GRAPEFRUIT

Chitosan nano-biopolymer/Citrus paradisi peel oil delivery system enhanced shelf-life and postharvest quality of cherry tomato.

Autores: Rahimeh Jahani, Mahdi Behnamian, Sara Dezhsetan, Roghayeh Karimirad, Esmaeil Chamani | Ano: 2023 | Database: pubmed

Resumo: Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic gelation method and its effect on physicochemical properties of cherry tomatoes was evaluated during 18 days of storage at 10 °C. The highest loading capacity and encapsulation efficiency were obtained from the weight ratio of 1:0.25 Cs to oil. TEM, DLS and FTIR were used to characterize the nanoparticles. The release of the oil from the nanoparticles followed the Fickian diffusion model. CpEO-CsNPs-CO and CpEO-CsNPs-RE treatments reduced ethylene production and respiration rate and indicated a significant and promising effect on increasing the level of antioxidant enzymes (CAT and POD), slowing down the loss of ascorbic acid and total phenolic content and consequently, maintaining antioxidant capacity. These treatments prevented a rapid decline in TSS and TA and an increase in lycopene and MDA level, and maintained the firmness, weight, and color of the fruits throughout storage period.

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Conclusão: N/A

Anti-inflammatory properties of an aldehydes-enriched fraction of grapefruit essential oil.

Autores: Dragana Nikolic, Liana Bosco, Marta Moschetti, Vincenza Tinnirello, Marzia Pucci, Valeria Corleone, Stefania Raimondo, Riccardo Alessandro, Simona Fontana | Ano: 2023 | Database: pubmed

Resumo: Chronic inflammation is linked to the development of numerous diseases and is accompanied by increased cytokine secretion. Macrophages provide a first line of defense against pathogens that under inflammatory stimuli release pro-inflammatory cytokines. The essential oil (EO) fractions obtained from Citrus spp. rich in different compounds have gained the attention of both researchers and users during the last decades. In particular, grapefruit (Citrus paradisi) peel is rich in phenolics and flavonoids with several health benefits, including anti-inflammatory actions. Additionally, its EO consists of a large number of compounds such as monoterpenes, sesquiterpenes, alcohols, aldehydes, esters, and oxides. Among the methods for encapsulating EOs, spray-drying is the main one. In the present study, we aimed to determine the in vitro anti-inflammatory activity of EO from C. paradisi (grapefruit essential oil [GEO]) (whole and fractions) in a lipopolysaccharide (LPS)-induced inflammation model. Results indicate that Fr-GEO and Fr-GEO_SD exert protective effects against LPS-induced inflammation by decreasing gene expression and levels of pro-inflammatory cytokines as IL-6 and TNF-α. Monoterpenes as the most common components, as well as aldehydes and sesquiterpenes, might be responsible for such effects, although a synergistic action is not excluded. Furthermore, a higher percent of aldehydes is linked to improved olfactory properties. Our findings support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases. PRACTICAL APPLICATION: The findings of this study support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases.

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Conclusão: N/A

Protective Effects of Grapefruit Essential Oil against Staphylococcus Aureus-Induced Inflammation and Cell Damage in Human Epidermal Keratinocytes.

Autores: Xiaona Zhang, Heran Xu, Jinglin Hua, Ziying Zhu, Min Wang | Ano: 2022 | Database: pubmed

Resumo: Staphylococcus aureus (S. aureus) is a common skin pathogenic bacterium, over-colonization can induce skin infections, while its metabolites can also produce irritation to the skin, often accompanied by eczema dermatitis, specific dermatitis and other skin diseases. Grapefruit essential oil is extracted from the fruit of grapefruit (Citrus maxima (Burm) Merr.), a citrus plant that is rich in flavonoids, phenolic acids and high flavanones. Due to its good odor and biological activity such as anti-inflammatory, antibacterial, etc., grapefruit essential oil has been widely used as an additive in food. To evaluate the potential application of grapefruit essential oil as raw materials in cosmetics products and health foods, we developed a cell damage model of skin inflammation stimulated by S. aureus metabolites. Compared to that of lime essential oil, an internal control, we found that grapefruit essential oil could significantly promote HaCaT cells proliferation, reduce reactive oxygen species (ROS) production induced by S. aureus metabolites, inhibit the upregulated expression of IL-1 and COX-2. In the 3D epidermal model, grapefruit essential oil could recover the decreased LOR and FLG contents caused by S. aureus metabolites. These results demonstrated pharmacological evidence for the anti-inflammatory effect of grapefruit essential oil, suggesting a potential application of grapefruit essential oil as cosmetic raw materials for repair and alleviating of skin inflammation caused by S. aureus.

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Conclusão: N/A

Aceites esenciales con propiedades antimicrobianas/ Essencial oils propweties antimicrobial

Autores: Flores Q., Esther; Velasco A., Patricia; Figueroa A., Nelson; Gimenez T., Alberto | Ano: 1999 | Database: LILACS

Resumo: El presente estudio trata sobre la extracción y evaluación del perfil biológico antimicrobiano in vitro de aceites esenciales de especies vegetales aromáticas. Los aceites fueron obtenidos mediante destilación por arrastre de vapor de agua de diferentes órganos: partes aéreas (hojas y tallos) y dermis de cítricos (cáscara). El crecimiento del hongo saprófito Neurospora crassa fue inhibido por el aceite de Citrus limetta (Lima) a concentraciones de 0,5 mg/ml. El aceite de Rosmarinus oficinalis (Romero), a una concentración de 1 mg/ml, inhibió el crecimiento de la bacteria Staphylococcus aureus. Mientras que los aceites de Petroselium sativum (Perejil), Satureja boliviana (Khoa), Schinus molle (Molle) Citrus aurantium (Naranja), Citrus paradisii (Toronja) y Citrus nobilis (Mandarina), inhibieron el crecimiento tanto de hongos a 0,5 mg/ml, como bacterias a 1 mg/ml. Entre estas últimas esencias, las del Perejil y Molle a 3.7 mg/ml y la Khoa a 7.5 mg/ml inhibieron el crecimiento de Sigella flexneri

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Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume).

Autores: Rositsa Denkova-Kostova, Desislava Teneva, Teodora Tomova, Bogdan Goranov, Zapryana Denkova, Vesela Shopska, Aleksandar Slavchev, Yana Hristova-Ivanova | Ano: 2021 | Database: pubmed

Resumo: The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation.

Resultados: N/A

Conclusão: N/A

Chemical Composition, Antimicrobial, Antioxidant, and Antiproliferative Properties of Grapefruit Essential Oil Prepared by Molecular Distillation.

Autores: Weihui Deng, Ke Liu, Shan Cao, Jingyu Sun, Balian Zhong, Jiong Chun | Ano: 2020 | Database: pubmed

Resumo: Grapefruit essential oil has been proven to have wide range of bioactivities. However, bioactivity of its molecular distillate has not been well studied. In this study, a light phase oil was obtained by molecular distillation from cold-pressed grapefruit essential oil and GC-MS was used to identify its chemical composition. The antimicrobial activity of the light phase oil was tested by filter paper diffusion method, and the anticancer activity was determined by the Cell Counting Kit-8 (CCK-8) assay. Twenty-four components were detected with a total relative content of 99.74%, including 97.48% of terpenes and 1.66% of oxygenated terpenes. The light phase oil had the best antimicrobial effect on Bacillus subtilis, followed by Escherichia coli, Staphylococcus aureus and Salmonellaty phimurium. DPPH and ABTS assays demonstrated that the light phase oil had good antioxidant activity. The CCK-8 assay of cell proliferation showed that the light phase oil had a good inhibitory effect on the proliferation of HepG2 liver cancer cells and HCT116 colon cancer cells.

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[Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures].

Autores: T A Misharina, A L Samusenko | Ano: 2008 | Database: pubmed

Resumo: Antioxidant properties of individual essential oils from lemon (Citrus limon L.), pink grapefruit (Citrus paradise L.), coriander (Coriandrum sativum L.), and clove (Caryophyllus aromaticus L.) buds and their mixtures were studied by capillary gas-liquid chromatography. Antioxidant activity was assessed by oxidation of the aliphatic aldehyde hexanal to the carboxylic acid. The lowest and highest antioxidant activities were exhibited by grapefruit and clove bud essential oils, respectively. Mixtures containing clove bud essential oil also strongly inhibited oxidation of hexanal. Changes in the composition of essential oils and their mixtures in the course of long-term storage in the light were studied. The stability of components of lemon and coriander essential oils in mixtures increased compared to individual essential oils.

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Conclusão: N/A

[Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures].

Autores: T A Misharina, A L Samusenko | Ano: 2008 | Database: pubmed

Resumo: Antioxidant properties of individual essential oils from lemon (Citrus limon L.), pink grapefruit (Citrus paradise L.), coriander (Coriandrum sativum L.), and clove (Caryophyllus aromaticus L.) buds and their mixtures were studied by capillary gas-liquid chromatography. Antioxidant activity was assessed by oxidation of the aliphatic aldehyde hexanal to the carboxylic acid. The lowest and highest antioxidant activities were exhibited by grapefruit and clove bud essential oils, respectively. Mixtures containing clove bud essential oil also strongly inhibited oxidation of hexanal. Changes in the composition of essential oils and their mixtures in the course of long-term storage in the light were studied. The stability of components of lemon and coriander essential oils in mixtures increased compared to individual essential oils.

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Conclusão: N/A

The anti-biofilm activity of lemongrass (Cymbopogon flexuosus) and grapefruit (Citrus paradisi) essential oils against five strains of Staphylococcus aureus.

Autores: E C Adukwu, S C H Allen, C A Phillips | Ano: 2012 | Database: pubmed

Resumo: To determine the sensitivity of five strains of Staphylococcus aureus to five essential oils (EOs) and to investigate the anti-biofilm activity of lemongrass and grapefruit EOs.

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The anti-biofilm activity of lemongrass (Cymbopogon flexuosus) and grapefruit (Citrus paradisi) essential oils against five strains of Staphylococcus aureus.

Autores: E C Adukwu, S C H Allen, C A Phillips | Ano: 2012 | Database: pubmed

Resumo: To determine the sensitivity of five strains of Staphylococcus aureus to five essential oils (EOs) and to investigate the anti-biofilm activity of lemongrass and grapefruit EOs.

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Conclusão: N/A

The anti-biofilm activity of lemongrass (Cymbopogon flexuosus) and grapefruit (Citrus paradisi) essential oils against five strains of Staphylococcus aureus.

Autores: E C Adukwu, S C H Allen, C A Phillips | Ano: 2012 | Database: pubmed

Resumo: To determine the sensitivity of five strains of Staphylococcus aureus to five essential oils (EOs) and to investigate the anti-biofilm activity of lemongrass and grapefruit EOs.

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Conclusão: N/A

Chemical Profiling, Toxicity and Anti-Inflammatory Activities of Essential Oils from Three Grapefruit Cultivars from KwaZulu-Natal in South Africa.

Autores: Gugulethu Miya, Mongikazi Nyalambisa, Opeoluwa Oyedeji, Mavuto Gondwe, Adebola Oyedeji | Ano: 2021 | Database: pubmed

Resumo: The medicinal potential and volatile composition of different parts of three cultivars of grapefruit (Citrus paradisi) were evaluated for their toxicity and anti-inflammatory activities. Fresh leaf and fruit peel were separately isolated by hydrodistillation for 4 h. The essential oils were subjected to GC/GC-MS analysis for chemical profile. Toxicity of the essential oils in mice were evaluated using Lorke's method, while an anti-inflammatory assay was performed in a rat model using egg albumin-induced oedema. The oils obtained were light yellow in colour, and odour varied from strong citrus smell to mild. Percentage yield of fresh peel oil (0.34-0.57%) was greater than the fresh leaf oil yield (0.21-0.34%). D-limonene (86.70-89.90%) was the major compound identified in the leaf oil, while β-phellandrene (90.00-91.01%) dominated the peel oil. At a dosage level of 5000 mg/kg, none of the oils showed mortality in mice. An anti-inflammatory bioassay revealed that all the oils caused a significant (p < 0.05-0.01) reduction in oedema size when compared to the negative control group throughout the 5 h post induction assessment period. The study reveals that the oils are non-toxic and demonstrate significant anti-inflammatory activity. Our findings suggest that the leaf and peel oils obtained from waste parts of grapefruit plants can be useful as flavouring agents, as well as anti-inflammatory agents.

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Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume).

Autores: Rositsa Denkova-Kostova, Desislava Teneva, Teodora Tomova, Bogdan Goranov, Zapryana Denkova, Vesela Shopska, Aleksandar Slavchev, Yana Hristova-Ivanova | Ano: 2021 | Database: pubmed

Resumo: The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation.

Resultados: N/A

Conclusão: N/A

Production of probiotic wort-based beverages with grapefruit (Citrus paradisi L.) or tangerine (Citrus reticulata L.) zest essential oil addition.

Autores: Teodora Tomova, Ivan Petelkov, Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov, Zapryana Denkova | Ano: 2021 | Database: pubmed

Resumo: In recent years, increasing health awareness in consumers has motivated breweries to expand their beverage ranges with products with increased biological value. The aim of the present research was to develop probiotic wort-based beverages with grapefruit or tangerine zest essential oil addition.

Resultados: The essential oils inhibited yeast growth to some extent at the beginning of the fermentation, even at a concentration of 0.05% (v/v), which resulted in lower alcohol content in the beverages with essential oil addition. Nevertheless, at the end of fermentation the concentration of viable cells was almost equal in all the beverages. Tangerine essential oil addition led to the highest content of phenolics, of which phenolic acids predominated. Therefore, the highest antioxidant activity of the beverage with tangerine essential oil can be ascribed to phenolic acids. The results of the sensorial evaluation also showed that the panel had preference towards the beverage with tangerine essential oil.

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Antiviral Activity of Essential Oils Against Hepatitis A Virus in Soft Fruits.

Autores: Roberta Battistini, Irene Rossini, Carlo Ercolini, Maria Goria, Maria Rita Callipo, Cristiana Maurella, Enrico Pavoni, Laura Serracca | Ano: 2019 | Database: pubmed

Resumo: Berries have repeatedly been associated with outbreaks of hepatitis A virus (HAV) infection. The fruits are usually minimally processed in the food industry due to their delicate nature. While washing treatments partially remove enteric viruses, the commonly used chemical additives produce toxic by-products. A valid alternative to preserve the food safety of these products could be the use of essential oils (EOs). EOs exert antimicrobial activity and do not interfere with the nutritional characteristics of food products. We investigated the efficacy of four essential oils, lemon (Citrus limon), sweet orange (Citrus sinensis), grapefruit (Citrus paradisi), and rosemary cineole (Rosmarinus officinalis chemotype 1.8 cineole) in reducing viral loads of HAV in soft fruits. Mixed fruit berries were inoculated with 106.74 TCID50/ml of HAV, and treated with four different EOs (0.5% lemon, 0.1% sweet orange and grapefruit, and 0.05% rosemary) for 1 h at room temperature. Virus infectivity was then assessed by titration assays for its ability to grow on cell cultures. A statistically significant reduction in HAV titer on the fruit surface was observed after treating the berries with EOs of lemon (2.84 log TCID50/ml), grapefruit (2.89 log TCID50/ml), and rosemary cineole (2.94 log TCID50/ml). Rosemary cineole was the most effective EO in reducing viral titer on berries, followed by grapefruit EO. These results improve our knowledge about the antiviral activity of these EOs and highlight their potential use in fresh produce sanitation.

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Effects of olfactory stimulations with scents of grapefruit and lavender oils on renal sympathetic nerve and blood pressure in Clock mutant mice.

Autores: Mamoru Tanida, Jiao Shen, Akira Niijima, Atsushi Yamatodani, Katsutaka Oishi, Norio Ishida, Katsuya Nagai | Ano: 2008 | Database: pubmed

Resumo: Previously, we observed that in mice, olfactory stimulation with scent of grapefruit oil elevates renal sympathetic nerve activity and blood pressure. In contrast, olfactory stimulation with scent of lavender oil has opposite effects in mice. Moreover, electrolytic lesions of the mouse hypothalamic suprachiasmatic nucleus eliminated changes in renal sympathetic nerve activity and blood pressure induced by either scent of grapefruit oil or scent of lavender oil. Here, we show that grapefruit oil-induced elevations in renal sympathetic nerve activity and blood pressure were not observed in Clock mutant mice, which harbor mutations in Clock and lack normal circadian rhythms, whereas lavender oil-suppressions were preserved in Clock mutant mice. In addition, responses of c-Fos inductions in the suprachiasmatic nucleus and paraventricular nucleus of the hypothalamus to scent of grapefruit oil observed in wild-type mice were not observed in Clock mutant mice. These findings suggest that the Clock gene might be implicated in elevating responses of autonomic and cardiovascular functions to olfactory stimulation with scent of grapefruit oil.

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Increase in diastolic blood pressure induced by fragrance inhalation of grapefruit essential oil is positively correlated with muscle sympathetic nerve activity.

Autores: Eriko Kawai, Ryosuke Takeda, Akemi Ota, Emiko Morita, Daiki Imai, Yuta Suzuki, Hisayo Yokoyama, Shin-Ya Ueda, Hidehiro Nakahara, Tadayoshi Miyamoto, Kazunobu Okazaki | Ano: 2020 | Database: pubmed

Resumo: Fragrance inhalation of essential oils is widely used in aromatherapy, and it is known to affect blood pressure (BP) and heart rate (HR) via autonomic control of circulation. In this study, we aimed to test the hypothesis that the changes in hemodynamics with fragrance inhalation were observed along with changes in muscle sympathetic nerve activity (MSNA). In study 1, thirteen healthy men were exposed to fragrance stimulation of grapefruit essential oil for 10 min, and BP, HR, and MSNA were continuously measured. In study 2, another nine healthy men were exposed to the same fragrance stimulation; responses in BP and HR were continuously measured, and plasma noradrenaline and cortisol concentrations were determined. We found that diastolic BP increased significantly during fragrance inhalation, while the other variables remained unchanged in both studies. Although MSNA burst frequency, burst incidence, and total activity remained unchanged during fragrance inhalation, we found a significant linear correlation between changes in diastolic BP in the last 5 min of fragrance inhalation and changes in MSNA burst frequency. The plasma cortisol concentration decreased significantly at 10 min of fragrance inhalation, though the noradrenaline concentration remained unchanged. These results suggest, for the first time, that changes in BP with fragrance inhalation of essential oil are associated with changes in MSNA even with decreased stress hormone.

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Conclusão: N/A

Anti-inflammatory properties of an aldehydes-enriched fraction of grapefruit essential oil.

Autores: Dragana Nikolic, Liana Bosco, Marta Moschetti, Vincenza Tinnirello, Marzia Pucci, Valeria Corleone, Stefania Raimondo, Riccardo Alessandro, Simona Fontana | Ano: 2023 | Database: pubmed

Resumo: Chronic inflammation is linked to the development of numerous diseases and is accompanied by increased cytokine secretion. Macrophages provide a first line of defense against pathogens that under inflammatory stimuli release pro-inflammatory cytokines. The essential oil (EO) fractions obtained from Citrus spp. rich in different compounds have gained the attention of both researchers and users during the last decades. In particular, grapefruit (Citrus paradisi) peel is rich in phenolics and flavonoids with several health benefits, including anti-inflammatory actions. Additionally, its EO consists of a large number of compounds such as monoterpenes, sesquiterpenes, alcohols, aldehydes, esters, and oxides. Among the methods for encapsulating EOs, spray-drying is the main one. In the present study, we aimed to determine the in vitro anti-inflammatory activity of EO from C. paradisi (grapefruit essential oil [GEO]) (whole and fractions) in a lipopolysaccharide (LPS)-induced inflammation model. Results indicate that Fr-GEO and Fr-GEO_SD exert protective effects against LPS-induced inflammation by decreasing gene expression and levels of pro-inflammatory cytokines as IL-6 and TNF-α. Monoterpenes as the most common components, as well as aldehydes and sesquiterpenes, might be responsible for such effects, although a synergistic action is not excluded. Furthermore, a higher percent of aldehydes is linked to improved olfactory properties. Our findings support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases. PRACTICAL APPLICATION: The findings of this study support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases.

Resultados: N/A

Conclusão: N/A

Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils.

Autores: Rositsa Stefanova Denkova-Kostova, Bogdan Georgiev Goranov, Desislava Georgieva Teneva, Teodora Georgieva Tomova, Zapryana Rangelova Denkova, Vesela Shopska, Yana Mihaylova-Ivanova | Ano: 2021 | Database: pubmed

Resumo: The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted fermentation is a method that simultaneously has a preservative effect on the food product and provides a model of its composition in order to ensure its functional and health properties. This double effect can be achieved by incorporating ingredients with proven preservative and functional effects into the food product, such as essential oils from various plant species and probiotic bacteria. The aim of the present research was to study the synergistic effect of selected probiotic lactic acid bacteria (LAB) and essential oils with high antimicrobial activity against pathogenic and spoilage microorganisms for the bio-preservation of chocolate mousse food emulsion.

Resultados: Concentrations of up to 1% lemon or grapefruit essential oil did not affect the growth of the probiotic strain L. plantarum D2, which revealed opportunities for their joint application for the bio-preservation of food emulsions. The obtained chocolate mousse variants were characterized by preserved organoleptic characteristics and microbiological safety. Free or immobilized probiotic L. plantarum D2 cells applied alone or in combination with lemon or grapefruit essential oils provided bio-preservation of the food emulsions, maintaining a high concentration of viable cells (106-107 cfu/g) during storage under refrigerated conditions for 20 days.

Conclusão: N/A

Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils.

Autores: Rositsa Stefanova Denkova-Kostova, Bogdan Georgiev Goranov, Desislava Georgieva Teneva, Teodora Georgieva Tomova, Zapryana Rangelova Denkova, Vesela Shopska, Yana Mihaylova-Ivanova | Ano: 2021 | Database: pubmed

Resumo: The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted fermentation is a method that simultaneously has a preservative effect on the food product and provides a model of its composition in order to ensure its functional and health properties. This double effect can be achieved by incorporating ingredients with proven preservative and functional effects into the food product, such as essential oils from various plant species and probiotic bacteria. The aim of the present research was to study the synergistic effect of selected probiotic lactic acid bacteria (LAB) and essential oils with high antimicrobial activity against pathogenic and spoilage microorganisms for the bio-preservation of chocolate mousse food emulsion.

Resultados: Concentrations of up to 1% lemon or grapefruit essential oil did not affect the growth of the probiotic strain L. plantarum D2, which revealed opportunities for their joint application for the bio-preservation of food emulsions. The obtained chocolate mousse variants were characterized by preserved organoleptic characteristics and microbiological safety. Free or immobilized probiotic L. plantarum D2 cells applied alone or in combination with lemon or grapefruit essential oils provided bio-preservation of the food emulsions, maintaining a high concentration of viable cells (106-107 cfu/g) during storage under refrigerated conditions for 20 days.

Conclusão: N/A

Aromatherapies using Osmanthus fragrans oil and grapefruit oil are effective complementary treatments for anxious patients undergoing colonoscopy: A randomized controlled study.

Autores: Hideaki Hozumi, Sho Hasegawa, Takazumi Tsunenari, Noriko Sanpei, Yuko Arashina, Kieko Takahashi, Ayako Konnno, Emi Chida, Souichi Tomimatsu | Ano: 2017 | Database: pubmed

Resumo: Colonoscopy can be painful and uncomfortable. Aromatherapy is often used for the relief of anxiety or discomfort. Recently, it has been reported that olfactory stimulation induces various physiological effects. We investigated the effects of aromatherapy on anxiety and abdominal discomfort during colonoscopy.

Resultados: Total colonoscopy was performed on 361 patients. No complications caused by colonoscopy or aromatherapy were experienced. In the Osmanthus fragrans group, anxiety was significantly attenuated. The abdominal discomfort of patients who reported strong anxiety during colonoscopy was significantly attenuated in the grapefruit group and the Osmanthus fragrans group.

Conclusão: Aromatherapies using Osmanthus fragrans oil and grapefruit oil are effective complementary treatments for anxious patients undergoing colonoscopy.

Protective Effects of Grapefruit Essential Oil against Staphylococcus Aureus-Induced Inflammation and Cell Damage in Human Epidermal Keratinocytes.

Autores: Xiaona Zhang, Heran Xu, Jinglin Hua, Ziying Zhu, Min Wang | Ano: 2022 | Database: pubmed

Resumo: Staphylococcus aureus (S. aureus) is a common skin pathogenic bacterium, over-colonization can induce skin infections, while its metabolites can also produce irritation to the skin, often accompanied by eczema dermatitis, specific dermatitis and other skin diseases. Grapefruit essential oil is extracted from the fruit of grapefruit (Citrus maxima (Burm) Merr.), a citrus plant that is rich in flavonoids, phenolic acids and high flavanones. Due to its good odor and biological activity such as anti-inflammatory, antibacterial, etc., grapefruit essential oil has been widely used as an additive in food. To evaluate the potential application of grapefruit essential oil as raw materials in cosmetics products and health foods, we developed a cell damage model of skin inflammation stimulated by S. aureus metabolites. Compared to that of lime essential oil, an internal control, we found that grapefruit essential oil could significantly promote HaCaT cells proliferation, reduce reactive oxygen species (ROS) production induced by S. aureus metabolites, inhibit the upregulated expression of IL-1 and COX-2. In the 3D epidermal model, grapefruit essential oil could recover the decreased LOR and FLG contents caused by S. aureus metabolites. These results demonstrated pharmacological evidence for the anti-inflammatory effect of grapefruit essential oil, suggesting a potential application of grapefruit essential oil as cosmetic raw materials for repair and alleviating of skin inflammation caused by S. aureus.

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Conclusão: N/A

Mechanism of changes induced in plasma glycerol by scent stimulation with grapefruit and lavender essential oils.

Autores: Jiao Shen, Akira Niijima, Mamoru Tanida, Yuko Horii, Takuo Nakamura, Katsuya Nagai | Ano: 2007 | Database: pubmed

Resumo: In a previous study, we found that stimulation with scent of grapefruit oil (SGFO) elevated plasma glycerol levels in rats. However, stimulation with scent of lavender oil (SLVO) triggered a negative effect. To identify the mechanism of these changes during lipolysis, we examined the role of autonomic blockers and bilateral lesions of the hypothalamic suprachiasmatic nucleus (SCN) in the modification of plasma glycerol in rats exposed to SGFO and SLVO. We found that intraperitoneal injection of propranolol hydrochloride and atropine sulfate eliminated the changes in plasma glycerol levels induced by SGFO and SLVO, respectively. Bilateral lesions of the SCN completely abolished the effects of SGFO and SLVO on lipolysis. In addition, we investigated tyrosine phosphorylation of the transmembrane glycoprotein BIT (a brain immunoglobulin-like molecule with tyrosine-based activation motifs, a member of the signal-regulator protein family), which was found to be involved in the activation of renal sympathetic nerves and increase in body temperature on cold exposure. SGFO was found to enhance the immunoreactivity of BIT to the 4G10 anti-phosphotyrosine antibody in the SCN, whereas SLVO decreased the immunoreactivity. The changes in BIT phosphorylation resulting from the exposure to SGFO and SLVO were eliminated by the corresponding histamine receptor antagonists, which eliminated the changes in plasma glycerol concentration. The results suggest that SGFO and SLVO affect the autonomic neurotransmission and lipolysis. The SCN and histamine neurons are involved in the lipolytic responses to SGFO and SLVO, and tyrosine phosphorylation of BIT is implicated in the relevant signaling pathways.

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Olfactory stimulation with scent of essential oil of grapefruit affects autonomic neurotransmission and blood pressure.

Autores: Mamoru Tanida, Akira Niijima, Jiao Shen, Takuo Nakamura, Katsuya Nagai | Ano: 2005 | Database: pubmed

Resumo: Previously, we observed that olfactory stimulation with scent of grapefruit oil (SGFO) enhances sympathetic nerve activities and suppresses gastric vagal (parasympathetic) nerve activity (GVNA), increases plasma glycerol concentration and body temperature, and decreases appetite in rats. Here, we show that olfactory stimulation with SGFO for 10 min elevates renal sympathetic nerve activity (RSNA) and blood pressure (BP) and lowers GVNA in urethane-anesthetized rats. Olfactory stimulation with limonene, a major component of grapefruit oil, also elicited increases in RSNA and BP in urethane-anesthetized rats. Anosmic treatment with ZnSO(4) eliminated both the effects of SGFO and scent of limonene on RSNA and BP. Intracerebral administration of diphenhydramine, a histaminergic H1-antagonist, abolished SGFO- or scent of limonene-mediated increases in RSNA and BP as well as the decrease in GVNA. Moreover, bilateral lesions of the hypothalamic suprachiasmatic nucleus (SCN) eliminated the SGFO- and limonene-mediated increases in RSNA and BP and decrease in GVNA, but bilateral lesions of the cerebral cortex did not have any affect on these parameters. These findings suggest that scent of grapefruit oil and its active component, limonene, affect autonomic neurotransmission and blood pressure through central histaminergic nerves and the suprachiasmatic nucleus.

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Olfactory stimulatory with grapefruit and lavender oils change autonomic nerve activity and physiological function.

Autores: Katsuya Nagai, Akira Niijima, Yuko Horii, Jiao Shen, Mamoru Tanida | Ano: 2014 | Database: pubmed

Resumo: This review summarizes the effects of olfactory stimulation with grapefruit and lavender oils on autonomic nerve activity and physiological function. Olfactory stimulation with the scent of grapefruit oil (GFO) increases the activity of sympathetic nerves that innervate white and brown adipose tissues, the adrenal glands, and the kidneys, decreases the activity of the gastric vagal nerve in rats and mice. This results in an increase in lipolysis, thermogenesis, and blood pressure, and a decrease in food intake. Olfactory stimulation with the scent of lavender oil (LVO) elicits the opposite changes in nerve activity and physiological variables. Olfactory stimulation with scent of limonene, a component of GFO, and linalool, a component of LVO, has similar effects to stimulation with GFO and LVO, respectively. The histamine H1-receptor antagonist, diphenhydramine, abolishes all GFO-induced changes in nerve activity and physiological variables, and the hitstamine H3-receptor antagonist, thioperamide, eliminates all LVO-induced changes. Lesions to the hypothalamic suprachiasmatic nucleus and anosmic treatment with ZnSO4 also abolish all GFO- and LVO-induced changes. These findings indicate that limonene and linalool might be the active substances in GFO and LVO, and suggest that the suprachiasmatic nucleus and histamine are involved in mediating the GFO- and LVO-induced changes in nerve activity and physiological variables.

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Olfactory stimulatory with grapefruit and lavender oils change autonomic nerve activity and physiological function.

Autores: Katsuya Nagai, Akira Niijima, Yuko Horii, Jiao Shen, Mamoru Tanida | Ano: 2014 | Database: pubmed

Resumo: This review summarizes the effects of olfactory stimulation with grapefruit and lavender oils on autonomic nerve activity and physiological function. Olfactory stimulation with the scent of grapefruit oil (GFO) increases the activity of sympathetic nerves that innervate white and brown adipose tissues, the adrenal glands, and the kidneys, decreases the activity of the gastric vagal nerve in rats and mice. This results in an increase in lipolysis, thermogenesis, and blood pressure, and a decrease in food intake. Olfactory stimulation with the scent of lavender oil (LVO) elicits the opposite changes in nerve activity and physiological variables. Olfactory stimulation with scent of limonene, a component of GFO, and linalool, a component of LVO, has similar effects to stimulation with GFO and LVO, respectively. The histamine H1-receptor antagonist, diphenhydramine, abolishes all GFO-induced changes in nerve activity and physiological variables, and the hitstamine H3-receptor antagonist, thioperamide, eliminates all LVO-induced changes. Lesions to the hypothalamic suprachiasmatic nucleus and anosmic treatment with ZnSO4 also abolish all GFO- and LVO-induced changes. These findings indicate that limonene and linalool might be the active substances in GFO and LVO, and suggest that the suprachiasmatic nucleus and histamine are involved in mediating the GFO- and LVO-induced changes in nerve activity and physiological variables.

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Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.

Autores: Mohamed Yassine Sayah, Rachida Chabir, Hamid Benyahia, Youssef Rodi Kandri, Fouad Ouazzani Chahdi, Hanan Touzani, Faouzi Errachidi | Ano: 2016 | Database: pubmed

Resumo: Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification "DE" and on molecular weight "Mw". Results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%. The molecular weight was calculated using Mark-Houwink-Sakurada equation which describes its relationship with intrinsic viscosity. This later was determined using four equations; Huggins equation, kramer, Schulz-Blaschke and Martin equation. The molecular weight varied from 1.538 x1005 to 2.47x1005 g/mol for grapefruit pectin and from 1.639 x1005 to 2.471 x1005 g/mol for orange pectin.

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Grapefruit oil attenuates adipogenesis in cultured subcutaneous adipocytes.

Autores: Shinichiro Haze, Keiko Sakai, Yoko Gozu, Mio Moriyama | Ano: 2010 | Database: pubmed

Resumo: We investigated the effects of different essential oils on adipogenesis in rat subcutaneous adipocytes. Subcutaneous preadipocytes were cultured in Dulbecco's Modified Eagle Medium (DMEM) containing insulin, transferrin, fibroblast growth factor, dexamethasone, indomethacin, fetal bovine serum, and an essential oil at 37 degrees C in 5% CO2 to induce their differentiation. After 7 days, the number of viable cells and the amount of triglycerides accumulated in the cells were determined. Differentiation markers such as the enzymatic activity of glycerol-3-phosphate dehydrogenase (GPDH) and the expression of GPDH and peroxisome proliferator-activated receptor gamma (PPAR gamma) genes were also measured, as well as the intracellular Ca2+ levels. We found that grapefruit oil inhibited the accumulation of triglycerides in a dose-dependent manner at concentrations of 50 to 400 microg/mL. Furthermore, it suppressed the expression of GPDH and caused a 70% decrease in the enzymatic activity of GPDH at a concentration of 50 microg/mL. Grapefruit oil also caused a nearly 2-fold increase in the intracellular concentration of Ca2+ and suppressed the expression of PPAR gamma genes. Our results demonstrate that grapefruit oil efficiently inhibits adipogenesis in cultured subcutaneous preadipocytes and adipocytes.

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Grapefruit oil attenuates adipogenesis in cultured subcutaneous adipocytes.

Autores: Shinichiro Haze, Keiko Sakai, Yoko Gozu, Mio Moriyama | Ano: 2010 | Database: pubmed

Resumo: We investigated the effects of different essential oils on adipogenesis in rat subcutaneous adipocytes. Subcutaneous preadipocytes were cultured in Dulbecco's Modified Eagle Medium (DMEM) containing insulin, transferrin, fibroblast growth factor, dexamethasone, indomethacin, fetal bovine serum, and an essential oil at 37 degrees C in 5% CO2 to induce their differentiation. After 7 days, the number of viable cells and the amount of triglycerides accumulated in the cells were determined. Differentiation markers such as the enzymatic activity of glycerol-3-phosphate dehydrogenase (GPDH) and the expression of GPDH and peroxisome proliferator-activated receptor gamma (PPAR gamma) genes were also measured, as well as the intracellular Ca2+ levels. We found that grapefruit oil inhibited the accumulation of triglycerides in a dose-dependent manner at concentrations of 50 to 400 microg/mL. Furthermore, it suppressed the expression of GPDH and caused a 70% decrease in the enzymatic activity of GPDH at a concentration of 50 microg/mL. Grapefruit oil also caused a nearly 2-fold increase in the intracellular concentration of Ca2+ and suppressed the expression of PPAR gamma genes. Our results demonstrate that grapefruit oil efficiently inhibits adipogenesis in cultured subcutaneous preadipocytes and adipocytes.

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Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.

Autores: María C Luciardi, M Amparo Blázquez, María R Alberto, Elena Cartagena, Mario E Arena | Ano: 2020 | Database: pubmed

Resumo: Citrus essential oils are used in food to confer flavor and aromas. The citrus essential oils have been granted as GRAS and could be used as antimicrobial additives to control bacterial quorum sensing from potential food bacterial pathogens. The chemical composition and inhibitory activity of Citrus paradisi (grapefruit) essential oils obtained by cold-pressed method (EOP) and cold-pressed method followed by steam distillation, against Pseudomonas aeruginosa were determined. The GC-MS analyses of the oil indicated the amount of the essential oil components was highest with D-limonene in both cases. However, the extraction method modified the chemical composition. EOP had higher amount of coumarins and flavonoid as well as less oxygenated terpenoids. At 0.1 mg/mL essential oils were not able to modify the bacterial development but inhibited the P. aeruginosa biofilm production between 52% and 55%, sessile viability between 45% and 48%, autoinducer production and elastase activity between 30% and 56%. Limonene was less effective at inhibiting P. aeruginosa than the essential oils, suggesting a synergistic effect of the minor components. According to our results, grapefruit essential oils could be used as a food preservative to control P. aeruginosa virulence.

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Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.

Autores: María C Luciardi, M Amparo Blázquez, María R Alberto, Elena Cartagena, Mario E Arena | Ano: 2020 | Database: pubmed

Resumo: Citrus essential oils are used in food to confer flavor and aromas. The citrus essential oils have been granted as GRAS and could be used as antimicrobial additives to control bacterial quorum sensing from potential food bacterial pathogens. The chemical composition and inhibitory activity of Citrus paradisi (grapefruit) essential oils obtained by cold-pressed method (EOP) and cold-pressed method followed by steam distillation, against Pseudomonas aeruginosa were determined. The GC-MS analyses of the oil indicated the amount of the essential oil components was highest with D-limonene in both cases. However, the extraction method modified the chemical composition. EOP had higher amount of coumarins and flavonoid as well as less oxygenated terpenoids. At 0.1 mg/mL essential oils were not able to modify the bacterial development but inhibited the P. aeruginosa biofilm production between 52% and 55%, sessile viability between 45% and 48%, autoinducer production and elastase activity between 30% and 56%. Limonene was less effective at inhibiting P. aeruginosa than the essential oils, suggesting a synergistic effect of the minor components. According to our results, grapefruit essential oils could be used as a food preservative to control P. aeruginosa virulence.

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Susceptibility of four tick species, Amblyomma americanum, Dermacentor variabilis, Ixodes scapularis, and Rhipicephalus sanguineus (Acari: Ixodidae), to nootkatone from essential oil of grapefruit.

Autores: Lina B Flor-Weiler, Robert W Behle, Kirby C Stafford | Ano: 2011 | Database: pubmed

Resumo: Toxicity of nootkatone was determined in laboratory assays against unfed nymphs of Amblyomma americanum L., Dermacentor variabilis (Say), Ixodes scapularis Say, and Rhipicephalus sanguineus Latreille. We determined the 50% lethal concentration (LC50) and 90% lethal concentration (LC90) of nootkatone by recording tick mortality 24 h after exposure in treated glass vials. Nymphs were susceptible to nootkatone with LC50 values of 0.352, 0.233, 0.169, and 0.197 microg/cm2, and LC90 values of 1.001, 0.644, 0.549, and 0.485 microg/cm2 for A. americanum, D. variabilis, I. scapularis, and R. sanguineus, respectively. The LC50 value for R. sanquineus was not significantly different from D. variabilis or I. scapularis. Other LC50 comparisons were significantly different. The LC90 for A. americanum was higher when compared with the three other tick species, which were not significantly different. Because nootkatone is volatile, we measured the amount of nootkatone recovered from duplicate-treated vials before tick exposure and from vials after tick exposure. Nootkatone recovered from vials before exposure ranged from 82 to 112% of the expected amounts. The nootkatone recovered after the 24-h exposure period ranged from 89% from vials coated with higher concentrations of nootkatone, down to 29% from vials coated with low nootkatone concentrations. Determination of the nootkatone residue after vial coating demonstrated loss of the active compound while verifying the levels of tick exposure. Toxicity of low concentrations of nootkatone to the active questing stage of ticks reported in this study provides a reference point for future formulation research to exploit nootkatone as a safe and environment-friendly tick control.

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Effects of grapefruit (Citrus paradisi MACF) (Rutaceae) peel oil against developmental stages of Aedes aegypti (Diptera: Culicidae).

Autores: Njoku Ivoke, Priscilla C Ogbonna, Felicia N Ekeh, Ngozi E Ezenwaji, Chinedu I Atama, Vincent C Ejere, Uwakwe S Onoja, Joseph E Eyo | Ano: 2013 | Database: pubmed

Resumo: Laboratory bioassay of the essential oil extracted from the grapefruit (Citrus paradisi) peel by steam distillation was carried out against the developmental stages of the yellow fever vector Aedes aegypti to evaluate its toxicity, and ovicidal and larvicidal potency. Volatile oil components isolated and characterized by coupled gas chromatography/mass spectrometry included varying levels of monoterpene aldehydes, alcohols, and esters. Test results of the essential oil showed that egg hatching was completely inhibited at 400 ppm, while further development of 1st to 2nd larval stage was inhibited at 100 ppm. Regression analysis results also indicated that the peel essential oil significantly (p<0.01) reduced the viability of the test eggs and inhibited the development of 1st larval stage to 2nd larval instar. The LC50 and LC90 values obtained for 2nd instars (180.460, 334.629 ppm, respectively); and for 4th instars (210.937, 349.489 ppm, respectively) after 24-hour exposure were time but not dose dependent, as each LC value was a product of an inverse relationship between the oil concentration and exposure time. The results indicated that the peel oil could be a potent persistent larvicide.

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Effects of grapefruit (Citrus paradisi MACF) (Rutaceae) peel oil against developmental stages of Aedes aegypti (Diptera: Culicidae).

Autores: Njoku Ivoke, Priscilla C Ogbonna, Felicia N Ekeh, Ngozi E Ezenwaji, Chinedu I Atama, Vincent C Ejere, Uwakwe S Onoja, Joseph E Eyo | Ano: 2013 | Database: pubmed

Resumo: Laboratory bioassay of the essential oil extracted from the grapefruit (Citrus paradisi) peel by steam distillation was carried out against the developmental stages of the yellow fever vector Aedes aegypti to evaluate its toxicity, and ovicidal and larvicidal potency. Volatile oil components isolated and characterized by coupled gas chromatography/mass spectrometry included varying levels of monoterpene aldehydes, alcohols, and esters. Test results of the essential oil showed that egg hatching was completely inhibited at 400 ppm, while further development of 1st to 2nd larval stage was inhibited at 100 ppm. Regression analysis results also indicated that the peel essential oil significantly (p<0.01) reduced the viability of the test eggs and inhibited the development of 1st larval stage to 2nd larval instar. The LC50 and LC90 values obtained for 2nd instars (180.460, 334.629 ppm, respectively); and for 4th instars (210.937, 349.489 ppm, respectively) after 24-hour exposure were time but not dose dependent, as each LC value was a product of an inverse relationship between the oil concentration and exposure time. The results indicated that the peel oil could be a potent persistent larvicide.

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Conclusão: N/A

Mechanism of changes induced in plasma glycerol by scent stimulation with grapefruit and lavender essential oils.

Autores: Jiao Shen, Akira Niijima, Mamoru Tanida, Yuko Horii, Takuo Nakamura, Katsuya Nagai | Ano: 2007 | Database: pubmed

Resumo: In a previous study, we found that stimulation with scent of grapefruit oil (SGFO) elevated plasma glycerol levels in rats. However, stimulation with scent of lavender oil (SLVO) triggered a negative effect. To identify the mechanism of these changes during lipolysis, we examined the role of autonomic blockers and bilateral lesions of the hypothalamic suprachiasmatic nucleus (SCN) in the modification of plasma glycerol in rats exposed to SGFO and SLVO. We found that intraperitoneal injection of propranolol hydrochloride and atropine sulfate eliminated the changes in plasma glycerol levels induced by SGFO and SLVO, respectively. Bilateral lesions of the SCN completely abolished the effects of SGFO and SLVO on lipolysis. In addition, we investigated tyrosine phosphorylation of the transmembrane glycoprotein BIT (a brain immunoglobulin-like molecule with tyrosine-based activation motifs, a member of the signal-regulator protein family), which was found to be involved in the activation of renal sympathetic nerves and increase in body temperature on cold exposure. SGFO was found to enhance the immunoreactivity of BIT to the 4G10 anti-phosphotyrosine antibody in the SCN, whereas SLVO decreased the immunoreactivity. The changes in BIT phosphorylation resulting from the exposure to SGFO and SLVO were eliminated by the corresponding histamine receptor antagonists, which eliminated the changes in plasma glycerol concentration. The results suggest that SGFO and SLVO affect the autonomic neurotransmission and lipolysis. The SCN and histamine neurons are involved in the lipolytic responses to SGFO and SLVO, and tyrosine phosphorylation of BIT is implicated in the relevant signaling pathways.

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Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits.

Autores: Akira Nakanishi, Yusuke Fukushima, Norio Miyazawa, Keisuke Yoshikawa, Tomoko Maeda, Yoshiko Kurobayashi | Ano: 2017 | Database: pubmed

Resumo: An investigation of the aromas of grapefruit, orange, apple, and mango revealed the presence of an odor-active compound that gave off a strong woody odor when assessed by gas chromatography-olfactometry. We isolated the compound from a high-boiling fraction of an orange essential oil, and subsequent nuclear magnetic resonance analyses of the isolated compound identified it as rotundone. Mass spectra and retention indices obtained from aroma concentrates of grapefruit, apple, and mango were identical to those of rotundone, which was therefore determined to be the common woody compound in these fruits. Sensory analyses were performed to assess the effects of rotundone on model beverages of the various fruits. It was revealed that rotundone added at even subthreshold levels to model beverages did not confer directly the woody odor, but had significant effects on the overall flavors of the beverages, helping them to better approximate the natural flavors of the fruits.

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Susceptibility of four tick species, Amblyomma americanum, Dermacentor variabilis, Ixodes scapularis, and Rhipicephalus sanguineus (Acari: Ixodidae), to nootkatone from essential oil of grapefruit.

Autores: Lina B Flor-Weiler, Robert W Behle, Kirby C Stafford | Ano: 2011 | Database: pubmed

Resumo: Toxicity of nootkatone was determined in laboratory assays against unfed nymphs of Amblyomma americanum L., Dermacentor variabilis (Say), Ixodes scapularis Say, and Rhipicephalus sanguineus Latreille. We determined the 50% lethal concentration (LC50) and 90% lethal concentration (LC90) of nootkatone by recording tick mortality 24 h after exposure in treated glass vials. Nymphs were susceptible to nootkatone with LC50 values of 0.352, 0.233, 0.169, and 0.197 microg/cm2, and LC90 values of 1.001, 0.644, 0.549, and 0.485 microg/cm2 for A. americanum, D. variabilis, I. scapularis, and R. sanguineus, respectively. The LC50 value for R. sanquineus was not significantly different from D. variabilis or I. scapularis. Other LC50 comparisons were significantly different. The LC90 for A. americanum was higher when compared with the three other tick species, which were not significantly different. Because nootkatone is volatile, we measured the amount of nootkatone recovered from duplicate-treated vials before tick exposure and from vials after tick exposure. Nootkatone recovered from vials before exposure ranged from 82 to 112% of the expected amounts. The nootkatone recovered after the 24-h exposure period ranged from 89% from vials coated with higher concentrations of nootkatone, down to 29% from vials coated with low nootkatone concentrations. Determination of the nootkatone residue after vial coating demonstrated loss of the active compound while verifying the levels of tick exposure. Toxicity of low concentrations of nootkatone to the active questing stage of ticks reported in this study provides a reference point for future formulation research to exploit nootkatone as a safe and environment-friendly tick control.

Resultados: N/A

Conclusão: N/A

Aromatherapies using Osmanthus fragrans oil and grapefruit oil are effective complementary treatments for anxious patients undergoing colonoscopy: A randomized controlled study.

Autores: Hideaki Hozumi, Sho Hasegawa, Takazumi Tsunenari, Noriko Sanpei, Yuko Arashina, Kieko Takahashi, Ayako Konnno, Emi Chida, Souichi Tomimatsu | Ano: 2017 | Database: pubmed

Resumo: Colonoscopy can be painful and uncomfortable. Aromatherapy is often used for the relief of anxiety or discomfort. Recently, it has been reported that olfactory stimulation induces various physiological effects. We investigated the effects of aromatherapy on anxiety and abdominal discomfort during colonoscopy.

Resultados: Total colonoscopy was performed on 361 patients. No complications caused by colonoscopy or aromatherapy were experienced. In the Osmanthus fragrans group, anxiety was significantly attenuated. The abdominal discomfort of patients who reported strong anxiety during colonoscopy was significantly attenuated in the grapefruit group and the Osmanthus fragrans group.

Conclusão: Aromatherapies using Osmanthus fragrans oil and grapefruit oil are effective complementary treatments for anxious patients undergoing colonoscopy.