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Elattar MM, Darwish RS, Hammoda HM, Dawood HM. An ethnopharmacological, phytochemical, and pharmacological overview of onion (Allium cepa L.). JOURNAL OF ETHNOPHARMACOLOGY 2024; 324:117779. [PMID: 38262524 DOI: 10.1016/j.jep.2024.117779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/16/2023] [Accepted: 01/15/2024] [Indexed: 01/25/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Onion (Allium cepa L.) is one of the most widely distributed species within the Allium genus of family Amaryllidaceae. Onion has been esteemed for its medicinal properties since antiquity. It has been consumed for centuries in various indigenous cultures for the management of several ailments including microbial infections, respiratory, gastrointestinal, skin and cardio-vascular disorders, diabetes, renal colic, rheumatism, sexual impotence, menstrual pain, and headache. However, so far, there is a scarcity of recent data that compiles the plant chemistry, traditional practices, biological features, and toxicity. AIM OF THE WORK The aim of this review is to provide a comprehensive and analytical overview of ethnopharmacological uses, phytochemistry, pharmacology, industrial applications, quality control, and toxicology of onion, to offer new perspectives and broad scopes for future studies. MATERIALS AND METHODS The information gathered in this review was obtained from various sources including books, scientific databases such as Science Direct, Wiley, PubMed, Google Scholar, and other domestic and foreign literature. RESULTS Onion has a long history of use as a traditional medicine for management of various conditions including infectious, inflammatory, respiratory, cardiovascular diseases, diabetes, and erectile dysfunction. More than 400 compounds have been identified in onion including flavonoids, phenolic acids, amino acids, peptides, saponins and fatty acids. The plant extracts and compounds showed various pharmacological activities such as antimicrobial, antidiabetic, anti-inflammatory, anti-hyperlipidemic, anticancer, aphrodisiac, cardioprotective, and neuroprotective activities. In addition to its predominant medicinal uses, onion has found various applications in the functional food industry. CONCLUSION Extensive literature analysis reveals that onion extracts and bioactive constituents possess diverse pharmacological activities that can be beneficial for treating various diseases. However, the current research primarily revolves around the documentation of ethnic pharmacology and predominantly consists of in vitro studies, with relatively limited in vivo and clinical studies. Consequently, it is imperative for future investigations to prioritize and expand the scope of in vivo and clinical research. Additionally, it is strongly recommended to direct further research efforts towards toxicity studies and quality control of the plant. These studies will help bridge the current knowledge gaps and establish a solid basis for exploring the plant's potential uses in a clinical setting.
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Affiliation(s)
- Mariam M Elattar
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Egypt.
| | - Reham S Darwish
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Egypt
| | - Hala M Hammoda
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Egypt
| | - Hend M Dawood
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Egypt
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Sagar NA, Pareek S, Benkeblia N, Xiao J. Onion (
Allium cepa
L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Narashans Alok Sagar
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Noureddine Benkeblia
- Department of Life Sciences/The Biotechnology Centre The University of the West Indies Kingston Jamaica
| | - Jianbo Xiao
- Nutrition and Bromatology Group Department of Analytical and Food Chemistry Faculty of Sciences Universidade de Vigo Ourense Spain
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Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9017452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
The macro- and micronutrients in traditional medium, such as MRS, used for cultivating lactic acid bacteria, especially for bacteriocin production, have not been defined, preventing the quantitative monitoring of metabolic flux during bacteriocin biosynthesis. To enhance Enterocin Y31 production and simplify steps of separation and purification, we developed a simplified chemically defined medium (SDM) for the growth ofEnterococcus faeciumY31 and production of its bacteriocin, Enterocin Y31. We found that the bacterial growth was unrelated to Enterocin Y31 production in MRS; therefore, both the growth rate and the Enterocin Y31 production were set as the index for investigation. Single omission experiments revealed that 5 g/L NaCl, five vitamins, two nucleic acid bases, MgSO4·7H2O, MnSO4·4H2O, KH2PO4, K2HPO4, CH3COONa, fourteen amino acids, and glucose were essential for the strain’s growth and Enterocin Y31 production. Thus, a novel simplified and defined medium (SDM) was formulated with 30 components in total. Consequently, Enterocin Y31 production yield was higher in SDM as compared to either MRS or CDM. SDM improved the Enterocin Y31 production and simplified the steps of purification (only two steps), which has broad potential applications.
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Weerakkody NS, Caffin N, Lambert LK, Turner MS, Dykes GA. Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:461-468. [PMID: 21218479 DOI: 10.1002/jsfa.4206] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 09/23/2010] [Accepted: 09/30/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND In this study the synergistic antimicrobial activities of combinations of extracts from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) were evaluated against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Clostridium perfringens. Chemical compositions of these extracts were also determined to provide further insight into antimicrobial constituents and their potential mechanisms of action. RESULTS Combinations of galangal with either rosemary or lemon iron bark showed synergistic antimicrobial activity. Specifically, galangal and rosemary showed synergistic activity against S. aureus and L. monocytogenes only, while galangal and lemon iron bark showed synergistic activity against E. coli and S. typhimurium. Chemical compositions of the extracts were determined by gas chromatographic-mass spectrometric analysis. The major chemical components of the galangal and lemon iron bark extracts were 1'-acetoxy-chavicol acetate (1'ACA) (63.4%) and neral (15.6%), respectively, while 1,8-cineole (26.3%) and camphor (20.3%) were identified as major chemical components of the rosemary extract. CONCLUSION The results of this study show that galangal, rosemary and lemon iron bark extracts contain components that may have different modes of antimicrobial action and combinations of these extracts may have potential as natural antimicrobials to preserve foods.
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Affiliation(s)
- Nimsha S Weerakkody
- School of Land, Crop and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia
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Benabbou R, Zihler A, Desbiens M, Kheadr E, Subirade M, Fliss I. Inhibition ofListeria monocytogenesby a combination of chitosan and divergicin M35. Can J Microbiol 2009; 55:347-55. [DOI: 10.1139/w08-154] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The antimicrobial activities of the class IIa bacteriocin divergicin M35 and several types of chitosan against Listeria monocytogenes were quantified by agar diffusion, critical micro-dilution, and viable count and observed by electron microscopy. Antimicrobial activity of chitosan depended on its molecular mass (MM) and the pH. Three chitosans with MM values of 2, 20, and 100 kDa and 87.4% degree of deacetylation (DDA) were chosen for further study, based on high anti-listerial activity at pH 4.5. Electron microscopy suggested that the mechanism of anti-listerial activity also varied with the MM. Low-MM chitosan appeared to inhibit L. monocytogenes by affecting cell permeability and growth, whereas medium- and high-MM chitosan may form a barrier on the cell surface that prevents entry of nutrients. The minimum inhibitory concentrations (MICs) of 2, 20, and 100 kDa chitosan and divergicin M35 against a divergicin-resistant strain of L. monocytogenes (LSD 535) were 2.5, 2.5, 0.625, and 0.25 mg/mL, respectively. The combination of any of these 3 chitosans and divergicin M35 appeared to have an additive effect against L. monocytogenes, as determined by fractional inhibitory concentration (FIC) index. This study provides useful data for the development of chitosan films incorporating divergicin M35 for inhibiting L. monocytogenes in foods.
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Affiliation(s)
- R. Benabbou
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - A. Zihler
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - M. Desbiens
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - E. Kheadr
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - M. Subirade
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - I. Fliss
- Institut des Nutraceutiques et des aliments fonctionnels, Université Laval, QC G1K 7P4, Canada
- Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, LFO F18 CH-8092 Zurich, Switzerland
- Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC G4X 2V6, Canada
- Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
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