Vibrios are ubiquitous bacteria in aquatic systems, especially marine ones, and belong to the Gammaproteobacteria class, the most diverse class of Gram-negative bacteria. The main objective of this review is to update the information regarding the ecology of Vibrio species, and contribute to the discussion of their potential risk in a changing environment. As heterotrophic organisms, Vibrio spp. live freely in aquatic environments, from marine depths to the surface of the water column, and frequently may be associated with micro- and macroalgae, invertebrates, and vertebrates such as fish, or live in symbiosis. Some Vibrio spp. are pathogenic to humans and animals, and there is evidence that infections caused by vibrios are increasing in the world. This rise may be related to global changes in human behavior (increases in tourism, maritime traffic, consumption of seafood, aquaculture production, water demand, pollution), and temperature. Most likely in the future, Vibrio spp. in water and in seafood will be monitored in order to safeguard human and animal health. Regulators of the microbiological quality of water (marine and freshwater) and food for human and animal consumption, professionals involved in marine and freshwater production chains, consumers and users of aquatic resources, and health professionals will be challenged to anticipate and mitigate new risks.

Studies of total phenolic content and identification and quantification of phenolic compounds by HPLC-DAD from hydro-alcoholic and alcoholic macerates of Lavandula angustifolia L flowers from Dobrogea area are reported. The total phenolic content and the phenolic profile have been measured using Folin-Ciocalteau method, respectively adapted USP30 HPLC method in macerates of Lavandula angustifolia L flowers after 5 days of contact with either methanol (M1) or methanol: water 1 : 1 (V : V) mixture (M2). The values of TPC show that macerate M2 is more rich in phenolic compounds (3520 mg/100g d.w.), than in the case of macerate M1 (2860 mg/100 g d.w.). The obtained data of phenolic compounds determined by HPLC-DAD method were compared with the available authentic standards. Four individual phenolic compounds were found in macerate M1 and six individual phenolic compounds in macerate M2. Among gallic acid and chlorogenic acid, as major phenolic compounds, high concentrations of ellagic acid in M2 (514.249 mg/100 g d.w.) and M1 (499.487 mg/100g d.w.) were found. The antimicrobial activity of tested macerates indicates that Lavandula sp. has a moderate effect on the bacterial and Candida growth.

The total phenols concentration in two sage macerates has been estimated by Folin-Ciocâlteau method, identified and quantified using HPLC-DAD method in order to assess the biological activity. The results for total phenols values of Folin Ciocalteau method indicate that Salvia officinalis L macerate S2, presents a higher amount of phenolic compounds than macerate S1. By HPLC-DAD method, six individual phenolic compounds were identified in sage macerates among which where cinnamic acid was found in highest concentration (652.478 mg/100g d.w. in S2 and 473.381 mg/100g d.w. in S1). The antioxidant activity of sage macerates was evaluated using DPPH Radical Scavenging test. Sage macerates exhibited high antioxidant activity, between 439.5 mg GAE /mL and 400 mg GAE /mL. Antibacterial activity of sage macerates was evaluated against 20 Gram positive and Gram negative bacterial strains isolated from clinical specimens. Both macerates showed significant but variable antibacterial activity with inhibition zones ranging from 4.97 mm (S2) to 7.28.mm (S1). The effect was stronger on Gram positive (Enterococcus, Staphyococcus) than Gram negative bacteria (Escherichia sp, Proteus sp, Klebsiella sp). Eleven metals concentrations were determined by AAS method in sage leaves; it has been found that Cd, Ni and Pb concentrations are below the detection limits.

No abstract

Extracts of melilot, cinnamon and ash were analyzed with TLC and molecular absorption spectrometry. With TLC method coumarin and coumarins derivatives (fraxetin, psoralen and scopoletin) contained in the studied plants were identified. The coumarin concentrations in melilot (637.84 mg/100g d.w) and cinnamon (58.594 mg/100g d.w.) were the highest. Melilot and cinnamon extracts have been tested against two reference bacterial strains and against two clinical bacterial strains in order to preliminary evaluate their antimicrobial profile. Our results showed a significant response of bacterial growth on culture media when exposed to coumarin derivatives found in melilot and cinnamon extracts. Overall, the inhibitory activity of extracts was higher on Gram positive bacteria on one hand and on clinical strains on the other hand suggesting an important practical aspect.