Cancers, Vol. 16, Pages 1611: An Overview of the Spices Used for the Prevention and Potential Treatment of Gastric Cancer
We present the potential molecular mechanisms responsible for the effectivity of a given seasoning substance and their impact on GC cells. We discuss their potential effects on proliferation, apoptosis, and migration. For most of the spices discussed, we also outline the unavailability and side effects of their use. (Source: Cancers)
Source: Cancers - April 22, 2024 Category: Cancer & Oncology Authors: Katarzyna Kostelecka Łukasz Bryliński Olga Komar Justyna Michalczyk Agata Mi łosz Jan Bi łogras Filip Woli ński Alicja Forma Jacek Baj Tags: Review Source Type: research
Oleanolic acid: an antimycobacterial component of < em > Syzygium aromaticum < /em > L. and inhibitor of efflux mediated drug resistance
Nat Prod Res. 2024 Apr 18:1-7. doi: 10.1080/14786419.2024.2343916. Online ahead of print.ABSTRACTOleanolic acid (OA) was isolated from Syzygium aromaticum L. buds, and structurally characterised using different spectroscopic techniques; MS, IR,1H/13C-NMR and 2D NMR experiments. The antimycobacterial activity according to a resazurin microtiter assay (REMA) showed important inhibitory effect of OA on the virulent H37Rv strain, with the lowest minimum concentration of 50 µg/mL, compared to other fractions. Molecular docking of OA with BacA drug efflux pump resulted in good binding affinity of hydrophobic interaction type. T...
Source: Natural Product Research - April 18, 2024 Category: Biochemistry Authors: Yassine El Ghallab Mohamed Dakir Achraf Aainouss My Driss El Messaoudi Sanae Derfoufi Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Oleanolic acid: an antimycobacterial component of < em > Syzygium aromaticum < /em > L. and inhibitor of efflux mediated drug resistance
Nat Prod Res. 2024 Apr 18:1-7. doi: 10.1080/14786419.2024.2343916. Online ahead of print.ABSTRACTOleanolic acid (OA) was isolated from Syzygium aromaticum L. buds, and structurally characterised using different spectroscopic techniques; MS, IR,1H/13C-NMR and 2D NMR experiments. The antimycobacterial activity according to a resazurin microtiter assay (REMA) showed important inhibitory effect of OA on the virulent H37Rv strain, with the lowest minimum concentration of 50 µg/mL, compared to other fractions. Molecular docking of OA with BacA drug efflux pump resulted in good binding affinity of hydrophobic interaction type. T...
Source: Natural Product Research - April 18, 2024 Category: Biochemistry Authors: Yassine El Ghallab Mohamed Dakir Achraf Aainouss My Driss El Messaoudi Sanae Derfoufi Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amom...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Huiping Wang Yumeng Sui Jiaqi Liu Siting Liu Baohua Kong Ligang Qin Qian Chen Source Type: research
