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Nakano H, Wu S, Sakao K, Hara T, He J, Garcia S, Shetty K, Hou DX. Bilberry Anthocyanins Ameliorate NAFLD by Improving Dyslipidemia and Gut Microbiome Dysbiosis. Nutrients 2020; 12:nu12113252. [PMID: 33114130 PMCID: PMC7690841 DOI: 10.3390/nu12113252] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/15/2020] [Accepted: 10/19/2020] [Indexed: 01/08/2023] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is a manifestation of metabolic syndrome closely linked to dyslipidemia and gut microbiome dysbiosis. Bilberry anthocyanins (BA) have been reported to have preventive effects against metabolic syndrome. This study aimed to investigate the protective effects and mechanisms of BA in a Western diet (WD)-induced mouse model. The results revealed that supplementation with BA attenuated the serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), low-density lipoprotein cholesterol (LDL-c), fat content in liver, 2-thiobarbituric acid reactive substances (TBARS) and α-smooth muscle actin (α-SMA) caused by WD. Furthermore, gut microbiota characterized by 16S rRNA sequencing revealed that BA reduced remarkably the ratio of Firmicutes/Bacteroidetes (F/B) and modified gut microbiome. In particular, BA increased the relative abundance of g_Akkermansia and g_Parabacteroides. Taken together, our data demonstrated that BA might ameliorate WD-induced NAFLD by attenuating dyslipidemia and gut microbiome dysbiosis.
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Affiliation(s)
- Hironobu Nakano
- Graduate School of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; (H.N.); (K.S.)
| | - Shusong Wu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (S.W.); (J.H.)
| | - Kozue Sakao
- Graduate School of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; (H.N.); (K.S.)
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Taichi Hara
- Faculty of Human Sciences, Waseda University, 2-579-15 Mikajima, Tokorozawa, Saitama 359-1192, Japan;
| | - Jianhua He
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (S.W.); (J.H.)
| | - Santos Garcia
- Fac. C. Biologicas, Universidad Autonoma de Nuevo Leon, San Nicolas 66451, Mexico;
| | - Kalidas Shetty
- Department of Plant Science, North Dakota State University, Fargo, ND 58105, USA;
| | - De-Xing Hou
- Graduate School of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; (H.N.); (K.S.)
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
- Correspondence: ; Tel.: +81-99-285-8649
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Asch S, Vork DL, Joseph J, Major-Elechi B, Tollefson MM. Comparison of bleach, acetic acid, and other topical anti-infective treatments in pediatric atopic dermatitis: A retrospective cohort study on antibiotic exposure. Pediatr Dermatol 2019; 36:115-120. [PMID: 30303549 DOI: 10.1111/pde.13663] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
BACKGROUND/OBJECTIVES Skin infection is common in atopic dermatitis (AD), often necessitating treatment with systemic antibiotics. Topical adjunctive therapies such as dilute bleach baths are increasingly recommended, and topical dilute acetic acid (AA) has not been widely studied. The objective of this study was to evaluate whether various topical anti-infective bathing recommendations were associated with decreased systemic antibiotic exposure in pediatric AD, as well as evaluate topical anti-infective recommendations over time within our institution. METHODS Clinical data were extracted from charts of pediatric patients from 1/1/2000 to 12/31/2005 and 1/1/2009 to 12/31/2014 who visited outpatient dermatology clinics at Mayo Clinic, Rochester, a tertiary referral center. Recommendations for topical anti-infectives (dilute AA, dilute bleach, other, or none) at any time after patient had clinically proven or suspected AD superinfection were recorded as exposures to topical anti-infective. Primary outcome was the number of systemic antibiotic courses in a 1-year period. RESULTS Of 1111 patients with AD, 753 met inclusion criteria (303 in 2000-2005; 450 in 2009-2014). Of these, 351 (46.6%) had culture-proven or clinically suspected superinfection. Topical anti-infective recommendations increased between the time periods (23.3% to 79.2%; P < 0.001) and number of courses of systemic antibiotics decreased (1.9 per year vs 1.5 per year, P = 0.010). Number of systemic antibiotic courses did not differ between those who received bathing recommendations and those who did not, nor between different anti-infective groups (P = 0.398). CONCLUSIONS Practice behaviors have changed, and topical anti-infectives are now commonly recommended. Neither dilute AA nor bleach baths were associated with fewer subsequent exposures to systemic antibiotics in the treatment of pediatric AD.
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Affiliation(s)
- Sarah Asch
- Department of Dermatology, HealthPartners and Park Nicollet Medical Groups, St. Paul, Minnesota
| | - Diana L Vork
- Gundersen Health System, Transitional Year Program, La Crosse, Wisconsin
| | | | | | - Megha M Tollefson
- Departments of Dermatology and Pediatrics, Mayo Clinic, Rochester, Minnesota
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Kingsley DH, Duncan SE, Granata LA, Salinas-Jones A, Flick GJ, Bourne DM, Fernandez-Plotka VC. High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12852] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- David H. Kingsley
- Agricultural Research Service; Food Safety and Intervention Technologies Research Unit; U.S. Department of Agriculture; Delaware State University; Dover DE 19901 USA
| | - Susan E. Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
| | - Linda A. Granata
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
| | - Amanda Salinas-Jones
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
| | - George J. Flick
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
| | - Dianne M. Bourne
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
| | - Virginia C. Fernandez-Plotka
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg VA 24061 USA
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Nostro A, Cellini L, Ginestra G, D'Arrigo M, di Giulio M, Marino A, Blanco AR, Favaloro A, Bisignano G. Staphylococcal biofilm formation as affected by type acidulant. APMIS 2013; 122:648-53. [PMID: 24320800 DOI: 10.1111/apm.12210] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 09/23/2013] [Indexed: 11/30/2022]
Abstract
Staphylococcal growth and biofilm formation in culture medium where pH was lowered with weak organic (acetic and lactic) or strong inorganic (hydrochloric) acids were studied. The effects were evaluated by biomass measurements, cell-surface hydrophobicity, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM). The results demonstrated that the inhibition was related to type of acidulant and pH value. At pH 5.0, the antibacterial effect was more pronounced in the presence of acetic acid (58-60% growth reduction) compared with that in the presence of lactic (7-16% growth reduction) and hydrochloric acids (23-24% reduction). The biofilm biomass of Staphylococcus aureus and Staphylococcus epidermidis was reduced by 92, 85, 63, and 93, 87, 81% after exposition to acetic, lactic, and hydrochloric acids, respectively. Increasing the pH from 5.0 to 6.0 resulted in a noticeable reduction in the effectiveness of acids. A minor cells hydrophobic character was also documented. The SEM and CLSM revealed a poorly structured and thinner biofilm compared with the dense and multilayered control. Acidic environment could have important implications for food-processing system to prevent bacterial colonization and control biofilm formation. The findings of this study lead to consider the rational use of the type of acid to achieve acidic environments.
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Affiliation(s)
- Antonia Nostro
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, Università di Messina, Messina, Italy
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Lew LC, Liong MT. Bioactives from probiotics for dermal health: functions and benefits. J Appl Microbiol 2013; 114:1241-53. [PMID: 23311666 DOI: 10.1111/jam.12137] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2012] [Revised: 01/02/2013] [Accepted: 01/03/2013] [Indexed: 11/27/2022]
Abstract
Probiotics have been extensively reviewed for decades, emphasizing on improving general gut health. Recently, more studies showed that probiotics may exert other health-promoting effects beyond gut well-being, attributed to the rise of the gut-brain axis correlations. Some of these new benefits include skin health such as improving atopic eczema, atopic dermatitis, healing of burn and scars, skin-rejuvenating properties and improving skin innate immunity. Increasing evidence has also showed that bacterial compounds such as cell wall fragments, their metabolites and dead bacteria can elicit certain immune responses on the skin and improve skin barrier functions. This review aimed to underline the mechanisms or the exact compounds underlying the benefits of bacterial extract on the skin based on evidences from in vivo and in vitro studies. This review could be of help in screening of probiotic strains with potential dermal enhancing properties for topical applications.
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Affiliation(s)
- L-C Lew
- School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin. EFSA J 2012. [DOI: 10.2903/j.efsa.2012.2662] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Abstract
The National Advisory Committee on Microbiological Criteria for Foods developed guidelines for conducting challenge studies on pathogen inhibition and inactivation studies in a variety of foods. The document is intended for use by the food industry, including food processors, food service operators, and food retailers; federal, state, and local food safety regulators; public health officials; food testing laboratories; and process authorities. The document is focused on and limited to bacterial inactivation and growth inhibition and does not make specific recommendations with respect to public health. The Committee concluded that challenge studies should be designed considering the most current advances in methodologies, current thinking on pathogens of concern, and an understanding of the product preparation, variability, and storage conditions. Studies should be completed and evaluated under the guidance of an expert microbiologist in a qualified laboratory and should include appropriate statistical design and data analyses. This document provides guidelines for choice of microorganisms for studies, inoculum preparation, inoculum level, methods of inoculation, incubation temperatures and times, sampling considerations, and interpreting test results. Examples of appropriately designed growth inhibition and inactivation studies are provided.
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Affiliation(s)
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- NACMCF Executive Secretariat, U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Room 333 Aerospace Center, 1400 Independence Avenue S.W., Washington, D.C. 20250-3700, USA.
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Valero A, Pérez-Rodríguez F, Carrasco E, Fuentes-Alventosa J, García-Gimeno R, Zurera G. Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity. Int J Food Microbiol 2009; 133:186-94. [DOI: 10.1016/j.ijfoodmicro.2009.05.023] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2008] [Revised: 04/23/2009] [Accepted: 05/23/2009] [Indexed: 10/20/2022]
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Martins RC, Lopes VV, Vicente AA, Teixeira JA. Computational Shelf-Life Dating: Complex Systems Approaches to Food Quality and Safety. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0071-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Zuliani V, Lebert I, Augustin JC, Garry P, Vendeuvre JL, Lebert A. Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts. J Appl Microbiol 2007; 103:536-50. [PMID: 17714386 DOI: 10.1111/j.1365-2672.2007.03283.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS to study and model the effect of sodium acetate, sodium lactate, potassium sorbate and combination of acid salts on the behaviour of Listeria monocytogenes in ground pork. METHODS AND RESULTS Water activity (a(w)), pH and concentration of acid salt of the meat were adjusted. The behaviour of inoculated L. monocytogenes was studied and modelled according to physicochemical parameters values. Whatever the acid salt concentration used, we observed an inhibition of the growth of L. monocytogenes at pH 5.6 and a(w) 0.95. At pH 6.2 and a(w) 0.97, addition of 402 mmol l(-1) of sodium lactate or 60 mmol l(-1) of potassium sorbate was required to observe a slower growth. CONCLUSIONS The inhibitory effect of acid salts was a function of pH, a(w), as well as of the nature and concentration of acid salts added. When one acid salt was added, the Augustin's model (Augustin et al. 2005) yielded generally correct predictions of either the survival or growth of L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY The suggested model can be used for risk assessment concerning L. monocytogenes in pork products.
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Affiliation(s)
- V Zuliani
- IFIP-Institut de la filière porcine Antenne de Maisons-Alfort, Maisons-Alfort, France.
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Devlieghere F, Francois K, Vereecken KM, Geeraerd AH, Van Impe JF, Debevere J. Effect of chemicals on the microbial evolution in foods. J Food Prot 2004; 67:1977-90. [PMID: 15453593 DOI: 10.4315/0362-028x-67.9.1977] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during processing, storage, and meal preparation, making it difficult to estimate the number of microorganisms or the concentration of their toxins at the moment of ingestion by the consumer. These changes are attributed to microbial proliferation, survival, and/or inactivation and must be considered when exposure to a microbial hazard is assessed. The number of microorganisms can also change as a result of physical removal, mixing of food ingredients, partitioning of a food product, or cross-contamination (M. J. Nauta. 2002. Int. J. Food Microbiol. 73:297-304). Predictive microbiology, i.e., relating these microbial evolutionary patterns to environmental conditions, can therefore be considered a useful tool for microbial risk assessment, especially in the exposure assessment step. During the early development of the field (late 1980s and early 1990s), almost all research was focused on the modeling of microbial growth over time and the influence of temperature on this growth. Later, modeling of the influence of other intrinsic and extrinsic parameters garnered attention. Recently, more attention has been given to modeling of the effects of chemicals on microbial inactivation and survival. This article is an overview of different applied strategies for modeling the effect of chemical compounds on microbial populations. Various approaches for modeling chemical growth inhibition, the growth-no growth interface, and microbial inactivation by chemicals are reviewed.
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Affiliation(s)
- F Devlieghere
- Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
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Masson Y, Ainsworth P, Fuller D, Bozkurt H, İbanoǧlu Ş. Growth of Pseudomonas fluorescens and Candida sake in homogenized mushrooms under modified atmosphere. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00193-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bozkurt H, Erkmen O. Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage. J FOOD ENG 2001. [DOI: 10.1016/s0260-8774(00)00102-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Smulders FJ, Greer GG. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies. Int J Food Microbiol 1998; 44:149-69. [PMID: 9851597 DOI: 10.1016/s0168-1605(98)00123-8] [Citation(s) in RCA: 139] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids (lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles can be expected. Carcass decontamination may not improve the safety of the resultant meat, but laboratory trials confirm that acid decontamination of subprimal and retail cuts is more efficacious. An advantage over many other intervention strategies is that residual antimicrobial activity is demonstrable over extended periods of storage. These studies have also shown that some meatborne pathogens are particularly sensitive to organic acids (i.e., Yersinia enterocolitica) while others are resistant (i.e., E. coli O157:H7). Dilute solutions of organic acids (1 to 3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant. However, dependent on treatment conditions, lactic and acetic acid can produce adverse sensory changes when applied directly to meat cuts, with irreversible changes in appearance being a frequent occurrence. It is speculated that organic acid decontamination will be implemented in American abattoirs in an effort to meet specified performance standards for pathogen reduction as part of an overall HACCP program. In contrast, the EU advocates that strictly controlled processing hygiene is sufficient to ensure the safety of the product. Additional research is necessary to establish a set of treatment conditions that may permit a practicable reduction in bacterial contamination throughout the processing chain with a measurable effect on safety and storage life, without imposing any change in sensory properties. It will also be necessary to develop standard, objective measures to assess HACCP and the efficacy of decontamination procedures. Without such commercial studies controversy on the practicality of acid decontamination will persist.
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Affiliation(s)
- F J Smulders
- Institute for Meat Hygiene, Meat Technology and Food Science, Veterinary Medical University of Vienna, Austria
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