Antibacterial and Antifungal Activities of Spices

Psoralea corylifolia L. and its active component isobavachalcone demonstrate antibacterial activity against Mycobacterium abscessus

ETHNOPHARMACOLOGICAL RELEVANCE

Psoralea corylifolia L. (Fabaceae) is a traditional medicinal herb used to treat various diseases, including kidney disease, asthma, psoriasis and vitiligo.

AIM OF THE STUDY

To explore the antibacterial activity of Psoralea corylifolia L. and its bioactive components against Mycobacterium abscessus (M. abscessus).

MATERIALS AND METHODS

Ultra high performance liquid chromatography was utilized to analyze the bioactive fractions and compounds present in 30%, 60%, and 90% ethanol extracts of Psoralea corylifolia L.. The antibacterial effects of Psoralea corylifolia L. and potential active ingredients were determined by minimum inhibitory concentration (MIC). The bactericidal activity of the active ingredient isobavachalcone was evaluated and then scanning electron microscopy was used to explore the bactericidal mechanism of isobavachalcone.

RESULTS

The 90% ethanol extracts of Psoralea corylifolia L. showed significant antibacterial activity against M. abscessus, with an MIC of 156 μg/mL. Isobavachalcone was identified as the bioactive ingredient, and testing of 118 clinical isolates of M. abscessus indicated their MICs ranged from 2 to 16 μg/mL, with an average MIC of 8 μg/mL. Furthermore, the minimum bactericidal concentration/MIC ratio and the time-kill test indicated rapid bactericidal activity of isobavachalcone against M. abscessus. Finally, we found that the bactericidal mechanism of isobavachalcone involved damage to the bacterial cell membrane, causing wrinkled and sunken cell surface and a noticeable reduction in bacterial length.

CONCLUSION

Psoralea corylifolia L. ethanol extracts as well as its active component isobavachalcone show promising antimicrobial activity against M. abscessus.

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

Efficacy and Synergistic Potential of Cinnamon (Cinnamomum zeylanicum) and Clove (Syzygium aromaticum L. Merr. & Perry) Essential Oils to Control Food-Borne Pathogens in Fresh-Cut Fruits

The presence of microbial pathogens in ready-to-eat produce represents a serious health problem. The antibacterial activity of cinnamon (Cinnamomum zeylanicum) and clove (Syzygium aromaticum L. Merr. & Perry) essential oils (EOs) was determined toward food-borne pathogens by agar disk diffusion and minimum inhibitory concentration (MIC) assays. The growth kinetics of all strains, both in a buffer suspension assay and "on food" in artificially contaminated samples, were also investigated. The two EOs demonstrated a good antibacterial effect both alone and in combination (EO/EO). The use of EO/EO led to a synergistic antibacterial effect, also confirmed by the growth kinetics studies, where the EOs were active after 10 h of incubation (p < 0.0001) at significantly lower concentrations than those when alone. In the "on food" studies performed on artificially contaminated fruit samples stored at 4 °C for 8 days, the greatest killing activity was observed at the end of the trial (8 days) with a reduction of up to 7 log CFU/g compared to the control. These results confirm the good antibacterial activity of the EOs, which were more effective when used in combination. Data from the "on food" studies suggest cinnamon and clove essential oils, traditionally used in the food industry, as a possible natural alternative to chemical additives.

Profile and in silico analysis of metabolite compounds of the endophytic fungus Alternaria alternata K-10 from Drymoglossum piloselloides as antioxidants and antibacterials

Endophytic fungi are known for producing secondary metabolites with valuable biological activities, including antiviral, anticancer, antibacterial, and antioxidant properties. This study aims to evaluate an endophytic fungus from Dragon Scales leaves (Drymoglossum piloselloides) and analyze its metabolites as antioxidants and antibacterials. In this study, an endophytic fungus was isolated from the leaves of Dragon Scales (D. piloselloides) and identified using molecular analysis of the Internal Transcribed Spacer (ITS) ribosomal RNA locus. The fungus was authenticated as Alternaria alternata strain K-10. Crude extracts were obtained using n-hexane and ethyl acetate and analyzed via GC-MS Shimadzu-QP 2010 Ultra with NIST spectral library. Antibacterial activity was observed against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using the paper disc method, showing inhibition zones of 8.7-9.3 mm and 8.8-9.4 mm for ethyl acetate and n-hexane extracts, respectively. Ethyl acetate and n-hexane extracts exhibited strong antioxidant potential against 2,2-diphenyl-1-picrylhydrazil (DPPH) radical (IC50 values of 50.99 μg mL-1 and 74.44 μg mL-1, respectively). GC-MS analysis revealed 40 compounds in both extracts, some of which, including 2-ethylhexyl ester benzoic acid, benzo-b-dihydropyran-6-hydroxy-4-4-5-7-8-pentamethyl, diethyl phthalate, and octadecanoic acid, were identified through in silico analysis and found to possess antioxidant properties. These findings hold implications for potential applications of the plant and its biological constituent to be developed as lead compounds in the medical sector.

Effects of Garlic Oil and Cinnamaldehyde on Sheep Rumen Fermentation and Microbial Populations in Rusitec Fermenters in Two Different Sampling Periods

Garlic oil (GO) and cinnamaldehyde (CIN) have shown potential to modify rumen fermentation. The aim of this study was to assess the effects of GO and CIN on rumen fermentation, microbial protein synthesis (MPS), and microbial populations in Rusitec fermenters fed a mixed diet (50:50 forage/concentrate), as well as whether these effects were maintained over time. Six fermenters were used in two 15-day incubation runs. Within each run, two fermenters received no additive, 180 mg/L of GO, or 180 mg/L of CIN. Rumen fermentation parameters were assessed in two periods (P1 and P2), and microbial populations were studied after each of these periods. Garlic oil reduced the acetate/propionate ratio and methane production (p < 0.001) in P1 and P2 and decreased protozoal DNA concentration and the relative abundance of fungi and archaea after P1 (p < 0.05). Cinnamaldehyde increased bacterial diversity (p < 0.01) and modified the structure of bacterial communities after P1, decreased bacterial DNA concentration after P2 (p < 0.05), and increased MPS (p < 0.001). The results of this study indicate that 180 mg/L of GO and CIN promoted a more efficient rumen fermentation and increased the protein supply to the animal, respectively, although an apparent adaptive response of microbial populations to GO was observed.

Comparison of autoclaving and γ-radiation impact on four spices aroma profiles and microbial load using HS-SPME GC-MS and chemometric tools

Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices including bay leaf, black pepper, capsicum, and fennel was tested using HS-SPME/GC-MS and in response to the most widely used spices´ processing methods including autoclaving and γ-radiation at low and high doses. Additionally, the impact of processing on microbial contamination of spices was tested using total aerobic count. GC-MS analysis led to the identification of 22 volatiles in bay leaf, 34 in black pepper, 23 in capsicum, and 24 in fennel. All the identified volatiles belonged to oxides/phenols/ethers, esters, ketones, alcohols, sesquiterpene and monoterpene hydrocarbons. Oxides/phenol/ethers were detected at high levels in all tested spices at ca. 44, 28.2, 48.8, 61.1%, in bay leaves, black pepper, capsicum, and fennel, respectively of the total blend and signifying their typical use as spices. Total oxides/phenol/ethers showed an increase in bay leaf upon exposure to γ-radiation from 44 to 47.5%, while monoterpene hydrocarbons were enriched in black pepper upon autoclaving from 11.4 in control to reach 65.9 and 82.6% for high dose and low dose of autoclaving, respectively. Cineole was detected in bay leaf at 17.9% and upon exposure to autoclaving at high dose and γ-radiation (both doses) its level increased by 29-31%. Both autoclaving and γ-radiation distinctly affected aroma profiles in examined spices. Further, volatile variations in response to processing were assessed using multivariate data analysis (MVA) revealing distinct separation between autoclaved and γ-radiated samples compared to control. Both autoclaving at 115 °C for 15 min and radiation at 10 kGy eliminated detected bioburden in all tested spices i.e., reduced the microbial counts below the detection limit (< 10 cfu/g).

Nanoemulsion-Based System as a Novel and Promising Approach for Enhancing the Antimicrobial and Antitumoral Activity of Thymus vulgaris (L.) Oil in Human Hepatocellular Carcinoma Cells

The utilisation of medicinal plants and their essential oils is receiving more attention due to the ineffectiveness of current therapeutic methods in the treatment of various cancers and the rising incidence of bacterial antibiotic resistance. Thymol, an active ingredient of Thymus vulgaris, is known to have hepatoprotective, antibacterial, and antioxidant properties. To overcome major obstacles to their usage, such as quick oxidation and high volatility, plant essential oils must be administered through a system to improve the delivery of their active pharmaceutical ingredient. The bioavailability of active substances may be enhanced by the colloidal dispersion nanoemulsion. Therefore, this study aims to derive a comparative evaluation of the thyme oil nanoemulsion formulation and the characterisation of its antibacterial and antitumorigenic activities. A nanoemulsion (NE) with a droplet size of 122.2 ± 1.079 nm was discovered to be stable and mono-dispersed for 4 months and inhibited the growth of B. subtilis, E. coli, P. aeruginosa, and S. aureus. It also displayed antitumorigenic capabilities in HepG2 cells by arresting the cell cycle in the G2/M phase and upregulating the gene expression levels of Bcl-2-associated X protein (Bax), Caspase 3, 8, and 9, as well as a concomitant concentration-dependent decrease in B-cell leukaemia/lymphoma 2 protein (BCL2). Along with an increase in inducible nitric oxide synthase (iNOS) levels, upregulation of the expression levels of the reactive oxygen species (ROS), mitogen-activated protein kinase (MAPK), and endoplasmic reticulum (ER) stress pathways was also seen, indicating of ROS formation in the cancer cells.

Bacteriophages: a potential game changer in food processing industry

In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food.

Strength properties and ability to dissipate mechanical energy of biopolypropylene basalt/cellulose composites with the addition of antibacterial turmeric

The aim of this study was to evaluate the possibility of producing novel reinforced biocomposites based on polypropylene produced from biomass with the addition of antibacterial turmeric as a natural antibacterial agent for the manufacturing of orthoses and other small external medical equipment. Six hybrid composites containing 5-15% basalt fibers, 5-15% microcellulose fibers, 2% turmeric powder and 2% anhydride maleic compatibilizer were produced on a biobased polypropylene matrix by injection molding. The basic strength properties were determined in a static tensile, bending and impact test. The low-cycle dynamic test was carried out to determine changes in dissipation energy and the development of relaxation processes. In order to assess the microstructure of the composites, SEM micrographs were taken after the tensile test. The obtained results confirm that it was possible to produce functional biocomposites based on biopolypropylene with the addition of basalt and lignocellulosic fibers modified with natural antibacterial turmeric. Based on the results of strength properties tests, it can be seen that the addition of basalt fibers increases strength and stiffness, while microcellulose particles reduce the ability to dissipate mechanical energy, and in both cases water has a plasticizing effect on the produced composites. The addition of fibers increases the flexural modulus by 39-196% and is higher the higher the fiber content. The most promising seem to be hybrid composites with a balanced proportion of 10:10 and 15:15 basalt and EFC fibers, which are characterized by 20% higher strength and almost two and a half times higher stiffness than neat polypropylene.

Antibacterial aroma compounds as property modifiers for electrospun biopolymer nanofibers of proteins and polysaccharides: A review

Electrospinning is one of the most promising techniques for producing biopolymer nanofibers for various applications. Proteins and polysaccharides, among other biopolymers, are attractive substrates for electrospinning due to their favorable biocompatibility and biodegradability. However, there are still challenges to improve the mechanical properties, water sensitivity and biological activity of biopolymer nanofibers. Therefore, these strategies such as polymer blending, application of cross-linking agents, the addition of nanoparticles and bioactive components, and modification of biopolymer have been developed to enhance the properties of biopolymer nanofibers. Among them, antibacterial aroma compounds (AACs) from essential oils are widely used as bioactive components and property modifiers in various biopolymer nanofibers to enhance the functionality, hydrophobicity, thermal properties, and mechanical properties of nanofibers, which depends on the electrospun strategy of AACs. This review summarizes the recently reported antimicrobial activities and applications of AACs, and compares the effects of four electrospinning strategies for encapsulating AACs on the properties and applications of nanofibers. The authors focus on the correlation of the main characteristics of these biopolymer electrospun nanofibers with the encapsulation strategy of AACs in the nanofibers. Moreover, this review also particularly emphasizes the impact of the characteristics of these nanofibers on their application field of antimicrobial materials.

Comparative Antioxidant and Antimicrobial Activities of Several Conifer Needles and Bark Extracts

Nowadays, an increased concern regarding using natural products for their health benefits can be observed. The aim of this study was to assess and compare several phenolic compounds found in 15- to 60-year-old Douglas fir, silver fir, larch, pine, and spruce needle and bark extracts and to evaluate their antioxidant and antimicrobial activities. Spectrophotometric assays were used to determine the total polyphenol content and the antioxidant activity that was assessed by using the DPPH• radical scavenging assay (RSA), the ferric reducing antioxidant power assay (FRAP), and the ABTS•+ radical cation scavenging assay (ABTS). The phytochemical content was determined by using high-performance liquid chromatography, and the antimicrobial activity was determined by assessing the minimal inhibition concentration (MIC). The results of the study show a total polyphenol content of 62.45-109.80 mg GAE/g d.w. and an antioxidant activity of 91.18-99.32% for RSA, 29.16-35.74 µmol TE/g d.w. for FRAP, and 38.23-53.57 µmol TE/g d.w. for ABTS. The greatest quantity of phenolic compound for most of the extracts was for (+)-catechin, and it had values between 165.79 and 5343.27 µg/g d.w. for these samples. The antimicrobial inhibition for all the extracts was the strongest for Staphylococcus aureus (MIC 62.5-125 µg/mL). The extracts analyzed could be used for their bioactive potential after further investigations.

Bioactive Components and Biological Activities of Crocus sativus L. Byproducts: A Comprehensive Review

The production of saffron spice results in numerous byproducts, as only 15 g of spice can be produced from 1 kg of flowers, indicating that over 90% of the saffron flower material is eventually discarded as waste. In view of this, the paper reviews current knowledge on the natural active components in saffron byproducts and their biological activities, aiming to lay a theoretical and scientific foundation for the further utilization. Saffron byproducts contain a variety of phytochemical components, such as flavonoids, anthocyanins, carotenoids, phenolic acids, monoterpenoids, alkaloids, glycosides, and saponins. The activities of saffron byproducts and their mechanisms are also discussed in detail here.

The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products

The following investigations describe the potential of handheld NIR spectroscopy and Raman imaging measurements for the identification and authentication of food products. On the one hand, during the last decade, handheld NIR spectroscopy has made the greatest progress among vibrational spectroscopic methods in terms of miniaturization and price/performance ratio, and on the other hand, the Raman spectroscopic imaging method can achieve the best lateral resolution when examining the heterogeneous composition of samples. The utilization of both methods is further enhanced via the combination with chemometric evaluation methods with respect to the detection, identification, and discrimination of illegal counterfeiting of food products. To demonstrate the solution to practical problems with these two spectroscopic techniques, the results of our recent investigations obtained for various industrial processes and customer-relevant product examples have been discussed in this article. Specifically, the monitoring of food extraction processes (e.g., ethanol extraction of clove and water extraction of wolfberry) and the identification of food quality (e.g., differentiation of cocoa nibs and cocoa beans) via handheld NIR spectroscopy, and the detection and quantification of adulterations in powdered dairy products via Raman imaging were outlined in some detail. Although the present work only demonstrates exemplary product and process examples, the applications provide a balanced overview of materials with different physical properties and manufacturing processes in order to be able to derive modified applications for other products or production processes.

Multidrug resistant and multivirulent avian bacterial pathogens: tackling experimental leg disorders using phytobiotics and antibiotics alone or in combination

Locomotor disorders caused by multidrug-resistant (MDR) bacterial pathogens denote one of the most detrimental issues that collectively threaten the poultry industry leading to pronounced economic losses across the world. Hence, searching for effective alternatives, especially those extracted from plant origins became of great priority targeting a partial or complete replacement of chemical antimicrobials to tackle their developing resistance. Therefore, we aimed to determine the prevalence and antimicrobial resistance of Staphylococcus aureus (S. aureus), Salmonella species, Mycoplasma synoviae (M. synoviae), and Escherichia coli (E. coli) recovered from 500 broilers and ducks (250 each) with locomotor disorders in various farms in Dakahlia and Sharkia Governorates, Egypt. Additionally, we assessed, for the first time, the in vitro antimicrobial effectiveness of marjoram, garlic, ginger and cinnamon essential oils (EOs) against MDR and multivirulent bacterial isolates as well as the in vivo efficiency of the most effective antibiotics and EOs either separately or in combination in the treatment of experimentally induced poultry leg disorders. The overall prevalence rates of S. aureus, E. coli, Salmonella species, and M. synoviae were 54, 48, 36, and 2%, respectively. Salmonella species and S. aureus prevailed among ducks and broilers (36 and 76%, respectively). Notably, MDR was observed in 100, 91.7, 81.1, and 78.5% of M. synoviae, E. coli, Salmonella, and S. aureus isolates, respectively. Our in vitro results displayed that marjoram was the most forceful EO against MDR and multivirulent chicken vancomycin-resistant S. aureus (VRSA) and duck S. Typhimurium isolates. The current in vivo results declared that marjoram in combination with florfenicol or amoxicillin/clavulanic acid succeeded in relieving the induced duck and chicken leg disorders caused by S. Typhimurium and VRSA, respectively. This was evidenced by improvement in the clinical and histopathological pictures with a reduction of bacterial loads in the experimental birds. Our encountered successful in vitro and in vivo synergistic effectiveness of marjoram combined with florfenicol or amoxicillin/clavulanic acid recommends their therapeutic application for leg disorders and offers opportunities for reducing the antibiotics usage in the poultry industry.

Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review

With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.

Benefits of basil tea for patients with differentiated thyroid cancer during radioiodine therapy: A randomized controlled trial

Background

Acute sialadenitis is one of the major physical complications of radioactive iodine therapy (RAIT) for differentiated thyroid cancer (DTC). It is considered necessary to pay attention to the psychological impact on the patient as well as the physical influence during RAIT.

Objective

To find evidence of the benefits of Basil tea on the psychological and physical side effects of RAIT.

Methods

Forty-four DTC patients after total thyroidectomy were randomly divided into Group A (Basil tea group, n = 22) and Group B (Control group, n = 22). Subjects in Group A drank 180 mL of Basil tea prepared from 2.0 g of Holy basil (Ocimum tenuiflorum Linn.) leaves after each meal for four days, starting on the day RAIT was performed. Those in Group B drank the same amount of distilled water after each meal for the same period as those in Group A. The State-Trait Anxiety Inventory (STAI) was used to assess anxiety, while the saliva component test, and salivary gland scintigraphy were used to assess the oral cavity.

Results

The rate of change of the STAI score (both State Anxiety and Trait Anxiety) was significantly lower in Group A than in Group B (P < 0.05). The rates of change of cariogenic bacteria, ammonia, protein, and occult blood were significantly lower in Group A than in Group B (P < 0.05). The rate of change of the washout ratio for salivary gland scintigraphy was significantly lower in Group B than in Group A (P < 0.05).

Conclusions

Basil tea consumption not only protected against oral mucosal conditions and salivary gland disorders but also significantly relieved the patient's RAIT-related anxiety. Therefore, it was suggested that this tea could be useful for the maintenance of patients' QOL during RAIT.

Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art

There is a necessity to protect the quality and authenticity of herbs and spices because of the increase in the fraud and adulteration incidence during the last 30 years. There are several aspects that make herbs and spices quite vulnerable to fraud and adulteration, including their positive and desirable sensorial and health-related properties, the form in which they are sold, which is mostly powdered, and their economic relevance around the world, even in developing countries. For these reasons, sensitive, rapid, and reliable techniques are needed to verify the authenticity of these agri-food products and implement effective adulteration prevention measures. This review highlights why spices and herbs are highly valued ingredients, their economic importance, and the official quality schemes to protect their quality and authenticity. In addition to this, the type of frauds that can take place with spices and herbs have been disclosed, and the fraud incidence and an overview of scientific articles related to fraud and adulteration based on the Rapid Alert System Feed and Food (RASFF) and the Web of Science databases, respectively, during the last 30 years, is carried out here. Next, the methods used to detect adulterants in spices and herbs are reviewed, with DNA-based techniques and mainly spectroscopy and image analysis methods being the most recommended. Finally, the available adulteration prevention measurements for spices and herbs are presented, and future perspectives are also discussed.

An In Vitro Evaluation of the Antibacterial Efficacy of Solanum xanthocarpum Extracts on Bacteria From Dental Plaque Biofilm

OBJECTIVE

The focus of research has recently shifted toward developing herbal-based medicines due to the emerging bacterial resistance and side effects of antibiotics. Solanum xanthocarpum (Sx) is a medicinal plant with potent pharmacological properties. This study aimed to evaluate the antibacterial activity of its crude extracts on bacteria isolated from dental plaque in patients with gingivitis.

MATERIALS AND METHODS

Aqueous, ethyl acetate, hexane, chloroform, and ethanolic extracts were prepared from Sx. Dental plaque samples were collected from patients with plaque-induced gingivitis. Disk diffusion assay was performed to determine the antibacterial activity of the extracts at concentrations of 25 mg/ml, 50 mg/ml, and 75 mg/ml with ampicillin 200 mg/ml as a positive control. The minimum inhibitory concentration (MIC) of the aqueous extract was also evaluated by broth dilution test against bacteria isolated from dental plaque biofilm.

RESULTS

The antibacterial activity was estimated by measuring the zones of inhibition through the disc diffusion method. The Kruskal Wallis with Dunn post hoc test performed for intergroup comparison between the various extracts showed a statistically significant difference in inhibition of bacterial growth between 25 mg/ml and 75 mg/ml concentrations. There was no significant difference between the 75 mg/ml Sx concentration and the positive control. In addition, the MIC was elucidated to be 0.625 g/ml, at which there was maximum inhibition of bacterial growth.

CONCLUSION

The Sx extract exhibited antibacterial activity against periodontal pathogens. Thus, it can be concluded that optimum concentrations of Sx could be used in therapeutic strategies to prevent and manage periodontal diseases.

Evaluation of the Antibacterial Activity of Gentamicin in Combination with Essential Oils Isolated from Different Cultivars and Morphological Parts of Lavender (Lavandula angustifolia Mill.) against Selected Bacterial Strains

The aim of the study was to investigate the antibacterial effects of essential oils isolated from different cultivars and morphological parts of lavender (Lavandula angustifolia Mill.) in combination with the aminoglycoside antibiotic gentamicin. This in vitro study analyzed the effectiveness of the combinations of gentamicin and lavender essential oils against the following strains: Staphylococcus aureus ATCC 25923, Staphylococcus aureus MRSA and Pseudomonas aeruginosa ATCC 9027. The effect of the combination of lavender oils with gentamicin was tested using the checkerboard method. A synergistic effect against S. aureus strain ATCC 25923 was found when gentamicin was combined with lavender essential oils isolated from flowers and leafy stalks (flowers: 'Blue River' FICI-0.192; 'Ellagance Purple' FICI-0.288; leafy stalks: 'Blue River' FICI-0.192; 'Ellagance Purple' FICI-0.320). A synergistic effect was also observed for the combination of gentamicin with lavender essential oils from flowers against the resistant strain of S. aureus (MRSA) ('Blue River' FICI-0,191; 'Ellagance Purple' FICI-0.263), as well as for the essential oils from leafy stalks ('Blue River' FICI-0.076; 'Ellagance Purple' FICI-0.089). No interaction was observed for the combination of studied essential oils with gentamicin against P. aeruginosa strain ATCC 9027 (FICI = 1.083-1.300).

The Role of Gut Microbiota in Anxiety, Depression, and Other Mental Disorders as Well as the Protective Effects of Dietary Components

The number of individuals experiencing mental disorders (e.g., anxiety and depression) has significantly risen in recent years. Therefore, it is essential to seek prevention and treatment strategies for mental disorders. Several gut microbiota, especially Firmicutes and Bacteroidetes, are demonstrated to affect mental health through microbiota-gut-brain axis, and the gut microbiota dysbiosis can be related to mental disorders, such as anxiety, depression, and other mental disorders. On the other hand, dietary components, including probiotics (e.g., Lactobacillus and Bifidobacterium), prebiotics (e.g., dietary fiber and alpha-lactalbumin), synbiotics, postbiotics (e.g., short-chain fatty acids), dairy products, spices (e.g., Zanthoxylum bungeanum, curcumin, and capsaicin), fruits, vegetables, medicinal herbs, and so on, could exert protective effects against mental disorders by enhancing beneficial gut microbiota while suppressing harmful ones. In this paper, the mental disorder-associated gut microbiota are summarized. In addition, the protective effects of dietary components on mental health through targeting the gut microbiota are discussed. This paper can be helpful to develop some dietary natural products into pharmaceuticals and functional foods to prevent and treat mental disorders.

Development of a novel, entirely herbal-based mouthwash effective against common oral bacteria and SARS-CoV-2

BACKGROUND

Parallel to the growth of the oral healthcare market, there is a constantly increasing demand for natural products as well. Many customers prefer products that contain fewer toxic agents, therefore providing an environmentally friendly solution with the benefit of smaller risk to the user. Medieval and early modern medicinal knowledge might be useful when looking for natural, herbal-based components to develop modern products. Along with these considerations we created, tested, and compared an entirely natural mouthwash, named Herba Dei.

METHODS

The manufacturing procedure was standardized, and the created tincture was evaluated by GC/MS analysis for active compounds, experimentally tested in cell-based cytotoxicity, salivary protein integrity, cell-free antioxidant activity, anti-bacterial and anti-viral assays, and compared with three market-leading mouthwashes.

RESULTS

Our tincture did not show significant damage in the cytotoxicity assays to keratinocyte and Vero E6 cells and did not disrupt the low molecular weight salivary proteins. Its radical scavenging capacity surpassed that of two tested, partly natural, and synthetic mouthwashes, while its antibacterial activity was comparable to the tested products, or higher in the bacterial aerobic respiratory assay. The active compounds responsible for the effects include naturally occurring phenylpropanoids, terpenes, and terpenoids. Our mouthwash proved to be effective in vitro in lowering the copy number of SARS-CoV-2 in circumstances mimicking the salivary environment.

CONCLUSIONS

The developed product might be a useful tool to impede the transmission and spread of SARS-CoV-2 in interpersonal contact and aerosol-generating conditions. Our mouthwash can help reduce the oral bacterial flora and has an antioxidant activity that facilitates wound healing and prevents adverse effects of smoke in the oral cavity.

Human nutritional intelligence underestimated? Exposing sensitivities to food composition in everyday dietary decisions

The social and cultural significance of food is woven into every aspect of our dietary behaviour, and it contributes to our complex interaction with food. To find order within this complexity scientists often look for dietary 'universals' - phenomena or basic principles that guide our food choice and meal size, irrespective of wider context. One such idea is that taste characteristics provide a signal for dietary composition (e.g., sweet taste signals carbohydrate). Others have suggested that behaviour is guided by learning and is based on associations that form between the flavour of a food and its post-ingestive effects. Despite a large body of research, evidence supporting both processes is equivocal, leading some to conclude that humans are largely indifferent to food composition. Here, we argue that human abilities to gauge the nutritional composition or value of food have been underestimated, and that they can be exposed by embracing alternative methods, including cross-cultural comparisons, large nutrition surveys, and the use of virtual portion-selection tools. Our group has focused on assessments of food choice and expected satiety, and how comparisons across everyday foods can reveal non-linear relationships with food energy density, and even the potential for sensitivity to micronutrient composition. We suggest that these abilities might reflect a complex form of social learning, in which flavour-nutrient associations are not only formed but communicated and amplified across individuals in the form of a cuisine. Thus, rather than disregarding sociocultural influences as extraneous, we might reimagine their role as central to a process that creates and imbues a 'collective dietary wisdom.' In turn, this raises questions about whether rapid dietary, technological, and cultural change disrupts a fundamental process, such that it no longer guarantees a 'nutritional intelligence' that confers benefits for health.

Effect of clove mouthwash on the incidence of ventilator-associated pneumonia in intensive care unit patients: a comparative randomized triple-blind clinical trial

OBJECTIVES

Ventilator-associated pneumonia (VAP) is one of the most common nosocomial infections in intensive care units (ICUs), and the use of mouthwash is the most widely used method to prevent its incidence. The aim of this study was to investigate effect of clove mouthwash on the incidence of VAP in the ICU.

MATERIALS AND METHODS

This comparative, randomized, triple-blind, clinical trial was conducted on 168 eligible ICU patients at Kosar Hospital in Semnan, Iran, during 2021-2022, who were divided into intervention and control groups using random blocks. The intervention group received clove extract mouthwash at 6.66% concentration, and the control group received chlorhexidine 0.2% twice a day for 5 days (routine care). Data were collected using a demographic questionnaire, and disease severity was measured based on the Acute Physiology and Chronic Health Evaluation II (APACHE II) score, oral health status was examined using the Beck Oral Assessment Scale (BOAS), and VAP diagnosis was made based on the Modified Clinical Pulmonary Infection Score (MCPIS).

RESULTS

Before the intervention, there was no significant difference in disease severity (p = 0.412) and oral health status (p = 0.239) between the patients in the two groups. After the intervention, 20.2% of the patients in the intervention group and 41.7% of those in the control group acquired VAP. The risk of VAP was 2.06 times higher in the control group than in the intervention group (p = 0.005, 95% CI: 1.26-3.37, RR = 2.06), but the severity of VAP did not differ significantly between the patients in the two groups (p = 0.557).

CONCLUSION

The findings showed that clove mouthwash reduces the incidence of VAP significantly.

CLINICAL RELEVANCE

Clove mouthwash can be used as a simple and low-cost method to prevent VAP in ICU patients.

Mode of Antifungal Action of Daito-Gettou (Alpinia zerumbet var. exelsa) Essential Oil against Aspergillus brasiliensis

Plant-derived essential oils (EOs) are used in medicines, disinfectants, and aromatherapy products. Information on the antifungal activity of EO of Alpinia zerumbet var. exelsa (known as Daito-gettou) found in Kitadaito Island, Okinawa, is limited. Therefore, we aimed to evaluate the antifungal activity of EOs obtained via steam distillation of leaves of Daito-gettou, which is a hybrid of A. zerumbet and A. uraiensis. Daito-gettou EO showed antifungal activity (minimum inhibitory concentration = 0.4%) against Aspergillus brasiliensis NBRC 9455, which was comparable to that of A. zerumbet found in the Okinawa main island. Gas chromatography/mass spectrometry revealed that the main components of Daito-gettou EOs are γ-terpinene, terpinen-4-ol, 1,8-cineole, 3-carene, and p-cymene. Terpinen-4-ol content (MIC = 0.075%) was 17.24%, suggesting that the antifungal activity of Daito-gettou EO was mainly attributable to this component. Daito-gettou EO and terpinen-4-ol inhibited mycelial growth. Moreover, calorimetric observations of fungal growth in the presence of Daito-gettou EO showed a characteristic pattern with no change in the initial growth rate and only a delay in growth. As this pattern is similar to that of amphotericin B, it implies that the action mode of Daito-gettou EO and terpinen-4-ol may be fungicidal. Further studies on the molecular mechanisms of action are needed for validation.

Chemical Composition and Biological Activities of Essential Oils from Origanum vulgare Genotypes Belonging to the Carvacrol and Thymol Chemotypes

The remarkable biological activities of oregano essential oils (EOs) have recently prompted a host of studies aimed at exploring their potential innovative applications in the food and pharmaceutical industries. The chemical composition and biological activities of EOs from two Origanum vulgare genotypes, widely cultivated in Sicily and not previously studied for their biological properties, were characterized. Plants of the two genotypes, belonging to the carvacrol (CAR) and thymol (THY) chemotypes and grown in different cultivation environments, were considered for this study. The chemical profiles, including the determination of enantiomeric distribution, of the EOs, obtained by hydrodistillation from dried leaves and flowers, were investigated by GC-MS. Biological activity was evaluated as antimicrobial properties against different pathogen indicator strains, while intestinal barrier integrity, reduction in pathogen adhesion and anti-inflammatory actions were assayed in the intestinal Caco-2 cell line. The chemical profile of the CAR genotype was less complex and characterized by higher levels of the most active compound, i.e., carvacrol, when compared to the THY genotype. The enantiomeric distribution of chiral constituents did not vary across genotypes, while being markedly different from that observed in Origanum vulgare genotypes from other geographical origins. In general, all EOs showed high antimicrobial activity, both in vitro and in a food matrix challenge test. Representative EOs from the two genotypes resulted not altering epithelial monolayer sealing only for concentrations lower than 0.02%, were able to reduce the adhesion of selected pathogens, but did not exert relevant anti-inflammatory effects. These results suggest their potential use as control agents against a wide spectrum of foodborne pathogens.

Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51-2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that Pseudomonadaceae, Thermaceae and Lactobacillaceae were closely related to the quality characteristics of LD-tofu, whereas Caulobacteriaceae, Bacillaceae and Enterobacteriae were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.

Natural Compounds with Antimicrobial Properties in Cosmetics

Currently, the cosmetic industry is a very intensively growing part of the economy. Consumer demands are adapted to the current lifestyle, which is based on technological innovations and awareness of the impact of various factors on human health and fitness. There is growing interest in cosmetics based on environmentally friendly natural compounds exerting health-promoting effects. Chemicals with antimicrobial properties used as ingredients in cosmetics ensure their durability and safety. Polyphenolic compounds, peptides, essential oils, and plant extracts characterized by these properties are natural ingredients that can replace synthetic components of cosmetics. The advantage of these compounds is that they exhibit antioxidant, anti-inflammatory, and soothing properties, enhancing the product value in addition to their antimicrobial properties. This review article describes the antimicrobial properties of natural compounds that can protect cosmetics and can replace previously used preservative agents. Various studies indicate that the use of these compounds increases consumer interest in these products and has a positive impact on the environment.

Development of food-grade antimicrobials of fenugreek oil nanoemulsion-bioactivity and toxicity analysis

Antimicrobials of natural origin are proving to be an effective solution to emerging antimicrobial resistance and its physiological side effects. Recent studies have demonstrated that essential oils encapsulated in the form of nanoemulsions have better antimicrobial activity than the oil itself, possibly due to its high stability, solubility, sustained release, and increased bioavailability. In the present study, fenugreek oil-a well-known antimicrobial and antioxidant-has been used to fabricate nanoemulsion (NE), with an objective to meet potential alternative to synthesized antimicrobials. A combination of three different components, water, fenugreek oil, and Tween 80, has been used to prepare the nanoemulsions of different size and one of the most stable nanoemulsion with lowest concentration of surfactant Tween 80 was used to assess its bioactivity, antimicrobial properties, and toxicity against human hepatic cell line. Among all the formulations, nano-emulsion with 2.5% oil concentration, 30 min sonication (hydrodynamic size 135.2 nm, zeta potential 36.8 mV, PDI 0.135, and pH 5.12), was selected for all studies. The nanoemulsion showed potential antibacterial activity against all the microbial strains (Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa) used in this study. Interestingly, the nanoemulsion showed potential antibacterial activity against P. aeruginosa, known to show resistance against ampicillin. The toxicity evaluation in human hepatic cell line (WRL-68) indicated no significant toxicity of nanoemulsion up to the concentration of 800 µg/ml. The synthesized nanoemulsion thus has a translational potential as a food-grade non-toxic natural nanoantimicrobials.

Current Understanding of the Molecular Basis of Spices for the Development of Potential Antimicrobial Medicine

Antimicrobial resistance increases day by day around the world. To overcome this situation new antimicrobial agents are needed. Spices such as clove, ginger, coriander, garlic, and turmeric have the potential to fight resistant microbes. Due to their therapeutic properties, medicinal herbs and spices have been utilized as herbal medicines since antiquity. They are important sources of organic antibacterial substances that are employed in treating infectious disorders caused by pathogens such as bacteria. The main focus of the study is the bioactivity of the active ingredients present in different kinds of naturally available spices. We conducted a thorough search of PubMed, Google Scholar, and Research Gate for this review. We have read many kinds of available literature, and in this paper, we conclude that many different kinds of naturally available spices perform some form of bioactivity. After reading several papers, we found that some spices have good antimicrobial and antifungal properties, which may help in controlling the emerging antimicrobial resistance and improving human health. Spices have many phytochemicals, which show good antimicrobial and antifungal effects. This review of the literature concludes that the natural bioactivate compounds present in spices can be used as a drug to overcome antimicrobial resistance in human beings.

Prospecting in silico antibacterial activity of a peptide from trypsin inhibitor isolated from tamarind seed

Bacterial infections have become a global concern, stimulating the growing demand for natural and biologically safe therapeutic agents with antibacterial action. This study was evaluated the genotoxicity of the trypsin inhibitor isolated from tamarind seeds (TTI) and the antibacterial effect of TTI theoric model, number 56, and conformation number 287 (TTIp 56/287) and derived peptides in silico. TTI (0.3 and 0.6 mg.mL⁻¹) did not cause genotoxicity in cells (p > 0.05). In silico, a greater interaction of TTIp 56/287 with the Gram-positive membrane (GP) was observed, with an interaction potential energy (IPE) of −1094.97 kcal.mol⁻¹. In the TTIp 56/287-GP interaction, the Arginine, Threonine (Thr), and Lysine residues presented lower IPE. In molecular dynamics (MD), Peptidotrychyme59 (TVSQTPIDIPIGLPVR) showed an IPE of −518.08 kcal.mol⁻¹ with the membrane of GP bacteria, and the Thr and Arginine residues showed the greater IPE. The results highlight new perspectives on TTI and its derived peptides antibacterial activity.

Alternatives Therapeutic Approaches to Conventional Antibiotics: Advantages, Limitations and Potential Application in Medicine

Resistance to antimicrobials and particularly multidrug resistance is one of the greatest challenges in the health system nowadays. The continual increase in the rates of antimicrobial resistance worldwide boosted by the ongoing COVID-19 pandemic poses a major public health threat. Different approaches have been employed to minimize the effect of resistance and control this threat, but the question still lingers as to their safety and efficiency. In this context, new anti-infectious approaches against multidrug resistance are being examined. Use of new antibiotics and their combination with new β-lactamase inhibitors, phage therapy, antimicrobial peptides, nanoparticles, and antisense antimicrobial therapeutics are considered as one such promising approach for overcoming bacterial resistance. In this review, we provide insights into these emerging alternative therapies that are currently being evaluated and which may be developed in the future to break the progression of antimicrobial resistance. We focus on their advantages and limitations and potential application in medicine. We further highlight the importance of the combination therapy approach, wherein two or more therapies are used in combination in order to more effectively combat infectious disease and increasing access to quality healthcare. These advances could give an alternate solution to overcome antimicrobial drug resistance. We eventually hope to provide useful information for clinicians who are seeking solutions to the problems caused by antimicrobial resistance.

Antibiotic resistance profiles and activity of clove essential oil (Syzygium aromaticum) against Pseudomonas aeruginosa isolated of canine otitis

Background and Aim:

Pseudomonas aeruginosa is often isolated from acute and chronic otitis and deep pyoderma in dogs. The increase in bacterial resistance to antibiotics induced the need for alternative therapies to treat infections, with an emphasis on essential oils (EOs). This study aimed to investigate clove oil’s in vitro bactericidal action as a therapeutic alternative against strains of P. aeruginosa isolated from canine otitis.

Materials and Methods:

The antibacterial activity of clove oil was evaluated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the broth microdilution technique in 96-well plates. Serial concentrations of 10–0.31% of the oil were used, equivalent to 104.5–3.26 mg/mL. The susceptibility of isolates to different classes of antibiotics was determined by the disk diffusion technique using 20 antibiotics belonging to eight classes. Isolates resistant to at least one antibiotic of three different classes were considered multidrug-resistant (MDR).

Results:

A high occurrence of resistance was observed for three antibiotics belonging to the cephalosporin classes (cefadroxil, cephalexin, and ceftriaxone), namely, sulfamethoxazole + trimethoprime, doxycycline, and enrofloxacin. The lowest resistance rates were observed for meropenem (4.88%), amikacin (12.20%), and tobramycin (12.2%). All isolates were susceptible to clove oil with an equivalent MIC and MBC from 3.26 to 6.53 mg/mL. Eugenol was the major component of the oil.

Conclusion:

Clove EO was effective against MDR strains of P. aeruginosa, indicating an alternative for developing an efficient and low-cost antimicrobial agent to treat canine otitis.

GC-MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions

The purpose of this study was to demonstrate the antimicrobial effects of natural essential oils (EO) and determine their preservative action. Eight natural essential oils were tested against Staphylococcus aureus, Escherichia coli, and Candida albicans representing gram positive, gram negative, and fungi, respectively. The plant materials were used in this study viz. Thymus vulgaris—thyme (TV), Mentha virdis (MV), Mentha longifolia (ML), Rosmarinus officinalis—rosemary (RO), Lavandula dentata—lavender (LD), Origanum majorana—oregano (OM), which belong to the Lamiaceae family. The other two plants were Cymbopogon citratus—lemon grass (family Poaceae) (CC), and Eucalyptus globulus (family Myrtaceae) (EG). Employing the disc diffusion susceptibility test, minimum inhibitory and minimum bactericidal concentrations were estimated for each oil, followed by the addition of oils to pasteurized apple juice after microbial induction. The results revealed that thyme oil showed the maximum zone of inhibition against all tested microbes enriched with monoterpenes class viz. eucalyptol (24.3%), thymol (17.4%), and γ-terpinene (15.2%). All other tested oils exhibited a concentration-dependent inhibition of growth and their MIC ranged from 0.1 to 100 µL/mL. The recorded minimum bactericidal concentration values were apparently double the minimum inhibitory concentration. The EO of Mentha virdis followed by Mentha longifolia showed maximum antimicrobial activity against the tested organisms in pasteurized apple juice. A gas chromatography–mass spectroscopy (GC–MS) analysis of lemon grass, thyme, and Mentha virdis essential oils showed their enrichment with monoterpenes class recording 97.10, 97.04, and 97.61%, respectively.

The Mercury Concentration in Spice Plants

Spice plants are popularly used as ingredients in food products. Promoting healthy eating, paying attention to the quality of products, means that organic and self-produced ingredients, whose origin and growing conditions are known, are gaining popularity. The study determined the concentration of mercury (Hg) in popular leafy spice plants: peppermint (Mentha piperita), common basil (Ocimum basilicum), lovage (Levisticum officinale) and parsley (Petroselinum crispum). Self-grown spices and ready-made commercial products were selected for the study. The Hg content in the test samples was determined by the AAS method (AMA 254, Altec, Praha, Czech Republic). The range of Hg content in the tested spice samples ranged from 1.20 to 17.35 µg/kg, on average 6.95 µgHg/kg. The highest concentration of Hg was recorded in the peppermint, 9.39 µg/kg. In plants grown independently, the concentration of Hg was statistically significantly higher than in commercial products purchased in a store. There were no differences in the concentration of Hg in organic and non-organic spices. Commercial spices defined by producers as organic products did not differ statistically significantly in the level of Hg content from non-organic products.

Quality characteristics, phytochemical analysis, and antioxidant of extract Cuscuta reflexa (Roxb.)

Cuscuta reflexa is an extensive leafless, parasitic climber that has been used since ancient times for various purposes and as a therapeutic plant in different areas of Pakistan. The phytochemical, antibacterial, antioxidant, and fatty acid investigations were carried out on the leaves, stems, and fruit extracts of C. reflexa. Preliminary phytochemical screening has shown the presence of various phytochemicals such as carbohydrates, protein, amino acids, alkaloids, flavonoids, phenols, glycosides, saponins, tannins, terpenoids, steroids, and phenolic compounds. The percentage variation of some components fluctuated like moisture (6.85-10.34%), ash (5.38-7.83%), acid insoluble ash (0.28-0.71%), water-soluble ash (0.78-0.96%), hexane extractives (1.23-1.91%), alcohol extractives (10.39-12.23%), water extractives (25.34-30.35%), loss on drying (1.16-1.47%) and crude fiber (15.04-18.26%) for leaves, stems, and fruits respectively. The level of free fatty acid was different as follows: leaves (2.37%), stems (2.16%), and fruits (2.94%); a high value of peroxide was observed in stems, followed by leaves and fruits. The iodine and saponification values in leaves, stems, and fruits were found in the range of 105-116 g I2/100 g, and 165-175 mg KOH/g. The antibacterial activity was carried out by the disc diffusion method against gram-positive Staphylococcus aureus and gram-negative Escherichia coli bacteria. It was found that all extracts of the selected plant were most active against E. coli with a zone of inhibition of 4, 4, and 6 at MIC 250 as compared to S. aureus, which showed a zone of inhibition of 3, 4, and 5 at MIC 250 µg/ml. The antioxidant potential of the leaves, stems, and fruit extracts, examined on the basis of their scavenging activity of free radicals, was found to be good. The result of the gas chromatography-mass spectroscopy (GC-MS) analysis reveals that linoleic acid (38.10–40.53%) is the most abundant fatty acid of C. reflexa and the smallest amount was found in tricosanoic acid (0.12-0.19%). In general, the isolated compounds were reported to possess anticarcinogenic, antitumor, antimicrobial, and anti-inflammatory properties. It was concluded that C. reflexa has a markedly therapeutic potential to heal wounds and may provide the pharmacological basis for its folk uses.

Distinctive Detoxification: The Case for Including the Microbiome in Detox Strategy

Exposure to environmental toxins contributes to both acute and chronic illnesses, and is of growing concern. The importance of the microbiome to gastrointestinal (GI), as well as systemic health, has been the topic of much research recently. The microbiome influences health, and can either be a source of beneficial metabolites, or contribute to poor health. Dysbiosis, particularly in the GI tract, or oral cavity is a source of endogenously produced toxicity in the form of proinflammatory mediators-most notably lipopolysaccharide (LPS). LPS is cleared by the liver from enterohepatic circulation, and contributes to its workload. Bacterial overgrowth has been shown to be a contributing factor to liver disease. Further influences of the microbiome on detoxification include the Gut-Liver axis and biofilm production. Botanicals can have beneficial effects on microbial balance, favoring probiotic abundance, while addressing pathogen load. Additionally, plants offer antioxidant, biofilm disruption, antiinflammatory and immunomodulatory activities. Inclusion of botanical medicine to modulate the microbiome is a novel therapeutic target to reduce endogenously produced toxins and total toxic load.

Comparative Evaluation of the Remineralization Potential of Fluoride-containing Toothpaste, Honey Ginger Paste and Ozone. An In Vitro Study

Introduction

A drop in pH of the oral cavity results in demineralization, which, if continued, leads to loss of minerals from tooth structure, resulting in dental caries. A goal of modern dentistry is to manage noncavitated caries lesions noninvasively through remineralization in an attempt to prevent disease progression.

Materials and methods

A total of 40 extracted premolar teeth were selected for the study. The specimens were divided into four groups, group I, the control group; group II, remineralizing agent as fluoride toothpaste; group III, the treatment material as ginger and honey paste; and group IV, the treatment material as ozone oil. An initial reading of surface roughness and hardness was recorded for the group (control group). Repeated treatment has continued lasting 21 days. This saliva was changed each day. Following the lesion formation procedure, the surface microhardness was measured for all specimens. The parameters were 200 gm force for 15 seconds with a Vickers indenter and the roughness of the demineralized area of each specimen was obtained by using the surface roughness tester.

Results

Surface roughness was checked by using a surface roughness tester. Before starting the pH cycle, the baseline value for the control group was calculated. The baseline value for the control group was calculated. The surface roughness average value for 10 samples is 0.555 µm and the average surface microhardness is 304 HV; the average surface roughness value for fluoride is 0.244 µm and the microhardness is 256 HV, 0.241 µm, and 271 HV value for honey-ginger paste. For ozone surface roughness average value is 0.238 µm and the surface microhardness average mean value is 253 HV.

Conclusion

The future of dentistry will rely on the regeneration of tooth structure. There is no significant difference seen between each treatment group. Considering the adverse effect of fluoride, we can consider honey-ginger and ozone as good remineralizing agents for fluoride.

How to cite this article

Kade KK, Chaudhary S, Shah R, et al. Comparative Evaluation of the Remineralization Potential of Fluoride-containing Toothpaste, Honey Ginger Paste and Ozone. An In Vitro Study. Int J Clin Pediatr Dent 2022;15(5):541-548.

Seasonal Variation of Aflatoxin Levels in Selected Spices Available in Retail Markets: Estimation of Exposure and Risk Assessment

A total of 603 samples of selected spices from different seasons (winter and summer) were analyzed for the occurrence of aflatoxin B1 (AFB1), total AFs, and tocopherols. The findings revealed that 120 (38.7%) samples from the summer and 136 (46.4%) samples from the winter season were observed to be infected with AFB1 and a large amount of AFs. The highest means of both AFB1 and total Afs were observed in red pepper, i.e., 15.5 ± 3.90 µg/kg and 22.90 ± 4.10 µg/kg, respectively. The minimum averages of AFB1 and total AFs were observed in cloves of 6.32 ± 1.8 and 8.40 ± 1.60 µg/kg, respectively (from the winter season). The seasonal variations in the levels of the total AFs in selected spices were observed to be nonsignificant (p ≥ 0.05), except for the levels in red pepper and ginger samples, which showed significant differences (p ≤ 0.05). The maximum average of the dietary intake of Afs, 4.80 µg/day/kg, was found in ginger from the winter season in individual females. Furthermore, the findings document that the maximum level of total tocopherol, i.e., 44.8 ± 9.3 mg/100 g, was observed in black pepper from the winter season. A significant difference in the concentration of total tocopherols was observed in selected spices from the summer and the winter seasons (p ≤ 0.05).

Effects of Origanum vulgare and Scutellaria baicalensis on the Physiological Activity and Biochemical Parameters of the Blood in Rats on a High-Fat Diet

The pharmacological effects of medicinal plants play a primary role in the mild correction of body weight in humans and animals, reducing the accumulation of fat in their bodies during a state of obesity. Origanum vulgare L. and Scutellaria baicalensis Georgi are widely used as food additives and medicinal plants, but their comprehensive physiological evaluation in model animals in a state of obesity has not been carried out. In a 30-day laboratory experiment on male rats which had developed obesity through a hypercaloric diet, the effects of adding the dry crushed grass O. vulgare or dry crushed roots of S. baicalensis to their feed was evaluated. During the experiment, the rats fed with O. vulgare increased in body weight to only 105.5% of their initial weight, while the body weight of the control group increased to 111.5%, and that of animals fed on S. baicalensis increased to 124.0% of their initial body weight. The average daily increase in the rats’ body weight when O. vulgare was added to their diet decreased to 205 mg/day, and when S. baicalensis was added, on the contrary, it increased to 1417 mg/day, compared to 700 mg/day among the control group. Under the influence of O. vulgare, the lipid metabolism of the rats normalized: the atherogenic index decreased to 33.7%, compared with the values of the control group, due to an increase in the concentration of high-density lipoproteins from cholesterol. The concentration of triglycerides decreased, and the concentration of glucose decreased. The roots of S. baicalensis being added into the diet of rats increased the activity of alkaline phosphatase and decreased the concentration of urea. The atherogenic index also decreased (by up to 35.5% in the control group) and the concentration of high-density lipoprotein cholesterol increased, while the concentrations of triglycerides and glucose decreased. The physical activity of the rats showed a slight tendency to decrease when both O. vulgare and S. baicalensis were added to their diet. Both plant species contributed to a decrease in the emotional status of animals, which was most pronounced when the O. vulgare grass was added to the feed. The results of the study demonstrate the potential of the use of O. vulgare and S. baicalensis as herbal supplementations for the correction of hyperlipidemia and type-2 diabetes mellitus in overweight patients.

Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols

In recent years, utilization of Rhus coriaria L. (sumac) is upgrading not only in their culinary use and human nutrition, but also in the pharmaceutical industry, food industry and veterinary practices. This is driven by accumulating evidence that support the ethnobotanical use of this plant; in particular, advanced knowledge of the content of nutritional, medicinal and techno-functional bioactive ingredients. Herein, we discuss polyphenolic compounds as the main bioactive ingredients in Rhus coriaria L., which contribute mainly to the significance and utility of this spice. Most of the antioxidant potential and therapeutic roles of sumac are increasingly attributed to its constituent tannins, flavonoids, and phenolic acids. Hydroxyphenyl pyranoanthocyanins and other anthocynins are responsible for the highly desired red pigments accounting for the strong pigmentation capacity and colorant ability of sumac. Certain polyphenols and the essential oil components are responsible for the peculiar flavor and antimicrobial activity of sumac. Tannin-rich sumac extracts and isolates are known to enhance the food quality and the oxidative stability of animal products such as meat and milk. In conclusion, polyphenol-rich sumac extracts and its bioactive ingredients could be exploited towards developing novel food products which do not only address the current consumers' interests regarding organoleptic and nutritional value of food, but also meet the growing need for 'clean label' as well as value addition with respect to antioxidant capacity, disease prevention, and health promotion in humans.

Antimicrobial mechanisms of spice essential oils and application in food industry

Spice essential oils (SEOs) are commonly used in food flavoring and are considered an effective food preservative. It has a broad range of applications and promising development prospects. As a natural food additive, SEOs' antimicrobial effects have been widely studied and utilized towards food preservation. Many SEOs have exhibited significant antimicrobial activities against food-borne pathogenic and food spoilage microorganisms. We reviewed the antibacterial and antifungal properties of SEOs, the active components, their corresponding mechanisms of actions, as well as their application in the food industry, providing a theoretical basis for SEOs' further development and application as natural preservatives.

Network pharmacology prediction and molecular docking-based strategy to explore the pharmacodynamic substances and mechanism of "Mung Bean" against bacterial infection

OBJECTIVE

The network pharmacology approach combined the technologies of molecular docking and in vitro bacteriostatic validation to explore the active compounds, core targets, and mechanism of Mung Bean against bacterial infection.

METHODS

A Mung Bean target and anti-bacterial infection-related gene set was established using TCMSP and GeneCards databases. Gene ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis and protein-protein interaction network were performed using DAVID and STRING database. The combination of core targets and active compounds was predicted by molecular docking. The bacteriostatic experiment in vitro was performed to verify the antibacterial activity of the active compounds.

RESULT

32 potential targets and 5 active compounds of Mung Bean against bacterial infection were obtained by bioinformatics analysis. SRC, EGFR, and MAPK8 might be the candidate targets of Mung Bean. There were 137 GO items (p < 0.05) and 60 signaling pathways (p < 0.05) in GO and KEGG enrichment analysis. The PI3K-AKT pathway, TNF signaling pathway, MAPK signaling pathway might play a significant role in Mung Bean against bacterial infection. Molecular docking results showed that sitosterol and vitamin-e had a high binding affinity with the core targets, which might be the key compounds of Mung bean. In vitro bacteriostatic experimental verified that vitamin-e had a significant bacteriostatic effect.

CONCLUSION

Sitosterol and vitamin-E in Mung bean might act on MAPK1, regulate inflammation and immune response to play a role in anti-bacterial infection.

Natural Additives Improving Polyurethane Antimicrobial Activity

In recent years, there has been a growing interest in using polymers with antibacterial and antifungal properties; therefore, the present review is focused on the effect of natural compounds on the antibacterial and antifungal properties of polyurethane (PUR). This topic is important because materials and objects made with this polymer can be used as antibacterial and antifungal ones in places where hygiene and sterile conditions are particularly required (e.g., in healthcare, construction industries, cosmetology, pharmacology, or food industries) and thus can become another possibility in comparison to commonly used disinfectants, which mostly show high toxicity to the environment and the human health. The review presents the possibilities of using natural extracts as antibacterial, antifungal, and antiviral additives, which, in contrast to the currently used antibiotics, have a much wider effect. Antibiotics fight bacterial infections by killing bacteria (bactericidal effect) or slowing and stopping their growth (bacteriostatic effect) and effect on different kinds of fungi, but they do not fight viruses; therefore, compounds of natural origin can find wide use as biocidal substances. Fungi grow in almost any environment, and they reproduce easily in dirt and wet spaces; thus, the development of antifungal PUR foams is focused on avoiding fungal infections and inhibiting growth. Polymers are susceptible to microorganism adhesion and, consequently, are treated and modified to inhibit fungal and bacterial growth. The ability of micro-organisms to grow on polyurethanes can cause human health problems during the use and storage of polymers, making it necessary to use additives that eliminate bacteria, viruses, and fungi.

Ethyl Acetate Fraction of Bixa orellana and Its Component Ellagic Acid Exert Antibacterial and Anti-Inflammatory Properties against Mycobacterium abscessus subsp. massiliense

Mycobacterium abscessus subsp. massiliense (Mabs) causes chronic infections, which has led to the need for new antimycobacterial agents. In this study, we investigated the antimycobacterial and anti-inflammatory activities of the ethyl acetate fraction of Bixa orellana leaves (BoEA) and ellagic acid (ElAc). In silico analysis predicted that ElAc had low toxicity, was not mutagenic or carcinogenic, and had antimicrobial and anti-inflammatory activities. Apparently, ElAc can interact with COX2 and Dihydrofolate reductase (DHFR) enzymes, which could explain both activities. In vitro analysis showed that BoEA and ElAc exerted antimicrobial activity against Mabs (minimum inhibitory concentration of 1.56, 1.56 mg/mL and bactericidal concentration of 6.25, 3.12 mg/mL, respectively. Clarithromycin showed MIC and MBC of 1 and 6 µg/mL). Treatment with BoEA or ElAc increased survival of Tenebrio molitor larvae after lethal infection with Mabs and reduced carrageenan-induced paw edema in mice, around 40% of edema volume after the fourth hour, similarly to diclofenac. In conclusion, BoEA and ElAc exert antimicrobial effects against Mabs and have anti-inflammatory effects, making them potential sources of antimycobacterial drugs. The biological activities of ElAc may be due to its high binding affinities predicted for COX2 and DHFR enzymes.