Marine microorganisms as an untapped source of bioactive compounds

Ameen, Fuad; AlNadhari, Saleh; Al-Homaidan, Ali A.

doi:10.1016/j.sjbs.2020.09.052

Cited by 98 publications

(72 citation statements)

References 80 publications

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“…Food structure is decided by the different ingredients present and the processing of producing food. In terms of ingredients, various bioactive materials, color, and flavor enhancers as well as functional elements are now being introduced into the dietary system [ 23 ]. A best natural source of antioxidant, antimicrobial, anti-inflammatory, antimutagenic, and antiviral activity, as well as other health-friendly properties is a structurally diverse range of bioactive compounds like carotenoids, polyphenols, flavonoids, vitamins, organic acids, phytosterols, nucleosides, and fatty acids extracted from various plants and microorganisms (algae, bacteria, fungi, and myxomycetes) [ 24 , 25 ].…”

Section: Current Status Of Foodmentioning

confidence: 99%

Current Trends of Food Analysis, Safety, and Packaging

Modi

Timilsina

Bhandari

et al. 2021

International Journal of Food Science

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Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents’ rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

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Section: Current Status Of Foodmentioning

confidence: 99%

Current Trends of Food Analysis, Safety, and Packaging

Modi

Timilsina

Bhandari

et al. 2021

International Journal of Food Science

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“…Marine habitats have been acknowledged as prolific sources of new chemical entities with various worthwhile pharmacological activities [ 1 ]. Over the past decade, more than 1000 new marine natural products have been reported annually [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…The gross structure of 1 was identified by a detailed analysis of1 H-1 H COSY and HMBC data. The structure of a symmetrical 1,2,3,5-tetrasubstituted benzene ring was identified by the HMBC cross peaks from H-4 to C-2, C-3, and C-6, and from H-6 to C-2, C-4, and C-5 (Figure2).…”

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confidence: 99%

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Polyketides and Meroterpenes from the Marine-Derived Fungi Aspergillus unguis 158SC-067 and A. flocculosus 01NT-1.1.5 and Their Cytotoxic and Antioxidant Activities

et al. 2021

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Ten secondary metabolites, including a new grifolin analog, grifolin B (1); a new homovalencic acid derivative, 12-hydroxyhomovalencic acid (7); and a compound isolated from a natural source for the first time (9), along with seven known compounds, grifolin (2), averantin (3), 7-chloroaverantin (4), 1′-O-methylaverantin (5), 7-hydroxy-2-(2-hydroxypropyl)-5-pentylchromone (6), homovalencic acid (8), and bekeleylactone E (10), were isolated from two fungal strains. The structures of 1–10 were identified by detailed analysis and comparison of their spectroscopic data with literature values. Compounds 9 and 10 showed moderate cytotoxic activity against a panel of cancer cell lines (PC-3, HCT-15, MDA-MB-231, ACHN, NCI-H23, NUGC-3), with the GI50 values ranging from 1.1 µM to 3.6 µM, whereas 1 displayed a weak 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity without cytotoxicity against all tested cell lines.

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“…L-asparaginase from the terrestrial and marine environments has been reported from both gram-positive and gram-negative bacteria. Gram-positive bacteria were less investigated than Gram-negative bacteria (Ameen et al, 2021). L Asparaginase can be classi ed into two main types, type I and type II asparaginase, in most gram-negative bacteria.…”

Section: Introductionmentioning

confidence: 99%

Fusarium sp. L-Asparaginases: purification, characterization and potential assessment as anti-leukemic chemotherapeutic agent

Yousef

2021

Preprint

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Asparaginases play an important role in the treatment of leukemia. It is part of chemotherapy in the treatment of leukemia in the last three decades. L-Asparaginase isolated from Fusarium sp. isolated from soil and purified using ammonium sulfate precipitation and Sephadex G 100. Characterization of the crude enzyme revealed it is a metalloprotease inhibited by EDTA. Hg2+, Cd2+, and Pb2+ also inhibited the enzyme. Mg2+, Zn2+ and Ca2+ activated L. asparaginase. Further, the kinetic studies of purified enzyme were carried out. Vmax and Km and were 0.031 M and 454 U/mL, respectively. The optimum temperature was 30°C, optimum pH was 7. Concerning substrate specificity; gelatin and casein in addition to L-asparagine were tested. The enzyme was found to be non-specific, could hydrolyze all tested substrates at different rates. Maximum enzyme activity was recorded in the case of L-asparagine, followed by Casein and gelatin, respectively. The molecular weight of L-Asparaginase was 22.5 kDa. The Anti-leukemic cytotoxicity assay of the enzyme against RAW2674 leukemic cell lines by MTT viability test was estimated. The enzyme exhibited anti-leukemic activity with IC50 of 70 Uml− 1 and relative viability 70 % of control. The current work presents additional information regarding the purification and characterization of the enzyme produced by Fusarium sp. and its evaluation as a potential anti-leukemic chemotherapeutic agent.

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Marine microorganisms as an untapped source of bioactive compounds

Cited by 98 publications

References 80 publications

Current Trends of Food Analysis, Safety, and Packaging

Current Trends of Food Analysis, Safety, and Packaging

Polyketides and Meroterpenes from the Marine-Derived Fungi Aspergillus unguis 158SC-067 and A. flocculosus 01NT-1.1.5 and Their Cytotoxic and Antioxidant Activities

Fusarium sp. L-Asparaginases: purification, characterization and potential assessment as anti-leukemic chemotherapeutic agent

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