Screening of the antimicrobial activity of some extracts of edible wild plants in Morocco

Abstract

Background: Despite the availability of cultivated food crops and processed food, a large part of the Moroccan population, more particularly the populations of rural areas, still depend on the traditional use of wild plants, which constitute an important component of their food system. However, there is a lack of information on these plants and their medicinal and pharmacological properties, this is why our study aims to detect the antimicrobial activity of certain wild edible plants.Methods: disc diffusion method was used to evaluate the antimicrobial activities of extracts of Mercurialis annua L, Papaver rhoeas L, Foeniculum vulgare Mill, Chenopodium mural L, and Scolymus hispanicus L against the bacterial species Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonassp, and against the yeasts Cryptococcus neoformans, and Candida albicansResults: The results showed that the crudeextracts from all the plants studied showed more or less important antimicrobial activities on one or other of the pathogenic microorganisms tested, except for the extract of M. annua, which showed no activity against all microbial strains. The highest antibacterial activity was observed for Scolymus hispanicus L extract against Escherichia coli (diameter of the inhibition zone: Ø=9mm ), the highest antifungal activity was marked for Foeniculum vulgare Mill extract against Candida albicans (Ø=8mm), and the extract of Scolymus hispanicus L against Cryptococcus neoformans(Ø=8mm).Conclusion: These results reveal that, in addition to the role they play in the diet, the food plants studied have an additional biological value due to their bioactive compounds.Keywords: In vitroantibacterial activity; Antifungal activity; Food wild plants; crude extract, Morocco

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

“…However, the microbial safety of food products could be improved or ensured by LAB antimicrobial compounds released to the media, such as organic acids, bacteriocins, hydrogen peroxide, diacyls, etc. [6,[9][10][11][12][13][15][16][17]45]. The antimicrobial activity of LAB strains belonging to Lactobacillus is mainly related with production of organics acids, including lactic and acetic acids [46].…”

“…In addition, LAB take a leading role in food fermentation as they not only improve sensory properties of foods, but also increase its biosafety [7]. Most of the LAB strains possess antimicrobial properties, because of various metabolic processes-for example lactose metabolism, bacteriocin and bacteriocin-like inhibitory substance (BLIS) production, organic acids (mainly lactic and acetic acids), polysaccharide biosynthesis, proteolytic enzymes, bacteriophage resistance, metal-ion and antibiotic resistance, and citrate uptake [8][9][10][11][12][13][14][15][16][17]. Incorporation of fermented foods is very important towards a healthy and balanced diet, since fermented foods offer numerous benefits to human health [18].…”

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

“…Cupuaçu and similar autochthonous agro-products are well adapted to the local climate and soil conditions, are typically resilient against climate changes, and have outstanding nutritional and healthy attributes, while promoting a sustainable agriculture and preserving natural resources, plant genetic diversity, and heritage. Indeed, the local small farmers who use the best agronomical practices are seen as fundamental protectors of the environment and biodiversity [ 13 , 20 , 73 , 78 , 79 ], and they are vital to creating discontinuity agricultural stains to prevent forest fires. Such features meet the international and EU policies [ 80 , 81 , 82 , 83 ] and particularly, the 2030 United Nations (UN) agenda [ 84 ] for taking global actions toward the global sustainability development with the rational use of natural resources.…”

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

“…In fact, in this work it was essential to identify the most important fermentation factors, and their most favorable amounts and combinations in order to maximize the sourdough's overall antimicrobial properties and its content of the studied compounds with potential bioactive and/or technological functionalities, viz. organic acids, flavonoids and polyphenolic compounds [3,72,73]. Regarding the TTA, the impact of each independent variable on its value can be determined by the mathematical model expressed in Equation ( 5) and obtained via RSM:…”