Streptomyces sp. BV410 isolate from chamomile rhizosphere soil efficiently produces staurosporine with antifungal and antiangiogenic properties.

Applying a bioactivity-guided isolation approach, staurosporine was separated and identified as the active principle in the culture extract of the new isolate Streptomyces sp. BV410 collected from the chamomile rhizosphere. The biotechnological production of staurosporine by strain BV410 was optimized to yield 56 mg/L after 14 days of incubation in soy flour-glucose-starch-mannitol-based fermentation medium (JS). The addition of FeSO4 significantly improved the staurosporine yield by 30%, while the addition of ZnSO4 significantly reduced staurosporine yield by 62% in comparison with the starting conditions. Although staurosporine was first isolated in 1977 from Lentzea albida (now Streptomyces staurosporeus) and its potent kinase inhibitory effect has been established, here, the biological activity of this natural product was assessed in depth in vivo using a selection of transgenic zebrafish (Danio rerio) models, including Tg(fli1:EGFP) with green fluorescent protein-labeled endothelial cells allowing visualization and monitoring of blood vessels. This confirmed a remarkable antiangiogenic activity of the compound at doses of 1 ng/ml (2.14 nmol/L) which is below doses inducing toxic effects (45 ng/ml; 75 nmol/L). A new, efficient producing strain of commercially significant staurosporine has been described along with optimized fermentation conditions, which may lead to optimization of the staurosporine scaffold and its wider applicability.

Chamomile Floricolous Downy Mildew Caused by Peronospora radii.

Floricolous downy mildews (Peronospora, oomycetes) are a small, monophyletic group of mostly inconspicuous plant pathogens that induce symptoms exclusively on flowers. Characterization of this group of pathogens, and information about their biology, is particularly sparse. The recurrent presence of a disease causing flower malformation which, in turn, leads to high production losses of the medicinal herb Matricaria chamomilla in Serbia has enabled continuous experiments focusing on the pathogen and its biology. Peronospora radii was identified as the causal agent of the disease, and morphologically and molecularly characterized. Diseased chamomile flowers showed severe malformations of the disc and ray florets, including phyllody and secondary inflorescence formation, followed by the onset of downy mildew. Phylogeny, based on internal transcribed spacer and cox2, indicates clustering of the Serbian P. radii with other P. radii from chamomile although, in cox2 analyses, they formed a separate subcluster. Evidence pointing to systemic infection was provided through histological and molecular analyses, with related experiments validating the impact of soilborne and blossom infections. This study provides new findings in the biology of P. radii on chamomile, thus enabling the reconstruction of this floricolous Peronospora species' life cycle.

Effect of ozone on the microbiological status of five dried aromatic plants.

BACKGROUND: Aromatic plants may be contaminated with a wide range of microorganisms, making them a potential health hazard when infused or added to ready-to-eat meals. To ensure safety, the effect of gaseous ozone treatment on the population of aerobic plate counts (APC), hygienic indicators (Escherichia coli, Enterococcus spp. and Enterobacteriaceae) and fungi was investigated for five dried aromatic plants: oregano, thyme, mountain tea, lemon verbena and chamomile. Selection, isolation and further fungi identification were based on the phenotypic and macro- and microscopic characteristics. RESULTS: Prior to ozonation, APC on five dried aromatic plants was in the range 5-7 log colony-forming units (CFU) g-1 . The APC exhibited a 4 log reduction, from around 6.5 to 2.5 in the case of oregano, and only a 1-2 log reduction for other herbs after 30 or 60 min of 4 ppm gaseous ozone treatment. Enterococcus spp. and E. coli were not detected on any of the tested dried aromatic plants. The fungi counts were 2-4 log CFU g-1 before ozonation. Aspergillus spp, Penicillium spp, Cladosporium spp, Alternaria spp, Fusarium spp., Ulocladium spp. and some unknown fungi were detected on plants before ozone treatment. Aspergillus spp. and/or Penicillium spp. were only detected on mountain tea and thyme plant material after 60 min of ozonation. CONCLUSION: The present study provides information about the efficiency of ozone on the microbial decontamination of dried aromatic plants. Treatment with gaseous ozone at 4 ppm for 30 min in the case of dried oregano and 60 min in the case of chamomile and lemon verbena could be used as alternative disinfection methods. © 2017 Society of Chemical Industry.

Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiation.

BACKGROUND: Microbial contamination levels and corresponding sensitivities to gamma rays (GR) and elec- tron beam (EB) irradiation were tested in chamomile (Chamomile recutta L.). METHODS: Chamomile powders were treated with 10 and 20 kGy by GR and EB, respectively. Microbiological and chemical analyses were performed on controls and treated samples immediately after irradiation, and after 12 months of storage. RESULTS: The control samples of chamomile exhibited rather high microbiological contamination, exceeding the levels of 4 log10 CFU g-1   (CFU - colony forming units) reported by national and international authorities as the maximum permissible total count level. Irradiation with GR and EB was found to cause a reduction in microbial contamination proportionate to the dose delivered. The sterilizing effect of EB on microorganisms was higher than the GR one. A dose of 10 kGy of GR and EB significantly (p < 0.05) reduced the total bacte- rial, total coliform and total fungal contamination. A dose of 20 kGy of GR significantly (p < 0.05) reduced the total bacterial and total fungal contamination, while a 20 kGy dose of EB reduced the initial bacterial, total coliform and total fungal contamination to below detection level when the analysis was carried out im- mediately after irradiation treatment or after 12 months of storage. CONCLUSIONS: The comparative study demonstrated that electron beam was more effective for decontamination of chamomile powder than gamma irradiation.

Survival of Salmonella on chamomile, peppermint, and green tea during storage and subsequent survival or growth following tea brewing.

The survival of Salmonella on dried chamomile flowers, peppermint leaves, and green tea leaves stored under different conditions was examined. Survival and growth of Salmonella was also assessed after subsequent brewing using dried inoculated teas. A Salmonella enterica serovar cocktail was inoculated onto different dried tea leaves or flowers to give starting populations of approximately 10 log CFU/g. The inoculum was allowed to dry (at ambient temperature for 24 h) onto the dried leaves or flowers prior to storage under 25 and 35 °C at low (<30% relative humidity [RH]) and high (>90% RH) humidity levels. Under the four storage conditions tested, survival followed the order 25 °C with low RH > 35 °C with low RH > 25 °C with high RH > 35 °C with high RH. Salmonella losses at 25 °C with low RH occurred primarily during drying, after which populations showed little decline over 6 months. In contrast, Salmonella decreased below detection after 45 days at 35 °C and high RH in all teas tested. The thermal resistance of Salmonella was assessed at 55 °C immediately after inoculation of tea leaves or flowers, after drying (24 h) onto tea leaves or flowers, and after 28 days of storage at 25 °C with low RH. All conditions resulted in similar D-values (2.78 ± 0.12, 3.04 ± 0.07, and 2.78 ± 0.56, at 0 h, 24 h, and 28 days, respectively), indicating thermal resistance of Salmonella in brewed tea did not change after desiccation and 28 days of storage. In addition, all brewed teas tested supported the growth of Salmonella. If Salmonella survives after storage, it may also survive and grow after a home brewing process.

[Microbiological evaluation of some commercial brands of Chamomillae floss]. / Controlul microbiologic al unor sorturi comerciale de Chamomillae flos.

UNLABELLED: Different strains of microorganisms contaminate medicinal herb, and theirs, enzymes could modify the normal composition of herbal products. MATERIAL AND METHODS: We evaluated the microbiological quality of 12 samples of Chamomillae floss commercialized in, markets and specific stores. Microbiological quality has been evaluated according European Pharmacopoeia rules. In all samples we determined the total number of germs, total number of fungi and we evaluated the presence of coliform bacilli, respectively Staphylococcus species. RESULTS: For all samples, the total number of germs was under the limits with variation between 320 CFU/g (P 4) and 14000 CFU/g (P 11). The total number of fungi was under the limits; in most of samples, we detected Penicillium sp. and Aspergillus sp. In 4 samples the total number of Escherichia coli strains was over the limits (100 CFU/g). CONCLUSIONS: An important decrease of total number of coliform bacilli was observed after boiling water has been added but the total number of germs was decreased insignificantly, so these extracts are not very safe for patient especially when vegetal products contain a great number of germs.

A comparison of selected media and incubation temperatures for isolation of microscopic fungi from dried medicinal plants.

The study compared selected media and incubation temperatures for isolation of fungi from dried medicinal plants (chamomile, peppermint, lemon balm, St. John's wort and two herbal mixtures). The DG18 medium was found to be the most suitable for characterization of the mycoflora at 25 degrees C. The medium selection for 37 degrees C was dependent on the species to be isolated. MEA + 40% sacharose and YpSs were found to be the best media for isolation of thermophilic and thermotolerant fungi from dried medicinal plants.

[Study on the quantitative and qualitative composition of fungi in dried medicinal plants]. / Badania skladu ilosciowego i jakosciowego grzybów w suszach roslin leczniczych.

The quantitative and qualitative composition of fungi was determined in selected dried medicinal plants purchased in one of the herbal shops in Szczecin, Poland. The samples examined were as follows: chamomile (Flos Chamomillae), peppermint (Folium Menthae piperitae), lemon balm (Folium Melissae), St. John's wort (Herba Hyperici), and two herbal mixtures. The fungal composition depended on the specified sample. Xerophilic fungi, i.e. Eurotium amstelodami, E. herbariorum, E. rubrum and Wallemia sebi were isolated from dried medicinal plants. E. amstelodami was the predominating species. The prevailing thermophilic and thermotolerant species were Rhizopus microsporus var. rhizopodiformis and Aspergillus fumigatus. Pink and white yeasts were also numerous in some samples. Except for Aspergillus niger, mesophilic and toxigenous species were found to occur infrequently in the samples. However, Aspergillus versicolor was found to occur abundantly in lemon balm.

Exposure to airborne microorganisms, dust and endotoxin during processing of peppermint and chamomile herbs on farms.

The aim of this study was to determine the levels of microorganisms, dust and endotoxin in the air during processing of peppermint (Mentha piperita) and chamomile (Matricaria recutita) by herb farmers, and to examine the species composition of airborne microflora. Air samples were collected on glass fibre filters by use of personal samplers on 13 farms owned by herb cultivating farmers, located in Lublin province (eastern Poland). The concentrations of total viable microorganisms (bacteria + fungi) in the farm air during processing of peppermint herb were large, within a range from 895.1-6,015.8 x 10(3) cfu/m(3) (median 1,055.3 x 10(3) cfu/m(3)). During processing of chamomile herb they were much lower and varied within a range from 0.88-295.6 x 10(3) cfu/m(3) (median 27.3 x 10(3) cfu/m(3)). Gram-negative bacteria distinctly prevailed during processing of peppermint leaves, forming 46.4-88.5 % of the total airborne microflora. During processing of chamomile herb, Gram-negative bacteria were dominant at 3 out of 6 sampling sites forming 54.7-75.3 % of total microflora, whereas at the remaining 3 sites the most common were fungi forming 46.2-99.9 % of the total count. The species Pantoea agglomerans (synonyms: Erwinia herbicola, Enterobacter agglomerans ), having strong allergenic and endotoxic properties, distinctly prevailed among Gram-negative isolates. Among fungi, the most common species was Alternaria alternata. The concentrations of airborne dust and endotoxin determined on the examined herb farms were large. The concentrations of airborne dust during peppermint and chamomile processing ranged from 86.7-958.9 mg/m(3), and from 1.1-499.2 mg/m(3), respectively (medians 552.3 mg/m(3) and 12.3 mg/m(3)). The concentrations of airborne endotoxin determined during peppermint and chamomile processing were within a wide range 1.53-208.33 microg/m(3) and 0.005-2604.19 microg/m(3) respectively (medians 57.3 microg/m(3) and 0.96 microg/m(3)). In conclusion, farmers cultivating peppermint are exposed during processing of this herb to large concentrations of airborne microorganisms, dust and endotoxin posing a risk of work-related respiratory disease. The exposure to bioaerosols during processing of chamomile is lower; nevertheless, peak values create a respiratory risk for exposed farmers.