Stinging Nettle Extracts Research Articles

Effect of vitamin D3 and a stinging nettle extract on the gastric tissue of rats administered with trinitrobenzene sulfonic acid.

Inthis study, the effects ofvitaminD3 (Vit.D) and astinging nettle [Urtica dioicaL. (UD)] extract were examined using histopathological and immunohistochemical methods inthe stomach tissues ofan experimentally created rat model ofCrohn's disease (CD). The CD model was created using trinitrobenzene sulfonic acid (TNBS). The animals inthe study were divided into control, TNBS, TNBS+Vit. D, and TNBS+UD groups. Atthe end ofthe experiment, the animals were euthanised and their stomach tissues were evaluated for necrosis, degeneration, apoptosis, and inflammation. Additionally, animmunohistochemical method was applied todetermine the somatostatin (SSTR), aquaporin-1 (AQP-1), caspase-3, and tumour necrosis factor-alpha (TNF-α) immunoreactivity inthe gastric tissues. Inthe evaluations, degenerative and necrotic changes and mononuclear cell infiltration areas were observed intheTNBS group, but such changes could beimproved with Vit. D and UD applications. The results suggest that the combination ofthe Vit.D and UD extract may have aprotective and therapeutic role inmitigating TNBS-induced damage tothe gastric tissues, potentially through theregulation ofSSTR, AQP-1, caspase-3, and TNF-α expression. This indicates apromising avenue for further research and the exploration ofthese compounds inthecontext ofgastrointestinal health.

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage.

The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.

ISIRGAN OTU (URTICA DIOICA) SULU EKSTRAKTININ SALMONELLA ENTERICA SEROVARLARININ BİYOFİLM OLUŞUMU ÜZERİNE ANTİMİKROBİYEL ETKİSİNİN BELİRLENMESİ

Due to health concerns associated with the increase of antimicrobial resistance in foodborne pathogens such as Salmonella, plant extracts have become important natural alternatives to known antimicrobials. The eradication effect of the water-soluble stinging nettle extracts with 2 mg/mL, 4 mg/mL, 6 mg/mL, 8 mg/mL, 12 mg/mL, 16 mg/mL, and 20 mg/mL concentrations, on pre-formed biofilms and swimming motility of Salmonella enterica subspecies enterica serovars, including Newport, Typhimurium, Enteritidis, Virchow, Othmarschen and Mikawasima, was investigated in vitro. Degradation of biofilm formation on spinach inoculated with each serovar was ascertained within different exposure time of 40 mg/mL concentrated extract as well. Moreover, major genes responsible for biofilm formation (i.e., rpoS, mlrA, ycfR, fimA, spiA and csgA) were screened in these isolates. The extract significantly decreased swimming motilities of Mikawasima and Virchow serovars. The highest reductions were found as 0.88 Log CFU/mL and 2.00 Log CFU/cm2 in vitro and on spinach, respectively.

ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.

Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage)

In the present study, stinging nettle extract (SNE)-loaded nano-emulsion was produced utilizing tween 20 and cress seed gum as the wall materials. The developed nanoparticles were evaluated based on their particle size, zeta potential and encapsulation efficiency. Then, fabricated extract-loaded nano-emulsion was added to Doogh as a functionalizing agent (at 5 and 10% w/w concentrations) and consequently the properties of the samples including total phenolic content (TPC), DPPH radical scavenging activity, reducing power (FRAP), pH, acidity, phase stability and sensorial characteristics were assessed during 21 days of storage. The untreated Doogh as well as fortified Doogh with free extract (at 5 and 10% w/w concentrations) were used as the control samples. The average droplet size of the fabricated nano-emulsion was 404.6 nm, the overall formulation possessed a negative charge and the encapsulation efficiency was 58.04%. After 3 weeks of analysis, Doogh sample enriched with 10% SNE-bearing nano-emulsion displayed the highest TPC (30.3 mg GAE/100 mL), DPPH (50%), FRAP (0.76), pH (3.45), and phase stability (64%) as well as the lowest acidity (2.1%) (p < 0.05). SNE possesses astringent and bitter flavors which could limit its application in food products. However, compared to the free extract-enriched Doogh, fortified samples with nano-emulsion had closer sensory characteristics scores to untreated Doogh which clarified the minimization of these undesired flavors following encapsulation. In conclusion, SNE can be successfully entrapped within tween 20 and cress seed gum nano-emulsions with an excellent encapsulation efficiency and be utilized in the functionalization of dairy fermented beverages.

Urtica dioica alcoholic extract increases the cell-mediated innate immune potential in chickens

Active principles from stinging nettle (Urtica dioica), a wide spread herbaceous perennial flowering plant, are well known for their anti-oxidative, anti-microbial, anti-ulcer and anesthetic capacity. This study aimed to investigate the in vivo and in vitro effects of a commercial alcoholic stinging nettle extract in 38 days old chickens on the non-specific immunity. The birds were divided in three equal groups (n=10) and subjected to sc treatments on days 0 and 7, as follows: 0.5ml saline/chicken (I—control); 0.5ml 70° alcohol/chicken, (II—solvent control); 0.5ml alcoholic nettle extract/chicken (III—treated group). Total leukocyte counts and carbon particle inclusion test to estimate the in vitro phagocytic activity were performed on whole blood sampled on days 0, 7 and 14.Alcoholic nettle plant extract significantly (p<0.05) increased the total leukocyte numbers, from 15,400±3,005/mm3 to 17,125±2,813/mm3, when compared to groups I (16,667±1,807/mm3 to 16,475±2,098/mm3) and II (17,555±2,098/mm3 to 16,875±1,966/mm3). Similarly, the nettle extract treatment significantly enhanced (p<0.01) the in vitro functional capacity of the phagocytes over time for the first (0–30min, 0.347±0.07–1.464±0.06) but not the second (30–40min, 0.196±0.05–0.223±0.06) tested time interval. These results supported the beneficial biological effect of the in vivo alcoholic nettle extract treatment on the innate immune response, which could lead to a higher resistance to diseases and improved post vaccination response of the birds, thus reducing the economic losses.

Application of response surface methodology to extract yields from stinging nettle under supercritical ethanol conditions

Response surface methodology was employed using a central composite design of experiments to optimize experimental conditions for stinging nettle extract yields under supercritical ethanol conditions. The following independent variables were investigated: extraction temperature, extraction time and plant concentration. The most significant factor was found to be the extraction temperature. A correlation coefficient was estimated to be 0.94, which demonstrates the effectiveness of the model. The values of the parameters in optimized conditions for the stinging nettle extract yield included an extraction temperature of 335°C, an extraction time of 87min, and a plant concentration of 9.A subsequent validation experiment was carried out at the optimal conditions. The validation experiment showed that the actual and predicted values for the stinging nettle extract yields were 45.3 and 42.7wt%, respectively. The stinging nettle extracts consisted of a collection of compounds including fatty acid esters (FAE), phenols, indoles, and nitrogen containing compounds.

Lipophilic stinging nettle extracts possess potent anti-inflammatory activity, are not cytotoxic and may be superior to traditional tinctures for treating inflammatory disorders

Extracts of four plant portions (roots, stems, leaves and flowers) of Urtica dioica (the stinging nettle) were prepared using accelerated solvent extraction (ASE) involving water, hexanes, methanol and dichloromethane. The extracts were evaluated for their anti-inflammatory and cytotoxic activities in an NF-κB luciferase and MTT assay using macrophage immune (RAW264.7) cells. A standardized commercial ethanol extract of nettle leaves was also evaluated. The methanolic extract of the flowering portions displayed significant anti-inflammatory activity on par with a standard compound celastrol (1) but were moderately cytotoxic. Alternatively, the polar extracts (water, methanol, ethanol) of the roots, stems and leaves displayed moderate to weak anti-inflammatory activity, while the methanol and especially the water soluble extracts exhibited noticeable cytotoxicity. In contrast, the lipophilic dichloromethane extracts of the roots, stems and leaves exhibited potent anti-inflammatory effects greater than or equal to 1 with minimal cytotoxicity to RAW264.7 cells. Collectively these results suggest that using lipophilic extracts of stinging nettle may be more effective than traditional tinctures (water, methanol, ethanol) in clinical evaluations for the treatment of inflammatory disorders especially arthritis. A chemical investigation into the lipophilic extracts of stinging nettle to identify the bioactive compound(s) responsible for their observed anti-inflammatory activity is further warranted.

Studies on aphicidal efficiency of different stinging nettle extracts

Undiluted cold water extract of stinging nettle (Urtica dioica) with an extraction time of 24 h, a fermenting extract of the same plant with an extraction time of 6 days were tested against the aphids of plum (Prunus domestica), red currant (Ribes rubrum) and spiraea (Spiraea vanhuottei) in the field. The efficiency of the preparations was calculated according to the Abbott and Henderson-Tilton formulas. Data were analyzed statistically by one way ANOVA. The cold water extract had no significant effect on theHyalopterus pruni andCryptomyzus ribis populafermenting extract hardly influencedH. pruni but it showed an about 80% — but not significant—efficiency againstAphis spiraephaga.