scholarly journals Synergistic Impact of Bioactive Byproduct Extract Leads to Anti-Fusarium and Anti-Mycotoxin Secretion

2021 ◽  
Vol 8 (1) ◽  
pp. 30
Author(s):  
Ahmed Noah Badr ◽  
Lukasz Stepien ◽  
Kinga Drzewiecka ◽  
Salman S. Alharthi ◽  
Khaled Selim ◽  
...  
Keyword(s):  
Chemical Interaction ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Fungal Growth ◽  
Bioactive Molecules ◽  
Volatile Components ◽  
Mycotoxin Production ◽  
Fungal Inhibition ◽  
The Impact ◽  
Mycotoxin Reduction

Fruit byproducts are considered a high source of bioactive molecules, which possess antioxidant activities. These antioxidants play principal functions in mycotoxin reduction. This study aimed to evaluate crude mandarin byproduct extract for its chemical interaction with fungal growth and suppression of mycotoxin production, and to illustrate whether the impact was regarding individual molecules or a synergistic antioxidation process. Extract contents were analyzed for their phenolic, flavonoids, and antioxidant activity. The fatty acid composition and volatile components were determined using the GC apparatus. The influence of the extract evaluated versus the standard phenolics of trans-ferulic and hesperidin were evaluated. The liposome technique was applied to prevent the antioxidant properties of the bioactive extract. The anti-mycotoxigenic effects of the liposomal and non-liposomal extract were determined in fungal media against the standard phenolics. The results manifested ferulic (235.54 ± 3.34 mg/100 g) and hesperidin (492.11 ± 1.15 mg/100 g) as high phenolics in the extract. Limonene was the main volatile (67.54 ± 1.74%), as well antioxidant activities determined in considerable values. The crude extract recorded efficiency as an anti-Fusarium agent, but less than the standard hesperidin applied in fungal media. The bioactive extract recorded possessed a reduction influence on mycotoxin production. The impact may be joining with its fungal inhibition or its component activity with the active groups on the mycotoxin molecule. The formation of liposomal extract enhanced its efficacy in mycotoxin reduction. This enhancement may illustrate its protective properties for antioxidant components of the bioactive extract.

scholarly journals Cinnamic-Derived Acids Significantly Affect Fusarium graminearum Growth and In Vitro Synthesis of Type B Trichothecenes

2011 ◽  
Vol 101 (8) ◽  
pp. 929-934 ◽  
Author(s):  
Nadia Ponts ◽  
Laetitia Pinson-Gadais ◽  
Anne-Laure Boutigny ◽  
Christian Barreau ◽  
Florence Richard-Forget
Keyword(s):  
Fusarium Graminearum ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Fungal Growth ◽  
Type B ◽  
In Planta ◽  
In Vitro Synthesis ◽  
The Impact ◽  
Toxin Accumulation

The impact of five phenolic acids (ferulic, coumaric, caffeic, syringic, and p-hydroxybenzoic acids) on fungal growth and type B trichothecene production by four strains of Fusarium graminearum was investigated. All five phenolic acids inhibited growth but the degree of inhibition varied between strains. Our results suggested that the more lipophilic phenolic acids are, the higher is the effect they have on growth. Toxin accumulation in phenolic acid-supplemented liquid glucose, yeast extract, and peptone cultures was enhanced in the presence of ferulic and coumaric acids but was reduced in the presence of p-hydroxybenzoic acid. This modulation was shown to correlate with a regulation of TRI5 transcription. In this study, addition of phenolic acids with greater antioxidant properties resulted in a higher toxin accumulation, indicating that the modulation of toxin accumulation may be linked to the antioxidant properties of the phenolic acids. These data suggest that, in planta, different compositions in phenolic acids of kernels from various cultivars may reflect different degrees of sensitivity to “mycotoxinogenesis.”

scholarly journals LC-MS Based Analysis and Biological Properties of Pseudocedrela kotschyi (Schweinf.) Harms Extracts: A Valuable Source of Antioxidant, Antifungal, and Antibacterial Compounds

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1570
Author(s):  
Kouadio Ibrahime Sinan ◽  
Stefano Dall’Acqua ◽  
Irene Ferrarese ◽  
Adriano Mollica ◽  
Azzurra Stefanucci ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Stem Bark ◽  
Antimicrobial Activities ◽  
Biological Properties ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
E Coli ◽  
Methanolic Extracts ◽  
Therapeutic Value ◽  
The Impact

The impact of two extraction solvents on the phenolic composition, antioxidant, and enzymes inhibitory and antimicrobial activities of two parts (leaves and stem bark) of P. kotschyi was studied. Two different LC-DAD-MSn approaches were used to identify and quantify the bioactive compounds in the different extracts. A total of thirty-two compounds were quantified, being the procyanidin the most abundant in stem bark while catechin and flavonoids are most abundant in leaves. Overall, the stem bark extraction using methanol showed higher amounts of total phenolic (131.83 ± 1.81 mg GAE/g) and flavanol (14.14 ± 0.11 mg CE/g) while the leaves extraction using water exhibited stronger levels of total flavonoid (44.95 ± 0.38 mg RE/g) and phenolic acid (63.58 ± 2.00 mg CAE/g). As regards the antioxidant assays, methanol stem bark extracts were characterized by the highest antioxidant activities (DPPH: 1.94 ± 0.01 mmol TE/g, ABTS: 3.31 ± 0.01 mmol TE/g, FRAP: 2.86 ± 0.02 mmol TE/g, CUPRAC: 5.09 ± 0.08 mmol TE/g, phosphomolybdenum: 5.16 ± 0.23 mmol TE/g and metal chelating: 17.12 ± 0.46 mg EDTAE/g). In addition, the methanolic extracts of stem bark had highest impact on acetylcholinesterase (2.54 mg GALAE/g), butyrylcholinesterase (5.48 mg GALAE/g). In contrast, the methanolic extracts of leaves was potent against tyrosinase (77.39 ± 0.21 mg KAE/g) and α-glucosidase (0.97 ± 0.01 mmol ACAE/g), while a higher anti-α–amylase (0.97 ± 0.01 mmol ACAE/g) was observed for water extracts of the same part. All of the tested extracts showed inhibitory effects on elastase, except methanolic leaves extracts. Additionally, the extracts exhibited appreciable antifungal toward A. ochraceus, A. fumigatus, P. ochrochloron, T. viride, and P. funiculosum and promising antibacterial activity against M. flavus, S. aureus, L. monocytogenes, E. coli, P. aeruginosa, E. cloacae, and S. typhimurium. Taken together, the outcomes demonstrated P. kotschyi as a novel source of bioactive molecules of interest with an evident therapeutic value.

scholarly journals Valorization of Moroccan Crocus sativus L. By-products: Foliar Spraying of Aqueous Tepal Extract Stimulates Growth and Confers Antioxidant Properties in Eggplant Seedling under Greenhouse Conditions

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Amine Khoulati ◽  
Sabir Ouahhoud ◽  
Samira Mamri ◽  
Mouhssine Meziane ◽  
Mohammed Choukri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Antioxidant Activities ◽  
Plant Stress ◽  
Antioxidant Properties ◽  
The Other ◽  
Bioactive Molecules ◽  
Crocus Sativus ◽  
By Products ◽  
Crocus Sativus L

The valorization of Crocus sativus L. by-products has become important given its interesting content of bioactive molecules. In the present study, aqueous tepal extract (ATE) studied eggplant seedling’s growth and physiology under a plastic tunnel. ATE was foliage sprayed 3 times every 15 days, with various concentrations (1 mg/mL, 2 mg/mL, 3 mg/mL) in addition to a treatment containing 2 mg/mL of tepals and 0.6 mg/mL of stigmas (T+S). The concentration of 2 mg/L ATE significantly ( p ≤ 0.05 ) increased the plant’s height, the chlorophyll content, and decreased antioxidant activity and MDA (malondialdehyde). However, the concentration 3 mg/mL inhibited the plant growth; increased the content of ascorbic acid and polyphenol; and resulted in lipid peroxidation and antioxidant activities increases, indicating oxidative stress ( p ≤ 0.05 ). On the other hand, T+S significantly influenced some parameters analyzed. Our findings demonstrate that ATE can act as a biostimulant at 2 mg/mL to enhance eggplant growth in plastic tunnel production and used in plant stress situations.

scholarly journals Microbial Transformation of Selected Flavanones as a Method of Increasing the Antioxidant Properties

2010 ◽  
Vol 65 (1-2) ◽  
pp. 55-60 ◽  
Author(s):  
Edyta Kostrzewa-Susłow ◽  
Jadwiga Dmochowska-Gładysz ◽  
Tomasz Janeczko
Keyword(s):  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Microbial Transformation ◽  
Ring Cleavage ◽  
Microbial Transformations ◽  
The Impact

Antioxidant properties of substrates [fl avanone (1), 6-hydroxy- (2), 7-hydroxy- (3), 5,7,4’- trihydroxy- (5), and 7-methoxyfl avanone (4)] and products of their microbial transformations, comprising hydroxylation, O-methylation, stereospecifi c reduction, dehydrogenation, and C-ring cleavage of the benzo-γ-pyrone system, were determined. Measurements of the antiradical activity (expressed as IC50 value) of both the substrates and the products led to the determination of the impact of type and location of substituents in the tested fl avonoids on changes in their antioxidant activities.

scholarly journals Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

2020 ◽  
Vol 23 ◽  
Author(s):  
Iuri Magalhães de Alencar Oliveira ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Incubation Temperature ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Bioactive Molecules ◽  
Percentage Increase ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging ◽  
Lactic Bacteria ◽  
Fermented Products

Abstract Kefir, a consortium of acetic and lactic bacteria and yeasts, is versatile for biotransformation of vegetable substrates and may improve their bioactive properties. Lentil is a legume rich in vitamins, minerals, complex carbohydrates and proteins, making it an excellent substrate for fermentation and obtaining bioactive molecules. We report the effect of different process variables on antioxidant properties of lentil extracts obtained using kefir as a biotransformation agent and experimental design. The results showed that the factors agitation (rpm) and incubation temperature exerted significant effects. Incubation temperature of 28 °C and agitation of 75 rpm were the most suitable conditions for kefir fermentation and maximizing the antioxidant properties of the fermented lentils. The highest antioxidant activities for fermented products were 4128.39, 35.87 and 23.20 μmol of Trolox equivalents per gram of sample (μmoL TE g-1) measured by Total Antioxidant Capacity, FRAP and DPPH-radical scavenging methods, respectively. Additionally, we detected that the initial fermentation times (in the first six hours) were enough to positively affect the antioxidant properties of the lentil extracts, reaching a percentage increase of up to 270% in the antioxidant activity of the fermented products in relation to those non-fermented samples.

scholarly journals Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

2021 ◽  
Vol 33 (1) ◽  
pp. 96-105
Author(s):  
Mohd Nazri Zayapor ◽  
Aminah Abdullah ◽  
Wan Aida Wan Mustapha
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Diet Therapy ◽  
Sugar Concentration ◽  
Polyphenol Content ◽  
Sugar Syrup ◽  
Herbal Decoction ◽  
The Impact ◽  
Rich Content

Besides their culinary roles, spices in the eastern traditional medical practices serve as a medicinal diet therapy. The polyphenol-rich content of these spices contributes to their antioxidant properties, which convey the therapeutic elements. Traditionally, these phytonutrients are orally delivered via herbal decoction, including sugar-syrup-based decoctions. However, the impact of the addition of sugar into polyphenol content and their antioxidant activities are still insufficiently researched. Therefore, this study aimed to evaluate the influence of sugar concentration and its types (refined and unrefined) on the polyphenol content and their antioxidant activities. The results of the principal component analysis (PCA) did not exhibit any specific trend on either sugar concentration or its type. As indicative evidence, reducing sugar by less than 25% in such products can be considered for lower-calorie beverage development as a means for healthier diet choice.

scholarly journals Chemical Composition, Algicidal, Antimicrobial, and Antioxidant Activities of the Essential Oils of Taiwania flousiana Gaussen

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 967 ◽  
Author(s):  
Hongmei Liu ◽  
Jiguang Huang ◽  
Sifan Yang ◽  
Jialin Li ◽  
Lijuan Zhou
Keyword(s):  
Essential Oil ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Stem Bark ◽  
Positive Control ◽  
Bioactive Molecules ◽  
Chemical Components ◽  
Dpph Method ◽  
Ic50 Values ◽  
Zones Of Inhibition

Taiwania flousiana (T. flousiana) Gaussen is a precious wood in the family Taxodiaceae. This study investigated the chemical components of the essential oil from the stem bark of T. flousiana and its algicidal, antifungal, and antioxidant properties. Sixty-nine compounds representing 89.70% of the stem bark essential oil were identified by GC-MS. The essential oil showed strong anti-algae, anti-bacteria, and anti-fungus activities against the tested species, and antioxidant activities. The IC50 values of the essential oil against chlorophyll a, chlorophyll b, and the total chlorophyll of Spirogyra communis (a species of algae), 24–96 h after the treatment, ranged from 31.77 to 84.92 μg/mL, while the IC50 values of butachlor ranged from 40.24 to 58.09 μg/mL. Ultrastructure changes revealed by the transmission electron microscopy indicated that the main algicidal action sites were the chloroplast and cell wall. The essential oil showed antifungal activities on Rhizoctonia solani (EC50 = 287.94 μg/mL) and Colletotrichum gloeosporioiles (EC50 = 378.90 μg/mL). It also showed bactericidal activities on Ralstonia solanacearum and Staphylococcus aureus, with zones of inhibition (ZOIs) being 18.66 and 16.75 mm, respectively at 40 μg/disk. Additionally, the essential oil possessed antioxidant activity estimated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method (IC50 = 33.51 μg/mL; IC50 value of the positive control ascorbic acid was 7.98 μg/mL). Thus, the essential oil of this plant might be used as a possible source of natural bioactive molecules in agrochemical industry as well as in food and cosmetic industries.

scholarly journals Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities

2021 ◽  
Vol 11 (12) ◽  
pp. 5515
Author(s):  
Eleni-Anna Argyri ◽  
Stylianos-Panagiotis Piromalis ◽  
Antonios Koutelidakis ◽  
Dimitrios Kafetzopoulos ◽  
Andreas S. Petsas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Strongly Correlated ◽  
Unsaturated Fat ◽  
Daily Diet ◽  
The Impact

Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.

scholarly journals Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1077
Author(s):  
Akanksha Tyagi ◽  
Umair Shabbir ◽  
Ramachandran Chelliah ◽  
Eric Banan-Mwine Daliri ◽  
Xiuqin Chen ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Gamma Aminobutyric Acid ◽  
The Impact

Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.

scholarly journals Influence of Seasonal and Yearly Variation on Phenolic Profiles, Caffeine, and Antioxidant Activities of Green Tea (Camellia sinensis (L.) Kuntze) from Azores

2021 ◽  
Vol 11 (16) ◽  
pp. 7439
Author(s):  
Lisete Paiva ◽  
Elisabete Lima ◽  
Madalena Motta ◽  
Massimo Marcone ◽  
José Baptista
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Yearly Variation ◽  
Caffeine Content ◽  
Phenolic Profiles ◽  
The Impact

This study compares the antioxidant properties (RSADPPH–DPPH radical scavenging activity, FRAP–ferric reducing activity power, and FIC–ferrous ion-chelating activity), the total phenolics (TP), total flavonoids (TF), and catechin profiles, as well as the caffeine content of Azorean Camellia sinensis green tea collected in seasons of two different years. The RSADPPH showed some variation between 2019 and 2020, and presented, in general, better results in 2020 as well as during the summer seasons. The FRAP was also noted to be at its highest in July and August of the two investigated years (6.64 and 6.40 µg/mL in 2019 and 5.85 and 5.46 µg/mL in 2020). According to FIC activity, the August 2019 sample exhibited the highest value (76.18%). The TP varied between 291.14 and 326.93 mg gallic acid equivalents (GAE)/g of dried extract (DE) in 2019 and between 300.25 and 320.58 mg GAE/g DE in 2020. Concerning the TF, the values varied between 51.85 and 67.93 mg rutin equivalents (RE)/g DE in 2019 and between 50.27 and 69.57 mg RE/g DE in 2020. Epicatechins derivatives, determined by HPLC, presented higher values in all samples from 2020 compared to 2019, and the same was observed for esterified catechins. The epigallocatechin-3-gallate content was also higher in all samples from 2020 (214.52–240.16 mg/g DE) compared to 2019 (140.91–210.83 mg/g DE). Regarding caffeine content (12.86–20.45 mg/g DE in 2019 and 13.19–29.35 mg/g DE in 2020), the samples from April and June exhibited similar values in both years. In general, green tea samples exhibited better results in 2020 than in 2019, with the exception of FIC activity, while the varied TP and TF contents in certain months reflect the impact of climatic variation on tea quality.

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