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Life
Special Issues
Bioactive Compounds: Nutritional and Health Perspectives
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Bioactive Compounds: Nutritional and Health Perspectives

A special issue of Life (ISSN 2075-1729). This special issue belongs to the section "Pharmaceutical Science".

Deadline for manuscript submissions: closed (15 March 2024) | Viewed by 793

Special Issue Editors

Dr. Brian Bor-Chun Weng

E-Mail Website
Guest Editor
Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi 600355, Taiwan
Interests: feed fermentation; pre/probiotics; host microbe relationship; immune homeostasis
Special Issues, Collections and Topics in MDPI journals
Dr. Chia-Wen Hsieh

E-Mail Website
Guest Editor
Department of Microbiology, Immunology and Biopharmaceuticals, College of Life Science, National Chiayi University, Chiayi, Taiwan
Interests: industrial microorganisms; microbial physiology; genetic engineering for bacteria; fermentation engineering; microbial metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Our dietary choices, including the consumption of bioactive compounds derived from plants or microbes, are integral to maintaining health and immunity, with their impacts stretching across fields such as nutraceuticals, medicinal food, and natural medicine. However, maintaining such beneficial eating habits is often challenging in our everyday lives.

An old Chinese saying, "bìng cóng koǔ rù, huàn cóng kǒu chū", implies that the occurrence of diseases depends upon what one eats, and that they can occur due to excessive consumption, illustrating the deep-rooted connection between our diet and our wellbeing. The significance of our dietary choices further extends to the evolution of organisms, with higher-class species acquiring complex dietary habits and preferences to ensure their survival and health.

This Special Issue aims to extend our understanding of how dietary bioactive compounds influence health, immunity, and our way of life. We welcome the submission of articles and reviews that present innovative ideas from various fields, including microbiology, toxicology, immunology, nutritional sciences and health sciences.

Dr. Brian Bor-Chun Weng
Dr. Chia-Wen Hsieh
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Life is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive compounds
  • medicinal food
  • functional food/health food
  • nutraceuticals
  • bioactive secondary metabolites from plant and microbe
  • nutritional immunology
  • immunotoxicology
  • one health: sustainable and agricultural waste recycles feed/food
  • probiotics for animal health

Published Papers (1 paper)

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Research

14 pages, 1054 KiB  
Article
Antivirulence Effects of Trans-Resveratrol and Curcumin on Methicillin-Resistant Staphylococcus aureus (MRSA) from Saudi Arabia
by Maisa Alqahtani, May Almukainzi, Majed F. Alghoribi and Areej M. El-Mahdy
Life 2024, 14(4), 491; https://doi.org/10.3390/life14040491 - 10 Apr 2024
Viewed by 516
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) is a common resistant bacterium, whose resistance has expanded to commonly used antibiotics. It is crucial to create novel treatments to tackle bacterial resistance. Trans-resveratrol and curcumin are naturally occurring phenolic compounds, whose effects on MRSA virulence are the [...] Read more.
Methicillin-resistant Staphylococcus aureus (MRSA) is a common resistant bacterium, whose resistance has expanded to commonly used antibiotics. It is crucial to create novel treatments to tackle bacterial resistance. Trans-resveratrol and curcumin are naturally occurring phenolic compounds, whose effects on MRSA virulence are the subject of this investigation. Sub-MICs of trans-resveratrol and curcumin were tested on the virulence factors of 50 MRSA clinical isolates (CIs), including biofilm, hemolysin, hemagglutination, protease, and lecithinase. The distribution of the virulence factors of the CIs was as follows: hemolysin: 98%, hemagglutination: 70%, protease: 62%, biofilm: 56%, and lecithinase: 52%. The sub-MIC that could reduce the effect of the tested virulence factors by 50% or more (IC50) was observed in the strains that showed susceptibility to the individual administration of trans-resveratrol at 50 µg/mL and curcumin at 20 µg/mL. Hemagglutination and hemolysin activity were inhibited by at least 50% in the majority of CIs (57–94%). Meanwhile, the IC50 for protease and biofilm was observed in 6.5–17.8% of the CIs. A few of the CIs were susceptible to lecithinase inhibition, but all showed a full inhibition. This research supports the possibility of the use of these compounds to reduce the bacterial virulence that can reduce antibiotic utilization, and eventually, they can become a potential alternative treatment in combating bacterial resistance. Full article
(This article belongs to the Special Issue Bioactive Compounds: Nutritional and Health Perspectives)
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