Antimicrobial activity of Terfezia boudieri and its effects on some microbial cell structures | ||||
| Microbes and Infectious Diseases | ||||
| Articles in Press, Accepted Manuscript, Available Online from 18 June 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mid.2025.385261.2793 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Maha Jasim1; Mohammed Mohammed1; Helal Moussa   2; Fathy El-Saied3; Abd El-Fatah Ahmed2; Norhan Hesham3; Ahmed Mangood3
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| 1Al-Dour Technical Institute, Northern Technical University, Iraq. | ||||
| 2Radioisotope Department, Nuclear Research Center, Atomic Energy Authority, Egypt. | ||||
| 3Chemistry Department, Faculty of Science, Menoufia University, Shebin El-Koom, Egypt. | ||||
| Abstract | ||||
| Background: Terfezia boudieri is a naturally occurring, edible desert truffle that grows naturally following rainfall in both arid and semi-arid districts of Egypt and may be considered a source of nutrients for Bedouin and nomadic diets in arid regions during the severe winter months. Aim: This study investigates the effect of in vitro T. boudieri methanolic extract treatment on antimicrobial efficacy and alteration in the cell structure of microbial strains in Gram positive bacteria (Bacillus cereus), Gram negative bacteria (Pseudomonas aeruginosa), filamentous fungi (Aspergillus flavus), and yeast (Candida albicans). Methods: Transmission electron microscopy (TEM) was used to analyze transverse microstructural changes. Results: The study showed that T. boudieri induced strong antimicrobial efficacy and damage to the cell walls of the microbial strains studied. The current study reported that fifteen polyphenols (ten phenolic and five flavonoid fractions), tannins, alkaloids, glucosides, saponins, proteins, terpenoids, steroids, carbohydrates, proteins, lycopene, high antioxidant capacity of ferric-reducing antioxidant power (FRAP), ABTS˙⁺ (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), DPPH˙(2,2-diphenyl-1-picrylhydrazyl), cupric ion reducing antioxidant capacity (CUPRAC), carotenoids, and anthocyanins were identified in T. boudieri. Conclusion: Overall, the study demonstrated that T. boudieri can be used as a safe and accessible natural health food because of its high natural antioxidant capacity, strong antimicrobial efficacy against gram positive, gram negative bacteria, fungi, and yeast, as well as its essential phytochemicals and polyphenols that make it suitable for human consumption and antibacterial properties that could be useful in clinical application to replace synthetic antioxidants that have detrimental effects on human health. | ||||
| Keywords | ||||
| Terfezia boudieri; Egyptian truffles; Antioxidant efficacy; Phytochemical composition; Antimicrobial efficacy | ||||
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