Antibacterial Activities of Microgreens and Mature Extract of Kale and Red Spinach Against Selected Pathogenic Bacteria

Shamlan, Khairun Afiqah; Yahya, Hafiza; Ismail, Ismatul Nurul Asyikin; Yahya, Hanis Nadia

doi:10.36349/easjals.2020.v03i10.004

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…For example, kale leaf and seed extracts show efficient antibacterial properties against E. coli (ATCC 35218) and S. aureus (ATCC 25923) [ 2 ], and kale microgreen extract inhibits the growth of E. coli. [ 44 ]. Kale leaves and petioles exhibit antibacterial effects against E. coli, P. aeruginosa , and S. aureus [ 45 ] as well as kale leaves reveal antibacterial effects against S. aureus , Enterococcus faecalis , Bacillus subtilis and Moraxella catarrhalis [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

LED Lights Influenced Phytochemical Contents and Biological Activities in Kale (Brassica oleracea L. var. acephala) Microgreens

Lee,

Park,

Kim

et al. 2023

Antioxidants

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Light-emitting diodes (LEDs) are regarded as an effective artificial light source for producing sprouts, microgreens, and baby leaves. Thus, this study aimed to investigate the influence of different LED lights (white, red, and blue) on the biosynthesis of secondary metabolites (glucosinolates, carotenoids, and phenolics) and the biological effects on kale microgreens. Microgreens irradiated with white LEDs showed higher levels of carotenoids, including lutein, 13-cis-β-carotene, α-carotene, β-carotene, and 9-cis-β-carotene, than those irradiated with red or blue LEDs. These findings were consistent with higher expression levels of carotenoid biosynthetic genes (BoPDS and BoZDS) in white-irradiated kale microgreens. Similarly, microgreens irradiated with white and blue LEDs showed slightly higher levels of glucosinolates, including glucoiberin, progoitrin, sinigrin, and glucobrassicanapin, than those irradiated with red LEDs. These results agree with the high expression levels of BoMYB28-2, BoMYB28-3, and BoMYB29 in white- and blue-irradiated kale microgreens. In contrast, kale microgreens irradiated with blue LEDs contained higher levels of phenolic compounds (gallic acid, catechin, ferulic acid, sinapic acid, and quercetin). According to the total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition assays, the extracts of kale microgreens irradiated with blue LEDs had slightly higher antioxidant activities, and the DPPH inhibition percentage had a positive correlation with TPC in the microgreens. Furthermore, the extracts of kale microgreens irradiated with blue LEDs exhibited stronger antibacterial properties against normal pathogens and multidrug-resistant pathogens than those irradiated with white and red LEDs. These results indicate that white-LED lights are suitable for carotenoid production, whereas blue-LED lights are efficient in increasing the accumulation of phenolics and their biological activities in kale microgreens.

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Section: Discussionmentioning

confidence: 99%

LED Lights Influenced Phytochemical Contents and Biological Activities in Kale (Brassica oleracea L. var. acephala) Microgreens

Lee,

Park,

Kim

et al. 2023

Antioxidants

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A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties

Sehrish,

Majeed,

Zongo

et al. 2023

International Journal of Food Properties

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Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development

Dhar

2023

Curr Res Nutr Food Sci

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Micronutrient deficiencies are a significant global health issue. More than 2 billion individuals worldwide are estimated to still be lacking in important vitamins and minerals today. The majority of these folks reside in developing countries and typically lack many micronutrients. Microgreens are immature edible vegetables has lots of potential health benefits, can grown easily. Mustard (Brassica nigra) and coriander (Corindrum sativum) greens are very common in India and can grow in Indian climate. People of both urban and rural population can afford and grow these. The aim of the present study is to analyse nutritional and functional quality of mustard and coriander greens at different phases of development. For this mustard and coriander greens were grown and collected at different phases of development (microgreen, babygreen and maturegreen) and their nutritional (macronutrients & micronutrients) and phyto-chemicals analysis were performed. Functional properties (anti-oxidant & anti-microbial) of mustard and coriander green were also evaluated. Result showed that micronutrients like beta carotene (66%), ascorbic acid(>100%), iron( 100%), calcium (28%), phosphorus(47%) level were higher in mustard microgreen compared to the mature green. In case of coriander green also micronutrients like beta carotene (86%), ascorbic acid (>100%), iron (90%), calcium (15% ), phosphorus(34%) level were also higher in microgreen compared to mature green. Mustard and coriander microgreens also showed potential anti-microbial activity against Escarechia coli and Bacillus subtilis. Being a dense source of nutrients and phyto-chemicals mustard and coriander microgreens may be considered as super food and can be used to combat malnutrition and major disorders that occur in the human body.

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Antibacterial Activities of Microgreens and Mature Extract of Kale and Red Spinach Against Selected Pathogenic Bacteria

Cited by 3 publications

References 12 publications

LED Lights Influenced Phytochemical Contents and Biological Activities in Kale (Brassica oleracea L. var. acephala) Microgreens

LED Lights Influenced Phytochemical Contents and Biological Activities in Kale (Brassica oleracea L. var. acephala) Microgreens

A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties

Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development

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