Synthesis of Nano Phytosomes of Shallot Extract and its Effect on E. Coli Bacteria
Subject Areas : Microbiology
H. Al-jazaeri
1
(MSc of the Department of Biotechnology and Plant breeding, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
A. Ebrahimi
2
(Assistant Professor of the Department of Biotechnology and Plant breeding, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Keywords: E. coli, Shallot, Nanophytosome, Extract,
Abstract :
Introduction: Recent researches have indicated that phytochemicals compounds are important as antioxidants and antimicrobials in food. The use of nano carrier-based formulations in controlled release and protection of these compounds is an effective way to maintain these properties. In this study, Iranian shallot with the scientific name of Allium stipitatum Regel has been used due to the unique phytochemicals of this plant. This study aimed to prepare and characterize the synthesized nano-phytosomes containing shallot phytochemical compounds and their antimicrobial effects in comparison with shallot extract.Materials and Methods: An aqueous-alcoholic extract of shallot was obtained from dried shallot. The structure of the nano-phytosome was prepared by the thin layer hydroxylation method. The structure of the synthesized nano-phytosomes was examined by SEM microscope and dynamic light scattering DLS. Finally, antimicrobial properties were evaluated on Escherichia coli bacteria. Antibacterial assay was performed using MIC and MBC tests for shallot extract and nano-phytosome samples at successive concentrations of the sample.Results: Structure study of nano-phytosomes indicated the spherical shape and size between 5-10 nm of nano-phytosomes. Dispersion of nano-phytosomes in the colloidal medium was observed in a suitable form and PDI index equal to 0.586. The results of microbial tests showed that the effect of nano-phytosomes on bacteria was significantly greater than the antimicrobial power of nano phytosomes compared to shallot extract on Escherichia coli samples. Conclusion: This study can prove the effect of shallot extract nano-phytosome as an antimicrobial nanobiostructure.
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Babazadeh, A., Zeinali, M. & Hamishehkar, H. (2018). Nano-Phytosome: a developing platform for herbal anti-cancer agents in cancer therapy, Curr. Drug Targets, 19 (2), 170–180.
Barani, M., Sangiovanni, E., Angarano, M., Rajizadeh, M. A., Mehrabani, M., Piazza, S., Veerabhadrappa, H., Gangadharappa, Pardakhty, A., Mehrbani, M., Dell’Agli M. & Nematollahi, M. H. (2021). Phytosomes as Innovative Delivery Systems for: A Comprehensive Review of Literature. International Journal of Nanomedicine, 16, 6983–7022.
El-Batal, A. I., Elmenshawi, S. F, Ali, A. A. M. & Eldbaiky, E. G. (2018). Preparation and Characterization of SilymarinNanocrystals and Phytosomes with Investigation oftheir Stability using Gamma Irradiation.Indian Journal of Pharmaceutical Education and Research, 52 (4s) [Suppl 2].
El-Fattah, A. I., Fathy, M. M., Ali, Z. Y., El-Garawany, A. E. R. A. & Mohamed, E. K. (2017). Enhanced therapeutic benefit of quercetin-loaded phytosome nanoparticles in ovariectomized rats. Chemico-Biological Interactions, doi: 10.1016/j.cbi.2017.04.026.
Ezadi, M. R., Salarmoini, M., Afsharmanesh, M., Tavakoli, H. & Bami, M. K. (2019). The effect of hydroalcoholic extract of Allium Hirtifolium and flavophospholipol on performance, meat quality, and immunological responses of broiler chickens. [In Persian]
Faraji, A., Alizadeh, M., Pirsa, S. & Almasi, H. (2018). Optimizing Production of Persian Shallot Essential Oil Emulsion Loaded with Omega 3 Fatty Acids by Nano Polyaniline-Fiber/Gas Chromatography Iranian Journal of Biosystem Engineering, 49(3), 459-476. [In Persian]
Gaikwad, A. R., Ahire, K. D., Gosavi, A. A., Salunkhe, K. S. & Khalkar, A. (2021). Phytosome as a Novel Drug Delivery System for Bioavailability Enhancement of Phytoconstituents and its Applications: A Review. Journal of Drug Delivery & Therapeutics, 11(3), 138-152.
Ghanbarzadeh, B., Babazadeh, A. & Hamishehkar, H. (2016). Nano-phytosome as a potential food-grade delivery system. Food Bioscience, 15, 126–135.
Gokulakannan, R., Yuvashree, M., Badrinathan, S., Rajesh, N. G. & Viswanathan, P. (2017). Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in highfat diet induced dyslipidemia in Wistar rats, Food and Chemical Toxicology. doi: 10.1016/ j.fct.2017.04.019.
Ha, T.V.A., Kim, S., Choi, Y., Kwak, H. S., Lee, S. J., Wen, J., Ko, S. & Oey, I. (2015). Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry, 178, 115–121.
Hasssanzadeh, H., Alizadeh, M. & Bari, M. R. ( 2018 ). Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects. IET Nanobiotechnology, 12(5), 647-652.
Hooresfand, Z., Ghanbarzadeh, S. & Hamishehkar, H. (2015). Preparation and Characterization of Rutin-loaded Nanophytosomes. http://journals.tbzmed.ac.ir/PHARM Pharmaceutical Sciences. (Suppl 1), doi: 10.15171/PS.2015.29
Khidir, A. M. H. & Mujtaba, M. D. A. (2019). Antibacterial efficacy of garlic oil nano-emulsion. AIMS Agriculture and Food, 4(1), 194-205. doi: 10.3934/agrfood.2019.1.194
Lowry, G. V., Hill, R. J., Harper, S., Rawle, A. F., Hendren, C. O., Klaessig, F., Nobbmann, U., Sayre, P. & Rumble, J. (2016). Guidance to improve the scientific value of zeta-potential measurements in nanoEHS. Environmental Science: Nano, 3 (5), 953965.
Maryam, N., Babak, G., Hossein, S. K., Mahdi, Z. & Hamed, H. (2019). Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model. Colloid and Interface Science Communications 30, 100176.
Maryana, W., Rachmawati, H. & Mudhakir, D. (2016). Formation of phytosome containing silymarin using thin layer-hydration technique aimed for oral delivery, Materialstoday, 3 (3), 855–866.
Mazumder, A., Dwivedi, A., Du Preez, J. L. & Du Plessis, J. (2016). In vitro wound healing and cytotoxic effects of sinigrinphytosome complex. International Journal of Pharmaceutics. 283-293.
Mbah, C. C. & Attama, A. A. (2018). Vesicular carriers as innovative nanodrug delivery formulations, Organic Materials as Smart Nanocarriers for Drug Delivery, Elsevier, pp. 519–559.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A. & McClements, D. J. (2016). Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 194, 410–415.
Moghimi, R., Ghaderi. L., Rafati, H., Aliahmadi, A.V. & McClements, D. J. (2015). SuperiorVantibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 139.
Nahr, F. K., Ghanbarzadeh, B., Hamishehkar, H. & Kafil, H.S. (2018). Food grade nanostructured lipid carrier for cardamom essential oil: preparation, characterization and antimicrobial activity. Journal of Functional Foods, 40, 1–8.
Pérez-Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F. & Sobral, P. J. A. (2017). Physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2017.12.012
Petropoulos, S., Fernandes, A., Barros, L., Ciric, A., Sokovic, M. & Ferreira, I. C. F. (2017). Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chemistry, doi: https:// doi.org/10.1016/j.foodchem.2017.10.078
Saifullah, M., Shishir, M. R. I., Ferdowsi, R., Rahman, M. R. T. & Vuong, Q. V. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: a critical review. Trends in Food Science and Technology, 86, 230–251.
Shariare, M. H., Afnan, K., Iqbal F., Altamimi, M. A., Ahamad, S. R., Aldughaim M. S., Alanazi, F. K. & Kazi, M. (2020). Development and Optimization of Epigallocatechin-3-Gallate (EGCG) Nano Phytosome Using Design of Experiment (DoE) and Their In Vivo Anti-Inflammatory Studies. Molecules, 25, 5453; doi:10.3390/molecules25225453
Sheida, F., Zahra, L. & Nahid, J. (2016). Chemical constituents of Allium stipitatum regel (persian shallot) essential oil. Der Pharmacia Lettre, 8 (1), 175-180.
Sittisart, P., Yossan, S. & Prasertsan, P. (2017). Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp., isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.). Agriculture and Natural Resources, 51, 485-491.
Taheri, M., Misaghi, A., Akhoundzade, A., Modaresi, M.H., Gandomi, H., Khosravi, P., Talebi, F. & Heshmati, A. (2016). Effect of garlic (Allium sativum L.) essential oil on growth of E. coli O157:H7 and shiga toxin 2 production. Journal of Veterinary Research, 71(1), 41-47. [In Persian].
Wenli, S., Shahrajabian, M. H. & Cheng, Qi. (2019). The insight and survey on medicinal properties and nutritive components of Shallot. Journal of Medicinal Plants Research, 13 (10), 452-457.
_||_Afshin, B., Mahdi, Z. & Hamed, H. (2018). Nano-Phytosome: A Developing Platform for Herbal Anti-Cancer Agents in Cancer Therapy. Curr Drug Targets,19(2), 170-180.
Babak, G., Afshin, B. & Hamed, H. (2016). Nano-phytosome as a potential food-grade delivery systems. Food Bioscience,15, 126–135.
Babazadeh, A., Zeinali, M. & Hamishehkar, H. (2018). Nano-Phytosome: a developing platform for herbal anti-cancer agents in cancer therapy, Curr. Drug Targets, 19 (2), 170–180.
Barani, M., Sangiovanni, E., Angarano, M., Rajizadeh, M. A., Mehrabani, M., Piazza, S., Veerabhadrappa, H., Gangadharappa, Pardakhty, A., Mehrbani, M., Dell’Agli M. & Nematollahi, M. H. (2021). Phytosomes as Innovative Delivery Systems for: A Comprehensive Review of Literature. International Journal of Nanomedicine, 16, 6983–7022.
El-Batal, A. I., Elmenshawi, S. F, Ali, A. A. M. & Eldbaiky, E. G. (2018). Preparation and Characterization of SilymarinNanocrystals and Phytosomes with Investigation oftheir Stability using Gamma Irradiation.Indian Journal of Pharmaceutical Education and Research, 52 (4s) [Suppl 2].
El-Fattah, A. I., Fathy, M. M., Ali, Z. Y., El-Garawany, A. E. R. A. & Mohamed, E. K. (2017). Enhanced therapeutic benefit of quercetin-loaded phytosome nanoparticles in ovariectomized rats. Chemico-Biological Interactions, doi: 10.1016/j.cbi.2017.04.026.
Ezadi, M. R., Salarmoini, M., Afsharmanesh, M., Tavakoli, H. & Bami, M. K. (2019). The effect of hydroalcoholic extract of Allium Hirtifolium and flavophospholipol on performance, meat quality, and immunological responses of broiler chickens. [In Persian]
Faraji, A., Alizadeh, M., Pirsa, S. & Almasi, H. (2018). Optimizing Production of Persian Shallot Essential Oil Emulsion Loaded with Omega 3 Fatty Acids by Nano Polyaniline-Fiber/Gas Chromatography Iranian Journal of Biosystem Engineering, 49(3), 459-476. [In Persian]
Gaikwad, A. R., Ahire, K. D., Gosavi, A. A., Salunkhe, K. S. & Khalkar, A. (2021). Phytosome as a Novel Drug Delivery System for Bioavailability Enhancement of Phytoconstituents and its Applications: A Review. Journal of Drug Delivery & Therapeutics, 11(3), 138-152.
Ghanbarzadeh, B., Babazadeh, A. & Hamishehkar, H. (2016). Nano-phytosome as a potential food-grade delivery system. Food Bioscience, 15, 126–135.
Gokulakannan, R., Yuvashree, M., Badrinathan, S., Rajesh, N. G. & Viswanathan, P. (2017). Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in highfat diet induced dyslipidemia in Wistar rats, Food and Chemical Toxicology. doi: 10.1016/ j.fct.2017.04.019.
Ha, T.V.A., Kim, S., Choi, Y., Kwak, H. S., Lee, S. J., Wen, J., Ko, S. & Oey, I. (2015). Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry, 178, 115–121.
Hasssanzadeh, H., Alizadeh, M. & Bari, M. R. ( 2018 ). Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects. IET Nanobiotechnology, 12(5), 647-652.
Hooresfand, Z., Ghanbarzadeh, S. & Hamishehkar, H. (2015). Preparation and Characterization of Rutin-loaded Nanophytosomes. http://journals.tbzmed.ac.ir/PHARM Pharmaceutical Sciences. (Suppl 1), doi: 10.15171/PS.2015.29
Khidir, A. M. H. & Mujtaba, M. D. A. (2019). Antibacterial efficacy of garlic oil nano-emulsion. AIMS Agriculture and Food, 4(1), 194-205. doi: 10.3934/agrfood.2019.1.194
Lowry, G. V., Hill, R. J., Harper, S., Rawle, A. F., Hendren, C. O., Klaessig, F., Nobbmann, U., Sayre, P. & Rumble, J. (2016). Guidance to improve the scientific value of zeta-potential measurements in nanoEHS. Environmental Science: Nano, 3 (5), 953965.
Maryam, N., Babak, G., Hossein, S. K., Mahdi, Z. & Hamed, H. (2019). Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model. Colloid and Interface Science Communications 30, 100176.
Maryana, W., Rachmawati, H. & Mudhakir, D. (2016). Formation of phytosome containing silymarin using thin layer-hydration technique aimed for oral delivery, Materialstoday, 3 (3), 855–866.
Mazumder, A., Dwivedi, A., Du Preez, J. L. & Du Plessis, J. (2016). In vitro wound healing and cytotoxic effects of sinigrinphytosome complex. International Journal of Pharmaceutics. 283-293.
Mbah, C. C. & Attama, A. A. (2018). Vesicular carriers as innovative nanodrug delivery formulations, Organic Materials as Smart Nanocarriers for Drug Delivery, Elsevier, pp. 519–559.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A. & McClements, D. J. (2016). Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 194, 410–415.
Moghimi, R., Ghaderi. L., Rafati, H., Aliahmadi, A.V. & McClements, D. J. (2015). SuperiorVantibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 139.
Nahr, F. K., Ghanbarzadeh, B., Hamishehkar, H. & Kafil, H.S. (2018). Food grade nanostructured lipid carrier for cardamom essential oil: preparation, characterization and antimicrobial activity. Journal of Functional Foods, 40, 1–8.
Pérez-Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F. & Sobral, P. J. A. (2017). Physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2017.12.012
Petropoulos, S., Fernandes, A., Barros, L., Ciric, A., Sokovic, M. & Ferreira, I. C. F. (2017). Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chemistry, doi: https:// doi.org/10.1016/j.foodchem.2017.10.078
Saifullah, M., Shishir, M. R. I., Ferdowsi, R., Rahman, M. R. T. & Vuong, Q. V. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: a critical review. Trends in Food Science and Technology, 86, 230–251.
Shariare, M. H., Afnan, K., Iqbal F., Altamimi, M. A., Ahamad, S. R., Aldughaim M. S., Alanazi, F. K. & Kazi, M. (2020). Development and Optimization of Epigallocatechin-3-Gallate (EGCG) Nano Phytosome Using Design of Experiment (DoE) and Their In Vivo Anti-Inflammatory Studies. Molecules, 25, 5453; doi:10.3390/molecules25225453
Sheida, F., Zahra, L. & Nahid, J. (2016). Chemical constituents of Allium stipitatum regel (persian shallot) essential oil. Der Pharmacia Lettre, 8 (1), 175-180.
Sittisart, P., Yossan, S. & Prasertsan, P. (2017). Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp., isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.). Agriculture and Natural Resources, 51, 485-491.
Taheri, M., Misaghi, A., Akhoundzade, A., Modaresi, M.H., Gandomi, H., Khosravi, P., Talebi, F. & Heshmati, A. (2016). Effect of garlic (Allium sativum L.) essential oil on growth of E. coli O157:H7 and shiga toxin 2 production. Journal of Veterinary Research, 71(1), 41-47. [In Persian].
Wenli, S., Shahrajabian, M. H. & Cheng, Qi. (2019). The insight and survey on medicinal properties and nutritive components of Shallot. Journal of Medicinal Plants Research, 13 (10), 452-457.
