Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract

Journal of Functional Foods

Davide Sisti¹  Marco Bruno Luigi Rocchi²  Luigia Sabatini³  Daniele Fraternale³  Sofia Coppari³  Michele Mari³  Loretta Guidi³  Mariastella Colomba³  Barbara Di Giacomo³  Maria Cristina Albertini³  Federica Semprucci³  Belén Gordillo⁴ 

[1] Food Science, Universidad de Sevilla, 41012 Sevilla, Spain;;Quality Laboratory, Department of Nutrition &Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino (PU), Italy;;Food Colour &

关键词: Prunus spinosa;    microRNA;    Anthocyanins;    Functional additives;    New foods;   

DOI  :  

来源: DOAJ

【 摘 要 】

Prunus spinosa L. (from Italy) fruit ethanol extract (40 µg/mL) was assessed by evaluating the antioxidant, anti-inflammatory and antimicrobial activities against five bacterial and two fungi ATCC strains. Moreover, the phenolic profile was also investigated and results are indicative of an intense anthocyanin accumulation which may be responsible for the antioxidant properties revealed by the DPPH assay. MIC and MBC/MFC values (4.36–8.72 mg/mL; 8.72–17.44 mg/mL, respectively) revealed a wide antibacterial activity and yeast inhibition. No specific inhibitory action was observed against the tested Gram-negative or Gram-positive bacteria. Preliminary data on the effect on both miR-126 and miR-146a expression levels suggested a very interesting anti-inflammatory activity of the extract. A possible mechanism underpinning the observed effects was hypothesized and discussed. Finally, P. spinosa fruit extract could be used as supplementary source of functional additives and might be a promising antimicrobial compound of natural origin to be employed to fight microbial resistance.

【 授权许可】

Unknown