Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract

Park, Shinjae; Mun, Saehun; Kim, Yong‐Ro

doi:10.1007/s10068-020-00792-w

Cited by 9 publications

(3 citation statements)

References 21 publications

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“…To solve these problems, various studies have been conducted to optimize the extraction process, combine other antimicrobial substances, apply active packaging, and encapsulate antibacterial substances to improve their utilization [18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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Section: Introductionmentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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“…This positions them as promising candidates for drug discovery campaigns. The addition of a low-toxic surfactant, like Tween 80, can effectively reduce interfacial tension, thereby improving the dispersibility of the compounds in biological mediums. , Another promising technique involves encapsulating the drugs in nanoparticles, enhancing their apparent solubility, and enabling sustained release . Encapsulation strategies have demonstrated efficacy in improving drug solubility and bioavailability …”

Section: Resultsmentioning

confidence: 99%

Unveiling the Antiviral Capabilities of Targeting Human Dihydroorotate Dehydrogenase against SARS-CoV-2

Purificação,

Silva-Mendonça,

Cruz

et al. 2024

ACS Omega

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The urgent need for effective treatments against emerging viral diseases, driven by drug-resistant strains and new viral variants, remains critical. We focus on inhibiting the human dihydroorotate dehydrogenase (HsDHODH), one of the main enzymes responsible for pyrimidine nucleotide synthesis. This strategy could impede viral replication without provoking resistance. We evaluated naphthoquinone fragments, discovering potent HsDHODH inhibition with IC 50 ranging from 48 to 684 nM, and promising in vitro anti-SARS-CoV-2 activity with EC 50 ranging from 1.2 to 2.3 μM. These compounds exhibited low toxicity, indicating potential for further development. Additionally, we employed computational tools such as molecular docking and quantitative structure−activity relationship (QSAR) models to analyze protein−ligand interactions, revealing that these naphthoquinones exhibit a protein binding pattern similar to brequinar, a potent HsDHODH inhibitor. These findings represent a significant step forward in the search for effective antiviral treatments and have great potential to impact the development of new broad-spectrum antiviral drugs.

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“…In studies on surfactants, plant extract oils dissolve easily. Substances such as Tween 20, Tween 80 and Sodium dodecyl sulfate (SDS) have positively affected antibacterial activity [17][18][19] . Kuang et al (2018) In their study, it was determined that the essential oil dissolved in Tween 20 has the strongest antibacterial activity 17 .…”

Section: Preparation Of Plant Extract Oilsmentioning

confidence: 99%

Determination of Antibacterial Activity of St. John's Wort (Hypericum perforatum L.) Oil, Nigella Sativa Oil, Clove (Eugenia caryophyllata) Oil, Orange Peel (Citrus sinensis) and Garlic (Allium sativa) Oil Against Microorganisms Isolated From Clinical Samples

Çelebi

BAŞER>

Güler

et al. 2023

New Trends in Medicine Sciences

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Objective: The aim of this study is to detect St. John's Wort, Nigella sativa, Clove, Orange Peel and Garlic oil on bacteria isolated from blood culture to determine its antibacterial effect. Methods: One hundered blood samples sent to … Medical Microbiology Laboratory between 1 June 2021 and 1 January 2022 were analyzed with blood culture system. Bacteria isolated from blood culture were passaged into blood agar. Bacterial suspension was prepared from the bacterial colonies at 0.5 Mc Farland turbidity. In order to determine the antibacterial activity of plant extract oils, Minimum Inhibition Concentration and Minimal Bactericidal Concentration values were determined by liquid microdilution method. Also, the zone diameters of the disc diffusion method were measured. Results: The antibacterial effect of plant extract oils was detected on only 10 of the 100 clinical samples included in the study. St. John's Wort oil used in these 10 samples showed the most effective antibacterial effect of 7.81 µg/mL against Staphylococcus haemolyticus and Enterobacter aerogenes. Garlic oil showed the most effective antibacterial effect against Escherichia coli and Staphylococcus haemolyticus at 7.81 µg/mL. Nigella sativa oil showed the most effective antibacterial effect against Staphylococcus haemolyticus at 3.9 µg/mL. Orange Peel oil showed the most effective antibacterial effect against Enterococcus faecalis at 1.95 µg/mL. The minimum inhibition concentration at which the oils were effective on microorganisms was determined by comparing them with standard control strains. Conclusion: More clinical isolates and high-dose studies are needed to determine the effectiveness of plant extract oils. Garlic oil Escherichia coli, Staphylococcus haemolyticus and Enterobacter aerogenes, St. John's wort oil Staphylococcus haemolyticus and Enterobacter aerogenes, Nigella sativa) oil on Staphylococcus haemolyticus has been found to be effective

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Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract

Cited by 9 publications

References 21 publications

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Unveiling the Antiviral Capabilities of Targeting Human Dihydroorotate Dehydrogenase against SARS-CoV-2

Determination of Antibacterial Activity of St. John's Wort (Hypericum perforatum L.) Oil, Nigella Sativa Oil, Clove (Eugenia caryophyllata) Oil, Orange Peel (Citrus sinensis) and Garlic (Allium sativa) Oil Against Microorganisms Isolated From Clinical Samples

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