Antibacterial and Antifungal Activities of Spices

Exploring the antimicrobial and antibiofilm potency of four essential oils against selected human pathogens using in vitro and in silico approaches

Multi-drug-resistant (MDR) pathogens pose a significant global health challenge, underscoring the urgent need for novel antimicrobial agents with minimal toxicity to humans. This study investigated the in vitro and in silico antimicrobial and antibiofilm potentials of four essential oils (EOs): clove bud oil (CBO; Syzygium aromaticum L.), black seed oil (BSO; Nigella sativa L.), cinnamon bark oil (CNBO; Cinnamomum zeylanicum), and citronella oil (CTLO; Cymbopogon nardus L.), against 19 selected human pathogens, including MDR strains. Among the tested EOs, CBO, BSO, and CNBO exhibited the highest antibacterial activity against Staphylococcus epidermidis, with the mean zone of inhibition diameters (ZIDs) of 20.0 ±  0.2 mm, 46.0 ±  0.3 mm, and 32.0 ±  0.1 mm, respectively, at a concentration of 10 µL/disc, while CTLO displayed no antibacterial activity. CNBO demonstrated superior antifungal activity, with the mean ZIDs of 49.0 ±  0.3 mm and 36.0 ±  0.3 mm for Candida albicans and Aspergillus niger, respectively. Molecular docking analyses revealed robust interactions of key bioactive compounds-eugenol (EU) from CBO, thymoquinone (TQ) from BSO, cinnamaldehyde (CN) from CNBO, citronellal (CIT) and linalool (LIN) from CTLO-with microbial target proteins, substantiating their antimicrobial and antibiofilm potential. Notably, CTLO, despite limited in vitro activity, exhibited unique binding interactions in silico, suggesting potential niche applications. These findings underscore the translational potential of EOs as alternative antimicrobial therapies against MDR infections, particularly biofilm-associated infections, and highlight the need for further in vivo studies to validate their efficacy and safety.

Unveiling the Therapeutic Potential of Atractylis aristata Batt. Aqueous Extract: Anti-inflammatory, Antioxidant, Antibacterial, Sedative Activities & Phytochemical Profiling

Medicinal plants possess the potential to yield bioactive compounds that offer significant health benefits; positioning them as valuable and promising sources for the development of innovative pharmaceutical products. This study aims to comprehensively assess the in vitro and in vivo pharmacological effects of the aqueous extract of the plant Atractylis aristata (AEAA) as well as assessments of its phytochemical composition. UPLC-ESI-MS/MS analysis of AEAA revealed a variety of bioactive compounds, including flavonoids and phenolic acids. In antioxidant assays, AEAA demonstrated considerable activity, with IC50 values of 0.269±0.05 mg/mL for DPPH scavenging and 0.0376±0.003 mg/mL for hydrogen peroxide radical inhibition. AEAA exhibited strong anti-inflammatory activity in vitro, with an IC50 value of 2.563 mg/mL in the BSA denaturation test. In vivo, AEAA reduced carrageenan-induced paw edema by 56.51 %, in comparison to an 83.58 % reduction with Ibuprofen®. Antibacterial testing showed AEAA's broad-spectrum activity, with the highest inhibition against Bacillus subtilis (34 mm zone of inhibition). Additionally, AEAA induced significant sedative effects, reducing locomotor activity by 48.98 %. These findings underscore the diverse pharmacological potential in addressing oxidative stress, inflammation, microbial infections, and anxiety of A. aristata, which can be attributed to its rich phytochemical profile.

Chemical Profile Analysis of Prosopis laevigata Extracts and Their Topical Anti-Inflammatory and Antibacterial Activities

There are two major global morbidity and mortality problems in the health sector: inflammation, which is the physiological process that, in acute and chronic conditions, gradually causes the loss of the body's functionality, leading to severe damage to health; and microbial diseases, which are caused by pathogenic microorganisms such as bacteria. In the present study, the anti-inflammatory effects of three extracts of mesquite (Prosopis laevigata)-n-hexane (PH), dichloromethane (PD), and methanol (PM)-were assessed in a mouse model of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced ear oedema, and the antimicrobial effects against 14 microorganisms were assessed using the broth microdilution method. The extracts inhibited ear oedema by 60.81% (PH), 75.96% (PD), and 60.29% (PM). The most active anti-inflammatory extract (PD) was fractionated through chromatography, and three fractions (PDR3, PDR6, and PDR7) were evaluated. One of the most active fractions (PDR7) was purified via column chromatography, and ethyl veratrate (VE, 1) was isolated and identified. VE inhibited ear oedema by 85.1%. The anti-inflammatory effect is evidenced by the quantification of two pro-inflammatory cytokines (IL-10 and TNF-α). The PD extract, the PDR7 fraction, and the compound present an IL-10 concentration of 11.8, 18.9, and 36.5 pg/mg of protein, values significantly higher than the group that received only phorbol ester (* p < 0.05). These treatments also significantly decreased the concentration of TNF-α (* p < 0.05) to 197.6, 241.9, and 247.0 pg/mg protein, respectively. The PM extract showed the most pronounced antimicrobial effect, with a minimum inhibitory concentration (MIC) of <12.5 µg/mL for almost all the 14 tested strains, followed by the PD and PH extracts. Chromatographic fractionation of the PM extract yielded the PMR6, PMR7, and PMR10 fractions that inhibited all tested microorganisms with a MIC between 6.25 and 200 µg/mL. Compound 1 was active on five strains, with a concentration between 2 and 8 µg/mL. High-performance liquid chromatography analysis and comparison with commercial standards allowed for the identification of rutin (2) and quercetin 3-O-glucoside (3). Gas chromatography-mass spectrometry analysis of the PH and PD extracts allowed for the identification of fatty acids, terpenes, and phenols.

Repurposing eugenol and cinnamaldehyde as potent antimicrobial agents: A comprehensive in-vitro and in-silico study

Multi-drug-resistant (MDR) pathogens represent a critical global health threat, necessitating the development of novel antimicrobial agents with broad-spectrum activity and minimal toxicity. This study investigates the antimicrobial and anti-biofilm properties of 4-Allyl-2-methoxyphenol (eugenol, EU) and (E)-3-Phenylprop-2-enal (cinnamaldehyde, CN) against 19 clinically significant pathogens through a combination of in-vitro assays and in-silico analyses. EU displayed remarkable activity, particularly against Aspergillus niger (20.5 ± 0.5 mm), and strong binding affinities with key protein targets, including peptide deformylase and β-carbonic anhydrase, with binding free energies (ΔG) ranging from -12.75 to -0.60 kcal/mol. CN exhibited exceptional activity against Staphylococcus epidermidis (29.6 ± 0.4 mm) and Candida albicans (36.6 ± 0.4 mm), supported by a significant binding affinity with β-carbonic anhydrase (ΔG: -5.23 kcal/mol). Dissociation constants (Kd) derived from MM-GBSA analyses indicated EU's strong inhibitory potential with nano- to picomolar Kd values, directly correlating with low IC50 values. CN demonstrated moderate inhibitory activity with Kd in the micromolar range. Molecular dynamics (MD) simulations confirmed the stability of these protein-ligand complexes, revealing critical hydrophobic interactions, such as those involving PHE122, that contributed to binding stabilization. ADMET profiling further underscored the favorable pharmacokinetics and safety of both compounds. These findings establish EU and CN as promising candidates for antimicrobial therapy, with potential applications in combating MDR pathogens and biofilm-associated infections. The complementary strengths of EU and CN warrant further structural optimization and combination studies, offering new avenues in the development of next-generation antimicrobial agents.

Corallocarpus glomeruliflorus: Pharmacological potential revealed by phytochemical and in silico investigations

Corallocarpus glomeruliflorus (CGP), a plant native to Yemen, has been traditionally used for the management of various health conditions, including cancer, inflammation, and diabetes. This study presents the first comprehensive phytochemical and pharmacological investigation of CGP, revealing novel molecular mechanisms and therapeutic potential. Phytochemical analysis of the CGP extract revealed the presence of diverse bioactive compounds, including phenols, flavonoids, and other secondary metabolites. Notably, this is the first report identifying maritimetin, assafoetidin, kaempferol 3-rhamnoside 7-xyloside, and lespenefril in CGP, compounds with significant therapeutic potential. The total phenolic content was 88.12 ± 4.48 mg GAE/g, significantly higher than previously reported for related species (63.78 ± 1.27 mg GAE/g), and the total flavonoid content was 22.1 ± 0.01 mg QE/g. The extract demonstrated superior antimicrobial activity against Pseudomonas aeruginosa compared to previous studies, with a zone of inhibition of 16.7 ± 1.53 mm at 200 mg/mL concentration. The CGP extract displayed strong antioxidant activity in DPPH, FRAP, and phosphomolybdenum assays, with an IC50 value of 48.39 ± 1.58 μg/mL in the DPPH assay, compared to 9.88 ± 0.54 μg/mL for the positive control ascorbic acid. Most significantly, the CGP extract exhibited more potent selective anticancer effects on human breast (MCF-7) and colon (HCT-116) cancer cell lines than previously reported for related Cucurbitaceae species, with IC50 values of 49.18 ± 2.81 μg/mL and 244.2 ± 9.86 μg/mL, respectively. Our novel molecular docking studies revealed previously unreported interactions between CGP compounds and key therapeutic targets, particularly Pim-1, PIK3CA, α-amylase, and Gyr-B, providing new insights into its mechanism of action.

Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities

Herbs and spices are known for their health benefits and thus, commonly used in foods to enhance taste, flavour and shelf life. This study produced milk candy with medicinal spices, assessed their proximate composition, prebiotic, and antioxidant activities using standard methods. Phenol contents of extracts from Aframomum melegueta (25.40 mg/100g) and Ocimum gratissimum (24.80 mg/100g) were not significantly different (p ≥ 0.05). Extracts from Ocimum gratissimum (5.50 mg/100g), Piper guineense (5.50 mg/100g), Cinnamomum burmannii (5.10 mg/100g), and Trigonella foenum-graecum (5.20 mg/100g) have similar (p ≥ 0.05) terpenoid content. Zones of inhibition displayed by the spices against indicator microorganisms ranged from 5.20 mm to 10.30 mm with MIC values of 50-200 μg/mL. Extracts from Ocimum gratissimum, Aframomum melegueta, and Xylopia aethiopica scavenged 1, 1-diphenyl-2-picrylhydrazyl (DPPH) with similar (p ≥ 0.05) values of 90.6 %, 91.5 %, and 92.5 %, respectively. The crude fibre of milk candy with spices increased from 6.90 to 8.10 % when compared (p ≥ 0.05) to milk candy without spices (3.90 %). Milk candies with Xylopia aethiopica and Zingiber officinale have the same scavenging activity of 65.80 % against DPPH. Milk candy fortified with Cuminum cyminum supported the growth of probiotics; Lactobacillus fermentum with the highest values of 8.30 × 105 cfu/mL and 6.90 × 105 cfu/mL for Lactobacillus acidophilus. Addition of spices to milk candy gain wide acceptance by consumers due to savory. Medicinal herbs and spices can be successfully incorporated into milk products to enhance their bio-functional potentials, and to alleviate the intolerance of individual that are allergic to dairy products.

Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder

In Ethiopia, spicy hot red pepper, locally known as berbere, is a common food additive that is consumed in a variety of forms, which have high antioxidant potentials. The antioxidant activity of selected spices, such as garlic, ginger, cardamom, and black cumin, and hot red pepper (HRP) as well as both raw and cooked experimental and commercial spicy hot red pepper were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric ion (Fe3+) reducing antioxidant power (FRAP), and ferrous ion (Fe2+) chelating activity (FICA) assays. The IC50 of DPPH and ABTS of garlic were the lowest of all selected spices; conversely, they had the strongest free radical scavenging activities. The FRAP of ginger, and FICA of garlic were the strongest of all selected spices. The antioxidant potential of raw experimental (ESP), and commercial (CSP) spicy hot red pepper were stronger than the plain spices; however, cooked commercial spicy HRP or sauté (CSS) was the strongest of all following uncooked commercial spicy HRP (CSP). The DPPH and ABTS, and FRAP and FICA, respectively ranked in ascending order: HRP < ESP < ESS < CSP < CSS, and HRP < ESP < CSP ≤ ESS < CSS. Correlations between DPPH versus total flavonoid content (TFC), ABTS versus total phenolic content (TPC), FRAP versus TPC, and FICA versus condensed tannin content were strong in plain spices. The DPPH against TPC and TFC, ABTS against TFC, FRAP against TFC, and FICA against TPC correlated strongly in both raw and cooked spice mixture products. Spices used for popular Ethiopian spicy hot red pepper powder production, and both raw and cooked mixture of them are promising sources of antioxidants with positive health effects.

Phytogenic feed additives as alternatives to antibiotics in poultry production: A review

The overuse of antimicrobials in food-producing animals, particularly poultry, has led to growing concerns about multidrug microbial resistance, posing significant risks to both animal and human health. Subtherapeutic doses of antibiotics have traditionally been used to enhance growth and improve economic efficiency in poultry farming. However, these practices have facilitated the emergence of resistant microbial strains, threatening global health security and prompting a search for sustainable alternatives. This review highlights the significance of phytogenic as feed additives (PFAs) as promising substitutes for antibiotic as feed additives (AFAs) in poultry production. PFAs, derived from plant-based compounds, exhibit multiple beneficial properties, including antimicrobial, antioxidative, anti-inflammatory, and immune-modulatory effects. Moreover, they offer the potential to produce high-quality organic poultry products while reducing the likelihood of microbial resistance. Despite these advantages, inconsistent results among studies underscore the importance of standardized approaches to maximize their efficacy. This review aims to evaluate the current status of antibiotic use in poultry farming globally, explore the properties and mechanisms of PFAs, and assess their potential as viable alternatives to antibiotics. By consolidating available knowledge, this review provides insights into the benefits and challenges associated with PFAs, offering guidance for future research and practical applications in sustainable poultry production.

In Vitro Evaluation of the Antifungal Properties of Bixa orellana L. Essential Oil from the Ecuadorian Amazon Against Candida albicans (ATCC 10231)

Essential oils are investigated due to their biological activity, and the Amazon rainforest, with its rich biodiversity, is a promising source of therapeutic compounds. The aim of this study was to evaluate the essential oil from the leaves of Bixa orellana as an antifungal agent, thus contributing to the search for alternatives that can address the growing resistance to conventional antifungals. B. orellana leaves were collected in the Ecuadorian Amazon and their essential oil was obtained by steam distillation. Their chemical composition was analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and their antifungal activity against Candida albicans was evaluated using the Kirby-Bauer disc diffusion method (ATCC 10231), with nystatin as a positive control. GC-MS analysis revealed the presence of 60 compounds, the main ones being dihydroedulan (27.5%), β-caryophyllene (10.3%), nerolidol (7.21%), trans-β-bergamotene (5.73%), α-santalene (4.94%) and trans-α-bergamotene (4.26%). The essential oil showed moderate antifungal activity against C. albicans, producing an inhibition halo of 13 mm in diameter, which is 48% of the inhibition observed with nystatin (27 mm). The presence of sesquiterpenes, such as β-caryophyllene, known for its membrane-disrupting properties, probably contributes to the observed antifungal effects. The study highlights the potential of B. orellana essential oil as a natural antifungal agent; however, further research is required to evaluate its efficacy against a wider range of pathogenic fungi, its possible synergistic effects with conventional antifungals and its safety and efficacy in vivo.

Antimicrobial and antioxidant study of combined essential oils of Anethum Sowa Kurz. and Trachyspermum ammi (L.) along with quality determination, comparative histo-anatomical features, GC‒MS and HPTLC chemometrics

Spices played crucial and variable roles in traditions, culture, history, religious ceremonials and festivals along with fetching food flavor and microbial protection globally due to presence of structurally unique and multi-natured chemotypes. Their existence in dishes portrayed key roles in improving shelf life by regulating spoilage of cuisine with different synergistic mechanism. Histo-anatomically (A) sowa exhibited distinguished cellular attributes which created remarkable differences with T. ammi. HPTLC chemometrics of both fruits revealed several peaks for active metabolomics with unique isocratic combination of menstruum. GC-MS study of hydro-distillate exhibited presence of monoterpenic cyclic and aromatic hydrocarbons, alcoholic and ketonic groups along with phenolic derivative that covers majorly 90% of total metabolites. Combined essential oils (EOs 1 + 2) of both fruits showed excellent antimicrobial activity against various clinical pathogenic strains such as K. pneumoniae at 10 µL/mL, S. aureus at 2.5 µL/mL, E. coli and E. faecalis at 1.25 µL/mL, and MRSA and Bcereus at 0.625 µL/mL and (C) albicans at 0.312 µL/mL as the MIC. The antioxidant study of (EOs 1 + 2) with maximum inhibition percentage to DPPH assay was 84.02 ± 1.05 at 100 µg/mL, and minimal inhibition was 72.31 ± 0.63 at 5 µg/mL with IC50 value 4.69 ± 0.22 µg/mL, while ABTS assay extreme was 79.15 ± 2.14 µg/mL and minimal was 67 ± 1.34 with the IC50 value of 18.37 ± 0.15 µg/mL, in superoxide assay uppermost inhibition was 81.03 ± 0.27 µg/mL and lowest was at 65.16 ± 3.15 with the IC50 value 16.46 ± 0.54, and H2O2 radical scavenging activity, predominant value was 78.01 ± 0.47 and least was 64.1 ± 2.01 with IC50 15.58 ± 0.34. These comparative key diagnostic features and synergistic effect of multicomponent natural antimicrobials will provide profound intellect of ancient utility and further scientists to explore their multiple mechanistic modality and application in food and beverages industry.

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.

Cryptophytes as potential source of natural antimicrobials for food preservation

Cryptophytes are a promising source of bioactive compounds that have not been fully explored. This research investigated the antimicrobial activity of total phenolic compounds (TPC) and exopolysaccharides (EPS) extracted from several cryptophytes against a range of harmful foodborne bacteria and fungi. To measure the minimum inhibitory concentration (MIC) value, the broth microdilution method was used. In the antibacterial evaluation of TPC, the MIC ranged between 31.25 and 500 μg/mL, while for the antifungal activity test, it varied from 31.25 to 125 μg/mL. In the antibacterial activity test of EPS, the MIC values ranged from 125 to 1,000 μg/mL, whereas in the antifungal susceptibility test, it ranged between 62.5 and 1,000 μg/mL. The most resistant pathogen against TPC was Escherichia coli, while Campylobacter jejuni was the most susceptible. In the case of EPS, the most resistant pathogen was Salmonella Typhimurium, while Aspergillus versicolor exhibited the highest susceptibility. Overall, in terms of antimicrobial activity, TPC was more effective than EPS. Finally, the tolerance level (TL) for TPC and EPS was ≤4 in all tested samples, indicating their bactericidal/fungicidal mechanism of action. In conclusion, TPC and EPS isolated from cryptophytes demonstrated remarkable antimicrobial properties and ability to fully eradicate pathogens, and could be considered as natural preservatives in the food industry.

Phytochemical profiling and evaluation of antimicrobial activities of common culinary spices: Syzygium aromaticum (clove) and Piper nigrum (black pepper)

Background

The increasing resistance of microbial pathogens to conventional antibiotics necessitates the exploration of alternative antimicrobial agents. This study aims to evaluate the antimicrobial potential and phytochemical properties of Syzygium aromaticum (clove) and Piper nigrum (black pepper) extracts, both of which are known for their historical use in traditional medicine and culinary applications.

Methods

Hydroalcoholic and aqueous extracts of clove and black pepper were prepared. The antimicrobial activity of these extracts was assessed using the disk diffusion method against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger. Minimum inhibitory concentration (MIC) was determined using the broth dilution method. Qualitative phytochemical screening identified the presence of key bioactive compounds, while quantitative analysis measured total phenolic and flavonoid contents. LC-HRMS/MS analysis of ethanolic extracts was performed.

Results

Both spices extracts exhibited significant antimicrobial activity, with inhibition zones ranging from 14 to 18 mm. clove showed superior antimicrobial efficacy compared to black paper, particularly against fungi. MIC values ranged between 3 mg/mL and 6 mg/mL for both spices. Phytochemical analysis revealed higher total phenolic and flavonoid contents in clove, with hydroalcoholic extracts showing greater concentrations than aqueous extracts. HPLC quantified higher eugenol content in clove extracts and higher piperine content in black pepper extracts. The differences in bioactive compound content were statistically significant (p < 0.05).

Conclusion

The study confirms that both spices possess significant antimicrobial properties, attributable to their rich phytochemical composition, particularly phenolics and flavonoids. Clove exhibited slightly superior antimicrobial activity compared to black paper. These findings support the potential use of these spices as complementary antimicrobial agents. Further research should investigate their synergistic effects with conventional antibiotics and explore their applications in food preservation and alternative medicine.

Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya

The study aimed to screen fungal diversity and ochratoxin A levels on culinary spice and herb samples sold in open-air markets and supermarkets in Nairobi County, Kenya. All herbs were grown in Kenya, while locally-produced and imported spices were purchased from both types of retail outlet. The results showed a high frequency of Aspergillus and Penicillium species contaminating the samples. The isolated species included Aspergillus ochraceous, Aspergillus nomiae, Aspergillus niger, Aspergillus flavus, Aspergillus ustus, Aspergillus terrus, Aspergillus nidulans, Aspergillus clavutus, Penicillium crustosum, Penicillium expansum, Penicillium brevicompactum, Penicillium glabrum, Penicillium thomii, Penicillium citrinum, Penicillium polonicum, and Cladosporium cladosporioides. Total fungal count on spice and herb samples collected from various sources varied between 6 and 7 CFU/mL. Of imported spices, garlic had the highest fungal diversity, while cardamom had the least. For spices from both open market and supermarket outlets, cloves had the highest fungal diversity, while white pepper had the least. For the herbs sampled from the open markets, basil was the most contaminated, while sage was the least. In supermarket samples, parsley, sage, and mint had the highest fungal diversity, and bay had the least. The results indicate the contamination of spices and herbs with OTA at high concentrations. The calibration curve was saturated at 40 µg/kg; with samples of garlic, cinnamon, red chili, basil, thyme, mint, sage, and parsley having levels above this. Of the spices, imported ginger had the highest OTA levels (28.7 µg/kg), while turmeric from the open market had the least, 2.14 µg/kg. For herb samples, parsley from the open market had the highest OTA levels at 29.4 µg/kg, while marjoram from the open market had the lowest at 6.35 µg/kg. The results demonstrate the presence of mycotoxigenic fungi and OTA contamination of marketed culinary herbs and spices beyond acceptable limits. Hence, there is a need for informed and sustainable mitigation strategies aimed at reducing human exposure in Kenya to OTA mycotoxicosis through dietary intake of spices and herbs.

D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism

The Pichia kluyveri, a proliferation commonly found in Sichuan pickles (SCPs), can accelerate the growth and reproduction of spoilage bacteria, causing off-odor development and decay. Although D-limonene, a common natural preservative, effectively restricts P. kluyveri, its inhibitory mechanism remains unclear. This study aimed to elucidate this molecular mechanism by investigating the impact on basic P. kluyveri metabolism. The findings revealed that D-limonene inhibited P. kluyveri growth and disrupted the transcription of the genes responsible for encoding the enzymes involved in cell wall and membrane synthesis, oxidative phosphorylation, glycolysis, and the tricarboxylic acid (TCA) cycle pathway. The results indicated that these events disrupted crucial metabolism such as cell wall and membrane integrity, adenosine triphosphate (ATP) synthesis, and reactive oxygen species (ROS) balance. These insights provided a comprehensive understanding of the inhibitory effect of D-limonene on the growth and reproduction of P. kluyveri while highlighting its potential application in the SCP industry.

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.

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.

Advances in pharmacological effects and mechanism of action of cinnamaldehyde

Cinnamaldehyde is extracted from Cinnamomum cassia and other species, providing diverse sources for varying chemical properties and therapeutic effects. Besides natural extraction, synthetic production and biotechnological methods like microbial fermentation offer scalable and sustainable alternatives. Cinnamaldehyd demonstrates a broad pharmacological range, impacting various diseases through detailed mechanisms. This review aims to encapsulate the diverse therapeutic effects of cinnamaldehyde, its molecular interactions, and its potential in clinical applications. Drawing on recent scientific studies and databases like Web of Science, PubMed, and ScienceDirect, this review outlines cinnamaldehyde's efficacy in treating inflammatory conditions, bacterial infections, cancer, diabetes, and cardiovascular and kidney diseases. It primarily operates by inhibiting the NF-κB pathway and modulating pro-inflammatory mediators, alongside disrupting bacterial cells and inducing apoptosis in cancer cells. The compound enhances metabolic health by improving glucose uptake and insulin sensitivity and offers cardiovascular protection through its anti-inflammatory and lipid-lowering effects. Additionally, it promotes autophagy in kidney disease management. Preclinical and clinical research supports its therapeutic potential, underscoring the need for further investigation into its mechanisms and safety to develop new drugs based on cinnamaldehyde.

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.

Effects of Dietary Supplement of Basil Extract on Biochemical and Immunological Parameters and Growth Performance in Oncorhynchus mykiss

Ocimum basilicum has antioxidant, anti-inflammatory, and antimicrobial effects. The present study was conducted to evaluate the effects of O. basilicum extract on growth yield, safety, and marinating physiologic functions of the rainbow trout. The fish were fed with food rations containing 0%, 1%, 2%, and 3% of basil extract. Basil extract, especially at 1% concentration food ration, significantly increased the growth parameters compared with the control group (p < 0.05). The biochemical parameters of hepatic function, renal function, glucose, triglyceride, and cholesterol level were significantly reduced in the treatment groups compared with the control group (p < 0.05). Feeding with basil extract led to a significant increase in Ig, lysozyme, and respiratory burst assay, with the most prominent elevation at 2% concentration food ration. The mucosal antibacterial activity was improved. The mortality rate after exposure to Yersinia ruckeri was lower in the treatment groups compared with the control group. The results of the present study suggest that adding 2% basil extract to the food rations of the fish may improve their physiologic function and growth yield and reinforce their immune system.

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.

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.

Potential of Flavonoids as Promising Phytotherapeutic Agents to Combat Multidrug-Resistant Infections

BACKGROUND

Considering the limited number of current effective treatments, Multidrug- Resistant (MDR) illnesses have grown to be a serious concern to public health. It has become necessary to look for new antimicrobial drugs because of the emergence of resistance to numerous kinds of antibiotics. The use of flavonoids is one phytotherapeutic strategy that has been researched as a potential remedy for this issue. Secondary plant compounds called flavonoids have been found to have an antibacterial effect against resistant microorganisms.

OBJECTIVE

This review seeks to give readers a glimpse into contemporary studies on flavonoids' potential to fight MDR infections.

METHODS

A systematic search was conducted on electronic databases (PubMed, Scopus, and Google Scholar) using relevant keywords such as flavonoids, MDR infections, antimicrobial activity, and resistance microbes. Studies that investigated the antimicrobial activity of flavonoids against resistant microbes were included in this review.

RESULTS

Most research found that flavonoids have antibacterial efficacy against resistant microorganisms, and some also showed that they have synergistic benefits with traditional antibiotics. The flavonoids quercetin, kaempferol, apigenin, and luteolin were the most often investigated ones. According to research, flavonoids affect microbial gene expression, inhibit microbial enzymes, and disrupt the integrity of microbial cell membranes. Additionally, a few studies have noted the flavonoids' low toxicity and safety.

CONCLUSION

For the treatment of infections that are resistant to many drugs, flavonoids constitute a promising class of phytotherapeutic agents. To develop flavonoid-based treatment methods for treating MDR illnesses and assess the potential of flavonoids as adjuvants to conventional antimicrobial drugs, more study is required.

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.

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.

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.

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.