1
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Kang YR, Chang YH. Structural characterization and prebiotic activity of rhamnogalacturonan-I rich pumpkin pectic polysaccharide extracted by alkaline solution. Int J Biol Macromol 2024; 270:132311. [PMID: 38740154 DOI: 10.1016/j.ijbiomac.2024.132311] [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: 11/27/2023] [Revised: 04/16/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of alkali-extracted pectic polysaccharide (AkPP) and to evaluate its prebiotic effects. AkPP was obtained from pumpkin pulp using an alkaline extraction method. AkPP, which had a molecular weight (Mw) of mainly 13.67 kDa and an esterification degree of 9.60%, was composed mainly of galacturonic acid (GalA), rhamnose (Rha), galactose, and arabinose. The ratio of the homogalacturonan (HG) region to the rhamnogalacturonan-I (RG-I) region in AkPP was 48.74:43.62. In the nuclear magnetic resonance spectrum, the signals indicating α-1,4-linked D-GalA, α-1,2-linked L-Rha, α-1,2,4-linked L-Rha residues were well resolved, demonstrating the presence of the HG and RG-I regions in its molecular structure. Collectively, AkPP was low methoxyl pectin rich in the RG-I region with short side chains and had a low Mw. Thermal analysis revealed that AkPP had good thermal stability. Compared to inulin, AkPP more effectively promoted the proliferation of Lactobacillus acidophilus, Lacticaseibacillus rhamnosus GG, Lacticaseibacillus casei, and Lacticaseibacillus paracasei and the production of lactic, acetic, and propionic acids. This study presents the unique structural features of AkPP and provides a scientific basis for further investigation of the potential of AkPP as a promising prebiotic.
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Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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2
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Masad RJ, Idriss I, Mohamed YA, Al-Sbiei A, Bashir G, Al-Marzooq F, Altahrawi A, Fernandez-Cabezudo MJ, Al-Ramadi BK. Oral administration of Manuka honey induces IFNγ-dependent resistance to tumor growth that correlates with beneficial modulation of gut microbiota composition. Front Immunol 2024; 15:1354297. [PMID: 38444857 PMCID: PMC10912506 DOI: 10.3389/fimmu.2024.1354297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Accepted: 02/01/2024] [Indexed: 03/07/2024] Open
Abstract
Background To investigate the potential of Manuka honey (MH) as an immunomodulatory agent in colorectal cancer (CRC) and dissect the underlying molecular and cellular mechanisms. Methods MH was administered orally over a 4 week-period. The effect of MH treatment on microbiota composition was studied using 16S rRNA sequencing of fecal pellets collected before and after treatment. Pretreated mice were implanted with CRC cells and followed for tumor growth. Tumors and lymphoid organs were analyzed by flow cytometry (FACS), immunohistochemistry and qRT-PCR. Efficacy of MH was also assessed in a therapeutic setting, with oral treatment initiated after tumor implantation. We utilized IFNγ-deficient mice to determine the importance of interferon signaling in MH-induced immunomodulation. Results Pretreatment with MH enhanced anti-tumor responses leading to suppression of tumor growth. Evidence for enhanced tumor immunogenicity included upregulated MHC class-II on intratumoral macrophages, enhanced MHC class-I expression on tumor cells and increased infiltration of effector T cells into the tumor microenvironment. Importantly, oral MH was also effective in retarding tumor growth when given therapeutically. Transcriptomic analysis of tumor tissue highlighted changes in the expression of various chemokines and inflammatory cytokines that drive the observed changes in tumor immunogenicity. The immunomodulatory capacity of MH was abrogated in IFNγ-deficient mice. Finally, bacterial 16S rRNA sequencing demonstrated that oral MH treatment induced unique changes in gut microbiota that may well underlie the IFN-dependent enhancement in tumor immunogenicity. Conclusion Our findings highlight the immunostimulatory properties of MH and demonstrate its potential utilization in cancer prevention and treatment.
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Affiliation(s)
- Razan J. Masad
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Ienas Idriss
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Yassir A. Mohamed
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Ashraf Al-Sbiei
- Department of Biochemistry and Molecular Biology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Ghada Bashir
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Farah Al-Marzooq
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Abeer Altahrawi
- Department of Pathology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Maria J. Fernandez-Cabezudo
- Department of Biochemistry and Molecular Biology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Basel K. Al-Ramadi
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
- ASPIRE Precision Medicine Research Institute Abu Dhabi, United Arab Emirates University, Al Ain, United Arab Emirates
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Sęk A, Porębska A, Szczęsna T. Quality of Commercially Available Manuka Honey Expressed by Pollen Composition, Diastase Activity, and Hydroxymethylfurfural Content. Foods 2023; 12:2930. [PMID: 37569199 PMCID: PMC10417702 DOI: 10.3390/foods12152930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/26/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
Manuka honey plays a significant role in modern medical applications as an antibacterial, antiviral, and antibiotic agent. However, although the importance of manuka honey is well documented in the literature, information regarding its physicochemical characteristics remains limited. Moreover, so far, only a few papers address this issue in conjunction with the examination of the pollen composition of manuka honey samples. Therefore, in this study, two parameters crucial for honey quality control-the diastase number (DN) and the hydroxymethylfurfural (HMF) content-as well as the melissopalynological analysis of manuka honey, were examined. The research found a large variation in the percentage of Leptospermum scoparium pollen in honeys labeled and sold as manuka honeys. Furthermore, a significant proportion of these honeys was characterized by a low DN. However, since low diastase activity was not associated with low HMF content, manuka honey should not be considered as a honey with naturally low enzymatic activity. Overall, the DN and HMF content results indicate that the quality of commercially available manuka honey is questionable.
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Affiliation(s)
- Alicja Sęk
- The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; (A.P.); (T.S.)
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Çatak J, Özdoğan N, Ede-Cintesun E, Demirci M, Yaman M. Investigation of the effects of sugar type on the formation of α-dicarbonyl compounds in jams under in vitro digestive system model. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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5
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Moskwa J, Naliwajko SK, Dobiecka D, Socha K. Bee Products and Colorectal Cancer—Active Components and Mechanism of Action. Nutrients 2023; 15:nu15071614. [PMID: 37049455 PMCID: PMC10097172 DOI: 10.3390/nu15071614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/22/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
Colorectal cancer is one of the most common malignancies in the world. Lifestyle and eating patterns may have a significant impact on the prevention of this type of cancer. Bioactive food ingredients influence the gut microbiome and can have a protective effect. Bee products (honey, propolis, royal jelly, and bee venom) or pharmacologically active fractions obtained from them are widely used in many fields of medicine, pharmacy, and cosmetics. Some evidence suggests that bee products may have anti-cancer potential. The main bioactive components with anti-colon cancer potential from propolis and bee honey are polyphenols such as pinocembrin, galangin, luteolin, CAPE, Artepilin C, chrysin, caffeic, and p-coumaric acids. This review is focused on the new data on epidemiology, risk factors for colon cancer, and current reports on the potential role of bee products in the chemoprevention of this type of cancer.
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6
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Honeys with anti-inflammatory capacity can alter the elderly gut microbiota in an ex vivo gut model. Food Chem 2022; 392:133229. [PMID: 35679723 DOI: 10.1016/j.foodchem.2022.133229] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 04/19/2022] [Accepted: 05/14/2022] [Indexed: 11/21/2022]
Abstract
The anti-inflammatory effect of different sourced honeys and the impact on elderly gut microbiota were studied in terms of chemical compositions, anti-inflammatory effect and gut microbiota modulating capacities. All four honeys suppressed the production of pro-inflammatory markers NO, IL-1β and IL-6 induced by lipopolysaccharide and promoted the expression of anti-inflammatory cytokines IL-10 in RAW 264.7 cells. Moreover, in the ex vivo batch gut model using elderly fecal microbiota (referred to as microcosm), it was showed that the addition of honeys increased the abundance of beneficial lactobacilli, decreased the abundance of potentially harmful Gram negative enteric bacteria, and exerted a beneficial effect on the production of short chain fatty acids. The concentration of gallic acid in honeys was positively correlated with the expression level of IL-10 and the abundance of lactobacilli. These findings indicate honeys with anti-inflammatory capacity have great potential for regulating the elderly gut microbiota which would lead to health benefits.
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7
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Isomelezitose Overproduction by Alginate-Entrapped Recombinant E. coli Cells and In Vitro Evaluation of Its Potential Prebiotic Effect. Int J Mol Sci 2022; 23:ijms232012682. [PMID: 36293535 PMCID: PMC9604484 DOI: 10.3390/ijms232012682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/04/2022] Open
Abstract
In this work, the trisaccharide isomelezitose was overproduced from sucrose using a biocatalyst based on immobilized Escherichia coli cells harbouring the α-glucosidase from the yeast Metschnikowia reukaufii, the best native producer of this sugar described to date. The overall process for isomelezitose production and purification was performed in three simple steps: (i) oligosaccharides synthesis by alginate-entrapped E. coli; (ii) elimination of monosaccharides (glucose and fructose) using alginate-entrapped Komagataella phaffii cells; and (iii) semi-preparative high performance liquid chromatography under isocratic conditions. As result, approximately 2.15 g of isomelezitose (purity exceeding 95%) was obtained from 15 g of sucrose. The potential prebiotic effect of this sugar on probiotic bacteria (Lactobacillus casei, Lactobacillus rhamnosus and Enterococcus faecium) was analysed using in vitro assays for the first time. The growth of all probiotic bacteria cultures supplemented with isomelezitose was significantly improved and was similar to that of cultures supplemented with a commercial mixture of fructo-oligosaccharides. In addition, when isomelezitose was added to the bacteria cultures, the production of organic acids (mainly butyrate) was significantly promoted. Therefore, these results confirm that isomelezitose is a potential novel prebiotic that could be included in healthier foodstuffs designed for human gastrointestinal balance maintenance.
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8
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Schell KR, Fernandes KE, Shanahan E, Wilson I, Blair SE, Carter DA, Cokcetin NN. The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State. Front Nutr 2022; 9:957932. [PMID: 35967810 PMCID: PMC9367972 DOI: 10.3389/fnut.2022.957932] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 06/23/2022] [Indexed: 12/12/2022] Open
Abstract
Honey has a long history of use for the treatment of digestive ailments. Certain honey types have well-established bioactive properties including antibacterial and anti-inflammatory activities. In addition, honey contains non-digestible carbohydrates in the form of oligosaccharides, and there is increasing evidence from in vitro, animal, and pilot human studies that some kinds of honey have prebiotic activity. Prebiotics are foods or compounds, such as non-digestible carbohydrates, that are used to promote specific, favorable changes in the composition and function of the gut microbiota. The gut microbiota plays a critical role in human health and well-being, with disturbances to the balance of these organisms linked to gut inflammation and the development and progression of numerous conditions, such as colon cancer, irritable bowel syndrome, obesity, and mental health issues. Consequently, there is increasing interest in manipulating the gut microbiota to a more favorable balance as a way of improving health by dietary means. Current research suggests that certain kinds of honey can reduce the presence of infection-causing bacteria in the gut including Salmonella, Escherichia coli, and Clostridiodes difficile, while simultaneously stimulating the growth of potentially beneficial species, such as Lactobacillus and Bifidobacteria. In this paper, we review the current and growing evidence that shows the prebiotic potential of honey to promote healthy gut function, regulate the microbial communities in the gut, and reduce infection and inflammation. We outline gaps in knowledge and explore the potential of honey as a viable option to promote or re-engineer a healthy gut microbiome.
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Affiliation(s)
- Kathleen R Schell
- Australian Institute for Microbiology and Infection, University of Technology Sydney, Sydney, NSW, Australia
| | - Kenya E Fernandes
- School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Erin Shanahan
- School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Isabella Wilson
- Australian Institute for Microbiology and Infection, University of Technology Sydney, Sydney, NSW, Australia
| | - Shona E Blair
- Faculty of Medicine, Imperial College London, London, United Kingdom
| | - Dee A Carter
- School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Nural N Cokcetin
- Australian Institute for Microbiology and Infection, University of Technology Sydney, Sydney, NSW, Australia
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9
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Tan LL, Ngiam JJ, Sim ESZ, Conway PL, Loo SCJ. Liquorilactobacillus satsumensis from water kefir yields α-glucan polysaccharides with prebiotic and synbiotic qualities. Carbohydr Polym 2022; 290:119515. [DOI: 10.1016/j.carbpol.2022.119515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/05/2022] [Accepted: 04/19/2022] [Indexed: 11/02/2022]
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10
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Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112912] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Mehdizadeh T, Kaboudari A, Reale A. Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese. J Dairy Sci 2021; 104:10550-10557. [PMID: 34334196 DOI: 10.3168/jds.2021-20371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Accepted: 05/19/2021] [Indexed: 11/19/2022]
Abstract
One of the most significant challenges within production of probiotic products is the survival and functionality of probiotic bacteria during processing and shelf life. In this research, the probiotic bacterium Bifidobacterium bifidum was used as adjunct culture for the production of Iranian white cheese containing different percentages of Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% and 2% in fresh and dried form). The effects of the plant extract on bacterial growth and sensory properties of the model cheese were investigated. The in vitro experiments showed that probiotic bacteria growth was influenced by the presence of the plant extract. The highest bacterial growth (Δ growth = 25.82%) was observed when the probiotic was cultured in the medium supplemented with 1 g/L of plant extract. At time 0, the cheese samples were characterized by a pH value between 5.7 and 6.3 and a probiotic concentration of about 9 log cfu/g. Results showed that after 45 d of shelf life, the cheese model containing 1% dry extract had the best survival of probiotic B. bifidum (7-8 log cfu/g) and the most appreciated sensory properties. The findings of this study support the idea that A. ampeloprasum extract, acting as prebiotic substance, exerts a beneficial effect on probiotic bacteria.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818.
| | - Ata Kaboudari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy, 83100
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12
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Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion. Food Chem 2020; 341:128237. [PMID: 33091666 DOI: 10.1016/j.foodchem.2020.128237] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/19/2022]
Abstract
This study investigated the stability of dicarbonyl compounds (DCs), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO) during simulated gastrointestinal digestion processes and the impact these compounds have on the gut microbiota. DCs pass almost unaltered through the in-vitro gastrointestinal digestion phases (concentration loss: 11% for 3-DG, 24% for GO and MGO) and have an effect on the fermentative digestion process, reducing the total gut bacterial population up to 6 Log10 units. Previous studies have shown no antimicrobial activity for 3-DG, however, for the first time it has been shown that when incubated with faecal bacteria 3-DG strongly depressed this microbial community. The influence of dicarbonyl compounds on the anaerobic fermentation processes was confirmed by the reduced production of short-chain fatty acids. Considering the modern Western diet, characterised by high consumption of ultra-processed foods rich in dicarbonyl compounds, this could lead to a reduction of bacteria important for the microbiome.
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13
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Gomand F, Borges F, Salim D, Burgain J, Guerin J, Gaiani C. High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx015] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Oršolić N, Jazvinšćak Jembrek M, Terzić S. Honey and quercetin reduce ochratoxin A-induced DNA damage in the liver and the kidney through the modulation of intestinal microflora. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1313819] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Affiliation(s)
- Nada Oršolić
- Department of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia
| | - Maja Jazvinšćak Jembrek
- Laboratory for Molecular Neuropharmacology, Division of Molecular Medicine, Ruđer Bošković Institute, Zagreb, Croatia
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17
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Rosendale D, Butts CA, de Guzman CE, Maddox IS, Martell S, McIntyre L, Skinner MA, Dinnan H, Ansell J. Consumption of antimicrobial manuka honey does not significantly perturb the microbiota in the hind gut of mice. PeerJ 2016; 4:e2787. [PMID: 28028466 PMCID: PMC5178337 DOI: 10.7717/peerj.2787] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Accepted: 11/11/2016] [Indexed: 12/02/2022] Open
Abstract
The aim of this study was to test the hypothesis that consuming manuka honey, which contains antimicrobial methylglyoxal, may affect the gut microbiota. We undertook a mouse feeding study to investigate whether dietary manuka honey supplementation altered microbial numbers and their production of organic acid products from carbohydrate fermentation, which are markers of gut microbiota function. The caecum of C57BL/6 mice fed a diet supplemented with antimicrobial UMF® 20+ manuka honey at 2.2 g/kg animal did not show any significantly changed concentrations of microbial short chain fatty acids as measured by gas chromatography, except for increased formate and lowered succinate organic acid concentrations, compared to mice fed a control diet. There was no change in succinate-producing Bacteroidetes numbers, or honey-utilising Bifidobacteria, nor any other microbes measured by real time quantitative PCR. These results suggest that, despite the antimicrobial activity of the original honey, consumption of manuka honey only mildly affects substrate metabolism by the gut microbiota.
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Affiliation(s)
- Doug Rosendale
- Food, Nutrition & Health Group, The New Zealand Institute for Plant & Food Research Limited , Palmerston North , New Zealand
| | - Christine A Butts
- Food, Nutrition & Health Group, The New Zealand Institute for Plant & Food Research Limited , Palmerston North , New Zealand
| | - Cloe Erika de Guzman
- Translational Genomics Group, Institute of Health and Biomedical Innovation , Brisbane , Queensland , Australia
| | - Ian S Maddox
- Massey University, College of Sciences , Auckland , New Zealand
| | - Sheridan Martell
- Food, Nutrition & Health Group, The New Zealand Institute for Plant & Food Research Limited , Palmerston North , New Zealand
| | - Lynn McIntyre
- Massey University, College of Sciences, Auckland, New Zealand; Department of Food Science and Agri-Food Supply Chain Management, Harper Adams University, Newport, Shropshire, United Kingdom
| | - Margot A Skinner
- Food Science, School of Chemical Science, The University of Auckland , Auckland , New Zealand
| | - Hannah Dinnan
- Food, Nutrition & Health Group, The New Zealand Institute for Plant & Food Research Limited , Palmerston North , New Zealand
| | - Juliet Ansell
- Food, Nutrition & Health Group, The New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand; Zespri International Limited, Mt Maunganui, New Zealand
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18
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Josephs-Spaulding J, Beeler E, Singh OV. Human microbiome versus food-borne pathogens: friend or foe. Appl Microbiol Biotechnol 2016; 100:4845-63. [PMID: 27102132 DOI: 10.1007/s00253-016-7523-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 03/30/2016] [Accepted: 04/03/2016] [Indexed: 12/16/2022]
Abstract
As food safety advances, there is a great need to maintain, distribute, and provide high-quality food to a much broader consumer base. There is also an ever-growing "arms race" between pathogens and humans as food manufacturers. The human microbiome is a collective organ of microbes that have found community niches while associating with their host and other microorganisms. Humans play an important role in modifying the environment of these organisms through their life choices, especially through individual diet. The composition of an individual's diet influences the digestive system-an ecosystem with the greatest number and largest diversity of organisms currently known. Organisms living on and within food have the potential to be either friends or foes to the consumer. Maintenance of this system can have multiple benefits, but lack of maintenance can lead to a host of chronic and preventable diseases. Overall, this dynamic system is influenced by intense competition from food-borne pathogens, lifestyle, overall diet, and presiding host-associated microbiota.
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Affiliation(s)
- Jonathan Josephs-Spaulding
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA
| | - Erik Beeler
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA
| | - Om V Singh
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA.
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19
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Hassani M, Sharifi A, Mohammadi Sani A, Hassani B. Growth and Survival of Lactobacillus Acidophilus
and Bifidobacterium Bifidum
in Probiotic Yogurts Enriched by Barberry Extract. J Food Saf 2016. [DOI: 10.1111/jfs.12269] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina Hassani
- Department of Food Science and Microbiology; Islamic Azad University; Quchan Branch Quchan Iran
| | - Akram Sharifi
- Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering; Qazvin Branch, Islamic Azad University; Qazvin Iran
| | - Ali Mohammadi Sani
- Department of Food Science and Microbiology; Islamic Azad University; Quchan Branch Quchan Iran
| | - Bahram Hassani
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Khorasan Iran
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20
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Hap S, Gutierrez N. Functional properties of some New Zealand fruit extracts towards selected probiotic and pathogenic bacteria. Benef Microbes 2012; 3:309-18. [DOI: 10.3920/bm2012.0004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The functional properties of aqueous extracts of four fruits commonly consumed in New Zealand, namely blueberry, strawberry, green kiwifruit and feijoa, towards the growth of probiotic and pathogenic bacteria were investigated in this study. A concentration range of 0.1-30.0 g/l was evaluated in a high-throughput assay to determine their effects. In general, the four fruit extracts exerted growth-stimulating effects on the probiotic bacteria, except with Bifidobacterium longum, whereas they were found to inhibit all pathogens tested. Feijoa extract inhibited Listeria monocytogenes and Bacillus cereus even at the lowest concentrations tested. Selected combinations of extracts (blueberry/feijoa and strawberry/kiwifruit) exerted effects that were less than additive compared to the individual extracts. These results are relevant for potential application of fruit extracts not only as functional ingredients in food but also for controlling growth of pathogens and for propagation of probiotic bacteria during food production and storage.
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Affiliation(s)
- S. Hap
- School of Applied Sciences, Faculty of Health and Environmental Sciences, AUT University, Private Bag 92006, 34 St. Paul Street, Auckland 1020, New Zealand
- Department of Biology, Royal University of Phnom Penh, Cambodia
| | - N.A. Gutierrez
- School of Applied Sciences, Faculty of Health and Environmental Sciences, AUT University, Private Bag 92006, 34 St. Paul Street, Auckland 1020, New Zealand
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21
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Rosendale D, Butts C, de Guzman E, Maddox I, Martell S, McIntyre L, Skinner M, Smith H, Ansell J. The contribution of dietary broccoli sprouts towards the microbial metabolite profile in the hind gut of mice. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02947.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Mahony J, McAuliffe O, Ross RP, van Sinderen D. Bacteriophages as biocontrol agents of food pathogens. Curr Opin Biotechnol 2010; 22:157-63. [PMID: 21115341 DOI: 10.1016/j.copbio.2010.10.008] [Citation(s) in RCA: 150] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2010] [Revised: 10/04/2010] [Accepted: 10/11/2010] [Indexed: 11/18/2022]
Abstract
Bacteriophages have long been recognized for their potential as biotherapeutic agents. The recent approval for the use of phages of Listeria monocytogenes for food safety purposes has increased the impetus of phage research to uncover phage-mediated applications with activity against other food pathogens. Areas of emerging and growing significance, such as predictive modelling and genomics, have shown their potential and impact on the development of new technologies to combat food pathogens. This review will highlight recent advances in the research of phages that target food pathogens and that promote their use in biosanitation, while it will also discuss its limitations.
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Affiliation(s)
- Jennifer Mahony
- Department of Microbiology, University College Cork, Cork, Ireland
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23
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Tian H, Maddox IS, Ferguson LR, Shu Q. Influence of bovine lactoferrin on selected probiotic bacteria and intestinal pathogens. Biometals 2010; 23:593-6. [DOI: 10.1007/s10534-010-9318-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Accepted: 02/23/2010] [Indexed: 11/29/2022]
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24
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Brennan CS. The role of food ingredients and technology in New Zealand. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01865.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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