Potential in vitro antioxidant, anti-inflammatory, antidiabetic, and anticancer effect of arachidonic acid-elicited basil leaves

Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts

The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.

In Vitro and In Vivo Anticancer Activity of Basil (Ocimum spp.): Current Insights and Future Prospects

Simple Summary

Basil (Ocimum basilicum) is a medicinal herb of the family Lamiaceae that contains a variety of potential bioactive compounds, such as polyphenols, flavonoids, phenolics, and essential oils. Ocimum basilicum can boost phagocytic action of neutrophils and immunostimulant effect, antimicrobial activity due to linalool by having inhibitory action toward all tested microorganism, and additionally, rosmarinic acid shows inhibition in DNA synthesis, as well as protein synthesis when experimented on hepatoma-derived cell line (HepG2), this resulted by lower DNA fragments plus suppression on caspase-3 activation, which blocks apoptosis. The aim of this review is to spotlight and discuss the anti-cancer activity of basil (Ocimum) and its implications in cancer prevention and treatment. Antioxidants and other bioactive compounds in basil leaves show important potential anti-cancer activity regards to cell death and viability inhibition, cytotoxicity, inducing apoptosis, slowing down tumor growth and especially on cell cycle arrest both in vivo and in vitro.

Abstract

Background: Cancer is an irregular proliferation of cells that starts with a gene mutation that alters cellular function, is triggered by several factors, and can be inherited or acquired. The aim of this review is to discuss the anticancer activity of basil and its components’ strength, focusing on its implication in cancer prevention and treatment. Methods: This systematic review involves all of the studies published from 1 January 2010 through 1 January 2022. Results: In this review, 16 research articles are included to discuss the potential anticancer ability of the extracts of various Ocimum basilicum varieties at various dosages, applied to different cancer cells. Of those 16 articles, 2 were in vivo studies, 13 were in vitro studies, and 1 study conducted both in vivo and in vitro experiments. Antioxidants and other bioactive compounds in basil leaves show important potential anticancer activity at dosage of 4 mg/mL as aqueous extract or essential oil up to 200 µg/mL could slow-down tumor growth and progression with regards to cell death and viability inhibition. At dosages from 50 to 500 µg/mL is effective as anti-proliferative activities. cytotoxicity, inducing apoptosis, slowing down tumor growth, and especially cell cycle arrest, both in vivo and in vitro. Human studies show effects at dosages from 1 to 2.5 mg/daily on general vital activities and on reducing cytokines activity. Conclusions: Based on 16 published studies, basil demonstrates important anticancer activities in vivo and vitro models, and it could act as a potential cancer.

SPICES: MODERN VIEWS ON THE APPLICATION THROUGH THE PRISM OF POLY- AND COMORBIDITY OF PATIENTS AND INFECTIOUS PANDEMICS (LITERATURE REVIEW AND DISCUSSION)

OBJECTIVE

The aim: To substantiate the need of wider use of species in dietician rehabilitation of patients with poly- and comorbidity, postcovid syndrome based on the analysis of the latest scientific achievements with the study of their pharmacological properties.

PATIENTS AND METHODS

Materials and methods: The information search in printed and electronic editions, search scientific bases with application of methods of the analysis, comparison and generalization of information data is carried out.

CONCLUSION

Conclusions: New scientific data on the pharmacological properties of spices give grounds to use them more widely in the rehabilitation of patients with poly- and comorbidities and infectious processes.

Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract

The study presents the effect of drying methods (traditional, convection, microwave, and freeze-drying) on the content and bioactivity (determined as antioxidative, anti-inflammatory, and antiproliferative potential) of potentially bioavailable fractions of phenolic acids contained in lovage elicited with jasmonic acid (JA) and yeast extract (YE) and in untreated control leaves. The highest amount of syringic acid was recorded in the convectionally dried lovage samples, while ethanolic extracts from lyophilized lovage had the highest content of protocatechuic and caffeic acids. The drying method significantly influenced the tested properties only in some cases. The traditional drying resulted in lower antioxidant potential, while convectional drying caused a reduction of the lipoxygenase inhibition ability of the samples after simulated digestion. Samples containing the control and elicited lovage leaves dried with convectional and traditional methods exhibited the highest cytotoxicity against a prostate cancer epithelial cell line.

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.

Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.

In vitro Antioxidant, Anti-inflammatory, Anti-metabolic Syndrome, Antimicrobial, and Anticancer Effect of Phenolic Acids Isolated from Fresh Lovage Leaves [Levisticum officinale Koch] Elicited with Jasmonic Acid and Yeast Extract

Lovage seedlings were elicited with jasmonic acid (JA) and yeast extract (YE) to induce the synthesis of biologically active compounds. A simulated digestion process was carried out to determine the potential bioavailability of phenolic acids. Buffer extracts were prepared for comparison. The ability to neutralize ABTS radicals was higher in all samples after the in vitro digestion, compared to that in the buffer extracts. However, the elicitation resulted in a significant increase only in the value of the reduction power of the potentially bioavailable fraction of phenolic acids. The effect of the elicitation on the activity of the potentially bioavailable fraction of phenolic acids towards the enzymes involved in the pathogenesis of the metabolic syndrome, i.e., ACE, lipase, amylase, and glucosidase, was analyzed as well. The in vitro digestion caused a significant increase in the ability to inhibit the activity of these enzymes; moreover, the inhibitory activity against alpha-amylase was revealed only after the digestion process. The potential anti-inflammatory effect of the analyzed extracts was defined as the ability to inhibit key pro-inflammatory enzymes, i.e., lipoxygenase and cyclooxygenase 2. The buffer extracts from the YE-elicited lovage inhibited the LOX and COX-2 activity more effectively than the extracts from the control plants. A significant increase in the anti-inflammatory and antimicrobial properties was noted after the simulated digestion.

Morphological and Biochemical Responses of Glycine max (L.) Merr. to the Use of Seaweed Extract

Currently, modern agriculture aims to improve the quantity and quality of crop yield, while minimizing the negative impact of treatments on the natural environment. One of the methods to increase plant yield and quality, especially after the occurrence of both abiotic or biotic stress factors, is the application of biostimulants. The aim of the study was to determine the effect of Ecklonia maxima extract on plant growth, and the yield, nutritional, and nutraceutical properties of soybean seeds. A field experiment was conducted in three growing seasons (2014–2016). Soybean seeds of Atlanta cultivar were sown in the third 10-day period of April. Ecklonia maxima extract was applied in the form of single or double, spraying in the concentrations of 0.7% and 1.0%. Determinations were conducted for: biometric traits, seed yield, seed number, thousand seeds weight, contents of lipids, and proteins in seeds. Further analyses included the contents of total polyphenols, flavonoids, anthocyanins, and reducing power. The number of seaweed extract applications and its concentration modified biometric traits, yield, and quality of crop, while also also altering the nutraceutical and antioxidative potential of soybean. The application of this preparation improved the growth and yield of soybean without any negative effect on the nutritive value of seeds.

Optimized Extraction of Phenolics from Jujube Peel and Their Anti-inflammatory Effects in LPS-Stimulated Murine Macrophages

The extraction of phenolics from jujube peel (PJP) was optimized using response surface methodology (RSM). A Box-Behnken design was utilized to analyze the effects of NaOH concentration, temperature, and extraction time on the total phenolic content (TPC). The results showed that RSM could be an adequate approach for modeling the extraction of PJP. The optimal extraction condition for the highest TPC was obtained with 3.4 M NaOH concentration for 67 min at 50 °C. Not only PJP but also phenolics from the jujube seed (PJS) contain considerable amounts of phenolics, particularly flavonoids. Quercetin and galangin were found to be the predominant phenolics. PJP markedly down-regulated the levels iNOS and COX-2 proteins in macrophages by inhibiting the activation of NF-κB through interfering with the MAPK signaling pathways. Compared to PJS, PJP presented higher anti-inflammatory activities, reflecting increased amounts of TPC and total flavonoid content (TFC). These findings suggest that PJP could be a potential source of anti-inflammatory agents.

Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil

The aim of the study was to investigate the effect of addition of basil elicited with jasmonic acid (JA) on the biological properties, oxidative stability, and sensory quality of cakes. Simulated gastrointestinal digestion was used for determination of bioavailability. The antioxidant, anti-inflammatory and antidiabetic potential of fortified cakes were significantly higher than those of the control cakes. The antioxidant activity of the tested cakes was increased after addition of basil, proportionally to the amount of the additive. Additionally, in some cases, better results were obtained using JA-elicited basil instead of the control basil. Basil addition inhibited fat peroxidation in the cakes, measured as the malondialdehyde content. Cakes supplemented with the control and elicited basil were characterized by satisfactory consumer acceptability. Based on the data obtained in the present study, it can be concluded that JA-elicited basil (especially elicited with 100µM jasmonic acid) can be recommended for food technologists.