1
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Baky MH, Kamal IM, Wessjohann LA, Farag MA. Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens. RSC Adv 2024; 14:10799-10813. [PMID: 38572341 PMCID: PMC10989240 DOI: 10.1039/d4ra00100a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 03/22/2024] [Indexed: 04/05/2024] Open
Abstract
Piper nigrum L. (black and white peppercorn) is one of the most common culinary spices used worldwide. The current study aims to dissect pepper metabolome using 1H-NMR targeting of its major primary and secondary metabolites. Eighteen metabolites were identified with piperine detected in black and white pepper at 20.2 and 23.9 μg mg-1, respectively. Aroma profiling using HS-SPME coupled to GC-MS analysis and in the context of autoclave treatment led to the detection of a total of 52 volatiles with an abundance of β-caryophyllene at 82% and 59% in black and white pepper, respectively. Autoclaving of black and white pepper revealed improvement of pepper aroma as manifested by an increase in oxygenated compounds' level. In vitro remote antimicrobial activity against food-borne Gram-positive and Gram-negative bacteria revealed the highest activity against P. aeruginosa (VP-MIC 16.4 and 12.9 mg mL-1) and a direct effect against Enterobacter cloacae at ca. 11.6 mg mL-1 for both white and black pepper.
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Affiliation(s)
- Mostafa H Baky
- Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University Badr city 11829 Cairo Egypt
| | - Islam M Kamal
- Microbiology and Immunology Department, Faculty of Pharmacy, Cairo University 11562 Cairo Egypt
| | - Ludger A Wessjohann
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry (IPB) Weinberg 3 06120 Halle (Saale) Germany
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University 11562 Cairo Egypt
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2
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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3
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Postharvest shelf life simulation for lettuce (Lactuca sativa L.) based on coupling dynamic models of respiration, gas exchange, and Pseudomonas fluorescens growth. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Hien LTM, Anh Dao DT. Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.1.26] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Black pepper essential oil has been proved to inhibit the growth of microorganisms in many recent studies. However, free essential oils are often lipophilic and difficult to use in food products. The nanoemulsion has some advantages such as good dispersion, long-term stability, and transparency. In our study, the Emulsion Phase Inversion method was utilized to formulate black pepper essential oil nanoemulsion. After 6 months, the nanoemulsion retained the droplet size about 18 nm and there was a rise in polydispersity index from 0.087 to 0.608. Besides, concentrations of important components (α-pinene, β-pinene, D-limonene, 3-carene, and β-caryophyllene) in the BPEO phase of nanoemulsion were similar to pure essential oil. This study was also showed that Escherichia coli and Salmonella enterica were sensitive to black pepper essential oil nanoemulsion than free essential oil. Minimal Inhibitory Concentrations of nanoemulsion for E. coli and S. enterica (137 and 273 µg/mL, respectively) were higher than those of free essential oil (547 µg/mL). In addition, nanoemulsion inhibited these bacterial growth on pork samples. When utilizing nanoemulsion as a meat preservative, meat samples, which contained nanoemulsions, observed significantly lower aerobic microbial counts than control samples.
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Affiliation(s)
- Ly Thi Minh Hien
- 1Division of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
| | - Dong Thi Anh Dao
- 2Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
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5
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Fedko M, Kmiecik D, Siger A, Majcher M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022; 27:molecules27082461. [PMID: 35458659 PMCID: PMC9028282 DOI: 10.3390/molecules27082461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.
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Affiliation(s)
- Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
- Correspondence:
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Małgorzata Majcher
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
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6
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Yu H, Liu Y, Yang F, Xie Y, Guo Y, Cheng Y, Yao W. The combination of hexanal and geraniol in sublethal concentrations synergistically inhibits Quorum Sensing of Pseudomonas fluorescens - in vitro and in silico approaches. J Appl Microbiol 2022; 133:2122-2136. [PMID: 35007388 DOI: 10.1111/jam.15446] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/29/2021] [Accepted: 01/07/2022] [Indexed: 11/27/2022]
Abstract
AIM Hexanal and geraniol are essential oil components with anti-Quorum Sensing (QS) activity against Pseudomonas fluorescens. This study demonstrated that QS inhibition (QSI) efficacy of hexanal and geraniol combination (HG) was significantly increased compared with their mono-counterparts at the same concentration. METHODS AND RESULTS Tests on P. fluorescens motility, biofilm formation, acyl-homoserine lactones (AHLs) production, gene expression in vitro, and molecular docking in silico were conducted to evaluate the synergistic effect of hexanal and geraniol on QSI. HG mixture at 0.5 minimal inhibitory concentration (MIC) showed a strong synergistic inhibition of biofilm formation (51.8%), motility (60.13%), and extracellular protease activity (58.9%) of P. fluorescens. The synthesis of AHLs, e.g. C8 -HSL and C12 -HSL was inhibited by hexanal, geraniol, and HG; both AHLs are responsible for regulating virulence factors in P. fluorescens. The expression of pcoI and gacA genes regulating AHLs synthetase and sensor kinase was significantly down-regulated by HG (0.29 and 0.38-fold) at 0.5 MIC. Hexenal and HG showed significant inhibition of pcoR and gacS genes expression regulating AHLs receptor protein and response regulator; however, geraniol failed to down-regulate the two genes. Molecular docking in silico also supported these findings. Hexenal inserted into minor groove of pcoI/pcoR DNA fragments to inhibit genes expression. Both hexanal (-31.487 kcal/mol) and geraniol (-25.716 kcal/mol) had a higher binding affinity with PcoI protein than halogenated furanone C30 (-24.829 kcal/mol) as a known competitor of AHLs. Similarly, hexenal and geraniol would also strongly bind to the PcoR protein. CONCLUSIONS It was found that HG at 0.5 MIC would effectively inhibit QS through suppressing pcoR/gacS and gacA/gacS genes expression and therefore, inhibit motility and biofilm formation in P. fluorescens. SIGNIFICANCE AND IMPACT OF THE STUDY The present study indicated that HG at sub-MIC as QS inhibitor could be further developed as a new preservative of agri-food products.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yu Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
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7
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Lei J, Wang Q, Li G, Li Y, Zhang P, Xu G. β-Caryophyllene from Chilli Pepper Inhibits the Proliferation of Non-Small Cell Lung Cancer Cells by Affecting miR-659-3p-Targeted Sphingosine Kinase 1 (SphK1). Int J Gen Med 2021; 14:9599-9613. [PMID: 34916840 PMCID: PMC8670862 DOI: 10.2147/ijgm.s338513] [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: 09/09/2021] [Accepted: 11/09/2021] [Indexed: 11/25/2022] Open
Abstract
Background β-Caryophyllene is the main ingredient of chilli pepper and used for the prevention of various cancers, while the molecular mechanism for its effects on non-small cell lung cancer (NSCLC) remains unclear. Methods NSCLC cell lines A549 and NCI-H1299 were treated with β-Caryophyllene and miR-659-3p (a potential tumor suppressor) mimic or siRNA. The levels of miR-659-3p, sphingosine kinase 1 (SphK1), apoptotic factors and oxidative stress factors were investigated. Results β-Caryophyllene inhibited NSCLC growth, promoted their apoptotic rate, increased the level of miR-659-3p, apoptotic factors (cleaved caspase-3 and BAX), antioxidant factors (SOD, CAT and GPx) and reduced the level of oxidative stress (ROS and NO) and SphK1. miR-659-3p mimic and siRNA affected NSCLC growth, their apoptosis, and biochemical indices. Conclusion β-Caryophyllene of chilli pepper exerts inhibitory activity in NSCLC cells possibly by affecting miR-659-3p-targeted SphK1.
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Affiliation(s)
- Jiaji Lei
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
| | - Qiushi Wang
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
| | - Guanghua Li
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
| | - Yongchao Li
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
| | - Pengfei Zhang
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
| | - Guangquan Xu
- Department of Second Ward of Thoracic Surgery, The Second Affiliated Hospital of Harbin Medical University, Harbin, 157011, People's Republic of China
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8
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Effect of black pepper essential oil on quorum sensing and efflux pump systems in the fish-borne spoiler Pseudomonas psychrophila KM02 identified by RNA-seq, RT-qPCR and molecular docking analyses. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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9
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Lee HY, Ko MJ. Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction. Food Sci Biotechnol 2021; 30:1527-1533. [PMID: 34642565 PMCID: PMC8495191 DOI: 10.1007/s10068-021-00983-z] [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: 07/11/2021] [Revised: 08/25/2021] [Accepted: 09/08/2021] [Indexed: 11/24/2022] Open
Abstract
Subcritical water extraction is an efficient technique for extracting components from various plants by changing the polarity of water. β-caryophyllene is a natural bicyclic sesquiterpene with the highest content found among black pepper essential oils. In this study, the efficiency of extraction and yield of β-caryophyllene from black pepper were investigated using a subcritical water extraction technique. The optimal conditions of β-caryophyllene (1.19 ± 0.38 mg/g), and caryophyllene oxide (0.82 ± 0.38 mg/g) were obtained from black pepper under extraction conditions of 170 °C/10 min, and 200 °C/15 min, respectively. As the extraction temperature was increased, β-caryophyllene oxidation proceeded and the extraction content of caryophyllene oxide increased. It is anticipated that both β-caryophyllene and caryophyllene oxide with high biological activity can be used to selectively extract compounds using subcritical water extraction, which will be helpful in industrial applications.
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Affiliation(s)
- Ha-Yeon Lee
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579 South Korea
| | - Min-Jung Ko
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579 South Korea
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10
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de Souza WFC, de Lucena FA, de Castro RJS, de Oliveira CP, Quirino MR, Martins LP. Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties. J Food Sci 2021; 86:4637-4649. [PMID: 34486118 DOI: 10.1111/1750-3841.15889] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 07/02/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022]
Abstract
The genus Psidium comprises several native Brazilian plants, such as the araçá and guava trees. They are interesting sources of essential oils (EOs) that can be used as natural preservatives in foods due to their bioactive properties. This work aimed to evaluate and correlate the biological properties of the EOs from araçá and guava leaves with their chemical compounds. The gas chromatography-mass spectrometry (GC/MS) was used to determine the chemical composition of EOs. The antimicrobial activity was tested against 16 foodborne pathogens and the antioxidant capacity was determined by ABTS, DPPH, and FRAP assays. The major compounds identified in the essential oil of araçá (EOA) were β-caryophyllene and β-elemene, representing 38.69% and 7.47%, respectively, whereas β-selinene (13.83%), α-humulene (10.90%), and β-caryophyllene (7.61%) were the major compounds identified in the essential oil of guava (EOG). Both EOs showed activity against Salmonella Enteritidis, with MIC being 1.41 µg/ml for the EOA and 1.37 µg/ml for the EOG. The EOA was more effective than the EOG against strains of Listeria monocytogenes and Pseudomonas aeruginosa, with the MIC being 1.41 µg/ml. The EOA showed 10.43, 12.35, and 3.92 µmol TE/ml at 90 µg/ml whereas the EOG showed 4.54, 8.94, and 3.43 µmol TE/ml at 88 µg/ml for ABTS, DPPH, and FRAP, respectively. Thus, the EOs demonstrated an effective action against foodborne pathogens and free radicals, indicative of their potential use as natural preservatives for foods. PRACTICAL APPLICATION: Guava and araçá are native Brazilian plants producers of essential oils, natural compounds with antimicrobial and antioxidant potential. The chemical composition of essential oils is responsible for its beneficial properties. The results demonstrated that the essential oils studied are rich in β-caryophyllene and has excellent activity against malefic microorganisms and free radicals, and can also be used as natural preservatives in foods.
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Affiliation(s)
| | - Fernando Azevedo de Lucena
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | | | - Cybelle Pereira de Oliveira
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | - Max Rocha Quirino
- Department of Basic and Social Sciences, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | - Laésio Pereira Martins
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
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11
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Konarska A, Weryszko-Chmielewska E, Matysik-Woźniak A, Sulborska A, Polak B, Dmitruk M, Piotrowska-Weryszko K, Stefańczyk B, Rejdak R. Histochemical and Phytochemical Analysis of Lamium album subsp. album L. Corolla: Essential Oil, Triterpenes, and Iridoids. Molecules 2021; 26:molecules26144166. [PMID: 34299441 PMCID: PMC8306815 DOI: 10.3390/molecules26144166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/04/2021] [Accepted: 07/06/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to conduct a histochemical analysis to localize lipids, terpenes, essential oil, and iridoids in the trichomes of the L. album subsp. album corolla. Morphometric examinations of individual trichome types were performed. Light and scanning electron microscopy techniques were used to show the micromorphology and localization of lipophilic compounds and iridoids in secretory trichomes with the use of histochemical tests. Additionally, the content of essential oil and its components were determined using gas chromatography-mass spectrometry (GC-MS). Qualitative analyses of triterpenes carried out using high-performance thin-layer chromatography (HPTLC) coupled with densitometric detection, and the iridoid content expressed as aucubin was examined with spectrophotometric techniques. We showed the presence of iridoids and different lipophilic compounds in papillae and glandular and non-glandular trichomes. On average, the flowers of L. album subsp. album yielded 0.04 mL/kg of essential oil, which was dominated by aldehydes, sesquiterpenes, and alkanes. The extract of the L. album subsp. album corolla contained 1.5 × 10-3 ± 4.3 × 10-4 mg/mL of iridoid aucubin and three triterpenes: oleanolic acid, β-amyrin, and β-amyrin acetate. Aucubin and β-amyrin acetate were detected for the first time. We suggest the use of L. album subsp. album flowers as supplements in human nutrition.
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Affiliation(s)
- Agata Konarska
- Department of Botany and Plant Physiology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland; (A.K.); (E.W.-C.); (K.P.-W.)
| | - Elżbieta Weryszko-Chmielewska
- Department of Botany and Plant Physiology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland; (A.K.); (E.W.-C.); (K.P.-W.)
| | - Anna Matysik-Woźniak
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland; (A.M.-W.); (R.R.)
| | - Aneta Sulborska
- Department of Botany and Plant Physiology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland; (A.K.); (E.W.-C.); (K.P.-W.)
- Correspondence: (A.S.); (M.D.); Tel.: +48-81-445-65-79 (A.S.); +48-81-445-68-13 (M.D.)
| | - Beata Polak
- Department of Physical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland; (B.P.); (B.S.)
| | - Marta Dmitruk
- Department of Botany and Plant Physiology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland; (A.K.); (E.W.-C.); (K.P.-W.)
- Correspondence: (A.S.); (M.D.); Tel.: +48-81-445-65-79 (A.S.); +48-81-445-68-13 (M.D.)
| | - Krystyna Piotrowska-Weryszko
- Department of Botany and Plant Physiology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland; (A.K.); (E.W.-C.); (K.P.-W.)
| | - Beata Stefańczyk
- Department of Physical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland; (B.P.); (B.S.)
| | - Robert Rejdak
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland; (A.M.-W.); (R.R.)
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12
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Wang Y, Wang L, Tan J, Li R, Jiang ZT, Tang SH. Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper ( Piper nigrum L.). Front Pharmacol 2021; 12:680754. [PMID: 34248631 PMCID: PMC8267920 DOI: 10.3389/fphar.2021.680754] [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: 03/26/2021] [Accepted: 05/17/2021] [Indexed: 11/24/2022] Open
Abstract
Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated. Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO). Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP). Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, β-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells. Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.
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Affiliation(s)
| | | | - Jin Tan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
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Distribution of inhaled volatile β-caryophyllene and dynamic changes of liver metabolites in mice. Sci Rep 2021; 11:1728. [PMID: 33462287 PMCID: PMC7813867 DOI: 10.1038/s41598-021-81181-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 01/04/2021] [Indexed: 12/17/2022] Open
Abstract
β-caryophyllene (BCP), an essential oil component of many herbs and spices, has various biological activities as a functional food factor. A distinct feature of BCP is its volatile double-ring sesquiterpene structure. Orally administered BCP is reportedly detected in its intact form in mice serum; however, the distribution of inhaled volatile BCP throughout the body remains unknown. This study aimed to estimate the distribution properties of inhaled volatile BCP and to investigate its effects on metabolism. After mice were exposed to volatile BCP, it was detected in the lung, olfactory bulb, brain, serum, heart, liver, kidney, epididymal fat, and brown adipose tissue. BCP was further detected in the brain, liver, and brown adipose tissue 24 h after exposure. Metabolites related to glutathione metabolism were significantly altered in the liver. These results suggest that inhaled volatile BCP is widely distributed in murine tissues and affects the dynamics of metabolites in the liver.
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14
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Amalraj A, Haponiuk JT, Thomas S, Gopi S. Preparation, characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil. Int J Biol Macromol 2020; 151:366-375. [PMID: 32084477 DOI: 10.1016/j.ijbiomac.2020.02.176] [Citation(s) in RCA: 98] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/06/2020] [Accepted: 02/15/2020] [Indexed: 11/16/2022]
Abstract
Natural materials have attracted increasing attention in wound dressing and food packaging process, which could overcome the serious environmental issues caused by conventional synthetic materials. Essential oils (EOs) such as black pepper essential oil (BPEO) and ginger essential oil (GEO) have extensively been reported for their nutritional and biomedical properties. In this study, biocomposite films based on polyvinyl alcohol (PVA), gum arabic (GA) and chitosan (CS) incorporated with BPEO and GEO were fabricated by solvent casting method. FTIR, XRD, SEM and DSC were performed with mechanical and antimicrobial properties of PVA/GA/CS films with and without BPEO and GEO. The BPEO-PVA/GA/CS film showed heterogeneous rough surface with cavities containing entrapment of BPEO droplets, whereas, the GEO-PVA/GA/CS film showed heterogeneous rough surface with coarseness due to the incorporation of respective EOs. The BPEO and GEO incorporated PVA/GA/CS films were considerable resistant to breakage and flexible with improved heat stability. The BPEO and GEO incorporated PVA/GA/CS films were significantly inhibited the growth of Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. The obtained results have demonstrated that both BPEO and GEO incorporated PVA/GA/CS films are promising alternatives to wound dressing and food packaging materials.
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Affiliation(s)
- Augustine Amalraj
- R&D Centre, Aurea Biolabs (P) Ltd, Kolenchery, Cochin 682 311, Kerala, India; Chemical Faculty, Gdansk University of Technology, Gdańsk, Poland
| | - Józef T Haponiuk
- Chemical Faculty, Gdansk University of Technology, Gdańsk, Poland
| | - Sabu Thomas
- International and Inter University Centre for Nanoscience and Nanotechnology, School of Chemical Sciences, Mahatma Gandhi University, Priyadarshini Hills P. O. Kottayam, Kerala 686 560, India
| | - Sreeraj Gopi
- R&D Centre, Aurea Biolabs (P) Ltd, Kolenchery, Cochin 682 311, Kerala, India; Chemical Faculty, Gdansk University of Technology, Gdańsk, Poland.
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Kim M, Chhoeun TB, Kim T, Sowndhararajan K, Kim S. The gender variation on the electroencephalographic activity in response to the exposure of black pepper essential oil from Kampong Cham, Cambodia. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Minju Kim
- School of Natural Resources and Environmental Science Kangwon National University Chuncheon Korea
| | - Tith Bun Chhoeun
- Department of Agronomy Kampong Cham National School of Agriculture Kampong Cham Cambodia
| | - Taehee Kim
- Gangwondo Agricultural Research and Extension Services Agro‐Food Research Institute Chuncheon Korea
| | | | - Songmun Kim
- School of Natural Resources and Environmental Science Kangwon National University Chuncheon Korea
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Myszka K, Olejnik A, Majcher M, Sobieszczańska N, Grygier A, Powierska-Czarny J, Rudzińska M. Green pepper essential oil as a biopreservative agent for fish-based products: Antimicrobial and antivirulence activities against Pseudomonas aeruginosa KM01. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Myszka K, Leja K, Majcher M. A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry. JOURNAL OF ESSENTIAL OIL RESEARCH 2018. [DOI: 10.1080/10412905.2018.1511482] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Katarzyna Leja
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Majcher
- Department of Food Chemistry and Instrumental Analysis, Poznań University of Life Sciences, Poznań, Poland
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18
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Alfonzo A, Gaglio R, Miceli A, Francesca N, Di Gerlando R, Moschetti G, Settanni L. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. Food Microbiol 2018; 73:298-304. [PMID: 29526216 DOI: 10.1016/j.fm.2018.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 11/25/2022]
Abstract
Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gene sequencing, resulting in members of Rahnella and Pseudomonas. The identification of Pseudomonas species was further determined by sequencing of gyrB, rpoB and rpoD genes resulting in 16 species. A highest visual quality and a lower weight loss and colour variation were registered for P2, while soluble solid, nitrate and ascorbic acid contents were not affected by processing and storage. The integrated microbiological, chemical and physical approach applied in this study demonstrated the longer shelf-life of P2 red chicory.
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Affiliation(s)
- Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy.
| | - Alessandro Miceli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
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Di Napoli M, Varcamonti M, Basile A, Bruno M, Maggi F, Zanfardino A. Anti-Pseudomonas aeruginosa activity of hemlock (Conium maculatum, Apiaceae) essential oil. Nat Prod Res 2018; 33:3436-3440. [DOI: 10.1080/14786419.2018.1477151] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Michela Di Napoli
- Department of Biology, University of Naples “Federico II”, Naples, Italy
| | - Mario Varcamonti
- Department of Biology, University of Naples “Federico II”, Naples, Italy
| | - Adriana Basile
- Department of Biology, University of Naples “Federico II”, Naples, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Anna Zanfardino
- Department of Biology, University of Naples “Federico II”, Naples, Italy
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