1
|
Valente JV, Palmeira-de-Oliveira R, Guiomar L, Vaz CV, Rolo J, Gaspar C, Oliveira AS, Caramelo D, Breitenfeld L, Gonçalves JC, Delgado F, Martinez-de-Oliveira J, Palmeira-de-Oliveira A. Humulus lupulus aqueous extract and hydrolate as a potential ingredient for cosmetics: chemical characterization and in vitro antimicrobial, cytotoxicity, antioxidant and anti-inflammatory assessment. Fitoterapia 2024; 175:105861. [PMID: 38354824 DOI: 10.1016/j.fitote.2024.105861] [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: 10/10/2023] [Revised: 01/21/2024] [Accepted: 02/11/2024] [Indexed: 02/16/2024]
Abstract
Humulus lupulus extracts have in their composition different molecules, such as polyphenols, α-acids, β-acids, and hydrocarbons, which contribute to the plant's medicinal properties. These molecules are associated with antimicrobial, antioxidant and anti-inflammatory activities. OBJECTIVE This work focuses on the evaluation of H. lupulus biological activities, with the aim of evaluating its potential for inclusion in cosmetic formulations. METHODS Two distinct aqueous extracts and two hydrolates obtained via hydrodistillation were evaluated. These include the flower parts (FE, FH) and the mix of aboveground parts (ME, MH). The chemical profiles for both aqueous extracts and hydrolates were identified by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Antimicrobial, antioxidant, cytotoxicity, and anti-inflammatory activity were tested in vitro using standard methods. RESULTS Rutin was the major compound found in FE (40.041 μg mg-1 of extract) and ME (2.909 μg mg-1 of extract), while humulenol II was the most abundant compound in hydrolates (FH: 20.83%; MH: 46.80%). Furthermore, FE was able to inhibit the growth of Staphylococcus aureus and Staphylococcus epidermis with MIC values of 50% and 25% (v/v), respectively. FH showed the same effect in Staphylococcus aureus (50% v/v). FH evidenced poor antioxidant potential in DPPH scavenging test and demonstrated significant antioxidant and anti-inflammatory effects by reducing (***p < 0.001) intracellular reactive oxygen species (ROS), NO (nitric oxide) levels (***p < 0.001) and cyclooxygenase-2 (COX-2) protein expression (***p < 0.001) in lipopolysaccharide (LPS)-stimulated macrophages. Nevertheless, it is important to note that FH exhibited cytotoxicity at high concentrations in 3T3 fibroblasts and RAW 264.7 macrophages. CONCLUSION The studied H. lupulus aqueous extracts and hydrolates revealed that FH stands out as the most promising bioactive source for cosmetic formulations. However, future research addressing antimicrobial activity is necessary to confirm its potential incorporation into dermatological and cosmetic formulations.
Collapse
Affiliation(s)
- João Vasco Valente
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal
| | - Rita Palmeira-de-Oliveira
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal; Labfit-HPRD: Health Products Research and Development Lda, Covilhã, Portugal
| | - Liliana Guiomar
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal
| | - Cátia V Vaz
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal
| | - Joana Rolo
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal
| | - Carlos Gaspar
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal; Labfit-HPRD: Health Products Research and Development Lda, Covilhã, Portugal
| | - Ana Sofia Oliveira
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal
| | - Débora Caramelo
- Escola Superior Agrária do Instituto Politécnico de Castelo Branco, Portugal; CERNAS: Research Center for Natural Resources, Environment and Society, Agriculture Science Research Group, Castelo Branco, Portugal
| | - Luiza Breitenfeld
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal
| | - José Carlos Gonçalves
- Escola Superior Agrária do Instituto Politécnico de Castelo Branco, Portugal; CERNAS: Research Center for Natural Resources, Environment and Society, Agriculture Science Research Group, Castelo Branco, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - Fernanda Delgado
- Escola Superior Agrária do Instituto Politécnico de Castelo Branco, Portugal; CERNAS: Research Center for Natural Resources, Environment and Society, Agriculture Science Research Group, Castelo Branco, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - José Martinez-de-Oliveira
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal
| | - Ana Palmeira-de-Oliveira
- CICS-UBI: Health Sciences Research Center, Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal; Faculdade de Ciências da Saúde, University of Beira Interior, Covilhã, Portugal; Labfit-HPRD: Health Products Research and Development Lda, Covilhã, Portugal.
| |
Collapse
|
2
|
Gregory ER, Bakhaider RF, Gomez GF, Huang R, Moser EAS, Gregory RL. Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation. J Appl Microbiol 2022; 133:1333-1340. [PMID: 35598180 PMCID: PMC9543398 DOI: 10.1111/jam.15632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 03/25/2022] [Accepted: 05/17/2022] [Indexed: 11/29/2022]
Abstract
AIMS The purpose of this study was to compare the effect of hop extracts with diverse β-acid concentrations on Streptococcus mutans biofilm formation. METHODS AND RESULTS Ten different hop extracts, with α-acid concentrations similar to those found in commercial beer products and β-acid concentrations ranging from 2.6 to 8.1%, were added to distilled water to make standardized concentrations. S. mutans isolates were treated with hop extract dilutions varying from 1:2 to 1:256. The minimum inhibitory, minimum bactericidal, and minimum biofilm inhibitory concentrations were determined and the optical density was evaluated. Live/dead staining confirmed the bactericidal effects. Biofilm formation of several strains of S. mutans was significantly inhibited by hop extract dilutions of 1:2, 1:4, 1:8, 1:16, and 1:32. Strong negative correlations were observed between α- and β-acid concentrations of the hop extracts and S. mutans total growth and biofilm formation. CONCLUSIONS The use of hop extracts prepared similarly to commercial beer decreased S. mutans biofilm formation. SIGNIFICANCE AND IMPACT OF THE STUDY The inclusion of hops in the commercial beer products may provide beneficial health effects. Further studies are warranted to determine an effect in vivo on the development of dental caries.
Collapse
Affiliation(s)
- Eric R Gregory
- Department of Pharmacy Services, The University of Kansas Health System, Kansas City, KS, USA
| | - Renad F Bakhaider
- Department of Biomedical Sciences and Comprehensive Care, Indiana University School of Dentistry, Indianapolis, IN, USA
| | - Grace F Gomez
- Department of Biomedical Sciences and Comprehensive Care, Indiana University School of Dentistry, Indianapolis, IN, USA
| | - Ruijie Huang
- Department of Biomedical Sciences and Comprehensive Care, Indiana University School of Dentistry, Indianapolis, IN, USA
| | - Elizabeth A S Moser
- Department of Biostatistics, Indiana University School of Medicine, Indianapolis, IN, USA
| | - Richard L Gregory
- Department of Biomedical Sciences and Comprehensive Care, Indiana University School of Dentistry, Indianapolis, IN, USA
| |
Collapse
|
3
|
Lencova S, Zdenkova K, Demnerova K, Stiborova H. Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112777] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
4
|
Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
5
|
Strong Antimicrobial and Healing Effects of Beta-Acids from Hops in Methicillin-Resistant Staphylococcus aureus-Infected External Wounds In Vivo. Antibiotics (Basel) 2021; 10:antibiotics10060708. [PMID: 34204644 PMCID: PMC8231114 DOI: 10.3390/antibiotics10060708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/04/2021] [Accepted: 06/10/2021] [Indexed: 11/21/2022] Open
Abstract
Staphylococcus (S.) aureus is an important causative agent of wound infections with increasing incidence in the past decades. Specifically, the emergence of methicillin-resistant S. aureus (MRSA) causes serious problems, especially in nosocomial infections. Therefore, there is an urgent need to develop of alternative or supportive antimicrobial therapeutic modalities to meet these challenges. Purified compounds from hops have previously shown promising antimicrobial effects against MRSA isolates in vitro. In this study, purified beta-acids from hops were tested for their potential antimicrobial and healing properties using a porcine model of wounds infected by MRSA. The results show highly significant antimicrobial effects of the active substance in both the powder and Ambiderman-based application forms compared to both no-treatment control and treatment with Framycoin. Moreover, the macroscopic evaluation of the wounds during the treatment using the standardized Wound Healing Continuum indicated positive effects of the beta-acids on the overall wound healing. This is further supported by the microscopic data, which showed a clear improvement of the inflammatory parameters in the wounds treated by beta-acids. Thus, using the porcine model, we demonstrate significant therapeutic effects of hops compounds in the management of wounds infected by MRSA. Beta-acids from hops, therefore, represent a suitable candidate for the treatment of non-responsive nosocomial tissue infections by MRSA.
Collapse
|
6
|
Zhang G, Zhang N, Yang A, Huang J, Ren X, Xian M, Zou H. Hop bitter acids: resources, biosynthesis, and applications. Appl Microbiol Biotechnol 2021; 105:4343-4356. [PMID: 34021813 DOI: 10.1007/s00253-021-11329-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 01/15/2023]
Abstract
Diversified members of hop bitter acids (α- and β-acids) have been found in hop (Humulus lupulus). Mixtures of hop bitter acids have been traditionally applied in brewing and food industries as bitterness flavors or food additives. Recent studies have discovered novel applications of hop bitter acids and their derivatives in medicinal and pharmaceutical fields. The increasing demands of purified hop bitter acid promoted biosynthesis efforts for the heterologous biosynthesis of objective hop bitter acids by engineered microbial factories. In this study, the updated information of hop bitter acids and their representative application in brewing, food, and medicine fields are reviewed. We also speculate future trends on the development of robust microbial cell factories and biotechnologies for the biosynthesis of hop bitter acids. KEY POINTS: • Structures and applications of hop bitter acids are summarized in this study. • Biosynthesis of hop bitter acids remains challenging. • We discuss potential strategies in the microbial production of hop bitter acids.
Collapse
Affiliation(s)
- Guoqing Zhang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Nan Zhang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Anran Yang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Jingling Huang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xueni Ren
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Mo Xian
- CAS Key Laboratory of Bio-based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China
| | - Huibin Zou
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China. .,CAS Key Laboratory of Bio-based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China.
| |
Collapse
|
7
|
Kowalczyk D, Pytka M, Szymanowska U, Skrzypek T, Łupina K, Biendl M. Release kinetics and antibacterial activity of potassium salts of iso-α-acids loaded into the films based on gelatin, carboxymethyl cellulose and their blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106104] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
8
|
Kolar M, Cermak P, Hobzova L, Bogdanova K, Neradova K, Mlynarcik P, Bostik P. Antibiotic Resistance in Nosocomial Bacteria Isolated from Infected Wounds of Hospitalized Patients in Czech Republic. Antibiotics (Basel) 2020; 9:antibiotics9060342. [PMID: 32570909 PMCID: PMC7344407 DOI: 10.3390/antibiotics9060342] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/05/2020] [Accepted: 06/17/2020] [Indexed: 12/16/2022] Open
Abstract
Hospitalized patients with wounds face an increased risk of infection with multi-drug-resistant nosocomial bacteria. In this study, samples from almost 10,000 patients from big hospitals in Czech Republic with infected wounds were analyzed for the presence of bacterial pathogens. In 7693 patients (78.8%), bacterial etiological agents were identified. Members of the Enterobacterales (37.1%) and Staphyloccus aureus (21.1%) were the most prevalent pathogens. Staphyloccus aureus showed methicillin resistance in 8.6%. Almost half of the Klebsiella pneumoniae isolates were ESBL-positive and 25.6% of the Enterobacter spp. isolates were AmpC-positive. The third most prevalent Pseudomonas aeruginosa showed resistance to 19–32% of the antipseudomonal antibiotics tested. Based on the results, amoxicillin/clavulanic acid, ampicillin/sulbactam or piperacillin/tazobactam combined with gentamicin can be recommended for antibiotic treatment of infected wounds. Once the etiological agent is identified, the therapy should be adjusted according to the species and its resistance.
Collapse
Affiliation(s)
- Milan Kolar
- Department of Microbiology, Faculty of Medicine and Dentistry, Palacky University, and University Hospital, 779 00 Olomouc, Czech Republic; (M.K.); (K.B.); (P.M.)
| | - Pavel Cermak
- Department of Microbiology, Thomayer Hospital, 140 59 Prague, Czech Republic;
| | - Lenka Hobzova
- Institute of Clinical Microbiology, Charles University Medical School and University Hospital, 500 05 Hradec Kralove, Czech Republic; (L.H.); (K.N.)
| | - Katerina Bogdanova
- Department of Microbiology, Faculty of Medicine and Dentistry, Palacky University, and University Hospital, 779 00 Olomouc, Czech Republic; (M.K.); (K.B.); (P.M.)
| | - Katerina Neradova
- Institute of Clinical Microbiology, Charles University Medical School and University Hospital, 500 05 Hradec Kralove, Czech Republic; (L.H.); (K.N.)
| | - Patrik Mlynarcik
- Department of Microbiology, Faculty of Medicine and Dentistry, Palacky University, and University Hospital, 779 00 Olomouc, Czech Republic; (M.K.); (K.B.); (P.M.)
| | - Pavel Bostik
- Institute of Clinical Microbiology, Charles University Medical School and University Hospital, 500 05 Hradec Kralove, Czech Republic; (L.H.); (K.N.)
- Faculty of Military Health Sciences, University of Defence, 500 01 Hradec Kralove, Czech Republic
- Correspondence: ; Tel.: +420-724-692-609
| |
Collapse
|
9
|
Nieto C, Carballo DE, Caro I, Quinto EJ, Andrés S, Mateo J. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1722245] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Corina Nieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Diego E. Carballo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Irma Caro
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC, León, Spain
| | - Javier Mateo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| |
Collapse
|
10
|
Carballo DE, Mateo J, Andrés S, Giráldez FJ, Quinto EJ, Khanjari A, Operta S, Caro I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics (Basel) 2019; 8:antibiotics8040227. [PMID: 31731685 PMCID: PMC6963869 DOI: 10.3390/antibiotics8040227] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 01/15/2023] Open
Abstract
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
Collapse
Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
- Correspondence:
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran;
| | - Sabina Operta
- Institute of Food Science and Technology, Faculty of Agricultural and Food Science, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina;
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
| |
Collapse
|