Hashim Mehnaz, Akbar Ali, Gul Zareen, Bilal Sadiq Muhammad, Khan Achakzai Jahangir, Ahmad Khan Nazir
Department of Microbiology, University of Balochistan, Quetta, Balochistan, Pakistan.
Centre for Biotechnology and Microbiology, University of Swat, Charbagh, 19120, Khyber Pakhtunkhwa, Pakistan.
Heliyon. 2024 Aug 13;10(16):e36095. doi: 10.1016/j.heliyon.2024.e36095. eCollection 2024 Aug 30.
Banana fruit is a highly consumed and widely cultivated world food crop that generates plenty of waste globally. In this work, the phytochemical, nutritional, scavenging and therapeutic potentials of banana peel (BP) extracts were compared before and after fermentation. Halophilic fungi (, spp., ) were used in fermentation media designated as fermented banana peel FBP1, FBP2, and FBP3, respectively. Phytochemical coumarins, terpenoids, tannins, saponins, quinones, flavonoids, alkaloids, carbohydrates, proteins and steroids were found in all extracts while anthraquinone was identified in BP extracts only. Fermented extracts showed less quantity of Carbohydrate, compared to BP (477.1 ± 28.93 mg/g). Fermentation influenced the protein concentration as FBP1 showed a maximum protein of 56.9 ± 8.91 mg/g. Decreased quantities of Total Phenolic Contents (TPC), Total Flavonoid contents (TFC), and Vitamin C were noted in fermented products. The BP contained TPC (18 ± 2.59 mg GAE/g), TFC (20.5 ± 2.11 mg QE/g), carotenoid (1.03 ± 0.19 mg/g) and vitamin C (33.46 ± 2.63 mg/L). For BP, high antioxidant activity was observed, IC values of DPPH scavenging and FRAP assay were 2.01 ± 0.06 mg/mL and 12.81 ± 0.03 mg/mL, respectively. All the extracts were potentially active against the and BP extract showed high antibacterial activity than the fermented products. Among all the above, showed high sensitivity to BP and FBP2 with 26.33 ± 2.49 and 26.33 ± 0.97 mm zone of inhibition and was highly inhibited by BP and FBP1 with 26.26 ± 1.77 and 26.66 ± 2.63 mm. BP was highly active against and with 31.33 ± 1.74 and 32.33 ± 1.59 mm zone of inhibition and was sensitive to FBP2 with 25.7 ± 2.33 mm zone, respectively. The BP extract possessed potent antifungal activity against (84 %), (72 %) and (83 %), which was higher than the fermented products. The antileishmanial assay was undertaken for all extracts against promastigotes of , BP showed good activity IC = 0.763 ± 0.01 mg/g. In the anti-inflammatory assays the BP showed lowest IC values by protein denaturing (0.612 ± 0.01), proteinase inhibitory (0.502 ± 0.01) and blood hemolysis assay (0.515 ± 0.01 mg/g). The minimum concentration indicated that BP was highly potent in response to antileishmanial and inflammation activity.
香蕉是一种全球消费量大且广泛种植的粮食作物，在全球产生大量废弃物。在这项研究中，对香蕉皮（BP）提取物发酵前后的植物化学、营养、清除自由基和治疗潜力进行了比较。嗜盐真菌（， spp.， ）分别用于标记为发酵香蕉皮FBP1、FBP2和FBP3的发酵培养基中。在所有提取物中均发现了植物化学物质香豆素、萜类、单宁、皂苷、醌类、黄酮类、生物碱、碳水化合物、蛋白质和甾体，而蒽醌仅在BP提取物中被鉴定出。与BP相比（477.1±28.93 mg/g），发酵提取物中的碳水化合物含量较少。发酵影响了蛋白质浓度，因为FBP1显示出最高蛋白质含量为56.9±8.91 mg/g。发酵产品中总酚含量（TPC）、总黄酮含量（TFC）和维生素C的含量均有所下降。BP含有TPC（18±2.59 mg GAE/g）、TFC（20.5±2.11 mg QE/g）、类胡萝卜素（1.03±0.19 mg/g）和维生素C（33.46±2.63 mg/L）。对于BP，观察到较高的抗氧化活性，DPPH清除和FRAP测定的IC值分别为2.01±0.06 mg/mL和12.81±0.03 mg/mL。所有提取物对 均具有潜在活性，且BP提取物显示出比发酵产品更高的抗菌活性。在上述所有提取物中， 对BP和FBP2高度敏感，抑菌圈分别为26.33±2.49和26.33±0.97 mm， 被BP和FBP1高度抑制，抑菌圈分别为26.26±1.77和26.66±2.63 mm。BP对 和 具有高度活性，抑菌圈分别为31.33±1.74和32.33±1.59 mm， 对FBP2敏感，抑菌圈为25.7±2.33 mm。BP提取物对 （84%）、 （72%）和 （83%）具有强大的抗真菌活性，高于发酵产品。对所有提取物针对 的前鞭毛体进行了抗利什曼原虫测定，BP显示出良好的活性，IC = 0.763±0.01 mg/g。在抗炎试验中，BP通过蛋白质变性（0.612±0.01）、蛋白酶抑制（0.502±0.01）和血液溶血试验（0.515±0.01 mg/g）显示出最低的IC值。最低浓度表明BP在抗利什曼原虫和炎症活性方面具有高效力。
