Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946 |
Resumo: | Abstract A novel method to create nanoparticles from freeze- and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method produces freeze- and air-dried mangosteen peel nanoparticles that are prepared by a process based on a wet-milling technique, and these particles were tested on various gram-positive pathogenic bacteria. Our results indicated that the nanoparticles derived from freeze dried mangosteen contained higher antioxidant activity than nanoparticles derived from air-dried peels. The total phenol content in the freeze-dried nanoparticle extract was 1112.646 ± 1.842 (mg gallic acid /g sample), whereas that in the air-dried extract was 479.744 ± 2.564 (mg gallic acid/g sample). The total flavonoids in the mangosteen freeze-dried nanoparticle extract were 14.154 ± 0.119 (mg catechin/g sample), whereas levels in the air-dried extract were 4.711 ± 0.207 (mg catechin/g sample). The levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 95.707 ± 0.070 and 94.303 ± 0.074% for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Similar levels were obtained for 2,4,6-tri (2-pyridyl)-s-triazine (ABTS), and these were 42.753 ± 0.200 and 16.069 ± 0.424 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Levels of ferric reducing antioxidant power (FRAP) were 17.806 ± 0.056 and 6.696 ± 0.085 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Whole protein bands from various bacteria disappeared on SDS-polyacrylamide gels when bacteria were cultured in medium containing both freeze- and air-dried mangosteen nanoparticles. |
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Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteriafreeze dried mangosteen nanoparticlesantioxidantsproteinsSDS-polyacrylamide gelG+ bacteriaAbstract A novel method to create nanoparticles from freeze- and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method produces freeze- and air-dried mangosteen peel nanoparticles that are prepared by a process based on a wet-milling technique, and these particles were tested on various gram-positive pathogenic bacteria. Our results indicated that the nanoparticles derived from freeze dried mangosteen contained higher antioxidant activity than nanoparticles derived from air-dried peels. The total phenol content in the freeze-dried nanoparticle extract was 1112.646 ± 1.842 (mg gallic acid /g sample), whereas that in the air-dried extract was 479.744 ± 2.564 (mg gallic acid/g sample). The total flavonoids in the mangosteen freeze-dried nanoparticle extract were 14.154 ± 0.119 (mg catechin/g sample), whereas levels in the air-dried extract were 4.711 ± 0.207 (mg catechin/g sample). The levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 95.707 ± 0.070 and 94.303 ± 0.074% for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Similar levels were obtained for 2,4,6-tri (2-pyridyl)-s-triazine (ABTS), and these were 42.753 ± 0.200 and 16.069 ± 0.424 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Levels of ferric reducing antioxidant power (FRAP) were 17.806 ± 0.056 and 6.696 ± 0.085 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Whole protein bands from various bacteria disappeared on SDS-polyacrylamide gels when bacteria were cultured in medium containing both freeze- and air-dried mangosteen nanoparticles.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.126021info:eu-repo/semantics/openAccessYEHIA,Hany MohamedAWAD,Manal Ahmed GasmelseedELKHADRAGY,Manal FawzyALKHATEEB,Mariam AbdulazizALAHDAL,HadilALI,Hatem Salama MohamedALAJAMI,Reem AttaEl-Din,Mohamed Ferkry Serageng2022-03-10T00:00:00Zoai:scielo:S0101-20612022000100946Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
title |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
spellingShingle |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria YEHIA,Hany Mohamed freeze dried mangosteen nanoparticles antioxidants proteins SDS-polyacrylamide gel G+ bacteria |
title_short |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
title_full |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
title_fullStr |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
title_full_unstemmed |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
title_sort |
Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria |
author |
YEHIA,Hany Mohamed |
author_facet |
YEHIA,Hany Mohamed AWAD,Manal Ahmed Gasmelseed ELKHADRAGY,Manal Fawzy ALKHATEEB,Mariam Abdulaziz ALAHDAL,Hadil ALI,Hatem Salama Mohamed ALAJAMI,Reem Atta El-Din,Mohamed Ferkry Serag |
author_role |
author |
author2 |
AWAD,Manal Ahmed Gasmelseed ELKHADRAGY,Manal Fawzy ALKHATEEB,Mariam Abdulaziz ALAHDAL,Hadil ALI,Hatem Salama Mohamed ALAJAMI,Reem Atta El-Din,Mohamed Ferkry Serag |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
YEHIA,Hany Mohamed AWAD,Manal Ahmed Gasmelseed ELKHADRAGY,Manal Fawzy ALKHATEEB,Mariam Abdulaziz ALAHDAL,Hadil ALI,Hatem Salama Mohamed ALAJAMI,Reem Atta El-Din,Mohamed Ferkry Serag |
dc.subject.por.fl_str_mv |
freeze dried mangosteen nanoparticles antioxidants proteins SDS-polyacrylamide gel G+ bacteria |
topic |
freeze dried mangosteen nanoparticles antioxidants proteins SDS-polyacrylamide gel G+ bacteria |
description |
Abstract A novel method to create nanoparticles from freeze- and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method produces freeze- and air-dried mangosteen peel nanoparticles that are prepared by a process based on a wet-milling technique, and these particles were tested on various gram-positive pathogenic bacteria. Our results indicated that the nanoparticles derived from freeze dried mangosteen contained higher antioxidant activity than nanoparticles derived from air-dried peels. The total phenol content in the freeze-dried nanoparticle extract was 1112.646 ± 1.842 (mg gallic acid /g sample), whereas that in the air-dried extract was 479.744 ± 2.564 (mg gallic acid/g sample). The total flavonoids in the mangosteen freeze-dried nanoparticle extract were 14.154 ± 0.119 (mg catechin/g sample), whereas levels in the air-dried extract were 4.711 ± 0.207 (mg catechin/g sample). The levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 95.707 ± 0.070 and 94.303 ± 0.074% for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Similar levels were obtained for 2,4,6-tri (2-pyridyl)-s-triazine (ABTS), and these were 42.753 ± 0.200 and 16.069 ± 0.424 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Levels of ferric reducing antioxidant power (FRAP) were 17.806 ± 0.056 and 6.696 ± 0.085 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Whole protein bands from various bacteria disappeared on SDS-polyacrylamide gels when bacteria were cultured in medium containing both freeze- and air-dried mangosteen nanoparticles. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.126021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126333676158976 |