Potential of Fig Fruit Ethanol Extract (Ficus carica L.) Against Staphylococcus aureus MRSA and Klebsiella pneumoniae ESBL Bacteria

Characterization, antioxidant, and antimicrobial activity of two sage species' organic and aqueous extracts from Morocco's Middle Atlas

This study investigated the free radical-scavenging and antitumor activities of hot water, water, acetone, ethanol, ethyl acetate, chloroform, and hexane extracts of fruits and leaves from Prunus mume. The various extracts were evaluated for their total polyphenol, flavonoid, and tannin contents, scavenging activities by DPPH and ABTS analyses, reducing power, protective effects against oxidative stress in L-132 cells, and antitumor activities against A549, HeLa, and U87 cancer cells. Ethanol extracts of fruits and leaves showed the highest total polyphenol content (336.41 and 523 mg GAE/100 g, respectively). DPPH and ABTS radical-scavenging activities increased according to concentration of fruit. DPPH radical-scavenging activity of ethanol extracts from leaves was 65.48% at 200 μg/mL. All extract fractions of leaves showed high ABTS radical-scavenging activities. The reducing power activities increased according to increasing concentration of fruits and leaves. All extracts of leaves performed better than extracts of fruits in terms of protective effects against oxidative stress in L-132 cells. Ethyl acetate, chloroform, hexane, ethanol extracts of fruits and leaves showed anticancer activities against A549, HeLa, and U87 cancer cells. However, ethanol extracts of fruits and leaves showed no toxicity in normal cells (BNLCL2). This study suggests that antioxidant activities of fruits and leaves from P. mume depend on polyphenol contents. Thus, fruits and leaves from P. mume can be useful as natural antioxidant compounds.

The edible fruit of common fig (Ficus carica) or just the fig has been traditionally used for treating hemorrhoids, insect stings, gout, ulcers, and skin infections such as warts and viruses. An ethanol extract of fig branches and its ethyl acetate, hexane, butanol, and water fractions were prepared and examined for their abilities to scavenge free radicals and inhibit inflammatory reactions. Our data showed that the ethyl acetate fraction contained the largest amount of phenolic compounds and showed the highest free radical scavenging activity. Every fraction of fig, particularly the ethanol extract and the ethyl acetate and hexane fractions, inhibited nitric oxide production in RAW264.7 cells. Tumor necrosis factor-α level also decreased significantly in all groups tested. Our results demonstrate that fig branches possessed pharmacological activity and might be useful for developing antioxidant or antiinflammatory agents.

Vitamin C, as a crucial nutrient, plays a vital role in human health and is known to be sensitive to various factors such as ripeness level, storage and heating conditions. This study aimed to determine the effect of ripeness level, storage and heating conditions on vitamin C in fig (Ficus carica L.) fruit juice using bivolmetric sensor. Fig (Ficus carica L.) fruit juice samples with different ripeness level were collected and analyzed the vitamin C. Full-ripe fig (Ficus carica L.) fruit juice samples subjected at different storage (cold, cool, and room temperature) and heating (30 °C, 60 °C, and 90 °C) conditions. The vitamin C level was monitored using a bivoltammetry sensor. The results showed that the higher ripeness level of fig (Ficus carica L.) fruit the lower level of the vitamin C. The results also showed that the higher storage and heating conditions generally accelerate with degradation of vitamin C. Degradation of vitamin C content in fig (Ficus carica L.) fruit juice with all different storage temperature had the best kinetic model fit zero order. Meanwhile, heating temperature at 30 °C and 60 °C showed that the best kinetic model fit first order. But, heating temperature at 90 °C showed that the best kinetic model fit second order. The kinetic modeling analysis showed that storage and heating conditions significantly influenced the degradation kinetics of vitamin C in the fig (Ficus carica L.) fruit juice.

Coordinated expression patterns of genes encoding cell wall modifying enzymes during ripening in distinct anatomical tissue regions of the fig (Ficus carica L.) fruit

Coordinated expression patterns of genes encoding cell wall modifying enzymes during ripening in distinct anatomical tissue regions of the fig (Ficus carica L.) fruit*1

Ginseng bugis leaf (Talinum paniculatum Gaertn.) contains flavonoids which are potential as antibacterial compounds. The aims of the research are to obtain the antibacterial activity of ethanol and ethyl acetate extracts from ginseng bugis leaves against Staphylococcus aureus and Escherichia coli. This study used ethanol and ethyl acetate extracts divided in 8 concentration series, namely 0.1%, 0.5%, 1%, 2%, 4%, 8%, 16%, and 32%. Testing antibacterial activity using the agar diffusion. The results of the screening test showed that ethanol extract and ethyl acetate of ginseng bugis leaf have inhibitory concentration at 0.5% against the test bacteria. The results of testing the antibacterial activity of ethanol extract and ethyl acetate have MIC value at a concentration of 2% and MBC value at a concentration of 8%.

Red apricot (Prunus spp.) and Black Fig (Ficus carica L.) are two of the most commonly grown summer fruits in the Nakhchivan region. In this preliminary study, ethanol fruit extracts were compared based on their total phenolic content (TPC) and antioxidant properties. According to the Folin-Ciocalteu method, the TPC was found to be 176.20 mg GAE/100 g in red apricot and 45.30 mg GAE/100 g in fig. Their antioxidant capacities were assessed using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The scavenging activity, identified as the concentration of ethanol extract needed to scavenge half of the radicals (SC50), was determined to be 3.52 mg/mL for red apricot and 6.46 mg/mL for fig. Based on these two biological activity assays, red apricot exhibited higher phenolic composition and radical scavenging activity. However, further studies are required to understand whether these differences are attributed to secondary metabolites in these fruits.

BackgroundThe fig (Ficus carica L.) tree has high economic value. However, its fruit have a short shelf life due to rapid softening. Polygalacturonases (PGs) are essential hydrolases, responsible for the pectin degradation that plays a key role in fruit softening. However, fig PG genes and their regulators have not yet been characterized.ResultsIn this study, 43 FcPGs were identified in the fig genome. They were non-uniformly distributed on 13 chromosomes, and tandem repeat PG gene clusters were found on chromosomes 4 and 5. Ka/Ks calculation and collinear analysis indicated negative selection as the main driver of FcPG family expansion. Fourteen FcPGs were found expressed in fig fruit with FPKM values > 10, of which seven were positively correlated, and three, negatively correlated with fruit softening. Eleven FcPGs were upregulated and two downregulated in response to ethephon treatment. FcPG12, a member of the tandem repeat cluster on chromosome 4, was selected for further analyses due to its sharp increment in transcript abundance during fruit softening and its response to ethephon treatment. Transient overexpression of FcPG12 led to decreased fig fruit firmness and increased PG enzyme activity in the tissue. Two ethylene response factor (ERF)-binding GCC-box sites were found on the FcPG12 promoter. Yeast one-hybrid and dual luciferase assays showed that FcERF5 binds directly to the FcPG12 promoter and upregulates its expression. Transient overexpression of FcERF5 upregulated FcPG12 expression, thereby increasing PG activity and fruit softening.ConclusionsOur study identified FcPG12 as a key PG gene in fig fruit softening, and its direct positive regulation by FcERF5. The results provide new information on the molecular regulation of fig fruit softening.

Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound-assisted extraction under optimized conditions. The chemical composition of fig fruit and leaves was characterized by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). One hundred and fifty-seven compounds were identified, including 58 flavonoids, 29 coumarins, 19 acids, 15 terpenoids, 11 alkaloids, and 25 other compounds. The mass spectrum (MS) fragmentation pathways of representative chemicals were elucidated. Flavonoid glycosides and prenylated flavonoids were mainly present in fig fruit, whereas coumarins were abundant in leaves. Both fig fruit and leaf extracts showed good cellular antioxidant activity. The full phytochemical profile of fig was revealed by UPLC-MS/MS. Prenylated flavonoids and prenylated coumarins were the characteristic phytochemicals. These data provided useful information for the extensive utilization of fig fruit in functional food. © 2023 Society of Chemical Industry.

Alterations in cell wall polysaccharides during ripening in distinct anatomical tissue regions of the fig (Ficus carica L.) fruit

Background: Breast cancer is ranked as the second-highest cause of death in Indonesia. Many of the available cancer treatments result in severe adverse effects for patients. Tin (Ficus carica L.) leaves contain ingredients that can function as anticancer agents. Objective: The study aims to identify phytochemical secondary metabolites in tin leaves and the cytotoxic activity of the extract and tin leaf fraction on MCF-7 cells. Method: Tin leaf powder was macerated with 70% ethanol for 7 days. The extracts were fractionated using n-hexane and ethyl acetate. An identification test with ethanol extract was then carried out using spray reagents. The cytotoxic activity of ethanolic extract, n-hexane and ethyl acetate fraction of tin leaf was determined using the MTT method. Result: The results of the identification with TLC found that the ethanol extract of tin leaves contains flavonoids and steroids. The ethyl acetate fraction of tin leaf was thought to have weak cytotoxic properties with an IC50 value of 274.5877 ug/mL while the ethanol extract and n-heksan fraction of tin leaf do not have cytotoxic properties because they have an IC50 value of 562.827 and 576.3552 ug/mL. Conclusion: Based on the results, tin leaves have the potency to be developed as a chemopreventive agent for MCF-7 breast cancer cells. Keywords: Breast Cancer, MCF-7 cells, tin leaf (Ficus carica), cytotoxic activity

Fig fruit contains a quite high flavonoid that supports the use of it for several disease therapies. Yet, most of the flavonoid in plants is difficult to be digested since it bounds with the glycoside, so the hydrolysis is necessary. The hydrolysis can be done through the lactic acid fermentation. This research aims to determine the effect of lactic acid fermentation on fig fruit flavonoid. Dried fig fruit was prepared into a fig fruit extract and fermented at 37°C for 24 hours using 4 types of starter bacteria; Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum. The fermentation result was identified its flavonoid using dye reaction, determined its flavonoid content using the spectrophotometry with the quercetin standard, and analyzed qualitatively using the LC-MS/MS. The results show that the flavonoid was identified in both before and after the fermentation, but the flavonoid content decreases 30 – 50% after the fermentation. The LC-MS/MS shows that the identified flavonoid is rutin, with the relatively higher percentage after the fermentation. In addition, the catechin and epicatechin are not detected. It can be concluded that the lactic acid fermentation affects the fig fruit flavonoid. The fermentation with all types of starter bacteria decreases the total flavonoid content of fig fruit juice.

Fig fruit contains a quite high flavonoid that supports the use of it for several disease therapies. Yet, most of the flavonoid in plants is difficult to be digested since it bounds with the glycoside, so the hydrolysis is necessary. The hydrolysis can be done through the lactic acid fermentation. This research aims to determine the effect of lactic acid fermentation on fig fruit flavonoid. Dried fig fruit was prepared into a fig fruit extract and fermented at 37°C for 24 hours using 4 types of starter bacteria; Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum. The fermentation result was identified its flavonoid using dye reaction, determined its flavonoid content using the spectrophotometry with the quercetin standard, and analyzed qualitatively using the LC-MS/MS. The results show that the flavonoid was identified in both before and after the fermentation, but the flavonoid content decreases 30 – 50% after the fermentation. The LC-MS/MS shows that the identified flavonoid is rutin, with the relatively higher percentage after the fermentation. In addition, the catechin and epicatechin are not detected. It can be concluded that the lactic acid fermentation affects the fig fruit flavonoid. The fermentation with all types of starter bacteria decreases the total flavonoid content of fig fruit juice.

P runus armeniaca (L.) is known as apricot. It belongs to family Rosaceae . It is a hard tree bearing stone fruit which is closely related to peach. It is found in Asia, Europe, North America, China, Maharashtra, and Himachal Pradesh. The present study describes the antimicrobial activity of ethanolic and aqueous extracts of fruits of P runus armeniaca (L.). These activities were tested against human pathogenic microorganisms using disc diffusion method and zone of inhibition of each active extract was determined. The most effective antibacterial activity was observed in the ethanolic extract of fruits against Staphylococcus aureus and Bacillus subtilis. Additionally, the ethanolic extract was effective against Proteus vulgaris and Escherichia coli. Significant activity against Candida albicans was also observed with the ethanolic extract. The ethanolic extract showed more significant antimicrobial activity as compared to aqueous extract.