Antibacterial activity of oregano and sage plant extracts against decarboxylase-positive enterococci isolated from rabbit meat

Authors

  • Renata Szabóová Institute of Animal Physiology Slovak Academy of Sciences, Šoltésovej 4-6, 040 01 Košice
  • Andrea Lauková Institute of Animal Physiology Slovak Academy of Sciences, Šoltésovej 4-6, 040 01 Košice
  • Ľubica Chrastinová Animal Production Research Centre Nitra, Institute of Nutrition, Hlohovecká 2, 951 41 Lužianky

DOI:

https://doi.org/10.5219/239

Keywords:

Labiatae, effect, inhibition, meat, rabbit

Abstract

The effect of plant extracts (sage, oregano) against decarboxylase-positive enterococci from rabbit back limb meat  was reported in this study. Oregano plant extract inhibited the growth of all 34 tested enterococci (the inhibitory zones: 12 to 45 mm). The growth of the majority of strains  (n=23) was inhibited by oregano plant extract (the high size inhibitory zones (higher than 25 mm). The growth of 11 strains  was inhibited by oregano extract reaching medium size inhibitory zones (10 to 25mm). The most sensitive strain to oregano extract was E. faecium M7bA (45 mm). Sage extract was less active against tested enterococci (n=16)  reaching lower inhibitory zones (up to 10 mm).

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Baricevic, D., Bartol, T. 2002. The biological/pharmacological activity of the oregano genus. In Kintzios S., Medicinal and Aromatic Plants – Industrial Profiles – Oregano: The genera Origanum and Lipia, Taylor & Francis : London, 2002, p. 177-214.

Bozin, B., Mimica-Dukic, N., Simin, N., Anackov, G.,2006. Characterization of the volatile composition of essentials oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. J. Agric. Food Chem., vol. 54, 2006, no. 5, p. 1822-1828. PMid:16506839

Burt, S. A. 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol., vol. 94, 2004, p. 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022 PMid:15246235

Combes, S. 2004. Valeur nutritionnelle de la viande de lapin, INRA Productions Animales, vol. 17, 2004, p. 373-383.

Dalle Zotte, A., 2004. Dietary advantages: rabbit must tame consumers. Viandes et Produits Carnés, vol. 23, 2004, p. 161-167.

Delamare, A. P. L., Moschen-Pistorello, I. T., Atti-Serafini, L. A. L., Echeverrigaray, S. 2007. Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brasil. Food Chem., vol. 100, 2007, p. 603-608. https://doi.org/10.1016/j.foodchem.2005.09.078

De Vos, P., Garrity, G., Jones, D., Krieg, N. R., Ludwig, W., Rainey, F. A., Schleifer, K. H., Whitman, W. B. 2009. Bergeys manual of systematic bacteriology, Second Eds. Springer : New York, Vol. 3., 2009. PMCid:2844535

De Vuyst, L., Callewart, R., Crabbe, K. 1996. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiol., vol. 142, 1996, p. 817-827. https://doi.org/10.1099/00221287-142-4-817

Di Pasqua, R., De Feo, V., Villani, F., Mauriello, G. 2005. In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria. Microbiol., vol. 55, 2005, no. 2, p. 139-143.

Franz. C. M. A. P., Van Belkum, M. J., Holzapfel, W. H., Abriouel, H., Gálvez, A. 2007. Diversity of enterococcal bacteriocins and their grouping in a new classification scheme. FEMS Microbiol. Rev., vol. 31, 2007, p. 293-310. https://doi.org/10.1111/j.1574-6976.2007.00064.x PMid:17298586

Helander, I. K., Alakomi, H. L., Latva-Kala, K., Mattila-Sandholm, T., Pol, I., Smid, E. J., Von Wright, A. 1998. Characterization of the action of selected essential oil components on Gram negative bacteria. J. Agricult. Chem., vol. 46, 1998, p. 3590-3595. https://doi.org/10.1021/jf980154m

Kučerová, K., Svobodová, H., Tůma, Š., Ondráčková, I., Plocková, M. 2009. Production of Biogenic Amines by Enterococci. Czech J. Food Sci., vol. 27, 2009, p. S2-50-55.

Lauková, A., Fraqueza, M. J., Strompfová, V., Simonová, M. P., Elias, M., Barreto, A. 2011. Bacteriocinogenic activity of Enterococcus faecalis strains from chouriço, traditional sausage produced in Southern Portugal. Afric. J. Microbiol. Res., vol. 5, 2011, p. 334-339.

Milos, M., Mastelic, J., Jerkovic, I. 2000. Chemical composition and antioxidant effect of glycosidically bound volatile compounds of oregano (Origanum vulgare L. spp. hirtum). Food Chem., vol. 71, 2000, p. 79-83. https://doi.org/10.1016/S0308-8146(00)00144-8

Pleva, P., Buňková, L., Lauková, A., Lorencová, E., Kubáň, V., Buňka, F. 2012. Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines. Vet. Microbiol., vol. 159, 2012, p. 438-442. https://doi.org/10.1016/j.vetmic.2012.04.028 PMid:22608104

Shalaby, A. R. 1996. Significance of biogenic amines to food safety and human health. Food Res. Inter., vol. 29, 1996, p. 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X

Shalaby, A. R. 1999. Simple, rapid and valid thin layer chromatographic method for determining biogenic amines in foods. Food Chem., vol. 65, 1999, p. 117-121. https://doi.org/10.1016/S0308-8146(98)00113-7

Sikkema, J., De Bont, J. A. M., Poolman, B. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiol. Rev., vol. 59, 1995, p. 201-222. PMid:7603409

Simonová, M. P, Lauková, A., Chrastinová, Ľ., Szabóová, R., Mojto, J., Strompfová, V., Rafay, J. 2009. Quality of rabbit meat after application of bacteriocinogenic and probiotic strain Enterococcus faecium CCM 4231 in rabbits. Int. J. Prob. Preb., vol. 4, 2009, no.1, p. 1-6.

Skoula, M., Harborne, J. B. 2002. The taxonomy and chemistry of Origanum. In Kintzios S., Medicinal and Aromatic Plants – Industrial Profiles – Oregan, The genera Origanum and Lipia, Taylor & Francis : London, 2002, p. 67-108.

Smith-Palmer, A., Stewart, J., Fyle, L. 1998. Antimicrobial properties of plant essential oils ans essences against five important food-borne pathogens. Lett. Appl. Microbiol., vol. 26, 1998, p. 118-122. https://doi.org/10.1046/j.1472-765X.1998.00303.x PMid:9569693

Szabóová, R., 2011. Natural substances and its use in rabbits husbandry. In Slovak In PhD thesis, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic and Institute of Animal Physiology of Slovak Academy of Sciences, Košice, Slovak Republic, 2011, p. 55-59.

Szabóová, R., Lauková, A., Pogány Simonová, M., Strompfová, V., Chrastinová, Ľ. 2012a. Bacteriocin-producing enterococci from rabbit meat. Malays. J. Microbiol., vol. 8, 2012, p. 211-218.

Szabóová, R., Lauková, A., Chrastinová, Ľ., Strompfová, V., Pogány Simonová, M., Vasilková, Z., Čobanová, K., Plachá, I., Chrenková, M., 2012b. Effect of combined administration of enterocin 4231 and sage in rabbits. Pol. J. Vet. Sci., vol. 14, 2012, no. 3, p. 359-366. PMid:21957728

Talon, R., Lebert, I., Lebert, A., Leroy, S., Garriga, M., Aymerich, T., Drosinos, E. H., Zanardi, E., Ianieri, A., Fraqueza, M. J., Patarata, L., Lauková, A., 2011. Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. Mediterranean Ecosystems: Dynamics, Management and Conservation, Earth Sciences in the 21st Century Environmental Science, Engineering and Technology, Ed. Columbus F., Nova Science Publishers Inc., Ed. Gina S. Williams, 2011, p. 355-359.

Ultee, A., Bennik, M. H. J., Moezelaar, R., 2002. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol., vol. 68, 2002, p. 1561-1568. https://doi.org/10.1128/AEM.68.4.1561-1568.2002 PMid:11916669

Downloads

Published

2013-07-09

How to Cite

Szabóová, R. ., Lauková, A. ., & Chrastinová, Ľubica . (2013). Antibacterial activity of oregano and sage plant extracts against decarboxylase-positive enterococci isolated from rabbit meat. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 18–21. https://doi.org/10.5219/239

Most read articles by the same author(s)