The spread of multidrug-resistant Staphylococcus aureus strains, including methicillin-resistant S. aureus (MRSA), has shortened the useful life of anti-staphylococcal drugs enormously. Two approaches can be followed to address this problem: screening various sources for new leads for antibiotics or finding ways to disable the resistance mechanisms to existing antibiotics. Plants are resistant to most microorganisms, but despite extensive efforts to identify metabolites that are responsible for this resistance, no substantial progress has been made. Plants possibly use multiple strategies to deal with microorganisms that evolved over time. For this reason, we searched for plants that could potentiate the effects of known antibiotics. From 29 plant species tested, Cytisus striatus clearly showed such an activity and an NMR-based metabolomics study allowed the identification of compounds from the plant extracts that could act as antibiotic adjuvants. Isoflavonoids were found to potentiate the effect of ciprofloxacin and erythromycin against MRSA strains. For the structure-activity relationship (SAR), 22 isoflavonoids were assessed as antibiotic adjuvants. This study reveals a clear synergy between isoflavonoids and the tested antibiotics, showing their great potential for applications in the clinical therapy of infections with antibiotic-resistant microorganisms such as MRSA.

Plants have been long scrutinized in the quest for new antibiotics, but no strong antibiotic molecule was ever found. Evidences exist that most phytochemicals have a regulatory or adjuvant effect on other antibacterial compounds, thus promoting a greater therapeutic effect. The current study assessed twenty-eight plants from different families for their antibacterial activity and as adjuvants in antibiotic therapy against Staphylococcus aureus, including methicillin-resistant S. , respectively. Non-antibacterial plants were assessed in combination with ampicillin, oxacillin, ciprofloxacin, erythromycin and tetracycline by a modified disc diffusion test. Methanolic extracts of Acacia dealbata, Prunus spp. plants, Centaurea nigra, Eupatorium cannabium and Buxus sempervirens showed a potentiating effect mostly of ciprofloxacin, erythromycin and tetracycline. B. sempervirens was selected for its potentiating activity and applied against S. aureus biofilms. B.sempervirens (1 g L -1 ) was able to cause an 88% reduction of S. aureus within 1 h exposure. Further phytochemical investigation of B. sempervirens allowed to identify betulinic acid as a major component, together with other triterpenoids. Betulinic acid and other common terpernoids -lupeol, betulin, hederagenin, ursolic acid and oleanolic acid, were tested for antibacterial and antibiotic-potentiating activities. Among the tested compounds, oleanolic acid and ursolic acid -were highlighted, showing MIC of 62.5 and 15.6 mg L -1 , respectively, against S. aureus. Additionally, oleanolic acid showed synergism when combined with tetracycline and erythromycin and caused biofilm reductions of 70, 81 and 85% when applied at ½ MIC, MIC and 2 × MIC, respectively. IntroductionTwo major circumstances have accentuated the quest for new antibacterial agents and alternative therapies in the last decades. Primarily, because microbes, due to their incredible and innate adaptability, seem to have at least equal chances for survival as scientists and pharmaceutical industries develop methods to kill them. 3 Multidrug-resistant (MDR) bacteria are responsible for a large number of nosocomial but also community-acquired infections and are spreading all over the globe. 4 Additionally, the limitation of our current arsenal of effective antibiotics accompanied by the lack of new antimicrobial alternatives are prompting the beginning of the "post-antibiotic era", which threats all the achievements of modern medicine.Since the beginning of mankind plants were undoubtedly the most important source of therapeutic remedies with an enormous range of applications. The earliest records of natural products were depicted from Mesopotamia (2600 B.C.) and included oils from cypress (Cupressus sempervirens) and myrrh (Commiphora species), which are still used today to treat coughs, colds and inflammation. 5 Many plant extracts and their phytochemical constituents are known to have antimicrobial activities. 6 However, it can be rapidly established that this effort of finding individual active anti...

Food by-products containing bioactive substances have attracted attention due to the possibility of adding values to residues of the food industry. In this work, the extraction of phenolic compounds from pinhão seed coats (Araucaria angustifolia (Bertol.) Kuntze) using a central composite rotatable design was applied to obtain prediction models for the extract volume yield, total phenolic content, total phenolic acids and total flavonoids. Principal component analysis and hierarchical cluster analysis were implemented showing an evident poor effect of the temperature on phenolic compounds extraction, which is in accordance with the prediction model obtained by the experimental design for total phenolic acids. Volume yield presented a high positive correlation with extraction temperature, followed by solvent composition. Scanning electron microscopy showed that higher temperatures and lower ethanol percentages resulted in highly defibrillated pinhão coats that retained more extract after the extraction process, leading to lower volume yield percentages.

The diversity of compounds and variations in the aroma and flavor of ground and roasted coffee make the sensory evaluation by the “cupping test” a complex task to be performed. A total of 217 commercial coffee samples classified as different beverage type and with different roast degrees were evaluated by official cuppers in the “cupping test” and the responses for sensory attributes were used to verify the correlation to the near‐infrared (NIR) spectra. Chemometric models based on partial least squares (PLS) were built for the powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality. The parameters of merit such as accuracy, fit, linearity, residual prediction deviation, sensitivity, analytical sensitivity, limits of detection, and quantification were evaluated. All sensory attributes were predicted with adequate values according to the parameters of merit. The proposed method, when compared to the “cupping test,” is an alternative to the determination of the coffee sensory attributes. The results demonstrated that the use of NIR associated with chemometrics is efficient and recommended for the prediction of sensorial attributes of coffee by means of the direct analysis of roasted and ground samples, and without any additional preparation, it is a promising tool for the coffee industry. Practical Application This study has shown potential use of near‐infrared (NIR) spectroscopy coupled with a chemometric tool for the prediction of sensory attributes of commercial coffees. Prediction models for powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality were built and showed good predictive capacity. The use of NIR allows rapid analysis (1 min or less per sample), and it was possible to evaluate all sensory attributes directly in roasted and ground coffee, without beverage preparation.

Curcumin, bisdemethoxycurcumin and demethoxycurcumin are known for their bioactivity.