Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice.

Research on the beneficial effects of Maillard reaction products (MRPs) and phenolic compounds derived from roasted peanut flour on the nervous system remains insufficient. This study aimed to evaluate the effect of a 28-day oral administration of defatted peanut extract rich in MPRs and polyphenolic compounds on the cognitive impairments and oxidative injury induced by scopolamine in a mouse model. Light and dark extracts from peanut flour were prepared by heating peanuts at 187°C for two different times (8.6 and 12.7 min) and defatted using soxhlet apparatus. The mice were orally pretreated with either roasted defatted peanuts extracts (100 mg/kg) or donepezil (3 mg/kg) for 21 days. On day 19 and until day 28, mice were injected subcutaneously with water or scopolamine (1 mg/kg body weight) 15 min after roasted defatted peanuts extracts/water feeding. Mice were subsequently subjected to a battery of behavioral tests including open field locomotor activity assay, and Morris water maze test. Brain tissues were collected to measure acetylcholine, acetylcholinesterase, and oxidative parameters (glutathione and malondialdehyde). Roasted defatted peanuts (light and dark) (100 mg/kg) treatment significantly ameliorated cognitive performance and reversed the oxidative damage when compared with the scopolamine group. These data demonstrate the defatted peanuts extracts exert potent anti-amnesic effects via the modulation of cholinergic and antioxidant activities.

Anti-oxidant, antibacterial, anti-biofilm, and anti-quorum sensing activities of four essential oils against multidrug-resistant bacterial clinical isolates.

PURPOSE OF THE STUDY: Outbreaks of multidrug-resistant bacteria are increasingly reported at the clinical setting. The antimicrobial, anti-biofilm, anti-quorum sensing, and anti-oxidant activities of four essential oils extracted from Cinnamomum verum, Origanum majorana, Thymus vulgaris, and Eugenia caryophyllata against Gram-positive and Gram-negative multidrug-resistant bacteria were evaluated in vitro. MATERIALS AND METHODS: This study was conducted on 105 multidrug resistant clinical strains. Inhibition diameter zone, minimum inhibitory concentration, and minimum bactericide concentration of the oils were determined using agar disc diffusion method and microdilution. The ability of the 4 essential oils to inhibit the production of bacterial biofilms was tested on polystyrene plates, as well as their inhibitory effect on the production of violacein by Chromobacterium violaceum CV026. The anti-oxidant activity was evaluated by the 2,2-diphenyl-1-picrylhydrazyl scavenging method. RESULTS: Essential oils of Cinnamomum verum, Thymus vulgaris and Eugenia caryophyllata showed an important antibacterial activity. The inhibition diameter zone was higher than 20 mm for 90.24 %, 85.71 % and 60.95 % of strains respectively. These essential oils have a remarkable anti-biofilm and anti-quorum sensing activities against almost all the species studied. Clove extract revealed the highest anti-oxidant activity (Pourcentage of inhibtion of DPPH = 90.3 %). CONCLUSION: These results supported the use of the 4 essential oils as alternative or complementary agents to treat infections caused by multidrug-resistant bacteria, and to prevent biofilm formation and quorum sensing signaling. They might be used as a safe anti-oxidants instead of harmful artificial ones.