Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection

Yeganegi, Marzie; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Asili, Javad; Behbahani, Behrooz Alizadeh; Beigbabaei, Adel

doi:10.1016/j.micpath.2018.01.014

Cited by 44 publications

(17 citation statements)

References 33 publications

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“…typhimurium suppressed to a more extent in the presence of NEO. In contrast to our results, gram‐negative bacteria are more resistant to EOs than the gram‐positive ones (Yeganegi et al, ). It has been claimed that EOs contain surfactant‐like components (Acevedo‐Fani, Salvia‐Trujillo, Rojas‐Graü, & Martín‐Belloso, ) with the potential to decrease the surface tension, indicating their affinity for the cell membranes (Manabe, Nakayama, & Sakamoto, ).…”

Section: Resultscontrasting

confidence: 99%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

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Section: Resultscontrasting

confidence: 99%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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show abstract

“…And the average inhibition zone was found to be 10.2 mm for Gram‐negative bacteria and 14.4 mm for Gram‐positive bacteria. This difference in the sensitivity of the microorganisms to the CLEO could be mainly attributed to the complex structure of lipopolysaccharide cell membrane of the Gram‐negative bacteria compared to the single‐layer mucopeptidic structure of the Gram‐positive's cell membranes, which have the potential to decrease the diffusion of hydrophobic compounds across the membrane (Alizadeh Behbahani & Imani Fooladi, 2018a; Alizadeh Behbahani et al., 2018; Yeganegi et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Noshad¹,

Behbahani²,

Jooyandeh³

et al. 2021

Food Science & Nutrition

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This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.

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“…Another compound with antiviral activity is riolozatrione, which reduces herpes simplex type 1 and type 2 [24,37]. Finally, monocaffeoyl tartaric acid induces antibacterial and antifungal activities against S. aureus, B. cereus, E. coli, S. tiphy, and C. albicans [38]. Surprisingly, despite the vast number of references that argue for the matricin's potential antimicrobial effect, this compound has not been tested alone in vivo or in vitro.…”

Section: Resultsmentioning

confidence: 99%

In Silico Screening of Natural Products Isolated from Mexican Herbal Medicines against COVID-19

Rivero-Segura

Gómez-Verján

2021

Biomolecules

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The COVID-19 pandemic has already taken the lives of more than 2 million people worldwide, causing several political and socio-economic disturbances in our daily life. At the time of publication, there are non-effective pharmacological treatments, and vaccine distribution represents an important challenge for all countries. In this sense, research for novel molecules becomes essential to develop treatments against the SARS-CoV-2 virus. In this context, Mexican natural products have proven to be quite useful for drug development; therefore, in the present study, we perform an in silico screening of 100 compounds isolated from the most commonly used Mexican plants, against the SARS-CoV-2 virus. As results, we identify ten compounds that meet leadlikeness criteria (emodin anthrone, kaempferol, quercetin, aesculin, cichoriin, luteolin, matricin, riolozatrione, monocaffeoyl tartaric acid, aucubin). According to the docking analysis, only three compounds target the key proteins of SARS-CoV-2 (quercetin, riolozatrione and cichoriin), but only one appears to be safe (cichoriin). ADME (absorption, distribution, metabolism and excretion) properties and the physiologically based pharmacokinetic (PBPK) model show that cichoriin reaches higher lung levels (100 mg/Kg, IV); therefore, it may be considered in developing therapeutic tools.

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Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection

Cited by 44 publications

References 33 publications

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

In Silico Screening of Natural Products Isolated from Mexican Herbal Medicines against COVID-19

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