Synergistic antimicrobial potential of lactoferrin and oregano extract on potentially pathogenic ported bacteria isolated from swine

Summary in the original language of the document

Key words: lactoferrin, oregano extract, antimicrobial potential, natural products, ported bacteria swine
The widespread and uncontrolled use of antibiotics has led to the emergence of multi-drug resistant microorganisms. Thus, the use of substances with antimicrobial potential can represent reliable alternatives, thus contributing to the reduction of the load of multiresistant pathogens in the veterinary field. Lactoferrin is an iron binding glycoprotein present in exocrine secretions, with multiple biological functions, including antimicrobial potential. This study aimed to assess the antimicrobial capacity of lactoferrin alone and in combination with alcoholic extract of oregano (Origanum vulgare) on Staphylococcus spp. strains (n=5) isolated from nasal cavity of healty swine raised on low-input outdoor farms from North Western and Central Romania. The antibacterial activity was tested by the agar-well diffusion (Kirby–Bauer assay) and broth microdilution methods. The study findings confirmed the hypothesized enhanced antimicrobial properties of lactoferrin in combination with oregano extract against Staphylococcus spp. strains, compared to the two products tested alone and control antibiotic. Our results indicate a synergistic antimicrobial potential for two natural products thus may contribute to the improvement of animal welfare by reducing the load of potentially pathogenic, antibiotic-resistant bacteria.
The work was supported by grant ERANET Core Organic Co-fund ROAM Free #249 ⁄ 2021, European Union’s Horizon 2020 research and innovation programme PPILOW project under grant agreement N°816172.