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Goli SAH, Keramat S, Soleimanian-Zad S, Ghasemi Baghabrishami R. Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise. Int J Food Microbiol 2024; 410:110484. [PMID: 37977079 DOI: 10.1016/j.ijfoodmicro.2023.110484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 11/01/2023] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
The aim of this study was to investigate the effect of pure and encapsulated mustard essential oil (MEO) on the shelf life of mayonnaise and its ability to be an alternative for synthetic preservatives. Determination of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) indicated higher sensitivity of Escherichia coli O157:H7 (E. coli O157:H7) (MIC: 512 ppm, MBC: 1024 ppm) than Salmonella Enteritidis (S. enteritidis) (MIC: 1024 ppm, MBC: 2048 ppm) to MEO. Mayonnaise samples, were subsequently prepared according to the determined MIC and MBC of MEO for microbial analysis and physicochemical analysis. The antimicrobial activity of MEO in mayonnaise over 40-day storage indicated that the application of free and encapsulated MEO could inhibit the growth of target bacteria. In addition, the oxidative stability of mayonnaise samples exhibited decreasing trends over the storage time. At the end of the storage, the control sample without any preservatives revealed the highest peroxide value (3.59 meq O2 /kg of oil) whereas the sample containing 4096 ppm encapsulated MEO (2 meq O2/kg of oil) exhibited better oxidative stability, following t-butyl-hydroxyquinone (TBHQ) (1.84 meq O2 /kg of oil) as commercial antioxidant. Interestingly, the application of 2048 and 4096 ppm encapsulated essential oil had no undesirable effect on overall acceptance of mayonnaise, while the application of pure MEO at the same concentrations negatively affected the color, odor, taste and overall acceptability.
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Affiliation(s)
- Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
| | - Sara Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Reyhaneh Ghasemi Baghabrishami
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
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Sayanam RRA, Nachiappan K, Khan JM, Ahmad A, Vijayakumar N. Antibacterial, antifungal, and antioxidant competence of Cardiospermum halicacabum based nanoemulsion and characterized their physicochemical properties. 3 Biotech 2023; 13:284. [PMID: 37520341 PMCID: PMC10374496 DOI: 10.1007/s13205-023-03703-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 07/10/2023] [Indexed: 08/01/2023] Open
Abstract
This research was designed to evaluate the pharmaceutical potentials of various proportions of nanoemulsions, Cardiospermum halicacabum Nanoemulsion A and Cardiospermum halicacabum Nanoemulsion B (CHE-NE-A & CHE-NE-B) prepared from the hydroalcoholic extract of Cardiospermum halicacabum through in vitro approach, and their physicochemical properties were characterized using standard scientific analytical techniques. The physicochemical and morphological properties of CHE-NE-A and CHE-NE-B were characterized by FTIR, SEM, TEM, zeta potential, and scattering light intensity analyses. The results revealed that the size, shape, and exterior conditions of nano-droplets of the CHE-NE-A nanoemulsion were suitable as a drug carrier. The reports obtained from in vitro drug releasing potential analysis support this as well. CHE-NE-A nanoemulsion constantly removes the drug from the dialysis bag than CHE-NE-B. Moreover, the CHE-NE-A showed considerable dose-dependent antioxidant activity on DPPH, ABTS, and FRAP free radicals. CHE-NE-A and CHE-NE-B were tested for their antibacterial activity with various bacterial strains. The results demonstrated that the CHE-NE-A nanoemulsion showed remarkable antibacterial activity (zone of inhibition) against test bacterial pathogens than CHE-NE-B. The antibacterial activity of CHE-NE-A at a concentration of 200 µg mL-1was in the following order, P. aeruginosa > S. aureus > S. typhimurium > S. pneumoniae > E. coli. Furthermore, CHE-NE-A has the lowest MIC values against these test bacterial pathogens than CHE-NE-B. Moreover, the CHE-NE-A also demonstrated good antifungal activity against the test fungal pathogens such as Cryptococcus neoformans, Aspergillus niger, Candida pneumonia, and Penicillium expansum than CHE-NE-B. These results strongly suggest that the CHE-NE-A nanoemulsion possesses considerable pharmaceutical potential. Interestingly, the physicochemical properties also rope that the CHE-NE-A nanoemulsion may be considered a drug carrier and useful for drug formulation.
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Affiliation(s)
- Rajeswari Ranga Anantha Sayanam
- Department of Biochemistry, School of Allied Health Sciences, VMKVMCH Campus, Vinayaka Mission’s Research Foundation (DU), Salem, Tamil Nadu 636308 India
| | | | - Javed Masood Khan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Anis Ahmad
- Department of Radiation Oncology, Miller School of Medicine/Sylvester Cancer Center, University of Miami, Miami, FL USA
| | - Natesan Vijayakumar
- Department of Biochemistry and Biotechnology, Faculty of Science, Annamalai University, Annamalainagar, Tamil Nadu 608002 India
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Moradi A, Davati N, Emamifar A. Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage. Food Sci Nutr 2023; 11:4781-4793. [PMID: 37576044 PMCID: PMC10420787 DOI: 10.1002/fsn3.3457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 05/09/2023] [Accepted: 05/13/2023] [Indexed: 08/15/2023] Open
Abstract
The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o-Cymene (17.31%), γ-Terpinen (16.67%), and β-Pinene (9.35%) were the major components of CEO, respectively. The assessments of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that Escherichia coli ATCC 25922 (MBCCEO = 12 and MBCCEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBCCEO = 6 and MBCCEON = 3 mg/mL) was the most sensitive bacteria. In the radical-scavenging assay, CEON (IC50 = 5 ± 0.07 μg/mL) exhibited a higher antioxidant activity than CEO (IC50 = 10 ± 0.13 μg/mL). The results showed that applying the MBC of CEO and CEON in mayonnaise led to a significant decrease (p < .05) in acidity, peroxide value, number of acid-resistant bacteria and fungi, and total microbial count compared with the control sample. In conclusion, this study demonstrated that using CEON resulted in oxidative stability, microbial growth control, and desirable sensorial attributes in mayonnaise compared with CEO and control samples.
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Affiliation(s)
- Asma Moradi
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nafiseh Davati
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Aryou Emamifar
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
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Hassanzadeh H, Rahbari M, Galali Y, Hosseini M, Ghanbarzadeh B. The garlic extract-loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise. Food Sci Nutr 2023; 11:3799-3810. [PMID: 37457174 PMCID: PMC10345701 DOI: 10.1002/fsn3.3365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 03/02/2023] [Accepted: 04/04/2023] [Indexed: 07/18/2023] Open
Abstract
In this research, garlic extract (GE)-loaded water-in-oil nanoemulsion was used as a novel preservative and antioxidant in mayonnaise. GE (5%, 10%, 15%, and 25%) as a dispersed phase, olive oil as a continuous phase, and polyglycerol polyricinoleate (PGPR) as a low HLB surfactant, with a constant surfactant/garlic extract ratio (1:1), were used in the formulations of water-in-oil nanoemulsions. The properties of the active nanoemulsion, including droplet size, free radical scavenging capacity, antimicrobial activity against gram-positive (Staphylococcus aureus [25923 ATCC]), and gram-negative (Escherichia coli H7 O157 [700728 ATCC]) were evaluated. The results showed that the mean droplet size of nanoemulsion increased from 62 to 302 nm and antioxidant capacity was also improved from 95.43% to 98.25% by increasing GE level from 5% to 25%. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that antimicrobial activity against S. aureus could be observed only in high levels of GE (25%) in the formulation of nanoemulsion. The results of the total count analysis showed that the GE-loaded nanoemulsion (NEGE) was effective against the microorganisms, particularly after 4 months of storage. The incorporation of GE and NEGE did not affect significantly the acidity of different mayonnaise samples; however, they affected the concentration of the primary product of lipid oxidation. Adding GE and NGE did not significantly affect the rheological properties of mayonnaise and all samples showed shear-thinning behavior. Sensory evaluation showed that the samples with NEGE had higher scores in texture, spreadability, and mouthfeel, while the control samples had better scores in appearance, color, taste, and total acceptance. In general, the samples containing free GE (not encapsulated) had the lowest scores in all organoleptic characteristics.
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Affiliation(s)
- Hamed Hassanzadeh
- Department of Food Science and Technology, Faculty of Para‐veterinaryIlam UniversityIlamIran
| | - Mahshid Rahbari
- Regional Research Group of IsfahanStandard Research InstituteIsfahanIran
| | - Yaseen Galali
- Food Technology Department, College of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilIraq
- Department of Nutrition and DieteticsCihan University‐ErbilErbilIraq
| | - Mohamadyar Hosseini
- Department of Food Science and Technology, Faculty of Para‐veterinaryIlam UniversityIlamIran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
- Department of Food Engineering, Faculty of EngineeringNear East UniversityNicosia, MersinTurkey
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Mirmoeini SS, Hosseini SH, Javid AL, Koutamehr ME, Sharafi H, Molaei R, Moradi M. Essential oil-loaded starch/cellulose aerogel: Preparation, characterization and application in cheese packaging. Int J Biol Macromol 2023; 244:125356. [PMID: 37321442 DOI: 10.1016/j.ijbiomac.2023.125356] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/17/2023]
Abstract
Novel antimicrobial emitting aerogels based on starch/cellulose/Thymus daenensis Celak essential oil (SC-TDEO) were developed and optimized for antimicrobial packaging of Koopeh cheese. An aerogel formulation containing cellulose (1 %; extracted from sunflower stalks) and starch (5 %) in a 1:1 ratio was selected for in vitro antimicrobial assay and subsequent cheese application. The minimum inhibitory dose (MID) of TDEO in the vapor phase against Escherichia coli O157:H7 was determined by loading various concentrations of TDEO onto the aerogel, and an MID of 256 μL/Lheadspace was recorded. Aerogels containing TDEO at 25 × MID and 50 × MID were then developed and used for cheese packaging. During a 21-day storage period, cheeses treated with SC-TDEO50 MID aerogel exhibited a significant 3-log reduction in psychrophile counts and a 1-log reduction in yeast-mold counts. Moreover, significant changes in the population of E. coli O157:H7 were observed in cheese samples. After 7 and 14 days of storage with SC-TDEO25 MID and SC-TDEO50 MID aerogels, the initial bacterial count became undetectable, respectively. Sensory evaluations indicated that the samples treated with SC-TDEO25 MID and SC-TDEO50 aerogels received higher scores compared to the control group. These findings demonstrate the potential of the fabricated aerogel to develop antimicrobial packaging suitable for cheese applications.
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Affiliation(s)
- Seyedeh Sahar Mirmoeini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Seyede Hanieh Hosseini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Anita Lotfi Javid
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Mahmoud Esmaeili Koutamehr
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
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Wang X, Lu J, Cao Y, Liang Y, Dai X, Liu K, Xie L, Li X. Does binary blend emulsifier enhance emulsifier performance? Preparation of baicalin nanoemulsions using tea saponins and glycyrrhizic acid as binary blend emulsifier. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Bamian M, Pajohi-Alamoti M, Azizian S, Nourian A, Tahzibi H. An electrospun polylactic acid film containing silver nanoparticles and encapsulated Thymus daenensis essential oil: release behavior, physico-mechanical and antibacterial studies. Food Measure 2023. [DOI: 10.1007/s11694-023-01890-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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Majeed U, Shafi A, Shahbaz M, Khan KUR, Iqbal KJ, Akram K, Baboo I, Munawar SH, Munir MM, Sultan R, Majeed H, Cacciotti I, Esatbeyoglu T, Korma SA. Assessment of Growth Inhibition of Eugenol-Loaded Nano-Emulsions against Beneficial Bifidobacterium sp. along with Resistant Escherichia coli Using Flow Cytometry. Fermentation 2023; 9:140. [DOI: 10.3390/fermentation9020140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The intestinal tract microbiota influences many aspects of the dietary components on colon health and during enteric infections, thus, playing a pivotal role in the colon health. Therefore, the eugenol (EU) nano-emulsion effective concentration reported in our previous study against cancer cells should be explored for safety against beneficial microbes. We evaluated the sensitivity of Bifidobacterium breve and B. adolescentis against EU-loaded nano-emulsions at 0, 300, 600 and 900 µm, which were effective against colon and liver cancer cells. Both B. breve and B. adolescentis showed comparable growth ranges to the control group at 300 and 600 µm, as evident from the plate count experimental results. However, at 900 µm, a slight growth variation was revealed with respect to the control group. The real-time inhibition determination through flow cytometry showed B. breve viable, sublethal cells (99.49 and 0.51%) and B. adolescentis (95.59 and 0.15%) at 900 µm, suggesting slight inhibition even at the highest tested concentration. Flow cytometry proved to be a suitable quantitative approach that has revealed separate live, dead, and susceptible cells upon treatment with EU nano-emulsion against Escherichia coli. Similarly, in the case of B. breve and B. adolescentis, the cells showed only live cells that qualitatively suggest EU nano-emulsion safety. To judge the viability of these sublethal populations of B. breve and B. adolescentis, Fourier transforms infrared spectroscopy was carried out, revealing no peak shift for proteins, lipids, DNA and carbohydrates at 900 µm EU nano-emulsion compared to the control. On the other hand, EU-loaded nano-emulsions (900 µm)-treated E. coli showed a clear peak shift for a membrane protein, lipids, DNA and carbohydrates. This study provides insights to utilize plant phenols as safe medicines as well as dietary supplements.
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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Al-Otaibi WA, AlMotwaa SM. Oxaliplatin-loaded nanoemulsion containing Teucrium polium L. essential oil induces apoptosis in Colon cancer cell lines through ROS-mediated pathway. Drug Deliv 2022; 29:2190-2205. [PMID: 35815706 PMCID: PMC9278420 DOI: 10.1080/10717544.2022.2096711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Oxaliplatin (Oxa)-associated adverse side effects have considerably limited the clinical use of the drug in colon cancer therapy. Mutant p53 has diverse mutational profiles in colon cancer, and it influences the potencies of various chemotherapeutic drugs, including Oxa. Thus, it would be highly beneficial to identify an alternative therapeutic strategy that not only reduces the toxicity of Oxa, but also exerts a synergistic effect against colon cancers, regardless of their p53 profiles. The present study was aimed at preparing and optimizing Teucrium polium L. essential oil nanoemulsion (TPO-NANO) and investigating its effect on the sensitivity of colon cancer cells with differences in p53 status (HCT116 wild-type and HT-29 mutant-type) to Oxa. The viability of treated cells was determined and the combination index (CI) was calculated. Morphological changes were determined under inverted microscopy, while percentage apoptosis was assayed using flow cytometry. Intracellular ROS and the protein levels of p53 and Bax were measured. The colony-forming potential of treated cells was determined using colony assay. The size of TPO-NANO was markedly increased from 12.90 ± 0.04 nm to 14.47 ± 0.53 nm after loading Oxa (p ≤ 0.05). The combination (Oxa + TPO-NANO) produced a synergetic effect in HCT116 and HT-29, with CI of 0.94 and 0.88, respectively. Microscopic examination and flow cytometric analysis revealed that cells treated with Oxa + TPO-NANO had a higher percentage of apoptosis than cells exposed to monotherapy. Cumulatively, Oxa exerted an apoptotic effect on wild or mutant p53 colon cancer cells when combined with TPO-NANO, through a mechanism involving ROS-mediated mitochondrial apoptosis.
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Affiliation(s)
- Waad A Al-Otaibi
- Department of Chemistry, College of Science and Humanities, Shaqra University, Shaqra, Saudi Arabia
| | - Sahar M AlMotwaa
- Department of Chemistry, College of Science and Humanities, Shaqra University, Shaqra, Saudi Arabia
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Hou C, Jin Y, Wu H, Li P, Liu L, Zheng K, Wang C. Alternative strategies for Chlamydia treatment: Promising non-antibiotic approaches. Front Microbiol 2022; 13:987662. [PMID: 36504792 PMCID: PMC9727249 DOI: 10.3389/fmicb.2022.987662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 11/04/2022] [Indexed: 11/24/2022] Open
Abstract
Chlamydia is an obligate intracellular bacterium where most species are pathogenic and infectious, causing various infectious diseases and complications in humans and animals. Antibiotics are often recommended for the clinical treatment of chlamydial infections. However, extensive research has shown that antibiotics may not be sufficient to eliminate or inhibit infection entirely and have some potential risks, including antibiotic resistance. The impact of chlamydial infection and antibiotic misuse should not be underestimated in public health. This study explores the possibility of new therapeutic techniques, including a review of recent studies on preventing and suppressing chlamydial infection by non-antibiotic compounds.
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Affiliation(s)
- Chen Hou
- School of Basic Medicine, Hengyang Medical College, Institute of Pathogenic Biology, University of South China, Hengyang, China
| | - Yingqi Jin
- School of Basic Medicine, Hengyang Medical College, Institute of Pathogenic Biology, University of South China, Hengyang, China
| | - Hua Wu
- Department of Clinical Laboratory, Affiliated Hengyang Hospital of Southern Medical University, Hengyang Central Hospital, Hengyang, China
| | - Pengyi Li
- School of Basic Medicine, Hengyang Medical College, Institute of Pathogenic Biology, University of South China, Hengyang, China
| | - Longyun Liu
- School of Basic Medicine, Hengyang Medical College, Institute of Pathogenic Biology, University of South China, Hengyang, China
| | - Kang Zheng
- Department of Clinical Laboratory, Affiliated Hengyang Hospital of Southern Medical University, Hengyang Central Hospital, Hengyang, China,*Correspondence: Kang Zheng
| | - Chuan Wang
- School of Basic Medicine, Hengyang Medical College, Institute of Pathogenic Biology, University of South China, Hengyang, China,Chuan Wang
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Kundu A, Mandal A, Dutta A, Saha S, Raina AP, Kumar R, Ghosh A. Nanoemulsification of Kaempferia galanga essential oil: Characterizations and molecular interactions explaining fungal growth suppression. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Souza RLD, Dantas AGB, Melo CDO, Felício IM, Oliveira EE. Nanotechnology as a tool to improve the biological activity of carvacrol: A review. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Angelopoulou P, Giaouris E, Gardikis K. Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation. Nanomaterials 2022; 12:nano12071196. [PMID: 35407315 PMCID: PMC9000819 DOI: 10.3390/nano12071196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/29/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022]
Abstract
Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions. In this review, current preservation strategies are discussed and the most recent studies in nanostructures used for preservation purposes are categorized and analyzed in a way that hopefully provides the most promising strategies for both the improvement of product safety and shelf-life extension. Packaging materials are also included since the container plays a major role in the preservation of such products. It is conclusively revealed that most of the applications refer to the nanocomposites as part of the packaging, mainly due to the various possibilities that nanoscience offers to this field. Apart from that, the route of exposure being either skin or the gastrointestinal system involves safety concerns, and since migration of nanoparticles (NPs) from their container can be measured, concerns can be minimized. Conclusion: Nanomaterial science has already made a significant contribution to food and cosmetics preservation, and rapid developments in the last years reinforce the belief that in the future much of the preservation strategies to be pursued by the two industries will be based on NPs and their nanocomposites.
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Affiliation(s)
- Paraskevi Angelopoulou
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Konstantinos Gardikis
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- R&D Department, APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece
- Correspondence:
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Al-Otaibi WA, AlMotwaa SM. Preparation, characterization, optimization, and antibacterial evaluation of nano-emulsion incorporating essential oil extracted from Teucrium polium L. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1980000] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Waad A. Al-Otaibi
- Department of Chemistry, College of Science and Humanities, Shaqra University, Shaqra, Saudi Arabia
| | - Sahar M. AlMotwaa
- Department of Chemistry, College of Science and Humanities, Shaqra University, Shaqra, Saudi Arabia
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Dini I, Laneri S. Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing. Antioxidants (Basel) 2021; 10:868. [PMID: 34071441 PMCID: PMC8230008 DOI: 10.3390/antiox10060868] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 02/06/2023] Open
Abstract
Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy;
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