Evaluation of Compounds from Oregano (origanum Vulgare) That Inactivate the Influenza Virus in Host Animals Avaliação Dos Compostos Do Orégano (origanum Vulgare) Na Inativação Do Vírus Influenza Em Hospedeiros

The infl uenza 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 infl uenza 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 infl uenza virus in animals and the anti-viral action from oregano (Origanum vulgare L.) on the infl uenza 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 identifi cation of the infl uenza 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%. Infl uenza 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 infl uenza virus inactivation by contact for 1 h with 100 ppm (v/v) oregano extract. Therefore, this infl uenza virus could be transmitted by both workers and migratory birds. These data suggest that animals are able to generate infl uenza contamination of food (avian meat, eggs, swine meat) and the phenolic compounds revealed anti-viral action on infl uenza virus.