ISSN: 2471-9315
Abdul Rafey , Tooba Khalid, Madiha Ahmad , Fakhar ul Mahmood , Farhat Shaheen , Abdul Haleem Shah ,Samir Anis Ross
Aims and objectives: Considering the increasing resistance of bacteria to antibiotics and the presence of antibacterial agents in plants being served as functional food choice for many ailments. Chronic diseases become the leading cause of more than 50% of deaths around the world. The real reason is inflammation linked to the microbial association as biofilm trend behind all chronic diseases like congestive heart failure, cognitive disorders, diabetes and associated comorbidities, hypertension. Bioactive compounds in functional foods are responsible for all these health benefits present in them. Research has suggested that fruits of Prunus persica L. rich in polyphenolic constituents as major bioactive compounds that possess remarkable antibacterial properties. The aim of this study was to evaluate the anti-biofilm and anti-inflammatory potential of the polyphenolic constituents of the fruits of Prunus persica L.
Methodology: During this project, both in vitro and in silico models were adopted to investigate the objectives of the study. Several fractions of the peel of Prunus persica were subjected to initial antimicrobial and anti-biofilm screening. Based on structural diversity, selected pure compounds were screened for putative binding sites and molecular docking studies followed by enzymatic analysis of 15 LOX inhibition and anti-biofilm potential.
Results and discussion: The negative binding energies and close proximity to residues in the binding pocket of selected targets including human α-soybean LOX (PDB ID 1IK3) and LasR (2UV0) were recorded, which indicated high affinity and tight binding capacity of gallic acid and Ferulic acid towards the active sites of LasR 2UV0 and 15-lipoxygenase. P-coumaric acid exhibited the highest inhibition of 15-lipoxygenase in vitro (70%, at 0.033 mM final concentration) and that is accompanied by ferulic acid (65%,) whereas in the biofilm inhibition assay, gallic acid was most active (IC50 0.05 mM), followed by Chlorogenic acid (IC50 0.07 mM), It was therefore concluded that gallic acid and Chlorogenic acid had the highest biofilm inhibitory activity, whereas ferulic acid and p-Coumaric acid were potent 15-lipoxygenase inhibitors with potentially anti-inflammatory properties.
Conclusion: By considering the results obtained and increasing resistance of bacteria to chemical antibiotics, it is suggested that several bacterial infections and associated inflammatory conditions may be treated using the above functional food based approach by employing the polyphenolic constituents of the Prunus persica L.