Percorrer por autor "Noui, Abdallah"
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- Anti-Proliferative, Anti-Inflammatory, In Vitro Wound Healing Potentials and Phenolic Content of Phlomis Crinita Cav. ExtractsPublication . Chelgham, Abdelhakim; Borges, Ana Margarida; Calhelha, Ricardo C.; Merouane, Abdelaziz; Noui, Abdallah; Saadi, AbdelkaderPhlomis crinita Cav. (P. crinita), a medicinal plant from the Lamiaceae family, is widely used as a natural remedy in traditional North African and Southern European folk medicine to treat lesions and burns through the application of its leaves This study aimed to investigate its biological activities, including antiproliferative, anti-inflammatory, and wound-healing properties. Hydromethanolic extracts were prepared from the leaves, flowers, and rhizomes. Phytochemical analysis determined total phenolic content (TPC) and flavonoid content (FC). Antiproliferative activity was evaluated using the sulforhodamine B (SRB) assay against five human tumor cell lines (AGS, Caco-2, HeLa, MCF-7, and NCI-H460), each derived from a carcinoma of a distinct organ. Anti-inflammatory activity was assessed by measuring nitric oxide production in LPS-stimulated RAW 264.7 macrophages. The wound-healing potential was evaluated using the scratch assay. Phytochemical analysis revealed significant variations in TPC and FC among the extracts, with the rhizome extract exhibiting the highest levels: TPC: 128.15 μg GAE/mg DW and FC: 46.91 μg QE/mg DW. All extracts demonstrated antiproliferative activity against the tumor cell lines, with the rhizome extract showing the most potent growth inhibition (GI50: 178.11 ± 4.10 μg/mL against AGS). The rhizome extract also exhibited the most potent inhibition of nitric oxide production (IC50: 152.42 ± 10.88 μg/mL) compared to the other extracts tested. In the wound-healing assay, leaf extract demonstrated comparable healing effects to Allantoin, a known wound-healing agent. Our findings support the notion that P. crinita can be considered a promising source of therapeutic bioactive compounds.
- Evaluation of virulence and the oxalic acid production on Cryphonectria parasitica virulent and converted strains by CHV1 hypovirusPublication . Gadoum, Horiya; Coelho, Valentim; Noui, Abdallah; Jorge, Lurdes; Gouveia, Maria EugéniaChestnut Blight, caused by Cryphonectria parasitica (Murrill) Bar, is a major disease in Castanea sativa Mill. on the European continent. Biological control by hypovirulence is a sustainable and efficient method to control the disease. The presence of Cryphonectria hypovirus 1 (CHV1) in C. parasitica reduces the fungus virulence that promote canker healing and tree recovery. Hypovirus infection results in phenotypic and metabolic changes, including the reduction of ligninolytic enzymes activity, and decreased oxalic acid production. The aim of this work was to evaluate the oxalic acid production in both virulent and converted strains on PDB (Potato Dextrose Broth, 24g/L) and to access the virulence of these strains on chestnut stems. Six isolates were converted with two characterized hypovirulent C. parasitica isolates (RBB111, SR44.2) and the presence of CHV1 was detected by molecular methods. Oxalic acid production was evaluated by spectrophotometry after the growth of the strains on 100 ml of PDB supplemented with 2mM MnSO4 in an orbital incubator during five days. To evaluate the virulence of the isolates, chestnut stems were inoculated with the virulent isolates, their converted ones and the hypovirulent isolates. The characterized hypovirulent isolates used in this work has complete ability to convert virulent isolates with effective hypovirus transmission and PCR detection of CHV1 was obtained in all C. parasitica converted strains. The obtained results by spectrophotometric analysis have revealed that virulent strains always produced more oxalic acid than converted strains. The infection area on chestnut stems caused by virulent strains was significantly higher (P<0.05) than the infection area caused by converted strains. The converted strains Cast26/RBB111 and Cast26/SR44.2 showed 50% and 88.6% reduction in the content of oxalic acid present in supernatant, respectively. This suggests that the reduction in enzymatic activities caused by hypovirulent strains is variable with the hypovirulent donor used in conversion.
- Valorization of apple by-products into flour: nutritional and chemical characterization and evaluation of bioactive propertiesPublication . Aichouche, Chaimaa; Pereira, Eliana; Pinela, José; Heleno, Sandrina A.; Abreu, Rui M.V.; Noui, Abdallah; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, LillianThe study of fruit and vegetable by-products has aroused great interest, not only in the agri-food industry, for sustainability and economic reasons, but also among the scientific community, which has been highlighting these underutilized and cheap materials as renewable sources of bioactive molecules, including phenolic compounds [1]. In this perspective, the present work aimed to characterize the nutritional and chemical composition of apple by-product flour, as well as to evaluate its bioactive properties in order to assess its potential application in the food industry. The centesimal composition (protein, ash, fat, and carbohydrate contents and energy value) was evaluated following official methodologies (AOAC) and the chemical profile (free sugars and fatty acids) was determined by different chromatographic techniques. The antioxidant activity was evaluated through two in vitro assays: the thiobarbituric acid reactive substances (TBARS) formation inhibition assay and the oxidative hemolysis inhibition assay (OxHLIA). The cytotoxic activity was tested in tumor and non-tumor cell lines by the sulforhodamine B method, and the anti inflammatory potential was evaluated via NO production inhibition by lipopolysaccharide-activated RAW 264.7 macrophages. Finally, the antimicrobial capacity against sixteen strains of Gram-negative and Gram positive bacteria and against two fungal strains was evaluated through a microdilution method. The characterized apple by-product contained 84.2 ± 0.1 g/100 g of water. In terms of dry weight, carbohydrates (14.22 ± 0.05 g/100 g) were the macronutrients presented in higher amounts, followed by ash (1.34 ± 0.05 g/100 g). The fat concentration was considerably low. Regarding the sugar profile, two monosaccharides (glucose and fructose) and one disaccharide (sucrose) were detected in the flour sample, and fructose was the main one. Considering the fatty acid profile, fourteen compounds were identified, with oleic (C18:1n9), linoleic (C18:2n6) and palmitic (C16:0) acids in the highest percentage (38.8 ± 0.1%, 27 ± 1% and 19 ± 1%, respectively). Regarding the bioactive potential, the apple by-product flour, despite showing cytotoxic potential for only one of the tested cell lines, revealed favorable antioxidant and antimicrobial activities. Based on the results obtained, it can be concluded that apple by-product flour has potential for application in the food industry, namely as an alternative ingredient for food products for celiac people. The valorization of this by-product also contributes to the circular economy and environmental issues.