AI Article Synopsis

  • - The study explored the antibiofilm effects of water-soluble extracts from seeds, using different pH levels, and found that the extracts contained various fatty acids, sugars, and other compounds whose composition varied with pH.
  • - The extract from defatted seeds at pH 7 showed the strongest antibiofilm activity (around 90%) and had a rich variety of sugars, while extracts from pH 10 were less effective.
  • - Further analysis indicated that glycerolipids in the most active fraction likely contributed to the antibiofilm effect, although other components may also play a role.

Article Abstract

This study investigated the antibiofilm activity of water-soluble extracts obtained under different pH conditions from seeds and from previously defatted seeds. The chemical composition of the extracts, determined through GC-MS and NMR, revealed complex mixtures of fatty acids, monosaccharides, amino acids and glycerol in ratios depending on extraction pH. In particular, the extract obtained at pH 7 from defatted seeds (Ex7d) contained a larger variety of sugars compared to the others. Saturated and unsaturated fatty acids were found in all of the analysed extracts, but linoleic acid (C18:2) was detected only in the extracts obtained at pH 7 and pH 10. The extracts did not show cytotoxicity to HaCaT cells and significantly inhibited the formation of biofilms. The exception was the extract obtained at pH 10, which appeared to be less active. Ex7d showed the highest antibiofilm activity, i.e., around 90%. Ex7d was further fractionated by HPLC, and the antibiofilm activity of all fractions was evaluated. The 2D-NMR analysis highlighted that the most active fraction was largely composed of glycerolipids. This evidence suggested that these molecules are probably responsible for the observed antibiofilm effect but does not exclude a possible synergistic contribution by the other components.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671263PMC
http://dx.doi.org/10.3390/ijms242216026DOI Listing

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