In-vitro antimicrobial and anti-inflammatory activity of modified solvent evaporated ethanolic extract of Calocybe indica: GCMS and HPLC characterization

An approach to manufacturing well-being milk chocolate in partial replacement of lecithin by the functional plant-based combination

Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β-(1 → 4) and β-(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.

Evaluation of immunomodulatory (humoral as well as cell-mediated) and cytokines (TNF-α & IL-10) regulating potential of Neolamarckia cadamba fruit extract in Wistar albino rats

Current work has been designed to investigate the immunomodulatory efficacy with particular reference to humoral, cell-mediated and cytokine-modulating potential of hot aqueous extract of Neolamarckia cadamba (HAENC) fruits in Wistar albino rats. The effect of different concentrations of HAENC fruits over cell-mediated immune response was assessed using six groups (Gp-I as control, Gp-II with 20 µg/mL, Gp-III with 50 µg/mL, Gp-IV with 100 µg/mL, Gp-V with 250 µg/mL, and Gp-VI with 500 µg/mL) of Wistar albino rats having six animals in each. The amount of tumor necrosis factor-α (TNF-α) and interleukin (IL)-10 was measured by sandwich ELISA with different concentrations of HAENC (50-500 µg/mL) in splenocyte culture supernatant and their expression was determined by qRT-PCR Humoral immune response was determined by measuring the serum antibody titer of Wistar albino rats against Salmonella typhimurium 'O' antigen using four groups containing six animals each (Gp-I as control, Gp II, III & IV were respectively fed orally with 125, 250, and 500 mg/Kg body weight using HAENC fruits). LC-MS analysis suggested the presence of cadambine, chlorogenic acid, cadambagenic acid, stearic acid, octadecanoic acid ethyl ether, and 7-hydroxy-5,2'-4'-trimethoxyflavonon in the extract based on their m/z ratio. The result suggested significant (p < 0.01) dose-dependent proliferation of Concanavalin A (Con A)-treated splenocytes, depicting cell-mediated immunostimulatory potential of HAENC fruits. A dose-dependent significant decrease (p < 0.01) was found in the amount of TNF-α and IL-10 was found to increase significantly (p < 0.01) as extract concentrations increased. TNF-α and IL-10 expressions were confirmed at the molecular level by qRT-PCR analysis of mRNA transcripts of TNF-α and IL-10 genes. Fold expression of TNF-α and IL-10 gene was 0.197 and 3.58 at 250 µg/mL, 0.02 and 20.11 at 500 µg/mL concentrations of HAENC respectively in comparison to control. Serum antibody titer was significantly increased (p < 0.01) in animals fed with different doses of HAENC fruits. The present study suggested the anti-inflammatory effect of HAENC fruits which also influences the networking of cytokines, implying that it may play a role in regulating the activity of the host's immune system and can serve as a potent herbal drug with immuno-stimulatory potential.

Antioxidative and Antibacterial Hydro-Ethanolic Fraction from an Asian Edible Mushroom Lentinus sajor-caju (Agaricomycetes) Suppresses Inflammatory Responses by Downregulating COX-2 and iNOS Expression

Mushrooms are prevalently important sources of pharmaceutically active metabolites. Various mushroom species belonging to the Lentinus genus are recognized for their nutritional and therapeutic properties. One such species is L. sajor-caju, which is renowned in Southeast Asian nations for its culinary value. The primary goal of this study is to investigate the potential medicinal properties of L. sajor-caju, specifically its antioxidant, antibacterial, and anti-inflammatory effects. A hydroethanolic extract was formulated using dried basidiocarps, which exhibited a high phenolic content of approximately 14% and a flavonoid content of approximately 2.7%. The extract demonstrated significant antioxidant potential in in vitro reactions. The extract is sufficiently capable of scavenging free radicals (DPPH and ABTS) and chelate Fe2+ with EC50 values spanning from 186 to 390 μg/mL. In addition, considerable antimicrobial activity against tested pathogenic microorganisms was observed, as indicated by low MIC50 values (256-358 μg/mL). Moreover, the fraction was found to prevent heat-induced protein denaturation which signifies its anti-inflammatory potential. When tested on the RAW 264.7 cell line, reduction in the nitrite production, and downregulation of COX-2 and iNOS mRNA expression was observed which are the key regulator of inflammatory signalling systems. The study, therefore, recommends the use of L. sajor-caju in the medical and pharmaceutical industries for the benefit of humanity.

Evaluation of In Vitro Antimicrobial, Antioxidant, and Anti-Quorum Sensing Activity of Edible Mushroom (Agrocybe aegerita)

In the present study, ethanol extract obtained from the mycelial culture of Agrocybe aegerita was evaluated for its antioxidant activity as well for its potential to inhibit the virulence factor responsible for quorum-sensing activity and antibiofilm activity of pathogenic Pseudomonas aeruginosa PAO1 strain. The extract of mushroom at different concentrations showed percentage inhibition in a dose-dependent manner for DPPH and nitric oxide assays with the lowest as 38.56 ± 0.11% and 38.87 ± 0.04% at 50 µg/mL and the highest as 85.63 ± 0.12% and 82.34 ± 0.12% at 200 µg/mL. FTIR analysis confirmed the presence of functional group -OH, O-H bending bonds, C=C stretching, pyranose ring, and H-C-H stretch, confirming the presence of phenol, carotenoid, and ascorbic acid. HPLC analysis revealed that the concentration of gallic acid present in the extract is 27.94 mg/100 g which is significantly (p < 0.05) more than the concentration of rutin (i.e., 7.35 mg/100 g). GC-MS analysis revealed the presence of 5-methyl-1-heptanol, 2-heptadecenal, phthalic acid, butyl hept-4-yl ester, 2-dodecanol, benzoic acid, TMS derivative. The extract showed significantly (p < 0.05) more inhibition of pyocyanin (61.32%) and pyoverdine (54.02%). At higher concentrations of mushroom extract, there was a significant (p < 0.05) reduction (56.32%) in the swarming motility of the test organism. The extract showed 72.35% inhibition in biofilm formation. Therefore, it has been concluded from the present study that mushroom extract, which is rich in phenolic compounds interferes with the virulence factor responsible for quorum sensing, thereby inhibiting biofilm formation, and can be utilized as therapeutic agents against multi-drug resistant pathogenic microorganisms.

Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie

Phenol-protein interaction is considered an effective tool to improve the functional properties of vegan proteins. The present work aimed to evaluate the covalent interaction between kidney bean polyphenols with rice protein concentrate and studied their characteristics for quality improvement in vegan-based foods. The impact of interaction on the techno-functional properties of protein was evaluated and the nutritional composition revealed that kidney bean was rich in carbohydrates. Furthermore, a noticeable antioxidant activity (58.11 ± 1.075 %) due to the presence of phenols (5.5 mg GAE/g) was observed for the kidney bean extract. Moreover, caffeic acid and p-Coumaric acid were confirmed using ultra-pressure liquid chromatography and the amount was 194.43 and 0.9272 mg/kg, respectively. A range of rice protein- phenols complexes (PPC0.025, PPC0.050, PPC0.075, PPC0.1, PPC0.2, PPC 0.5, PPC1) were examined and PPC0.2 and PPC0.5 showed significantly (p < 0.05) higher binding efficiency with proteins via covalent interaction. The conjugation reveals changes in physicochemical properties of rice protein, including, reduced size (178.4 nm) and imparted negative charges (-19.5 mV) of the native protein. The presence of amide Ⅰ, Ⅱ, Ⅲ, was confirmed in native protein and protein-phenol complex with vibration bands, particularly at 3784.92, 1631.07, and 1234 cm^-1, respectively. The X-ray diffraction pattern depicted a slight decrease in crystallinity after the complexation and scanning electron microscopy revealed the alteration in morphology from less to improved smoothness and continuous surface characteristics for the complex. Thermo gravimetric analysis revealed high thermal stability of the complex with a maximum weight loss at a temperature range of 400-500 °C. Protein-phenol complex added fruit-based smoothie was developed and it was found to be acceptable in terms of various sensory attributes including color & appearance, textural consistency, and mouthfeel as compared to the control smoothie. Overall, this study provided novel insights to understand the phenol-protein interactions and the possible use of the phenol-rice protein complex in the development of vegan-based food products.

Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts

The present research signifies the anti-obesity potential of Bougainvillea spectabilis Willd. and its techno-functional properties. Bougainvillea spectabilis Willd. is a medicinal plant that belongs to the Nyctaginaceae family. Studies have reported the various bioactive compounds such as flavonoids, phenols, alkaloids, saponins, tannins, etc., in Bougainvillea spectabilis Willd., responsible for its biological properties such as antibacterial, antidiabetic, antioxidant, anti-inflammatory, antiviral, antifungal, antipyretic, and anticarcinogenic. In this article, the techno-functional properties of the plant, such as tapped density, bulk density, Hausner ratio, Carr index, angle of repose, water absorption and solubility index, swelling capacity, foaming capacity, foam stability, and oil absorption capacity were discussed. The plant’s total phenolic and flavonoid content was 2.9 mg GAE/g and 12.3 mg QE/g, respectively. The plant’s antioxidant activity (89.9%) was estimated using the DPPH assay. The components of the plant powder were confirmed by FTIR analysis. Lipase (IC50: 68.21) and amylase inhibition assay (IC50: 60.19) significantly confirmed the anti-obesity potential of the plant. The highest glucose retention time (2.1 mg/dL) was observed at 120 min.

Physicochemical Characterization of Star Anise Silver Nanoparticles Incorporated Chitosan Biomaterial for Absorb Water and Cure Wounds

Chronic wounds threaten the geriatric society worldwide irrespective of their social status. The current treatment approach to cure chronic ailments is associated with its demerits. A novel treatment approach that is coordinated is required to adsorb water from wounds and cure chronic wounds. Star anise condiment used in the Indian kitchen is shown to have the potency to cure various ailments. In this study, silver nanoparticles were prepared using the star anise extract. The biological potency of star anise extract was confirmed through Gas Chromatography Mass Spectroscopy, antioxidant assay, and anti-inflammatory study. From the DPPH assay result, it was inferred that star anise extract was able to scavenge the free radicals at the concentration of 10 μg/ml using the aqueous extract silver nanoparticles were prepared. The prepared particles were characterized by UV-visible, scanning electron microscopy, and their biological efficacy was determined for their potency against bacteria and prevention of protein aggregation. The anti-inflammatory assay suggests that nanoparticles prevent the aggregation of proteins in a dose-dependent manner. IC50 was found to be 20 μg/ml. The synthesized nanoparticle was incorporated into the chitosan biomaterial and characterized by various physicochemical parameters such as differential scanning calorimetry, scanning electron microscopy, FTIR, and thermogravimetric analysis. According to the findings, silver nanoparticles incorporated in chitosan biomaterials can be used to adsorb water from wounds and wound healing materials.

The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of Calocybe indica: A Review

Over the past few years, mushrooms have been extensively explored in the field of pharmaceutical and food science, and researchers are heading toward the search for vital components with a higher safety margin and multitarget applications. Moreover, among all age group populations, mushroom consumption has increased immensely owing to their great nutritional aspects, desirable organoleptic properties, and aroma. In addition, mushrooms continue to generate much attention chiefly in their consumption as food, as a cure for different ailments, as well as a vital commodity globally, owing to their dietary, antioxidant, and therapeutic values. Mushrooms are considered one of the important and suitable diets for patients having multiple types of diseases. Additionally, due to potential immunomodulatory effects, quality protein, and low fat, and cholesterol content, mushrooms are used as an important ingredient for food formulation. Therefore, this review article provides detailed information on Calocybe indica as they are the third most important commercially grown mushroom following button and oyster mushrooms. This review brings tangible evidence that milky white mushrooms are a great source of natural components and antioxidants with potential application in pharmaceuticals and in treating and managing different diseases. Several food applications of milky white mushrooms have also been discussed and reviewed.