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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Abass S, Parveen R, Irfan M, Malik Z, Husain SA, Ahmad S. Mechanism of antibacterial phytoconstituents: an updated review. Arch Microbiol 2024; 206:325. [PMID: 38913205 DOI: 10.1007/s00203-024-04035-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 06/05/2024] [Indexed: 06/25/2024]
Abstract
The increase of multiple drug resistance bacteria significantly diminishes the effectiveness of antibiotic armory and subsequently exaggerates the level of therapeutic failure. Phytoconstituents are exceptional substitutes for resistance-modifying vehicles. The plants appear to be a deep well for the discovery of novel antibacterial compounds. This is owing to the numerous enticing characteristics of plants, they are easily accessible and inexpensive, extracts or chemicals derived from plants typically have significant levels of action against infections, and they rarely cause serious adverse effects. The enormous selection of phytochemicals offers very distinct chemical structures that may provide both novel mechanisms of antimicrobial activity and deliver us with different targets in the interior of the bacterial cell. They can directly affect bacteria or act together with the crucial events of pathogenicity, in this manner decreasing the aptitude of bacteria to create resistance. Abundant phytoconstituents demonstrate various mechanisms of action toward multi drug resistance bacteria. Overall, this comprehensive review will provide insights into the potential of phytoconstituents as alternative treatments for bacterial infections, particularly those caused by multi drug resistance strains. By examining the current state of research in this area, the review will shed light on potential future directions for the development of new antimicrobial therapies.
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Affiliation(s)
- Sageer Abass
- Department of Biotechnology, Jamia Millia Islamia, New Delhi, 110025, India
- Department of Biosciences, Jamia Millia Islamia, New Delhi, 110025, India
- Centre of Excellence in Unani Medicine (Pharmacognosy and Pharmacology), Bioactive Natural Product Laboratory, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, 110062, India
| | - Rabea Parveen
- Centre of Excellence in Unani Medicine (Pharmacognosy and Pharmacology), Bioactive Natural Product Laboratory, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, 110062, India
| | - Mohammad Irfan
- Department of Biotechnology, Jamia Millia Islamia, New Delhi, 110025, India
- Department of Biosciences, Jamia Millia Islamia, New Delhi, 110025, India
| | - Zoya Malik
- Department of Biosciences, Jamia Millia Islamia, New Delhi, 110025, India
- Centre of Excellence in Unani Medicine (Pharmacognosy and Pharmacology), Bioactive Natural Product Laboratory, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, 110062, India
| | - Syed Akhtar Husain
- Department of Biosciences, Jamia Millia Islamia, New Delhi, 110025, India
| | - Sayeed Ahmad
- Centre of Excellence in Unani Medicine (Pharmacognosy and Pharmacology), Bioactive Natural Product Laboratory, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, 110062, India.
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Oliveira KC, Franciscato LMSS, Mendes SS, Barizon FMA, Gonçalves DD, Barbosa LN, Faria MGI, Valle JS, Casalvara RFA, Gonçalves JE, Gazim ZC, Ruiz SP. Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules 2024; 29:469. [PMID: 38257382 PMCID: PMC10819699 DOI: 10.3390/molecules29020469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/07/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Schinus terebinthifolius Raddi, popularly known as "Pink pepper", is a plant native to Brazil. The objective of this work was to analyze the chemical composition and the antioxidant and antibacterial potential of essential oils (EOs) from the leaves, fruits and twigs of S. terebinthifolius, aiming for their application in food safety. EOs were obtained by hydrodistillation and the chemical composition was determined by gas chromatography coupled to mass spectrometry. Phenolic compounds were quantified and antioxidant activity was evaluated using three different methods. The antibacterial activity was determined by the broth microdilution method against foodborne bacteria. In the chemical analysis, 22 compounds were identified in the leaves, 13 compounds in the fruits and 37 compounds in the twigs, revealing the presence of the main compounds germacrene D (12.04%, 15.78%, 20,41%), caryophyllene (15.97%, 3.12%, 11.73%), α-pinene (11.6%, 17.16%, 2.99%), β-pinene (5.68%, 43.34%, 5.60%) and γ-gurjunene (16,85%, 3,15%) respectively. EOs showed better antioxidant potential using the β-carotene/linoleic acid method with 40.74, 61.52 and 63.65% oxidation inhibition for leaves, fruits and twigs, respectively. The EO from the leaves showed greater antibacterial potential against Escherichia coli and Staphylococcus aureus with a minimum inhibitory concentration (MIC) of 0.62 mg mL-1, a value lower than the MIC of sodium nitrite (5.00 mg mL-1), the antimicrobial standard synthetic. The activities of pink pepper EOs suggest their potential as a biopreservative in foods.
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Affiliation(s)
- Kátia C. Oliveira
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
| | - Lidaiane M. S. S. Franciscato
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
| | - Suelen S. Mendes
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
| | - Francielly M. A. Barizon
- Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (F.M.A.B.); (D.D.G.); (L.N.B.)
| | - Daniela D. Gonçalves
- Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (F.M.A.B.); (D.D.G.); (L.N.B.)
- Graduate Program in Medicinal Plants and Herbal Medicines in Basic Health Care, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil
| | - Lidiane N. Barbosa
- Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (F.M.A.B.); (D.D.G.); (L.N.B.)
- Graduate Program in Medicinal Plants and Herbal Medicines in Basic Health Care, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil
| | - Maria G. I. Faria
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
| | - Juliana S. Valle
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
- Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (F.M.A.B.); (D.D.G.); (L.N.B.)
| | - Rhaira F. A. Casalvara
- Graduate Program in Clean Technologies, Cesumar Institute of Science, Technology and Innovation, Cesumar University (UniCesumar), Maringá 87050-390, PR, Brazil; (R.F.A.C.); (J.E.G.)
| | - José E. Gonçalves
- Graduate Program in Clean Technologies, Cesumar Institute of Science, Technology and Innovation, Cesumar University (UniCesumar), Maringá 87050-390, PR, Brazil; (R.F.A.C.); (J.E.G.)
| | - Zilda C. Gazim
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
- Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (F.M.A.B.); (D.D.G.); (L.N.B.)
| | - Suelen P. Ruiz
- Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil; (K.C.O.); (L.M.S.S.F.); (S.S.M.); (M.G.I.F.); (J.S.V.); (Z.C.G.)
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Mysrayn Yargo de Freitas Araújo Reis, Luísa de Melo Xavier A, Ramos Marques de Souza R, Morais de Meideiros Ramalho Í, Nascimento YMD, Leite Ferreira MD, Ponciano Goulart de Lima Damasceno B, Sobral MV, Sampaio FC. Pink pepper ( Schinus terebinthifolius Raddi) essential oil: phytochemical composition and cytotoxic activity. Nat Prod Res 2023:1-7. [PMID: 37991440 DOI: 10.1080/14786419.2023.2283756] [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: 05/30/2023] [Accepted: 11/06/2023] [Indexed: 11/23/2023]
Abstract
Pink pepper (Schinus terebinthifolius Raddi) is a native species native from Central and South America that produces an essential oil (EOpp) with promising applications. This work aimed to investigate the chemical composition and cytotoxic activity of EOpp extracted from unripe (U-EOpp) and ripe (R-EOpp) pink pepper fruits. U-EOpp and R-EOpp were extracted using the hydrodistillation technique and analysed using NMR and GC-MS. U-EOpp and R-EOpp cytotoxic activity was assessed using HL-60 (acute promyelocytic leukemia) and SK-MEL-28 (malignant melanoma) cell lines by MTT assay. Results showed that α-pinene (29.16%), dl-Limonene (20.65%), and ρ-cymene (15.86%) were U-EOpp major components. In addition, l-phellandrene (38.91%), Sylvestrene (23.02%), and α-pinene (21.62%) were R-EOpp major components. U-EOpp showed cytotoxic activity at 37.5 and 18.7 µg/mL for SK-MEL-28 and HL-60, respectively. R-EOpp showed cytotoxic activity for HL-60 at 100 µg/mL. Therefore, EOpp may represent a remarkable source of active natural compounds used in traditional Brazilian medicine.
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Affiliation(s)
| | | | - Ramon Ramos Marques de Souza
- Graduate Program in Natural Products and Bioactive Synthetics, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | | | | | | | | | - Marianna Vieira Sobral
- Graduate Program in Natural Products and Bioactive Synthetics, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
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Hu H, Li D, Bai R, Zhang W, Luo H, Yu E. Chemodiversity and Bioactivity of the Essential Oils of Juniperus and Implication for Taxonomy. Int J Mol Sci 2023; 24:15203. [PMID: 37894884 PMCID: PMC10607841 DOI: 10.3390/ijms242015203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
The essential oils of Juniperus are highly beneficial medicinally. The present study aimed to assess the chemodiversity and bioactivity of Juniperus formosana, Juniperus przewalskii, Juniperus convallium, Juniperus tibetica, Juniperus komarovii, and Juniperus sabina essential oils from the Qinghai-Tibet Plateau. The results revealed 92 components in six essential oils: α-pinene (2.71-17.31%), sabinene (4.91-19.83%), and sylvestrene (1.84-8.58%) were the main components. Twelve components were firstly reported in Juniperus oils, indicating that the geographical location and climatic conditions of the Qinghai-Tibet Plateau produced the unique characteristics of Juniperus essential oils. The chemodiversity of Juniperus essential oils varied greatly, with J. sabina having the most recognized components (64) and the highest chemodiversity (Shannon-Wiener index of 3.07, Simpson's diversity index of 0.91, and Pielou evenness of 0.74). According to the chemodiversity of essential oils, the six plants were decided into the α-pinene chemotype (J. formosana), hedycaryol chemotype (J. przewalskii, J. komarovii, J. convallium, J. tibetica), and sabinene chemotype (J. sabina). PCA, HCA and OPLS-DA showed that J. formosana and J. sabina were distantly related to other plants, which provides a chemical basis for the classification of Juniperus plants. Furthermore, bioactivity tests exhibited certain antioxidant and antibacterial effects in six Juniperus oils. And the bioactivities of J. convallium, J. tibetica, and J. komarovvii were measured for the first time, broadening the range of applications of Juniperus. Correlation analysis of components and bioactivities showed that δ-amorphene, β-udesmol, α-muurolol, and 2-nonanone performed well in the determination of antioxidant activity, and α-pinene, camphene, β-myrcene, as well as (E)-thujone, had strong inhibitory effects on pathogenic bacteria, providing a theoretical basis for further research on these components.
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Affiliation(s)
- Huizhong Hu
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
| | - Dengwu Li
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
| | - Ruxue Bai
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
| | - Weiping Zhang
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
| | - Hong Luo
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
| | - Enping Yu
- College of Forestry, Northwest A & F University, Yangling 712100, China; (H.H.); (R.B.); (W.Z.); (H.L.); (E.Y.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling 712100, China
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Fouad HA, da Câmara CAG, de Moraes MM, Tavares WDS, Legaspi JC, Zanuncio JC. Insecticidal and Repellent Activities of Four Essential Oils Against Sitophilus zeamais (Coleoptera: Curculionidae). Dose Response 2023; 21:15593258231210263. [PMID: 38022902 PMCID: PMC10664452 DOI: 10.1177/15593258231210263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 10/10/2023] [Indexed: 12/01/2023] Open
Abstract
Objective This study aimed to evaluate the efficacy of Corymbia citriodora, Melaleuca alternifolia (Myrtaceae), Mentha × piperita (Lamiaceae), and Schinus terebinthifolius (Anacardiaceae) essential oils as an alternative to manage Sitophilus zeamais (Coleoptera: Curculionidae) adults. Methods Acute contact toxicity, acute toxicity on treated maize grain, fumigation toxicity, repellency bioassays, and GC-MS analysis of the essential oils were carried out. Results Corymbia citriodora, M. alternifolia, M. × piperita, and S. terebinthifolius oils were toxic at different levels to S. zeamais through residual contact, ingestion and via fumigation, and were also repellent to adults of this pest. Melaleuca alternifolia oil was the most active in contact (LC50 = 18.98 μL.mL-1), ingestion (LC50 = 1.03 μL.g-1), and fumigant (LC50 = 20.05 μL.L-1 air) bioassays. Citronelal (53.6% in C. citriodora), terpinen-4-ol (46.9% in M. alternifolia), menthol (44.8% in M. × piperita), and β-caryophyllene (16.2% in S terebinthifolius) are the major constituents of these oils. Conclusions Melaleuca alternifolia and M. × piperita essential oils can be used by residual contact, while those of C. citriodora, M. alternifolia, and M. × piperita by mixing with maize grains. Melaleuca alternifolia essential oil can be used as a fumigant, while those of C. citriodora and S. terebinthifolius as repellents for S. zeamais adults.
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Affiliation(s)
- Hany Ahmed Fouad
- Plant Protection Department, Faculty of Agriculture, Sohag University, Sohag, Egypt
| | | | | | | | - Jesusa Crisostomo Legaspi
- Center for Biological Control, College of Agriculture and Food Sciences, Florida Agricultural & Mechanical University, Tallahassee, USA
| | - José Cola Zanuncio
- Departamento de Entomologia/BIOAGRO, Universidade Federal de Viçosa, Viçosa, Brazil
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Liang T, Zhang J, Huo G, Ding L, Chen L, Wang X, Wang B, Wu J, Wang R. Constituents, Antibacterial Effect, and Cytotoxicity of Essential Oil from Aerial Parts of Notopterygium incisum. Curr Microbiol 2023; 80:243. [PMID: 37382684 DOI: 10.1007/s00284-023-03350-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 09/13/2022] [Indexed: 06/30/2023]
Abstract
Notopterygium incisum Ting ex H. T. Chang (N. incisum) is a precious Chinese traditional medicine distributed in high-altitude regions of southwest China. The aim of this study was to investigate the composition, antibacterial activity, and cytotoxicity of essential oil from aerial parts of N. incisum. N. incisum essential oil (NI-EO) was extracted by hydro-distillation, and gas chromatography/mass spectrometry (GC-MS) analysis showed that the major components of NI-EO were D-limonene (18.42%) and γ-terpinene (15.03%). The antibacterial activity and mechanism study showed that the diameters of inhibition zone (DIZs) of NI-EO against E. coli and S. aureus were 14.63 and 11.25 mm and the minimum inhibitory concentrations were 3.75 and 7.5 μL/mL, respectively. NI-EO not only caused intracellular biomacromolecule leakage and cell deformation by destroying bacterial cell wall integrity and cell membrane permeability, but also degraded the mature biofilm. The low toxicity of NI-EO was demonstrated in an assay on bovine mammary epithelial cells. These results implied that NI-EO was mainly composed of monoterpenes and sesquiterpenes and had excellent antibacterial activity and showed low levels of cytotoxicity. It is expected to be applied as a natural antibacterial agent in the future.
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Affiliation(s)
- Tingyu Liang
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China.
- The Rural Development Academy, Northwest Normal University, Lanzhou, 730070, People's Republic of China.
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
- The Rural Development Academy, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Guiguo Huo
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Ling Ding
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Lele Chen
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Xiaoyun Wang
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Bin Wang
- College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Jianping Wu
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
- The Rural Development Academy, Northwest Normal University, Lanzhou, 730070, People's Republic of China
| | - Rongmin Wang
- College of Life Science, Northwest Normal University, Lanzhou, 730070, People's Republic of China
- College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, 730070, People's Republic of China
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Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Tian B, Liu J, Yang W, Wan JB. Biopolymer Food Packaging Films Incorporated with Essential Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1325-1347. [PMID: 36628408 DOI: 10.1021/acs.jafc.2c07409] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.
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Affiliation(s)
- Bingren Tian
- Institute of Medical Sciences, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
- Key Laboratory of Ningxia Stem Cell and Regenerative Medicine, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
| | - Wanzhexi Yang
- Department of Physiology, Pharmacology and Neuroscience, University College London, London WC1E 6BT, United Kingdom
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
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da Silva Acácio R, Pamphile-Adrian AJ, Florez-Rodriguez PP, de Freitas JD, Goulart HF, Santana AEG. Dataset of Schinus terebinthifolius essential oil microencapsulated by spray-drying. Data Brief 2023; 47:108927. [PMID: 36819901 PMCID: PMC9931886 DOI: 10.1016/j.dib.2023.108927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/27/2022] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
Schinus terebinthifolius Raddi has been extensively studied due to its antioxidant, anti-inflammatory and antibiotic properties. Recently, its seeds have been tested against some insect pests as an insecticide, repellent and antifungal agent. Microencapsulation by spray-drying is widely used in the food and drug industries, as well as in the microencapsulation of essential oils, since it protects the oils against several effects, such as oxidation and thermal degradation, thus optimising its use. The aim was to microencapsulate S. terebinthifolius essential oil by spray-drying maltodextrin and arabic gum as encapsulating agents and SiO2 as a colloidal adjuvant. The morphology of the microcapsules was analysed by scanning electron microscopy (SEM), which evidenced mainly regular spherical-shaped particles with sizes between 5 and 10 µm. The thermal stability was studied by thermogravimetric analysis-differential scanning calorimetry (TGA-DSC), and the microcapsules were stable at temperatures up to 200°C. The microencapsulating agents and the spray-drying technique produced microcapsules capable of protecting the essential oil against external effects, such as thermal degradation.
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Affiliation(s)
- Regina da Silva Acácio
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil
| | - Aracelis Jose Pamphile-Adrian
- Instituto de Química e Biotecnologia, Universidade Federal de Alagoas, Av. Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, AL, Brazil
| | - Pedro Pablo Florez-Rodriguez
- Instituto de Química e Biotecnologia, Universidade Federal de Alagoas, Av. Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, AL, Brazil
| | | | - Henrique Fonseca Goulart
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil
| | - Antônio Euzébio Goulart Santana
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil,Corresponding author.
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11
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Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09750-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Carneiro TS, da Conceição Prudêncio Dutra M, Lima DA, Júlia de Brito Araújo A, Lessa Constant PB, Lima MDS. Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Gunasena MT, Rafi A, Mohd Zobir SA, Hussein MZ, Ali A, Kutawa AB, Abdul Wahab MA, Sulaiman MR, Adzmi F, Ahmad K. Phytochemicals Profiling, Antimicrobial Activity and Mechanism of Action of Essential Oil Extracted from Ginger ( Zingiber officinale Roscoe cv. Bentong) against Burkholderia glumae Causative Agent of Bacterial Panicle Blight Disease of Rice. PLANTS (BASEL, SWITZERLAND) 2022; 11:1466. [PMID: 35684239 PMCID: PMC9182640 DOI: 10.3390/plants11111466] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 06/15/2023]
Abstract
Essential oils protect plants, and due to their natural origin, there is much interest in using them as antimicrobial agents. The purpose of this study was to determine the phytochemical constituents of ginger essential oil (GEO), antimicrobial activity, and mode of action against Burkholderia glumae (Bg). In addition, the volatile active compounds (AIs) were studied using GC-MS, FTIR, and Raman spectroscopy. A total of 45 phytochemical components were detected and the most prevalent bioactive compounds were Geranial, 1,8-Cineole, Neral, Camphene, α-Zingiberene, and α-Farnesene. Furthermore, it was found that the most dominant terpenes in GEO were monoterpenes. The diameter zone of inhibition values varied from 7.1 to 15 mm depending on the concentration tested. In addition, the MIC and MBC values were 112.5 µL/mL. Faster killing time and lower membrane potential were observed in 1xMIC treatment compared to 0.5xMIC treatment, whereas the control had the maximum values. From observations of various images, it was concluded that the mode of action of GEO affected the cytoplasmic membrane, causing it to lose its integrity and increase its permeability. Therefore, the antibacterial study and mechanism of action revealed that GEO is very effective in suppressing the growth of B. glumae.
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Affiliation(s)
- Mahesh Tiran Gunasena
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
- Grain Legume and Oil Crop Research and Development Centre, Angunakolapelessa 82220, Sri Lanka
| | - Amara Rafi
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
| | - Syazwan Afif Mohd Zobir
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
| | - Mohd Zobir Hussein
- Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Semenyih 43500, Malaysia;
| | - Abdulaziz Bashir Kutawa
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
- Department of Plant Science and Biotechnology, Faculty of Life Science, Federal University Dutsin-Ma, Dutsin-Ma 821101, Nigeria
| | - Mohd Aswad Abdul Wahab
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
| | - Mohd Roslan Sulaiman
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Fariz Adzmi
- Institute of Plantation Studies (IKP), Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Khairulmazmi Ahmad
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia; (M.T.G.); (A.R.); (A.B.K.); (M.A.A.W.)
- Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang 43400, Malaysia
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14
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Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1963261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, Thompson’s model was one with the best fitting to represent the drying of rose pepper fruits. The diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol−1. The color of the fruits decreased in lightness (L
) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C.
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15
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Locali-Pereira AR, Lopes NA, Nicoletti VR. Pink Pepper ( Schinus terebinthifolius Raddi) from Extracts to application: Truths about a Fake Pepper. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Adilson Roberto Locali-Pereira
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
| | - Nathalie Almeida Lopes
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
| | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
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16
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Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107421] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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17
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Wan N, Li Y, Huang X, Li Y, Zheng Q, Wu Z. A comparative evaluation of chemical composition and antimicrobial activities of essential oils extracted from different chemotypes of Cinnamomum camphora (L.) Presl. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1014202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The purpose of this study is to determine the chemical composition of the essential oils of Cinnamomum camphora (L.) Presl leaves (CCPL) from 5 different habitats in China by GC-MS, and to evaluate their antimicrobial activities against 3 foodborne pathogens, using a paper disc diffusion method. A total of 30 compounds were identified with a predominance of oxygenated monoterpenes, including linalool (42.65%-96.47%), eucalyptol (39.07%-55.35%) and camphor (26.08%) as well as monoterpene hydrocarbons such as sabinene (6.18%-12.93%) and α-terpineol (8.19%-13.81%). Through cluster analysis, CCPL from 5 different habitats can be well divided into 2 categories. Combining with principal component analysis, the habitats can be better correlated with the chemical constituents of the essential oils. The antimicrobial activities of 5 extracted essential oils against 2 gram-negative bacteria and one gram-positive bacteria were assessed. It showed that the essential oil extracted from the CCPL harvested in Jinxi had the strongest antibacterial property. The results of this study provided basis for resource identification of CCPL and quality difference identification of essential oils. Research on the antibacterial properties of several pathogenic strains has proved its application value as a natural food preservative.
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18
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Nenaah GE, Almadiy AA, Al-Assiuty BA, Mahnashi MH. The essential oil of Schinus terebinthifolius and its nanoemulsion and isolated monoterpenes: investigation of their activity against Culex pipiens with insights into the adverse effects on non-target organisms. PEST MANAGEMENT SCIENCE 2022; 78:1035-1047. [PMID: 34773363 DOI: 10.1002/ps.6715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/05/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The house mosquito, Culex pipiens L. is a harmful species, widespread in urban areas, and considered the primary enzootic vector of West Nile arbovirus. Widespread insecticide resistance in mosquito populations and the environmental risks and toxicity hazards of chemical pesticides make insecticides an inadequate mosquito control strategy. Seeking ecofriendly tools for mosquito control tools has become necessary. RESULTS Essential oil (EO) was hydrodistilled from the fruits of Brazilian pepper, Schinus terebinthifolius Raddi and analyzed using gas chromatography-flame ionization detection and gas chromatography-mass spectrometry. An oil-in-water nanoemulsion (particle size 41.3 nm) was developed and characterized from EO using a green low-energy approach. EO, its nanoemulsion and monoterpenes showed mosquitocidal, repellent and acetylcholinesterase inhibitory activities against Cx. pipiens. A nanoemulsion concentration of 30 μl L-1 caused 100% larval mortality after 24 h of exposure, whereas EO, d-limonene and α-phellandrene at 60 μl L-1 caused 100%, 92.4% and 88.2% larval mortality, respectively. The concentration that killed 50% of organisms (LC50 ) for larvae after 24 h ranged between 6.8 and 40.6 μl L-1 . Upon fumigation, 15.0 μl L-1 of nanoemulsion killed 94.5% of adults after 24 h of exposure. LC50 values against adults ranged between 5.3 and 31.2 μl L-1 . EO products exhibited repellence activity at concentrations between 0.5 and 4.0 μl cm-2 . Test materials effectively inhibited the acetylcholinesterase activity of mosquito and were safe toward the non-target organisms Gambusia affinis and Eisenia fetida. CONCLUSION There is a potential for using S. terebinthifolius EO, its nanoemulsion and monoterpenes as ecofriendly natural mosquitocides.
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Affiliation(s)
- Gomah E Nenaah
- Department of Biology, Najran University, Najran, Saudi Arabia
- Department of Zoology, Kafrelsheikh University, Kafr El-Sheikh, Egypt
| | | | | | - Mater H Mahnashi
- Department of Pharmaceutical Chemistry, Najran University, Najran, Saudi Arabia
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19
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He R, Zhang Z, Xu L, Chen W, Zhang M, Zhong Q, Chen H, Chen W. Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef. World J Microbiol Biotechnol 2022; 38:56. [PMID: 35165818 DOI: 10.1007/s11274-022-03233-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 01/10/2022] [Indexed: 12/29/2022]
Abstract
Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef.
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Affiliation(s)
- Rongrong He
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Zhengke Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Lilan Xu
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Ming Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China.
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China. .,Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Science, Wanning, Hainan, 571533, People's Republic of China.
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20
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Kiashi F, Momeni Nasab F, Tavakoli S, Aghaahmadi M, Goodarzi S, Pirali Hamedani M, Heidari F, Hadjiakhoondi A, Tofighi Z. Trigonella teheranica: a valuable source of phytochemicals with antibacterial, antioxidant and cytotoxic properties. Nat Prod Res 2022; 36:6405-6409. [PMID: 35073800 DOI: 10.1080/14786419.2022.2032694] [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: 10/19/2022]
Abstract
Trigonella genus is a member of Fabaceae family, which is used as medicinal plant. The aim of this study was investigation of phytochemicals and some biological activities of Trigonella teheranica for the first time. The essential oils (EOs) of different parts (leaves, fruits and roots) were obtained and analyzed by GC-MS. Also, their chloroform and methanol extracts were prepared, too. The antimicrobial effects, antioxidant activities and cytotoxic effects against cancer (MDA-MB-231, MRC5 and HT-29) cell lines were investigated. N-hexadecanoic acid was the major compound of leaves and fruits EOs, and hexanal was abundant component of roots EO. The extracts showed stronger antibacterial effects than volatile oils against Gram-positive bacteria such as Staphylococcus aureus and Bacillus subtilis. All methanol extracts showed strong antioxidant effects, while the volatile oils, especially of leaves was the most effective in cytotoxic assay. Also, three derivatives of coumaric acid were isolated and identified from T. teheranica.
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Affiliation(s)
- Fatemeh Kiashi
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Momeni Nasab
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Saeed Tavakoli
- Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Alborz, Iran
| | | | - Saied Goodarzi
- Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mostafa Pirali Hamedani
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Fereshteh Heidari
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Abbas Hadjiakhoondi
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Tofighi
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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21
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He Y, Sang S, Tang H, Ou C. In vitro
mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16349] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yidan He
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Shangyuan Sang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Science Zhejiang Pharmaceutical Colleges Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
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22
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Vasconcelos PGS, Alves ÉP, Maia CMDA, Brito ACM, Silva DR, Freires IA, Cavalcanti YW, Rehder VLG, Ruiz ALTG, Duarte MCT, Rosalen PL, Godoy GP, Costa EMMDB. Biological properties of Schinus terebinthifolia Raddi essential oil. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902021000x2e20417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
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23
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BARBOZA GR, ALMEIDA JMD, SILVA NCC. Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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24
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Zhang L, Chen Y, Li Z, Li X, Fan G. Bioactive properties of the aromatic molecules of spearmint (Mentha spicata L.) essential oil: a review. Food Funct 2022; 13:3110-3132. [DOI: 10.1039/d1fo04080d] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Spearmint belongs to the genus Mentha in the family Labiateae (Lamiaceae), which is wildly cultivated worldwide for its remarkable aroma and commercial value. The aromatic molecules of spearmint essential oil,...
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25
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The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Song L, Wu X, Xie J, Zhang H, Yang H, Zeng Q, Yang X, Xie W. Kaempferia galanga Linn. Extract – A potential antibacterial agent for preservation of poultry products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes. Food Res Int 2020; 137:109593. [PMID: 33233197 DOI: 10.1016/j.foodres.2020.109593] [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: 04/09/2020] [Revised: 07/19/2020] [Accepted: 07/23/2020] [Indexed: 01/18/2023]
Abstract
The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product.
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Affiliation(s)
- Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Victória Perceval Soares
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Daniele de Freitas Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Yasmin Sena Vaz Leães
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Daniel Assumpção Bertuol
- Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil.
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28
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Investigating Physicochemical and Biological Properties of Chemical Silver Nanoparticles and Green Silver Nanoparticles Mediated with Morus alba L. Extracts and the Related Antimicrobial Mechanism. J CLUST SCI 2020. [DOI: 10.1007/s10876-020-01932-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Locali-Pereira AR, Lopes NA, Menis-Henrique MEC, Janzantti NS, Nicoletti VR. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices. Int J Food Microbiol 2020; 335:108890. [PMID: 32971300 DOI: 10.1016/j.ijfoodmicro.2020.108890] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/28/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022]
Abstract
The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of these compounds. In addition, the electrostatic interaction between proteins and polysaccharides can result in double-layered encapsulating structures, ensuring greater protection to essential oils than using only protein as surface active agent. In this work, pink pepper essential oil was microencapsulated by spray drying of single-layer emulsions, stabilized by soy protein isolate (SPI), and of double-layer emulsions, stabilized by soy protein isolate/high methoxyl pectin (SPI/HMP). Pink pepper essential oil showed predominance of α-pinene, β-pinene, β-mircene, δ-3-carene, d-limonene, and germacrene D. Compared to SPI microcapsules, SPI/HMP microcapsules better preserved the total volatile content identified in pure oil, showed less water adsorption during storage at relative humidity ≥75% and improved antimicrobial properties. When stored for 20 days (25 °C/RH = 52.8%), both microcapsules allowed more gradual release of volatiles compared with non-encapsulated oil. Microencapsulation by spray drying did not have negative effects on the antioxidant activity of the encapsulated oil, as the microcapsules showed similar results to the non-encapsulated oil, around 11 μg Trolox/mg of oil. After storage, however, the non-encapsulated oil showed greater losses of its antioxidant activity due to higher rates of volatile release. In the in vitro antimicrobial activity assay, both microcapsules inhibited growth of Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes and Listeria innocua, although no inhibition was observed against Gram-negative bacteria. When added in milk, both microcapsules reduced bacterial growth, whereas non-encapsulated oil showed no satisfactory inhibition. Faster reduction of microbial growth in milk was observed for SPI/HMP microcapsules. Inhibition results were better for skim milk than for whole milk, suggesting that the interaction of essential oil with other lipids present in milk decreased its bioactivity. Microencapsulation positively affected the functionality of pink pepper essential oil, highlighting its potential for application as a natural preservative in food products.
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Affiliation(s)
- Adilson Roberto Locali-Pereira
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Nathalie Almeida Lopes
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Michele Eliza Cortazzo Menis-Henrique
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Natália Soares Janzantti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Vânia Regina Nicoletti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
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Figueira JA, Porto-Figueira P, Pereira JA, Câmara JS. A comprehensive methodology based on NTME/GC-MS data and chemometric tools for lemons discrimination according to geographical origin. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Zandoná GP, Bagatini L, Woloszyn N, de Souza Cardoso J, Hoffmann JF, Moroni LS, Stefanello FM, Junges A, Rombaldi CV. Extraction and characterization of phytochemical compounds from araçazeiro (Psidium cattleianum) leaf: Putative antioxidant and antimicrobial properties. Food Res Int 2020; 137:109573. [PMID: 33233185 DOI: 10.1016/j.foodres.2020.109573] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/14/2022]
Abstract
Underexplored species have phytochemical potential for pharmacological and nutraceutical applications. The fruits of such species, including aracá (Psidium cattleianum Sabine), are rich in specialized metabolites with putative antioxidant and antimicrobial activity; therefore, the leaves of these species are also a potential source of bioactive compounds. In this study, araçazeiro leaves were extracted using an aqueous infusion (Al) and a pressurized liquid extraction system with water (PLE-W), ethanol (PLE-E), and 1:1 water:ethanol ratio combination (PLE-W:E). PLE-W:E yielded a greater diversity of extracted compounds. Nonetheless, all extracts showed inhibitory activity against pathogenic Gram-positive and Gram-negative bacteria and antioxidant activity in the in vitro thiobarbituric acid reactive substances (TBARS) and reactive oxygen species (ROS) assays with rat brain and yeast model systems. Thus, araçazeiro leaves can be exploited as a promising source of bioactive compounds.
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Affiliation(s)
- Giovana Paula Zandoná
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, Pelotas, RS 96010-900, Brazil.
| | - Lucíola Bagatini
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, Pelotas, RS 96010-900, Brazil; University of Santa Catarina State, BR 282, KM 573, Linha Santa Terezinha, Pinhalzinho, SC 89870-000, Brazil.
| | - Natália Woloszyn
- Integrated Regional University of Upper Uruguay and the Missions, Erechim Campus, Av. Sete de Setembro, 1621 - Fátima, Erechim, RS 99709-910, Brazil.
| | - Juliane de Souza Cardoso
- Biomarkers Laboratory, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, s/n, Pelotas, RS 96010-900, Brazil.
| | - Jessica Fernanda Hoffmann
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, Pelotas, RS 96010-900, Brazil; Instituto Tecnológico em Alimentos para a Saúde - itt Nutrifor, Universidade do Vale do Rio dos Sinos, Av. Unisinos, 950, CEP 93022-750 São Leopoldo, RS, Brazil.
| | - Liziane Schittler Moroni
- University of Santa Catarina State, BR 282, KM 573, Linha Santa Terezinha, Pinhalzinho, SC 89870-000, Brazil.
| | - Francieli Moro Stefanello
- Biomarkers Laboratory, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, s/n, Pelotas, RS 96010-900, Brazil.
| | - Alexander Junges
- Integrated Regional University of Upper Uruguay and the Missions, Erechim Campus, Av. Sete de Setembro, 1621 - Fátima, Erechim, RS 99709-910, Brazil.
| | - Cesar Valmor Rombaldi
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, Pelotas, RS 96010-900, Brazil.
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Wu F, Fang Q, Yan S, Pan L, Tang X, Ye W. Effects of zinc oxide nanoparticles on arsenic stress in rice (Oryza sativa L.): germination, early growth, and arsenic uptake. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:26974-26981. [PMID: 32385821 DOI: 10.1007/s11356-020-08965-0] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 04/21/2020] [Indexed: 05/21/2023]
Abstract
This study describes the role of zinc oxide nanoparticles (ZnO NPs) in alleviating arsenic (As) stress in rice (Oryza sativa) germination and early seedling growth. Seeds of rice were primed with different concentrations (10, 20, 50, 100, and 200 mg L-1) of ZnO NPs and As (0, and 2 mg L-1) for 12 days in petri dishes. Two milligrams per liter of As treatment represented a stress condition, which was evidenced by germination rate, seedling length, seedling dry weight, chlorophyll, superoxide dismutase (SOD), catalase (CAT), and malondialdehyde (MDA) content of rice shoot. ZnO NPs amendment (10-100 mg L-1) increased the germination rate (2.3-8.9%), shoot weight (18.2-42.4%), root weight (5.2-23.9%), and chlorophyll content (3.5-40.1%), while elevated the SOD (2.2-22.8%) and CAT (7.2-60.7%) activities and reduced the MDA content (17.5-30.8%). As concentrations were significantly decreased by 8.4-72.3% and 10.2-56.6%, respectively, in rice roots and shoots with ZnO NPs amendment (10-200 mg L-1) by the As adsorption of ZnO NPs and promoted biomass of rice. All the amendments improved the Zn concentrations in rice shoots and roots. Overall, ZnO NPs provide effective resistance to arsenic toxicity by increasing germination, biomass, and nutrients of Zn and decreasing As uptake in rice.
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Affiliation(s)
- Fan Wu
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, People's Republic of China
| | - Qing Fang
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, People's Republic of China
| | - Shiwei Yan
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, People's Republic of China
| | - Ling Pan
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai, People's Republic of China
| | - Xianjin Tang
- Key Laboratory of Environment Remediation and Ecological Health, Zhejiang University, Ministry of Education, Zhejiang, China.
| | - Wenling Ye
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, People's Republic of China.
- Key Laboratory of Environment Remediation and Ecological Health, Zhejiang University, Ministry of Education, Zhejiang, China.
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Wang R, Zhai S, Liang Y, Teng L, Wang D, Zhang G. Antibacterial effects of a polypeptide-enriched extract of Rana chensinensis via the regulation of energy metabolism. Mol Biol Rep 2020; 47:4477-4483. [PMID: 32415505 DOI: 10.1007/s11033-020-05508-1] [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: 01/06/2020] [Accepted: 05/08/2020] [Indexed: 01/27/2023]
Abstract
The improper usage of antibiotics is known to cause widespread antibiotic resistance. In this study, the antibacterial effects of a polypeptide-enriched extract from the skin of the amphibian Rana chensinensis (RCP) were evaluated against the Gram-negative bacteria Escherichia coli and Pseudomonas aeruginosa, the Gram-positive bacterium Staphylococcus aureus and the fungus Candida albicans. The mechanisms underlying these effects were also studied, and the minimum inhibitory concentration of RCP was determined for each species. Analyses of the levels of adenosine triphosphates (ATPases), including Na+/K+-ATPase and Ca2+-ATPase, and scanning electron microscopy confirmed that RCP damaged the microbial cell walls and membranes. RCP perturbed microbial metabolism and particularly affected the tricarboxylic acid cycle (TCA), suggesting that this agent downregulated the levels of succinate dehydrogenase, malate dehydrogenase and ATPase activity in cells. Furthermore, RCP caused the leakage of genetic material from all four microbial strains. In conclusion, RCP effectively inhibited the growth of Gram-negative and Gram-positive bacteria and a fungal species by disrupting energy metabolic processes.
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Affiliation(s)
- Ruochen Wang
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China
| | - Siyu Zhai
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China
| | - Yongtao Liang
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China
| | - Lirong Teng
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China
| | - Di Wang
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China.
| | - Guirong Zhang
- School of Life Sciences, Jilin University, Qianjin Street 2699, Changchun, 130012, Jilin Province, People's Republic of China.
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Bagheri Darvish H, Bahrami A, Jafari SM, Williams L. Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products. Crit Rev Food Sci Nutr 2020; 61:1241-1259. [PMID: 32323558 DOI: 10.1080/10408398.2020.1755950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a serious pathogenic microorganism threatening the food safety especially in ready-to-eat food products. Adhesion on both biotic and abiotic surfaces is making it a potential source of contamination by Lm. Also, this bacterium has become more tolerant in food processing conditions, including in the presence of adverse conditions such as cold and dehydration. One of the attractive and effective methods to inhibit the growth of Lm in the food products is using natural antimicrobial agents, which can be a suitable alternative to synthetic preservatives for producing organic food products. The use of pure natural antimicrobials has some limitations including low stability against harsh conditions, low solubility and absorption, and un-controlled release, which can decrease their functions. These limitations have been overcome by using new advanced encapsulation techniques, which have boosted the anti-listerial activity of natural agents. Therefore, the current paper is aiming to review the results of recent studies conducted on using natural antimicrobials added directly or as encapsulated forms into the food formulation to control the growth of Lm. The information of current study can be used by the researchers as well as the food companies for the optimization of food formulations through encapsulation strategies to control Lm and potentially produce safe foods for the consumers.
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Affiliation(s)
| | - Akbar Bahrami
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leonard Williams
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
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Mannosylerythritol lipids: dual inhibitory modes against Staphylococcus aureus through membrane-mediated apoptosis and biofilm disruption. Appl Microbiol Biotechnol 2020; 104:5053-5064. [PMID: 32248439 DOI: 10.1007/s00253-020-10561-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/21/2020] [Accepted: 03/20/2020] [Indexed: 12/25/2022]
Abstract
Mannosylerythritol lipids (MELs) are novel biosurfactants performing excellent physical-chemical properties as well as bioactivities. This study is aimed to explore the antibacterial and antibiofilm activity of mannosylerythritol lipids against foodborne gram-positive Staphylococcus aureus. The results of growth curve and survival rate revealed the significant inhibitory effect of MELs against S. aureus. The visualized pictures by scanning electron microscope and transmission electron microscope exposed apparent morphological and ultrastructure changes of MEL-treated cells. Furthermore, flow cytometry confirmed that MELs have promoted cell apoptosis and damaged the cell membrane. Notably, MEL-A also exhibited outstanding antibiofilm activity against S. aureus biofilm on different material surfaces including polystyrene, glass, and stainless steel, verified by confocal laser scanning microscope. These findings suggest that the antimicrobial activity of MELs is related to inhibit planktonic cells and biofilm of S. aureus, indicating that it has potential to be an alternative to antibacterial agents and preservatives applied into food processing.Key Points • MELs have strong antibacterial activity against Staphylococcus aureus.• MELs mainly damage the cell membrane of Staphylococcus aureus.• Mannosylerythritol lipids inhibit the bacterial adhesion to remove biofilm.
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Phytochemical Compounds of Branches from P. halepensis Oily Liquid Extract and S. terebinthifolius Essential Oil and Their Potential Antifungal Activity. Processes (Basel) 2020. [DOI: 10.3390/pr8030330] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
In the present study, the antifungal activity of wood treated with Pinus halepensis branch n-hexane oily liquid extract (OLE) and Schinus terebinthifolius branch essential oil (EO) was evaluated against the growth of four phytopathogenic fungi—Bipolaris oryzae, Fusarium oxysporum, Fusarium solani, and Rhizoctonia solani. Air-dried wood samples of Pinus roxburghii were autoclaved, and each wood received 100 µL of the concentrated oils from P. halepensis and S. terebinthifolius. The main compounds identified in S. terebinthifolius branch EO were terpinen-4-ol (18.25%), cis-β-terpineol (15.60%), γ-terpinene (12.46%), sabinene (9.83%), α-terpinene (8.56%), and 4-thujanol (6.71%), while the main compounds in P. halepensis branch HeO were 2-undecenal (22.25%), 4-hydroxy-10-methyl-3,4,7,8,9,10-hexahydro-2H-oxecin-2-one (8.43%), (Z)-2-decenal (6.88%), nonanal (5.85%), (2E)-2-decenal (4.65%), (E,E)-2,4-decadienal (4.41%), arachidonic acid methyl ester (4.36%), and 2-(7-heptadecynyloxy)tetrahydro-2H-pyran (4.22%). P. halepensis OLE at a concentration of 3% showed the highest inhibition percentage of fungal growth (IPFG) of B. oryzae, followed by S. terebinthifolius EO at 3% and 2%, with IPFG values of 80%, 74.44%, and 71.66%, respectively. At a concentration of 3%, branch oils from S. terebinthifolius and P. halepensis were found to have the highest IPFG values with 45.55% and 40.55%, respectively, against F. oxysporum growth. Moderate to weak activity was found against F. solani when S. terebinthifolius EO and P. halepensis OLE were applied to wood. EO and OLE-treated wood samples at 3% produced inhibitions of 54.44% and 41.11%, respectively, against R. solani.
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Xiang Z, Chen X, Qian C, He K, Xiao X. Determination of volatile flavors in fresh navel orange by multidimensional gas chromatography quadrupole time-of-flight mass spectrometry. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1662429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Zhangmin Xiang
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
| | - Xiaotian Chen
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
| | - Chenyu Qian
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection/School of Life Science, Guizhou Normal University, Guiyang, China
| | - Kaili He
- School of Science, Shenyang University of Technology, Liaoning, China
| | - Xue Xiao
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
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