Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa)

The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits (Rosa rugosa) obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, the Bacillus cereus strain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria: Escherichia coli and Klebsiella pneumoniae were the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.

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Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

Postępy Fitoterapii ◽

10.25121/pf.2020.21.3.123 ◽

2020 ◽

Vol 21 (3) ◽

Author(s):

Magdalena Woźniak ◽

Lucyna Mrówczyńska ◽

Anna Sip ◽

Marta Babicka ◽

Tomasz Rogoziński ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Pathogenic Bacteria ◽

Radical Scavenging Activity ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Content ◽

Diffusion Method ◽

Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

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Evolution and Sequence Diversity of FhuA inSalmonellaandEscherichia

Infection and Immunity ◽

10.1128/iai.00573-18 ◽

2018 ◽

Vol 86 (11) ◽

Cited By ~ 3

Author(s):

Yejun Wang ◽

Xiongbin Chen ◽

Yueming Hu ◽

Guoqiang Zhu ◽

Aaron P. White ◽

...

Keyword(s):

Gene Mutations ◽

Comparative Sequence Analysis ◽

Sequence Diversity ◽

Bacterial Cells ◽

Bacterial Survival ◽

Bacterial Strains ◽

Content Type ◽

High Conservation ◽

High Selection ◽

Clustering Pattern

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Selection of culture media for the production of carotenoids with antioxidant activity by Rhodotorula glutinis

Proceedings of the Mongolian Academy of Sciences ◽

10.5564/pmas.v58i4.1047 ◽

2018 ◽

pp. 31-38

Author(s):

Gerelmaa Z ◽

Zultsetseg Ch ◽

Batjargal B ◽

Rentsenkhand Ts

Keyword(s):

Antioxidant Activity ◽

Culture Media ◽

Antioxidant Properties ◽

Rhodotorula Glutinis ◽

Stationary Growth Phase ◽

Carotenoid Content ◽

Stationary Growth ◽

Natural Pigment ◽

Freeze Dried ◽

Selection Of

Rhodotorula glutinis is an aerobic yeast with particular metabolic characteristic that can produce large amount of carotenoids during the stationary growth phase. Carotenoid is an important natural pigment with antioxidant properties, which is used in food, pharmaceutical and cosmetics industry as additives. The aim of this work is to study the production of carotenoid with antioxidant activity by R.glutinis R12 in different media conditions. The selected strain was cultivated in three different culture media such as YM broth, Basal and MS3 medium at 28°C for 72–120 hours. After fermentation, cells were harvested by centrifugation and freeze-dried. Carotenoid from the biomass was extracted as a mixture of DMSO, acetone and petroleum ether with a ratio of 1:2:2 and cells were ruptured using ultrasonic wave. The carotenoid content in the supernatant was measured by spectrophotometric method. The highest content of carotenoids extracted from R.glutinis R12 was 283.71µg/g dry biomass. The maximum antioxidant activity of carotenoid by DPPH assays were achieved 52.09 ± 0.4% (IC50= 536.02) and at a concentration of 600 µg ml-1. This study revealed that the R.glutinis R12 strain has the ability to produce carotenoid and has shown antioxidant activity in Basal and MS3 medium. For further study, it is necessary to investigate the improvement of carotenoid yield from R.glutinis R12 strains.

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Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Food Technology and Biotechnology ◽

10.17113/ftb.58.04.20.6622 ◽

2020 ◽

Vol 58 (4) ◽

Author(s):

Wanida Pan-utai ◽

Siriluck Iamtham

Keyword(s):

Thermal Stability ◽

Antioxidant Activity ◽

Moisture Content ◽

Water Activity ◽

Freeze Drying ◽

Antioxidant Properties ◽

Gum Arabic ◽

Water Soluble ◽

Freeze Dried ◽

Wall Materials

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

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The Evolution and Sequence Diversity of FhuA inSalmonellaandEscherichia

10.1101/320069 ◽

2018 ◽

Author(s):

Yejun Wang ◽

Xiongbin Chen ◽

Guoqiang Zhu ◽

Aaron P. White ◽

Wolfgang Köster

Keyword(s):

Sequence Analysis ◽

Phylogenetic Tree ◽

Gene Mutations ◽

Comparative Sequence Analysis ◽

Sequence Diversity ◽

Bacterial Cells ◽

Bacterial Survival ◽

Bacterial Strains ◽

Evolutionary Patterns ◽

Potential Ligand

ABSTRACTThefhuACDBoperon, present in a number ofEnterobacteriaceae, encodes components essential for the uptake of ferric hydroxamate type siderophores. FhuA acts not only as transporter for physiologically important chelated ferric iron, but also as receptor for various bacteriophages, toxins and antibiotics, which are pathogenic to bacterial cells. In this research, thefhuAgene distribution and sequence diversity were investigated inEnterobacteriaceae, especiallySalmonellaandEscherichia. Comparative sequence analysis resulted in afhuAphylogenetic tree that did not match the expected phylogeny based on housekeeping sequence analysis or trees offhuCDBgenes. ThefhuAsequences showed a unique mosaic-clustering pattern. On the other hand, the gene sequences showed high conservation for strains from the same serovar or serotype. In total, six clusters were identified from FhuA proteins inSalmonellaandEscherichia, among which typical peptide fragment variations could be defined. Six fragmental insertions / deletions and two substitution fragments were discovered, which could well classify the different clusters. Structure modeling demonstrated that all the six featured insertions/deletions and one substitution fragment are located at the apexes of the long loops of FhuA external pocket. These frequently mutated regions are likely under high selection pressure, and bacterial strains could have escaped from phage infection or toxin / antibiotics attack viafhuAgene mutations while maintaining the siderophore uptake activity essential for bacterial survival. The unusualfhuAclustering suggests that high frequency exchange offhuAgenes has occurred between enterobacterial strains after distinctive species were established.IMPORTANCEThe enterobacterialfhuACDBoperon encodes proteins which mediate the uptake of siderophores to supply the cells with iron essential for bacterial survival. Here we show different evolutionary patterns for thefhugenes within the same operon. ThefhuAhas a phylogenetic tree that does not match the species phylogeny, whereas the rest of thefhugenes do. ThefhuAgenes showed inter-species sequence convergence and conservation within specific serovars and serotypes. Nearly all of the significant sequence differences among FhuA clusters are located in potential ligand-binding sites on the extracellular surface of fhuA-encoding receptors. The unusualfhuAclustering suggests the frequent recombination and exchange offhuAgenes between enterobacterial strains in the evolutionary state after distinctive species were established.Our findings suggested either a new evolutionary mechanism or local gene recombination infhuAthat is in contrast to previous evolutionary hypotheses that have formed under the assumption of no recombination.

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Antioxidant Activity and Cytotoxicity of Taraxacum Hispanicum Aqueous and Ethanolic Extracts on Hepg2 Cells

International Journal of Pharmacognosy and Phytochemical Research ◽

10.25258/ijpapr.v9i1.8031 ◽

2017 ◽

Vol 9 (1) ◽

Author(s):

Gupta Meenu ◽

Nogueira A ◽

Almeida R ◽

Oliveira A. I. ◽

Oliveira R. F. ◽

...

Keyword(s):

Antioxidant Activity ◽

Cell Viability ◽

Hepg2 Cell ◽

Aqueous Extract ◽

Antioxidant Properties ◽

Ethanolic Extract ◽

In Vitro Test ◽

Dependent Manner ◽

Chelating Activity ◽

Ethanolic Extracts

Introduction: Plants belonging to the genus Taraxacum have been used in traditional medicine. Nowadays, extracts of these plants have been reported for the treatment of diseases, including liver disorders. Increasing interest and research on these plants also revealed its potential for treating cancer. This study aims to evaluate the antioxidant activity and cytotoxic properties of crude extracts from aerial parts of Taraxacum hispanicum H.Lindb, against human hepatocarcinoma (HepG2). Material and methods: Evaluation of the antioxidant properties was performed using DPPH in vitro test, superoxide scavenging assay and Fe2+ chelating activity. MTT assay was used to determine metabolic activity, for 24 and 48 hours. Results: For antioxidant capacity of the ethanolic extract (overall the one with the best results), IC50 values were 62.4 ± 6.7 μg/ml (DPPH radical scavenging activity) 53.9 ± 10.3 μg/ml (Fe2+ chelating activity) and 2.0 ± 0.3 μg/ml (superoxide scavenging assay). The aqueous and ethanolic extracts had different effects on HepG2 cell viability. Aqueous extract induced cell cytotoxicity in a time and dose-dependent manner, leaving only 52.6% viable cells at a concentration of 200 μg/ml, after 48 h. An increase in the cell viability was seen in the ethanolic extract, from 24 h to 48 h at higher concentrations. Conclusions: Ethanolic extract of T. hispanicum was the most promising, presenting anti-oxidative capacity and only the aqueous extract of the plant presented more relevant cytotoxicity over HepG2 cell line. These activities may be related with the extract phenolic content. However, further studies are needed to elucidate the main mechanisms responsible for these potential effects.

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Bioactive Compounds and Antioxidant Properties of Banana Inflorescence in a Beverage for Maternal Breastfeeding

Applied Sciences ◽

10.3390/app11010343 ◽

2020 ◽

Vol 11 (1) ◽

pp. 343

Author(s):

Doungporn Amornlerdpison ◽

Vachira Choommongkol ◽

Kanjana Narkprasom ◽

Susanha Yimyam

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Aqueous Extract ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Microbial Pathogens ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Health Food

Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and antioxidant activity in 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging. A suitable extract was developed into a beverage. We compared the results for the amount of total phenolic compounds and the capability of antioxidants obtained in polar and non-polar solvents. The extract in a high-polarity solvent demonstrated high total phenolic compounds and flavonoids. The bioactive compounds of banana inflorescence contained β- sitosterol, flavonoids, saponin, and other phenolic compounds such as catechin and isoquercetin. The aqueous extract of banana inflorescence was developed to act as a primary beverage ingredient. The beverage containing the aqueous extract of banana inflorescence (BAB) exhibited a brownish-yellow color and displayed high acidity and high total phenolic compounds, which are responsible for the antioxidant activity. The food processing of BAB showed no contamination of microbial pathogens. From our results, we concluded that banana inflorescence is a beneficial health food supplement for general consumers. Additionally, the beverage provides convenience and an alternative drink for postpartum mothers who breastfeed for their infants.

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Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders

Applied Sciences ◽

10.3390/app10238438 ◽

2020 ◽

Vol 10 (23) ◽

pp. 8438

Author(s):

Federica Tinello ◽

Stefania Zannoni ◽

Anna Lante

Keyword(s):

Antioxidant Activity ◽

Soybean Oil ◽

Oxidative Stability ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Added Value ◽

Human Consumption ◽

Total Polyphenols ◽

Lipid Stability ◽

Freeze Dried

Soybean oil has been supplemented with 10% (w/w) of ginger and turmeric powders derived from commercial products (GC—commercial ginger and TC—commercial turmeric), freeze-dried rhizomes (freeze-dried ginger (GR) and freeze-dried turmeric rhizome—TR) and peels (freeze-dried ginger peel (GP) and freeze-dried turmeric peel—TP) for developing a functional seasoning with great lipid stability for human consumption. The exhausted ginger and turmeric powders were also recovered and recycled two times to promote a more sustainable process. The antioxidant activity and oxidative stability of oil samples were evaluated respectively by spectrophotometric and Rancimat methods. Folin–Ciocalteu assay and HPLC analysis were also performed to quantify total polyphenols, ginger-derived 6-gingerol and 6-shogaol, and turmeric-derived curcumin. Their antioxidant activity as well as oxidative stability, which non-linearly decreased over cycles because of a strongly reduced phenolic extractability, linearly increased with increasing phenolic yields. Hence, ginger and turmeric can be proposed as healthy spices containing bioactive compounds to control lipid oxidation and improve oil stability. Moreover, the valorization of peels as eco-friendly source of natural antioxidants is a valid strategy for providing added-value to these agro-food wastes.

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Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Processes ◽

10.3390/pr8101294 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1294

Author(s):

Patryk Sobaszek ◽

Renata Różyło ◽

Laura Dziki ◽

Urszula Gawlik-Dziki ◽

Beata Biernacka ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Antioxidant Properties ◽

B Value ◽

B Values ◽

A Value ◽

Freeze Dried ◽

L Value ◽

Aristotelia Chilensis ◽

Powdered Form

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

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Antioxidant Activity of Frozen and Freeze-Dried Drone Brood Homogenate Regarding the Stage of Larval Development

Antioxidants ◽

10.3390/antiox10050639 ◽

2021 ◽

Vol 10 (5) ◽

pp. 639

Author(s):

Ewelina Sidor ◽

Michał Miłek ◽

Monika Tomczyk ◽

Małgorzata Dżugan

Keyword(s):

Antioxidant Activity ◽

Larval Development ◽

Royal Jelly ◽

Antioxidant Properties ◽

Dry Mass ◽

Drone Brood ◽

Freeze Dried ◽

Highly Correlated ◽

Hydrophilic Antioxidants ◽

Hptlc Method

Drone brood is a little-known and poorly studied bee product used and valued in the treatment of many diseases, including male infertility and women’s menopausal disorders. The aim of this study was to evaluate the antioxidant activity of drone brood depending on the stage of larval development and the method of preservation. Aqueous and ethanolic homogenate extracts of drone brood were assayed for antioxidant activity (with the DPPH, FRAP, and ABTS methods), polyphenol, and flavonoid content. The extracts’ polyphenolic profiles were compared by the HPTLC method. Drone brood has been shown to be more active in the earlier stages of development (between days 7–11), with a decline in antioxidant activity in the later period (by the 14th day). The freeze-drying process did not cause significant changes in the antioxidant activity of brood preparations converted to dry mass. Based on the higher activity of the aqueous compared to 70% ethanolic extracts, it was shown that the dominant fraction of brood consisted of hydrophilic antioxidants. The results obtained with different methods were highly correlated, excluding those from the ABTS assay. The HPTLC method showed that the polyphenol fraction of drone brood homogenate consisted mainly of phenolic acids and flavonoids. It was shown that drone brood has valuable antioxidant properties that can be compared with royal jelly.

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