Insights for integrative medicinal potentials of Ethiopian Kale (Brassica carinata): Investigation of antibacterial, antioxidant potential and phytocompounds composition of its leaves

Kamaraj, M.; Mulugeta, Kidist; Hailu, Eyosias; Tamene, Worku; Yadav, Sangilimuthu Alagar

doi:10.1016/j.chmed.2020.09.003

Cited by 4 publications

(3 citation statements)

References 13 publications

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“…Phenolics isolated from kale leaves, which are rich in quercetin and kaempferol derivatives, have been found to substantially inhibit the growth of pathogenic bacteria, such as Streptococcus pneumoniae, S. aureus, Enterococcus faecalis, Bacillus subtilis, and Moraxella catarrhalis. 14,22 In the present study, kale demonstrated potent antibacterial activity by inhibiting the growth of S. intermedius. Ansar et al reported that B. oleracea has potent antimicrobial activity against the gram-positive Streptococcus group, demonstrating an MIC of 25 µg/mL and an inhibition zone of 10.33 ± 0.57 mm.…”

Section: Discussionmentioning

confidence: 52%

Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius

Laosuwan,

Songsangwattanakij,

Tachasuttirut

et al. 2024

JOOO

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Persistent odontogenic infections caused by resistant bacterial species, such as , have consistently been associated with deep-seated infections. This in vitro study aimed to evaluate the antibacterial and antivirulence effects of kale () on . was freshly incubated in tryptic soy broth media. Three experiments per concentration of kale were conducted under aseptic conditions (i.e., disc diffusion, broth microdilution, and reverse-transcription polymerase chain reaction) to evaluate the antibacterial and antivirulence effects. The samples were then treated with 1000, 500, 250, 125, 65, 30, 15, 7, and 3 mg/mL kale; ampicillin (positive control); and tryptic soy broth (negative control). After 24-h incubation, the inhibition zone, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and relative gene expression of the virulence factor (intermedilysin []) were measured. All assays were conducted in triplicate. The findings were reported and analyzed as means ± standard deviations. The agar disc diffusion and relative gene expression were statistically analyzed using one-way analysis of variance and Tukey’s test, with the significance level set at P < 0.05. Kale showed antibacterial effects on by significantly inhibiting bacterial growth and reducing expression only at a concentration of 1000 mg/mL; it yielded an inhibition zone of 11.12 ± 1.59 mm, which was smaller than that with ampicillin. The MIC and MBC ranged from 15 to 65 mg/mL and from 500 mg/mL, respectively. Conversely, the highest concentration of kale yielded significantly less inhibition than did ampicillin. The antibacterial effects of kale may be dose-dependent. Kale can inhibit bacterial growth and suppress expression under in vitro conditions of , which is mainly involved in deep-seated odontogenic infections.

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Section: Discussionmentioning

confidence: 52%

Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius

Laosuwan,

Songsangwattanakij,

Tachasuttirut

et al. 2024

JOOO

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“…The addition of frozen and freeze-dried kale on beverages based on apple juice resulted in a two- and three-fold increase in antioxidant activity, respectively. Murugesan et al [ 1 ] showed that the antioxidant capacity of kale leaf ethanol extract was 62.9% (DPPH*), and GC-MS chromatographic analysis included profiles of more than 17 major phytochemicals in the extract. Additionally, Satheesh et al [ 46 ] reported that there has been a growing trend in recent times to include more green leafy vegetables in the human diet, and kale has great potential for use in a variety of food and nutritional applications.…”

Section: Discussionmentioning

confidence: 99%

“…Cruciferous vegetables are good sources of fibre, polyphenols, and glucosinolates. It is rich in biologically active substances with antioxidant, bactericidal and fungicidal properties [ 1 ]. This vegetable contains polyphenols, including flavonoids, which by inhibiting the activity of phosphodiesterase and cyclooxygenases can reduce platelet aggregation; therefore, it is recommended in atherosclerotic diseases.…”

Section: Introductionmentioning

confidence: 99%

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Kowalska

Ignaczak

et al. 2021

Molecules

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The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

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Phytochemical, antioxidant identification, and antibacterial activity of a traditional medicinal plant, Cornulaca monacantha Del

Boussadia,

Gueroui,

Abdaoui

et al. 2024

Vegetos

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Insights for integrative medicinal potentials of Ethiopian Kale (Brassica carinata): Investigation of antibacterial, antioxidant potential and phytocompounds composition of its leaves

Cited by 4 publications

References 13 publications

Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius

Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Phytochemical, antioxidant identification, and antibacterial activity of a traditional medicinal plant, Cornulaca monacantha Del

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