Towards the Enhancement of Essential Oil Components’ Antimicrobial Activity Using New Zein Protein-Gated Mesoporous Silica Microdevices

The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preservatives are needed to stifle the rising problem of microbial resistance. In this scenario, we report herein, as far as we know, for the first time the use of the zein protein as a gating moiety and its application for the controlled release of essential oil components (EOCs). The design of microdevices consist of mesoporous silica particles loaded with essential oils components (thymol, carvacrol and cinnamaldehyde) and functionalized with the zein (prolamin) protein found in corn as a molecular gate. The zein protein grafted on the synthesized microdevices is degraded by the proteolytic action of bacterial enzymatic secretions with the consequent release of the loaded essential oil components efficiently inhibiting bacterial growth. The results allow us to conclude that the new microdevice presented here loaded with the essential oil component cinnamaldehyde improved the antimicrobial properties of the free compound by decreasing volatility and increasing local concentration.

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Comprehensive Evaluation of the Antibacterial and Antifungal Activities of Carlina acaulis L. Essential Oil and Its Nanoemulsion

Antibiotics ◽

10.3390/antibiotics10121451 ◽

2021 ◽

Vol 10 (12) ◽

pp. 1451

Author(s):

Antonio Rosato ◽

Alexia Barbarossa ◽

Ahmed M. Mustafa ◽

Giulia Bonacucina ◽

Diego Romano Perinelli ◽

...

Keyword(s):

Essential Oil ◽

Comprehensive Evaluation ◽

Antimicrobial Properties ◽

Homogenization Method ◽

Bacterial Strains ◽

Antifungal Activities ◽

Fungal Strains ◽

Antibacterial And Antifungal Activities ◽

Antibacterial And Antifungal ◽

New Compounds

Plants are considered to be an excellent source of new compounds with antibiotic activity. Carlina acaulis L. is a medicinal plant whose essential oil (EO) is mainly characterized by the polyacetylene carlina oxide, which has antimicrobial properties. The aim of this study was to evaluate the antimicrobial and antifungal activities of C. acaulis EO, carlina oxide, and nanoemulsion (NE) containing the EO. The EO was obtained through plant roots hydrodistillation, and carlina oxide was purified from it through silica gel column chromatography. The NE containing C. acaulis EO was prepared with the high-pressure homogenization method, and the minimum inhibitory concentration (MIC) was determined against several bacterial and fungal strains for all the C. acaulis-derived products. The latter resulted in activity active versus all the screened Gram-positive bacterial strains and also on all the fungal strains with low MIC values. For yeast, the EO and carlina oxide showed good MIC values. The EO-NE demonstrated a better activity than the pure EO on all the tested bacterial and fungal strains. The results suggest that C. acaulis-derived products could be potential candidates for the development of natural antibacterial and antifungal agents.

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Lactose-Gated Mesoporous Silica Particles for Intestinal Controlled Delivery of Essential Oil Components: An In Vitro and In Vivo Study

Pharmaceutics ◽

10.3390/pharmaceutics13070982 ◽

2021 ◽

Vol 13 (7) ◽

pp. 982

Author(s):

Elisa Poyatos-Racionero ◽

Isabel González-Álvarez ◽

Paola Sánchez-Moreno ◽

Leopoldo Sitia ◽

Francesca Gatto ◽

...

Keyword(s):

Small Intestine ◽

Essential Oil ◽

Mesoporous Silica ◽

Controlled Delivery ◽

Bioactive Molecules ◽

In Vivo Model ◽

Prolonged Stay ◽

Oil Components

Mesoporous silica microparticles functionalized with lactose for the specific release of essential oil components (EOCs) in the small intestine are presented. In vitro and in vivo intestinal models were applied to validate the microparticles (M41-EOC-L), in which the presence of lactase acts as the triggering stimulus for the controlled release of EOCs. Among the different microdevices prepared (containing thymol, eugenol and cinnamaldehyde), the one loaded with cinnamaldehyde showed the most significant Caco-2 cell viability reduction. On the other hand, interaction of the particles with enterocyte-like monolayers showed a reduction of EOCs permeability when protected into the designed microdevices. Then, a microdevice loaded with cinnamaldehyde was applied in the in vivo model of Wistar rat. The results showed a reduction in cinnamaldehyde plasma levels and an increase in its concentration in the lumen of the gastrointestinal tract (GIT). The absence of payload release in the stomach, the progressive release throughout the intestine and the prolonged stay of the payload in the GIT-lumen increased the bioavailability of the encapsulated compound at the site of the desired action. These innovative results, based on the specific intestinal controlled delivery, suggest that the M41-payload-L could be a potential hybrid microdevice for the protection and administration of bioactive molecules in the small intestine and colon.

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Long-term antifungal activity of volatile essential oil components released from mesoporous silica materials

Industrial Crops and Products ◽

10.1016/j.indcrop.2015.01.019 ◽

2015 ◽

Vol 67 ◽

pp. 216-220 ◽

Cited By ~ 35

Author(s):

Anezka Janatova ◽

Andrea Bernardos ◽

Jakub Smid ◽

Adela Frankova ◽

Miloslav Lhotka ◽

...

Keyword(s):

Antifungal Activity ◽

Essential Oil ◽

Mesoporous Silica ◽

Silica Materials ◽

Mesoporous Silica Materials ◽

Oil Components

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Efficacy of Some Essential Oil Components as Food Preservatives Against Food Contaminating Molds, Aflatoxin B1 Production and Free Radical Generation

Journal of Food Quality ◽

10.1111/jfq.12145 ◽

2015 ◽

Vol 38 (4) ◽

pp. 231-239 ◽

Cited By ~ 4

Author(s):

Bhanu Prakash ◽

Prashant Kumar Mishra ◽

Akash Kedia ◽

Abhishek Kumar Dwivedy ◽

N.K. Dubey

Keyword(s):

Free Radical ◽

Essential Oil ◽

Aflatoxin B1 ◽

Food Preservatives ◽

Free Radical Generation ◽

Radical Generation ◽

Oil Components

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ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE

Food Science and Technology ◽

10.15673/fst.v13i4.1568 ◽

2019 ◽

Vol 13 (4) ◽

Author(s):

Asiye Ahmadi-Dastgerdi

Keyword(s):

Essential Oil ◽

Antimicrobial Properties ◽

Achillea Millefolium ◽

Potassium Sorbate ◽

Natural Food ◽

High Fat ◽

Low Fat ◽

Food Preservatives ◽

Cell Counts ◽

Antibacterial And Antifungal

The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity. Also, spoilage of foods by fungi is a major problem, especially in developing countries. The aim of this study was to evaluate the efficiency of Achillea millefolium essential oil as natural food preservative in high fat and low fat mayonnaise kept at 4°C for 6 months. Mayonnaise samples were divided into four experimental treatments, namely: EO (essential oil in concentrations of 0.45-7.2 mg/ml), BS (sodium benzoate and potassium sorbate in concentration of 0.75 mg/ml), Cmo (control: no preservative with added microorganisms) and C (control: no preservative and no added microorganisms). The results showed that of essential oil of Achillea millefolium had influence against all of the tested microorganisms in mayonnaise and all of the pathogens and fungi did not grow in mayonnaise, whereas in the control samples all of the microorganisms grew. The maximum cell counts of bacteria and fungus in low fat mayonnaise were approximately lower than the high fat mayonnaise or resistance to inactivation of microorganisms appeared to be greater in high fat mayonnaise than in low fat mayonnaise (p< 0.05). Also, BS samples exhibited antimicrobial properties against tested species during storage. In conclusion the essential oil of Achillea millefolium would lead to control food pathogenic organisms and food spoilage organisms and therefore, it can be used as natural preservative in food industry such as mayonnaise.

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Essential oil components encapsulated in mesoporous silica supports: a bioactive properties evaluation and toxicological approach

10.4995/thesis/10251/90653 ◽

2017 ◽

Author(s):

Carolina Acosta Romero

Keyword(s):

Essential Oil ◽

Mesoporous Silica ◽

Bioactive Properties ◽

Silica Supports ◽

Oil Components

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In vitro permeation, skin-layers distribution and environmental emission of bioactive Tea Tree essential oil components from topic formulations

10.1055/s-0039-3400402 ◽

2019 ◽

Author(s):

B Sgorbini ◽

F Capetti ◽

C Cagliero ◽

A Marengo ◽

M Argenziano ◽

...

Keyword(s):

Essential Oil ◽

Tea Tree ◽

In Vitro Permeation ◽

Oil Components

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Anti-Neuropathic Pain Activity of Ageratum conyzoides L due to The Essential Oil Components

CNS & Neurological Disorders - Drug Targets ◽

10.2174/1871527319666201120144228 ◽

2020 ◽

Vol 19 ◽

Author(s):

Yedy Purwandi Sukmawan ◽

Kusnandar Anggadiredja ◽

I Ketut Adnyana

Keyword(s):

Neuropathic Pain ◽

Essential Oil ◽

Opioid Receptor ◽

Steam Distillation ◽

Chronic Constriction Injury ◽

Thermal Hyperalgesia ◽

Ageratum Conyzoides ◽

Safety And Efficacy ◽

Activity Test ◽

Oil Components

Background: Neuropathic pain is one of the contributors to the global burdens of illness. At present many patients do not achieve satisfactory pain relief even with synthetic pain-killers. Taking this into consideration, it is necessary to search for natural product-derived alternative treatment with confirmed safety and efficacy. Ageratum conyzoides L is a plant often used as analgesic in Indonesia, however, anti-neuropathic pain activity of this plant is still unknown. Objective: To determine the anti-neuropathic pain activity of the essential oil and non-essential oil component (distillation residue) of A. conyzoides L. Methods: We conducted separation of the essential oil component from other secondary metabolites through steam distillation. Both components were tested for anti-neuropathic pain activity using chronic constriction injury animal models with thermal hyperalgesia and allodynia tests. The animals were divided into 7 test groups namely normal, sham, negative, positive (pregabalin at 0.195 mg/20 g BW of mice), essential oil component (100 mg/kg BW), and non-essential oil component (100 mg/kg BW). Naloxone was tested against the most potent anti-neuropathic pain component (essential oil or nonessential oil) to investigate the involvement of opioid receptor. Results: The GC-MS of the essential oil component indicated the presence of 60 compounds. Meanwhile, non-essential oil components contained alkaloid, flavonoid, polyphenol, quinone, steroid, and triterpenoid. This non-essential oil component contained a total flavonoid equivalent to 248.89 ppm quercetin. The anti-neuropathic pain activity test showed significantly higher activity of the essential oil component compared to the non-essential oil component and negative groups (p<0.05). Furthermore, the essential oil component showed equal activity to pregabalin (p>0.05). However, this activity was abolished by naloxone, indicating the involvement of opioid receptor in the action of the essential oil component. Conclusion: The essential oil component of A. conyzoides L is a potential novel substance for use as anti-neuropathic pain.

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