Bioactivity of Rosmarinus officinalis Extracts in Combination with Camelus dromedarius Whey Proteins

Abstract

The present study was performed to evaluate the antibacterial potential of camel whey and Rosmarinus officinalis aqueous and ethanol extracts as well as their effect on glutathione-S- transferases (GSTs) enzymes activity. The antibacterial activity of all samples and combinations was tested against Staphylococcus aureus and Escherichia coli using micro-broth dilution method. In addition to that, the effect of camel whey and plant extracts on GSTs was studied by spectrophotometric method using 1-chloro-2,4-dinitro-benzene (CDNB) as substrate. The obtained results showed that ethanol extract was the most effective when compared to the aqueous extract and whey proteins. Synergistic antibacterial activity was observed for whey and ethanol extract against E. coli with MBC value equal to 0.39 mg/ml. In contrast, whey combination to aqueous extract showed antagonistic bacteriostatic and bactericidal effect against both bacteria. Moreover, results revealed that all samples with 1 mg/ml concentration increased the activity of GSTs in vitro. The recorded GSTs activity was higher after combination of whey to both extracts. The best results obtained after combining the ethanol extract to whey proteins. The obtained results provided the necessity for further bioactivity studies between active ingredients of both camel whey and plant extracts.