EVALUATION OF COMPOUNDS FROM OREGANO (Origanum vulgare) THAT INACTIVATE THE INFLUENZA VIRUS IN HOST ANIMALS - Doi: http://dx.doi.org/10.5212/Publ.Exatas.v.15i1.045052

Abstract

The influenza is a respiratory disease considered as a zoonosis. Its transmisssion between humans and animals can occur through animal contact, manipulation and consumption of food from contamined animals. Avians and swine are responsible by influenza contamination in  food. The presence of compounds with antioxidant activity in food is related in  the inhibition of free-radicals formation and also to inactive viruses. To evaluate the presence of influenza virus in animals and the anti-viral action from oregano (Origanum vulgare L.) on the influenza virus was also investigated. Samples from 34 swine and 50 ducks were collected. The hemagglutination (HA) and Gold-labeled-optically-read-immunoassay (Gloria) tests were employed for isolation and identification of the influenza virus.  Antioxidant activity in oregano extract was evaluated by β carotene / linoleic acid                                                                                                                                          system and the total phenolic compounds by Folin-Ciocateau reagent. The antioxidant activity of 100 ppm of phenolic compounds from oregano extract was 89.2% and the association with BHT was observed the increase to 93.6%. Influenza positivity was observed in 10% of ducks and 53% of swine, presenting HA 04 HAU/μL and 12 HAU/μL, respectively. These titers decreased after influenza virus inactivation by contact for 1 h with 100 ppm (v/v) oregano extract. Therefore, this influenza virus could be transmitted by both workers and migratory birds. These data suggest that animals are able to generate influenza contamination of food (avian meat, eggs, swine meat) and the phenolic compounds revealed anti-viral action on influenza virus.