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Background The potential of essential oils (EOs) and of their principal constituents for eradication of biofilm and at the same time the research of new potential acetylcholinesterase inhibitors is gaining increasing interest in last years. The aims of this study were to determine the chemical composition and to evaluate the antibacterial, cytotoxic, and anti-acetylcholinesterase properties of Myrtus communis leaves essential oil and its main constituents. Methods Essential oil was obtained by hydrodistillation of M. communis L. leaves and was analyzed by GC and GC–MS. The antimicrobial activity was carried out against both gram-negative and gram-positive bacteria. The microdilution method was used to estimate the minimum inhibitory concentrations (MICs). Then, the capacity of essential oil and its main constituent to inhibit biofilm growth, with the method of O’Toole and Kolterand, and the metabolic activity of biofilm cells through the MTT colorimetric method were evaluated at different times. Moreover, was studied the potential cytotoxic activity against SH-SY5Y cell line with MTT assay and the anti-acetylcholinesterase activity using Ellman’s assay. Results Myrtenyl-acetate, 1,8 cineole, α-pinene, and linalool were the main components in the EO. The myrtle EO, at the minimum tested dose (0.4 mg/ml), inhibited S. aureus biofilm by 42.1% and was capable of inhibiting the biofilm cell metabolism in all tested strains, except Staphylococcus aureus. Moreover, the EO showed good cytotoxic and anti-acetylcholinesterase activities IC50 of 209.1 and 32.8 μg/ml, respectively. Conclusions The results suggest that myrtle EO and its main constituents could be used as possible products that could act against the resistant pathogenic species E. coli, P. aeruginosa, L. monocytogenes and S. aureus, on the other hand, as possible coadjutants in the treatment of neurological diseases.

Background/Aim: Sweet almond (Prunus amygdalus dulcis) oil is one of the most famous cold-pressed seed oils. However, other species of Prunus can provide oils with healthy properties. We analyzed the fatty acid (FA) composition, as well as the antioxidant, the in vitro anti-inflammatory properties, and the antibiofilm activity of five commercial vegetable cold-pressed seed oils of apricot, peach, plum, cherry, and black cherry.Methods: Gas Chromatography-Mass Spectrometry was performed for the analysis of FAs The antioxidant property of the oils was carried using different tests [2, 2-diphenyl-1-picrylhydrazyl (DPPH assay)], Ferric Reducing Antioxidant Power (FRAP), and the 2, 20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+). The denaturation assay performed on bovine serum albumin (BSA) was used to evaluate the in vitro anti-inflammatory activity. The anti-biofilm activity was assessed using five pathogenic strains, namely, Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, through the crystal violet test and the 3-(4,5-dimethylthiazol-2-yl)−2,5-diphenyltetrazolium bromide (MTT), used to evaluate the metabolism of the microbial cells present within the biofilm.Results: Oleic acid and linoleic acids were the most abundant FAs. Black cherry seed oil exhibited the best antioxidant activity, but in general, the amount of oil needed to inhibit the activity of 1 ml of DPPH assay at 50% did not exceed 10 μg. The extract concentration for the 50% inhibition of the denaturation of the protein (IC50) did not exceed 4.4 μg. Linoleic and stearic acids affected the antioxidant activity of the oils; oleic acid, linolenic, and palmitoleic acids exhibited beneficial effects in preserving the BSA denaturation, as shown by the correlation data. The oils were able to inhibit the biofilm formation of the pathogens (up to 71.40% of inhibition) as well as act against their mature biofilm, although with different strengths, with values up to 61.54%. Concurrently, they also acted on the pathogen metabolism.Conclusion: The oils represent a valuable source of some healthy FAs. They showed potential antioxidant and anti-inflammatory in vitro activity, in addition, their potential effect on the biofilm can offer important ideas for research and reflection on their use as functional foods and/or ingredients.

Prickly pear Opuntia ficus-indica (L.) Mill.,1768) is a succulent plant belonging to the Cactaceae family, native to Central America but now diffused both in the the Mediterranean area (mainly Sicily, Calabria, Puglia, Sardinia and Malta) and in the temperate areas of America, Africa, Asia and Oceania. The oil obtained from its seeds, rich in polyunsatured fatty acids, has also known antimicrobial and antioxidant properties. Herein we evaluated not only the capacity of this oil to inhibit the formation of biofilm by different pathogens but also to block the metabolic changes taking place in the microbial cells included in the biofilm. The oil was capable to inhibit at 38.75% the biofilm of Escherichia coli just at a concentration of 1 microliter/ml, and, when tested against Pseudomonas aeruginosa, the inhibition reached the 74%. The oil was also effective against Pseudomonas aeruginosa (71.84% of inhibition) and the phytopathogen Pectobacterium carotovorum (63.06%). The metabolic activity of the microbial cells present within the biofilm was also strongly inhibited and, when the oil was tested against P. carotovorum, microbial cell metabolism was completely inhibited. The action of the prickly pear seeds oil was effective also in blocking at 64.97 % the metabolism of Listeria monocytogenes cells, which therefore had conversely demonstrated to be more resistant compared to the other bacteria (31% of biofilm inhibition). Data from the present study indicates a wide field of application of this oil, with interesting potentialities for food and health purposes.

This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which information on the microbiological and sensory profile is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, and technological characteristics, as well as aroma profile by solid-phase microextraction technique (SPME)–gas chromatography/mass spectrometry (GC/MS) of Irpinian sourdoughs were investigated. The dominant LAB microbiota was examined by both culture-dependent and culture-independent methods Polymerase Chain Reaction/Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Results showed a high biodiversity in LAB community whereas the most frequent lactobacilli species recognized were Lactobacillus plantarum (ca. 22% of total LAB isolates), Lactobacillus sanfranciscensis (11%), Lactobacillus paralimentarius (8%), and Lactobacillus rossiae (6.5%), whereas LAB cocci could be mainly referred to Pediococcus pentosaceus (9.5% of total LAB isolates), Leuconostoc spp. (7.8%), and Weissella cibaria (7.7%). Sourdoughs were characterized by the dominance of one or two LAB species, thus proving that the environment influences the selection and the establishment of few key LAB species and that no specific correlation can be traced between microbial composition and geographical origin of the samples. Furthermore, although sourdoughs were characterized by different qualitative and quantitative volatile organic compound (VOC) compositions, no noticeable correlation between volatilome profile and geographical origin was found. However, it emerged that for more isolated locations, it was possible to find the existence of microbial biotypes and sensory profiles with a strong identity, thus revealing the existence of highly traditional and evocative bread recipes in those geographical contexts.

There is a growing interest in the identification of molecules capable to promote health and with a concurrent potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that since many decades stimulated considerable attention from the pharmaceutical and food industries due to their positive health effects. Together the well-known biomolecules with ascertained prebiotic effect, in last year new molecules were finally recognized as prebiotics, so capable to improve the health of an organism, also through the positive effect exerted on host microbiota. Among the so-called prebiotics, a special mention should be given to polyphenols, probably the most important, or at least among the most important secondary metabolites produced by the vegetal kingdom. This short chapter wants to emphasize polyphenols and, after briefly describing the individual microbiome, to illustrate how polyphenols can, through their influence on the microbiome, have a positive effect on the health of the individual in general, and on some pathologies in particular, for which the role of a bad status of the individual microbiome has been definitively established.

Bioactive compounds of different Campania native sweet pepper varieties were evaluated. Polyphenols ranged between 1.37 mmol g&ndash, 1 and 3.42 mmol g&ndash, 1, &beta, carotene was abundant in the red variety &ldquo, Cazzone&rdquo, (7.05 &mu, g g&ndash, 1). Yellow and red varieties showed a content of ascorbic acid not inferior to 0.82 mg g&ndash, 1, while in some green varieties the presence of ascorbic acid was almost inconsistent. Interrelationships between the parameters analyzed and the varieties showed that ascorbic acid could represent the factor mostly influencing the antioxidant activity. Polyphenol profile was different among the varieties, with a general prevalence of acidic phenols in yellow varieties and of flavonoids in red varieties. Principal Component Analysis, applied to ascorbic acid, total polyphenols and &beta, carotene, revealed that two of the green varieties (&ldquo, Friariello napoletano&rdquo, and &ldquo, Friariello Sigaretta&rdquo, ) were well clustered and that the yellow variety &ldquo, Corno di capra&rdquo, showed similarity with the green varieties, in particular with &ldquo, Friariello Nocerese&rdquo, This was confirmed by the interrelationships applied to polyphenol composition, which let us to light on a clustering of several red and yellow varieties, and that mainly the yellow &rdquo, was closer to the green varieties of &ldquo, Friariello&rdquo

Our study aimed to analyze some qualitative aspects of five landraces of the tomato “Piennolo,” typical of the Vesuvian area, Italy, and determine the in vitro antioxidant activity. All samples showed a high °Brix value and acidity, as well as a discrete amount of reducing sugars, indicating their good quality as fresh products. They showed a high content of lycopene (up to 218 μg g−1 of fresh product) and ascorbic acid (up to 238 μg g−1 of fresh product). The content of total polyphenols was never less than 278 μg g−1 of fresh product. Hyperoside, chlorogenic and gallic acids were the most abundant polyphenols. The interrelationships between the parameters analyzed and the different landraces showed that total polyphenols could have mostly affected (ρ = 0.76) the antioxidant activity more than lycopene (ρ = −0.96). The interrelationships between the most abundant polyphenols and antioxidant activity showed that hyperoside, although the most abundant, negatively affected (ρ = −0.93) the antioxidant activity. Due to the high content of lycopene, ascorbic acid, and hyperoside, the five landraces of the tomato “Piennolo” could be considered promising in terms of their potential healthy characteristics.

The aim of this study was to characterize the chemical composition and to evaluate the antimicrobial and phytotoxic properties of the essential oils (EOs) obtained from leaves of Leptospermum petersonii chemotype “Variety B” and Eucalyptus gunnii, native to Australia. Geranyl acetate, γ-terpinene, geraniol, terpinolene, α-pinene, p-cimene, and linalool were the main components in L. petersonii EO, confirming also the existence of several chemotypes in such taxa; on the other hand, 1,8-cineole, trans-sabinene hydrate acetate, globulol, longicyclene, terpinolene, and camphene were present in major amounts in the E. gunnii EO. Chemical analysis of L. petersonii revealed that it belongs to the variety “B.” E. gunnii EO showed good antibacterial activity, with an MIC of 0.5 and 2 μg/mL against Staphylococcus aureus, and Pectobacterium carotovorum, respectively. The activity of E. gunnii EO was stronger than L. petersonii EO, whose maximum MIC reached 5 μg/mL. E. gunnii and L. petersonii EOs were particularly effective in inhibiting the biofilm formation by S. aureus, already at a concentration of 0.01 μg/mL. The other strains were resistant to both EOs up to a dose of 0.05 μg/mL. The maximum inhibition on biofilm formed by P. carotovorum was recorded for E. gunnii EO, reaching a value of 93.12% at 1.0 μg/mL. This is the first manuscript which studies the biofilm inhibition by EOs and evaluates their effects on biofilm metabolism. Both EOs were more effective against P. carotovorum. In addition, even though L. petersonii EO 0.1 μg/mL was unable to inhibit biofilm formation by Escherichia coli, it decreased the metabolic activity of the biofilm to 78.55% compared to control; furthermore, despite it inducing a relatively low inhibition (66.67%) on biofilm formation, it markedly affected metabolic activity, which decreased to 16.09% with respect to the control. On the contrary, L. petersonii EO 0.5 μg/mL induced a 79.88% inhibition of S. aureus biofilm, maintaining a high metabolic activity (90.89%) compared to the control. Moreover, this EO showed inhibitory activity against radical elongation of Solanum lycopersicum and the germination of radish. On the contrary, E. gunnii EO showed no phytotoxic activity.

The World Health Organization highlighted the increase in the resistance to conventional antibiotics for most pathogens and observed also a decrease of the threshold for all mechanisms of cell-cell microbial communication, leading to the formation of biofilms and to the increase of microbial pathogenicity. Scientific community is therefore oriented to the identification and study of alternative substances to antibiotics. In such context, substances of vegetal source, such as essential oils (EOs), always used in traditional medicine, stimulated--particularly in recent decades--the scientific world to discover and identify substances, intended as a mixture or single components capable to fight pathogenic microorganisms. From this point of view, the study of plants is very interesting and offers many interesting ideas and results. This brief chapter describes the basis of the microbial communication, until the formation of biofilm, and some mechanisms through which essential oils, or some of their main components, may decrease or inactivate the complex mechanisms that lead to pathogenicity, both of prokaryotes and eukaryotes.

The confectionery tradition of Southern Italy is as wide as the abundant production of high-quality products: milk, cream, wheat, oil and butter, chocolate, must, fresh and dried fruit. Southern Italy is full of flavors and fragrances. From the sea to the mountains, from ancient Greece to the Middle Ages to contemporary society, many influences have led to the typical desserts we taste today. The cultural background is very rich with traditions that are different from each other, which eventually left their mark in the kitchen. Southern Italy really has a very huge tradition of typical sweets, ranging from poor cuisine to the finesse of Arab pastry. In this chapter, we describe some typical cakes, such as the cassata, the pastiera, etc. making some suggestive considerations on the products of the future. The bakery of the future will look more like an art gallery than a sweet shop: crossing its threshold will involve a multi-sensorial experience. Finally, it should increasingly consider the health aspect and environmental sustainability.

There is a growing interest in the identification of molecules capable to promote health and with a concurrent potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that since many decades stimulated considerable attention from the pharmaceutical and food industries due to their positive health effects. Together the well-known biomolecules with ascertained prebiotic effect, in last year new molecules were finally recognized as prebiotics, so capable to improve the health of an organism, also through the positive effect exerted on host microbiota. Among the so-called prebiotics, a special mention should be given to polyphenols, probably the most important, or at least among the most important secondary metabolites produced by the vegetal kingdom. This short chapter wants to emphasize polyphenols and, after briefly describing the individual microbiome, to illustrate how polyphenols can, through their influence on the microbiome, have a positive effect on the health of the individual in general, and on some pathologies in particular, for which the role of a bad status of the individual microbiome has been definitively established.

The world of microorganisms, the microbial universe, is so large and important that life on the Earth without it would be impossible. In fact, every living organism, both prokaryote and eukaryote, needs the microbial component to exist. We should think about the fermentation processes that stem from raw materials such as milk, flour, meat, cereals, and grapes and lead to the formation of products that are an integral part of our daily lifestyle, such as cheeses, bread, salami, beer, and wine. We should also consider the role of the microbiome, composed of both bacteria and fungi, which is so important for the well-being of our organism. We still think some biotechnological processes, in which microorganisms are the key players, give rise to the production of molecules (proteins, enzymes, carbohydrates, vitamins, and antioxidants) with high benefit and strong application impact for the food industry, the health sector, the environment, etc. Naturally, this chapter does not claim to describe all the biomolecules produced by microorganisms, which play an important role from a technological and biotechnological point of view. We do not claim to discuss all the metabolites produced by microorganisms that may be interesting in the food sector. We will limit ourselves to analyzing some of them, in particular vitamins and some aromatic molecules, also evaluating their potential impact at the industrial level.

Street food was born many centuries ago: already the ancient Romans sold it in their kiosks. Essential for travelers that at the time used to eat their meals standing up, quickly, stopping in places overlooking the street. Remains of these structures are in Rome and Pompeii (Southern Italy). In the city destroyed by the eruption of 79, more than 200 have been identified. Street food is an ancient invention still very current. Moreover, street food is one of the easiest ways to know the territory and a tasty, fast and cheap tradition. In a broad sense, street food has often been described as having some elements of the Mediterranean Diet. The famous chefs are well aware of the cultural value and the delicious flavors of these specialties and many of them have chosen to offer, in addition to haute cuisine, their own gourmet version of Southern Italy street food. As for future street food, the advice is to choose healthier and sustainable food options.

The world of microorganisms, the microbial universe, is so large and important that life on the Earth without it would be impossible. In fact, every living organism, both prokaryote and eukaryote, needs the microbial component to exist. We should think about the fermentation processes that stem from raw materials such as milk, flour, meat, cereals, and grapes and lead to the formation of products that are an integral part of our daily lifestyle, such as cheeses, bread, salami, beer, and wine. We should also consider the role of the microbiome, composed of both bacteria and fungi, which is so important for the well-being of our organism. We still think some biotechnological processes, in which microorganisms are the key players, give rise to the production of molecules (proteins, enzymes, carbohydrates, vitamins, and antioxidants) with high benefit and strong application impact for the food industry, the health sector, the environment, etc. Naturally, this chapter does not claim to describe all the biomolecules produced by microorganisms, which play an important role from a technological and biotechnological point of view. We do not claim to discuss all the metabolites produced by microorganisms that may be interesting in the food sector. We will limit ourselves to analyzing some of them, in particular vitamins and some aromatic molecules, also evaluating their potential impact at the industrial level.

The Mediterranean flora is characterized by an abundance of aromatic plants. These plants make a significant contribution to the Mediterranean ecological communities both in terms of species numbers and biomass. In this area, Teucrium is a polymorphic and cosmopolitan genus of perennial plants, the largest of the Lamiaceae family, which comprises more than 300 species, of which almost 50 are native to Europe. The members of this genus are commonly known as germanders: they are bitter, astringent and antirheumatic herbs, utilized as antispasmodic agents for gastric ulcer and intestinal inflammation, as diuretic, antiseptic, antipyretic and antihelmintic agents. Moreover, they were also used in food preparation. Teucrium species are rich in essential oils and the presence of various biologically active monoterpenoid and sesquiterpenoid with several biological activities has been reported. This review summarizes the chemical features of the essential oils of Teucrium species reported in literature: it provides an overview on their compositions with particular reference to the more abundant components and to the reported biological activities. Teucrium polium, T. chamaedrys, T. flavum and T. capitatum are the most studied taxa concerning the volatile oil composition. Moreover, it is possible to distinguish different types of essential oils, characterized by the prevalence of a specific class of compounds: in particular, we recognized volatile oils rich in caryophyllene and caryophyllene derivatives, α- and β-pinene, germacrene B and D, α-, γ-, δ-cadinene and/or cadinol, limonene, and bisabolol/bisabolene. This richness in chemodiversity confers to the essential oils from Teucrium species distinctive biological properties and applications, often confirming the traditional and folk uses of this genus. This review testifies the high great variability of Teucrium essential oils and shows that the possible factors responsible for the chemical polymorphism of essential oils and consequently for their bioactivity need further investigation.

The increasing trend of antibiotic resistance by bacteria accentuates the necessity to exploit alternative potential therapeutic agents capable to act as effective and natural antibacterial agents. Therefore, use of honey as antibacterial agent back to ancient times. Aim of this study was to demonstrate the susceptibility of biofilm formation by different pathogens to some types of monofloral honey, Hedera helix (ivy), Arbutus unedo (strawberry tree), Lavandula angustifolia (lavender), sulla (Hedysarum coronarium), and Ailanthus altissima (tree of heaven). In addition, we assessed the capacity of the honey to block the metabolic changes taking place in the microbial cells included in the biofilm. The inhibitory action was variable. Listeria monocytogenes was the most sensitive bacteria, so that the formation of biofilm was inhibited up to 72.20 % (when we tested 11.42 microliters/ml of sulla honey) and never lower than 27.32% (by assaying 5.71 microliters/ml of lavender honey). Pseudomonas aeruginosa was less sensitive; however, some types of honey, such as tree of heaven and sulla, caused a biofilm inhibition up to 40.41% and 35.85%, respectively. The types of monofloral honey were able to act on the P. aeruginosa metabolism, with percentage of inhibition not inferior than 46.07% (with 11.42 microliters of ivy honey), reaching even 75.24% (with 11.42 microliters of tree of heaven honey). St. aureus, which showed greater resistance to the biofilm-inhibitory action of the types of honey, was instead more sensitive at the metabolic level, with percentages of inhibition reaching 61.63% (in the presence of the tree of heaven honey).

Food waste comprises raw or cooked food materials, including all food loss before, during or after meal domestic preparation, as well as all material removed during all food service activities, such as manufacturing, distribution, and retail. It is composed by vegetal or animal materials, counting also bones, carcasses and organs. Due to the enormous vastness of the subject and the number and type of biomolecules obtainable from food waste, in this brief review our attention was focused on two types of animal and vegetable food waste, trying to demonstrate how two models of waste, respectively, can represent a very important source of biomolecules of technological and functional interest.

Apricot is one of the most important fruit produced in the temperate countries. Consumed both as fresh and dried, it represents an important ingredient of diet. It contains polyphenols, carotenoids with well-known biological effects, including liver and heart protective, anti-oxidant, and anti-inflammatory, and microelements, such as Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K. Apricot and its by-products could potentially be useful as complementary support in human nutrition and for treatment of different diseases.

This study evaluated the effect of grape stems extracts on motility, surface energy and adhesion of L. monocytogenes to stainless steel and polypropylene surfaces. Stem extracts from Red Globe grapes showed a higher content of total phenolics than Carignan stems. Moreover, both extracts reduced adhesion of Listeria to stainless steel (0.77-2.22 log CFU cm-2) and polypropylene (0.71-2.38 log CFU cm-2) and completely inhibited bacterial motility at 4.5 and 5 mg mL-1 of Red Globe and Carignan extracts, respectively. Similarly, both extracts affected the surface energy of bacteria and modified the adhesion potential of L. monocytogenes to both surfaces. Otherwise, caffeic, ferulic and gallic acids, catechin and rutin, presented in both extracts, reduced adhesion of L. monocytogenes to stainless steel (0.39-2.04 log CFU cm-2) at 10 mM. In conclusion, Red Globe and Carignan grape stem extracts inhibited adhesion of L. monocytogenes to stainless steel and polypropylene surfaces by inhibiting motility and modifying its adhesion potential.

Two Brassicaceae (Eruca sativa, Brassica oleracea var. sabauda) were stored in air and under a modified atmosphere for several days after their expiry date and then analyzed. The polyphenol content and composition, as well as the antioxidant activity of the extracts, were assessed, compared to the fresh products. Antimicrobial properties on tester strains (Bacillus cereus, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) and in vitro anti-proliferative activity were evaluated. The cabbage extracts exhibited antimicrobial activity mainly on the ninth day after the expiry date and retained significant inhibitory effects against colon carcinoma (CaCo-2) cells. The rocket salad extract exhibited antiproliferative but not antimicrobial activity. Overall, our results indicated that they might represent a good source of natural antioxidants with antimicrobial and anti-proliferative activity, also after their expiry date, suggesting their exploitation for the recovery of important biomolecules used in the food and health industry.

Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of Olea europea L. (Ruvea antica, Ravece, and Ogliarola) cultivated in the village of Montella, Avellino, Southern Italy. The study evaluated the inhibiting effect of the extracts against some Gram-positive and Gram-negative bacteria. Statistical analysis, used to relate values of antimicrobial activity to total polyphenols and phenolic composition, revealed a different behavior among the three EVOO polyphenol extracts. The method applied could be useful to predict the influence of singular metabolites on the antimicrobial activity.

Microbial communities developed several ways to interact and to associate with their environment. They can coordinate both microbial interactions and association with higher organisms through specific systems of intercellular communication, often based on the expression of genes, known as quorum sensing (QS) systems, taking place only when microorganisms reach a specific cell density. QS regulates a number of activities, such as bioluminescence, virulence factor expression, sporulation, biofilm formation, and mating. The continuing search for novel antimicrobial and antipathogen agents stimulated the investigation to discover new natural therapeutic agents that might act as nontoxic inhibitors of QS. Polyphenols are a family of about 5000 natural molecules widely diffused in terrestrial as well as in some marine organisms. Most of them are capable of affecting the growth, the QS activity, and the biofilm formation in several bacteria and fungi. The chapter primarily focuses on polyphenols as natural QS inhibitors, potentially useful in the treatment of microbial infections and as natural preservatives for food safety.

The aim of this paper was to study the polyphenols of peel and pulp of three Citrus taxa&mdash, Citrus medica, Citrus bergamia, and Citrus medica cv. Sal&ograve, &mdash, cultivated in the Cosenza province, Southern Italy, and to evaluate their antioxidant and antibacterial activity, performed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Pectobacterium carotovorum. Furthermore, we assessed the inhibitory effect of the extracts on bacterial capacity to form biofilm, and on the metabolic activity of the cells present therein. The results indicated that such extracts could find new potential applications in the field of natural antioxidant and anti-bacterial agents in pharmaceutics, agriculture, and food fields.

Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1‐Hexanol, 2‐hexen‐1‐ol, 3‐pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2‐hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm.

The use of plant-derived products in postharvest disease management may be a valid alternative to conventional chemical treatments. In this study, the antifungal activity of crude foliar extracts of a wild Capsicum annuum accession against Alternaria alternata was assessed. Pepper extracts affected mycelial growth and suppressed conidia germination in a dose-dependent manner. Moreover, they significantly reduced soft rot disease severity on artificially infected ripe cherry tomatoes. Extracts were characterized for their total phenolic content and antioxidant activity. UPLC DAD analysis was also performed to obtain phenolic profiles of extracts and quantify the individual known components, including gallic acid, chlorogenic acid, catechin, caffeic acid, p-coumaric acid and ferulic acid. The putative role of this class of molecules in conferring antifungal activity to the extracts is discussed. The results indicate that extracts rich in natural phenolic compounds could be promising for sustainable applications in crop protection. (C) 2016 Elsevier Ltd. All rights reserved.

Extracts of the bulbs of Italian ecotypes of Allium sativum were analysed to determine their phenolic profiles, antioxidant activities, ascorbic acid and allicin content, and in vitro antibacterial and anti-proliferative activities. Ultra performance liquid chromatography with diode array detector (UPLC-DAD) was used to detect and quantify gallic acid, chlorogenic acid, caffeic acid, epicatechin, hyperoside, ferulic acid, apigenin, p-coumaric acid and allyl isothiocyanate. All extracts exhibited antioxidant activity with concentrations necessary to inhibit the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50) ranging from 60 to 114 mg. Ascorbic acid and allicin ranged between 0.268 and 0.658 mg/g, and between 0.411 and 1.105%, respectively. Extracts exhibited antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa more so than against Bacillus cereus. 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays demonstrated that the extracts inhibited the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells in time- and dose-dependent manners. (C) 2015 Elsevier Ltd. All rights reserved.

Plant extracts have the potential to be used as food additives, however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 &mu, mol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 &times, 103 to 1.44 &times, 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.

Common beans (Phaseolus vulgaris) are a good source of nutrients and phenolic compounds with versatile health benefits. Polyphenol-rich extracts of six ecotypes of P. vulgaris were analysed to determine their phenolic profiles and assayed in vitro for inhibitory effects on digestive enzymes relevant to carbohydrates and lipids metabolism. The extracts inhibited enzyme activities in a dose-dependent manner. IC 50 values ranged from 69 ± 1.9 to 126 ± 3.2 ?g/mL and from 107.01 ± 4.5 to 184.20 ± 5.7 ?g/mL, before and after cooking, for ?-amylase, from 39.3 ± 4.4 to 74.13 ± 6.9 ?g/mL and from 51 ± 7.7 to 122.1 ± 5.2 ?g/mL for ?-glucosidase and from 63.11 ± 7.5 to 103.2 ± 5.9 ?g/mL and from 92.0 ± 6.3 to 128.5 ± 7.4 ?g/mL for lipase. Results suggest encouraging their consumption, being natural sources of enzyme inhibitors important for type-2 diabetes and obesity prevention/control. Well-monitored in vivo studies would help to establish their beneficial effects, making them worthwhile of further consideration as functional foods.

The chemical composition, antimicrobial and antioxidant properties of Carum copticum essential oil and its methanolic extract were investigated. Thirteen compounds were identified representing 99.3% of the total oil composition. Oxygenated monoterpenes (53.0%) dominated the C. copticum essential oil with high contents of thymol (51.7 ± 1.51%), p-cymene (26.9 ± 1.11%), γ-terpinene (16.7 ± 0.76%), and β-pinene (1.6 ± 0.15%). In the methanolic extract, the caffeic, gallic, chlorogenic, coumaric and ferulic acids, flavan-3-ols (catechin), flavone (hyperoside), and the flavonol quercetin were identified. Antimicrobial activity of essential oil and the organic extract was tested by disk diffusion and broth microdilution method. The essential oil was effective against the tested bacteria and yeast strains with the highest activity and the MICs and MBCs values were lower as compared to the methanolic extract. The essential oil showed anti-quorum sensing activity against Chromobacterium violaceum, and the IC50 value for violacein inhibition was 0.23 mg/ml. Both the essential oil and the methanolic extract also showed antioxidant activities. The results obtained highlight the potential use of C. copticum as a possible source of antimicrobial and antioxidant compounds to be used both as food flavor and as a broad spectrum antibiotic.

Biofilms are detrimental to human life and industrial processes due to potential infections, contaminations, and deterioration. Therefore, the evaluation of microbial capability to form biofilms is of fundamental importance for assessing how different environmental factors may affect their vitality. Nowadays, the approaches used for biofilm evaluation are still poor in reliability and rapidity and often provide contradictory results. Here, we present what we call biofilm electrostatic test (BET) as a simple, rapid, and highly reproducible tool for evaluating in vitro the ability of bacteria to form biofilms through electrostatic interaction with a pyroelectrified carrier. The results show how the BET is able to produce viable biofilms with a density 6-fold higher than that on the control, after just 2 h incubation. The BET could pave the way to a rapid standardization of the evaluation of bacterial resistance among biofilm-producing microorganisms. In fact, due to its simplicity and cost-effectiveness, it is well suited for a rapid and easy implementation in a microbiology laboratory.

Phenolic composition of three extracts of Hypericum perfoliatum was investigated; moreover also their antimicrobial and antioxidant activities were evaluated. The chloroform–methanol and methanol extracts showed antioxidant activity (IC50 less than 35 μg/mL), probably due to the presence of flavonoids, namely hyperoside (1.6 mg/mL in both extracts) and phenolic acids, such as chlorogenic acid (0.4 and 0.5 mg/mL, respectively). On the contrary, chloroform extract did not show remarkable antioxidant activity. Chloroform and chloroform–methanol extracts exhibited antimicrobial activity against the Gram positive Bacillus cereus (strains DSM 4313 and DSM 4384) and S. aureus and the Gram negative Escherichia coli and Pseudomonas aeruginosa strains, as well as against the emergent pathogen Chronobacter sakazakii.

Posidonia oceanica (L.) Delile is an endemic Mediterranean sea-grass distributed in the infralittoral zones, where it forms meadows playing a recognized ecological role in the coastal marine habitat. Although its use as a traditional herbal remedy is poorly documented, recent literature reports interesting pharmacological activities as antidiabetic, antioxidant and vasoprotective. Differently from previous literature, this study presents a hydrophilic extraction method that recovers metabolites that may be tested in biological buffers. We showed for the first time in the highly invasive HT1080 human fibrosarcoma cell line that our hydrophilic extract from P. oceanica was able to strongly decrease gene and protein expression of gelatinases MMP-2 and MMP-9 and to directly inhibit in a dose-dependent manner gelatinolytic activity in vitro. Moreover, we have revealed that our extract strongly inhibited HT1080 cell migration and invasion. Biochemical analysis of the hydrophilic extract showed that catechins were the major constituents with minor contribution of gallic acid, ferulic acid and chlorogenic plus a fraction of uncharacterized phenols. However, if each individual compound was tested independently, none by itself was able to induce a direct inhibition of gelatinases as strong as that observed in total extract, opening up new routes to the identification of novel compounds. These results indicate that our hydrophilic extract from P. oceanica might be a source of new pharmacological natural products for treatment or prevention of several diseases related to an altered MMP-2 and MMP-9 expression.

[object Object]In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg-1 and 98.07 g QE kg-1, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg-1 for DPPH and ABTS radical scavenging capacity, respectively. The main phenolic compounds identified were rutin, gallic acid, chlorogenic acid, caffeic acid, catechin and ferulic acid. Extract inhibited the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157: H7 at MIC range 16-18 g L-1. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L-1) as a sanitizer was effective to reduce the populations of all bacteria inoculated in lettuce (0.859-1.884 log reduction) and spinach (0.843-2.605 log reduction). This study emphasizes the potential of grape processing byproducts as an emergent and attractive source of bioactive compounds with antioxidant properties and antimicrobial activity against important foodborne pathogens. The study demonstrated that stem extract could be used to control the presence of human pathogenic bacteria in fresh leafy vegetables.

Laurus nobilis is native to the southern Mediterranean region and cultivated mainly in Europe and the USA as an ornamental and medicinal plant. The chemical composition of the essential oil (EO) from leaves of L. nobilis, collected in Southern Italy, was studied by GC and GC-MS. In all, 55 compounds were identified, accounting for 91.6% of the total essential oil. 1,8-Cineole (31.9%), sabinene (12.2%), and linalool (10.2%) were the main components. Antimicrobial and antifungal activities of EO and 1,8-cineole were determined in vitro. The cytotoxicity of the EO was evaluated against SH-SY5Y cell line, as well as the influence of the EO on the expression of adenylate cyclase 1 (ADCY1), suggesting possible essential oil effects on the Central Nervous System.

Leaves of three different sweet basil (Ocimum basilicum L.) cultivars (Italico a foglia larga, Cammeo, and Italiano classico) packed in macro-perforated polyethylene bags were stored at chilling (4°C) or non-chilling temperature (12°C) for 9days. During storage, visual quality, physiological (respiration rate, ethylene production, ammonium content) and chemical (antioxidant activity, total polyphenols and polyphenol profile) parameters were measured. Detached leaves stored at chilling temperature showed visual symptoms related to chilling injury, while ethylene production and ammonium content resulted associated to cultivar sensibility to damage at low temperature. Storage at 4°C caused a depletion in polyphenols content and antioxidant capability, which was preserved at 12°C. Regarding the polyphenols profile, stressful storage conditions did not enhance the phenolic metabolism. However, leaves stored at 12°C did not loss a significant amount of metabolites respect to fresh leaves, suggesting the possibility to extend the storability after the expiration date, for a possible recovery of bioactive compounds.

The traditional medicinal properties of Carpobrotus edulis are well recognized, particularly in Tunisia where it is used for wound healing. Thus, in this study, biochemical and molecular properties of its leaves' bioactive aqueous-acetone extract were investigated. The total phenolic content (TPC) of the extract was estimated to be 184 ± 5 mg/100 g of fresh matter (FM). The qualitative and quantitative polyphenolic profile was determined by ultra performance liquid chromatography with diode array detection (UPLC-DAD) and showed that chlorogenic acid was the major compound (43.7%). The extract exhibits potent antioxidant capacities with IC50 = 56.19 and 58.91 μg/ml, as accessed via the anionic DPPH and cationic ABTS radical scavenging assays, respectively. The extract has high antibacterial properties, especially against the Gram+ Staphylococcus aureus and Bacillus cereus strains. To investigate the extract effect on regeneration, the flatworm Dugesia sicula Lepori, 1948, was used as a model. The macroscopic analysis of planarian cultures in ordinary medium containing phenolic extract at non-toxic concentrations illustrated that the extract caused morphological changes. Additionally, the molecular study through the fluorescence-activated cell sorting (FACS) technique showed that C. edulis polyphenols can harm the stem cells' development. These results emphasize the ecotoxicological impact of phenolic rejections in the environment on flatworms' physiology.

Globe artichoke (Cynara cardunculus L. var. scolymus) is rich in flavonoids which contribute to its health-promoting properties. With the aim of understanding the genetic control of flavonoid accumulation in artichoke, we isolated an artichoke full-length cDNA sequence encoding flavonoid 3'-hydroxylase (F3'H), a major enzyme of the flavonoid hydroxylation pattern. In silico studies confirmed that the deduced amino acid sequence of CcF3'H is highly similar to F3'Hs isolated from other Asteraceae. The Northern blot analysis demonstrated that CcF3'H was highly expressed in leaves and in specific parts of the heads. Its expression differed slightly among artichoke cultivars. The overexpression of CcF3'H in tobacco plants led to the accumulation of flavonoids and to an increase of flower colour intensity, thus identifying CcF3'H as promising candidate for genetic engineering. CcF3'H represents the first structural gene of the flavonoid biosynthesis isolated from C. cardunculus, and its characterization sheds light on the accumulation of flavonoids.

The probiotic yeast, Saccharomyces cerevisiae boulardii, was microencapsulated in a mixture of alginate-inulin-xanthan gum, and its ability to grow in berry juice and survive 4 weeks of storage at 4 degrees C was determined. Exposure of the yeast in these forms to artificial gastrointestinal conditions was also assessed. Encapsulation significantly enhanced cell viability after fermentation and storage compared with the free yeast (7.59 log(10) colony forming units/ml versus 6.98 log(10) colony forming units/ml, respectively) and protected it from exposure to a simulated gastrointestinal transit after 4 weeks of storage. Conversely, a dramatic loss of viability was exhibited by free yeast after 4 weeks of storage, and viability values closer to zero (0.23 log(10) cfu/ml) were found after the simulated gastrointestinal treatment. Microcapsules were capable of absorbing a certain amount of polyphenols and anthocyanins. This work, based on use of microencapsulated probiotic yeasts, might represent the starting point for the development of new functional foods or functional ingredients. Microcapsules were capable to absorb, from berry juice, a certain amount of anthocyanins which, maintaining their native form after the in vitro gastrointestinal transit, might in vivo therein be transformed into other, simpler molecules, with beneficial effect on microflora and human health too.

Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE). The antioxidant activity turned out indeed very effective, resulting sufficient just from 0.72 mg to 2.1 mg to dishearten the activity of 1 ml DPPH to 50%. Glucosinolates present in kale-based snacks ranged from 1.17 mg/gr to 1.52 mg of sinigrin equivalent/gr. Polyphenol profile, obtained by UPLC-DAD analysis allowed us to identify gallic acid, chlorogenic acid, and catechin common in all samples. Other polyphenols, that is caffeic acid, p-coumaric acid, and ferulic acid, were found in almost all samples, almost all more abundant than fresh kale, representing a precious source of beneficial metabolites. Our results suggest that such snacks could represent an effective functional dietary supplement also if compared to fresh vegetable. Manufacturing of kale-based snacks does not negatively affect the beneficial effect of the raw material; indeed, such snacks could positively meet people’s expectation, mainly children and young, well known consumers of snacks, which, also in such manner, could be addressed towards a healthier dietary regime.

The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins; these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.

Biochemical characteristics, antimicrobial and quorum quenching activity of the extract of the “Carciofo di Montoro”, a typical ecotype of Cynara cardunculus var. scolymus of the Campania region (Southern Italy) were studied, to consider it as potential reserve of bioactive constituents useful for food industry and beneficial for managing and preventing several chronic illnesses in humans. The extract exhibited a good polyphenol content (528 μg GAE/g) and antioxidant activity (EC50 less than 5 mg). Ultra pressure liquid chromatography (UPLC) revealed high amount of chlorogenic acid, cynarin and epicatechin. The extract showed antimicrobial activity against Escherichia coli, Staphylocccus aureus, Pseudomonas aeruginosa, Enterococcus faecalis and Bacillus cereus pathogen strains. Finally, quorum quenching activity was demonstrated. The variety Carciofo di Montoro could represent a good source of health-promoting polyphenols, encouraging a nutraceutical use of such ecotype, for several phyto-pharmaceutical applications.