Use of plant extracts and essential oils in the control of bovine mastitis

Lopes, Tamiris Silva; Fontoura, Paula Scalabrin; Oliveira, Alexandre Passos; Rizzo, Fábio Antunes; Silveira, Simone; Streck, André Felipe

doi:10.1016/j.rvsc.2020.04.025

Cited by 68 publications

(47 citation statements)

References 61 publications

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“…Major pathogens related to mastitis include Escherichia coli, Staphylococcus aureus, Streptococcus uberis, Streptococcus dysgalactiae , and Streptococcus agalactiae, and other bacteria, such as Arcanobacterium pyogenes, Staphylococcus non-aureus, Pseudomonas aeruginosa, Nocardia asteroides, Clostridium perfringens, Mycobacterium spp., Listeria monocytogenes, and many others can be found as associated with mastitis. Following clinical signs, bacterial infiltration reaction in dairy cows develops following two different clinical events: clinical mastitis and subclinical mastitis [ 142 ]. The clinical mastitis usually recapitulates acute inflammation’s significant features: the infected udder becomes swollen, red, hot, and sometimes painful to be touched.…”

Section: Eo and Inflammation: The Bovine Mastitis As A Paradigm Camentioning

confidence: 99%

“…The conventional therapy against mastitis still includes aggressive treatment with antibiotics which, although necessary, is not fully efficient, and presents several drawbacks. Extending over the critical use of antibiotics is at the background of the development of antimicrobial resistance that can persist in the bacterial community [ 145 ], as shown for Streptococcus agalactiae and S. aureus [ 146 ], causing antibiotic resistance in humans as well [ 142 ]. Alternative and complementary approaches are therefore investigated, such as using EOs.…”

Section: Eo and Inflammation: The Bovine Mastitis As A Paradigm Camentioning

confidence: 99%

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Essential Oils in Livestock: From Health to Food Quality

et al. 2021

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Using plant essential oils (EOs) contributes to the growing number of natural plants’ applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs’ antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs’ in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.

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Section: Eo and Inflammation: The Bovine Mastitis As A Paradigm Camentioning

confidence: 99%

Section: Eo and Inflammation: The Bovine Mastitis As A Paradigm Camentioning

confidence: 99%

Essential Oils in Livestock: From Health to Food Quality

et al. 2021

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“…All plants produce a variety of primary metabolites (e.g., proteins, fatty acids, and carbohydrates) and several secondary metabolites such as polyphenols, alkaloids, tannins, terpenoids, and flavonoids [ 43 , 44 ]. PE consists of mixtures with high concentrations of these compounds that vary depending on the plant, the extraction method, and the solvent used, usually being aqueous solutions [ 43 , 45 ]. On the other hand, EO are complex mixtures of natural, volatile, and aromatic compounds extracted from plants with variable compositions [ 23 ].…”

Section: Natural Food Preservation Technologiesmentioning

confidence: 99%

“…It also allows EO to undergo physical treatments whenever the treatments do not entail significant changes in their composition [ 46 , 48 ]. However, even though EO have been traditionally obtained using these methods and the process has been extended to non-citrus plants, other extraction techniques such as ultrasound, microwave, or supercritical fluid extraction have been used [ 43 , 46 ]. Given their composition, both PE and EO have shown different biological activities such as antioxidant, antimicrobial, anti-inflammatory, or immunomodulatory [ 23 , 47 , 49 , 50 ].…”

Section: Natural Food Preservation Technologiesmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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“…A doença se caracteriza por ser um processo inflamatório da glândula mamária se manifestando com sintomas inflamatórios nos tetos, alterações no leite e queda de produção. Em relação a etiologia, é considerada de caráter complexo e multifatorial, pois envolve patógenos, ambientes e fatores inerentes aos animais (VLIEGHER;OHNSTAD;PIEPERS, 2018;MASSOTE et al, 2019;LOPES et al, 2020).…”

Section: Introductionunclassified

Prevalência E Etiologia Da Mastite Bovina Em Propriedades Rurais Da Região Noroeste Paulista / Study of Prevalence and Etiology of Subclinical Bovine Mastitis on Farms in the Northwest Region of São Paulo

Pinto

Fuzatti

Camargo

et al. 2021

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RESUMO Introdução: A mastite é uma das principais doenças de bovinos leiteiros, e promove sérios prejuízos aos produtores e a indústria, além de oferecer riscos à saúde pública. Objetivo: Avaliar a prevalência e a etiologia da mastite bovina em rebanhos leiteiros da região Noroeste Paulista. Metodologia: Participaram do estudo dez propriedades que possuíam um total de 239 vacas em lactação. Os animais foram avaliados por meio da realização do teste CMT ("California Mastitis Test") para detecção de mastite subclínica. Dos animais positivos, foram colhidas amostras de leite após antissepsia dos tetos seguido por descarte dos primeiros jatos. As amostras foram depositadas em frascos estéreis, e

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Use of plant extracts and essential oils in the control of bovine mastitis

Cited by 68 publications

References 61 publications

Essential Oils in Livestock: From Health to Food Quality

Essential Oils in Livestock: From Health to Food Quality

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Prevalência E Etiologia Da Mastite Bovina Em Propriedades Rurais Da Região Noroeste Paulista / Study of Prevalence and Etiology of Subclinical Bovine Mastitis on Farms in the Northwest Region of São Paulo

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