Amlou inspired spread: Formulation and characterization of new spread based on Ziziphus lotus L. fruit, argan oil, and honey

This study explores novel applications of combining natural products by integrating Ziziphus lotus L. (Z. lotus), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou. The nutritional value, mineral composition, fatty acid profile, bioactive compounds, and antioxidant activities of the products were analyzed using standard analytical methods such as gas chromatography and spectrophotometry. Additionally, sensory evaluations were conducted to assess consumer preferences. The results showed that the new formulations are rich in oil (45.15-52.24 g/100 g), carbohydrates (40.26-46.81 g/100 g), and protein (3.15-3.92 g/100 g). Mineral analysis revealed significant amounts of potassium (443-578 mg/100 g), calcium (98-124 mg/100 g), phosphorus (50-65 mg/100 g), and magnesium (38-50 mg/100 g). The Z. lotus-based products exhibited higher phenolic content (7-12 mg GAE/g), flavonoids (7.10-10.18 mg QE/g), and stronger antioxidant activities using DPPH radical scavenging activity (3.55-11.14 mg AAE/g) and FRAP (5.39-8.55 mg AAE/g). Moreover, the new product retains the beneficial fatty acid profile of argan oil, with a high content of oleic acid (48 %) and linoleic acid (32 %). Sensory evaluation indicated that the formulation consisting of 45 % Z. lotus powder, 50 % argan oil, and 5 % honey was the most appreciated for taste and texture. These findings suggest that incorporating Z. lotus into traditional Amlou recipes not only enhances nutritional and antioxidant properties but also meets consumer acceptance in terms of flavor and texture.

Investigating the involvement of the NLRP3/ASC/caspase-1 and NF-κb/MAPK pathways in the pathogenesis of gouty arthritis: Insights from irradiated and non-irradiated Trifolium alexandrium L. extracts and some metabolites

ETHNOPHARMACOLOGICAL RELEVANCE

Trifolium alexandrinum L. (TA), has traditionally been used in folk medicine for its anti-inflammatory properties against hyperuricemia and gout. However, the specific mechanisms of action of TA have not been thoroughly studied.

AIM OF THE WORK

This study aimed to evaluate the protective effects of irradiated (TR25) and non-irradiated (TR0) Trifolium alexandrinum L. aqueous extract (TAAE), along with two isolated compounds, caffeine (CAF) and saponin (SAP), in a rat model of acute gouty arthritis (GA).

MATERIALS AND METHODS

The GA model was established by injecting a monosodium urate (MSU) suspension into the knee joint. Synovial tissue pathology was assessed, and levels of TNF-α, IL-6, IL-1β, NF-κB, mTOR, AKT1, PI3K, NLRP3, and ASC were measured by ELISA. mRNA expression of ERK1, JNK, and p-38 MAPK was detected using qRT-PCR, and Caspase-1 protein expression was assessed by immunohistochemical analysis. Knee swelling, uric acid levels, liver and kidney function, and oxidative stress markers were also evaluated.

RESULTS

TAAE analysis identified 170 compounds, with 73 successfully identified using LC-HR-MS/MS, including caffeine citrate and theasapogenol B glycoside as the main constituents. The studied materials demonstrated significant protective effects against GA. TR25 administration significantly mitigated knee joint circumference compared to other treatments. It demonstrated potential in alleviating hyperuricemia, renal and hepatic impairments induced by MSU crystals. TR25 also alleviated oxidative stress and reduced levels of IL1β, IL-6, TNF-α, and NF-κB. Weak Caspase-1 immune-positive staining was observed in the TR25 group. TR25 decreased NLRP3 and ASC expression, reducing inflammatory cytokine levels in GA. It effectively inhibited the PI3K, AKT, and mTOR signaling pathways, promoting autophagy. Additionally, TR25 suppressed ERK1, JNK, and p-38 MAPK gene expression in synovial tissue. These effects were attributed to various components in TAAE, such as flavonoids, phenolic acids, tannins, alkaloids, and triterpenes.

CONCLUSION

Importantly, irradiation (25 KGy) enhanced the antioxidant effects and phtchemical contents of TAAE. Additionally, TR0, TR25, CAF, and SAP exhibited promising protective effects against GA, suggesting their therapeutic potential for managing this condition. These effects were likely mediated through modulation of the NLRP3/ASC/Caspase-1 and ERK/JNK/p-38 MAPK signaling pathways, as well as regulation of the PI3K/AKT/mTOR pathway. Further research is warranted to fully elucidate the underlying mechanisms and optimize their clinical applications.

Growth performance, blood biochemistry, and mRNA expression of hepatic heat shock proteins of heat-stressed broilers in response to rosemary and oregano extracts

The growing interest in countering the adverse effects of heat stress in poultry using phytogenic feed additives has garnered considerable attention in recent times, this research sought to examine the impact of rosemary leaves extract (RLE) and oregano leaves extract (OLE) on the growth performance, physiological responses, and hepatic mRNA expression of heat shock proteins in broiler chickens exposed to heat stress. A total of 150 male Indian River chicks, aged one day, were randomly allocated into five equally sized groups, each consisting of six replicates. The initial group was designated as the control and was provided with the basal diet. The second and third groups (R1 and R2) were administered the basal diet enriched with 50 and 100 mg/kg of rosemary leaves extract (RLE), respectively. The fourth and fifth groups (O1 and O2) were fed the basal diet supplemented with 50 and 100 mg/kg of oregano leaves extract (OLE), respectively. These chicks were reared in a controlled environmental chamber maintained at a temperature of 32±2 °C and relative humidity of 50 ± 5 %. Ferruginol was the leading component in RLE, whereas thymol was the prevalent constituent in OLE. RLE and OLE both have high DPPH• and ABTS•+ antioxidant potential. Among the experimental groups, the fourth group (O1) showed the heaviest live body weight and the lowest feed conversion ratio, indicating improved growth performance. There was a significant reduction in plasma total lipids and LDL-cholesterol levels within the R2 and O2 groups, respectively. Enhanced total antioxidant capacity and an improvement in the T3 hormone were observed in the R1 and R2 groups. In the second and fourth groups, the mRNA expression of hsp70 and 90A were both found to be significantly downregulated, respectively. In conclusion, the addition of 50 mg/kg of oregano leaves extract (OLE) to the diets of heat-stressed broilers resulted in improved hepatic heat shock proteins, along with certain physiological responses, ultimately contributing to enhanced growth performance.

Validation of γ‐radiation and their effect on phenolic compounds, antioxidant activity, and microbial load of fennel ( Foeniculum vulgare ) seeds and cinnamon ( Cinnamomum verum ) sticks

The aim of this study was to validate the optimum doses of γ-radiation and its effect on the antioxidant capacity and microbial load of fennel seeds and cinnamon sticks. Gamma irradiation was applied in different doses 0.0, 2.5, 5.0, 7.5, 10, and 15 kGy. The findings stated that increasing gamma dose significantly (p < .05) increased the total phenolic content of the fennel seeds; however, it was decreased in cinnamon at doses higher than 5 kGy. The total flavonoid content was found higher after treatments at 5 kGy or more minor. After the gamma irradiation treatments, the antioxidant activities were enhanced. The microbial load of these spices was reduced after treatment. Doses more than 10.0 kGy are required to lower the bacterial load in samples, while only 5.0 kGy is sufficient to eliminate fungi growth. The partial least squares regression analysis stated the application of 7.5 kGy and reflects the most valid treatment doses for radiation treatments of fennel seeds and cinnamon sticks. Accordingly, it can be discovered that the γ-radiation at a dose of 7.5 kGy could be considered a suitable dose for the preservation and decontamination of these spices and also for enhancing its antioxidant capacity. Three spices were subjected to gamma irradiation at different doses. The application of gamma radiation significantly reduces the level of the microbial load in the spices. Gamma irradiation improved the antioxidant capacity of the spices. Gamma irradiation can be applied as an effective preservative method in the food industries.

Self-assembly of new cobalt complexes based on [Co (SCN)4], synthesis, empirical, antioxidant activity, and quantum theory investigations

The cobalt (II) complexes have been synthesized from the reaction of the cationic entities (3,4-dimethylaniline (1) and histamine (2)) with metallic salt CoCl₂⋅6H₂O and thiocyanate ion (SCN⁻) as a ligand in H₂O/ethanolic solution and processing by the evaporation crystal growth method at room temperature to get crystals. The synthesized complex has been fully characterized by single-crystal X-ray diffraction. UV–Visible, FTIR spectroscopy, TGA analysis, and DFT circulations were also performed. The crystal structural analysis reveals that the solid (1) {[Co(SCN)₄] (C₈H₁₂N)₃}·Cl crystallizes in the monoclinic system with the space group P2₁/n and the solid (2) {[Co(SCN)₄](C₅H₁₁N₃)₂}·2Cl crystallizes in the monoclinic space group P2₁/m. Metal cations are joined into corrugated chains parallel to the b-axis direction in (1) and (2) by four thiocyanate anions. The crystal structures of (1) and (2) were calculated using XRPD data, indicating that they are closely connected to the DRX mono-crystal results. Different interactions pack the system into a ring formed by N–H⋯Cl and N–H⋯S hydrogen bonds. C–H⋯π and the π⋯π stacking of anilinuim ring for (1) and N–H⋯S intermolecular interactions for (1) and (2) increase the crystals' robustness. Hirshfeld surface analysis cum 2D fingerprint plots visualize the main intermolecular interactions with their contributions in the solid-state phase. The molecular geometries of both complexes obtained from the crystal structure were used for quantum chemical calculation. Here, frontier orbital analysis and electrostatic potential illustrate the chemical reactivities of metal–organic complexes. QTAIM and NCI analysis reveal the strength of interactions at the electronic level.

Gamma-irradiated rosemary (Rosmarinus officinalis) dips treatment effect on quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage

The effect of the gamma-irradiated extract of rosemary and butylated hydroxyanisole (BHA) antioxidant on sensory, chemical and microbiological changes of rainbow trout fillets stored at 4 ± 1°C was investigated for 16 days. The fillets were divided into: control (C), 750 and 1500 rosemary extract (RE) (immersed in 750 and 1500 ppm rosemary extract); 250 and 500 gamma-irradiated rosemary (GIR), (immersed in 250 and 500 ppm gamma-irradiated rosemary) and 250 and 500 BHA (immersed in 250 and 500 ppm BHA). The shelf life of fillets was reported to be 8 days for C, and 12 days for 500 GIR group according sensory, microbiological and chemical parameters. The pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA), thiobarbituric acid (TBA), psychrotrophic counts (PTC), and total viable aerobic bacterial counts (TVC) values were 7.62 ± 0.21, 17.17 ± 1.6, 51.07 ± 1.1, 6.05 ± 0.13, 3.42 ± 0.18, 12.03 ± 0.19, and 13.16 ± 0.16 respectively for C group and also, 7.42 ± 0.16, 15.2 ± 1.7, 42.5 ± 1.5, 4.48 ± 0.39, 2.59 ± 0.15, 9.98 ± 0.15, and 10.5 ± 0.15 respectively for 500 GIR group. Finally, the following trend in effectiveness was reported: gamma-irradiated rosemary PBS extract > BHA > rosemary PBS extract.

Effect of gamma irradiation processing on total phenol and antioxidant capacities of the Iranian extract of propolis

The Iranian ethalonic extract of propolis (EEP) were analyzed to determine their antioxidant activities and total phenolic and flavonoid contents, with and without gamma irradiation processing under various dosage of gamma (10, 20, 30, 40 and 50 kGy). The analysis results show that the gamma irradiated EEP at 10 KGy can scavenge free radicals and exhibit higher antioxidant-reducing power to the other groups (P < 0.05). It is noted that gamma irradiated EEP has higher total phenolic contents compared to gamma irradiated EEP at 30, 40 and 50 KGy and non-irradiated EEP (P < 0.05). The flavonoid compounds as indicated by C-13 NMR analysis were found to be higher in gamma irradiated EEP at 10 kGy compared with the other groups. In conclusion, gamma irradiation processing of EEP causes can enhanced antioxidant activities phenolic and flavonoid compounds at dose of 10 KGy.

Isolation of Lactiplantibacillus sp. from Korean salted and fermented seafoods for effective fermentation of strawberry leaf extract: enhanced anti-inflammatory activity

Berries are rich in bioactive phytochemicals and phenolic compounds. In the present study, strawberry leaves obtained from Nangsan-myeon, Jeollabuk-do, Korea in 2019 were fermented using Lactiplantibacillus plantarum B1-4 and studied for antioxidant and anti-inflammatory properties. Comparative testing of active ingredients in the raw and fermented extract showed an increase in total polyphenol content and total flavonoid content from 92.0 mg GAE/g and 40.4 mg QE/g, respectively, to 116.1 mg GAE/g and 49.5 mg QE/g, respectively, in fermented extracts. Similarly, catechin content in fermented extract was increased by 26.5% and epicatechin content was decreased by 9.3%. Total and reducing sugar contents in the fermented extract were decreased by 58.4% and 50.4%. DPPH radical scavenging activity of the extracts before and after fermentation increased by about 10.7% from 35.6 to 46.3% at 250 µg/mL and ABTS by about 6.0% from 48.6 to 54.6% at 500 µg/mL. Cytotoxicity assay confirmed that fermented extract caused no harm to chromatid structure of RAW 264.7 cells up to 500 µg/mL concentration. Fermented extracts (400 µg/mL) reduced nitric oxide production (9.7%) and the levels of TNF-α (18.1%) and IL-6 (11.8%), making them ideal for integration into skin care products. The significant functional groups present in raw and fermented extracts were identified using FTIR. Thus, this study adds to the notion of using fermented extracts in functional foods due to their anti-inflammatory properties.

Characterization of polysaccharides from Tetrastigma hemsleyanum Diels et Gilg Roots and their effects on antioxidant activity and H2O2-induced oxidative damage in RAW 264.7 cells

This work presents an investigation on the composition and structure of polysaccharides from the roots of Tetrastigma hemsleyanum (THP) and its associated antioxidant activity. It further explores the protective effect of THP on RAW264.7 cells against cytotoxicity induced by H₂O₂. Ion chromatography (IC) revealed that THP contained glucose, arabinose, mannose, glucuronic acid, galactose and galacturonic acid, in different molar ratios. Furthermore, gel permeation chromatography-refractive index-multiangle laser light scattering (GPC-RI-MALS) was employed to deduce the relative molecular mass (M_w) of the polysaccharide, which was 177.1 ± 1.8 kDa. Fourier transform infrared spectroscopy (FT-IR) and Congo red binding assay highlighted that the THP had a steady α-triple helix conformation. Similarly, assays of antioxidant activity disclosed that THP had reasonable concentration-dependent hydroxyl radical and superoxide radical scavenging activities, peroxidation inhibition ability and ferrous ion chelating potency, in addition to a significant 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity. Moreover, THP could protect RAW264.7 cells against H₂O₂-induced cytotoxicity by decreasing intracellular ROS levels, reducing catalase (CAT) and superoxide dismutase (SOD) activities, increasing lactate dehydrogenase (LDH) activity and increment in malondialdehyde (MDA) level. Data retrieved from the in vitro models explicitly established the antioxidant capability of polysaccharides from T. hemsleyanum root extracts.