In vitro efficacy and tolerance of the essential oils of three species of the Lamiaceae family against monogeneans from the gills of Piaractus brachypomus from the Peruvian Amazon

Aethina tumida, es una plaga de Apis mellifera L. (Hymenoptera: Apidae) responsable de pérdidas económicas en la producción de miel. En México no existe un producto autorizado para su control, razón por el cual, el objetivo fue evaluar el efecto tóxico de Dysphania ambrosioides L., Ocimum basilicum L. y Origanum vulgare L., bajo un diseño completamente al azar. Los tres polvos presentaron efecto tóxico contra adultos de A. tumida. D. ambrosioides registro un mejor efecto, siendo estadísticamente diferente al resto de los tratamientos (P ? 0.05), demostrando el 100% de mortalidad con 1, 5 y 10 g después de 24 o 48 h del tratamiento, no así para los tratamientos a base de O. basilicum y O. vulgare, donde la dosis y el tiempo jugaron un papel importante, ambos demostraron su mayor efectividad (69.2 y 65.8% respectivamente) con la dosis de 10 g a las 48 h posteriores al tratamiento.

CONTROL ALTERNATIVO DE Aethina tumida Murray (Coleóptera: Nitidulidae) CON POLVOS VEGETALES

El chile ancho (variedad cardenal y sargento) es uno de los principales cultivos de la región de Rodeo, Durango, México, gracias a su significado culinario, su utilidad agroindustrial e Importancia como producto nacional comercializable. Lamentablemente sufre grandes daños causados por hongos; a mayor escala se presenta el Fusarium oxysporum, que origina marchitez en el chile y, en consecuencia, pérdidas económicas considerables. Este escrito evalúa el efecto de la aplicación vía foliar del aceite esencial de orégano en las plantas, con el fin de controlar el índice de daño causado por este hongo presente en el suelo. El artículo se desarrolla a través de la recolección de muestras de suelo, para identificar el hongo mediante la técnica de flotación; así, es posible lograr esta identificación mediante microscopio 4X, controlando orgánicamente la toxina con el aceite esencial de orégano de la variedad Lippia graveolens. Para esto se toman cuatro concentraciones de 1,5; 1,0; 0,5 y 0 mL este último como testigo, y se aplican tres réplicas para cada una, en cuatro variables por evaluar: (a) altura de planta; (b) peso de hojas; (c) peso de raíz, (d) diámetro del tallo, y (e) número de ramas. Los resultados arrojan que las concentraciones de 0,5 y 1,5 mL de aceite esencial cuentan con mejores condiciones de peso de la planta y mayor frondosidad. De este modo, el testigo se estabiliza, y en la concentración 1,0 se observan pérdidas de baja escala.

Sustituto de fungicidas químicos sintéticos con aceite esencial de orégano para el control del Fusarium oxysporum

El objetivo del estudio fue evaluar la actividad antimicrobiana del aceite esencial de orégano (Origanum vulgare) frente a Staphylococcus aureus ATCC 25923 en carne de pollo. Se determinó la concentración mínima inhibitoria (CMI) mediante el método de microdilución en pocillos y la concentración mínima bactericida (CMB) para determinar la supervivencia de las bacterias expuestas a diferentes concentraciones del aceite esencial. Además, se evaluó la capacidad del aceite esencial de orégano de inhibir el crecimiento de S. aureus en filetes de pollo. Se obtuvo una CMI de 0.5% y una CMB de 4%. Las concentraciones ≥1% de aceite esencial de orégano redujeron significativamente (p<0.05) los recuentos de S. aureus en la carne de pollo, en niveles relacionados directamente con la concentración aplicada. Los resultados demostraron que el aceite de orégano posee un efecto antimicrobiano contra S. aureus ATCC 25923.

/pdf/efecto-antimicrobiano-del-aceite-esencial-de-oregano-1uqgv6bm.pdf

Efecto antimicrobiano del aceite esencial de orégano (Origanum vulgare) frente a Staphylococcus aureus en carne de pollo

El presente estudio tuvo como objetivo, el desarrollo de un desinfectante a partir de aceites esenciales de Orégano de monte y Romero para el control de E. coli y S.aureus, bacterias comunes en alimentos que se consumen a diario. Para ello, se realizó una extracción de aceites, empleando la técnica de arrastre de vapor, y se evaluó su composición mediante cromatografía de gases acoplada a un espectrómetro de masas. La actividad antimicrobiana se estableció con la concentración mínima inhibitoria (CMI), mediante macro-diluciones compuestas de aceite y agua. A partir de estas se formuló el desinfectante. Como resultados, se encontró que los dos aceites cuentan con compuestos antimicrobianos como Timol y 2-Bornanone, las CMI obtenidas para la formulación fueron: 1:8 y 1:16 de orégano y romero. En conclusión, los aceites esenciales, tienen potencial inhibitorio y al unificarlos, sus compuestos se potencian, obteniendo halos de inhibición de hasta 18,2 mm de diámetro. The aim of this study was to develop a disinfectant from essential oils of Mount oregano and Rosemary to control E. coli and S.aureus, bacteria present in the food industry. For this purpose, an extraction of oils was performed and its composition was evaluated by means of a gas chromatography coupled to a mass spectrometer. The antimicrobial activity was established with the minimum inhibitory concentration, by means of macrosolutions composed of oil and water, and from these the disinfectant was formulated. As results, it was found that the two oils have antimicrobial compounds such as Timol and 2-Bornanone, the CMIs obtained for the formulation of the disinfectant were of a ratio 1:8 and 1:16 of oregano and rosemary respectively. In conclusion, the essential oils studied have inhibitory potential and by unifying them, their compounds are enhanced, obtaining inhibition halos up to 18.2 mm in diameter. 

pdf/desarrollo-de-un-desinfectante-a-partir-de-aceites-42eq75ydz0.pdf

Desarrollo de un desinfectante a partir de aceites esenciales de Orégano de monte y Romero

The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, the presence of chemical residues and antimicrobial resistance. Oregano essential oil has antimicrobial compounds such as thymol and carvacrol. The objective of the research was to evaluate the antimicrobial effect of oregano essential oil from the province of Concepcion, Junin Region (Peru) against Listeria monocytogenes and Staphylococcus aureus. Oregano was taxonomically identified as O. vulgare. The essential oil was obtained by hydrodistillation and the profile of chemical compounds was determined by Gas Chromatography/Mass Spectrometry (GC-MS). The minimum inhibitory concentration (MIC) was determined by microdilution and the minimum bactericidal concentration (CMB) by agar planting Baird-Parker Agar was used for S. aureus and for L. monocytogenes the DNA hybridization method was used using the Gene Quencekit® L. monocytogenes. The GC-MS profile of oregano oil had 11.9% thymol and 1.7% carvacrol. The oil exhibited antimicrobial activity against S. aureus (CMI 2%, CMB 4%) and L. monocytogenes (CMI-4%, CMB-4%). The high percentage of CMI and CMB was due to the low concentration of carvacrol and thymol, however this oil can be used in the food industry as a natural antimicrobial and/or disinfectant.

/pdf/efecto-antimicrobiano-del-aceite-esencial-de-oregano-frente-7twr7sb3wu.pdf

Efecto antimicrobiano del aceite esencial de Orégano frente a Listeria monocytogenes y Staphylococcus aureus .

Fishing activity residues contain high amounts of collagen and gelatin, which with enzymatic hydrolysis processes could manifest some biological activity. The present work aimed to determine the antioxidant and antimicrobial activities of gelatin hydrolysate obtained from Sarda chiliensis chiliensis “bonito” skin collagen. For this, collagen protein fractions were hydrolyzed with alcalase enzime at different conditions of pH, temperature, time and enzyme/ substrate ratio. The in vitro antioxidant activity was evaluated for the fifteen hydrolysates obtained, by 2,2-diphenyl-1-picrylhydracil radical (DPPH) and cationic radical 2,2-azinobis- 3-ethylbenzothiazolin-6-sulfonic (ABTS). The antimicrobial activity was evaluated by disk diffusion and broth microdilution for the minimum inhibitory concentration (MIC). Bonito gelatin hydrolyzates indicated hydrolysis degree above 10 % with a maximum of 33.67 % and showed the IC50 for DPPH between 0.459 and 1.830 mg/mL and for ABTS between 0.749 and 0.200 mg/mL. The lowest and highest TEAC value were 61.76 and 165.38 μmol of trolox/g for hydrolysates H7011 and H7012 respectively. Eight hydrolysates (1.0 mg/mL) presented inhibition halos against Staphylococcus aureus and Bacillus subtilis, and equal or greater MIC than 500 μg/mL. It can be concluded that the obtained hydrolysates showed antioxidant and antimicrobial activities for the experimental model applied.

/pdf/actividad-antioxidante-y-antimicrobiana-del-hidrolizado-de-54825whpiy.pdf

ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DEL HIDROLIZADO DE GELATINA DE PIELES DE Sarda chiliensis chiliensis “bonito”

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Efecto antimicrobiano del aceite esencial de Orégano frente a Listeria monocytogenes y Staphylococcus aureus .

ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DEL HIDROLIZADO DE GELATINA DE PIELES DE Sarda chiliensis chiliensis “bonito”