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Pop OL, Mesaros A, Vodnar DC, Suharoschi R, Tăbăran F, Magerușan L, Tódor IS, Diaconeasa Z, Balint A, Ciontea L, Socaciu C. Cerium Oxide Nanoparticles and Their Efficient Antibacterial Application In Vitro against Gram-Positive and Gram-Negative Pathogens. NANOMATERIALS 2020; 10:nano10081614. [PMID: 32824660 PMCID: PMC7466638 DOI: 10.3390/nano10081614] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 02/07/2023]
Abstract
In this study, the antibacterial activity of cerium oxide nanoparticles on two Gram-negative and three Gram-positive foodborne pathogens was investigated. CeO2 nanoparticles (CeO2 nps) were synthesized by a Wet Chemical Synthesis route, using the precipitation method and the Simultaneous Addition of reactants (WCS–SimAdd). The as-obtained precursor powders were investigated by thermal analysis (TG–DTA), to study their decomposition process and to understand the CeO2 nps formation. The composition, structure, and morphology of the thermally treated sample were investigated by FTIR, Raman spectroscopy, X-ray diffraction, TEM, and DLS. The cubic structure and average particle size ranging between 5 and 15 nm were evidenced. Optical absorption measurements (UV–Vis) reveal that the band gap of CeO2 is 2.61 eV, which is smaller than the band gap of bulk ceria. The antioxidant effect of CeO2 nps was determined, and the antibacterial test was carried out both in liquid and on solid growth media against five pathogenic microorganisms, namely Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Cerium oxide nanoparticles showed growth inhibition toward all five pathogens tested with notable results. This paper highlights the perspectives for the synthesis of CeO2 nps with controlled structural and morphological characteristics and enhanced antibacterial properties, using a versatile and low-cost chemical solution method.
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Affiliation(s)
- Oana L. Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (R.S.); (Z.D.); (C.S.)
| | - Amalia Mesaros
- Physics and Chemistry Department, C4S Centre, Technical University of Cluj-Napoca, 28 Memorandumului Street, 400114 Cluj-Napoca, Romania; (A.B.); (L.C.)
- Correspondence:
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (R.S.); (Z.D.); (C.S.)
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (R.S.); (Z.D.); (C.S.)
| | - Flaviu Tăbăran
- Department of Pathology, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania;
| | - Lidia Magerușan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath Street, 400293 Cluj-Napoca, Romania;
| | - István Sz. Tódor
- Faculty of Physics, Babeş-Bolyai University, 1st Kogălniceanu Street, 400084 Cluj-Napoca, Romania;
| | - Zoriţa Diaconeasa
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (R.S.); (Z.D.); (C.S.)
| | - Adriana Balint
- Physics and Chemistry Department, C4S Centre, Technical University of Cluj-Napoca, 28 Memorandumului Street, 400114 Cluj-Napoca, Romania; (A.B.); (L.C.)
| | - Lelia Ciontea
- Physics and Chemistry Department, C4S Centre, Technical University of Cluj-Napoca, 28 Memorandumului Street, 400114 Cluj-Napoca, Romania; (A.B.); (L.C.)
| | - Carmen Socaciu
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (R.S.); (Z.D.); (C.S.)
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Yi R, Tian Y, Tan F, Li W, Mu J, Long X, Pan Y, Zhao X. Intervention effect of Malus pumila leaf flavonoids on senna-induced acute diarrhea in BALB/c mice. Food Sci Nutr 2020; 8:2535-2542. [PMID: 32405409 PMCID: PMC7215224 DOI: 10.1002/fsn3.1549] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 03/14/2020] [Accepted: 03/16/2020] [Indexed: 02/06/2023] Open
Abstract
The Malus pumila leaves are used as a kind of tea drink in China, and there are abundant flavonoids in the leaves of Malus pumila. In this study, BALB/c mice received senna extract solution via gavage, which induced acute diarrhea, and the interventive effect of Malus pumila leaf flavonoids (MPLF) was observed. The results showed that MPLF decreased the diarrhea index, and MPLF also decreased the capillary permeability in the abdominal cavity of mice. The result of serum cytokine detection indicated that MPLF decreased the levels of inflammatory cytokines, including interleukin 6 (IL-6), interleukin 12 (IL-12), and tumor necrosis factor alpha (TNF-α). The results of quantitative polymerase chain reaction (qPCR) indicated that diarrhea decreased the mRNA and protein expression of aquaporin-3 (AQP3) in the jejunum and aquaporin-4 (AQP4) in the ileum, which were inhibited by MPLF. By high performance liquid chromatography (HPLC), MPLF mainly contains 10 flavonoids, which are rutin, hyperoside, isoquercitrin, taxifolin, quercitrin, hesperidin, myricetin, baicalin, neohesperidin dihydrochalcone and quercetin, the synergistic effect of these components plays an antidiarrhea role in MPLF. Therefore, MPLF achieved good antidiarrheal effect, which was better than that of the commonly used montmorillonite powder at the same concentration. MPLF is a natural raw material for functional food with an antidiarrheal effect.
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Affiliation(s)
- Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Yu Tian
- Department of Critical Care Medicinethe First Affiliated Hospital of Chengdu Medical CollegeChengduChina
| | - Fang Tan
- Department of Public HealthOur Lady of Fatima UniversityValenzuelaPhilippines
| | - Wenfeng Li
- School of Life Science and BiotechnologyYangtze Normal UniversityChongqingChina
| | - Jianfei Mu
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Xingyao Long
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
- Department of Food Science and BiotechnologyCha UniversitySeongnamSouth Korea
| | - Yanni Pan
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
- Department of Food Science and BiotechnologyCha UniversitySeongnamSouth Korea
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
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Liu RL, Ge XL, Gao XY, Zhan HY, Shi T, Su N, Zhang ZQ. Two angiotensin-converting enzyme-inhibitory peptides from almond protein and the protective action on vascular endothelial function. Food Funct 2016; 7:3733-9. [PMID: 27502043 DOI: 10.1039/c6fo00654j] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to discover and prepare novel angiotensin converting enzyme (ACE) inhibitory peptides from almond protein and further evaluate the effect on endothelial function of human umbilical vascular endothelial cells (HUVECs). Almond protein was hydrolyzed using a two-stage alcalase-protamex hydrolysis process, and the hydrolysates were subjected to a series of separations, ultrafiltration, gel filtration chromatography, and reversed-phased preparative chromatography, to obtain the active peptides. Seven ACE inhibitory fractions with the molecular weight below 1.5 kDa were isolated and prepared, and two purified ACE inhibitory peptides with the IC50 values of 67.52 ± 0.05 and 43.18 ± 0.07 μg mL(-1), were identified as Met-His-Thr-Asp-Asp and Gln-His-Thr-Asp-Asp, respectively. Then the effect of two ACE inhibitory peptides on the endothelial function of HUVECs was evaluated. Results showed that the two potent ACE inhibitory peptides significantly regulated the release of nitric oxide and endothelin in HUVECs. These results suggest that almond peptides have potential as an antihypertensive nutraceuticals or a functional food ingredient.
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Affiliation(s)
- Rui-Lin Liu
- Key Laboratory of Analytical Chemistry for Life Science of Shaanxi Province and Key Laboratory of Medicinal Resource and Natural Pharmaceutical Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710062, China.
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