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Bassal H, Hijazi A, Farhan H, Trabolsi C, Ahmad BS, Khalil A, Maresca M, El Omar F. Study of the Antioxidant and Anti-Inflammatory Properties of the Biological Extracts of Psophocarpus tetragonolobus Using Two Extraction Methods. Molecules 2021; 26:molecules26154435. [PMID: 34361588 PMCID: PMC8347811 DOI: 10.3390/molecules26154435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 07/05/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022] Open
Abstract
Psophocarpus tetragonolobus has long been used in traditional medicine and cuisine. In this study, Psophocarpus tetragonolobus extracts were isolated by maceration and ultrasound-assisted extraction and were evaluated for their antioxidant and anti-inflammatory effects in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The obtained results show that both extracts (maceration and ultrasound) were rich in bioactive molecules and exerted substantial antioxidant and anti-inflammatory effects. The P. tetragonolobus extracts’ treatment in LPS-stimulated RAW264.7 macrophages resulted in a significant downregulation of the expressions of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and IL-1β mRNA. In addition, the P. tetragonolobus extracts’ treatment attenuated inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein expression. Our observations indicate that there is no significant difference between the two studied extracts of P. tetragonolobus in terms of biological properties (specifically, antioxidant and anti-inflammatory effects. Regardless of the extraction method, P. tetragonolobus could be used for treating diseases related to oxidative stress and inflammatory reactions.
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Affiliation(s)
- Hussein Bassal
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
- Laboratory of Cancer Biology and Molecular Immunology, Faculty of Sciences, Lebanese University, Beirut P.O. Box 6573, Lebanon
| | - Akram Hijazi
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
- Correspondence: (A.H.); (M.M.)
| | - Hussein Farhan
- Biotechnology Department, College of Science, University of Baghdad, Baghdad 10070, Iraq;
| | - Christine Trabolsi
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
| | - Bouchra Sayed Ahmad
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
| | - Alia Khalil
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
| | - Marc Maresca
- CNRS, Centrale Marseille, iSm2, Aix Marseille University, 13397 Marseille, France
- Correspondence: (A.H.); (M.M.)
| | - Fawaz El Omar
- Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut P.O. Box 6573, Lebanon; (H.B.); (C.T.); (B.S.A.); (A.K.); (F.E.O.)
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Psophocarpus tetragonolobus: An Underused Species with Multiple Potential Uses. PLANTS 2020; 9:plants9121730. [PMID: 33302439 PMCID: PMC7762608 DOI: 10.3390/plants9121730] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/30/2020] [Accepted: 12/06/2020] [Indexed: 11/17/2022]
Abstract
Natural products, particularly those extracted from plants, have been used as therapy for different diseases for thousands of years. The first written records on the plants used in natural medicine, referred to as “medicinal plants”, go back to about 2600 BC. A thorough and complete understanding of medicinal plants encompasses a multiplex of overlapping and integrated sciences such as botany, pharmacognosy, chemistry, enzymology and genetics. Psophocarpus tetragonolobus, a member of Fabaceae family also called winged bean, is a perennial herbaceous plant characterized by its tuberous roots and its winged pod twinning and a perennial legume rich in proteins, oils, vitamins and carbohydrates. Besides nutrients, winged bean also contains bioactive compounds that have therapeutic activities like anti-oxidant, anti-inflammatory, antinociceptive, antibacterial, antifungal, antiproliferative and cytotoxic activity, a few of which already been reported. This plant can also be used as a medicinal plant for future benefits. With this concept in mind, the present review is designed to shed the light on the interests in the various phytochemicals and pharmacological pharmacognostical aspects of Psophocarpus tetragonolobus.
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Silva N, Alves S, Gonçalves A, Amaral JS, Poeta P. Antimicrobial activity of essential oils from mediterranean aromatic plants against several foodborne and spoilage bacteria. FOOD SCI TECHNOL INT 2013; 19:503-10. [DOI: 10.1177/1082013212442198] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The antimicrobial activity of essential oils extracted from a variety of aromatic plants, often used in the Portuguese gastronomy was studied in vitro by the agar diffusion method. The essential oils of thyme, oregano, rosemary, verbena, basil, peppermint, pennyroyal and mint were tested against Gram-positive ( Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Enterococcus faecium, Enterococcus faecalis, and Staphylococcus epidermidis) and Gram-negative strains ( Salmonella enterica, Escherichia coli, and Pseudomonas aeruginosa). For most essential oils examined, S. aureus, was the most susceptible bacteria, while P. aeruginosa showed, in general, least susceptibility. Among the eight essential oils evaluated, thyme, oregano and pennyroyal oils showed the greatest antimicrobial activity, followed by rosemary, peppermint and verbena, while basil and mint showed the weakest antimicrobial activity. Most of the essential oils considered in this study exhibited a significant inhibitory effect. Thyme oil showed a promising inhibitory activity even at low concentration, thus revealing its potential as a natural preservative in food products against several causal agents of foodborne diseases and food spoilage. In general, the results demonstrate that, besides flavoring the food, the use of aromatic herbs in gastronomy can also contribute to a bacteriostatic effect against pathogens.
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Affiliation(s)
- Nuno Silva
- Centre of Studies of Animal and Veterinary Sciences, Vila Real, Portugal
| | - Sofia Alves
- Centre of Studies of Animal and Veterinary Sciences, Vila Real, Portugal
- Veterinary Science Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Alexandre Gonçalves
- Centre of Studies of Animal and Veterinary Sciences, Vila Real, Portugal
- Veterinary Science Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Joana S. Amaral
- ESTiG, Polytechnic Institute of Bragança, Portugal
- REQUIMTE, Department of Chemical Sciences, Pharmacy Faculty, University of Porto, Portugal
| | - Patrícia Poeta
- Centre of Studies of Animal and Veterinary Sciences, Vila Real, Portugal
- Veterinary Science Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
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Chemical Composition and Cytotoxic and Antioxidant Activities ofSatureja montanaL. Essential Oil and Its Antibacterial Potential againstSalmonellaSpp. Strains. J CHEM-NY 2013. [DOI: 10.1155/2013/275698] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present study describes chemical composition as well as cytotoxic, antioxidant, and antimicrobial activities of winter savorySatureja montanaL. essential oil (EO). The plant was collected from south France mountain, and its EO was extracted by hydrodistillation (HD) and analysed by gas chromatography/mass spectrometry (GC/MS). Thirty-two compounds were identified accounting for 99.85% of the total oil, where oxygenated monoterpenes constituted the main chemical class (59.11%). The oil was dominated by carvacrol (53.35%),γ-terpinene (13.54%), and the monoterpenic hydrocarbonsp-cymene (13.03%). Moreover,S. montanaL. EO exhibited high antibacterial activities with strong effectiveness against several pathogenic food isolatedSalmonellaspp. includingS. enteritidiswith a diameter of inhibition zones growth ranging from 21 to 51 mm and MIC and MBC values ranging from 0.39–1.56 mg/mL to 0.39–3.12 mg/mL, respectively. Furthermore, theS. montanaL. EO was investigated for its cytotoxic and antioxidant activities. The results revealed a significant cytotoxic effect ofS. montanaL. EO against A549 cell line and an important antioxidant activity. These findings suggest thatS. montanaL. EO may be considered as an interesting source of components used as potent agents in food preservation and for therapeutic or nutraceutical industries.
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Barbosa LN, Rall VLM, Fernandes AAH, Ushimaru PI, da Silva Probst I, Fernandes A. Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathog Dis 2009; 6:725-8. [PMID: 19580445 PMCID: PMC3145167 DOI: 10.1089/fpd.2009.0282] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative strains (Escherichia coli and Salmonella Enteritidis). MIC(90%) values were tested against bacterial strains inoculated experimentally in irradiated minced meat and against natural microbiota (aerobic or facultative, mesophilic, and psychrotrophic bacteria) found in minced meat samples. MIC(90%) values ranged from 0.05%v/v (lemongrass oil) to 0.46%v/v (marjoram oil) to Gram-positive bacteria and from 0.10%v/v (clove oil) to 0.56%v/v (ginger oil) to Gram-negative strains. However, the MIC(90%) assessed on minced meat inoculated experimentally with foodborne pathogen strains and against natural microbiota of meat did not show the same effectiveness, and 1.3 and 1.0 were the highest log CFU/g reduction values obtained against tested microorganisms.
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Affiliation(s)
- Lidiane Nunes Barbosa
- Department of Microbiology and Immunology, São Paulo State University, Sao Paulo, Brazil
| | - Vera Lucia Mores Rall
- Department of Microbiology and Immunology, São Paulo State University, Sao Paulo, Brazil
| | | | | | | | - Ary Fernandes
- Department of Microbiology and Immunology, São Paulo State University, Sao Paulo, Brazil
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