Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef

• Published in: Journal of functional foods 2022-12, Vol.99, p.105327, Article 105327
• Main Authors: Ben Hsouna, Anis, Michalak, Monika, Ben Akacha, Boutheina, Dhifi, Wissal, Ben Saad, Rania, Brini, Faiçal, Mnif, Wissem
• Format: Article
• Language: English
• Subjects: Antimicrobial activity; Lobularia maritima; Minced beef; Phenolic composition; Shelf life extension
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2022.105327

[Display omitted] •L. maritima aqueous extract (AE) had the highest content of TP and TF.•AE inhibited NO production by LPS-activated RAW 264.7 cells.•AE reduced IL-6, IL-1β, and TNF-α gene expression and levels of iNOS and COX-2.•AE showed the highest antibacterial potential.•L. maritima AE extended the shelf life of raw minced beef. This study aims to investigate the phytochemical composition of various extracts (hexane, dichloromethane, ethyl acetate, and aqueous) of L. maritima. The extracts were tested for their anti-inflammatory and antimicrobial properties and to demonstrate the potential use of L. maritima extract, as a source of natural antioxidants, to preserve meat quality. The aqueous extract (AE) was shown to be the richest in phenols and flavonoids. AE decreased the expression of pro-inflammatory cytokines and inflammatory mediators in lipopolysaccharide-stimulated RAW 264.7 cells, which may suggest its anti-inflammatory activity. In addition, AE exhibited antibacterial potential, which can be exploited to extend the shelf life of raw minced beef and improve its quality. The addition of L. maritima extract to meat was shown to have a significant effect on its microbiological, physicochemical and sensory properties.