Effect Of Rosemary Essential Oil Research Articles

Effects of rosemary essential oil on the milk production and fatty acid profiles of ewes fed oat hay or silage

Effects of rosemary essential oil on the milk production and fatty acid profiles of ewes fed oat hay or silage

The effects of rosemary essential oil supplementation on growth performance, rumen flora and antioxidant blood parameters in growing Merino lambs

Thirty-two male growing Merino lambs (78 ± 5 days of age) were used in a 45-day randomized complete block desing to determine the effects of rosemary essential oil (REO) on the growth performance, rumen fermentation, rumen protozoa population, plasma antioxidant enzyme parameters and fecal microbiology. The control group was fed a diet consisting of concentrate and alfalfa hay. The lambs in control group did not receive REO whereas each lamb in experimental groups supplemented with 250 mg/d (R250), 500 mg/d (R500) and 750 mg/d (R750) REO throughout the study. There weren’t statistically differences (P>0.05) in average initial weight, average final weight, live weight gain, average daily gain, daily feed intake, daily dry matter intake and feed conversion ratio between the control and experimental groups. There were also no differences (P>0.05) in the rumen pH, fecal pH, NH3N and rumen volatile fatty acid (VFA) profile of the control and experimental groups. At the end of the study, although the plasma superoxide dismutase (SOD) value increased significantly (P<0.05) in the experimental groups (R500 and R750), glutathione peroxidase (GPX) and catalase values did not differ between REO groups and control. In addition, the fecal microorganism profile did not differ statistically (P>0.05) between the control and experimental groups. The results of this study show that the addition of REO to Merino lamb rations is more effective on antioxidant parameters than on performance parameters and can be used as a natural antioxidant product

Effects of rosemary essential oil as a feed additive on performance, rumen fermentation, and blood parameters in preweaning Holstein calves

The objective of this study was to investigate the effects of rosemary essential oil (REO) supplementation on growth performance, some blood metabolites and rumen fermentation in calves throughout the suckling period. Fourty Holstein calves were randomly divided to four dietary groups. Each group consisted of 10 calves; control with no REO supplementation (CON), supplementation of 500 mg/d REO (REO1), supplementation of 1000 mg/d REO (REO2) and supplementation of 2000 mg/d REO (REO3). REO supplementation quadratically increased (P<0.05) the calf starter (CS) intake, average daily gain (ADG) and feed efficiency. Calves fed REO1 and REO2 had the highest CS intake and ADG. Ruminal ammonia-N concentration was lower (P=0.02) for calves fed REO3 than calves fed REO1, but total volatile fatty acids concentration was higher (P<0.01) for calves fed REO1 compared with calves fed CON and REO3. The concentrations of ghrelin, NEFA and BHBA increased linearly (P<0.05) with increasing levels of REO. Calves fed REO2 and REO3 had the highest concentration of ghrelin. Cholesterol concentration decreased linearly (P<0.01) with increasing REO levels on d 56. Calves fed REO2 and REO3 had the lowest cholesterol concentration. Also, serum IgG concentration was higher (P<0.01) in calves fed REO2 and REO3 compared with calves fed CON on d 28. It was concluded that the addition of different amounts of rosemary essential oil can positively change some rumen and blood metabolites of calves, as well as the supplementation of REO may have a beneficial effect on growth performance by increasing ghrelin.

Antimicrobial effects of Rosemary essential oil with potential use in the preservation of fresh fruits and vegetables

Abstract Different uses of Rosmarinus officinalis are known, and its volatile essential oil (EO) possess extensively investigated biological properties, such as antioxidant, anti-inflammatory, antiproliferative, anticancer, antiviral, antimicrobial, hepatoprotective, neuroprotective, nephroprotective, antiulcer, and many others. The aim of our study was evaluating of antimicrobial activity of R. offi cinalis essential oil in vapor phase on apples, pears, kohlrabi, and potatoes. Fruits and vegetables models were tested with Gram-positive bacteria, Gram-negative bacteria, and yeasts. Together four bacterial strains (Salmonella enterica subsp. enterica, Yersinia enterocolitica, Enterococcus faecalis, Staphylococcus aureus subsp. aureus) and four yeasts (Candida albicans, C. glabrata, C. krusei, and C. tropicalis) were tested in situ analyses. The most effective influence has ROEO has the most effective influence on on apples model against bacteria Enterococcus faecalis, and C. glabrata, on pears model Salmonella enterica and C. glabrata, on potatoes Yersinia enterocolitica, and C. glabrata, and on kohlrabi model Y. enterocolitica, and C. albicans. The most effective in all food models was concentration 500 μL.L−1.

Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on The Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria in Histidine Decarboxylase Broth

Biberiye esansiyel yağı ve bunun nanoemülsiyonunun balıkta bozulma etmeni bakteriler (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens ve Proteus mirabilis) ve gıda kaynaklı patojenik bakterilerin (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae ve Enterococcus faecalis) gelişimi ve biyojenik amin üretimleri üzerine etkileri histidin dekarboksilaz sıvısında (HDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş biberiye esansiyel yağının uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen nanomulsiyonların fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p<0.05). En yüksek histamin (HIS) üretimi, bozucu E. feacalis (188.55 mg/L) suşunda ve en düşük S. Paratyphi A (0.23 mg/L) suşunda gözlenmiştir. Putresin (PUT), kadaverin (CAD), spermidin (SPD) ve 2-feniletilamin (PHEN) gibi hemen hemen tüm diğer BA'ler patojenler ve bozulma grupları tarafından üretilmiştir. P. damselae, HDB'deki en yüksek tiramin (TYR) üreten (22.77-145.58 mg/L) suş olmuştur. P. luteola tarafından HIS üretimi, biberiye nanoemülsiyonu varlığında önemli ölçüde baskılanmıştır (p<0.05). Muamele gruplarının (Tween 80, biberiye esansiyel yağı ve nanoemülsiyonu) etkisi bakteri suşuna ve spesifik amine bağlı olarak değişse de, tüm muamele grupları genel olarak bakteriler tarafından AMN ve BA üretimini azaltmıştır. Sonuç olarak, mevcut çalışma test edilen tüm bakterilerin birden fazla amino asidi dekarboksile etme yeteneğine sahip olduğunu, biberiye esansiyel yağının nanoemülsiyona dönüştürülmüş formunun biyojen amin üretimlerini baskıladığını ve bunun işlenmiş veya paketlenmiş balık veya gıda ürünlerinde alternatif bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat.

Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO), supercritical CO2 processing and their synergism to increase the microbial inactivation in chicken breast meat. E. coli and L. innocua were inoculated on the chicken breast surface, and the inactivation effects of two different processes, namely SC-CO2 and SC-MAPCO2, were compared with or without the addition of REO. Moreover, the impact of the treatments on the superficial color of the meat was considered. The study demonstrated a synergic effect with 1% REO and supercritical CO2 for the inactivation of E. coli on chicken meat, while for L. innocua, there was no synergism. Regarding SC-CO2 treatment, the E. coli reduction was 1.29 and 3.31 log CFU/g, while for L. innocua, it was 1.42 and 1.11 log CFU/g, respectively, without and with the addition of 1.0% of REO. The same amount of REO allowed us to obtain a reduction of 1.3 log CFU/g of E. coli when coupled with SC-MAPCO2. For L. innocua, no reduction was obtained, either with SC-MAPCO2 or together with REO. The synergism of SC-MAPCO2 with 1% REO was confirmed for the total psychrophilic bacteria, demonstrating a strong dependence on the microorganism. The color modification induced by the SC-MAPCO2 process was lower than the SC-CO2 treatment. Overall, this study demonstrated a possible synergism of the technologies which can support the development of innovative methods to improve the safety and shelf-life of chicken breast meat.

Assessment of Effects of Rosemary Essential Oil on the Kidney Pathology of Diabetic Adult Male Albino Rats.

Background Diabetic nephropathy is a severe condition that causes persistent kidney problems and chronic renal failure. Rosemary (Rosmarinus officinalis L) is widely recognized for its antioxidant, antidiabetic, anti-inflammatory, antithrombotic, hepatoprotective, and anticancer activities. The current study evaluated rosemary essential oil (REO)effects on biochemical, histological, and immunohistochemical kidney alterations in streptozotocin (STZ)-induced diabetic rats and compared these effects with those of insulin and both combined. Methods We randomly distributed 36 adult albino rats into 6 groups: normal control (non-diabetic), diabetic (streptozotocin, 55 mg/kg, intraperitoneal), diabetic insulin-treated (Lantus insulin 2 units/day, SC), diabetic REO-treated (REO, 10 ml, nasogastric gavage), and diabetic insulin & REO-treated groups. Biochemical, histological, and immunohistochemical analyses were conducted. Results The diabetic group revealed a substantial increase in blood glucose, urea, creatinine, and uric acid, as well as malondialdehyde (MDA) and catalase (CAT) concentrations in kidney homogenates, high score of tubular injury, and increased glomerulosclerosis, along with marked reduction of total glutathione (GSH) and superoxide dismutase (SOD) when compared to control. Evident improvement was detected in rats treated with REO as it demonstrated antioxidant, anti-inflammatory, anti-apoptotic, pro-proliferative, and mild anti-hyperglycemic effects on diabetic rats, reducing the kidney damage caused by diabetes. Combined insulin and REO restored normal blood glucose, renal excretory function tests, antioxidant markers, and renal cortex histology. Conclusion The data presented in the current study's in vivo animal model suggests that REO supplementation has beneficial nephroprotective effects on the structural and, to a lesser extent, functional levels of diabetic rats. Furthermore, the detected nephroprotective effects of insulin and REO combined are superior to those of either administered alone. However, further studies are needed to evaluate these conclusions in humans further.

The Synergistic Hepatoprotective Activity of Rosemary Essential Oil and Curcumin: The Role of the MEK/ERK Pathway.

Curcumin is a natural product obtained from the rhizome of Curcuma longa. Rosemary (Rosmarinus officinalis) is a medicinal and aromatic plant that is widely spread in the Mediterranean region. Both Curcumin and rosemary essential oil are natural products of high medicinal and pharmacological significance. The hepatoprotective effect of both natural products is well-established; however, the mechanism of such action is not fully understood. Thus, this study is an attempt to explore the hepatoprotective mechanism of action of these remedies through their effect on MEK and ERK proteins. Furthermore, the effect of rosemary essential oil on the plasma concentration of curcumin has been scrutinized. The major constituents of REO were qualitatively and quantitatively determined by GC/MS and GC/FID, respectively. Curcumin and rosemary essential oil were given to mice in a pre-treatment model, followed by induction of liver injury through a high dose of paracetamol. Serum liver enzymes, lipid peroxidation, antioxidant activities, the inflammatory and apoptotic biomarkers, as well as the MEK and ERK portions, were verified. The plasma levels of curcumin were determined in the presence and absence of rosemary essential oil. The major constituents of REO were 1,8-cineole (51.52%), camphor (10.52%), and α-pinene (8.41%). The results revealed a superior hepatoprotective activity of the combination when compared to each natural product alone, as demonstrated by the lowered liver enzymes, lipid peroxidation, mitigated inflammatory and apoptotic biomarkers, and enhanced antioxidant activities. Furthermore, the combination induced the overexpression of MEK and ERK proteins, providing evidence for the involvement of this cascade in the hepatoprotective activity of such natural products. The administration of rosemary essential oil with curcumin enhanced the curcuminoid plasma level. The co-administration of both curcumin and rosemary essential oil together enhanced both their hepatoprotective activity and the level of curcumin in plasma, indicating a synergistic activity between both natural products.

Involvement of the NO/cGMP/K ATP pathway in the antinociceptive effect of rosemary ( Rosmarinus officinalis ) essential oil in mice.

Rosemary essential oil (REO) has been used for several medical purposes. Previous studies have shown the antinociceptive effect of the oil. This study aimed to investigate the role of some well-known receptors in the antinociceptive effect of REO. Male Swiss mice (25-30 g) were used. To assess the antinociceptive activity, the formalin test was used. At first, the antinociceptive effect of three doses of rosemary oil (150, 300 and 450 µL/kg) was tested, and then a dose of 300 µL/kg was selected for the mechanistic study. Animals were pretreated with several antagonists and enzyme inhibitors to evaluate the role of adrenergic, cholinergic, serotoninergic, dopaminergic and opioid receptors as well as the NO/cGMP/K ATP pathway in the antinociceptive effect of rosemary essential oil. Yohimbine (5 mg/kg), prazocin (2 mg/kg), propranolol (2 mg/kg), atropine (2.5 mg/kg) naloxone (5 mg/kg), cyproheptadine (2 mg/kg), ondansetron (2 mg/kg) and haloperidol (1 mg/kg) could not reverse the antinociceptive effect. Sulpiride (20 mg/kg) only showed preventive activity in the early phase of formalin test while methylene blue (5 mg/kg), L-NAME (20 mg/kg) and glibenclamide (10 mg/kg) significantly attenuated the antinociceptive effect of REO in both phases. Tadalafil (2 mg/kg) potentiated the antinociceptive effect of REO in the late phase of formalin test and arginine (100 mg/kg) had no effect on both phases. Therefore the NO/cGMP/K ATP pathway might have an important role in the antinociceptive effect of REO.

Effect of Rosemary Essential Oil on BIM Apoptotic Gene Expression in MCF 7 Breast Cancer Cell Line

Introduction: Breast cancer is the most common cancer among women and its treatment is associated with many side effects. Herbal medicine has fewer side effects than chemical drugs, so they are especially important in the treatment of many diseases. Rosemary plant has anti-cancer effects due to its antioxidant properties. The aim of this study was to evaluate the effect of Rosemary essential oil on BIM gene expression in MCF-7 cell line.
 Methods: In this experimental study, to evaluate the cellular toxicity of rosemary essential oil, MCF-7 cells were exposed to different concentrations of essential oil for 24, 48 and 72 hours, and their survival was investigated using MTT assay. Then, MCF-7 cells were exposed to essential oil for 24 hours to determine the BIM gene expression using the Real Time PCR technique. Statistical analysis of data was performed using T-Student test and SPSS version 16 software.
 Results: The results of the MTT assay show that cell death is dose- and time-dependent. The effect of different amounts of essential oil on the survival rate of cancer cells was statistically significant (p˂0.05) and the lowest survival rate was 19% in 72 hours and with increasing essential oil concentration, cell death also increased. Real Time PCR results show a significant increase in BIM gene expression after essential oil treatment.
 Conclusion: In conclusion, the results of this study demonstrate the cytotoxic effect of rosemary essential oil on breast cancer cells and it can increase the expression of BIM, an apoptotic gene and induce anticancer effects.

Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on the Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria

The effect of nanoemulsions based on rosemary essential oil (BNE) and its purified version (BEO) on the growth of fish spoilage bacteria (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) and foodborne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and their biogenic amine formation were investigated in tyrosine decarboxylase broth (TDB) using HPLC method. The flavour compounds of extracted BEO were determined using GC-MS. Physical properties of BNE (viscosity, thermodynamic stability, droplet size, and surface tension) were analysed. Tween 80, BEO, and BNE were inhibitory effects on the growth performances of the pathogenic and spoilage bacteria. Differences in ammonia (AMN) and biogenic amine (BA) production among groups were statistically significant (p<0.05). The highest HIS production was obtained by spoilage E. faecalis (58.76 mg L-1) and the lowest by V. vulnificus (2.29 mg L-1). Almost all other BAs such as PUT, CAD, SPD, and PHEN were formed by pathogens and spoilage groups. S. aureus (143.05-702.88 mg L-1) was the main high tyramine (TYR) producer in TDB. HIS production by V. vulnificus was considerably suppressed in the presence of BNE (p<0.05). Although the effect of treatment groups (Tween 80, BEO, and BNE) varied depending on the bacterial strain and specific amine, all groups generally decreased AMN and BA accumulation by bacteria. Consequently, the results show that all bacteria tested are capable of decarboxylating more than one amino acid and conversion of rosemary oil into nanoemulsion suppressed BA production activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.

Prevalence, Molecular Characterization, Antibiotics Resistance of Staphylococcus aureus Isolated from Egyptian Soft Cheese, and Effect of Rosemary Essential Oil on its Viability

Staphylococcus aureus has the ability to yield heat stable enterotoxins resulting in food intoxication in human with variable intensity. So, the objectives of this research are to investigate the incidence of Staphylococcus aureus in Egyptian Soft Cheese (Talaga cheese), molecular identification of nuc and mecA genes in isolated strains by Multiplex PCR, assess the antimicrobial resistance profile using 16 different antibiotics as well as evaluate the Antimicrobial activity of rosemary oil on the viability of S. aureus. Sixty random samples of Talaga soft cheese were collected from different market places and dairy shops in various districts of Mansoura town, Dakahlia governorate. Egypt. S. aureus was discovered in 30% (18/60) from examined samples where 4 isolates (22.2%) were proved to be enterotoxigenic strains. All S. aureus isolates contained on nuc gene, however the mecA gene was found only in 5 S. aureus isolates (27.7%). S. aureus isolates showed a higher multiple antibiotic resistance (MAR) where the average MAR index was 0.479 and this leads to an increase in the public health hazard. The antimicrobial properties of rosemary essential oil as a natural antimicrobial agent were evaluated against S. aureus strain (ATCC 25923). It could be concluded that using rosemary essential oil with 2% concentration was highly effective in reducing and inhibiting S. aureus.

Effect of rosemary essential oil and ethanol extract on physicochemical and antibacterial properties of optimized gelatin–chitosan film using mixture design

Effect of rosemary essential oil and ethanol extract on physicochemical and antibacterial properties of optimized gelatin–chitosan film using mixture design

Evaluation of the Antioxidant and Antibiofilm Activities of Rosmarinus Officinalis Essential Oil Extract

Biological activities of essential oils from various plants, including Rosemary, have been attributed to thepresence of specific chemical compounds with antimicrobial, anti-inflammatory and antioxidant activities.The aim of this study is to estimate the antioxidant and antifungal activity of Rosmarinus officinalis essentialoil extract. The study included the extraction of essential oil using a Clevenger apparatus. The chemicalcompositions were evaluated by GC-MS and High Performance Liquid Chromatography (HPLC).Therosemary essential oil extract was tested with regard to antioxidant utilizing 2, 2- diphenyl-1-picrylhydrazyl(DPPH) assay. Microtiter plate Assay used to determine the antifungal and antibiofilm activity. The resultshowed that the GC-MS analysis revealed that the major components determined in R. officinalis essentialoil were linalool (17.09 %), L- Borneol (11.92 %), Verbenone (8.52 %), camphor (5.30 %), Eucalyptol(4.79 %), while the chemical compositions identified by HPLC shows four phenolic acids were identifiedin the essential oil, Rosmarinic acid, Caffeic acid, p-Coumaric acid, 4-hydroxybenzoic acid, and lignans(medioresinol), while Isorhamnetin was the only flavonol detected. The free radicals scavenging activityincreased gradually with the increase in the concentration of essential oil which was 81.59 % whencompared with BHT and V.C (92.34 and 97.42) respectively. The results of the antifungal activity revealedthat Minimum Inhibitory Concentration of C. albicans and C. krusei was 3.125%, while the MIC of C.glabrata was 12.5% in contrast with the highest MIC which recorded for C. tropicalis at 25% of rosemaryessential oil. The current results revealed that the reduction of bofilm formation among C. albicans andC. krusei was obvious at the lower concentration (1.56%), where the percentage of biofilm formation inC. albicans was (91.25%) and C. krusei was (84.25%), while C. tropicalis exhibit (86.32%) for biofilmreduction at the concentration (12.5%) of rosemary essential oil, also it was found that the effect of essentialoil on C. glabrata biofilm formation was at the concentrations 3.125% and 6.25%. The findings of this studyindicated to the significant effect of rosemary essential oil against the growth and biofilm formation of theimportant pathogenic yeast C. albicans at low concentrations.

Exploring the potential of rosemary essential oil as an natural penetration enhancer for promoting transdermal absorption of crosslinked hyaluronic acid in-vitro

Objectives: This investigation aimed to study the effect of rosemary essential oil on the transdermal absorption of crosslinked hyaluronic acid in vitro. Material and methods: The most suitable concentration of crosslinked hyaluronic acid was chosen and enhancing effects of rosemary essential oil on the permeation of crosslinked hyaluronic acid were evaluated. Results: The optimization of carbazole sulfate method by the 96-well plate was used to establish the standard curve of hyaluronic acid successfully. Crosslinked hyaluronic acid containing 5% (v/v) rosemary essential oil showed better skin penetration than blank control group in transdermal experiments. The combination of 5% (v/v) rosemary essential oil and 2%(v/v) azone as a permeability aid can achieve more effect than 5%(v/v) rosemary essential oil as a permeability aid. Conclusion: This study showed the enhancing effect of rosemary essential oil on crosslinked hyaluronic acid percutaneous absorption.

Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil.

The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500ppm) and RO (1, 3 and 5%) in a 3 × 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500ppm) treated with REO (120ppm), REO:nitrite (60:60ppm), nitrite (120ppm) or without REO and nitrite in a 2 × 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%) × TEO (500ppm) group had higher unsaturated to saturated fatty acids ratio in the meat. Results showed that treatments of REO (120ppm) decreased lipid oxidation and increased pH value of meat. Sausage produced by nitrite (120ppm) or REO:nitrite (60:60ppm) had lower total microbial count, lightness but higher redness and yellowness. Based on the results, TEO in chicken feed decreased lipid oxidation of sausages. Furthermore, substitution at least 60ppm nitrite with REO had more preserving effect on quality of produced sausages.

Bacillus cereus in Meat Products: 16S rRNA Phylogenetic Tree analysis and Antimicrobial Investigation of Nisin A, Rosemary Essential Oil and Tetracycline

In view of the importance of human food poisoning, this study was aimed to isolate B. cereus from meatsources that is economically problem affects both manufacturers and consumers. 16S rRNA was usedto identify bacteria as well as for constructing phylogenetic tree. The activity of different antimicrobialagents (nicin A, Rosemary essential oil and tetracycline) were determined using well diffusion method.16S rRNA analysis was successfully identified the three studied isolates from meat as B. cereus as well asthe phylogenetic tree results observed that bacteria source in meat might be the soil. Rosemary essentialoil at concentration 2000 µg/ml was more effectively then nisin A at 32 mg/ml. In conclusions, the 16SrRNA sequences analysis was efficient for identification of B. cereus. Also, the higher antibacterial effectof Rosemary essential oil against B. cereus need further studies to be used as preservative agent for meatproducts.

Effect of Rosemary Essential Oil and Trichoderma koningiopsis VOCs on Pathogenic Fungi Responsible for Ginseng Root-rot Disease.

Rosemary essential oil was evaluated for antifungal potentiality against six major ginseng pathogens: Sclerotinia sclerotiorum, Sclerotinia nivalis, Cylindrocarpon destructans, Alternaria panax, Botrytis cinerea, and Fusarium oxysporum. The in vitro fungicidal effects of two commonly used fungicides, namely mancozeb and fenhexamid, and the volatile organic compounds (VOCs) of Trichoderma koningiopsis T-403 on the mycelial growth were investigated. The results showed that rosemary essential oil is active against all of the pathogenic strains of ginseng root rot, whereas rosemary oil displayed high ability to inhibit the Sclerotinia spp. growth. The highest sensitivity was S. nivalis, with complete inhibition of growth at 0.1% v/v of rosemary oil, followed by Alternaria panax, which exhibited 100% inhibition at 0.3% v/v of the oil. Minimum inhibitory concentrations (MICs) of rosemary oil ranged from 0.1 % to 0.5 % (v/v). Chemical analysis using GC-MS showed the presence of thirty-two constituents within rosemary oil from R. officinals L. Camphore type is the most frequent sesquiterpene in rosemary oil composition. Mancozeb and fenhexamid showed their highest inhibition effect (45% and 30%, respectively) against A. panax. T. koningiopsis T-403 showed its highest inhibition effect (84%) against C. destructans isolate. This study may expedite the application of antifungal natural substances from rosemary and Trichoderma in the prevention and control of phytopathogenic strains in ginseng root infections.

The effect of essential oil of rosemary on eccentric exercise-induced delayed-onset muscle soreness in non-active women

Muscle soreness is a problem associated with physical activities. Recently, the medicinal herbs are strategies to prevent muscle soreness. The present study aims were to determine the effect of rosemary essential oil on the responses of lactate dehydrogenase, creatine kinase (CK), lymphocytes, neutrophils, muscle swelling (MS) and muscle pain (MP) following eccentric leg curl exercise in non-active women. 24 non-active females voluntarily participated in this study and were randomly assigned into three groups: rosemary dose 1 (RD1) (n=8; 0.25 ml), rosemary dose 2 (RD2) (n=8; 0.5 ml) and placebo (n=8; 0.5 ml olive oil). Participants in supplement groups consumed the desire amounts of rosemary essential oil every 8 h per day for 14 days. Then, the eccentric leg curl exercise was performed. The supplementation continued until 72 h after exercise. The serum variables, as well as, MS and MP were measured before, 24, 48 and 72 h after exercise. Data were analysed using repeated measure analysis of variance and P≤0.05 considered as significant. The results showed that rosemary significantly decreases CK in RD2 compared with placebo and RD1 48 h after exercise. There was no other significant difference in other serum variables. In conclusion, the present study showed a beneficial effect of rosemary on 48-h post-exercise serum CK concentration (a muscle damage indicator).

Effects of rosemary essential oil on growth performance and hematological parameters of young great sturgeon (Huso huso)

This study was conducted to investigate the immunological effects of rosemary (Rosmarinus officinalis) essential oil (RO) in young Beluga (Huso huso). Six groups (three replicates for each group) of 180 fish with initial weight of 130.94 ± 5.28 g were feed with diets containing 0 (control), 0.01, 0.1, 1 and 2% of RO and a group of oxytetracycline (OT) (0.003%). Then they were randomly distributed to 18 tanks (ten fish per tank). Fish were acclimatized for two weeks and then fed with prepared diets based on 2% of their body weights per day for 8 weeks. At the end of the experiment, some immuno-hematological parameters, and serum metabolic products including cholesterol, glucose, total protein, albumin, globulin, triglyceride as well as some liver enzymes such as glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were examined. Survival was not significantly different among all the treatments. Growth parameters remained unaffected at the end of the trial. However, the lowest BWI, SGR, and CF were observed in fish fed on 2% RO (P < .05). Significant improvements of the immune system and physiological condition were observed in young beluga fed on some levels of RO. Total protein and albumin were elevated significantly in OT group as well as all the groups fed with RO except for the one treated with 2% RO whereas glucose, liver enzymes and hemoglobin were decreased by using 0.01, 0.1, and 1% RO (P < .05). In conclusion, it can be suggested that rosemary essential oil can be used in the diet to improve hematological parameters and enhance the immunity of young beluga (Huso huso). Moreover it can be a suitable replacement for oxytetracycline in the diet of young beluga.