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The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health. [ABSTRACT FROM AUTHOR]

A novel and versatile adsorbent based on 1-octadecylimidazolium ionic liquid modified magnetic nanoparticles (Fe 3 O 4 @SiO 2 @ImC18) possessing of both magnetic property and excellent adsorption ability was successfully synthesized. Twelve compounds from four kinds of substances (alkylbenzenes, PAHs, flavonoids and organic acids) were chosen as probe molecules to evaluate adsorption properties of the new adsorbent. A series of adsorption experiments were conducted and results indicated both synergism and competition effects were existed and multiple interactions took place during adsorption process. After considerable acquaintances with the adsorbent, it was successfully applied for real samples analysis of honey and cinnamon. Three flavonoid compounds of myricetin, quercetin and luteolin from honey and cinnamic acid from cinnamon were all detected and quantified. Meanwhile, it reached 280-fold concentration reduction of interferent during the extraction of cinnamic acid from cinnamon. The recoveries were in the range of 85.4–94.8% with relative standard deviations ( n = 3) of 2.5–5.6%.The current study not only provided a strategy to evaluate new adsorbent, but also demonstrated the novel Fe 3 O 4 @SiO 2 @ImC18 material was reliable, accurate and suitable for sample pretreatment in pharmaceutical and food chemistry. [ABSTRACT FROM AUTHOR]

Feed safety is amongst the main factors affecting animal performance and economic viability of an aquaculture enterprise. The present research was to study the protective effects of mycotoxin binding agent along with cinnamon oil on the toxicity of various dietary aflatoxin levels in rainbow trout fingerlings. A three way factorial experiment was carried out for 60 days. Aflatoxin B1 (0, 25 and 50 ng/kg), mycotoxin binder (0 and 5%,) and cinnamon oil (0 and 1%) were deliberately included in the diet. Fish were fed three times a day. Dietary Aflatoxin B1 contamination resulted in better PPV (p < 0.05), while those fish fed aflatoxin contaminated diet supplemented with mycotoxin binder showed the highest weight gain (p < 0.05). Dietary inclusion of cinnamon oil resulted in significantly inferior growth and nutritional indices. Body lipid, energy and ash contents were mainly affected by cinnamon oil to the extent that fish received diet containing the oil had significantly lower lipid and energy content. Meanwhile, feeding oil containing diet resulted in higher ash content (p < 0.05). Markedly increased activity of digestive enzymes including alkaline protease, lipase and amylase were observed in fish fed aflatoxin B1 contaminated diet. However, the presence of mycotoxin binding agent rehabilitated lipase activity of aflatoxin received groups. Trout fed diet supplemented with cinnamon oil tended to have lower digestive enzymes activity. In conclusion, aflatoxin B1 resulted in pathologically elevated digestive enzymes activity in trout and mycotoxin binding agent and/or cinnamon oil could correct the enzymes activity of the species. [ABSTRACT FROM AUTHOR]

A Box-Behnken designwas used to determine the effect of protein concentration (0, 5, or 10 g of casein/100 g), fat (0, 3, or 6 g of corn oil/100 g), aw (0.900, 0.945, or 0.990), pH (3.5, 5.0, or 6.5), concentration of cinnamon essential oil (CEO, 0, 200, or 400 ?L/kg) and incubation temperature (15, 25, or 35 ?C) on the growth of Aspergillus flavus during 50 days of incubation. Mold response under the evaluated conditions was modeled by the modified Gompertz equation, logistic regression, and time-to-detection model. The obtained polynomial regression models allow the significant coefficients (p b 0.05) for linear, quadratic and interaction effects for the Gompertz equation's parameters to be identified, which adequately described (R2 N 0.967) the studied mold responses. After 50 days of incubation, every tested model system was classified according to the observed response as 1 (growth) or 0 (no growth), then a binary logistic regression was utilized to model A. flavus growth interface, allowing to predict the probability of mold growth under selected combinations of tested factors. The time-todetection model was utilized to estimate the time at which A. flavus visible growth begins. Water activity, temperature, and CEO concentration were the most important factors affecting fungal growth. It was observed that there is a range of possible combinations that may induce growth, such that incubation conditions and the amount of essential oil necessary for fungal growth inhibition strongly depend on protein and fat concentrations as well as on the pH of studied model systems. The probabilisticmodel and the time-to-detectionmodels constitute another option to determine appropriate storage/processing conditions and accurately predict the probability and/or the time at which A. flavus growth occurs. [ABSTRACT FROM AUTHOR]

There has been an increased interest in essential oils in recent years in accordance with new treatments against pathogens. The aim of the present study was to investigate the contents and to compare the antimicrobial activity of different brands of commercial oils with two natural cinnamon oils. Antibacterial and antifungal activities of cinnamon oils were estimated using disc diffusion and macro dilution methods against Enterococcus faecalis ATCC 19433, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923, methicillin resistant Staphylococcus aureus ATCC 43300, Pseudomonas aeruginosa ATCC 9027, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis ATCC 6633, Klebsiella pneumonia RSKK 574, Candida albicans ATCC 10231, Candida albicans ATCC 033. The essential oil compositions were illuminated by gas chromatography-mass spectroscopy. Trans-cinnamaldehyde was the major compound of the essential oils obtained from the bark (C4 and C5; 92.3 and 90.1% respectively). The results of the commercial oils have revealed that these oils can be accepted as artificial oils. All the oils showed antimicrobial activity in a range of doses thought to be from cinnamaldehyde content. [ABSTRACT FROM AUTHOR]

Cinnamon essential oil (EO) exhibited effective antibacterial activity against foodborne spoilage and pathogenic bacteria in model systems using Escherichia coli and Staphylococcus . The minimum inhibition concentration (MIC) of cinnamon EO was similar for both bacteria (1.0 mg/ml) while the minimum bactericide concentration (MBC) were 4.0 mg/ml and 2.0 mg/ml for E. coli and Staphylococcus aureus . GC–MS analysis confirmed that cinnamaldehyde was the major constituent in cinnamon EO (92.40%). Much effort was focused on elucidating the mechanism of antibacterial action of cinnamon EO against E. coli and S. aureus by observing the changes of cell microstructure using scanning electron microscope, determination of cell permeability, membrane integrity and membrane potential. After adding cinnamon EO at MIC level, there were obvious changes in the morphology of bacteria cells indicating cell damage. When cinnamon EO were added at MBC levels, the cells were destroyed. Cinnamon EO led to leakage of small electrolytes, causing rapid increase in the electric conductivity of samples at the first few hours. The values for E. coli and S. aureus reached 60% and 79.4% respectively at 7 h. Moreover, the concentration of proteins and nucleic acids in cell suspension also rose with increased cinnamon EO. Bacterial metabolic activity was decreased 3–5 folds as reflected by the results of membrane potential. Overall, S. aureus was more susceptible to cinnamon EO than E. coli . [ABSTRACT FROM AUTHOR]