1
|
Freitas M, Ribeiro D, Janela JS, Varela CL, Costa SC, da Silva ET, Fernandes E, Roleira FMF. Plant-derived and dietary phenolic cinnamic acid derivatives: Anti-inflammatory properties. Food Chem 2024; 459:140080. [PMID: 38986205 DOI: 10.1016/j.foodchem.2024.140080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/02/2024] [Accepted: 06/10/2024] [Indexed: 07/12/2024]
Abstract
Cinnamic acids are aromatic acids primarily found in plants and plant-derived food. Phenolic cinnamic acids, with one or more hydroxyl groups in the aromatic ring, often contribute to the biological activities attributed to these compounds. The presence of hydroxyl groups and a carboxyl group makes cinnamic acids very hydrophilic, preventing them from crossing biological membranes and exerting their biological activities. To alleviate this condition, a panel of synthetic modifications have been made leading to a diverse set of phenolic cinnamic structures. In this review, an overview of the natural phenolic cinnamic acid derivatives and their plant sources (more than 200) is described. The synthetic approaches to obtain the referred derivatives (more than 200) namely esters and amides are reviewed. Further, their anti-inflammatory activity (more than 70 compounds) is scrutinized. Finally, future directions will be indicated to translate the research on phenolic cinnamic derivatives into potentially effective anti-inflammatory drugs.
Collapse
Affiliation(s)
- Marisa Freitas
- LAQV, REQUIMTE, University of Porto, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, 4050-313 Porto, Portugal.
| | - Daniela Ribeiro
- LAQV, REQUIMTE, University of Porto, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, 4050-313 Porto, Portugal; Faculdade de Ciências Agrárias e do Ambiente da Universidade dos Açores, Portugal.
| | - João S Janela
- Univ Coimbra, CERES, Faculty of Pharmacy, Laboratory of Pharmaceutical Chemistry, Azinhaga de Santa Comba, Pólo III - Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal.
| | - Carla L Varela
- Univ Coimbra, CERES, Coimbra, Portugal; Univ Coimbra, Coimbra Institute for Clinical and Biomedical Research (iCBR), Clinic Academic Center of Coimbra (CACC), Coimbra, Portugal; Univ Coimbra, Center for Innovative Biomedicine and Biotechnology (CIBB), Coimbra, Portugal.
| | - Saul C Costa
- Univ Coimbra, Faculty of Pharmacy, Laboratory of Pharmaceutical Chemistry, Azinhaga de Santa Comba, Pólo III - Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal.
| | - Elisiário Tavares da Silva
- Univ Coimbra, CERES, Faculty of Pharmacy, Laboratory of Pharmaceutical Chemistry, Azinhaga de Santa Comba, Pólo III - Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal.
| | - Eduarda Fernandes
- LAQV, REQUIMTE, University of Porto, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, 4050-313 Porto, Portugal.
| | - Fernanda M F Roleira
- Univ Coimbra, CERES, Faculty of Pharmacy, Laboratory of Pharmaceutical Chemistry, Azinhaga de Santa Comba, Pólo III - Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal.
| |
Collapse
|
2
|
Yao Y, Choe U, Li Y, Liu Z, Zeng M, Wang TTY, Sun J, Wu X, Pehrsson P, He X, Zhang Y, Gao B, Moore JC, Chen P, Slavin M, Yu LL. Chemical Composition of Rosemary ( Rosmarinus officinalis L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein-ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18735-18745. [PMID: 37988686 DOI: 10.1021/acs.jafc.3c02301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
This study evaluated the chemical composition of rosemary water extract (RWE) and its influence on mechanisms by which the SARS-CoV-2 virus enters into cells as a potential route for reducing the risk of COVID-19 disease. Compounds in RWE were identified using UHPLC-MS/MS. The inhibitory effect of RWE was then evaluated on binding between the SARS-CoV-2 spike protein (S-protein) and ACE2 and separately on ACE2 activity/availability. Additionally, total phenolic content (TPC) and free radical scavenging capacities of RWE against HO•, ABTS•+, and DPPH• were assessed. Twenty-one compounds were tentatively identified in RWE, of which tuberonic acid hexoside was identified for the first time in rosemary. RWE dose of 33.3 mg of rosemary equivalents (RE)/mL suppressed the interaction between S-protein and ACE2 by 72.9%, while rosmarinic and caffeic acids at 3.3 μmol/mL suppressed the interaction by 36 and 55%, respectively. RWE at 5.0, 2.5, and 0.5 mg of RE/mL inhibited ACE2 activity by 99.5, 94.5, and 68.6%, respectively, while rosmarinic acid at 0.05 and 0.01 μmol/mL reduced ACE2 activity by 31 and 8%, respectively. RWE had a TPC value of 72.5 mg GAE/g. The results provide a mechanistic basis on which rosemary may reduce the risk of SARS-CoV-2 infection and the development of COVID-19.
Collapse
Affiliation(s)
- Yuanhang Yao
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Melody Zeng
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Thomas T Y Wang
- Agricultural Research Service, United States Department of Agriculture, Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Jianghao Sun
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Xianli Wu
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Pamela Pehrsson
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Xiaohua He
- Agricultural Research Service, United States Department of Agriculture, Western Regional Research Center, Albany, California 94710, United States
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jeffrey C Moore
- Moore FoodTech, LLC, Silver Spring, Maryland 20910, United States
| | - Pei Chen
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Margaret Slavin
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| |
Collapse
|
3
|
de Oliveira I, Chrysargyris A, Heleno SA, Carocho M, Calhelha RC, Dias MI, Petrović J, Soković M, Petropoulos SA, Santos-Buelga C, Tzortzakis N, Barros L. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes. Food Res Int 2023; 170:113044. [PMID: 37316092 DOI: 10.1016/j.foodres.2023.113044] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.
Collapse
Affiliation(s)
- Izamara de Oliveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jovana Petrović
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia
| | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece.
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|
4
|
Mohsin SN, Saleem F, Humayun A, Tanweer A, Muddassir A. Prospective Nutraceutical Effects of Cinnamon Derivatives Against Insulin Resistance in Type II Diabetes Mellitus-Evidence From the Literature. Dose Response 2023; 21:15593258231200527. [PMID: 37701673 PMCID: PMC10494518 DOI: 10.1177/15593258231200527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023] Open
Abstract
Apart from advances in pharmaceutical antidiabetic agents, efforts are being made toward hypoglycemic agents derived from natural sources. Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antidiabetic, and anti-hypertriglyceridemic agent. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and solvent extraction. These chemicals help in decreasing insulin resistance and can act against hyperglycemia and dyslipidemia, inflammation and oxidative stress, obesity, overweight, and abnormal glycation of proteins. Cinnamon has shown to improve all of these conditions in in vitro, animal, and/or human studies. However, the mechanism of action of active ingredients found in cinnamon remains unclear. The current review presents the outstanding ability of cinnamon derivatives to control diabetes by various pathways modulating insulin release and insulin receptor signaling. It was also found that the type and dosage of cinnamon as well as subject characteristics including drug interactions are likely to affect the response to cinnamon. Future research directions based on this review include the synergistic usage of various cinnamon derivatives in managing and/or preventing diabetes and possible other relevant chronic diseases.
Collapse
Affiliation(s)
- Saima Naz Mohsin
- NIH, HRI, Research Center NHRC, Shaikh Zayed Post Graduate Medical Institute, Lahore, Pakistan
| | - Faiza Saleem
- Department of Biotechnology, Lahore College for Women University, Lahore, Pakistan
| | - Ayesha Humayun
- Department of Public Health and Community Medicine, Shaikh Zayed Postgraduate Medical Institute, Lahore, Pakistan
| | - Afifa Tanweer
- Department of Nutrition & Dietetics, School of Health Sciences, University of Management and Technology, Lahore, Pakistan
| | - Ambreen Muddassir
- Department of Medicine, Shaikh Zayed Post Graduate Medical Institute, Lahore, Pakistan
| |
Collapse
|
5
|
Sobti B, Kamal-Eldin A, Rasul S, Alnuaimi MSK, Alnuaimi KJJ, Alhassani AAK, Almheiri MMA, Nazir A. Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method. Foods 2023; 12:foods12091838. [PMID: 37174375 PMCID: PMC10178374 DOI: 10.3390/foods12091838] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/29/2023] [Accepted: 04/05/2023] [Indexed: 05/15/2023] Open
Abstract
Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20-50%; time 10-30 min; ethanol concentration 70-90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W1/O/W2 produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation.
Collapse
Affiliation(s)
- Bhawna Sobti
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Sanaa Rasul
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mariam Saeed Khalfan Alnuaimi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Khulood Jaber Jasim Alnuaimi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Alia Ali Khsaif Alhassani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mariam M A Almheiri
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Akmal Nazir
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| |
Collapse
|
6
|
Buck CB. The mint versus Covid hypothesis. Med Hypotheses 2023; 173:111047. [PMID: 37007799 PMCID: PMC10062428 DOI: 10.1016/j.mehy.2023.111047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Recent lines of evidence suggest the intriguing hypothesis that consuming common culinary herbs of the mint family might help prevent or treat Covid. Individual citizens could easily explore the hypothesis using ordinary kitchen materials. I offer a philosophical framework to account for the puzzling lack of public health messaging about this interesting idea.
Collapse
Affiliation(s)
- Christopher B Buck
- Lab of Cellular Oncology, National Cancer Institute, Building 37 Room 4118, 9000 Rockville Pike, Bethesda, MD 20892-4263 USA
| |
Collapse
|
7
|
Pavlić B, Kaplan M, Zeković Z, Canli O, Jovičić N, Bursać Kovačević D, Bebek Markovinović A, Putnik P, Bera O. Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling. PLANTS (BASEL, SWITZERLAND) 2023; 12:1391. [PMID: 36987079 PMCID: PMC10053306 DOI: 10.3390/plants12061391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 06/19/2023]
Abstract
The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics of polyphenolic compounds from organic peppermint leaves. The phytochemicals of peppermint (Mentha piperita L.) are increasingly used in food technology due to their numerous biological activities. The processing of various plant materials by MAE and the production of high-quality extracts is becoming increasingly important. Therefore, the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield (Y), total polyphenols yield (TP), and flavonoid yield (TF) were investigated. Common empirical models (first-order, Peleg's hyperbolic, Elovich's logarithmic, and power-law model) were applied to the extraction process. The first-order kinetics model provided the best agreement with the experimental results in terms of statistical parameters (SSer, R2, and AARD). Therefore, the influences of irradiation power on the adjustable model parameters (k and Ceq) were investigated. It was found that irradiation power exerted a significant influence on k, while its influence on the asymptotic value of the response was negligible. The highest experimentally determined k (2.28 min-1) was obtained at an irradiation power of 600 W, while the optimal irradiation power determined by the maximum fitting curve determination predicted the highest k (2.36 min-1) at 665 W.
Collapse
Affiliation(s)
- Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Muammer Kaplan
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Oltan Canli
- TUBITAK Marmara Research Centre, Environment and Cleaner Production Institute, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Nebojša Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| |
Collapse
|
8
|
Combination of response surface methodology and UPLC-QTOF-MSE for phenolic compounds analysis from Cinnamomum cassia bark as a novel antifungal agent. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01820-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
9
|
Park N, Chung JY, Kim MH, Yang WM. Protective effects of inhalation of essential oils from Mentha piperita leaf on tight junctions and inflammation in allergic rhinitis. FRONTIERS IN ALLERGY 2022; 3:1012183. [PMID: 36578435 PMCID: PMC9790934 DOI: 10.3389/falgy.2022.1012183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Accepted: 11/04/2022] [Indexed: 12/14/2022] Open
Abstract
Allergic rhinitis is one of the most common diseases, which is caused by IgE-mediated reactions to inhaled allergens. Essential oils from the Mentha piperita leaf (EOM) are known to be effective for various diseases, such as respiratory diseases. However, the effect of inhalation of EOM on tight junctions and inflammation related to allergic rhinitis is not yet known. The purpose of this research was to explain the effects of the inhalation of EOM on tight junctions and inflammation of allergic rhinitis through network pharmacology and an experimental study. For that purpose, a pharmacology network analysis was conducted comprising major components of EOM. Based on the network pharmacology prediction results, we evaluated the effect of EOM on histological changes in mice with ovalbumin and PM10-induced allergic rhinitis. Allergic symptoms, infiltration of inflammatory cells, and regulation of ZO-1 were investigated in mice with allergic rhinitis. Other allergic parameters were also analyzed by reverse transcription polymerase chain reaction and western blot in nasal epithelial cells. In the network analysis, the effects of EOM were closely related to tight junctions and inflammation in allergic rhinitis. Consistent with the results from the network analysis, EOM significantly decreased epithelial thickness, mast cell degranulation, goblet cell secretion, and the infiltration of inflammatory cells in nasal tissue. EOM also regulated the MAPK-NF-κB signaling pathway, which was related to tight junctions in nasal epithelial cells. This research confirmed that inhalation of EOM effectively restores tight junctions and suppresses inflammation in the allergic rhinitis model. These results reveal that EOM has a therapeutic mechanism to treat allergic rhinitis.
Collapse
|
10
|
De Giani A, Pagliari S, Zampolli J, Forcella M, Fusi P, Bruni I, Campone L, Di Gennaro P. Characterization of the Biological Activities of a New Polyphenol-Rich Extract from Cinnamon Bark on a Probiotic Consortium and Its Action after Enzymatic and Microbial Fermentation on Colorectal Cell Lines. Foods 2022; 11:3202. [PMCID: PMC9602362 DOI: 10.3390/foods11203202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Cinnamon polyphenols are known as health-promoting agents. However, their positive impact depends on the extraction method and their bioaccessibility after digestion. In this work, cinnamon bark polyphenols were extracted in hot water and subjected to an in vitro enzymatic digestion. After a preliminary characterization of total polyphenols and flavonoids (respectively 520.05 ± 17.43 µgGAeq/mg and 294.77 ± 19.83 µgCATeq/mg powder extract), the extract antimicrobial activity was evidenced only against Staphylococcus aureus and Bacillus subtilis displaying a minimum inhibition growth concentration value of 2 and 1.3 mg/mL, respectively, although it was lost after in vitro extract digestion. The prebiotic potential was evaluated on probiotic Lactobacillus and Bifidobacterium strains highlighting a high growth on the in vitro digested cinnamon bark extract (up to 4 × 108 CFU/mL). Thus, the produced SCFAs and other secondary metabolites were extracted from the broth cultures and determined via GC-MSD analyses. The viability of healthy and tumor colorectal cell lines (CCD841 and SW480) was assayed after the exposition at two different concentrations (23 and 46 µgGAeq/mL) of the cinnamon extract, its digested, and the secondary metabolites produced in presence of cinnamon extract or its digested, showing positive protective effects against a tumorigenic condition.
Collapse
|
11
|
Zhao H, Ren S, Yang H, Tang S, Guo C, Liu M, Tao Q, Ming T, Xu H. Peppermint essential oil: its phytochemistry, biological activity, pharmacological effect and application. Biomed Pharmacother 2022; 154:113559. [PMID: 35994817 DOI: 10.1016/j.biopha.2022.113559] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/11/2022] [Accepted: 08/14/2022] [Indexed: 12/18/2022] Open
Abstract
Mentha (also known as peppermint), a genus of plants in the taxonomic family Lamiaceae (mint family), is widely distributed throughout temperate regions of the world. Mentha contains various constituents that are classified as peppermint essential oil (PEO) and non-essential components. PEO, consisting mainly of menthol, menthone, neomenthol and iso-menthone, is a mixture of volatile metabolites with anti-inflammatory, antibacterial, antiviral, scolicidal, immunomodulatory, antitumor, neuroprotective, antifatigue and antioxidant activities. Mounting evidence indicates that PEO may pharmacologically protect gastrointestinal, liver, kidney, skin, respiratory, brain and nervous systems, and exert hypoglycemic and hypolipidemic effects. Clinically, PEO is used for gastrointestinal and dermatological diseases, postoperative adjuvant therapy and other fields. This review aims to address the advances in the extraction and isolation of PEO, its biological activities, pharmacological effects, toxicity and applications, with an emphasis on the efficacy of PEO on burn wounds and psoriasis, providing a comprehensive foundation for research, development and application of PEO in future.
Collapse
Affiliation(s)
- Hui Zhao
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China; Department of Pharmacology, School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450000, China
| | - Shan Ren
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Han Yang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Shun Tang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Chenyang Guo
- Department of Pharmacology, School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450000, China
| | - Maolun Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Qiu Tao
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Tianqi Ming
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Haibo Xu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| |
Collapse
|
12
|
Ramos-Viana V, Møller-Hansen I, Kempen P, Borodina I. Modulation of the cell wall protein Ecm33p in yeast Saccharomyces cerevisiae improves the production of small metabolites. FEMS Yeast Res 2022; 22:6654878. [PMID: 35922083 PMCID: PMC9440718 DOI: 10.1093/femsyr/foac037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/15/2022] [Accepted: 08/01/2022] [Indexed: 11/12/2022] Open
Abstract
The cell wall is a dynamic organelle that determines the shape and provides the cell with mechanical strength. This study investigated whether modulation of cell wall composition can influence the production or secretion of small metabolites by yeast cell factories. We deleted and upregulated several cell wall-related genes KRE2, CWP1, CWP2, ECM33, PUN1, and LAS21 in yeast Saccharomyces cerevisiae engineered for p-coumaric acid or β-carotene production. Deletions of las21∆ and ecm33∆ impaired the yeast growth on medium with cell wall stressors, calcofluor white, and caffeine. Both overexpression and deletion of ECM33 significantly improved the specific yield of p-coumaric acid and β-carotene. We observed no change in secretion in any cell wall altered mutants, suggesting the cell wall is not a limiting factor for small molecule secretion at the current production levels. We evaluated the cell wall morphology of the ECM33 mutant strains using transmission electron microscopy. The ecm33∆ mutants had an increased chitin deposition and a less structured cell wall, while the opposite was observed in ECM33-overexpressing strains. Our results point at the cell wall-related gene ECM33 as a potential target for improving production in engineered yeast cell factories.
Collapse
Affiliation(s)
- Verónica Ramos-Viana
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Iben Møller-Hansen
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Paul Kempen
- Department of Health Technology, Section for Biotherapeutic Engineering and Drug Targeting, Technical University of Denmark, Lyngby, Denmark.,National Centre for Nano Fabrication and Characterization, Technical University of Denmark, Lyngby, Denmark
| | - Irina Borodina
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| |
Collapse
|
13
|
Giampieri F, Mazzoni L, Cianciosi D, Alvarez-Suarez JM, Regolo L, Sánchez-González C, Capocasa F, Xiao J, Mezzetti B, Battino M. Organic vs conventional plant-based foods: A review. Food Chem 2022; 383:132352. [PMID: 35182864 DOI: 10.1016/j.foodchem.2022.132352] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/10/2021] [Accepted: 02/02/2022] [Indexed: 02/08/2023]
Abstract
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
Collapse
Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain.
| | - Luca Mazzoni
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia.
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre. University of Granada, C/. Menéndez Pelayo 32. 18016 Armilla, Granada, Spain
| | - Franco Capocasa
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Bruno Mezzetti
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.
| |
Collapse
|
14
|
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111952] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
15
|
Kasi PB, Molnár K, László L, Kotormán M. Peppermint extract inhibits protein aggregation. Biol Futur 2021; 72:367-372. [PMID: 34554557 DOI: 10.1007/s42977-021-00086-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 04/19/2021] [Indexed: 11/30/2022]
Abstract
The extracts of 7 herbs were screened and compared for their functional ability to inhibit the aggregation of trypsin as an appropriate model protein for in vitro fibrillation in aqueous ethanol at pH 7.0. Turbidity measurements, total phenolic content determination, aggregation kinetics, Congo red binding assay as well as transmission electron microscopy were used to analyse the inhibition of amyloid fibril formation. This correlated with the total phenolic content of the herb extracts. The peppermint extract proved to be the most potent anti-amyloidogenic agent. Results showed that the peppermint extract exerted dose-dependent inhibitory effect on trypsin fibril formation.
Collapse
Affiliation(s)
- Phanindra Babu Kasi
- Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726, Szeged, Hungary
| | - Kinga Molnár
- Department of Anatomy, Cell and Developmental Biology, Eötvös Loránd University of Sciences, Pázmány Péter sétány 1/C, 1117, Budapest, Hungary
| | - Lajos László
- Department of Anatomy, Cell and Developmental Biology, Eötvös Loránd University of Sciences, Pázmány Péter sétány 1/C, 1117, Budapest, Hungary
| | - Márta Kotormán
- Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726, Szeged, Hungary.
| |
Collapse
|
16
|
Hejna M, Kovanda L, Rossi L, Liu Y. Mint Oils: In Vitro Ability to Perform Anti-Inflammatory, Antioxidant, and Antimicrobial Activities and to Enhance Intestinal Barrier Integrity. Antioxidants (Basel) 2021; 10:antiox10071004. [PMID: 34201645 PMCID: PMC8300686 DOI: 10.3390/antiox10071004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 01/15/2023] Open
Abstract
The objectives of the study were to test the biological activities of peppermint and spearmint oils via (i) measuring in vitro anti-inflammatory effects with porcine alveolar macrophages (PAMs), (ii) determining the barrier integrity of IPEC-J2 by analyzing transepithelial electrical resistance (TEER), (iii) testing their antioxidant activities, and (iv) investigating the antimicrobial activity against enterotoxigenic Escherichia coli (ETEC) F18+. Briefly, (i) macrophages were seeded at 106 cells/mL and treated (24 h) with mint oils and lipopolysaccharide (LPS). The treatments were 2 (0 or 1 μg/mL of LPS) × 5 (0, 25, 50, 100, 200 µg/mL of mint oils). The supernatants were collected for TNF-α and IL-1β measurement by ELISA; (ii) IPEC-J2 cells were seeded at 5 × 105 cells/mL and treated with mint oils (0, 25, 50, 100, and 200 μg/mL). TEER (Ωcm2) was measured at 0, 24, 48, and 72 h; (iii) the antioxidant activity was assessed (0, 1, 50, 100, 200, 500, and 600 mg/mL) using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power assays; (iv) overnight-grown ETEC F18+ were quantified (CFU/mL) after supplementing with peppermint and spearmint oils (0, 1.44, 2.87, 5.75, 11.50, and 23.00 mg/mL). All data were analyzed using the MIXED procedure. Both mint oils significantly inhibited (p < 0.05) IL-1β and TNF-α secretion from LPS-stimulated PAMs. Mint oil treatments did not affect TEER in IPEC-J2. Spearmint and peppermint oils exhibited (p < 0.05) strong antioxidant activities in DPPH and reducing power assays. Both mint oils also dose-dependently inhibited (p < 0.05) the growth of ETEC F18+ in vitro. The results of the study indicated that both mint oils are great candidate feed additives due to their in vitro anti-inflammatory, antioxidant, and antimicrobial effects. Further research is needed to evaluate their efficacy in vivo.
Collapse
Affiliation(s)
- Monika Hejna
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste 2, 20134 Milan, Italy;
- Department of Animal Science, University of California, Davis, 4302 Meyer Hall, One Shields Ave, Davis, CA 95616, USA;
| | - Lauren Kovanda
- Department of Animal Science, University of California, Davis, 4302 Meyer Hall, One Shields Ave, Davis, CA 95616, USA;
| | - Luciana Rossi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste 2, 20134 Milan, Italy;
- Correspondence: (L.R.); (Y.L.); Tel.: +41-61-683-77-34 (L.R.); +1-530-752-4275 (Y.L.); Fax: +41-61-302-89-18 (L.R.); +1-530-752-0175 (Y.L.)
| | - Yanhong Liu
- Department of Animal Science, University of California, Davis, 4302 Meyer Hall, One Shields Ave, Davis, CA 95616, USA;
- Correspondence: (L.R.); (Y.L.); Tel.: +41-61-683-77-34 (L.R.); +1-530-752-4275 (Y.L.); Fax: +41-61-302-89-18 (L.R.); +1-530-752-0175 (Y.L.)
| |
Collapse
|
17
|
Anti-aging effects of peppermint (Mentha piperita L.) and Shirazi thyme (Zataria multiflora Boiss.) plant extracts. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100930] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
18
|
|
19
|
AlAli M, Alqubaisy M, Aljaafari MN, AlAli AO, Baqais L, Molouki A, Abushelaibi A, Lai KS, Lim SHE. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules 2021; 26:molecules26092540. [PMID: 33925346 PMCID: PMC8123587 DOI: 10.3390/molecules26092540] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 11/27/2022] Open
Abstract
Nutraceuticals are essential food constituents that provide nutritional benefits as well as medicinal effects. The benefits of these foods are due to the presence of active compounds such as carotenoids, collagen hydrolysate, and dietary fibers. Nutraceuticals have been found to positively affect cardiovascular and immune system health and have a role in infection and cancer prevention. Nutraceuticals can be categorized into different classes based on their nature and mode of action. In this review, different classifications of nutraceuticals and their potential therapeutic activity, such as anti-cancer, antioxidant, anti-inflammatory and anti-lipid activity in disease will be reviewed. Moreover, the different mechanisms of action of these products, applications, and safety upon consumers including current trends and future prospect of nutraceuticals will be included.
Collapse
Affiliation(s)
- Mudhi AlAli
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Maream Alqubaisy
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Mariam Nasser Aljaafari
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Asma Obaid AlAli
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Laila Baqais
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Aidin Molouki
- Department of Avian Disease Research and Diagnostic, Razi Vaccine and Serum Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj 31585-854, Iran;
| | - Aisha Abushelaibi
- Dubai Colleges, Higher Colleges of Technology, Dubai 16062, United Arab Emirates;
| | - Kok-Song Lai
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Swee-Hua Erin Lim
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
- Correspondence: or ; Tel.: +971-56-389-3757
| |
Collapse
|
20
|
Toxic Metals (As, Cd, Ni, Pb) Impact in the Most Common Medicinal Plant ( Mentha piperita). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18083904. [PMID: 33917750 PMCID: PMC8068125 DOI: 10.3390/ijerph18083904] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to evaluate the behavior of Mentha piperita under Cd, Pb, Ni, and As soil contamination and their transfer from soil in plants as well as translocation in the roots/stems/leaves system compared with a control without metal addition. The mint seedlings were exposed for a three-month period using two metal mixtures in the same concentrations such as AsCd and AsCdNiPb (23.7 mg/kg As, 5 mg/kg Cd, 136 mg/kg Ni, and 95 mg/kg Pb). The results of metal concentration in plants showed that Cd, Ni, and Pb were accumulated in different parts of the plant, except for As. In plants organs, the order of metal accumulation was roots > stems > leaves. No significant impact on the growth, development, and chlorophyll content compared to the control was observed in the first month of exposure. After three months of exposure, phytotoxic effects occurred. Generally, the transfer coefficients and translocation factors values were less than 1, indicating that Mentha piperita immobilized the metals in root. The laboratory experiments highlighted that for a short period of time, Mentha piperita has the capacity to stabilize the metals at the root level and was a metal-tolerant plant when using a garden rich-substrate.
Collapse
|
21
|
Sikorska-Zimny K, Lisiecki P, Gonciarz W, Szemraj M, Ambroziak M, Suska O, Turkot O, Stanowska M, Rutkowski KP, Chmiela M, Mielicki W. Influence of Agronomic Practice on Total Phenols, Carotenoids, Chlorophylls Content, and Biological Activities in Dry Herbs Water Macerates. Molecules 2021; 26:molecules26041047. [PMID: 33671275 PMCID: PMC7923153 DOI: 10.3390/molecules26041047] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 11/16/2022] Open
Abstract
Oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) have long been known for their organoleptic properties. Both plants are widely used in cuisine worldwide in fresh and dried form and as a pharmaceutical raw material. The study aimed to assess if the type of cultivation influenced chosen chemical parameters (total polyphenols by Folin-Ciocalteu method; carotenoids and chlorophyll content by Lichtenthaler method), antimicrobial activity (with chosen reference microbial strains) and shaped cytotoxicity (with L929 mouse fibroblasts cell line) in water macerates of dry oregano and thyme. Polyphenols content and antimicrobial activity were higher in water macerates obtained from conventional cultivation (independently from herb species), unlike the pigments in a higher amount in macerates from organic herbs cultivation. Among all tested macerates stronger antimicrobial properties (effective in inhibiting the growth of Pseudomonas aeruginosa, Bacillus cereus and Salmonella enteritidis) and higher cytotoxicity (abilities to diminish the growth of L929 fibroblasts cytotoxicity) characterized the conventionally cultivated thyme macerate.
Collapse
Affiliation(s)
- Kalina Sikorska-Zimny
- Skierniewice, Fruit and Vegetables Storage and Processing Department, Division of Fruit and Vegetable Storage and Postharvest Physiology, Research Institute of Horticulture, Pomologiczna 13a Street, 96-100 Skierniewice, Poland;
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
- Correspondence: or ; Tel.: +48-53-4800-418
| | - Paweł Lisiecki
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
- Department of Pharmaceutical Microbiology and Microbiological Diagnostics, The Medical University of Łódź, Pomorska 137 Street, 90-235 Lodz, Poland;
| | - Weronika Gonciarz
- Department of Immunology and Infectious Biology, Faculty of Biology and Environment Protection, The University of Łódź, Banacha 12/16 Street, 90-237 Lodz, Poland; (W.G.); (M.C.)
| | - Magdalena Szemraj
- Department of Pharmaceutical Microbiology and Microbiological Diagnostics, The Medical University of Łódź, Pomorska 137 Street, 90-235 Lodz, Poland;
| | - Maja Ambroziak
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
| | - Olga Suska
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
| | - Oliwia Turkot
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
| | - Małgorzata Stanowska
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
| | - Krzysztof P. Rutkowski
- Skierniewice, Fruit and Vegetables Storage and Processing Department, Division of Fruit and Vegetable Storage and Postharvest Physiology, Research Institute of Horticulture, Pomologiczna 13a Street, 96-100 Skierniewice, Poland;
| | - Magdalena Chmiela
- Department of Immunology and Infectious Biology, Faculty of Biology and Environment Protection, The University of Łódź, Banacha 12/16 Street, 90-237 Lodz, Poland; (W.G.); (M.C.)
| | - Wojciech Mielicki
- Stefan Batory State University, Batorego 64c Street, 96-100 Skierniewice, Poland; (P.L.); (M.A.); (O.S.); (O.T.); (M.S.); (W.M.)
- Department of Pharmaceutical Biochemistry and Molecular Diagnostics, The Medical University of Łódź, Muszyńskiego 1 Street, 90-151 Lodz, Poland
| |
Collapse
|
22
|
Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6620446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Stevia rebaudiana Bertoni and Mentha piperita are plants that generate interest mainly due to the presence of bioactive compounds in their leaves, such as phenolics. Studies indicate that phenolics have pharmacological and therapeutic properties, including antioxidant activity. Phenolic compounds may be affected by the type of fertilization. For this reason, organic and chemical fertilization were evaluated along with antioxidant activity. Results showed significant differences for total phenols in organic peppermint (62% higher content). Also, DPPH test displayed differences for peppermint and stevia (572% and 16% greater in organic). Organic fertilization may be alternative for producing high added agricultural and commercial products.
Collapse
|
23
|
Li Y, James B. Oral processing preference affects flavor perception in dark chocolate with added ingredients. J Food Sci 2020; 86:177-183. [PMID: 33330980 DOI: 10.1111/1750-3841.15557] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 10/13/2020] [Accepted: 11/16/2020] [Indexed: 12/11/2022]
Abstract
Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water-soluble and fat-soluble ingredients have a potential effect on the properties of chocolate; therefore, successfully adding functional supplements in this medium can have challenges. This study investigated the effect of functional or flavoring ingredients on chocolate microstructure, mouthfeel (texture), and flavor release, during oral processing. Participants were classified by their oral processing "pattern": a chewing preference (CP), a sucking preference (SP), and a mixed group who had a preference for both chewing and sucking (MP). Chocolate samples (72% dark chocolate) were prepared with different flavor ingredients (water-soluble: ginger powder and fat-soluble: menthol). Instrumental testing of chocolate viscosity and hardness showed no significant differences in chocolate with low concentrations of added ingredients (0.5% ginger and 0.1% mint), while chocolate with higher concentration (2.5% ginger and 0.5% mint) showed a significant difference compared to standard chocolate. Modified Qualitative Descriptive Analysis (MQDA) tests showed no significant differences in sensory perception of texture between the formulations, or the oral processing behavior groups. There was an impact on flavor perception both from composition and from oral processing behavior. The CP group rated the chocolate with the lowest flavoring concentration as also having the lowest cocoa flavor intensity. Moreover, the MP and SP groups showed a similar perception of cocoa flavor intensity.
Collapse
Affiliation(s)
- Yilin Li
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, 1142, New Zealand
| | - Bryony James
- Office of the Vice Chancellor, University of Waikato, Hamilton, 3216, New Zealand
| |
Collapse
|
24
|
Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages. J Food Biochem 2020; 45:e13574. [PMID: 33249612 DOI: 10.1111/jfbc.13574] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/26/2020] [Accepted: 11/07/2020] [Indexed: 12/25/2022]
Abstract
Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7-14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H2 O2 -induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases.
Collapse
Affiliation(s)
- Wanlapa Tanticharakunsiri
- Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Supachoke Mangmool
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Karn Wongsariya
- Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Duangjai Ochaikul
- Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| |
Collapse
|
25
|
Noroozi R, Sadeghi E, Rouhi M, Safajoo S, Razmjoo F, Paimard G, Moradi L. Fates of aflatoxin B 1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B 1 reduction during traditional processing. Food Sci Nutr 2020; 8:6014-6022. [PMID: 33282253 PMCID: PMC7684617 DOI: 10.1002/fsn3.1888] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/23/2020] [Accepted: 08/24/2020] [Indexed: 12/24/2022] Open
Abstract
Aflatoxin B1 (AFB1) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combinations of the baking process on aflatoxin B1 (AFB1) reduction in order to modify parameters of the traditional cookie-making process. AFB1 levels were analyzed by an HPLC-fluorescence detector. The results revealed AFB1 levels significantly decreased during fermentation (%23.7), depending on an increase in the yeast level (2%) and fermentation time (90 min). Furthermore, there was a significant correlation between pH reduction and AFB1 decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB1. The baking temperature increase in an admissible technological range (280°C for 15 min) more effectively reduced AFB1 content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB1 content as a serious health-threatening toxin in the final product (%75.9). However, AFB1 toxicity reduction should be considered seriously in the raw materials and such products.
Collapse
Affiliation(s)
- Razieh Noroozi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Ehsan Sadeghi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Milad Rouhi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Saeede Safajoo
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Fatemeh Razmjoo
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Giti Paimard
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Leila Moradi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| |
Collapse
|
26
|
Mahendran G, Rahman L. Ethnomedicinal, phytochemical and pharmacological updates on Peppermint (
Mentha × piperita
L.)—A review. Phytother Res 2020; 34:2088-2139. [DOI: 10.1002/ptr.6664] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/06/2020] [Accepted: 02/18/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Ganesan Mahendran
- Plant Biotechnology Division, Central Institute of Medicinal and Aromatic Plants (CSIR‐CIMAP) Lucknow India
| | - Laiq‐Ur Rahman
- Plant Biotechnology Division, Central Institute of Medicinal and Aromatic Plants (CSIR‐CIMAP) Lucknow India
| |
Collapse
|
27
|
Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/9040535] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.
Collapse
|
28
|
Assessment of the Toxicity of Natural Oils from Mentha piperita, Pinus roxburghii, and Rosa spp. Against Three Stored Product Insects. Processes (Basel) 2019. [DOI: 10.3390/pr7110861] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Three natural oils extracted from Mentha piperita, Pinus roxburghii, and Rosa spp. were assessed in order to determine their insecticidal activity against the adults of three stored product insects: the rice weevil (Sitophilus oryzae L.), the lesser grain borer (Rhyzopertha dominica, Fabricius), and the red flour beetle (Tribolium castaneum, Herbst.). By Gas chromatography–mass spectrometry (GC/MS) analysis, the main compounds in the n-hexane oil from Rosa spp. were determined to be methyl eugenol (52.17%), phenylethyl alcohol (29.92%), diphenyl ether (7.75%), and geraniol (5.72%); in the essential oil from M. piperita, they were menthone (20.18%), 1,8-cineole (15.48%), menthyl acetate (13.13%), caryophyllene (4.82%), β-pinene (4.37%), and D-limonene (2.81%); and from the foliage of P. roxburghii, they were longifolene (19.52%), caryophyllene (9.45%), Δ-3-carene (7.01%), α-terpineol (6.75%), and γ-elemene (3.88%). S. oryzae and R. dominica were reared using sterilized wheat grains, and T. castaneum was reared on wheat flour mixed with yeast (10:1, w/w), all under laboratory conditions (27 ± 1 °C and 65% ± 5% Relative humidity (R.H). Two toxicity bioassays were used, as well as contact using thin film residues and fumigation bioassays. The results indicated that M. piperita caused a high toxicity for S. oryzae compared to other insects. High significant variations were observed between the tested M. piperita doses against the stored insects, and this natural material could be used to control insects that infect the grains. Also, the data indicated that the Rosa spp. oil had a low-toxicity effect against these insects compared to other oils. We recommend using natural oils against the stored weevils and petals, rather than the chemical agent, so as to serve human health.
Collapse
|
29
|
Microwave-assisted extraction of peppermint polyphenols – Artificial neural networks approach. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
30
|
Sangolkar RD, Kawadkar DK, Bhanvase BA, Sonawane SH, Potoroko I. Ultrasound assisted encapsulation of peppermint flavor in gum Arabic: Study of process parameters. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13269] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rohit D. Sangolkar
- Department of Food Technology, Laxminarayan Institute of TechnologyRashtrasant Tukadoji Maharaj Nagpur University Nagpur Maharashtra India
| | - Dilip K. Kawadkar
- Department of Food Technology, Laxminarayan Institute of TechnologyRashtrasant Tukadoji Maharaj Nagpur University Nagpur Maharashtra India
| | - Bharat A. Bhanvase
- Department of Chemical Engineering, Laxminarayan Institute of TechnologyRashtrasant Tukadoji Maharaj Nagpur University Nagpur Maharashtra India
| | - Shirish H. Sonawane
- Department of Chemical EngineeringNational Institute of Technology Warangal Telangana India
| | - Irina Potoroko
- Food and Biotechnologies Higher School of Medicine and BiologySouth Ural State University Chelyabinsk, Russia
| |
Collapse
|
31
|
Cha J, Kim CT, Kim TE, Cho YJ. Optimization of subcritical extraction process for cinnamon ( Cinnamomum Cassia Blume) using response surface methodology. Food Sci Biotechnol 2019; 28:1703-1711. [PMID: 31807343 DOI: 10.1007/s10068-019-00616-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 03/31/2019] [Accepted: 04/15/2019] [Indexed: 01/02/2023] Open
Abstract
Subcritical extraction was optimized to maximize the extraction yield of flavoring compounds from cinnamon. The extracts of cinnamon were obtained at three different levels of extraction temperature (110-130 °C), time (20-60 min), and pressure (20-40 bar). Response surface methodology was used in order to optimize the subcritical extraction process. The suitability of each independent variable in the second-order polynomial regression model was evaluated on the extraction yield and flavoring compound contents. For optimum extraction yield, the optimum temperature, time, and pressure were determined as 130 °C, 60 min, and 26.63 bar, respectively. The contents of the flavoring compound predicted at optimum conditions were as follows: 10.01 mg/g at 110 °C, 20 min, and 20 bar for coumarin; 4.95 mg/g at 110 °C, 20 min, and 32 bar for cinnamic acid; 55 mg/g at 110 °C, 34.62 min, and 37 bar for cinnamldehyde; and 4.92 mg/g at 110.9 °C, 20 min, and 20 bar for cinnamyl alcohol.
Collapse
Affiliation(s)
- Jaeyoon Cha
- 1Department of Food Science and Nutrition, Dong-A University, Busan, 49315 Korea
| | - Chong-Tai Kim
- 2Korea Food Research Institute, Wanju, Jeollabuk-do 55365 Korea
| | - Tae-Eun Kim
- 2Korea Food Research Institute, Wanju, Jeollabuk-do 55365 Korea.,3Department of Molecular Biology, Dankook University, Cheonan, Chungnam 31116 Korea
| | - Yong-Jin Cho
- 2Korea Food Research Institute, Wanju, Jeollabuk-do 55365 Korea
| |
Collapse
|
32
|
Choe U, Li Y, Gao B, Yu L, Wang TTY, Sun J, Chen P, Yu LL. The chemical composition of a cold-pressed milk thistle seed flour extract, and its potential health beneficial properties. Food Funct 2019; 10:2461-2470. [PMID: 30977500 DOI: 10.1039/c9fo00377k] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Cold-pressed milk thistle seed flour was extracted with 50% acetone and evaluated for its phytochemical composition, and gut microbiota modulating, free radical scavenging, anti-inflammatory and anti-proliferative capacities. UHPLC-MS analysis detected fifteen compounds in the milk thistle seed flour extract with silychristin as the primary component followed by silybin B and isosilybins A & B. The milk thistle seed flour extract enhanced the total bacteria number and altered the abundance of a specific bacterial phylum or genus under the experimental conditions. The extract had RDSC, ORAC, HOSC, and ABTS˙+ scavenging capacities of 49, 634, 10 420 and 116 μmol Trolox equivalents (TE) per g flour, respectively. In addition, the milk thistle seed flour extract suppressed LPS induced IL-1β mRNA expression in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest milk thistle seed flour's potential health benefits in functional foods.
Collapse
Affiliation(s)
- Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
| | | | | | | | | | | | | | | |
Collapse
|
33
|
Patra JK, Das G, Lee S, Kang SS, Shin HS. Selected commercial plants: A review of extraction and isolation of bioactive compounds and their pharmacological market value. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
34
|
One-step sample preparation for convenient examination of volatile monoterpenes and phenolic compounds in peppermint leaves using deep eutectic solvents. Food Chem 2018; 251:69-76. [DOI: 10.1016/j.foodchem.2018.01.079] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 12/27/2017] [Accepted: 01/11/2018] [Indexed: 11/22/2022]
|
35
|
Al Jaouni S, Saleh AM, Wadaan MAM, Hozzein WN, Selim S, AbdElgawad H. Elevated CO 2 induces a global metabolic change in basil (Ocimum basilicum L.) and peppermint (Mentha piperita L.) and improves their biological activity. JOURNAL OF PLANT PHYSIOLOGY 2018; 224-225:121-131. [PMID: 29626813 DOI: 10.1016/j.jplph.2018.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 03/03/2018] [Accepted: 03/05/2018] [Indexed: 06/08/2023]
Abstract
Many studies have discussed the influence of elevated carbon dioxide (eCO2) on modeling and crop plants. However, much less effort has been dedicated to herbal plants. In this study, a robust monitoring for the levels of 94 primary and secondary metabolites and minerals in two medicinal herbs, basil (Ocimum basilicum L.) and peppermint (Mentha piperita L.), grwon under both ambient (aCO2, 360 ppm) and eCO2 (620 ppm) was performed. We also assessed how the changes in herbal tissue chemistry affected their biological activity. Elevated CO2 significantly increased herbal biomass, improved the rates of photosynthesis and dark respiration, and altered the tissue chemistry. Principal Component Analysis of the full data set revealed that eCO2 induced a global change in the metabolomes of the two plants. Moreover, Hierarchical Clustering Analyses showed quantitative differences in the metabolic profiles of the two plants and in their responsiveness to eCO2. Out of 94 metabolites, 38 and 31 significantly increased in basil and peppermint, respectively, as affected by eCO2. Regardless of the plant species, the levels of non-structural carbohydrates, fumarate, glutamine, glutathione, ascorbate, phylloquinone (vitamin K1), anthocyanins and a majority of flavonoids and minerals were significantly improved by eCO2. However, some metabolites tended to show species specificity. Interestingly, eCO2 caused enhancement in antioxidant, antiprotozoal, anti-bacterial and anticancer (against urinary bladder carcinoma; T24P) activities in both plants, which was consequent with improvement in the levels of antioxidant metabolites such as glutathione, ascorbate and flavonoids. Therefore, this study suggests that the metabolic changes triggered by eCO2 in the target herbal plants improved their biological activities.
Collapse
Affiliation(s)
- Soad Al Jaouni
- Department of Hematology and Youssef Abdulatif Jameel Chair of Prophetic Medicine Application (YAJCPMA), Faculty of Medicine, King Abdulaziz University, P.O. Box 80215, Jeddah 21589, Saudi Arabia
| | - Ahmed M Saleh
- Biology Department, Faculty of Science Yanbu, Taibah University, King Khalid Rd., Al Amoedi, 46423 Yanbu El-Bahr, Saudi Arabia; Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt.
| | - Mohammed A M Wadaan
- Bioproducts Research Chair, Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Wael N Hozzein
- Bioproducts Research Chair, Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, P.O. 2014, Saudi Arabia; Botany Department, Faculty of Science, Suez Canal University, Ismailia, P.O. 41522, Egypt
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, 62521 Beni-Suef, Egypt; Laboratory for Molecular Plant Physiology and Biotechnology, Department of Biology, University of Antwerp, Groenenborgerlaan 171, B-2020, Antwerp 2020, Belgium.
| |
Collapse
|
36
|
Advances of organic products over conventional productions with respect to nutritional quality and food security. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.chnaes.2018.01.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
37
|
Muhammad DRA, Saputro AD, Rottiers H, Van de Walle D, Dewettinck K. Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3035-2] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
38
|
Muhammad DRA, Dewettinck K. Cinnamon and its derivatives as potential ingredient in functional food—A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1369102] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dimas Rahadian Aji Muhammad
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
- Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
| |
Collapse
|
39
|
Vinceković M, Viskić M, Jurić S, Giacometti J, Bursać Kovačević D, Putnik P, Donsì F, Barba FJ, Režek Jambrak A. Innovative technologies for encapsulation of Mediterranean plants extracts. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.001] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
40
|
Hawrył AM, Hawrył MA, Świeboda R, Stępak K, Niemiec M, Waksmundzka-Hajnos M. Characterization of Mint Essential Oils by High-performance Liquid Chromatography and Chemometrics. ANAL LETT 2017. [DOI: 10.1080/00032719.2016.1263645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna M. Hawrył
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Mirosław A. Hawrył
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Ryszard Świeboda
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Klaudia Stępak
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Małgorzata Niemiec
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | | |
Collapse
|
41
|
Nilo M, Riachi L, Simas D, Coleho G, da Silva A, Costa D, Alviano D, Alviano C, De Maria C. Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.5.104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
|
42
|
Essential Oils for Food Application: Natural Substances with Established Biological Activities. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1948-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
43
|
Tulini FL, Souza VB, Thomazini M, Silva MP, Massarioli AP, Alencar SM, Pallone EM, Genovese MI, Favaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon ( Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Res Int 2017; 95:117-124. [DOI: 10.1016/j.foodres.2017.03.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/20/2022]
|
44
|
Ribeiro-Santos R, Andrade M, Madella D, Martinazzo AP, de Aquino Garcia Moura L, de Melo NR, Sanches-Silva A. Revisiting an ancient spice with medicinal purposes: Cinnamon. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.011] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
45
|
Ribeiro-Santos R, Andrade M, Melo NRD, Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.021] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
46
|
Begas E, Tsioutsiouliti A, Kouvaras E, Haroutounian SA, Kasiotis KM, Kouretas D, Asprodini E. Effects of peppermint tea consumption on the activities of CYP1A2, CYP2A6, Xanthine Oxidase, N-acetyltranferase-2 and UDP-glucuronosyltransferases-1A1/1A6 in healthy volunteers. Food Chem Toxicol 2017; 100:80-89. [DOI: 10.1016/j.fct.2016.12.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 12/18/2016] [Accepted: 12/19/2016] [Indexed: 02/07/2023]
|
47
|
Khanam D, Mohammad F. Effect of Structurally Different Plant Growth Regulators (PGRs) on the Concentration, Yield, and Constituents of Peppermint Essential Oil. ACTA ACUST UNITED AC 2016. [DOI: 10.1080/10496475.2016.1254700] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Daraksha Khanam
- Plant Physiology and Biochemistry Lab, Department of Botany, Aligarh Muslim University, Aligarh, India
| | - Firoz Mohammad
- Department of Botany, Aligarh Muslim University, Aligarh, India
| |
Collapse
|
48
|
Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
49
|
Indah Putri S. N, Prangdimurti E, R. Zakaria F. PENGARUH MINUMAN DIPERKAYA CINNULIN TERHADAP MDA DAN SENYAWA INFLAMASI PLASMA PENDERITA DMT2. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.1.51] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
50
|
Nasseri MA, Sharifi Bigy S, Allahresani A, Malekaneh M. Assessment of Antioxidant Activity, Chemical Characterization and Evaluation of Fatty Acid Compositions of Scorzonera Paradoxa Fisch and C. A. Mey. Jundishapur J Nat Pharm Prod 2015. [DOI: 10.17795/jjnpp-19781] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|