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5. Chemical Composition of Turmeric (Curcuma longa L.) Ethanol Extract and Its Antimicrobial Activities and Free Radical Scavenging Capacities.

Author

Wu, Huan, Liu, Zhihao, Zhang, Yaqiong, Gao, Boyan, Li, Yanfang, He, Xiaohua, Sun, Jianghao, Choe, Uyory, Chen, Pei, Blaustein, Ryan A., and Yu, Liangli

Subjects
TURMERIC, ETHANOL, FREE radicals, ESCHERICHIA coli, ANTI-infective agents, LISTERIA innocua, GRAM-positive bacteria
Abstract

Turmeric (Curcuma longa L.) is a perennial tuberous plant from the genus Curcuma (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free radical scavenging properties. UHPLC-MS/MS analysis tentatively identified eight compounds in the turmeric extract. Potential antimicrobial effects of 0.1, 1.0, and 10 mg turmeric equivalents (TE)/mL were evaluated in vitro against a variety of Gram-negative bacteria (i.e., Escherichia coli, Klebsiella pneumoniae, and Pseudomonas sp.) and Gram-positive bacteria (i.e., Enterococcus faecalis, Listeria innocua, and Staphylococcus aureus). Concentrations of 0.1 and 1.0 mg TE/mL inhibited the growth of S. aureus and significantly suppressed that of Pseudomonas sp., E. faecalis, and L. innocua. The growth of all strains, including E. coli, was inhibited by 10 mg TE/mL. Moreover, free radical scavenging capacities were determined using HO●, ABTS●+, and DPPH● (HOSC, ABTS, and RDSC, respectively) radicals. The turmeric ethanol extract had a TPC value of 27.12 mg GAE/g, together with HOSC, RDSC, and ABTS values of 1524.59, 56.38, and 1.70 μmol TE/g, respectively. Our results suggest that turmeric extract has potential applications for use in functional foods to reduce microbial burdens and oxidative stress-related health problems. [ABSTRACT FROM AUTHOR]

Published
2024
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6. Chemical Composition of Rosemary (Rosmarinus officinalis L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein–ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities

Author

Yao, Yuanhang, primary, Choe, Uyory, additional, Li, Yanfang, additional, Liu, Zhihao, additional, Zeng, Melody, additional, Wang, Thomas T. Y., additional, Sun, Jianghao, additional, Wu, Xianli, additional, Pehrsson, Pamela, additional, He, Xiaohua, additional, Zhang, Yaqiong, additional, Gao, Boyan, additional, Moore, Jeffrey C., additional, Chen, Pei, additional, Slavin, Margaret, additional, and Yu, Liangli Lucy, additional

Published
2023
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14. CHEMICAL COMPOSITIONS OF SELECTED SEED FLOUR EXTRACTS AND THEIR POTENTIAL HEALTH BENEFICIAL PROPERTIES

Author

Choe, Uyory

Subjects
Food science, Polyphenol, Anti-inflammatory capacity, Anti-proliferative capacity, fungi, food and beverages, Gut microbiota, Seed flour, Free radical scavenging capacity
Abstract

The rationale of the current dissertation research is to investigate health beneficial components and properties of blackberry, broccoli, carrot, cucumber, and milk thistle seed flours. This can lead to potential utilization of these seed flours in nutraceuticals and functional foods. Also, this can add value to oil manufacturers and the seed producers while reducing environmental contaminations. Blackberry, broccoli, carrot, cucumber, and milk thistle seed flours were extracted with 50% acetone and evaluated for their phytochemical compositions along with their potential gut microbiota modulating, free radical scavenging, and anti-inflammatory and anti-proliferative capacities. Thirteen, nine, ten, and fifteen compounds were detected in the blackberry, broccoli, carrot, and milk thistle seed flour extracts, with sanguiin H6, glucoraphanin, kaempferol-3-O-rutinoside, and silychristin as the primary component of each, respectively. All five seed flour extracts enhanced total number of gut bacteria and altered the abundance of specific bacterial phylum or genus in vitro. The blackberry seed flour extract had the greatest relative DPPH radical scavenging capacity and ABTS•+ scavenging capacity values of 362 and 267 μmol trolox equivalent (TE)/g, respectively. Milk thistle seed flour had the greatest oxygen radical absorbing capacity and hydroxyl radical (HO•) scavenging capacity values of 634 and 10420 μmol trolox equivalent (TE)/g, respectively. Also, all five seed flour extracts suppressed LPS induced IL-1β mRNA expressions in J774A.1 cells and the proliferation of LNCaP prostate cancer cell line. The results might be used to promote the value-added food utilization of these seed flours in improving human health.

Published
2020
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20. Chemical Composition of Rosemary (Rosmarinus officinalisL.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein–ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities

Author

Yao, Yuanhang, Choe, Uyory, Li, Yanfang, Liu, Zhihao, Zeng, Melody, Wang, Thomas T. Y., Sun, Jianghao, Wu, Xianli, Pehrsson, Pamela, He, Xiaohua, Zhang, Yaqiong, Gao, Boyan, Moore, Jeffrey C., Chen, Pei, Slavin, Margaret, and Yu, Liangli Lucy

Abstract

This study evaluated the chemical composition of rosemary water extract (RWE) and its influence on mechanisms by which the SARS-CoV-2 virus enters into cells as a potential route for reducing the risk of COVID-19 disease. Compounds in RWE were identified using UHPLC-MS/MS. The inhibitory effect of RWE was then evaluated on binding between the SARS-CoV-2 spike protein (S-protein) and ACE2 and separately on ACE2 activity/availability. Additionally, total phenolic content (TPC) and free radical scavenging capacities of RWE against HO•, ABTS•+, and DPPH•were assessed. Twenty-one compounds were tentatively identified in RWE, of which tuberonic acid hexoside was identified for the first time in rosemary. RWE dose of 33.3 mg of rosemary equivalents (RE)/mL suppressed the interaction between S-protein and ACE2 by 72.9%, while rosmarinic and caffeic acids at 3.3 μmol/mL suppressed the interaction by 36 and 55%, respectively. RWE at 5.0, 2.5, and 0.5 mg of RE/mL inhibited ACE2 activity by 99.5, 94.5, and 68.6%, respectively, while rosmarinic acid at 0.05 and 0.01 μmol/mL reduced ACE2 activity by 31 and 8%, respectively. RWE had a TPC value of 72.5 mg GAE/g. The results provide a mechanistic basis on which rosemary may reduce the risk of SARS-CoV-2 infection and the development of COVID-19.

Published
2023
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