• Microbiology and Biotechnology Letters
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• v.21 no.2
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• pp.187-191
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• 1993

In order to find out an anticariogenic substance, antibacterial activities of some medical herbs and spices against Streptococcus mutans were investigated. The essential oils of oregano, thyme, sage, fennel, nutmeg, rosemary, calamus and cassia cortex were shown antibacterial effect against S. mutans. The essential oil of oregano among other tested medical herbs and spices showed the most active antimicrobial activity. The essential oil of oregano inhibited the activity of glucosyltransferase from S. mutans. The minimal inhibition concentration of oregano essential oil was determined as 0.05nl/ml. The activity of glucosyltransferase from S. mutans was inhibited in the presence of oregano essential oil.

• Korean Journal of Veterinary Research
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• v.45 no.1
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• pp.39-43
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• 2005

The present study was carried out to investigate the skin irritation potential of oregano oil in rabbits. A volume of 0.5 ml of test article was applied to intact and abraded skins, respectively, for 24 h in 6 healthy male New Zealand White rabbits. Parameters measured during 72 h observation period were mortality, clinical signs, body weight changes, and local irritation. Treatment-related toxic symptoms, as evidenced by anorexia and decreased locomotor activity, were observed in all rabbits tested. Two rabbits out of the 6 total died on day 2 after the application of test article due to treatment-related toxicity. The mean body weight of test animals decreased progressively during the 72 h observation period. All animals showed very slight edema at 24 h and then recovered at 72 h. These animals also showed very slight to severe erythema and/or slight eschar formation at both 24 h and 72 h. The eschar formation induced by oregano oil was not recovered at the end of additional 11-day recovery period. Based on these results, it was concluded that a single dermal application of the undiluted oregano oil caused an increased incidence of clinical signs and death and a decrease in the body weight and showed a primary irritation index score of 2.79 indicating moderate irritation.

• Animal Bioscience
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• v.34 no.10
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.311-323
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• 2023

This study aimed to investigate the impact of Bacillus subtilis-based probiotics and oregano essential oil on the production performance, egg quality, and intestinal morphology of late-phase laying hens (69-weeks). A total of 150 laying hens of 69-week-old were randomly allotted into 6 treatment groups with 5 replicates of 5 birds in each replicate. Laying hens were divided into high (H) and average (A) egg production groups prior to the trial. The hens in each group were supplemented with Bacillus subtilis, or oregano essential oil: CON, a basal diet; BS, basal diet plus 3 × 10⁸ CFU/kg feed Bacillus subtilis; OEO, basal diet plus 0.3 g/kg feed oregano essential oil. Egg performance, blood characteristics, egg quality, and intestinal morphology of the late-phase laying hens were evaluated. Both BS and OEO significantly enhanced (P<0.05) egg production compared to CON in high egg production. The blood characteristics indicated no significant differences based on the egg production and the supplementation of BS and OEO in the late-phase laying hens. The eggshell strength was significantly improved (P<0.05) in both OEO compared to both CON. A significantly decreased (P<0.05) the villus height to crypt depth ratio (VH/CD) in the ileum compared to H, and in the treatment groups supplemented with BS and OEO, VH/CD showed a significant increase (P<0.05) compared to both CON. These results suggest that the supplementation of Bacillus subtilis and oregano essential oil in the diet of late-phase laying hens could serve as a potential strategy to enhance egg production, egg quality, and gut health.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.235-239
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• 2003

This study was carried out to investigate a adequate strength of nuttient solution in production of marjoram and oregano by hydroponicsl Two herbs were grown for 40days with the strength of 0.5, 1.0, 2.0, and 3.0 dS${\cdot}m^{-1}$ in herb's nutrient solution developed by European Vegetable R & D Center, Belgium. the growth, vitamin C, and essential oil content of marjormam were higher in the treatment of 0.5 dS${\cdot}m^{-1}$ than the other treatments tested. But marjoram growtn with the sstrength of 20. and 3.0 dS${\cdot}m^{-1}$ had the highest mineral contents and essential oil content, respectively. Elevated strength of nutirent solution decreased chlorophyll content. In oregano, the growth was vest in the stength of 0.5, but withered in the strength of 3.0 The chlorophyll content was the lowest in the strength of 0.2dS${\cdot}m^{-1}$, while vitamin C contents had no statistical differences among treatments, Oregano grown with 1.0 dS${\cdot}m^{-1}$had the highest mineral and essential oil content, but the oil yield washighest in the treatment of 0.5 dS ${\cdot}m^{-1}$. In conclusion, the strength of 0.5 dS${\cdot}m^{-1}$ herb's nutrient solution was adequated in production of marjorma and oregano in hydroponicc system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.586-592
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• 2005

This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.

• Korean Journal of Veterinary Research
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• v.55 no.4
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• pp.253-257
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• 2015

Oregano (Origanum vulgare) is an aromatic herb belonging to the Lamiaceae family. This study evaluated the therapeutic effect of oregano essential oil (OEO) on clinical bovine mastitis caused by Staphylococcus (S.) aureus and/or Escherichia (E.) coli. Thirty-two quarters from 18 lactating cows with subclinical mastitis were selected from a dairy farm and were divided into 4 groups (8 quarters/group): negative control (CON), positive control (GEN) and two OEO-treated groups (OEO-1 and OEO-2). Each group was intramammarily treated with saline, 10 g/tube of gentamicin ointment, and single and double doses of 0.9 mL OEO ointment twice a day for three days, respectively. After the treatments, physical udder conditions were greatly improved in GEN and OEO groups. In CON group, somatic cell counts (SCCs), number of white blood cells (WBC) and bacteria were increased. However, in OEO groups, SCCs and number of WBC were significantly decreased and S. aureus and E. coli were not detected in milk as compared with those before the treatments as well as GEN group. These results suggest that OEO may be a useful alternative to antibiotics for the control of subclinical bovine mastitis caused by S. aureus and/or E. coli.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.9
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• pp.1281-1287
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• 2015

This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen ($NH_3-N$) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The $CO_2$ amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.491-499
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• 2000

This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were $6.4{\sim}42.9%$, $3.9{\sim}26.2%$ and $1.6{\sim}29.2%$, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)>sage(29.1hr)>ginger(28.6hr)>turmeric(26.9hr)>nutmeg(25.8hr)>oregano(25.6hr)>thyme(25.3hr)>BHT(24.5hr)>control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)>sage(30.9hr)>oregano(29.0hr)>thyme(27.5hr)>ginger(27.1hr)>BHT(24.5hr)>control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)>sage(31.4hr)>oregano(27.3hr)>ginger(25.5hr)>thyme(25.1hr)>control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.