AlBalawi Aisha Nawaf, Elmetwalli Alaa, Baraka Dina M, Alnagar Hadeer A, Alamri Eman Saad, Hassan Mervat G
Biology Department, University College of Haqel, University of Tabuk, Tabuk 71491, Saudi Arabia.
Department of Clinical Trial Research Unit and Drug Discovery, Egyptian Liver Research Institute and Hospital (ELRIAH), Mansoura 35818, Egypt.
Microorganisms. 2023 Apr 14;11(4):1024. doi: 10.3390/microorganisms11041024.
Aniseeds () have gained increasing attention for their nutritional and health benefits. Aniseed extracts are known to contain a range of compounds, including flavonoids, terpenes, and essential oils. These compounds have antimicrobial properties, meaning they can help inhibit the growth of nasty bacteria and other microbes. The purpose of this study was to determine if aniseed extracts have potential antioxidant, phytochemical, and antimicrobial properties against multidrug-resistant (MDR) bacteria. A disc diffusion test was conducted in vitro to test the aniseed methanolic extract's antibacterial activity. The MIC, MBC, and inhibition zone diameters measure the minimum inhibitory concentration, minimum bactericidal concentration, and size of the zone developed when the extract is placed on a bacterial culture, respectively. HPLC and GC/MS are analytical techniques used for identifying the phenolics and chemical constituents in the extract. DPPH, ABTS, and iron-reducing power assays were performed to evaluate the total antioxidant capacity of the extract. Using HPLC, oxygenated monoterpenes represented the majority of the aniseed content, mainly estragole, -anethole, and -anethole at 4422.39, 3150.11, and 2312.11 (g/g), respectively. All of the examined bacteria are very sensitive to aniseed's antibacterial effects. It is thought that aniseed's antibacterial activity could be attributed to the presence of phenolic compounds which include catechins, methyl gallates, caffeic acid, and syringic acids. According to the GC analysis, several flavonoids were detected, including catechin, isochiapin, and -ferulic acid, as well as quercitin rhamnose, kaempferol--rutinoside, gibberellic acid, and hexadecadienoic acid. Upon quantification of the most abundant estragole, we found that estragole recovery was sufficient for proving its antimicrobial activity against MDR bacteria. Utilizing three methods, the extract demonstrated strong antioxidant activity. Aniseed extract clearly inhibited MDR bacterial isolates, indicating its potential use as an anti-virulence strategy. It is assumed that polyphenolic acids and flavonoids are responsible for this activity. -anethole and estragole were aniseed chemotypes. Aniseed extracts showed higher antioxidant activity than vitamin C. Future investigations into the compatibility and synergism of aniseed phenolic compounds with commercial antibacterial treatments may also show them to be promising options.
茴芹籽因其营养和健康益处而越来越受到关注。已知茴芹籽提取物含有一系列化合物，包括黄酮类、萜类和精油。这些化合物具有抗菌特性，这意味着它们可以帮助抑制有害细菌和其他微生物的生长。本研究的目的是确定茴芹籽提取物对多重耐药（MDR）细菌是否具有潜在的抗氧化、植物化学和抗菌特性。进行了体外纸片扩散试验以测试茴芹籽甲醇提取物的抗菌活性。MIC、MBC和抑菌圈直径分别测量当提取物置于细菌培养物上时产生的最小抑菌浓度、最小杀菌浓度和抑菌圈大小。HPLC和GC/MS是用于鉴定提取物中酚类和化学成分的分析技术。进行了DPPH、ABTS和铁还原能力测定以评估提取物的总抗氧化能力。使用HPLC分析，含氧单萜类化合物占茴芹籽成分的大部分，主要是草蒿脑、反式茴香脑和顺式茴香脑，含量分别为4422.39、3150.11和2312.11（μg/g）。所有检测的细菌对茴芹籽的抗菌作用都非常敏感。据认为，茴芹籽的抗菌活性可能归因于酚类化合物的存在，这些酚类化合物包括儿茶素、没食子酸甲酯、咖啡酸和丁香酸。根据GC分析，检测到了几种黄酮类化合物，包括儿茶素、异欧前胡素和阿魏酸，以及槲皮素鼠李糖、山奈酚-芸香苷、赤霉素和十六碳二烯酸。在对含量最高的草蒿脑进行定量时，我们发现草蒿脑的回收率足以证明其对MDR细菌的抗菌活性。利用三种方法，提取物表现出很强的抗氧化活性。茴芹籽提取物明显抑制MDR细菌分离株，表明其作为一种抗毒力策略的潜在用途。据推测，多酚酸和黄酮类化合物是造成这种活性的原因。反式茴香脑和顺式茴香脑是茴芹籽的化学类型。茴芹籽提取物显示出比维生素C更高的抗氧化活性。未来对茴芹籽酚类化合物与商业抗菌治疗的相容性和协同作用的研究也可能表明它们是有前景的选择。
