scholarly journals Inhibitory Effect of Plant Extracts on Salmonella spp.

10.5772/30782 ◽  
2012 ◽  
Author(s):  
Krittika Norajit ◽  
Gi-Hyung Ryu
Keyword(s):  
Plant Extracts ◽  
Inhibitory Effect ◽  
Salmonella Spp

scholarly journals Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment and Inhibitory Effect of Plant Extracts

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1466
Author(s):  
Hafiz Rehan Nadeem ◽  
Saeed Akhtar ◽  
Tariq Ismail ◽  
Piero Sestili ◽  
Jose Manuel Lorenzo ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Plant Extracts ◽  
Aromatic Amines ◽  
Extraction Procedure ◽  
Inhibitory Effect ◽  
Heating Time ◽  
Raw Material ◽  
Heterocyclic Aromatic Amines ◽  
Isolation And Identification ◽  
Cooked Meats

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

scholarly journals EFFICIENCY OF SOME PLANT EXTRACTS TO CONTROL OF PENICILLIUM ITALICUM WEHMER CAUSING BLUE MOLD ON LEMON FRUITS IN IRAQ

2019 ◽  
Vol 31 (1) ◽  
pp. 01-05
Author(s):  
Ahed A.H. Matloob ◽  
Hamid A A. Khafaji
Keyword(s):  
Plant Extracts ◽  
Water Extract ◽  
Inhibitory Effect ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Lemon Fruit ◽  
Water Extracts ◽  
Wild Mustard ◽  
First Time ◽  
High Inhibitory Effect

The study aimed to evaluate the efficacy of the water extract of Propolis, Wild mustard and dates vinegar in the inhibition of Penicillium italicum causal agent of Blue mold on a lemon fruits. The results showed that all tested extracts with concentrations 5, 10 and 15% had a high inhibitory effect against P. italicum. Dates vinegar is highly effective and showed 100% inhibition of P. italicum and protected lemon fruit from infection. First time this type of natural inhibitory water extracts are used in Iraq which resulted that the dates vinegar is the best suitable option for the management of lemon blue mold disease in post-harvest.

scholarly journals Inhibitory effect of plant extracts on the cytotoxicity of eurytele nematocysts from Pelagia noctiluca

2021 ◽  
Vol 93 (2) ◽  
Author(s):  
Rossana Morabito ◽  
Laura Cornara ◽  
Giuseppina La Spada ◽  
Angela Marino ◽  
Gian Luigi Mariottini ◽  
...  
Keyword(s):  
Cell Survival ◽  
Plant Extracts ◽  
Carica Papaya ◽  
Cultured Cells ◽  
Inhibitory Effect ◽  
Health Problems ◽  
Point Of View ◽  
Ananas Comosus ◽  
Pelagia Noctiluca ◽  
Ic50 Value

Some species of Cnidarians, well known venomous organisms, are able to induce serious health problems as well as economic and social trouble. A lot of data show that cnidarian venoms can be cytotoxic to cultured cells. Therefore, a priority of the research is to find tools which could counteract the damaging activity of venoms. In this connection, the modulatory effects exerted by extracts of plants Ananas comosus (L.) and Carica papaya (L.) on cytotoxicity of heterotrichous microbasic eurytele nematocysts isolated from the jellyfish Pelagia noctiluca was evaluated. The nematocyst extract induced strong cytotoxicity at highest tested doses with reduction of cell survival below 40% and IC50 value of 40×103 nematocysts/mL. Both plant extracts significantly improved the survival of cells, so that the IC50 resulted 74×103 and 100×103 nematocysts/mL in the presence of A. comosus and C. papaya extracts, respectively, both used at 10 and 100 μg/mL. Taking into account that heterotrichous microbasic eurytele nematocysts are present mainly in tentacles, which Pelagia noctiluca utilizes both for predation and defence, this result is particularly interesting from both ecological and sanitary point of view and demonstrates the potential of these plants extracts against cnidarian venoms.

Exploitation of plant extracts and phytochemicals against resistant Salmonella spp. in biofilms

2020 ◽  
Vol 128 ◽  
pp. 108806 ◽  
Author(s):  
Christina Sakarikou ◽  
Dimitra Kostoglou ◽  
Manuel Simões ◽  
Efstathios Giaouris
Keyword(s):  
Plant Extracts ◽  
Salmonella Spp

Inhibitory effect of some methanol plant extracts on dihydrofolate reductase

2011 ◽  
Vol 93 (2) ◽  
pp. 261-269
Author(s):  
Ahmad Gholamhoseinian ◽  
Abbas Mohammadi ◽  
Sam Noroozi ◽  
Fariba Sharifi-far
Keyword(s):  
Dihydrofolate Reductase ◽  
Plant Extracts ◽  
Inhibitory Effect

scholarly journals The Inhibitory Effect of Plant Extracts on Growth of the Foodborne Pathogen, Listeria monocytogenes

Antibiotics ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 319 ◽  
Author(s):  
Marina Ceruso ◽  
Jason A. Clement ◽  
Matthew J. Todd ◽  
Fangyuan Zhang ◽  
Zuyi Huang ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Plant Extracts ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Foodborne Pathogen ◽  
The United States ◽  
Inhibitory Effect ◽  
Microscopic Level ◽  
Natural Antimicrobials ◽  
Minimal Inhibitory Concentrations

Listeria monocytogenes is a foodborne pathogen responsible for about 1600 illnesses each year in the United States (US) and about 2500 confirmed invasive human cases in European Union (EU) countries. Several technologies and antimicrobials are applied to control the presence of L. monocytogenes in food. Among these, the use of natural antimicrobials is preferred by consumers. This is due to their ability to inhibit the growth of foodborne pathogens but not prompt negative safety concerns. Among natural antimicrobials, plant extracts are used to inactivate L. monocytogenes. However, there is a large amount of these types of extracts, and their active compounds remain unexplored. The aim of this study was to evaluate the antibacterial activity against L. monocytogenes of about 800 plant extracts derived from plants native to different countries worldwide. The minimal inhibitory concentrations (MICs) were determined, and scanning electron microscopy (SEM) was used to verify how the plant extracts affected L. monocytogenes at the microscopic level. Results showed that 12 of the plant extracts had inhibitory activity against L. monocytogenes. Future applications of this study could include the use of these plant extracts as new preservatives to reduce the risk of growth of pathogens and contamination in the food industry from L. monocytogenes.

Inhibitory effect of edible plant extracts on 12-O-tetradecanoylphorbol–13-acetate-induced ear oedema in mice

1993 ◽  
Vol 7 (2) ◽  
pp. 185-189 ◽  
Author(s):  
K. Yasukawa ◽  
A. Yamaguchi ◽  
J. Arita ◽  
S. Sakurai ◽  
A. Ikeda ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Inhibitory Effect ◽  
Edible Plant ◽  
Ear Oedema

Phytogenic Synthesis of Nano Silver from Madagascar Periwinkle Extracts and Their Angiogenic Activities in Zebrafish Embryos (ZFE)

2020 ◽  
Vol 12 (1) ◽  
pp. 79-87
Author(s):  
Govindarajan Kathiravan ◽  
Kosuru Rekha Yamini ◽  
Kalyanaraman Rajagopal ◽  
Sambandam Anandan ◽  
Kwang Jin Kim ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Plant Extracts ◽  
Visible Spectrum ◽  
Inhibitory Effect ◽  
Zebrafish Embryos ◽  
Fragmentation Pattern ◽  
Madagascar Periwinkle ◽  
Plasmon Resonance Peak ◽  
Pathological Conditions ◽  
Vis Spectroscopy

Green biosynthesis of silver nanoparticles utilizing plant extracts is a simple, cost effective system of generating nanoparticles in an ecofriendly environment. In the present study, biosynthesis of silver nanoparticles was carried out using different parts of Madagascar periwinkle plant extracts. The production of the silver nanoparticles (AgNPs) was detected visually by change in color of the reaction mixture from yellow to reddish brown in a 8 h treatment at 37 °C. Further, the AgNPs were analyzed by various standard characterization techniques such UV-Vis spectroscopy, Electron Microscopy (TEM and SEM), FT-IR, and GC-MS analysis. The UV-Visible spectrum showed the plasmon resonance peak for AgNPs at 435 nm, indicating the formation of silver nanoparticles. FTIR analysis showed a good interaction between the plant extract and NPs. The morphology of the NPs varied in shape has observed through TEM with the particle size less than 10 nm. The phytoformulated nanoparticles were found to be well dispersed in solution and stable due to capping molecules present in the reaction mixture. The chromatographic analysis (GC-MS) displayed a prominent fragmentation pattern especially at the higher molecular weight in the range of 280 to 271. Angiogenesis is an important physiological process that plays a crucial role in several pathological conditions (tumor growth and metastasis). The green synthesized AgNPs were assessed for their angiogenic inhibition properties using zebrafish embryos as a model system. The biogenic AgNPs treatment at the dose of 100 μl and 150 μl showed significant anti-angiogenesis (inhibitory effect on angiogenesis), which represents more effectiveness in controlling the vessel formation during pathological conditions.

scholarly journals Antimicrobial effects of spices and herbs essential oils

2009 ◽  
pp. 195-209 ◽  
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Additives ◽  
Inhibitory Effect ◽  
Natural Food ◽  
Garlic Mustard ◽  
Salmonella Spp ◽  
Food Preservatives ◽  
Bacteria And Fungi ◽  
Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

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