Browsing by Author "Aly, Amina A"

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    Evaluation of chemical composition, antioxidant, antibioflm and antibacterial potency of essential oil extracted from gamma irradiated clove (Eugenia caryophyllata) buds
    (Springer, 25/10/2021) Nada, Hanady G; Mohsen, Reham ; Zaki, Marina E; Aly, Amina A
    The efcacy of γ-rays is known as a method for decontamination of food, herbs and spices. In the present study, clove buds (CB) were irradiated at 10 kGy by 60Co irradiator. Essential oils (EOs) recovered from un-irradiated CB and irradiated (ICB) were evaluated for their chemical composition by GC–MS, antioxidant, antibioflm and antibacterial activity. The minimum inhibitory concentration (MIC) and growth curves against four tested multi-drug resistant (MDR) bacterial pathogens; S. aureus, B. cereus, E. coli and K. pneumoniae were also evaluated. The liberation of cellular contents, as well as the altera- tions in cell membrane permeability, together with ultrastructural changes in the pathogen morphology, have been evaluated utilizing spectrophotometer, scanning electron microscope (SEM) and energy dispersive X-ray fuorescence spectrometry (EDXFS). Results revealed that EOs recovered from ICB leads to a rise in the phenolic and favonoid contents by 3.82 and 3.44 mg/g of oil, respectively. Antioxidant potency was elevated by 6.63% for ICB recovered EOs compared to EOs from CB. Antibioflm and antibacterial activities were improved against all tested MDR pathogens accompanied by decline in their cell growth. The MIC of EOs recovered from ICB raised up the release of bacterial intracellular proteins and DNA/ RNA contents signifcantly (p<0.05) in time dependent manner. The leakage of bacterial contents had been supported by the increase in the release of C, O, N, P, Mg with presence of new elements (Ca and S) in S. aureus treated with MIC of EOs recovered from ICB. Moreover, cell wall/membrane damages and shrinkage in S. aureus cells was clearly observed in SEM images. This study concluded that γ-rays at dose 10 kGy has a signifcant potential to stimulate antioxidant, antibioflm and antibacterial potency of EOs recovered from CB due to increase in phenolic and favonoid contents. This could improve the uses of EOs recovered from ICB will support the eforts to fnd a natural and more potent antioxidant, antibioflm, and antibacterial against MDR pathogens, which is useful in food and pharmaceutical industries.
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    Evaluation of physical, biochemical properties and cell viability of gamma irradiated honey
    (Springer, 2021-07) Aly, Amina A; Maraei, Rabab W; Abd‑Allah, Mohannad M; Safwat, Gehan 
    Honey, rich with polyphenols, vitamins, proteins, organic acids and minerals, and is supersaturated solution of sugars. Gamma irradiation could be a physical food preservation technique which protects against food related-insects and microbial contamination and increases the shelf life of some products. The present research was investigated the efect of γ-irradiation (0.0, 2.5, 5.0 and 10.0 kGy) on the physicochemical possessions of the substances of honey; phenolic and favonoids content in addition to the antioxidant activity by DPPH radical. Diastase No. is also identifed with and without gamma irradiation. After γ-irradiation a minor decrease in moisture content was observed while color intensity was signifcantly increased by elevating irradiation dosage height mainly dose intensity 10.0 kGy which gave the premier color intensity compared with control. But there was no signifcant diference in the pH values and total soluble solids (TSS%) as well as sugars% of honey samples. Signifcant increases within the phenolic content were observed with the use of γ-rays particularly at dose 10.0 kGy which gave the main content relative to the control, while a trivial increase in the favonoid content was obtained within the rise of the γ-irradiation dose. The fndings have also shown that free radicals can be scavenged by honey and reveal high activity of antioxidants. Hydroxymethylfurfural is reduced by raising the irradiation dose, in converse diastase No. is enlarged by amplifying the level of the γ-rays. Also, the results showed that the inhibition zones varied according to the irradiation dose level, the dose level 10.0 kGy was more efective for inhibiting the growth of both Gram-positive and Gram-negative bacteria as well as fungal development. The lung cancer cells (A549) showed a decrease in cell viability and density, irradiated honey with dose level 10.0 kGy gave the lowest IC50 (6.08 mg/ml). Honey treated with a dose of 10.0 kg of gamma rays did not afect the physical and biochemical properties of honey and was more efective as an antimicrobial and anti-lung cancer, and the quality of honey remained unchanged upon radiation treatment.