Antioxidant and Cytotoxic Activities of Clove Oil Nanoparticles and Evaluation of Its Size and Retention Efficiency

A derivation of the nanoprecipitation technique without the presence of surfactants to reduce the nanoparticle size is herein proposed. The absence of surfactant in the nanoprecipitation technique allows capturing particles with a smaller diameter than nanoparticles containing surfactants, facilitating the migration of antioxidant nanoparticles in film packaging. Biodegradable PLA nanoparticles with clove oil were produced and characterized by dynamic light scattering, zeta potential, Fourier transform infrared spectroscopy, retention efficiency, cytotoxicity, and antioxidant activity. The particle sizes obtained were smaller than those commonly produced by nanoprecipitation, monodispersed and stable for 6 months. The antioxidant activity showed that the encapsulated form of clove oil had greater antioxidant activity than unencapsulated clove oil. The addition of PLA nanoparticles decreased the cytotoxic action of eugenol, the main antioxidant component of clove oil.

Complexation of Eugenol(EG),as Main Component of Clove Oil and as Pure Compound,withβ-and HP-β-CDs

Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxy-propyl-β-CDs (HP-β-CDs). To investigate the molecular association between β-CDs/HP-β-CDs with pure EG and essential CO, phase solubility studies were undertaken. Essential CO formed insoluble complexes with β-CDs, but not with HP-β-CDs. The work clearly demonstrates complexes formation follow an order higher than 1:1 when high essential CO and β-CDs concentrations were used, however it was 1:1 in the case of essential CO-HP-β-CDs complexes. When pure EG was studied the results indicated that EG could form 1:1 inclusion complexes with β-CDs and HP-β-CDs. Based on the studies, the Kc values for pure EG were 4555 ± 225 M-1 and 10,633 ± 614 M-1 for β-CDs and HP-β-CDs, respectively, and 2005 ± 199 M-1 for essential CO-HP-β-CDs. These finding indicate that CDs are suitable for encapsulating EG.

Role of clove oil in solvent exchange-induced doxycycline hyclate-loaded Eudragit RS in situ forming gel

Solvent exchange induced in situ forming gel(ISG) is the promising drug delivery system for periodontitis treatment owing to the prospect of maintaining an effective high drug level in the gingival crevicular fluid. In the present study, the influence of clove oil(CO) on the characteristics of doxycycline hyclate(DH)-loaded ISG comprising Eudragit RS(ERS) was investigated including viscosity/rheology, syringeability, in vitro gel formation/drug release, matrix formation/solvent diffusion and antimicrobial activities. CO could dissolve ERS and increase the viscosity of ISG and its hydrophobicity could also retard the diffusion of solvent and hinder the drug diffusion; thus, the minimization of burst effect and sustained drug release were achieved effectively. All the prepared ISGs comprising CO could expel through the 27-gauge needle for administration by injection and transform into matrix depot after exposure to the simulated gingival crevicular fluid. The antimicrobial activities against Staphylococcus aureus, Escherichia coli, Streptococcus mutans and Porphyromonas gingivalis were increased when the ratio of CO and N-methyl pyrrolidone(NMP) was decreased from 1:1 to 1:10 owing to higher diffusion of DH except that for C. albicans was increased as CO amount was higher.Therefore, CO could minimize the burst while prolonging the drug release of DH-loaded ERS ISG for use as a local drug delivery system for periodontitis treatment.

The Effect of Clove Essential Oil Treatment on the Cell Wall Components of Wheat Straw

The aim of this study was to determine the effects of additions of different doses of clove oil （Syzygium aromaticum L.） on cell wall component of wheat straw. For this purpose, wheat straw was treated with 100 ppm and 200 ppm clove oil and applied at two different time period （1 h and 5 h）. The microscopic analysis was made on cell wall components of untreated and treated of the straw. According to the research findings, with increasing doses and time of clove oil treatment, particularly, neutral detergent fiber （NDF） and acid detergent fiber （ADF） content of straw significantly （P 〈 0.05） reduced, approximately at the level of 15% for NDF and 13% for ADF, respectively. The lowest NDF, ADF, acid detergent lignin （ADL） and cellulose contents were found in 200 ppm dose and 5 h period. However, the lowest stem section thickness likewise was determined in 5 h period （P 〈 0.05）, but there was no significant difference between the dose. Consequently, it could be said that the addition of clove oil have a positive influence on cell wall components and stem section thickness of wheat straw.

Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage

The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.

Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against E. coli, Salmonella enteritidis and Staphylococcus aureus, were evaluated by disc diffusion method and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC50), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC50 = 0.146) was relatively important compared to conventional cheese (IC50 = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.

盐效应辅助水蒸气蒸馏法提取丁香精油及抗氧化活性评价

为提高丁香精油提取率,本研究以丁香为原料,通过单因素试验和响应面优化盐效应辅助水蒸气蒸馏提取丁香精油的最佳工艺条件,再对两种方法提取丁香精油的提取率、理化性质、化学组成、主要官能团结构、热力学性质以及体外抗氧化活性等进行比较。结果表明,盐效应辅助水蒸气蒸馏法提取的最佳工艺为液料比13.20∶1 mL·g^(-1)、NaCl浓度3.70%、提取时间4.0 h,该工艺下的提取率达到18.56%,比水蒸气蒸馏法高3.79个百分点。扫描电镜观察表明,盐效应促进水分子运动加快从而对原料细胞壁的充分水解是快速提取的主要原因。气相色谱-质谱分析表明,两种方法提取的丁香精油主要成分均为丁香酚,且相对含量无明显差异。理化性质、热力学性质、主要官能团结构的测定和抗氧化试验表明,盐效应辅助水蒸气蒸馏法未对丁香精油品质和抗氧化能力产生影响。综上,盐效应辅助水蒸气蒸馏法提取丁香精油的工艺具有可行性。本研究为丁香精油的提取和进一步利用提供了参考。

三种治疗方法治疗乳牙牙髓炎的临床疗效对比

目的:对比三种方法治疗乳牙牙髓炎的临床疗效。方法:87例乳牙牙髓炎患儿分为采用干髓术、根管填充氧化锌丁香油糊剂、根管填充vitapex糊剂治疗的A组、B组、C组。结果:A组、B组、C组治疗后7d近期总有效率和随访1年后远期治疗成功率均呈升高趋势;牙周脓肿改善时间、牙齿松动改善时间、牙槽骨吸收改善时间呈缩短趋势;治疗后7d龈沟液炎性因子水平、牙周情况指标呈降低趋势;治疗后7d、1个月疼痛评分呈降低趋势(P<0.05)。结论:与干髓术及根管填充氧化锌丁香油糊剂相比,采用根管填充vitapex糊剂治疗乳牙牙髓炎具有较好的近期和远期疗效。

维他派克斯糊剂与氧化锌丁香油糊剂根管充填对隐裂性牙髓炎患者的治疗效果比较

目的 回顾性研究维他派克斯糊剂、氧化锌丁香油糊剂根管充填对隐裂性牙髓炎患者牙周情况及炎症因子水平的影响。方法 收集周口口腔医院2021年1月至2023年6月收治的隐裂性牙髓炎患者临床资料,根据治疗方案以配对原则将98例患者分为两组,接受氧化锌丁香油糊剂根管充填的49例为对照组,接受维他派克斯糊剂根管充填的49例为研究组。对比两组临床疗效、疼痛评分、松动度、牙周指标[牙龈出血指数(BI)、菌斑指数(PLI)、牙周探诊深度(PD)]、炎症因子水平[CX3C趋化因子配体1(CX3CL1)、白三烯B4(LTB4)、肿瘤坏死因子α(TNF-α)]及生活质量。结果 研究组疗效优于对照组(P<0.05);治疗1、4周后两组BI、PLI、PD、疼痛、松动度与生活质量评分均降低,其中研究组低于对照组(P<0.05);治疗1、4周后两组LTB4、TNF-α、CX3CL1水平均下降,其中研究组低于对照组(P<0.05)。结论 维他派克斯糊剂治疗隐裂性牙髓炎效果更好,可抑制炎症反应,缓解疼痛,改善牙周症状,稳固牙齿,减小口腔健康对生活质量的影响。

丁香油对红鳍东方鲀幼鱼血液生化指标的影响

通过研究丁香油对红鳍东方鲀(Takifugu rubripes)幼鱼血液生化指标的影响,为分析其麻醉机理及使用安全性奠定基础。分别用8、16、24 mg·L^(-1)浓度的丁香油溶液,对红鳍东方鲀幼鱼进行麻醉处理,在麻醉后1/4、4、8、24 h以及复苏后24 h,对鱼体血糖(GLU)、血清中总蛋白(TP)、谷丙转氨酶(ALT)、谷草转氨酶(AST)、总胆红素(T-BIL)、尿素氮(BUN)等血液生化指标和血清溶菌酶(LZM)活性进行测定。结果显示,丁香油麻醉对红鳍东方鲀幼鱼的多项血液生化指标以及血清溶菌酶活性均产生了显著影响,且该影响在高麻醉浓度下更显著。经丁香油麻醉及复苏24 h后,大部分的幼鱼血液生化指标与血清溶菌酶活性与未麻醉前不同。该试验得出了适宜红鳍东方鲀幼鱼运输和操作的丁香油浓度范围,为丁香油麻醉红鳍东方鲀幼鱼提供理论依据。

冷藏条件下植物精油对植物基人造肉品质变化的影响

目的研究精油复合处理对植物基人造肉的保鲜效果,为开发新型植物基人造肉的保鲜方法提供依据。方法以植物基人造肉为对象,研究经肉桂精油、丁香精油、金银花精油3种植物精油处理后贮藏于4℃下的植物基人造肉的品质变化情况,包括其感官评分、色差、硫代巴比妥酸值、汁液流失率、菌落总数、大肠杆菌数、金黄色葡萄球菌数和沙门氏菌数等。结果空白对照组样品在保存14 d时,组织结构松散,有明显酸味,感官评分从90分降至52分,菌落总数超出国家标准阈值,表明样品已变质。经过肉桂精油(1%)、丁香精油(1%)和金银花精油(10%)复合处理后的植物基人造肉与对照样品相比,其保质期明显延长。在所有实验组中,经3种精油复合处理后样品的保质期达到98 d。在贮藏98d后,复合处理样品的感官评分降至60分,菌落总数、大肠杆菌数和金黄色葡萄球菌数分别为4.95、1.98、2.95 lg(CFU/g),接近国家标准阈值。结论综合考虑各种指标可知,采用不同精油复合处理是延长植物基人造肉保质期的有效方式。

丁香精油抗菌保鲜剂的制备及对草莓采后保鲜研究

目的通过模仿袋装干燥剂制备一种精油保鲜剂,以延长草莓采后的货架期。方法通过含镁介孔二氧化硅分子筛(Mg-MCM-41)对丁香精油(CEO)进行负载,并评估常温下它对草莓的保鲜效果。结果CEO被成功负载在Mg-MCM-41载体上,CEO的热稳定性得到提高;mMg-MCM-41∶mCEO=1∶2的CMA保鲜剂对DPPH和ABTS自由基的抗氧化能力分别为63.5%、95.6%;5 mg CMA对大肠杆菌、金黄色葡萄球菌和黑曲霉菌的抑制率均在99%以上,释放速率符合一级动力学模型;相较于空白组,保鲜剂具有较好的保鲜效果,能维持草莓的可溶固形物含量、硬度、可滴定酸含量和抗坏血酸含量,抑制微生物的增长繁殖,从而提高草莓的感官品质。结论CMA组草莓的保鲜效果最佳,在25℃条件下草莓的货架期延长了2 d。

丁香精油温敏微胶囊改性棉织物的制备及缓释性能研究

利用聚N-异丙基丙烯酰胺微凝胶包覆丁香精油,制备了具有缓释性能的温敏微胶囊,借助戊二醛的交联作用将微胶囊接枝到棉织物上。采用红外光谱(FT-IR)、差示量热(DSC)、热重(TG)研究了聚N-异丙基丙烯酰胺(PNIPAM)微凝胶的结构及热性质。结果表明:PNIPAM微凝胶被成功制备,其低临界溶解温度(LCST)为31.8℃。微胶囊改性棉织物显示出温度触发的透气性和透湿性改变。其次,棉织物的接触角在25℃和35℃时,分别为15°和112°。当海藻酸铵∶丁香花精油为1∶1、乳化剂用量为1%、NIPAM用量为1.5g时,微胶囊的平均粒径达到5.78μm,微胶囊的包封率为79.6。微胶囊在15℃下的香味缓释天数达到14~15d,在25℃下的香味缓释天数达到8~9d,在35℃下的香味缓释天数达到6~7d。

米诺环素联合丁香油对可复性牙髓炎患者牙髓活力、疼痛程度及炎性因子的影响

目的研究可复性牙髓炎患者使用米诺环素联合丁香油对牙髓活力、疼痛程度及炎性因子的影响。方法选入许昌市中心医院的126例可复性牙髓炎患者,将使用米诺环素联合丁香油治疗的63例患者作为联合组,将仅使用丁香油治疗的63例患者作为单一组,对比两组牙髓活力、疼痛程度、炎性因子、疗效。结果治疗后,联合组牙髓活力冷诊法测试结果整体优于单一组,差异有统计学意义(P<0.05);联合组牙髓活力热诊法测试结果优于单一组,差异有统计学意义(P<0.05);联合组整体疼痛程度优于单一组,差异有统计学意义(P<0.05);联合组炎性因子四项均比单一组低,差异有统计学意义(P<0.05)。联合组总有效率比单一组高,差异有统计学意义(P<0.05)。结论可复性牙髓炎患者运用米诺环素联合丁香油能够提升牙髓活力冷热诊法测试结果,能够提升牙髓活力,减轻疼痛程度,降低炎性因子的影响。

米诺环素联合丁香油对急性可复性牙髓炎患者疼痛程度及牙髓活力的影响

目的探讨米诺环素联合丁香油对急性可复性牙髓炎患者疼痛程度及牙髓活力的影响。方法选取2021年1月至12月收治的100例急性可复性牙髓炎患者,以随机数字表法将其分为常规组(50例,丁香油)和观察组(50例,米诺环素联合丁香油)。比较两组的治疗效果。结果观察组的治疗总有效率高于常规组(P<0.05)。治疗后,观察组的前列腺素E_(2)(PGE_(2))、白三烯B4(LTB4)、白细胞介素-1β(IL-1β)、白细胞介素-6(IL-6)及肿瘤坏死因子-α(TNF-α)水平低于常规组(P<0.05)。治疗后,观察组的链球菌、葡萄球菌、奈瑟菌、小韦荣球菌、产黑色素类厌氧杆菌数量少于常规组(P<0.05)。治疗3、7、14 d后,观察组的视觉模拟评分法(VAS)评分低于常规组(P<0.05)。两组的不良反应总发生率无明显差异(P>0.05)。结论米诺环素联合丁香油治疗急性可复性牙髓炎患者可有效恢复牙髓活力,减轻炎症反应,缓解患者疼痛程度,且不会增加不良反应。

Vitapex 糊剂治疗乳牙窦道型慢性根尖周炎的临床效果

目的研究乳牙窦道型慢性根尖周炎治疗中应用Vitapex糊剂的临床疗效。方法方便选择2021年3月—2023年3月内蒙古自治区妇幼保健院口腔科收治的78例乳牙窦道型慢性根尖周炎患儿为研究对象,按照随机数表法分为对照组和观察组,各39例。对照组应用氧化锌丁香油糊剂根管填充,观察组应用Vitapex糊剂治疗。比较两组临床疗效、视觉模拟评分(Visual Analogue Scale,VAS)、患牙填充情况、不良反应发生率。结果观察组临床疗效(92.31%)高于对照组(74.36%),差异有统计学意义(χ^(2)=4.523,P<0.05)。治疗后,观察组VAS评分低于对照组,差异有统计学意义(P<0.05)。观察组的患牙填充情况优于对照组,差异有统计学意义(P<0.05)。观察组不良反应发生率低于对照组,差异有统计学意义(P<0.05)。结论Vitapex糊剂治疗乳牙窦道型慢性根尖周炎的临床效果良好,能够使患者疼痛程度降低。

丁香油包合物协同青霉素抗金黄色葡萄球菌

目的:研究丁香油包合物协同青霉素抗金黄色葡萄球菌的作用。方法:以包合率为指标,在考察包合温度、丁香油滴加速率和搅拌时间单因素基础上设计正交试验,确立1 g/mL羟丙基β-环糊精溶液中丁香油最佳包合工艺;以棋盘法测定丁香油包合物联合青霉素是否具有协同青霉素抗金黄色葡萄球菌作用。结果:羟丙基β-环糊精包被丁香油的最佳工艺为包合温度为60℃、丁香油滴加速度为0.04 mL/min、搅拌时间即包合时间为7.5 h。其最佳包合率达28.6%。棋盘法研究发现丁香油联合青霉素对金黄色葡萄球菌部分抑菌浓度指数(FIC)为0.375,小于协同作用FIC指数值0.5,因此,2种药具有协同抗金黄色葡萄球菌作用。结论:中药成分丁香油与青霉素联合使用可提高青霉素抗金黄色葡萄球菌活性。

基于OAV和GC-O-MS法表征丁香花蕾油关键香气成分

为了表征丁香花蕾油关键香气成分,本研究利用香气活度值(OAV)和气相色谱-嗅闻-质谱联用技术(GC-O-MS)进行分析鉴定。GC-O-MS分析鉴定丁香花蕾油含有59种挥发性成分。通过嗅闻强度计算确定2-甲基丁酸乙酯、2-壬酮、芳樟醇、水杨酸甲酯、对烯丙苯酚、肉桂酸乙酯和丁香酚7种香气活性成分。经OAV计算,确定芳樟醇、2-甲基丁酸乙酯、乙酸苏合香酯、水杨酸甲酯、肉桂酸乙酯、丁香酚、对烯丙苯酚、α-葎草烯和石竹素9种香气成分,通过两种分析手段共同鉴定出的丁香酚、2-甲基丁酸乙酯、芳樟醇、水杨酸甲酯、对烯丙苯酚和肉桂酸乙酯为丁香花蕾油的关键香气成分。

丁香精油对金黄色葡萄球菌及铜绿假单胞菌的抑制作用研究

采用水蒸气蒸馏法提取丁香精油,并以金黄色葡萄球菌和铜绿假单胞菌为研究对象,研究了丁香精油的抑菌作用。结果表明,丁香精油对金黄色葡萄球菌和铜绿假单胞菌的最小抑菌浓度(MIC)分别为7μL·mL^(-1)和14μL·mL^(-1);电导率实验结果表明,随着丁香精油作用时间的延长,菌体膜渗透性发生了改变,特别是金黄色葡萄球菌更为明显;扫描电镜结果表明,丁香精油对菌体细胞形态产生了影响;SDS-PAGE结果表明,丁香精油对菌体蛋白有不同程度的损伤。表明,丁香精油具有较强的抑菌活性,对金黄色葡萄球菌和铜绿假单胞菌具有明显的抑制作用。

壳聚糖/丁香精油微乳液复合膜的制备及其对n-3猪肉的保鲜应用

为获得保鲜性能优良的复合膜,延长冷藏猪肉的保藏期,实验制备不同浓度的壳聚糖/丁香精油微乳液复合膜,测试复合膜的力学性能等相关指标,分析复合膜的综合性能,对n-3猪肉进行保鲜处理,探究对猪肉的保鲜效果。研究结果显示,壳聚糖/丁香精油微乳液复合膜有效降低了水蒸气透过率并提升断裂伸长率,其中体积分数为0.6%的微乳液复合膜的力学性能最佳,断裂伸长率达(45.06±10.28)%,体积分数为0.8%的丁香精油微乳液复合膜的阻湿性最好,其水蒸气透过率为(0.38±0.035)×10^(-10)g/(Pa·d·m)。壳聚糖/丁香精油微乳液复合膜可将猪肉保藏期由3 d有效延长至12 d,说明壳聚糖/丁香精油微乳液复合膜包装性能优良,保鲜效果良好,在猪肉保鲜应用中具有一定潜力。