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Lin F, Hu Y, Zhang Y, Zhao L, Zhong D, Liu J. Predicting Food-Drug Interactions between Piperine and CYP3A4 Substrate Drugs Using PBPK Modeling. Int J Mol Sci 2024; 25:10955. [PMID: 39456737 PMCID: PMC11506926 DOI: 10.3390/ijms252010955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2024] [Revised: 10/09/2024] [Accepted: 10/10/2024] [Indexed: 10/28/2024] Open
Abstract
Piperine has been reported to inhibit the enzyme activity of cytochrome P450 (CYP) 3A4. The aim of this study was to develop and validate a physiologically based pharmacokinetic (PBPK) model for piperine and to predict potential food-drug interactions (FDIs) between piperine and CYP3A4 substrate drugs using these models. The PBPK model for piperine was successfully developed and validated. Using this model, FDIs with ten CYP3A4 substrate drugs were simulated. The predicted area under the curve (AUC) ratios (with and without piperine, following a 7-day intake of 20 mg/day) for six drugs were found to exceed 1.25, with significant increases in AUC observed for ritonavir (31%), nifedipine (34%), cyclosporine (35%), triazolam (36%), alfentanil (39%), and simvastatin (59%) in humans. These findings suggest that caution should be exercised when consuming amounts of black pepper equivalent to a daily intake of 20 mg piperine during treatment with CYP3A4 substrate drugs, as it may significantly alter their pharmacokinetics.
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Affiliation(s)
- Feifei Lin
- School of Pharmaceutical Science and Technology, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310058, China;
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
| | - Yingchun Hu
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
| | - Yifan Zhang
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
| | - Lijuan Zhao
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
| | - Dafang Zhong
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
| | - Jia Liu
- School of Pharmaceutical Science and Technology, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310058, China;
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; (Y.H.)
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Warerkar OD, Mudliar NH, Momin MM, Singh PK. Targeting Amyloids with Coated Nanoparticles: A Review on Potential Combinations of Nanoparticles and Bio-Compatible Coatings. Crit Rev Ther Drug Carrier Syst 2024; 41:85-119. [PMID: 37938191 DOI: 10.1615/critrevtherdrugcarriersyst.2023046209] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Amyloidosis is the major cause of many neurodegenerative diseases, such as, Alzheimer's and Parkinson's where the misfolding and deposition of a previously functional protein make it inept for carrying out its function. The genesis of amyloid fibril formation and the strategies to inhibit it have been studied extensively, although some parts of this puzzle still remain unfathomable to date. Many classes of molecules have been explored as potential drugs in vitro, but their inability to work in vivo by crossing the blood-brain-barrier has made them an inadequate treatment option. In this regard, nanoparticles (NPs) have turned out to be an exciting alternative because they could overcome many drawbacks of previously studied molecules and provide advantages, such as, greater bioavailability of molecules and target-specific delivery of drugs. In this paper, we present an overview on several coated NPs which have shown promising efficiency in inhibiting fibril formation. A hundred and thirty papers published in the past two decades have been comprehensively reviewed, which majorly encompass NPs comprising different materials like gold, silver, iron-oxide, poly(lactic-co-glycolic acid), polymeric NP, etc., which are coated with various molecules of predominantly natural origin, such as different types of amino acids, peptides, curcumin, drugs, catechin, etc. We hope that this review will shed light on the advancement of symbiotic amalgamation of NPs with molecules from natural sources and will inspire further research on the tremendous therapeutic potential of these combinations for many amyloid-related diseases.
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Affiliation(s)
- Oshin D Warerkar
- SVKM's Shri C.B. Patel Research Centre, Vile Parle, Mumbai, Maharashtra 400056, India
| | - Niyati H Mudliar
- SVKM's Shri C.B. Patel Research Centre, Vile Parle, Mumbai, Maharashtra 400056, India
| | - Munira M Momin
- Department of Pharmaceutics, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, Maharashtra, India; SVKM's Shri C.B. Patel Research Centre for Chemistry and Biological Sciences, Vile Parle (West), Mumbai, Maharashtra, 400056, India
| | - Prabhat K Singh
- Radiation & Photochemistry Division, Bhabha Atomic Research Centre, Mumbai 400085, India; Homi Bhabha National Institute, Training School Complex, Anushaktinagar, Mumbai 400094, India
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Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
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Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Tripathi AK, Ray AK, Mishra SK. Molecular and pharmacological aspects of piperine as a potential molecule for disease prevention and management: evidence from clinical trials. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022; 11:16. [PMID: 35127957 PMCID: PMC8796742 DOI: 10.1186/s43088-022-00196-1] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 01/11/2022] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Piperine is a type of amide alkaloid that exhibits pleiotropic properties like antioxidant, anticancer, anti-inflammatory, antihypertensive, hepatoprotective, neuroprotective and enhancing bioavailability and fertility-related activities. Piperine has the ability to alter gastrointestinal disorders, drug-metabolizing enzymes, and bioavailability of several drugs. The present review explores the available clinical and preclinical data, nanoformulations, extraction process, structure-activity relationships, molecular docking, bioavailability enhancement of phytochemicals and drugs, and brain penetration properties of piperine in the prevention, management, and treatment of various diseases and disorders. MAIN BODY Piperine provides therapeutic benefits in patients suffering from diabetes, obesity, arthritis, oral cancer, breast cancer, multiple myeloma, metabolic syndrome, hypertension, Parkinson's disease, Alzheimer's disease, cerebral stroke, cardiovascular diseases, kidney diseases, inflammatory diseases, and rhinopharyngitis. The molecular basis for the pleiotropic activities of piperine is based on its ability to regulate multiple signaling molecules such as cell cycle proteins, anti-apoptotic proteins, P-glycoprotein, cytochrome P450 3A4, multidrug resistance protein 1, breast cancer resistance protein, transient receptor potential vanilloid 1 proinflammatory cytokine, nuclear factor-κB, c-Fos, cAMP response element-binding protein, activation transcription factor-2, peroxisome proliferator-activated receptor-gamma, Human G-quadruplex DNA, Cyclooxygenase-2, Nitric oxide synthases-2, MicroRNA, and coronaviruses. Piperine also regulates multiple signaling pathways such as Akt/mTOR/MMP-9, 5'-AMP-activated protein kinase-activated NLR family pyrin domain containing-3 inflammasome, voltage-gated K+ current, PKCα/ERK1/2, NF-κB/AP-1/MMP-9, Wnt/β-catenin, JNK/P38 MAPK, and gut microbiota. SHORT CONCLUSION Based on the current evidence, piperine can be the potential molecule for treatment of disease, and its significance of this molecule in the clinic is discussed. GRAPHICAL ABSTRACT
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Affiliation(s)
- Amit Kumar Tripathi
- Molecular Biology Unit, Institute of Medical Science, Banaras Hindu University, Varanasi, 221005 India
- Clinical Research Division, School of Basic and Applied Science, Galgotias University, Gautam Buddha Nagar, UP India
| | - Anup Kumar Ray
- Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology (Banaras Hindu University, Varanasi, 221005 India
- Department of Pharmacognosy, I.T.S College of Pharmacy, Ghaziabad, UP 201206 India
| | - Sunil Kumar Mishra
- Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology (Banaras Hindu University, Varanasi, 221005 India
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Carnovali M, Ramoni G, Banfi G, Mariotti M. Herbal Preparation (Bromelain, Papain, Curcuma, Black Pepper) Enhances Mineralization and Reduces Glucocorticoid-Induced Osteoporosis in Zebrafish. Antioxidants (Basel) 2021; 10:antiox10121987. [PMID: 34943090 PMCID: PMC8750159 DOI: 10.3390/antiox10121987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/03/2021] [Accepted: 12/12/2021] [Indexed: 11/30/2022] Open
Abstract
Natural foods with antioxidant properties, such as curcuma, papain, bromelain and black pepper, have been indicated as a potential natural therapeutic approach against osteoporosis. Zebrafish are an excellent animal model to study the effects of herbal preparations on osteogenesis and bone metabolism, both in physiological and in pathological conditions. Our study was aimed at evaluating whether curcuma-bromelain-papain-pepper herbal preparation (CHP) administered in embryos and adult fish is capable of promoting bone wellness in physiological and osteoporotic conditions. The effect of CHP has been studied in embryonic osteogenesis and glucocorticoid-induced osteoporosis (GIOP) in an adult fish model in which drug treatment induces a bone-loss phenotype in adult scales very similar to that which characterizes the bones of human patients. CHP prevented the onset of the osteoporotic phenotype in the scales of GIOP in adult zebrafish, with the osteoblastic and osteoclastic metabolic activity maintaining unaltered. CHP is also able to attenuate an already established GIOP phenotype, even if the alteration is in an advanced phase, partially restoring the normal balance of the bone markers alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRAP) and stimulating anabolic reparative processes. The results obtained indicated CHP as a potential integrative antioxidant therapy in human bone-loss diseases.
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Affiliation(s)
- Marta Carnovali
- IRCCS Orthopedic Institute Galeazzi, Via R. Galeazzi 4, 20161 Milan, Italy;
| | - Gina Ramoni
- Department of Biomedical, Surgical and Dental Sciences, University of Milan, Via Commenda 10, 20122 Milan, Italy; (G.R.); (G.B.)
| | - Giuseppe Banfi
- Department of Biomedical, Surgical and Dental Sciences, University of Milan, Via Commenda 10, 20122 Milan, Italy; (G.R.); (G.B.)
- School of Medicine, Vita-Salute San Raffaele University, Via Olgettina 58, 20132 Milan, Italy
| | - Massimo Mariotti
- IRCCS Orthopedic Institute Galeazzi, Via R. Galeazzi 4, 20161 Milan, Italy;
- Department of Biomedical, Surgical and Dental Sciences, University of Milan, Via Commenda 10, 20122 Milan, Italy; (G.R.); (G.B.)
- Correspondence:
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Gupta K, Testa H, Greenwood T, Kostek M, Haushalter K, Kris-Etherton PM, Petersen KS. The effect of herbs and spices on risk factors for cardiometabolic diseases: a review of human clinical trials. Nutr Rev 2021; 80:400-427. [PMID: 34080628 DOI: 10.1093/nutrit/nuab034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Herbs and spices are recommended to increase flavor and displace salt in the diet. Accumulating evidence suggests herbs and spices may improve risk factors for cardiometabolic diseases. In this narrative review, an overview of evidence from human clinical trials examining the effect of herbs and spices on risk factors for cardiometabolic diseases is provided. Human clinical trials examining supplemental doses of individual spices and herbs, or the active compounds, have yielded some evidence showing improvements to lipid and lipoprotein levels, glycemic control, blood pressure, adiposity, inflammation, and oxidative stress. However, cautious interpretation is warranted because of methodological limitations and substantial between-trial heterogeneity in the findings. Evidence from acute studies suggests intake of mixed herbs and spices as part of a high-saturated fat, high-carbohydrate meal reduces postprandial metabolic impairments, including lipemia, oxidative stress, and endothelial dysfunction. Limited studies have examined the postprandial metabolic effects of incorporating mixed herbs and spices into healthy meals, and, to our knowledge, no trials have assessed the effect of longer-term intake of mixed herbs and spices on risk factors for cardiometabolic diseases. To inform evidence-based guidelines for intake of herbs and spices for general health and cardiometabolic disease risk reduction, rigorously conducted randomized controlled trials are needed, particularly trials examining herb and spice doses that can be incorporated into healthy dietary patterns.
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Affiliation(s)
- Kunal Gupta
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Hannah Testa
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Tara Greenwood
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Megan Kostek
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Keally Haushalter
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Penny M Kris-Etherton
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Kristina S Petersen
- K. Gupta is with the Department of Biology, Pennsylvania State University, University Park, Pennsylvania, USA. H. Testa, T. Greenwood, M. Kostek, K. Haushalter, P.M. Kris-Etherton, and K.S. Petersen are with the Department of Nutritional Sciences, Pennsylvania State University, University Park, Pennsylvania, USA. K.S. Petersen is with the Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
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Vinh TDT, Hien LTM, Dao DTA. Formulation of black pepper ( Piper nigrum L.) essential oil nano-emulsion via phase inversion temperature method. Food Sci Nutr 2020; 8:1741-1752. [PMID: 32328240 PMCID: PMC7174231 DOI: 10.1002/fsn3.1422] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/13/2019] [Accepted: 12/21/2019] [Indexed: 01/05/2023] Open
Abstract
Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition: the ratio by weight of water: Tween-80: oil = 86:9.7:4.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).
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Affiliation(s)
- Truong Dam Thai Vinh
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
| | - Ly Thi Minh Hien
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
- Faculty of BiotechnologyOpen University Ho Chi Minh CityHo Chi Minh CityVietnam
| | - Dong Thi Anh Dao
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
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Ren T, Zuo Z. Role of piperine in CNS diseases: pharmacodynamics, pharmacokinetics and drug interactions. Expert Opin Drug Metab Toxicol 2019; 15:849-867. [DOI: 10.1080/17425255.2019.1672658] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Tianjing Ren
- School of Pharmacy, The Chinese University of Hong Kong, Hong Kong, P. R. China
| | - Zhong Zuo
- School of Pharmacy, The Chinese University of Hong Kong, Hong Kong, P. R. China
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How meat quality and sensory perception is influenced by feeding poultry plant extracts. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933915002378] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Ren T, Xiao M, Yang M, Zhao J, Zhang Y, Hu M, Cheng Y, Xu H, Zhang C, Yan X, Zuo Z. Reduced Systemic and Brain Exposure with Inhibited Liver Metabolism of Carbamazepine After Its Long-Term Combination Treatment with Piperine for Epilepsy Control in Rats. AAPS JOURNAL 2019; 21:90. [DOI: 10.1208/s12248-019-0357-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 06/24/2019] [Indexed: 01/16/2023]
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Goyal M. Use of ethnomedicinal plants for prophylaxis and management of postpartum complications among the Marwari community of Jodhpur District of Rajasthan. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Puvača N, Kostadinović L, Popović S, Lević J, Ljubojević D, Tufarelli V, Jovanović R, Tasić T, Ikonić P, Lukač D. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum). ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an15115] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.
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Khameneh B, Iranshahy M, Ghandadi M, Ghoochi Atashbeyk D, Fazly Bazzaz BS, Iranshahi M. Investigation of the antibacterial activity and efflux pump inhibitory effect of co-loaded piperine and gentamicin nanoliposomes in methicillin-resistant Staphylococcus aureus. Drug Dev Ind Pharm 2014; 41:989-94. [PMID: 24842547 DOI: 10.3109/03639045.2014.920025] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
OBJECTIVE Antibiotic resistance has stimulated the research for developing novel strategies that can prevent bacterial growth. Methicillin-resistant Staphylococcus aureus (MRSA), regarded as one of the most serious antibiotic-resistant bacteria which has been conventionally recognized as a nosocomial pathogen. MATERIALS AND METHODS Nanoliposomal formulations of piperine and gentamicin were prepared by dehydration-rehydration (DRV) method and characterized for size, zeta potential and encapsulation efficiency. Antibactericidal activities of liposomal and free forms were evaluated against MRSA ATCC 43300 by the determination of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and fractional inhibitory concentration index (FICI). The time-kill studies were carried out to evaluate the potency of antibacterial agents. The effect of piperine on bacterial efflux pumps was also investigated. RESULTS MIC values of gentamicin and piperine were 32 and 100 µg/mL, respectively. Synergetic effects were observed by the combination of gentamicin and piperine and FICI was determined to be 0.5. Following incorporation of gentamicin into liposomal gentamicin and liposomal combination, the MIC values were reduced 16- and 32-fold, respectively. MBC values of gentamicin reduced 4 and 8 times following incorporation into gentamicin and combination liposomes, respectively. In comparison with vancomycin, liposomal combination was more effective in bacterial inhibition and killing. Liposomal combination was the most effective preparations in time-kill study. Our findings indicated that liposomal piperine was able to inhibit the efflux pump sufficiently. CONCLUSION The results of this study revealed that liposomal combination is a powerful nano-antibacterial agent to eradicate MRSA infection. This dual-loaded formulation was an effective approach for eradication of MRSA.
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Affiliation(s)
- Bahman Khameneh
- Department of Food and Drug Control, Students Research Committee, Mashhad University of Medical Sciences , Mashhad , Iran
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Jungbauer A, Medjakovic S. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome. Maturitas 2012; 71:227-39. [DOI: 10.1016/j.maturitas.2011.12.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 12/09/2011] [Accepted: 12/10/2011] [Indexed: 01/07/2023]
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