Potential of cinnamon (Cinnamomum verum) oil to control Streptococcus iniae infection in tilapia (Oreochromis niloticus)
2010
Rattanachaikunsopon, P., Ubon Ratchathani Univ. (Thailand) | Phumkhachorn, P.
In this study, four essential oils, cinnamon oil, leech lime oil, lemon grass oil and turmeric oil, were examined for their antimicrobial activities against Streptococcus iniae, a bacterium that is pathogenic in fish, in which it causes streptococcosis. Cinnamon oil was the most potent antimicrobial agent among these oils, with a minimal inhibitory concentration (MIC) of 40 microg/ml. By using gas chromatography-mass spectrometry (GC-MS), it was found that the major components of cinnamon oil were cinnamaldehyde (90.24%), limonene (2.42%), cinnamyl acetate (2.03%), linalool (1.16%) and alpha-terpineol (0.87%). Of these compounds, only cinnamaldehyde exhibited antimicrobial activity against S. iniae, with an MIC of 20 microg/ml. In an in vivo trial, no mortality was apparent in fish fed on fish diets supplemented with 0.4% (w/w) of cinnamon oil and with 0.1% (w/w) of oxytetracycline 5 days prior to infection with S. iniae. These results indicate that cinnamon oil had a protective effect on experimental S. iniae infection in tilapia, and thus has the potential to replace the antibiotics used to control this disease.
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