Endophyte inoculation enhances Ulmus minor resistance to Dutch elm disease

AbstractCertain fungal endophytes are known to improve plant resistance to biotic stresses in forest trees. In this study, three stem fungal endophytes belonging to classes Cystobasidiomycetes, Eurotiomycetes and Dothideomycetes were selected from 210 isolates for their potential as enhancers of Ulmus minor resistance to Ophiostoma novo-ulmi. We evaluated phenotypic traits of these endophytes that could be beneficial for inhibiting O. novo-ulmi in the host plant. Under in vitro conditions, the Dothideomycetous isolate YCB36 strongly inhibited O. novo-ulmi growth, released antipathogenic VOCs, chitinases and siderophores, and overlapped with the pathogen in nutrient utilization patterns. These functional traits could explain the 40% reduction in leaf wilting due to O. novo-ulmi in elm trees pre-inoculated with this endophyte. Ulmus minor trees inoculated with this endophyte showed increased leaf stomatal conductance and higher concentrations of flavonoids and total phenolic compounds in xylem tissues, suggesting induction of defence metabolism.

Download Full-text

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.46 ◽

2020 ◽

Vol 3 (1) ◽

pp. 47

Author(s):

Nadezhda Petkova ◽

Manol Ognyanov ◽

Blaga Inyutin ◽

Petar Zhelev ◽

Panteley Denev

Keyword(s):

Phenolic Compounds ◽

Antioxidant Activities ◽

Ethanol Extract ◽

Titratable Acidity ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Frap Assay ◽

Phytochemical Composition ◽

Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

Download Full-text

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽

10.3390/foods10051023 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1023

Author(s):

Alice Cattivelli ◽

Angela Conte ◽

Serena Martini ◽

Davide Tagliazucchi

Keyword(s):

Phenolic Compounds ◽

In Vitro Digestion ◽

Total Phenolic ◽

Cooking Methods ◽

Total Phenolic Compounds ◽

Main Compound ◽

Quercetin Derivatives ◽

Mass Spectrometry Identification ◽

The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

Download Full-text

INFLUENCE OF AUXIN ON IN VITRO SECONDARY METABOLITES PRODUCTION FROM BALANITES AEGYPTIACA CALLUS CULTURES

PLANT ARCHIVES ◽

10.51470/plantarchives.2021.v21.no2.016 ◽

2021 ◽

Vol 21 (2) ◽

Author(s):

Asmaa A.A. Abdel- Kareem ◽

H.A. El- Shamy ◽

A.K. Dawh ◽

S.G. Gwiefel

Keyword(s):

Secondary Metabolites ◽

Callus Cultures ◽

Total Phenolic ◽

Total Flavonoids ◽

Ms Medium ◽

Total Phenolic Compounds ◽

Fresh Weight ◽

Balanites Aegyptiaca ◽

Metabolites Production

The present work was conducted in order to investigate the effect of auxin type (2,4-D and NAA) and concentration (0.00, 0.25, 0.50, 1.00 and 2.00 mg/l) on Balanites aegyptiaca callus cultures growth and production of secondary metabolites. Obtained results demonstrated that supplementation MS medium with 2,4-D at 2.0 mg/l could enhanced and recorded the ultimate values of callus fresh weight, antioxidant activity (%), total flavonoids, total phenolic compounds and total saponins contents and yields of Balanites aegyptiaca L. callus.

Download Full-text

Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n3p1277 ◽

2017 ◽

Vol 38 (3) ◽

pp. 1277 ◽

Cited By ~ 1

Author(s):

Daniane Campos de Oliveira ◽

Eliane Maurício Furtado Martins ◽

Maurilio Lopes Martins ◽

Giovanna Bretas Martins ◽

Mirella Lima Binoti ◽

...

Keyword(s):

Ascorbic Acid ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Lactobacillus Rhamnosus ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Lactobacillus Rhamnosus Gg ◽

In Vitro Simulation ◽

Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

Download Full-text

Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

Journal of Chemistry ◽

10.1155/2016/5194901 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 22

Author(s):

Javier Marhuenda ◽

María Dolores Alemán ◽

Amadeo Gironés-Vilaplana ◽

Alfonso Pérez ◽

Gabriel Caravaca ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Total Phenolic ◽

Phenolic Composition ◽

Total Phenolic Compounds ◽

Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

Download Full-text

Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽

10.3390/foods10040791 ◽

2021 ◽

Vol 10 (4) ◽

pp. 791

Author(s):

Urszula Szymanowska ◽

Monika Karaś ◽

Urszula Złotek ◽

Anna Jakubczyk

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

In Vitro Digestion ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Simulated Digestion ◽

Cyclooxygenase 1 ◽

Consumer Assessment ◽

Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

Download Full-text

In Vitro Control of Uropathogenic Microorganisms with the Ethanolic Extract from the Leaves of Cochlospermum regium (Schrank) Pilger

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2017/4687154 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Danny Ellen Meireles Leme ◽

Allan Belarmino Rodrigues ◽

Adriana Araújo de Almeida-Apolonio ◽

Fabiana Gomes da Silva Dantas ◽

Melyssa Fernanda Norman Negri ◽

...

Keyword(s):

Antimicrobial Activity ◽

Phenolic Compounds ◽

Biofilm Formation ◽

Ethanolic Extract ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Microdilution Method ◽

Broth Microdilution Method ◽

Genitourinary Infections

The roots of Cochlospermum regium, popularly known as “algodãozinho-do-cerrado,” are used for the treatment of genitourinary infections. However, the removal of their subterranean structures results in the death of the plant, and the use of the leaves becomes a viable alternative. Therefore, the antimicrobial activity of Cochlospermum regium leaf’s ethanolic extract and its action on the biofilm formation of microorganisms associated with urinary infection were evaluated. The total phenolic compounds, flavoids, and tannins were quantified using the reagents Folin-Ciocalteu, aluminum chloride, and vanillin, respectively. The antimicrobial activity was evaluated by the broth microdilution method and the effect of the extract in the biofilm treatment was measured by the drop plate method. Cytotoxicity was evaluated by the method based on the reduction of MTS and the mutagenicity by the Ames test. The ethanolic extract of C. regium leaves presented 87.4 mg/EQ of flavonoids, 167.2 mg/EAG of total phenolic compounds, and 21.7 mg/ECA of condensed tannins. It presented reduction of the biofilm formation for E. coli and C. tropicalis and antimicrobial action of 1 mg/mL and 0.5 mg/mL, respectively. The extract showed no cytotoxicity and mutagenicity at the concentrations tested. This study demonstrated that C. regium leaves are a viable option for the treatment of genitourinary infections and for the species preservation.

Download Full-text

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

Foods ◽

10.3390/foods9070847 ◽

2020 ◽

Vol 9 (7) ◽

pp. 847 ◽

Cited By ~ 1

Author(s):

Henryk Zieliński ◽

Joanna Honke ◽

Joanna Topolska ◽

Natalia Bączek ◽

Mariusz Konrad Piskuła ◽

...

Keyword(s):

Phenolic Acids ◽

Inhibitory Activity ◽

In Vitro Digestion ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Ace Inhibitory Activity ◽

Baking Process ◽

Before And After ◽

Ace Inhibitory

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

Download Full-text