s)
- Marwan A Al-Hijazeen
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
| | - Mustafa S Al-Rawashdeh
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
| | - Ghaid J Al-Rabadi
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
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7
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Babu US, Harrison LM, Patel IR, Mammel MK, Bigley E, Balan KV. Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media. Food Microbiol 2021; 100:103852. [PMID: 34416956 DOI: 10.1016/j.fm.2021.103852] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 05/20/2021] [Accepted: 06/03/2021] [Indexed: 11/29/2022]
Abstract
The detection of Salmonella in spices is challenging due to the presence of antibacterial components. In this study, we evaluated the use of an adsorbent beta zeolite in pre-enrichment media to improve the recovery of Salmonella from cinnamon bark and oregano leaves. Samples (25 g) were spiked with varying levels of S. Montevideo or S. Senftenberg. After 2 weeks of stabilization at RT, betazeolite was added to cinnamon and oregano samples prior to the addition of 225 mL or 475 mL of pre-enrichment media, respectively. Detection sensitivity and rate of the test method were compared to the FDA Bacteriological Analytical Manual (BAM) method which requires the use of 2.5 L pre-enrichment broth. While Salmonella could not be detected in the test method using the reduced volume of pre-enrichment media alone, the addition of beta zeolite resulted in a positivity rate of 62% and 72.6% for cinnamon bark and oregano leaves respectively (all spike levels and both serovars combined). Furthermore, while there were differences in the LOD50 compared to the BAM method, there was no significant difference in the minimum level of detection between the betazeolite and the BAM methods. Our results demonstrate that the use of betazeolite in the pre-enrichment media offers a method with reduced media volumes without compromising on the sensitivity or efficiency of Salmonella detection in cinnamon bark and oregano leaves.
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Affiliation(s)
- Uma S Babu
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Lisa M Harrison
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Isha R Patel
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Mark K Mammel
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Elmer Bigley
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Kannan V Balan
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States.
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Gök HN, Luca SV, Ay ST, Komsta Ł, Salmas RE, Orhan IE, Skalicka-Woźniak K. Profiling the annual change of the neurobiological and antioxidant effects of five Origanum species in correlation with their phytochemical composition. Food Chem 2021; 368:130775. [PMID: 34399175 DOI: 10.1016/j.foodchem.2021.130775] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 08/02/2021] [Accepted: 08/02/2021] [Indexed: 01/06/2023]
Abstract
The ethanol extracts of five Origanum species: O. majorana L., O. onites L., O. syriacum L., O. vulgare subsp. hirtum (Link) Ietsw., and O. vulgare subsp. viride (Boiss.) Hayek, collected annually (each month), were investigated for their cholinesterase inhibition and antioxidant effects. The phytochemical composition of a total of 60 extracts was assessed by HPLC-DAD-ESI/HRMS, revealing the presence of a total of 73 compounds. Possible correlation between the bioactivity and metabolite profiles during 12 months was monitored. Acetylcholinesterase (AChE) inhibitory activity was found to be the highest between April and November (50.29-75.95%, 200 μg/mL), while the highest inhibition towards butyrylcholinesterase (BChE) was observed for the extracts between April and October (71.68-88.97%). Aromadendrin showed good correlation with anti-AChE, anti-BChE and reducing power activities. Furthermore, molecular docking data with aromadendrin, caffeoylarbutin and eriodictyol indicated that caffeoylarbutin had the lowest binding energy against both enzymes.
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Damiani T, Dreolin N, Stead S, Dall'Asta C. Critical evaluation of ambient mass spectrometry coupled with chemometrics for the early detection of adulteration scenarios in Origanum vulgare L. Talanta 2021; 227:122116. [PMID: 33714458 DOI: 10.1016/j.talanta.2021.122116] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 11/30/2022]
Abstract
Nowadays, most of the screening methods in food manufacturing are based on spectroscopic techniques. Ambient Mass Spectrometry is a relatively new field of analytical chemistry which has proven to offer similar speed and ease-of-use when compared to other fingerprinting techniques, alongside the advantages of good selectivity, sensitivity and chemical information. Numerous applications have been explored in food authenticity, based either on the target detection of adulteration markers or, less frequently, on the development of multivariate classification models. The aim of the present work was to evaluate and compare the capabilities of Direct Analysis in Real Time (DART) and Atmospheric Solid Analysis Probe (ASAP) Mass Spectrometry (MS) for the high-throughput authenticity screening of commercial herbs and spices products. The gross addition of bulking material to dried Mediterranean oregano was taken as case study. First, a pilot sample set, constituted by authentic dried oregano, olive leaves (a frequently reported adulterant) and mixtures thereof at different levels (i.e. 10, 20, 30 and 50% w/w) was used. Each sample was fingerprinted by both ambient-MS techniques. After appropriate pre-processing, the whole mass spectra were used for the subsequent multivariate data analysis. Soft Independent Modelling of Class Analogy was adopted as classification algorithm and the model was challenged with both new authentic oregano and in-house prepared blends. To the best of our knowledge, this is the first report of DART-MS and ASAP-MS used in full scan mode and coupled to chemometric modelling as rapid fingerprinting approach for food authentication. Although both the techniques provided satisfactory results, ASAP-MS clearly showed greater potential, leading to reproducible, diagnostic feature-rich mass spectra. For this reason, ASAP-MS was further tested under a more convoluted scenario, where the training and validation sets were enlarged with additional authentic oregano samples and a wider range of adulterant species, respectively. Overall good results were achieved, with 93% model predictive accuracy, and screening detection capability estimated between 5-20% (w/w) addition, depending on the adulterant considered with the only exception of majorana. Investigation of Q residuals could highlight the statistically-relevant chemical markers which could be tentatively annotated by coupling the ASAP probe with a high resolution mass analyser. The results from the validation study confirmed the great potential of ASAP-MS in combination with chemometrics as fast MS-based screening solution and demonstrated its feasibility for classification model building.
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Affiliation(s)
- Tito Damiani
- Department of Food and Drug, University of Parma, Viale Delle Scienze 17/A, 43124, Parma, Italy.
| | - Nicola Dreolin
- Waters Corporation, Altrincham Road, SK9 4AX, Wilmslow, United Kingdom.
| | - Sara Stead
- Waters Corporation, Altrincham Road, SK9 4AX, Wilmslow, United Kingdom.
| | - Chiara Dall'Asta
- Department of Food and Drug, University of Parma, Viale Delle Scienze 17/A, 43124, Parma, Italy.
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Kimera F, Sewilam H, Fouad WM, Suloma A. Sustainable production of Origanum syriacum L. using fish effluents improved plant growth, yield, and essential oil composition. Heliyon 2021; 7:e06423. [PMID: 33748485 PMCID: PMC7970142 DOI: 10.1016/j.heliyon.2021.e06423] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 07/26/2020] [Accepted: 03/01/2021] [Indexed: 11/18/2022] Open
Abstract
The concept of Integrating Aquaculture with Agriculture (IAA) is considered the right path towards achieving sustainable agriculture in semi and arid areas. With the increase of global water scarcity, the double utilization of water for both fish and crop production is gaining more attention since it ensures maximizing the productivity of every unit of water used. This study investigated the effect of fish effluent irrigation on the herbage growth, essential oil content, and composition of Origanum syriacum L. The experiment followed a randomized complete design of three irrigation treatments with three replicates, i.e., control with 100% chemical fertilizers (CT), full irrigation with fish effluent (FT), and the mixed treatment (MT) with 50% CT and 50% FT. Study findings showed that FT reached 49 branches/plant, gained maximum plant height (58.8cm), and highest fresh and dry herbage yield reaching 17.76 and 6.722 tons ha-1, respectively, in the second cut. Essential oil content reached the maximum in FT at 64.02dm3 ha-1 and 143.5dm3 ha-1, while the lowest in CT at 15.95dm3 ha-1 and 109.33dm3 ha-1 for the first cut and second, respectively. Carvacrol was the main constituent of the excreted essential oil, representing a maximum of 80.87% for FT in the first cut and 74.69% for MT in the second cut. It was closely followed by p-Cymene (10.75% - CT, 6.38% - FT) and γ-Terpinene (5.06% - CT, 8.49% - FT) for the first and second cut respectively. The importance of these major chemical components stems from their use in both the food and pharmaceutical industries.
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Affiliation(s)
- Fahad Kimera
- Center for Applied Research on the Environment and Sustainability, The American University in Cairo, Cairo, Egypt
| | - Hani Sewilam
- Center for Applied Research on the Environment and Sustainability, The American University in Cairo, Cairo, Egypt.,Department of Engineering Hydrology, The RWTH Aachen University, Aachen, Germany
| | - Walid M Fouad
- Department of Biology, The American University in Cairo, Cairo, Egypt
| | - Ashraf Suloma
- Animal Production Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
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Hall HN, Wilkinson DJ, Le Bon M. Oregano essential oil improves piglet health and performance through maternal feeding and is associated with changes in the gut microbiota. Anim Microbiome 2021; 3:2. [PMID: 33499989 PMCID: PMC7934403 DOI: 10.1186/s42523-020-00064-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 11/24/2020] [Indexed: 01/04/2023] Open
Abstract
Background With a growing demand for safe and sustainable alternatives to antimicrobials, functional feed ingredients such as plant essential oils have been evaluated for their potential to improve gut health. Amongst these, oregano essential oil (OEO) with the main active compounds carvacrol and thymol has been reported to have antimicrobial and antioxidative properties resulting in improved intestinal barrier function and growth in pigs and poultry. However, its impact on the gut microbiota still remains unclear. The aim of this study was to examine the effect of an oregano essential oil phytobiotic on sow and piglet performance and faecal microbiota. Results Piglets from OEO supplemented sows were significantly heavier at one week of age and showed a trend for improved average daily weight gain from birth to weaning. Post-weaning, maternally supplemented piglets were numerically heavier at 10 weeks post-weaning and at slaughter with a reduced variability in bodyweight. Health records showed that piglets in the OEO supplemented litters had significantly reduced incidence of therapeutic treatment and reduced mortality. In both sows and piglets, the structure and composition of the faecal microbiota varied considerably over time. Sows supplemented with OEO during lactation showed an increase in the relative abundance of Lactobacillaceae family. In addition, there was an increase in the relative abundance of families known to be important in fibre digestion (Fibrobacteriaceae and Akkermansiaceae). Analysis of piglet microbiota at two weeks and four weeks of age revealed a relative decrease in Enterobacteriaceae while butyrate producers (Lachnospiraceae family) were increased at both timepoints. Conclusion We hypothesise that the effects observed from this study were exerted through modulation of the gut microbial communities in the sow and her offspring through maternal microbial transfer. Understanding the link between the gut microbiota and dietary factors represents a keystone to improving health and performance for sustainable pig production. Reducing antimicrobial usage can help to reduce the risk of antimicrobial resistance (AMR) which is a global focus for animal production.
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Affiliation(s)
- H N Hall
- Anpario plc, Unit 5, Manton Wood, Worksop, S80 2RS, UK.
| | - D J Wilkinson
- Antimicrobial Resistance, Omics and Microbiota research group, Clifton Lane, Nottingham Trent University, Nottingham, NG11 8NS, UK
| | - M Le Bon
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Southwell, NG25 0QF, UK
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Rossini-Oliva S, Abreu MM, Santos ES, Leidi EO. Soil-plant system and potential human health risk of Chinese cabbage and oregano growing in soils from Mn- and Fe-abandoned mines: microcosm assay. Environ Geochem Health 2020; 42:4073-4086. [PMID: 31953626 DOI: 10.1007/s10653-020-00514-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 01/06/2020] [Indexed: 06/10/2023]
Abstract
In Portugal, many abandoned mines are often close to agricultural areas and might be used for plant food cultivation. Soils in the vicinity of two Mn- and Fe-abandoned mines (Ferragudo and Rosalgar, SW of Portugal) were collected to cultivate two different food species (Brassica rapa subsp. pekinensis (Lour.) Hanelt and Origanum vulgare L.). Chemical characterization of the soil-plant system and potential risk of adverse effects for human health posed by plants associated with soil contamination, based on the estimation of hazard quotient (HQ), were assessed in a microcosm assay under greenhouse conditions. In both soils, the average total concentrations of Fe and Mn were above the normal values for soils in the region and their concentration in shoots of both species was very high. Brassica rapa subsp. pekinensis grew better in Ferragudo than in Rosalgar soils, and it behaved as an excluder of Cu, Mn, Fe, S and Zn in both soils. The HQ for Cu, Fe, Mn and Zn in the studied species grown on both soils was lower than unit indicating that its consumption is safe. The high Mn tolerance found in both species might be due in part to the high contents of Fe in the soil available fraction that might contribute to an antagonism effect in the uptake and translocation of Mn. The obtained results emphasize the need of further studies with different food crops before cultivation in the studied soils to assess health risks associated with high metal intake.
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Affiliation(s)
- S Rossini-Oliva
- Department of Plant Biology and Ecology, Universidad de Sevilla, Avda. Reina Mercedes S/N, 41080, Seville, Spain.
| | - M M Abreu
- Linking Landscape, Environment, Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - E S Santos
- Linking Landscape, Environment, Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - E O Leidi
- Department of Plant Biotechnology, Instituto de Recursos Naturales Y Agrobiología de Sevilla, CSIC, Avda. Reina Mercedes 10, 41012, Seville, Spain
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Amaral SC, Pruski BB, de Freitas SB, Allend SO, Ferreira MRA, Moreira C Jr, Pereira DIB, Junior ASV, Hartwig DD. Origanum vulgare essential oil: antibacterial activities and synergistic effect with polymyxin B against multidrug-resistant Acinetobacter baumannii. Mol Biol Rep 2020; 47:9615-25. [PMID: 33190200 DOI: 10.1007/s11033-020-05989-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 11/06/2020] [Indexed: 01/01/2023]
Abstract
Antimicrobial resistance is increasing around the world and the search for effective treatment options, such as new antibiotics and combination therapy is urgently needed. The present study evaluates oregano essential oil (OEO) antibacterial activities against reference and multidrug-resistant clinical isolates of Acinetobacter baumannii (Ab-MDR). Additionally, the combination of the OEO and polymyxin B was evaluated against Ab-MDR. Ten clinical isolates were characterized at the species level through multiplex polymerase chain reaction (PCR) for the gyrB and blaOXA-51-like genes. The isolates were resistant to at least four different classes of antimicrobial agents, namely, aminoglycosides, cephems, carbapenems, and fluoroquinolones. All isolates were metallo-β-lactamase (MβL) and carbapenemase producers. The major component of OEO was found to be carvacrol (71.0%) followed by β-caryophyllene (4.0%), γ-terpinene (4.5%), p-cymene (3,5%), and thymol (3.0%). OEO showed antibacterial effect against all Ab-MDR tested, with minimum inhibitory concentrations (MIC) ranging from 1.75 to 3.50 mg mL-1. Flow cytometry demonstrated that the OEO causes destabilization and rupture of the bacterial cell membrane resulting in apoptosis of A. baumannii cells (p < 0.05). Synergic interaction between OEO and polymyxin B (FICI: 0.18 to 0.37) was observed, using a checkerboard assay. When combined, OEO presented until 16-fold reduction of the polymyxin B MIC. The results presented here indicate that the OEO used alone or in combination with polymyxin B in the treatment of Ab-MDR infections is promising. To the best of our knowledge, this is the first report of OEO and polymyxin B association against Ab-MDR clinical isolates.
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Kulbat-Warycha K, Georgiadou EC, Mańkowska D, Smolińska B, Fotopoulos V, Leszczyńska J. Response to stress and allergen production caused by metal ions (Ni, Cu and Zn) in oregano (Origanum vulgare L.) plants. J Biotechnol 2020; 324:171-182. [PMID: 33132171 DOI: 10.1016/j.jbiotec.2020.10.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/18/2020] [Accepted: 10/21/2020] [Indexed: 01/26/2023]
Abstract
Heavy metals are the cause of one of the most significant biosphere contamination problems worldwide, as they can be highly reactive and toxic according to their oxidation levels. Their toxic effects are correlated with the elevated production of reactive oxygen species (ROS) and oxidative cellular damage occurring in plants. The aim of the present study was the investigation of the effects of three heavy metals (Ni, Cu, Zn) applied to the soil in biochemical defense-related responses and allergen production in the aromatic plant oregano (Origanum vulgare L.) from the Lamiaceae family. The concentrations of the three heavy metals used, were based on the 2002 Regulation of the Polish Ministry of the Environment on Soil Quality Standards [(i) agricultural land (group B): Ni 100 ppm, Ni 210 ppm, Cu 200 ppm, Cu 500 ppm, Zn 720 ppm and (ii) industrial land (group C): Ni 500 ppm, Cu 1000 ppm, Zn 1500 ppm, Zn 3000 ppm]. The investigated plants accumulated heavy metal ions in aerial parts to a variable extent. For plants grown in soil contaminated with Zn, phenotypic representation of the growth and development were strongly limited and dependent on zinc concentration. Phenotypic representation of plants grown in soil contaminated with Ni and Cu were characterized by normal growth, slightly lower or equal to that of the control plants. All tested metals (Ni, Cu, Zn) caused a concentration-dependent decrease in photosynthetic pigments especially in total chlorophyll content. Highest cellular damage levels were observed in plants treated with Cu and Zn. Increasing concentration of these metals (especially Zn) caused a further increase in cellular damage. 3000 ppm Zn caused highest increase in the concentration of proline compared with control plants, suggesting osmotic stress imposition. Treatment with 1000 ppm Cu led to increased concentration of the allergenic protein profilin in relation to control plants by profilin ELISA analysis, while increasing concentrations of Cu and Zn led to a decrease in the concentration of phenolic compounds and total antioxidant capacity. On the basis of these findings, Ni stress in oregano plants appears to be less damaging (in relation to Cu and Zn) and with lower allergenic potential, compared with 1000 ppm Cu. The present study provides novel biochemical insight in the defense and allergenic response of aromatic plants to metal ions present in the rhizosphere; however, more comprehensive research under realistic field conditions is needed to fully decipher this interaction.
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Affiliation(s)
- Kamila Kulbat-Warycha
- Institute of Technology and Food Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Poland
| | - Egli C Georgiadou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dorota Mańkowska
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Poland
| | - Beata Smolińska
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Poland
| | - Vasileios Fotopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Joanna Leszczyńska
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Poland.
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15
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Avola R, Granata G, Geraci C, Napoli E, Graziano ACE, Cardile V. Oregano (Origanum vulgare L.) essential oil provides anti-inflammatory activity and facilitates wound healing in a human keratinocytes cell model. Food Chem Toxicol 2020; 144:111586. [PMID: 32679285 DOI: 10.1016/j.fct.2020.111586] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/15/2020] [Accepted: 07/06/2020] [Indexed: 01/13/2023]
Abstract
Skin acts as a protective barrier between the body and the external environment. Skin wounds are a common inflammatory disorder for the solution of which plants and essential oils have been applied as a medical option for centuries. Origanum vulgare essential oil (OEO) is largely used in folk medicine, but its molecular mechanisms of action are not fully known. In this study, we evaluated the anti-inflammatory/antioxidant activity as well as wound healing capacity of a well-characterized OEO on human keratinocytes NCTC 2544 treated with interferon-gamma (IFN-γ) and histamine (H) or subjected to a scratch test. The expression of pro-inflammatory mediators such as reactive oxygen species (ROS), inter-cellular adhesion molecule (ICAM)-1, inducible nitric oxide synthase (iNOS), and cyclooxygenase (COX)-2 were verified. The DNA damage was shown by the formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-OHdG) and activation of proliferating cell nuclear antigen (PCNA). Moreover, the abnormal modification of extracellular matrix components (ECM) was examined by determining matrix metalloproteinase (MMP)-1, and -12. Compared to untreated control, OEO showed efficacy in supporting and enhancing the cell motility. In IFN-γ and H treated cells, OEO displayed a significant reduction of ROS, ICAM-1, iNOS, COX-2, 8-OHdG, MMP-1, and MMP-12. OEO proved useful to treat inflammation and support cell motility during wound healing.
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Affiliation(s)
- Rosanna Avola
- Department of Biomedical and Biotechnological Sciences - Section of Physiology, University of Catania, Via Santa Sofia, 97, 95123, Catania, Italy; Institute of Biomolecular Chemistry, National Research Council (C.N.R.), Via Gaifami, 18, 95026, Catania, Italy
| | - Giuseppe Granata
- Institute of Biomolecular Chemistry, National Research Council (C.N.R.), Via Gaifami, 18, 95026, Catania, Italy
| | - Corrada Geraci
- Institute of Biomolecular Chemistry, National Research Council (C.N.R.), Via Gaifami, 18, 95026, Catania, Italy.
| | - Edoardo Napoli
- Institute of Biomolecular Chemistry, National Research Council (C.N.R.), Via Gaifami, 18, 95026, Catania, Italy
| | - Adriana Carol Eleonora Graziano
- Department of Biomedical and Biotechnological Sciences - Section of Physiology, University of Catania, Via Santa Sofia, 97, 95123, Catania, Italy
| | - Venera Cardile
- Department of Biomedical and Biotechnological Sciences - Section of Physiology, University of Catania, Via Santa Sofia, 97, 95123, Catania, Italy.
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Sobral MMC, Romero-Gonzalez R, Faria MA, Cunha SC, Ferreira IMPLVO, Garrido-Frenich A. Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion. Food Chem 2020; 316:126367. [PMID: 32062578 DOI: 10.1016/j.foodchem.2020.126367] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 01/29/2020] [Accepted: 02/04/2020] [Indexed: 12/26/2022]
Abstract
The impact of culinary practices - oven or microwave cooking combined with herbs and/or beer - on antibacterial and coccidiostat drugs stability and bioaccessibility in chicken meat was evaluated. Fourteen compounds from 6 classes (β-lactams, tetracyclines, sulfonamides, fluoroquinolones, macrolides, and coccidiostats) were monitored after cooking and in vitro digestion (INFOGEST protocol) at two fortification levels. Depending on their reduction, the presence of transformation products derived from cooking or digestion was investigated. In general, compounds were stable during cooking except amoxicillin, chlortetracycline and tylosin (reductions > 50%). Molecular rearrangement and dechlorination reactions are the most probable transformations derived from cooking. Adding herbs/beer does not benefit their reductions. During in vitro digestion, maximum bioaccessibilities of 60% were observed for all quantified compounds. As drugs and bile salts interact, increasing the absorption of lipophilic drugs, their bioaccessibility predictions must not be based only on the determination of their free form using LC-MS/MS.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira 4050-413 Porto, Portugal
| | - Roberto Romero-Gonzalez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, Agrifood Campus of International Excellence, CeiA3, E-04120 Almería, Spain
| | - Miguel A Faria
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira 4050-413 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira 4050-413 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira 4050-413 Porto, Portugal.
| | - Antonia Garrido-Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, Agrifood Campus of International Excellence, CeiA3, E-04120 Almería, Spain
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17
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Saleh AM, Abdel-Mawgoud M, Hassan AR, Habeeb TH, Yehia RS, AbdElgawad H. Global metabolic changes induced by arbuscular mycorrhizal fungi in oregano plants grown under ambient and elevated levels of atmospheric CO 2. Plant Physiol Biochem 2020; 151:255-263. [PMID: 32244095 DOI: 10.1016/j.plaphy.2020.03.026] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/13/2020] [Accepted: 03/18/2020] [Indexed: 05/02/2023]
Abstract
Symbiotic plant-microorganisms interaction is a promising approach to avoid the environmental hazards of synthetic fertilizers and pesticides. Among these, arbuscular mycorrhizal fungi (AMF) are known to improve the growth and quality of many plant species; however the detailed metabolic mechanisms behind such beneficial effects are far from complete. Further, elevated levels of atmospheric CO2 (eCO2) could affect such AMF-plant association. Herein, we have investigated the individual and synchronous impact of AMF and eCO2 (620 ppm) on nutrient uptake, growth, photosynthesis, respiration, and levels of primary and secondary metabolites in oregano (Oreganum vulgare), an economically important herbal plant. Enhanced AMF colonization rate and a better mycelial growth were observed in roots of oregano grown under eCO2. Both AMF and eCO2 treatments significantly enhanced the growth and photosynthesis of oregano plants, however much improvements were observed by their synchronous application. eCO2 further increased the AMF-induced dark respiration and accumulation of macro and microelements. Hierarchical clustering analysis of individual primary and secondary metabolites revealed a metabolite-dependent response toward AMF and eCO2. The synchronous application of AMF and eCO2 resulted in promoted accumulation of the majority of the detected sugars, organic acids, amino acids, unsaturated fatty acids, phenolic acids and flavonoids, as compared with the sole treatments. Moreover, AMF and eCO2 acted synergistically in improving the antioxidant capacity and anti-lipid peroxidation activity of oregano. Therefore, this study suggests that AMF treatment induces a global metabolic change in oregano, the effect that is strengthened under eCO2.
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Affiliation(s)
- Ahmed M Saleh
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza, 12613, Egypt; Biology Department, Faculty of Science at Yanbu, Taibah University, King Khalid Rd, Al Amoedi, 46423, Yanbu El-Bahr, Saudi Arabia.
| | | | - Ahmed R Hassan
- Department of Medicinal and Aromatic Plants, Desert Research Centre, Cairo, Egypt
| | - Talaat H Habeeb
- Biology Department, Faculty of Science at Yanbu, Taibah University, King Khalid Rd, Al Amoedi, 46423, Yanbu El-Bahr, Saudi Arabia
| | - Ramy S Yehia
- Department of Biological Sciences, College of Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia; Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza, 12613, Egypt.
| | - Hamada AbdElgawad
- Botany and Microbiology Department, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
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18
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Gultepe EE, Uyarlar C, Cetingul IS, Iqbal A, Ozcinar U, Bayram I, Bradford BJ. Comparison of ruminal digestibility of Origanum onites L. leaves in dairy buffalo and cows. Trop Anim Health Prod 2020; 52:2063-71. [PMID: 32030523 DOI: 10.1007/s11250-020-02233-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
This experiment evaluated the ruminal digestibility of Turkish oregano leaves in dairy buffalo and cows. Ruminally cannulated, multiparous Brown Swiss cows (n = 3) and water buffalo (Bubalus bubalis; n = 3) were used in the experiment. The ad libitum basal diet was balanced to NRC requirements for a dry, nonpregnant multiparous dairy cow (680 kg) and consuming 12.8 kg of DM/day. Air-dried, ground, weighed oregano leaves were inserted in the rumen of all animals before the morning feeding within heat-sealed nylon bags (4 replicates per treatment and time point). After incubation (4, 8, 24, 48, and 72 h), dry matter (DM), crude protein (CP), aNDFom, and ADFom concentrations were determined and compared to initial leaf chemical composition. The means for in situ disappearance (ISD, %) of DM, aNDFom, and ADFom did not differ between the species, but ISD of CP was greater in buffalo than the cows (P = 0.05) after 72 h incubation. The lag time of kinetic degradation curves, the potentially degradable fraction (b), hourly degradation rate (c), and undegradable fraction were similar between species. The immediately degraded fraction (a) and effective digestibility (ED) of CP were greater in buffalo than the cows (P = 0.04), but the a fraction and ED of other nutrients showed no differences between the species. In conclusion, CP of oregano leaves are degraded more rapidly in the rumen of dairy buffalo than cows, primarily due to a large difference in the rapidly soluble CP fraction in the buffalo.
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Bauer BW, Radovanovic A, Willson NL, Bajagai YS, Hao Van TT, Moore RJ, Stanley D. Oregano: A potential prophylactic treatment for the intestinal microbiota. Heliyon 2019; 5:e02625. [PMID: 31667426 DOI: 10.1016/j.heliyon.2019.e02625] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 09/17/2019] [Accepted: 10/07/2019] [Indexed: 02/01/2023] Open
Abstract
Prophylactic use of antibiotics in poultry diets has been identified as a problematic practice because of its potential to exacerbate the spread of antibiotic resistance to human pathogens. A range of countries have opted to completely ban the use of antibiotics in animal feed. The animal production industries are looking for alternative ways to effectively control pathogens while providing the performance benefits previously secured by antibiotics in feed. Here, we present evidence that oregano (Origanum vulgare) could be a potential alternative for pathogen control in the poultry industry. Broiler diets were supplemented with oregano powder (0%, 0.5%, 1%, and 2%) for six weeks. The capacity for pathogen control was estimated by microbiota profiling of the jejunum, ileum, and caecum content, and in the faeces, by 16S rRNA gene amplicon sequencing. The concentrations of short-chain fatty acids in the caecal content were also measured, as were villus/crypt parameters in the ileum. There were no differences among treatments in weight gain, feed intake, or the concentration of short-chain fatty acids. The height, width, and the surface area of villi in the ileum were not influenced by oregano addition. However, 1% and 2% of oregano produced a significant increase in the villus height to crypt depth ratio. There were no visible histopathological changes in the liver in control and treated groups. Although oregano had no significant effect on overall microbial diversity and gross composition, some specific genera, like Proteus, Klebsiella and Staphylococcus, which include known pathogens, were reduced in relative abundance by oregano treatment. Bifidobacterium, recognized as a beneficial and probiotic genus, was also suppressed by the oregano treatment.
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20
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de Medeiros Barbosa I, da Cruz Almeida ET, Castellano LRC, de Souza EL. Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions. Food Microbiol 2019; 84:103240. [PMID: 31421790 DOI: 10.1016/j.fm.2019.103240] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/05/2019] [Accepted: 06/08/2019] [Indexed: 01/08/2023]
Abstract
This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in different Listeria monocytogenes strains. Damage to membrane integrity, membrane potential, enzymatic activity and efflux activity in L. monocytogenes cells pre-exposed (24 h) to AA or NaCl and further treated with OVEO or ROEO (8 and 24 h) were investigated using flow cytometry (FC). Results of minimum inhibitory concentration (MIC) modulation test showed that pre-exposure to sublethal conditions caused by organic acids or salts increased cross-tolerance only to ROEO, since MIC of ROEO increased up to 4.8-fold against pre-exposed cells. Otherwise, MIC of OVEO against these pre-exposed cells was up to ten-fold lower than that observed against not pre-exposed cells, indicating no increase in cross-tolerance. Bacterial survival assays showed that ROEO only decreased the counts over time of cells not pre-exposed to organic acids or salts, while OVEO decreased similarly or more the counts of pre-exposed cells compared to not pre-exposed cells. Results of FC analysis showed that all measured functions in L. monocytogenes cells pre-exposed to AA or NaCl and treated with OVEO or ROEO were affected, although with different intensities. These data indicate that exposure to sublethal conditions imposed by organic acids or salts could result in a phenotype of increased cross-tolerance to ROEO but not to OVEO in L. monocytogenes.
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Affiliation(s)
- Isabella de Medeiros Barbosa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Lúcio Roberto Cançado Castellano
- Laboratory of Culture and Cell Analysis, Technical School of Health, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil.
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Lambrianidi L, Savvaidis IN, Tsiraki MI, El-Obeid T. Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel ( Anguilla anguilla) Fillets. J Food Prot 2019; 82:1369-1376. [PMID: 31322921 DOI: 10.4315/0362-028x.jfp-19-050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We investigated the impact of chitosan and oregano essential oil (EO) individually or in combination on the quality of eel fillets in vacuum packaging (VP) and stored under refrigeration (4°C). Treatments studied were (i) control eel fillets stored in VP (E), (ii) eel fillets treated with 0.3% (v/w) oregano EO and stored in VP (E-OR), (iii) eel fillets treated with 2.0% (w/v) chitosan and stored in VP (E-CH), and (iv) eel fillets treated with 2.0% (w/v) chitosan and 0.3% (v/w) oregano EO and stored in VP (E-CH-OR). Treatments E-CH-OR and E-CH significantly reduced counts of mesophilic bacteria, Pseudomonas, Shewanella, and yeasts and molds during storage. Use of chitosan alone or in combination with oregano EO led to a significant reduction in concentrations of trimethylamine nitrogen and total volatile basic nitrogen in fillets, which led to lower concentrations of thiobarbituric acid reactive substances compared with the control samples. The eel samples in the E-CH and E-CH-OR groups were sensorially acceptable during the entire refrigerated storage period of 18 days. Presence of chitosan in the E-CH and E-CH-OR fillets did not negatively affect the taste of the fillets. E-CH fillets received a higher taste score than did E-CH-OR fillets probably because of the distinct and "spicy" lemon taste of chitosan, which was well received by the sensory panel. Based on overall sensory data (based on mean sensory scores of odor and taste), the shelf life was 6 days for the control fillets, 10 days for the E-OR fillets, and >18 days for the E-CH and E-CH-OR fillets stored in VP at 4°C. Overall, chitosan-treated eel fillets had lower microbial loads and a longer shelf life compared with the controls. Chitosan-treated eel fillets were preferred over oregano-treated fillets. Chitosan alone or in combination with oregano could be used as a preservative treatment and shelf-life extender for other seafoods.
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Affiliation(s)
- Louiza Lambrianidi
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece (ORCID: https://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Ioannis N Savvaidis
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece (ORCID: https://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Maria I Tsiraki
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece (ORCID: https://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Tahra El-Obeid
- 2 Department of Human Nutrition, College of Health Sciences, Qatar University, P.O. Box 2713, Doha 2713, Qatar
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22
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Agrimonti C, White JC, Tonetti S, Marmiroli N. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat. Int J Food Microbiol 2019; 305:108246. [PMID: 31238193 DOI: 10.1016/j.ijfoodmicro.2019.108246] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 05/10/2019] [Accepted: 06/05/2019] [Indexed: 01/11/2023]
Abstract
Cellulosic pads, amended with emulsions containing essential oils of thyme and oregano, exhibited antimicrobial activity against the psychrophilic microbiota of minced beef. In addition, the pads were active against specific meat bacterial species (Pseudomonas putida, Pseudomonas fragi, Pseudomonas fluorescens, Enterococcus faecalis and Lactococcus lactis) and some common foodborne pathogens (Salmonella enterica, Campylobacter jejuni and Staphylococcus aureus). Three emulsions, IT131017, Mediterranean and Etnic, containing different percentages of carvacrol, thymol, linalool, and ɑ and β-pinene, significantly reduced the growth of S. enterica and P. putida. Pads derived from emulsions Mediterranean and Etnic induced slight (0.3-0.8 Log10 CFUs/g) but reproducible reduction of the psychrophilic microbiota in minced meat and hamburger stored for 12 and 15 days at 4 °C.
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Ribes S, Fuentes A, Barat JM. Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chem 2019; 295:630-636. [PMID: 31174805 DOI: 10.1016/j.foodchem.2019.05.173] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 05/20/2019] [Accepted: 05/24/2019] [Indexed: 12/23/2022]
Abstract
This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with minimal inhibitory and fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, no yeast growth was observed for any tested essential oil concentration. In the salad dressings, all the formulations were able to reduce Z. bailii growth compared to the control, and only those samples with 1.95 mg/g of essential oil were capable of inhibiting yeast development after 4 inoculation days. The sensory acceptance of the dressing containing the nanoemulsions was similar to the control dressing in appearance, consistency and colour terms. These results evidence the antifungal activity of oregano and clove nanoemulsions against Z. bailii.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fuentes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jose Manuel Barat
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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24
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Mahgoub SA, El-Mekkawy RM, Abd El-Hack ME, El-Ghareeb WR, Suliman GM, Alowaimer AN, Swelum AA. Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature. AMB Express 2019; 9:54. [PMID: 31004222 PMCID: PMC6474889 DOI: 10.1186/s13568-019-0775-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Accepted: 04/09/2019] [Indexed: 11/24/2022] Open
Abstract
The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum packaged (VP), modified atmosphere packaging (MAP: 40% CO2 and 60% N2) and MAP with oregano essential oil (MAPEO), respectively. The treated slices were then stored at 0, 5, 10 and 15 °C for 179.88 days and the L. monocytogenes Scott A's growth and microbial shelf life were monitored. The combination of MAP or MAPEO and storage temperature did not allow growth of L. monocytogenes higher than log 1 CFU/g during all storage periods. While in VP temperature combinations, the multiplication of bacteria were ≥ 1 log CFU/g. In VP, MAP and MAPEO smoked turkey, the growth of L. monocytogenes increased regardless of storage temperature. In MAPEO samples the inoculum in the product was suppressed by ca. 5 log CFU/g at 0, 10 and 15 °C at 180, 117 and 81 days of storage, respectively. The inhibition of L. monocytogenes in ready-to-eat smoked turkey by the combinations of MAP and MAPEO was enhanced by storage at 0 or 5 °C. The MAPEO system can be used effectively to control growth of pathogen in processed food when maintaining fixed temperature measures is difficult.
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Affiliation(s)
- Samir A. Mahgoub
- Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Rasha M. El-Mekkawy
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig, 44511 Egypt
| | | | - Waleed R. El-Ghareeb
- Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Hofuf, Saudi Arabia
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Gamaleldin M. Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
| | - Abdullah N. Alowaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
| | - Ayman A. Swelum
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44519 Egypt
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Moreno-Rodríguez A, Santos-Castro R, Vázquez-Medrano J, Quintanar-Zúñiga RE, García-García FA, Hernández-Portilla LB, Flores-Ortiz CM. Effect of jasmonic acid on major terpenes and density of glandular trichomes in Lippia graveolens kunth (Verbenaceae). Nat Prod Res 2019; 34:1942-1946. [PMID: 30724587 DOI: 10.1080/14786419.2019.1566721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The effect of exogenous application of jasmonic acid (JA) on the concentration of main terpenes and density of glandular trichomes was investigated in the Mexican oregano, propagated from seeds from 3 localities. JA 1 mM was applied locally and to the whole plant. JA locally applied increased the number of trichomes, with a mean of 20 trichomes more with respect to the controls in plants from Tecomavaca and Zapotitlán Salinas, and significantly increased the thymol concentration by 185% systemically and 255% locally, compared to the control. JA applied to the whole plant decreased the number of trichomes and increased the concentration of caryophyllene from 0.79 to 1.7 mg g-1, and α-caryophyllene from 0.3 to 0.8 mg g-1 in plants from San Rafael with reference to water control. The results suggest a plasticity of morphologic and phytochemical responses, and a potential use of JA to improve phenolic monoterpenes and sesquiterpenes production.
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Affiliation(s)
- Amanda Moreno-Rodríguez
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Rosario Santos-Castro
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Josefina Vázquez-Medrano
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Rafael E Quintanar-Zúñiga
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Fernando A García-García
- Área de Espectrometría de Masas, Laboratorio Nacional en Salud, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Luis B Hernández-Portilla
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México.,Área de Espectrometría de Masas, Laboratorio Nacional en Salud, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
| | - Cesar M Flores-Ortiz
- Laboratorio de Fisiología Vegetal, UBIPRO, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México.,Área de Espectrometría de Masas, Laboratorio Nacional en Salud, FES Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla, México
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Wielogorska E, Blaszczyk K, Chevallier O, Connolly L. The origin of in-vitro estrogen-like activity in oregano herb extracts. Toxicol In Vitro 2019; 56:101-109. [PMID: 30641124 DOI: 10.1016/j.tiv.2019.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/09/2019] [Accepted: 01/10/2019] [Indexed: 12/19/2022]
Abstract
Global market of herbs has been struggling with food adulteration issues. A number of assays have been developed to aid the detection of the tampered samples and ensure high quality of the marketed products. However, herbs are marketed not only for their culinary applications but also as remedies due to high levels of biologically active constituents. Nevertheless, there is no information in the literature about the influence of herbs adulteration on the biological activity of the final product. Current study aims at assessing the influence of oregano adulteration on its in-vitro estrogen-like activity. High responses in a mammalian reporter gene assay have been detected in pure and adulterated samples, translating to 21-7409 ng of 17β-estradiol equivalents per gram of oregano. The origin of those responses was assessed by combining fractionation and UHPLC-HRMS. Three flavones were proposed as the most active extract constituents i.e. luteolin-glucoside, luteolin- and apigenin-glucuronides all of which have been previously identified in other herbal extracts with estrogenic activity. This study underlines challenges of biological activity assessment in complex herbal extracts as well as the need for further assessment of such supplement administrations in the case of postmenopausal women and breast cancer patients undergoing hormone therapy.
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Affiliation(s)
- Ewa Wielogorska
- School of Pharmacy, Queen's University Belfast, Northern Ireland, United Kingdom; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom.
| | - Katarzyna Blaszczyk
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Olivier Chevallier
- Mass Spectrometry Core Technology Unit, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Lisa Connolly
- School of Pharmacy, Queen's University Belfast, Northern Ireland, United Kingdom
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27
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Abebe W. Review of herbal medications with the potential to cause bleeding: dental implications, and risk prediction and prevention avenues. EPMA J 2019; 10:51-64. [PMID: 30984314 DOI: 10.1007/s13167-018-0158-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 12/20/2018] [Indexed: 12/27/2022]
Abstract
Medicinal plant products have been used in health care since time immemorial. During the past three decades, the use of herbal supplements has been on the rise in the USA. A number of these products have been shown to possess the potential to interfere with blood clotting. This paper is a review of blood-thinning herbal supplements commonly used in the USA, accompanied by discussion of the dental implications of their use along with suggestions for prediction and prevention of the risk of bleeding. Twenty herbal supplements belonging to four pharmacological groups are identified and reviewed. While the majority (45%) of the supplements reviewed possesses antiplatelet properties, the remaining are dispersed among anticoagulant (15%), a combination of antiplatelet and anticoagulant (15%), and other diverse groups (25%). The literature reveals that most of the available information on blood-thinning herbs is based on in vitro experiments, animal studies, and individual clinical case reports. Some herbal effects are also speculated based on theoretical grounds. These observations, together with the deficiency of the law regulating herbal supplements, indicate limitations of the literature and the regulatory mechanisms related to these products, further implying the need for additional research and improved regulation. While emphasizing the dental implications of the findings reported in the literature, suggestions were made for prediction and prevention of the risk of bleeding caused by herbal medications, based on the concepts of predictive, preventive, and personalized medicine.
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Affiliation(s)
- Worku Abebe
- Department of Oral Biology and Diagnostic Sciences, Dental College of Georgia, Augusta University, CL-2130, Augusta, GA 30912-1128 USA
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28
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Levizou E, Zanni AA, Antoniadis V. Varying concentrations of soil chromium (VI) for the exploration of tolerance thresholds and phytoremediation potential of the oregano (Origanum vulgare). Environ Sci Pollut Res Int 2019; 26:14-23. [PMID: 29961221 DOI: 10.1007/s11356-018-2658-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Accepted: 06/25/2018] [Indexed: 06/08/2023]
Abstract
Varying concentrations of soil Cr(VI) were used in order to explore the tolerance thresholds and phytoremediation potential of Greek oregano (Origanum vulgare), in a pot experiment conducted outdoors. Oregano exhibited a rather exceptional capacity to bioaccumulate Cr in both the aerial part (up to 1200 mg of total Cr kg-1 DM) and the root-reaching 4300 mg kg-1 DM when grown in soil [Cr(VI)] of 150-200 mg kg-1. Plant responses indicated that there was a threshold set at 100 mg Cr(VI) kg-1 in the soil, above which the following results were recorded: (i) a restriction of Cr translocation from below- to above-ground plant part, (ii) a raise of the soil-to-root Cr transfer, and (iii) the Cr(III) evolution from the reduction of Cr(VI) was significantly decelerated in the root and accelerated in the aerial part. Soil [Cr] that surpassed this threshold challenged plant tolerance, resulting in a dose-dependent reduction of growth and antioxidant phenolics pool. Nonetheless, the significant Cr uptake capacity at plant level accounted for the considerably short remediation time (i.e., 29 years at soil [Cr(VI)] of 150 mg kg-1) calculated according to these results. The overall performance of oregano indicated that phytoremediation would be feasible at sites with Cr contamination levels ranging within the above-defined thresholds.
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Affiliation(s)
- Efi Levizou
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece.
| | - Anna A Zanni
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - Vasileios Antoniadis
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
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29
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Hać-Szymańczuk E, Cegiełka A, Karkos M, Gniewosz M, Piwowarek K. Evaluation of antioxidant and antimicrobial activity of oregano ( Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens. Food Sci Biotechnol 2018; 28:449-457. [PMID: 30956857 PMCID: PMC6431330 DOI: 10.1007/s10068-018-0491-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 09/18/2018] [Accepted: 10/08/2018] [Indexed: 10/28/2022] Open
Abstract
The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at - 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.
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Affiliation(s)
- Elżbieta Hać-Szymańczuk
- 1Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Aneta Cegiełka
- 2Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Magdalena Karkos
- 1Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Małgorzata Gniewosz
- 1Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Kamil Piwowarek
- 1Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
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30
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Drabova L, Alvarez-Rivera G, Suchanova M, Schusterova D, Pulkrabova J, Tomaniova M, Kocourek V, Chevallier O, Elliott C, Hajslova J. Food fraud in oregano: Pesticide residues as adulteration markers. Food Chem 2018; 276:726-734. [PMID: 30409655 DOI: 10.1016/j.foodchem.2018.09.143] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/04/2018] [Accepted: 09/23/2018] [Indexed: 12/25/2022]
Abstract
Oregano, a widely used and popular herb, is particularly vulnerable to fraud. Less valued plants, adulterants that are often used for dilution, may introduce into this commodity additional contaminants such as pesticide residues. In this study, more than 400 pesticides were screened in a representative set of 42 genuine and 34 adulterated dried oregano samples collected from various locations across Europe. The results obtained by advanced mass spectrometry-based methods, showed, that some pesticide residues could be detected in virtually all tested samples, nevertheless, on average, higher contamination was found in the adulterated oregano samples. Increased incidence of insecticides such as cyfluthrin, permethrin and cyhalothrin was typical for these samples, moreover, pyriproxyfen was detected exclusively in adulterated samples. Thus, based on a critical assessment of pesticide profiles, suspected adulterated oregano samples can be selected for follow up authenticity testing.
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Affiliation(s)
- Lucie Drabova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Gerardo Alvarez-Rivera
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Marie Suchanova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Dana Schusterova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Jana Pulkrabova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Monika Tomaniova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Vladimir Kocourek
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic
| | - Olivier Chevallier
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Christopher Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague, Czech Republic.
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Tonello NV, D'Eramo F, Marioli JM, Crevillen AG, Escarpa A. Extraction-free colorimetric determination of thymol and carvacrol isomers in essential oils by pH-dependent formation of gold nanoparticles. Mikrochim Acta 2018; 185:352. [PMID: 29968089 DOI: 10.1007/s00604-018-2893-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 06/26/2018] [Indexed: 10/28/2022]
Abstract
An extraction-free method is described for the colorimetric determination of thymol (TY) and carvacrol (CA) isomers in essential oils by making use of the pH-dependent formation of gold nanoparticles (AuNPs). In solutions of pH 12, TY and CA form gold nanoparticles, while at pH ≤ 11 only CA does so. By taking advantage of this finding, two different approaches based on colorimetric assay (absorption at 550 nm) were developed: one at pH 12 for the determination of total CA and TY, and other at pH 9 and pH 12 for differential quantification of TY and CA. The former agrees with the well-established Folin-Ciocalteu method, and the latter provides a simple way for calculation of TY/CA ratio. The linear ranges are from 100 to 1000 μM at pH 9, and from 50 to 200 μM at pH 12. The limits of detection are 0.09 μM at pH 9, and 0.02 μM at pH 12. These features make this method simple, fast and reliable. Conceivably, it can be used to assess the quality of essential oils and may become a valuable alternative to more sophisticated, laborious and high time-consuming methods. Graphical abstract Schematic of the assay: At pH 12 (blue color), thymol and carvacrol form gold nanoparticles (Au), while at pH 9 (red color) only carvacrol does so. This finding resulted in a colorimetric method for the differential quantification of both compounds in essential oils.
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32
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Beaubrun JJG, Addy N, Keltner Z, Farris S, Ewing L, Gopinath G, Hanes DE. Evaluation of the Impact of Varied Carvacrol Concentrations on Salmonella Recovery in Oregano and How Corn Oil Can Minimize the Effect of Carvacrol during Preenrichment. J Food Prot 2018; 81:977-985. [PMID: 29749766 DOI: 10.4315/0362-028x.jfp-17-489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Phenolic compounds, like carvacrol, in oregano interfere with the detection of foodborne pathogens such as Salmonella enterica. Carvacrol concentration varies based on plant cultivars and growth region. Six oregano cultivars were used to compare the impact of carvacrol concentration on Salmonella and to evaluate the effectiveness of corn oil to help increase Salmonella survival for detection. The results of Agilent 1200 series high-performance liquid chromatography analysis showed that carvacrol concentration in the six oregano cultivars ranged from 64 to 11,200 ppm. Oregano samples were artificially contaminated with S. enterica and were preenriched in Trypticase soy broth with or without 2% (v/v) corn oil. After 18 to 24 h at 37°C, aliquots were transferred to selective enrichment broths. Salmonella was recovered onto xylose lysine Tergitol 4 agar. Six Salmonella serovars were compared, and recovery varied based on carvacrol concentration and serovar. Samples with higher concentrations of carvacrol showed Salmonella recovery only when they were preenriched with corn oil. Based on metagenomic analysis, the microflora associated with the oregano also varied per cultivar. The results show that, as carvacrol levels increased, Salmonella survival decreased. However, the addition of corn oil to the preenrichment broth can minimize the antimicrobial effects of the phenolic compounds, thus allowing for increased detection of Salmonella from oregano cultivars.
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Affiliation(s)
- Junia Jean-Gilles Beaubrun
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Nicole Addy
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708.,2 Oak Ridge Institute for Science and Technology, 1299 Bethel Valley Road, Oak Ridge, Tennessee 37830; and
| | - Zachary Keltner
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Samantha Farris
- 2 Oak Ridge Institute for Science and Technology, 1299 Bethel Valley Road, Oak Ridge, Tennessee 37830; and.,3 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Laura Ewing
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Gopal Gopinath
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Darcy E Hanes
- 1 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708
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33
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Du W, Tan W, Yin Y, Ji R, Peralta-Videa JR, Guo H, Gardea-Torresdey JL. Differential effects of copper nanoparticles/microparticles in agronomic and physiological parameters of oregano (Origanum vulgare). Sci Total Environ 2018; 618:306-312. [PMID: 29131998 DOI: 10.1016/j.scitotenv.2017.11.042] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 11/03/2017] [Accepted: 11/03/2017] [Indexed: 06/07/2023]
Abstract
The effects of metallic copper nanoparticles (nCu) in plants are not well understood. In this study, soil grown oregano (Origanum vulgare) was exposed for 60days to nCu and Cu microparticles (μCu) at 0-200mgCu/kg. At harvest, Cu accumulation, biomass production, nutrient composition, and Cu fractions in soil were measured. Except for μCu at 50mg/kg, both nCu and μCu increased root Cu (28.4-116.0%) and shoot Cu (83.0-163.0% and 225.4-652.5%, respectively), compared with control. Copper accumulation from μCu increased as the external μCu increased. nCu and μCu did not affect shoot length, malondialdehyde, or chlorophyll, but increased water content (6.9-12.5%) and reduced shoot biomass (21.6-58.5%), compared with control. In addition, at 50mg/kg, μCu decreased root biomass and length (48.6% and 20.5%, respectively) and water content (1.8% and 3.9% at 100 and 200mg/kg, respectively). All treatments modified root and shoot Ca, Fe, Mg, and Mn (p≤0.05). Additionally, all Cu treatments decreased starch (33.9-58.5%), total sugar (39.5-55.7%), and reducing sugar (13.6-33.9%) in leaves. Results showed that metallic Cu nanoparticles/microparticles affected agronomical and physiological parameters in oregano, which could impact human nutrition. However, smaller size particles do not necessarily imply greater toxicity.
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Affiliation(s)
- Wenchao Du
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210046, China
| | - Wenjuan Tan
- Environmental Science and Engineering PhD program, The University of Texas at El Paso, El Paso, TX 79968, United States; University of California Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, El Paso, TX 79968, United States
| | - Ying Yin
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210046, China
| | - Rong Ji
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210046, China
| | - Jose R Peralta-Videa
- Environmental Science and Engineering PhD program, The University of Texas at El Paso, El Paso, TX 79968, United States; Department of Chemistry, The University of Texas at El Paso, El Paso, TX 79968, United States; University of California Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, El Paso, TX 79968, United States
| | - Hongyan Guo
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210046, China
| | - Jorge L Gardea-Torresdey
- Environmental Science and Engineering PhD program, The University of Texas at El Paso, El Paso, TX 79968, United States; Department of Chemistry, The University of Texas at El Paso, El Paso, TX 79968, United States; University of California Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, El Paso, TX 79968, United States.
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Antoniadis V, Zanni AA, Levizou E, Shaheen SM, Dimirkou A, Bolan N, Rinklebe J. Modulation of hexavalent chromium toxicity on Οriganum vulgare in an acidic soil amended with peat, lime, and zeolite. Chemosphere 2018; 195:291-300. [PMID: 29272798 DOI: 10.1016/j.chemosphere.2017.12.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 12/05/2017] [Accepted: 12/11/2017] [Indexed: 05/25/2023]
Abstract
Dynamics of chromate (Cr(VI)) in contaminated soils may be modulated by decreasing its phytoavailability via the addition of organic matter-rich amendments, which might accelerate Cr(VI) reduction to inert chromite (Cr(III)) or high-cation exchange capacity amendments. We studied Cr(VI) phytoavailability of oregano in a Cr(VI)-spiked acidic soil non-treated (S) and treated with peat (SP), lime (SL), and zeolite (SZ). The addition of Cr(VI) increased the concentrations of Cr(VI) and Cr(III) in soils and plants, especially in the lime-amended soil. The plant biomass decreased in the lime-amended soil compared to the un-spiked soil (control) due to decreased plant phosphorus concentrations and high Cr(VI) concentrations in root at that treatment. Oregano in the peat-amended soil exhibited significantly less toxic effects, due to the role of organic matter in reducing toxic Cr(VI) to Cr(III) and boosted plant vigour in this treatment. In the lime-amended soil, the parameters of soil Cr(VI), soil Cr(III), and root Cr(III) increased significantly compared to the non-amended soil, indicating that Cr(VI) reduction to Cr(III) was accelerated at high pH. Added zeolite failed to decreased Cr(VI) level to soil and plant. Oregano achieved a total uptake of Cr(III) and Cr(VI) of 0.275 mg in plant kg-1 soil in a pot in the non-amended soil. We conclude that peat as soil amendment might be considered as a suitable option for decreasing Cr(VI) toxicity in soil and plant, and that oregano as tolerant plant species has a certain potential to be used as a Cr accumulator.
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Affiliation(s)
- Vasileios Antoniadis
- University of Thessaly, Department of Agriculture Crop Production and Rural Environment, Volos, Greece.
| | - Anna A Zanni
- University of Thessaly, Department of Agriculture Crop Production and Rural Environment, Volos, Greece.
| | - Efi Levizou
- University of Thessaly, Department of Agriculture Crop Production and Rural Environment, Volos, Greece.
| | - Sabry M Shaheen
- University of Kafrelsheikh, Faculty of Agriculture, Department of Soil and Water Sciences, 33516 Kafr El-Sheikh, Egypt; University of Wuppertal, School of Architecture and Civil Engineering, Institute of Foundation Engineering, Water- and Waste Management, Laboratory of Soil- and Groundwater-Management, Pauluskirchstraße 7, 42285 Wuppertal, Germany.
| | - Anthoula Dimirkou
- University of Thessaly, Department of Agriculture Crop Production and Rural Environment, Volos, Greece
| | - Nanthi Bolan
- Global Centre for Environmental Remediation (GCER), Faculty of Science, The University of Newcastle, Callaghan, NSW 2308, Australia and Cooperative Research Centre for Contamination Assessment and Remediation of Environment (CRC CARE), The University of Newcastle, Callaghan NSW 2308, Australia.
| | - Jörg Rinklebe
- University of Wuppertal, School of Architecture and Civil Engineering, Institute of Foundation Engineering, Water- and Waste Management, Laboratory of Soil- and Groundwater-Management, Pauluskirchstraße 7, 42285 Wuppertal, Germany; Department of Environment and Energy, Sejong University, Seoul 05006, Republic of Korea.
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Cattelan MG, Nishiyama YPDO, Gonçalves TMV, Coelho AR. Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing. Food Microbiol 2018. [PMID: 29526217 DOI: 10.1016/j.fm.2018.01.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
There is a broad research interest in the search for alternatives to chemical additives for use as natural food preservatives. Although many natural compounds have biological in vitro properties evidenced, in situ studies are still scarce. This study evaluated the effect of oregano essential oil (OEO) and salt (NaCl) concentrations against Escherichia coli (ATCC 8739), in salad dressing, using the response surface methodology. The experiment included a 22 central composite rotatable design (CCRD) in a total of 11 formulations of salad dressings. Oregano essential oil was characterized by gas chromatography and salad dressings by ash, lipids, proteins and moisture. OEO was composed mainly by carvacrol (65.1%) and p-cymene (12.0%). Salad dressings showed similar chemical profiles. A mathematical model for the prediction of the antibacterial activity in salad dressing was obtained. The results revealed that the interaction between OEO and salt showed effect on the bacterial count. However, the effect of salt was negative suggesting that the highest NaCl concentrations decreases the bacterial count. Therefore, within the parameters studied, the use of OEO to control E. coli in salad dressing can be considered promising and allows reduction in the levels of salt to be incorporated in food.
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Affiliation(s)
- Marília Gonçalves Cattelan
- Laboratory of Food Microbiology Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Yara Paula de Oliveira Nishiyama
- Laboratory of Fruits and Vegetables Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Tânia Maria Vinturim Gonçalves
- Laboratory of Food Microbiology Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Alexandre Rodrigo Coelho
- Department of Food Technology Department of Food Technology, Federal Technological University of Paraná, Campus Londrina, Avenida dos Pioneiros, Jardim Morumbi, 86036370, Londrina, PR, Brazil.
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Yazıcı S, Nacaroglu HT, Bahçeci Erdem S, Karaman S, Can D. Angioedema Due to Lamiaceae Allergy. Iran J Allergy Asthma Immunol 2018; 17:97-99. [PMID: 29512375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Accepted: 02/26/2018] [Indexed: 06/08/2023]
Abstract
We present a 13-year-old male childallergic to three different plants (Salvia officinalis, Mentha piperita and Origanum onites L.) of Lamiaceae family. The patient developed angioedema 20-30 minutes after eating chicken meat with cheddar cheese. There was no history of allergy. Oral food challenge (OFC) with both cheddar cheese and chicken meat was negative. Skin tests for inhalant allergens were negative. 3 weeks later, the patient was admitted with angioedema after drinking sage tea. OFC with sage was applied and angioedema was observed. It was recognized that the first trigger, chicken meat with cheddar cheese, included oregano (Origanum onites L.). OFC for oregano was positive. Prick to prick test for Lamiaceae herbs (oregano, sage, mint) was performed. A positive reaction was observed only to mint. OFC was repeated with fresh mint and angioedema developed after 16 hours. Diagnose of Lamiaceae allergy is complicated and cross-sensitivity is common. Skin prick test (prick to prick)revealed a positive response only to mint but not to oregano and sage. Commercial radioallergosorbent (RAST) tests are available only for a few members of the family. Finally, thediagnose is based mainly on OFC. Spices from Lamiaceae group should be considered as potential triggers of allergic reactions.
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Affiliation(s)
- Selçuk Yazıcı
- Department of Pediatrics, Medical Faculty, Balıkesir University, Balıkesir, Turkey
| | | | | | - Sait Karaman
- Department of Pediatrics, Behçet Uz Children Hospital, İzmir, Turkey
| | - Demet Can
- Division of Pediatric Allergy, Department of Pediatrics, Medical Faculty, Balıkesir University, Balıkesir, Turkey
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Rubin B, Manso J, Monticelli H, Bertazza L, Redaelli M, Sensi F, Zorzan M, Scaroni C, Mian C, Iacobone M, Armanini D, Bertolini C, Barollo S, Boscaro M, Pezzani R. Crude extract of Origanum vulgare L. induced cell death and suppressed MAPK and PI3/Akt signaling pathways in SW13 and H295R cell lines. Nat Prod Res 2018; 33:1646-1649. [PMID: 29334260 DOI: 10.1080/14786419.2018.1425846] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Oregano (Origanum vulgare L.) is a common aromatic plant used in Mediterranean and Asian Regions for treating respiratory diseases, painful menstruation, rheumatoid arthritis, etc. Recently its role as an anticancer plant has been suggested, although oregano has been never evaluated into adrenocortical tumour cell models. This study analysed for the first time the anticancer effects of a crude extract of wild mountain oregano (Origanum vulgare L.) in SW13 and H295R cell lines. The crude extract was characterised by GC/MS and the toxic effects of oregano were first analysed by brine shrimp lethality assay. Our findings demonstrated that oregano decreased cell viability, survival, modified cell cycle and induced cell death (through necrotic process) and that the effects can be attributed to a blockade of MAPK and PI3 K/Akt pathways. These results suggest that oregano extract exerts anticancer activities in adrenocortical tumour cell lines, providing evidence for further research in higher models.
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Affiliation(s)
- Beatrice Rubin
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Jacopo Manso
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Halenya Monticelli
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Loris Bertazza
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Marco Redaelli
- b AIROB, Associazione Italiana per la Ricerca Oncologica di Base , Padova , Italy.,c Venetian Institute for Molecular Science and Experimental Technologies, VIMSET , Liettoli di Campolongo Maggiore, Italy
| | - Francesca Sensi
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Maira Zorzan
- d Department of Molecular Medicine (DMM) , University of Padova , Padova , Italy
| | - Carla Scaroni
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Caterina Mian
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Maurizio Iacobone
- e Minimally Invasive Endocrine Surgery Unit, Department of Surgery, Oncology and Gastroenterology (DISCOG) , University of Padova , Padova , Italy
| | - Decio Armanini
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Cristina Bertolini
- b AIROB, Associazione Italiana per la Ricerca Oncologica di Base , Padova , Italy
| | - Susi Barollo
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Marco Boscaro
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy
| | - Raffaele Pezzani
- a Department of Medicine (DIMED) , O.U. Endocrinology, University of Padova , Padova , Italy.,b AIROB, Associazione Italiana per la Ricerca Oncologica di Base , Padova , Italy
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Gaur S, Kuhlenschmidt TB, Kuhlenschmidt MS, Andrade JE. Effect of oregano essential oil and carvacrol on Cryptosporidium parvum infectivity in HCT-8 cells. Parasitol Int 2017; 67:170-175. [PMID: 29155281 DOI: 10.1016/j.parint.2017.11.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 11/07/2017] [Accepted: 11/10/2017] [Indexed: 11/18/2022]
Abstract
Cryptosporidium parvum is the second leading cause of persistent diarrhea among children in low-resource settings. This study examined the effect of oregano essential oil (OEO) and carvacrol (CV) on inhibition of C. parvum infectivity in vitro. HCT-8 cells were seeded (1×106) in 96-well microtiter plates until confluency. Cell viability and infectivity were assessed by seeding HCT-8 cell monolayers with C. parvum oocysts (1×104) in two modalities: 1) 4h co-culture with bioactive (0-250μg/mL) followed by washing and incubation (48h, 37°C, 5% CO2) in bioactive-free media; and 2) 4h co-culture of C. parvum oocysts followed by washing and treatment with bioactive (0-250μg/mL) during 48-h incubation. Cell viability was tested using Live/Dead™ assay whereas infectivity was measured using C. parvum-specific antibody staining via immunofluorescence detection. Loss of cell viability was observed starting at 125μg/mL and 60μg/mL for OEO and CV, respectively. Neither OEO nor CV modulated the invasion of C. parvum sporozoites in HCT-8 cells. Treatment with bioactive after invasion reduced relative C. parvum infectivity in a dose-dependent manner to 55.6±10.4% and 45.8±4.1% at 60 and 30μg/mL of OEO and CV, respectively. OEO and CV are potential bioactives to counteract C. parvum infection in children.
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Affiliation(s)
- Shashank Gaur
- Department of Food Science and Human Nutrition, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Theresa B Kuhlenschmidt
- Department of Pathobiology, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Mark S Kuhlenschmidt
- Department of Pathobiology, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; Division of Nutritional Sciences, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Juan E Andrade
- Department of Food Science and Human Nutrition, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; Division of Nutritional Sciences, the University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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Fernandes RPP, Trindade MA, Tonin FG, Pugine SMP, Lima CG, Lorenzo JM, de Melo MP. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chem 2017; 233:101-9. [PMID: 28530553 DOI: 10.1016/j.foodchem.2017.04.100] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2015] [Revised: 04/09/2017] [Accepted: 04/17/2017] [Indexed: 11/21/2022]
Abstract
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P<0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P<0.01) and less colour loss during frozen storage. Oregano extract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers.
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Gonçalves S, Moreira E, Grosso C, Andrade PB, Valentão P, Romano A. Phenolic profile, antioxidant activity and enzyme inhibitory activities of extracts from aromatic plants used in Mediterranean diet. J Food Sci Technol 2017; 54:219-227. [PMID: 28242919 PMCID: PMC5305718 DOI: 10.1007/s13197-016-2453-z] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2016] [Accepted: 12/16/2016] [Indexed: 10/20/2022]
Abstract
The antioxidant and enzyme inhibitory properties of methanolic extracts from four aromatic plants used in traditional medicine and food [Calamintha nepeta (L.) Savi subsp. nepeta, Helichrysum italicum subsp. picardii Franco, Mentha spicata L. and Origanum vulgare subsp. virens (Hoffmanns. & Link) Bonnier & Layens] were evaluated. The extract from O. vulgare exhibited the strongest DPPH (IC50 of 4.65 ± 0.12 µg/ml) and ABTS (1479.56 ± 12.29 µmolTE/gextract) scavenging capacities, as well as the largest ferric reducing ability (1746.76 ± 45.11 µmolAAE/gextract). This extract also showed the highest total phenolic content (1597.20 ± 24.10 µmolGAE/gextract) and although HPLC-DAD analysis revealed rosmarinic acid as the main compound of the extract, other compounds seem to be involved in the antioxidant activity. Furthermore, the extract from H. italicum, which was found to be rich in caffeoylquinic and dicaffeoylquinic acids and in pinocembrin, showed the highest inhibitory potential against acetylcholinesterase, tyrosinase and α-glucosidase. Overall, the results obtained validate the usefulness of the studied plants as valuable sources of natural agents beneficial for human health.
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Affiliation(s)
- Sandra Gonçalves
- Faculty of Sciences and Technology, MeditBio, University of Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
| | - Elsa Moreira
- Faculty of Sciences and Technology, MeditBio, University of Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
| | - Clara Grosso
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n. 228, 4050-313 Porto, Portugal
| | - Paula B. Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n. 228, 4050-313 Porto, Portugal
| | - Patrícia Valentão
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n. 228, 4050-313 Porto, Portugal
| | - Anabela Romano
- Faculty of Sciences and Technology, MeditBio, University of Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
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Morales-Covarrubias MS, García-Aguilar N, Bolan-Mejía MD, Puello-Cruz AC. Evaluation of medicinal plants and colloidal silver efficiency against Vibrio parahaemolyticus infection in Litopenaeus vannamei cultured at low salinity. Dis Aquat Organ 2016; 122:57-65. [PMID: 27901504 DOI: 10.3354/dao03060] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In shrimp aquaculture, reduction in the use of synthetic antibiotics is a priority due to the high incidence of resistant bacteria (Vibrio) in the white shrimp Litopenaeus vannamei. An increasing number of studies show bactericidal activity of natural treatments in aquaculture. The effectiveness of neem (Azadirachta indica) and oregano (Lippia berlandieri) aqueous extracts and colloidal silver against V. parahaemolyticus were evaluated in low salinity shrimp culture. Results show that aqueous extracts of oregano and neem each present a minimum inhibitory concentration (MIC) of 62.50 mg ml-1 and inhibitory halos of 12.0 to 19.0 mm. Colloidal silver gave a MIC of 2 mg ml-1, and the inhibitory halos were found to be between 11.8 and 18.8 mm, depending on treatment concentrations. An in vivo challenge test was conducted on white shrimp postlarvae cultured at low salinity (5 practical salinity units, PSU), and a significant increase (p < 0.05) in survival was demonstrated in the presence of the aqueous extracts (oregano 64%, neem 76% and colloidal silver 90%), when compared to the control (0%) in the challenge test. However, no significant differences were observed between treatments, suggesting that they all act as alternative bactericidal source agents against V. parahaemolyticus infections for L. vannamei postlarvae when cultured at 5 PSU.
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Affiliation(s)
- María Soledad Morales-Covarrubias
- Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Mazatlán en Acuicultura y Manejo Ambiental en Mazatlán, Avenida Sábalo Cerritos s/n, Mazatlán, 82100, Sinaloa, Mexico
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Marcial GE, Gerez CL, de Kairuz MN, Araoz VC, Schuff C, de Valdez GF. Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures. Rev Argent Microbiol 2016; 48:229-35. [PMID: 27577090 DOI: 10.1016/j.ram.2016.04.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 01/22/2016] [Accepted: 04/08/2016] [Indexed: 11/21/2022] Open
Abstract
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200μg/g) assayed was observed. No differences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enterobacteria 2×103UFC/g) and cheese flavored with oregano leaves (mold/yeast 4×104CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.
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Black C, Haughey SA, Chevallier OP, Galvin-King P, Elliott CT. A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach. Food Chem 2016; 210:551-7. [PMID: 27211681 PMCID: PMC4907313 DOI: 10.1016/j.foodchem.2016.05.004] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 04/20/2016] [Accepted: 05/01/2016] [Indexed: 12/24/2022]
Abstract
Two tier strategy proposed to detect oregano fraud. FT-IR screening and HR-LC-MS confirmatory methods developed. Unique biomarkers discovered in adulterants by HR-LC-MS. Chemometric calibration models generated. 24% of oregano samples tested in UK/Ireland were found to be adulterated.
Fraud in the global food supply chain is becoming increasingly common due to the huge profits associated with this type of criminal activity. Food commodities and ingredients that are expensive and are part of complex supply chains are particularly vulnerable. Both herbs and spices fit these criteria perfectly and yet strategies to detect fraudulent adulteration are still far from robust. An FT-IR screening method coupled to data analysis using chemometrics and a second method using LC-HRMS were developed, with the latter detecting commonly used adulterants by biomarker identification. The two tier testing strategy was applied to 78 samples obtained from a variety of retail and on-line sources. There was 100% agreement between the two tests that over 24% of all samples tested had some form of adulterants present. The innovative strategy devised could potentially be used for testing the global supply chains for fraud in many different forms of herbs.
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Affiliation(s)
- Connor Black
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Simon A Haughey
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom.
| | - Olivier P Chevallier
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Pamela Galvin-King
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
| | - Christopher T Elliott
- Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, Northern Ireland, United Kingdom
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44
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Peñalvo GC, Robledo VR, Callado CSC, Santander-Ortega MJ, Castro-Vázquez L, Lozano MV, Arroyo-Jiménez MM. Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chem 2016; 197:509-15. [PMID: 26616982 DOI: 10.1016/j.foodchem.2015.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/26/2015] [Accepted: 11/01/2015] [Indexed: 01/24/2023]
Abstract
This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000 r.p.m. for 3 h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50°C) during 45 days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE-CE-DAD).
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Affiliation(s)
- Gregorio Castañeda Peñalvo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - Virginia Rodríguez Robledo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain.
| | - Carolina Sánchez-Carnerero Callado
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - M J Santander-Ortega
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - L Castro-Vázquez
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M Victoria Lozano
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M M Arroyo-Jiménez
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
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45
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Jean-Gilles Beaubrun J, Flamer ML, Addy N, Ewing L, Gopinath G, Jarvis K, Grim C, Hanes DE. Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella enterica from oregano. Food Microbiol 2016; 57:195-203. [PMID: 27052719 DOI: 10.1016/j.fm.2016.03.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 01/26/2016] [Accepted: 03/09/2016] [Indexed: 10/22/2022]
Abstract
Phenolic compounds associated with essential oils of spices and herbs possess a variety of antioxidant and antimicrobial properties that interfere with Salmonella detection from fresh and dried products. Finding a compound to neutralize the effect of these antimicrobial compounds, while allowing Salmonella growth during pre-enrichment, is a crucial step in both traditional pathogen isolation and molecular detection from these foods. This study evaluated the effectiveness of corn oil as a component of the pre-enrichment broth to counteract antimicrobial compounds properties and increase the recovery of Salmonella from spices. Oregano samples artificially contaminated with Salmonella enterica were pre-enriched in modified Buffered Peptone Water (mBPW) supplemented with and without 2% (vol/vol) corn oil respectively. Samples were incubated overnight at 37 °C. The results showed that recovery of Salmonella from oregano samples was increased by ≥50% when pre-enriched with corn oil. Serovars were confirmed using a PCR serotyping method. In addition, shot-gun metagenomics analyses demonstrated bacterial diversity and the effect of corn oil on the relative prevalence of Salmonella in the oregano samples. Modifying pre-enrichment broths with corn oil improved the detection and isolation of Salmonella from oregano, and may provide an alternative method for pathogen detection in dried food matrices such as spices.
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Affiliation(s)
| | - Marie-Laure Flamer
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA; UMCP JIFSAN Program, 5201 Paint Branch Pkwy Patapsco Building Suite 2134, University of Maryland, College Park, 20742, USA
| | - Nicole Addy
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA; Oak Ridge Institute for Science and Technology, Oak Ridge, TN, USA
| | - Laura Ewing
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA
| | - Gopal Gopinath
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA
| | - Karen Jarvis
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA
| | - Chris Grim
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA; Oak Ridge Institute for Science and Technology, Oak Ridge, TN, USA
| | - Darcy E Hanes
- U.S. Food and Drug Administration, Laurel, MD, 20708, USA
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Kubatka P, Kello M, Kajo K, Kruzliak P, Výbohová D, Mojžiš J, Adamkov M, Fialová S, Veizerová L, Zulli A, Péč M, Statelová D, Grančai D, Büsselberg D. Oregano demonstrates distinct tumour-suppressive effects in the breast carcinoma model. Eur J Nutr 2016; 56:1303-1316. [PMID: 26907089 DOI: 10.1007/s00394-016-1181-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Accepted: 02/06/2016] [Indexed: 01/11/2023]
Abstract
PURPOSE There has been a considerable interest in the identification of natural plant foods for developing effective agents against cancer. Thus, the anti-tumour effects of oregano in the in vivo and in vitro breast cancer model were evaluated. METHODS Lyophilized oregano (ORE) was administered at two concentrations of 0.3 and 3 % through diet. The experiment was terminated 14 weeks after carcinogen administration. At autopsy, mammary tumours were removed and prepared for histopathological and immunohistochemical analysis. Moreover, in vitro evaluation in MCF-7 cells was carried out. RESULTS Low-dose ORE suppressed tumour frequency by 55.5 %, tumour incidence by 44 %, and tumour volume by 44.5 % compared to control animals. Analysis of rat tumour cells showed Ki67, VEGFR-2, CD24, and EpCAM expression decrease and caspase-3 expression increase after low-dose ORE treatment. High-dose ORE lengthened tumour latency by 12.5 days; moreover, Bcl-2, VEGFR-2, CD24, and EpCAM expression decrease and caspase-3 expression increase in carcinoma cells were observed. Histopathological analysis revealed a decrease in the ratio of high-/low-grade carcinomas in both treated groups. In vitro studies showed that ORE decreased survival and proliferation of MCF-7 cells. In ORE-treated MCF-7 cells, an increase in cells expressing sub-G 0/G 1 DNA content and an increase in the percentage of annexin V/PI positive MCF-7 cells were observed. In vitro, both caspase-dependent and possible non-caspase-dependent apoptotic pathways were found. The deactivation of anti-apoptotic activity of Bcl-2, a decrease in mitochondrial membrane potential, and the activation of mitochondrial apoptosis pathway were observed in the ORE-treated MCF-7 cells. CONCLUSIONS Our results demonstrate, for the first time, a distinct tumour-suppressive effect of oregano in the breast cancer model.
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Affiliation(s)
- Peter Kubatka
- Department of Medical Biology, Jessenius Faculty of Medicine, Comenius University in Bratislava, Malá Hora 4, 03601, Martin, Slovakia.
| | - Martin Kello
- Department of Pharmacology, Faculty of Medicine, P. J. Šafárik University, Kosice, Slovakia
| | - Karol Kajo
- Department of Pathology, Slovak Medical University and St. Elisabeth Oncology Institute, Bratislava, Slovakia
| | - Peter Kruzliak
- Laboratory of Structural Biology and Proteomics, Central Laboratories, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic.
| | - Desanka Výbohová
- Department of Anatomy, Jessenius Faculty of Medicine, Comenius University in Bratislava, Martin, Slovakia
| | - Ján Mojžiš
- Department of Pharmacology, Faculty of Medicine, P. J. Šafárik University, Kosice, Slovakia
| | - Marián Adamkov
- Department of Histology and Embryology, Jessenius Faculty of Medicine, Comenius University in Bratislava, Martin, Slovakia
| | - Silvia Fialová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Bratislava, Slovakia
| | - Lucia Veizerová
- Department of Pharmaceutical Analysis and Nuclear Pharmacy, Faculty of Pharmacy, Toxicological and Antidoping Center, Comenius University in Bratislava, Bratislava, Slovakia
| | - Anthony Zulli
- The Centre for Chronic Disease Prevention and Management (CCDPM), College of Health and Biomedicine, Victoria University, Melbourne, VIC, Australia
| | - Martin Péč
- Department of Medical Biology, Jessenius Faculty of Medicine, Comenius University in Bratislava, Malá Hora 4, 03601, Martin, Slovakia.
| | - Dagmar Statelová
- Clinic of Stomatology and Maxillofacial Surgery, Jessenius Faculty of Medicine, Comenius University in Bratislava, Martin, Slovakia
| | - Daniel Grančai
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Bratislava, Slovakia
| | - Dietrich Büsselberg
- Department of Physiology and Biophysics, Weill Cornell Medical College in Qatar, Qatar Foundation - Education City, Doha, Qatar
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47
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Lukas B, Schmiderer C, Novak J. Essential oil diversity of European Origanum vulgare L. (Lamiaceae). Phytochemistry 2015; 119:32-40. [PMID: 26454793 DOI: 10.1016/j.phytochem.2015.09.008] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 09/22/2015] [Accepted: 09/26/2015] [Indexed: 05/05/2023]
Abstract
This investigation focused on the qualitative and quantitative composition of essential oil compounds of European Origanum vulgare. Extracts of 502 individual O. vulgare plants from 17 countries and 51 populations were analyzed via GC. Extracts of 49 plants of 5 populations of Israeli Origanum syriacum and 30 plants from 3 populations of Turkish Origanum onites were included to exemplify essential oil characteristics of 'high-quality' oregano. The content of essential oil compounds of European O. vulgare ranged between 0.03% and 4.6%. The monoterpenes were primarily made up of sabinene, myrcene, p-cymene, 1,8-cineole, β-ocimene, γ-terpinene, sabinene hydrate, linalool, α-terpineol, carvacrol methyl ether, linalyl acetate, thymol and carvacrol. Among the sesquiterpenes β-caryophyllene, germacrene D, germacrene D-4-ol, spathulenol, caryophyllene oxide and oplopanone were often present in higher amounts. According to the proportions of cymyl-compounds, sabinyl-compounds and the acyclic linalool/linalyl acetate three different main monoterpene chemotypes were defined. The cymyl- and the acyclic pathway were usually active in plants from the Mediterranean climate whereas an active sabinyl-pathway was a characteristic of plants from the Continental climate.
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Affiliation(s)
- Brigitte Lukas
- Institute for Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Veterinaerplatz 1, A-1210 Vienna, Austria.
| | - Corinna Schmiderer
- Institute for Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Veterinaerplatz 1, A-1210 Vienna, Austria
| | - Johannes Novak
- Institute for Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Veterinaerplatz 1, A-1210 Vienna, Austria
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48
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Bhargava K, Conti DS, da Rocha SRP, Zhang Y. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol 2015; 47:69-73. [PMID: 25583339 DOI: 10.1016/j.fm.2014.11.007] [Citation(s) in RCA: 156] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 09/11/2014] [Accepted: 11/18/2014] [Indexed: 11/25/2022]
Abstract
Although antimicrobial activities of plant essential oils are well documented, challenges remain as to their application in fresh produce due to the hydrophobic nature of essential oils. Oregano oil nanoemulsions were formulated with a food-grade emulsifier and evaluated for their efficacy in inactivating the growth of foodborne bacteria on fresh lettuce. Lettuce was artificially inoculated with Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7, followed by a one-minute dipping in oregano oil nanoemulsions (0.05% or 0.1%). Samples were stored at 4 °C and enumerated for bacteria at fixed intervals (0 h, 3 h, 24 h, and 72 h). Compared to control, 0.05% nanoemulsion showed an up to 3.44, 2.31, and 3.05 log CFU/g reductions in L. monocytogenes, S. Typhimurium, and E. coli O157:H7, respectively. Up to 3.57, 3.26, and 3.35 log CFU/g reductions were observed on the same bacteria by the 0.1% treatment. Scanning Electron Microscopy (SEM) demonstrated disrupted bacterial membranes due to the oregano oil treatment. The data suggest that applying oregano oil nanoemulsions to fresh produce may be an effective antimicrobial control strategy.
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Affiliation(s)
- Kanika Bhargava
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA; Department of Human Environmental Sciences, University of Central Oklahoma, Edmond, OK, USA
| | - Denise S Conti
- Department of Chemical Engineering and Materials Science, Wayne State University, Detroit, MI, USA
| | - Sandro R P da Rocha
- Department of Chemical Engineering and Materials Science, Wayne State University, Detroit, MI, USA
| | - Yifan Zhang
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA.
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49
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Park JH, Kang SN, Shin D, Shim KS. Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder. Asian-Australas J Anim Sci 2015; 28:79-85. [PMID: 25557678 PMCID: PMC4283191 DOI: 10.5713/ajas.14.0313] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/24/2014] [Revised: 07/24/2014] [Accepted: 08/25/2014] [Indexed: 11/27/2022]
Abstract
One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p<0.05). Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS) values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05). These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.
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Affiliation(s)
- J H Park
- Department of Animal Resources, Daegu University, Gyeongsan 712-714, Korea
| | - S N Kang
- Department of Animal Resources, Daegu University, Gyeongsan 712-714, Korea
| | - D Shin
- Department of Food and Nutrition, Hallym University, Chunchoen 200-702, Korea
| | - K S Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
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50
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da Silva Luz I, Gomes-Neto NJ, Magnani M, de Souza EL. Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model. FOOD SCI TECHNOL INT 2014; 21:571-80. [PMID: 25293767 DOI: 10.1177/1082013214554467] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Accepted: 09/11/2014] [Indexed: 11/17/2022]
Abstract
This study assessed the efficacy of Origanum vulgare L. essential oil (OVEO) and carvacrol in inhibiting the growth of Pseudomonas aeruginosa ATCC 9027, as well as the development of direct tolerance and cross-tolerance when this bacterium was challenged with sublethal amounts of these substances in a meat-based broth and in a meat model. OVEO and carvacrol at their minimum inhibitory concentrations (MICs), 1/2 MIC and 1/4 MIC decreased the viable cell counts of P. aeruginosa in meat-based broth. Direct tolerance or cross-tolerance was not induced after exposure of the assayed bacterial strain to sublethal amounts of OVEO or carvacrol in meat-based broth and in an artificially contaminated ground beef. Bacterial cells progressively subcultured in meat-based broth with increasing amounts of the tested substances survived up to the MIC of OVEO and to 1/2 MIC of carvacrol. The results reveal a lack of induction of tolerance in P. aeruginosa by exposure to OVEO or carvacrol in meat-based broth and in a meat model.
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Affiliation(s)
- Isabelle da Silva Luz
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Nelson Justino Gomes-Neto
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Marciane Magnani
- Laboratory of Microbiological Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
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