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Miho H, Expósito-Díaz A, Marquez-Perez MI, Ledesma-Escobar C, Diez CM, Prusky D, Priego-Capote F, Moral J. The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection. Food Chem 2024; 450:139299. [PMID: 38613962 DOI: 10.1016/j.foodchem.2024.139299] [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: 11/02/2023] [Revised: 02/14/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
Anthracnose, the most critical disease affecting olive fruits, is caused by Colletotrichum species. While developing olive fruits are immune to the pathogen regardless of the cultivar, the resistance level varies once the fruit ripens. The defense mechanisms responsible for this difference in resistance are not well understood. To explore this, we analyzed the phenolic metabolic pathways occurring in olive fruits and their susceptibility to the pathogen during ripening in two resistant cultivars ('Empeltre' and 'Frantoio') and two susceptible cultivars ('Hojiblanca' and 'Picudo'). Overall, resistant cultivars induced the synthesis of aldehydic and demethylated forms of phenols, which highly inhibited fungal spore germination. In contrast, susceptible cultivars promoted the synthesis of hydroxytyrosol 4-O-glucoside during ripening, a compound with no antifungal effect. This study showed that the distinct phenolic profiles between resistant and susceptible cultivars play a key role in determining olive fruit resistance to Colletotrichum species.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
| | - A Expósito-Díaz
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - M I Marquez-Perez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - C Ledesma-Escobar
- Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain
| | - C M Diez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain
| | - D Prusky
- Department of Postharvest Science, Agricultural Research Organization, Rishon LeTzion, Israel
| | - F Priego-Capote
- Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
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2
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Gu M, Shi J, Zhang B, Wang X, Wang X, Tian B. Interaction of soy protein isolate with hydroxytyrosol based on an alkaline method: Implications for structural and functional properties. Food Chem 2024; 446:138813. [PMID: 38402770 DOI: 10.1016/j.foodchem.2024.138813] [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: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
This study investigated the effect of different concentrations of hydroxytyrosol (HT) covalently bound to soy protein isolate (SPI) by the alkaline method on the structure and function of the adducts. The amount of polyphenol bound to SPI first increased to a maximum of 42.83 % ± 1.08 % and then decreased. After the covalent binding of HT to SPI, turbidity and in vitro protein digestibility increased and decreased significantly with increasing concentrations of HT added, respectively, and the structure of SPI was changed. The adducts had a maximum solubility of 52.52 % ± 0.33 %, and their water holding capacity reached a maximum of 8.22 ± 0.11 g/g at a concentration of 50 μmol/g of HT. Covalent modification with HT significantly increased the emulsifying and foaming properties and antioxidant activity of SPI; the DPPH and ABTS radical scavenging rates increased by 296.89 % and 33.80 %, respectively, at a concentration of 70 μmol/g of HT.
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Affiliation(s)
- Meiyu Gu
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jiahui Shi
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Boya Zhang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xu Wang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xibo Wang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Bo Tian
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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3
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Fiorentini C, Leni G, de Apodaca ED, Fernández-de-Castro L, Rocchetti G, Cortimiglia C, Spigno G, Bassani A. Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector. Antioxidants (Basel) 2024; 13:519. [PMID: 38790624 PMCID: PMC11117849 DOI: 10.3390/antiox13050519] [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] [Received: 03/26/2024] [Revised: 04/19/2024] [Accepted: 04/24/2024] [Indexed: 05/26/2024] Open
Abstract
A commercial olive leaf extract (OL), effective against Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG) to produce active polylactic acid (PLA) coated films. Evaluation of these coated PLA films revealed significant inhibition of S. aureus growth, particularly with the MC and CT formulations exhibiting the highest inhibition rates (99.7%). The coated films were then tested for food contact compatibility with three food simulants (A: 10% ethanol; B: 3% acetic acid; D2: olive oil), selected to assess their suitability for pre-cut hams and ready-to-eat vegetables in relation to overall migration. However, coated films with active functions exhibited migration values in simulants A and B above legal limits, while promising results were obtained for simulant D2, highlighting the need to deeply investigate these coatings' impact on a real food system. Untargeted metabolomics revealed that the type of coating influenced the selective release of certain phenolic classes based on the food simulant tested. The Oxitest analysis of simulant D2 demonstrated that the MC and ALG-coated PLA films slightly slowed down the oxidation of this food simulant, which is an edible vegetable oil.
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Affiliation(s)
- Cecilia Fiorentini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Giulia Leni
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Elena Díaz de Apodaca
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510 Miñano, Álava, Spain; (E.D.d.A.); (L.F.-d.-C.)
| | - Laura Fernández-de-Castro
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510 Miñano, Álava, Spain; (E.D.d.A.); (L.F.-d.-C.)
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition (DIANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy;
| | - Claudia Cortimiglia
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Andrea Bassani
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
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4
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Héjja M, Mihok E, Alaya A, Jolji M, György É, Meszaros N, Turcus V, Oláh NK, Máthé E. Specific Antimicrobial Activities Revealed by Comparative Evaluation of Selected Gemmotherapy Extracts. Antibiotics (Basel) 2024; 13:181. [PMID: 38391567 PMCID: PMC10885950 DOI: 10.3390/antibiotics13020181] [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: 12/20/2023] [Revised: 02/04/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024] Open
Abstract
Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use. The development of gemmotherapy extracts (GTEs) using plant parts such as buds and young shoots has emerged as a novel approach to treat/prevent human conditions due to their associated antidiabetic, anti-inflammatory and/or antimicrobial properties that all require careful evaluations. Seven GTEs obtained from plant species like the olive (Olea europaea L.), almond (Prunus amygdalus L.), black mulberry (Morus nigra L.), walnut (Juglans regia L.), blackberry (Rubus fruticosus L.), blackcurrant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) were tested for their antimicrobial efficiency via agar diffusion and microbroth dilution methods. The antimicrobial activity was assessed for eight bacterial (Bacillus cereus, Staphylococcus aureus, Salmonella enterica subsp. enterica, Proteus vulgaris, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Listeria monocytogenes), five moulds (Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus, Penicillium citrinum, Penicillium expansum) and one yeast strain (Saccharomyces cerevisiae). The agar diffusion method revealed the blackberry GTE as the most effective since it inhibited the growth of three bacterial, four moulds and one yeast species, having considered the total number of affected microorganism species. Next to the blackberry, the olive GTE appeared to be the second most efficient, suppressing five bacterial strains but no moulds or yeasts. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were then determined for each GTE and the microorganisms tested. Noticeably, the olive GTE appeared to feature the strongest bacteriostatic and bactericidal outcome, displaying specificity for S. aureus, E. faecalis and L. monocytogenes. The other GTEs, such as blueberry, walnut, black mulberry and almond (the list indicates relative strength), were more effective at suppressing microbial growth than inducing microbial death. However, some species specificities were also evident, while the blackcurrant GTE had no significant antimicrobial activity. Having seen the antimicrobial properties of the analysed GTEs, especially the olive and black mulberry GTEs, these could be envisioned as potential antimicrobials that might enhance antibiotic therapies efficiency, while the blackberry GTE would act as an antifungal agent. Some of the GTE mixtures analysed have shown interesting antimicrobial synergies, and all the antimicrobial effects observed argue for extending these studies to include pathological microorganisms.
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Affiliation(s)
- Melinda Héjja
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Emőke Mihok
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Amina Alaya
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Maria Jolji
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Éva György
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății sq. 1., 530104 Miercurea Ciuc, Romania
| | - Noemi Meszaros
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
| | - Violeta Turcus
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
- CE-MONT Mountain Economy Center, Costin C. Kirițescu National Institute of Economic Research, Romanian Academy, Petreni Str. 49, 725700 Suceava, Romania
| | - Neli Kinga Oláh
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Vasile Goldis, Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
- PlantExtrakt Ltd., No. 46, 407059 Cluj, Romania
| | - Endre Máthé
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
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Khalil AA, Rahman MM, Rauf A, Islam MR, Manna SJ, Khan AA, Ullah S, Akhtar MN, Aljohani ASM, Abdulmonem WA, Simal-Gandara J. Oleuropein: Chemistry, extraction techniques and nutraceutical perspectives-An update. Crit Rev Food Sci Nutr 2023; 64:9933-9954. [PMID: 37272499 DOI: 10.1080/10408398.2023.2218495] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Olive family (Oleaceae) contains several species among which Olea europaea L. is mostly used for production of olive oils. Various parts of olive tree are rich source of diverse bioactive compounds such as Apigenin, elenolic acid, Hydroxytyrosol, Ligstroside, Oleoside, Oleuropein, Oleuropein aglycone, Tyrosol, etc. Among these, oleuropein, a secoiridoid is predominantly found in olive leaves and young olive fruits of different species of Oleaceae family. Scientists have adopted numerous extraction methods (conventional & latest) to increase the yield of oleuropein. Among these techniques, maceration, soxhlet, microwave-assisted, ultrasonication, and supercritical fluid methods are most commonly employed for extraction of oleuropein. Evidently, this review emphasizes on various in-vitro and in-vivo studies focusing on nutraceutical properties of oleuropein. Available literature highlights the pharmaceutical potential of oleuropein against various diseases such as obesity, diabetes, cardiovascular complications, neurodegenerative diseases, cancer, inflammation, microbial infections, and oxidation. This review will benefit the scientific community as it narrates comprehensive literature regarding absorption, metabolism, bioavailability, extraction techniques, and nutraceutical perspectives associated with oleuropein.
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Affiliation(s)
- Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Md Mominur Rahman
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Md Rezaul Islam
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Sultana Juhara Manna
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Ammar Ahmed Khan
- University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Samee Ullah
- University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia
| | - Waleed Al Abdulmonem
- Department of Pathology, College of Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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6
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Micheli L, Bertini L, Bonato A, Villanova N, Caruso C, Caruso M, Bernini R, Tirone F. Role of Hydroxytyrosol and Oleuropein in the Prevention of Aging and Related Disorders: Focus on Neurodegeneration, Skeletal Muscle Dysfunction and Gut Microbiota. Nutrients 2023; 15:1767. [PMID: 37049607 PMCID: PMC10096778 DOI: 10.3390/nu15071767] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 04/09/2023] Open
Abstract
Aging is a multi-faceted process caused by the accumulation of cellular damage over time, associated with a gradual reduction of physiological activities in cells and organs. This degeneration results in a reduced ability to adapt to homeostasis perturbations and an increased incidence of illnesses such as cognitive decline, neurodegenerative and cardiovascular diseases, cancer, diabetes, and skeletal muscle pathologies. Key features of aging include a chronic low-grade inflammation state and a decrease of the autophagic process. The Mediterranean diet has been associated with longevity and ability to counteract the onset of age-related disorders. Extra virgin olive oil, a fundamental component of this diet, contains bioactive polyphenolic compounds as hydroxytyrosol (HTyr) and oleuropein (OLE), known for their antioxidant, anti-inflammatory, and neuroprotective properties. This review is focused on brain, skeletal muscle, and gut microbiota, as these systems are known to interact at several levels. After the description of the chemistry and pharmacokinetics of HTyr and OLE, we summarize studies reporting their effects in in vivo and in vitro models of neurodegenerative diseases of the central/peripheral nervous system, adult neurogenesis and depression, senescence and lifespan, and age-related skeletal muscle disorders, as well as their impact on the composition of the gut microbiota.
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Affiliation(s)
- Laura Micheli
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Laura Bertini
- Department of Ecological and Biological Sciences (DEB), University of Tuscia, Largo dell’Università, 01100 Viterbo, Italy
| | - Agnese Bonato
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Noemi Villanova
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Carla Caruso
- Department of Ecological and Biological Sciences (DEB), University of Tuscia, Largo dell’Università, 01100 Viterbo, Italy
| | - Maurizia Caruso
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Felice Tirone
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
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Ferreira DM, de Oliveira NM, Chéu MH, Meireles D, Lopes L, Oliveira MB, Machado J. Updated Organic Composition and Potential Therapeutic Properties of Different Varieties of Olive Leaves from Olea europaea. PLANTS (BASEL, SWITZERLAND) 2023; 12:688. [PMID: 36771772 PMCID: PMC9921517 DOI: 10.3390/plants12030688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
Olea europaea L. folium merits further exploration of the potential of its substrates for therapeutic supplements. Quantitative and qualitative analyses were conducted on samples of Madural, Verdeal, and Cobrançosa elementary leaves and leaf sprouts (mamões) collected in the region of Valpaços, Portugal. Organic analysis assessed the moisture content, total carbohydrates, ash, protein, and fat contents, total phenolic content (TPC), vitamin E, and fatty acid (FA) profiles. Moisture content was determined through infrared hygrometry and TPC was determined by a spectrophotometric method. Concerning organic analysis, all leaf samples showed similar moisture content, though Cobrançosa's leaf sprouts and Verdeal's elementary leaves had slightly lower contents. Meanwhile, these cultivars also showed a higher TPC, α-tocopherol isomer, and fatty acid composition (FAC). FAC in all samples exhibited higher contents of PUFA and SFA than MUFA, with a predominance of linolenic and palmitic acids. Organic analyses of Cobrançosa's leaf sprouts and Verdeal's elementary leaf extracts allow for the prediction of adequate physiological properties regarding neuroinflammatory, neurobehavioral, metabolic, cardiovascular, osteo-degenerative, anti-ageing, pulmonary, and immunological defense disorders. These physiological changes observed in our preliminary in silico studies suggest an excellent nutraceutical, which should be borne in mind during severe pandemic situations.
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Affiliation(s)
- Diana Melo Ferreira
- LAQV/REQUIMTE—Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Natália M. de Oliveira
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
| | - Maria Helena Chéu
- RECI—Research Unit in Education and Community Intervention, Instituto Piaget—ISEIT, 3515-776 Viseu, Portugal
| | - Diana Meireles
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
| | - Lara Lopes
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
| | - Maria Beatriz Oliveira
- LAQV/REQUIMTE—Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Jorge Machado
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
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8
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Alonso García E, Benomar N, Lavilla Lerma L, de la Fuente Ordoñez JJ, Knapp CW, Abriouel H. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation. Food Microbiol 2023; 109:104148. [DOI: 10.1016/j.fm.2022.104148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 09/02/2022] [Accepted: 09/16/2022] [Indexed: 10/14/2022]
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9
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Przybylska D, Kucharska AZ, Sozański T. A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2117375] [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)
- Dominika Przybylska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - T. Sozański
- Department of Pharmacology, Wrocław Medical University, Wrocław, Poland
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D’Archivio M, Santangelo C, Silenzi A, Scazzocchio B, Varì R, Masella R. Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences? Antioxidants (Basel) 2022; 11:antiox11091744. [PMID: 36139818 PMCID: PMC9495659 DOI: 10.3390/antiox11091744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/30/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Accumulating evidence indicates that regular consumption of extra virgin olive oil (EVOO), the main source of fat in the Mediterranean diet, is associated with beneficial health effects and a reduced risk of developing chronic degenerative disorders. The beneficial effects of EVOO can be attributed to its unique composition in monounsaturated fats and phenolic compounds that provide important antioxidant, anti-inflammatory, and immune-modulating activities. On the other hand, it is well known that the gut microbiota has several important roles in normal human physiology, and its composition can be influenced by a multitude of environmental and lifestyle factors, among which dietary components play a relevant role. In the last few years, the two-way interaction between polyphenols, including those in EVOO, and the gut microbiota, i.e., the modulation of the microbiota by polyphenols and that of polyphenol metabolism and bioavailability by the microbiota, has attracted growing attention, being potentially relevant to explain the final effects of polyphenols, as well as of the microbiota profile. Furthermore, sex and gender can affect dietary habits, polyphenol intake, and nutrient metabolism. Lastly, it has been recently suggested that differences in gut microbiota composition could be involved in the unequal incidence of metabolic diseases observed between women and men, due to sex-dependent effects on shaping gut microbiota profiles according to diet. This review summarizes the most recent studies on the relationship between EVOO polyphenols and the gut microbiota, taking into account possible influences of sex and gender in modulating such an interaction.
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11
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Arismendi Sosa AC, Mariani ML, Vega AE, Penissi AB. Extra virgin olive oil inhibits Helicobacter pylori growth in vitro and the development of mice gastric mucosa lesions in vivo. Front Microbiol 2022; 13:961597. [PMID: 35992644 PMCID: PMC9389160 DOI: 10.3389/fmicb.2022.961597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Accepted: 07/14/2022] [Indexed: 11/29/2022] Open
Abstract
Helicobacter pylori infection is widespread worldwide, with more than a half of the world population infected. H. pylori antibiotic-resistant strains and non-compliance to therapy are the major causes of H. pylori eradication failure. The search for new therapies based on plant extracts is a scientific interest field. The present study was conducted to evaluate the effect in vitro of extra virgin olive oil (EVOO), hydroxytyrosol (HT), and oleuropein (Olp) against two H. pylori strains and the effect in vivo of the oral administration of EVOO on the gastric mucosa of BALB/c mice infected with this microorganism. The broth microdilution method assayed the antibacterial in vitro activity of EVOO, HT, and Olp against H. pylori strains. For in vivo studies, male BALB/c mice were infected orally with an H. pylori suspension every 72 h. Four groups were used: (1) Control, (2) H. pylori-infected (HP), (3) EVOO, and (4) HP + EVOO. Mice were sacrificed at 7, 15, and 30 days. The stomachs were removed and observed under a microscope. Scoring of the degree of erosion was determined. Samples were processed by histological techniques for light microscopy. Macroscopic analysis showed that the presence of small erosions increased, both in number and size, in the infected group. Animals infected and treated with EVOO exhibited the presence of fewer erosions, which decreased in number as the treatment progressed. The mucosa of the control and EVOO groups showed normal histological characteristics at the three times studied. The mucosa of animals infected with H. pylori showed disruptions of the lining epithelium, damage to gastric glands, and vasodilation. The mucosa of animals infected with H. pylori and treated with EVOO showed morphological characteristics similar to those of normal and EVOO mucosa. For the first time, the current study showed the effect in vitro and in vivo of EVOO and combined administration of HT and Olp against H. pylori using an animal model. Future studies are needed to establish the mechanism of EVOO’s action at the gastric mucosa level to propose this product as a natural antimicrobial agent for the treatment of gastric H. pylori infections.
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Affiliation(s)
- Andrea Celeste Arismendi Sosa
- Área de Microbiología e Inmunología, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina
| | - María Laura Mariani
- Instituto de Histología y Embriología “Dr. Mario H. Burgos” (IHEM-CCT Mendoza-CONICET), Facultad de Ciencias Médicas, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Alba Edith Vega
- Área de Microbiología e Inmunología, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina
| | - Alicia Beatriz Penissi
- Instituto de Histología y Embriología “Dr. Mario H. Burgos” (IHEM-CCT Mendoza-CONICET), Facultad de Ciencias Médicas, Universidad Nacional de Cuyo, Mendoza, Argentina
- *Correspondence: Alicia Beatriz Penissi,
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12
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Microbial Deterioration of the Archaeological Nujoumi Dome (Egypt-Aswan): Identification and Suggested Control Treatments by Natural Products. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.2.22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Biodeterioration plays a significant role in the damage and loss of monuments including gypsum work. Bacteria and fungi are mainly responsible for the biodeterioration of gypsum work. Thus, the present study aimed to evaluate the effects of essential oils (Thyme, clove, cinnamon, garlic, castor, and olive) on the growth of the main fungi and bacteria which isolated from the Nujoumi Dome which is also called the Dome of the Toshka Martyrs and is located in Aswan, Egypt. Microbial swabs were taken from these infected objects, and the isolated microorganisms were characterized. The next genera were identified: four fungal isolates were isolated and identified as Aspergillus japonicas, Aspergillus terrus, Penicillium commune, and Cladosporium elatum while two species of bacteria were isolated, identified as Bacillus cereus and Listeria monocytogenes. Garlic oil had the best effect on all isolates, showing 35 and 33 mm inhibition of growth of Bacillus cereus and Listeria monocytogenes, respectively, while 28 mm inhabitation of growth of Penicillium commune, 25 mm inhibition of Aspergillus japonicas, and finally 20 mm inhibition of both Aspergillus terrus and Cladosporium elatum. In conclusion, garlic oil could be an effective natural product for controlling the biodeterioration.
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13
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Gómez-García R, Sánchez-Gutiérrez M, Freitas-Costa C, Vilas-Boas AA, Campos DA, Aguilar CN, Madureira AR, Pintado M. Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation. Food Res Int 2022; 154:111045. [DOI: 10.1016/j.foodres.2022.111045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/25/2022]
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14
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Synergistic Effect of Polyphenol-Rich Complex of Plant and Green Propolis Extracts with Antibiotics against Respiratory Infections Causing Bacteria. Antibiotics (Basel) 2022; 11:antibiotics11020160. [PMID: 35203763 PMCID: PMC8868350 DOI: 10.3390/antibiotics11020160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/15/2022] [Accepted: 01/20/2022] [Indexed: 12/21/2022] Open
Abstract
Bacterial infections are a prevalent complication after primary viral respiratory infections and are associated with high morbidity and mortality. Antibiotics are widely used against bacterial respiratory pathogens; however, the rise in antibiotic-resistant strains urges us to search for new antimicrobial compounds, including ones that act synergistically with antibiotics. In this study, the minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of a polyphenol-rich complex of green propolis, Tabebuia avellanedae bark, and Olea europaea leaf extracts against Staphylococcus aureus, Haemophilus influenzae, and Klebsiella pneumoniae were determined, followed by an analysis of the synergistic effect with clarithromycin, azithromycin, and amoxiclav (875/125 mg amoxicillin/clavulanic acid). A combination of extracts showed activity against all three bacterial strains, with MIC values ranging from 0.78 to 12.5 mg/mL and MBC values from 1.56 to 12.5 mg/mL. The extracts showed synergistic activity with azithromycin and clarithromycin against S. aureus, with clarithromycin against K. pneumoniae, and with all three tested antibiotics against H. influenzae. Synergy with clarithromycin was additionally evaluated in a time-kill assay where the synergistic effects against S. aureus and K. pneumoniae were seen within the first 6 h of incubation. The results show the potential of polyphenol-rich extracts in enhancing the efficacy of antibiotic therapy and indicate their potential to be used in the management of respiratory infections.
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15
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Liu Y, Fang T, Suo Y, Gao S, Baranzoni GM, Armstrong CM. Transcriptomics of Listeria monocytogenes Treated With Olive Leaf Extract. Front Microbiol 2022; 12:782116. [PMID: 35003011 PMCID: PMC8740304 DOI: 10.3389/fmicb.2021.782116] [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: 09/23/2021] [Accepted: 11/18/2021] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes is a regulated foodborne pathogen that is known to cause listeriosis, a disease associated with high mortality rates in humans. Olive leaf extract (OLE) has been shown to act as a plant antimicrobial and inhibit the growth of pathogens, such as L. monocytogenes, although its mode of action has not been defined. To help identify the cellular mechanisms important for conveying these beneficial traits, RNA-Seq was used to study the transcriptome of L. monocytogenes upon exposure to a sublethal level of OLE. Results obtained from cells cultured both with and without OLE at two different time points (3.5-h and 24-h) revealed 661 genes that were differentially expressed. Of the differentially expressed genes (DEGs) identified, transcription was altered for 171 genes in response to the 3.5-h OLE treatment while 490 genes were altered in response to the 24-h OLE treatment. These DEGs included but were not limited to genes encoding for signal transduction, ATP-binding cassette (ABC) transporters, and the phosphotransferase system. Interestingly, several virulence-related genes were downregulated including an ABC transporter permease previously shown to negatively regulate biofilm formation, genes involved in flagella assembly and binding/entry into host cells as well as those regulating acid resistance suggesting that OLE may decrease the virulence potential of L. monocytogenes. Furthermore, quantitative reverse-transcription PCR was used to validate the data obtained via RNA-Seq. Our study provides insight into the mode of action of OLE treatment against L. monocytogenes and may aid in identifying synergetic strategies to inhibit L. monocytogenes in food.
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Affiliation(s)
- Yanhong Liu
- Molecular Characterization of Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture, Wyndmoor, PA, United States
| | - Ting Fang
- College of Food Science Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yujuan Suo
- Institute of Agro-Food Standard and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Shigang Gao
- Institute of Agro-Food Standard and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Gian Marco Baranzoni
- Molecular Characterization of Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture, Wyndmoor, PA, United States
| | - Cheryl M Armstrong
- Molecular Characterization of Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture, Wyndmoor, PA, United States
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16
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Salamanca A, Almodóvar P, Jarama I, González-Hedström D, Prodanov M, Inarejos-García AM. Anti-influenza virus activity of the elenolic acid rich olive leaf ( Olea europaea L.) extract Isenolic ®. Antivir Chem Chemother 2021; 29:20402066211063391. [PMID: 34839747 PMCID: PMC8641117 DOI: 10.1177/20402066211063391] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Seasonal flu is caused by influenza infection, a virus that spreads easily in human population with periodical epidemic outbreaks. The high mutational rate of influenza viruses leads to the emergence of strains resistant to the current treatments. Due to that, scientific research is focusing on the development of new anti-influenza agents as alternative or complementary treatments. Olive tree (Olea europaea L.) has been a source of ancestral remedies due to its antimicrobial activity. Thus, the aim of this study was to test the anti-influenza activity of a standardized olive leaf extract rich in elenolic acid (EA), Isenolic®, compared with oseltamivir. Isenolic® extract was characterized by High Performance Liquid Chromatography (HPLC)-Mass Spectrometry and its content in EA was determined by HPLC. Cytotoxicity, viral neuraminidase inhibitor activity and cell viability protection against influenza infection of Isenolic® were tested in vitro using sialic acid overexpressing Madin-Darby Canine Kidney cells. Isenolic® formulations showed a 4% and 8% dry basis. Oseltamivir and Isenolic® extracts showed anti-influenza activity. The 8% Isenolic® formulation showed a dose-dependent neuraminidase inhibitor activity higher than the 4% formulation, and preserved cell viability under viral infection. Thus, Isenolic® become a promising natural alternative to existing influenza treatments.
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Affiliation(s)
- Aurora Salamanca
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Madrid, Spain
| | - Paula Almodóvar
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Madrid, Spain
| | - Irene Jarama
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Madrid, Spain
| | | | - Marin Prodanov
- Departamento de Química Física Aplicada, Facultad de Ciencias, CIAL (CEI, CSIC-UAM), 16722Universidad Autónoma de Madrid, Madrid, Spain
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17
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Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices. Molecules 2021; 26:molecules26227038. [PMID: 34834130 PMCID: PMC8621086 DOI: 10.3390/molecules26227038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/05/2021] [Accepted: 11/10/2021] [Indexed: 11/17/2022] Open
Abstract
Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.
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Finicelli M, Squillaro T, Galderisi U, Peluso G. Polyphenols, the Healthy Brand of Olive Oil: Insights and Perspectives. Nutrients 2021; 13:3831. [PMID: 34836087 PMCID: PMC8624306 DOI: 10.3390/nu13113831] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/18/2021] [Accepted: 10/25/2021] [Indexed: 12/13/2022] Open
Abstract
Given their beneficial potential on human health, plant food bioactive molecules are important components influencing nutrition. Polyphenols have been widely acknowledged for their potentially protective role against several complex diseases. In particular, the polyphenols of olive oil (OOPs) emerge as the key components of many healthy diets and have been widely studied for their beneficial properties. The qualitative and quantitative profile defining the composition of olive oil phenolic molecules as well as their absorbance and metabolism once ingested are key aspects that need to be considered to fully understand the health potential of these molecules. In this review, we provide an overview of the key aspects influencing these variations by focusing on the factors influencing the biosynthesis of OOPs and the findings about their absorption and metabolism. Despite the encouraging evidence, the health potential of OOPs is still debated due to limitations in current studies. Clinical trials are necessary to fully understand and validate the beneficial effects of olive oil and OOPs on human health. We provide an update of the clinical trials based on olive oil and/or OOPs that aim to understand their beneficial effects. Tailored studies are needed to standardize the polyphenolic distribution and understand the variables associated with phenol-enriched OO. An in-depth knowledge of the steps that occur following polyphenol ingestion may reveal useful insights to be used in clinical settings for the prevention and treatment of many diseases.
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Affiliation(s)
- Mauro Finicelli
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
| | - Tiziana Squillaro
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Umberto Galderisi
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Gianfranco Peluso
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
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19
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Aliyari MA, Rezaei K. Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product. Life (Basel) 2021; 11:life11090974. [PMID: 34575123 PMCID: PMC8471335 DOI: 10.3390/life11090974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/09/2021] [Accepted: 09/12/2021] [Indexed: 01/18/2023] Open
Abstract
French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.
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20
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Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition. PLANTS 2021; 10:plants10081724. [PMID: 34451769 PMCID: PMC8402200 DOI: 10.3390/plants10081724] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 08/10/2021] [Accepted: 08/16/2021] [Indexed: 11/23/2022]
Abstract
Manganese (Mn) is an essential element that intervenes in several plant metabolic processes. The olive tree, and its fruits and leaves, are known as a source of nutraceuticals since they are rich in biophenols. However, there is still a serious lack of data about biophenolic distribution in olive stems and roots under Mn fertilisation. In this context, our study aimed to examine the effects of Mn fertilisation on the biophenolic profile in the leaves, stems, and roots of the ‘Istarska bjelica’ olive cultivar. The experiment was set up in a greenhouse, during a period of five months, as a random block design consisting of three treatments with varying Mn concentrations in full-strength Hoagland’s nutrient solution (0.2 µM Mn, 12 µM Mn, and 24 µM Mn). The obtained results indicate that the amount of Mn in the examined olive plant tissues was significantly higher under 12 µM Mn and 24 µM Mn treatments compared to that of the 0.2 µM Mn treatment. While the concentration of biophenols varied in roots depending on the compound in question, a strong positive impact of the increased Mn concentration in nutrient solution (12 µM Mn and 24 µM Mn) on the concentrations of the main biophenolic compounds was observed in stems. The concentration of oleuropein in leaves almost doubled at 24 µM Mn, with the highest Mn concentration, as compared to the 0.2 µM Mn treatment. The obtained results led to the conclusion that the supply of Mn could enhance the concentration of some biologically active compounds in olives grown hydroponically, implying a critical need for further investigation of Mn fertilisation practices in the conventional olive farming system.
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Sánchez-Gutiérrez M, Bascón-Villegas I, Rodríguez A, Pérez-Rodríguez F, Fernández-Prior Á, Rosal A, Carrasco E. Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods 2021; 10:966. [PMID: 33925051 PMCID: PMC8145053 DOI: 10.3390/foods10050966] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022] Open
Abstract
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 °C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy.
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Affiliation(s)
- Mónica Sánchez-Gutiérrez
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Isabel Bascón-Villegas
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Alejandro Rodríguez
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Fernando Pérez-Rodríguez
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
| | - África Fernández-Prior
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain;
| | - Antonio Rosal
- Molecular Biology and Biochemical Engineering Department, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain;
| | - Elena Carrasco
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
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22
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Nunes A, Gonçalves L, Marto J, Martins AM, Silva AN, Pinto P, Martins M, Fraga C, Ribeiro HM. Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations. Pharmaceutics 2021; 13:pharmaceutics13040465. [PMID: 33808196 PMCID: PMC8065837 DOI: 10.3390/pharmaceutics13040465] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/18/2021] [Accepted: 03/24/2021] [Indexed: 01/10/2023] Open
Abstract
The by-products of olive oil industry are a major ecological issue due to their phenolic content, highly toxic organic load, and low pH. However, they can be recovered and reused, since their components have antioxidant, anti-inflammatory, and photoprotector properties. In this work, oil-in-water creams containing three different olive oil industry by-products extracts were produced without the use of organic solvents. First, the extracts were thoroughly characterized in vitro for cytotoxicity, inhibition of skin enzymes, and antioxidant and photoprotection capacities. Safety studies were then performed, including ocular and skin irritation tests, ecotoxicity evaluation, and in vivo Human Repeat Insult Patch Test. The results obtained in this initial characterization supported the incorporation of the extracts in the cream formulations. After preparation, the creams were characterized for their organoleptic, physicochemical, droplet size and rheological properties, and microbial contamination. The results showed that all formulations were semi-solid creams, with stable pH, compatible with the skin, without microbial contamination, and with the expected droplet size range. The rheological analysis showed shear-thinning behavior with yield stress, with the viscosity decreasing with increasing shear rate. The oscillatory results suggest that the creams have a strong network structure, being easily rubbed into the skin. Finally, compatibility, acceptability and antioxidant efficacy were evaluated in vivo, in human volunteers. No adverse reactions were observed after application of the formulations on skin and the cream with the highest concentrations of phenolic compounds showed the highest antioxidant efficiency. In conclusion, the results suggest that olive oil industry by-products extracts have valuable properties that favor their re-use in the cosmetic industry. The example presented here showed their successful incorporation into creams and their impact in these formulations' appearance, pH, and rheological performance, as well as their in vivo compatibility with skin and antioxidant efficiency.
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Affiliation(s)
- Andreia Nunes
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
| | - Lídia Gonçalves
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
| | - Joana Marto
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
| | - Ana Margarida Martins
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
| | - Alexandra N. Silva
- ADEIM, Laboratório de Controlo Microbiológico, 1649-003 Lisbon, Portugal;
| | - Pedro Pinto
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
- PhDtrials, Avenida Maria Helena Vieira da Silva, n° 24 A, 1750-182 Lisboa, Portugal
| | - Marta Martins
- Marine and Environmental Sciences Centre (MARE), NOVA School of Science and Technology (FCT NOVA), Campus da Caparica, 2829-516 Caparica, Portugal;
| | - Carmo Fraga
- Sovena Portugal—Consumer Goods, S.A., Rua Dr. António Borges n°2, Edifício Arquiparque 2-3° Andar, 1495-131 Algés, Portugal;
| | - Helena Margarida Ribeiro
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal; (A.N.); (L.G.); (J.M.); (A.M.M.); (P.P.)
- Correspondence: ; Tel.: +351-217-500-769
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Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106312] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet". Antioxidants (Basel) 2021; 10:antiox10020180. [PMID: 33513815 PMCID: PMC7911453 DOI: 10.3390/antiox10020180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 11/17/2022] Open
Abstract
The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.
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Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens. BIOLOGY 2020; 9:biology9120450. [PMID: 33291288 PMCID: PMC7762183 DOI: 10.3390/biology9120450] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 12/28/2022]
Abstract
Simple Summary Olive oil is the most common vegetable oil used for human nutrition, and its production represents a major economic sector in Mediterranean countries. The milling industry generates large amounts of liquid and solid residues, whose disposal is complicated and costly due to their polluting properties. However, olive mill waste (OMW) may also be seen as a source of valuable biomolecules including plant nutrients, anthocyanins, flavonoids, polysaccharides, and phenolic compounds. This review describes recent advances and multidisciplinary approaches in the identification and isolation of valuable natural OMW-derived bioactive molecules. Such natural compounds may be potentially used in numerous sustainable applications in agriculture such as fertilizers, biostimulants, and biopesticides in alternative to synthetic substances that have a negative impact on the environment and are harmful to human health. Abstract Olive oil production generates high amounts of liquid and solid wastes. For a long time, such complex matrices were considered only as an environmental issue, due to their polluting properties. On the other hand, olive mill wastes (OMWs) exert a positive effect on plant growth when applied to soil due to the high content of organic matter and mineral nutrients. Moreover, OMWs also exhibit antimicrobial activity and protective properties against plant pathogens possibly due to the presence of bioactive molecules including phenols and polysaccharides. This review covers the recent advances made in the identification, isolation, and characterization of OMW-derived bioactive molecules able to influence important plant processes such as plant growth and defend against pathogens. Such studies are relevant from different points of view. First, basic research in plant biology may benefit from the isolation and characterization of new biomolecules to be potentially applied in crop growth and protection against diseases. Moreover, the valorization of waste materials is necessary for the development of a circular economy, which is foreseen to drive the future development of a more sustainable agriculture.
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Ribeiro TB, Oliveira A, Campos D, Nunes J, Vicente AA, Pintado M. Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food Funct 2020; 11:2238-2254. [PMID: 32101211 DOI: 10.1039/c9fo03000j] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Olive pomace is a semisolid by-product with great potential as a source of bioactive compounds. Using its soluble fraction, a liquid-enriched powder (LOPP) was obtained, exhibiting a rich composition in sugars, polyphenols and minerals, with potential antioxidant, antihypertensive and antidiabetic health benefits. To validate the potential of LOPP as a functional ingredient the effect of the gastrointestinal tract on its bioactive composition and bioactivities was examined. Polyphenols and minerals were the most affected compounds; however, a significant bioaccessibility of potassium and hydroxytyrosol was verified (≥57%). As a consequence, the LOPP bioactivities were only moderately affected (losses around 50%). For example, 57.82 ± 1.27% of the recovered antioxidant activity by ORAC was serum-available. From an initial α-glucosidase inhibition activity of 87.11 ± 1.04%, at least 50% of the initial potential was retained (43.82 ± 1.14%). Regarding the initial ACE inhibitory activity (91.98 ± 3.24%), after gastrointestinal tract losses, significant antihypertensive activity was retained in the serum-available fraction (43.4 ± 3.65%). The colon-available fraction also exhibited an abundant composition in phenolics and minerals. LOPP showed to be a potential functional ingredient not only with potential benefits in preventing cardiovascular diseases but also in gut health.
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Affiliation(s)
- Tânia B Ribeiro
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal. and Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Senhora da Conceição, 2, Lagares, 3045-155 Oliveira do Hospital, Portugal
| | - Ana Oliveira
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
| | - Débora Campos
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
| | - João Nunes
- Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Senhora da Conceição, 2, Lagares, 3045-155 Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
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Adeleke BS, Babalola OO. Oilseed crop sunflower ( Helianthus annuus) as a source of food: Nutritional and health benefits. Food Sci Nutr 2020; 8:4666-4684. [PMID: 32994929 PMCID: PMC7500752 DOI: 10.1002/fsn3.1783] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/29/2020] [Accepted: 06/30/2020] [Indexed: 12/15/2022] Open
Abstract
The use of biofertilizers in developing environmentally friendly agriculture as an alternative to chemical-based fertilizers in enhancing food production is promising in sustainable agriculture for the improvement in the yield of some commercial crops such as sunflowers and other oilseed crops in terms of quality and quantity. Sunflower is an important oilseed crop native to South America and currently cultivated throughout the world. Generally, the sunflower is considered important based on its nutritional and medicinal value. Due to its beneficial health effects, sunflower has been recognized as functional foods or nutraceutical, although not yet fully harnessed. Sunflower contains mineral elements and phytochemicals such as dietary fiber, manganese, vitamins, tocopherols, phytosterols, triterpene glycosides, α-tocopherol, glutathione reductase, flavonoids, phenolic acids, carotenoids, peptides, chlorogenic acid, caffeic acid, alkaloids, tannins, and saponins; and these compounds contribute to their functional and nutraceutical development. The extract from sunflower is known to be a potential source of antimicrobial, anti-inflammatory, antitumor, and antioxidants agents that protect human cells against harmful reactive oxygen molecules and pathogenic microorganisms. Also, the pharmacological survey on sunflower had revealed its curative power to different kinds of diseases. The health benefits of sunflower include blood pressure and diabetic control, skin protection, and lowering cholesterol and other functions. This review is written with appropriate referencing to previously published work and provides updated information regarding the new method of organic farming for sunflower production, nutritional and health benefits, and its by-products as human diet and livestock feed. Also, the constraints of sunflower production are elucidated.
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Affiliation(s)
- Bartholomew Saanu Adeleke
- Food Security and Safety Niche Area Faculty of Natural and Agricultural Sciences North-West University Mmabatho South Africa
| | - Olubukola Oluranti Babalola
- Food Security and Safety Niche Area Faculty of Natural and Agricultural Sciences North-West University Mmabatho South Africa
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El Dessouky Abdel-Aziz M, Samir Darwish M, Mohamed AH, El-Khateeb AY, Hamed SE. Potential Activity of Aqueous Fig Leaves Extract, Olive Leaves Extract and Their Mixture as Natural Preservatives to Extend the Shelf Life of Pasteurized Buffalo Milk. Foods 2020; 9:foods9050615. [PMID: 32403280 PMCID: PMC7278658 DOI: 10.3390/foods9050615] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/08/2020] [Accepted: 05/08/2020] [Indexed: 12/30/2022] Open
Abstract
The aim of this study was to evaluate fig (Ficus carica L.) leaves’ extract (FLE), olive (Olea europaea L.) leaves’ extract (OLE), and their mixture (MLE), to extend the shelf life of pasteurized milk. OLE, FLE, and their mixture MLE (1:1) were added to the pasteurized milk in different concentrations (0.2%, 0.4%, and 0.6%). Several tests were then conducted to determine the activity of these extracts. The antioxidant activity as IC50 was determined by using DPPH radical assay. FLE showed higher IC50 (30.21 µg/mL) compared to the IC50 of OLE (22.43 µg/mL). Phenolic compounds were identified by using high-performance liquid chromatography (HPLC). The highest antimicrobial activity was obtained with 0.6% concentration. Organoleptic properties indicated that the addition of these extracts did not affect the sensory properties of pasteurized milk. Pasteurized milk treated with 0.6% of FLE, OLE, and MLE has significantly decreased (p ≤ 0.05) lipase and protease activity during the storage period, at 5 °C. The results indicated that extending the shelf life of pasteurized milk from 5 to 16 days was successfully achieved through using 0.6% of FLE, OLE, and MLE. The combination of the two extracts (MLE) provides an efficient and safe method to prolong the shelf life of pasteurized milk, without altering the properties of pasteurized buffalo milk.
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Affiliation(s)
| | - Mohamed Samir Darwish
- Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, Mansoura 35511, Egypt; (M.E.D.A.-A.); (M.S.D.)
| | - Azza H. Mohamed
- Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35511, Egypt;
- University of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
- Correspondence: or ; Tel.: +1-863-521-4886
| | - Ayman Y. El-Khateeb
- Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35511, Egypt;
| | - Sahar E. Hamed
- Chemistry Department, Faculty of Agriculture, Damietta University, Damietta 34517, Egypt;
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Olive mill wastewater treatment using infiltration percolation in column followed by aerobic biological treatment. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2481-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Effect of Feed Supplemented with Selenium-Enriched Olive Leaves on Plasma Oxidative Status, Mineral Profile, and Leukocyte DNA Damage in Growing Rabbits. Animals (Basel) 2020; 10:ani10020274. [PMID: 32054019 PMCID: PMC7070362 DOI: 10.3390/ani10020274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/07/2020] [Accepted: 02/08/2020] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Olive trees (Olea europaea L., Oleaceae) are among the most extensively cultivated crops in the Mediterranean countries (98% of the world’s olive production) and are used for oil extraction or table olives, whereas the residues from pruning (olive leaves and wood) and extraction process (olive pomace) are considered waste or by-products. Furthermore, many agronomic practices, such as foliar spray administration of selenium used to reduce the water stress damage of olive trees, could further improve the nutritional value of these “wastes”. The use of by-products as part of the rabbit diet can be a very effective example of recovery of healthy molecules while at the same time a way of developing a more sustainable production system. Accordingly, the idea of the present research is to administer the by-product “olive leaves” to growing rabbits to improve their health status and partially solve the problem of waste disposal of olive trees. Abstract This study investigated the effect of a dietary combination of selenium and olive leaves on rabbit health status in order to evaluate the potential use of these combinations as functional ingredients in feed and food. Sixty weaning rabbits were fed with three diets: control feed (C), control feed + 10% normal olive leaves (OL), or olive leaves enriched in Se (2.17 mg Se/kg d.m.; SeOL). The plasma mineral profile, antioxidant status, and leukocyte DNA damage were determined. Inorganic Se was the most abundant form in the OL diet, while the organic one was higher in SeOL than C and OL. A similar trend was found in the plasma. Protein oxidation showed higher values in both supplemented groups; in addition, dietary Se led to a significant improvement (+40%) in ferric reducing ability of plasma (FRAP). A marked reduction in DNA damage (9-fold) was observed in the SeOL group compared to C. The combination of selenium and olive leaves in the diet of growing rabbits increased plasma SeMet and FRAP and reduced leukocyte DNA damage.
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Comparison of Techniques and Solvents on the Antimicrobial and Antioxidant Potential of Extracts from Acacia dealbata and Olea europaea. Antibiotics (Basel) 2020; 9:antibiotics9020048. [PMID: 32012935 PMCID: PMC7168226 DOI: 10.3390/antibiotics9020048] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/22/2020] [Accepted: 01/24/2020] [Indexed: 11/17/2022] Open
Abstract
Ethnopharmacological use of plant natural extracts has been known since ancient times. The optimization of plant molecule extraction is fundamental in obtaining relevant extraction yields. The main purpose of this study was to understand the role of different extraction techniques (solid-liquid, ultrasound, Soxhlet, and microwave) and solvents (water, methanol, ethanol, acetone, dichloromethane, and hexane) on the antimicrobial and antioxidant activities of extracts from Olea europaea (olive) and Acacia dealbata (mimosa). Crude plant extracts were evaluated for their antimicrobial activity against Staphylococcus aureus and Escherichia coli by the disk diffusion method. The antioxidant capacity of the extracts was determined by ABTS (2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods. In terms of extraction yield, ultrasound extraction and the solvents methanol, acetone (O. europaea) or water (A. dealbata) were found to be the best options. However, ethanol and acetone proved to be the best solvents to extract compounds with antimicrobial activity and antioxidant capacity, respectively (regardless of the extraction method employed). Soxhlet and microwave were the best techniques to extract compounds with antimicrobial activity, whereas any of the tested techniques showed the ability to extract compounds with antioxidant capacity. In most of the cases, both plant extracts (mimosa and olive) were more efficient against S. aureus than E. coli. In the present study, both mimosa and olive leaf crude extracts proved to have antimicrobial and antioxidant activities, increasing the demand of these natural products as a source of compounds with health benefits.
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Palmeri R, Parafati L, Trippa D, Siracusa L, Arena E, Restuccia C, Fallico B. Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life. Antioxidants (Basel) 2019; 8:antiox8080255. [PMID: 31366135 PMCID: PMC6720734 DOI: 10.3390/antiox8080255] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 07/22/2019] [Accepted: 07/22/2019] [Indexed: 12/11/2022] Open
Abstract
An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against Bacillus cereus and the capacity to inhibit α-glucosidase enzyme (IC50) when used at 0.2 mg oleuropein/mL. The milk fortification with OLE at 3.6 mg of oleuropein/mL of milk reduced total mesophilic bacteria at undetectable level after 6 d (expiration date) and by 1 log CFU/mL after 10 d. Moreover, OLE addition at 1.44 and 3.6 mg of oleuropein/mL of milk significantly reduced fat and lactose losses up to 10 d. The results motivate the use of the OLE to make a new functional milk with an extended shelf life.
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Affiliation(s)
- Rosa Palmeri
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Lucia Parafati
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Daniela Trippa
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Laura Siracusa
- CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126 Catania, Italy
| | - Elena Arena
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Cristina Restuccia
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy.
| | - Biagio Fallico
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
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Guo L, Sun Q, Gong S, Bi X, Jiang W, Xue W, Fei P. Antimicrobial Activity and Action Approach of the Olive Oil Polyphenol Extract Against Listeria monocytogenes. Front Microbiol 2019; 10:1586. [PMID: 31396167 PMCID: PMC6663969 DOI: 10.3389/fmicb.2019.01586] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/25/2019] [Indexed: 12/20/2022] Open
Abstract
Olive oil polyphenol extract (OOPE) has been reported to have antibacterial activity; however, its effect on Listeria monocytogenes is less studied so far. This study, thus, aimed to reveal its antimicrobial activity and action approach against L. monocytogenes via evaluating the minimum inhibitory concentration (MIC) as well as the changes of intracellular adenosine 5′-triphosphate (ATP) concentration, cell membrane potential, bacterial protein, DNA, and cell morphology. The results showed that OOPE could inhibit the growth of L. monocytogenes with a measured MIC of 1.25 mg/ml. L. monocytogenes cells treated by OOPE showed significant reduction in intracellular ATP concentrations, bacterial protein, or DNA (p < 0.05), in comparison with those without any treatment. In addition, OOPE was observed to depolarize strain cells and alter cell morphology, resulting in damaged cell membrane and, thereby, leakage of cell fluid. These findings demonstrated that OOPE had inhibition on L. monocytogenes via its action on cells, suggesting its potential as a natural preservative.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qi Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xue Bi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Wen Jiang
- National Agricultural Standardization Monitoring and Research Center (Heilongjiang), Harbin, China
| | - Wei Xue
- Metrology Institute of Measurement and Verification (Heilongjiang), Harbin, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Difonzo G, Squeo G, Calasso M, Pasqualone A, Caponio F. Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods 2019; 8:foods8040138. [PMID: 31018492 PMCID: PMC6518013 DOI: 10.3390/foods8040138] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/16/2019] [Accepted: 04/19/2019] [Indexed: 11/23/2022] Open
Abstract
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Maria Calasso
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
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Žugčić T, Abdelkebir R, Alcantara C, Collado MC, García-Pérez JV, Meléndez-Martínez AJ, Režek Jambrak A, Lorenzo JM, Barba FJ. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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36
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Silvan JM, Pinto-Bustillos MA, Vásquez-Ponce P, Prodanov M, Martinez-Rodriguez AJ. Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Diallinas G, Rafailidou N, Kalpaktsi I, Komianou AC, Tsouvali V, Zantza I, Mikros E, Skaltsounis AL, Kostakis IK. Hydroxytyrosol (HT) Analogs Act as Potent Antifungals by Direct Disruption of the Fungal Cell Membrane. Front Microbiol 2018; 9:2624. [PMID: 30459736 PMCID: PMC6232300 DOI: 10.3389/fmicb.2018.02624] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Accepted: 10/15/2018] [Indexed: 12/31/2022] Open
Abstract
Fungal infections constitute an emerging threat and a prevalent health problem due to increasing number of immunocompromised people and pharmacological or other treatments aiming at viral infections, cancer or allergies. Currently used antifungals suffer from inefficiency, toxic side effects and developing drug-resistance. Additionally, over the last two decades no new classes of antifungals have been approved, emphasizing the urgent need for developing a novel generation of antifungals. Here, we investigate the antifungal activity of a series of chemically synthesized Hydroxytyrosol (HT) analogs. HT is one of the major phenolic compounds in olive oil, shown to possess radical-scavenging antioxidant, antiproliferative, proapoptotic and anti-inflammatory activities. No previous report has studied HT analogs as antifungals. We show that specific analogs have broad and strong antifungal activity, significantly stronger than the parent compound HT. Using Aspergillus nidulans as an in vivo cellular model system, we show that antifungal HT analogs have an unprecedented efficiency in fungal plasma membrane destruction. Importantly, antifungal HT analogs did not show toxicity in a mammalian cell line, whereas no resistance to HT analogs was obtained by standard mutagenesis. Our results open the way for the development of a novel, efficient and safer class of antifungals.
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Affiliation(s)
- George Diallinas
- Department of Biology, National and Kapodistrian University of Athens, Athens, Greece
| | - Nausica Rafailidou
- Department of Biology, National and Kapodistrian University of Athens, Athens, Greece
| | - Ioanna Kalpaktsi
- Department of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Vivian Tsouvali
- Department of Biology, National and Kapodistrian University of Athens, Athens, Greece
| | - Iliana Zantza
- Department of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | - Emmanuel Mikros
- Department of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Ioannis K Kostakis
- Department of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
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Rubab M, Chellia R, Saravanakumar K, Mandava S, Khan I, Tango CN, Hussain MS, Daliri EBM, Kim SH, Ramakrishnan SR, Wang MH, Lee J, Kwon JH, Chandrashekar S, Oh DH. Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties. PLoS One 2018; 13:e0203306. [PMID: 30281596 PMCID: PMC6169867 DOI: 10.1371/journal.pone.0203306] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 08/17/2018] [Indexed: 12/25/2022] Open
Abstract
This study aimed at investigating the antimicrobial activity of different solvent extracts of Chinese cabbage Brassica rapa subsp. pekinensis (BRARP) and their antioxidant and cytotoxicity properties. Of the different solvents extracts, the chloroform extracts (CE) were significantly inhibited the bacterial pathogens at minimum inhibitory concentration (MIC) of 16.5 mg.mL-1. Biochemical analysis revealed that total phenol (62.6 ± 0.05 mg GAE.g-1) and flavonoids (27.6 ± 0.04 mg QE.g-1) were higher in the extracts of BRARP, which resulted in enhanced antioxidant activity in CE. A total of eight dominant compounds were detected in the potent antimicrobial extract from BRARP based on GC-MS analysis. The molecular interactions study revealed that, among the screened compounds the 1,2-benzenedicarboxylic acid and 2,3-dicyanopropionamide interacted with the active site of pathogenicity and survival related protein with lipopolysaccharide (LpxC) with higer binding energy. This work concluded that the 1, 2-Benzenedicarboxylic acid and 2, 3-Dicyanopropionamide from BRARP was reported to be good non-cytotoxic and antioxidant antimicrobials against bacterial pathogens.
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Affiliation(s)
- Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Ramachandran Chellia
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, South Korea
| | - Suresh Mandava
- College of Pharmacy, Kangwon National University, Chuncheon, South Korea
| | - Imran Khan
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Charles Nkufi Tango
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Mohammad Shakhawat Hussain
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Se-Hun Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | | | - Myeong-Hyeon Wang
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, South Korea
| | - Jongkook Lee
- College of Pharmacy, Kangwon National University, Chuncheon, South Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | | | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
- * E-mail:
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39
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Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.06.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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40
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Khemakhem I, Fuentes A, Lerma-García MJ, Ayadi MA, Bouaziz M, Barat JM. Olive leaf extracts for shelf life extension of salmon burgers. FOOD SCI TECHNOL INT 2018; 25:91-100. [DOI: 10.1177/1082013218795816] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.
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Affiliation(s)
- Ibtihel Khemakhem
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Ana Fuentes
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - María Jesús Lerma-García
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - Mohamed Ali Ayadi
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - José Manuel Barat
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
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41
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Yakhlef W, Arhab R, Romero C, Brenes M, de Castro A, Medina E. Phenolic composition and antimicrobial activity of Algerian olive products and by-products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.044] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Nardi M, Bonacci S, Cariati L, Costanzo P, Oliverio M, Sindona G, Procopio A. Synthesis and antioxidant evaluation of lipophilic oleuropein aglycone derivatives. Food Funct 2018; 8:4684-4692. [PMID: 29160876 DOI: 10.1039/c7fo01105a] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Oleuropein is the most important phenolic compound present in olive cultivars, but it is scarcely present in extra virgin olive oil (EVOO) due to its high hydrophilicity and degradability. Thus, a set of oleuropein aglycone derivatives were synthesized by transacetylation under mild conditions with the aim of circumventing these drawbacks and making the active moiety in oleuropein suitable to be added to food fats. The oleuropein aglycone (closed ring form) is obtained by hydrolyzing oleuropein using Lewis acid catalysis. Then, the permeation profiles as well as the antioxidant capacity of the oleuropein aglycone derivatives were evaluated by ORAC, DPPH assays and by ROS formation using the SH-SY5Y cell line. The biological activities of the obtained compounds exhibited a dependence on their level of lipophilicity.
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Affiliation(s)
- M Nardi
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende (CS), Italy.
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Sherif IO, Al-Gayyar MMH. Oleuropein potentiates anti-tumor activity of cisplatin against HepG2 through affecting proNGF/NGF balance. Life Sci 2018; 198:87-93. [PMID: 29476769 DOI: 10.1016/j.lfs.2018.02.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2017] [Revised: 02/16/2018] [Accepted: 02/20/2018] [Indexed: 12/20/2022]
Abstract
AIMS Oleuropein is considered as a new chemotherapeutic agent in human hepatocellular carcinoma (HCC) while, its exact underlying molecular mechanism still not yet explored. In addition, cisplatin is a standard anticancer drug against solid tumors with toxic side effects. Therefore, we conducted this study to assess antitumor activity of oleuropein either alone or in combination with cisplatin against HepG2, human HCC cell lines, via targeting pro-NGF/NGF signaling pathway. MAIN METHODS HepG2 cells were treated with cisplatin (20, 50, 100 μM) and oleuropein (100, 200, 300 and 400 μM) as well as some of the cells were treated with 50 μM cisplatin and different concentrations of oleuropein. Gene expressions of nerve growth factor (NGF), matrix metalloproteinase-7 (MMP-7) and caspase-3 were evaluated by real time-PCR. In addition, protein levels of NGF and pro-form of NGF (pro-NGF) were measured by ELISA while, nitric oxide (NO) content was determined colorimetrically. KEY FINDINGS Cisplatin treatment showed a significant elevation of NO content and pro-NGF protein level with a marked reduction of NGF protein level in addition to the upregulation of caspase-3 along with downregulation of MMP-7 gene expressions in a dose-dependent manner. However, the combination of 50 μM cisplatin and 200 μM oleuropein showed the most potent effect on the molecular level when compared with oleuropein or cisplatin alone. SIGNIFICANCE Our results showed for the first time that the anti-tumor activity of oleuropein against HCC could be attributed to influencing the pro-NGF/NGF balance via affecting MMP-7 activity without affecting the gene expression of NGF. Concurrent treatment with both oleuropein and cisplatin could lead to more effective chemotherapeutic combination against HCC.
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Affiliation(s)
- Iman O Sherif
- Emergency Hospital, Mansoura University, Mansoura 35516, Egypt
| | - Mohammed M H Al-Gayyar
- Department of Biochemistry, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Tabuk, Tabuk 71491, Saudi Arabia.
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Deiana M, Serra G, Corona G. Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds. Food Funct 2018; 9:4085-4099. [DOI: 10.1039/c8fo00354h] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Extra virgin olive oil polyphenols concentrate at the intestinal level and, by modulating the microbiota, oxidative status and inflammation, contribute to prevent the onset or delay the progression of inflammatory/degenerative diseases.
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Affiliation(s)
- Monica Deiana
- Department of Biomedical Sciences
- University of Cagliari
- Cagliari
- Italy
| | - Gessica Serra
- Department of Food and Nutritional Sciences
- University of Reading
- Reading
- UK
| | - Giulia Corona
- Health Sciences Research Centre
- University of Roehampton
- SW15 4JD London
- UK
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45
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Orrù G, Demontis C, Mameli A, Tuveri E, Coni P, Pichiri G, Coghe F, Rosa A, Rossi P, D'hallewin G. The Selective Interaction of Pistacia lentiscus Oil vs. Human Streptococci, an Old Functional Food Revisited with New Tools. Front Microbiol 2017; 8:2067. [PMID: 29114245 PMCID: PMC5660700 DOI: 10.3389/fmicb.2017.02067] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 10/09/2017] [Indexed: 11/13/2022] Open
Abstract
Pistacia lentiscus berry oil (LBO) represents a typical vegetal product of the Mediterranean basin that has been formally used in traditional cuisine for 100s of years. In addition to its interesting alimentary properties, this product could represent an interesting candidate in the field of research on the study of new anti-infective agents. In fact, in Mediterranean countries, lentisk oil still continues to be widely used in folk medicine for oral and skin affections, in particular, acute gingivitis, pediatric skin infections such as impetigo and foot plaques, and biofilm related infections often associated with Streptococcus spp. Following these observations, we have hypothesized a “lentisk oil-bacteria” interaction, placing particular emphasis on the different Streptococcal species involved in these oral and skin diseases. In accordance with this hypothesis, the use of standard antimicrobial-antibiofilm methods (MIC, MBC, MBIC) allowed the interesting behavior of these bacteria to be observed and, in this context, the response to lentisk oil appears to be correlated with the pathogenic profile of the considered microorganism. Two probiotic strains of S. salivarius K12/M18 appeared to be non-sensitive to this product, while a set of five different pathogenic strains (S. agalactiae, S. intermedius, S. mitis, S. mutans, S. pyogenes) showed a response that was correlated to the fatty acid metabolic pathway of the considered species. In fact, at different times of bacteria development, selective High Performance Liquid Chromatography analysis of the growth medium containing LBO detected a significant increase in free unsaturated fatty acids (UFAs) in particular oleic, palmitic and linoleic acids, which are already known for their antibacterial activity. In this context, we have hypothesized that LBO could be able to modulate the pathogen/probiotic rate in a Streptococcal population using the fatty acid metabolic pathway to help the probiotic strain. This hypothesis was strengthened by performing antibacterial testing with oleic acid and an in silico evaluation of the Streptococcal MCRA protein, an enzyme involved in the production of saturated fatty acids from UFA. These results show that LBO may have been used in ancient times as a “natural microbial modulating extract” in the prevention of biofilm- associated diseases.
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Affiliation(s)
- Germano Orrù
- Molecular Biology Service, Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Cristina Demontis
- Molecular Biology Service, Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Antonello Mameli
- Molecular Biology Service, Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Enrica Tuveri
- Molecular Biology Service, Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Pierpaolo Coni
- Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Giuseppina Pichiri
- Department of Surgical Sciences, University of Cagliari, Cagliari, Italy
| | - Ferdinando Coghe
- University Hospital Laboratory Services, Azienda Ospedaliero-Universitaria di Cagliari, Cagliari, Italy
| | - Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Paola Rossi
- Department of Biology and Biotechnology "L. Spallanzani", University of Pavia, Pavia, Italy
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