Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir

Karabıyıklı, Şeniz; Kışla, Duygu

doi:10.1016/j.ijfoodmicro.2012.02.006

Cited by 22 publications

(25 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, it is believed that this higher sensitivity of streptococcal is related to its cell composition. Products based on P. granatum L., as commercial sauces and juices also showed antimicrobial activity against natural microbiota of vegetables such as lettuce, chives and parsley, as well as on S. aureus and E. coli that was inoculated on these plants [36]. Our results are in agreement with Abdollahzadeh et al [37], which verified that P. granatum L. extract was effective on oral opportunistic pathogens such as S. aureus , S. epidermidis , S. mutans and C. albicans .…”

Section: Discussionmentioning

confidence: 99%

Cytotoxicity of Brazilian plant extracts against oral microorganisms of interest to dentistry

Oliveira

Castro

Vilela

et al. 2013

BMC Complement Altern Med

View full text Add to dashboard Cite

BackgroundWith the emergence of strains resistant to conventional antibiotics, it is important to carry studies using alternative methods to control these microorganisms causing important infections, such as the use of products of plant origin that has demonstrated effective antimicrobial activity besides biocompatibility. Therefore, this study aimed to evaluate the antimicrobial activity of plant extracts of Equisetum arvense L., Glycyrrhiza glabra L., Punica granatum L. and Stryphnodendron barbatimam Mart. against Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus mutans, Candida albicans, Candida tropicalis, and Candida glabrata, and to analyze the cytotoxicity of these extracts in cultured murine macrophages (RAW 264.7).MethodsAntimicrobial activity of plant extracts was evaluated by microdilution method based on Clinical and Laboratory Standards Institute (CLSI), M7-A6 and M27-A2 standards. The cytotoxicity of concentrations that eliminated the microorganisms was evaluated by MTT colorimetric method and by quantification of proinflammatory cytokines (IL-1β and TNF-α) using ELISA.ResultsIn determining the minimum microbicidal concentration, E. arvense L., P. granatum L., and S. barbatimam Mart. extracts at a concentration of 50 mg/mL and G. glabra L. extract at a concentration of 100 mg/mL, were effective against all microorganisms tested. Regarding cell viability, values were 48% for E. arvense L., 76% for P. granatum L, 86% for S. barbatimam Mart. and 79% for G. glabra L. at the same concentrations. About cytokine production after stimulation with the most effective concentrations of the extracts, there was a significant increase of IL-1β in macrophage cultures treated with S. barbatimam Mart. (3.98 pg/mL) and P. granatum L. (7.72 pg/mL) compared to control (2.20 pg/mL) and a significant decrease of TNF-α was observed in cultures treated with G. glabra L. (4.92 pg/mL), S. barbatimam Mart. (0.85 pg/mL), E. arvense L. (0.83 pg/mL), and P. granatum L. (0.00 pg/mL) when compared to control (41.96 pg/mL).ConclusionsAll plant extracts were effective against the microorganisms tested. The G. glabra L. extract exhibited least cytotoxicity and the E. arvense L. extract was the most cytotoxic.

show abstract

Section: Discussionmentioning

confidence: 99%

Cytotoxicity of Brazilian plant extracts against oral microorganisms of interest to dentistry

Oliveira

Castro

Vilela

et al. 2013

BMC Complement Altern Med

View full text Add to dashboard Cite

show abstract

“…This can be correlated to the unique flavor of pomegranate juice. Therefore, pomegranate juice products are one of the most popular flavorings used to give flavor to several foods such as chicken, fish, salads and appetizers in Iran and Turkey (Karabiyikli & Kisla, 2012). Overall, the flavor of pomegranate fruit derives from a combination of various taste, aroma and mouthfeel sensations, which are perceived simultaneously by the brain and stimulate appropriate satisfaction and pleasure (Schwab, Davidovich-Rikanati, & Lewinsohn, 2008).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Pomegranate (Punica granatum L.) from the Punicaceae family is an important commercial fruit crop that is excessively cultivated in Asia, North Africa, the Mediterranean and the Middle East (Sarkhosh, Zamani, Fatahi, & Ebadi, 2006). Pomegranate juice products are one of the most popular flavorings used to give flavor to several foods such as chicken, fish, salads and appetizers, in Iran and Turkey (Karabiyikli & Kisla, 2012). Pleasant flavor of pomegranate juice results from the combination of various taste, aroma and mouthfeel sensations.…”

Section: Introductionmentioning

confidence: 99%

Infant Breastfeeding and Kidney Function in School-Aged Children

Miliku

Voortman

Bakker

et al. 2015

American Journal of Kidney Diseases

View full text Add to dashboard Cite

“…The overall aroma of pomegranate fruit derives from a mixture of various volatiles that comprise mainly alcohols, aldehydes, terpenes and hexanal derivates (hexanal, hexanol and (Z)-3-hexenol) and terpenes (β-pinene, limonene, α-terpineol and β-caryophyllene) and they can be considered as key aroma volatiles in pomegranate fruits which together provide green, woody, earthy, fruity, floral, sweet and musty notes (Vázquez-Araújo et al, 2011). Therefore, pomegranate juice products are one of the most popular flavorings used to give flavor to several foods such as chicken, fish, salads and appetizers in Iran and Turkey (Karabiyikli & Kisla, 2012).…”

Section: Sensory Analysismentioning

confidence: 99%