Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol

The aim of this study was to evaluate the susceptibility of methicillin-susceptible and methicillin-resistant staphylococci (MSS, MRS) to oregano essential oil, carvacrol and thymol. The commercial aerial parts of Origanum vulgare L. were hydrodistilled and the essential oil analysed by gas- chromatography/electron impact mass spectrometry. The inhibition efficacy of this essence and its major components was assayed against 26 MSS and 21 MRS, using an agar dilution method. The methicillin resistance was thoroughly typed by Epsilometer test (E-test), polymerase chain reaction for mecA gene detection and PBP2' latex agglutination test. The results clearly demonstrated that the comparison between the susceptibility of MSS and MRS to oregano oil, carvacrol and thymol showed no significant differences (Fisher's exact test, P > 0.05). The best minimum inhibitory concentration values were reported for carvacrol (0.015-0.03%, v/v) followed by thymol (0.03-0.06%, v/v) and oregano oil (0.06-0.125%, v/v).     

Phytochemical diversity of Origanum vulgare L. subsp. vulgare (Lamiaceae) from Austria

This investigation was aiming at the phytochemical characterisation of Origanum vulgare subsp. vulgare from Austria. To study the qualitative and quantitative composition of essential oil compounds 374 individual plants were analysed via GC. The volatiles of Austrian O. vulgare subsp. vulgare were found to be complex mixtures of 53 mono- and sesquiterpenes. Among the sesquiterpenes β-caryophyllene, germacrene D, E-E-α-farnesene, germacrene D-4-ol and caryophyllene oxide were frequently present in higher amounts. The monoterpenes were mainly made up of sabinyl-compounds [mainly sabinene (up to 48.4%) and cis-sabinene hydrate (up to 57.8%)] and/or cymyl-compounds [mainly p-cymene (up to 49.7%), γ-terpinene (up to 21.5%) and carvacrol (up to 32.9%)] that were accompanied by usually smaller amounts of bornyl-compounds and acyclic compounds. Some exceptional (in O. vulgare rare) chemotypes were detected. The essential oil content of Austrian O. vulgare subsp. vulgare ranged between 0.1 and 1.8%. The content of rosmarinic acid was analysed by HPLC and ranged from 0.6 mg/g dry mass up to 37.2 mg/g dry mass. No arbutin could be detected in the analysed populations.     

Plant development and synthesis of essential oils in micropropagated and mycorrhiza inoculated plants of Origanum vulgare L. ssp. hirtum (Link) Ietswaart

Biomass production of micropropagated oregano was induced by inoculation with the fungus Glomus viscosum. The effects of arbuscular mycorrhizal (AM) symbiosis on morphological and metabolic variations of regenerated oregano plants were investigated at different growth stages. AM greatly increased parameters such as plant leaf area, fresh and dry weight, number of spicasters and verticillasters in infected plants. An increase of the gland density, especially on the upper leaf epidermis, was also observed following the physiological ageing of the tissues. The in vitro plants of O. vulgare ssp. hirtum described in this study provided a qualitatively and quantitatively good source of essential oils that have a chemical profile comparable to that of the control mother plants with carvacrol as the main compound.     

Effect of oregano essential oil and carvacrol on Cryptosporidium parvum infectivity in HCT-8 cells

Cryptosporidium parvum is the second leading cause of persistent diarrhea among children in low-resource settings. This study examined the effect of oregano essential oil (OEO) and carvacrol (CV) on inhibition of C. parvum infectivity in vitro. HCT-8 cells were seeded (1 × 10⁶) in 96-well microtiter plates until confluency. Cell viability and infectivity were assessed by seeding HCT-8 cell monolayers with C. parvum oocysts (1 × 10⁴) in two modalities: 1) 4 h co-culture with bioactive (0–250 μg/mL) followed by washing and incubation (48 h, 37 °C, 5% CO₂) in bioactive-free media; and 2) 4 h co-culture of C. parvum oocysts followed by washing and treatment with bioactive (0–250 μg/mL) during 48-h incubation. Cell viability was tested using Live/Dead? assay whereas infectivity was measured using C. parvum-specific antibody staining via immunofluorescence detection. Loss of cell viability was observed starting at 125 μg/mL and 60 μg/mL for OEO and CV, respectively. Neither OEO nor CV modulated the invasion of C. parvum sporozoites in HCT-8 cells. Treatment with bioactive after invasion reduced relative C. parvum infectivity in a dose-dependent manner to 55.6 ± 10.4% and 45.8 ± 4.1% at 60 and 30 μg/mL of OEO and CV, respectively. OEO and CV are potential bioactives to counteract C. parvum infection in children.     

牛至油体外抗肿瘤活性研究

目的观察牛至油对肿瘤细胞株的生长抑制作用。方法采用MTT法检测不同浓度的牛至油对体外培养的多种肿瘤细胞株的生长抑制作用,计算半数抑制浓度(IC50)。结果不同浓度牛至油作用后,人肝癌细胞系HepG2、人子宫颈癌细胞系JTC-26和肺癌细胞系A549出现增殖阻滞。MTT法确定牛至油对肝癌HepG2的IC50为118μg/ml;人子宫颈癌JTC-26的IC50为118μg/ml;肺癌A549的IC50为59μg/ml。结论牛至油具有体外抗肿瘤活性。     

Reduction of hyperhydricity in tissue cultures of oregano (Origanum vulgare) by extracellular polysaccharide isolated from Pseudomonas spp

Hyperhydricity or vitrification is a physiological malformation affecting tissue culture-based propagation of several plant species. A Pseudomonas spp-mediated approach was recently developed to control hyperhydricity in oregano. This bacterium-induced prevention of hyperhydricity helped the establishment of clonal plants in the greenhouse without extensive acclimatization. The prevention of hyperhydricity was specifically linked to mucoid Pseudomonas spp and was characterized by high chlorophyll and reduced water content in oregano shoots. The focus of research reported in this paper was to purify the extracellular mucoid component from Pseudomonas spp and evaluate the effect on hyperhydricity in oregano tissue culture. The extracellular mucoid component was purified by ethanol precipitation. This extracellular mucoid component was confirmed to be a polysaccharide using gas chromatography-mass spectrometry. The effect of purified polysaccharide to prevent or reduce hyperhydricity was tested in oregano clone 0–1. The polysaccharide prevented hyperhydricity in oregano with reduced efficiency compared to bacterial inoculation. This was characterized by higher chlorophyll and reduced water content when compared to uninoculated/untreated oregano shoots. This confirms that the Pseudomonas spp-mediated hyperhydricity reduction in oregano is partially due to its extracellular polysaccharide. This provides a novel approach to develop a media formulation to control hyperhydricity in wide number of plant species where tissue culture is used for clonal propagation.     

Arbuscular mycorrhiza alter the concentration of essential oils in oregano (Origanum sp., Lamiaceae)

The effect of root colonization by Glomus mosseae on the qualitative and quantitative pattern of essential oils (EO) was determined in three oregano genotypes (Origanum sp.). To exclude a simple P-mediated effect through mycorrhization the effect of P application to plants on the EO accumulation was also tested. In two genotypes the leaf biomass was increased through mycorrhization. Root colonization by the arbuscular mycorrhizal fungus (AMF) did not have any significant effect on the EO composition in oregano; however, in two genotypes the EO concentration significantly increased. As EO levels in P-treated plants were not enhanced, we conclude that the EO increase observed in mycorrhizal oregano plants is not due to an improved P status in mycorrhizal plants, but depends directly on the AMF–oregano plant association.     

In vitro antimicrobial activity of garlic,oregano and chitosan against <Emphasis Type="Italic">Salmonella enterica</Emphasis>

Food can harbour harmful pathogenic microorganisms, such as Salmonella spp. that are responsible by serious human illnesses. The use of natural antimicrobial substances can be practical to maintain the fresh image of food, to increase its shelf life, safety and marketability. We therefore evaluated the in vitro ability of three natural antimicrobial substances (garlic, oregano and chitosan) to inhibit S. enterica under different thermal conditions. All substances exhibited strong antibacterial activities at low temperature. Oregano had the strongest antibacterial properties, followed by chitosan and garlic. These results suggest that garlic, oregano and chitosan can be practical to protect food and consumers from the risk of contamination by S. enterica, to extend food shelf-life, to reduce food waste and to use in hurdle technologies at low temperature.