Antifungal and antitoxin effects of propolis and its nanoemulsion formulation against Aspergillus flavus isolated from human sputum and milk powder samples

Hassanien, Alshimaa; Shaker, Eman M.; Elsharkawy, Eman E.; Elsherif, Walaa M.

doi:10.14202/vetworld.2021.2306-2312

Cited by 12 publications

(10 citation statements)

References 37 publications

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“…The strongest antifungal effect was observed in samples S1, S4 and S5, with the last two being obtained from the same locations as honey samples S4 and S5, which also presented the strongest antifungal effect, confirming the fact that the geographical area and botanical origin can influence the antimicrobial properties of honey and propolis. Moreover, in the case of propolis, our study confirms previous studies on the effect of some propolis samples on fungal strains [ 28 , 52 ].…”

Section: Discussionsupporting

confidence: 90%

“…Many researchers focused on the biological properties of propolis, including cytotoxic, antiherpetic, antioxidant, antimicrobial, and anti-HIV [ 19 , 20 , 21 , 22 ]. Its antibacterial effect has been shown in several studies [ 23 , 24 , 25 , 26 , 27 ], but the data from the literature focused less on the antifungal effect of propolis [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

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Qualitative Characterization and Antifungal Activity of Romanian Honey and Propolis

et al. 2022

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The purpose of this study was to review the physicochemical characterization of Romanian honey and propolis and their antifungal effect on different strains. As an indicator of environmental pollution, lead exceeded the allowed limits in two study areas. The relationship between the acidity and electrical conductivity of polyfloral honey and the antioxidant activity with the total content of phenolics and flavonoids was investigated. The antifungal activity of 13 polyfloral honey and propolis samples from North-West and Central Romania and 12 samples from Alba County was investigated against six fungal strains: Aspergillus niger, Aspergillus flavus, Candida albicans, Penicillium chrysogenum, Rhizopus stolonifer, Fusarium oxysporum. All honey and propolis samples exhibited an antifungal effect. The most sensitive strains were P. chrysogenum and R. stolonifer for honey and P. chrysogenum and F. oxisporumn for propolis. A two-way analysis of variance was used to evaluate the correlations between the diameter of the inhibition zones for the strains and the propolis extracts. Statistical analysis demonstrated that the diameter of the inhibition zone was influenced by the strain type and the geographical origin of honey and propolis. Pearson’s correlation coefficient shows a significant positive linear relationship between the diameter of the inhibition zone and the flavonoid and phenol concentration of honey and propolis, respectively.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Qualitative Characterization and Antifungal Activity of Romanian Honey and Propolis

et al. 2022

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“…The effectiveness of this composite at releasing yarrow, Saffron, and their nanoemulsion material during the period when spores are incubating in the growth media may help to explain this effect. In addition, particle size and zeta-potential values may also improve emulsion diffusion through the fungal cell wall and impact metabolic processes [ 56 ]. The findings might imply that the action of yarrow and Saffron ingredients in reducing the secretion of aflatoxins is related to the interactions with the primary enzymes implicated in mycotoxin secretion.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial and anti-aflatoxigenic activities of nanoemulsions based on Achillea millefolium and Crocus sativus flower extracts as green promising agents for food preservatives

Abu Safe,

Badr,

Shehata

et al. 2023

BMC Microbiol

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Background Although the mechanism of action of nanoemulsion is still unclear, the modern use of nanoemulsions made from natural extracts as antimicrobial and anti-aflatoxigenic agents represents a potential food preservation and a safety target. Methods Two natural nanoemulsion extracts of Crocus sativus (the saffron flower) and Achillea millefolium (the yarrow flower) were produced in the current study using a low-energy method that included carboxymethylcellulose and Arabic gum. The synthesized nanoemulsion was fully identified by different analytical methods. Detection of the volatile content was completed using GC-MS analysis. The antioxidant potential, and phenolic compounds content were analyzed in the extractions. The synthesized nanoemulsions were screened for their antimicrobial potential in addition to their anti-aflatoxigenic activity. Results The droplet size of Saffron flowers was finer (121.64 ± 2.18 nm) than yarrow flowers (151.21 ± 1.12 nm). The Zeta potential measurements of the yarrow flower (-16.31 ± 2.54 mV) and the saffron flower (-18.55 ± 2.31 mV) both showed high stability, along with low PDI values (0.34–0.41). The nanoemulsion of yarrow flower revealed 51 compounds using gas chromatography-mass spectrometry (GCMS), with hexanal (16.25%), β-Pinene (7.41%), β-Myrcene (5.24%), D-Limonene (5.58%) and Caryophyllene (4.38%) being the most prevalent. Additionally, 31 compounds were detected in the saffron nanoemulsion, with D-limonene (4.89%), isophorone (12.29%), 4-oxy isophorone (8.19%), and safranal (44.84%) being the most abundant. Compared to the nanoemulsion of the yarrow flower, the saffron nanoemulsion had good antibacterial and antifungal activity. Saffron nanoemulsion inhibited total fungal growth by 69.64–71.90% in a simulated liquid medium and demonstrated the most significant decrease in aflatoxin production. Infected strawberry fruits coated with nanoemulsion extracts exhibited high antimicrobial activity in the form of saffron flower and yarrow flower extract nanoemulsions, which inhibited and/or controlled the growth of Aspergillus fungi. Due to this inhibition, the lag phase was noticeably prolonged, the cell load decreased, and the stability time increased. Conclusion This study will contribute to expanding the theoretical research and utilization of nanoemulsions as green protective agents in agricultural and food industries for a promising protection from the invasion of some pathogenic bacteria and fungi.

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“…Nano-MO was prepared as shown in Figure ( 1) by adding Tween 80, safe surfactant and used in the pharmaceutical and food industries (D'Agostino et al, 2019). In addition high ultrasound intensity produces massive cavitation of small bubbles and more lipophilic hydrophilic micelles leading to a reduction in nano emulsion size (Kumar et al, 2011;Hassanien et al, 2021b).…”

Section: Resultsmentioning

confidence: 99%

A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

Ali¹,

Elhabty²,

Amin³

2022

AAVS

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C heese is considered a rich source of essential nutrients such as protein, vitamins, minerals, short chain fatty acids and some trans fatty acids; it plays an important role in human nutrition in many parts of the world (Khorshidian et al., 2018), but is also prone to contamination by different harmful bacteria; thus the world intended to use preservatives as a critical step in cheese making (Mena and Pamela, 2020).Several studies have been conducted on many plant-derived essential oils (EO) used to prevent pathogenic bacteria from causing significant human diseases (Basuny et al., 2022), these essential oils are environmentally friendly and bio friendly with antioxidants properties and antibacterial properties extend the shelf life and safety of food (Ekpo et al., 2019).One of the most important oils is Moringa oleifera, which is a good source of antioxidants and has many uses, including a natural food supplement and preservative due research Article Abstract | Cheese's shelf life may be shortened by pathogenic and spoilage bacteria, which are prone to contaminating food. This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission Electron Microscope (TEM) and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). Antibacterial activity of MO and Nano-MO was assessed against reference bacterial strains by using agar well diffusion method. The minimum inhibitory concentration (MIC) of MO and Nano-MO was 3% and 2%, on Listerea monocytogenes, Staphylococcus aureus, Salmonella typhi and E. coli bacteria, respectively. While, in inoculation of MO and Nano-MO in cheese complete reduction of examined bacteria was recorded at 3 rd week of storage except for L. monocytogenes Nano-MO killed it at 2 nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.

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Antifungal and antitoxin effects of propolis and its nanoemulsion formulation against Aspergillus flavus isolated from human sputum and milk powder samples

Cited by 12 publications

References 37 publications

Qualitative Characterization and Antifungal Activity of Romanian Honey and Propolis

Qualitative Characterization and Antifungal Activity of Romanian Honey and Propolis

Antimicrobial and anti-aflatoxigenic activities of nanoemulsions based on Achillea millefolium and Crocus sativus flower extracts as green promising agents for food preservatives

A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

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