Radical scavenging and antimicrobial activity of horsetail (<i>Equisetum arvense</i> L.) extracts

Čanadanović-Brunet, Jasna; Ćetković, Gordana; Djilas, Sonja; Tumbas, Vesna; Savatović, Sladjana; Mandić, Anamarija; Markov, Siniša; Cvetković, Dragoljub

doi:10.1111/j.1365-2621.2007.01680.x

Cited by 73 publications

(56 citation statements)

References 33 publications

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“…Hydroxyl radical scavenging activity was evaluated as reported by Čanadanović-Brunet et al (28). Hydroxyl radicals were obtained by the Fenton reaction and detected by spin trapping in a system consisting of (in mL): H 2 O 2 0.2 (2 mM), FeCl 2 0.2 (0.3 mM), water 0.2 and 5,5-dimethyl--1-pyrroline N-oxide (DMPO) 0.2 (112 mM) as spin trap (control sample).…”

Section: Determination Of Antioxidant Activity Of Lemon Balm Kombuchamentioning

confidence: 99%

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Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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Section: Determination Of Antioxidant Activity Of Lemon Balm Kombuchamentioning

confidence: 99%

“…DPPH scavenging activity was evaluated according to Čanadanović-Brunet et al (28). Blank probe was obtained by mixing 0.2 mL of water and 0.4 mL of 0.4 mM methanol solution of DPPH˙.…”

Section: Determination Of Antioxidant Activity Of Lemon Balm Kombuchamentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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“…The phenolic content of E. arvense was reported to contain caffeic acid, syringic acid, ferulic acid, vanilic acid, rutin, apigenin, epicatechin and kaempferol [13]. Interaction of these phenolics with several proteins has been demonstrated.…”

Section: Determination Of Phenolic Contentmentioning

confidence: 99%

“…High-pressure liquid chromatography (HPLC) analysis was modified from the studies of Canadanovic-Brunet et al [13]. HPLC was performed with an Agilent 1100 series device equipped with diode array detector.…”

Section: Hplc Analysismentioning

confidence: 99%

“…Recent investigations have shown that the plant has high antioxidant capacity [11]. Similarly other researchers have indicated that the plant material has anti-inflammatory, anti-microbial, anti-cancer, sedative and anticonvulsant effects [12][13][14][15]. Lately E. arvense is used in the bathing water for wound healing and blood coagulation in folk medicine [9,16].…”

Section: Introductionmentioning

confidence: 99%

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Kinetic and structural characterization of interaction between trypsin and Equisetum arvense extract

Uslu¹,

Bayraktar²,

Ceylan³

2014

Turk J Bioch

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Kinetic and structural characterization of interaction between trypsin and Equisetum arvense extract [Trypsin ve Equisetum arvense özütü arasındaki etkileşimin kinetik ve yapısal karakterizasyonu] ABSTRACT Objective: In this study the inhibitory effect of E. arvense extract on trypsin activity and the effect of trypsin on E. arvense extract were studied. In addition the nature of the interaction between the extract and trypsin was investigated. Methods: The inhibitory effect ethanol extract of E. arvense on trypsin activity was determined using trypsin enzyme assay. The structural effects of the extract-trypsin interaction for the extract were analyzed by FTIR. Finally, the HPLC analyses were carried out to analyze the individual components of the extract and the supernatant and soluble precipitate phases. Results: E. arvense extract was found to decrease total percent activity of trypsin to 5% in 24 hour at 24 °C. FTIR analyses indicated that the interaction between trypsin and E. arvense extract caused changes in the structure and hydrogen bonding behavior and composition of the extract proteins. These interactions also caused the extract lipids to accumulate in the insoluble precipitate phase. Most of the phenolics remained in the supernatant phase enhancing the inactivation of trypsin. However, the precipitated compounds were shown to be of apolar in nature as shown in the HPLC chromatograms. Conclusion:The methods that were used showed that the high phenolic content of E. arvense was the main reason for the inhibition of trypsin enzyme activity by denaturing the enzyme. of 1:20. The dry leafs particles were shaked in the solution for overnight at 300 rpm at 24 °C. After the centrifugation at 2000xg for 5 minutes the supernatant was collected into 50 ml falcon tubes. The alcohol in the liquid phase was evaporated with a rotary evaporator. The aqueous extract was frozen for 24 hours and then freeze dried in a lyophilizer (Telstar-Cryodos). Preparation of inhibition solutionE. arvense extract was dissolved in distilled water to a final concentration of 10 mg/ml. By serial dilutions of stock solution 2 mg/ml, 0.2 mg/ml and 0.02 mg/ml concentrations were prepared. Preparation of trypsin solutionBovine pancreatic trypsin was purchased from Fluka Analytical (cat.93610) and used without further purification. Lyophilized powder of bovine pancreatic trypsin (Fluka Analytical, USA) was dissolved in 1 mM HCl to a final concentration of 0.1 mg/ml. Determination of enzyme kineticsTrypsin catalyzes the hydrolysis of N-benzoyl-L-arginine ethyl ester (BAEE) to N-benzoyl-L-arginine (BA) and ethanol. The slope of the absorbance versus time graph was the production rate of BA at pH 7.6.The reaction was held in a total volume of 3.2 ml quartz cuvette at 25 °C. The unit of trypsin activity was previously determined as 1 µmol BA produced per minute at 253 nm, at pH 7.6 and 25 °C. The reaction was carried out in 100 mM Tris buffer solution. To determine absorption of blank solution, 3050 μl tris buffer and 150 μl of BAEE solution ...

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Effect of rosehip (Rosa canina L.) phytochemicals on stable free radicals and human cancer cells

et al. 2011

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Radical scavenging and antimicrobial activity of horsetail (Equisetum arvense L.) extracts

Cited by 73 publications

References 33 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Kinetic and structural characterization of interaction between trypsin and Equisetum arvense extract

Effect of rosehip (Rosa canina L.) phytochemicals on stable free radicals and human cancer cells

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