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Arimboor R. Metabolites and degradation pathways of microbial detoxification of aflatoxins: a review. Mycotoxin Res 2024; 40:71-83. [PMID: 38151634 DOI: 10.1007/s12550-023-00515-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 12/29/2023]
Abstract
The degradation of aflatoxins using nonpathogenic microbes and their enzymes is emerging as a safe and economical alternative to chemical and physical methods for the detoxification of aflatoxins in food and feeds. Many bacteria and fungi have been identified as aflatoxin degraders. This review is focused on the chemical identification of microbial degradation products and their degradation pathways. The microbial degradations of aflatoxins are initiated by oxidation, hydroxylation, reduction, or elimination reactions mostly catalyzed by various enzymes belonging to the classes of laccase, reductases, and peroxidases. The resulting products with lesser chemical stability further undergo various reactions to form low molecular weight products. Studies on the chemical and biological nature of degraded products of aflatoxins are necessary to ensure the safety of the decontamination process. This review indicated the need for an integrated approach including decontamination studies using culture media and food matrices, proper identification and toxicity profiling of degraded products of aflatoxins, and interactions of microbes and the degradation products with food matrices for developing practical and effective microbial detoxification process.
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Affiliation(s)
- Ranjith Arimboor
- Spices Board Quality Evaluation Laboratory, SIPCOT, Gummidipoondi, Chennai, 601201, India.
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2
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Ibrahim RA, Abd El-Salam BA, Alsulami T, Ali HS, Hoppe K, Badr AN. Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening. Foods 2023; 12:3548. [PMID: 37835201 PMCID: PMC10572299 DOI: 10.3390/foods12193548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The milk's natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.
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Affiliation(s)
- Rasha A. Ibrahim
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Baraka A. Abd El-Salam
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
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Jooyandeh H, Momenzadeh S, Alizadeh Behbahani B, Barzegar H. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1136-1143. [PMID: 36908339 PMCID: PMC9998791 DOI: 10.1007/s13197-023-05667-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2022] [Accepted: 01/12/2023] [Indexed: 01/22/2023]
Abstract
Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers' health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of Malva neglecta (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of Lactobacillus fermentum in a half-fat synbiotic stirred yogurt. The results revealed that with increasing MN and lactulose concentrations, the count of Lb. fermentum significantly increased (p < 0.05). At the end of 21-day cold storage, the count of probiotics in yogurt sample having 2% lactulose and 10-15% MN significantly was higher than control (8.37-8.4 vs. 7.73 Log cfu/g). With increasing the amount of MN and lactulose, firmness and chewiness of yogurt samples decreased while adhesiveness increased (p < 0.05). Scanning electron microscopy assessment shown that addition of MN and lactulose resulted in a higher moisture retention in the void spaces. The results revealed that by incorporating lactulose and MN in yogurt formulation, an appropriate synbiotic yogurt could be produced as a novel functional product.
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Affiliation(s)
- Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Sara Momenzadeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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Mahjoory Y, Mohammadi R, Hejazi MA, Nami Y. Antifungal activity of potential probiotic Limosilactobacillus fermentum strains and their role against toxigenic aflatoxin-producing aspergilli. Sci Rep 2023; 13:388. [PMID: 36617580 PMCID: PMC9826785 DOI: 10.1038/s41598-023-27721-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 01/06/2023] [Indexed: 01/09/2023] Open
Abstract
Two major aflatoxin-producing strains are Aspergillus flavus and Aspergillus niger. Probiotic bacteria have been identified as a potential means to fight aspergilli and reduce the availability of aflatoxin (AFs) as well as other food contaminants. In this study, the potential of ABRIIFBI-6 and ABRIIFBI-7 strains to inhibit the growth of aspergilli was investigated. Both strains survived in the simulated gastrointestinal conditions and inhibited the growth of Aspergillus significantly. Auto-aggregation ranged from 67.4 ± 1.9 for ABRIIFBI-6 to 75.8 ± 2.3% for ABRIIFBI-7, and hydrophobicity ranged from 57.3 ± 1.6 to 61.2 ± 1.4% for ABRIIFBI-6 and ranged from 51.2 ± 1.4 to 55.4 ± 1.8% for ABRIIFBI-7. The ranges of coaggregation with Staphylococcus aureus were 51.3 ± 1.7 and 52.4 ± 1.8% for ABRIIFBI-6 and ABRIIFBI-7, respectively, while coaggregation with Bacillus cereus was 57.9 ± 2.1 and 49.3 ± 1.9% for ABRIIFBI-6 and ABRIIFBI-7, respectively. Both strains indicated remarkable sensitivity to clinical antibiotics. According to the analysis of the identified potential probiotics, the findings of this study could significantly contribute to the understanding of the probiotic potential of LAB in dairy products in order to access their probiotic characterization for use as biocontrol of aflatoxin-producing species.
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Affiliation(s)
- Yalda Mahjoory
- grid.412831.d0000 0001 1172 3536Department of Soil Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Reza Mohammadi
- grid.473705.20000 0001 0681 7351Department of Genomics, Branch for Northwest & West Region, Agricultural Biotechnology Research, Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Mohammad Amin Hejazi
- grid.473705.20000 0001 0681 7351Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research, Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Yousef Nami
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research, Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
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Fortified milk-beverage with amphora algae and its functionality for aflatoxin inactivation in rats. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01778-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractAflatoxins are considered a severe hazard, contaminate dietary products, and cause malignant alterations in liver tissues. Fermented milk (FM) is prepared using probiotic lactic acid strains. This investigation aimed to produce an integrated milk beverage, inactivating aflatoxins toxicity and biotransformation. The proximate analysis of the investigated materials and biochemical parameter changes of the in-vivo experiment were determined. Results reflected the extract’s valuable content of polysaccharides and antioxidants. Nine phenolics were identified predominantly with catechin (39.67 ± 1.5 µg/g). FM-fortification is reflected by enhancement in protein (49.5 ± 2.97 g/Kg) and fiber content (1.78 ± 0.54 g/Kg) compared to the FM content. Relative rats’ weight gain improved to 34.29% for the fortified-FM group close to the control; it was recorded at 16.47% for the AFM1 group. Alkaline phosphatase in AFM1 rats was 99.2 ± 1.86 U/L and decreased to 44.2 ± 0.71 U/L in the fortified-FM group (44.2 ± 0.71 U/L) to be close to the control group. Aflatoxin M1 rats exposure reflects tissue alterations and cell damage, which recorded lesser in rats treated by extract and beverage administrations. The beverage’s corrective action relied on two integrated mechanisms, aflatoxin-binding to bacterial and bioactivity interaction of extract substances. This beverage stopped tissue alterations that occurred due to aflatoxins. The result supports the future production of fortified-milk beverages as a bio-shield against aflatoxin toxicity, besides their nutritional and functional properties.
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Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01788-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications. Toxins (Basel) 2022; 14:toxins14110729. [PMID: 36355979 PMCID: PMC9694041 DOI: 10.3390/toxins14110729] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/08/2022] [Accepted: 09/28/2022] [Indexed: 01/26/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite's toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin's biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. Therefore, this article presents an overview of the most toxic mycotoxins and the different microorganisms that have a mycotoxin detoxification ability. At the same time, different screening methods for degradation compound elucidation are given. In addition, the review summarizes mechanisms of mycotoxin biodegradation and gives some applications.
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Affiliation(s)
- Seyni Ndiaye
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Minhui Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Mouhamed Fall
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100193, China
| | - Nicolas M. Ayessou
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Qi Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-86711839; Fax: +86-27-86812862
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
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8
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Emadi A, Eslami M, Yousefi B, Abdolshahi A. In vitro strain specific reducing of aflatoxin B1 by probiotic bacteria: a systematic review and meta-analysis. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.1929323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alireza Emadi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
| | - Majid Eslami
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Bahman Yousefi
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
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9
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Determining the adsorption capacity and stability of Aflatoxin B1, Ochratoxin A, and Zearalenon on single and co-culture L. acidophilus and L. rhamnosus surfaces. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Guerra LS, Cevallos-Cevallos JM, Weckx S, Ruales J. Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. Foods 2022; 11:foods11131854. [PMID: 35804670 PMCID: PMC9265738 DOI: 10.3390/foods11131854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 11/23/2022] Open
Abstract
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.
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Affiliation(s)
- Luis Santiago Guerra
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
| | - Juan Manuel Cevallos-Cevallos
- Centro de Investigaciones Biotecnologicas del Ecuador (CIBE), Campus Gustavo Galindo, Escuela Superior Politécnica del Litoral (ESPOL), Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090112, Ecuador;
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium;
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
- Correspondence:
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Abdolmaleki K, Javanmardi F, Gavahian M, Phimolsiripol Y, Ruksiriwanich W, Mir SA, Mousavi Khaneghah A. Emerging technologies in combination with probiotics for aflatoxins removal: An updated review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khadije Abdolmaleki
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohsen Gavahian
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology 1, Shuefu Road Neipu Pingtung 91201 Taiwan, ROC
| | | | | | - Shabir Ahmad Mir
- Department of Food Science and Technology Government College for Women MA Road Srinagar, Jammu, and Kashmir India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas, São Paulo Brazil
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12
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Bangar SP, Sharma N, Kumar M, Ozogul F, Purewal SS, Trif M. Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Fan T, Xie Y, Sun S. Interference of anthocyanin extracted from black soybean coats on aflatoxin B 1-human serum albumin in the binding process. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1571-1582. [PMID: 34266377 DOI: 10.1080/19440049.2021.1930198] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 05/01/2021] [Indexed: 10/20/2022]
Abstract
The effect of the anthocyanin cyanidin-3-O-glucoside (C3G) and its main gastrointestinal metabolites (PCA and PGA) on the binding of AFB1 and HSA were studied via spectrometry. C3G is relatively stable in the gastric environment, and the intestinal environment promotes its metabolism into PCA and PGA. Binary fluorescence experiments showed that both AFB1 and C3G, including PCA and PGA, can react with HSA. AFB1, C3G and PCA can bind at site I and site II of HSA; PGA binds at site II. The presence of C3G/PCA/PGA inhibits the degree of quenching. C3G/PCA does not change the quenching mechanism; it is still static quenching; however, dynamic quenching occurs in the (AFB1-HSA)-PGA system. In addition, the apparent binding constant and number of binding sites of AFB1-HSA also diminish to different degrees. C3G and its metabolites (PCA and PGA) interfere with the interaction between AFB1 and HSA, and can reduce AFB1 transport at pH 7.4 in vitro.Abbreviations: C3G: cyanidin-3-O-glucoside; M: metabolite; PCA: protocatechuic acid; PGA: phloroglucinol aldehyde; AFB1: aflatoxin B1; HSA: human serum albumin.
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Affiliation(s)
- Tingting Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, People's Republic of China
| | - Yanli Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, People's Republic of China
| | - Shumin Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, People's Republic of China
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Interference in Staphylococcus Aureus Biofilm and Virulence Factors Production by Human Probiotic Bacteria with Antimutagenic Activity. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-021-05934-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Torabi F, Jooyandeh H, Noshad M. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fereshteh Torabi
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
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16
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Song MW, Kim KT, Paik HD. Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Myung Wook Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Kee-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
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17
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Kariyawasam KMGMM, Lee NK, Paik HD. Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100835] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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