DNA Packaging and Polycation Length Determine DNA Susceptibility to Free Radical Damage in Condensed DNA.

In nature, DNA exists primarily in a highly compacted form. The compaction of DNA in vivo is mediated by cationic proteins: histones in somatic nuclei and protamines in sperm chromatin. The extreme, nearly crystalline packaging of DNA by protamines in spermatozoa is thought to be essential for both efficient genetic delivery as well as DNA protection against damage by mutagens and oxidative species. The protective role of protamines is required in sperm, as they are sensitive to ROS damage due to the progressive loss of DNA repair mechanisms during maturation. The degree to which DNA packaging directly relates to DNA protection in the condensed state, however, is poorly understood. Here, we utilized different polycation condensing agents to achieve varying DNA packaging densities and quantify DNA damage by free radical oxidation within the condensates. Although we see that tighter DNA packaging generally leads to better protection, the length of the polycation also plays a significant role. Molecular dynamics simulations suggest that longer polyarginine chains offer increased protection by occupying more space on the DNA surface and forming more stable interactions. Taken together, our results suggest a complex interplay among polycation properties, DNA packaging density, and DNA protection against free radical damage within condensed states.

Evaluation of the Phenolic Content, Antioxidant and Antimicrobial Activities of Oil and Non-Oil Extracts of Citrus sinensis (L.) Osbeck Seeds.

The seeds of Citrus sinensis (L.) Osbeck (sweet orange) are waste products usually discarded. They may however contain phytochemicals that have potent bioactivities. In this study, the phenolic content, and antioxidant and antimicrobial activities of oil and non-oil (solid) extracts of C. sinensis seeds were evaluated using standard protocols. The seed oil contained significantly (P>0.05) higher contents of total phenol and total flavonoid when compared to the solid extract. However, the non-oil extract contained significantly (P<0.05) higher tannin contents than the seed oil. Ferric reducing antioxidant potential was not significantly different between both extracts. The antimicrobial activities of both extracts revealed that the seed oil possesses better antibacterial activities compared to the non-oil extract. The antifungal test revealed that the seed oil significantly inhibited the growth of Candida albicans (20 mm zone of inhibition at a concentration of 200 µg/mL), however, it did not inhibit the growth of Aspergillus niger and Penicillum sp. The minimum inhibitory concentration values against the bacterial and fungal strains were similar for both extracts in the range of 50∼100 µg/mL. Minimum bactericidal concentration and minimum fungicidal concentration values ranged from 100∼200 µg/mL for both extracts. The results in this study indicate that C. sinensis seed oil and non-oil extracts possess antioxidant, and antibacterial and antifungal properties that may be differentially exploited in the development of antimicrobial agents.

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates.

The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial and three fungal strains were evaluated. The results revealed the presence of alkaloids, flavonoids, steroids, terpenoids, saponins, cardiac glycosides, and reducing sugars in all the juice concentrates. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacities varied with tangerine and grape juices having better scavenging capacities than lemon and lime juices. Grape juice was observed to have a significantly higher (P < 0.05) ferric-reducing antioxidant potential (FRAP) value (364.2 ± 10.25 µmol/L Fe(II)/g of the extract) than the reference antioxidant, ascorbic acid (312.88 ± 5.61 µmol/L). Antimicrobial studies revealed differential antimicrobial activities against different microbial strains. Zones of inhibition ranging from 4 to 26 mm were observed for the antibacterial tests with 0-24 mm for antifungal test. Minimum inhibitory concentrations (MIC) and minimum bacteriostatic concentrations (MBC) for concentrates against bacterial strains ranged from 12.5 to 200 µg/mL. Lemon and lime juice concentrates had lower MIC and MBC values with orange and tangerine having the highest values. Minimum fungicidal concentrations ranged from 50 to 200 µg/mL. The results of this study suggest that these juice concentrates may have beneficial antimicrobial roles that can be exploited in controlling unwanted microbial growth.