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Stela Medeiros C, Medeiros B, Macedo ML, Guimarães R, Freitas K, Bogo D, Hiane P, Viana R, Nascimento V. Acute Toxicity of Aqueous Extract from Bredemeyera floribunda Root Bark in an Animal Model. ScientificWorldJournal 2024; 2024:8991384. [PMID: 38957454 PMCID: PMC11217578 DOI: 10.1155/2024/8991384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/10/2024] [Accepted: 05/25/2024] [Indexed: 07/04/2024] Open
Abstract
The medicinal plant Bredemeyera floribunda Willd. is used to treat cardiovascular disease, chronic fatigue, low libido, as well as increased diuresis. However, studies considering the toxicity of this plant are scarce. Develop an aqueous extract of B. floribunda considering traditional use and determine the average lethality (LD50), signs, and symptoms of toxicity. The B. floribunda extract was obtained by immersing the root bark in ultrapure water for 18 hours at 4°C, under constant stirring. The test extract was administered in a single dose of 2.000 mg/kg by gavage to rats. Signs and symptoms of toxicity were determined according to the Hippocratic screening test and compared with the control group. In addition, a necropsy was performed for macroscopic evaluation of the organs in the abdominal cavity. A powder was obtained from aqueous extracts that showed the same organoleptic characteristics and emulsification capacity as those presented by the fresh root when prepared according to popular tradition. The LD50 was greater than the test dose with three animals surviving. On the other hand, necropsy of dead rats showed necrosis and reduction in lung mass, in addition to the presence of foam and excessive distension of the stomach and intestines. The main symptoms of toxicity were anesthesia, ataxia, sedation, loss of muscle strength, and excessive drowsiness in the first 24 hours. There was no difference between the control and extract groups with regard to body mass, food, and water intake, as well as in macroscopy of the heart, liver, lungs, intestines, spleen, pancreas, and kidneys. The aqueous extract of the B. floribunda was considered nontoxic or of very low toxicity. However, it is capable of altering the activity of the central nervous system and causing disorders in the respiratory and digestive systems.
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Affiliation(s)
- Cláudia Stela Medeiros
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Beatriz Medeiros
- Faculdade de Medicina, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Maria Lígia Macedo
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Rita Guimarães
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Karine Freitas
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Danielle Bogo
- Laboratório de Anatomia, Instituto de Educação Física e Esportes, Universidade Federal do Ceará, Fortaleza, Brazil
| | - Priscila Hiane
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
| | - Ricardo Viana
- Laboratório de Anatomia, Instituto de Educação Física e Esportes, Universidade Federal do Ceará, Fortaleza, Brazil
| | - Valter Nascimento
- Saúde e Desenvolvimento da Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, Campo Grande, Brazil
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Luo X, Chen X, Zhang L, Liu B, Xie L, Ma Y, Zhang M, Jin X. Chemical Constituents and Biological Activities of Bruguiera Genus and Its Endophytes: A Review. Mar Drugs 2024; 22:158. [PMID: 38667775 PMCID: PMC11050931 DOI: 10.3390/md22040158] [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: 02/29/2024] [Revised: 03/19/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The genus Bruguiera, a member of the Rhizophoraceae family, is predominantly found in coastal areas as a mangrove plant, boasting a rich and diverse community of endophytes. This review systematically compiled approximately 496 compounds derived from both the Bruguiera genus and its associated endophytes, including 152 terpenoids, 17 steroids, 16 sulfides, 44 alkaloids and peptides, 66 quinones, 68 polyketides, 19 flavonoids, 38 phenylpropanoids, 54 aromatic compounds, and 22 other compounds. Among these, 201 compounds exhibited a spectrum of activities, including cytotoxicity, antimicrobial, antioxidant, anti-inflammatory, antiviral, antidiabetic, insecticidal and mosquito repellent, and enzyme inhibitory properties, etc. These findings provided promising lead compounds for drug discovery. Certain similar or identical compounds were found to be simultaneously present in both Bruguiera plants and their endophytes, and the phenomenon of their interaction relationship was discussed.
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Affiliation(s)
- Xiongming Luo
- School of Life Sciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China; (X.C.); (L.Z.); (B.L.); (L.X.)
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
| | - Xiaohong Chen
- School of Life Sciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China; (X.C.); (L.Z.); (B.L.); (L.X.)
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
| | - Lingli Zhang
- School of Life Sciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China; (X.C.); (L.Z.); (B.L.); (L.X.)
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
| | - Bin Liu
- School of Life Sciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China; (X.C.); (L.Z.); (B.L.); (L.X.)
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
| | - Lian Xie
- School of Life Sciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China; (X.C.); (L.Z.); (B.L.); (L.X.)
| | - Yan Ma
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
- School of Basic Medical Sciences, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Min Zhang
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
- School of Basic Medical Sciences, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Xiaobao Jin
- Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, Guangdong Pharmaceutical University, Guangzhou 510006, China; (Y.M.); (M.Z.)
- School of Basic Medical Sciences, Guangdong Pharmaceutical University, Guangzhou 510006, China
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R S, Rasane P, Singh A, Singh J, Kaur S, Nanda V, Kaur J, Gunjal M, Bhadariya V, Ercisli S, Ullah R, Ali EA. Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices. Sci Rep 2024; 14:1647. [PMID: 38238415 PMCID: PMC10796316 DOI: 10.1038/s41598-024-51840-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 01/10/2024] [Indexed: 01/22/2024] Open
Abstract
The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.
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Affiliation(s)
- Sathya R
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Aishvina Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Nanda
- Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey
- HGF Agro, ATA Teknokent, TR-25240, Erzurum, Turkey
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Wang N, Chen W, Cui C, Zheng Y, Yu Q, Ren H, Liu Z, Xu C, Zhang G. The Peanut Skin Procyanidins Attenuate DSS-Induced Ulcerative Colitis in C57BL/6 Mice. Antioxidants (Basel) 2022; 11:2098. [PMID: 36358470 PMCID: PMC9686776 DOI: 10.3390/antiox11112098] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/12/2022] [Accepted: 10/21/2022] [Indexed: 08/10/2023] Open
Abstract
Polyphenols from peanut skin have been reported to possess many beneficial functions for human health, including anti-oxidative, antibacterial, anticancer, and other activities. To date, however, its anti-inflammatory effect and the underlying mechanism remain unclear. In this study, the anti-inflammatory effect of peanut skin procyanidins extract (PSPE) and peanut skin procyanidins (PSPc) were investigated by a dextran sodium sulfate (DSS)-induced colitis mouse model. The results showed that both PSPE and PSPc supplementation reversed the DSS-induced body weight loss and reduced disease activity index (DAI) values, accompanied by enhanced goblet cell numbers and tight junction protein claudin-1 expression in the colon. PSPE and PSPc treatment also suppressed the inflammatory responses and oxidative stress in the colon by down-regulating IL-1β, TNF-α, and MDA expressions. Meanwhile, PSPE and PSPc significantly altered the gut microbiota composition by increasing the relative abundance of Clostridium XlVb and Anaerotruncus, and inhibiting the relative abundance of Alistipes at the genus level. PSPE and PSPc also significantly elevated the production of short-chain fatty acids (SCFAs) in mice with colitis. The correlation analysis suggested that the protective effects of PSPE and PSPc on colitis might be related to the alteration of gut microbiota composition and the formation of SCFAs. In conclusion, the current research indicates that supplementation of PSPE and PSPc could be a promising nutritional strategy for colitis prevention and treatment.
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Affiliation(s)
- Na Wang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Research Center for Animal Immunology, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Weixuan Chen
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chenxu Cui
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Yuru Zheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Qiuying Yu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Research Center for Animal Immunology, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Zhigang Liu
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, Zhengzhou 450002, China
| | - Gaiping Zhang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Research Center for Animal Immunology, Zhengzhou 450002, China
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Hamdan N, Lee CH, Wong SL, Fauzi CENCA, Zamri NMA, Lee TH. Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules 2022; 27:1101. [PMID: 35164369 PMCID: PMC8839884 DOI: 10.3390/molecules27031101] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/23/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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Affiliation(s)
- Norfadilah Hamdan
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Chia Hau Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Syie Luing Wong
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Department of Matem’atica Aplicada, Ciencia e Ingeniería de Materiales y Tecnología Electronica, Universidad Rey Juan Carlos, C/Tulip’an s/n, M´ostoles, 28933 Madrid, Spain
| | - Che Ellysa Nurshafika Che Ahmad Fauzi
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Nur Mirza Aqilah Zamri
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Ting Hun Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Innovation Centre in Agritechnology for Advanced Bioprocessing (ICA), Universiti Teknologi Malaysia, Pagoh 84600, Johor, Malaysia
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Chen Y, Wang J, Zou L, Cao H, Ni X, Xiao J. Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota. Crit Rev Food Sci Nutr 2022; 63:6285-6308. [PMID: 35114875 DOI: 10.1080/10408398.2022.2030296] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Many epidemiological and experimental studies have consistently reported the beneficial effects of dietary proanthocyanidins (PAC) on improving gastrointestinal physiological functions. This review aims to present a comprehensive perspective by focusing on structural properties, interactions and gastrointestinal protection of PAC. In brief, the main findings of this review are summarized as follows: (1) Structural features are critical factors in determining the bioavailability and subsequent pharmacology of PAC; (2) PAC and/or their bacterial metabolites can play a direct role in the gastrointestinal tract through their antioxidant, antibacterial, anti-inflammatory, and anti-proliferative properties; (3) PAC can reduce the digestion, absorption, and bioavailability of carbohydrates, proteins, and lipids by interacting with them or their according enzymes and transporters in the gastrointestinal tract; (4). PAC showed a prebiotic-like effect by interacting with the microflora in the intestinal tract, and the enhancement of PAC on a variety of probiotics, such as Bifidobacterium spp. and Lactobacillus spp. could be associated with potential benefits to human health. In conclusion, the potential effects of PAC in prevention and alleviation of gastrointestinal diseases are remarkable but clinical evidence is urgently needed.
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Affiliation(s)
- Yong Chen
- Laboratory of Food Oral Processing, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Ningbo Research Institute, Zhejiang University, Ningbo, Zhejiang, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain
| | - Xiaoling Ni
- Pancreatic Cancer Group, General Surgery Department, Zhongshan Hospital, Fudan University, Shanghai, China
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
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