Essential oils and their aromatic compounds are proven solutions to strengthen fish health; however, they remain a group of diverse molecules and a complex topic which requires knowledge and expertise.
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Origin and effects of essential oils and their aromatic compounds
Essential oils are well-recognis ed solutions to support the health of fish and reduce the deleterious effects of pathogenic bacteria. Recent publications (Sutili et al. 2017, Reverter et al. 2014, Mittal et al. 2018, Zeng et al 2015) reviewed the multiple benefits of essential oils and their potential to provide sustainable alternatives to chemical treatments and antibiotics.
Essential oils is a generic term that refers to mixtures of various compounds, mainly terpenes and terpene derivatives, which are synthetised by plants and concentrated in hydrophobic liquids containing volatile aromatics compounds (Zeng et al 2015). Typically, essential oils are characterised by two or three aromatic compounds in relatively high concentration (Sutili et al. 2017): Thyme’s (Thymus vulgaris) essential oil’s main aromatic compound is thymol (20 – 50%), while clove’s (Syzygium aromaticum) essential oil is mainly composed of eugenol (70 – 90%) etc. Their efficacy to reduce bacteria’s development is not a coincidence, as they are an active part of plants defences against microbial threats.
One of the many advantages of essential oils is their multiple bacteriostatic and bactericidal effects, depending on the quantity and quality of the aromatic compounds present in it. The array of action is vast and includes the alteration of membrane lipid layer, inhibition of cell division, inhibition of ATP synthesis enzymes, inhibition of quorum sensing, biofilm formation etc. (Mittal et al. 2018). These multiple actions prevent the risk of resistance by the bacteria, which represent a major concern regarding the use of antibiotics. Beside the bacteriostatic and bactericidal effects, essential oils also exert positive effects on gut bacterial communities and digestive functions, as well as anti-oxidative effects (Sutili et al. 2017).
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The Aquaculturists
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