جستجوی مقالات مرتبط با کلیدواژه « mentha piperita » در نشریات گروه « دامپزشکی »

Bovine mastitis causes a lot of economic losses, and the appearance of resistant strains of bacteria has led to the use of alternative natural bioagents for treatment. It is generally believed that high levels of fat and/or protein in foods may protect bacteria against the effects of essential oils (EOs). The purpose of this paper was to investigate the effect of EOs of Mentha piperita (peppermint) and Mentha pulegium (pennyroyal) on three bovine mastitis bacteria (Escherichia coli, Streptococcus agalactiae, and Staphylococcus aureus) in milk. Gas chromatography/mass spectrometry was used for the analysis of EOs. Antibacterial effects of the EOs on bacteria were evaluated with minimum bactericide concentration (MBC), minimum inhibitory concentration (MIC), and time-kill assay. Major components of peppermint EO were carvone (63.02%) and limonene (24.48%), and those of pennyroyal EO were pulegone (48.16%), eucalyptol (14.57%), and piperitenone (10.09%). The MIC and MBC were 0.62% and 1.25% for pennyroyal, 0.31-1.25% and 0.62-2.5% for peppermint, 0.31-0.62% and 0.62-2.5% for peppermint and pennyroyal, respectively. At 6-h, the bacterial reduction of treatments compared to the control group was significant for E. coli and S. agalactiae bacteria. The S. agalactiae and S. aureus counts significantly decreased in the peppermint and pennyroyal group at 24-h. In conclusion, peppermint and pennyroyal EO showed an antibacterial effect on these three bacteria and can be evaluated as an adjunct or alternative to antibiotics in the treatment of bovine mastitis.

Packaging is one of the important aspect of food quality and safety. Unfortunately, most of food packaging materials are from oil resources that are limited resources and undegradable.
The aim of this study was reaching an environmentally friendly packaging with enhancement safety of food.
After obtaining Bunium persicum (BP) and Mentha pepperita (MP) essential oils (EOs) by steam distillation method, their chemical compositions were determined using GC-MS analysis. PLA films were prepared using solvent casting technique containing different concentrations of BP (0, 0.5 and1%v/v), MP (0, 0.5 and1%v/v) EOs and cellulose nanoparticle (CN) (0 and 1% w/v) and their antimicrobial effects against gram positive bacteria (Staphylococcus aureus ATCC 65138, Bacillus cereus ATCC 11778) and Gram negative bacteria (Vibrio parahaemolyticus ATCC 43996, Escherichia coli O157:H7 and Salmonella typhymurium ATCC 14028) were assessed by disk diffusion method.
Major compounds of BP EO were Propanal 2-methyl-3-phenyl (34.08%), Cymene (18.23%) and Myrtenal (12.37%) and for MP EO were p-Menthan-3-ol (44.59%) and p-Menthan-3-onetrans (12.14%). The results of present study indicated that pure PLA film or PLA films containing CN showed no antimicrobial activity against any of the five tested bacteria but films containing EOs had significant antimicrobial activity and BP EO was more effective than MP EO and their combination (p The results of this study indicated that PLA films containing MP and BP EOs may be useful for packaging of foods in order to increase their shelf life and safety.