Concentrations Of Ginger Extract Research Articles

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations. The research was conducted with ginger extract concentrations of 20% (J1), 25% (J2), 30% (J3), 35% (J4), and 40% (J5) executed completely random. The results of the research regarding the characteristics of secang jelly drink with the addition of red ginger extract have significant differences (p<0.05) for viscosity, pH value, antioxidant activity, and sensory as well as hedonic quality. The best treatment is obtained from red ginger extract concentration of 35% with an average viscosity of 986.7 cP, pH of 4.47, antioxidant activity with an IC50 value of 72.97 (strong), sensory score for aroma, texture, and taste is 5, hedonic quality score for aroma, texture, and taste is 4. This treatment also results in average total flavonoid content of 24.29 mg/100 g. No heavy metal contamination was found and total plate number was <102 colonies/mL. Keywords: Antioxidant, Functional drink, Jelly drink, red ginger, Secang woods.

Effect of Ginger (Zingiber officinale) Extracts on Mechanical and Antimicrobial Properties of Ganyong Starch Edible Films as Primary Packaging of Crabstick

Research has been conducted on the effect of ginger (Zingiber officinale) extract addition in the combination of an edible film made from Ganyong starch, sorbitol and chitosan. This study aims to analyze whether this formulation can be used as a substitute packaging for crabsticks that have been using conventional plastic packaging. By using a variation of ginger extract concentrations of 0, 3%, 6% and 9% into 3 % Ganyong starch, 4 % sorbitol and 0.3 % chitosan (w/v). Mechanical characteristics were carried out in the form of tensile strength, elongation, young modulus, swelling, moisture content, thickness, and solubility test. Antimicrobial ability and DSC (Differential scanning calorimetry) for the thermal properties of the casted film were also conducted. Data was analyzed using One-way Anova SPSS version 29 with Turkey’s test. The addition of ginger extract to edible films based on Ganyong starch, sorbitol and chitosan can be used as primary packaging for crabsticks. The best formulation was found in the 6 % ginger extract variation with the results of swelling (95 %), moisture content (13 %), elongation (76 %), and antimicrobial properties of Escherichia coli (7.5 mm) and Bacillus cereus (6.9 mm). In addition, the melting temperature (Tm) of 6 % ginger extract concentration was also higher (134 °C), yet was not significantly different from the other variations. Therefore, this formulation has the potential as an alternative primary crabstick packaging. HIGHLIGHTS Preparation of edible film from 3 % Ganyong starch, 4 % sorbitol, 0.3 % chitosan with fixed concentration and 3 different variations of ginger extract concentration (0, 3, 6, and 9 %), respectively. Casting method of edible film as primary packaging of crabsticks Mechanical properties and antimicrobial activity against Bacillus cereus and Escherichia coli, gram-positive and gram-negative bacteria, respectively The 6 % ginger extract variation showed better results with elongation (76 %), moisture content (13 %), swelling (95 %), and antimicrobial properties of coli (7.5 mm) and B. cereus (6.9 mm) GRAPHICAL ABSTRACT

The physical properties and photocatalytic activities of green synthesized ZnO nanostructures using different ginger extract concentrations

The green synthesis method which is aligned with the sustainable development goals (SDGs) theory, is proposed to synthesize ZnO nanoparticles using ginger extract to treat the acidic wastewater and acidic factory effluent as a current challenge and the effects of the concentration of extracts on the synthesized ZnO nanostructures are investigated. The results declare that the single-phase hexagonal ZnO is formed using ginger extract concentration of less than 25 mL and the crystallite size of green synthesized ZnO NPs increased with increasing the concentration of ginger extract. Also, the significant effects of ginger extract concentration on the morphology of nanoparticles (nanocone, nanoflakes, and flower-like) and the particle size are demonstrated. The low concentration of ginger extract leads to the formation of the ZnO nanoflakes, while the flower-like structure is gradually completed by increasing the concentration of the ginger extract. Furthermore, significant changes in the specific surface area (SSA) of the samples are observed (in the range of 6.1–27.7 m2/g) by the variation of ginger extract concentration and the best SSA is related to using 10 mL ginger extract. Also, the strong effect of using ginger extract on the reflectance spectra of the green synthesized ZnO NPs, especially in the UV region is proved. The indirect (direct) band gap energies of the ZnO samples are obtained in the range of 3.09–3.20 eV (3.32–3.38 eV). Furthermore, the photocatalytic activities of the samples for the degradation of methylene blue indicate the impressive effect of ginger extract concentration on the degradation efficiency of ZnO nanoparticles and it reaches up to 44% and 83% for ZnO NPs prepared using 5 mL ginger extract in a pH of 4.3 and 5.6, respectively. This study provided new insights into the fabrication and practical application of high-performance ZnO photocatalysts synthesized using ginger extract in degrading organic pollutants in an acidic solution.

Banana Hump Starch and Ginger Extract as Edible Coating to Extend the Shelf-life of Red Chili Peppers

Fresh red chili peppers is a product that spoils easily and has a concise shelf-life. Coating a natural edible coating on fresh red chili peppers will significantly increase their shelf-life. This research aims to obtain the best concentration of ginger extract in the edible coating of banana hump starch to extend the shelf-life of red chili peppers. The research was carried out experimentally using a completely randomized design with five treatments and three replications. The treatment in this research was an edible coating of banana hump starch with the addition of various concentrations of ginger extract; J0 (0%), J1 (1%), J2 (3%), J3 (5%), and J4 (7%); which were applied on red chili peppers for 15 days of storage. The parameters observed were weight loss, vitamin C, total microbes, and sensory assessment. The best treatment in this study was J4 (addition of 7% ginger extract). On the 15th day of storage, red chili peppers coated with edible coating treated with J4 experienced a reduction in weight loss of 41.20%, with 18.54 mg/100g of vitamin C and 5.89 log CFU/g of total microbes. Descriptive tests showed that on the 15th day of storage, red chili peppers had a red color, started to smell and taste rotten, and had a slightly hard texture.

Abstract C052: Effect of ginger extracts on hepatocellular carcinoma cell lines-derived from Caucasian, Asian, and African American patients

Abstract Hepatocellular Carcinoma (HCC) is a highly fatal disease with mortality running parallel to its incidence. For HCC, race/ethnicity plays a vital role in determining incidence, mortality, and survival rates. The incidence of HCC is highest in Asia and Africa. Furthermore, there is a statistically significant increase in incidence and mortality and a decrease in 5-year survival rates in African American (AA)/Black patients compared to non-Hispanic white patients. There is a knowledge gap in our understanding of the molecular mechanism underlying the HCC racial disparity between AA/Black, White, and Asian patients. To understand the underlying cause, we performed bioinformatics on existing gene expression data. We found that type I Interferon (IFN-I) signaling pathway showed statistically significant activation in AA/Black patients compared to white patients. Over 60% of Gen Xers/Millennials are taking a more holistic approach to their diet to prevent chronic diseases, including cancer. We hypothesized that dietary compounds exert anticancer effects on HCC, and because of their anti-inflammatory property, they might modulate the IFN-I signaling pathway. We tested ginger extracts on HCC derived from white (HepG2), Black (Hep3B and O/20), and Asian (Hu7) cancer patients. A dose-response of these extracts was used to determine IC50s on these cell lines using an MTT cell proliferation assay. Activation of INF-1-mediated downstream signaling proteins, including JAK1, TYK2, STAT1, and STAT2 phosphorylation status, was determined on a Western blot analysis using phospho-specific primary antibodies. The expression of Interferon Signaling Genes (ISGs), including Myxovirus resistance gene 1 (MX1), 2′,5′-oligoadenylate synthetase (OAS1), Interferon-alpha inducible protein 6 (IFI6), and Interferon stimulated gene 15 (ISG15) was assayed using a quantitative Real-Time Polymerase Chain Reaction (RT-PCR). Ginger has a significantly (P<0.05) lower IC50s (mg/ml) on cell lines from Black patients (Hep3B=156 ± 3, and O/20=162 ± 3) than cell lines from white (HepG2=176±5) or Asian (Hu7=174 ± 5) patients. Our data show that untreated cells exhibited phosphorylation/activation of IFN-1 downstream mediators, including JAK1, TYK2, STAT1, and STAT2 proteins. Ginger treatment reduced the phosphorylation of these IFN downstream mediators in all HCC cell lines. Furthermore, expression of MX1, ISG15, IF16, and OAS1 was also reduced in all HCC cells lines in a dose-dependent manner; however, the effects on gene expression were more sensitive to a lower concentration of ginger extract in Black patients derived HCC cell lines than other HCC cell lines. Currently, research is underway to identify the active chemical agent in ginger and test it on other patient-derived HCC lines and in an in vivo model. In conclusion, our data suggest that ginger can potentially attenuate IFN-mediated signaling pathways in HCC, and cells from Black HCC patients may be more sensitive to ginger (Funded: P20 CA264068-01). Citation Format: Sadia Kanwal, Eva Davis, Seung Lee, Milton Omar Faison, Devanand Sarkar, Rafat Ali Siddiqui. Effect of ginger extracts on hepatocellular carcinoma cell lines-derived from Caucasian, Asian, and African American patients [abstract]. In: Proceedings of the 16th AACR Conference on the Science of Cancer Health Disparities in Racial/Ethnic Minorities and the Medically Underserved; 2023 Sep 29-Oct 2;Orlando, FL. Philadelphia (PA): AACR; Cancer Epidemiol Biomarkers Prev 2023;32(12 Suppl):Abstract nr C052.

Elucidating the Pharmacological Properties of Zingiber officinale Roscoe (Ginger) on Muscle Ageing by Untargeted Metabolomic Profiling of Human Myoblasts.

(1) Background: Muscle loss is associated with frailty and a reduction in physical strength and performance, which is caused by increased oxidative stress. Ginger (Zingiber officinale Roscoe) is a potential herb that can be used to reduce the level of oxidative stress. This study aimed to determine the effect of ginger on the expression of metabolites and their metabolic pathways in the myoblast cells to elucidate the mechanism involved and its pharmacological properties in promoting myoblast differentiation. (2) Methods: The myoblast cells were cultured into three stages (young, pre-senescent and senescent). At each stage, the myoblasts were treated with different concentrations of ginger extract. Then, metabolomic analysis was performed using liquid chromatography-tandem mass spectrometry (LCMS/MS). (3) Results: Nine metabolites were decreased in both the pre-senescent and senescent control groups as compared to the young control group. For the young ginger-treated group, 8-shogaol and valine were upregulated, whereas adipic acid and bis (4-ethyl benzylidene) sorbitol were decreased. In the pre-senescent ginger-treated group, the niacinamide was upregulated, while carnitine and creatine were downregulated. Ginger treatment in the senescent group caused a significant upregulation in 8-shogaol, octadecanamide and uracil. (4) Conclusions: Ginger extract has the potential as a pharmacological agent to reduce muscle loss in skeletal muscle by triggering changes in some metabolites and their pathways that could promote muscle regeneration in ageing.

The Effect of Ginger Extract on the Expression of Epidermal Growth Factor Receptor in MDA-mb231 and HT-29 Cell Lines

Background: Cancer is a neoplastic disease that continues to be a global challenge, with a reported prevalence increasing annually. Epidermal growth factor receptor (EGFR) is overexpressed in various epithelial tumors such as breast and colon cancer, and for this reason, it is used for cancer diagnosis and treatment. Because of the high mortality rate associated with cancer and the side effects of chemotherapy and radiotherapy, patients need replaced strategies for therapy. Ginger has biological effects, including antioxidant and anticancer activities. Objectives: This study aims to evaluate ginger extract's effect on the expression of EGFR in MDA-mb231 and HT-29 cell lines. Methods: Fresh ginger rhizomes were purchased from a local food market, washed, grated, and then ginger extract was prepared using ethanol. MDA-mb231 and HT-29 cell lines were treated with different concentrations of ginger (5, 10, and 20 µgr/mL) extract in RPMI-1640 plus 10 % FCS for 18 h. The gene expression of EGFR was measured by real-time PCR. Results: The level of EGFR expression in MDA-mb231 and HT-29 cell lines after treatment with different concentrations of ginger extract was not changed significantly (P > 0.05). Conclusions: The current data indicate that the ginger extract does not have a significant dose-dependent effect, in the concentration range of 5 to 20 µgr/mL, on the expression of EGFR in these cancer cell lines. It is suggested to repeat the experiments with higher concentrations of ginger and in a time-dependent manner.

In Vitro Antibacterial Activity of Ginger Extract (Zingiberofficinale) on Bacteria Isolated from Diabetic Patient with Urinary Tract Infections in Shendi Locality, Sudan

Background: Urinary tract infections frequently occur in diabetic patients due to an impaired immune status and increased glucose content in the urine among other reasons. This makes UTIs very important to investigate. Complicated cases of UTI may be frequent but are more common in diabetics with more severe consequences. And so warrant further investigations. The proper management of UTI in diabetics is crucial as prompt diagnosis and correct use of antibiotics are vital for treatment. Finding alternative antimicrobial agents from plant extracts has received growing interest. Ginger (Zingiberofficinale) is a safe, non-toxic, cheap spice that has been reported to have antimicrobial effects against various pathogenic bacteria. Objectives: This study aimed to evaluate the effectiveness of ginger extract on different types of bacteria isolated from diabetic patients suffering from urinary tract infections. Methodology: A cross- sectional and hospital-based study has been conducted at the University of Shendi –faculty of medical laboratory sciences- department of microbiology from May to November 2018. Following informed consent, 100 diabetic patients suffering from UTI of different ages were enrolled in this study. Sixty-two bacteria were isolated, different Gram- positive and Gram-negative bacteria, in vitro sensitivity testing using a well diffusion technique against ginger extract. Results: The main causative agent of UTI in the study population was E. coli 32.3% then S. aureus 29%, S. saprophyticus 29%, and E. faecalis9.7%. The largest diameter of the inhibition zone appeared in Gram-positive S.saprophyticus (13.4mm). The concentrations of ginger extract used were 100, 50, 25, and 12.5 mg/ml. mean of inhibition zone of chloramphenicol for isolated bacteria S.aureus 31mm, S.saprophyticus 20.2 mm, E.coli 17.7mm, and faecalis24.6mm. Conclusion: The antimicrobial activity of the crude extract was compared with that of standard antimicrobial chloramphenicol based on the mean diameter of the inhibition zone. The extract exhibited maximum relative percentage inhibition against S.saprophyticus(42.3%) and minimum relative percentage inhibition against S. aureus (6.3%).

Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract

This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.

Ginger Loaded Polyethylene Oxide Electrospun Nanomembrane: Rheological and Antimicrobial Attributes.

Synthetic antibiotics have captured the market in recent years, but the side effects of these products are life-threatening. In recent times, researchers have focused their research on natural-based products such as natural herbal oils, which are eco-friendly, biocompatible, biodegradable, and antibacterial. In this study, polyethylene oxide (PEO) and aqueous ginger extract (GE) were electrospun to produce novel antibacterial nanomembrane sheets as a function of PEO and GE concentrations. A GE average particle size of 91.16 nm was achieved with an extensive filtration process, inferring their incorporation in the PEO nanofibres. The presence of the GE was confirmed by Fourier transform infrared spectroscopy (FTIR) through peaks of phenol and aromatic groups. The viscoelastic properties of PEO/GE solutions were analysed in terms of PEO and GE concentrations. Increasing PEO and GE concentrations increased the solution's viscosity. The dynamic viscosity of 3% was not changed with increasing shear rate, indicating Newtonian fluid behaviour. The dynamic viscosity of 4 and 5 wt% PEO/GE solutions containing 10% GE increased exponentially compared to 3 wt%. In addition, the shear thinning behaviour was observed over a frequency range of 0.05 to 100 rad/s. Scanning Electron Microscopy (SEM) analysis also specified an increase in the nanofibre's diameter with increasing PEO concentration, while SEM images displayed smooth morphology with beadless nanofibres at different PEO/GE concentrations. In addition, PEO/GE nanomembranes inhibited the growth of Staphylococcus aureus, as presented by qualitative antibacterial results. The extent of PEO/GE nanomembrane's antibacterial activity was further investigated by the agar dilution method, which inhibited the 98.79% Staphylococcus aureus population at 30% GE concentration.

Antibacterial activity and mechanism of ginger extract against Ralstonia solanacearum.

The current study aimed to determine the chemical compositions of ginger extract (GE) and to assess the antibacterial activities of GE against the ginger bacterial wilt pathogen Ralstonia solanacearum and to screen their mechanisms of action. A total of 393 compounds were identified by using ultra-performance liquid chromatography and tandem-mass spectrometry. The antibacterial test indicated that GE had strong antibacterial activity against R. solanacearum and that the bactericidal effect exhibited a dose-dependent manner. The minimum inhibitory concentration and minimum bactericidal concentration of R. solanacearum were 3.91 and 125 mg/ml, respectively. The cell membrane permeability and integrity of R. solanacearum were destroyed by GE, resulting in cell content leakage, such as electrolytes, nucleic acids, proteins, extracellular adenosine triphosphate and exopoly saccharides. In addition, the activity of cellular succinate dehydrogenase and alkaline phosphatase of R. solanacearum decreased gradually with an increase in the GE concentration. Scanning electron microscopy analysis revealed that GE treatment changed the morphology of the R. solanacearum cells. Further experiments demonstrated that GE delayed or slowed the occurrence of bacterial wilt on ginger. GE has a significant antibacterial effect on R. solanacearum, and the antibacterial effect is concentration dependent. The GE treatments changed the morphology, destroyed membrane permeability and integrity, reduced key enzyme activity and inhibit the synthesis of the virulence factor EPS of R. solanacearum. GE significantly controlled the bacterial wilt of ginger during infection. This research provides insight into the antimicrobial mechanism of GE against R. solanacearum, which will open a new application field for GE.

Pengaruh penambahan ekstrak jahe merah (Zingiber officinale) pada susu terhadap uji fisikokimia dan organoleptik ginger milk curd

Ginger (Zingiber officinale) is a member of the Zingiberaceae family. The branched ginger rhizome is yellowish white and has fiber. Ginger rhizome is generally segmented and the skin is easy to peel and has a fragrant smell and spicy taste so that ginger can be used as an additive in food and beverages. Ginger milk curd is a dessert or preparation by mixing milk and ginger juice. Protease enzymes in ginger convert milk from liquid to semi-solid like pudding. This study aims to determine the effect of adding the ginger extract to milk on physical, chemical, and organoleptic tests of ginger milk curd and to obtain the best treatment from the addition of ginger extract concentration of ginger milk curd. The method used in ginger milk curd research is a completely randomized design (CRD) with 5 treatments and 5 replications so that 25 trials are obtained. The analysis carried out is physicochemical analysis including protein, pH, viscosity, and organoleptic including taste, color, and aroma. The best results were in treatment J4 (addition of 25% ginger extract concentration). With the results of the physicochemical test, protein content was 1.394%, pH 7%, viscosity was 3.278 (cP), the taste was 1.76 (slightly liked), color was 3.28 (liked) and the aroma was 3.64 (liked very much).

The role of ginger’s extract and N-acetylcysteine against docetaxel-induced oxidative stress and genetic disorder

Oxidative stress plays a prominent role in expanding toxicity and various diseases. This study investigated the potential protective effects of ginger (Zingiber officinale) rhizome extract and NAC on docetaxel induced genotoxicity and oxidative stress. The antioxidant power of NAC and ginger extract on the genetic toxicity induced by docetaxel was assessed by micronucleus test. The ROS test with DCFH reagent was used to assess the reactive oxygen species. The thiobarbituric acid method was used to evaluate the amount of MDA produced by docetaxel. The amounts of phenol and flavonoids in the ginger extracts were also evaluated. The amount of phenol in the ginger extract was 0.886 mg of gallic acid per gram of dry extract. The amount of flavonoids were 0.242 mg/mL of quercetin per gram of dry extract. As shown by the micronucleus results, concentrations of 100 and 500 μM NAC and all concentrations of the ginger extract significantly reduced the number of micronuclei produced by docetaxel. On the other hand, the results of oxidative stress tests (ROS and LPO) showed that docetaxel in HGF cells increased the production of ROS and LPO, and the concentrations of ginger extract and NAC decreased oxidative stress in HGF cells in a dose-dependent manner. The results indicate that using these two antioxidants helps inhibit genetic toxicity and oxidative stress caused by docetaxel.

Dejstvo ekstrakta đumbira (Zingiber officinale) kao prirodnog antioksidansa na smanjenje oksidacionih promena suncokretovog ulja

Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation for oil is a common and fundamental strategy for improving its oxidative stability and prolonging induction time. Ginger contains natural antioxidants such as phenolic and flavonoid compounds. Ginger extracts were prepared by extraction with different solvents (methanol, ethanol, acetone and water). Ethanolic ginger extract had the highest yield (10.52%), whereas the aqueous extract had the lowest yield (8.10%). Also, the ethanolic extract was the highest in the content of phenolic and flavonoid compounds (75.17 and 19.55 mg/g, respectively), followed by methanolic extract (67.24 and 17.46 mg/g, respectively). Thus, further elaboration focused on the ethanolic extract. The scavenging ability of ginger extract was dose-dependent; it increased with the increase in ginger extract concentration. As expected, the ginger extract had lower DPPH scavenging activity than BHT (synthetic antioxidant). Free fatty acid (FFA), peroxide value (PV), conjugated dienes (CD) and thiobarbituric acid (TBA) value were used to evaluate the effect of ginger extract as a natural antioxidant on sunflower oil oxidation. The higher the concentration of ginger extract, the lower the magnitude of FFA, PV, CD, and TBA in sunflower oil. According to our findings, the level of sunflower oil supplementation with ginger extract should be below 600 mg/kg. The result of this study suggests that ginger extract can be recommended as a natural antioxidant to retard sunflower oil oxidation.

Dejstvo ekstrakta đumbira (Zingiber officinale) kao prirodnog antioksidansa na smanjenje oksidacionih promena suncokretovog ulja

Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation for oil is a common and fundamental strategy for improving its oxidative stability and prolonging induction time. Ginger contains natural antioxidants such as phenolic and flavonoid compounds. Ginger extracts were prepared by extraction with different solvents (methanol, ethanol, acetone and water). Ethanolic ginger extract had the highest yield (10.52%), whereas the aqueous extract had the lowest yield (8.10%). Also, the ethanolic extract was the highest in the content of phenolic and flavonoid compounds (75.17 and 19.55 mg/g, respectively), followed by methanolic extract (67.24 and 17.46 mg/g, respectively). Thus, further elaboration focused on the ethanolic extract. The scavenging ability of ginger extract was dose-dependent; it increased with the increase in ginger extract concentration. As expected, the ginger extract had lower DPPH scavenging activity than BHT (synthetic antioxidant). Free fatty acid (FFA), peroxide value (PV), conjugated dienes (CD) and thiobarbituric acid (TBA) value were used to evaluate the effect of ginger extract as a natural antioxidant on sunflower oil oxidation. The higher the concentration of ginger extract, the lower the magnitude of FFA, PV, CD, and TBA in sunflower oil. According to our findings, the level of sunflower oil supplementation with ginger extract should be below 600 mg/kg. The result of this study suggests that ginger extract can be recommended as a natural antioxidant to retard sunflower oil oxidation.

The Antioxidant Effects of Ginger Extract on Bioavailability and Oxidative Stress-induced Apoptosis in Mesenchymal Stem Cells of Human Adipose Tissue and Rat Bone Marrow

Background and Aim: Proliferate potential differentiate into different cell lineages and high self-renewal of Mesenchymal Stem Cells (MSCs); thus, they are ideal tools for regenerative medicine. However, a leading problem is an oxidative stress in the target tissue and the apoptosis of transplanted stem cells before tissue repair. The pretreatment of stem cells with antioxidants may make them resistant to oxidative stress. Ginger is the main medicinal plant with antioxidant properties. This study explored the antioxidant effects of ginger extract on bioavailability and oxidative stress-induced apoptosis in human adipose tissue-derived mesenchymal stem cells and rat bone marrow examined. Methods & Materials: In this study, human adipose tissue-derived mesenchymal stem cells and rat bone marrow were cultured in a DMEM medium with 20% FBS. The explored cells were incubated for 4 and 6 hours for pretreatment with different concentrations of ginger extract (50, 100, 200, & 400 mg/mL); then, they were treated with 200 μM H2O2 for 2 hours. Bioavailability was analyzed by ELISA reader using an MTS kit and apoptosis was analyzed by flow cytometry using an Annexin V-FITC/PI kit into the manufacturer’s protocol at both times. The obtained data were analyzed by Analysis of Variance (ANOVA) using SPSS. Ethical Considerations: This study was approved by the Ethics Research Committee of Shahrekord Branch, Islamic Azad University (Code: IR.IAU.SHK.REC.1397.028). Results: The MTS results indicated a dose- and time-dependent manner increase in the bioavailability of human adipose tissue-derived mesenchymal treated stem cells. Ginger extract treatment also dose- and time-dependently decreased the rate of apoptosis in rat bone marrow mesenchymal stem cells. Conclusion: Ginger extract, by reducing the oxidative stress in mesenchymal stem cells, elevates their lifespan in the target tissue, and increases the efficiency of these cells in tissue regeneration.

Effect of Ginger Extract on Semen Parameters and Sperm DNA Fragmentation during the Liquid Storage at 4°C in Native Roosters (Research Note)

The goal of the current study was to determine the effect of ginger extract on some quality parameters of rooster spermatozoa during liquid storage. A total of 10 healthy adult native roosters were selected and sampled twice a week for three weeks. Treatment groups were made up of basal extender supplemented with various concentrations of ginger extract including 0, 20, 40, 60, and 80 μg/mL. Sperm plasma membrane integrity, viability, and motility were assessed at 0, 24, 48, and 72 hours after semen collection. However, the sperm DNA fragmentation test was determined only after 48 hours of storage. The sperm membrane integrity was high at 24 (81.66%) and 48 (58.66%) hours in control and 60 µg/mL of ginger extract, respectively. The highest sperm viability (70.50%) and motility (76.50%) were obtained in 20 μg/mL ginger extract at 48h. The lowest sperm DNA fragmentation (32%) was observed in the 20 μg/mL of ginger extract. According to the results, the ginger extract showed a protective effect against time-associated harmful changes in semen quality of roosters during liquid storage.

Potential of ginger (Zingiber officinale) crude extract as a chemotherapeutic agent for tiger grouper (Epinephelus foscoguttatus) infected by Aeromonas hydrophila

One week of study was conducted to observe the potential of ginger crude extract in the treatment of tiger grouper (Epinephelus foscoguttatus) infected by a pathogenic bacterium in aquaculture, Aeromonas hydrophila. A total of 135 fish were injected intraperitoneally with 0.1ml of A. hydrophila (106 CFU ml−1) and stock in 15 aquaria (13L). Four concentrations of ginger extract (0.4g/L, 0.8g/L, 1.2g/L and 2.0g/L) were used as the treatment and the control is 0g/L. Water parameters such as dissolved oxygen, pH, temperature and salinity of the treatment tank were in the range of (4.05 – 4.20 ppm), (7.2 – 8.2), (25.6 – 28.8°C) and (22-25ppt) respectively. The extract’s potential as a treatment agent in the infected fish was recorded in terms of fish survival and physical condition such as the sign of bacterial infection and swimming behaviour. The results show infected tiger grouper treated with a concentration of ginger extract of 0.8g/L can improve the survival rate of fish by 89%. It can be concluded that crude ginger extract can enhance the survival rate and has the potential to be used as a chemotherapeutic agent in bacterial infection of tiger grouper fish.

Chemical properties analysis of soygurt with ginger (Zingiber officinale var.roscoe) extract as functional foods

The processing of soy milk into soygurt was an effort to eliminated the soybean flavor. Several studies showed that plain soygurt still had soybean flavor. The addition of (Zingiber officinale var. Roscoe) extract was an alternative to eliminate the distinctive soybean flavor. This experiment aimed to study the chemical properties of soygurt, which consist of protein, fat, ash, lactic acid, pH. This research used a completely randomized design with one factor of ginger extract concentration (i.e. 4%, 5% and 6%) and all treatments were carried out in duplicate. The collected data were analyzed by One Way ANOVA. If the result was significant (< 0.05), it would be processed by the DMRT test. The results showed the levels of chemical properties of soygurt were 4.507-4.987% of protein; 2.859%-3.220% of fat 0.455-0.56% of ash, 1.710-2.068% of lactic acid and 3.965-4.230 pH value. The experimental results showed that the addition of ginger extract was also proven to significantly affect the chemical properties of soygurt. The addition of ginger (Zingiber officinale var. Roscoe) extract could increase the levels of protein, ash, lactic acid and could reduce fat levels and pH value.

Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract

Some detrimental effects of decaffeination process are attributed to the stability of the chemical composition of green coffee beans, include reducing the antioxidant activity. Ginger (Zingiber officinale) is widely used as an ingredient for herbal beverage due to its well-known antioxidant activity. The aim of this study was to evaluate the effect of decaffeination process on the chemical compounds and antioxidant activity of green robusta coffee beans without or with ginger extract. The result disclosed that the total phenolic contents of decaffeinated- and caffeinated- coffee were significantly higher up to 1.13 and 3.13 mg GAE/mL, respectively, as the increase of ginger extract concentration of 30%. Of the highest concentration of ginger extract, the total flavonoid contents of decaffeinated- and caffeinated- coffee increased up to 2.55 and 13.41 mg QE/mL, respectively, as well as the melanoidin contents, rose until 0.53 nm (decaffeinated coffee) and 1.19 nm (caffeinated coffee). The analysis also found that the highest antioxidant activity determined by 2,2-Diphenyl-1-picrylhydrazyl was observed in the decaffeinated- and caffeinated- coffee (0.20 and 0.46 mmol TEAC/mL, respectively) with the addition of 30% ginger extract. When 30% ginger extract was added into the decaffeinated- and caffeinated- coffee, there was a significant improvement in the antioxidant activity tested by ferric reducing antioxidant power (0.27 and 0.77 mmol TEAC/mL, respectively) and hydroxyl radical scavenging assay (2.10 and 2.66 mmol TEAC/mL, respectively). Regardless of the concentration of ginger extract, this study reveals that decaffeinated coffee has lower antioxidant activity since a lower content of polyphenol, flavonoid, and melanoidin.