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19 pages, 5717 KiB

Open AccessArticle

Exploring the Biological Potential of Mountain Germander Polyphenolic Extract on Cellular Model Macromolecules, Human Cell Lines, and Microbiome Representatives

by Ana Mandura Jarić, Ksenija Durgo, Ana Huđek Turković, Petra Petek, Andrea Petrinić, Danijela Šeremet, Aleksandra Vojvodić Cebin and Draženka Komes

Appl. Sci. 2024, 14(22), 10602; https://doi.org/10.3390/app142210602 - 17 Nov 2024

Viewed by 730

Abstract

In the context of revitalizing the use of traditional plant species as remarkable sources of bioactive compounds, the determination of their biological effects is of utmost importance. Among Lamiaceae species, Teucrium montanum (Mountain Germander) represents understudied Mediterranean plant species; it is rich in [...] Read more.

In the context of revitalizing the use of traditional plant species as remarkable sources of bioactive compounds, the determination of their biological effects is of utmost importance. Among Lamiaceae species, Teucrium montanum (Mountain Germander) represents understudied Mediterranean plant species; it is rich in polyphenols, which are well-studied biologically active compounds for human disease prevention and the reduction of oxidative stress, i.e., phenolic acids, phenylethanoid glycosides, and flavonoids. For that purpose, the aim of this study was to investigate the antioxidant, cytotoxic, and genotoxic effects of Mountain Germander (MG) polyphenolic extract (0.025, 0.050, 0.150, and 0.500 mg extract mL⁻¹) on the hepatocellular (HepG2), tongue (CAL 27), gastric (AGS), and colorectal (Caco-2) continuous human cancer cell lines, as well as its bacteriostatic potential on representative members of human microbiota. In addition, the antioxidant potential of the MG polyphenolic extract was determined using bovine serum album and DNA plasmid as cellular model macromolecules. In vitro analysis revealed a significant cytotoxic effect of all MG extract concentrations on AGS and Caco-2 cell lines after prolonged treatment (24 h). In addition, treatment with 0.500 mg extract mL⁻¹ showed the most pronounced antioxidant effect under prolonged treatment (24 h) on CAL 27 and HepG2 cell lines. All of the applied MG extract concentrations seem to have a genoprotective effect on DNA plasmid. Furthermore, a significant inhibitory effect on E. coli was detected upon the treatment with 0.150 mg extract mL⁻¹, reducing the cell viability by 56%. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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18 pages, 3177 KiB

Open AccessArticle

Phenolic Content, Antioxidant and Antimicrobial Properties of Hawthorn (Crataegus orientalis) Fruit Extracts Obtained via Carbohydrase-Assisted Extraction

by Miklós Takó, Fatma Tunali, Carolina Zambrano, Tamás Kovács, Mónika Varga, András Szekeres, Tamás Papp, Osman Tugay, Erika Beáta Kerekes, Judit Krisch and Csaba Vágvölgyi

Appl. Sci. 2024, 14(21), 9790; https://doi.org/10.3390/app14219790 - 26 Oct 2024

Viewed by 745

Abstract

The enzyme-assisted approaches for plant phenolics extraction are more eco-friendly methods compared to acid or alkaline hydrolysis. Carbohydrase enzymes can release free phenolics from plant materials by cleaving the glycosidic bonds between phenolic compounds and cell wall polymers. In this study, the efficiency [...] Read more.

The enzyme-assisted approaches for plant phenolics extraction are more eco-friendly methods compared to acid or alkaline hydrolysis. Carbohydrase enzymes can release free phenolics from plant materials by cleaving the glycosidic bonds between phenolic compounds and cell wall polymers. In this study, the efficiency of carbohydrase-assisted treatment approaches was evaluated to extract bioactive phenolics from hawthorn (Crataegus orientalis) fruit residues. Enzymatic treatment of the fruits was operated by using a crude cellulolytic enzyme cocktail from Rhizomucor miehei NRRL 5282 and a pectinase preparate from Aspergillus niger. Both cellulase and combined cellulase–pectinase treatments improved the total phenolic content (TPC) and antioxidant activity of extracts. The TPC increased to 1899 ± 27 mg gallic acid equivalents/100 g dry matter during the combined enzyme treatment, showing a strong correlation with the average antioxidant capacity determined by ferric-reducing antioxidant power (1.7-fold increment) and 2,2-diphenyl-1-picrylhydrazyl (1.15-fold increment) reagents. The major phenolics in enzyme-treated extracts were vanillic and ferulic acids, the concentrations of which increased 115.6-fold and 93.9-fold, respectively, during carbohydrase treatment. The planktonic growth of Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Chromobacterium violaceum was slightly inhibited by the extracts with minimum inhibitory concentration values between 15.0 and 77.9 mg/mL, while the yeasts tested were quite resistant to the samples. B. subtilis and yeast biofilms were sensitive to the enzyme-treated extracts, which also showed quorum-sensing inhibitory effects against C. violaceum. The obtained bioactive hawthorn extracts hold potential as a natural source of antioxidants and antimicrobials. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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14 pages, 1690 KiB

Open AccessArticle

Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles

by Marin Krapac, Nikola Major, Tomislav Plavša, Ana Jeromel, Ivana Tomaz and Danijela Poljuha

Appl. Sci. 2024, 14(16), 6909; https://doi.org/10.3390/app14166909 - 7 Aug 2024

Viewed by 1400

Abstract

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims [...] Read more.

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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16 pages, 5338 KiB

Open AccessArticle

Phytochemical Constituents and Biological Properties of Finger Lime (Citrus australasica F. Muell.) Peel, Pulp and Seeds

by Daniela De Vita, Anna Rita Stringaro, Marisa Colone, Maria Luisa Dupuis, Fabio Sciubba, Luigi Scipione and Stefania Garzoli

Appl. Sci. 2024, 14(15), 6498; https://doi.org/10.3390/app14156498 - 25 Jul 2024

Cited by 1 | Viewed by 885

Abstract

In this work, for the first time, different parts of the Finger Lime (Citrus australasica F. Muell.), such as pulp, peel and seeds, were analyzed by HS-SPME-GC/MS, and NMR techniques in order to describe its volatile and non-volatile chemical profile. The results [...] Read more.

In this work, for the first time, different parts of the Finger Lime (Citrus australasica F. Muell.), such as pulp, peel and seeds, were analyzed by HS-SPME-GC/MS, and NMR techniques in order to describe its volatile and non-volatile chemical profile. The results highlighted the presence of a high number of terpenes with limonene as principal component in all investigated parts (ranging from 40.4% to 62.6%) and molecules belonging to the classes of amino acids, organic acids, carbohydrates, fatty acids, phenols and miscellaneous compounds that followed a different trend between the investigated different parts. In this study, the inhibition of ChEs (AChE and BChE) was evaluated using the spectrophotometric method of Ellman. The results showed that only peel extract weakly inhibited AChE (14%). Based on these data, this extract was further investigated by GC/MS after derivatization. Furthermore, peel extract was chosen to evaluate the in vitro effects on two human glioblastoma cells lines (U87 and LN18). Flow cytometry results showed that citrus extract was more effective in down-regulating the expression of the adhesion molecule CD44. In fact, after 72 h with 400 µg/mL of citrus extract, CD44 expression levels were reduced in both U87 and LN18 glioblastoma cell lines. This was confirmed by immunofluorescence analysis, which also showed a modification of CD44 antigen localization in both U87 and LN18 cell lines. Moreover, wound assay data supported its ability to reduce glioblastoma cell’s motility. The migration ability of U87 cells decreased (85% control vs. 50% at 400 μg/mL), while it was even more pronounced in resistant LN18 cells (93% control vs. 15% at 400 μg/mL). The findings highlighted that citrus peel extract could have an anti-invasive activity for glioma management. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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13 pages, 279 KiB

Open AccessArticle

Assessment of Postbiotic, Mundticin-like Substance EM 41/3 Application in Broiler Rabbits

by Andrea Lauková, Ľubica Chrastinová, Valentína Focková, Iveta Plachá, Eva Bino, Ľubomíra Grešáková, Zuzana Formelová, Rudolf Žitňan, Grzegorz Belzecki, Renata Miltko and Monika Pogány Simonová

Appl. Sci. 2024, 14(12), 5059; https://doi.org/10.3390/app14125059 - 10 Jun 2024

Viewed by 785

Abstract

Nowadays, the use of probiotics, postbiotics, parabiotics and other beneficial natural substances dominate health status sustainability in animals. Mundticin-like substance EM 41/3 (MLS) is a thermo-stable substance of proteinaceous character—a bacteriocin (postbiotic) with a broad antimicrobial (inhibitory) spectrum produced by the horse-derived strain [...] Read more.

Nowadays, the use of probiotics, postbiotics, parabiotics and other beneficial natural substances dominate health status sustainability in animals. Mundticin-like substance EM 41/3 (MLS) is a thermo-stable substance of proteinaceous character—a bacteriocin (postbiotic) with a broad antimicrobial (inhibitory) spectrum produced by the horse-derived strain Enterococcus mundtii EM 41/3. The aim of this study was to find if this new one bacteriocin can have an effect and/or a similar effect in rabbits as was achieved previously by using enterocins detected and characterized in our laboratory. In addition, these tests have been conducted to secure the health of rabbits as food-derived animals. Moreover, the aim of this study was also to test the effect of MLS EM 41/3 in broiler rabbits as an animal model before its use in horses. The parameters tested were analyzed by validated methods. Administration of MLS EM 41/3 lead to a significant increase in the non-specific immunity parameter (phagocytic activity, p < 0.05), while microbiota in feces, caecum and appendix were not negatively influenced. However, the total enterococcal count was significantly increased in the EG compared to the CG (p < 0.001). Application of MLS EM 41/3 did not have a negative impact on blood biochemistry. No oxidative stress was noted. However, higher growth parameters were noted and also hydrolytic activity was increased after MLS EM 41/3 application. Finally, to check physico-chemical parameters, no negative influence on rabbit meat quality was noted. Postbiotic MLS EM 41/3 administration seems to be a contributing factor in the feeding strategy for animal health status sustainability. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

18 pages, 533 KiB

Open AccessArticle

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

by Nerea Garin-Murguialday, Laura Espina, Raquel Virto and Rafael Pagán

Appl. Sci. 2024, 14(10), 4016; https://doi.org/10.3390/app14104016 - 9 May 2024

Viewed by 1764

Abstract

The use of bacteria and/or their compounds is an alternative to the use of positive-list additives that the food industry is using as a tool to meet consumer demands for more natural, long-shelf-life, and healthy products, in short, to offer clean label foods. [...] Read more.

The use of bacteria and/or their compounds is an alternative to the use of positive-list additives that the food industry is using as a tool to meet consumer demands for more natural, long-shelf-life, and healthy products, in short, to offer clean label foods. The aim of this study is to investigate the suitability of cell-free supernatants (CFSs) from Qualified Presumption of Safety strains as bioprotective cultures. Out of an initial screening panel of about 200 isolates, strains Pediococcus acidilactici CNTA 1059, Lactiplantibacillus plantarum CNTA 600, Levilactobacillus brevis CNTA 1374, and Bacillus subtilis CNTA 517 demonstrated strong antimicrobial activity against, especially, Gram-positive bacteria. The CFSs of these four strains showed minimum inhibitory concentration values between 0.15% and 5% against Listeria monocytogenes and Lentilactobacillus parabuchneri. None of the four selected strains exhibited acquired resistance to target antibiotics, and the non-toxigenicity of all the CFSs was demonstrated. In the case of the three lactic acid bacteria, the presence of bacteriocin-like inhibitory substances was confirmed following the decline in antimicrobial activity due to treatment with proteases. Regarding B. subtilis, biosynthetic gene clusters for different bacteriocin-like substances, including protease-resistant lipoproteins, were found via whole-genome sequencing. In addition, all of the CFSs exhibited stable antimicrobial activity at a wide range of temperatures (70–121 °C) used for the pasteurization and sterilization of food products, with a loss of antimicrobial activity ranging from 3% to 28%. These results point to the possibility that CFSs from these strains could be used in the food industry as a biocontrol tool to develop new products. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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22 pages, 3046 KiB

Open AccessArticle

Examination of the Bactericidal and Fungicidal Activity of Bacillus amyloliquefaciens M Isolated from Spring Waters in Bulgaria

by Bogdan Goranov, Yordanka Gaytanska, Rositsa Denkova-Kostova, Petya Ivanova, Zapryana Denkova and Georgi Kostov

Appl. Sci. 2024, 14(9), 3612; https://doi.org/10.3390/app14093612 - 24 Apr 2024

Viewed by 860

Abstract

In order for a strain to be considered a probiotic or suitable plant bioprotective agent, it must have proven antimicrobial activity against pathogenic bacteria and phytopathogenic fungi. Bacillus amyloliquefaciens M exhibited significantly high antifungal activity against pathogenic fungi of the genera Aspergillus, Penicillium [...] Read more.

In order for a strain to be considered a probiotic or suitable plant bioprotective agent, it must have proven antimicrobial activity against pathogenic bacteria and phytopathogenic fungi. Bacillus amyloliquefaciens M exhibited significantly high antifungal activity against pathogenic fungi of the genera Aspergillus, Penicillium, Fusarium, and Sclerotinia; yeasts of the genera Candida and Saccharomyces; as well as high antibacterial activity against pathogens of the genera Escherichia, Salmonella, Staphylococcus, Listeria, Pseudomonas, and Bacillus. The manifested antimicrobial activity was influenced by the composition of the growth medium. The antifungal activity of the strain was investigated at growth temperatures of 30 °C and 37 °C, and at different pH values in aerobic and anaerobic cultivation, under static and dynamic culturing conditions. High antifungal activity was observed at the 24th h on both growth media (LBG broth and MPB broth) at pH = 6 and pH = 7 in aerobic and anaerobic cultivation. Bacillus amyloliquefaciens M produced antibiotic substances at pH > 5.0, and the antibiotic substances were either secreted into the medium or associated with the cell surface. Four compounds with different antifungal activity and different R_f values were registered through thin-layer chromatography (R_f1 = 0.47; R_f2 = 0.55; R_f3 = 0.67; and R_f4 = 0.75), two of the compounds were ninhydrin-positive. Bacillus amyloliquefaciens M was cultured in a bioreactor with stirring, and the parameters of the growth kinetics and the sporulation kinetics have been modeled. A spore concentrate of Bacillus amyloliquefaciens M has been obtained. In further research, the efficiency of the concentrate as a plant bioactive agent will be tested. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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15 pages, 1861 KiB

Open AccessArticle

The Effect of Carob Extract on Antioxidant, Antimicrobial and Sensory Properties of Bread

by Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš, Branimir Pavlić, Meta Sterniša, Sonja Smole Možina, Đurđica Ačkar, Drago Šubarić and Antun Jozinović

Appl. Sci. 2024, 14(9), 3603; https://doi.org/10.3390/app14093603 - 24 Apr 2024

Viewed by 1048

Abstract

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) [...] Read more.

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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18 pages, 1399 KiB

Open AccessArticle

Encapsulation of Fennel Essential Oil in Calcium Alginate Microbeads via Electrostatic Extrusion

by Erika Dobroslavić, Ena Cegledi, Katarina Robić, Ivona Elez Garofulić, Verica Dragović-Uzelac and Maja Repajić

Appl. Sci. 2024, 14(8), 3522; https://doi.org/10.3390/app14083522 - 22 Apr 2024

Cited by 2 | Viewed by 1018

Abstract

Fennel essential oil (EO) is well known for its biological activities and wide potential for use in the food, cosmetic, and pharmaceutical industries, where the main challenge is to achieve higher stability of EO. This study aimed to evaluate the potential of electrostatic [...] Read more.

Fennel essential oil (EO) is well known for its biological activities and wide potential for use in the food, cosmetic, and pharmaceutical industries, where the main challenge is to achieve higher stability of EO. This study aimed to evaluate the potential of electrostatic extrusion for encapsulation of fennel EO by examining the effects of alginate (1%, 1.5%, and 2%) and whey protein (0%, 0.75%, and 1.5%) concentrations and drying methods on the encapsulation efficiency, loading capacity, bead characteristics, and swelling behavior of the produced fennel EO microbeads. Results revealed that electrostatic extrusion proved to be effective for encapsulating fennel EO, with whey protein addition enhancing the examined characteristics of the obtained microbeads. Freeze-drying exhibited superior performance compared to air-drying. Optimal encapsulation efficiency (51.95%) and loading capacity (78.28%) were achieved by using 1.5% alginate and 0.75% whey protein, followed by freeze-drying. GC-MS analysis revealed no differences in the qualitative aspect of the encapsulated and initial EO, with the encapsulated EO retaining 58.95% of volatile compounds. This study highlighted the potential of electrostatic extrusion using alginate and whey protein as a promising technique for fennel EO encapsulation while also emphasizing the need for further exploration into varied carrier materials and process parameters to optimize the encapsulation process and enhance product quality. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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16 pages, 842 KiB

Open AccessArticle

Bioactive Compounds and Scavenging Capacity of Adansonia digitata L. (Baobab Fruit) Pulp Extracts against ROS and RNS of Physiological Relevance

by Ana F. Vinha, Anabela S. G. Costa, Filipa B. Pimentel, Liliana Espírito Santo, Carla Sousa, Marisa Freitas, Eduarda Fernandes and M. Beatriz P. P. Oliveira

Appl. Sci. 2024, 14(8), 3408; https://doi.org/10.3390/app14083408 - 17 Apr 2024

Cited by 2 | Viewed by 1305

Abstract

Background: Baobab fruit is valued for its nutritional and medicinal benefits. Although it is acknowledged that baobab pulp is beneficial for health, studies that link its nutraceutical properties to the ability to eliminate reactive species (ROS and RNS) are scarce. Methods: The nutritional [...] Read more.

Background: Baobab fruit is valued for its nutritional and medicinal benefits. Although it is acknowledged that baobab pulp is beneficial for health, studies that link its nutraceutical properties to the ability to eliminate reactive species (ROS and RNS) are scarce. Methods: The nutritional profile and the antioxidant properties of baobab pulp extracts from Angola were evaluated. Thus, for the first time, the evaluation of in vitro scavenging capacity against the most physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) were the focus of investigation. Results: Angolan fruit pulp presented high contents of ash (8.0%) and total dietary fiber (52%). Vitamin E content was reported for the first time in fruit pulp. Green solvents were used to quantify bioactive compounds and antioxidant activity. Hydroalcoholic extracts exhibited the highest contents of phenolics (1573.0 mg/100 g) and flavonoids (768.7 mg/100 g). Thus, hydroalcoholic extracts showed higher antioxidant activity, and higher scavenging capacity for ROS (O₂^•−, H₂O₂, HOCl, ROO^•) and RNS (^•NO, ONOO⁻), being most active for ^•NO and ONOO⁻. Conclusion: For the first time, Angolan baobab fruit was described in respect to its nutritional contribution as well as its positive antioxidant effects, both as a functional food and as a nutraceutical ingredient. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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20 pages, 3197 KiB

Open AccessArticle

Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity

by Dat Trong Vu, Malin Christine Kletthagen, Edel O. Elvevoll, Eva Falch and Ida-Johanne Jensen

Appl. Sci. 2024, 14(8), 3267; https://doi.org/10.3390/app14083267 - 12 Apr 2024

Cited by 1 | Viewed by 1532

Abstract

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber [...] Read more.

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p < 0.05) antioxidant activity compared to freeze-dried samples (calculated on a dry weight basis). The quantity of essential amino acids was high (31%) and corresponds to the Food and Agriculture Organization of the United Nations reference protein. Frozen samples showed an increase in antioxidant activity during digestion measured by three different antioxidant assays. Freeze-dried samples only showed an increase in one of the antioxidant assays. Correlations (p < 0.05) were found between specific free amino acids and antioxidant activity. The amount of free amino acids exceeded the threshold to taste bitter, umami, sour, and sweet flavors. This study showed that P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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18 pages, 1714 KiB

Open AccessArticle

Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oaxaca

by Rubí Marcos-Gómez, Araceli M. Vera-Guzmán, Mónica L. Pérez-Ochoa, Laura Martínez-Martínez, Sanjuana Hernández-Delgado, David Martínez-Sánchez and José L. Chávez-Servia

Appl. Sci. 2024, 14(8), 3136; https://doi.org/10.3390/app14083136 - 9 Apr 2024

Viewed by 1173

Abstract

In Mexico, the tradition of consuming flowers dates to pre-Columbian times, and flower consumption persists today; however, this practice is typically unknown outside the regions where flowers are used in local gastronomy. The aim of this work was to evaluate the variation in [...] Read more.

In Mexico, the tradition of consuming flowers dates to pre-Columbian times, and flower consumption persists today; however, this practice is typically unknown outside the regions where flowers are used in local gastronomy. The aim of this work was to evaluate the variation in polyphenol and flavonoid contents and antioxidant activity in inflorescence samples. Samples of izote (Yucca filifera), maguey pulquero (Agave salmiana), cuachepil or guachepil (Diphysa americana), and tepejilote or pacaya (Chamaedorea tepejilote) were collected from different communities and regions of Oaxaca, Mexico, during 2022. Specifically, ten to eleven inflorescence samples were collected per species, and their polyphenol and flavonoid contents and antioxidant activity were evaluated using UV–visible spectrophotometry and reference standards. Significant differences were detected between and within samples depending on their geographical origin (collection locations); the environment and site influenced the composition of the samples for each species. Across all species, significant and positive correlations of the polyphenol and flavonoid contents were identified with the antioxidant activity detected via the DPPH and FRAP methods. The high variability in phenolic compound contents and antioxidant activity within each species shows that the nutritional and nutraceutical potential of flowers may complement diets at the family and communitarian levels. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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13 pages, 1462 KiB

Open AccessArticle

Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

by Zoltan Urshev, Dilyana Doynova, Ivan Prasev, Rositsa Denkova-Kostova, Anna Koleva, Zapryana Denkova, Bogdan Goranov and Georgi Kostov

Appl. Sci. 2024, 14(5), 2093; https://doi.org/10.3390/app14052093 - 2 Mar 2024

Cited by 1 | Viewed by 1840

Abstract

Species identification is the first step in the examination of newly isolated microorganism strains, including the cases when they are intended for application in the development of probiotic preparations or starters for different food products. The thorough identification process of newly isolated strains [...] Read more.

Species identification is the first step in the examination of newly isolated microorganism strains, including the cases when they are intended for application in the development of probiotic preparations or starters for different food products. The thorough identification process of newly isolated strains combines the application of different physiological, biochemical, and molecular genetic methods. The aim of the present study was to identify the species-level lactic acid bacteria (LAB) strains isolated from spontaneously fermented sourdoughs prepared from different flour types: Khorosan wheat, wheat, barley, buckwheat, spelled, spelt, and corn. Both classical phenotypic (cellular morphology characterization, and API 50 CHL) and molecular genetic methods (RAPD, ARDRA-analysis, 16S rDNA sequencing, and species-specific PCR) were applied. It was found that cultures with a short-rod morphology predominated among the 30 sourdough isolates. According to the RAPD profiles obtained, the isolates were divided into nine genotypes corresponding to nine genetically distinct strains. It was determined that individual sourdoughs made with different flour types shared cultures with a common genotype. The analysis of the physiological and biochemical profiles of the LAB isolates performed with the API 50 CHL system divided them into two groups according to their identification: Lactiplantibacillus plantarum (Lp. plantarum) 1 and Levilactobacillus brevis (Lv. brevis) 3. According to the 16S rDNA restriction profile, the LAB isolates showed two profiles corresponding to the Lp. plantarum and Lv. brevis groups. 16S rDNA sequencing and a comparison of the partially read 16S rDNA sequences of the studied isolates confirmed that some of them belonged to the Lv. Brevis species, but did not provide sufficient evidence that the rest of the cultures belonged to the Lp. Plantarum species. The species-specific PCR clearly separated the isolates from the Lp. plantarum group into two groups: isolates of the Lp. plantarum species and isolates of the Lp. paraplantarum species. The summary of the results of the conducted polyphasic taxonomic study determined the investigated LAB strains isolated from spontaneously fermented sourdoughs as representatives of the Lv. brevis, Lp. plantarum ssp. paraplantarum, and Lp. paraplantarum species. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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25 pages, 6954 KiB

Open AccessArticle

Efficient and Sustainable Synthesis of Zinc Salt-Dependent Polycrystal Zinc Oxide Nanoparticles: Comprehensive Assessment of Physicochemical and Functional Properties

by Johar Amin Ahmed Abdullah, Antonio Guerrero and Alberto Romero

Appl. Sci. 2024, 14(5), 1815; https://doi.org/10.3390/app14051815 - 22 Feb 2024

Cited by 10 | Viewed by 1722

Abstract

This research involved synthesizing zinc salt-dependent zinc oxide nanoparticles (ZS-ZnO-NPs) using different zinc salts (ZnCl₂, ZnSO₄·H₂O, Zn(CH₃COO)₂·2H₂O, and Zn(NO₃)₂·6H₂O) and plant extracts of Phoenix dactylifera [...] Read more.

This research involved synthesizing zinc salt-dependent zinc oxide nanoparticles (ZS-ZnO-NPs) using different zinc salts (ZnCl₂, ZnSO₄·H₂O, Zn(CH₃COO)₂·2H₂O, and Zn(NO₃)₂·6H₂O) and plant extracts of Phoenix dactylifera L. The synthesis efficiency was evaluated, and to carry out further investigations, zeta potential measurements, as well as SEM and TEM examinations, were performed to assess the morphology and size distribution of the nanoparticles. XRD and UV-Vis spectroscopy were also employed to confirm the crystalline nature and optical properties of the synthesized ZS-ZnO-NPs, respectively. FTIR analysis was also performed to identify chemical groups on the nanoparticle surface. Furthermore, the ZS-ZnO-NPs’ ability to scavenge free radicals (FRs^●), and thus their antioxidant capacity, was assessed using the DPPH FR^● assay. The results showed that the type of zinc salt used for the synthesis significantly influenced the yield, stability, optical properties, morphology, and size distribution of nanoparticles. The zinc salt-dependent yield exhibited a notable range, varying from 50.3% to 55.3%. The nanoparticle size ranged from 3.7 to 10.2 nm, with the zeta potential ranging from −28.6 to −46.7 mV and the gap energy (E_g) ranging from 3.28 to 3.39 eV. Moreover, the synthesized ZS-ZnO-NPs exhibited concentration and time-dependent inhibitory activity against DPPH FR^●, showing potential as antioxidant agents in biomedicine and other industries. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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17 pages, 2635 KiB

Open AccessArticle

Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

by Wojciech Radzki, Krzysztof Tutaj, Katarzyna Skrzypczak, Monika Michalak-Majewska and Waldemar Gustaw

Appl. Sci. 2024, 14(1), 66; https://doi.org/10.3390/app14010066 - 20 Dec 2023

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Abstract

Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtained extracts were analyzed in terms of total phenolics content, [...] Read more.

Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtained extracts were analyzed in terms of total phenolics content, total flavonoids content and antioxidant capacity, and the results were calculated per gram of mushroom dry weight and extract dry weight. The LC–MS technique was applied to determine the profiles of phenolic acids. The amount of total phenolics in the stems (per the fruiting bodies’ dry weight) ranged from 1.09 ± 0.09 mg/g (P. ostreatus) to 4.02 ± 0.20 mg/g (the white A. bisporus), whereas in the caps it ranged from 1.49 ± 0.07 mg/g (P. nameko) to 6.22 ± 0.21 mg/g (the brown A. bisporus). The total flavonoid content in the stems (per the fruiting bodies’ dry weight) varied from 0.46 ± 0.05 mg/g (P. ostreatus) to 1.72 ± 0.02 mg/g (the brown A. bisporus), and in the caps it ranged from 0.48 ± 0.01 mg/g (P. ostreatus) to 1.93 ± 0.05 mg/g (the white A. bisporus). The antioxidant potential measured with the FRAP assay showed that the caps displayed higher activity compared to the stems. However, in the case of the DPPH assay performed on A. bisporus, this relationship was inverted. Different species contained varied concentrations of phenolic acids. P. eryngii caps contained the highest amount of 3,4-DHBA, L. edodes caps were the richest source of caffeic acid, whereas the highest amount of syringic acid was observed in L. edodes stems. The caps of P. nameko contained the highest amounts of p-coumaric and t-cinnamic acid, as well as 4-hydroxybenzaldehyde. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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22 pages, 2887 KiB

Open AccessArticle

Phytochemical Screening, GCMS Profiling, In Vitro Antioxidant, In Vivo Acute Toxicity, and Hepatoprotective Activity of Cleome simplicifolia Bioactive Metabolites against Paracetamol-Intoxicated Wister Albino Rats

by Heena Yaqub Shaikh, Shaik Kalimulla Niazi, Asmatanzeem Bepari, Rasha Assad Assiri, Muthuraj Rudrappa, Mahantesh Shitaram Chavhan, Dhanyakumara Shivapoojar Basavarajappa and Shekappa Ningappa Agadi

Appl. Sci. 2024, 14(1), 46; https://doi.org/10.3390/app14010046 - 20 Dec 2023

Cited by 1 | Viewed by 1365

Abstract

The current study aimed to appraise extracts of Cleome simplicifolia (Cambess.) Hook. f. and Thomson leaves for chemical integrant and biological activities. In this study, different extracts of leaves were estimated for qualitative phytochemical screening, identification of functional groups, mineral content, and phyto-compounds [...] Read more.

The current study aimed to appraise extracts of Cleome simplicifolia (Cambess.) Hook. f. and Thomson leaves for chemical integrant and biological activities. In this study, different extracts of leaves were estimated for qualitative phytochemical screening, identification of functional groups, mineral content, and phyto-compounds and assessed for in vitro antioxidant and in vivo acute toxicity and hepatoprotective activity antagonistic toward paracetamol-intoxicated Wister albino rats. The results of the qualitative phytochemical assessment of the leaf extracts (acetone, methanol, and distilled water) exhibited the occurrence of useful metabolites. A Fourier transform infrared analysis confirmed the occurrence of O-H, N-H, C=C, S=O, C-O, C-N, C-Cl, and C-Br at 3367.14, 2920.79, 2850.32, 1631.04, 1384.59, 1168.64, 1063.78, 824.78, and 615.25 cm⁻¹ wavelengths, whereas energy-dispersive X-ray showed the existence of carbon, oxygen, magnesium, aluminum, silicon, phosphorus, sulfur, chlorine, potassium, and calcium elements in the leaf, respectively. Thereafter, a gas chromatography–mass spectroscopy analysis unveiled the diverse volatile compounds in the methanolic leaf extracts, namely n-Heptyl acrylate—18.87%, undecane—17.49%, 2-Propenoic acid, 3-(3,4-dimethoxyphenyl)-, (E)—11.40%, Neophytadiene—11.02%, n-Hexadecanoic acid—10.78%, Glafenin—10.09%, Decane—7.45%, Phytol—6.0%, Benzene, (1-methyldodecyl)—3.48%, and 4-Cyclohexyl-1-butanol—3.41%, respectively. An analysis of in vitro antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl assay of methanolic leaf extract revealed elevated levels of antioxidant ability at 20 (46.18%), 40 (53.83%), 60 (66.64%), 80 (74.03%), and 100 (85.05%) μg/mL. In addition, in vivo acute toxicity determination proved that the methanolic leaf extract was innocuous and caused no mortality at 72 mg, 78 mg, or 82 mg/kg b.wt. doses. The methanolic leaf extracts’ in vivo hepatoprotective activity against paracetamol revealed significant efficacy at 50 and 100 mg/kg b.wt. via reduction of aspartate transaminase, alanine transaminase, alkaline phosphatase, bilirubin, and cholesterol (serum blood biochemical markers) followed by an enhancement in superoxide dismutase, catalase, and glutathione (liver antioxidants) with lipid peroxidation depletion compared with the normal group rats. From the investigated study, it was concluded that the C. simplicifolia leaf are a potential source for the isolation of biologically active phyto-compounds and have the ability to prevent liver damage by paracetamol induction, where the hepatic restoration ability is indexed to its in vivo and in vitro antioxidant ability, which might be the result of its chemical constituents. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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Review

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27 pages, 719 KiB

Open AccessReview

Naturally Occurring Compounds Targeting Peroxisome Proliferator Receptors: Potential Molecular Mechanisms and Future Perspectives for Promoting Human Health

by Maria Spanoudaki, Maria Chrysafi, Sousana K. Papadopoulou, Gerasimos Tsourouflis, Agathi Pritsa and Constantinos Giaginis

Appl. Sci. 2024, 14(21), 9994; https://doi.org/10.3390/app14219994 - 1 Nov 2024

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Abstract

Background: Peroxisome-proliferator-activated receptors (PPARs) constitute nuclear transcription factors controlling gene expression associated with cell growth and proliferation, diverse proteins, lipids, and glucose metabolism, being related to several other pathophysiological states such as metabolic disorders, atherogenesis, carcinogenesis, etc. The present survey aims to analyze [...] Read more.

Background: Peroxisome-proliferator-activated receptors (PPARs) constitute nuclear transcription factors controlling gene expression associated with cell growth and proliferation, diverse proteins, lipids, and glucose metabolism, being related to several other pathophysiological states such as metabolic disorders, atherogenesis, carcinogenesis, etc. The present survey aims to analyze the natural compounds that can act as agonists for the PPAR-α, PPAR-β/δ, and PPAR-γ system targeting, highlighting how the amazing biochemical diversity of natural compounds can yield new insights into this “hotspot” of the scientific field. Methods: A narrative review was performed by searching the recent international literature for the last two decades in the most authoritative scientific databases, like PubMed, Scopus, Web of Science, and Embase, using appropriate keywords. Results: Several natural compounds and/or their synthetic derivatives can act as ligands of PPARs, stimulating their transcriptional activity and enabling their use as preventive and/or therapeutic agents for several disease states, such as inflammation, oxidative stress, metabolic disturbances, atherogenesis, and carcinogenesis. Although synthetic compounds are increasingly used as drugs to manage health problems, serious side effects have been observed, while their natural analogues exhibit only few minor side effects. Conclusions: Further clinical studies on natural compounds such as ligands of PPARs and the evaluation of the related molecular mechanisms are needed to implement an effective strategy concerning the pharmaco-technology, food chemistry, and nutrition to introduce them as part of clinical and dietary practice. Full article

(This article belongs to the Special Issue Natural Products and Bioactive Compounds)

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