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Yinda LEDO, Onanga R, Obiang CS, Begouabe H, Akomo-Okoue EF, Obame-Nkoghe J, Mitola R, Ondo JP, Atome GRN, Engonga LCO, Ibrahim, Setchell JM, Godreuil S. Antibacterial and antioxidant activities of plants consumed by western lowland gorilla (Gorilla gorilla gorilla) in Gabon. PLoS One 2024; 19:e0306957. [PMID: 39259705 PMCID: PMC11389915 DOI: 10.1371/journal.pone.0306957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 06/26/2024] [Indexed: 09/13/2024] Open
Abstract
Zoopharmacognosy is the study of the self-medication behaviors of non-human animals that use plant, animal or soil items as remedies. Recent studies have shown that some of the plants employed by animals may also be used for the same therapeutic purposes in humans. The aim of this study was to determine the antioxidant and antibacterial activity of Ceiba pentandra, Myrianthus arboreus, Ficus subspecies (ssp.) and Milicia excelsa bark crude extracts (BCE), plants consumed by western lowland gorillas (Gorilla gorilla gorilla) in Moukalaba-Doudou National Park (MDNP) and used in traditional medicine, and then to characterize their phytochemical compounds. DPPH (2,2-Diphenyl-1-Picrylhydrazyl), phosphomolybdenum complex and β-carotene bleaching methods were used to assess antioxidant activity. Antimicrobial susceptibility testing was performed using the diffusion method, while minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were assessed using the microdilution method. The highest level of total phenolics was found in Myrianthus arboreus aqueous extract [385.83 ± 3.99 mg [gallic acid equivalent (GAE)/g]. Total flavonoid (134.46 ± 3.39) mg quercetin equivalent (QE)/100 g of extract] were highest in Milicia excelsa, tannin [(272.44 ± 3.39) mg tannic acid equivalent (TAE)/100 g of extract] in Myrianthus arboreus and proanthocyanidin [(404.33 ± 3.39) mg apple procyanidins equivalent (APE)/100 g of extract] in Ceiba pentandra. Ficus ssp. (IC50 1.34 ±3.36 μg/mL; AAI 18.57 ± 0.203) ethanolic BCE and Milicia excelsa (IC50 2.07 ± 3.37 μg/mL; AAI 12.03 ± 0.711) showed the strongest antioxidant activity. Myrianthus arboreus ethanolic BCE (73.25 ± 5.29) and Milicia excelsa aqueous BCE (38.67 ± 0.27) showed the strongest percentage of total antioxidant capacity (TAC). Ceiba pentandra ethanolic BCE (152.06 ± 19.11 mg AAE/g) and Ficus ssp aqueous BCE (124.33 ± 39.05 mg AAE/g) showed strongest relative antioxidant activity (RAA). The plant BCE showed antimicrobial activity against multidrug resistant (MDR) E. coli (DECs) isolates, with MICs varying from 1.56 to 50 mg/mL and inhibition diameters ranging from 7.34 ± 0.57 to 13.67 ± 0.57mm. Several families of compounds were found, including total phenolic compounds, flavonoids, tannins and proanthocyanidins were found in the plant BCEs. The plant BCEs showed antioxidant activities with free radical scavenging and antimicrobial activities against 10 MDR E. coli (DECs) isolates, and could be a promising novel source for new drug discovery.
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Affiliation(s)
| | - Richard Onanga
- Laboratory of Bacteriology, Interdisciplinary Medical Research Center of Franceville, Franceville, Gabon
| | - Cédric Sima Obiang
- Laboratory of Research in Biochemistry (LAREBIO), University of Sciences and Technology of Masuku (USTM), Franceville, Gabon
| | - Herman Begouabe
- Laboratory of Research in Biochemistry (LAREBIO), University of Sciences and Technology of Masuku (USTM), Franceville, Gabon
| | | | - Judicaël Obame-Nkoghe
- Unity of Vector Ecology, Interdisciplinary Medical Research Center of Franceville, Franceville, Gabon
| | - Roland Mitola
- Laboratory of Biology, University of Science and Technology of Masuku, Franceville, Gabon
| | - Joseph-Privat Ondo
- Laboratory of Research in Biochemistry (LAREBIO), University of Sciences and Technology of Masuku (USTM), Franceville, Gabon
| | - Guy-Roger Ndong Atome
- Laboratory of Research in Biochemistry (LAREBIO), University of Sciences and Technology of Masuku (USTM), Franceville, Gabon
| | - Louis-Clément Obame Engonga
- Laboratory of Research in Biochemistry (LAREBIO), University of Sciences and Technology of Masuku (USTM), Franceville, Gabon
| | - Ibrahim
- Laboratory of Biology, University of Science and Technology of Masuku, Franceville, Gabon
| | - Joanna M Setchell
- Department of Anthropology, Université de Durham, Durham, United Kingdom
| | - Sylvain Godreuil
- Laboratoire de Bactériologie, CHU de Montpellier, UMR MIVEGEC (IRD, CNRS, Université de Montpelier), Montpellier, France
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Karvela ED, Nikolaou EN, Tagkouli D, Chiou A, Karathanos VT. Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry ( Prunus avium L.) and Sour Cherry ( Prunus cerasus L.): A Physicochemical and Rheological Approach. Foods 2024; 13:2794. [PMID: 39272558 PMCID: PMC11394745 DOI: 10.3390/foods13172794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2024] [Revised: 08/25/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G', G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G', η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product.
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Affiliation(s)
- Evangelia D Karvela
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece
| | - Evgenia N Nikolaou
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece
| | - Dimitra Tagkouli
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece
| | - Antonia Chiou
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece
| | - Vaios T Karathanos
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece
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Lal M, Sutradhar D. Extraction of kaempferol derivatives from Zygophyllum paulayanum and its diverse biological activities. Nat Prod Res 2024:1-5. [PMID: 38958927 DOI: 10.1080/14786419.2024.2375310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Accepted: 06/28/2024] [Indexed: 07/04/2024]
Abstract
Zygophyllum paulayanum (Zygophyllaceae), is a plant commonly found in the desert region, well-known for its antioxidant, anticancer, wound healing, anti-inflammatory and antibacterial, properties. In this present work, we have studied the extraction of kaempferol derivatives from Z. paulayanum which showed excellent biological activities. The whole plant (root, leaves and stem) was extracted using ethanol, hydrolysed with HCl, and studied for the identification of active molecules. Different techniques like TLC, HPLC, and LCMS have been used to identify and confirm the kaempferol aglycone flavonoid. A mass spectrometric method based on electrospray ionisation has confirmed the presence of kaempferol flavonoid. Apart from the hydrolysed extract, the unhydrolyzed extract was also tested for LCMS which confirms the presence of glycosides such as kaempferol 3-O-beta-D-glucopyranosyl-7-O-alpha-L-rhamnopyranoside, kaempferol 3-O-β -rutinoside and kaempferol-3-o-rhamnoside. Both extracts of Z. paulayanum exhibited superior antioxidant, anti-inflammatory, antimicrobial, phytoestrogenic and cytotoxic properties which might be due to the presence of kaempferol derivatives.
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Affiliation(s)
- Mohan Lal
- School of Advanced Sciences and Languages, VIT Bhopal University, Bhopal, Madhya Pradesh, India
| | - Dipankar Sutradhar
- School of Advanced Sciences and Languages, VIT Bhopal University, Bhopal, Madhya Pradesh, India
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Gruskiene R, Lavelli V, Sereikaite J. Application of inulin for the formulation and delivery of bioactive molecules and live cells. Carbohydr Polym 2024; 327:121670. [PMID: 38171683 DOI: 10.1016/j.carbpol.2023.121670] [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: 03/13/2023] [Revised: 10/06/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.
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Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania.
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Gkitsaki I, Potsaki P, Dimou I, Laskari Z, Koutelidakis A, Giaouris E. Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon 2024; 10:e24446. [PMID: 38312657 PMCID: PMC10835171 DOI: 10.1016/j.heliyon.2024.e24446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 12/23/2023] [Accepted: 01/09/2024] [Indexed: 02/06/2024] Open
Abstract
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products' shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.
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Affiliation(s)
- Ioanna Gkitsaki
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Panagiota Potsaki
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Ioanna Dimou
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Zoi Laskari
- Mystakelli Traditional Dairy Products, 81103 Mantamados, Lesvos, Greece
| | - Antonios Koutelidakis
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
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Wróblewska B, Kuliga A, Wnorowska K. Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart. Molecules 2023; 28:8081. [PMID: 38138571 PMCID: PMC10746084 DOI: 10.3390/molecules28248081] [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: 11/10/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential 'metabolic prebiotics', they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.
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Affiliation(s)
- Barbara Wróblewska
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, 10-748 Olsztyn, Poland; (A.K.); (K.W.)
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