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Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt.
Al-Quwaie, Diana A; Allohibi, Aminah; Aljadani, Majidah; Alghamdi, Amira M; Alharbi, Asmaa Ali; Baty, Roua S; Qahl, Safa H; Saleh, Ohud; Shakak, Amani Osman; Alqahtani, Fatimah S; Khalil, Osama S F; El-Saadony, Mohamed T; Saad, Ahmed M.
Afiliação
  • Al-Quwaie DA; Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
  • Allohibi A; Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
  • Aljadani M; Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
  • Alghamdi AM; Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
  • Alharbi AA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
  • Baty RS; Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.
  • Qahl SH; Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia.
  • Saleh O; Department of Biochemistry, College of Science, University of Jeddah, Jeddah 21959, Saudi Arabia.
  • Shakak AO; Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
  • Alqahtani FS; Faculty of Medical Laboratory Sciences, University of Shendi, Shendi P.O. Box 142, Sudan.
  • Khalil OSF; Department of Biology, Faculty of Sciences, University of Bisha, P.O. Box 551, Bisha 61922, Saudi Arabia.
  • El-Saadony MT; Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt.
  • Saad AM; Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Molecules ; 28(15)2023 Aug 03.
Article em En | MEDLINE | ID: mdl-37570829
ABSTRACT
Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20-40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats' diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats' diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt's pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt's water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Portulaca / COVID-19 Idioma: En Revista: Molecules Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Arábia Saudita

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Portulaca / COVID-19 Idioma: En Revista: Molecules Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Arábia Saudita