180 results on '"Florinda Fratianni"'
Search Results
52. Contributors
- Author
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Cristóbal N. Aguilar, Alfredo Aires, Marina Al Daccache, Juliana Q. Albarelli, Elisabete Maria da Cruz Alexandre, Lillian Barros, Carissa Michelle Goltara Bichara, Isabel Borrás-Linares, Larry Oscar Chañi-Paucar, Farid Chemat, Raffaele Coppola, Eduardo M. Costa, Adriano G. Cruz, Luiza Helena da Silva Martins, Vincenzo De Feo, Victor de Freitas, Johnatt Allan Rocha de Oliveira, Teresa del Castillo-Santaella, Maria Inês Dias, Krasimir Dimitrov, Tatiana Emanuelli, Anne-Sylvie Fabiano-Tixier, Ana Fernandes, Isabel C.F.R. Ferreira, Pedro Ferreira-Santos, Florinda Fratianni, Zlatina Genisheva, Andrea Komesu, Mohamed Koubaa, Ângela Liberal, Lucía López-Salas, Nicolas Louka, Jesús Lozano-Sánchez, Richard G. Maroun, Nuno Mateus, Maria Angela A. Meireles, Adriana K. Molina, Debora Kono Taketa Moreira, Silvia A. Moreira, Filomena Nazzaro, Ana L.S. Oliveira, Hélder Oliveira, Sarah L. Paz-Arteaga, Carla Pereira, Ricardo N. Pereira, Tatiana Colombo Pimentel, Manuela Estevez Pintado, Carlos A. Pinto, Delphine Pradal, Mahendra Rai, Hiba N. Rajha, Nathiely Ramírez-Guzmán, Cristina M.R. Rocha, Rui M. Rodrigues, Ádina L. Santana, Jorge Manuel Alexandre Saraiva, Antonio Segura-Carretero, Liliana Serna-Cock, Sara Silva, Natércia Teixeira, Cristian Torres-León, Peggy Vauchel, António A. Vicente, Eugène Vorobiev, and Glenise Bierhalz Voss
- Published
- 2022
- Full Text
- View/download PDF
53. Polyphenols applications in food industry sector
- Author
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Filomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Tatiana Colombo Pimentel, Raffaele Coppola, and Adriano G. Cruz
- Published
- 2022
- Full Text
- View/download PDF
54. Polyphenols applications in food industry sector
- Author
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Filomena, Nazzaro, Florinda, Fratianni, DE FEO, Vincenzo, Tatiana Colombo Pimentel, and Cruz, Raffaele Coppoladand Adriano G.
- Published
- 2022
55. Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage.
- Author
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Loredana, Liguori, Francesca, Malvano, Florinda, Fratianni, Filomena, Nazzaro, Paola, Orilio, and Donatella, Albanese
- Subjects
CONTROLLED atmosphere packaging ,BIOACTIVE compounds ,BROCCOLI ,BRASSICA ,INDUCTIVE effect ,EDIBLE coatings - Abstract
This study evaluated the effect of argon-enriched modified atmosphere on the storage extension of ready-to-use broccoli rabe in leaf. Broccoli rabe samples (Brassica rapa sylvestris L. var. esculenta) were packaged in 90% argon and 10% O
2 (modified atmosphere packaging 1); 80% argon, 10% CO2 and 10% O2 (modified atmosphere packaging 2) and evaluated for the physicochemical characteristics, microbiological parameters and bioactive compounds (glucosinolates) during the cold storage for 9 days. Results showed significant maintenance of colour, chlorophyll, phenols content and antioxidant activity in modified atmosphere packaging packages with respect to air control ones. An increasing biosynthesis of glucosinolates was observed in all packages to the inductive effect of CO2 produced; the amount of minerals unchanged during the storage. Overall appearance and odour evaluation pointed out a positive effect of argon atmospheres, in particular modified atmosphere packaging 1, for the keeping of the sensory attributes compared to those evaluated in air packaging. [ABSTRACT FROM AUTHOR]- Published
- 2023
- Full Text
- View/download PDF
56. Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage
- Author
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Loredana, Liguori, primary, Francesca, Malvano, additional, Florinda, Fratianni, additional, Filomena, Nazzaro, additional, Paola, Orilio, additional, and Donatella, Albanese, additional
- Published
- 2021
- Full Text
- View/download PDF
57. Chemical composition, antibiofilm, cytotoxic, and anti-acetylcholinesterase activities of Myrtus communis L. leaves essential oil
- Author
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Lucia Caputo, Francesca Capozzolo, Giuseppe Amato, Vincenzo De Feo, Florinda Fratianni, Giovanni Vivenzio, and Filomena Nazzaro
- Subjects
Staphylococcus aureus ,Cytotoxic activity ,Biofilm ,Essential oil ,SH-SY5Y cells ,Myrtus ,Plant Leaves ,Anti-acetylcholinesterase activity ,Myrtus communis ,Complementary and alternative medicine ,Biofilms ,Cell Line, Tumor ,Acetylcholinesterase ,Escherichia coli ,Oils, Volatile ,Humans ,Antibacterial activity ,Cholinesterase Inhibitors ,Biofilm metabolism - Abstract
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.
- Published
- 2021
58. Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria
- Author
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Juan Fernando Ayala-Zavala, Antonio d'Acierno, Maria Neve Ombra, Filomena Nazzaro, Vincenzo De Feo, Giuseppe Amato, Raffaele Coppola, and Florinda Fratianni
- Subjects
Antioxidant ,antioxidant ,medicine.drug_class ,DPPH ,medicine.medical_treatment ,Endocrinology, Diabetes and Metabolism ,honey ,medicine.disease_cause ,fatty acids ,Anti-inflammatory ,biofilm ,chemistry.chemical_compound ,food ,Listeria monocytogenes ,medicine ,Prunus amygdalus ,TX341-641 ,Food science ,polyphenols ,Nutrition ,Original Research ,anti-inflammatory ,a-glycosidase ,Nutrition and Dietetics ,Nutrition. Foods and food supply ,Biofilm ,Metabolism ,food.food ,Oleic acid ,chemistry ,probiotics ,Prunus ,prebiotics ,Food Science - Abstract
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.
- Published
- 2021
- Full Text
- View/download PDF
59. Antibiofilm Properties Exhibited by the Prickly Pear (Opuntia ficus-indica) Seed Oil
- Author
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Lucia Caputo, Florinda Fratianni, Raffaele Coppola, Vincenzo De Feo, Filomena Nazzaro, and Antonio d'Acierno
- Subjects
Pectobacterium carotovorum ,lcsh:A ,Biology ,medicine.disease_cause ,seeds oil ,biofilm ,Listeria monocytogenes ,medicine ,Escherichia coli ,Food science ,PEAR ,Pseudomonas aeruginosa ,opuntia ficus-indica ,Biofilm ,food and beverages ,Succulent plant ,Antimicrobial ,biology.organism_classification ,lcsh:General Works ,Bacteria - Abstract
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.
- Published
- 2021
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60. Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy
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Floriana Boscaino, Maria Aponte, Florinda Fratianni, Tiziana Di Renzo, Anna Reale, Filomena Nazzaro, Anna, Reale, Tiziana Di Renzo, Floriana, Boscaino, Nazzaro, Filomena, Florinda, Fratianni, and Aponte, Maria
- Subjects
Microbiology (medical) ,lcsh:QR1-502 ,Lactobacillus sanfranciscensis ,Microbiology ,lcsh:Microbiology ,lactic acid bacteria, sourdough, volatile organic compounds, PCR-DGGE, solid-phase microextraction technique–gas chromatography/mass spectrometry ,03 medical and health sciences ,volatile organic compounds ,Leuconostoc ,Food science ,Weissella cibaria ,Aroma ,030304 developmental biology ,Original Research ,PCR-DGGE ,0303 health sciences ,biology ,sourdough ,030306 microbiology ,food and beverages ,Biota ,solid-phase microextraction technique–gas chromatography/mass spectrometry ,biology.organism_classification ,lactic acid bacteria ,Lactobacillus plantarum ,Temperature gradient gel electrophoresis ,Bacteria - Abstract
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.
- Published
- 2019
61. Antibiofilm properties exhibited by the prickly pear (Opuntia ficus-indica) seed oil
- Author
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Filomena Nazzaro, Florinda Fratianni, Antonio d'Acierno, Lucia Caputo, Raffaele Coppola, and Vincenzo De Feo
- Published
- 2020
- Full Text
- View/download PDF
62. Anti-biofilm properties exhibited by different types of monofloral honey
- Author
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Filomena Nazzaro, Florinda Fratianni, Antonio d'Acierno, Lucia Caputo, Raffaele Coppola, and Vincenzo De Feo
- Published
- 2020
- Full Text
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63. Polyphenols, the new frontiers of prebiotics
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Filomena, Nazzaro, Florinda, Fratianni, Vincenzo, De Feo, Alberto, Battistelli, Adriano Gomes, Da Cruz, and Raffaele, Coppola
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Flavonoids ,Prebiotics ,Bacteria ,Plant Extracts ,Humans ,Polyphenols ,Gastrointestinal Microbiome - Abstract
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.
- Published
- 2020
64. Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy
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Massimo Zaccardelli, Catello Pane, Stefania Grillo, Autilia Cozzolino, Florinda Fratianni, Antonio d'Acierno, Marina Tucci, Riccardo Riccardi, Filomena Nazzaro, Patrizia Spigno, Valentina Tranchida Lombardo, Raffaele Coppola, and Francesco Raimo
- Subjects
0301 basic medicine ,Antioxidant ,Physiology ,medicine.medical_treatment ,Clinical Biochemistry ,antioxidant activity ,Biology ,Biochemistry ,-carotene ,ascorbic acid ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,?-carotene ,statistical analysis ,polyphenols ,Pepper ,medicine ,Phenols ,Molecular Biology ,biodiversity ,030109 nutrition & dietetics ,Capsicum annuum L ,lcsh:RM1-950 ,04 agricultural and veterinary sciences ,Cell Biology ,Variety (linguistics) ,Ascorbic acid ,040401 food science ,Capsicum annuum ,Horticulture ,lcsh:Therapeutics. Pharmacology ,chemistry ,Polyphenol ,Composition (visual arts) - Abstract
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
- Published
- 2020
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65. Qualitative Aspects of Some of Some Traditional Landraces of the Tomato 'Piennolo' (
- Author
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Florinda, Fratianni, Autilia, Cozzolino, Antonio, d'Acierno, Filomena, Nazzaro, Riccardo, Riccardi, and Patrizia, Spigno
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antioxidants ,tomato “Piennolo” ,food and beverages ,chemical composition ,ascorbic acid ,lycopene ,Article ,polyphenols ,biodiversity - Abstract
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.
- Published
- 2020
66. Chemical Composition and Biological Activities of the Essential Oils of Leptospermum petersonii and Eucalyptus gunnii
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Marco Valussi, Domenico Trombetta, Greg Trevena, Lucia Caputo, Laura Cornara, Florinda Fratianni, Vincenzo De Feo, Antonella Smeriglio, and Filomena Nazzaro
- Subjects
Microbiology (medical) ,Myrtaceae ,lcsh:QR1-502 ,Geranyl acetate ,phytochemical profile ,Microbiology ,lcsh:Microbiology ,biofilm ,essential oil ,law.invention ,cytotoxic ,03 medical and health sciences ,chemistry.chemical_compound ,Myrtaceae, essential oil, phytochemical profile, antibacterial activity, biofilm, phytotoxic activity ,antibacterial activity ,Linalool ,law ,Food science ,phytotoxic activity ,Essential oil ,Original Research ,030304 developmental biology ,Eucalyptus ,0303 health sciences ,biology ,Chemotype ,030306 microbiology ,Leptospermum petersonii ,biology.organism_classification ,Leptospermum ,Eucalyptus gunnii ,chemistry ,antimicrobial ,Camphene ,Geraniol - Abstract
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.
- Published
- 2020
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- View/download PDF
67. Essential Oils and Microbial Communication
- Author
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Fernando Jesus Ayala-Zavala, Filomena Nazzaro, Florinda Fratianni, Antonio d'Acierno, Adriano G. Cruz, Raffaele Coppola, and Vincenzo De Feo
- Subjects
Quorum sensing ,Antibiotic resistance ,Chemistry ,Biofilm ,Essential Oils ,InformationSystems_INFORMATIONSTORAGEANDRETRIEVAL ,Bacterial Resistance, Quorum Sensing, Biofilm, Essential Oils ,Quorum Sensing ,Bacterial Resistance ,GeneralLiterature_REFERENCE(e.g.,dictionaries,encyclopedias,glossaries) ,Microbiology - Abstract
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.
- Published
- 2020
- Full Text
- View/download PDF
68. The Confectionery of Southern Italy: From the Tradition to the Future
- Author
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Maria Neve Ombra, Florinda Fratianni, and Filomena Nazzaro
- Subjects
sweet products ,pastiera ,cassata - Abstract
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.
- Published
- 2020
69. Polyphenols, the new frontiers of prebiotics
- Author
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Florinda Fratianni, Raffaele Coppola, Filomena Nazzaro, Alberto Battistelli, Adriano G. Cruz, and Vincenzo De Feo
- Subjects
0303 health sciences ,030309 nutrition & dietetics ,Prebiotic ,medicine.medical_treatment ,food and beverages ,Computational biology ,Biology ,03 medical and health sciences ,probiotics ,Polyphenol ,sea-weeds ,medicine ,Identification (biology) ,Microbiome ,prebiotics ,lichens ,Organism ,polyphenols - Abstract
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.
- Published
- 2020
70. Microbial production of metabolites for food and processes
- Author
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Filomena Nazzaro, Florinda Fratianni, Antonio d' Acierno, Adriano Gomez da Cruz, Vincenzo De Feo, and Raffaele Coppola
- Subjects
Microbial metabolites ,flavor ,carotenoids ,food and beverages ,vitamins ,biotechnology - Abstract
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.
- Published
- 2020
71. Street Food in Southern Italy: From the Past to the Future
- Author
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Maria Neve Ombra, Florinda Fratianni, and Filomena Nazzaro
- Subjects
lifestyle ,pizza ,street food - Abstract
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.
- Published
- 2020
72. Microbial production of metabolites for food and processes
- Author
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Antonio d'Acierno, Filomena Nazzaro, Florinda Fratianni, V. De Feo, A.G. da Cruz, and Raffaele Coppola
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Wine ,Food industry ,business.industry ,Microorganism ,food and beverages ,Production (economics) ,Fermentation ,Microbiome ,Food science ,Raw material ,Biology ,business ,Organism - Abstract
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.
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- 2020
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73. Essential Oils Diversity of Teucrium Species
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Lucia Caputo, Florinda Fratianni, Raffaele Coppola, Laura De Martino, Vincenzo De Feo, and Filomena Nazzaro
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Caryophyllene ,Biology ,biology.organism_classification ,Teucrium polium ,food.food ,law.invention ,Teucrium ,chemistry.chemical_compound ,food ,chemistry ,Germacrene ,law ,Botany ,Lamiaceae ,Bisabolene ,Teucrium · Essential oil · Caryophyllene · α-pinene · β-pinene · Germacrene D · Limonene · Bisabolol · Biological activity ,Essential oil ,Bisabolol - Abstract
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.
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- 2020
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74. Anti-biofilm properties exhibited by different types of monofloral honey
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Lucia Caputo, Raffaele Coppola, Maria Neve Ombra, Antonio d'Acierno, Filomena Nazzaro, Florinda Fratianni, and Vincenzo De Feo
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Lavandula angustifolia ,Ailanthus altissima ,Staphylococcus aureus ,Lavender ,digestive, oral, and skin physiology ,Biofilm ,food and beverages ,Pseudomonas aeruginosa ,Listeria monocytogenes ,lcsh:A ,honey ,Biology ,biology.organism_classification ,biofilm ,Strawberry tree ,Hedera helix ,Food science ,lcsh:General Works ,Arbutus unedo ,Antibacterial agent - Abstract
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).
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- 2020
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75. Recovery of biomolecules of high benefit from food waste
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Antonio d'Acierno, Maria Neve Ombra, Filomena Nazzaro, Raffaele Coppola, and Florinda Fratianni
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0106 biological sciences ,Food Science ,Applied Microbiology and Biotechnology ,Waste management ,digestive, oral, and skin physiology ,food and beverages ,Vegetable food ,04 agricultural and veterinary sciences ,Cooked food ,040401 food science ,01 natural sciences ,Food waste ,0404 agricultural biotechnology ,010608 biotechnology ,Food service ,Business - Abstract
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.
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- 2018
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76. Apricots: biochemistry and functional properties
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Luigi Cipriano, Maria Neve Ombra, Antonio d'Acierno, Filomena Nazzaro, and Florinda Fratianni
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chemistry.chemical_classification ,Ingredient ,0404 agricultural biotechnology ,Human nutrition ,chemistry ,Polyphenol ,food and beverages ,04 agricultural and veterinary sciences ,Food science ,040401 food science ,Applied Microbiology and Biotechnology ,Carotenoid ,Food Science - Abstract
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.
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- 2018
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77. Phenolic extracts from grape stems inhibitListeria monocytogenesmotility and adhesion to food contact surfaces
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A. T. Bernal-Mercado, Florinda Fratianni, Jaime Lizardi-Mendoza, Manuel Reynaldo Cruz-Valenzuela, Filomena Nazzaro, Jesús Fernando Ayala-Zavala, F.J. Vazquez-Armenta, Gustavo A. González-Aguilar, and Brenda A. Silva-Espinoza
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0301 basic medicine ,Materials science ,030106 microbiology ,Motility ,medicine.disease_cause ,Red Globe ,03 medical and health sciences ,chemistry.chemical_compound ,Rutin ,0404 agricultural biotechnology ,Listeria monocytogenes ,Materials Chemistry ,medicine ,Food science ,biology ,fungi ,technology, industry, and agriculture ,grape byproducts ,phenolic compounds ,bacterial adhesion ,L. monocytogenes ,natural antimicrobials ,Catechin ,04 agricultural and veterinary sciences ,Surfaces and Interfaces ,General Chemistry ,Adhesion ,biology.organism_classification ,040401 food science ,Surfaces, Coatings and Films ,chemistry ,Biochemistry ,Mechanics of Materials ,Listeria ,Bacteria - Abstract
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.
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- 2017
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78. Biochemical and biological characterization of two Brassicaceae after their commercial expiry date
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Filomena Nazzaro, Antonio d'Acierno, Maria Neve Ombra, Raffaele Coppola, Patrizio Tremonte, Florinda Fratianni, and Autilia Cozzolino
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0301 basic medicine ,Staphylococcus aureus ,Antimicrobial ,Antiproliferative ,Brassicaceae ,Polyphenols ,Vegetal waste ,Anti-Infective Agents ,Antioxidants ,Bacillus cereus ,Caco-2 Cells ,Cell Proliferation ,Cell Survival ,Chemical Phenomena ,Escherichia coli ,Food Contamination ,Food Microbiology ,Humans ,Plant Extracts ,Pseudomonas aeruginosa ,Analytical Chemistry ,Food Science ,Medicine (all) ,Eruca ,Microbiology ,03 medical and health sciences ,0404 agricultural biotechnology ,Food microbiology ,Food science ,biology ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,030104 developmental biology ,Polyphenol ,Modified atmosphere ,Brassica oleracea - Abstract
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.
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- 2017
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79. Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition
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Vincenzo De Feo, Antonio d'Acierno, Antonella Martignetti, Rosaria Cozzolino, Livia Malorni, Filomena Nazzaro, Florinda Fratianni, and Adriano G. Cruz
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0301 basic medicine ,Microbiology (medical) ,Biology ,Microbiology ,Article ,extra virgin olive oil ,03 medical and health sciences ,0302 clinical medicine ,Antimicrobial activity ,Extra virgin olive oil ,Polyphenols ,Virology ,Statistical analysis ,Food science ,lcsh:QH301-705.5 ,polyphenols ,antimicrobial activity ,food and beverages ,biology.organism_classification ,Antimicrobial ,030104 developmental biology ,lcsh:Biology (General) ,Polyphenol ,Olea ,030220 oncology & carcinogenesis ,Composition (visual arts) ,Antibacterial activity ,Olive oil - Abstract
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.
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- 2019
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80. Effects of polyphenols on Microbial Cell-Cell Communicatios
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Vincenzo De Feo, Filomena Nazzaro, Antonio d'Acierno, Daniel Granato, Fernando Jesus Ayala-Zavala, Florinda Fratianni, Adriano Gomes-Cruz, and Raffaele Coppola
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biology ,Microorganism ,Biofilm ,Cell ,Phytochemicals ,Polyphenols ,Quorum Sensing ,Natural Preservatives ,biology.organism_classification ,Antimicrobial ,Virulence factor ,Microbiology ,Quorum sensing ,medicine.anatomical_structure ,Quorum Quenching ,Phytochemicals, Polyphenols, Quorum Sensing, Quorum Quenching, Biofilm, Natural Preservatives ,medicine ,Bacteria - Abstract
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.
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- 2019
81. Contributors
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Gennaro Roberto Abbamondi, Fernando Jesus Ayala-Zavala, Ilaria Bellezza, Didem Berber, Raffaele Coppola, Valeria Costantino, Adele Cutignano, Antonio d’Acierno, Vincenzo De Feo, Gerardo Della Sala, Germana Esposito, Ilaria Finore, Florinda Fratianni, Barış Gökalsın, Adriano Gomes-Cruz, Daniel Granato, Angel G. Jimenez, Margarita Kambourova, Onur Kırtel, Raphaël Lami, Alba Minelli, Filomena Nazzaro, Barbara Nicolaus, Ebru Toksoy Öner, Matthew J. Peirce, Annarita Poli, Wim J. Quax, Nüzhet Cenk Sesal, Vanessa Sperandio, Roberta Teta, Wim Van den Ende, Maxime Versluys, and Jan Vogel
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- 2019
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82. Polyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus medica L., Citrus bergamia, and Citrus medica cv. Salò Cultivated in Southern Italy
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Vincenzo De Feo, Maria Neve Ombra, Florinda Fratianni, Autilia Cozzolino, Filomena Nazzaro, and Raffaele Coppola
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Citrus ,Antioxidant ,medicine.medical_treatment ,Citrus medica cv. Salò ,Pharmaceutical Science ,Pectobacterium carotovorum ,Antioxidants ,Analytical Chemistry ,0302 clinical medicine ,Citrus medica ,Drug Discovery ,Food science ,Citrus bergamia ,Medicinal plants ,0303 health sciences ,biology ,Biofilm ,food and beverages ,Anti-Bacterial Agents ,Chemistry (miscellaneous) ,030220 oncology & carcinogenesis ,Pseudomonas aeruginosa ,Citrus medica, Citrus bergamia, Citrus medica cv. Salò, Polyphenols, Biofilm, Antibacterial Activity ,Molecular Medicine ,Antibacterial activity ,Staphylococcus aureus ,Microbial Sensitivity Tests ,Article ,03 medical and health sciences ,food ,Escherichia coli ,medicine ,polyphenols ,biofilm ,antibacterial activity ,Physical and Theoretical Chemistry ,030304 developmental biology ,Plant Extracts ,Organic Chemistry ,Polyphenols ,biology.organism_classification ,Listeria monocytogenes ,food.food ,Antibacterial Activity ,Polyphenol ,Biofilms - Abstract
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. Salò, &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.
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- 2019
83. Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy
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Adriano G. Cruz, Livia Malorni, Filomena Nazzaro, Florinda Fratianni, Rosaria Cozzolino, Antonio d'Acierno, Antonella Martignetti, and Vincenzo De Feo
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Antioxidant ,polyphenols ,antioxidant activity ,statistical analysis ,volatile compounds ,extra virgin olive oil ,medicine.medical_treatment ,lcsh:TX341-641 ,Biology ,01 natural sciences ,03 medical and health sciences ,medicine ,Biochemical composition ,Statistical analysis ,Cultivar ,Food science ,Original Research ,030304 developmental biology ,0303 health sciences ,statistical analysis volatile compounds ,010401 analytical chemistry ,0104 chemical sciences ,Polyphenol ,Mediterranean area ,lcsh:Nutrition. Foods and food supply ,Food Science ,Olive oil - Abstract
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.
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- 2019
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84. Control of Alternaria post-harvest infections on cherry tomato fruits by wild pepper phenolic-rich extracts
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Massimo Zaccardelli, Mario Parisi, Florinda Fratianni, Filomena Nazzaro, and Catello Pane
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0106 biological sciences ,Plant derived compounds ,Phytochemical ,01 natural sciences ,Alternaria alternata ,040501 horticulture ,Ferulic acid ,chemistry.chemical_compound ,Chlorogenic acid ,Cherry tomato ,Pepper ,Caffeic acid ,Gallic acid ,biology ,UPLC-DAD ,food and beverages ,04 agricultural and veterinary sciences ,Post-harvest soft rot ,biology.organism_classification ,Alternaria ,Horticulture ,chemistry ,0405 other agricultural sciences ,Agronomy and Crop Science ,010606 plant biology & botany - Abstract
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.
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- 2016
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85. Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.)
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Filomena Nazzaro, Riccardo Riccardi, Patrizio Tremonte, Maria Neve Ombra, Patrizia Spigno, Raffaele Coppola, Florinda Fratianni, and Autilia Cozzolino
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0301 basic medicine ,Antioxidant ,Allicin ,Antimicrobial ,Antiproliferative ,Garlic ,UPLC ,Food Science ,Medicine (miscellaneous) ,Nutrition and Dietetics ,DPPH ,medicine.medical_treatment ,Ferulic acid ,03 medical and health sciences ,chemistry.chemical_compound ,Chlorogenic acid ,medicine ,Caffeic acid ,TX341-641 ,Food science ,Gallic acid ,030109 nutrition & dietetics ,Nutrition. Foods and food supply ,Ascorbic acid ,030104 developmental biology ,chemistry ,Biochemistry - Abstract
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.
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- 2016
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86. Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
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Jesús Fernando Ayala-Zavala, Filomena Nazzaro, Florinda Fratianni, Brenda A. Silva-Espinoza, Gustavo A. González-Aguilar, A. T. Bernal-Mercado, Manuel Reynaldo Cruz-Valenzuela, and Maria Raquel Alcantara de Miranda
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Health (social science) ,food.ingredient ,Antioxidant ,DPPH ,medicine.medical_treatment ,antioxidant activity ,Plant Science ,phenolic compounds ,lcsh:Chemical technology ,Health Professions (miscellaneous) ,Microbiology ,Article ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,medicine ,lcsh:TP1-1185 ,Gallic acid ,Food science ,functional foods ,ABTS ,antimicrobial activity ,Chemistry ,Food additive ,sensory attributes ,fungi ,digestive, oral, and skin physiology ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,Polyphenol ,Trolox ,Quercetin ,Food Science ,fresh-cut fruit - Abstract
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 ×, 103 to 1.44 ×, 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.
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- 2018
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87. Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking
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Antonio d'Acierno, Catello Pane, Filomena Nazzaro, Massimo Zaccardelli, Patrizia Spigno, Riccardo Riccardi, Maria Neve Ombra, Florinda Fratianni, and Raffaele Coppola
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0301 basic medicine ,common beans ,anti-amylase ,anti-glucosidase ,anti-lipase ,Polyphenols ,Cooking ,Ecotype ,Enzyme Inhibitors ,Flavonoids ,Glycoside Hydrolase Inhibitors ,Italy ,Lipase ,Phaseolus ,Tannins ,alpha-Amylases ,alpha-Glucosidases ,03 medical and health sciences ,Nutrient ,Food science ,Cultivar ,chemistry.chemical_classification ,030109 nutrition & dietetics ,biology ,Metabolism ,biology.organism_classification ,Enzyme ,chemistry ,Polyphenol ,biology.protein ,Alpha-amylase ,Food Science - Abstract
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.
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- 2018
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88. Antioxidant properties and anti-quorum sensing potential of Carum copticum essential oil and phenolics against Chromobacterium violaceum
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Emira Noumi, Guido Flamini, Saptami Kanekar, Filomena Nazzaro, Najla Trabelsi, Florinda Fratianni, Abdulbasit I. Al-Sieni, Rekha Punchappady-Devasya, Mejdi Snoussi, and Vincenzo De Feo
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0301 basic medicine ,030106 microbiology ,Hyperoside ,Antimicrobial activity ,Essential oil ,law.invention ,03 medical and health sciences ,chemistry.chemical_compound ,Antioxidant activity ,law ,Anti-quorum sensing ,Food science ,Thymol ,Carum copticum ,Food Science ,biology ,Broth microdilution ,Catechin ,biology.organism_classification ,Antimicrobial ,030104 developmental biology ,chemistry ,Quercetin ,Chromobacterium violaceum - Abstract
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.
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- 2018
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89. Pyroelectric Effect Enables Simple and Rapid Evaluation of Biofilm Formation
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Emanuela Mazzon, Luca Masucci, Romina Rega, Florinda Fratianni, Pietro Ferraro, Alessia Bramanti, Simonetta Grilli, Filomena Nazzaro, Oriella Gennari, Valentina Marchesano, Raffaele Coppola, and Laura Mecozzi
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0301 basic medicine ,Materials science ,antimicrobial tests ,surface potential ,Bacteria ,electrostatic attraction ,Human life ,030106 microbiology ,Biofilm ,Reproducibility of Results ,biochemical phenomena, metabolism, and nutrition ,bacterial adhesion ,biofilm ,03 medical and health sciences ,030104 developmental biology ,Electrostatic attraction ,cation-free ,Biofilms ,pyroelectric effect ,General Materials Science ,rapid formation ,Biochemical engineering ,Electrostatic interaction - Abstract
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.
- Published
- 2018
90. Phenolic content, antimicrobial and antioxidant activities of Hypericum perfoliatum L
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Vincenzo De Feo, Laura De Martino, Donato Del Monte, Florinda Fratianni, Aurelio Marandino, and Filomena Nazzaro
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DPPH assay ,Chromatography ,Antioxidant ,biology ,Pseudomonas aeruginosa ,medicine.medical_treatment ,GAE ,Hyperoside ,Agar diffusion test ,Polyphenol composition ,UPLC analysis ,Agronomy and Crop Science ,biology.organism_classification ,medicine.disease_cause ,Antimicrobial ,Agar diffusion testa ,chemistry.chemical_compound ,Cereus ,Chlorogenic acid ,chemistry ,medicine ,Food science ,Escherichia coli - Abstract
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.
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- 2015
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91. Hydrophilic extract fromPosidonia oceanicainhibits activity and expression of gelatinases and prevents HT1080 human fibrosarcoma cell line invasion
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Daniela Pessani, Florinda Fratianni, Matteo Ramazzotti, Donatella Degl'Innocenti, and Emanuela Barletta
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MMP-2 ,MMP-9 ,Polyphenols ,Posidonia oceanica ,cell migration and invasion ,gelatinase ,hydrophilic extract ,Aquatic Organisms ,Gelatinases ,Antioxidant ,Fibrosarcoma ,medicine.medical_treatment ,Antioxidants ,Ferulic acid ,Cellular and Molecular Neuroscience ,chemistry.chemical_compound ,Cell Line, Tumor ,Mediterranean Sea ,medicine ,Humans ,Neoplasm Invasiveness ,Gallic acid ,Alismatales ,biology ,Cell Biology ,biology.organism_classification ,Vasoprotective ,Gene Expression Regulation, Neoplastic ,Matrix Metalloproteinase 9 ,Biochemistry ,chemistry ,Polyphenol ,Matrix Metalloproteinase 2 ,HT1080 ,Research Paper - Abstract
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.
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- 2015
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92. Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables
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Jesús Fernando Ayala-Zavala, F.J. Vazquez-Armenta, Brenda A. Silva-Espinoza, Florinda Fratianni, Filomena Nazzaro, Manuel Reynaldo Cruz-Valenzuela, and Gustavo A. González-Aguilar
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ABTS ,vegetal extracts ,DPPH ,04 agricultural and veterinary sciences ,Biology ,biology.organism_classification ,Antimicrobial ,040401 food science ,Red Globe ,Ferulic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Chlorogenic acid ,Botany ,Caffeic acid ,antimicrobial ,Original Article ,Gallic acid ,Food science ,polyphenols ,Food Science - Abstract
[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.
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- 2017
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93. Laurus nobilis: Composition of Essential Oil and Its Biological Activities
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Vincenzo De Feo, Raffaele Coppola, Luigi Aliberti, Filomena Nazzaro, Lucia Caputo, Florinda Fratianni, Lucã©ia Fatima Souza, and Laura De Martino
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0301 basic medicine ,Pharmaceutical Science ,Laurus ,Laurus nobilis L ,01 natural sciences ,Analytical Chemistry ,law.invention ,chemistry.chemical_compound ,Anti-Infective Agents ,Linalool ,antibacterial activity ,law ,Drug Discovery ,Medicine (all) ,Antimicrobial ,Chemistry (miscellaneous) ,Molecular Medicine ,cytotoxicity ,Composition (visual arts) ,Antibacterial activity ,Adenylyl Cyclases ,Central Nervous System (CNS) ,Cell Survival ,Sabinene ,Microbial Sensitivity Tests ,Biology ,Article ,Gas Chromatography-Mass Spectrometry ,essential oil ,lcsh:QD241-441 ,03 medical and health sciences ,Laurus nobilis ,food ,lcsh:Organic chemistry ,Cell Line, Tumor ,Botany ,Ornamental plant ,Oils, Volatile ,Humans ,Physical and Theoretical Chemistry ,Essential oil ,Plant Extracts ,010405 organic chemistry ,Organic Chemistry ,antifungal activity ,Antineoplastic Agents, Phytogenic ,food.food ,0104 chemical sciences ,Adenylate cyclase 1 (ADCY1) ,Antifungal activity ,Cytotoxicity ,030104 developmental biology ,chemistry ,adenylate cyclase 1 (ADCY1) ,antimicrobial - Abstract
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.
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- 2017
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94. Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars
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Filomena Nazzaro, Raffaele Coppola, Autilia Cozzolino, Maria Cefola, Beatrice De Giulio, Bernardo Pace, Antonio Logrieco, Rosaria Cozzolino, Florinda Fratianni, and Antonio d'Acierno
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0106 biological sciences ,Chilling injury ,Ocimum basilicum L ,Polyphenols ,Ultra performance liquid chromatography ,Visual quality ,Analytical Chemistry ,Food Science ,Medicine (all) ,food.ingredient ,Antioxidant ,medicine.medical_treatment ,01 natural sciences ,Antioxidants ,040501 horticulture ,food ,Phenols ,Botany ,Food Quality ,medicine ,Cultivar ,biology ,Chemistry ,Basilicum ,food and beverages ,Sweet Basil ,04 agricultural and veterinary sciences ,General Medicine ,Ocimum ,biology.organism_classification ,food.food ,Cold Temperature ,Plant Leaves ,Horticulture ,Food Storage ,Polyphenol ,Ocimum basilicum ,Postharvest ,0405 other agricultural sciences ,Respiration rate ,010606 plant biology & botany - Abstract
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.
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- 2017
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95. Biochemical and Molecular Study of Carpobrotus edulis Bioactive Properties and Their Effects on Dugesia sicula (Turbellaria, Tricladida) Regeneration
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Mohamed Charni, Florinda Fratianni, Filomena Nazzaro, Sami Fattouch, Emna Meddeb, Autilia Cozzolino, Faten Raboudi, and Tesnime Ghazouani
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0301 basic medicine ,Staphylococcus aureus ,Antioxidant ,DPPH ,medicine.medical_treatment ,Bacillus cereus ,Bioengineering ,Biology ,Applied Microbiology and Biotechnology ,Biochemistry ,03 medical and health sciences ,chemistry.chemical_compound ,Carpobrotus edulis ,Chlorogenic acid ,Botany ,medicine ,Animals ,Regeneration ,Food science ,citotoxicity ,Molecular Biology ,ABTS ,vegetal extracts ,Plant Extracts ,Polyphenols ,Planarians ,General Medicine ,biology.organism_classification ,Anti-Bacterial Agents ,030104 developmental biology ,chemistry ,Polyphenol ,Planarian ,Aizoaceae ,antimicrobial ,Biotechnology - Abstract
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.
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- 2017
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96. Isolation and functional characterization of a novel gene coding for flavonoid 3'-hydroxylase from globe artichoke
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Filomena Nazzaro, Marina Tucci, M. De Palma, and Florinda Fratianni
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chemistry.chemical_classification ,biology ,fungi ,Flavonoid ,Cynara ,Structural gene ,food and beverages ,Plant Science ,Genetically modified crops ,transgenic plants ,Horticulture ,Asteraceae ,biology.organism_classification ,anthocyanins ,Flavonoid biosynthesis ,chemistry ,Complementary DNA ,Botany ,flavonoid biosynthesis ,heterocyclic compounds ,expression analysis ,Scolymus ,Cynara cardunculus - Abstract
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.
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- 2014
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97. Ability of synbiotic encapsulatedSaccharomyces cerevisiae boulardiito grow in berry juice and to survive under simulated gastrointestinal conditions
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Carmine Iuliano, Federica Cardinale, Florinda Fratianni, Filomena Nazzaro, Ida Russo, Raffaele Coppola, and Patrizio Tremonte
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medicine.medical_treatment ,Saccharomyces cerevisiae ,Pharmaceutical Science ,Capsules ,Synbiotics ,Bioengineering ,Microbiology ,law.invention ,Beverages ,Probiotic ,Colloid and Surface Chemistry ,law ,medicine ,Humans ,Viability assay ,Food science ,Physical and Theoretical Chemistry ,Microencapsulation ,polyphenols ,Colony-forming unit ,Gastric Juice ,biology ,Probiotics ,Prebiotic ,Organic Chemistry ,Cells, Immobilized ,biology.organism_classification ,Yeast ,Saccharomyces boulardii ,prebiotic ,Fermentation ,probiotic - Abstract
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.
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- 2014
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98. Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks
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Tiziana Granese, Autilia Cozzolino, Federica Cardinale, Filomena Nazzaro, and Florinda Fratianni
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Ferulic acid ,chemistry.chemical_compound ,Antioxidant ,Chlorogenic acid ,chemistry ,Polyphenol ,DPPH ,medicine.medical_treatment ,medicine ,Caffeic acid ,Catechin ,Gallic acid ,Food science - Abstract
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.
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- 2014
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99. Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (Vitis labrusca) after Simulated Gastro-Intestinal Transit and Evaluation of in Vitro Antimicrobial Activity
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Tiziana Granese, Autilia Cozzolino, Filomena Nazzaro, Raffaele Coppola, Florinda Fratianni, Federica Cardinale, Maria Neve Ombra, and Selenia Pepe
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Antioxidant ,biology ,Pseudomonas aeruginosa ,Chemistry ,medicine.medical_treatment ,fungi ,Bacillus cereus ,food and beverages ,medicine.disease_cause ,biology.organism_classification ,Antimicrobial ,Biochemistry ,Polyphenol ,medicine ,Food science ,Digestion ,Escherichia coli ,EC50 - Abstract
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.
- Published
- 2014
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100. Polyphenol Composition, Antioxidant, Antimicrobial and Quorum Quenching Activity of the 'Carciofo di Montoro' (Cynara cardunculus var. scolymus) Global Artichoke of the Campania Region, Southern Italy
- Author
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Florinda Fratianni, Filomena Nazzaro, and Rosa Pepe
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biology ,Cynara ,Bacillus cereus ,biology.organism_classification ,Antimicrobial ,Quorum sensing ,chemistry.chemical_compound ,Chlorogenic acid ,chemistry ,Quorum Quenching ,Polyphenol ,Botany ,Food science ,Scolymus - Abstract
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.
- Published
- 2014
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