Irritable Bowel Syndrome Ford, Alexander C; Lacy, Brian E; Talley, Nicholas J
The New England journal of medicine,
06/2017, Letnik:
376, Številka:
26
Journal Article
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•Biocompatible polycaprolactone (PCL) nanofibers/peppermint oil (PO) nanoemulsion was prepared.•The antimicrobial action of PCL/PO was approximately-four times greater than that of ...the pure PO against all tested pathogenic microbes.•The results showed extensive damage had occurred in the cell membranes after treatment with PCL/PO nanofibers.
Formulating nanofibers loaded with active compounds for biomedical purposes has recently drawn great attention. In this work, polycaprolactone (PCL) was blended with peppermint oil (PO) nanoemulsion to fabricate an antimicrobial nanofiber scaffold via electrospinning technique. The electrospinning solutions of PCL were loaded with different concentrations ofPO nanoemulsion (PCL-1, PCL-2, PCL-3, and PCL-4). The findings illustrated that; PO emulsion droplets were in the nano-range (150–200 nm) which promoted their inclusion inside the fibers. Further, there was no significant difference between the unloaded and loaded PCL nanofibers in terms of surface morphology and mechanical properties. The PO-loaded PCL electrospun composites exhibited powerful antibacterial and antifungal activities. PCL-4 for instance showed four times greater antimicrobial activity than PO nanoemulsion. The physiological kinetic experiment showed that PCL-4 had nearly prohibited all tested microbes from the start of the experiment with extensive damage to their cell membranes whereas PO nanoemulsion showed only 50 % prohibition. To conclude, the powerful antimicrobial activity of the prepared PO nanoemulsion loaded PCL nanofiber could be implemented as dermal patches against acne and skin disorders caused by planktonic and biofilm cells. To conclude, the nanofibers of PCL loaded with PO nanoemulsion is considered a forceful antimicrobial mats and brings advantageous in preparing dermal patches for acne treatment or skin disorders. Hence, PCL-4 could be successfully applied to prohibit the growth of human pathogens in planktonic and biofilm states that cause skin diseases.
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•Application of 50 % chemical fertilizer + nano chelated fertilizer improved essential oil quality and quantity in peppermint.•The essential oil content and essential oil yield of ...peppermint in the second harvest decreased 34 and 8% compared with first harvest, respectively.•Highest N and P uptakes was reached in the first harvest with application of 50 % chemical fertilizer + nano chelated fertilizer.•Menthol reached the highest amount under application of 50 % chemical fertilizer + nano chelated fertilizer.•The highest peppermint dry yield was achieved at the first harvest with application of 50 % chemical fertilizer + nano chelated fertilizer.
The excessive use of chemical fertilizers in conventional agricultural systems decreased the nutrient use efficiency and caused serious environmental problems such as waterway pollution, mineral depletion, soil acidification and other issues. In order to achieve the desirable essential oil productivity and reduction consumption of chemical inputs in peppermint (Mentha x piperita L.), a 2-year field experiment was carried out using a split-plot approach based on a randomized complete block design (RCBD), with 7 treatments and three replications at two harvesting times. The main factor was given by different fertilizer treatments including no fertilizer (control), chemical fertilizer, arbuscular mycorrhiza fungus, 50 % chemical fertilizer + arbuscular mycorrhiza fungus, nano chelated fertilizer, 50 % chemical fertilizer + nano chelated fertilizer, nano chelated fertilizer + arbuscular mycorrhiza fungus, and the sub-factor included two harvesting times (first harvest and second harvest). The results demonstrated that the highest and lowest growth parameters including plant height, number of lateral branches per plant and leaf greenness (SPAD index) were achieved with integrative application of 50 % chemical fertilizer + nano chelated fertilizer (in the first harvest) and control conditions (in the second harvest), respectively. Also, the maximum concentration of N, P, K and Fe was reached in the first harvest with application of 50 % chemical fertilizer + nano chelated fertilizer. Furthermore, the highest peppermint dry matter yield (354.8 g/m2), essential oil content (2.7 %) and essential oil yield (6.6 g/m2) was achieved at the first harvest with application of 50 % chemical fertilizer + nano chelated fertilizer. GC–MS analysis of peppermint essential oil showed that the major components at first harvest were menthol (31.82–37.87 %), menthone (23.85–30.90 %), 1,8-cineole (6.39–6.82 %), δ-terpineol (3.61–4.11 %) and neo-menthol (2.67–3.33 %), whereas at second harvest menthol (44–47.31 %), p-menth-l-en-9-ol (11.66–14.96 %), menthofuran (3.44–5.14 %), menthone (3.82–10.62 %), 1,8-cineole (5.51–5.99 %) and neo-menthol (5.03–5.90 %). Notably, menthol reached the highest amount with application of 50 % chemical fertilizer + nano chelated fertilizer. Overall, an integrative application of chemical fertilizers with nano fertilizers can be suggested to farmers as an alternative and environmentally friendly strategy to improve the quali-quantitative characteristics of peppermint essential oil.
•Peppermint oil (PO), lime oil (LO) inhibited mold decay in mangosteen until day 9.•PO and LO (1:3) delayed ripening by maintaining color changes, firmness and TSS.•Treated mangosteen exhibited 19 ...compounds including limonene, menthone and menthol.•From SEM images, essential oils may have contributed to mycelial growth inhibition.
Mangostenn (Garcina mangostana) is a climacteric fruit and thus, there is need for intervention on its postharvest preservation to delay ripening, reduce spoilage and microbial infestation, and possibly enhance its availability all year round. This study was aimed at determining the best application ratio of the combination of peppermint oil (PO) and lime oil (LO) essential oils (EOs) in slowing down ripening and extending the shelf-life of mangosteen in a closed storage system. Furthermore, the mechanism by which PO and LO inhibit mold and decay on the surface of mangosteen was investigated. Forty microliters of PO and LO at ratios 1:0, 0:1, 1:1, 2:1, and 1:3, respectively, were applied to the fruit in a 1 L storage box and stored at 25 ± 2 °C, 75 ± 5 % RH for 9 days. The ability of the EOs to suppress mold and decay, and their effects on ripening stage were measured. Also, the quality parameters of the fruit pericarp (peel) and aril (pulp) after treating with EOs were evaluated. Results showed that ratio 1:3 of PO and LO had 20 % mold and decay appearance after 9 d, compared with the control (untreated sample) which had 80%. Mangosteen treated with this ratio of EOs attained only stage 4 (red color) of ripening, while the fruit in the control group were completely ripened at the end of storage, reaching stage 6 (dark purple). In addition, the fruit firmness, color (calyx, pericarp, and aril), titratable acidity, pH, total soluble solids, and total phenolic content were maintained with this ratio when compared with the control and other ratios. The potential mode of action of PO and LO was revealed by scanning electron microscopy and gas chromatography - mass spectrometry analysis where main components of these EOs such as menthol, menthone and limonene were released into the treated fruit, with possible interaction with other components for improved antifungal activity. The application of PO and LO at this ratio (1:3) could be formulated as a fungicide on mangosteen for enhanced antifungal activity, improved shelf-life quality, and consumer acceptability of mangosteen fruit.
Three methods of shade (MI), open sun (MII) and new designed of solar (MIII) drying were used for peppermint dehydration. The air velocity (u) and temperature (T
d
) of MI, MII and MIII were 0.5, ...0.5, and 1.5 m/s and 32, 36, and 48 °C, respectively. The energy utilization efficiency, T
d
/u ratio and drying rate of MIII reached 85%, 48 °C.s.m
−1
and 12.5 g
H2O
/min, respectively, which were higher than those in MI and MII. The inhibition power of dried peppermints against 6-log colony forming unit/ml of Staphylococcus aureus (Sa) were also evaluated. While the chlorophyll and essential oil extraction efficiency of MIII-product were 30% and 60% respectively higher than those in MII-product, its total phenolic contents and antioxidants activities were 25% and 26% more than those in MI-product. The essential oil of MIII-product had significantly (p < 0.05) higher inhibiting compounds (mainly Menthone) against pathogenic gram-positive Sa compared with those in MI and MII-products.
Peppermint essential oil (PEO) has been reported to prevent microbial growth and prolong the shelf-life of food, but there are few studies about its possible antibacterial mechanism and anti-biofilm ...activity against Staphylococcus aureus (S. aureus). In this study, the antibacterial mechanism of PEO on planktonic S. aureus was investigated by determining electrical conductivity, cell membrane integrity, cell viability, and bacterial morphology. Moreover, a crystal violet quantification assay and plate colony counts were used to evaluate the effects of PEO on inhibiting and inactivating S. aureus biofilms. The results show that PEO affected the permeability and integrity of the S. aureus cell membrane, as evidenced by the increase in relative electrical conductivity and leakage of nucleic acids, proteins, and ATP. Decreased cell viability and changes in cell morphology further confirmed the cell membrane damage to S. aureus by PEO. In addition, PEO significantly inhibited the formation of biofilm, and inactivated mature biofilm formed by S. aureus. These findings suggest that PEO has the potential to control planktonic S. aureus and its biofilm in food processing environments.
•Peppermint essential oil (PEO) can damage the cell membrane of S. aureus.•PEO had potent inhibitory effect on S. aureus biofilm formation.•PEO inactivated and removed the mature biofilm formed by S. aureus.
Abstract
Since its first publication in 2013, the Tea Bag Index (TBI) has attained widespread ecological application, generating scientific data on stabilization and turnover of organic matter in ...soils. As a result of manufacturing changes (net structure, net material, tea varieties) in the past years, a critical examination of alternative tea bag products is necessary. The present study for the first time generated decomposition data on a wide range of potential alternative tea brands (four brands tested) and varieties (rooibos RB, green GT, black BT, and peppermint tea PM). They were tested in both a laboratory and a field experiment lasting 90 days. Under controlled laboratory conditions GT, BT, and PM corresponded well to the kinetic assumptions of an asymptote model of the TBI, but RB did not. In the field experiment, the tea mass remaining after 90 days was determined for all tea bags across different land uses (arable land, grassland, and forest). BT imitated the decomposition behavior of Lipton's original GT even better than any of the GT tested. The finer structure of Lipton's new tea bag nets did not negatively affect the precision of resultant remaining masses and thus can be recommended for future studies. In conclusion, alternative tea bags should be explored across brands as well as varieties. Based on our findings, we proposed an update of the TBI, which is based on the readily feasible modeling of the decomposition curve. Crucial is the combined consideration of both multiple tea varieties and incubation intervals of different durations.
Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid ...(PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.
Highlights
The incorporation of peppermint oil resulted in higher opacity values.
Peppermint incorporated PLA films showed antimicrobial activity.
Peppermint oil addition decreased water vapor permeability of PLA films.
Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days.
Peppermint oil‐induced PLA films, when used as a packaging material for chicken breast, displayed significant antimicrobial activity and increased the shelf life of chicken breast from 3 to 8 days.
