Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

Spréa, Rafael Mascoloti; Caleja, Cristina; Pinela, José; Finimundy, Tiane C.; Calhelha, Ricardo C.; Kostić, Marina; Soković, Marina; Prieto, Miguel A.; Pereira, Eliana; Amaral, Joana S.; Barros, Lillian

doi:10.1016/j.foodres.2022.111875

Cited by 8 publications

(4 citation statements)

References 32 publications

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“…In this sense, in Roby, Sarhan, Selim, and Khalel, (2013), thyme methanolic extracts showed higher antioxidant activity than additives, such as BHA, tert-butylhydroquinone (TBHQ), and α-tocopherol [ 34 ]. In Mascoloti et al 2022, thyme extracts presented promising antioxidant activity, with the ability to counteract lipid peroxidation in TBARS assays with an IC50 under 26 ug/mL [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

“…Thus, Thymus zygis gracillis presented an antimicrobial effect on Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes, Enterococcus faecalis, and Staphylococcus aureus. Another thyme extract was evaluated in Mascoloti et al (2022), where extracts were able to inhibit the growth of Escherichia coli, Salmonella typhimurium, Enterobacter cloacae, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

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Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Duque-Soto,

Ruiz-Vargas,

Rueda-Robles

et al. 2023

Foods

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The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices’ phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Duque-Soto,

Ruiz-Vargas,

Rueda-Robles

et al. 2023

Foods

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“…In this study, the crude extract of purified defensins were studied, demonstrating their activity [95]. Most of the peptides of this superfamily were isolated from seeds, apart from other parts of plants [35,40]. Like other antimicrobial peptides, defensins preferably exhibit antimicrobial activity through the perturbation of the membrane.…”

Section: Compounds Exerting Anti-listeria Activity In Plant Extractsmentioning

confidence: 99%

Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes

Ricci,

Lazzi,

Bernini

2023

Microorganisms

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Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.

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“…Numerous plants belonging to the Lamiaceae family have been extensively employed in traditional medicinal practices for the treatment of diverse ailments, including inflammation, infection, depression, weakness, and indigestion [ 1 , 2 , 3 ]. The results of further investigations have revealed that some of the therapeutic properties of these plants primarily stem from their abundant content of phenolic compounds, with a specific emphasis on rosmarinic acid (RA) [ 4 , 5 ]. Pharmacological studies have demonstrated that RA exhibits a wide range of activities encompassing anti-inflammatory effects [ 6 ], antioxidative properties [ 7 ], antidiabetic potential [ 8 ], antitumor activity [ 9 ], antivirus effects [ 10 ], neuroprotective actions [ 11 ], and hepatoprotective benefits [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Analysing a Group of Homologous BAHD Enzymes Provides Insights into the Evolutionary Transition of Rosmarinic Acid Synthases from Hydroxycinnamoyl-CoA:Shikimate/Quinate Hydroxycinnamoyl Transferases

Zhou,

Zou,

Deng

et al. 2024

Plants

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The interplay of various enzymes and compounds gives rise to the intricate secondary metabolic networks observed today. However, the current understanding of their formation and expansion remains limited. BAHD acyltransferases play important roles in the biosynthesis of numerous significant secondary metabolites. In plants, they are widely distributed and exhibit a diverse range of activities. Among them, rosmarinic acid synthase (RAS) and hydroxycinnamoyl-CoA:shikimate/quinate hydroxycinnamoyl transferase (HCT) have gained significant recognition and have been extensively investigated as prominent members of the BAHD acyltransferase family. Here, we conducted a comprehensive study on a unique group of RAS homologous enzymes in Mentha longifolia that display both catalytic activities and molecular features similar to HCT and Lamiaceae RAS. Subsequent phylogenetic and comparative genome analyses revealed their derivation from expansion events within the HCT gene family, indicating their potential as collateral branches along the evolutionary trajectory, leading to Lamiaceae RAS while still retaining certain ancestral vestiges. This discovery provides more detailed insights into the evolution from HCT to RAS. Our collective findings indicate that gene duplication is the driving force behind the observed evolutionary pattern in plant-specialized enzymes, which probably originated from ancestral enzyme promiscuity and were subsequently shaped by principles of biological adaptation.

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Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

Cited by 8 publications

References 32 publications

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes

Analysing a Group of Homologous BAHD Enzymes Provides Insights into the Evolutionary Transition of Rosmarinic Acid Synthases from Hydroxycinnamoyl-CoA:Shikimate/Quinate Hydroxycinnamoyl Transferases

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