scholarly journals Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2136
Author(s):  
Toilibou Soifoini ◽  
Dario Donno ◽  
Victor Jeannoda ◽  
Danielle Doll Rakoto ◽  
Ahmed Msahazi ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Organic Acids ◽  
Food Industry ◽  
Vibrio Fischeri ◽  
Antioxidant Properties ◽  
Bioactive Molecules ◽  
Potential Health ◽  
Artocarpus Altilis ◽  
Health Promoting

The present study aimed to evaluate the health-promoting potential of breadfruit (Artocarpus altilis (Parkinson) Fosberg, Moraceae family), a traditional Comorian food, considering the sample variability according to geographic localisation. Moreover, the main aims of this research were also to promote its consumption in the Comoros Islands as potential health-promoting food and evaluate it as a source of bioactive molecules for the food industry thanks to its antioxidant and antibacterial properties. Investigations on biologically active substances were carried out on the extracts obtained from breadfruit flours from five regions of Grande Comore (Ngazidja), the main island in Comoros. Phytochemical screening revealed the presence of tannins and polyphenols, flavonoids, leucoanthocyanins, steroids, and triterpenes. The considered secondary metabolites were phenolic compounds, vitamin C, monoterpenes, and organic acids. The contents of total phenolic compounds (mgGAE/100 g of dry weight—DW) in the extracts ranged from 29.69 ± 1.40 (breadfruit from Mbadjini—ExMBA) to 96.14 ± 2.07 (breadfruit from Itsandra—ExITS). These compounds included flavanols, flavonols, cinnamic acid and benzoic acid derivatives, and tannins which were detected at different levels in the different extracts. Chlorogenic acid presented the highest levels between 26.57 ± 0.31 mg/100 g DW (ExMIT) and 43.80 ± 5.43 mg/100 g DW (ExMBA). Quercetin was by far the most quantitatively important flavonol with levels ranging from 14.68 ± 0.19 mg/100 g DW (ExMIT) to 29.60 ± 0.28 mg/100 g DW (ExITS). The extracts were also rich in organic acids and monoterpenes. Quinic acid with contents ranging from 77.25 ± 6.04 mg/100 g DW (ExMBA) to 658.56 ± 0.25 mg/100 g DW of ExHAM was the most important organic acid in all the breadfruit extracts, while limonene was quantitatively the main monoterpene with contents between 85.86 ± 0.23 mg/100 g DW (ExMIT) and 565.45 ± 0.24 mg/100 g DW (ExITS). The antibacterial activity of the extracts was evaluated on twelve pathogens including six Gram (+) bacteria and six Gram (−) bacteria. By the solid medium disc method, except for Escherichia coli and Pseudomonas aeruginosa, all the bacteria were sensitive to one or more extracts. Inhibitory Halo Diameters (IHDs) ranged from 8 mm to 16 mm. Salmonella enterica, Clostridium perfringens, and Vibrio fischeri were the most sensitive with IHD > 14 mm for ExITS. By the liquid microdilution method, MICs ranged from 3.12 mg/mL to 50 mg/mL and varied depending on the extract. Bacillus megaterium was the most sensitive with MICs ≤ 12.5 mg/mL. Pseudomonas aeruginosa, Shigella flexneri, and Vibrio fischeri were the least sensitive with all MICs ≥ 12.5 mg/mL. ExHAM was most effective with a MIC of 3.12 mg/mL on Staphylococcus aureus and 6.25 mg/mL on Salmonella enterica. The antioxidant power of the extracts was evaluated by the FRAP method. The activity ranged from 5.44 ± 0.35 (ExMBA) to 14.83 ± 0.11 mmol Fe2+/kg DW (ExHAM). Breadfruit from different regions of Comoros contained different classes of secondary metabolites well known for their important pharmacological properties. The results of this study on phenolics, monoterpenes, and organic acids have provided new data on these fruits. The obtained results showed that breadfruit from the biggest island of the Union of Comoros also presented antimicrobial and antioxidant properties, even if some differences in effectiveness existed between fruits from different regions.

scholarly journals The Potential Effects of Phytoestrogens: The Role in Neuroprotection

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2954
Author(s):  
Justyna Gorzkiewicz ◽  
Grzegorz Bartosz ◽  
Izabela Sadowska-Bartosz
Keyword(s):  
Neuroprotective Effect ◽  
Antioxidant Properties ◽  
Estrogen Therapy ◽  
Neuroprotective Effects ◽  
Potential Health ◽  
Naturally Occurring ◽  
Epigenetic Effects ◽  
Estrogen Synthesis ◽  
Health Promoting ◽  
The Brain

Phytoestrogens are naturally occurring non-steroidal phenolic plant compounds. Their structure is similar to 17-β-estradiol, the main female sex hormone. This review offers a concise summary of the current literature on several potential health benefits of phytoestrogens, mainly their neuroprotective effect. Phytoestrogens lower the risk of menopausal symptoms and osteoporosis, as well as cardiovascular disease. They also reduce the risk of brain disease. The effects of phytoestrogens and their derivatives on cancer are mainly due to the inhibition of estrogen synthesis and metabolism, leading to antiangiogenic, antimetastatic, and epigenetic effects. The brain controls the secretion of estrogen (hypothalamus-pituitary-gonads axis). However, it has not been unequivocally established whether estrogen therapy has a neuroprotective effect on brain function. The neuroprotective effects of phytoestrogens seem to be related to both their antioxidant properties and interaction with the estrogen receptor. The possible effects of phytoestrogens on the thyroid cause some concern; nevertheless, generally, no serious side effects have been reported, and these compounds can be recommended as health-promoting food components or supplements.

scholarly journals Oxidative Stress and Marine Carotenoids: Application by Using Nanoformulations

Marine Drugs ◽  
2020 ◽  
Vol 18 (8) ◽  
pp. 423 ◽  
Author(s):  
Yasin Genç ◽  
Hilal Bardakci ◽  
Çiğdem Yücel ◽  
Gökçe Şeker Karatoprak ◽  
Esra Küpeli Akkol ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Properties ◽  
Chemical Diversity ◽  
Biologically Active ◽  
Bioactive Molecules ◽  
Photosynthetic Organisms ◽  
Stress Markers ◽  
Potential Applications ◽  
Health Promoting ◽  
Cancer Types

Carotenoids are natural fat-soluble pigments synthesized by plants, algae, fungi and microorganisms. They are responsible for the coloration of different photosynthetic organisms. Although they play a role in photosynthesis, they are also present in non-photosynthetic plant tissues, fungi, and bacteria. These metabolites have mainly been used in food, cosmetics, and the pharmaceutical industry. In addition to their utilization as pigmentation, they have significant therapeutically applications, such as improving immune system and preventing neurodegenerative diseases. Primarily, they have attracted attention due to their antioxidant activity. Several statistical investigations indicated an association between the use of carotenoids in diets and a decreased incidence of cancer types, suggesting the antioxidant properties of these compounds as an important factor in the scope of the studies against oxidative stress. Unusual marine environments are associated with a great chemical diversity, resulting in novel bioactive molecules. Thus, marine organisms may represent an important source of novel biologically active substances for the development of therapeutics. Marine carotenoids (astaxanthin, fucoxanthin, β-carotene, lutein but also the rare siphonaxanthin, sioxanthin, and myxol) have recently shown antioxidant properties in reducing oxidative stress markers. Numerous of bioactive compounds such as marine carotenoids have low stability, are poorly absorbed, and own very limited bioavailability. The new technique is nanoencapsulation, which can be used to preserve marine carotenoids and their original properties during processing, storage, improve their physiochemical properties and increase their health-promoting effects. This review aims to describe the role of marine carotenoids, their potential applications and different types of advanced nanoformulations preventing and treating oxidative stress related disorders.

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

“Evaluation of cholesterol lowering efficacy and antibacterial potential of probiotics: An In vitro study”

2020 ◽  
Vol 18 ◽  
Author(s):  
Ayisha Aman ◽  
Tooba Shamim ◽  
Ayesha Siddiqui ◽  
Suad Naheed
Keyword(s):  
Antibacterial Activity ◽  
Therapeutic Potential ◽  
In Vitro Study ◽  
Human Beings ◽  
Potential Health ◽  
Cholesterol Lowering ◽  
Fruit Samples ◽  
Natural Microflora ◽  
Health Promoting

Background and Objectives: Probiotics are nonpathogenic and beneficial viable microorganisms that exhibit potential health welfare for human beings. Probiotics are found in various food products. They also occur as natural microflora in the intestine of mammals. Main goal of this study was to isolate probiotics conferring antibacterial activity and cholesterol lowering ability from different fruits. Materials and Method: Present research reveals the usefulness of probiotics, in which twenty one bacterial cultures were isolated from different fruit samples including figs, coconut water and grapes. These strains were explored for their antibacterial and cholesterol reduction ability by conducting in vitro experiments. Results and Conclusion: Among twenty one isolates, nine probiotic cultures FgC2, FgC7, FgC14, G2C5, G1C,GrC18 and StCW showed maximum antibacterial activity against different human clinical pathogens. This suggests that these microbes produce inhibitory metabolites which are extracellular and diffusible. For cholesterol assimilation assay, six strains FgC2, FgC7,FgC12, FgC13, GrC7 and GrC18 presented remarkable cholesterol lowering efficacy (up to 98%) when grown in the presence of bile salts. Only potential probiotic cultures were identified and characterized as lactic acid bacteria (LAB), on the basis of Bergey’s Manual of Determinative Bacteriology. Thus this study is helpful to exploit the bioactive and therapeutic potential of beneficial microorganisms so that they can be utilized in the generation of functional food and other health promoting products.

scholarly journals Plant Phenolics: Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1263
Author(s):  
Patricia Cosme ◽  
Ana B. Rodríguez ◽  
Javier Espino ◽  
María Garrido
Keyword(s):  
Phenolic Compounds ◽  
Biological Effects ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Plant Phenolics ◽  
Potential Health ◽  
Factors Affecting ◽  
Health Promoting ◽  
Radical Scavenging Ability ◽  
And Oxidative Stress

Phenolic compounds are secondary metabolites widely spread throughout the plant kingdom that can be categorized as flavonoids and non-flavonoids. Interest in phenolic compounds has dramatically increased during the last decade due to their biological effects and promising therapeutic applications. In this review, we discuss the importance of phenolic compounds’ bioavailability to accomplish their physiological functions, and highlight main factors affecting such parameter throughout metabolism of phenolics, from absorption to excretion. Besides, we give an updated overview of the health benefits of phenolic compounds, which are mainly linked to both their direct (e.g., free-radical scavenging ability) and indirect (e.g., by stimulating activity of antioxidant enzymes) antioxidant properties. Such antioxidant actions reportedly help them to prevent chronic and oxidative stress-related disorders such as cancer, cardiovascular and neurodegenerative diseases, among others. Last, we comment on development of cutting-edge delivery systems intended to improve bioavailability and enhance stability of phenolic compounds in the human body.

scholarly journals Natural Preservatives from Plant in Cheese Making

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 749 ◽  
Author(s):  
Mena Ritota ◽  
Pamela Manzi
Keyword(s):  
Food Industry ◽  
Dairy Product ◽  
Antioxidant Properties ◽  
Bioactive Molecules ◽  
Cheese Making ◽  
Food Items ◽  
Microbiological Stability ◽  
Microbial Stability ◽  
Natural Preservatives ◽  
Spoilage Microorganisms

Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.

scholarly journals Antibacterial and Antioxidant Activities of Nasturtium officinale Essential Oil on Food Borne Bacteria

2019 ◽  
Vol 13 (1) ◽  
pp. 81-85 ◽  
Author(s):  
Saman Mahdavi ◽  
Mojtaba Kheyrollahi ◽  
Hossein Sheikhloei ◽  
Alireza Isazadeh
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Food Industry ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Gastrointestinal Diseases ◽  
Gas Chromatography Mass Spectrometry ◽  
Nasturtium Officinale ◽  
Microdilution Method ◽  
Food Borne

Introduction: The use of synthetic preservatives has been increasing in the food industry, and this leads to an increased incidence of gastrointestinal diseases and cancers in humans in the long run. Aims & Objectives: The aim of this study was to investigate the antibacterial and antioxidant activities of Nasturtium officinale essential oil on some important food borne bacteria. Materials & Methods: In this study, the antibacterial activity of N. officinale essential oil was evaluated on Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella enteric by microdilution method. Also, the antioxidant activity of this essential oil was evaluated by inactivating free radicals produced by 2,2-diphenyl-1-picrylhydrazyl (DPPH). Finally, the chemical compounds of the N. officinale essential oil were evaluated by gas chromatography- mass spectrometry (GC/MS). Results: The results showed that S. enteric and E. coli isolates had the most resistance and B. cereus isolates had the most susceptibility to N. officinale essential oil. The evaluation of antioxidant properties showed that in the same concentrations, the antioxidant effect of N. officinale was less than BHT. The obtained results from GC/MS showed that Phytol (30.20%) was the highest proportion and Megastigmatrienone 2 (0.18%) was the lowest proportion of essential oil. Conclusion: In general, the results of this study showed that N. officinale essential oil has an appropriate antibacterial activity against gram positive bacteria and can be used as a new antibacterial and antioxidant compound in the food industry.

scholarly journals Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

2020 ◽  
Vol 70 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Nikola Puvača ◽  
Spasenija Milanović ◽  
Marijana Carić ◽  
Bojan Konstantinović ◽  
Miloš Pelić ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritive Value ◽  
Milk Proteins ◽  
Salmonella Spp ◽  
Potential Health ◽  
Daily Diet ◽  
Health Promoting ◽  
Medicinal Properties ◽  
Spoilage Microorganisms ◽  
Milk And Dairy Products

Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.

scholarly journals In Vitro Evaluation of Palestinian Propolis as a Natural Product with Antioxidant Properties and Antimicrobial Activity against Multidrug-Resistant Clinical Isolates

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Jamila Daraghmeh ◽  
Hamada Imtara
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antibacterial Properties ◽  
Reducing Power ◽  
Multidrug Resistant ◽  
Clinical Isolates ◽  
Total Phenolic

The present work reveals, for the first time, the antioxidant and antibacterial properties of propolis samples collected from different regions of Palestine. The content on bioactive compounds has been estimated by total phenolic and flavone and flavonol content, while their antioxidant activity has been determined by radical scavenging methods of 1,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical (ABTS), and ferric reducing power assay (FRAP). The disc diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods were carried out to evaluate the antibacterial activity of Palestinian propolis against multidrug-resistant clinical isolates, including Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus faecalis. The results showed that the total phenolic content ranged from 9.62 mg to 124.94 mg gallic acid equivalent GAE/g of propolis, and the flavone and flavonol content ranged from 1.06 to 75.31 mg quercetin equivalent QE/g of propolis. The samples S6 from Al-Khalil presented the strongest radical scavenging activity toward DPPH, ABTS free radicals, and FRAP assay with IC50 values of 0.02, 0.03, and 0.05 mg/mL, respectively. The results of antibacterial activity indicated that the propolis samples inhibit the growth of Gram-positive strains better than Gram-negative ones. In addition, a strong correlation was observed between the pH, resin, balsam, total phenolic, flavones and flavonol, and total antioxidant capacity (TAC) from one side and the antibacterial activity of propolis samples except on Pseudomonas aeruginosa.

scholarly journals The Antibacterial, Antiheamolytic, and Antioxidant Activities of Laurus nobilis and Alhagi maurorum Native to Iraq.

2019 ◽  
Vol 16 (3(Suppl.)) ◽  
pp. 0707
Author(s):  
Hussein Et al.
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Laurus Nobilis ◽  
Human Red Blood Cells ◽  
Dpph Method

Ethanolic crude extracts of leaves from Laurus nobilis and Alhagi maurorumfor were screened for alkaloids, saponins, tannins, anthraquinones, steroids, flavonoids, glycosides, and glucosides contents. Biochemical activities, including antibacterial activity, antioxidant, and antihemolytic activity, were investigated. Antibacterial activity against Three types of pathogenic bacteria was detected by disc diffusion analysis and characterized by zone of inhibition (ZOI). Antioxidant properties were determined by a diphenyl-1- picrylhydrazyl (DPPH) method. Results revealed that the inhibitory activity of the plants against G+ve and G-ve bacteria were different, where the greatest ZOI  of  Alhagi maurorum against Staphylococcus  aureus  was 12.66 mm, while its effect  against Pseudomonas  aeruginosa generated an  8.33 mm ZOI, with no did not effects on Escherichia coli. Extract of Laurus nobilis against Escherichia coli with a ZOI reached to 10.33 mm, but did not significantly influence the growth of Staphylococcus aureus and Pseudomonas aeruginosa. When the plant extracts were mixed in equal quantities, the percentage of  the effect were  increased, where the greatest effect of the mixed observed in E. coli was a 16.66mm ZOI, and in Staphylococcus aureus to 15.66mm. In Pseudomonas aeruginosa the ZOI reached to a 12.33 mm. This is referred to as synergistic effect between these plants against pathogenic bacteria. The extracts did not have any toxic effects on human red blood cells.

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