The effect of mycotoxins adsorbents beta glucans or montmorillonite on bovine ruminal fermentation in vitro / Impacto dos adsorventes de micotoxinas Beta-glucana ou montmorilonita sobre a fermentação ruminal de bovinos in vitro

Background: The addition of adsorbents in foods has been the strategy used by nutritionists to reduce the toxic effects of mycotoxins in animals. Mycotoxins are found in a range of foods and commonly they present variations in the chemical structure therefore, it has been appropriate to include adsorbents from different sources in the diet of ruminants. However, few researches were conducted in order to better understand the interaction of adsorbents on ruminal fermentation. Our objective in this study was to investigate the possible effects of two adsorbent products on bovine ruminal fermentation. One consists of 65% of -glucan (-glu), originating cell wall of Saccharomyces cerevisiae and used at a concentration of 1% and natural sodium montmorillonite (MMT) at a concentration of 5%. Materials, Methods & Results: The effects of -glu adsorbents (1%) and MMC (5%) in culture medium that simulated ruminal fermentation were evaluated. Bottles, with a capacity of 120 mL, were used to be filled with substrate such as maize and ryegrass hay ground, nutrient solution (medium of Menke), liquid extracted rumen fistulated bovine and the two adsorbents evaluated, totaling 50 mL. The experiment was conducted with three treatments, named after: control (Cont), -glu and MMT. In the control treatment adsorbents were not added. Six replicates were used for each treatment and two trials were conducted. One of the tests aimed to determine the fermentation kinetics by means of the gas production after 72 h incubation and quantifying the production of methane (CH4) at 48h. While another test aimed to quantify the production of short chain fatty acids (SCFA) - acetic, propionic and butyric acid - and the production of ammonia (NH3) in 24 h incubation. [...](AU)

The effect of mycotoxins adsorbents beta glucans or montmorillonite on bovine ruminal fermentation in vitro / Impacto dos adsorventes de micotoxinas Beta-glucana ou montmorilonita sobre a fermentação ruminal de bovinos in vitro

Background: The addition of adsorbents in foods has been the strategy used by nutritionists to reduce the toxic effects of mycotoxins in animals. Mycotoxins are found in a range of foods and commonly they present variations in the chemical structure therefore, it has been appropriate to include adsorbents from different sources in the diet of ruminants. However, few researches were conducted in order to better understand the interaction of adsorbents on ruminal fermentation. Our objective in this study was to investigate the possible effects of two adsorbent products on bovine ruminal fermentation. One consists of 65% of -glucan (-glu), originating cell wall of Saccharomyces cerevisiae and used at a concentration of 1% and natural sodium montmorillonite (MMT) at a concentration of 5%. Materials, Methods & Results: The effects of -glu adsorbents (1%) and MMC (5%) in culture medium that simulated ruminal fermentation were evaluated. Bottles, with a capacity of 120 mL, were used to be filled with substrate such as maize and ryegrass hay ground, nutrient solution (medium of Menke), liquid extracted rumen fistulated bovine and the two adsorbents evaluated, totaling 50 mL. The experiment was conducted with three treatments, named after: control (Cont), -glu and MMT. In the control treatment adsorbents were not added. Six replicates were used for each treatment and two trials were conducted. One of the tests aimed to determine the fermentation kinetics by means of the gas production after 72 h incubation and quantifying the production of methane (CH4) at 48h. While another test aimed to quantify the production of short chain fatty acids (SCFA) - acetic, propionic and butyric acid - and the production of ammonia (NH3) in 24 h incubation. [...]

Antibacterial activity of essential oil of cinnamon and trans-cinnamaldehyde against Staphylococcus spp. Isolated from clinical mastitis of cattle and goats / Antibacterial activity of essential oil of cinnamon and trans-cinnamaldehyde against Staphylococcus spp. isolated from clinical mastitis of cattle and goats

Background: Milk production plays a role as a source of protein and constitutes an important socioeconomic factor for small farms. The lack of planning of the creators, together with the lack of specialized technical assistance, and the precarious hygienic and sanitary management, are barriers that hinder the development of the activity. Bovine and caprine mastitis is an infl ammation process of the mammary gland caused by microorganisms. Staphylococcus spp. is the main causative agent of mastitis, with higher prevalence in cases of clinical and subclinical manifestations. The most common treatment is based on intramammary infusion of antibacterial agents. However, cure rates obtained with such drugs are not always effectives, because it may determine the emergence of resistant bacteria as well increase amounts of antibiotic residues in milk. Nevertheless, the treatment of bovine subclinical mastitis caused by Staphylococcus spp. in the lactation can be economically unviable. Alternative treatments of bovine mastitis with plant derived compounds have been described. The investigation of its antimicrobial activity against bacterial agents of mastitis is justifi able.Materials, Methods & Results: This study evaluated the antimicrobial activity of essential oil (EO) of Cinnamomum zeylanicum (cinnamon) and the fraction trans-cinnamaldehyde (TC) against 65 isolates of Staphyloco

Background: Milk production plays a role as a source of protein and constitutes an important socioeconomic factor for small farms. The lack of planning of the creators, together with the lack of specialized technical assistance, and the precarious hygienic and sanitary management, are barriers that hinder the development of the activity. Bovine and caprine mastitis is an infl ammation process of the mammary gland caused by microorganisms. Staphylococcus spp. is the main causative agent of mastitis, with higher prevalence in cases of clinical and subclinical manifestations. The most common treatment is based on intramammary infusion of antibacterial agents. However, cure rates obtained with such drugs are not always effectives, because it may determine the emergence of resistant bacteria as well increase amounts of antibiotic residues in milk. Nevertheless, the treatment of bovine subclinical mastitis caused by Staphylococcus spp. in the lactation can be economically unviable. Alternative treatments of bovine mastitis with plant derived compounds have been described. The investigation of its antimicrobial activity against bacterial agents of mastitis is justifi able.Materials, Methods & Results: This study evaluated the antimicrobial activity of essential oil (EO) of Cinnamomum zeylanicum (cinnamon) and the fraction trans-cinnamaldehyde (TC) against 65 isolates of Staphyloco

Antibacterial activity of essential oil of cinnamon and trans-cinnamaldehyde against Staphylococcus spp. Isolated from clinical mastitis of cattle and goats / Antibacterial activity of essential oil of cinnamon and trans-cinnamaldehyde against Staphylococcus spp. isolated from clinical mastitis of cattle and goats

Background: Milk production plays a role as a source of protein and constitutes an important socioeconomic factor for small farms. The lack of planning of the creators, together with the lack of specialized technical assistance, and the precarious hygienic and sanitary management, are barriers that hinder the development of the activity. Bovine and caprine mastitis is an infl ammation process of the mammary gland caused by microorganisms. Staphylococcus spp. is the main causative agent of mastitis, with higher prevalence in cases of clinical and subclinical manifestations. The most common treatment is based on intramammary infusion of antibacterial agents. However, cure rates obtained with such drugs are not always effectives, because it may determine the emergence of resistant bacteria as well increase amounts of antibiotic residues in milk. Nevertheless, the treatment of bovine subclinical mastitis caused by Staphylococcus spp. in the lactation can be economically unviable. Alternative treatments of bovine mastitis with plant derived compounds have been described. The investigation of its antimicrobial activity against bacterial agents of mastitis is justifi able.Materials, Methods & Results: This study evaluated the antimicrobial activity of essential oil (EO) of Cinnamomum zeylanicum (cinnamon) and the fraction trans-cinnamaldehyde (TC) against 65 isolates of Staphyloco

Background: Milk production plays a role as a source of protein and constitutes an important socioeconomic factor for small farms. The lack of planning of the creators, together with the lack of specialized technical assistance, and the precarious hygienic and sanitary management, are barriers that hinder the development of the activity. Bovine and caprine mastitis is an infl ammation process of the mammary gland caused by microorganisms. Staphylococcus spp. is the main causative agent of mastitis, with higher prevalence in cases of clinical and subclinical manifestations. The most common treatment is based on intramammary infusion of antibacterial agents. However, cure rates obtained with such drugs are not always effectives, because it may determine the emergence of resistant bacteria as well increase amounts of antibiotic residues in milk. Nevertheless, the treatment of bovine subclinical mastitis caused by Staphylococcus spp. in the lactation can be economically unviable. Alternative treatments of bovine mastitis with plant derived compounds have been described. The investigation of its antimicrobial activity against bacterial agents of mastitis is justifi able.Materials, Methods & Results: This study evaluated the antimicrobial activity of essential oil (EO) of Cinnamomum zeylanicum (cinnamon) and the fraction trans-cinnamaldehyde (TC) against 65 isolates of Staphyloco

Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos / Antimicrobial activity of spice essential oils against Escherichia coli strains isolated from poultry and cattle

A discutida questão da substituição do uso de antibacterianos em rações (promotores de crescimento) requer urgentes alternativas. Face às necessidades de inibidores microbianos nesses alimentos, os óleos essenciais (OES) se constituem em alternativa, sob avaliação. Neste estudo, avaliou-se a atividade antimicrobiana dos OES de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Cinnamomum zeylanicum (canela), Lippia graveolens (orégano mexicano), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão) frente a amostras de Escherichia coli isoladas de fezes de aves (n=43) e de bovinos (n=36). A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas para cada isolado através da técnica de microdiluição em caldo, a partir da máxima concentração de 6400µg mL-1 de cada OE testado. Observou-se atividade antimicrobiana para os OES de orégano, orégano mexicano, tomilho, canela. Para todas as amostras testadas, independente de sua origem, os OES mais e menos efetivos quanto à atividade antimicrobiana foram o orégano e a canela, respectivamente. Esses resultados confirmaram o potencial antibacteriano de alguns OES, os quais merecem novas investigações abordando sua adição na alimentação de aves e bovinos.

The discussed issue about replacing the use of antibiotics in animal feed (growth promoters) requires emerging alternatives. To meet the needs of microbial inhibitors in these foods, the essentials oils (EOS) constitute potential alternatives under evaluation. In this study it was evaluated the antimicrobial activities of EOs from Oreganum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli strains isolated from poultry (n=43) and cattle faeces (n=36). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate by using the broth microdilution technique, from the maximum concentration of 6400µg mL-1 of each OE tested. Antimicrobial activity was observed on the essential oils of oregano, mexican oregano, thymus and cinnamon. For all strains tested, regardless of their origin, the OES more and less effective as antimicrobial activity were oregano and cinnamon, respectively. These results confirm the antimicrobial potential of some EOs, which deserve further research, addressing the addition of essential oils in poultry and cattle feeding.

Atividade antimicrobiana de óleos essenciais de condimentos frente a Staphylococcus spp isolados de mastite caprina / Antimicrobial activities of essential oils extracted from spices against Staphylococcus spp isolated from goat mastitis

Avaliou-se a atividade antimicrobiana dos óleos essenciais (OEs) de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Lippia graveolens (lípia), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão), bem como de frações majoritárias carvacrol, timol, cinamaldeído e cineol frente a 33 isolados de Staphylococcus spp oriundos de rebanhos leiteiros caprinos. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas por meio da técnica de microdiluição em caldo. Observou-se atividade antimicrobiana para os OEs de orégano, lípia e tomilho, bem como para as frações majoritárias de carvacrol, timol e cinamaldeído. A ordem decrescente de atividade foi orégano = tomilho > lípia. As frações majoritárias carvacrol, timol e cinamaldeído evidenciaram melhor atividade do que os óleos essenciais e, dentre elas, carvacrol e cinamaldeído foram mais ativas que o timol.

The antimicrobial activity of some essencial oils was evaluated as follows: Origanum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil), as well as the majority constituents carvacrol, thymol, cinnamaldehyde and cineole against 33 Staphylococcus spp isolates from herds of dairy goats. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined for each isolate by using broth microdilution method. Antimicrobial activity observed on the essencial oils of oregano, mexican oregano, thymus, well as to majoritary constituents of carvacrol, thymol and cinnamaldehyde. The descending order of antimicrobial activity were oregano = thyme > mexican oregano. The majority constituents carvacrol, thymol, cinnamaldehyde presented themselves more active than the verified by the essencial oils. The majority constituents, carvacrol and cinnomaldehyde were equally more active than thymol.

Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos

The discussed issue about replacing the use of antibiotics in animal feed (growth promoters) requires emerging alternatives. To meet the needs of microbial inhibitors in these foods, the essentials oils (EOS) constitute potential alternatives under evaluation. In this study it was evaluated the antimicrobial activities of EOs from Oreganum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli strains isolated from poultry (n=43) and cattle faeces (n=36). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate by using the broth microdilution technique, from the maximum concentration of 6400µg mL-1 of each OE tested. Antimicrobial activity was observed on the essential oils of oregano, mexican oregano, thymus and cinnamon. For all strains tested, regardless of their origin, the OES more and less effective as antimicrobial activity were oregano and cinnamon, respectively. These results confirm the antimicrobial potential of some EOs, which deserve further research, addressing the addition of essential oils in poultry and cattle feeding.

A discutida questão da substituição do uso de antibacterianos em rações (promotores de crescimento) requer urgentes alternativas. Face às necessidades de inibidores microbianos nesses alimentos, os óleos essenciais (OES) se constituem em alternativa, sob avaliação. Neste estudo, avaliou-se a atividade antimicrobiana dos OES de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Cinnamomum zeylanicum (canela), Lippia graveolens (orégano mexicano), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão) frente a amostras de Escherichia coli isoladas de fezes de aves (n=43) e de bovinos (n=36). A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas para cada isolado através da técnica de microdiluição em caldo, a partir da máxima concentração de 6400µg mL-1 de cada OE testado. Observou-se atividade antimicrobiana para os OES de orégano, orégano mexicano, tomilho, canela. Para todas as amostras testadas, independente de sua origem, os OES mais e menos efetivos quanto à atividade antimicrobiana foram o orégano e a canela, respectivamente. Esses resultados confirmaram o potencial antibacteriano de alguns OES, os quais merecem novas investigações abordando sua adição na alimentação de aves e bovinos.

Atividade antimicrobiana de óleos essenciais de condimentos frente a Staphylococcus spp isolados de mastite caprina

The antimicrobial activity of some essencial oils was evaluated as follows: Origanum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil), as well as the majority constituents carvacrol, thymol, cinnamaldehyde and cineole against 33 Staphylococcus spp isolates from herds of dairy goats. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined for each isolate by using broth microdilution method. Antimicrobial activity observed on the essencial oils of oregano, mexican oregano, thymus, well as to majoritary constituents of carvacrol, thymol and cinnamaldehyde. The descending order of antimicrobial activity were oregano = thyme > mexican oregano. The majority constituents carvacrol, thymol, cinnamaldehyde presented themselves more active than the verified by the essencial oils. The majority constituents, carvacrol and cinnomaldehyde were equally more active than thymol.

Avaliou-se a atividade antimicrobiana dos óleos essenciais (OEs) de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Lippia graveolens (lípia), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão), bem como de frações majoritárias carvacrol, timol, cinamaldeído e cineol frente a 33 isolados de Staphylococcus spp oriundos de rebanhos leiteiros caprinos. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas por meio da técnica de microdiluição em caldo. Observou-se atividade antimicrobiana para os OEs de orégano, lípia e tomilho, bem como para as frações majoritárias de carvacrol, timol e cinamaldeído. A ordem decrescente de atividade foi orégano = tomilho > lípia. As frações majoritárias carvacrol, timol e cinamaldeído evidenciaram melhor atividade do que os óleos essenciais e, dentre elas, carvacrol e cinamaldeído foram mais ativas que o timol.

Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos

The discussed issue about replacing the use of antibiotics in animal feed (growth promoters) requires emerging alternatives. To meet the needs of microbial inhibitors in these foods, the essentials oils (EOS) constitute potential alternatives under evaluation. In this study it was evaluated the antimicrobial activities of EOs from Oreganum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli strains isolated from poultry (n=43) and cattle faeces (n=36). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate by using the broth microdilution technique, from the maximum concentration of 6400µg mL-1 of each OE tested. Antimicrobial activity was observed on the essential oils of oregano, mexican oregano, thymus and cinnamon. For all strains tested, regardless of their origin, the OES more and less effective as antimicrobial activity were oregano and cinnamon, respectively. These results confirm the antimicrobial potential of some EOs, which deserve further research, addressing the addition of essential oils in poultry and cattle feeding.

A discutida questão da substituição do uso de antibacterianos em rações (promotores de crescimento) requer urgentes alternativas. Face às necessidades de inibidores microbianos nesses alimentos, os óleos essenciais (OES) se constituem em alternativa, sob avaliação. Neste estudo, avaliou-se a atividade antimicrobiana dos OES de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Cinnamomum zeylanicum (canela), Lippia graveolens (orégano mexicano), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão) frente a amostras de Escherichia coli isoladas de fezes de aves (n=43) e de bovinos (n=36). A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas para cada isolado através da técnica de microdiluição em caldo, a partir da máxima concentração de 6400µg mL-1 de cada OE testado. Observou-se atividade antimicrobiana para os OES de orégano, orégano mexicano, tomilho, canela. Para todas as amostras testadas, independente de sua origem, os OES mais e menos efetivos quanto à atividade antimicrobiana foram o orégano e a canela, respectivamente. Esses resultados confirmaram o potencial antibacteriano de alguns OES, os quais merecem novas investigações abordando sua adição na alimentação de aves e bovinos.

Atividade antimicrobiana de óleos essenciais de condimentos frente a Staphylococcus spp isolados de mastite caprina

The antimicrobial activity of some essencial oils was evaluated as follows: Origanum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil), as well as the majority constituents carvacrol, thymol, cinnamaldehyde and cineole against 33 Staphylococcus spp isolates from herds of dairy goats. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined for each isolate by using broth microdilution method. Antimicrobial activity observed on the essencial oils of oregano, mexican oregano, thymus, well as to majoritary constituents of carvacrol, thymol and cinnamaldehyde. The descending order of antimicrobial activity were oregano = thyme > mexican oregano. The majority constituents carvacrol, thymol, cinnamaldehyde presented themselves more active than the verified by the essencial oils. The majority constituents, carvacrol and cinnomaldehyde were equally more active than thymol.

Avaliou-se a atividade antimicrobiana dos óleos essenciais (OEs) de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Lippia graveolens (lípia), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão), bem como de frações majoritárias carvacrol, timol, cinamaldeído e cineol frente a 33 isolados de Staphylococcus spp oriundos de rebanhos leiteiros caprinos. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas por meio da técnica de microdiluição em caldo. Observou-se atividade antimicrobiana para os OEs de orégano, lípia e tomilho, bem como para as frações majoritárias de carvacrol, timol e cinamaldeído. A ordem decrescente de atividade foi orégano = tomilho > lípia. As frações majoritárias carvacrol, timol e cinamaldeído evidenciaram melhor atividade do que os óleos essenciais e, dentre elas, carvacrol e cinamaldeído foram mais ativas que o timol.

Atividade antimicrobiana de óleos essenciais de condimentos frente a Staphylococcus spp isolados de mastite caprina

The antimicrobial activity of some essencial oils was evaluated as follows: Origanum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil), as well as the majority constituents carvacrol, thymol, cinnamaldehyde and cineole against 33 Staphylococcus spp isolates from herds of dairy goats. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined for each isolate by using broth microdilution method. Antimicrobial activity observed on the essencial oils of oregano, mexican oregano, thymus, well as to majoritary constituents of carvacrol, thymol and cinnamaldehyde. The descending order of antimicrobial activity were oregano = thyme > mexican oregano. The majority constituents carvacrol, thymol, cinnamaldehyde presented themselves more active than the verified by the essencial oils. The majority constituents, carvacrol and cinnomaldehyde were equally more active than thymol.

Avaliou-se a atividade antimicrobiana dos óleos essenciais (OEs) de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Lippia graveolens (lípia), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão), bem como de frações majoritárias carvacrol, timol, cinamaldeído e cineol frente a 33 isolados de Staphylococcus spp oriundos de rebanhos leiteiros caprinos. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas por meio da técnica de microdiluição em caldo. Observou-se atividade antimicrobiana para os OEs de orégano, lípia e tomilho, bem como para as frações majoritárias de carvacrol, timol e cinamaldeído. A ordem decrescente de atividade foi orégano = tomilho > lípia. As frações majoritárias carvacrol, timol e cinamaldeído evidenciaram melhor atividade do que os óleos essenciais e, dentre elas, carvacrol e cinamaldeído foram mais ativas que o timol.

Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos

The discussed issue about replacing the use of antibiotics in animal feed (growth promoters) requires emerging alternatives. To meet the needs of microbial inhibitors in these foods, the essentials oils (EOS) constitute potential alternatives under evaluation. In this study it was evaluated the antimicrobial activities of EOs from Oreganum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli strains isolated from poultry (n=43) and cattle faeces (n=36). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate by using the broth microdilution technique, from the maximum concentration of 6400µg mL-1 of each OE tested. Antimicrobial activity was observed on the essential oils of oregano, mexican oregano, thymus and cinnamon. For all strains tested, regardless of their origin, the OES more and less effective as antimicrobial activity were oregano and cinnamon, respectively. These results confirm the antimicrobial potential of some EOs, which deserve further research, addressing the addition of essential oils in poultry and cattle feeding.

A discutida questão da substituição do uso de antibacterianos em rações (promotores de crescimento) requer urgentes alternativas. Face às necessidades de inibidores microbianos nesses alimentos, os óleos essenciais (OES) se constituem em alternativa, sob avaliação. Neste estudo, avaliou-se a atividade antimicrobiana dos OES de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Cinnamomum zeylanicum (canela), Lippia graveolens (orégano mexicano), Zingiber officinale (gengibre), Salvia officinalis (sálvia), Rosmarinus officinalis (alecrim) e Ocimum basilicum (manjericão) frente a amostras de Escherichia coli isoladas de fezes de aves (n=43) e de bovinos (n=36). A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas para cada isolado através da técnica de microdiluição em caldo, a partir da máxima concentração de 6400µg mL-1 de cada OE testado. Observou-se atividade antimicrobiana para os OES de orégano, orégano mexicano, tomilho, canela. Para todas as amostras testadas, independente de sua origem, os OES mais e menos efetivos quanto à atividade antimicrobiana foram o orégano e a canela, respectivamente. Esses resultados confirmaram o potencial antibacteriano de alguns OES, os quais merecem novas investigações abordando sua adição na alimentação de aves e bovinos.

Immunotherapy for pythiosis: Effect on NTPDase activity in lymphocytes of an experimental model.

NTPDase (EC 3.6.1.5) occurs in lymphocytes and plays an important role in immune function, in that hydrolyzes extracellular nucleoside tri- and/or diphosphates to form AMP. Pythium insidiosum causes the disease pythiosis, a pyogranulomatous disease of horses, dogs, cattle, cats and humans. Most antifungal drugs are ineffective against this pathogen, and immunotherapy, a treatment approach that relies on the injection of P. insidiosum antigen, has been successfully used in humans and horses to manage this disease. In this study, we investigated NTPDase activity in lymphocytes from rabbits inoculated with zoospores of P. insidiosum. After immunotherapy, we investigated the relationship between enzymatic activity and the pattern of the immune response. One milliliter of zoospores was inoculated subcutaneously into the coastal region of each rabbit. An average of 17,500 viable mobile zoospores/mL of induction medium was administered. Inoculated rabbits were checked weekly, and the subcutaneous nodular area (cm²) was measured 28 days after inoculation. Rabbits that developed lesions received four doses of immunotherapy at intervals of 14 days. Blood samples were collected by heart puncture twice a month for the determination of NTPDase activity. The results demonstrated that NTPDase activity in lymphocytes was increased in relation to ATP hydrolysis (by about 100%) in pythiosis and returned to normal values after immunotherapy. The data demonstrating NTPDase activity before and after immunotherapy reinforce the previously elaborated hypothesis that the change from a Th2 to a Th1 immune response is responsible for the curative properties of immunotherapy.