Chemical composition, cytotoxicity, antimicrobial, antibiofilm, and anti-quorum sensing potential of Mentha Piperita essential oil against the oral pathogen Streptococcus mutans.

Dental caries is a highly prevalent oral disease affecting billions of individuals globally. The disease occurs chemically as a result of breakdown of the tooth surface attributed to metabolic activity in colonizing biofilm. Biofilms, composed of exopolysaccharides and proteins, protect bacteria like Streptococcus mutans, which is notable for its role in tooth decay due to its acid-producing abilities. While various antimicrobial agents may prevent biofilm formation, these drugs often produce side effects including enamel erosion and taste disturbances. This study aimed to examine utilization of the Mentha piperita essential oil as a potential antibiofilm activity agent against S. mutans. M. piperita oil significantly (1) reduced bacterial biofilm, (2) exhibited a synergistic effect when combined with chlorhexidine, and (3) did not induce cell toxicity. Chemical analysis identified the essential oil with 99.99% certainty, revealing menthol and menthone as the primary components, constituting approximately 42% and 26%, respectively. Further, M. piperita oil eradicated preformed biofilms and inhibited biofilm formation at sub-inhibitory concentrations. M. piperita oil also interfered with bacterial quorum sensing communication and did not produce any apparent cell toxicity in immortalized human keratinocytes (HaCaT). M. piperita represented an alternative substance for combating S. mutans and biofilm formation and a potential combination option with chlorhexidine to minimize side effects. An in-situ performance assessment requires further studies.

Phytochemical analysis of carotenoid profile in Mentha piperita and Artemisia vulgaris: cytotoxicity in tumoral cells and evaluation of plasmid DNA cleavage.

Several medicinal plants have been administered to cancer patients attributed to their anticarcinogenic and chemoprotective properties, in addition to lower toxicity compared to traditional therapies. The aim was to investigate the antioxidant properties and carotenoid composition of aqueous extracts of Mentha piperita or Artemisia vulgaris which were previously found to exert beneficial effects on human health through diet. aqueous extracts exhibited potent antioxidant activity. A diversity of carotenoids was identified in these extracts using HPLC-PDA-MS/MS. Both extracts contained predominantly all-trans-lutein as the main component within this class. In order to investigate antioxidant properties, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) techniques were used. The (3-4,5 dimethylthiazol-2, 5 diphenyl tetrazolium bromide) (MTT) and Crystal Violet assays assessed cellular cytotoxicity. Assessments of presence of reactive species were carried out following exposure of oral squamous cell carcinoma cell line (SCC-4) to various aqueous extracts of M piperita or A vulgaris utilizing dichlorofluorescein diacetate (DCFH-DA) and nitric oxide (NO) assays. Exposure to these extracts induced severe cytotoxic effects, which led to investigation of the biochemical and molecular mechanisms underlying this observed effect. Data demonstrated that both solutions induced oxidative stress and DNA damage, especially at higher concentrations using agarose gel subjected to electrophoresis. It is known that exposure to excess amounts of antioxidants results in a prooxidant effect which is beneficial in cancer therapy. Further, the extracts were found to reduce viability of SCC-4 in culture, indicating that this antitumoral activity may be of therapeutic importance and requires further study.

Exploring the Differential Impact of Salt Stress on Root Colonization Adaptation Mechanisms in Plant Growth-Promoting Rhizobacteria.

Salinity inhibits plant growth by affecting physiological processes, but soil microorganisms like plant growth-promoting rhizobacteria (PGPR) can alleviate abiotic stress and enhance crop productivity. However, it should be noted that rhizobacteria employ different approaches to deal with salt stress conditions and successfully colonize roots. The objective of this study was to investigate the effect of salt stress on bacterial survival mechanisms such as mobility, biofilm formation, and the autoaggregation capacity of three plant growth-promoting strains: Pseudomonas putida SJ04, Pseudomonas simiae WCS417r, and Bacillus amyloliquefaciens GB03. These strains were grown in diluted LB medium supplemented with 0, 100, 200, or 300 mM NaCl. Swimming and swarming mobility were evaluated in media supplemented with 0.3 and 0.5% agar, respectively. Biofilm formation capacity was quantified using the crystal violet method, and the autoaggregation capacity was measured spectrophotometrically. In addition, we evaluated in vitro the capacity of the strains to ameliorate the effects of saline stress in Mentha piperita. The study found that the GB03 strain exhibited enhanced swarming mobility when the salt concentration in the medium increased, resulting in a two-fold increase in the halo diameter at 300 mM. However, high concentrations of NaCl did not affect the swimming mobility. In contrast, swimming motility was reduced in WCS417r and SJ04 under salt stress. On the other hand, exposure to 300 mM NaCl resulted in a 180% increase in biofilm formation and a 30% rise in the percentage of autoaggregation in WCS417r. Conversely, the autoaggregation percentage of the strains SJ04 and GB03 remained unaffected by saline stress. However, for GB03, biofilm formation decreased by 80% at 300 mM. Simultaneously, inoculation with the three evaluated strains alleviated the detrimental effects of salinity on plant growth. Under 150 mM salt stress, all strains showed increased fresh weight, with GB03 and WCS417r improving by 40% and SJ04 exhibiting the most remarkable effect with a 70% rise compared to non-inoculated plants. Despite their different strategies for mitigating salt stress, the application of these strains presents a promising strategy for effectively mitigating the negative consequences of salt stress on plant cultivation.

Antifungal Activity and Alleviation of Salt Stress by Volatile Organic Compounds of Native Pseudomonas Obtained from Mentha piperita.

As salt stress has a negative impact on plant growth and crop yield, it is very important to identify and develop any available biotechnology which can improve the salt tolerance of plants. Inoculation with plant-growth-promoting rhizobacteria (PGPR) is a proven environmentally friendly biotechnological resource for increasing the salt stress tolerance of plants and has a potential in-field application. In addition, bacterial volatile organic compounds (mVOCs) are signal molecules that may have beneficial roles in the soil-plant-microbiome ecosystem. We investigated the effects of mVOCs emitted by Pseudomona putida SJ46 and SJ04 on Mentha piperita grown under different levels of NaCl stress by evaluating their growth-promoting potential and capacity to increase salt tolerance effects. Furthermore, we evaluated under control and salt stress conditions the biocontrol ability of VOCs emitted by both these strains to inhibit the growth of Alternaria alternata and Sclerotium rolfsii. The VOCs emitted by both strains under control conditions did not lead to an significant improvement in peppermint growth. However, under salt stress conditions (75 or 100 mM NaCl), an amelioration of its physiological status was observed, with this effect being greater at 100 mM NaCl. This led to an enhancement of the number of leaves and nodes and, increased the shoot fresh and root dry weight by approximately twice in relation to control stressed plants. Moreover, the VOCs released by the two bacteria grown in control or saline media showed a significant reduction in the mycelial growth of A. alternata. In contrast, S. rolfsii growth was reduced 40% by the mVOCs released only under control conditions, with no effects being observed under salt stress. We also explored the composition of the bacterial volatile profiles by means of a solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) analysis. From the headspace of SJ46, three VOCs were identified: n-octanol, decane and tetradecane. The emission of SJ04 had the same chromatographic profile, with the addition of two more compounds: 1-(N-phenyl carbamyl)-2-morpholino cyclohexene and tridecane. Only compounds that were not present in the headspace of the control groups were recorded. The salt stress conditions where the bacteria were grown did not qualitatively modify the mVOC emissions. Taken together, our results suggest that plant-associated rhizobacterial VOCs play a potentially important role in modulating plant salt tolerance and reducing fungal growth. Thus, biological resources represent novel tools for counteracting the deleterious effects of salt stress and have the potential to be exploited in sustainable agriculture. Nevertheless, future studies are necessary to investigate technological improvements for bacterial VOC application under greenhouse and open field conditions.

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant / Hamburguer elaborado com carne mecanicamente separada de aves e adicionado de óleo essencial de orégano ou hortelã-pimenta como antioxidante

The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.(AU)

O aumento da produção de carne mecanicamente separada (CMS) de aves levou a indústria a buscar seu uso na produção de produtos de maior valor comercial, como os hambúrgueres. No entanto, os hambúrgueres são mais susceptíveis a oxidação, em vista disso, o objetivo desse trabalho foi avaliar hambúrgueres elaborados com CMS de frangos e galinhas pesadas e adicionados de óleos essenciais de orégano (Origanum vulgare) ou hortelã-pimenta (Mentha piperita) como antioxidantes e antibacterianos. Para o teste de aceitação sensorial, foi avaliado um antioxidante sintético e mais três níveis de óleos essenciais de orégano e hortelã-pimenta. A partir desse teste, foi escolhido o nível de inclusão de 0,04% de ambos os óleos essenciais para realizar as análises físico-químicas, microbiológica e capacidade antioxidante, uma vez que o nível de 0,08% recebeu a menor nota pelos avaliadores. Em relação ao pH, maior valor foi encontrado nos hambúrgueres elaborados com CMS de frango (controle 6,94) e óleo essencial de hortelã-pimenta (6,93) e CMS de galinhas pesadas e adicionados de óleo essencial de hortelã-pimenta (6,89). Ao comparar individualmente a origem da CMS, menor valor de pH foi encontrado para o hambúrguer de frango adicionado de óleo essencial de orégano (6,83). As contagens de coliformes totais, no dia zero, foi significativamente maior para os hambúrgueres elaborados com CMS de galinhas pesadas adicionados de óleo essencial de orégano, porém, a CMS de frangos acrescida de antioxidante sintético apresentou a menor contagem quando comparado aos demais. Já para Staphylococcus coagulase negativa, houve crescimento apenas no dia zero, com baixas contagens nos hambúrgueres elaborados com CMS de galinhas pesadas e de frangos adicionados de antioxidante sintético ou óleo essencial de hortelã-pimenta. Hambúrgueres elaborados com CMS de frangos e galinhas pesadas adicionados de antioxidante sintético apresentaram maior capacidade antioxidante, uma vez que apresentaram média de 2378,75 e 2265,43 µmols equivalente Trolox/mg respectivamente para frangos e galinhas pesadas. Conclui-se que os óleos essenciais de orégano ou hortelã-pimenta podem ser utilizados na formulação dos hambúrgueres, uma vez que apresentam boa aceitabilidade e reduzem as contaminações.(AU)

Effect of Adding Matricaria recutita L., Cymbopogon citratus, or Mentha piperita L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico.

Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124-130 mg L-1), narirutin (66-70 mg L-1), chlorogenic (11-16 mg L-1), caffeic (5.3-5.5 mg L-1), and ferulic (1-1.7 mg L-1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood-brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages.

Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves

ABSTRACT The objective of this study was to analyze the chemical composition and bioaccessibility of phenolic compounds as well as their antioxidant capabilities of organic peppermint leaves after each phase of simulated digestion. Moisture was determined until a constant weight was obtained in an oven at 105 °C; ash was determined after sample calcination in a muffle furnace at 550 °C. The protein concentration was determined by the Macro-Kjeldahl method and lipid content by hot-extraction in a Soxhlet apparatus. Carbohydrates were calculated from differences and energy values based on the Atwater conversion factors. Total phenolic, flavonoid content, and antioxidant activity were determined by spectrophotometry. A four-step procedure was used for in vitro digestion. Organic peppermint was found to contain the following: 78% moisture, 1.7% ash, 1.5% lipids, 0.3% proteins, 17.7% carbohydrates, and a total of 85.5 kcal/100 g. Values of 705 mg GAE/100 g of phenolic, 918 mg QE/100 g of flavonoids, and 58.8 mg/g of vitamin C were also measured. It was discovered that total phenolics had the highest bioaccessible fraction relative to flavonoids; the salivary phase was identified as that with the highest release of these compounds and thus the phase in which peppermint showed significant antioxidant activity (1509 μmol TEAC/100g). This study demonstrated that organic peppermint has a high content of phenolic compounds that can be extracted from the alimentary matrix in the salivary and intestinal phases of the digestive system. Because of the antioxidant activity of these compounds, the use of this aromatic plant as seasonings and spices is relevant.

RESUMEN El objetivo de este estudio fue analizar la composición química de hojas de menta orgánica y la bioaccesibilidad de los compuestos fenólicos así como su capacidad antioxidante. Se determinó la humedad hasta obtener un peso constante en el horno a 105 °C, la ceniza se determinó en un horno de mufla a 550 °C. La concentración de proteína se determinó mediante el método Macro-Kjeldahl y los lípidos mediante extracción en un aparato Soxhlet. Los carbohidratos se calcularon por diferencia y energía basadas en los factores de conversión de Atwater. El contenido fenólico y la actividad antioxidante se determinaron por espectrofotometría. Se usó un procedimiento de cuatro pasos para la digestión in vitro. La menta orgánica contiene 78% de humedad, 1,7% de cenizas, 1,5% de lípidos, 0,3% de proteínas, 17,7% de carbohidratos y 85,5 kcal/100 g. También se midieron valores de 705 mg GAE/100g de fenólico, 918 mg QE/100 g de flavonoides y 58,8 mg/g de vitamina C. Se descubrió que los fenólicos tenían la fracción bioaccesible más alta en relación con los flavonoides; la fase salival se identificó como aquella con la mayor liberación de estos compuestos y, por lo tanto, la menta mostró una actividad antioxidante significativa (1509 μmol de TEAC/100 g). La menta orgánica tiene un alto contenido de fenólicos que se pueden extraer en las fases salival e intestinal. Debido a la actividad antioxidante de estos compuestos, el uso de esta planta como condimentos y especias es relevante.

A simple method to determine antioxidant status in aromatic plants subjected to drought stress.

Drought is a major environmental stress factor that affects the growth and development of plants. All plants have to maintain the reactive oxygen species within certain levels for normal cellular homeostasis by means of their antioxidant systems, which can be classified as enzymatic and non-enzymatic. Plants under drought stress generate an excess production of reactive oxygen species. At high concentrations, this can be detrimental by producing damage to the protein structures and inhibiting enzymes, as well as oxidizing macromolecules, which may eventually lead to cell death. There has been increasing attention paid to the antioxidant capacity of aromatic/medicinal plants, with a high antioxidant content having been reported in some plant extracts, such as in Mentha piperita (peppermint). Peppermint plants cultivated under drought stress also present high levels of phenolic compounds, peroxidase enzyme activity and lipid peroxidation of membranes. A simple and inexpensive laboratory class is proposed for teaching some mechanisms that plants have evolved to avoid reactive oxygen species damage. The series of lab experiments described is aimed at demonstrating the antioxidant status in aromatic plants subjected to drought stress, by measuring total phenolic compound content (non-enzymatic antioxidant compound), peroxidase activity (enzymatic antioxidant) and malondialdehyde, as convenient biomarkers for lipid peroxidation. The proposed class will be carried out by undergraduate students of the advanced biochemistry course, as part of our biology and agronomy studies. The experiment presented is intended to be used as a vehicle to emphasize the concepts that students have learned in their lectures. This lab exercise to be carried out by the students has dual goals: to apply a methodology only learned superficially on previous courses, and also to increase their understanding of how plants developed resistance mechanisms in order to tolerate drought stress.

Antifungal Activity of Essential Oils Against Candida Species Isolated from Clinical Samples.

We evaluated the in vitro antifungal activity of essential oils obtained from the aromatic plants Laurus nobilis, Thymus vulgaris, Mentha piperita, Cymbopogon citratus and Lippia junelliana against the following Candida species isolated from clinical samples: C. krusei (n = 10); C. albicans (n = 50); C. glabrata (n = 70) and C. parapsilosis (n = 80). The minimal inhibitory concentration (MIC) was determined according to EDef 7.3.1 document from EUCAST. Amphotericin B and fluconazole were the antifungal drugs used as inhibition control. The concentration ranges evaluated were 0.4-800 and 0.03-128 mg l-1 for essential oils and antifungal drugs, respectively. MIC50 and MIC90, mode and ranges were calculated. All the Candida spp. evaluated were susceptible to amphotericin B (MIC ≤ 1 mg l-1), while fluconazole was inactive for C. krusei (MIC ≥ 32 mg l-1) and intermediate for C. glabrata (MIC≤ 32 mg l-1). The essential oils showed antifungal activity on Candida spp. tested with MIC90 values ranging from 0.8 to 800 mg l-1. In general, the most active essential oils were L. nobilis and T. vulgaris (MIC90 0.8-0.16 mg l-1), and the least active was C. officinalis (MIC90 400-800 mg l-1). C. krusei was inhibited by 5/6 of the essential oils evaluated, and C. glabrata was the least susceptible one. This in vitro study confirms the antifungal activity of these six essential oils assayed which could be a potential source of new molecules useful to control fungal infections caused by some Candida species, including those resistant to antifungal drugs.

Mouthwash containing a biosurfactant and chitosan: An eco-sustainable option for the control of cariogenic microorganisms.

The aim of the present study was to determine the antimicrobial action and toxicity of mouthwashes formulated with a biosurfactant, chitosan of a microbial origin and peppermint (Mentha piperita) essential oil (POE). Chitosan was extracted from the biomass of a fungus from the order Mucorales grown in yam bean broth. Three biosurfactants produced by Pseudomonas aeruginosa UCP 0992 (PB), Bacillus cereus UCP 1615 (BB) and Candida bombicola URM 3718 (CB) were tested. Six mouthwashes were prepared, the active ingredients of which were the biosurfactant, chitosan and POE. The minimum inhibitory concentration (MIC) was determined for the test substances separately, in combinations and in the mouthwash formulas. The toxicity of the mouthwashes was tested using MTT (3-(4,5-dimethylthiazole-2-il)-2,5-diphenyltetrazolium bromide) for the L929 (mouse fibroblast) and RAW 264.7 (mouse macrophage) cell lines. All substances tested had a MIC for cariogenic microorganisms. The combinations of the CB and PB biosurfactants with chitosan demonstrated an additive effect on the majority of microorganisms tested. The toxicity of the mouthwashes was significantly lower than that of the commercial mouthwash. The present findings demonstrate that mouthwashes containing natural products constitute a safe, effective, natural alternative to commercially available mouthwashes for the control of oral microorganisms.

Uso de antioxidantes naturais em hambúrgueres elaborados com carne mecanicamente separada de aves / Use of natural antioxidants in hamburgers prepared with mechanically separated poultry meat / Uso de antioxidantes naturales en hamburguesas elaboradas con carne mecánicamente separada de aves

Antioxidantes são substâncias utilizadas para preservar alimentos por meio do retardamento da deterioração, da rancidez e descolorações decorrentes da oxidação. Os antioxidantes disponíveis incluem os sintéticos e os naturais, no entanto, devido à possibilidade de efeitos carcinogênicos e mutagênicos, cada vez mais, existe uma busca pelo uso de antioxidantes naturais. A CMS (Carne Mecanicamente Separada) origina-se do processamento da carne, sendo formado pelo dorso, pescoço e da desossa da ave após processamento da carne para formação dos cortes. A legislação brasileira recomenda no máximo até 30% de CMS na produção de hambúrgueres, demonstrando a possibilidade de seu aproveitamento em um produto de maior valor comercial. Além disso, por ser uma carne extremamente processada está mais sujeita à oxidação, o que faz com que seja necessário o uso de antioxidantes visando, principalmente, aumentar o tempo de prateleira. Dessa forma, fazem-se necessárias pesquisas avaliando o uso de antioxidantes naturais, tais como os óleos essenciais. Em pesquisa recente desenvolvida por nosso grupo de pesquisa foi avaliado a produção de hambúrgueres elaborados com CMS de aves (frangos e galinhas) e adicionado de óleo essencial de hortelã ou orégano como antioxidante em diferentes níveis (0,04; 0,06 e 0,08%) e resultados prévios demonstraram uma boa aceitabilidade no teste de preferência para qualquer um dos níveis utilizados. No entanto, os resultados da avaliação da capacidade antioxidante e análise microbiológica devem ser avaliados para se definir o melhor nível de uso dos óleos essenciais de orégano ou hortelã como antioxidante natural em produtos elaborados com CMS de aves.(AU)

Antioxidants are used to preserve food by delaying deterioration, rancidity and discoloration caused by oxidation. Antioxidants can be either synthetic or natural; however, due to the possibility of carcinogenic and mutagenic effects, there has been an increasing search for the use of natural antioxidants. Mechanically separated meat (MSM) originates from the meat processing, being formed by the back, neck and the deboning process of poultry, and the subsequent processing of the meat to form the cuts. The Brazilian legislation recommends a maximum of 30% of MSM in the production of hamburgers, demonstrating the possibility of its use in a product with greater commercial value. Moreover, since this is an extremely processed meat, it is more prone to oxidation, requiring the use of antioxidants to increase shelf life. Thus, research is needed to evaluate the use of natural antioxidants such as essential oils. In recent research developed by this research group, the production of hamburgers made with MSM from poultry and the addition of mint or oregano essential oil as antioxidant at different levels (0.04, 0.06, and 0.08%), with prior results showing good acceptability in the preference test for all the levels used. However, the antioxidant capacity assessment and microbiological analysis must be evaluated in order to determine the optimal usage level of oregano or mint essential oils as natural antioxidants in products made with poultry MSM.(AU)

Los antioxidantes son sustancias utilizadas para preservar los alimentos por medio de retraso del deterioro, de la rancidez y de las decoloraciones resultantes de la oxidación. Los antioxidantes disponibles incluyen los sintéticos y los naturales, sin embargo, debido a la posibilidad de efectos carcinogénicos y mutagénicos, cada vez más existen búsquedas por el uso de antioxidantes naturales. La CMS (carne mecánicamente separada) se origina del procesamiento de la carne, siendo formado por el dorso, el cuello y el deshuesado del ave después del procesamiento de la carne para la formación de los cortes. La legislación brasileña recomienda al máximo hasta un 30% de CMS en la producción de hamburguesas, demostrando la posibilidad de su aprovechamiento en un producto de mayor valor comercial. Además, por ser una carne extremadamente procesada está más sujeta a la oxidación, lo que hace que es necesario el uso de antioxidantes, buscando principalmente aumentar el tiempo de estantería. De esa forma, se hacen necesarias investigaciones evaluando el uso de antioxidantes naturales, tales como los aceites esenciales. En investigación reciente desarrollada por nuestro grupo de investigadores se evaluó la producción de hamburguesas elaboradas con CMS de aves (pollos y gallinas), agregado de aceite esencial de menta u orégano como antioxidante en diferentes niveles (0,04, 0,06 y 0, 08%), resultados previos demostraron una buena aceptación en la prueba de preferencia para cualquiera de los niveles utilizados. Sin embargo, los resultados de la evaluación de capacidad antioxidante y el análisis microbiológico deben ser evaluados para definir el mejor nivel de uso de los aceites esenciales de orégano o menta como antioxidante natural en productos elaborados con CMS de aves.(AU)

Uso de antioxidantes naturais em hambúrgueres elaborados com carne mecanicamente separada de aves / Use of natural antioxidants in hamburgers prepared with mechanically separated poultry meat / Uso de antioxidantes naturales en hamburguesas elaboradas con carne mecánicamente separada de aves

Antioxidantes são substâncias utilizadas para preservar alimentos por meio do retardamento da deterioração, da rancidez e descolorações decorrentes da oxidação. Os antioxidantes disponíveis incluem os sintéticos e os naturais, no entanto, devido à possibilidade de efeitos carcinogênicos e mutagênicos, cada vez mais, existe uma busca pelo uso de antioxidantes naturais. A CMS (Carne Mecanicamente Separada) origina-se do processamento da carne, sendo formado pelo dorso, pescoço e da desossa da ave após processamento da carne para formação dos cortes. A legislação brasileira recomenda no máximo até 30% de CMS na produção de hambúrgueres, demonstrando a possibilidade de seu aproveitamento em um produto de maior valor comercial. Além disso, por ser uma carne extremamente processada está mais sujeita à oxidação, o que faz com que seja necessário o uso de antioxidantes visando, principalmente, aumentar o tempo de prateleira. Dessa forma, fazem-se necessárias pesquisas avaliando o uso de antioxidantes naturais, tais como os óleos essenciais. Em pesquisa recente desenvolvida por nosso grupo de pesquisa foi avaliado a produção de hambúrgueres elaborados com CMS de aves (frangos e galinhas) e adicionado de óleo essencial de hortelã ou orégano como antioxidante em diferentes níveis (0,04; 0,06 e 0,08%) e resultados prévios demonstraram uma boa aceitabilidade no teste de preferência para qualquer um dos níveis utilizados. No entanto, os resultados da avaliação da capacidade antioxidante e análise microbiológica devem ser avaliados para se definir o melhor nível de uso dos óleos essenciais de orégano ou hortelã como antioxidante natural em produtos elaborados com CMS de aves.(AU)

Antioxidants are used to preserve food by delaying deterioration, rancidity and discoloration caused by oxidation. Antioxidants can be either synthetic or natural; however, due to the possibility of carcinogenic and mutagenic effects, there has been an increasing search for the use of natural antioxidants. Mechanically separated meat (MSM) originates from the meat processing, being formed by the back, neck and the deboning process of poultry, and the subsequent processing of the meat to form the cuts. The Brazilian legislation recommends a maximum of 30% of MSM in the production of hamburgers, demonstrating the possibility of its use in a product with greater commercial value. Moreover, since this is an extremely processed meat, it is more prone to oxidation, requiring the use of antioxidants to increase shelf life. Thus, research is needed to evaluate the use of natural antioxidants such as essential oils. In recent research developed by this research group, the production of hamburgers made with MSM from poultry and the addition of mint or oregano essential oil as antioxidant at different levels (0.04, 0.06, and 0.08%), with prior results showing good acceptability in the preference test for all the levels used. However, the antioxidant capacity assessment and microbiological analysis must be evaluated in order to determine the optimal usage level of oregano or mint essential oils as natural antioxidants in products made with poultry MSM.(AU)

Los antioxidantes son sustancias utilizadas para preservar los alimentos por medio de retraso del deterioro, de la rancidez y de las decoloraciones resultantes de la oxidación. Los antioxidantes disponibles incluyen los sintéticos y los naturales, sin embargo, debido a la posibilidad de efectos carcinogénicos y mutagénicos, cada vez más existen búsquedas por el uso de antioxidantes naturales. La CMS (carne mecánicamente separada) se origina del procesamiento de la carne, siendo formado por el dorso, el cuello y el deshuesado del ave después del procesamiento de la carne para la formación de los cortes. La legislación brasileña recomienda al máximo hasta un 30% de CMS en la producción de hamburguesas, demostrando la posibilidad de su aprovechamiento en un producto de mayor valor comercial. Además, por ser una carne extremadamente procesada está más sujeta a la oxidación, lo que hace que es necesario el uso de antioxidantes, buscando principalmente aumentar el tiempo de estantería. De esa forma, se hacen necesarias investigaciones evaluando el uso de antioxidantes naturales, tales como los aceites esenciales. En investigación reciente desarrollada por nuestro grupo de investigadores se evaluó la producción de hamburguesas elaboradas con CMS de aves (pollos y gallinas), agregado de aceite esencial de menta u orégano como antioxidante en diferentes niveles (0,04, 0,06 y 0, 08%), resultados previos demostraron una buena aceptación en la prueba de preferencia para cualquiera de los niveles utilizados. Sin embargo, los resultados de la evaluación de capacidad antioxidante y el análisis microbiológico deben ser evaluados para definir el mejor nivel de uso de los aceites esenciales de orégano o menta como antioxidante natural en productos elaborados con CMS de aves.(AU)

Ethnobotanical inventory of medicinal plants used in the Qampaya District, Bolivia / Inventario etnobotánico de plantas medicinales usadas en el Distrito Qampaya, Bolivia

Herbal medicine therapy is traditionally practiced by indigenous healers in Bolivia for hundreds years. Due to the great geographical and ecological diversity, there are thousands of native plants, which are utilized against diverse types of diseases. Nowadays, there is a worldwide problem connected with possible loss of ethnobotany knowledge because of the lack of the interest of young people. In present study, survey focused on medicinal plants used by rural people in Qampaya District, Potosí Department, Bolivia has been done. The data were collected from 60 respondents by semi-structured interviews. The results showed that 60 plant species belonging to 30 families are known as curative plants in this area. The mostly named families were Asteraceae (14 species) followed by Lamiaceae (7 species) and Brassicaceae (4 species). Predominant health problems treated by these plants are urological problems and gastro-intestinal disorders. The most frequently used plant parts were leaves and the preparation is mostly done as infusion. Even though the knowledge of using medical plants plays important role in life of Bolivian rural people, which use plants as medicines against various types of diseases, this study showed that 25 percent of respondents didn’t know any medicinal plants. On the other hand 40 percent of asked people have known 6 or more medicinal plant species.

La terapia de la medicina herbolaria es practicada, tradicionalmente, por los curanderos indígenas en Bolivia, desde hace cientos de años. Gracias a la gran diversidad geográfica y ecológica, hay miles de plantas nativas, que se utilizan para el tratamiento de diferentes tipos de enfermedades. Hoy en día, hay un problema mundial relacionado con la posible pérdida del conocimiento etnobotánico, esto debido a la falta de interés de las nuevas generaciones. El presente estudio descriptivo, mediante una encuesta, fue enfocado a las plantas medicinales utilizadas por la población rural del Distrito Qampaya, Departamento de Potosí, Bolivia. Los datos se obtuvieron de 60 informantes mediante una encuesta semiestructurada. Los resultados mostraron que 60 especies de plantas medicinales. pertenecientes a 30 familias botánicas, son conocidas en el área de intervención. Las familias botánicas, más importantes de uso medicinal son Asteraceae (14 especies), seguido de Lamiaceae (7 especies) y Brassicaceae (4 especies). Los problemas predominantes de salud, tratados con estas especies, son los urológicos y trastornos gastrointestinales. La parte de la planta más utilizada son las hojas y la forma más común de uso es en infusión. A pesar de que el conocimiento sobre la utilización de las plantas medicinales, juega un papel importante en la vida de la población rural de Bolivia, quienes utilizan las plantas medicinales para el tratamiento de diversos tipos de enfermedades, este estudio mostró que el 25 por ciento de los encuestados no tienen conocimiento sobre la utilidad medicinal de ninguna especie vegetal. Por otro lado, el 40 por ciento de los informantes conocen 6 o más especies de plantas medicinales.

In vitro activity of antifungals in combination with essential oils against the oomycete Pythium insidiosum.

AIMS: The aim of this study was to investigate the in vitro susceptibility of Pythium insidiosum to combinations of the antifungal drugs terbinafine or itraconazole with Melaleuca alternifolia, Mentha piperita and Origanum vulgare essential oils (EOs). METHODS AND RESULTS: In vitro combinations of antifungal drugs with EOs were evaluated by checkerboard microdilution method against 20 Brazilian isolates of P. insidiosum. The tests were performed according to protocol M38-A2, and the interpretation of each combination result was based on the values of the fractional inhibitory concentration index. The combinations of itraconazole with EOs presented prominent synergistic effects against P. insidiosum isolates, and no antagonism was observed with these combinations. However, the combinations of terbinafine with EOs resulted in indifferent or antagonistic effects. CONCLUSIONS: The combination of plant-derived bioactive compounds with antifungal drugs may be an alternative therapy for the control of infections caused by P. insidiosum. Studies of new therapeutic protocols involving these proposed combinations are needed. SIGNIFICANCE AND IMPACT OF THE STUDY: The antimicrobial combinations using EOs with terbinafine or itraconazole can be an attractive therapeutic option for controlling P. insidiosum infections.

Anti-Inflammatory Properties of Menthol and Menthone in Schistosoma mansoni Infection.

Schistosomiasis is a parasitic disease caused by several species of trematode worms and it is believed that more than 261 million people are affected worldwide. New drug development has become essential because there is a risk of the parasite becoming resistant to Praziquantel, the only drug available for this infection. This study evaluated parasitological, immunological and histological parameters in mice infected with Schistosoma mansoni and treated with an herbal commercial medicine. This drug consists of menthol (30-55%) and menthone (14-32%). A 60 day treatment regimen with the herbal medicine decreased the number of S. mansoni eggs in the feces, liver, and intestine and reduced the number of hepatic granulomas. We observed a reduction of 84% in blood eosinophilia and a decrease in the IL-4 and IL-10 blood levels after treatment. Therefore, we propose that schistosomiasis treatment with this herbal medicine for 60 days has an immunomodulatory and anti-inflammatory action in this animal model for schistosomiasis thus contributing to the decrease in physio pathological effects caused by S. mansoni infection.

Plant growth-promoting effects of native Pseudomonas strains on Mentha piperita (peppermint): an in vitro study.

Plant growth-promoting rhizobacteria (PGPR) affect growth of host plants through various direct and indirect mechanisms. Three native PGPR (Pseudomonas putida) strains isolated from rhizospheric soil of a Mentha piperita (peppermint) crop field near Córdoba, Argentina, were characterised and screened in vitro for plant growth-promoting characteristics, such as indole-3-acetic acid (IAA) production, phosphate solubilisation and siderophore production, effects of direct inoculation on plant growth parameters (shoot fresh weight, root dry weight, leaf number, node number) and accumulation and composition of essential oils. Each of the three native strains was capable of phosphate solubilisation and IAA production. Only strain SJ04 produced siderophores. Plants directly inoculated with the native PGPR strains showed increased shoot fresh weight, glandular trichome number, ramification number and root dry weight in comparison with controls. The inoculated plants had increased essential oil yield (without alteration of essential oil composition) and biosynthesis of major essential oil components. Native strains of P. putida and other PGPR have clear potential as bio-inoculants for improving productivity of aromatic crop plants. There have been no comparative studies on the role of inoculation with native strains on plant growth and secondary metabolite production (specially monoterpenes). Native bacterial isolates are generally preferable for inoculation of crop plants because they are already adapted to the environment and have a competitive advantage over non-native strains.

Evaluación del potencial hepatoprotector de la Mentha piperita L previo a la inducción de hepatotoxicidad con acetaminofen / Evaluation of hepatoprotective potential of Mentha piperita L before induction of hepatotoxicity with acetaminophen

A preclinical pharmacological study was conducted to evaluate the hepatoprotective effect of Mentha piperita L. against paracetamol induced toxicity. Adult male NMRI mice who were administered orally soft plant extracts in doses of 200mg/kg and 400mg/kg, three consecutive days prior to the induction of hepatotoxicity were used. Clinical signs of toxicity, hepatic biochemical parameters and morphological analysis of the liver was evaluated. The biochemical parameters analyzed showed significant differences, but none of the two groups showed a similar untreated control group behavior. No macroscopic changes in the liver were confirmed. Microscopically, the study groups with Mentha piperita L. showed mild to moderate damage with significant differences from the untreated control group. The evaluation of hepatoprotective potential on the M. piperita L. extract at doses studied did not behave as hepatoprotective agent...

Se realizó un estudio farmacológico preclínico para evaluar el efecto hepatoprotector de Mentha piperita L. frente a la toxicidad inducida por el paracetamol. Se emplearon ratones adultos machos NMRI a los que se administró por vía oral extractos blandos de la planta a dosis de 200 mg/kg y 400 mg/kg, tres días consecutivos previos a la inducción de la hepatotoxicidad. Se evaluaron los signos clínicos de toxicidad, parámetros bioquímicos hepáticos y el análisis morfológico del hígado. Los parámetros bioquímicos analizados mostraron diferencias altamente significativas, pero ninguno de los dos grupos presentaron un comportamiento similar al grupo control no tratado. No se confirmaron alteraciones macroscópicas del hígado. A nivel Microscópico, los grupos en estudio con Mentha piperita L. presentaron daños de leves a moderados con diferencias significativas respecto al grupo control no tratado. Se puede afirmar que según la evaluación del potencial hepatoprotector del extracto de M. piperita L. a las dosis estudiadas no se comportó como agente hepatoprotector...

Evaluation of antifungal activity of essential oils against potentially mycotoxigenic Aspergillus flavus and Aspergillus parasiticus

The antifungal activity of essential oils of fennel (Foeniculum vulgare Mill., Apiaceae), ginger (Zingiber officinale Roscoe, Zingiberaceae), mint (Mentha piperita L., Lamiaceae) and thyme (Thymus vulgaris L., Lamiaceae) was evaluated against mycotoxin producers Aspergillus flavus and A. parasiticus. High Resolution Gas Chromatography was applied to analyze chemical constituents of essential oils. The effect of different concentrations of essential oils was determined by solid medium diffusion assay. Mycelial growth and sporulation were determined for each essential oil at the concentrations established by solid medium diffusion assay. At the fifth, seventh and ninth days the mycelial diameter (Ø mm) and spore production were also determined. FUN-1 staining was performed to assess cell viability after broth macrodilution assay. Trans-anethole, zingiberene, menthol and thymol are the major component of essential oils of fennel, ginger, mint and thyme, respectively. The effective concentrations for fennel, ginger, mint and thyme were 50, 80, 50 and 50% (oil/DMSO; v/v), respectively. The four essential oils analysed in this study showed antifungal effect. Additionally, FUN-1 staining showed to be a suitable method to evaluate cell viability of potential mycotoxigenic fungi A. flavus and A. parasiticus after treatment with essential oils.

Hortelã / Mint

Introdução: A hortelã é uma planta difundida mundialmente e utilizada como tempero e dita medicinal.Objetivo: Verificar as evidências e indicações do uso da hortelã na prática clínica.Métodos: Revisão sistematizada da literatura por meio do banco de dados da biblioteca virtual em saúde (Cochrane, Lilacs e Medline) e do PubMed.Resultados: Não encontramos nenhum estudo em humanos que nos dessem evidências da efetividade da hortelã em doenças. Encontramos muitos estudos experimentais e in vitro, os principais descritos no texto.Conclusões: Não há evidências científicas da efetividade da hortelã no tratamento de doenças. Ela pode ser utilizada informalmente nos distúrbios digestórios funcionais.

Mycorrhizal fungi inoculation and phosphorus fertilizer on growth, essential oil production and nutrient uptake in peppermint (Mentha piperita L. ) / Inoculação com fungos micorrízicos e adubação fosfatada no crescimento, produção de óleo essencial e absorção de nutrientes em hortelã-pimenta (Mentha piperita L. )

This study evaluated the effects of inoculation with the arbuscular mycorrhizal fungi Glomus mosseae, Glomus intraradices A4 and Glomus intraradices B1 and two phosphorus levels (10 and 40 mg kg-1) on root colonization, plant growth, nutrient uptake and essential oil content in Mentha piperita L. The experiment was carried out in a greenhouse, in 4x2 factorial arrangement, in completely randomized design. At sixty days after transplanting, the mycorrhizal plants had significantly higher fresh matter, dry matter and leaf area compared to non-mycorrhizal plants. The inoculation increased P, K and Ca levels in the shoot which were higher under 40 mg P kg-1 of soil. Plants grown with 40 mg P kg-1 soil increased the essential oil yield per plant by about 40-50% compared to those cultivated with 10 mg P kg-1, regardless of the mycorrhizal treatment. Among the studied fungal species, inoculation with G. intraradices A4 and a high level of P significantly increased plant growth and essential oil yield, compared to the other studied mycorrhizal fungal species. In conclusion, inoculation of arbuscular mycorrhizal fungi into peppermint plants is a feasible alternative to increase the essential oil production and reduce the use of fertilizers required to obtain economic production of peppermint under phosphorus-deficient soil condition.

Este estudo avaliou os efeitos da inoculação de fungos micorrízicos arbusculares Glomus mosseae, Glomus intraradices A4 e Glomus intraradices B1 e duas doses de fósforo (10 e 40 mg kg-1) sobre a colonização radicular, crescimento, absorção de nutrientes e óleos essenciais em Mentha piperita L. O estudo foi conduzido em casa de vegetação no delineamento inteiramente casualizado em esquema fatorial 4x2. Sessenta dias após o transplantio, as plantas micorrizadas apresentaram massa fresca, massa seca, e área foliar significativamente maior em comparação as não-micorrizadas. A inoculação aumentou o teor de P, K e Ca na parte aérea sendo superiores em 40 mg P kg-1 de solo. As plantas cultivadas com 40 mg P kg-1 de solo aumentaram a produção de óleo essencial por planta cerca de 40-50% em relação às cultivadas com 10 mg de P kg-1, independentemente da micorrização. Dentre as espécies fúngicas estudadas, a inoculação com G. Intraradices A4 e com um elevado nível de P, aumentou significativamente o crescimento e rendimento de óleos essenciais em comparação com outras espécies de fungos micorrízicos estudados. Em conclusão, a inoculação dos fungos micorrízicos arbusculares em plantas de hortelã é uma alternativa viável para aumentar a produção de óleos essenciais e reduzir o uso de fertilizantes necessários para a produção econômica de hortelã-pimenta com deficiência de fósforo no solo.