Irradiated Herbs Research Articles

Synergistic effect of doxycycline and aqueous extract of irradiated khella on structure of nanobacteria isolated from kidney stones: In vitro and in vivo studies.

Kidney stones have been associated with an increased risk of chronic kidney diseases, end-stage renal failure. This study is devoted to isolate nanobacteria from patients with active urolithiasis and investigate the in vitro and in vivo antinanobacterial activity of some antibiotics alone or in combination with extracts of irradiated herbs from certain medicinal plants. Nanobacteria were detected using scanning (SEM) and transmission (TEM) electron microscopy,protein electrophoresis (SDS-PAGE) and DNA profile. The antimicrobial susceptibility of some biofilm-producing nanobacterial isolates was evaluated. The effect of medicinal plant extracts on growth was tested. A combination treatment between the most potent extracts and antibiotics was tested on biofilm production, protein profile, release of 260 nm absorbing material, protein content, and ultrastructure of the strongest biofilm producers. In vivo study of nanobacteria and its treatment by the most potent agents was evaluated on male rats. Renal function was measured in serum; histological examination and oxidative stress parameters were determined in kidney tissues. Results showed that streptomycin, trimethoprim/sulfamethoxazole, doxycycline, and water extracts of irradiated khella at 6 kGy had antinanobacterial activity. Meanwhile, the synergistic effect of the aqueous extract of irradiated Khella and doxycycline showed higher inhibition activity on microbial growth and biofilm production. They affected dramatically the strength of its cell membrane and subsequently its ultrastructure. Moreover, these results are confirmed by ameliorations in renal function and histological alterations. It could be concluded that the combination of DO and an aqueous extract of irradiated khella has an antinephrotoxic effect against nanobacteria-induced renal toxicity.

Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples

By introducing standard physical methods for the detection of irradiated herbs and spices by photostimulated luminescence and thermoluminescence, measurements of different irradiated samples have been undertaken and an analysis of the results has been done. Since luminescence may occur under natural and artificial light stimulation on which herbs and spices may be exposed during storage, leading to false-negative results and disabling their proper identification, studied samples have been kept under different light conditions for different periods. The optical bleaching of the photostimulated luminescence and thermoluminescence signal has been detected in all cases. The strong influence of light, natural and artificial, on the photostimulated luminescence signal has been determined.

Characterization of Biofilm Producer Nanobacteria Isolated from Kidney Stones of Some Egyptian Patients.

<b>Background and Objective:</b> Nanobacteria (NB) appear to contribute to many calcifying diseases including kidney stones which represent a common problem with inadequate prevention exist. NB framing itself with a mineral coat that assists as a primary defence shield against the immune system, antibiotics. This study aims to collect and detect nanobes from different kidney stones from patients with active urolithiasis then investigated the anti-nano-bacterial activity of some antibiotics alone or in combination with extracts of irradiated herbs of certain medicinal plants which will represent a new approach to therapy for patients with kidney stones. <b>Materials and Methods:</b> Total of 32 nanobes were isolated from 54 kidney stones. Fourier Transforms Infrared Spectroscopy (FTIR) revealed that calcium and phosphate are the main components of stones. Scanning Electron Microscopy (SEM) with Energy-dispersive X-ray spectroscopy (EDX) and Transmission Electron Microscope (TEM), showed that nanobes were Gram-ve cocci with size ranged from (375:600 nm). The biofilm production ability of nanobes was estimated qualitatively and quantitatively. <b>Results:</b> The results revealed that all were strong biofilm producers. Further, the antibiotic susceptibility test indicates their resistance towards most of the tested antibiotics. Molecular identification of the strong biofilm producer isolates by ribosomal ribonucleic acid (rRNA) revealed that it is indicated by 85.37% to <i>Bartonella apis</i> strain PEB0122. <b>Conclusion:</b> The findings of the current study evidenced that combination treatment between Doxycycline (DO) and water extract of khella exhibited a significant reduction in biofilm formation ability of the strongest producers nanobes. Therefore, this treatment can play a role in enhancing public health, especially with patients who suffer from recurrent kidney stone formation.

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review.

Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near-infrared, hyperspectral imaging, Fourier-transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near-infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices' varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

Application of Microbiological Method Direct Epifluorescence Filter Techique/Aerobic Plate Count Agar in the Identification of Irradiated Herbs and Spices.

Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT)/aerobic plate count (APC) (EN 13783:2001) for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtained using DEFT. In accordance with the standard reference, this method is not applicable to samples with APC<103 colony forming units (CFU)/g and this is its main limit. The results obtained in our laboratories showed that in 50% of cases of non-irradiated samples and in 96% of the samples treated with ionising radiation, the method was not applicable due to a value of CFU/g <103.

Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices

Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.

Light-induced fading of the PSL signal from irradiated herbs and spices

Reliability of the photo-stimulated luminescence (PSL) technique, as screening method for irradiated food identification, has been tested with three kinds of herbs and spices (oregano, red pepper and fennel), prepared in two different ways (granular: i.e. seeds and flakes, or powdered), over a long period of storage with different light exposures. The irradiated samples kept in the dark gave always a positive response (the sample is correctly classified as “irradiated”) for the overall examination period. The samples kept under ambient light conditions, in typical commercial glass containers, exhibited a reduction of the PSL signal, more or less pronounced depending on the type of food and packaging. The different PSL response of the irradiated samples is to be related to the quantity and quality of the mineral debris present in the individual food. It was also found that, for the same type of food, the light-induced fading was much stronger for the flaked and seed samples than for the corresponding powder samples, the penetrating capability of light being much more inhibited in powdered than in whole seeds or flaked form samples. The observed light bleaching of the PSL signal in irradiated herbs and spices is of practical relevance since it may lead to false negative classifications.

Irradiated herbs and spices detection: light‐induced fading of the photo‐stimulated luminescence response

SummaryReliability of the photo‐stimulated luminescence (PSL) technique, both as screening and identification methods, has been tested with several kinds of irradiated herbs and spices over a long period of storage. To check the influence of storage modality on the PSL response, the samples were divided into groups kept in environments with different light exposure. The results clearly indicate a marked light‐induced bleaching of the PSL signal, which may lead to a false negative classification, in a significant percentage, for spices stored in typical market conditions. To limit the occurrence of wrong classifications, the suggestion reported in the European Committee of Normalization Standard 13751 to draw the necessary amount of product from a light‐protected position becomes mandatory. Thermoluminescence measurements, performed for comparison purposes, gave correct results for all the samples tested.

Photostimulated Luminescence Detection of Irradiated Herbs, Spices, and Seasonings: International Interlaboratory Trial

An interlaboratory trial was conducted to validate photostimulated luminescence (PSL) methods for herbs, spices, and seasonings. Forty products (11 herbs, 17 spices, and 12 seasonings) were purchased from a local commercial source, and randomly selected samples were irradiated with 10 kGy. Four blended products were prepared at Scottish Universities Research and Reactor Centre, mixing varying proportions of irradiated material with the untreated product. Precharacterization against a predefined threshold identified low sensitivity products (black and white peppers) and products with high natural signals (thyme, sage, parsley, and mixed herbs), both of which might be susceptible to misclassification. Precharacterization also revealed whether calibration was likely to resolve overlap between classification categories. Eight sets of screening data and 5 sets of calibrated data were returned by participants. Of the 840 samples sent, 1593 screening measurements and 788 calibrated measurements were received from 662 samples. In screening mode, participants reached definitive conclusions in 87% of cases, 99% of which were correct. Of the remaining 13%, calibration to identify low-sensitivity resolved 60% of cases. Overall, 94% of samples were correctly identified by either screening alone, or screening plus calibration; 6% remained unclassified and therefore required further investigation by thermoluminescence. The results confirm the validity of the PSL method for herbs, spices, seasonings, and blends, and emphasize the need for calibration to identify low-sensitivity samples. This method has now been adopted by the European Committee for Standardization (CEN) and the Codex Alimentarius Commission.

Detection of Irradiated Astragalus membranaeus Bunge and Havenia duzcis Thumb Using DNA Comet Assay

Ionizing radiation can be used to sanitize herbs contaminated by various microorganisms. However, health concerns related to irradiation damage to complex molecules in plants necessitate that methods be developed to monitor such damage. To elucidate DNA damage of herbs caused by irradiation, the DNA comet assay was used for Astragalus membranaceus Bunge and Havenia dulcis Thumb, irradiated at 1, 5, 7, and 10 kGy. With increasing irradiation doses, the tails of comets became longer with average tail length increasing from 17 (nonirradiated) to 124 (10 kGy) μm in Astragalus membranaceus Bunge. Above 7 kGy, some of the tails were separated from the heads of comets. Distribution patterns of the tail length of 100 comets selected randomly in the irradiated herbs were analyzed to quantify the DNA damage. These results clearly suggest that the DNA comet assay is an effective and inexpensive tool for the detection of irradiation damage to DNA in herbs.

Photoluminescence Decay of Irradiated Herbs

The time evolution of infrared stimulated luminescence has been systematically investigated in potassium feldspar and albite minerals subjected to different doses of gamma irradiation (ranging from 0 to 8 kGy). Experimental results reveal a 300-600 nm signal which is greatly intensified for irradiated samples, following the same irradiation dose dependence observed in thermoluminescence. The luminescence intensity disappears after few seconds of illumination, following a time evolution which is proportional to (1 + Bt) -P . The influence of both B and P factors upon the irradiation dose has been systematically analysed.

Comparative identification of irradiated herbs by the methods of electron paramagnetic resonance and thermoluminescence

Non irradiated and γ-irradiated dry herbs savoury ( Savoury), wild thyme ( Thymus serpollorium) and marjoram ( Origanum) with absorbed dose of 8 kGy have been investigated by the methods of elecrtron paramagnetic resonance (EPR) and thermoluminescence (TL). Non-irradiated herbs exhibit only one weak siglet EPR signal whereas in irradiated samples its intensity increase and in addition two satelite lines are recorded. This triplet EPR spectrum is attributed to cellulose free radical generated by irradiation. It has been found that upon keeping the samples under the normal stock conditions the life-time of the cellulose free radical in the examined samples is ∼60–80 days. Thus the conclusion has been made that the presence of the EPR signal of cellulose free radical is unambiguous indication that the sample under study has been irradiated but its absence can not be considered as the opposite evidence. In the case when EPR signal was absent the method of TL has been used to give the final decision about the previous radiation treatment of the sample.

Thermoluminescence Spectra of Inorganic Dust from Irradiated Herbs and Spices

ABSTRACTThermoluminescence (TL) is used to determine whether certain foodstuffs have been irradiated. A high sensitivity TL spectrometer was used to analyze irradiated and unirradiated inorganic dusts from herbs and spices. Unlike earlier TL work using emissions in the UV‐green spectral range, the spectrometer monitored transient TL emissions across the spectral range from UV to infra‐red as samples were heated to 400°C. A strong high temperature red emission peak was detected in all irradiated samples. This signal was much higher than the background level, insensitive to post‐irradiation light exposure, and has potential for irradiation exposure determination.

Thermoluminscence of irradiated herbs and spices

Several types of herbs and spices from the local market were irradiated with different doses of γ radiations. Doses varied from a few kilograys to 10 kilograys. Thermoluminescence of the irradiated samples and their controls was investigated. For the same type of herb or spice glow curves of different magnitudes, corresponding somewhat to the doses given, were obtained from the irradiated samples. Most control samples gave little or insignificant glow. Glow curves from different herbs and spices irradiated with the same doses were not similar in the strength of the glow signal given. Samples of the black pepper obtained from different packages sometimes give glow curves of very different intensities. Samples from irradiated black pepper were found to show little fading of their glow curves even at 9 months postirradiation. All irradiations were done under the same experimental conditions and at a dose rate of approximately 1 kGy h-1. The glow curves were obtained using a heating rate of about 9°C s-1 and a constant nitrogen flow rate.

Suitability of the thermoluminescence method for detection of irradiated foods

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method.

Thermoluminescence of foods: Origins and implications for detecting irradiation

Thermoluminescence is one of a number of phenomena being investigated in the U.K. to develop methods for identifying irradiated foods. A survey of the whole sample TL response of over 161 irradiated herbs and spices confirms that signals can be detected, but illustrates the highly variable nature of the response. Roughly 95% of irradiated samples can be correctly identified using such simple measurements. The origins of the TL signals from samples of this type were investigated and found to be due to extraneous inorganic matter, often at extremely low levels. Procedures for using enriched separated material have been established which can distinguish irradiated samples without ambiguity. The method can also be applied to vegetables and fruits.