Estudio de un sistema microparticulado que contiene aceite de tomillo (Thymus vulgaris) y de su aplicación potencial como promotor de crecimiento en la producción de pollos de engorde

Introducción: es conocida la actividad del aceite esencial de tomillo como promotor de crecimiento en pollos de engorde, pero su aplicación directa en producción se dificulta debido a su inestabilidad asociada a su alta volatilización. Objetivo: desarrollar un microencapsulado que incluya al aceite esencial de tomillo y se evalúe su desempeño en campo. Metodología: la técnica empleada para la microencapsula-ción fue la de secado por aspersión, utilizando como biopolímeros goma arábiga (GA), maltodextrina (M) o almidón de ñame succinatado (AÑS). Se establecieron las condiciones de emulsificación (paso previo a la microencapsulación), así como las condiciones para la obtención de las micropartículas, mediante la aplicación de un diseño estadístico experimental (DEE). Adicionalmente, se caracterizó la morfología, estabilidad, comportamiento de liberación y desempeño en campo de la formulación obtenida bajo las condiciones definidas. Resultados: se seleccionaron las matrices de los biopolímeros GA/M y GA/M/AÑS que conformaron el material de recubrimiento de las micropartículas. La eficiencia de encapsulación fue de 87,5 %, su tamaño de partícula de 74,5 µm, su índice de dispersión de 2,4 y tuvo un rendimiento de 48,5%. El ensayo de estabilidad demostró que la cubierta polimèrica ejerce cierta protección a la pérdida del aceite esencial. Los estudios de liberación evidenciaron la modulación de la liberación del activo. El estudio en campo demostró que el sistema microparticulado presenta un comportamiento estadísticamente similar al producto comercial que sirvió de comparador. Conclusión: este microencapsulado podría ser empleado como promotor de crecimiento en la producción de pollos de engorde.

SUMMARY Introduction: The biological activity of the thyme essential oil is known to work as growth promoter on broilers, but its direct applicability on production is difficult due to its instability associated to its volatilization. Aim: To develop a micro-encapsulated thyme essential oil and its performance in diets for broiler chickens. Methodology: The technique used for the microencapsulation was the spray drying process, using the Gum Arabic (GA), Maltodextrin (M) or Starch Yam succinate (SYS) as biopolymers. The emulsification conditions (previous step to the micro-encapsulation) and the conditions to obtain the microparticles were stablished, through the implementation of a statistical experimental design (SED) The formulation obtained under defined conditions is additionally characterized in terms of morphology, stability, release behavior and field performance. Results: The biopolymer matrixes GA/M and GA/M/SYS were selected for the covering material of the microparticles. The encapsulation efficacy was 87.5 %, its particle size was 74.5 [zm, the dispersity index 2.4 and a yield of 48,5%. The stability test proved that polymeric cover exerts some protection to the loss of the essential oil. The release studies demonstrated the release modulation of the active ingredient. The field study proved that the microparticulate system presents a statistical behavior like the commercial product used as comparator. Conclusion: This approach suggests that this microencapsulation method could be used as a growth promoter in the production of broiler chickens.

Introdução: a atividade do óleo essencial de tomilho como promotor de crescimento em frangos de corte é conhecida, mas sua aplicação direta na produção é difícil devido à sua instabilidade associada à sua alta volatilização. Objetivo: desenvolver um microencapsulado que inclua óleo essencial de tomilho e avaliar seu desempenho em campo. Metodologia: a técnica utilizada para microencapsulação foi a secagem por spray dryer, utilizando como biopolímeros goma arábica (GA), maltodextrina (M) ou amido succinato de inhame (ASI). As condições de emulsificação (etapa anterior à microencapsulação) foram estabelecidas, bem como as condições de obtenção das micropartículas, através da aplicação de um desenho estatístico experimental (DEE). Adicionalmente, foram caracterizados a morfologia, estabilidade, comportamento de liberação e desempenho em campo da formulação obtida nas condições definidas. Resultados: foram selecionadas as matrizes biopoliméricas GA/M e GA/M/AÑS que formaram o material de revestimento das micropartículas. A eficiência de encapsulamento foi de 87,5 %, seu tamanho de partícula foi de 74,5 [zm, seu índice de dispersão foi de 2,4 e teve um rendimento de 48,5%. O teste de estabilidade mostrou que a cobertura polimérica exerce alguma proteção contra a perda de óleo essencial. Os estudos de liberação evidenciaram a modulação da liberação do princípio ativo. O estudo de campo mostrou que o sistema microparticulado apresenta comportamento estatisticamente semelhante ao produto comercial que serviu de comparador. Conclusão: este microencapsulado pode ser utilizado como promotor de crescimento na produção de frangos de corte.

Anti-Oxidative Impact of Liquid Smoke and Thyme Essential Oil on the Quality Characteristics of Chicken and Turkey Meatballs Products during Frozen Storage

This study was carried out to evaluate the effect of liquid smoke (LS) produced from beech sawdust and thyme essential oil (TEO) as natural antioxidants in chicken and turkey meatballs during frozen storage. The LS and TEO were added to chicken and turkey meatballs at levels of 1% and 0.1%, respectively, and storage at -18 ± 1°C for 6 months. pH value, water holding capacity (WHC), total volatile nitrogen (TVN), thiobarbituricacid (TBA) value, peroxide values (PV), total phenolic compounds (TPC) and antioxidant activity (DPPH %) were determined. The results demonstrated that the addition of LS or TEO had a positive effect on storage stability and a little change in the physical properties, quality attributes, and significantly (p≤0.05) increased the values of total phenolic compounds and antioxidant activity of chicken and turkey meatballs during frozen storage compared to the control sample. The data revealed that the application of liquid smoke had decreased the value of TBA, TVN, and PV as well as increased shelf life and could be useful to achieve high stability of activity of chicken and turkey meatballs during storage and was better accepted compared to TEO and control.

Formulation and antimicrobial activity evaluation of a 0. 2% chlorhexidine canine mouthwash with essential oils / Formulación y evaluación de la actividad antimicrobiana de un enjuague bucal canino de clorhexidina al 2% y aceites esenciales

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

Antecedentes: La enfermedad periodontal es la infección e inflamación de las encías, huesos y tejidos que brindan soporte a los dientes, es una de las enfermedades más comunes que afectan a los perros de compañía. Los aceites esenciales han mostrado actividad antimicrobiana contra las bacterias que causan la enfermedad periodontal; por lo tanto, son considerados como potenciales agentes terapéuticos. Objetivos: El objetivo principal de este trabajo fue formular y evaluar la actividad antimicrobiana de un colutorio canino de clorhexidina al 0,2% con aceites esenciales. Métodos: Se obtuvo tres formulaciones en microemulsión mediante la construcción de un diagrama de fase pseudoternario por el método de titulación de fase. Se evaluaron diferentes tensioactivos y se seleccionó el aceite de ricino hidrogenado como agente emulsificante de la formulación. La actividad antimicrobiana del aceite esencial de orégano (Origanum vulgare), el aceite esencial de tomillo (Thymus vulgaris) y las tres formulaciones fue evaluada contra Staphylococcus aureus, Streptococcus mutans, Streptococcus salivarius y Escherichia coli. Resultados: Los aceites esenciales puros de tomillo y orégano mostraron una mayor actividad antimicrobiana que una solución de clorhexidina al 0,2%. Las formulaciones con aceites esenciales más clorhexidina y únicamente clorhexidina mostraron actividad antimicrobiana. Mientras que la formulación que contiene solo aceites esenciales no mostró actividad antimicrobiana. Conclusión: Se formuló un enjuague bucal canino con clorhexidina y aceite esencial de tomillo y orégano. Según la evaluación de la actividad antimicrobiana, dos de las formulaciones propuestas podrían ser una opción terapéutica para disminuir el riesgo y prevenir la enfermedad periodontal en caninos

Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil / [Melhoria da qualidade de filetes de tilápia do Nilo congelados com óleo de alecrim e tomilho]

The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.(AU)

A indústria de alimentos e o setor de peixes congelados, em particular, se beneficiaram dos avanços nas tecnologias de processamento de alimentos. Este estudo investigou o efeito da adição de antioxidantes naturais, como óleo de alecrim e tomilho, a filetes congelados de tilápia do Nilo (Oreochromis niloticus), a fim de preservar sua qualidade para os consumidores. Os filés foram tratados com alecrim e tomilho em duas concentrações (1% e 1,5%) e, em seguida, foram armazenados a 4°C. As amostras foram analisadas durante 4 dias para análises bacteriológicas (contagem de placas aeróbicas, psicotrópicas e coliformes), químicas (determinação do pH, substâncias reativas ao ácido tiobarbitúrico-TBARS e nitrogênio base volátil total-TVB-N) e exame da qualidade sensorial (cor, textura e odor). Diferenças significativas (P<0,05) foram observadas entre os diferentes grupos na contagem aeróbia de placas, contagem psicotrópica e contagem de coliformes durante o armazenamento. Além disso, os valores médios de pH, TVB-N e TBARS nos grupos tratados foram inferiores aos do grupo não tratado. A melhor qualidade sensorial foi obtida nas maiores concentrações (1,5%) de tomilho e óleo de alecrim.(AU)

Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil

Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneous distribution of all particles, with no significant difference between NP-C and NP-T samples. The nanoparticles showed a large negative charge evidenced by zeta potential rates, indicating high physical stability. The use of PCL as a polymer provided high encapsulation efficiency for thyme essential oil (91.15 ± 2.12 %). DPPH (2,2-diphenyl-1-picrylhydrazyl) method determined IC50 rates were 476.4 ± 33.6 and 483.5 ± 20.4 µg mL-1respectively for unencapsulated oil and for NP-T, evidencing pronounced antioxidant activity. NP-C, NP-T and synthetic antioxidant butylhydroxytoluene (BHT) were applied to samples of mayonnaise and their oxidative stability evaluated for eight days in an oven at 63 ± 3ºC. Results of hydroperoxide value (HP) and thiobarbituric acid reactive substances (TBARS) showed that NP-T had a similar performance as synthetic antioxidant BHT in the prevention of mayonnaise lipid oxidation

Effects of Lippia sidoides essential oil, thymol, p-cymene, myrcene and caryophyllene on rat sciatic nerve excitability

Lippia sidoides Cham is a typical herb species of Northeast Brazil with widespread use in folk medicine. The major constituents of the essential oil of L. sidoides (EOLs) are thymol, p-cymene, myrcene, and caryophyllene. Several studies have shown that the EOLs and its constituents have pharmacological effects, including antibacterial, anti-inflammatory, antioxidant and neuroprotective activity. Therefore, this work aimed to investigate the effects of the EOLs and their main constituents on rat sciatic nerve excitability. The sciatic nerves of adult Wistar rats were dissected and mounted in a moist chamber. Nerves were stimulated by square wave pulses, with an amplitude of 40 V, duration of 100 μs to 0.2 Hz. Both EOLs and thymol inhibited compound action potential (CAP) in a concentration-dependent manner. Half maximal inhibitory concentration for CAP peak-to-peak amplitude blockade were 67.85 and 40 µg/mL for EOLs and thymol, respectively. CAP peak-to-peak amplitude was significantly reduced by concentrations ≥60 µg/mL for EOLs and ≥30 µg/mL for thymol. EOLs and thymol in the concentration of 60 µg/mL significantly increased chronaxie and rheobase. The conduction velocities of 1st and 2nd CAP components were also concentration-dependently reduced by EOLs and thymol in the range of 30-100 µg/mL. Differently from EOLs and thymol, p-cymene, myrcene and caryophyllene did not reduce CAP in the higher concentrations of 10 mM. These data demonstrated that EOLs and thymol inhibited neuronal excitability and were promising agents for the development of new drugs for therapeutic use.

Prevalence, antibiotic and oil resistance pattern of some bacterial isolates from burns.

Infection is an important cause of mortality in patients with burns. Rapid emergence of hospital pathogens and antibiotic-resistant organisms necessitate periodic evaluation of bacterial colonization patterns and antibiogram sensitivity in burn wards. Sixty isolates from wounds of burns were collected from two hospitals in Cairo, Egypt along the period of 12 months in 2013. Antibiotic sensitivity of these isolates was assessed by single disk diffusion method. Multi drug resistance percentage and the most prevalent resistance phenotype among bacterial isolates were recorded. In addition, 19 essential oils were tested against the MDR isolates. The most potent oils were analyzed by GC-MS to determine their main chemical constituents. According to microbiological and biochemical identification method, Pseudomonas aeruginosa was the most dominant organism 23 (38%), followed by Staphylococcus aureus 16 (27%), Klebsiella spp. 11 (18%), Acinetobacter spp. 4 (7%). Three isolates of Escherichia coli (5%) and three isolates of Proteus spp. (5%). Piperacillin-tazobactam, imipenem and linezolid antibiotics were the most effective antibiotics against Pseudomonas aeruginosa, Enterobacteriaceae and S. aureus isolates respectively. Cinnamon and thyme essential oils were the most potent oils against the multi drug resistant burn wound isolate. Cinnamaldehyde (60.7%) and ρ-cymene (50%) were the major chemical constituents in cinnamon and thyme essential oils, respectively. It is clear that antibiotic resistance levels are high among the examined bacterial isolates of burn wounds. This study could be useful for physician to better choice of empiric therapy. Cinnamon and thyme may be used as a promising an alternative medicine for the treatment of burn wound infections.

Subchronic toxicity study of Tetima herbal compound infusion, in experimental animals / Шинэ санаа Шинэ нээлт

Daurian Thermopsis (Thermopsis daurica Czefr.),Gobian Thyme(Thymus gobicusTschern.) and Mogilev Mallow (Malva mohileviensis Downer) are separately used as mucolytic and anti- inflammatory treatment in non-conventional medicine. Therefore, we prepared infusion of these herbals compound called as a Tetima. It is important to produce new pharmaceutical preparation that mucolytic effective for upper and lower respiratory tract inflammatory disease. Despite the wide use of this plants as herbal medicine in the treatment of respiratory tract diseases, their toxicity is still unknown. Therefore, we evaluated the possiblesubchronic toxic effects of Tetima herbal compound inrats. Tetima herbal compound infusion was prepared in distilled water (1:10). We used 15 Wistar breed rats (230-370 gr) in this study. Subchronic toxicity study for 28 days was done by oral administration at doses of 0.5ml normal saline (control) and 200 mg/kg, 400 mg/kg of infusion in Wistar ratsThe obtained data revealed that oral administration of Tetima in rats for 28 successive days had no significant changes the hematological parameters in rats all over the period of the experiment, and there are no significant increases in the activity of aspartate aminotransferase, alanine aminotransferase, creatinine and urea, between control and treated groups (p>0.05). The histopathological studies of the major vital organs like liver, kidney and heart recovered from the control and treated groups showed normal architecture suggesting no detrimental changes and morphological disturbances. These results show that the Tetima herbal compound is low toxic in subchronic toxicity study.

Effect of myrrh and thyme on Trichinella spiralisenteral and parenteral phases with inducible nitric oxide expression in mice

Trichinellosis is a serious disease with no satisfactory treatment. We aimed to assess the effect of myrrh (Commiphora molmol) and, for the first time, thyme (Thymus vulgaris L.) against enteral and encysted (parenteral) phases of Trichinella spiralis in mice compared with albendazole, and detect their effect on inducible nitric oxide synthase (iNOS) expression. Oral administration of 500 mg/kg of myrrh and thyme led to adult reduction (90.9%, 79.4%), while 1,000 mg/kg led to larvae reduction (79.6%, 71.3%), respectively. Administration of 50 mg/kg of albendazole resulted in adult and larvae reduction (94.2%, 90.9%). Positive immunostaining of inflammatory cells infiltrating intestinal mucosa and submucosa of all treated groups was detected. Myrrh-treated mice showed the highest iNOS expression followed by albendazole, then thyme. On the other hand, both myrrh and thyme-treated groups showed stronger iNOS expression of inflammatory cells infiltrating and surrounding encapsulated T. spiralis larvae than albendazole treated group. In conclusion, myrrh and thyme extracts are highly effective against both phases of T. spiralis and showed strong iNOS expressions, especially myrrh which could be a promising alternative drug. This experiment provides a basis for further exploration of this plant by isolation and retesting the active principles of both extracts against different stages of T. spiralis.

Anti-inflammatory, anticoagulant and antioxidant effects of aqueous extracts from Moroccan thyme varieties

Objective: To evaluate the anti-inflammatory, anticoagulant and antioxidant effects of aqueous extracts of thyme varieties from Moroccan. Methods: The aqueous extracts of tree medicinal plants [Thymus atlanticus (T. atlanticus), Thymus satureioides and Thymus zygis (T. zygis)] were screened for their antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical-scavenging, ferric reducing antioxidant power assay, radical scavenging activity method, the inhibition of 2,2'-azobis (2-amidinopropane) dihydrochloride that induces oxidative erythrocyte hemolysis and thiobarbituric acid reactive substances assay. The anti-inflammatory activity of aqueous extracts was evaluated in vivo using croton oil-induced ear edema and carrageenan-induced paw edema in mice and rats, respectively. This extracts were evaluated in vitro for their anticoagulant activity at the different concentrations by partial thromboplastin time and prothrombin time activated. Results: All thyme varieties were found to possess considerable antioxidant activity and potent anti-inflammatory activity in the croton oil-induced edema. Administration of aqueous extracts of two varieties (50 mg/kg) (T. zygis and T. atlanticus) reduced significantly the carrageenan-induced paw edema similar to non-steroidal anti-inflammatory drug (indomethacin, 10 mg/kg). In partial thromboplastin time and prothrombin time tests, T. atlanticus and T. zygis extracts showed the strongest anticoagulant activity. In contrast, Thymus satureioides did not show the anticoagulant activity in these tests. Conclusions: All aqueous extracts possess considerable antioxidant activity and are rich in total polyphenol and flavonoid but they act differently in the process of inflammatory and coagulation studied. This study shows great variability of biological activities in thyme varieties.

Intraperitoneal acute toxicity study of Tetima herbal compound extract, in experimental animals / Шинэ санаа Шинэ нээлт

The Mongolian plants considered to possess medicinal properties may contain novel compounds since they are exposed to severe conditions; such plants could become good candidates for modern drug discovery programs. Daurian Thermopsis (Thermopsis lanceolata R.Br.= Th.dahurica Czefr.), Gobian Thyme (Thymus gobicus Tschern.) and Mogilev Mallow (Malva mohileviensis Downer) are separately used as mucolytic and anti-inflammatory treatment in non-conventional medicine. Therefore, weprepared extract of these herbals compound called as a Tetima and to evaluate it’s acute toxicity. It isimportant to produce mucolytic effective new pharmaceutical preparation used for upper and lowerrespiratory tract inflammatory disease.Tetima herbal compound extract was prepared in ethanol, the ratio of herbals to ethanol was 1:10. Healthy 25 white albino mice (male weighing between 17-30 gram) used in this study. They were kept in large airy cages in groups of 5 animals per cage with free access to food and water. Five doses (8-20 g/kg) were then chosen for the determination of intraperitoneal LD50 in mice and given to five groups of albino mice. The animals were observed for first 2 hours and then at 6th and 24th hour for any toxicsymptoms. After 24 hours, the number of deceased mice was counted in each group. The percentage of animals that died at each dose level was transformed and then LD50 determined by the methods of Karber and Pershin.G.N.The LD50 of Tetima herbal compound in mice was determined to be 14.3 g/kg after intraperitonealinjection. There was no difference occurred between Karber and Pershin methods to evaluate acute toxicity. In the animals receiving intraperitoneal injection, the abdominal muscle contractions and ataxia was observed, which persisted for few hours. At the 6th hour they were drowsy and less responsive. The severity of these effects was related to the level of dose. However, at 24th hour most of the survivors had recovered from these symptoms.Tetima herbal compound extract is a relatively safe, particularly when given intraperitoneal inject toexperimental animals.

Comparative in vivo evaluation of three types of honey on topical wound healing activity in rabbits.

The present investigation has focused on the comparative evaluation of topical wound healing activity in rabbits using three types of honeys such as Sidr (SDH), Thyme (TYH), Spring (SPH). The activity was compared with commercial wound healing formulations, Mebo (MBC) and Fusidin (FSC) creams. Among the different types of the honey SDH was found to possess higher healing rate of wounds induced either by thermal or chemical methods. Whereas, in thermal induced burns, both TYH and SPH have shown similar wound healing activity but better than that of standard drugs. The activity for thermal and chemical induced burns was found in the order of SDH > TYH/SPH > MBC > control and SDH > TYH > SPH > FSC > control respectively. Among the three tested honeys, the t-test data was compared to those of controls and it was found that there was a significant (p<0.05) reduction in the wound area. It was concluded that honey in general could be employed as natural topical wound healing agent comparable to commercial synthetic analogs tested in the study. Further the present investigation proves that SDH is possessing superior wound healing activity than that of TYH and SPH.

Actividad antibacteriana y determinación de la composición química de los aceites esenciales de romero (Rosmarinus officinalis), tomillo (Thymus vulgaris) y cúrcuma (Curcuma longa) de Colombia / Antibacterial activity and chemical composition of essential oils of rosemary (Rosmarinus officinalis), thyme (Thymus vulgaris) and turmeric (Curcuma longa) from Colombia

Introducción: se estudió la composición química por cromatografía gaseosa-espectrometría de masa de tres aceites esenciales extraídos de romero, tomillo y cúrcuma, plantas muy utilizadas en Colombia para la industria alimentaria, en especial como condimento. Adicionalmente se evaluaron estos aceites obtenidos frente a dos cepas grampositivas y dos cepas gramnegativas. Objetivo: determinar la composición química y las constantes físicas (densidad e índice de refacción) de los aceites esenciales de romero, tomillo y cúrcuma en 3 meses diferentes del año, así como evaluar la actividad antibacteriana de cada uno frente a Staphylococcus aureus ATCC 6538 y Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922 y Salmonella tiphymurium ATCC 14028s. Métodos: los aceites esenciales se obtuvieron a partir del material vegetal fresco, en un equipo de destilación por arrastre con vapor, luego se caracterizaron por cromatografía gaseosa-espectrometría de masa y según los protocolos reportados en la literatura, se obtuvieron sus propiedades físicas; la actividad antibacteriana se hizo mediante la metodología de difusión en agar modificado. Resultados: mediante el análisis de los aceites por cromatografía gaseosa-espectrometría de masa se pueden observar los componentes mayoritarios de cada una de las plantas. Para el caso del romero resultó piperitona (21,9 %), α-pineno (14,9 %) y linalool (14,9 %); para el tomillo 1,8-cineol (21,5 %) y o-cimeno (17,9 %); y para la cúrcuma, turmerona (36,9 %), α-turmerona (18,9 %) y ß-turmerona (13,6 %). Además, los resultados de los aceites esenciales de la actividad antibacteriana in vitro frente a cepas grampositivas y gramnegativas por el método de difusión en agar modificado, con la cepa Staphylococcus aureus que resultó ser el microorganismo más sensible. Conclusiones: se determinaron los componentes de cada uno de los aceites esenciales y aunque se recolectaron en 3 meses diferentes del año su composición química no varió; además, las propiedades físicas encontradas de cada uno de los aceites se compararon con estudios previos, por otra parte, los aceites inhiben la cepa bacteriana de Staphylococcus aureus con un porcentaje considerable.

Introduction: the chemical composition of three essential oils extracted from rosemary, thyme and turmeric was determined by gas chromatography mass spectrometry. These plants are commonly used in the Colombian food industry, mostly as seasonings. The oils were also evaluated against two gram-positive and two gram-negative strains. Objective: determine the chemical composition and physical constants (density and refractive index) of essential oils of rosemary, thyme and turmeric in 3 different months of the year, and evaluate the antibacterial activity of each against Staphylococcus aureus ATCC 6538 and Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028s. Methods: the essential oils were obtained from fresh plant material using a steam distillation apparatus. They were then characterized by gas chromatography mass spectrometry following the protocols reported in the bibliography. Determination was made of the physical properties of the oils. Antibacterial activity was determined by the modified agar diffusion method. Results: analysis of the oils by gas chromatography mass spectrometry revealed the most abundant components in each of the plants. These were piperitone (21.9 %), α-pinene (14.9 %) and linalool (14.9%) for rosemary; 1,8-cineole (21.5 %) and o-cymene (17.9 %) for thyme; and turmerone (36.9 %), α-turmerone (18.9 %) and ß-turmerone (13.6 %) for turmeric. The antibacterial activity of the essential oils against gram-positive and gram-negative strains was determined in vitro by the modified agar diffusion method. The Staphylococcus aureus strain was found to be the most sensitive microorganism. Conclusions: determination was made of the components of each essential oil. Despite the fact that they were collected in 3 different months of the year, their chemical composition remained unaltered. The physical properties found in each oil were compared with those reported by previous studies. The oils inhibit the Staphylococcus aureus bacterial strain in a considerable proportion.

Atividade antifúngica de óleos essenciais frente a amostras clínicas de Candida albicans isoladas de pacientes HIV positivos / Antifungal activity of essential oils against clinical samples of Candida albicans isolated from HIV-positive patients

Objetivou-se avaliar a atividade antifúngica dos óleos essenciais de Ocimum basilicum L. (manjericão), Cymbopogon martinii L. (palmarosa), Thymus vulgaris L. (tomilho) e Cinnamomum cassia Blume (canela da china) sobre cepas de Candida albicans isoladas de pacientes HIV positivos e cepa padrão (ATCC 76845). Quinze amostras clínicas de C. albicans (C1-C15) foram repicadas em ágar Sabouraud Dextrose, para confecção de suspensões em solução salina estéril (0,9%) contendo 1,5 x 10(6) UFC mL-1. As emulsões dos óleos essenciais foram preparadas em água destilada estéril e tween 80, com concentrações variando entre 1024 µg mL-1 e 4 µg mL-1. A ação antifúngica foi determinada por meio da Concentração Inibitória Mínima (CIM) utilizando-se a técnica da microdiluição. Foram utilizados como controles positivos a nistatina e o miconazol (50 µg mL-1). Os testes foram realizados em triplicata, sendo a CIM, a menor concentração capaz de inibir o crescimento das leveduras, observada por método visual de acordo com a turvação do meio de cultura. Para C. albicans (ATCC 76845), a CIM do óleo essencial de C. cassia foi 64 µg mL-1, enquanto para óleo de C. martinii foi 1024 µg mL-1. Para as cepas clínicas, verificou-se que a CIM de C. cassia para 80% das cepas foi 64 µg mL-1, sendo a variação dos valores da CIM entre 128 µg mL-1 e 64 µg mL-1. Observou-se que para 66,6% das amostras clínicas, a CIM de C. martinii foi 612 µg mL-1. Constatou-se que a nistatina não apresentou atividade frente às cepas clínicas (C1-C15), enquanto a atividade antifúngica do miconazol foi verificada em 100% das amostras. Não se constatou atividade antimicrobiana dos óleos essenciais de O. basilicum e T. vulgaris, nas concentrações avaliadas. Concluiu-se que os óleos essenciais de C. cassia e C. martinii, em diferentes concentrações, apresentam atividade antifúngica sobre cepas de C. albicans isoladas de pacientes HIV positivos e cepa padrão (ATCC 76845). Entretanto não foi observada inibição antimicrobiana para os óleos de O. basilicum e T. vulgaris.

The aim of this study was to evaluate the antifungal activity of essential oils from Ocimum basilicum L. (basil), Cymbopogon martinii L. (palmarosa), Thymus vulgaris L. (thyme) and Cinnamomum cassia Blume (Chinese cinnamon) against Candida albicans strains isolated from HIV-positive patients and the standard strain (ATCC 76845). Fifteen clinical samples of C. albicans (C1-C15) were subcultured in Sabouraud Dextrose agar to prepare suspensions in sterile saline solution (0.9%) containing 1.5 x 10(6) CFU mL-1. The emulsions of essential oils were prepared in sterile distilled water and Tween 80, with concentrations ranging between 1024 µg mL-1 and 4 µg mL-1. The antifungal action was determined by means of the Minimum Inhibitory Concentration (MIC), using the microdilution technique. Nystatin and miconazole (50 µg mL-1) were used as positive controls. The tests were performed in triplicate and the MIC was the lowest concentration capable of inhibiting the growth of yeasts, which was observed by the visual method, according to the turbidity of the culture medium. For C. albicans (ATCC 76845), the MIC of C. cassia essential oil was 64 µg mL-1, while the MIC for C. martini was 1024 µg mL-1. Considering the clinical strains, the MIC of C. cassia was 64 µg mL-1 for 80% of the strains, and the variation in MIC values was between 128 µg mL-1 and 64 µg mL-1. For 66.6% of the clinical samples, the MIC of C. matinii was 612 µg mL-1. Nystatin did not present activity against the clinical strains (C1-C15), while the antifungal activity of miconazole was noticed for 100% of the samples. The antimicobrial activity of essential oils from O. basilicum and T. vulgaris was not identified at the evaluated concentrations. It was concluded that the essential oils from C. cassia and C. martinii, at different concentrations, presented antifungal activity against C. albicans strains isolated from HIV-positive patients and the standard strain (ATCC 76845). However, antifungal activity was not observed for the essential oils from O. basilicum and T. vulgaris.

Óleo essencial de Thymus vulgaris sobre o crescimentode Streptococcus mutans / Effect of the Thymus vulgaris essential oil on the growth of Streptococcus mutans

The traditional Mediterranean herb thyme (Thymus vulgaris) is a source of an essential oil that has been shown to possess antimicrobial activity against many microorganisms. A considerable part of the general population has dental caries and Streptococcus mutans is one of the microorganisms responsible. The aim of this study was to assess the effect of the essential oil extracted from thyme on the growth of S. mutans, the main bacterium involved in the etiology of dental caries, as well as to incorporate this oil into a toothpaste formulation for preliminary assessment. The broth dilution technique was used in threefold tests for antibacterial activity. The concentrations tested were 1%, 5% and 10% essential oil diluted in ethanol or mineral oil. The controls were triclosan at 0.25% and 0.5%, chlorhexidine digluconate at 0.06% and 0.12%, and ethanol. The 1% solution of thyme essential oil in ethanol proved to be the most efficient against Streptococcus mutans and may be considered viable as an ingredient of toothpaste, both with regard to cost and to the sensory profile of the product. Also, analyses of the characteristics of the formulation indicated that the product is stable.

Thymus vulgaris (tomilho) é uma fonte de óleo essencial que tem demonstrado atividade antimicrobiana. Uma parcela considerável da população tem apresentado problemas dentários, tais como a cárie, na qual o Streptococcus mutans é um microrganismo de fundamental importância. O objetivo deste trabalho foi avaliar o efeito do óleo essencial de tomilho sobre o crescimento do Streptococcus mutans, a principal bactéria relacionada com a etiologia da cárie dentária, bem como veicular este óleo essencial em uma formulação de creme dental para estudo preliminar. O método empregado foi diluição em caldo. As concentrações utilizadas de óleo essencial foram 1%, 5% e 10% de óleo essencial diluído em etanol ou óleo mineral. Os controles foram triclosan a 0,25% e 0,5%, bem como digluconato de clorexidina a 0,06% e 0,12%. A amostra contendo 1% de óleo essencial de tomilho diluída em etanol foi a mais eficaz, sendo efetiva contra Streptococcus mutans e, portanto considerada viável em relação ao custo e ao sensorial conferido ao produto, sendo que a formulação avaliada foi considerada estável.

In Vitro Effects of Some Herbs Used in Egyptian Traditional Medicine on Viability of Protoscolices of Hydatid Cysts

The present work evaluated the effects of alcoholic extracts of salvia (Salvia officinalis), thyme (Thymus vulgaris), and 2 pure compounds (thymol and menthol) on the viability of Echinococcus granulosus protoscolices in vitro. Four different concentrations of each extract (2,500, 1,500, 1,000, and 500 microg/ml) and 3 different concentrations each of thymol and menthol (50, 10, and 1 microg/ml) were used. Concentration of 2,500 microg/ml of both extracts showed a significant protoscolicidal activity on the 6th day. Complete loss of viability of protoscolices occurred with 500 microg/ml concentration of both extracts at day 6 and day 7 post-treatment (PT), respectively. Pure compounds, i.e., menthol and thymol, showed potent effects with 50 microg/ml concentration at day 2 and day 5 PT, respectively. These effects were compared with those of albendazole sulfoxide (800 microg/ml), a commonly used treatment drug for hydatidosis. Krebs-Ringer solution and the hydatid cystic fluid at a ratio of 4:1 was a good preservative solution which kept the protoscolices viable for 15 days.

Evaluación del efecto antioxidante de aceites esenciales y extractos de Eugenia caryophyllata, Origanum vulgare Y Thymus vulgaris / Evaluation of antioxidant effect of essential oils and extracts of eugenia caryophyllata, origanum

A partir de aceites esenciales y extractos de Eugenia Caryophyllata, Origanum vulgare y Thymus vulgaris, y después de analizar su potencialantioxidante, se seleccionaron los que mayor inhibición a la oxidación presentaron, para ser analizados en diferentes concentraciones y encomparación con un antioxidante referencia (nitrito sódico) sobre la oxidación de lípidos y su efecto sobre las características organolépticas en productos cárnicos cocidos como el salami. La actividad antioxidante de los diferentes aceites esenciales se evalúo por varios métodos (grado de inhibición de la peroxidación del ácido linoleico, evaluación del poder de reducción, test del β-caroteno), con el fin de demostrar que los tratamientos con aceites esenciales de orégano, tomillo y clavo de olor reducen significativamente la oxidación en productos cárnicos cocidos como el salami; estos fueron evaluados de acuerdo a los resultados de actividad antioxidante, antibacterial y concentración mínima inhibitoria (MIC).Obteniéndose resultados positivos para el clavo de olor, el cual fue seleccionado para adicionar a la formulación del salami, como antioxidante y como conservante. La concentración de aplicación en el salami se realizó con el extracto de clavo de olor. La elaboración del salami, se efectuó con base en los procedimientos establecidos en el manual de prácticas y formulaciones de la Unidad Tecnológica de Alimentos de la Universidad deCaldas. Al producto se le realizó una serie de análisis sensoriales, para determinar el efecto del extracto adicionado como antioxidante sobre las propiedades organolépticas del salami;los cuales arrojaron resultados positivos. El producto no mostró grandes diferencias, con respecto al patrón, siendo aceptado en las pruebas sensoriales, por los jueces.

After analyzing their antioxidant potential, the essential oils and extracts of Eugenia caryophyllata, Origanum vulgare and Thymus vulgaris with the greatest inhibition to oxidation were selected in order to be analyzed at different concentrations and compared with a reference antioxidant (sodium nitrite) on lipid oxidation and their effect on the organoleptics characteristics in cooked meat products like salami. The antioxidant activity of different essential oils was evaluated by means of several methods (peroxidation inhibition degree of linoleic acid, reduction power assessment, ß-carotene test), in order to demonstrate that treatments with oregano, thyme and clove essential oils significantly reduce oxidation in cooked meat products like salami. These oils were evaluated according to the results of antioxidant and antibacterial activity and the minimum inhibitory concentration (MIC). Positive results were also obtained for clove, which was selected to be added to the formulation of salami, as an antioxidant and preservative. The concentration of the application in salami was carried out with the clove extract. The salami was elaborated based on the procedures established in the practices and formulations manual of the Food Technology Unit of the Universidad de Caldas. The product underwent a series of sensory analysis to determine the effect of the extract added as an antioxidant on the organoleptic properties of salami, which showed positive results. The product showed no significant differences with regards to the pattern, accepted by the judges in the sensory assessment.