Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

Kucharska, Edyta; Grygorcewicz, Bartłomiej; Spietelun, Monika; Olszewska, Patrycja; Bobkowska, Anna; Ryglewicz, Joanna; Nowak, Anna; Muzykiewicz-Szymańska, Anna; Kucharski, Łukasz; Pełech, Robert

doi:10.3390/app14104287

Open AccessArticle

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

by

Edyta Kucharska

^1,*

,

Bartłomiej Grygorcewicz

^2,3

,

Monika Spietelun

²,

Patrycja Olszewska

²,

Anna Bobkowska

⁴,

Joanna Ryglewicz

⁴,

Anna Nowak

⁵

,

Anna Muzykiewicz-Szymańska

⁵

,

Łukasz Kucharski

⁵

and

Robert Pełech

¹

Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, 10 Pulaski Str., 70-322 Szczecin, Poland

²

Faculty of Pharmacy, Medical Biotechnology and Laboratory Medicine, Pomeranian Medical University, Powstańców Wielkopolskich 72, 70-111 Szczecin, Poland

³

Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland

⁴

NISHA Karol Ryglewicz, 4 Jana Kasprowicza Str., 62-040 Puszczykowo, Poland

⁵

Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, 70-111 Szczecin, Poland

^*

Author to whom correspondence should be addressed.

Appl. Sci. 2024, 14(10), 4287; https://doi.org/10.3390/app14104287

Submission received: 4 April 2024 / Revised: 9 May 2024 / Accepted: 15 May 2024 / Published: 18 May 2024

(This article belongs to the Special Issue The Role of Bioactive Natural Products in Health and Disease)

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Abstract

The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs), which are characterized by high bioactivity and biocompatibility, and one of the plants rich in bioactive compounds that has a beneficial effect on the skin and the body is Silybum marianum. Bio-ferments obtained from this plant are becoming increasingly useful as active ingredients in cosmetics. In the present study, four different bio-ferments were obtained by fermentation of pomace (B-P), extract (B-E), oil (B-O), and seeds (B-S) of milk thistle. Their biodegradability (%B), total polyphenols content (Folin–Ciocalteu method), and antimicrobial, antioxidant (DPPH, ABTS, and FRAP methods), chelating (Fe²⁺ ions), and reduction (Cu²⁺ and Fe³⁺ ions) properties, as well as the acidity, were evaluated. The contact angle using the sessile drop method was assessed to investigate bio-ferments’ impact on skin wettability. Finally, the content of selected phenolic acids in the Bs was evaluated using the HPLC method, while the lactic acid (LA) content was assessed using the GC-MS method. All bio-ferments were characterized by high polyphenols content (13.56 ± 0.10–15.28 ± 0.12 mmol GA/L B), chelating (0.08 ± 0.01–0.17 ± 0.01 mmol Fe²⁺/L B) and antioxidant activity (DPPH method, 2.41 ± 0.01–3.53 ± 0.01 mmol Tx/L B), and reducing Cu²⁺ and Fe³⁺ ions. Gallic acid, protocatechuic acid, caffeic acid, neochlorogenic acid, coumaric acid, and LA were identified in Bs. The most increased antibacterial activity for B-P was observed for a strain of Staphylococcus aureus (MIC = 250 μL/mL) and Pseudomonas aeruginosa (MIC = 250 μL/mL). Simultaneously, B-S demonstrated the highest inhibitory effects against Escherichia coli (MIC = 125 μL/mL), emphasizing the varied antimicrobial profiles of these bio-ferments against different bacterial strains. Research on aerobic biodegradation demonstrated a high level of degradation (%B = 60 ± 1–65 ± 3), and all Bs were categorized as readily degradable according to the OECD classification.

Keywords: biodegradability of bio-ferments; antimicrobial; antioxidant activity; chelating; reduction properties; acidity

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MDPI and ACS Style

Kucharska, E.; Grygorcewicz, B.; Spietelun, M.; Olszewska, P.; Bobkowska, A.; Ryglewicz, J.; Nowak, A.; Muzykiewicz-Szymańska, A.; Kucharski, Ł.; Pełech, R. Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle. Appl. Sci. 2024, 14, 4287. https://doi.org/10.3390/app14104287

AMA Style

Kucharska E, Grygorcewicz B, Spietelun M, Olszewska P, Bobkowska A, Ryglewicz J, Nowak A, Muzykiewicz-Szymańska A, Kucharski Ł, Pełech R. Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle. Applied Sciences. 2024; 14(10):4287. https://doi.org/10.3390/app14104287

Chicago/Turabian Style

Kucharska, Edyta, Bartłomiej Grygorcewicz, Monika Spietelun, Patrycja Olszewska, Anna Bobkowska, Joanna Ryglewicz, Anna Nowak, Anna Muzykiewicz-Szymańska, Łukasz Kucharski, and Robert Pełech. 2024. "Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle" Applied Sciences 14, no. 10: 4287. https://doi.org/10.3390/app14104287

APA Style

Kucharska, E., Grygorcewicz, B., Spietelun, M., Olszewska, P., Bobkowska, A., Ryglewicz, J., Nowak, A., Muzykiewicz-Szymańska, A., Kucharski, Ł., & Pełech, R. (2024). Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle. Applied Sciences, 14(10), 4287. https://doi.org/10.3390/app14104287

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Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

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