Reduce Iron Ions Research Articles

Preventive effects of lactoferrin on acute alcohol-induced liver injury via iron chelation and regulation of iron metabolism

Lactoferrin is widely found in milk and has the ability to bind iron. Previous studies have reported that lactoferrin was effective in the prevention and treatment of acute alcohol-induced liver injury (AALI). Ferroptosis is a recently discovered cell death and is involved in the development of AALI. However, the potential role of lactoferrin in acute alcohol-induced ferroptosis is still unclear. In this study, we observed that lactoferrin (10, 20 and 40 μg/mL) significantly mitigated alcohol (300 mM)-induced injury in vitro. Additionally, lactoferrin (100 and 200 mg/kg bw) significantly alleviated alcohol (4.8 g/kg bw)-induced injury in vivo. Our results showed that lactoferrin inhibited alcohol-induced upregulation of the ferroptosis marker protein ACSL4 and downregulation of GPX4. Meanwhile, lactoferrin treatment successfully reversed the elevated Malondialdehyde (MDA) levels and the reduced Glutathione (GSH) levels caused by alcohol treatment. These results can indicate that lactoferrin significantly decreased ferroptosis in vivo and in vitro. Lactoferrin has the potential to chelate iron, and our results showed that lactoferrin (20 μg/mL) significantly reduced iron ions and the expression of Ferritin Heavy Chain (FTH) under FeCl3 (100 μM) treatment. It was demonstrated that lactoferrin had a significant iron-chelating effect and reduced iron overload caused by FeCl3 in AML12 cells. Next, we examined iron content and the expression of iron metabolism marker proteins Transferrin Receptor (TFR), Divalent metal transporter 1 (DMT1), FTH, and Ferroportin (FPN). Our results showed that lactoferrin alleviated iron overload induced by acute alcohol. The expression of TFR and DMT1 was downregulated and FPN and FTH were upregulated after lactoferrin treatment in vivo and in vitro. Above all, the study suggested that lactoferrin can alleviate AALI by mitigating acute alcohol-induced ferroptosis. Lactoferrin may offer new strategies for the prevention or treatment of AALI.

Comprehensive assessment of the extraction of Phyllanthus emblica L. based on the G1-Entropy Method and Response Surface Methodology

In this study, the G1-Entropy method was employed together with a response surface methodology (RSM) approach to establish a multi-index-based system for evaluating and optimizing the extraction of bioactive compounds from Phyllanthus emblica L. Seven chemical classes' contents were evaluated, including TPC (total phenolic content), TC (tannin content), DEY (dry extract yield), GA (gallic acid), CO (corilagin), CA (chebulagic acid), and EA (ellagic acid). The resultant extracts were also assessed for their antioxidant activity, as measured based on their DPPH radical, ABTS+, and hydroxyl radical scavenging activity levels and their capacity to reduce iron ions. The inhibition of fluorescent AGEs generation was also assessed in BSA-Fru and MGO-BSA model assays to gauge the anti-glycation activity of these extracts. In total, a comprehensive score was derived based on 13 indices and corresponding weight values, with these scores then being used to determine the extraction conditions that yielded the best outcome. Through this strategy, the ideal extraction processing parameters were found to include an ethanol concentration of 56%, a liquid-solid ratio of 8 mL/g, and an extraction duration of 100 min. Using these optimized conditions yielded a predicted comprehensive score (Y) of 94.91, while the response value based on three independent variables from the validation experiments performed using these conditions was 92.03. These results highlight the promise of leveraging Phyllanthus emblica as a resource for use in the cosmetic, food, biochemical, and pharmaceutical industries.

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage.

The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1-16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.

Phytochemical profile by LC-MS/MS analysis and evaluation of antioxidant, antidiabetic, anti-Alzheimer, and anticancer activity of Onobrychis argyrea leaf extracts

IntroductionStudies on different species of Onobrychis, a member of the Fabaceae family, have revealed a number of biological activities with potential applications in alternative medicine. The phytochemical content of the plant Onobrychis argyrea subsp. argyrea and some of the important biological activities linked to its metabolism are quite limited. Therefore, this study was the first to determine the content of secondary metabolites in this species and to elucidate important biological activities related to metabolism. MethodsLC-MS/MS was used for the quantitative analysis of bioactive compounds in the aerial part of O. argyrea extracts. The antioxidant properties of the extracts were assessed based on their ability to scavenge DPPH radicals and reduce iron ions. The anti-diabetic effect of the extracts was tested by the inhibition of α-amylase and α-glycosidase enzymes, and the anti-Alzheimer's ability was tested by the inhibition of the enzymes AChE and BChE. The cytotoxic effects of the extracts were tested on four different cancer lines, namely A-549, HT-29, MCF-7 and MDA-MB 453 using the XTT assay. The mechanism of the anti-cancer effect was determined by means of flow cytometry analysis on HT-29 cells. ResultsTwenty-nine phytochemicals were identified via the LC-MS/MS analysis in the plant extracts. The most abundant phytochemicals in the extracts were quinic acid, isoquercitrin, epicatechin, and routine, respectively. Antioxidant analysis showed that among all extracts, methanol extract (ME) was most effective in scavenging DPPH (IC50: 23.93 ± 0.96 µg/mL) and in reducing iron ions (53.24 ± 2.14 mgTEAC/g). Enzyme activity studies demonstrated that ME is a potent inhibitor of α-glycosidase (IC50: 15.06±0.64 µg/mL), AChE (IC50: 24.75±0.76 µg/mL), and BChE (IC50: 3.36±0.14 µg/mL). XTT assay results disclosed the strongest anti-proliferative activity of ME against the human colorectal adenocarcinoma HT-29 cell line with an IC50 value of 33.35±0.92 µg/mL. Flow cytometry analysis revealed that ME caused mitochondrial membrane damage in HT-29 cells (**p<0.01) and subsequently induced apoptosis (**p<0.01) by activating the caspase pathway (**p<0.001). ConclusionO. argyrea, rich in bioactive compounds, showed remarkable antioxidant, antidiabetic, Alzheimer's, and anticancer properties in vitro, demonstrating that this plant contains secondary metabolites that may be potential drug candidates for the treatment of metabolic diseases.

Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.

Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation

Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it. The usage of alginate oligomers, which has an antioxidant potential compared to alginate, is of benefit because it may be used in the immobilization of bioactive substances that are fragile to oxidation. The purpose of this study was to use sodium alginate oligomers as a coating material in the encapsulation process of paprika oleoresin. Alginate oligomers were produced by chemical degradation with hydrogen peroxide. The characteristics of the samples were obtained by measuring the viscosity, the contact angle of the surface, and the surface tension of solutions. The obtained solution of alginate oligomers served as the carrier material for the immobilization of capsaicin. Capsules were prepared by ionic gelation using a calcium chloride solution as a crosslinking agent. In this way, capsules without and with the core (capsaicin) were prepared and their ability to scavenge free radicals (DPPH) and iron-reducing properties (FRAP) were determined. The stability of the capsules was examined by thermal decomposition and under conditions of the gastric and small intestine, and capsaicin content was detected using high-performance liquid chromatography. It was found that alginate oligomers could be used in the encapsulation of bioactive compounds and the efficiency was above 80%. Capsule production from alginate oligomers affected their thermal stability. The use of alginate derivatives as a carrier increased the antioxidant properties of the finished product, as well as its ability to reduce iron ions. The use of alginate oligomers as a coating material prevented the active substance from being released too early in the conditions of the small intestine, prolonged the stability of the capsules, and supported their durability in gastric conditions.

First report on the chemical composition and the free radical scavenging and antimicrobial activities of the essential oil of Ononis aurasiaca, an endemic plant of Algeria

This study represents the first investigation of the chemical composition and the antioxidant and antimicrobial activities of Ononis aurasiaca Förther & Podlech, a plant species endemic to the Aures Mountains of Algeria. The essential oil of the plant aerial parts was analysed using GC-MS. The in vitro antioxidant activity was evaluated using three methods. A total of 44 compounds were identified. The major constituents were dodecanal, hexahydrofarnesylacetone, 2-tridecanone, phytol, 1-heneicosene, and n-heneicosane. The oil displayed significant activity in the β-carotene bleaching assay, moderate scavenging activity against DPPH radicals and a low ability to reduce iron ions. Antibacterial tests conducted on four strains revealed effectiveness primarily against Gram-positive strains, specifically Staphylococcus aureus ATCC 25923 and ATCC 43300, while showing limited impact on Gram-negative strains, Pseudomonas aeruginosa ATCC 27853 and Escherichia coli ATCC 25922. Antifungal activity tests involving two moulds revealed a stronger inhibition against Scedosporium apiospermum compared to Aspergillus niger.

The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.

Evaluation of biosafety and skin-care efficacy for “Four white” medicinal materials used in cosmetics

ObjectiveTo verify the antioxidant, whitening and anti-inflammatory effects of “Four white” extracts in cosmetic applications. MethodsThe extracts of the Chinese herbal medicines “Four white” (Silkworm Larva, Japanese Ampelopsis root, Largehead Atractylodes rhizome. White peony root) were prepared by an alcoholic extraction method. The safety and irritation of the extracts were assessed by the erythrocyte hemolysis test and MTT. The antioxidant ability of the extracts was determined by measuring their capabilities to scavenge hydroxyl and DPPH radicals, reduce iron ions and cellular antioxidant assays. The whitening capability was determined by the ability of tyrosinase inhibition. Its anti-inflammatory capacity was determined by measuring the inhibiting rates against hyaluronidase and lipopolysaccharide (LPS)-induced NO production in RAW264.7 cells. ResultsThe results of the irritation test showed that the “Four white” extract has low irritation and high biosafety. It can scavenge different free radicals and has protective effect against oxidative damage. The tyrosinase inhibition test showed that the extracts had whitening ability. In terms of anti-inflammatory activity, it can inhibit hyaluronidase activity to a certain extent and reduce the production of NO by LPS-stimulated cells. Conclusion“Four white” extract has high biosafety and skin-care efficiency such as antioxidant, whitening and anti-inflammatory properties.

Synthesis and characterization of magnetic Fe3O4@SiO2-MIL-53(Fe) metal-organic framework and its application for efficient removal of arsenate from surface and groundwater

In recent years, Metal-organic frameworks (MOFs) have received significant attention to adsorb arsenic from aqueous media. In this study, magnetic Fe3O4 @SiO2-MIL-53(Fe) was prepared and characterized by XRD, SEM, EDX, FTIR, VSM, and BET techniques. The synthesized Fe3O4 @SiO2-MIL-53(Fe) was successfully applied to remove arsenate with a maximum adsorption capacity of 70.1 mg/g. The adsorbent capability was tested in different pH, co-existing ions, and trace arsenate concentrations, and their particles were easily separated from the solution by an external magnetic field. Adsorption and VSM tests showed that the adsorbent capacity and magnetic properties were preserved after four cycles. The adsorption process obeyed the pseudo-second-order model and the experimental data well fitted with Langmuir monolayer isotherm. Immobilization of Fe3O4 @SiO2 nanoparticles into the MIL-53(Fe) structure was reduced iron ions leaching to the solution. For the first time, the Fe3O4 @SiO2-MIL-53(Fe) composite was successfully used to remove arsenic from contaminated surfaces and groundwater.

Combined Use of Reducing Agents and Biodegradable Chelating Agent for Iron Rust Removal.

Since many of the current chemicals used to remove iron rust are hazardous to the environment and human health, the combined use of a reducing agent and a biodegradable chelating agent has been suggested as an environmental friendly and highly safe alternative. In the present work, the compatibility of the newly devised cleaning test with a model iron rust stain was confirmed by X-ray diffraction and scanning electron microscopy. Additionally, the cleaning efficiency of the method was evaluated by X-ray fluorescence. The cleaning mechanism and the synergistic effect of the reducing agent and the chelating agent was investigated using the phenanthroline absorption measurement method, and the results revealed that the reduced iron ions were dissolved by the chelating agent. The cleaning test proved that tetrasodium 3-hydroxy-2,2'-iminodisuccinate (HIDS) is a promising biodegradable chelating agent as an alternative to ethylenediaminetetraacetic acid (EDTA) for removing iron rust. It was also confirmed that the type of reducing agent used determines the pH at which detergency is enhanced. The detergency of the combination of the reducing agent and the biodegradable chelating agent was equal to or higher than the detergency of the acid agent, and thus, it was concluded that the proposed method has a great potential for commercial use.

An off-on fluorescent probe based on graphene quantum dots intercalated hydrotalcite for determination of ascorbic acid and phytase

A new off-on fluorescent probe was successfully synthesized and used to detect ascorbic acid and phytase. The composite material of hydrotalcite and graphene quantum dots were synthesized through citrate intercalated hydrotalcite using hydrothermal carbonization method. The layered structure of hydrotalcite can prevent the aggregation and promote the uniformity of graphene quantum dots. The off-on fluorescent probe detection mechanism is as follows. Fe3+ ions were firstly added into the solution of the composite material, and the fluorescence was quenched. Then, ascorbic acid was added into the fluorescence probe system, which reduced iron ions and turned on fluorescence to realize the detection of ascorbic acid. In addition, the reaction of phytase and l-ascorbyl-2-phosphate can produce ascorbic acid, further achieving the purpose of phytase detection. The concentration of the analyte and the recovery of the fluorescence intensity show a linear relationship, the linear ranges were 5−300 μmol L−1 and 0.1–4 U mL−1 for ascorbic acid and phytase, respectively. The recoveries of the experiment were 96.3 %–103.1 % and 95.4 %–104.9 %, respectively. The fluorescence method has the advantages of fast, stable, high sensitivity and high selectivity, which has been successfully applied to the determination of ascorbic acid in fruit juice and phytase in feed.

Properties of Dry Hopped Dark Beers with High Xanthohumol Content.

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant activity of dark dry hopped beers with a high xanthohumol content. Four beers were produced using different varieties of hops. The polyphenol content during beer processing increased at the stage of hopping and fermentation, while it decreased during aging. The ability to reduce iron ions increased for all beers compared to hopped wort. The opposite tendency was noted for the antioxidant capacity expressed as the ability to reduce the radical cation ABTS•+ generated from 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fermentation and aging caused a decrease in beer color intensity. The content of 5-hydroxymethylfurfural (5-HMF) increased with the color intensity of wort, therefore in beers no presence of 5-HMF was observed. The beers were characterized by a distinctly high content of xanthohumol in the range of 1.77–3.83 mg/L and 0.85–1.19 mg/L of isoxanthohumol. The content of prenylflavonoids and bitterness of beer depended on the variety of hops used.

Biochar from Oil Palm Frond to Reduce Fe Ions in Artificial Solution and Peat Water

Raw oil palm fronds (OPF-R) converted into biochar (OPF-B) by torrefaction processes at temperatures range of 200 °C to 300 °C. This study aims to evaluate OPF-B performance to reduce iron ions in artificial solutions and peat water. Batch adsorption carried out at room temperature by stirring (175 rpm) using an orbital shaker. Some parameters observed included optimum torrefaction temperature, optimum conditions of Fe ions adsorption (optimum pH and contact time) and sorption isotherm. Metal content measured using atomic absorption spectroscopy (AAS). Functional groups on material surface characterized using Fourier Transform Infrared (FT-IR). Torrefaction at 260 °C produces biochar with the highest efficiency in removing iron ions. Both functional groups C=O and C-O attributed to lignocellulose on OPF-B were diminished and absorption band of aromatic (C=C) increased which caused by torrefaction. The optimum conditions for removal of Fe ions at pH 5 and 30 minutes contact time. Adsorption process follows the Langmuir Isotherm which indicates the formation of a monolayer with qmax 111.11 mg/g. Amount of 0.025 g OPF-B able to reduce iron concentration from 13.960 mg/L to 0.746 mg/L in 100 mL peat water (has complied with Indonesian clean water standard for iron concentration).

Green Synthesis of Iron Nanoparticles Using Black Tea Leaves Extract as Adsorbent for Removing Eriochrome Blue-Black B Dye

Recently, the world has directed to find environmentally friendly and clean materials to be used to treat wastes difficult to treat in the traditional way such as dyes. The object of this study was to synthesize iron nanoparticles using black tea extracts in an environmentally sustainable method. Also, it was developed by supporting with bentonite, used to remove Eriochrome blue-black B dyes from synthesis wastewater of textile factory. From the results, it was noted that black tea leaf extract has reduced iron ions to iron nanoparticles at room temperature. Composite iron nanoparticles were characterized using Scanning Electron Microscope (SEM), and Atomic force microscopy (AFM) studies where the diameter of iron nanoparticles was less than 70 nm. This research shows that ferrous nanoparticles can be manufactured using black tea leaf extract as a reducing agent. It also shows better-supported nanoparticles than unsupported. The decolorization efficiency catalyzed BT-NZVI, B-BT-NZVI increased from (14%, 42%) to (48%, 68%) at 180 min of batch processes when the NZVI concentration was increased from 0.5 g/L to 2 g/L respectively.

Thymus algeriensis Bioss & Reut: Relationship of phenolic compounds composition with in vitro/in vivo antioxidant and antibacterial activity

Thymus algeriensis Bioss & Reut is an Algerian native plant traditionally used for culinary and medicinal purposes. To evaluate the in vivo antioxidant and antimicrobial properties of T. algeriensis, phenolic compounds were extracted using hydromethanolic solutions and administrated to Swiss albinos mice. It was observed that the plasma antioxidant capacity increased, as well as catalase and glutathione levels, whereas malondialdehyde decreased. In vitro assays confirmed that the extract scavenged 2,2-diphenyl-1-picrylhydrazyl, DPPH• (7 µg/mL), chelated (EC50: 512 µg/mL) and reduced iron ions (5.3 mM FeSO4/g), and inhibited β-carotene bleaching (90% at 2 mg/mL). Antibacterial effects were also observed towards Salmonella typhimurium and Proteus mirabilis. However, the methanolic fraction obtained by reversed solid phase cartridge, showed antibacterial activity against Escherichia coli (MIC = 9.37 mg/mL), Proteus mirabilis (MIC = 4.68 mg/mL), Salmonella typhimurium (MIC = 7.06 mg/mL), Micrococcus luteus (MIC = 7.03 mg/mL), and Bacillus cereus (MIC = 2.34 mg/mL). UHPLC-DAD-ESI-MSn analysis showed that these properties could result from rosmarinic acid, caffeoyl rosmaniric acid, and kaempferol and eriodictyol glycoside derivatives. These results pave the way for the understanding of T. algeriensis traditional applications and its use for the development of novel food applications.

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

Green synthesis and characterization of iron oxide nanoparticles by pheonix dactylifera leaf extract and evaluation of their antioxidant activity

The development of green nanotechnology is generating research interest in the ecological biosynthesis of nanoparticles (NPs). In this study, the biosynthesis of stable iron nanoparticles was carried out using Phoenix dactylifera L. extract which is able to reduce iron ions to iron nanoparticles. The process comprises maceration extraction overnight and heat treatment of the extract with iron chloride (FeCl3) at 70 °C for 1 h. X-ray diffraction (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectroscopy (FTIR) were used for nanoparticle characterization. The stability of the bioreduced iron nanoparticle was analyzed using UV-VIS absorption spectra, and their antioxidant and anti-radical activities were measured against PhosPhoMolybdate (PPM) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH), respectively. The results demonstrate that ecological biosynthesis of 2–30 nm stable iron nanoparticles of size with antioxidant activity can be achieved suggesting their possible applications.

Total Oxidant and Antioxidant Capacity of Gingival Crevicular Fluid and Saliva in Patients with Periodontitis: Review and Clinical Study.

Periodontitis is inextricably linked to oxidative-reductive (redox) imbalance. However, little is still known about the resultant ability to scavenge oxygen free radicals in saliva and gingival crevicular fluid in patients with periodontitis. The multitude of enzymatic and non-enzymatic antioxidants and their synergistic effects cause an interest in the evaluation of the total antioxidative capacity. Thus, our study aimed to evaluate the total oxidative and antioxidative activity of gingival crevicular fluid and saliva in the periodontitis, as well as to relate these biomarkers to clinical indices of periodontopathy. Additionally, by calculating the oxidative stress index (OSI), the intensity of redox disturbances was also evaluated. Fifty-eight periodontitis patients were included in the study and divided into two subgroups depending on the severity of the disease. In the non-stimulated/stimulated saliva as well as a gingival crevicular fluid of the study group, we found significantly higher OSI and total oxidant status (TOS) as well as lower total antioxidant capacity (TAC). However, the ability to reduce iron ions (FRAP) was significantly lower only in stimulated and non-stimulated saliva of patients with periodontitis. The examined parameters correlated with the periodontium’s clinical condition, which indicates the exacerbation of the inflammatory process. However, TAC, TOS, OSI, and FRAP did not differentiate individual stages of periodontitis.

PEI/GO-codecorated poly(acrylic acid-co-hydroxyethyl methacrylate) fiber as a carrier to support iron ions and its catalytic performance for methylene blue decolorization

Dyes wastewater has caused some severe environmental problems; thus, it is necessary to develop new materials that can stably and efficiently purify dyes wastewater. In this work, polyethyleneimine and graphene oxide were selected as a salt-forming agent and an inorganic filler to tune the structure of poly(acrylic acid-co-hydroxyethyl methacrylate) fiber to what a good carrier really needs, and the well-structured fiber was then transformed into a heterogeneous Fenton catalyst by immobilizing iron ions onto its rough surface and porous body through coordination. This special structure could considerably help raise iron ions loading ratio and ferrous ions content and reduce iron ions leaching-out. The obtained fibrous catalyst has excellent reusability in catalytically decolorizing methylene blue (MB) solution. More than 94% of MB was decolorized within 7 min after eight cycles, and the total organic carbon of MB solution decreased from the original 10.9 to 8.7 mg·L−1. The decomposition of MB into smaller organic substances happened and caused the decolorization. When compared with other catalysts, the fiber prepared here could be repeatedly used to decolorize more MB within a shorter time in the presence of less H2O2.