Probing Downstream Olive Biophenol Secoiridoids

Sivakumar, Ganapathy; Uccella, Nicola; Gentile, Luigi

doi:10.3390/ijms19102892

Cited by 9 publications

(8 citation statements)

References 60 publications

(104 reference statements)

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“…As it has been discussed in the previous section, OE revealed a high TPC value which was in agreement with those values obtained for different monovarietal olive oils [59,61]. No bacterial growth was observed for OE at 1 and 5 wt% in contrast to the positive controls, as it is shown in Figure 1 for OE at 1 wt%, as an example.…”

Section: Antimicrobial Activitysupporting

confidence: 91%

“…Downstream metabolites such as oleacein, oleocanthal, hydroxytyrosil-elenolate, tyrosil-elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol, and tyrosol have also shown antioxidant activity [ 37 , 38 ]. According to Sivakumar et al [ 61 ], metabolites of oleuropein and ligstroside are considered olive bioactives which exert antioxidants via free radical processes and electrophilic molecular dynamics. Among the phenolic compounds reported in the literature from different olive oils [ 60 , 61 ], hydroxytyrosol, tyrosol, naringenin, caffeic and cinnamic acids showed a strong positive correlation ( r > 0.90) with the antioxidant capacity of the studied oils.…”

Section: Resultsmentioning

confidence: 99%

“…According to Sivakumar et al [ 61 ], metabolites of oleuropein and ligstroside are considered olive bioactives which exert antioxidants via free radical processes and electrophilic molecular dynamics. Among the phenolic compounds reported in the literature from different olive oils [ 60 , 61 ], hydroxytyrosol, tyrosol, naringenin, caffeic and cinnamic acids showed a strong positive correlation ( r > 0.90) with the antioxidant capacity of the studied oils. Some authors stated that the antioxidant effect of OE is mainly due to hydroxytyrosol, oleuropein and tyrosol [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

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Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Valdés

Garrigós

Rojas

et al. 2020

Foods

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Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1, 1-Dipheny l-2-picrylhydrazyl) DPPH, 2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

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Section: Antimicrobial Activitysupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Valdés

Garrigós

Rojas

et al. 2020

Foods

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show abstract

“…Olives are also composed of other polyphenols-like flavonoids, triterpenes, and lignans (Hashmi et al, 2015 ). Olives are the primary source of secoiridoids, whereas oil contains the metabolites of secoiridoids (Sivakumar et al, 2018 ). Secoiridoids are useful in cancer therapy, heart diseases, neurodegeneration, immunoinflammatory, diabetes, obesity, and aging-related ailments (Celano et al, 2019 ; Castejón et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Molecular Docking and Molecular Dynamics Aided Virtual Search of OliveNet™ Directory for Secoiridoids to Combat SARS-CoV-2 Infection and Associated Hyperinflammatory Responses

Thangavel

Bratty

Hazmi

et al. 2021

Front. Mol. Biosci.

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Molecular docking and molecular dynamics aided virtual search of OliveNet™ directory identified potential secoiridoids that combat SARS-CoV-2 entry, replication, and associated hyperinflammatory responses. OliveNet™ is an active directory of phytochemicals obtained from different parts of the olive tree, Olea europaea (Oleaceae). Olive oil, olive fruits containing phenolics, known for their health benefits, are indispensable in the Mediterranean and Arabian diets. Secoiridoids is the largest group of olive phenols and is exclusive to the olive fruits. Functional food like olive fruits could help prevent and alleviate viral disease at an affordable cost. A systematized virtual search of 932 conformers of 78 secoiridoids utilizing Autodock Vina, followed by precision docking using Idock and Smina indicated that Nüzhenide oleoside (NZO), Oleuropein dimer (OED), and Dihydro oleuropein (DHO) blocked the SARS-CoV-2 spike (S) protein-ACE-2 interface; Demethyloleuropein (DMO), Neo-nüzhenide (NNZ), and Nüzhenide (NZE) blocked the SARS-CoV-2 main protease (Mpro). Molecular dynamics (MD) simulation of the NZO-S-protein-ACE-2 complex by Desmond revealed stability during 50 ns. RMSD of the NZO-S-protein-ACE-2 complex converged at 2.1 Å after 20 ns. During MD, the interaction fractions confirmed multiple interactions of NZO with Lys417, a crucial residue for inhibition of S protein. MD of DMO-Mpro complex proved its stability as the RMSD converged at 1.6 Å. Analysis of interactions during MD confirmed the interaction of Cys145 of Mpro with DMO and, thus, its inhibition. The docking predicted IC50 of NZO and DMO was 11.58 and 6.44 μM, respectively. Molecular docking and dynamics of inhibition of the S protein and Mpro by NZO and DMO correlated well. Docking of the six-hit secoiridoids to IL1R, IL6R, and TNFR1, the receptors of inflammatory cytokines IL1β, IL6, and TNFα, revealed the anti-inflammatory potential except for DHO. Due to intricate structures, the secoiridoids violated Lipinski's rule of five. However, the drug scores of secoiridoids supported their use as drugs. The ADMET predictions implied that the secoiridoids are non-toxic and pose low oral absorption. Secoiridoids need further optimization and are a suitable lead for the discovery of anti-SARS-CoV-2 therapeutics. For the moment, olive secoiridoids presents an accessible mode of prevention and therapy of SARS-CoV-2 infection.

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“…Olives are also composed of other polyphenols-like flavonoids, triterpenes, and lignans (Hashmi et al, 2015). Olives are the primary source of secoiridoids, whereas oil contains the metabolites of secoiridoids (Sivakumar et al, 2018). Secoiridoids are useful in cancer therapy, heart diseases, neurodegeneration, immunoinflammatory, diabetes, obesity, and aging-related ailments (Celano et al, 2019;Castejón et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Probing Downstream Olive Biophenol Secoiridoids

Cited by 9 publications

References 60 publications

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Molecular Docking and Molecular Dynamics Aided Virtual Search of OliveNet™ Directory for Secoiridoids to Combat SARS-CoV-2 Infection and Associated Hyperinflammatory Responses

Data_Sheet_1.PDF

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