Antimicrobial and Antiviral Activities of Two Seed Oil Samples of<i>Cucurbita pepo</i>L. and Their Fatty Acid Analysis

Şener, Bilge; Orhan, İlkay Erdoğan; Özçelık, Berrın; Kartal, Murat; Aslan, Sinem; Ozbilen, Gamze

doi:10.1177/1934578x0700200409

Cited by 22 publications

(15 citation statements)

References 16 publications

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“…Seed oil of pumpkin ( Cucurbita pepo L. ssp. pepo ) from Turkey was quite rich in linoleic acid (43.3%), and oleic (36.8%) and palmitic (11.9%) acids displayed the activity profile, having a good antibacterial activity against Klebsiella pneumoniae and Acinobacter baumannii (16 µg/mL), potent antifungal activity against Candida albicans (8 µg/mL), as well as a moderate antiviral effect toward parainfluenza virus type‐3 (16.8 µg/mL) (Sener et al. 2007).…”

Section: Resultsmentioning

confidence: 99%

LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

Hanŭs¹,

Shkrob²,

Dembitsky³

2008

Journal of Food Lipids

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Fifteen species of wild edible mushrooms belonging to the genus Boletus (phylum Basidiomycota) were examined by high‐performance thin‐layer chromatographic (HP‐TLC) analysis and gas chromatography–mass spectrometry (GC‐MS) analysis for the presence of neutral, glyco‐, phospholipids, betaine lipids and fatty acids. The most abundant fatty acids were oleic acid (9‐18:1, 15–42%), linoleic acid (9,12‐18:2, 38–58%) and palmitic acid (16:0, 7–17%), but a great variation of the ester composition from one to another one was found. A comparison of neutral lipids, glycolipids, polar lipids and fatty acid composition of four species was done. Diacylglyceryltrimethylhomoserine and phosphatidylcholine were found as major components among polar lipids. Chemical constituents were characterized by GC‐MS, HP‐TLC and other chemical methods. Biologic activity of some isolated compounds from the genus Boletus is also discussed. PRACTICAL APPLICATIONS Mushrooms are important wildlife food in the Mediterranean countries. The lipids of mushrooms, sampled from the Upper Galilee, Golan Heights and Mount Carmel areas, and also from the forest around Jerusalem, were examined. The benefits of including fatty acids in the diets of humans are well documented. Fatty acids play a major role in the functioning of the immune system and the maintenance of all hormonal systems in the body. Mushrooms from the genus Boletus are an excellent source of both fatty acids and neutral and polar lipids. Boletus mushrooms are one of the most popular treats in Israeli houses.

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Section: Resultsmentioning

confidence: 99%

LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

Hanŭs¹,

Shkrob²,

Dembitsky³

2008

Journal of Food Lipids

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“…In the case of butternut squash (Cucurbita moschata) seeds, they are a source of proteins [17], polysaccharides [18], and bioactive components such as vitamins, provitamins, phytosterols, phospholipids, and fatty acids [19][20][21], also present technological properties such as solubility and emulsification capacity [22,23]. However, there are few reports on squash seed characterization and functional properties and their use in the development of food products.…”

Section: Introductionmentioning

confidence: 99%

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Rojas-Torres

Quintana

García‐Zapateiro

2021

Fluids

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Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

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“…Pumkin is also rich in vitamin C and lycopene [248]. Pumpkin seed are known as nutritional powerhouse, as these seeds are excellent nutrient source filled with minerals mainly zinc, phosphorous, magnesium, potassium and selenium responsible for fighting diseases and acts as weapon for fighting diseases such as arthritis, inflammation, prostate cancer etc [249]. Pumkin seed oils displayed activity profile with considerable antibacterial activity against Klebsiella pneumoniae and Acinobacter baumannii (16 μg/mL), potent antifungal activity against Candida albicans (8 μg/mL), as well as a moderate antiviral effect towards Parainfluenza virus type-3 (16-8 μg/mL) [250].…”

Section: Pumkin (Cucurbita Spp)mentioning

confidence: 99%

Nutritional Management Approach for Possible Prevention of COVID-19 Infection and Transmission in Sub-Saharan and Biodiversity Endowed Countries

Fonmboh

Fokunang

Ndasi

et al. 2021

JOCAMR

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The causative etiology of the viral pneumonia outbreak in the Wuhan province of China of December 2019 initially identified as “novel-Coronavirus-2019” and today called “Corona Virus Disease-2019 has been identified as “severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2)”. Tireless efforts have therefore been invested to elaborate a treatment and/ or vaccine though with much controversy due to the lack of proper mastery of the structure, mode of action, mutation, recombination and transmission mechanism of the virus. Numerous public health measures have thus been imposed to slow down the rate of invasion and/or transmission (regular hand washing, face mask wearing, quarantine as well as method of diagnosis and symptomatic treatment) and now a convinent and acceptable treatment protocol and/ or vaccine. With the difficulties encountered in the development of an effective and efficient control and / or preventive towards the virus even in the western world, countries in sub-Saharan Africa, especially those in the tropics like Cameroon will endure sigficant consequences due to limited funds, technology, equipment and experts. It is therefore imperative to exploit other possibilities as the recombination rate and mutation possibilities within the genome of SARS-CoV-2 is indicative that, the 2019 outbreak was just a tip of the iceberg as more virulent variants beyond Delta variants, are still to emerge. One of such suitable and affordable possibilities is to nutritionally fortify and prepared the body to fight against infection. Zinc, Copper and Sellenium are essential micronutrients with demonstrated viral chelating activities found in selected commond foods which in adequate amounts will strengthen the immune system and tonify the body energy. A non-exhaustive list of common foods rich in the indicated micronutrients as well as those endowed with antioxidant and antimicrobial properties have been established from an extensive literature search in order to emphasize on the regular consumption.

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Antimicrobial and Antiviral Activities of Two Seed Oil Samples ofCucurbita pepoL. and Their Fatty Acid Analysis

Cited by 22 publications

References 16 publications

LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Nutritional Management Approach for Possible Prevention of COVID-19 Infection and Transmission in Sub-Saharan and Biodiversity Endowed Countries

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