Saponin‐likein vitrocharacteristics of extracts from selected non‐nutrient wild plant food additives used by Maasai in meat and milk based soups

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

ETHNOPHARMACOLOGICAL RELEVANCE

Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented.

METHODS

Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted.

RESULTS

Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation.

DISCUSSION

Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies.

In Vitro Radical Scavenging and Anti-Yeast Activity of Extracts from Leaves of Aloe Species Growing in Congo

Extracts obtained from leaves of Aloe barbadensis and A. congolensis, growing in Congo, were analyzed for their in vitro antiradical and anti-yeast activity. Different leaf tissues (tegument and gel) were analyzed separately. Their phenolic fractions showed the presence of chromones and anthrones (aloesin, aloin B, aloin A, and isoaloeresin), flavonoids (apigenin and kaempferol derivatives), and hydroxycinnamic acids. A differential quantitative composition was observed between leaf tegument and gel: in the first, higher concentrations of the four classes of compounds were observed. The extracts from the tegument exhibited higher in vitro antiradical and antimycotic activity than gel extracts. In a few cases, extracts from teguments were active against amphotericin B-insensitive yeasts. Due to the lack of radical scavenging and yeast inhibition observed when aloin was used, it was possible to postulate that the in vitro activities of the teguments could be related to their high concentration of flavonoids and hydroxycinnamic acids.

Saponins: Properties, Applications and Processing

Saponins are a diverse group of compounds widely distributed in the plant kingdom, which are characterized by their structure containing a triterpene or steroid aglycone and one or more sugar chains. Consumer demand for natural products coupled with their physicochemical (surfactant) properties and mounting evidence on their biological activity (such as anticancer and anticholesterol activity) has led to the emergence of saponins as commercially significant compounds with expanding applications in food, cosmetics, and pharmaceutical sectors. The realization of their full commercial potential requires development of new processes/processing strategies to address the processing challenges posed by their complex nature. This review provides an update on the sources, properties, and applications of saponins with special focus on their extraction and purification. Also reviewed is the recent literature on the effect of processing on saponin structure/properties and the extraction and purification of sapogenins.

Analysis of condensed and hydrolysable tannins from commercial plant extracts

High performance liquid chromatography (HPLC)/DAD and MS qualitative and quantitative analyses of polyphenols, hydrolysable and condensed tannins from Pinus maritima L. and tannic acid (TA) extracts were performed using normal and reverse phase. Normal-phase HPLC was more suitable for pine bark (PBE) and tannic acid extracts analysis. The chromatographic profile revealed that P. maritima L. extract was mainly composed by polymeric flavanols (containing from two to seven units) and tannic acid (characterized by a mixture of glucose gallates containing from three to seven units of gallic acid). Concerning their antimycotic properties, P. maritima L. extract exhibited a broad activity towards yeast strains of the genera Candida, Cryptococcus, Filobasidiella, Issatchenkia, Saccharomyces: MICs from 200 to 4000 microg/ml (corresponding to 140-2800 microg/ml of active polyphenols) were determined. Conversely, no activity of tannic acid was observed over the same target microorganisms. Taken into consideration the above results of HPLC analysis and on the basis of the current literature, we may conclude that only 70.2% of polyphenols (recognized as condensed tannins) occurring in P. maritima L. extract can be apparently considered responsible for its antimycotic activity.

Food for two seasons: culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village

The use of non-cultivated plants in a daily diet based on local cuisines is potentially of considerable interest to nutritional scientists, because of the plants' role as local products and their potential as sources of novel nutraceuticals. In many Mediterranean regions these traditions are at risk of disappearing, hence the urgent need to study such knowledge systems. Accordingly, an ethnobotanical survey was carried out among the 850 inhabitants of the village of Castelmezzano, in central Lucania, which is located in the inland southern Italy. Seventy-five taxa of non-cultivated and semi-cultivated local food plants and mushrooms were documented, and uncommon food uses of a few species were reported for the first time. These include Bellavalia romana, Lepista nebularis and Onopordum illyricum. Most of the recorded non-cultivated food plants and mushrooms are cooked in oil or fat. Very few are consumed raw. This article discusses in detail the traditional culinary uses of these plants, their seasonality, ethnoecology, and their economic and nutritional potentials. The article also demonstrates how food agro-biodiversity is inextricably connected with cultural heritage.

In vitro antimycotic activity of some plant extracts towards yeast and yeast-like strains

As part of screening aimed at the selection of novel antimycotic compounds of vegetable origin, leaf extracts of Camellia sinensis L., Cupressus sempervirens L. and Pistacia lentiscus L. and the seed extract of Glycine soja Sieb. et Zucc. were tested against yeast and yeast-like species implicated in human mycoses. Of the extracts only those of C. sinensis (obtained from a commercial preparation of green tea) exhibited broad activity towards Candida glabrata, Clavispora lusitatiae, Cryptococcus laurentii, Filobasidiella neoformans, Issatchenkia orientalis, Saccharomyces cerevisiae and Prototheca wickerhamii strains. MICs ranging from 300 to 4800 microg extract/mL (corresponding to 130-2010 microg/mL total polyphenols) were observed. Concentrations of the C. sinensis extract over 25 000 microg/mL caused a rapid decrease of viable cells of Fil. neoformans and its activity was dose-dependent. Tests carried out using the pure polyphenols present in C. sinensis extract composition, showed that only epicatechin-3-O-gallate (ECG) and epigallocatechin-3-O-gallate (EGCG) possess antimycotic activity.

Hypocholesterolemic property ofYucca schidigera andQuillaja saponaria extracts in human body

This study was undertaken to observe the effects of the blend of partially purified Yucca schidigera and Quillaja saponaria extracts on cholesterol levels in the human's blood and gastrointestinal functions, and to determine if a new cholesterol-lowering drug can be developed by the further purification of the extracts. Ultrafiltration and sequential diafiltration increased the amounts of steroidal saponin in aqueous yucca extract and terpenoid saponin in aqueous quillaja extract from 9.3% and 21.4% to 17.2% and 61.8%, respectively. Taking 0.9 mg of the blend (6:4, v:v) of the resulting filtrates a day for 4 weeks resulted in the decreases in total and LDL cholesterol levels in blood plasma of hyper-cholesterolemic patients with enhancement in gastrointestinal symptoms of patients.

Antimicrobial activity of extracts of Clematis vitalba towards pathogenic yeast and yeast-like microorganisms

A broad activity against pathogenic yeast and yeast-like microorganisms was shown in crude extracts of young shoots of Clematis vitalba. MICs ranging from 1.4 to 12.3 microg/ml were observed. After fractionating with petroleum ether, ethyl acetate and methanol, antimycotic activity has been observed only in methanol fractions.

In vitro antioxidant activity of non-cultivated vegetables of ethnic Albanians in southern Italy

A total of 27 extracts from non-cultivated and weedy vegetables traditionally consumed by ethnic Albanians (Arbëreshë) in the Vulture area (southern Italy) were tested for their free radical scavenging activity (FRSA) in the DPPH (1,1-diphenyl-2-picrylhydrazil radical) screening assay, for their in vitro non-enzymatic inhibition of bovine brain lipid peroxidation and for their inhibition of xanthine oxidase (XO). In both antioxidant assays strong activity was shown for Leopoldia comosa (bulbs, syn.: Muscari comosum) and Centaurea calcitrapa (young whorls). In the lipid peroxidation assay, extracts from leaves of Origanum heracleoticum, Urtica dioica and Tordylium apulum showed a remarkable inhibitory activity (> 50%), too. In the case of Leopoldia comosa and Origanum heracleoticum this activity was comparable to quercetin (at a concentration of 50 microM) and Rhodiola rosea extract. Extracts from non-cultivated Cichorium intybus, Chondrilla juncea and Stellaria media showed strong in vitro inhibition of xanthine oxidase, with an activity higher than that of a reference extract from Ledum groenlandicum. These findings suggest that weedy vegetables may be useful antioxidants of interest in the prevention of ageing related diseases, CNS disorders and as potential sources of phytomedicines against hyperuricaemia and gout.

Ethnopharmacology of liakra: traditional weedy vegetables of the Arbëreshë of the Vulture area in southern Italy

An ethnobiological field study on food plants and medicinal foods traditionally consumed in three Arbëresh (ethnic Albanian) communities in northern Lucania (southern Italy) document approximately 120 botanical taxa used for these purposes. Non-domesticated food vegetables (liakra), mostly gathered during the spring season, play a central role as traditional functional food. Quantitative ethnobotanical, ethnotaxonomical, ethnoecological, ethnogastronomical, and ethnopharmacological aspects related to gathering, processing, cooking and consumption of liakra are discussed. Unusual food species, such as Lycium europeaum, Centaurea calcitrapa, and a few spontaneous weedy Asteraceae and Brassicaceae species are locally used in the kitchen. Most of these are very poorly known phytochemically and phytopharmacologically. Moreover, an analysis of taste perception of the most commonly used botanical foods was conducted in the village of Ginestra. Arbëresh taste classification and indigenous criteria related to the perception of bitter taste in considering non-cultivated plants as food or medicine are discussed as well.

The Chemical Ecology of Human Ingestive Behaviors

▪ Abstract  Ingested nutrients and nonnutrients are presented as determinants in human evolution. The amount and quality of energy, including fat, various foods supply are important criteria in governing selection. Oxidative stress associated with respiration of energy is a factor in the etiology of dietary diseases, such as cardiovascular disease and cancer, and in aging. Evolutionary trends such as gains in brain and body sizes, greater ingestion of long-chain polyunsaturated fatty acids and cholesterol, heating of fatty food, and greater longevity increased oxidative stress while greater reliance on animals foods and less on plants decreased ingestion of exogenous antioxidants. The hypothesis that selection for nonnutrient ingestive behaviors was a compensatory mechanism for increasing antioxidants is presented within the context of a four-factor model on the origins of human medicine.

Saponins and phenolic content in plant dietary additives of a traditional subsistence community, the Batemi of Ngorongoro District, Tanzania

Reports of plants added to milk and meat-based soups by the Maasai and Batemi in East Africa support a role for phenolic antioxidants and hypocholesterolemic agents in the diet, and provide explanation of the low incidence of cardiovascular disease of populations that traditionally consume high levels of dietary fat and cholesterol. Plant food additives used by the Batemi of Ngorongoro District, Tanzania, were tabulated, based on interviews with 22 informants, while 17 specimens were collected in the field and analyzed for saponin and phenolic content. A total of 81% of the Batemi additives and 82% of those known to be used by the Maasai contain potentially hypocholesterolemic saponins and/or phenolics.