Background: Few anthelmintics are available for the treatment of hydatid disease caused by the parasite Echinococcus granulosus. The appearance of resistance to synthetic anthelmintics and the adverse side effects of ...Background: Few anthelmintics are available for the treatment of hydatid disease caused by the parasite Echinococcus granulosus. The appearance of resistance to synthetic anthelmintics and the adverse side effects of chemical drugs, stimulated the research of alternatives, such as medicinal plants. In the present study, the scolicidal effect of methanolic extract of sumac (Rhus coriaria) was investigated. Methods: Protoscolices were aseptically collected from sheep livers containing hydatid cysts. Three concentrations of sumac extract (10, 30 and 50 mg/mL) were used for 10, 20 and 30 min. Viability of protoscolices was confirmed by 0.1% eosin staining. Results: While the rate of dead protoscolices was 16.93% in the ontrol group, when protoscolices were exposed to sumac extract at the concentration of 10 mg/mL , the rate of dead protoscolices increased to 94.13%, 97.67% and 100% after 10, 20 and 30 minutes, respectively. The mortality rate of protoscolices increased to 98.89%, and 100% when they were exposed to 30 mg/mL concentration of sumac extract for 10 and 20 minutes respectively. One hundred percent mortality rate was observed at concentration of 50 mg/mL after 10 min of exposure. Conclusions: This in vitro study showed that methanolic extract of R.coriaria may be considered as an effective natural scolicidal agent.展开更多
The aim of this study was to investigate the antibacterial,antibiofilm,antioxidant and shelf life protective po-tentials of infusion,decoction,and room temperature samples of sumac fruits prepared as used by the local...The aim of this study was to investigate the antibacterial,antibiofilm,antioxidant and shelf life protective po-tentials of infusion,decoction,and room temperature samples of sumac fruits prepared as used by the local people against three foodborne pathogens including Bacillus cereus,Escherichia coli O157:H7,and Staphylococcus aureus isolated from food samples.The room temperature samples of sumac showed a remarkable antibacterial activity(81.25%)against S.aureus.Infusion and decoction samples of sumac fruit showed an effective anti-bacterial activity(~70%)against E.coli O157:H7.Moderate efficacy against B.cereus was observed in all treatment groups.Antibiofilm effects of sumac were observed against B.cereus and S.aureus,but not against E.coli O157:H7.The total antioxidant activity was found to be close to the reference compounds.The twenty-two phenolic and flavonoid chemical compounds(gallic acid,gentisic acid,protocatechuic acid,proto-catechualdehyde,4-OH-benzoic acid,salicylic acid,chlorogenic acid,cafeic acid,p-coumaric acid,ferulic acid,rosmarinic acid,sinapic acid,trans-cinnamic acid,rutin,resveratrol,myricetin,naringenin,quercetin,luteolin,kaempferol,apigenin,and chrysin)were identified by Liquid Chromatography Mass Spectrometer(LC-MS/MS)and these molecules were analyzed by computational analyses using SwissADME,admetSAR 3.0 and the AntiBac-Pred web tool.In addition,the antibacterial efficacy of sumac fruit extracts was tested on mixed Mediterranean salad samples to evaluate the shelf-life enhancing effect.The efficacy of sumac fruit against common foodborne pathogens suggests that the ethnobotanical use of sumac may provide protection against bacterial diseases and can be utilized as an additive and/or ingredient in the food industry.展开更多
Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinna...Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinnate leaves,villus and red fruits with one-seeded drupe,and small greenish-white flowers.The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food.In this review,the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed.Flavonoids,anthocyanins,phenolic acids,and organic acids have been reported as dominant phytochemicals in sumac,which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations.The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry.Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant,antinociceptive,anti-inflammatory,anti-diabetic,hepatoprotective,cardioprotective,anticancer,anti-infertility,and neuroprotective potential.This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.展开更多
文摘Background: Few anthelmintics are available for the treatment of hydatid disease caused by the parasite Echinococcus granulosus. The appearance of resistance to synthetic anthelmintics and the adverse side effects of chemical drugs, stimulated the research of alternatives, such as medicinal plants. In the present study, the scolicidal effect of methanolic extract of sumac (Rhus coriaria) was investigated. Methods: Protoscolices were aseptically collected from sheep livers containing hydatid cysts. Three concentrations of sumac extract (10, 30 and 50 mg/mL) were used for 10, 20 and 30 min. Viability of protoscolices was confirmed by 0.1% eosin staining. Results: While the rate of dead protoscolices was 16.93% in the ontrol group, when protoscolices were exposed to sumac extract at the concentration of 10 mg/mL , the rate of dead protoscolices increased to 94.13%, 97.67% and 100% after 10, 20 and 30 minutes, respectively. The mortality rate of protoscolices increased to 98.89%, and 100% when they were exposed to 30 mg/mL concentration of sumac extract for 10 and 20 minutes respectively. One hundred percent mortality rate was observed at concentration of 50 mg/mL after 10 min of exposure. Conclusions: This in vitro study showed that methanolic extract of R.coriaria may be considered as an effective natural scolicidal agent.
文摘The aim of this study was to investigate the antibacterial,antibiofilm,antioxidant and shelf life protective po-tentials of infusion,decoction,and room temperature samples of sumac fruits prepared as used by the local people against three foodborne pathogens including Bacillus cereus,Escherichia coli O157:H7,and Staphylococcus aureus isolated from food samples.The room temperature samples of sumac showed a remarkable antibacterial activity(81.25%)against S.aureus.Infusion and decoction samples of sumac fruit showed an effective anti-bacterial activity(~70%)against E.coli O157:H7.Moderate efficacy against B.cereus was observed in all treatment groups.Antibiofilm effects of sumac were observed against B.cereus and S.aureus,but not against E.coli O157:H7.The total antioxidant activity was found to be close to the reference compounds.The twenty-two phenolic and flavonoid chemical compounds(gallic acid,gentisic acid,protocatechuic acid,proto-catechualdehyde,4-OH-benzoic acid,salicylic acid,chlorogenic acid,cafeic acid,p-coumaric acid,ferulic acid,rosmarinic acid,sinapic acid,trans-cinnamic acid,rutin,resveratrol,myricetin,naringenin,quercetin,luteolin,kaempferol,apigenin,and chrysin)were identified by Liquid Chromatography Mass Spectrometer(LC-MS/MS)and these molecules were analyzed by computational analyses using SwissADME,admetSAR 3.0 and the AntiBac-Pred web tool.In addition,the antibacterial efficacy of sumac fruit extracts was tested on mixed Mediterranean salad samples to evaluate the shelf-life enhancing effect.The efficacy of sumac fruit against common foodborne pathogens suggests that the ethnobotanical use of sumac may provide protection against bacterial diseases and can be utilized as an additive and/or ingredient in the food industry.
文摘Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinnate leaves,villus and red fruits with one-seeded drupe,and small greenish-white flowers.The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food.In this review,the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed.Flavonoids,anthocyanins,phenolic acids,and organic acids have been reported as dominant phytochemicals in sumac,which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations.The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry.Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant,antinociceptive,anti-inflammatory,anti-diabetic,hepatoprotective,cardioprotective,anticancer,anti-infertility,and neuroprotective potential.This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.
