In Vitro Control of Anisakis Larvae Using Nanoemulsified Thyme, Garlic, and Grape Seed Essential Oils Combined with Brines
Makaleler > Tam Makale · 2025
Yazarlar: Aslı CADUN YÜNLÜ, Gökmen Zafer Pekmezci, Evren Burcu ŞEN YILMAZ, Fevziye Nihan Bulat, Nida Demirtaş Erol, Atilla Çaklı, Abdullah İnci, Ömer Alper ERDEM, Alparslan Yıldırım, Gupse Kübra Özdemir
ACTA PARASITOLOGICA, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2025, cilt 70, ss 1-15
DOI: 10.1007/s11686-025-01146-4
Özet
<p><strong style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Introduction</strong></p><p><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Anisakiasis is a zoonotic parasitic disease transmitted through consumption of fish, with increasing global cases. While thorough cooking kills </span><em style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Anisakis</em><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);"> larvae, thermo-stable allergens can still cause allergic reactions. Traditional Mediterranean seafood methods such as marinating, salting, and brining, which lack heat treatment, pose a high risk of anisakiasis.</span></p><p><strong style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Materials and methods</strong></p><p><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">This study investigated the antilarval effects of nanoemulsions made from thyme, garlic, and grape seed essential oils combined with brines on </span><em style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Anisakis</em><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);"> L3 larvae in vitro.</span></p><p><strong style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Results</strong></p><p><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Larvae were collected from mackerel, chub mackerel, anchovy, horse mackerel, and sardine, with 1746 larvae examined, mostly </span><em style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Anisakis</em><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);"> type I and molecularly identified as </span><em style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">A. pegreffii</em><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">. Thyme oil’s main components, carvacrol and thymol, showed strong antimicrobial and antioxidant effects and superior larvicidal activity at lower doses compared to garlic and grape seed oils. Garlic oil, rich in organosulfur compounds, was more effective in Lakerda samples. High salt brine alone inactivated larvae within 24 h. The thyme oil nanoemulsion had droplet sizes below 90 nm, enhancing stability, whereas garlic and grape seed oils had larger droplets.</span></p><p><strong style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Conclusion</strong></p><p><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">These results indicate that nanoemulsified essential oils, especially thyme oil, are promising natural agents to control </span><em style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);">Anisakis</em><span style="background-color: rgb(255, 255, 255); color: rgb(34, 34, 34);"> larvae in traditional sea-food products.</span></p><p><br></p>