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Colibacillosis is a disease that infects the digestive tract due to infection with the pathogen Escherichia coli. E. coli is able to cause bacteremia so that E. coli can reach the kidney through blood flowing to the kidney. To reduce the side effects of treatment using antibiotics, the herbal medicine oregano (Origanum vulgare) which contains phenols (carvacrol and thymol) works as an antibacterial. The benefits of this research are as a source of information and the basis for further research related to the use of oregano extract in the treatment of colibacillosis due to E. coli infection. The study used 20 male mice, divided into 5 applicable groups, namely K-, healthy mice were not given any treatment; K+ was induced by Streptomycin 20 mg and infected with E.coli 3 x 109 CFU/ml, 0.5 ml; P1 was induced by Streptomycin 20 mg and infected with E.coli 3 x 109 CFU/ml, 0.5 ml + Origanum vulgare extract 25 mg/kg; P2 was induced by Streptomycin 20 mg and infected with Escherichia coli 3 x 109 CFU/ml, 0.5ml + Origanum vulgare extract 50mg/kg; P3 was induced by Streptomycin 20 mg and infected with E.coli 3 x 109 CFU/ml, 0.5 ml + Origanum vulgare extract 100 mg/kg. Kidney was taken for histopathological preparations with hematoxylin eosin (HE) staining. After that, it was analyzed using Kruskal Wallis and continued with Mann Whitney. Histomorphometry semiquantitative measures the width of the Bowman's glomerular capsule and the length of the tubular lumen and then analyzed using One Way Analysis of Variance (ANOVA). The results of this study showed that oregano extract had an effect on histomorphometry and histopathology of renal, with an optimal dose is 5 mg/mice.

Abstract Diazinon (DZN) has been reported as an important pesticide with wide application in agriculture. The entry of these compounds into water resources has brought serious environmental problems due to their resistance to biodegradation; thus, this study was considered to be done to explore the process of DZN uptake and the influence of effective parameters. The study was performed experimentally and on a laboratory scale. Investigating the structure and morphology of the nanocomposite was done based on different analyses, i.e., FE-SEM, FTIR, and XRD. The experiments based on the Box–Behnken scheme were performed by surveying four important operating parameters (pH, contact time, nanocomposite dose, and DZN concentration). Optimization was performed by experiment design software and using the response surface method and analysis of the proposed model. The DZN removal efficiency was obtained 100% under optimal conditions including pH = 5, nanocomposite dose = 0.83 g/L, reaction time = 55 min, and DZN concentration = 5 mg/L. Considering the high correlation coefficient R 2 = (0.9873) and $$R_{{{\text{Adj}}}}^{{2}}$$ R Adj 2 = (0.9725), the proposed model (quadratic) was approved. The results were indicative of conforming the reaction kinetic to the pseudo-second-order model and the correspondence of reaction isotherm to the Freundlich model (R 2 = 0.997). Based on the obtained results, the adsorption process with AC–ZnO nanocomposite could be introduced as an efficient and eco-friendly technique to remove DZN.

Diazinon (DZN) has been reported as an important pesticide with wide application in agriculture. The entry of these compounds into water resources has brought serious environmental problems due to their resistance to biodegradation; thus, this study was considered to be done to explore the process of DZN uptake and the influence of effective parameters. The study was performed experimentally and on a laboratory scale. Investigating the structure and morphology of the nanocomposite was done based on different analyses, i.e., FE-SEM, FTIR, and XRD. The experiments based on the Box–Behnken scheme were performed by surveying four important operating parameters (pH, contact time, nanocomposite dose, and DZN concentration). Optimization was performed by experiment design software and using the response surface method and analysis of the proposed model. The DZN removal efficiency was obtained 100% under optimal conditions including pH = 5, nanocomposite dose = 0.83 g/L, reaction time = 55 min, and DZN concentration = 5 mg/L. Considering the high correlation coefficient R2 = (0.9873) and R Adj 2 = (0.9725), the proposed model (quadratic) was approved. The results were indicative of conforming the reaction kinetic to the pseudo-second-order model and the correspondence of reaction isotherm to the Freundlich model (R2 = 0.997). Based on the obtained results, the adsorption process with AC–ZnO nanocomposite could be introduced as an efficient and eco-friendly technique to remove DZN. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ciencia y Tecnología Agropecuaria is the property of Agrosavia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was conducted to evaluate the efficacy of a combination 3,4,5-trihydroxybenzoic acid (THB) and oregano extracts (i.e., Carvacrol and Thymol) at intake/dietary different levels on growth performance, intestinal health indicators, immune responses and fecal oocyst shedding in broiler chickens under Eimeria challenged condition. A total of 336 one-day-old broilers were randomly assigned to one of six dietary treatments with seven replications per treatment. Dietary treatments were: i) Non-challenged bird without any dietary treatment (NCNT), ii) Challenged bird without any dietary treatment (CNT), iii) Challenged birds fed a THB diet (0.1 g/kg, THB), iv) Challenged birds fed a combination of THB and oregano extracts diet (0.1 g/kg, COM 100), and a gradual increase of combination of THB and oregano extracts likely v) 0.15 g/kg (COM 150), and 0.2 g/kg (COM 200). On day 14, all groups except for NCNT have orally challenged with a 10-fold dose of Livacox® T anticoccidial vaccine to trigger coccidiosis. The results indicated that Eimeria-challenged broilers fed COM 100 and COM 200 diets increased (p < 0.05) body weight than CNT diet on day 35. Furthermore, birds fed COM 100 and COM 200 diets increased (p < 0.05) average daily gain compared to those fed CNT diets for the entire experimental period. There is no significant (p > 0.05) in average daily feed intake, feed efficiency between NCNT and birds fed with combined THB and oregano extracts for the entire experimental period. A combination of THB and oregano extract regardless of concentration levels or THB alone reduced (p < 0.05) lesion score in ileum compared to the CNT diet for 7 days post-infection (dpi). Birds fed COM 100 diet had lower (p < 0.05) intestinal lesion scores in jejunum and caeca on 7 dpi compared to those were in the CNT diet. No (p > 0.05) difference was observed in the oocysts per gram of feces count, intestinal morphology, carcass traits and blood cytokine concentration among the infected treatments. Collectively, we conclude that birds fed with a combination of THB and oregano extracts regardless of the ratios that were used demonstrated better recovery of health after the coccidial challenge than using only THB alone.

Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) during storage for 30 days at refrigerated temperature. Methods: The in-vitro antibacterial effect of oregano extract was evaluated using agar disk-diffusion assay. Natural yogurt was prepared using a combination mixture of whole milk and 4% skimmed milk powder. Various concentrations of the oregano extract (0%, 0.75%, 1%, and 1.5%) were added to the samples. During 30 days of refrigerated storage, various parameters were evaluated, including titratable acidity, pH, mold and yeast counts, total coliforms, and sensory attributes (overall liking, appearance, and aroma). Results: The descending order of the in-vitro antibacterial effect of the oregano extract was as follows: Listeria monocytogenes>Staphylococcus aureus>Bacillus subtilis>Bacillus cereus>Salmonella typhimurium>Escherichia coli O157:H7. Differences were observed in the counts of mold and yeast in the samples over time. Accordingly, bioactive yogurt had lower mold and yeast counts (1-1.5 log CFU/g) after 30 days of storage compared to the control (PConclusion: According to the results, oregano extract could be used as a natural compound to improve the shelf life of yogurt at refrigerated temperatures for 30 days. Furthermore, oregano extract is considered to be an effective inhibitory compound against L. monocytogenes, S. aureus, B. subtilis, B. cereus, S. typhimurium, and E. coli O157:H7.

Biodiesel production is becoming more and more important lately and different methods for production are searched. Thus, biodiesel can be obtained from different vegetable oils or animal fats using catalysts. The aim of this research was to prepare the Fe3O4/MnO2 nanocomposite and test them as catalyst to efficiently obtain biofuel like the final product from the oil obtained from seeds and grapes residues by microwave-assisted transesterification. Synthesized Fe3O4/MnO2 nanocomposites using chemically and biochemically (using plant extracts) route were characterized regarding size, crystallinity, composition, porosity and specific surface area. The analysis of the final results revealed that the samples chemically prepared show smaller sizes, specific surface area higher and porosity lower than the sample prepared using plant extract. The Fe3O4/MnO2 nanocomposites with the highest specific surface area from all prepared nanocomposites were tested for microwave-assisted transesterification studies. These nanocomposites, used as catalyst, determine an increasing reaction rate of the transesterification process thus being a promising route for biodiesel production. [ABSTRACT FROM AUTHOR]

We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or vegetal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased longchain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly. [ABSTRACT FROM AUTHOR]

Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.

Introduction: Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus have been found in raw meat and meat products. The present study aimed to evaluate the effects of oregano extract(OE) at the concentrations of 0.1%, 0.2%, and 0.5%against Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus in raw beef meat during refrigerated storage (4±1ºC) for 10 days. Methods: In this study, 10 grams of raw beef meat were added to 90 milliliters of sterile buffered peptone water and homogenized in a stomacher for two minutes. Proper decimal dilutions were prepared in buffered peptone water for microbial enumeration. S. typhimurium was cultured on Salmonella Shigella agar and incubated at the temperature of 37ºC for 24 hours. In addition, L. monocytogenes was cultured on PALCAM listeria-selective agar and incubated at the temperature of 30ºC for 48 hours, and S. aureus was cultured on Baird-Parker agar and incubated at the temperature of 37ºC for 48 hours. Results: In all the experiments, no growth was observed in L. monocytogenes, S. typhimurium, and S. aureus in the non-inoculated control samples. Antimicrobial effects were more significant at the higher concentrations of OE (P

Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated. Further physicochemical, mechanical, and structural studies demonstrated an enhancement in the films' thickness, extensibility, and water‐related properties (excluding water vapor permeability [WVP]) by increasing the glycerol and OE content. Also, the final OE‐PSM films presented a bit yellow and opaque appearance. The effectiveness of fabricated films against microbial attacks was confirmed by the in vitro zone of inhibition measurement against Staphylococcus aureus and Escherichia coli, almost 118 and 77 mm, respectively. In addition, the efficiency of films on the extension of the postharvest lifetime of strawberries to 16 days was optically approved by determining the coated strawberries decay. All mentioned above confirmed the potential of the developed OE‐PSM as a promising edible film. Practical Application: Recently, new technology and materials have prompted to meet the consumers' demand for healthier and safer food. To support this claim, we developed a productive edible film (plasticized OE‐PSM film) which showed acceptable biodegradability, mechanical stability, water resistance, and antimicrobial efficiency. The unique properties of this edible film have made it a promising film, which is not only potent to extend the shelf life of food products, leading to facilitate the commercialization activities, but also inexpensive and more available over the traditional synthetic ones. These properties turn this film to a productive candidate, deserve to be implemented by the food and agricultural industries. [ABSTRACT FROM AUTHOR]

Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. In the present study, the potential of chitosan in combination with bovine gelatin and maltodextrin as wall material for microencapsulation of fish oil by spray drying was evaluated. To improve the oxidative stability of the fish oil microencapsulates, oregano (Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The spray-dried powder showed a moisture content of 2.8 – 3.2 g/100 g of spray-dried powder. The powder contained spherical microparticles with different sizes as indicated by scanning electron microscope images. Encapsulation efficiency of microencapsulates ranged between 68.94% and 81.88%. Differential scanning calorimetry and Fourier-transformed infrared spectroscopy analysis of microencapsulates revealed the possible structural stabilization of core and wall material. The oxidative stability of fish oil microencapsulates were monitored under three different temperature (60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized the generation of secondary and tertiary oxidation products as indicated by lower peroxide value and thiobarbituric acid reactive substance values compared to control. Overall, the results suggested that combination of chitosan along with bovine gelatin and maltodextrin as wall material improved the surface morphology of the microparticle and encapsulation efficiency, whereas incorporation of oregano extract in fish oil before spray drying enhanced the oxidative stability during storage.

Abstract Fish roe is a nutritionally rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. However, its utilization is currently limited to caviars from a few fish species, as most of others form a jelly mass on cooking. In the present study, freeze dried carp roe mass was converted to caviar substitutes by reconstituting with sodium alginate. Further, oregano extract was added at different concentrations to the mixture as antioxidant and antimicrobial agent before casting. Scanning electron microscopic image revealed a honey-comb like structure for the freeze dried caviar samples, congenial for the retention of oregano extract for an extended period. DSC profile of caviar substitutes confirmed the stability and availability of caviar constituents at boiling temperature. Further, the biochemical, microbial and textural characteristics of caviar substitutes during storage at 4 °C indicated lower bacterial count and minimum generation of lipid oxidation products in caviar substitutes containing 0.5% oregano extract. Graphical abstract Image 1 Highlights • Carp roe mass can be converted to caviar substitutes with superior sensory and textural properties. • Addition of oregano extract improved the texture of caviar substitutes. • Oregano extract retarded lipid oxidation and microbial growth in the caviar substitutes. • Addition of 0.5% oregano extract is found to be optimum for improving chilled storage stability. [ABSTRACT FROM AUTHOR]

Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) during storage for 30 days at refrigerated temperature. Methods: The in-vitro antibacterial effect of oregano extract was evaluated using agar diskdiffusion assay. Natural yogurt was prepared using a combination mixture of whole milk and 4% skimmed milk powder. Various concentrations of the oregano extract (0%, 0.75%, 1%, and 1.5%) were added to the samples. During 30 days of refrigerated storage, various parameters were evaluated, including titratable acidity, pH, mold and yeast counts, total coliforms, and sensory attributes (overall liking, appearance, and aroma). Results: The descending order of the in-vitro antibacterial effect of the oregano extract was as follows: Listeria monocytogenes>Staphylococcus aureus>Bacillus subtilis>Bacillus cereus>Salmonella typhimurium>Escherichia coli O157:H7. Differences were observed in the counts of mold and yeast in the samples over time. Accordingly, bioactive yogurt had lower mold and yeast counts (1-1.5 log CFU/g) after 30 days of storage compared to the control (P<0.05). In addition, significant differences were observed in the hedonic scores of aroma and appearance between the samples containing the oregano extract compared to the control group (P<0.05). Conclusion: According to the results, oregano extract could be used as a natural compound to improve the shelf life of yogurt at refrigerated temperatures for 30 days. Furthermore, oregano extract is considered to be an effective inhibitory compound against L. monocytogenes, S. aureus, B. subtilis, B. cereus, S. typhimurium, and E. coli O157:H7. [ABSTRACT FROM AUTHOR]

The growing interest in countering the adverse effects of heat stress in poultry using phytogenic feed additives has garnered considerable attention in recent times, this research sought to examine the impact of rosemary leaves extract (RLE) and oregano leaves extract (OLE) on the growth performance, physiological responses, and hepatic mRNA expression of heat shock proteins in broiler chickens exposed to heat stress. A total of 150 male Indian River chicks, aged one day, were randomly allocated into five equally sized groups, each consisting of six replicates. The initial group was designated as the control and was provided with the basal diet. The second and third groups (R1 and R2) were administered the basal diet enriched with 50 and 100 mg/kg of rosemary leaves extract (RLE), respectively. The fourth and fifth groups (O1 and O2) were fed the basal diet supplemented with 50 and 100 mg/kg of oregano leaves extract (OLE), respectively. These chicks were reared in a controlled environmental chamber maintained at a temperature of 32±2 °C and relative humidity of 50 ± 5 %. Ferruginol was the leading component in RLE, whereas thymol was the prevalent constituent in OLE. RLE and OLE both have high DPPH• and ABTS•+ antioxidant potential. Among the experimental groups, the fourth group (O1) showed the heaviest live body weight and the lowest feed conversion ratio, indicating improved growth performance. There was a significant reduction in plasma total lipids and LDL-cholesterol levels within the R2 and O2 groups, respectively. Enhanced total antioxidant capacity and an improvement in the T3 hormone were observed in the R1 and R2 groups. In the second and fourth groups, the mRNA expression of hsp70 and 90A were both found to be significantly downregulated, respectively. In conclusion, the addition of 50 mg/kg of oregano leaves extract (OLE) to the diets of heat-stressed broilers resulted in improved hepatic heat shock proteins, along with certain physiological responses, ultimately contributing to enhanced growth performance. • The poultry industry expresses significant concern regarding the consequences of heat stress. • Oregano leaves extract has a positive effect on the growth performance of heat-stressed broiler chickens. • Oregano and rosemary leaves extracts can modify the expression of HSPs of heat-stressed broiler chickens. [ABSTRACT FROM AUTHOR]

Nowadays the application of edible coatings in the food industry has become highly important because it is a technology that can extend the shelf life of fruit and minimally processed products. In this research, the effect of applying an edible coating based on whey protein concentrate (WPC) and glycerol (GLY) on the conservation of guava (Psidium guajava cv) was evaluated. The research employed a factorial design 22 in which the factors were WPC (4 and 2% w/v) and GLY (10 and 14% v/v) and the levels were the concentrations of each factor. Oregano extract (Origanum vulgare) was used as antimicrobial agent. Physicochemical, sensorial and microbiological properties were evaluated during 15 days. Finally, the guava postharvest shelf life was estimated by using Arrhenius equation. The results indicate that it is possible to increase the microbiological shelf life of guava up to 45.9 days using an edible coating based on WPC 4% (w/v) and 10% (v/v) of GLY. Applying edible coatings significantly modified the physicochemical composition of the examined fruits, while the sensory analysis showed that general acceptance and color improved the guava approval compared to uncoated fruits. Therefore, it is likely that coatings based on WPC, GLY and oregano extract could be taken into account by the agricultural industry in order to extend the fruit shelf life.

This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of Enterobacteriaceae, Enterococcus spp, coagulase negative and positive staphylococci, Lactobacillus spp., Lactococcus spp., presence of Salmonella spp. and Listeria monocytogens, pH, water activity (aw) and colour (CIE L*a*b* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORACFL), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and aw. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition.

Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. In the present study, the potential of chitosan in combination with bovine gelatin and maltodextrin as wall material for microencapsulation of fish oil by spray drying was evaluated. To improve the oxidative stability of the fish oil microencapsulates, oregano (Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The spray-dried powder showed a moisture content of 2.8 - 3.2 g/100 g of spray-dried powder. The powder contained spherical microparticles with different sizes as indicated by scanning electron microscope images. Encapsulation efficiency of microencapsulates ranged between 68.94% and 81.88%. Differential scanning calorimetry and Fourier-transformed infrared spectroscopy analysis of microencapsulates revealed the possible structural stabilization of core and wall material. The oxidative stability of fish oil microencapsulates were monitored under three different temperature (60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized the generation of secondary and tertiary oxidation products as indicated by lower peroxide value and thiobarbituric acid reactive substance values compared to control. Overall, the results suggested that combination of chitosan along with bovine gelatin and maltodextrin as wall material improved the surface morphology of the microparticle and encapsulation efficiency, whereas incorporation of oregano extract in fish oil before spray drying enhanced the oxidative stability during storage. [ABSTRACT FROM AUTHOR]

Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia - nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/ water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample. [ABSTRACT FROM AUTHOR]

This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of Enterobacteriaceae, Enterococcus spp, coagulase negative and positive staphylococci, Lactobacillus spp., Lactococcus spp., presence of Salmonella spp. and Listeria monocytogens, pH, water activity (aw) and colour (CIE L*a*b* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORACFL), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and aw. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition. [ABSTRACT FROM AUTHOR]

The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. Contents of the active component of extract were identified by GC-MS and they include: carvacrol (34.2%), carvone (18.5%), p-cimene (8.05%), thymol (3.74%). The oregano extract showed the ability to reduce mould growth at all applied concentrations. Stronger inhibitory effect on the growth of Penicillium species, contrary to Fusarium, was determined. At extract concentration of 2.5 mL/100 mL, growth of P. aurantiogriseum, P. glabrum and P. brevicompactum was completely inhibited during 14 days of incubation. At the same concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F. oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2% and F. subglutinans by 88.85%.

• Oregano extract increased the empty weight of the abomasum compared with control. • Oregano extract decreased papillae's number, height of branches compared to control. • Oregano extract tended to decrease thickness of the muscle layer of the jejunum. The aim of this study was to evaluate the effects of oregano extract (Origanum vulgare) supplementation on the histological and morphological variables of the gastrointestinal tract (GIT) of suckling dairy calves. Ten Holsteins calves from commercial dairy farms were fed 6 L/day of milk replacer, calf starter ad libitum from the first day of the trial, as well were fed hay ad libitum from the third week of the start of the study period. Calves had free access to drinking water during the trial. Calves were distributed in two treatments: (1) basal diet without additive (CON); (2) the same diet, but containing 60 mg/kg body weight/day of oregano extract (OR). Weaning occurred on the 53rd day of the trial (56th day of life). On the 54th day of the trial, all calves were euthanized and the full and empty tracts were weighed and tissue samples from the rumen, jejunum, cecum and colon were also taken for histological analysis. The variables observed were: full and empty weight of the gastrointestinal tract; papillae height, tunica of the submucosa, number of papillae, number of branches, branch height and number of papillae/branch in the rumen; number of glands, villi length, mucosal thickness, submucosal thickness, muscle thickness in the jejunum, cecum and colon. Oregano extract increased the empty weight of the abomasum without changing the weight of the other segments. In the rumen, OR-supplemented calves showed lower number of branches, branch height and number of papillae/branches. Calves in CON tended to have thicker muscle layer at the jejunum than calves in OR. Nutrient fractions intake were positively correlated with empty weights of rumen, reticulum, omasum, abomasum and large intestine, but they did not correlate with full and empty weights of small intestine. The intake of the solid diet was not related with GIT organs' weight. Rumen papillae length, jejunum mucosal and submucosal layer thickness values were positively related with nutrients intake, while rumen submucosal layer thickness were negatively related with nutrients intake. Most histological variables evaluated were not affected by OR supplementation. Essential oils are promising replacements for antibiotics. However, the dose, administration routes and supply time deserve further studies, allowing for better performance and health of the animal to be achieved. [ABSTRACT FROM AUTHOR]

Copyright of Pesquisa Veterinaria Brasileira is the property of Colegio Brasileiro de Patologia Animal - CBPA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The combined effect of different concentrations of oregano extract (OE) and packaging method (with air and vacuum) on microbiological quality of chicken carcasses stored at 4±2°C was studied. The microbiological parameters were monitored: (mesophilic aerobic bacteria, psychrotrophs bacteria (PSY), pseudomonas spp, molds and yeasts, and coliform). The results showed that carcasses samples treated with the concentrations 5% OE and vacuum packaged samples had the longest shelf-life and lowest microbial load, while the air packaged control samples was the highest in microbial load. [ABSTRACT FROM AUTHOR]

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Abstract: The aim of this study was to investigate the effect of oregano extract on the growth of Aspergillus species (Aspergillus niger, Aspergillus carbonarius, and Aspergillus wentii) isolated from food and biosynthesis of sterigmatocystin (STC) by Aspergillus versicolor. Antifungal determinations were conducted using the agar plate method. The effect of oregano extract on the biosynthesis of STC was determined in a Yeast Extract Sucrose (YES) broth. The STC content and mycelial growth of A. versicolor were determined on the 7th, 14th, and 21st day with all applied concentrations of oregano extract and control sample. The composition of oregano extract was determined by gas chromatography–mass spectrometry (GC–MS) and 21 different components were identified. The major components were carvacrol (34.20%) and carvone (18.05%). At 2.5 mL/100 mL concentration, the oregano extract completely inhibited the growth of A. wentii, while the growth of A. carbonarius and A. niger was reduced by 95.6% and 45.6%, respectively. Significant reductions in STC biosynthesis during 21 days of incubation were observed for extract concentrations higher than 0.06 mL/100 mL. The obtained results showed that the tested oregano extract could be used as a food preservative to prevent food-borne fungal infections and mycotoxin production. [Copyright &y& Elsevier]

A healthy, balanced diet is essential for both physical and mental well-being. Such a diet must include an adequate intake of micronutrients, essential fatty acids, amino acids and antioxidants. The monoamine neurotransmitters, serotonin, dopamine and noradrenaline, are derived from dietary amino acids and are involved in the modulation of mood, anxiety, cognition, sleep regulation and appetite. The capacity of nutritional interventions to elevate brain monoamine concentrations and, as a consequence, with the potential for mood enhancement, has not been extensively evaluated. The present study investigated an extract from oregano leaves, with a specified range of active constituents, identified via an unbiased, high-throughput screening programme. The oregano extract was demonstrated to inhibit the reuptake and degradation of the monoamine neurotransmitters in a dose-dependent manner, and microdialysis experiments in rats revealed an elevation of extracellular serotonin levels in the brain. Furthermore, following administration of oregano extract, behavioural responses were observed in mice that parallel the beneficial effects exhibited by monoamine-enhancing compounds when used in human subjects. In conclusion, these data show that an extract prepared from leaves of oregano, a major constituent of the Mediterranean diet, is brain-active, with moderate triple reuptake inhibitory activity, and exhibits positive behavioural effects in animal models. We postulate that such an extract may be effective in enhancing mental well-being in humans. [ABSTRACT FROM PUBLISHER]

The present study characterises oregano water extracts and reports their effects on the shelf life and quality characteristics of cooked pork. Some changes in oregano extract taking place during its thermal treatment were observed. The main volatile compound in the unheated and heated extracts was carvacrol; however, the second major constituent in the unheated extract β-caryophyllene was absent in the heated one. Colour changes during heating were characterised by an International Commission on Illumination (CIE L a b) method. The heated extract better scavenged 1,1-diphenyl-2-picryl hydrazyl radicals, most likely owing to the formation of stronger radical-scavenging derivatives during thermal treatment. The effect of oregano extracts on the shelf life and colour characteristics of stored meat samples in most cases was not significant; however, sensory assessment clearly showed that the addition of extracts had some negative influence on meat flavour and colour. [ABSTRACT FROM AUTHOR]

Abstract: We have investigated the antioxidant properties (FRAP ferric-reducing ability and ABTS radical-scavenging capacity) as well as the light barrier properties of gelatin-based edible films containing oregano or rosemary aqueous extracts. For comparative purposes both bovine-hide and tuna-skin gelatins were studied. The oregano and rosemary extracts were first characterised by both their total phenolic content and antioxidant activity, with the oregano extract showing the higher values. HPLC and confocal laser scanning microscopy revealed qualitative differences between extracts although rosmarinic acid was the most abundant phenolic compound in both. After determining the total quantities of phenolics on films, the polyphenol–protein interaction was found to be more extensive when tuna-skin gelatin was employed. However, this did not clearly affect the antioxidant properties of the films, although it could affect the phenol diffusion from film to food. The light barrier properties were improved by the addition of oregano or rosemary extracts, irrespective of the type of gelatin employed. [Copyright &y& Elsevier]

Abstract: Cranberry and its products are important components of the cranberry processing industry and have historically been associated with positive health benefits such as preventing urinary tract infections. These health benefits are associated with phenolic phytochemicals in the juice which are now known to have potential for inhibition of development and progression of cancer and cardiovascular diseases. Helicobacter pylori is an important human pathogen linked to peptic ulcer and now to cardiovascular diseases. Control of this pathogen using synthetic antimicrobials such as currently approved antibiotics has limitations due to potential development of resistance and low compliance. We believe a profile of antimicrobials compared to a single compound could be potentially more effective in managing H. pylori infections. We have investigated the effect of cranberry, blueberry and grape seed extracts on inhibiting H. pylori have been investigated. The ability of blueberry, grape seed and oregano extract on enhancing the antioxidant and anti-H. pylori activity of cranberry powder in a mixture was also investigated. The anti-H. pylori activity of the cranberry fruit extracts and their synergies correlated with antioxidant activity and the presence of biphenyls as well as polyphenolic phytochemicals. The anti-H. pylori activity of cranberry juice extract was significantly improved by its synergistic blending with blueberry, grape seed and oregano extract. The lower efficacy of purified phenolics in inhibiting H. pylori compared with fruit powder at similar dosage levels suggests a synergistic mode of functionality of these individual phenolics in whole food background. Consumption of blends of fruit juices with other fruit as well as herb extracts can impart unique functional attributes and could be an effective strategy in developing diet-based management of H. pylori infections as well as other oxidation linked diseases. [Copyright &y& Elsevier]

The phenylpropanoid pathway (PPP) was stimulated in fenugreek sprouts through the pentose phosphate and shikimate pathway. by natural elicitors such as Fish Protein Hydrolysates (FPH), Lactoferrin (LF) and Oregano Extract (OE). Among treatments 0.5 ml/L FPH elicited fenugreek sprouts had the highest phenolic content of 0.75 mg/g FW on day 3 of germination which was approximately 25 % higher than control on the same day. The antioxidant activity estimated by β-carotene assay was highest for LF and OE elicited sprouts on day 2 and 4, respectively with an antioxidant protection factor (APF) of 1.47 for both. In all treatments and control, higher antioxidant activity was observed during early germination, which correlates to higher phenolic content, suggesting that initially phenolics are antioxidant in nature. This increased activity also correlates with high guaiacol peroxidase (GPX) activity indicating that the polymerized phenolics required for lignification with growth have antioxidant function. The antioxidant activity as estimated by β-carotene and 1,1 ,-diphenyl-2-picryl hydrazyl (DPPH) assays indicate that fenugreek sprout extract can quench the superoxide free radical and also possibly scavenge the hydrogen peroxide generated in the reaction mix. OE elicited the highest levo dihydroxy phenylalanine (L-DOPA) synthesis of 1.59 mg/g FW, followed by FPH with 1.56 mg/g FW and LF 1.5 mg/g FW all on day 2 which was 24.5 %, 23 % and 20 % higher than control, respectively. Higher L-DOPA content was observed in the elicited fenugreek sprouts during early germination, correlating to high phenolics and antioxidant activity, suggesting that L-DOPA also contributes to the high antioxidant activity. The glucose-6- phosphate dehydrogenase (G6PDH) activity was higher during early germination (day 1-4) and gradually decreased during later stages (day 5-8) for all treatments and control. The early increase is possibly due to the carbohydrate mobilization from the cotyledons directed towards the high nutrient requirements of the growing sprout. As mobilization occurred, an allosteric feedback inhibition by sugar-phosphates is suggested, as lower G6PDH activity was observed on days 6-8. The elevated levels of GPX during early germination coincide with the higher phenolic synthesis; SOD activity and antioxidant activity suggests the elevated production and quenching of reactive oxygen species by elicitation. High antimicrobial activity against peptic ulcer-linked Helicobacter pylon was observed in the fenugreek sprout extract from control and LF treatments only. We hypothesized that in fenugreek sprouts, simple free phenolics that are less polymerized have more antimicrobial function. [ABSTRACT FROM AUTHOR]

The phenyl propanoid pathway (PPP) was stimulated in mung bean sprouts through the pentose phosphate and shikimate pathways, by natural elicitors such as fish protein hydrolysates (FPH), lactoferrin (LF) and oregano extract (OE). Elicitation significantly improved the phenolic, antioxidant and antimicrobial properties of mung bean sprouts. The optimal elicitor concentrations were 1 ml/l FPH, 250 ppm LF and 1 ml/l OE for the highest phenolic content that was approximately 20, 35 and 18% higher than control, respectively, on day 1 of dark germination. The antioxidant activity estimated by β-carotene assay in mung bean sprouts was highest on day 1 of germination for all treatments and control. In general, higher antioxidant activity was observed in the elicited sprouts compared with control. In the case of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay the antioxidant activity for all treatments and control was highest on day 2. Among the different elicitor treatments, OE elicited mung bean sprouts showed the highest antioxidant activity of 49% DPPH inhibition on day 2. This increased activity correlates with high guaiacol peroxidase (GPX) activity indicating that the polymerizing phenolics required during lignification with growth have antioxidant function. For all elicitor treatments a higher glucose-6-phosphate dehydrogenase (G6PDH) activity was observed during early germination following the high phenolic content. This is due to the general mobilization of carbohydrates to the growing sprouts in response to elicitation. In general the GPX activity steadily increased with germination for treatments and control. The higher phenolics produced on day 1 was utilized for GPX-mediated polymerization to form polymeric phenolics and lignin required during germination. The late stage polymerization linked to GPX activity preceded stimulation of G6PDH. This indicated that as phenolics were polymerized by GPX in late stages, G6PDH linked precursors such as NADPH2 and sugar phosphates were being made available. Antimicrobial activity against Helicobacter pylori was observed in the mung bean sprout extract from control, LF and OE treatments from the day 1 stage. Both the LF and OE elicited extracts showed high antimicrobial activity, which correlated to high antioxidant activity on day 1. The higher antimicrobial activity was also observed with the higher stimulation of G6PDH and GPX activity during early stages of germination. This leads to the hypothesis that enhanced mobilization of carbohydrates (as indicated by G6PDH activity on days 2 and 4), enhanced polymerization of simple phenols (as indicated by GPX activity on day 3) contributed to high antioxidant activity producing intermediary metabolites (day 2). [Copyright &y& Elsevier]

Fava bean seedlings are a rich source of levo dihydroxy phenylalanine (l-DOPA), the precursor of the neurotransmitter dopamine. The nutraceutical value and seed vigour of light germinated fava bean seedlings were significantly improved by priming with natural elicitors like fish protein hydrolysates (FPH), lactoferrin (LF) and oregano extract (OE). These elicitors stimulate the phenylpropanoid pathway through the pentose phosphate and shikimate pathway enhancing the production of total phenolics and seed vigour. Previous research in our laboratory has shown that the best elicitor concentration for fava bean was 2 ml/l FPH, 50 ppm LF and 5 ml/l of OE. A 100% germination rate was observed in seeds primed with FPH, 97% with OE, and 92% in LF primed and control. Priming with FPH improved growth by 35 and 25.5% by OE when compared to control. The seeds primed with LF showed no significant increase compared to the control. A significant boost in total phenolics was seen in primed seedlings and this correlated with enhanced seedling height and weight. On day 16 the total phenolics was 25, 9 and 17% higher in FPH, LF and OE primed, respectively, when compared to control. On all days measured the G6PDH activity was higher in control than the elicited seedlings. Previous experiments have shown that for all elicitor treatments a high G6PDH activity was recorded during early germination (24 h) with a concurrent increase in total phenolics and was then reduced by day 20. In the case of control seedlings, phenolics and G6PDH activity was highest on day 20 corresponding to potential delayed developmental demand for metabolites. A steady increase in the GPX activity was observed as the germination progressed both in the case of control and primed seedlings reflecting the plants need for phenolics for lignification and structural development during growth. The antioxidant activity was maximal on day 20 for all treatments demonstrating that perhaps polymerization of phenolics has an antioxidant enhancing effect. The l-DOPA content in fava bean primed with FPH showed a 120% increase over that of the control, corresponding with the high phenolic production on day 16. The elicitors LH and OE showed a 97 and 30% increase respectively over that of the control. The present study demonstrates that elicited fava bean seedlings containing enhanced levels of l-DOPA has excellent potential for use as a functional food, nutraceutical and as an antioxidant. This research also holds agronomic importance suggesting the use of FPH and OE as elicitors to improve fava bean seed vigour and plant productivity. [Copyright &y& Elsevier]

Fava bean sprouts are a rich source of levo dihydroxy phenylalanine (l-DOPA) the precursor of dopamine and is used in the treatment of Parkinson''s disease. Its phytopharmaceutical value was improved by priming the seeds with natural elicitors like fish protein hydrolysates (FPH), lactoferrin (LF) and oregano extract (OE). The elicitors in general stimulated the phenylpropanoid pathway through the pentose phosphate and shikimate pathway and enhanced the production of phenolics. Among the different FPH elicitor concentrations, 2 ml/l elicited the highest phenolic content of 3.4 mg/gFW on day 2, which is three times higher than that of control. LF proved to be a better elicitor at a low concentration of 50 ppm producing 5.2 mg of phenolics/gFW on day 3. The response of fava bean treated with 5 ml/l of OE showed the highest phenolic stimulation of 2.9 mg/gFW on day 3. Control, FPH and OE elicitors showed a higher antioxidant activity in germinating fava bean sprout on day 1 and 2 which correlated with higher phenolic content. In fava bean primed with FPH, the glucose-6-phosphate dehydrogenase (G6PDH) and guaiacol peroxidase (GPX) activity peaked on day 5 followed by a concurrent increase in phenolics on day 6 demonstrating the mobilization of carbohydrates from the cotyledons towards the phenylpropanoid pathway in response to the elicitors. In the case of both LF and OE the peak activity of G6PDH and GPX was seen just prior to the boost in phenolics on day 3 and drops to a minimal on day 4 suggesting that the products may allosterically regulate the enzyme. For all elicitors and control the l-DOPA content was high on day 1 and steadily declined with germination. The l-DOPA content in fava bean elicited by LF showed a 40% increase, where as FPH and OE showed a 20% increase compared to that of the control. The maximal stimulation of l-DOPA content was seen on day 2 for fava bean treated with 2 ml/l of FPH, which was 100% higher than that of control. [Copyright &y& Elsevier]

• Milk of cows fed green tea and oregano improves antioxidant biomarkers in calves. • Calves in Oregano group had lower concentration of reactive species in the erythrocytes. • Calves in Green tea group had higher concentration of GSH and activity of catalase. The objective of this study was to evaluate the biomarkers of the redox state of pre-weaned Jersey dairy calves that consumed milk from cows supplemented with green tea (Camellia sinensis) or oregano extracts (Origanum vulgare). A completely randomized design was used with repeated measures in time. From their birth to 60 days of life, 8, 8 and 7 calves received milk from cows fed on a basal diet without addition of plant extracts (CON), with addition of 10.0 g of oregano extract (OE) per day and with 5.0 g of green tea extract (GT) per day, respectively. On days 1, 30, and 60 after birth redox state biomarkers were evaluated. Body weight was evaluated every two weeks, rectal temperature and fecal score were accessed every two days and concentrate intake was measured every day. Statistical analyses for body weight, body weight gain, concentrate intake, rectal temperature, variables of redox status were performed using the procedure Mixed, evaluating the fixed effects of treatment, day of measurement and their interaction. Statistical analyses for the mean fecal score and the number of days to the first diarrhea occurrence were performed using the procedure Mixed, evaluating the fixed effect of treatment. On day 1, calves fed with milk from GT group had higher plasma glutathione peroxidase activity (GPx) than CON. However, the reverse occurred on day 60. On the day 1, calves in the CON group presented higher concentrations of thiol groups (also known as sulfhydryl groups) than those in GT and OE groups, with reverse occurring on day 30. Calves in the OE group had lower oxidation of dichlorofluorescein in the erythrocytes compared to the others; while calves in the GT group presented higher concentration of GSH and higher activity of the catalase enzyme compared to CON and OE, respectively. Pre-weaned calves fed with milk of cows supplemented with extracts of green tea and oregano did not change physiological and productive variables but they showed improvement in some antioxidant biomarkers. [ABSTRACT FROM AUTHOR]