Antimicrobial and Immunomodulatory Activity of Herb Extracts Used in Burn Wound Healing: “San Huang Powder”

“San Huang Powder,” a nonsterile milled herb powder, is frequently used to treat burn wounds in traditional Chinese herbal medicine. However, treating a wound with a nonsterile dressing or reagent is not compatible with the current guidelines in modern medicine. Therefore, we investigated the bactericidal and anti-inflammatory activities of four herb extracts used in “San Huang Powder” in vitro. Meanwhile, an in vivo porcine model with superficial second-degree burns was used for the experiments since the size and skin composition of pigs are the closest to that of the human body. The minimal bactericidal concentration (MBC) of the herb extracts was determined. The in vitro assay indicated that Rhubarb and Phellodendron bark extracts decreased the levels of inflammatory cytokines, IL-8, and GM-CSF on LPS-induced HMEC-1 cells. In accordance with this result, the histopathological evaluation results showed that the efficacy of “San Huang Powder” containing both herb materials was much better than the group without Rhubarb. Our results not only provide a basis to understand why “San Huang Powder” has been used to clinically treat wounds without sterilization directly since ancient times but also show the advantages of using multiple herb materials simultaneously on wound sites to prevent infection during treatment. Rhubarb is the recommended ingredient involved in the preparation of “San Huang Powder” to ensure the healing efficacy of burn wounds.

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was studied. Compared to the control, the treatments increased total phenolic content. The highest amounts were determined in sprouts soaked in the thyme extract (6.8 mg/g d.m.). The infusions also inhibited the activity of enzymes utilizing phenolics, and marjoram and oregano were found to be the most effective. The increase in the level of phenolics was reflected in enhanced antioxidant properties (ability to quench cation radical ABTS•+, reducing and chelating power). Both total phenolics and flavonoids, as well as antioxidant capacities, were highly bioaccessible in vitro. All the natural extracts effectively reduced the growth of total mesophilic bacteria, coliforms, and molds (they were more effective than ascorbic and kojic acids). The treatments did not exert a negative influence on the sensory properties or nutritional value of the sprouts, and even improved starch and protein digestibility. These results are very promising and may suggest a wider used of natural extracts as preservatives of minimally processed food.

Positive Effect of Cannabis sativa L. Herb Extracts on Skin Cells and Assessment of Cannabinoid-Based Hydrogels Properties

The skin is an organ that is constantly exposed to many external factors that can affect its structure and function. Due to the presence of different cannabinoid receptors on many types of skin cells, cannabinoids can interact directly with them. Therefore, as part of this work, the impact of two types of Cannabis sativa L. herb extracts on keratinocytes and fibroblasts was assessed. The content of biologically active compounds such as phenols, flavonoids, chlorophylls and cannabinoids was evaluated. The antioxidant capacity of prepared extracts using the DPPH radical, H2DCFDA probe and measurement of superoxide dismutase activity was also assessed. The cytotoxicity of hemp extracts was determined using the Alamar Blue, Neutral Red and LDH assays. The ability of the extracts to inhibit the activity of matrix metalloproteinases, collagenase and elastase, was assessed. Preparations of model hydrogels were also prepared and their effect on transepidermal water loss and skin hydration was measured. The obtained results indicate that hemp extracts can be a valuable source of biologically active substances that reduce oxidative stress, inhibit skin aging processes and positively affect the viability of skin cells. The analysis also showed that hydrogels based on cannabis extracts have a positive effect on skin hydration.

The investigation of antimicrobial and antifungal activity of some Artemisia L. species

Background: Throughout history pathogenic microorganisms cause infectious diseases. Medicinal herbs play an important role in human life because they are used for the therapy and production of herbal remedies. Therefore, it is relevant to study the antibacterial activity of medicinal herbs including Artemisia L. species. Aim: The purpose of this study was to investigate the antimicrobial and antifungal activity of Artemisia L. species extracts and to identify their synergistic antimicrobial effects with erythromycin against skin isolates of Staphylococcus aureus with different mechanisms of MLS-resistance. Materials and methods: Artemisia absinthium L. herb extracts (AAs-4, AAs-7, AAs-9), Artemisia vulgaris L. herb extracts (AV-4, AV-7, AV-9) and Artemisia abrotanum L. herb extracts (AAr-4, AAr-7, AAr-9) were used in this study (solvents – 40%, 70% and 90% ethyl alcohol respectively). The determination of antimicrobial activity of extracts was performed using clinical isolates of antibiotic susceptible and antibiotic resistant microorganisms. Bacterial cultures were identified on the basis of the biochemical microtests “STAPHYtest 16”, “ENTEROtest 24”, “NEFERMENTtest 24” taking into account the complex of their morphological and cultural properties in accordance with the recommendations of the 9th edition of “Bergey’s Manual of Systematic Bacteriology”. Yeast-like fungi cultures were identified on the basis of 40 biochemical tests with the help of the VITEK 2 system using the VITEK 2 YST ID card. The synergism of the antimicrobial activity of extracts with erythromycin was investigated using the clinical isolate of Staphylococcus aureus with the non-inductive MLS-resistance mechanism (resistant to erythromycin at minimum bacteriostatic concentration of 125 μg/ml and minimum bactericidal concentration of 250 μg/ml without induction of resistance to clindamycin). Research results: The evaluation of Artemisia L. herb extracts activity was carried out using standard strains of microorganisms which are recommended by the WHO. The results of the conducted studies indicate that Artemisia L. herb extracts are able to reduce the growth of microorganisms. The investigated extracts showed the potent bacteriostatic action against the cocci or rod-shaped microflora. The antimicrobial activity of Artemisia L. herb extracts directly depends on the concentration of ethanol as the solvent. Artemisia vulgaris L. herb extracts (solvents – 70% and 90% ethanol) and Artemisia abrotanum L. herb extract (solvent – 90% ethanol) show synergism of antimicrobial activity with erythromycin in relation to Staphylococcus aureus with efflux mechanism of MLS-resistance. The obtained Artemisia L. herb extracts can be used to create antifungal drugs, as well as antimicrobial drugs (against gram-positive and gram-negative bacteria).

Response of biotester Lepidium sativum to the effects of native herb extracts and phytoinvader Solidago canadensis

The effects of aqueous extracts from aboveground parts of Solidago canadensis L. as well as from dominant species of four main succession stages on the degraded forest soils of the Kemerovo region (Filipendula ulmaria, Chamaenerion angustifolium, Cirsium setosum, Poa pratensis) on the germinating capacity and speed of Lepidium sativum seeds were investigated. It was showed that Solidago canadensis and Filipendula ulmaria have the greatest effect on the reduction of germinating capacity of Lepidium sativum seeds.

Celery (Apium graviolens L.) Herba Extract Capsule Formulation as Anti-Ulcer

The use of medicinal plants for medicine has been prevalent since ancient times and various plants are used for public health. One of the plants that is often used in herbal medicine is celery, either directly in the form of vegetables or as an extract from the Apium graveolens L plant. Celery extract has previously been given to white mice, and can significantly protect the gastric mucosa and suppress gastric acid secretion. Traditional medicine derived from plant extracts is generally more desirable in tablet or capsule dosage forms. The objective of this study is to determine the best filler in the celery herb extract capsule formulation. This study used a pure experimental method using celery herb extracts which were formulated in capsule dosage forms. The powder fillers used in this formulation are Avicel 101, Avicel 102, and Amylum maydis. The extract capsules were then evaluated for uniformity of weight and disintegration time. Based on the evaluation results, the capsules formulated with Avicel 102 filler gave the best results with an average weight uniformity of 380.98 ± 4.41 mg and disintegration time of 2.64 ± 0.31 minutes. It is advisable to continue the evaluation of the dissolution test for the capsule preparation which gives the best result.

Development and Evaluation of Ripe Pumpkin (Cucurbita moschata) Based Fruit Bars Using Herb Extracts

Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high nutritional and functional characteristics. Place and Duration of Study: Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India, between the years 2015-2017. Methodology: A fruit bar was developed using pumpkin (Cucurbita moschata) at different combinations of TSS (30, 35 and 40°Brix), citric acid (1, 1.5 and 2%) and pectin (1, 1.5 and 2%). Further, incorporation of different herbal extracts (ginger, mint, tulsi) @ 5, 10, 15 and 20% was standardized in order to enhance the functional characteristics of the product and best recipe was evaluated for quality and sensory characteristics during storage. Results: Pumpkin bar prepared at 40°Brix, 1.5% citric acid and 2% pectin got maximum sensory score and was liked very much. In case of herbal extracts, substitution by 10 % was found to be the best to prepare pumpkin-ginger, pumpkin-mint and pumpkin-tulsi bar. During storage, the chemical and sensory parameters decreased significantly (p<0.05) but the bars of all the treatments were of good quality up to six months. ALP was observed to be better packaging material as compared to LDPE and PP boxes. The product was able to retain 61.06% antioxidant activity and reflected 14.7 and 12.25 mm antimicrobial activity against Staphylococcus aureus and Escherichia coli, respectively when stored for six months under ambient conditions with minimal changes in quality attributes. Conclusion: It can be revealed that ripe pumpkin along with herbal extracts can be utilized successfully for the production of good quality and nutritionally enriched bar of remunerative cost.