Antimicrobial activity of some seaweeds species from Red sea, against multidrug resistant bacteria

Shafay, Shimaa M. El; Ali, Sameh S.; El‐Sheekh, Mostafa M.

doi:10.1016/j.ejar.2015.11.006

Cited by 145 publications

(80 citation statements)

References 25 publications

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“…The secondary metabolites in the seaweeds along with halogenating compounds are responsible for antimicrobial activities [4]. The anti-microbial action of seaweeds would also be attributed to the season, time of collection, growth condition of seaweed and solvents used for extraction [27] genetic or biochemical composition of pathogenic bacteria [28]. Furthermore, the solvent polarity, concentration and physiochemical properties also modulate the inhibitory action [29] which has been observed in the present study also.…”

Section: Discussionmentioning

confidence: 65%

In vitro bioactivity and phytochemical analysis of two marine macro-algae

Cyril¹,

Lakshmanan²,

Thiyagarajan³

2017

JCLM

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Section: Discussionmentioning

confidence: 65%

In vitro bioactivity and phytochemical analysis of two marine macro-algae

Cyril¹,

Lakshmanan²,

Thiyagarajan³

2017

JCLM

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“…; Iwai ; Teas et al . ; Sujatha et al ; EI‐Shafay et al ; Patra et al ). Many types of seaweeds are consumed throughout the world, and interest in seaweed as a source of food is increasing, particularly because of the advantages to the consumer provided by its nutritional benefits.…”

Section: Introductionmentioning

confidence: 99%

“…However, the use of several strong synthetic antioxidants in food have been shown to be highly toxic (Papas 1993;Bichra et al 2013). Recent findings have demonstrated the potential health benefits associated with the consumption of seaweed, and the extracts of different seaweeds exhibited different medicinal potential, including antibacterial, antioxidant, antidiabetic, antithrombotic and hypocholesterolemic activity (Wong et al 1999;Iwai 2008;Teas et al 2009;Sujatha et al 2012;EI-Shafay et al 2016;Patra et al 2015a,b). Many types of seaweeds are consumed throughout the world, and interest in seaweed as a source of food is increasing, particularly because of the advantages to the consumer provided by its nutritional benefits.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Properties of Essential Oil Extracted from an Edible SeaweedUndaria Pinnatifida

Patra

Lee

Park

et al. 2016

Journal of Food Biochemistry

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This study was conducted to extract essential oil from an edible seaweed, Undaria pinnatifida, and determine its chemical constituents, antibacterial and antioxidant potential. Gas chromatography and mass spectroscopy analysis of the U. pinnatifida essential oil (UPEO) revealed 26 volatile compounds comprising a total of 97.03%. Fatty acids such as tetradecanoic acid (31.32%) and hexadecanoic acid (22.39%) were present in the highest amount, followed by 3-hexen-1-ol (5.67%), erythritol (4.73%), 4-imidazolidinone (4.40%) and (9Z)-hexadec-9-enoic acid (4.37%). UPEO displayed potent antibacterial activity (9.5-11.0 mm inhibition zone), an MIC of 12.5-25.0 mg/mL and an MBC of 25.0 mg/mL. UPEO also exhibited strong hydroxyl radical scavenging (IC 50 85.54 mg/mL), reducing power (IC 0.5 178.82 mg/mL) and superoxide radical scavenging (IC 50 260.89 mg/mL) potential. Taken together, these results indicate that UPEO could be an economical and safe resource for natural antioxidant and antibacterial compounds that can be utilized in food processing, cosmetics and pharmaceutical sectors.

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“…The residual water was removed with a vacuum pump. The weighted crude extracts were suspended in the dimethyl sulfoxide (DMSO) to a final concentration of 50 mg/ml and stored in a refrigerator (El Shafay et al, 2016).…”

Section: Seaweed Collection and Preparationmentioning

confidence: 99%