ABSTRACT
Objective:Comprehensive assessment of the chemical composition of sage leaves (Salvia officinalisL.)in order to highlight constituents relevant to the antioxidant, antimicrobial and anticancer potentials, in addition to determining safe dose to facilitate its application in functional foodsand dairy products. Methods:High-Performance Liquid Chromatography (HPLC) was employed to determine constituents such as amino acids, fatty acids and phenolic compounds content. Antioxidant activity was characterized using, ?-diphenyl-?-picrylhydrazyl (DPPH) and reducing power methods. The antimicrobial potentials were examinedagainst nine pathogenic strains. MDA-MB-231 cell line was used to assess anticancer activity. Results:Sage was found to be a good source of calcium, iron andzinc (894.3, 84and 5.5 mg/100g respectively) and vitamins B6 and B12(1.5 and 0.3 mg/100g respectively). PerformedHPLC analysis indicated the rich content of essential amino acids, lysine, phenylalanine andleucine (10.4, 0.7 and 0.45 g/100g),unsaturated fatty acids, Omega 3, 6 and 9(6.46, 4.40 and 3.13g/100g) and phenolic compounds, quercetin and cinnamic (604.8 and 390.4 ?g/mL),which interpreted its high antioxidant powers. Sage revealed antioxidantpotentials with IC50and EC50 reached(27.5 and 239.5 mg/mL respectively), and antimicrobial effect against the examined pathogenic strains with MICs reached 6.25 mm against Staph.aureus, E. coliand Candida albicans, not to mention its anticancer effect as an extra pharmacological feature, when sage performed an anti-proliferative activity with IC50of 300 ?g/mL, against MDA-MB-231 cell line.Conclusion:Obtained results emphasis the sage leaves content of variable nutrients and active compounds that reflected on its vast nutritional and pharmacological potentials such as; antioxidant, antimicrobial and cytotoxic effect against breast MDA-MB-231 cell line, that could nominate it as applicable food bio-preservativein functional foods and dairy products
ABSTRACT
Milk and milk products are an important contribution to the human diet especially children. However, the presence of aflatoxins as AFM1 in milk and milk products are considered undesirables due to their health risks in consumer's body. For that reason, this study aimed to assess the ability of some microbial species on aflatoxin removal especially the AFM1 in the milk. The AFM1 residue was determined by HPLC after different incubation period (12 h, 24 h, 48 h and 72 h) of the probiotic bacteria and yeasts in PBS as a model for AFM1 determination. This study was performed during the period between 2015 and 2017. The combination of nonviable probiotic bacterial and yeast species (Lactobacillus Plantarum, Lactobacillus acidophilus, Bifidobacterium bifidum, Kluyveromyces lactis and Saccharomyces cerevisiae) succeeded to reduce AFM1 from 50 (ng/ml) during the incubation periods; 12 h, 24 h, 48 h and 72 h, into 9.72±1.31, 6.68±0.55, 5.70±0.33 and 4.56±0.15 ng ml-1, respectively. The highest AFM1 removal % was recorded as; 80.56%, 86.64%, 88.60% and 90.88% in the treated milk samples in a respective manner. Sensor evaluation was carried out using Yoghurt as a model in sample size 50 gm for each sample. Conclusion: This study concluded that the combination consisting of probiotic bacteria and yeasts could be used in reducing the concentration of the AFM1 in aflatoxin contaminated milk.