{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T15:09:35Z","timestamp":1793286575486,"version":"4.5.0"},"reference-count":45,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2024,10,30]],"date-time":"2024-10-30T00:00:00Z","timestamp":1730246400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Veterinary Medicine &amp;amp; Sci"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>The investigation on natural antimicrobial compounds against zoonotic pathogens has gained more attention due to the public health concerns regarding the emergence of antimicrobial resistance.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>\n                      The current study aimed to assess the effects of thyme essential oil at sub\u2010minimal inhibitory concentrations (sub\u2010MICs) on bacterial growth and expression of some virulence genes in\n                      <jats:italic>Salmonella enteritidis<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      The bacterial growth rate and the expression of four virulence genes in\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>enteritidis<\/jats:italic>\n                      during 18\u201372\u00a0h of exposure to the essential oil at 25%\u201375% MIC were evaluated via colony counting and real\u2010time polymerase chain reaction (PCR), respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Sub\u2010inhibitory concentrations of thyme essential oil significantly reduced the growth rate compared to the control. Expression of all tested virulence genes was also reduced by the essential oil in a significant dose\u2010 and time\u2010dependent manner. As an example, decreased down\u2010regulation of\n                      <jats:italic>hil<\/jats:italic>\n                      A,\n                      <jats:italic>spv, sef<\/jats:italic>\n                      A and\n                      <jats:italic>inv<\/jats:italic>\n                      A as 1.7\u2010, 4.14\u2010, 2.92\u2010 and 1.04\u2010fold in 25% MIC and 6.42\u2010, 7.81\u2010, 4.4\u2010 and 3.75\u2010fold in 75% MIC was observed, respectively, after 24\u00a0h of incubation. Likewise, levels of transcription for\n                      <jats:italic>hil<\/jats:italic>\n                      A,\n                      <jats:italic>spv, sef<\/jats:italic>\n                      A and\n                      <jats:italic>inv<\/jats:italic>\n                      A were reduced 4.75\u2010, 6.95\u2010, 3.75\u2010 and 2.98\u2010fold after 18\u00a0h and 9.54\u2010, 8.81\u2010, 5.65\u2010 and 4.77\u2010fold, respectively, after 72\u00a0h in 75% MIC compared to the control.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>\n                      According to our data, aside from the growth inhibitory effect of thyme essential oil, the results of current study highlight the potential of thyme for reducing the transcriptional level of virulence genes and therefore the pathogenicity of\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>enteritidis<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/vms3.70088","type":"journal-article","created":{"date-parts":[[2024,10,30]],"date-time":"2024-10-30T10:55:03Z","timestamp":1730285703000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effects of Thyme (\n                    <i>Thymus vulgaris<\/i>\n                    ) Essential Oil on Bacterial Growth and Expression of Some Virulence Genes in\n                    <i>Salmonella enterica<\/i>\n                    Serovar Enteritidis"],"prefix":"10.1002","volume":"10","author":[{"given":"Mohammad","family":"Hassanzadeh","sequence":"first","affiliation":[{"name":"Department of Avian Diseases Faculty of Veterinary Medicine University of Tehran  Tehran 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