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Browsing scientific publication and books by Author "Azzeddine Zeraib"

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    Chemical Composition and Antibacterial Activity of Berries Essential Oil of Algerian Juniperus thurifera (Var. aurasiaca)
    (Pharmaceutical Sciences, 2018-09-23) Azzedine Fercha; Azzeddine Zeraib
    A B S T R A C T Background: Over the past decade, most antibiotic research programs have focused on finding new compounds with antimicrobial activity. This study aims to investigate the chemical composition and antibacterial activity of the essential oil (EO) extracted from ripe berries of Algerian Juniperus thurifera var. aurasiaca. Methods: The chemical composition of J. thurifera EO extracted by hydrodistillation was analyzed by using the GC-MS technique. Antibacterial activity of EO alone and in combination with three conventional antibiotics was assessed by using disc diffusion method against four bacterial strains. Results: Thirty-five components were identified, representing ~87 % of the oil. The main components were m-mentha-6,8-diene (15.43 %), β-pinene (10.59 %), elemol (8.31 %) and terpinene-4-ol (7.44 %). The essential oil showed strong antibacterial activity against S. aureus and E. coli, but no activity against P. aeruginosa and B. subtilis. Synergistic effects were observed because of the combined application of EO with gentamicin against all strains tested, and with amoxicillin against B. subtilis. Furthermore, the combination of EO/cefazolin demonstrated an additive effect against B. subtilis. In contrast, the combination of EO with amoxicillin and céfazoline revealed antagonistic effects against S. aureus, E. coli, and P. aeruginosa. Conclusion: This is the first report on the chemical composition and antibacterial activity of Algerian juniper berries’ essential oil. The results indicate that the studied EO may be a promising source of antibacterial compounds that could be useful for pharmaceutical applications especially in combination with conventional antibiotics.
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    Chemical composition and biological activities of Algerian Santolina africana essential oil
    (elsevier, 2019-05-20) Azzedine Fercha; Azzeddine Zeraib
    a b s t r a c t The chemical composition and the biological activities of the essential oil (EO) extracted by hydrodistillation from the aerial parts of Algerian population of Santolina africana have been studied. S. Africana EO was chemically characterized by means of GC–MS. Forty-six compounds were identified representing ∼92% of the total oil. β-pinene (11.65%), ger- macrene (10.33%), 1,8-Cineole (9.46%) and sabinene (7.18%) were the major components. The EO antioxidant activity was evaluated by DPPH assay. All EO concentrations showed considerable scavenging ability on DPPH radicals (IC 50 < 1.13 mg.mL −1 ). The antibacterial screening of EO alone and in combination with three conventional antibiotics (ABs) was made by way of disc diffusion against four standard strains. The interactive effects be- tween EO and ABs were evaluated using the One-way ANOVA analysis. The results showed a remarkable antibacterial activity of S. africana EO against Staphylococcus aureus (29 mm), Escherichia coli (29.27 mm) and Bacillus subtilis (15 mm). Excluding the antagonistic effect observed with cefazolin, the combined application of S. africana EO with the other two antibiotics led to synergistic and additive effects. These findings show the potential use of S. africana EO as an interesting source of potent antioxidant and antibiotic components useful for medicine.
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    In vitro screening of Algerian steppe browse plants for digestibility, rumen fermentation profile and methane mitigation
    (Springer, 2019-06-10) Lyas Bouazza; Souhil Boufennara; Mustapha Bensaada; Azzeddine Zeraib; Khalid Rahal
    Abstract The aim of this study was to screen the nutritive value and the effects of anti-nutritional secondary compounds (condensed tannins) on in vitro rumen fermentation and methane mitigation of Algerian steppe browse species: Albizia julibrissin (pods), Acacia nilotica (pods), Punica granatum (leaves and pericarp), Vicia faba (leaves), Artemisia herba-alba (aerial part), Attriplex halimus (leaves) and Calligonum azel (bark). Chemical composition, and in vitro digestibility, and rumen fermentation kinetics and end-products accumulation in batch cultures were determined. Polyethylene glycol (PEG), a tannin binding agent was used to measure the biological activity of tannins. Protein content was high for A. julibrissin and V. faba and low for the pericarp of P. granatum and bark of C. azel. The highest concentrations of total extractable phenols and tannins were observed in P. granatum, whereas A. halimus showed the lowest concentrations. A. nilotica, C. azel and A. julibrissin showed the highest and A. halimus and A herba-alba the lowest total condensed tannin contents. Vicia faba was the most digestible forage. All the browse species used in the current study, with the exception of C. azel bark, can be used as alternative feedstuffs for ruminant nutrition. The most promising forage in terms of reduced methane emissions is Atriplex halimus foliage, because the decreased methane production is not associated to a reduced rumen degradation and fermentation of this forage in the rumen. However, in vivo studies are warranted to confirm its potential to be included in ruminant diets
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    Synergistic effects of Ruta montana (Clus.) L. essential oil and antibiotics against some pathogenic bacteria
    (Journal of Phytology, 2021-08-31) Azzedine Ferchaa; Azzeddine Zeraib; Khaled Rahal
    ABSTRACT Antibiotic resistance has been called one of the world’s most pressing public health threats. The combination of essential oils with conventional antibiotics is one of the emerging approaches that could help prevent this problem. In light of this, the present study aimed to investigate the impact of the combination of Ruta montana essential oil with conventional antibiotics on some pathogenic bacteria. The essential oil isolated by hydrodistillation was first analyzed using GC-MS then tested alone and in combination with five recommended antibiotics against three bacterial strains by the agar disc diffusion and broth micro-dilution methods. Out of forty-nine peaks, thirty-eight components were identified representing 98.17% of the total oil composition. The major components were 2-Undecanone (63.39%), 2-Nonanone (5.65%), 2-Acetoxytetradecane (4.94%), 2-Decanone (4.47%) and 2-Dodecanone (3.35%). While R. montana essential oil showed only weak antibacterial activity compared to the antibiotics tested alone, unexpectedly, the combination of RM essential oil with antibiotics remarkably increased the antibacterial activity of the antibiotics through synergistic effects in up to 70% of cases. These results suggest that combining antibiotics with essential oils, even those with low antibacterial activity, may be effective in overcoming problems caused by increasing bacterial resistance.