1
|
Modesti M, Ferri S, Alicandri E, Cardarelli M, Ciaffi M, Santis DD. Unraveling genetic, compositional, and organoleptic traits of elephant garlic of different geographical origins. Food Chem 2024; 460:140643. [PMID: 39098195 DOI: 10.1016/j.foodchem.2024.140643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 06/24/2024] [Accepted: 07/24/2024] [Indexed: 08/06/2024]
Abstract
The ancient native variety of elephant garlic, known as "Aglione della Valdichiana" and cultivated in the Valdichiana area of Tuscany, Italy, has gained recent recognition in the National Catalog of Local Varieties. The renewed interest in traditional products has led to a focus on identifying local varieties of elephant garlic, driven by their distinctive organoleptic and nutritional characteristics. However, other types of elephant garlic nowadays available on the market appear similar, but challenges exist in discerning their origin and composition. This study focused on characterizing elephant garlic from Lazio, Italy, and the Val di Chiana region through genetic, chemical, and aromatic analyses to understand genetic and geographic influences. ISSR markers differentiated elephant garlic from common varieties and highlighted regional genetic diversity. Chemical analysis revealed higher polyphenol content and antioxidant activity in elephant garlic compared to common garlic. Moreover, analysis highlights the variability in the concentrations of sulfur-containing compounds between common and elephant garlic. Aromatic and sensory assessments underscored distinctions between garlic types and regions, emphasizing the significant impact of geographic origin and genetic background on metabolite profiles in Allium genotypes.
Collapse
Affiliation(s)
- Margherita Modesti
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| | - Serena Ferri
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| | - Enrica Alicandri
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| | - Mariateresa Cardarelli
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| | - Mario Ciaffi
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| | - Diana De Santis
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
| |
Collapse
|
2
|
Srivarathan S, Olarte Mantilla SM, Phan ADT, Wright ORL, Sultanbawa Y, Netzel ME. Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate. J Food Sci 2024; 89:2991-3005. [PMID: 38571409 DOI: 10.1111/1750-3841.17034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/05/2024] [Accepted: 03/01/2024] [Indexed: 04/05/2024]
Abstract
Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently "rediscovered" due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte-based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with dry herb and bran aroma and flavor, whereas the saltbush test food preparations had herbaceous, minty dry wood, and green fruit aroma and flavor. The "optimal" concentration of added freeze-dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl-semolina formulation (0.3% table salt equivalent to 1% samphire freeze-dried powder and 1.4%-2.0% saltbush freeze-dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes. PRACTICAL APPLICATION: There is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.
Collapse
Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi, Northern Province, Sri Lanka
| | - Sandra Milena Olarte Mantilla
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Olivia R L Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
| | - Michael E Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, Queensland, Australia
| |
Collapse
|
3
|
Morya S, Menaa F, Lourenço-Lopes C, Jimenez-Lopez C, Khalid W, Moreno A, Ikram A, Khan KA, Ramniwas S, Mugabi R. An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines. ACS OMEGA 2024; 9:16893-16903. [PMID: 38645323 PMCID: PMC11024944 DOI: 10.1021/acsomega.3c09887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 03/09/2024] [Accepted: 03/15/2024] [Indexed: 04/23/2024]
Abstract
Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.
Collapse
Affiliation(s)
- Sonia Morya
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Farid Menaa
- Department
of Internal Medicine and Nanomedicine, California
Innovations Corporation, San Diego, California 92037, United States
| | - Catarina Lourenço-Lopes
- Nutrition
and Bromatology Group, Analytical and Food Chemistry Department, Faculty
of Food Science and Technology, University
of Vigo, 36310 Vigo, Pontevedra, Spain
| | | | - Waseem Khalid
- Department
of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, 13071 Ciudad Real, Spain
- University
Institute of Food Science and Technology, The University of Lahore, Lahore, Punjab 54000, Pakistan
| | - Andres Moreno
- Department
of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, 13071 Ciudad Real, Spain
| | - Ali Ikram
- University
Institute of Food Science and Technology, The University of Lahore, Lahore, Punjab 54000, Pakistan
| | - Khalid Ali Khan
- Applied College,
Center of Bee Research and its Products, Unit of Bee Research and
Honey Production, and Research Center for Advanced Materials Science
(RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Applied College, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali, Punjab 140413, India
| | - Robert Mugabi
- Department
of Food Technology and Nutrition, Makerere
University, Kampala, Uganda
| |
Collapse
|
4
|
Zhou L, Duan X, Li K, Hill DRA, Martin GJO, Suleria HAR. Extraction and Characterization of Bioactive Compounds from Diverse Marine Microalgae and Their Potential Antioxidant Activities. Chem Biodivers 2023; 20:e202300602. [PMID: 37798811 DOI: 10.1002/cbdv.202300602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 10/03/2023] [Accepted: 10/03/2023] [Indexed: 10/07/2023]
Abstract
This study compared free and bound phenolic compounds in various marine microalgae species. It assessed total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) and their antioxidant capacities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅+ ) radical cation-based assay and ferric ion reducing antioxidant power assay. Liquid chromatography-mass spectrometry (LC-MS) was also employed to characterize the phenolic profiling. Results showed that free phenolic compounds ranged from 1.83-6.45 mg GAE/g d. w., while bound phenolic compounds ranged from 4.03-26.03 mg GAE/g d. w., indicating significant differences. These variations were consistent across assays, highlining unique profiles in different species. A total 10 phenolics were found in these seven microalgae, including 1 phenolic acid, 6 flavonoids, 1 other polyphenol and 2 lignans. 4'-O-methyl-(-)-epigallocatechin 7-O-glucuronide and chrysoeriol 7-O-glucoside in microalgae were firstly reported in microalgal samples. These findings have implications for future applications in industries.
Collapse
Affiliation(s)
- Linhui Zhou
- School of Agriculture, Food and Ecosystem, Faculty of Sciences, The University of Melbourne, Parkville, 3010, VIC, Australia
| | - Xinyu Duan
- School of Agriculture, Food and Ecosystem, Faculty of Sciences, The University of Melbourne, Parkville, 3010, VIC, Australia
| | - Kunning Li
- School of Agriculture, Food and Ecosystem, Faculty of Sciences, The University of Melbourne, Parkville, 3010, VIC, Australia
| | - David R A Hill
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Gregory J O Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Hafiz A R Suleria
- School of Agriculture, Food and Ecosystem, Faculty of Sciences, The University of Melbourne, Parkville, 3010, VIC, Australia
| |
Collapse
|
5
|
Tedeschi P, Brugnoli F, Merighi S, Grassilli S, Nigro M, Catani M, Gessi S, Bertagnolo V, Travagli A, Caboni MF, Cavazzini A. The Effect of Different Storage Conditions on Phytochemical Composition, Shelf-Life, and Bioactive Compounds of Voghiera Garlic PDO. Antioxidants (Basel) 2023; 12:antiox12020499. [PMID: 36830057 PMCID: PMC9952458 DOI: 10.3390/antiox12020499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/07/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Voghiera garlic is an Italian white garlic variety which obtained in 2010 the Protected Designation of Origin. It is widely used for culinary purposes or as an ingredient for supplement production due to its phytochemical compositions. The storage conditions seem to be crucial to retain the high quality of garlic bulbs and their by-products, taking into account the high importance of organosulfur and phenolic compounds for the bioactive potency of garlic and its shelf-life. This study aims to examine the effect of storage on the phytochemical composition, biological effects, and shelf-life of Voghiera garlic PDO. In detail, we considered (i) -4 °C (industrial storage) for 3, 6, and 9 months; (ii) +4 °C for 3 months (home conservation), and (iii) -4 °C for 3 months, plus +4 °C for another 3 months. We focused our attention on the organosulfur compounds, total condensed tannins, flavonoids, phenolic compounds, and related antioxidant activity changes during the storage period. To evaluate the bioactive effects, the Voghiera garlic extracts at different storage conditions were administered to a breast cancer cell line, while antioxidant and anti-inflammatory activity was detected using macrophage RAW 264.7 cells. We observed a decrease in sulfur compounds after 6 months which correlated to a decrease in bioactive effects, while the number of antioxidant compounds was stable during the storage period, showing the good effect of refrigerated temperature in maintaining garlic bulb shelf-life.
Collapse
Affiliation(s)
- Paola Tedeschi
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121 Ferrara, Italy
- Correspondence:
| | - Federica Brugnoli
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Stefania Merighi
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Silvia Grassilli
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Manuela Nigro
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Martina Catani
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121 Ferrara, Italy
| | - Stefania Gessi
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Valeria Bertagnolo
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Alessia Travagli
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, 40127 Bologna, Italy
| | - Alberto Cavazzini
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121 Ferrara, Italy
| |
Collapse
|
6
|
Hossain MS, Shahiduzzaman M, Rahim MA, Paul M, Sarkar R, Chaity FS, Uddin MN, Rana GM, Yeasmin MS, Kibria A, Islam S. Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh. Food Chem X 2023; 17:100577. [PMID: 36845496 PMCID: PMC9944507 DOI: 10.1016/j.fochx.2023.100577] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023] Open
Abstract
Studies are being carried out on achieving the maximum quality of garlic through various approaches. In Bangladesh, new garlic varieties (BARI 1-4, BAU-1, BAU-2, BAU-5) have been recently developed by artificial selection to enhance their quality. The present study aimed to evaluate their potency in terms of bioactive properties and organosulfur compounds content using different bioassay and GC-MS techniques while comparing them with other accessible varieties (Chinese, Indian, Local). The new variety, BARI-3 showed the highest antioxidant activity and total phenolic content. It was also found with the highest level of a potent blood pressure-lowering agent, 2-vinyl-4H-1,3-dithiine (78.15 %), which is never reported in any garlic at this percentage. However, the local variety exhibited greater inhibitory properties against the tested organisms including multidrug-resistant pathogens compared to other varieties. This study primarily shows the potential of these two kinds of garlic for their further utilization and development.
Collapse
Affiliation(s)
- Md. Saddam Hossain
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Md. Shahiduzzaman
- Regional Spices Research Centre, Bangladesh Agriculture Research Institute, Gazipur 1701, Bangladesh
| | - Mohammad Abdur Rahim
- Department of Horticulture, Bangladesh Agriculture University, Mymensingh 2202, Bangladesh
| | - Methun Paul
- Department of Microbiology, Noakhali Science & Technology University, Noakhali 3814, Bangladesh
| | - Rajib Sarkar
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Farjana Showline Chaity
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Md. Najem Uddin
- Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka, Dhaka 1205, Bangladesh
| | - G.M. Masud Rana
- Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh
| | - Mst. Sarmina Yeasmin
- Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh
| | - Amena Kibria
- Aromatic and Medicinal Plant Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Saiful Islam
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
- Corresponding author.
| |
Collapse
|
7
|
In vitro and in silico studies of silver nanoparticles (AgNPs) from Allium sativum against diabetes. Sci Rep 2022; 12:22109. [PMID: 36543812 PMCID: PMC9772310 DOI: 10.1038/s41598-022-24818-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 11/21/2022] [Indexed: 12/24/2022] Open
Abstract
In the present study, the silver nanoparticles (AgNPs) were synthesized from the bulbs of Allium sativum, characterized by UV-visible spectroscopy, FT-IR, SEM, HR-TEM, EDAX analysis and investigated its action on the inhibition of starch digestion. The results proved that the biosynthesized nanoparticles were uniformly dispersed, spherical shaped with the size ranging from 10 to 30 nm. The phytochemical and FT-IR analysis showed the presence of phenols, terpenoids, and amino acids in the synthesized AgNPs. The cytotoxicity analysis revealed that the synthesized AgNPs were non-toxic to the normal cells. The synthesized AgNPs exhibited significant free radical scavenging activity. The in vitro antidiabetic activity showed that the synthesized AgNPs increased glucose utilization, decreased hepatic glucose production, inhibited the activity of starch digestive enzymes such as α-amylase and α-glucosidase, and were not involved in the stimulation of pancreatic cells for the secretion of insulin. The in silico antidiabetic activity analysis (molecular docking) also revealed that the silver atoms of the AgNPs interacted with the amino acid residues of α-amylase, α-glucosidase, and insulin. The present study proved that the AgNPs synthesized from A. sativum have prominent antidiabetic activity in terms of reducing the hyperglycemia through the increased glucose utilization, decreased hepatic glucose production, and the inhibition of α-amylase and α-glucosidase enzymes. So it can be used as a promising nanomedicine for the treatment of diabetes.
Collapse
|
8
|
Tudu CK, Dutta T, Ghorai M, Biswas P, Samanta D, Oleksak P, Jha NK, Kumar M, Radha, Proćków J, Pérez de la Lastra JM, Dey A. Traditional uses, phytochemistry, pharmacology and toxicology of garlic ( Allium sativum), a storehouse of diverse phytochemicals: A review of research from the last decade focusing on health and nutritional implications. Front Nutr 2022; 9:949554. [PMID: 36386956 PMCID: PMC9650110 DOI: 10.3389/fnut.2022.929554] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 09/05/2022] [Indexed: 10/29/2023] Open
Abstract
Allium sativum L. (Garlic) is a fragrant herb and tuber-derived spice that is one of the most sought-after botanicals, used as a culinary and ethnomedicine for a variety of diseases around the world. An array of pharmacological attributes such as antioxidant, hypoglycemic, anti-inflammatory, antihyperlipidemic, anticancer, antimicrobial, and hepatoprotective activities of this species have been established by previous studies. A. sativum houses many sulfur-containing phytochemical compounds such as allicin, diallyl disulfide (DADS), vinyldithiins, ajoenes (E-ajoene, Z-ajoene), diallyl trisulfide (DATS), micronutrient selenium (Se) etc. Organosulfur compounds are correlated with modulations in its antioxidant properties. The garlic compounds have also been recorded as promising immune-boosters or act as potent immunostimulants. A. sativum helps to treat cardiovascular ailments, neoplastic growth, rheumatism, diabetes, intestinal worms, flatulence, colic, dysentery, liver diseases, facial paralysis, tuberculosis, bronchitis, high blood pressure, and several other diseases. The present review aims to comprehensively enumerate the ethnobotanical and pharmacological aspects of A. sativum with notes on its phytochemistry, ethnopharmacology, toxicological aspects, and clinical studies from the retrieved literature from the last decade with notes on recent breakthroughs and bottlenecks. Future directions related to garlic research is also discussed.
Collapse
Affiliation(s)
| | - Tusheema Dutta
- Department of Life Sciences, Presidency University, Kolkata, India
| | - Mimosa Ghorai
- Department of Life Sciences, Presidency University, Kolkata, India
| | - Protha Biswas
- Department of Life Sciences, Presidency University, Kolkata, India
| | - Dipu Samanta
- Department of Botany, Dr. Kanailal Bhattacharyya College, Howrah, India
| | - Patrik Oleksak
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove, Czechia
| | - Niraj Kumar Jha
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, Uttar Pradesh, India
- Department of Biotechnology, School of Applied and Life Sciences, Uttaranchal University, Dehradun, India
- Department of Biotechnology Engineering and Food Technology, Chandigarh University, Mohali, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - Jarosław Proćków
- Department of Plant Biology, Institute of Environmental Biology, Wrocław University of Environmental and Life Sciences, Kożuchowska, Poland
| | - José M. Pérez de la Lastra
- Biotechnology of Macromolecules, Instituto de Productos Naturales y Agrobiología, IPNA (CSIC). Avda, Astrofísico Francisco Sánchez, San Cristóbal de la Laguna, Spain
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, Kolkata, India
| |
Collapse
|
9
|
Lasalvia A, Cairone F, Cesa S, Maccelli A, Crestoni ME, Menghini L, Carradori S, Marinacci B, Gallorini M, Elsallabi O, Pesce M, Patruno A. Characterization and Valorization of 'Sulmona Red Garlic' Peels and Small Bulbs. Antioxidants (Basel) 2022; 11:2088. [PMID: 36358459 PMCID: PMC9686930 DOI: 10.3390/antiox11112088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 01/07/2024] Open
Abstract
'Sulmona red garlic' is an Italian variety characterized by a red tunica surrounding a white bulb. Red tunicae and non-commercial small bulbs are food wastes that must be studied for their added value. Hydroalcoholic extracts, obtained by separated inner and outer tunicae and peeled bulbs of small commercial 'Sulmona red garlic' bulbs, harvested at two different years, were first characterized with respect to their color, polyphenolic content, and antiradical activity. Then, an untargeted metabolic profile by means of electrospray ionization Fourier transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry led to a comparative evaluation of the chemical diversity of six different samples. The study was completed by biological tests aiming to evaluate the associated health potential. Data on monocytes/macrophages showed good biocompatibility and a promising cytoprotective effect under oxidative stress conditions of all the extracts. At a molecular level, all the garlic extracts were able to downregulate the hydrogen peroxide-induced cyclooxygenase-2 and inducible nitric oxide synthase expression through the modulation of nuclear factor kappa-light-chain-enhancer of activated B cells (NF-ĸB) and peroxynitrite intracellular amounts, at different extents depending on the extract, the cell type, and the concentration. On the whole, data highlight an associated health potential of the extracts of this waste plant material both in terms of cytoprotection and of anti-inflammatory activity.
Collapse
Affiliation(s)
- Alba Lasalvia
- Department of Drug Chemistry and Technology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Francesco Cairone
- Department of Drug Chemistry and Technology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Alessandro Maccelli
- Department of Drug Chemistry and Technology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Maria Elisa Crestoni
- Department of Drug Chemistry and Technology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Luigi Menghini
- Department of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Simone Carradori
- Department of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Beatrice Marinacci
- Department of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Marialucia Gallorini
- Department of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Osama Elsallabi
- Department of Medicine and Science of Aging, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
- Department of Biosciences and Nutrizion, Karolinska Institutet, SE-141 57 Huddinge, Sweden
| | - Mirko Pesce
- Department of Medicine and Science of Aging, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Antonia Patruno
- Department of Medicine and Science of Aging, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| |
Collapse
|
10
|
NAUREEN ZAKIRA, BONETTI GABRIELE, MEDORI MARIACHIARA, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Foods of the Mediterranean diet: garlic and Mediterranean legumes. JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E12-E20. [PMID: 36479501 PMCID: PMC9710409 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The Mediterranean diet is a dietary regime derived from the one followed by the ancient civilizations of the Mediterranean region. It is characterized by many healthy constituents, among which are cereals, legumes, fruits, vegetables, olives, and white meat. Many studies suggest that this dietary regime is the key to obtaining a healthy and long life, like that of the Mediterranean peoples. Despite its popularity among health professionals, this diet is still confined to a certain geographical area of the world. Due to globalization and the modern busy lifestyle, this cultural diet is losing ground even in its home region, with more and more people embracing the so-called Western diet. An awareness of health benefits of the individual components of the Mediterranean diet will therefore draw attention from all over the world to this healthy and affordable dietary pattern, which can not only improve the overall health, but also reduce the risk of developing chronic and infectious diseases. In this regard, garlic and Mediterranean legumes present a huge repertoire of phytochemicals having both nutritive and nutraceutical properties, which therefore should be included in our daily dietary routines in moderate proportions. This narrative review aims at summarizing the principal components and health benefits of the Mediterranean diet, in particular of garlic and legumes.
Collapse
Affiliation(s)
| | | | - MARIA CHIARA MEDORI
- MAGI’S LAB, Rovereto (TN), Italy
- Correspondence: Maria Chiara Medori, MAGI’S LAB, Rovereto (TN), 38068, Italy. E-mail:
| | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI EUREGIO, Bolzano, Italy
- MAGI’S LAB, Rovereto (TN), Italy
- MAGISNAT, Peachtree Corners (GA), USA
| |
Collapse
|
11
|
Li Y, Zhou Y, Liu H, Wei C, Chen S, Hua Z, Xu Y, Wu Y, Li W. Correlation Between Different Antidiarrheal Treatments and Changes in Chemical Components of Allii Sativi Bulbus Before and After Steaming Treatment Based on Flora Sequencing and In Vitro Experiments. J Med Food 2022; 25:971-981. [PMID: 36194071 DOI: 10.1089/jmf.2021.k.0184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We investigated the changes in the main active ingredients and pharmacodynamic differences in the therapeutic effect of garlic before and after steaming and the correlation between them. The main active ingredients in raw garlic products (RGPs) and steamed garlic products (SGPs) were determined by high-pressure liquid chromatography and ultraviolet spectroscopy. Acute rapid diarrhea (AD) and antibiotic-induced diarrhea (DD) models were established in rats, and each group was treated with RGP and SGP, respectively. The main chemical components of garlic changed before and after steaming. Garlicin and alliinase were only found in RGP, whereas only alliin was found in SGP. Both RGP and SGP contained garlic polysaccharides. For in vivo experiments on AD, the average rate of loose stools was 100.00 ± 0.00, 31.55 ± 11.76, and 19.14 ± 6.62 in the RGP high-dose and SGP high-dose treatment groups, respectively; in DD, the rates were 91.11 ± 14.40, 19.33 ± 3.63, and 30.56 ± 4.30, respectively (P < .01, treatment vs. model groups). In AD, the average grade of loose stools was 2.33 ± 0.52 and 1.83 ± 0.75 in the model and RGP high-dose treatment groups, respectively (P < .05); in DD, the values were 2.17 ± 0.41 in the model group and 1.67 ± 0.52 in the SGP high-dose treatment group (P < .05). RGP had a better therapeutic effect on AD, mainly related to the antibacterial effect of garlicin in RGP. SGP had a better therapeutic effect on DD, mainly related to the alliin and garlic polysaccharide in SGP. This study could provide evidence to support the clinical use of garlic.
Collapse
Affiliation(s)
- Yarong Li
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yaqian Zhou
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Huanjin Liu
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Chenxu Wei
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Shuli Chen
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Zhengying Hua
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yan Xu
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yu Wu
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| | - Weidong Li
- College of Pharmacy, Jiangsu Key Laboratory of Chinese Medicine Processing, Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
| |
Collapse
|
12
|
Akullo JO, Kiage B, Nakimbugwe D, Kinyuru J. Effect of aqueous and organic solvent extraction on in-vitro antimicrobial activity of two varieties of fresh ginger (Zingiber officinale) and garlic (Allium sativum). Heliyon 2022; 8:e10457. [PMID: 36091965 PMCID: PMC9450146 DOI: 10.1016/j.heliyon.2022.e10457] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/15/2022] [Accepted: 08/22/2022] [Indexed: 11/18/2022] Open
Abstract
The current state of antimicrobial resistance to synthetic antimicrobial drugs has led to renewed interest in natural antimicrobial compounds. Antimicrobial activity of extracts of (local and hybrid) ginger and garlic was investigated using the agar well diffusion method against Staphylococcus aureus, Escherichia coli and Candida albicans. Aqueous and organic solvent extracts of both varieties of ginger and garlic exhibited varied and concentration-dependant antimicrobial activity. Inhibition zones at 25 mg/mL varied significantly against the microorganisms, being highest on C. albicans; 18.00 ± 2.00 to 30.67 ± 1.16 mm for acetone extracts and raw juice of hybrid ginger and 19.67 ± 1.16 to 30.33 ± 1.53 mm for methanol and raw extracts of local garlic respectively. Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts. The study concluded that both varieties of ginger and garlic possess antimicrobial substances, though ginger is more potent as antifungal agent. Extracts exhibited varied concentration-dependant antimicrobial activity. Inhibition was higher for garlic compared to ginger extracts against bacteria. Activity of garlic ethanolic extracts compared favourably with garlic raw juices Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts
Collapse
Affiliation(s)
- Jolly Oder Akullo
- Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences, Busitema University, PO box 203, Soroti, Uganda
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
- Corresponding author.
| | - Beatrice Kiage
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, PO Box 7062, Kampala, Uganda
| | - John Kinyuru
- Department of Food Science and Technology, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
| |
Collapse
|
13
|
Assessment of the bioaccessibility of phenolics from Australian grown lettuces by in vitro simulated gastrointestinal digestion and colonic fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
14
|
Luo J, Li M, Wu H, Liu Z, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility of phenolic compounds from sesame seeds (
Sesamum indicum
L.) during in vitro gastrointestinal digestion and colonic fermentation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16669] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiani Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Minhao Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
- Faculty of Biological Sciences The University of Leeds Leeds UK
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
| |
Collapse
|
15
|
Wu H, Lu P, Liu Z, Sharifi‐Rad J, Suleria HAR. Impact of roasting on the phenolic and volatile compounds in coffee beans. Food Sci Nutr 2022; 10:2408-2425. [PMID: 35844912 PMCID: PMC9281936 DOI: 10.1002/fsn3.2849] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 02/21/2022] [Accepted: 03/15/2022] [Indexed: 01/10/2023] Open
Abstract
Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.
Collapse
Affiliation(s)
- Hanjing Wu
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Peiyao Lu
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Ziyao Liu
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | | | - Hafiz A. R. Suleria
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| |
Collapse
|
16
|
Yan JK, Zhu J, Liu Y, Chen X, Wang W, Zhang H, Li L. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences. Crit Rev Food Sci Nutr 2022; 63:8107-8135. [PMID: 35343832 DOI: 10.1080/10408398.2022.2056132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.
Collapse
Affiliation(s)
- Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Xu Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Wenhan Wang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| |
Collapse
|
17
|
Alam A, Al Arif Jahan A, Bari MS, Khandokar L, Mahmud MH, Junaid M, Chowdhury MS, Khan MF, Seidel V, Haque MA. Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer. Crit Rev Food Sci Nutr 2022; 63:6580-6614. [PMID: 35170391 DOI: 10.1080/10408398.2022.2036094] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The genus Allium comprises of at least 918 species; the majority grown for dietary and medicinal purposes. This review describes the traditional uses, phytoconstituents, anti-inflammatory and anticancer activity, and safety profile of six main species, namely Allium sativum L. (garlic), Allium cepa L. (onions), Allium ampeloprasum L. (leek), Allium fistulosum L. (scallion), Allium schoenoprasum L. (chives) and Allium tuberosum Rottler (garlic chives). These species contain at least 260 phytoconstituents; mainly volatile compounds-including 63 organosulfur molecules-, saponins, flavonoids, anthocyanins, phenolic compounds, amino acids, organic acids, fatty acids, steroids, vitamins and nucleosides. They have prominent in vitro anti-inflammatory activity, and in vivo replications of such results have been achieved for all except for A. schoenoprasum. They also exert cytotoxicity against different cancer cell lines. Several anticancer phytoconstituents have been characterized from all except for A. fistulosum. Organosulfur constituents, saponins and flavonoid glycosides have demonstrated anti-inflammatory and anticancer activity. Extensive work has been conducted mainly on the anti-inflammatory and anticancer activity of A. sativum and A. cepa. The presence of anti-inflammatory and anticancer constituents in these two species suggests that similar bioactive constituents could be found in other species. This provides future avenues for identifying new Allium-derived anti-inflammatory and anticancer agents.
Collapse
Affiliation(s)
- Ashraful Alam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Abdullah Al Arif Jahan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Md Sazzadul Bari
- Department of Chemistry, Purdue University, West Lafayette, Indiana, USA
| | | | - Md Hasan Mahmud
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Muhammed Junaid
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | | | - Mohammad Forhad Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
- Department of Chemistry, Purdue University, West Lafayette, Indiana, USA
| | - Veronique Seidel
- Natural Products Research Laboratory, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK
| | - Md Areeful Haque
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| |
Collapse
|
18
|
What Worth the Garlic Peel. Int J Mol Sci 2022; 23:ijms23042126. [PMID: 35216242 PMCID: PMC8875005 DOI: 10.3390/ijms23042126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 01/27/2023] Open
Abstract
Plants have two types of reproduction: sexual, resulting in embryo production, and asexual, resulting in vegetative bodies commonly derived from stems and roots (e.g., bulb, tuber). Dead organs enclosing embryos (DOEEs, such as seed coat and pericarp) are emerging as central components of the dispersal unit acting to nurture the embryo and ensure its survival in the habitat. Here we wanted to investigate the properties of dead organs enclosing plant asexual reproductive bodies, focusing on the garlic (Allium sativum) bulb. We investigated the biochemical and biological properties of the outer peel enclosing the bulb and the inner peel enclosing the clove using various methodologies, including bioassays, proteomics, and metabolomics. The garlic peels differentially affected germination and post-germination growth, with the outer peel demonstrating a strong negative effect on seed germination of Sinapis alba and on post-germination growth of Brassica juncea. Proteome analysis showed that dead garlic peels possess 67 proteins, including chitinases and proteases, which retained their enzymatic activity. Among primary metabolites identified in garlic peels, the outer peel accumulated multiple sugars, including rhamnose, mannitol, sorbitol, and trehalose, as well as the modified amino acid 5-hydroxylysine, known as a major component of collagen, at a higher level compared to the clove and the inner peel. Growth of Escherichia coli and Staphylococcus aureus was promoted by garlic peel extracts but inhibited by clove extract. All extracts strongly inhibited spore germination of Fusarium oxysporum f.sp. melonis. Thus, the garlic peels not only provide physical protection to vegetative offspring but also appear to function as a refined arsenal of proteins and metabolites for enhancing growth and development, combating potential pathogens, and conferring tolerance to abiotic stresses.
Collapse
|
19
|
Olaimat AN, Al-Holy MA, Abu Ghoush MH, Al-Nabulsi AA, Osaili TM, Ayyash M, Al-Degs YS, Holley RA. Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus. Int J Food Microbiol 2022; 362:109474. [PMID: 34781080 DOI: 10.1016/j.ijfoodmicro.2021.109474] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 10/27/2021] [Accepted: 11/04/2021] [Indexed: 11/30/2022]
Abstract
Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5% citric acid (CA) and 1.0, 2.0 and 3.0% garlic extract (GE) toward S. enterica and L. monocytogenes in hummus stored at 4, 10 and 24 °C. L. monocytogenes grew well in untreated (control) hummus samples at all tested temperatures, whereas S. enterica grew only at 10 and 24 °C. CA at 0.5 to 1.5% reduced L. monocytogenes numbers by 3.0-3.3 log CFU/g at 4 °C, 1.7-3.9 log CFU/g at 10 °C, and 0.9-1.4 log CFU/g at 24 °C. Numbers of S. enterica were reduced by 0.6-1.7, 4.1-4.9 and <1.5 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control during 10 d storage. GE at 1.0-3.0% also reduced numbers of L. monocytogenes at 10 d by 0.7-3.0, and 1.3-3.6 log CFU/g at 4 and 10 °C, respectively, and numbers of S. enterica by 0.7-1.2, 1.8-2.6 and 0.5-1.6 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control. Chromatographic analysis of GE revealed the presence of four organosulfur compounds including diallyl disulfide, diallyl trisulfide, 2-vinyl-(4H)-1,3-dithiin and 3-vinyl-(4H)-1,2-dithiin where the latter was the predominant compound with a level of 22.9 mg/g which significantly contributed to the inhibitory effect of GE. CA and GE are adequate natural antimicrobials in hummus to reduce L. monocytogenes and S. enterica numbers and enhance product safety.
Collapse
Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Mahmoud H Abu Ghoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Yahya S Al-Degs
- Department of Chemistry, Faculty of Science, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Richard A Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| |
Collapse
|
20
|
Torres KADM, Lima SMRR, Torres LMB, Gamberini MT, da Silva Junior PI. Garlic: An Alternative Treatment for Group B Streptococcus. Microbiol Spectr 2021; 9:e0017021. [PMID: 34817207 PMCID: PMC8612145 DOI: 10.1128/spectrum.00170-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Accepted: 10/01/2021] [Indexed: 11/21/2022] Open
Abstract
Prenatal screening in pregnant women between 35 and 37 weeks of gestation and intrapartum antibiotic prophylaxis has successfully reduced the incidence of neonatal morbidity and mortality related to Streptococcus agalactiae. However, the contamination rates of newborns are still considerable. In traditional and folk medicines, it has been observed that garlic has been effective in treating S. agalactiae infection. The aim of this study was to isolate and identify the active compounds from garlic that have antimicrobial activity against S. agalactiae. In order to do this, SP80 (Sep-Pak 80%) obtained from crude garlic extract (CGE) was fractionated by reverse-phase ultrafast liquid chromatography with UV (RP-UFLC-UV) using a Shim-pack PREP-ODS column. All fractions obtained were tested using a microbial growth inhibition test against the S. agalactiae strain (ATCC 12386). Five clinical isolates were used to confirm the action of the fractions with antimicrobial activity, and the bacterial growth curve was determined. Identification of the antimicrobial compounds was carried out through liquid chromatography coupled with mass spectrometry (LC/MS) and nuclear magnetic resonance (NMR). The active compounds found to exhibit antimicrobial activity were Ƴ-glutamyl-S-allyl-cysteine (fraction 18), Ƴ-glutamyl-phenylalanine (fraction 20), and the two stereoisomers (E and Z) of ajoene (fraction 42). The MICs of these fractions were 5.41 mg/ml, 4.60 mg/ml, and 0.16 mg/ml, respectively, and they inhibited the growth of the clinical isolates tested. Antimicrobial compounds from garlic may be a promising source in the search for new drugs against S. agalactiae. IMPORTANCE Invasive disease due to group B streptococcal (GBS) infection results in a wide spectrum of clinical disease in neonates. Maternal colonization by GBS is the primary risk factor for disease. The strategy recommended by the Centers for Disease Control to reduce neonatal GBS infection is the culture-based screening of all pregnant women at 35 to 37 weeks of gestation and intrapartum antibiotic prophylaxis (IAP). However, indiscriminate use of antibiotics favors the selection and spread of resistant bacteria. The global scenario of antibacterial resistance has been of great concern for public health, and natural products can be a source of new substances to help us grapple with this problem.
Collapse
Affiliation(s)
| | - Sônia Maria Rolim Rosa Lima
- Department of Obstetrics and Gynecology, Santa Casa de Sao Paulo School of Medical Sciences, São Paulo, Brazil
| | | | - Maria Thereza Gamberini
- Department of Physiological Sciences, Santa Casa de Sao Paulo School of Medical Sciences, São Paulo, Brazil
| | - Pedro Ismael da Silva Junior
- Laboratory for Applied Toxinology, Center of Toxins, Immune-Response and Cell Signaling (CeTICS/CEPID), Butantan Institute, São Paulo, Brazil
| |
Collapse
|
21
|
Shahbaz A, Abbasi BA, Iqbal J, Fatima I, Anber Zahra S, Kanwal S, Devkota HP, Capasso R, Ahmad A, Mahmood T. Chemical composition of Gastrocotyle hispida (Forssk.) bunge and Heliotropium crispum Desf. and evaluation of their multiple in vitro biological potentials. Saudi J Biol Sci 2021; 28:6086-6096. [PMID: 34764742 PMCID: PMC8568834 DOI: 10.1016/j.sjbs.2021.09.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/11/2021] [Accepted: 09/12/2021] [Indexed: 01/01/2023] Open
Abstract
Medicinal plants largely serve as a source of bioactive compounds in traditional medicines to cure various diseases. The present study was aimed at chemical composition, antioxidant, antimicrobial, cytotoxic and antihemolytic potential of five different extracts of G. hispida and H. crispum (Boraginaceae). G. hispida methanolic extract displayed highest number (eleven) of polyphenolic compounds by using high performance liquid chromatography (HPLC). Functional groups were identified by Fourier-transformed infrared spectroscopy (FTIR) and elements (Si, Fe, Ba, Mg, Ti, Ca, Mg and Cr) were observed by using laser-induced breakdown spectroscopy (LIBS) which were also highly expressed in G. hispida as compared to H. crispum. Antioxidant activity was determined via six assays and antibacterial activity was observed in decreasing order of methanol > ethanol > chloroform > ethyl acetate > n-Hexane in both species. Cytotoxic potential was investigated against brine shrimps and then liver (HepG2) and skin (HT144) cancer cell lines which was detected highest in the G. hispida ethanolic extract (50.76 % and 72.95 %). However, H. crispum chloroform extract revealed highest (31.869 μg/mL) antihemolytic activity and its methanolic extract indicated highest (13.5 %) alpha-amylase inhibitory potential. Altogether, results suggested that both species could be used effectively in food and drug industries owing to the presence of vital bioactive compounds and elements. In future, we recommend to isolate active compounds and to perform in vivo biological assays to further validate their potential biological applications.
Collapse
Affiliation(s)
- Amir Shahbaz
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA
| | - Banzeer Ahsan Abbasi
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Javed Iqbal
- Department of Botany, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, Pakistan
- Corresponding authors.
| | - Iram Fatima
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Syeda Anber Zahra
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Sobia Kanwal
- Department of Zoology, Rawalpindi Women University, Rawalpindi, Pakistan
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, chuo-ku, Kumamoto, Japan
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Ajaz Ahmad
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Tariq Mahmood
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
- Corresponding authors.
| |
Collapse
|
22
|
Krstanoski L, Kosharkoska‐Spasovska F, Marikj‐Stoilkova I, Dimitrova‐Shumkovska J. Screening of total thiosulfinates and hydrogen sulfide levels in garlic specimens cultivated in different environmental conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ljupcho Krstanoski
- Faculty of Natural Sciences and Mathematics Department of Biochemistry and Physiology Institute of Biology Ss. Cyril and Methodius University Skopje Republic of North Macedonia
| | - Frosina Kosharkoska‐Spasovska
- Faculty of Natural Sciences and Mathematics Department of Biochemistry and Physiology Institute of Biology Ss. Cyril and Methodius University Skopje Republic of North Macedonia
| | - Ivana Marikj‐Stoilkova
- Faculty of Natural Sciences and Mathematics Department of Biochemistry and Physiology Institute of Biology Ss. Cyril and Methodius University Skopje Republic of North Macedonia
| | - Jasmina Dimitrova‐Shumkovska
- Faculty of Natural Sciences and Mathematics Department of Biochemistry and Physiology Institute of Biology Ss. Cyril and Methodius University Skopje Republic of North Macedonia
| |
Collapse
|
23
|
Shahid M, Naureen I, Riaz M, Anjum F, Fatima H, Rafiq MA. Biofilm Inhibition and Antibacterial Potential of Different Varieties of Garlic ( Allium sativum) Against Sinusitis Isolates. Dose Response 2021; 19:15593258211050491. [PMID: 34690617 PMCID: PMC8532223 DOI: 10.1177/15593258211050491] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Indexed: 11/16/2022] Open
Abstract
Sinusitis or rhinosinusitis is inflammation of the paranasal sinuses which can be due to autoimmune, allergy, and infection problems. Current study was aimed to evaluate the antibiofilm and antibacterial potential of different varieties of A sativum. Four different varieties (China white, China pink, Desi white, and Desi pink) were used and extracted with methanol and water. Results of antioxidant analysis of A sativum extracts showed that all varieties of garlic have considerable quantity of flavonoids with significant DPPH inhibition and reductive potential. Antibacterial activity of A sativum extracts was tested against different Gram negative and Gram-positive sinusitis isolates. All the sinusitis isolates were susceptible to both methanolic and aqueous extracts of different varieties of A sativum with least MIC values. Antibiofilm potential of extracts against sinusitis isolates was evaluated through crystal violet assay, and all extracts of A sativum were significantly effective against destruction of microbial biofilm. In summary, A sativum extracts possess effective antibacterial and antibiofilm activity against sinusitis isolates and can be utilized for prevention of drug resistance against sinusitis infections and further evaluation is necessary.
Collapse
Affiliation(s)
- Muhammad Shahid
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Ishrat Naureen
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Riaz
- Department of Allied Health Sciences, University of Sargodha, Sargodha, Pakistan
| | - Fozia Anjum
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Hina Fatima
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | | |
Collapse
|
24
|
Anywar G, Akram M, Chishti MA. African and Asian Medicinal Plants as a Repository for Prospective Antiviral Metabolites Against HIV-1 and SARS CoV-2: A Mini Review. Front Pharmacol 2021; 12:703837. [PMID: 34512337 PMCID: PMC8424073 DOI: 10.3389/fphar.2021.703837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 08/10/2021] [Indexed: 12/26/2022] Open
Abstract
Introduction: The worldwide burden of viral infections has triggered a resurgence in the search for new and more efficient antiviral drugs. Scientists are also repurposing existing natural compounds such as the antimalarial drug artemisinin from Artemesia annua L. as potential drug candidates for some of the emerging and re-emerging viral infections such as covid-19 Aim: The aim of this review was to analyse the existing literature to explore the actual or potential natural antiviral compounds from African and Asian medicinal plants as lead compounds in the drug discovery process. Methods: We searched the literature on African and Asian medicinal plant species as antiviral agents for HIV-1 and the novel coronavirus (SARS-CoV-2) in various databases and search engines such as Web of Science, Google Scholar and PubMed. The search was limited to in vitro, in vivo, and clinical studies and excluded in silico studies. Results: We present 16 plant species with actual or potential antiviral activity against HIV-1 and SARS-CoV-2. These plant species span the continents of Africa and Asia where they are widely used for treating several other ailments. Conclusion: Natural compounds from plants can play a significant role in the clinical management of HIV/AIDS and the covid-19 pandemic. More research needs to be conducted to investigate the potential toxicities of the various compounds and their efficacies in clinical settings.
Collapse
Affiliation(s)
- Godwin Anywar
- Department of Plant Sciences, Microbiology and Biotechnology, College of Natural Sciences, Makerere University, Kampala, Uganda
| | - Muhammad Akram
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Amjad Chishti
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| |
Collapse
|
25
|
Srivarathan S, Phan ADT, Wright O, Sultanbawa Y, Netzel ME, Cozzolino D. The Measurement of Antioxidant Capacity and Colour Attributes in Wild Harvest Samphire (Tecticornia sp.) Samples Using Mid-infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02065-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
26
|
Fernández-Ochoa Á, Leyva-Jiménez FJ, De la Luz Cádiz-Gurrea M, Pimentel-Moral S, Segura-Carretero A. The Role of High-Resolution Analytical Techniques in the Development of Functional Foods. Int J Mol Sci 2021; 22:ijms22063220. [PMID: 33809986 PMCID: PMC8004826 DOI: 10.3390/ijms22063220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Accepted: 03/18/2021] [Indexed: 12/17/2022] Open
Abstract
The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining role in several of the stages necessary for the development of functional foods. The analyses of botanical extracts rich in bioactive compounds is one of the fundamental steps in order to identify and quantify their phytochemical composition. However, the compounds characterized in the extracts are not always responsible for the bioactive properties because they generally undergo metabolic reactions before reaching the therapeutic targets. For this reason, analytical techniques are also applied to analyze biological samples to know the bioavailability, pharmacokinetics and/or metabolism of the compounds ingested by animal or human models in nutritional intervention studies. In addition, these studies have also been applied to determine changes of endogenous metabolites caused by prolonged intake of compounds with bioactive potential. This review aims to describe the main types and modes of application of high-resolution analytical techniques in all these steps for functional food development.
Collapse
Affiliation(s)
- Álvaro Fernández-Ochoa
- Max Delbrück Center for Molecular Medicine in the Helmholtz Association, 13125 Berlin, Germany
- Berlin Institute of Health Metabolomics Platform, 10178 Berlin, Germany
- Correspondence: (Á.F.-O.); (M.D.l.L.C.-G.)
| | - Francisco Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; (F.J.L.-J.); (A.S.-C.)
| | - María De la Luz Cádiz-Gurrea
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; (F.J.L.-J.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain;
- Correspondence: (Á.F.-O.); (M.D.l.L.C.-G.)
| | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain;
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; (F.J.L.-J.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain;
| |
Collapse
|
27
|
Kodagoda G, Hong HT, O’Hare TJ, Sultanbawa Y, Topp B, Netzel ME. Effect of Storage on the Nutritional Quality of Queen Garnet Plum. Foods 2021; 10:352. [PMID: 33562283 PMCID: PMC7915122 DOI: 10.3390/foods10020352] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/24/2021] [Accepted: 01/31/2021] [Indexed: 12/05/2022] Open
Abstract
Due to high perishability, plums are harvested at an early stage of maturity to extend postharvest storage life. Storage time and temperature can significantly affect the phytochemical and sugar composition of plums, altering their palatability and nutritional quality. In this study, variations in physiochemical properties (total soluble solids (TSS), titratable acidity (TA), color (chroma and hue angle)), phytochemical composition (total phenolic content (TPC), total anthocyanin content (TAC), and carotenoids), and sugars in three different tissues of the Queen Garnet plum (QGP) during storage at two common domestic storage temperatures (4 and 23 °C) were evaluated. There was an increase (p > 0.05) in TSS and a reduction (p < 0.05) in TA of the outer flesh at 23 °C. Chroma values of all the tissues reduced (p < 0.05) at 23 °C. At 4 °C, chroma values fluctuated between storage days. The TAC of the peel was the highest (p < 0.05) among the different tissues and continued to increase up to 10 days of storage at 23 °C (3-fold increase). At 4 °C, the highest (p < 0.05) TAC (peel) was observed after 14 days of storage (1.2-fold increase). TPC showed similar results. The highest (p < 0.05) TPC was recorded in the peel after 10 days of storage at 23 °C (2.3-fold increase) and after 14 days of storage at 4 °C (1.3-fold increase), respectively. Total carotenoids in the flesh samples at both storage temperatures were reduced (p < 0.05) after 14 days. Total sugars also decreased during storage. The results of the present study clearly showed that common domestic storage conditions can improve the nutritional quality of plums by increasing the content of bioactive anthocyanins and other phenolic compounds. However, the increase in phytochemicals needs to be counterbalanced with the decrease in total sugars and TA potentially affecting the sensory attributes of the plums.
Collapse
Affiliation(s)
- Gethmini Kodagoda
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia; (G.K.); (H.T.H.); (T.J.O.); (Y.S.)
| | - Hung T. Hong
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia; (G.K.); (H.T.H.); (T.J.O.); (Y.S.)
| | - Tim J. O’Hare
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia; (G.K.); (H.T.H.); (T.J.O.); (Y.S.)
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia; (G.K.); (H.T.H.); (T.J.O.); (Y.S.)
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
| | - Bruce Topp
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Maroochy Research Facility, Nambour, QLD 4560, Australia;
| | - Michael E. Netzel
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia; (G.K.); (H.T.H.); (T.J.O.); (Y.S.)
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
| |
Collapse
|
28
|
Srivarathan S, Phan ADT, Hong HT, Chua ET, Wright O, Sultanbawa Y, Netzel ME. Tecticornia sp. (Samphire)-A Promising Underutilized Australian Indigenous Edible Halophyte. Front Nutr 2021; 8:607799. [PMID: 33614696 PMCID: PMC7892789 DOI: 10.3389/fnut.2021.607799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 01/07/2021] [Indexed: 01/19/2023] Open
Abstract
Salinization is gradually increasing over cropping soils and is challenging Governments in many countries, including Australia. There has been a high demand for utilizing arid and semi-arid land for sustainable food production. Currently, the main crops and forage plants are salt sensitive, while halophytes can tolerate a wide range of salinities. Samphire is an Australian indigenous edible halophyte and belongs to the genus Tecticornia. It is an underutilized, succulent plant growing on arid or semi-arid land. Most samphire species have a long history of use as food, but also as non-food (fodder and medicine), among indigenous communities in Australia, while scientific information is limited on their nutritional composition and potential bioactivity. The present study reports, for the first time, the nutritional composition, bioactive compounds (phytochemicals) and antioxidant capacity of six Australian grown samphire from different locations. The results showed that celosianin II and isocelosianin II could be identified as the predominant betalains (phytochemicals) in pigmented samphire species. Proximates and fiber varied significantly (p < 0.05) between the samphire species with a highest value of fiber of 46.8 g/100 g dry weight (DW). Furthermore, samphire could be identified as a valuable source of essential minerals and trace elements, such as iron (41.5 mg/100 g DW), magnesium (1.2 g/100 g DW) and sodium (16.7 g/100 g DW). The fatty acid profile, mainly palmitic, stearic, oleic, linoleic and α-linolenic acid, was similar among the studied species. Total phenolic content and DPPH-radical scavenging capacity were different (p < 0.05) between the six samphire samples. These initial results are very promising and indicate that Australian grown samphire may have the potential to be utilized as a functional food ingredient.
Collapse
Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Kilinochchi, Sri Lanka
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Hung Trieu Hong
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Elvis T. Chua
- Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD, Australia
| | - Olivia Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St. Lucia, QLD, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Michael E. Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| |
Collapse
|
29
|
Garg S, Roy A. A Current Perspective of Plants as an Antibacterial Agent: A Review. Curr Pharm Biotechnol 2021; 21:1588-1602. [PMID: 32568018 DOI: 10.2174/1389201021666200622121249] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 05/15/2020] [Accepted: 06/03/2020] [Indexed: 11/22/2022]
Abstract
With the emergence and evolution of bacterial strains, it is now becoming difficult for pharmaceutical industries to provide remedies required for the betterment of mankind. Continuous exposure with available medication leads to the development of new strains with a significant amount of resistance, due to which pharmaceutical industries are facing various challenges. Antimicrobial resistance is the phenomenon causing a challenge in new drug development through conventional methods. Therefore, the requirement of alternative medicine is in high demand. Recently, allopathic medicines have seen a disinterest and people are preferring natural solutions due to their fewer side effects comparable to conventional medicine. Worldwide plants are utilized for various disease treatments such as bacterial infection, skin disorders, cancer, asthma, respiratory problems, etc. The presence of a wide range of phytocompounds in different plants provides an alternative to the pharmaceutical industries to counter the problem of bacterial infections. Different plants contain various phytochemicals that possess numerous therapeutic activities and provide a remedy to suppress various bacterial strains. Therefore, in this review, an overview of various plants and their phytocompounds which are responsible for antibacterial activity has been discussed.
Collapse
Affiliation(s)
- Saksham Garg
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Arpita Roy
- Department of Biotechnology, Delhi Technological University, Delhi, India.,Department of Biotechnology, School of Engineering & Technology, Sharda University, Greater Noida, India
| |
Collapse
|
30
|
Pinto T, Aires A, Cosme F, Bacelar E, Morais MC, Oliveira I, Ferreira-Cardoso J, Anjos R, Vilela A, Gonçalves B. Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods 2021; 10:foods10010106. [PMID: 33419090 PMCID: PMC7825428 DOI: 10.3390/foods10010106] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/29/2020] [Accepted: 01/01/2021] [Indexed: 02/06/2023] Open
Abstract
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer's choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
Collapse
Affiliation(s)
- Teresa Pinto
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
- Correspondence: ; Tel.: +351-259-350-345
| | - Alfredo Aires
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Eunice Bacelar
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Maria Cristina Morais
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Ivo Oliveira
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Jorge Ferreira-Cardoso
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Rosário Anjos
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Berta Gonçalves
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| |
Collapse
|
31
|
Caputo L, Amato G, Fratianni F, Coppola R, Candido V, De Feo V, Nazzaro F. Chemical Characterization and Antibiofilm Activities of Bulbs and Leaves of Two Aglione ( Allium ampeloprasum var. holmense Asch. et Graebn.) Landraces Grown in Southern Italy. Molecules 2020; 25:molecules25235486. [PMID: 33255153 PMCID: PMC7727684 DOI: 10.3390/molecules25235486] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/25/2022] Open
Abstract
The present study was carried out to determine some biochemical characteristics, in particular the total polyphenol content and the free radical scavenging activity, of the extracts recovered from bulbs and aerial parts (these last often considered as by-products) of two landraces of A. ampeloprasum var. holmense cultivated in Southern Italy. For the first time, the capacity of the extracts of these landraces to inhibit the formation of biofilm of different Gram-negative and Gram-positive bacteria and to affect the metabolism of the cells present within the bacterial biofilm was evaluated. All extracts exhibited an amount of total polyphenols not lower than 2.86 mg/g of dried product and revealed a noteworthy antioxidant activity, with EC50 values not exceeding 4.95 mg. In both cases, the aerial parts extracts were more effective than the bulb extracts, which also showed a minor amount of total polyphenols. The extracts inhibited mainly the adhesive capability of Pseudomonas aeruginosa and Staphylococcus aureus, by 95.78% and 85.01%, respectively. The extracts demonstrated to inhibit also the metabolism of the bacterial cells reaching levels up to 90%. Finally, as assessed by the assays performed on the 24-h preformed biofilms, all the extracts were also capable to cause a reduction in bacterial biomass and to affect their metabolism.
Collapse
Affiliation(s)
- Lucia Caputo
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Salerno, Italy; (L.C.); (G.A.)
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Salerno, Italy; (L.C.); (G.A.)
| | - Florinda Fratianni
- Institute of Food Sciences, CNR-ISA, Via Roma 64, 83100 Avellino, Italy;
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis snc, 86100 Campobasso, Italy;
| | - Vincenzo Candido
- School of Agricultural, Forest, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 85100 Potenza, Italy;
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Salerno, Italy; (L.C.); (G.A.)
- Correspondence: (V.D.F.); (F.N.); Tel.: +39-089-969-751 (V.D.F.); +39-082-529-9102 (F.N.)
| | - Filomena Nazzaro
- Institute of Food Sciences, CNR-ISA, Via Roma 64, 83100 Avellino, Italy;
- Correspondence: (V.D.F.); (F.N.); Tel.: +39-089-969-751 (V.D.F.); +39-082-529-9102 (F.N.)
| |
Collapse
|
32
|
Pop RM, Bocsan IC, Buzoianu AD, Chedea VS, Socaci SA, Pecoraro M, Popolo A. Evaluation of the Antioxidant Activity of Nigella sativa L. and Allium ursinum Extracts in a Cellular Model of Doxorubicin-Induced Cardiotoxicity. Molecules 2020; 25:molecules25225259. [PMID: 33187371 PMCID: PMC7697550 DOI: 10.3390/molecules25225259] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/07/2020] [Accepted: 11/10/2020] [Indexed: 02/07/2023] Open
Abstract
Natural products black cumin—Nigella sativa (N. sativa) and wild garlic—Allium ursinum (AU) are known for their potential role in reducing cardiovascular risk factors, including antracycline chemotherapy. Therefore, this study investigates the effect of N. sativa and AU water and methanolic extracts in a cellular model of doxorubicin (doxo)-induced cardiotoxicity. The extracts were characterized using Ultraviolet-visible (UV-VIS) spectroscopy, Fourier-transform infrared (FT-IR) spectroscopy, Liquid Chromatography coupled with Mass Spectrometry (LC-MS) and Gas Chromatography coupled with Mass Spectrometry (GC-MS) techniques. Antioxidant activity was evaluated on H9c2 cells. Cytosolic and mitochondrial reactive oxygen species (ROS) release was evaluated using 2′,7′-dichlorofluorescin-diacetate (DHCF-DA) and mitochondria-targeted superoxide indicator (MitoSOX red), respectively. Mitochondrial membrane depolarization was evaluated by flow cytometry. LC-MS analysis identified 12 and 10 phenolic compounds in NSS and AU extracts, respectively, with flavonols as predominant compounds. FT-IR analysis identified the presence of carbohydrates, amino acids and lipids in both plants. GC-MS identified the sulfur compounds in the AU water extract. N. sativa seeds (NSS) methanolic extract had the highest antioxidant activity reducing both intracellular and mitochondrial ROS release. All extracts (excepting AU methanolic extract) preserved H9c2 cells viability. None of the investigated plants affected the mitochondrial membrane depolarization. N. sativa and AU are important sources of bioactive compounds with increased antioxidant activities, requiring different extraction solvents to obtain the pharmacological effects.
Collapse
Affiliation(s)
- Raluca Maria Pop
- Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babes, No 8, 400012 Cluj-Napoca, Romania; (I.C.B.); (A.D.B.)
- Correspondence: (R.M.P.); (A.P.)
| | - Ioana Corina Bocsan
- Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babes, No 8, 400012 Cluj-Napoca, Romania; (I.C.B.); (A.D.B.)
| | - Anca Dana Buzoianu
- Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babes, No 8, 400012 Cluj-Napoca, Romania; (I.C.B.); (A.D.B.)
| | - Veronica Sanda Chedea
- Research Station for Viticulture and Enology Blaj (SCDVV Blaj), 515400 Blaj, Romania;
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Manaștur 3–5, 400372 Cluj-Napoca, Romania;
| | - Michela Pecoraro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy;
| | - Ada Popolo
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy;
- Correspondence: (R.M.P.); (A.P.)
| |
Collapse
|
33
|
Netzel ME. Garlic: Much More Than a Common Spice. Foods 2020; 9:foods9111544. [PMID: 33114554 PMCID: PMC7692030 DOI: 10.3390/foods9111544] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 10/17/2020] [Accepted: 10/22/2020] [Indexed: 11/16/2022] Open
Abstract
Garlic is a widely consumed and popular spice with a characteristic “aroma” or odour. It contains a broad range of bioactive components such as organosulfur compounds, saponins and polyphenols, but can be also rich in vitamins and minerals. Numerous biological properties are attributed to garlic, from antimicrobial activities to neuro- and renal-protection. In addition, post-harvest treatment, storage and processing, such as fermentation and heat, can have a significant effect on garlic and its bioactive compounds, and subsequently alter its bioactive properties. Future studies are warranted to elucidate the “full” biological potential of garlic including well designed human clinical trials, detailed storage and processing studies as well as sophisticated in vitro cell culture models to better understand the underlying mechanisms of action.
Collapse
Affiliation(s)
- Michael E Netzel
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QSL 4108, Australia
| |
Collapse
|
34
|
Siddiqui AJ, Danciu C, Ashraf SA, Moin A, Singh R, Alreshidi M, Patel M, Jahan S, Kumar S, Alkhinjar MIM, Badraoui R, Snoussi M, Adnan M. Plants-Derived Biomolecules as Potent Antiviral Phytomedicines: New Insights on Ethnobotanical Evidences against Coronaviruses. PLANTS 2020; 9:plants9091244. [PMID: 32967179 PMCID: PMC7570315 DOI: 10.3390/plants9091244] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 02/07/2023]
Abstract
SARS-CoV-2 infection (COVID-19) is in focus over all known human diseases, because it is destroying the world economy and social life, with increased mortality rate each day. To date, there is no specific medicine or vaccine available against this pandemic disease. However, the presence of medicinal plants and their bioactive molecules with antiviral properties might also be a successful strategy in order to develop therapeutic agents against SARS-CoV-2 infection. Thus, this review will summarize the available literature and other information/data sources related to antiviral medicinal plants, with possible ethnobotanical evidence in correlation with coronaviruses. The identification of novel antiviral compounds is of critical significance, and medicinal plant based natural compounds are a good source for such discoveries. In depth search and analysis revealed several medicinal plants with excellent efficacy against SARS-CoV-1 and MERS-CoV, which are well-known to act on ACE-2 receptor, 3CLpro and other viral protein targets. In this review, we have consolidated the data of several medicinal plants and their natural bioactive metabolites, which have promising antiviral activities against coronaviruses with detailed modes of action/mechanism. It is concluded that this review will be useful for researchers worldwide and highly recommended for the development of naturally safe and effective therapeutic drugs/agents against SARS-CoV-2 infection, which might be used in therapeutic protocols alone or in combination with chemically synthetized drugs.
Collapse
Affiliation(s)
- Arif Jamal Siddiqui
- Department of Biology, College of Science, University of Hail, Hail PO Box 2440, Saudi Arabia; (M.A.); (R.B.); (M.S.); (M.A.)
- Correspondence: (A.J.S.); (C.D.); Tel.: +40-744-648-855 (C.D.)
| | - Corina Danciu
- Department of Pharmacognosy, Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2 Eftimie Murgu Square, 300041 Timisoara, Romania
- Correspondence: (A.J.S.); (C.D.); Tel.: +40-744-648-855 (C.D.)
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail PO Box 2440, Saudi Arabia;
| | - Afrasim Moin
- Department of Pharmaceutics, College of Pharmacy, University of Hail, Hail PO Box 2440, Saudi Arabia;
| | - Ritu Singh
- Department of Environmental Sciences, School of Earth Sciences, Central University of Rajasthan, Ajmer, Rajasthan 305817, India;
| | - Mousa Alreshidi
- Department of Biology, College of Science, University of Hail, Hail PO Box 2440, Saudi Arabia; (M.A.); (R.B.); (M.S.); (M.A.)
| | - Mitesh Patel
- Bapalal Vaidya Botanical Research Centre, Department of Biosciences, Veer Narmad South Gujarat University, Surat, Gujarat 395007, India;
| | - Sadaf Jahan
- Department of Medical Laboratory, College of Applied Medical Sciences, Majmaah University, Al Majma’ah 15341, Saudi Arabia;
| | - Sanjeev Kumar
- Department of Environmental Sciences, Central University of Jharkhand, Ranchi 835205, India;
| | - Mulfi I. M. Alkhinjar
- Saudi Center for Disease Prevention and Control, Al Aarid, King Abdulaziz Rd, Riyadh 13354, Saudi Arabia;
| | - Riadh Badraoui
- Department of Biology, College of Science, University of Hail, Hail PO Box 2440, Saudi Arabia; (M.A.); (R.B.); (M.S.); (M.A.)
- Section of Histology-Cytology, Medicine College of Tunis, University of Tunis El Manar, La Rabta-Tunis 1007, Tunisia
- Laboratory of Histo-Embryology and Cytogenetic, Medicine College of Sfax, University of Sfax, Sfax 3029, Tunisia
| | - Mejdi Snoussi
- Department of Biology, College of Science, University of Hail, Hail PO Box 2440, Saudi Arabia; (M.A.); (R.B.); (M.S.); (M.A.)
- Laboratory of Genetics, Biodiversity and Valorization of Bio-Resources, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir 5000, Tunisia
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, Hail PO Box 2440, Saudi Arabia; (M.A.); (R.B.); (M.S.); (M.A.)
| |
Collapse
|
35
|
Ceccanti C, Rocchetti G, Lucini L, Giuberti G, Landi M, Biagiotti S, Guidi L. Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion. Food Chem 2020; 338:128011. [PMID: 32950006 DOI: 10.1016/j.foodchem.2020.128011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 12/20/2022]
Abstract
This study is aimed to comparatively investigate the phytochemical profiles, focusing on the nutritional and phytochemical properties of common garlic (Allium sativum L.; CG) and elephant garlic (EG) (Allium ampeloprasum var. holmense) collected from the Val di Chiana area (Tuscany, Italy). The results showed a lower amount of fibers, demonstrating a higher digestibility of the bulb, and sulfur-containing compounds in EG rather than in CG. Untargeted metabolomic profiling followed by supervised and unsupervised statistics allowed understanding the differences in phytochemical composition among the two bulbs, both as raw bulbs, processed following the in vitro gastrointestinal digestion process. Typical sulfur-containing compounds, such as alliin and N-gamma-glutamyl-S-allyl cysteine, could notably be detected in lower amounts in EG. EG maintains a distinct phytochemical signature during in vitro gastrointestinal digestion. Our findings support the distinct sensorial attributes of the bulbs.
Collapse
Affiliation(s)
- Costanza Ceccanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marco Landi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Stefano Biagiotti
- Telematic University Pegaso, Piazza Trieste e Trento, 48 -80132 Napoli, Italy
| | - Lucia Guidi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| |
Collapse
|
36
|
Hepatoprotective Effects of Garlic Extract against Carbon Tetrachloride (CCl4)-Induced Liver Injury via Modulation of Antioxidant, Anti-Inflammatory Activities and Hepatocyte Architecture. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186200] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The current study aims to explore the hepatoprotective mechanisms of garlic extract through in vivo and in vitro assays. The in vitro investigation of antioxidant and anti-inflammatory potential showed maximum 67.5% of free radical scavenging and 71.36% albumin denaturation inhibition by 600 μg/mL garlic extract. To explore the hepatoprotective activity by in vivo experiments, the animals were orally intoxicated with 150 μL of CCl4 (1:1 v/v in olive oil) and treated with garlic extract (75 mg/kg b.w.) 3 times/week, for eight successive weeks. The administration of garlic extract significantly ameliorated CCl4 induced increment in amounts of serum Alanine aminotransferase (ALT), Alkaline phosphatase (ALP) and Aspartate transaminaseas (106.7, 116.3, 136.4 U/L) as compared to disease control which showed increased level (140.5, 156.2, 187.6 U/L). Besides, significant reduction of Superoxide dismutase (SOD), Glutathione peroxidases (GPx), and Glutathione (GSH) (29.3, 48.4, and 25.9 U/mg protein) was noticed in CCl4 induced animals, respectively. Likewise, garlic extract treatment facilitated a significant increment in all tested antioxidant enzymes levels (41.6, 63.3, and 32.5 U/mg protein), respectively. Additionally, Tumor necrosis factor⍺ (TNF-⍺), C-reactive protein (CRP), Interleukin-1β (IL-1β), Interleukin 6 (IL-6) and ICAM-1 (Intercellular Adhesion Molecule 1) level (63.79, 580.2, 18.3, 63.74 and 148.4 pg/mL) were increased significantly in CCl4-induced group, while garlic extract treatment decreased these pro inflammatory marker levels (40.24, 460.4, 15.4, 45.14, and 125.3 pg/mL). The animals exposed to CCl4 showed various types of alterations like lymphocytes infiltration, edema and congestion, while the animals treated with garlic extract plus CCl4 showed amelioration of the hepatocytes architectures. Thus, our finding advocates that the consumption of garlic can be a potential therapeutic remedy in the inhibition of liver ailments.
Collapse
|
37
|
Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. J Food Sci 2020; 85:2416-2426. [PMID: 32681539 DOI: 10.1111/1750-3841.15344] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 05/19/2020] [Accepted: 06/05/2020] [Indexed: 12/15/2022]
Abstract
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.
Collapse
Affiliation(s)
- Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | | | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Maiara Jurema Soares
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| |
Collapse
|
38
|
Mickymaray S. Efficacy and Mechanism of Traditional Medicinal Plants and Bioactive Compounds against Clinically Important Pathogens. Antibiotics (Basel) 2019; 8:antibiotics8040257. [PMID: 31835403 PMCID: PMC6963422 DOI: 10.3390/antibiotics8040257] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 01/09/2023] Open
Abstract
Traditional medicinal plants have been cultivated to treat various human illnesses and avert numerous infectious diseases. They display an extensive range of beneficial pharmacological and health effects for humans. These plants generally synthesize a diverse range of bioactive compounds which have been established to be potent antimicrobial agents against a wide range of pathogenic organisms. Various research studies have demonstrated the antimicrobial activity of traditional plants scientifically or experimentally measured with reports on pathogenic microorganisms resistant to antimicrobials. The antimicrobial activity of medicinal plants or their bioactive compounds arising from several functional activities may be capable of inhibiting virulence factors as well as targeting microbial cells. Some bioactive compounds derived from traditional plants manifest the ability to reverse antibiotic resistance and improve synergetic action with current antibiotic agents. Therefore, the advancement of bioactive-based pharmacological agents can be an auspicious method for treating antibiotic-resistant infections. This review considers the functional and molecular roles of medicinal plants and their bioactive compounds, focusing typically on their antimicrobial activities against clinically important pathogens.
Collapse
Affiliation(s)
- Suresh Mickymaray
- Department of Biology, College of Science, Al-Zulfi-, Majmaah University, Majmaah 11952, Saudi Arabia
| |
Collapse
|
39
|
Introduction to the Special Issue: Foods of Plant Origin. Foods 2019; 8:foods8110555. [PMID: 31698753 PMCID: PMC6915652 DOI: 10.3390/foods8110555] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Accepted: 11/05/2019] [Indexed: 11/30/2022] Open
Abstract
Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.
Collapse
|