Evaluation of antioxidant and antibacterial activities of lipid extracts from Eustigmatos cf. polyphem (Eustigmatophyceae) and preliminary identification of bioactive compound

Endophytes or endophytic fungi have been investigated as a store house of bioactive compound. This study was aimed to evaluate the potential antibacterial activity of endophytic fungi isolated from Medinilla speciosa Blume. The antibacterial test was determined by measuring the inhibition zone with disk-diffusion method. Twenty endophytes were isolated from the leaves of Medinilla speciosa Blume and identified morphologically. The results demonstrated that ten isolates showed variation in their antibacterial activity against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633, and Shigella dysenteriae ATCC 13313. Further investigation will be needed to explore and identify the bioactive molecules of the isolated endophytic fungi.

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Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties

Czech Journal of Food Sciences ◽

10.17221/911-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S163-S165 ◽

Cited By ~ 37

Author(s):

J. Atrott ◽

T. Henle

Keyword(s):

Linear Correlation ◽

Antibacterial Properties ◽

Bioactive Compound ◽

Antibacterial Activities ◽

Phenol Concentration ◽

Manuka Honey ◽

Suitable Tool

A perfect linear correlation was found for methylglyoxal levels in 61 samples of Manuka honey, ranging from 189 to 835 mg/kg, and the corresponding antibacterial activities of the samples, which were between 12.4% and 30.9% equivalent phenol concentration. This clearly underlines that methylglyoxal is the dominant bioactive compound in Manuka honey and above concentrations of around 150 mg/kg directly responsible for the characteristic antibacterial properties of Manuka honey. Methylglyoxal can be a suitable tool for labelling the unique bioactivity of Manuka honey.

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Study on Bioactive Compounds of Jania rubens against Methicillin and Vancomycin Resistant Staphylococcus aureus

International Journal of Pharmaceutical Sciences and Drug Research ◽

10.25004/ijpsdr.2019.110621 ◽

2019 ◽

Vol 11 (06) ◽

Author(s):

Sasikala Chenniyappan ◽

Geetharamani Durairaj ◽

K Evetha

Keyword(s):

Inhibitory Concentration ◽

Minimum Bactericidal Concentration ◽

Bioactive Compound ◽

Antibacterial Activities ◽

Resistant Bacteria ◽

Gram Negative Bacteria ◽

Zone Of Inhibition ◽

Drug Resistant Bacteria ◽

Vancomycin Resistant ◽

Layer Chromatography

The study is planned to find the antimicrobial activity of the extract of Jania rubens and to isolate the bioactive compound against MRSA and VRSA. Jania rubens collected from Mandapam (Pudumadam) Coastal water, East coast of India and extracted with ethanol. Antibacterial activity of J. rubens was tested against gram positive, gram negative bacteria and drug resistant bacteria). The antibacterial activities were expressed as zone of inhibition, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) Identification of compounds from crude extract of J. rubens carried by column chromatography, thin layer chromatography and NMR analysis. Finally J. rubens could serve as useful source of new antibacterial agent.

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Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane

Journal of Birjand University of Medical Sciences ◽

10.32592/jbirjandunivmedsci.2021.28.3.102 ◽

2021 ◽

pp. 236-247

Keyword(s):

Antioxidant Activity ◽

Brassica Oleracea ◽

Biological Activities ◽

Radical Scavenging ◽

Bioactive Compound ◽

Antibacterial Activities ◽

Dilution Method ◽

Significance Level ◽

Promising Source ◽

Broccoli Sprout

Background and Aims: Broccoli sprout extract (Brassica oleracea) has extensive biological activities that are mainly attributed to the presence of bioactive compounds, such as sulforaphane. This study aimed to investigate the antioxidant and antibacterial activities of cooked and raw extracts of broccoli sprouts. Materials and Methods: The amount of sulforaphane in broccoli sprout extract was evaluated by high-performance liquid chromatography (HPLC). Moreover, the amount of phenolic and flavonoid compounds and antioxidant capacity were investigated by the DPPH free radical scavenging method. In addition, the antibacterial activity of raw and cooked sprout extracts on some bacteria was explored using disk diffusion assay and minimum inhibitory concentration (MIC) by macro dilution method. Significant differences were analyzed by one-way analysis of variance (ANOVA) through Duncan's multiple range test. Results: Based on the results obtained by HPLC, the amount of sulforaphane in the raw broccoli sprout extract was determined to be 787.46 μg/mL. Moreover, the antioxidant activity of raw and cooked sprout extracts depicted a higher antioxidant activity with an increase in concentration. Furthermore, the antibacterial study showed that cooked sprout extract had higher antimicrobial activity, compared to the raw sprout extract (at a significance level of 0.05). The highest growth inhibition zone was found against Gram-positive Bacillus cereus strain with a diameter of 18±0.6 mm; moreover, the lowest amounts of MIC and MBC were obtained at 0.39 and 0.78 mg/mL, respectively. Conclusion: In general, the results show that cooked broccoli sprout extract has significant antioxidant and antibacterial activities, compared to the raw sprout. Accordingly, it can be utilized in food, health, and medical products as a highly promising source. However, further studies are required to be conducted in this regard.

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Preparation, Characterization and Evaluation of Curcumin Nanodispersions Using Three Different Methods – Novel Subcritical Water Conditions, Spontaneous Emulsification and Solvent Displacement

Zeitschrift für Physikalische Chemie ◽

10.1515/zpch-2018-1152 ◽

2019 ◽

Vol 233 (10) ◽

pp. 1485-1502 ◽

Cited By ~ 4

Author(s):

Zahra Sayyar ◽

Hoda Jafarizadeh Malmiri

Keyword(s):

Subcritical Water ◽

Physical Stability ◽

Tween 80 ◽

Bioactive Compound ◽

Pharmaceutical Formulations ◽

Antibacterial Activities ◽

Spontaneous Emulsification ◽

Curcumin Nanoparticles ◽

Solvent Displacement ◽

Water Conditions

Abstract Curcumin as a lipophilic bioactive compound can be incorporated into water-based formulations when it turns into curcumin nanodispersions. In fact, nanodispersion systems, increase curcumin bioavailability, solubility and stability, and furthermore increase curcumin uses in aqueous food and pharmaceutical formulations. Present study focuses on the preparation of curcumin nanodispersions under subcritical water conditions (temperature of 120 °C and pressure of 1.5 bar for 2 h) and using selected another two different methods namely, spontaneous emulsification and solvent displacement. Lecithin as carrier oil, Tween 80 as emulsifier and polyethylene glycol as co-surfactant, with a ratio of 1:8:1, were used in all the preparation techniques. Obtained results indicated that curcumin nanodispersions with smallest mean particle size (70 nm), polydispersity index (0.57), curcumin loss (5.5%) and turbidity (0.04 Nephelometric Turbidity Unit), and maximum loading ability (0.189 g/L), loading efficiency (94.5%) and conductivity (0.157 mS/cm) were obtained under subcritical water conditions. The results also exhibited that the prepared spherical curcumin nanoparticles in the water by this technique had desirable physical stability as their mean zeta potential value was (−12.6 mV). It also observed that, as compared to spontaneous emulsification and solvent displacement methods, the prepared curcumin nanodispersions via subcritical water method had highest anti-oxidant and antibacterial activities.

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Evaluation of phenolic constituent, antioxidant and antibacterial activities of sugarcane molasses towards foodborne pathogens

Food Research ◽

10.26656/fr.2017.4(s2).s05 ◽

2020 ◽

Vol 4 (S2) ◽

pp. 40-47

Author(s):

Shafiqa-Atikah M.K. ◽

Nor-Khaizura M.A.R. ◽

N.A. Mahyudin ◽

F. Abas ◽

Nur-Syifa' J.

Keyword(s):

Phenolic Compounds ◽

Foodborne Pathogens ◽

Antioxidant Activities ◽

Antimicrobial Properties ◽

Bioactive Compound ◽

Inhibition Zone ◽

Antibacterial Activities ◽

Total Phenolic ◽

Sugarcane Molasses ◽

Total Phenolic Compounds

The employment of chemical synthetic as an antimicrobial agent in inhibiting microbial growth has become a major concern due to adverse health impact, food safety crisis and the pressure on food manufacturers. Essential bioactive compound in sugarcane molasses, a by-product from a sugar refinery process could be effective as an alternative antimicrobial substance. However, their antimicrobial properties are not understandable. This study aimed 1) to detect the total phenolic compounds present in sugarcane molasses extract and 2) to determine the antioxidants and antibacterial activities of sugarcane molasses extract towards foodborne pathogens. The phenolic compounds of sugarcane molasses extract were determined by UHPLC-MSMS. Antioxidant activities were estimated by a total phenolic compound assay and a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Meanwhile, antibacterial activities were carried out via disc diffusion, minimum inhibition concentrations (MICs) and minimum bactericidal concentrations (MBCs) assays. In this study, several extracted compounds were identified in sugarcane molasses extract and included gallic acid, phenylvaleric acids, quinic acid, tannic acid and 6-C-glucosyl-8-C-arabinosyl apigenin or arabinoysl-glucosylapigenin. The sugarcane molasses extract showed high total phenolic compounds with values of 7.6 mg GAE/g extract. Meanwhile, antioxidant activities of sugarcane molasses extract were also found high and the 50% inhibitory concentration (IC50 value) was about 0.79 mg QE/g. The inhibition zone against four foodborne pathogens, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella enterica serovar Typhimurium ranged from 8.82±0.3 mm to 25.05±1.6 mm. Meanwhile, the MICs of sugarcane molasses extract ranged from 3.125% to 6.25% v/v and MBCs were 6.25% to >12.5% v/v. In conclusion, sugarcane molasses extract is rich in phenolic compounds and has the potential to be applied as the natural antioxidant and antibacterial compounds.

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