Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor

Atunnise, Adeleke Kazeem; Bodede, Olusola; Adewuyi, Adewale; Maharaj, Vinesh; Prinsloo, Gerhard; Salau, Bamidele Adewale

doi:10.1016/j.heliyon.2024.e24659

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Cited by 3 publications

References 70 publications

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Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

Atunnise,

Sossou,

Peters

et al. 2024

In Silico Pharmacol.

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Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

Atunnise,

Sossou,

Peters

et al. 2024

In Silico Pharmacol.

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Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation

Ge,

Liu,

Tang

et al. 2025

Food Chemistry: X

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Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

Kazeem,

Sossou,

Peters

et al. 2024

Preprint

View full text Add to dashboard Cite

Antibiotic resistance microorganisms (ARMs), especially gram-negative bacteria, are a global health threat. The impact of fermentation on phytochemicals is numerous, and exploring this potential is the front line of drug development. The study investigates the role of fermentation in modifying V. amygdalina leaf secondary metabolites as a potent antibiotic against Escherichia. coli, Bacillus subtilis, and Salmonella typhi. The results of this work showed that the fermentation process increased the content of lycopene, flavonoid, and carotenoid compounds but decreased chlorophyll, soluble protein, and phenol. Pearson's correlation heatmap showed a strong correlation between microbial activities and secondary metabolic changes. The methanolic extract of fermented V. amygdalina leaf pulp (VALP) showed significant antioxidant and anti-inflammatory activities. The GCMS and FTIR outputs showed unique compounds and structural modifications at different intervals of the fermentation period. In-silico analyses showed that 4,6-Cholestadien-3β-ol – a compound that is unique to the 9th day of fermentation was responsible for the inhibition of the gram-negative bacteria via multiple non-ionic interactions with key catalytic site residues and higher binding affinity to OmpC, OmpF, and RNase P than ampicillin. Therefore, this steroid-derived compound may open a new pipeline into the development of multi-target antibiotics against a broad-spectrum multidrug-resistant gram-negative bacterial.

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Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor

Cited by 3 publications

References 70 publications

Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation

Bioactive compounds from fermented Vernonia amygdalina leaf: Potent antibiotics against multidrug-resistant Escherichia coli and Salmonella typhi

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