Chemical Composition and Antibacterial Activities of Eight Plant Essential Oils from Morocco against Escherichia coli Strains Isolated from Different Turkey Organs.

Saad Tayyab,Hassna Jaber,Imane Ouryemchi,Mohammed Ouhssine,Rachid Boulamtat,Asmaa Oubihi,Brahim Bourkhiss,Ali Oubayoucef

doi:10.1155/2021/6685800

Saad Tayyab, Hassna Jaber + Show 6 more

Open Access

https://doi.org/10.1155/2021/6685800

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Abstract

The aim of the present study was to determine the chemical composition of eight plant essential oils and evaluate their antibacterial activity against Escherichia coli strains isolated from different turkey organs. The essential oils were extracted by hydrodistillation and analyzed using gas chromatography-mass spectroscopy. All essential oil yielded high in a range between 2.2 and 3.12%. Gas chromatography-mass spectroscopy (GC-MS) revealed that the major constituents of Thymus vulgaris, Ocimum basilicum, Artemisia herba-alba, and Syzygium aromaticum oils were thymol (41.39%), linalool (37.16%), camphor (63.69%), and eugenol (80.83%), respectively. Results of the E. coli sensitivity evaluated by the standard antimicrobial sensitivity method varied depending on the organ of isolation. Similarly, the essential oils antimicrobial activity determined by the disc diffusion method varied all along within the organs of isolation. T. vulgaris essential oil showed the highest effective antibacterial activity against E. coli isolated from the throat with an inhibition zone diameter value of up to 23.33 mm. However, all the essential oils showed antibacterial activity and the MIC and MBC values were in the range of 1/3000 to 1/100 (v/v) and the ratios MBC/MIC were equal to 1. In conclusion, this study showed that the essential oils could be promising alternatives to overcome E. coli multiresistance in turkey.

Highlights

Poultry is the second most widely eaten meat worldwide accounting for over 35% of the world’s consumed meat [1]
Chemical Constituents of Essential Oils. e chemical composition of the eight EOs that was analyzed by Gas chromatography-mass spectroscopy (GC-mass spectrometry (MS)) is given in Table 3 all together with the percentage of each molecule and the total cumulative areas of all the constituents
Results show that the major compounds of T. vulgaris, O. basilicum, A. herba alba, M. spicata, M. pulegium, R. officinalis, E. globulus, and S. aromaticum were thymol, linalool, camphor, carvone, neo-menthol, eucalyptol (1.8 cineole), and eugenol, respectively

Summary

Introduction

Poultry is the second most widely eaten meat worldwide accounting for over 35% of the world’s consumed meat [1]. To match the increasing demand of the consumers, all along with their requirements in terms of quality and taste, the use of antibiotics as growth promoters has been imposed in the poultry industry. Nowadays, it has become a widespread practice in poultry breeding. E main roles of antibiotics are to control infectious animal diseases, increase their weight, and improve their performance [2]. Several studies have shown that poultry is a very important source of contamination for humans and a large number of potential human pathogenic bacteria species are found in poultry meat, e.g., Enterococcus faecalis, Enterococcus faecium, Staphylococcus aureus [4], and Salmonella enterica [5]. Contaminated food with pathogenic microbes causes a variety of symptoms

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