Abstract
The role of Origanum ehrenberjii against bacteria that cause enteric diseases is well known. Salmonella and Enterococcus cause high rates of enteric infections around the world. The aim of this study was to extract essential oils from cultivated and naturally growing O. ehrenberjii, compare the chemical profiles of the extracts and estimate their antimicrobial efficacy against enteric pathogens. Sixteen compounds were recovered consistently from essential oils extracted from O. ehrenberjii of wild and cultivated origin. The chemical profiles were determined using GC-MS. Safety of the essential oils was determined by observing mortality of chicks after intramuscular administration of the oils. The antimicrobial efficacy of the oils against the enteric pathogens was determined by the Kirby-Bauer Single Disk Diffusion assay. The levels of thymol, carvacrol, para cymene and γ-terpinene were significantly different in the two oils. A significant difference in in vitro antimicrobial activity of the two oils against Salmonella enterica serovar Typhimurium was observed. Intramuscular administration of the two oils in one day-old chicks resulted in significant differences in mortality of 60% vs. 5% (p < 0.05) for wild and cultivated herbs respectively, reflecting the higher safety of the cultivated herb due to the differences in the levels of certain active ingredients. The chemical profile of essential oil of wild vs. cultivated O. ehrenberjii differ significantly at compound level, suggesting the reason for their significant difference in efficacy against Salmonella enterica serovar Typhimurium, and also significant differences in the toxicity of the two oils.
Highlights
The role of Origanum ehrenberjii against bacteria that cause enteric diseases is well known
This study represents the first documentation on the variation of components of O. ehrenberjii harvested from the wild vs. cultivated crop
One citation pointed at the effect of water stress on plant growth and Thymol and Carvacrol concentrations in the Mexican Oregano grown under controlled conditions [20,21]
Summary
The role of Origanum ehrenberjii against bacteria that cause enteric diseases is well known. Conclusions: The chemical profile of essential oil of wild vs cultivated O. ehrenberjii differ significantly at compound level, suggesting the reason for their significant difference in efficacy against Salmonella enterica serovar Typhimurium, and significant differences in the toxicity of the two oils. Attempts at cultivation of this herb were successful at the Agricultural Research and Education Center (AREC), a Research unit of the American University of Beirut located at an altitude of 1,000 m above sea level, and North at 34o54’ latitude and East at 36 o45’ Meridian Enteric pathogens such as Enterococous faecalis cause high rate of infection in humans whereas. The objective of this work was to extract essential oils from O. ehrenberjii of wild and cultivated origin and compare their chemical profile and in vitro efficacy against Salmonella enterica serovar Typhimurium and E. faecalis. The toxicity of the oils were evaluated in one-day-old chick model, a Barbour et al – Essential oils from Origanum
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