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Ed-Dra A, Abdallah EM, Sulieman AME, Anarghou H. Harnessing medicinal plant compounds for the control of Campylobacter in foods: a comprehensive review. Vet Res Commun 2024; 48:2877-2900. [PMID: 38954256 DOI: 10.1007/s11259-024-10455-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 06/25/2024] [Indexed: 07/04/2024]
Abstract
Campylobacter is a major foodborne and zoonotic pathogen, causing severe human infections and imposing a substantial economic burden on global public health. The ongoing spread and emergence of multidrug-resistant (MDR) strains across various fields exacerbate therapeutic challenges, raising the incidence of diseases and fatalities. Medicinal plants, renowned for their abundance in secondary metabolites, exhibit proven efficacy in inhibiting various foodborne and zoonotic pathogens, presenting sustainable alternatives to ensure food safety. This review aims to synthesize recent insights from peer-reviewed journals on the epidemiology and antimicrobial resistance of Campylobacter species, elucidate the in vitro antibacterial activity of medicinal plant compounds against Campylobacter by delineating underlying mechanisms, and explore the application of these compounds in controlling Campylobacter in food. Additionally, we discuss recent advancements and future prospects of employing medicinal plant compounds in food products to mitigate foodborne pathogens, particularly Campylobacter. In conclusion, we argue that medicinal plant compounds can be used as effective and sustainable sources for developing new antimicrobial alternatives to counteract the dissemination of MDR Campylobacter strains.
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Affiliation(s)
- Abdelaziz Ed-Dra
- Laboratory of Engineering and Applied Technologies, Higher School of Technology, M'ghila Campus, Sultan Moulay Slimane University, Beni Mellal, 23000, Morocco.
- Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Science, Moulay Ismail University, Zitoune, Meknes, 50000, Morocco.
| | - Emad M Abdallah
- Department of Biology, College of Science, Qassim University, Qassim, 51452, Saudi Arabia
- Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, Nilai, Negeri Sembilan, 71800, Malaysia
| | | | - Hammou Anarghou
- Biological Engineering Laboratory, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, 23000, Morocco
- High Institute of Nursing Professions and Health Techniques Dakhla Annex, Dakhla, Morocco
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2
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Spréa RM, Caleja C, Finimundy TC, Calhelha RC, Pires TCSP, Amaral JS, Prieto MA, Ferreira ICFR, Pereira E, Barros L. Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants. Molecules 2024; 29:2827. [PMID: 38930892 PMCID: PMC11206263 DOI: 10.3390/molecules29122827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/03/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
The Lamiaceae family, which includes several well-known aromatic plants, is scientifically relevant due to its essential oils (EOs). In this work, four EOs from Mediterranean species, namely Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L., were evaluated for their volatile profiles and the biological activity in vitro to assess their potential use in the food and cosmetic sector. GC/MS analysis revealed dominant compounds, such as carvacrol, thymol, and eucalyptol. Regarding biological action, the samples exhibited antioxidant, cytotoxic, anti-inflammatory, antimicrobial, and antifungal activities, with O. vulgare and T. officinalis standing out. T. vulgaris showed the lowest EC50 in the reducing power assay, and O. vulgare had the lowest EC50 in the DPPH assay. Most EOs also displayed excellent anti-inflammatory responses and antifungal properties, with O. vulgare and T. vulgaris also demonstrating antibacterial activity. All EOs from Mediterranean species showed cytotoxicity against tumoral cell lines. Overall, the selected EOs stood out for their interesting bioactivities, with the obtained results underscoring their potential as natural preservatives and bioactive agents in various industrial applications, including food, pharmaceuticals, and cosmetics.
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Affiliation(s)
- Rafael M. Spréa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tiane C. Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Joana S. Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.M.S.); (C.C.); (T.C.F.); (R.C.C.); (J.S.A.); (I.C.F.R.F.); (L.B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Khajeh N, Mohammadi Nafchi A, Nouri L. Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips. Food Sci Nutr 2024; 12:3282-3294. [PMID: 38726437 PMCID: PMC11077239 DOI: 10.1002/fsn3.3995] [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: 09/18/2023] [Revised: 01/06/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips. The chemical compositions of ZE and TE were initially identified, and their antioxidant and antimicrobial activities were investigated. ZE consisted mainly of carvacrol (26.26%), p-cymene (21.50%), thymol (18.05%), and linalool (11.31%), and those of TE comprised p-allylanisole (81.92%), β-Ocimene E (8.06%), and β-Ocimene Z (5.35%). Afterwards, a Zedo gum active coating (1% v/w) containing 1% (v/v) essential oil was prepared, and the produced coating solutions were used to soak the potato strips for 5 min. The coated potatoes were kept fresh in a refrigerator for 9 days, and their quality characteristics were examined every 3 days. The results show that the weight loss, browning index, total microbial count, and mold and yeast counts in the strips increased during 9 days of cold storage, and hardness decreased (p < .05). However, the coatings of strips, especially those containing essential oils, reduced the intensity of changes in moisture, color, and hardness, increased microbial stability, and maintained the sensory acceptance of strips compared with the uncoated sample (control). Finally, this study demonstrated that the quality and shelf life of fresh potato strips can be improved by using active coatings based on Zedo gum containing ZE and TE (especially ZE).
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Affiliation(s)
- Niyoosha Khajeh
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Leila Nouri
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
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Castelani L, Pfrimer K, Giglioti R, van Cleef EHCB, Salles MSV, Júnior LCR. Effects of thyme (Thymus vulgaris L.) essential oil supplementation on the microbiological quality of raw milk of lactating dairy cows. Res Vet Sci 2023; 161:118-121. [PMID: 37356406 DOI: 10.1016/j.rvsc.2023.06.013] [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: 05/07/2023] [Revised: 06/03/2023] [Accepted: 06/14/2023] [Indexed: 06/27/2023]
Abstract
This study aimed to evaluate the supplementation of lactating cows with thyme (Thymus vulgaris L.) essential oil (TEO) on the centesimal composition and microbiological quality of raw milk. Twenty-four lactating cows (400 ± 42.9 kg initial body weight, 50 ± 10 days in milk, and 22.05 ± 4.34 kg/d milk production, second lactation) from an experimental farm in the region of Ribeirão Preto/SP, Brazil were used, divided randomly assigned to two groups: Control- 8 mL/d soybean oil (as placebo), and Treatment- 8 mL/d TEO, per cow/day. Both oils were offered encapsulated and administered daily via esophageal tube, for 21 days. On d 21, milk was collected from each animal, fractionated into 50 mL bottles. The microbiological quality of the raw was analyzed for standard plate count (SPC), milk composition (protein, fat, lactose, and solids non fat (SNF)), and thymol concentration. The treated group had significantly lower mean values for SPC after 168 h under refrigeration, and no differences were observed in the milk composition. The supplementation of lactating dairy cows with 8 mL/d TEO represents a promising alternative to controlling microbial spoilage in raw milk, allowing the reduction of economic losses in the milk chain, in addition to providing consumers with a safer product. However, further research should be conducted to better assess the effect of TEO supplementation on milk quality, such as sensory and toxicity studies, in addition to evaluating the effect of milk processing on oil activity and the effect on consumer health.
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Affiliation(s)
| | - Karina Pfrimer
- Universidade de Ribeirão Preto, Ribeirao Preto, Sao Paulo, Brazil
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Galgano M, Mrenoshki D, Pellegrini F, Capozzi L, Cordisco M, Del Sambro L, Trotta A, Camero M, Tempesta M, Buonavoglia D, Laricchiuta P, Catella C, Pratelli A, Buonavoglia A, Corrente M. Antibacterial and Biofilm Production Inhibition Activity of Thymus vulgaris L. Essential Oil against Salmonella spp. Isolates from Reptiles. Pathogens 2023; 12:804. [PMID: 37375494 DOI: 10.3390/pathogens12060804] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/10/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Salmonellosis is an infectious disease affecting both animals and humans. Antimicrobial resistant (AMR) and biofilm-producing Salmonella spp., frequently detected in reptiles (who can then act as asymptomatic carriers for warm-blooded animals), have developed resistance to biocides; this represents a warning for the emergence of biocide/antimicrobial cross-resistance. The aim of this study was to evaluate the efficacy of Thymus vulgaris L. essential oil (TEO) in inhibiting bacterial growth and biofilm production of Salmonella spp., which had been isolated from wild reptiles housed in a Zoo in Italy. The resistance profile against different classes of antibiotics showed that all the isolates were susceptible to the tested antibiotics, despite the presence of several AMR genes. All the isolates were also tested with aqueous solutions of TEO at different dilutions (5% to 0.039%). Interestingly, TEO proved effective both in inhibiting bacterial growth at low dilutions, with MIC and MBC values ranging between 0.078% and 0.312%, and in inhibiting biofilm production, with values ranging from 0.039% to 0.156%. TEO demonstrated effective bioactivity against the biofilm producer Salmonella spp., proving to be a valid disinfectant for the prevention of salmonellosis from reptiles, a possible source of infection for humans exposed to the reptiles' environment.
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Affiliation(s)
- Michela Galgano
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Daniela Mrenoshki
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Francesco Pellegrini
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Loredana Capozzi
- Istituto Zooprofilattico della Puglia e della Basilicata, Contrada San Pietro Piturno, 70017 Putignano, BA, Italy
| | - Marco Cordisco
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Laura Del Sambro
- Istituto Zooprofilattico della Puglia e della Basilicata, Contrada San Pietro Piturno, 70017 Putignano, BA, Italy
| | - Adriana Trotta
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Michele Camero
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Maria Tempesta
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Domenico Buonavoglia
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | | | - Cristiana Catella
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Annamaria Pratelli
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
| | - Alessio Buonavoglia
- Dental School, Department of Biomedical and Neuromotor Sciences, University of Bologna, Via Zamboni 33, 40126 Bologna, BO, Italy
| | - Marialaura Corrente
- Department of Veterinary Medicine, University Aldo Moro of Bari, Sp Casamassima Km 3, 70010 Valenzano, BA, Italy
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Antibacterial and Antibiofilm Efficacy of Thyme (Thymus vulgaris L.) Essential Oil against Foodborne Illness Pathogens, Salmonella enterica subsp. enterica Serovar Typhimurium and Bacillus cereus. Antibiotics (Basel) 2023; 12:antibiotics12030485. [PMID: 36978352 PMCID: PMC10044538 DOI: 10.3390/antibiotics12030485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/18/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023] Open
Abstract
Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin. Thanks to their antimicrobial properties against pathogenic and food spoilage microorganisms, EOs have shown good potential for use as alternative food additives, also to counteract biofilm-forming bacterial strains, the spread of which is considered to be among the main causes of the increase in foodborne illness outbreaks. In this context, the aim of this study has been to define the antibacterial and antibiofilm profile of thyme (Thymus vulgaris L.) essential oil (TEO) against widespread foodborne pathogens, Salmonella enterica subsp. enterica serovar Typhimurium and Bacillus cereus. TEO chemical composition was analyzed through gas chromatography-mass spectrometry (GC-MS). Preliminary in vitro antibacterial tests allowed to qualitatively verify TEO efficacy against the tested foodborne pathogens. The subsequent determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values allowed to quantitatively define the bacteriostatic and bactericidal effects of TEO. To evaluate the ability of essential oils to inhibit biofilm formation, a microplate assay was performed for the bacterial biofilm biomass measurement. Results suggest that TEO, rich in bioactive compounds, is able to inhibit the growth of tested foodborne bacteria. In addition, the highlighted in vitro anti-biofilm properties of TEO suggest the use of this natural agent as a promising food preservative to counteract biofilm-related infections in the food industry.
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Qasem A, Assaggaf H, Mrabti HN, Minshawi F, Rajab BS, Attar AA, Alyamani RA, Hamed M, Mrabti NN, Baaboua AE, Omari NE, Alshahrani MM, Awadh AAA, Sheikh RA, Ming LC, Goh KW, Bouyahya A. Determination of Chemical Composition and Investigation of Biological Activities of Ocimum basilicum L. Molecules 2023; 28:614. [PMID: 36677672 PMCID: PMC9866482 DOI: 10.3390/molecules28020614] [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: 09/02/2022] [Revised: 10/08/2022] [Accepted: 10/12/2022] [Indexed: 01/11/2023] Open
Abstract
This study aimed to determine the chemical composition of the essential oils (EOs) of Ocimum basilicum L., as well as to evaluate the antibacterial, antidiabetic, dermatoprotective, and anti-inflammatory properties, and the EOs and aqueous extracts of O. basilicum. The antibacterial activity was evaluated against bacterial strains, Gram-positive and Gram-negative, using the well diffusion and microdilution methods, whereas the antidiabetic activity was assessed in vitro using two enzymes involved in carbohydrate digestion, α-amylase and α-glucosidase. On the other hand, the dermatoprotective and anti-inflammatory activities were studied by testing tyrosinase and lipoxygenase inhibition activity, respectively. The results showed that the chemical composition of O. basilicum EO (OBEO) is dominated by methyl chavicol (86%) and trans-anethol (8%). OBEO exhibited significant antibacterial effects against Gram-negative and Gram-positive strains, demonstrated by considerable diameters of the inhibition zones and lower MIC and MBC values. In addition, OBEO exhibited significant inhibition of α-amylase (IC50 = 50.51 ± 0.32 μg/mL) and α-glucosidase (IC50 = 39.84 ± 1.2 μg/mL). Concerning the anti-inflammatory activity, OBEO significantly inhibited lipoxygenase activity (IC50 = 18.28 ± 0.03 μg/mL) compared to the aqueous extract (IC50 = 24.8 ± 0.01 μg/mL). Moreover, tyrosinase was considerably inhibited by OBEO (IC50 = 68.58 ± 0.03 μg/mL) compared to the aqueous extract (IC50 = 118.37 ± 0.05 μg/mL). The toxicological investigations revealed the safety of O. basilicum in acute and chronic toxicity. The finding of in silico analysis showed that methyl chavicol and trans-anethole (main compounds of OBEO) validate the pharmacokinetics of these compounds and decipher some antibacterial targets.
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Affiliation(s)
- Ahmed Qasem
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hamza Assaggaf
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hanae Naceiri Mrabti
- Laboratoires TBC, Faculty of Pharmaceutical and Biological Sciences, B.P. 8359006 Lille, France
| | - Faisal Minshawi
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Bodour S. Rajab
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Ammar A. Attar
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Reema A. Alyamani
- Faculty of Applied Medical Sciences, Clinical Nutrition Department, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Munerah Hamed
- Department of Pathology, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Nidal Naceiri Mrabti
- Engineering Materials, Modeling and Environmental Laboratory, Faculty of Sciences Dhar El Mehraz, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco
| | - Aicha El Baaboua
- Biology and Health Laboratory, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan 93000, Morocco
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah Al Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ryan Adnan Sheikh
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Long Chiau Ming
- School of Medical and Life Sciences, Sunway University, Bandar Sunway 47500, Malaysia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Yammine J, Chihib NE, Gharsallaoui A, Dumas E, Ismail A, Karam L. Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review. Heliyon 2022; 8:e12472. [PMID: 36590515 PMCID: PMC9798198 DOI: 10.1016/j.heliyon.2022.e12472] [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: 04/04/2022] [Revised: 04/24/2022] [Accepted: 12/11/2022] [Indexed: 12/24/2022] Open
Abstract
Microbial contaminations are responsible for many chronic, healthcare, persistent microbial infections and illnesses in the food sector, therefore their control is an important public health challenge. Over the past few years, essential oils (EOs) have emerged as interesting alternatives to synthetic antimicrobials as they are biodegradable, extracted from natural sources and potent antimicrobials. Through their multiple mechanisms of actions and target sites, no microbial resistance has been developed against them till present. Although extensive documentation has been reported on the antimicrobial activity of EOs, comparisons between the use of whole EOs or their active components alone for an antimicrobial treatment are less abundant. It is also essential to have a good knowledge about EOs to be used as alternatives to the conventional antimicrobial products such as chemical disinfectants. Moreover, it is important to focus not only on planktonic vegetative microorganisms, but to study also the effect on more resistant forms like spores and biofilms. The present article reviews the current knowledge on the mechanisms of antimicrobial activities of EOs and their active components on microorganisms in different forms. Additionally, in this review, the ultimate advantages of encapsulating EOs or combining them with other hurdles for enhanced antimicrobial treatments are discussed.
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Affiliation(s)
- Jina Yammine
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France,Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Nour-Eddine Chihib
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Ali Ismail
- Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar,Corresponding author.
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Sateriale D, Forgione G, De Cristofaro GA, Facchiano S, Boscaino F, Pagliuca C, Colicchio R, Salvatore P, Paolucci M, Pagliarulo C. Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates. Microorganisms 2022; 10:microorganisms10122446. [PMID: 36557699 PMCID: PMC9780947 DOI: 10.3390/microorganisms10122446] [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: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study's purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs' chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.
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Affiliation(s)
- Daniela Sateriale
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Giuseppina Forgione
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | | | - Serena Facchiano
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Floriana Boscaino
- Institute of Food Science, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Chiara Pagliuca
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
| | - Roberta Colicchio
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
| | - Paola Salvatore
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
- CEINGE-Biotecnologie Avanzate s.c.ar.l., Via G. Salvatore 486, 80145 Naples, Italy
| | - Marina Paolucci
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Caterina Pagliarulo
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
- Correspondence: ; Tel.: +39-0824-305141
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10
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Bouymajane A, Filali FR, Ed-Dra A, Aazza M, Nalbone L, Giarratana F, Alibrando F, Miceli N, Mondello L, Cacciola F. Chemical profile, antibacterial, antioxidant, and anisakicidal activities of Thymus zygis subsp. gracilis essential oil and its effect against Listeria monocytogenes. Int J Food Microbiol 2022; 383:109960. [DOI: 10.1016/j.ijfoodmicro.2022.109960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/20/2022] [Accepted: 09/29/2022] [Indexed: 11/06/2022]
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11
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Affiliation(s)
- Miklós Posgay
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Babett Greff
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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12
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Vitalini S, Nalbone L, Bernardi C, Iriti M, Costa R, Cicero N, Giarratana F, Vallone L. Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation. Nat Prod Res 2022:1-6. [PMID: 36134545 DOI: 10.1080/14786419.2022.2125965] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Chemical composition and in vitro antimicrobial activity of parsley [Petroselinum crispum (Mill.) Fuss] and ginger (Zingiber officinale Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was performed on aged cheese slices treated with a mix of each essential oil and seed oil. Parsley essential oil was selected as the best compromise between sensory influence and antimicrobial activity and tested to evaluate its antifungal effects on cheese slices experimentally contaminated with Aspergillus flavus. Monoterpenes and α-zingiberene were the most abundant compounds in parsley and ginger essential oil, respectively. Both essential oils showed in vitro antimicrobial activity against different fungal species while only a bacterial strain (Enterococcus faecalis) was sensible to ginger essential oil. Only the cheese slices treated with parsley essential oil were appreciated by the panellists and its use has been effective in preventing the A. flavus growth in cheese.
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Affiliation(s)
- Sara Vitalini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milano, Italy
| | - Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy
| | - Marcello Iriti
- Department of Biomedical, Surgical and Environmental Sciences, University of Milan, Milano, Italy
| | - Rosaria Costa
- Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Nicola Cicero
- Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.,Science4life - Spin-off company University of Messina. Polo Universitario dell'Annunziata, Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Lisa Vallone
- Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy
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Qasem A, Assaggaf H, Montesano D, Khalil Z, Al-Mijalli SH, Baaboua AEL, El Omari N, El Menyiy N, Bakrim S, Sheikh RA, Alshahrani MM, Awadh AAA, Zengin G, Bouyahya A, Mrabti HN. Determination of Chemical Compounds and Investigation of Biological Properties of Matricaria chamomilla Essential Oils, Honey, and Their Mixture. Molecules 2022; 27:5850. [PMID: 36144586 PMCID: PMC9505312 DOI: 10.3390/molecules27185850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022] Open
Abstract
This exploratory investigation aimed to determine the chemical composition and evaluate some biological properties, such as antioxidant, anti-inflammatory, antidiabetic, and antimicrobial activities, of Matricaria chamomilla L. essential oils (EOs). EOs of M. chamomilla were obtained by hydrodistillation and phytochemical screening was performed by gas chromatography-mass spectrophotometry (GC-MS). The antimicrobial activities were tested against different pathogenic strains of microorganisms by using disc diffusion assay, the minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The antidiabetic activity was performed in vitro using the enzyme inhibition test. The antioxidant activity of EOs was tested using the free radical scavenging ability (DPPH method), ferrous ion chelating (FIC) ability, and β-carotene bleaching assay. The anti-inflammatory effects were tested in vivo using the carrageenan-induced paw edema method and in vitro using the inhibition of the lipoxygenase test. The analysis of the phytochemical composition by GC-MS revealed that camphor (16.42%) was the major compound of EOs, followed by 3-carene (9.95%), β-myrcene (8.01%), and chamazulene (6.54%). MCEO, honey, and their mixture exhibited antioxidant activity against the DPPH assay (IC50 ranging from 533.89 ± 15.05 µg/mL to 1945.38 ± 12.71 µg/mL). The mixture exhibited the best radical scavenging activity, with an IC50 of 533.89 ± 15.05 µg/mL. As antidiabetic effect, EO presented the best values against α-glucosidase (265.57 ± 0.03 μg/mL) and α-amylase (121.44 ± 0.05 μg/mL). The EOs and honey mixture at a dose of 100 mg/kg exhibited a high anti-inflammatory effect, with 63.75% edema inhibition after 3 h. The impact of EOs on the studied species showed an excellent antimicrobial (Staphylococcus aureus ATCC 29213 (22.97 ± 0.16 mm)), antifungal (Aspergillus niger (18.13 ± 0.18 mm)) and anti-yeast (Candida albicans (21.07 ± 0.24 mm) effect against all the tested strains. The results obtained indicate that the EOs of M. chamomilla could be a potential drug target against diabetes, inflammation and microbial infections; however, further investigations to assess their bioactive molecules individually and in combination are greatly required.
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Affiliation(s)
- Ahmed Qasem
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hamza Assaggaf
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Domenico Montesano
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Zineb Khalil
- Laboratory of Medicinal Chemistry, Drug Sciences Research Center, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat BP 6203, Morocco
| | - Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Aicha EL Baaboua
- Biology and Health Laboratory, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan 93000, Morocco
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Taounate 34025, Morocco
| | - Naoual El Menyiy
- Laboratory of Pharmacology, National Agency of Medicinal and Aromatic Plants, Taounate 34025, Morocco
| | - Saad Bakrim
- Geo-Bio-Environment Engineering and Innovation Laboratory, Molecular Engineering, Biotechnologies and Innovation Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Ryan A. Sheikh
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah Al Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, Najran 61441, Saudi Arabia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya 42250, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 6203, Morocco
| | - Hanae Naceiri Mrabti
- Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco
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14
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Chemical Profiling and Biological Activities of Pelargonium graveolens Essential Oils at Three Different Phenological Stages. PLANTS 2022; 11:plants11172226. [PMID: 36079608 PMCID: PMC9459842 DOI: 10.3390/plants11172226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/21/2022] [Accepted: 08/22/2022] [Indexed: 01/20/2023]
Abstract
The aim of this work was the determination of Pelargonium graveolens (aerial parts) volatile compounds at three developmental stages and the evaluation of their antioxidant, antidiabetic, dermaprotective, anti-inflammatory, and antibacterial effects. The aerial parts of Pelargonium graveolens were collected at three stages, namely the vegetative, beginning, and full flowering. Pelargonium graveolens essential oils were extracted from the dried materials of these aerial parts by hydrodistillation. The volatiles were analyzed by Gas Chromatography-Mass Spectrometry GC-MS, and the antioxidant activity was assessed by DPPH, ABTS, H2O2, and FRAP assays. The in vitro antidiabetic effect was evaluated by the inhibition of α-amylase, α-glucosidase, and lipase enzymes, while the antibacterial activity was assessed against six bacterial strains using an agar well diffusion assay and a microdilution method. The main constituents were menthol, menthene, eremophilene, isoborneol, isogeraniol, α-pinene, linalyl acetate, and 3-carene, with quantitative differences at the three phenological stages. The essential oil at the full flowering stage showed the best antioxidant activity, with IC50 values of 83.26 ± 0.01, 116.42 ± 0.07, 132.25 ± 0.11, and 48.67 ± 0.04 μg/mL for DPPH, FRAP, ABTS, and H2O2 assays, respectively. This oil also exhibited significant effects against α-amylase (IC50 = 43.33 ± 0.01 μg/mL), α-glucosidase (IC50 = 19.04 ± 0.01 μg/mL), lipase (IC50 = 24.33 ± 0.05 μg/mL), 5-lipoxygenase (IC50 = 39.31 ± 0.01 μg/mL), and tyrosinase (IC50 = 124.49 ± 0.07 μg/mL). The essential oil extracted at the full flowering stage showed the best antibacterial effect against a panel of microorganisms with diameter inhibition zones ranging between 11.00 ± 0.17 mm and 17.30 ± 0.17 mm and MIC values from 0.25% to 2% v/v. Overall, the results presented here suggest that the full flowering stage is the best optimal harvest time of Pelargonium graveolens for food and pharmaceutical applications.
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15
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Assaggaf HM, Naceiri Mrabti H, Rajab BS, Attar AA, Alyamani RA, Hamed M, El Omari N, El Menyiy N, Hazzoumi Z, Benali T, Al-Mijalli SH, Zengin G, AlDhaheri Y, Eid AH, Bouyahya A. Chemical Analysis and Investigation of Biological Effects of Salvia officinalis Essential Oils at Three Phenological Stages. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27165157. [PMID: 36014393 PMCID: PMC9415112 DOI: 10.3390/molecules27165157] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 11/16/2022]
Abstract
Salvia officinalis is a medicinal plant used to treat some diseases, including microbial infections and diabetes. Different studies showed the biological and pharmacological properties of this species. The aim of this study was the determination of the chemical compounds of S. officinalis essential oils and the investigation of their antimicrobial, antioxidant, antidiabetic, and anti-inflammatory properties. The chemical compounds of S. officinalis were determined by GC-MS analysis. The antioxidant activity was assessed by DPPH, ABTS, H2O2, and FRAP assays. The in vitro antidiabetic effect was evaluated by the inhibition of α-amylase, α-glucosidase, and lipase activities, and the anti-inflammatory effect was evaluated using the 5-lipoxygenase assay. Moreover, antibacterial activity was assessed against six bacterial strains using agar well diffusion assay and microdilution method. The main compounds in essential oils of S. officinalis at three phenological stages were naphthalenone, camphor, 1.8-cineole, and α-thujone. The full flowering stage essential oil showed the best antioxidant activity with different IC50 values according to the used tests. This oil also exhibited important inhibitory effects at the full flowering stage against α-amylase (IC50 = 69.23 ± 0.1 μg/mL), α-glucosidase (IC50 = 22.24 ± 0.07 μg/mL), and lipase (IC50 = 37.3 ± 0.03 μg/mL). The 5-lipoxygenase inhibitory effect was the best at the full flowering stage (IC50 = 9.24 ± 0.03 μg/mL). The results of the antibacterial evaluation revealed that, at three seasonal periods, S. officinalis essential oil demonstrated strong antibacterial activity. Although the full flowering stage had the best antibacterial activity, there were no significant differences between the three stages. Additionally, the essential oils showed bactericidal effects on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, Proteus mirabilis, Escherichia coli, and Salmonella typhimurium, respectively. The findings of this work showed remarkably that S. officinalis synthesizes essential oils according to different developmental stages. Moreover, it has exhibited interesting biological and pharmacological properties justifying its medicinal effects and suggesting it as a very important source of natural drugs.
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Affiliation(s)
- Hamza M. Assaggaf
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hanae Naceiri Mrabti
- Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Bodour S. Rajab
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Ammar A. Attar
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Reema A. Alyamani
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Munerah Hamed
- Department of Pathology, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Naoual El Menyiy
- Laboratory of Pharmacology, National Agency of Medicinal and Aromatic Plants, Taouanate 34025, Morocco
| | - Zakaria Hazzoumi
- Plant and Microbial Biotechnology Center-Moroccan Foundation for Advanced Science, Innovation and Research, Rabat 10100, Morocco
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Safi 46000, Morocco
| | - Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey
- Correspondence: (G.Z.); (A.H.E.)
| | - Yusra AlDhaheri
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Ali H. Eid
- Department of Basic Medical Sciences, College of Medicine, QU Health, Qatar University, Doha 2713, Qatar
- Correspondence: (G.Z.); (A.H.E.)
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
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Assaggaf HM, Naceiri Mrabti H, Rajab BS, Attar AA, Hamed M, Sheikh RA, Omari NE, Menyiy NE, Belmehdi O, Mahmud S, Alshahrani MM, Park MN, Kim B, Zengin G, Bouyahya A. Singular and Combined Effects of Essential Oil and Honey of Eucalyptus Globulus on Anti-Inflammatory, Antioxidant, Dermatoprotective, and Antimicrobial Properties: In Vitro and In Vivo Findings. Molecules 2022; 27:molecules27165121. [PMID: 36014359 PMCID: PMC9415335 DOI: 10.3390/molecules27165121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 01/22/2023] Open
Abstract
Eucalyptus globulus is a plant widely used by the world population, including Morocco, in the treatment of several pathologies. The aim of this work is to evaluate the antioxidant, anti-inflammatory, dermatoprotective, and antimicrobial effects of essential oil and honey from E. globulus, as well as their combination. Chemical composition was determined by GC-MS analysis. The antioxidant activity was evaluated by three tests, namely, DPPH, reducing power, and the β-carotene/linoleic acid assay. The anti-inflammatory activity was investigated in vitro (5-lipoxygenase inhibition) and in vivo (carrageenan-induced paw edema model), while the dermatoprotective activity was tested in vitro (tyrosinase inhibition). Moreover, the antibacterial activity was assessed using agar well diffusion and microdilution methods. The results showed that eucalyptol presents the main compound of the essential oil of E. globulus (90.14%). The mixture of essential oil with honey showed the best antioxidant effects for all the tests used (0.07 < IC50 < 0.19 mg/mL), while the essential oil was the most active against tyrosinase (IC50 = 38.21 ± 0.13 μg/mL) and 5-lipoxygenase (IC50 = 0.88 ± 0.01 μg/mL), which corroborated the in vivo test. Additionally, the essential oil showed the best bactericidal effects against all strains tested, with inhibition diameter values ranging from 12.8 to 21.6 mm. The findings of this work showed that the combination of the essential oil with honey showed important results in terms of biological activity, but the determination of the underlying mechanisms of action remains a major prospect to be determined.
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Affiliation(s)
- Hamza M. Assaggaf
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hanae Naceiri Mrabti
- Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat BP 6203, Morocco
| | - Bodour S. Rajab
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Ammar A. Attar
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Munerah Hamed
- Department of Pathology, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Ryan A. Sheikh
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat BP 6203, Morocco
| | - Naoual El Menyiy
- Laboratory of Pharmacology, National Agency of Medicinal and Aromatic Plants, Taouanate 34025, Morocco
| | - Omar Belmehdi
- Biology and Health Laboratory, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan 93000, Morocco
| | - Shafi Mahmud
- Division of Cancer and Genome Sciences, John Curtin School of Medical Research, Australian National University, Canberra, ACT 2601, Australia
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, 1988, Najran 61441, Saudi Arabia
| | - Moon Nyeo Park
- Department of Pathology, College of Korean Medicine, Kyung Hee University, Seoul 02447, Korea
| | - Bonglee Kim
- Department of Pathology, College of Korean Medicine, Kyung Hee University, Seoul 02447, Korea
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey
- Correspondence:
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat BP 6203, Morocco
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17
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Morasi RM, Rall VLM, Dantas STA, Alonso VPP, Silva NCC. Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance. J Food Sci 2022; 87:2310-2323. [PMID: 35478321 DOI: 10.1111/1750-3841.16152] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/04/2022] [Accepted: 03/22/2022] [Indexed: 01/17/2023]
Abstract
The occurrence of disease outbreaks involving low-water-activity (aw ) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so-called low-water-activity foods and the salmonellosis outbreaks involving them.
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Affiliation(s)
- Rafaela Martins Morasi
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
| | - Vera Lúcia Mores Rall
- Sector of Microbiology and Immunology, Department of Chemical and Biological Sciences, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, Brazil
| | - Stéfani Thais Alves Dantas
- Sector of Microbiology and Immunology, Department of Chemical and Biological Sciences, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, Brazil
| | - Vanessa Pereira Perez Alonso
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
| | - Nathália Cristina Cirone Silva
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
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Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process. Foods 2022; 11:foods11081121. [PMID: 35454708 PMCID: PMC9028723 DOI: 10.3390/foods11081121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 02/01/2023] Open
Abstract
Anisakiasis is a fish-borne zoonotic disease caused by the ingestion of raw/undercooked fishes or cephalopods parasitized by members of the genus Anisakis. Freezing ensures the inactivation of viable Anisakis larvae; however, since it affects the organoleptic properties of food, essential oils and their compounds were proposed as an alternative. In this study, fresh anchovy fillets were experimentally parasitized with L3 Anisakis larvae to test the anisakicidal efficacy of R (+) limonene (LMN) in marinated fishery products. The anisakicidal effectiveness and organoleptic influence of several LMN concentrations (0.5%, 1%, and 5%) were tested during the marinating process (MS) and storage in sunflower seed oil (SO) of marinated anchovy fillets. Double treatment (DT) with 1% LMN was also performed both during marination and subsequent storage in oil. MS treatment resulted only in a reduction in larvae viability after 48 h, while a complete inactivation was observed in SO after 8, 10, and 20 days of treatment with 5%, 1%, and 0.5% LMN, respectively. DT was the most effective with complete larval inactivation after 7 days. Only 5% LMN influenced the sensory characteristics of the fillets, resulting, however, in a pleasant lemon-like odor and taste. Considering the results obtained, LMN might be a suitable natural alternative to manage Anisakis risk in the fishery industry.
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Marks H, Grześkowiak Ł, Martinez-Vallespin B, Dietz H, Zentek J. Porcine and Chicken Intestinal Epithelial Cell Models for Screening Phytogenic Feed Additives—Chances and Limitations in Use as Alternatives to Feeding Trials. Microorganisms 2022; 10:microorganisms10030629. [PMID: 35336204 PMCID: PMC8951747 DOI: 10.3390/microorganisms10030629] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/11/2022] [Accepted: 03/12/2022] [Indexed: 02/07/2023] Open
Abstract
Numerous bioactive plant additives have shown various positive effects in pigs and chickens. The demand for feed additives of natural origin has increased rapidly in recent years to support the health of farm animals and thus minimize the need for antibiotics and other drugs. Although only in vivo experiments can fully represent their effect on the organism, the establishment of reliable in vitro methods is becoming increasingly important in the goal of reducing the use of animals in experiments. The use of cell models requires strict control of the experimental conditions so that reliability and reproducibility can be achieved. In particular, the intestinal porcine epithelial cell line IPEC-J2 represents a promising model for the development of new additives. It offers the possibility to investigate antioxidative, antimicrobial, anti- or pro-proliferative and antiviral effects. However, the use of IPEC-J2 is limited due to its purely epithelial origin and some differences in its morphology and functionality compared to the in vivo situation. With regard to chickens, the development of a reliable intestinal epithelial cell model has attracted the attention of researchers in recent years. Although a promising model was presented lately, further studies are needed to enable the standardized use of a chicken cell line for testing phytogenic feed additives. Finally, co-cultivation of the currently available cell lines with other cell lines and the development of organoids will open up further application possibilities. Special emphasis was given to the IPEC-J2 cell model. Therefore, all publications that investigated plant derived compounds in this cell line were considered. The section on chicken cell lines is based on publications describing the development of chicken intestinal epithelial cell models.
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Affiliation(s)
- Hannah Marks
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany; (Ł.G.); (B.M.-V.); (J.Z.)
- Kaesler Research Institute, Kaesler Nutrition GmbH, Fischkai 1, 27572 Bremerhaven, Germany;
- Correspondence:
| | - Łukasz Grześkowiak
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany; (Ł.G.); (B.M.-V.); (J.Z.)
| | - Beatriz Martinez-Vallespin
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany; (Ł.G.); (B.M.-V.); (J.Z.)
| | - Heiko Dietz
- Kaesler Research Institute, Kaesler Nutrition GmbH, Fischkai 1, 27572 Bremerhaven, Germany;
| | - Jürgen Zentek
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany; (Ł.G.); (B.M.-V.); (J.Z.)
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Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041988] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 samples of milk-based industrial ice cream, with and without inclusions, were purchased at different mass-market retailers in Italy and analyzed for the detection and enumeration of the aerobic colonies, Enterobacteriaceae, coagulase-positive staphylococci, Salmonella spp. and Listeria monocytogenes. Results were classified according to different ranges of acceptability, whose limits were set for each microbiological parameter. Unsatisfactory loads were obtained for two and nine samples as regarded the aerobic colonies and Enterobacteriaceae, respectively. L. monocytogenes was detected in 16 samples, and in three of them, the loads exceeded the legal limit of acceptability (≤100 cfu/g) during marketing. No unsatisfactory loads were obtained for coagulase-positive staphylococci and no Salmonella spp. was detected. The results obtained allow speculation that inclusions may be a relevant source of contamination for industrial ice cream. However, inadequate manufacturing and hygiene practices also threaten the safety of the finished product. Ice cream is a complex food matrix, and a comprehensive approach to the whole production system is required to ensure high standards of quality and safety.
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Yassin MT, Mostafa AAF, Al-Askar AA, Sayed SR. In vitro antimicrobial activity of Thymus vulgaris extracts against some nosocomial and food poisoning bacterial strains. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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