Fabrication of Ag nanoparticles mediated by extract of plant and determination of the ‎anti-human lung cancer effects

IntroductionThe present work demonstrates the synthesis of Ag nanoparticles (Ag NPs) by aqueous extract of Thymus ‎capitatus as green reductant and capping agent without any toxic reagent. ‎Material and methodsPhysicochemical characteristics of the said nanocomposite were elucidated by field emission scanning electron ‎microscopy (FE-SEM), fourier-transform infrared spectroscopy (FTIR), and UV-Vis Spectroscopy. ‎ResultsThe biogenic Ag NPs are uniformly globular. The Ag NPs has been explored biologically in the anticancer and ‎antioxidant assays. In the cellular and molecular part of the recent study, the treated cells with Ag NPs were ‎assessed by MTT assay for 48h about the cytotoxicity and anti-human lung adenocarcinoma properties on ‎normal (HUVEC) and lung adenocarcinoma cell lines i.e. lung well-differentiated bronchogenic adenocarcinoma ‎‎(HLC-1), lung moderately differentiated adenocarcinoma (LC-2/ad), and lung poorly differentiated ‎adenocarcinoma (PC-14). The viability of malignant lung cell line reduced dose-dependently in the presence of ‎Ag NPs. The IC50 of Ag NPs were 209, 185, and 106 µg/mL against HLC-1, LC-2/ad, and PC-14 cell lines, ‎respectively. In the antioxidant test, the IC50 of Ag NPs and BHT against DPPH free radicals were 86 and 76 ‎‎µg/mL, respectively. ‎ConclusionsAfter clinical study, Ag NPs containing Thymus capitatus leaf aqueous extract may be used to formulate a new ‎chemotherapeutic drug or supplement to treat the several types of human lung adenocarcinoma. ‎

Phytochemical components and antioxidant and antimicrobial activities of essential oils from native Tunisian Thymus capitatus and Rosmarinus officinalis

Introduction. Essential oils and their components are currently of great interest as a potential source of highly bioactive natural molecules. They are being studied for their possible use as safe alternative for food protection against oxidation and microbial spoilage. Objective. This study aimed on the phytochemical prospection of Thymus capitatus and Rosmainus officinalis essential oils and their oral toxicity evaluation. Material and methods. Chemical analysis of tested essential oils was carried out using gas chromatography combined to mass spectroscopic (GC-MS). Their safety limit was evaluated by acute toxicity. The antioxidant activity was estimated using in vitro methods. The antimicrobial activity was evaluated against twelve pathogenic germs. Results. Results showed that carvacrol and 1,8-cineol were the major compounds of Thymus capitatus and Rosmarinus officinalis essential oils. Acute toxicity results exhibited that both tested essential oils were inoffensive at 2000 mg/kg. Additionally, Thymus capitatus essential oil presented higher antioxidant activity than Rosmarinus officinalis: 2,2-diphényl-1-picrylhydrazyl (DPPH) assay results showed lower IC50 for Thymus capitatus essential oil than Rosmarinus officinalis. Concerning the antimicrobial results, Thymus capitatus essential oil presented greater efficacy than R. officinalis. Indeed, the minimal growth inhibition diameter generated by thyme essential oil exceeded 38 mm (except for Salmonella typhirium) and reached 60 mm (against C. tropicalis and C. albicans). However, the maximal growth inhibition diameter generated by R. officinalis essential oil was limited to 36 mm (against Shigella sonnei). Conclusion. Overall, Thymus capitatus and Rosmarinus officinalis essential oils have strong potential applicability for pharmaceutical industries.

Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

In Vitro Activity of Several Essential Oils Extracted from Aromatic Plants against Ascosphaera apis

The use of natural substances such as essentials oils against bee pathogens is of great interest as an alternative to traditional methods based on synthetic compounds like antibiotics and fungicides, in order to minimize the risk of having toxic residues in hive products and to prevent the development of resistance phenomena. This study evaluated the inhibitory, fungicidal and sporicidal activity of ten essential oils extracted from aromatic plants against Ascosphaera apis, the etiological agent of chalkbrood, an invasive honey bee mycosis. The most effective essential oils were Thymus herba-barona, Thymus capitatus and Cinnamomum zeylanicum, which showed values of minimum fungicidal concentration and minimum sporicidal concentration ranging from 200 to 400 ppm. Carvacrol was the main component of Thymus capitatus and Thymus herba-barona oils, whereas cinnamic aldehyde prevailed in Cinnamomum zeylanicum oil. Further in-apiary studies will allow the evaluation of side effects on bees and residues in hive products.

Clinical and In-Silico study of COVID?19 patients using Thymus capitatus extract as adjuvant Therapy

Thymus capitatus extract has been considered a promise as antiviral agent against COVID‑19 viruses. We hypothesized that Thymus capitatus components may interact with key protein targets of COVID‑19 (coronavirus 2 (SARS-CoV-2) causing severe acute respiratory syndromes. Molecular docking analysis was carried out using 31 components of Thymus capitatus with SARS-CoV-2 protease enzyme (6LU7) and spike glycoprotein (6VSB). The compounds with the best normalized docking scores to protease enzyme were allo-Aromadendrene (-6.3 kcal/mole), spathulenol (-6.6 kcal/mole) and ledene (-6.8 kcal/mole). The best docking ligands for spike glycoprotein were allo-Aromadendrene (-6.6 kcal/mole), spathulenol (-6.6 kcal/mole) and ledene (-7.3 kcal/mole). All Thymus capitatus components may act synergistically to produce the therapeutic action. Thymus capitatus components may potentiate the effect of prednisolone, azithromycin and other medicines used to treat COVID-19 patients.