Jana Petrová

Antibacterial activity against Clostridium genus and antiradical activity of the essential oils from different origin.

In the present study, the antimicrobial and antiradical activities of 15 essential oils were investigated. The antimicrobial activities were determined by using agar disc diffusion and broth microdilution methods against Clostridium genus and antioxidant properties of essential oils by testing their scavenging effect on DPPH radicals activities. We determined the antibacterial activity of Clostridium butyricum, Clostridium hystoliticum, Clostridium intestinale, Clostridium perfringens and Clostridium ramosum. We obtained the original commercial essential oils samples of Lavandula angustifolia, Carum carvi, Pinus montana, Mentha piperita, Foeniculum vulgare Mill., Pinus sylvestris, Satureia montana, Origanum vulgare L. (2 samples), Pimpinella anisum, Rosmarinus officinalis L., Salvia officinalis L., Abies alba Mill., Chamomilla recutita L. Rausch and Thymus vulgaris L. produced in Slovakia (Calendula a.s., Nova Lubovna, Slovakia). The results of the disk diffusion method showed very high essential oils activity against all tested strains of microorganisms. The best antimicrobial activity against C. butyricum was found at Pimpinella anisum, against C. hystoliticum was found at Pinus sylvestris, against C. intestinale was found at Satureia hortensis L., against C. perfringens was found at Origanum vulgare L. and against C. ramosum was found at Pinus sylvestris. The results of broth microdilution assay showed that none of the essential oils was active against C. hystoliticum. The best antimicrobial activity against C. butyricum was found at Abies alba Mill., against C. intestinale was found at Abies alba Mill., against C. perfringens was found at Satureia montana and against C. ramosum was found at Abius alba and Carum carvi. Antioxidant DPPH radical scavenging activity was determined at several solutions of oil samples (50 μL.mL−1–0.39 μL.mL−1) and the best scavenging effect for the highest concentration (50 μL.mL−1) was observed. The antioxidant properties were different in particular plant species. The highest% of inhibition after 30 min. of reaction was observed at Origanum vulgare (93%), Satureia montana (90.66%) and Lavandula augustifolia (90.22%).

The effects of bee pollen extracts on the broiler chicken's gastrointestinal microflora

The aim of this study was to investigate the effects of bee pollen ethanolic extracts on the in vivo gastrointestinal tract microflora colonization of broiler chickens. A completely randomized experiment based on six treatments (different concentrations of bee pollen - 0, 5, 15, 25, 35 and 45 g kg(-1) diet) was used during 7 weeks. The highest count of faecal Enterococci was found in the experimental group with the addition of 15 g of pollen (8.85 ± 0.87 log CFU g(-1)) per 1 kg of feed mixture. The highest count of Lactobacilli was detected in the experimental group with 35 g of pollen per 1 kg of feed mixture and the highest number of the Enterobacteriaceae genera count was found in the control group (8.43 ± 0.15 log CFU g(-1)). Moreover, the MALDI TOF MS Biotyper identified the following genera: Escherichia coli, Proteus mirabilis, Klebsiella oxytoca, as well as Lactobacillus acidophilus, L. crispatus, L. fermentum and L. salivarius from the Lactobacilli group and Enterococcus avium, E. casseliflavus, E. cecorum, E. faecalis, E. faecium, E. gallinarum, E. hirae and E. malodoratus from the Enterococci group. Additionally, the in vitro antimicrobial activities of pollen against five bacteria species isolated from gastrointestinal tracts of chickens were tested. The best antimicrobial effect of the pollen extract was detected against K. oxytoca.

Phenolic profile and antimicrobial activities to selected microorganisms of some wild medical plant from Slovakia

Abstract Objective To investigate the chemical composition and antimicrobial activity of the methanol extracts of Tussilago farfara (T. farfara), Equisetum arvense, Sambucus nigra (S. nigra) and Aesculus hippocastanum . Methods The antimicrobial activities of the extracts against Enterococcus raffinosus, Escherichia coli, Lactobacillus rhamnosus, Pseudomonas aeruginosa, Serratia rubidaea, Saccharomyces cerevisiae and Staphylococcus epidermis were determined by the microbroth dilution method according to Clinical and Laboratory Standards Institute, while the concentrations of main phenolic acids and flavonoids in the form of trimethylsilyl ethers were analysed using gas chromatography-mass spectrometry. The probit analysis was used for statistical evaluation. Results Of the 4 plant tested, all extracts showed a significant antimicrobial activity against one or more species of examined microorganisms. The most active antimicrobial plant extract was gathered from T. farfara , followed by Aesculus hippocastanum and Equisetum arvense . The extract from S. nigra showed no antimicrobial effects. The flavonoids quercetin and kaempferol, as well as several phenolic acids ( p -hydroxybenzoic acid, gallic acid, ferulic acid and caffeic acid) were identified in all extracts. The highest concentrations of bioactive compounds were detected in the extracts of T. farfara (9 587.6 μg/mg quercetin and 4 875.3 μg/mg caffeic acid) as well as S. nigra (4788.8 μg/mg kaempferol). Conclusions We can state that the methanolic plant extract of T. farfara showed the strongest antimicrobial activity against Saccharomyces cerevisiae as well as other tested microorganisms. At the same time, a good antimicrobial activity was found in the other medical plant extracts as well. No antimicrobial effect of the S. nigra extract was found with respect to the growth of Pseudomonas aeruginosa, Enterococcus raffinosus and Saccharomyces cerevisiae .

Antifungal activity of essential oils against selected terverticillate penicillia

The aim of this study was to screen 15 essential oils of selected plant species, viz. Lavandula angustifolia, Carum carvi, Pinus mungo var. pulmilio, Mentha piperita, Chamomilla recutita L., Pinus sylvestris, Satureia hortensis L., Origanum vulgare L., Pimpinella anisum, Rosmarinus officinalis L., Salvia officinalis L., Abietis albia etheroleum, Chamomilla recutita L. Rausch, Thymus vulgaris L., Origanum vulgare L. for antifungal activity against five Penicillium species: Penicillium brevicompactum, Penicillium citrinum, Penicillium crustosum, Penicillium expansum and Penicillium griseofulvum. The method used for screening included the disc diffusion method. The study points out the wide spectrum of antifungal activity of essential oils against Penicillium fungi. There were five essential oils of the 15 mentioned above which showed a hopeful antifungal activity: Pimpinella anisum, Chamomilla recutita L., Thymus vulgaris, Origanum vulgare L. The most hopeful antifungal activity and killing effect against all tested penicillia was found to be Origanum vulgare L. and Pimpinella anisum. The lowest level of antifungal activity was demonstrated by the oils Pinus mungo var. pulmilio, Salvia officinalis L., Abietis albia etheroleum, Chamomilla recutita L. Rausch, Rosmarinus officinalis.

Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing

Normal 0 false false false CS JA X-NONE The aim of the present work to monitoring chicken the microbiological quality of vaccum packaged thighs after treatment by ethylenediaminetetraacetate (EDTA), anise ( Pimpinella anisum ), spearmint ( Mentha spicata var. crispa ), thyme ( Thymus vulgaris L.) oregano ( Origanum vulgare L.) essential oils and stored in at 4 ±0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: air-packaged control samples, control vacuum-packaged samples, vacuum-packaging with EDTA solution 1.5% w/w, control samples, vacuum-packaging after treatment with Pimpinella anisum, Mentha spicata var. crispa essential oil at concentrations 0.2% v/w, vacuum-packaging after treatment with Thymus vulgaris L., Origanum vulgare L. essential oil at concentration 0.2% v/w. The quality assessment of all samples was done microbiologically and following microbiological parameters were detected: the anaerobic plate count, Enterobacteraceae counts, lactic acid bacteria and Pseudomonas spp. counts. The number of anaerobic plate count ranged from 3.69 log CFU.g -1 in all tested group on 0 day to 5.68 log CFU.g -1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 2.00 log CFU.g -1 in all tested group on 0 day to 4.82 log CFU.g -1 on 16 day in group with oregano, thyme essential oils combination. Enterobacteriacea counts in chicken thighs was 0.68 log CFU.g -1 on 0 day to 7.58 CFU.g -1 on 16 day in air-packed meat samples . The Pseudomonas spp. was not found in all tested samples. Among the antimicrobial combination treatments examined in this work, the as application of vacuum packaging, EDTA and essential oils treatment was the most effective against the growth of Enterobactericeae , inhibitory effect on anaerobic plate count also was observed. The results of this present study suggest the possibility of application the Pimpinella anisum, Mentha spicata var. crispa , Thymus vulgaris L., Origanum vulgare L. essential oil of as natural food preservatives and potential sources of antimicrobial ingredients for food industry for chicken thighs meat treatment.

Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters

The aim of the present work was monitoring of chicken quarters microbiological indicators after treatment by ethylenediaminetetraacetate (EDTA), lavender ( Lavandula angustifolia L.) and rosemary ( Rosmarinus officinalis L.) essential oil, stored under vacuum packaging, at 4 ±0.5°C for a period of 16 days. The following treatments of chicken quarters were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Lavandula angustifolia essential oil at concentrations 0.2% v/w and vacuum-packaging with Rosmarinus officinalis essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. Sampling was carried out after certain time intervals: 0, 4, 8, 12 and 16 days. Chicken quarters were stored under vacuum packaging, at 4 ±0.5°C during experiment. Microbiological analyses were conducted by using standard microbiological methods. Anaerobic plate count were determined using Plate Count Agar, after incubation for 2 days at 35°C under anaerobic condition. Pseudomonas spp. were determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria were inoculated into Rogosa and Sharpe agar after incubation 48-78 h at 37°C in an aerobic atmosphere supplemented with carbon dioxide (5% CO 2 ). For members of the family Enterobacteriaceae violet red bile glucose agar were used and samples were incubated at 37°C for 24 h. The initial APC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of anaerobic plate count ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 6.11 log CFU.g -1 on 16 day in control group stored in air condition. The initial LAC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of lactic acid bacteria ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 3.58 log CFU.g -1 on 16 day in control group stored in air condition. The initial Enterobacteriacea genera value of chicken quarter was 2.00 log CFU.g -1 on 0 day. Presences of these bacteria were found on all groups at 16 days. The results of this present study suggest the possibility of application the Lavandula angustifolia and Rosmarinus officinalis essential oil as natural food preservatives and potential sources of antimicrobial ingredients for food industry.

Bee bread - perspective source of bioactive compounds for future

Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and minimum inhibitory concentrations . Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity) was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight) and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight) with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against Bacillus thuringiensis CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria Escherichia coli CCM 3988 and Salmonella enterica subs. enterica CCM 3807.

The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging.

The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.

Incidence of Listeria monocytogenes in Meat Product Samples by Real-Time PCR

The aim of this study was to trace a contamination of meat products with Listeria monocytogenes. Step One real time Polymerase Chain Reaction (PCR) was used. We used the PrepSEQ Rapid Spin Sample Preparation Kit for isolation of DNA and MicroSEQ® Listeria monocytogenes Detection Kit for the real-time PCR performance. We found out the strains of Listeria monocytogenes in hundred samples of meat products with no incubation. There was Internal Positive Control (IPC) in 40 samples. Our results showed that the real time PCR assay tested in this study might detect Listeria monocytogenes in meat product samples with no incubation sensitively.