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Search Results (3)

Search Parameters:
Keywords = Ruta montana

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18 pages, 1344 KiB  
Article
Studies on the Accumulation of Secondary Metabolites and Evaluation of Biological Activity of In Vitro Cultures of Ruta montana L. in Temporary Immersion Bioreactors
by Agnieszka Szewczyk, Andreana Marino, Maria Fernanda Taviano, Lucia Cambria, Federica Davì, Monika Trepa, Mariusz Grabowski and Natalizia Miceli
Int. J. Mol. Sci. 2023, 24(8), 7045; https://doi.org/10.3390/ijms24087045 - 11 Apr 2023
Cited by 4 | Viewed by 2306
Abstract
The present work focuses on in vitro cultures of Ruta montana L. in temporary immersion PlantformTM bioreactors. The main aim of the study was to evaluate the effects of cultivation time (5 and 6 weeks) and different concentrations (0.1–1.0 mg/L) of plant [...] Read more.
The present work focuses on in vitro cultures of Ruta montana L. in temporary immersion PlantformTM bioreactors. The main aim of the study was to evaluate the effects of cultivation time (5 and 6 weeks) and different concentrations (0.1–1.0 mg/L) of plant growth and development regulators (NAA and BAP) on the increase in biomass and the accumulation of secondary metabolites. Consequently, the antioxidant, antibacterial, and antibiofilm potentials of methanol extracts obtained from the in vitro-cultured biomass of R. montana were evaluated. High-performance liquid chromatography analysis was performed to characterize furanocoumarins, furoquinoline alkaloids, phenolic acids, and catechins. The major secondary metabolites in R. montana cultures were coumarins (maximum total content of 1824.3 mg/100 g DM), and the dominant compounds among them were xanthotoxin and bergapten. The maximum content of alkaloids was 561.7 mg/100 g DM. Concerning the antioxidant activity, the extract obtained from the biomass grown on the 0.1/0.1 LS medium variant, with an IC50 0.90 ± 0.03 mg/mL, showed the best chelating ability among the extracts, while the 0.1/0.1 and 0.5/1.0 LS media variants showed the best antibacterial (MIC range 125–500 µg/mL) and antibiofilm activity against resistant Staphylococcus aureus strains. Full article
(This article belongs to the Special Issue Health Properties of Plant Bioactive Compounds: Immune, Antioxidant and Metabolic Effects)
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Figure 1
<p><span class="html-italic">Ruta montana</span> bioreactor culture (LS NAA/BAP 0.1/0.1 mg/L, 5-week growth cycle).</p> Full article ">Figure 2
<p>Free radical scavenging activity (DPPH assay) (<b>A</b>), reducing power (<b>B</b>), and ferrous ion chelating activity (<b>C</b>) of methanol extracts obtained from biomass of <span class="html-italic">R. montana</span> bioreactor cultures 2 grown on LS medium variant supplemented with different concentrations of NAA/BAP mg/L 293 (0.5/0.5, 0.1/0.5, 1.0/1.0, 0.1/0.1), after 5-week growth cycle. Reference standard: BHT (<b>A</b>,<b>B</b>), EDTA (<b>C</b>). Values are expressed as the mean ± SD (<span class="html-italic">n</span> = 3). Statistically significant differences between different variant are indicated as **** <span class="html-italic">p</span> &lt; 0.0001.</p> Full article ">Figure 3
<p>The effect of methanol extracts obtained from the biomass of <span class="html-italic">R. montana</span> bioreactor cultures grown on LS medium variant supplemented with different concentrations of NAA/BAP mg/L (0.1/0.1, 0.1/0.5, 0.5/0.5, 0.5/1.0, 1.0/1.0), 5-week growth cycle, on <span class="html-italic">S. aureus</span> strains biofilm formation reduction. The reduction percentage of biofilm formation was calculated using the following formula: [(OD<sub>492</sub> nm with extract/OD <sub>492</sub> nm without extract) × 100]. Statistically significant differences are indicated as * <span class="html-italic">p</span> &lt; 0.05 vs. each control group.</p> Full article ">
31 pages, 1900 KiB  
Review
Ruta Essential Oils: Composition and Bioactivities
by Lutfun Nahar, Hesham R. El-Seedi, Shaden A. M. Khalifa, Majid Mohammadhosseini and Satyajit D. Sarker
Molecules 2021, 26(16), 4766; https://doi.org/10.3390/molecules26164766 - 6 Aug 2021
Cited by 50 | Viewed by 6272
Abstract
Ruta L. is a typical genus of the citrus family, Rutaceae Juss. and comprises ca. 40 different species, mainly distributed in the Mediterranean region. Ruta species have long been used in traditional medicines as an abortifacient and emmenagogue and for the treatment [...] Read more.
Ruta L. is a typical genus of the citrus family, Rutaceae Juss. and comprises ca. 40 different species, mainly distributed in the Mediterranean region. Ruta species have long been used in traditional medicines as an abortifacient and emmenagogue and for the treatment of lung diseases and microbial infections. The genus Ruta is rich in essential oils, which predominantly contain aliphatic ketones, e.g., 2-undecanone and 2-nonanone, but lack any significant amounts of terpenes. Three Ruta species, Ruta chalepensis L., Ruta graveolens L., and Ruta montana L., have been extensively studied for the composition of their essential oils and several bioactivities, revealing their potential medicinal and agrochemical applications. This review provides a systematic evaluation and critical appraisal of publications available in the literature on the composition and bioactivities of the essential oils obtained from Ruta species and includes a brief outlook of the potential applications of nanotechnology and chitosan-based products of Ruta essential oils. Full article
(This article belongs to the Special Issue Biomolecules from Essential Oil Bearing Plants: Biological and Industrial Applications)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Major medicinal applications of <span class="html-italic">Ruta</span> species in traditional medicines.</p> Full article ">Figure 2
<p>Major long-chain aliphatic ketones found in the <span class="html-italic">Ruta</span> essential oils.</p> Full article ">Figure 3
<p>Structure of geijerene.</p> Full article ">Figure 4
<p>Structure of 2-isopropyl-5-methylphenol.</p> Full article ">Figure 5
<p>Structure of chalepensin.</p> Full article ">
17 pages, 4812 KiB  
Article
GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives
by Taoufiq Benali, Khaoula Habbadi, Abdelmajid Khabbach, Ilias Marmouzi, Gokhan Zengin, Abdelhakim Bouyahya, Imane Chamkhi, Houda Chtibi, Tarik Aanniz, El Hassan Achbani and Khalil Hammani
Foods 2020, 9(5), 668; https://doi.org/10.3390/foods9050668 - 22 May 2020
Cited by 49 | Viewed by 6276
Abstract
In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AOpEO) and Ruta montana (RMEO) were studied. [...] Read more.
In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AOpEO) and Ruta montana (RMEO) were studied. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 21 and 25 compounds in AOpEO and RMEO, respectively. The results showed that the major compounds of AOpEO are camphor (45.01%), bornyl acetate (15.07%), borneol (11.33%), β-eudesmol (4.74%), camphene (3.58%), and 1.8-cineole (eucalyptol) (2.96%), whereas 2-undecanone (63.97%), camphor (3.82%) and cyclopropanecarboxylic acid (3.66%) were the main components of RMEO. The antioxidant activities were evaluated by diphenylpicrylhydraziyl radical (DPPH) and reducing power assays. The antimicrobial activities of essential oils were tested against bacterial strains and food contaminant yeast using agar disc diffusion and microdilution methods. A significant antimicrobial activity of AOpEO was observed against Bacillus subtilis, Proteus mirabilis and Candida albicans, compared to RMEO. The efficacy of AOpEO was also evaluated in model food systems (cabbage and barley) artificially inoculated during storage. The results found that the adding of a minimal inhibitory concentration (MIC) and 4× MIC were potent in decreasing the Proteus mirabilis growth in food model systems. Our findings suggested that AOpEO may be potentially used as an alternative food preservative. Full article
(This article belongs to the Section Food Quality and Safety)
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Figure 1

Figure 1
<p>Scanning Electron Microscope micrographs of trichome from untreated leaves of <span class="html-italic">Ruta montana</span> (P, Peltate gland; NG, non-glandular; C, Distribution of trichomes on the leaf).</p> Full article ">Figure 2
<p>Scanning Electron Microscope micrographs of trichome leaf from <span class="html-italic">Achillea odorata</span> subsp. <span class="html-italic">pectinata</span> (P, Peltate gland; C, Distribution of trichomes on the leaf).</p> Full article ">Figure 3
<p>Chromatogram of gas chromatography analysis of <span class="html-italic">Achillea odorata</span> subsp. <span class="html-italic">pectinata</span> essential oil.</p> Full article ">Figure 4
<p>Chromatogram of gas chromatography analysis of <span class="html-italic">Ruta montana</span> essential oil.</p> Full article ">Figure 5
<p>Effect of MIC and 4× MIC of <span class="html-italic">Achillea odorata</span> subsp. <span class="html-italic">pectinata</span> essential oil on <span class="html-italic">Proteus mirabilis</span> (<b>A</b>) and <span class="html-italic">Bacillus subtilis</span> (<b>B</b>) in cabbage food system.</p> Full article ">Figure 6
<p>Effect of MIC and 4× MIC of <span class="html-italic">Achillea odorata</span> subsp. <span class="html-italic">pectinata</span> essential oil <span class="html-italic">on Proteus mirabilis</span> (<b>A</b>) and <span class="html-italic">Bacillus subtilis</span> (<b>B</b>) in Barley food system.</p> Full article ">
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