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Xiong L, Liu Y, Wang Y, Zhao H, Song X, Fan W, Zhang L, Zhang Y. The protective effect of Lonicera japonica Thunb. against lipopolysaccharide-induced acute lung injury in mice: Modulation of inflammation, oxidative stress, and ferroptosis. JOURNAL OF ETHNOPHARMACOLOGY 2024; 331:118333. [PMID: 38750986 DOI: 10.1016/j.jep.2024.118333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/21/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Various components of Lonicera japonica Thunb. (LJT) exhibit pharmacological activities, including anti-inflammatory and antioxidant effects. Nevertheless, the relationship between LJT and ferroptosis remains largely unexplored. AIM OF THE STUDY The purpose of this research was to look into the role of LJT in regulating LPS-induced ferroptosis in ALI and to compare the effects of different parts of LJT. MATERIALS AND METHODS We established a mice ALI model by treating with LPS. Administered mice with different doses of Lonicerae Japonicae Flos (LJF), Lonicera Japonica Leaves (LJL) and Lonicerae Caulis (LRC) extracts, respectively. The levels of IL-6, IL-1β, TNF-α, IL-4, IL-10, and PGE2 in bronchoalveolar lavage fluid (BALF) were measured using enzyme-linked immunosorbent assay. Furthermore, the concentrations of superoxide dismutase (SOD), malondialdehyde (MDA), glutathione (GSH), reactive oxygen species (ROS), and total ferrous ions (Fe2+) in lung tissues were evaluated. Hematoxylin and eosin staining was conducted to examine the morphological structure of lung tissues. Transmission electron microscopy was used to investigate the ultrastructural morphology of mitochondria. Furthermore, the effects of LJT were evaluated via immunohistochemical staining, western blotting, and quantitative real-time polymerase chain reaction analyses. Finally, employing molecular docking and molecular dynamics research techniques, we aimed to identify crucial components in LJT that might inhibit ferroptosis by targeting nuclear factor erythroid 2-related factor 2 (Nrf2) and glutathione peroxidase 4 (GPX4). RESULTS We observed that pretreatment with LJT significantly mitigated LPS-induced lung injury and suppressed ferroptosis. This was supported by reduced accumulation of pro-inflammatory cytokines, ROS, MDA, and Fe2+, along with increased levels of anti-inflammatory cytokines, SOD, GSH, Nrf2, and GPX4 in the lung tissues of ALI mice. Luteolin-7-O-rutinoside, apigenin-7-O-rutinoside, and amentoflavone in LJT exhibit excellent docking effects with key targets of ferroptosis, Nrf2 and GPX4. CONCLUSIONS Pretreatment with LJT may alleviate LPS-induced ALI, possibly by suppressing ferroptosis. Our initial results indicate that LJT activates the Nrf2/GPX4 axis, providing protection against ferroptosis in ALI. This finding offers a promising therapeutic candidate for ALI treatment.
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Affiliation(s)
- Lewen Xiong
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Yan Liu
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Yang Wang
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Hongwei Zhao
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Xiaochen Song
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Wenjing Fan
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
| | - Longfei Zhang
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
| | - Yongqing Zhang
- Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
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Myszka K, Tomaś N, Wolko Ł. Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food-borne spoiler Rahnella aquatilis KM05. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6584-6594. [PMID: 37245214 DOI: 10.1002/jsfa.12753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/20/2023] [Accepted: 05/28/2023] [Indexed: 05/30/2023]
Abstract
BACKGROUND Rahnella aquatilis is a recognised microbial threat that alters the sensory properties of seafood. The high frequency with which R. aquatilis is isolated from fish has prompted a search for alternative preservatives. In the present study, in vitro and fish-based ecosystem (raw salmon-based medium) approaches were used to validate the antimicrobial effects of gallic (GA) and ferulic (FA) acids against R. aquatilis KM05. The results were compared with data describing the response of KM05 to sodium benzoate. Bioinformatics data of the whole genome were used to analyse the potential for fish spoilage by KM05 in detail, and the results revealed the main physiological characteristics that underlie reduced seafood quality. RESULTS In the KM05 genome, the most abundantly enriched Gene Ontology terms were 'metabolic process', 'organic substance metabolic process' and 'cellular process'. Through an evaluation of the Pfam annotations, 15 annotations were found to be directly involved in the proteolytic activity of KM05. Peptidase_M20 was the most abundantly represented (abundance value of 14060). Proteins representing the CutC family (abundance value of 427) indicated the potential for KM05 degradation of trimethyl-amine-N-oxide. Subinhibitory concentrations of GA and FA suppressed the proteolytic activities of KM05 both in vitro and in RS medium by an average of 33-45%. These results were confirmed by quantitative real-time PCR experiments, which also showed that the expression levels of genes involved in proteolytic activities and volatile trimethylamine production were also decreased. CONCLUSION Phenolic compounds can be used as potential food additives for preventing quality deterioration of fish products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland
| | - Natalia Tomaś
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland
| | - Łukasz Wolko
- Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Poznan, Poland
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Khan A, Chen S, Fatima S, Ahamad L, Siddiqui MA. Biotechnological Tools to Elucidate the Mechanism of Plant and Nematode Interactions. PLANTS (BASEL, SWITZERLAND) 2023; 12:2387. [PMID: 37376010 DOI: 10.3390/plants12122387] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/16/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023]
Abstract
Plant-parasitic nematodes (PPNs) pose a threat to global food security in both the developed and developing worlds. PPNs cause crop losses worth a total of more than USD 150 billion worldwide. The sedentary root-knot nematodes (RKNs) also cause severe damage to various agricultural crops and establish compatible relationships with a broad range of host plants. This review aims to provide a broad overview of the strategies used to identify the morpho-physiological and molecular events that occur during RKN parasitism. It describes the most current developments in the transcriptomic, proteomic, and metabolomic strategies of nematodes, which are important for understanding compatible interactions of plants and nematodes, and several strategies for enhancing plant resistance against RKNs. We will highlight recent rapid advances in molecular strategies, such as gene-silencing technologies, RNA interference (RNAi), and small interfering RNA (siRNA) effector proteins, that are leading to considerable progress in understanding the mechanism of plant-nematode interactions. We also take into account genetic engineering strategies, such as targeted genome editing techniques, the clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR associated protein 9 (Cas9) (CRISPR/Cas-9) system, and quantitative trait loci (QTL), to enhance the resistance of plants against nematodes.
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Affiliation(s)
- Arshad Khan
- Department of Botany, Aligarh Muslim University, Aligarh 202002, India
| | - Shaohua Chen
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Saba Fatima
- Department of Botany, Aligarh Muslim University, Aligarh 202002, India
| | - Lukman Ahamad
- Department of Botany, Aligarh Muslim University, Aligarh 202002, India
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Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp ( Penaeus monodon) during Refrigerated Storage. Foods 2023; 12:foods12051103. [PMID: 36900621 PMCID: PMC10000639 DOI: 10.3390/foods12051103] [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: 01/31/2023] [Revised: 02/27/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1-T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.
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Antimicrobial action of Oregano, Thyme, Clove, Cinnamon and Black pepper essential oils free and encapsulated against foodborne pathogens. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109356] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogens. Food Sci Biotechnol 2022; 31:275-284. [PMID: 35273818 PMCID: PMC8885948 DOI: 10.1007/s10068-022-01030-1] [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: 11/26/2021] [Revised: 12/29/2021] [Accepted: 01/04/2022] [Indexed: 02/02/2023] Open
Abstract
Phytopathogens can cause crop disease in agriculture, thus, synthetic pesticides are used to prevent disease. However, this type of pesticide has an adverse effect on human and environmental health. Consequently, it is important to develop natural pesticides for crop protection. The final goal of crop protection is enhancing the quality of fresh products for consumers, suggesting that crop safety is related with food safety. Several studies have investigated the effect of food-grade natural antimicrobials on phytopathogens in vitro and ex vivo. The objective of this review is to provide an overview of bactericidal effects when using natural antimicrobial compounds, including essential oils, plant extracts, and carboxylic acids, and their mechanisms of antibacterial action. However, more studies are needed to investigate the efficacy of natural antimicrobial compounds on phytopathogens in field conditions.
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BARBOZA GR, ALMEIDA JMD, SILVA NCC. Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Montone AMI, Papaianni M, Malvano F, Capuano F, Capparelli R, Albanese D. Lactoferrin, Quercetin, and Hydroxyapatite Act Synergistically against Pseudomonas fluorescens. Int J Mol Sci 2021; 22:ijms22179247. [PMID: 34502150 PMCID: PMC8431635 DOI: 10.3390/ijms22179247] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/01/2023] Open
Abstract
Pseudomonas fluorescens is an opportunistic, psychotropic pathogen that can live in different environments, such as plant, soil, or water surfaces, and it is associated with food spoilage. Bioactive compounds can be used as antimicrobials and can be added into packaging systems. Quercetin and lactoferrin are the best candidates for the development of a complex of the two molecules absorbed on bio combability structure as hydroxyapatite. The minimum inhibiting concentration (MIC) of single components and of the complex dropped down the single MIC value against Pseudomonas fluorescens. Characterization analysis of the complex was performed by means SEM and zeta-potential analysis. Then, the synergistic activity (Csyn) of single components and the complex was calculated. Finally, the synergistic activity was confirmed, testing in vitro its anti-inflammatory activity on U937 macrophage-like human cell line. In conclusion, the peculiarity of our study consists of optimizing the specific propriety of each component: the affinity of lactoferrin for LPS; that of quercetin for the bacterial membrane. These proprieties make the complex a good candidate in food industry as antimicrobial compounds, and as functional food.
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Affiliation(s)
- Angela Michela Immacolata Montone
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Marina Papaianni
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
| | - Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
| | - Federico Capuano
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Rosanna Capparelli
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
- Correspondence:
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
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Juncan AM, Moisă DG, Santini A, Morgovan C, Rus LL, Vonica-Țincu AL, Loghin F. Advantages of Hyaluronic Acid and Its Combination with Other Bioactive Ingredients in Cosmeceuticals. Molecules 2021; 26:molecules26154429. [PMID: 34361586 PMCID: PMC8347214 DOI: 10.3390/molecules26154429] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 02/07/2023] Open
Abstract
This study proposes a review on hyaluronic acid (HA) known as hyaluronan or hyaluronate and its derivates and their application in cosmetic formulations. HA is a glycosaminoglycan constituted from two disaccharides (N-acetylglucosamine and D-glucuronic acid), isolated initially from the vitreous humour of the eye, and subsequently discovered in different tissues or fluids (especially in the articular cartilage and the synovial fluid). It is ubiquitous in vertebrates, including humans, and it is involved in diverse biological processes, such as cell differentiation, embryological development, inflammation, wound healing, etc. HA has many qualities that recommend it over other substances used in skin regeneration, with moisturizing and anti-ageing effects. HA molecular weight influences its penetration into the skin and its biological activity. Considering that, nowadays, hyaluronic acid has a wide use and a multitude of applications (in ophthalmology, arthrology, pneumology, rhinology, aesthetic medicine, oncology, nutrition, and cosmetics), the present study describes the main aspects related to its use in cosmetology. The biological effect of HA on the skin level and its potential adverse effects are discussed. Some available cosmetic products containing HA have been identified from the brand portfolio of most known manufacturers and their composition was evaluated. Further, additional biological effects due to the other active ingredients (plant extracts, vitamins, amino acids, peptides, proteins, saccharides, probiotics, etc.) are presented, as well as a description of their possible toxic effects.
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Affiliation(s)
- Anca Maria Juncan
- Department of Toxicology, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 6 Pasteur Str., 400349 Cluj-Napoca, Romania;
- SC Aviva Cosmetics SRL, 71A Kövari Str., 400217 Cluj-Napoca, Romania
- Preclinical Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, 2A Lucian Blaga Str., 550169 Sibiu, Romania; (L.-L.R.); (A.L.V.-Ț.)
- Correspondence: or (A.M.J.); (D.G.M.); (C.M.)
| | - Dana Georgiana Moisă
- Preclinical Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, 2A Lucian Blaga Str., 550169 Sibiu, Romania; (L.-L.R.); (A.L.V.-Ț.)
- Correspondence: or (A.M.J.); (D.G.M.); (C.M.)
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Claudiu Morgovan
- Preclinical Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, 2A Lucian Blaga Str., 550169 Sibiu, Romania; (L.-L.R.); (A.L.V.-Ț.)
- Correspondence: or (A.M.J.); (D.G.M.); (C.M.)
| | - Luca-Liviu Rus
- Preclinical Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, 2A Lucian Blaga Str., 550169 Sibiu, Romania; (L.-L.R.); (A.L.V.-Ț.)
| | - Andreea Loredana Vonica-Țincu
- Preclinical Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, 2A Lucian Blaga Str., 550169 Sibiu, Romania; (L.-L.R.); (A.L.V.-Ț.)
| | - Felicia Loghin
- Department of Toxicology, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 6 Pasteur Str., 400349 Cluj-Napoca, Romania;
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Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5753391] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.
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Meng Y, Wang D, Dong Y, Chen X, Wang X. The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from
Magnolia liliflora
Desr. during high‐temperature storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14958] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yudong Meng
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Dongying Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Ying Dong
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xinpei Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xuede Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
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Allami RH, Mouhamad RS, Abdulateef SA, abedalelah al-Khafaji K. Antimicrobial Activity of Herbal Mixture Extract Combination on Microorganisms Isolated from Urinary Tract infection. BIONATURA 2020. [DOI: 10.21931/rb/2020.05.04.11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Urinary tract infection (UTI) is the second most common infection after respiratory tract infection. Its prevalence is more in women as compared to men. Approximately 50% of women have an infection of the Urinary tract in their life-time. The bacterial infection is one of the most important bioactivity; using their ability to imitate evanish then distributes international fitness problems into the 21st centenary. Thus a recent study was undertaken to investigate the antibacterial activity of a mixture of three medicinal plants against UTI infectious isolates. The three considered plants were (Aloe vera, Artemisia herba alba and Teucrium polium), which were used in Iraqi medicine for many centuries. The effectiveness of this combination was investigated using in vitro well diffusion method. The extract was tested against four isolated pathogenic bacteria (Staphylococcus aureus, Klebsiella spp, and Proteus spp). The aqueous extract exhibited antibacterial activity against gram-positive and gram-negative bacteria. The mixture extract had the highest effect against S. aureus and Proteus spp, followed by a lower effect on Klebsiella spp. In conclusion, the antibacterial effect of the tested plant extracts confirmed a higher impact on Gram-positive bacteria as compared to Gram-negative bacteria. Therefore, it can be concluded that the usage of these plants as a traditional medicine form can be considered as a strong assistant to regular medicine drugs and treatments.
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Affiliation(s)
- Risala H Allami
- College of Biotechnology, Al-Nahrain University, Baghdad, Iraq
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Huang D, Yu C, Shao Z, Cai M, Li G, Zheng L, Yu Z, Zhang J. Identification and Characterization of Nematicidal Volatile Organic Compounds from Deep-Sea Virgibacillus dokdonensis MCCC 1A00493. Molecules 2020; 25:molecules25030744. [PMID: 32050419 PMCID: PMC7037310 DOI: 10.3390/molecules25030744] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/02/2020] [Accepted: 02/06/2020] [Indexed: 12/21/2022] Open
Abstract
Root-knot nematode diseases cause severe yield and economic losses each year in global agricultural production. Virgibacillus dokdonensis MCCC 1A00493, a deep-sea bacterium, shows a significant nematicidal activity against Meloidogyne incognita in vitro. However, information about the active substances of V. dokdonensis MCCC 1A00493 is limited. In this study, volatile organic compounds (VOCs) from V. dokdonensis MCCC 1A00493 were isolated and analyzed through solid-phase microextraction and gas chromatography-mass spectrometry. Four VOCs, namely, acetaldehyde, dimethyl disulfide, ethylbenzene, and 2-butanone, were identified, and their nematicidal activities were evaluated. The four VOCs had a variety of active modes on M. incognita juveniles. Acetaldehyde had direct contact killing, fumigation, and attraction activities; dimethyl disulfide had direct contact killing and attraction activities; ethylbenzene had an attraction activity; and 2-butanone had a repellent activity. Only acetaldehyde had a fumigant activity to inhibit egg hatching. Combining this fumigant activity against eggs and juveniles could be an effective strategy to control the different developmental stages of M. incognita. The combination of direct contact and attraction activities could also establish trapping and killing strategies against root-knot nematodes. Considering all nematicidal modes or strategies, we could use V. dokdonensis MCCC 1A00493 to set up an integrated strategy to control root-knot nematodes.
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Affiliation(s)
- Dian Huang
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
| | - Chen Yu
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
| | - Zongze Shao
- Key Laboratory of Marine Biogenetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Z.S.); (G.L.)
| | - Minmin Cai
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
| | - Guangyu Li
- Key Laboratory of Marine Biogenetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Z.S.); (G.L.)
| | - Longyu Zheng
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
| | - Ziniu Yu
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
| | - Jibin Zhang
- State Key Laboratory of Agricultural Microbiology, National Engineering Research Center of Microbe Pesticides, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (D.H.); (C.Y.); (M.C.); (L.Z.); (Z.Y.)
- Correspondence: ; Tel.: +86-27-87287701; Fax: +86-27-87287254
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15
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Tilocca B, Cao A, Migheli Q. Scent of a Killer: Microbial Volatilome and Its Role in the Biological Control of Plant Pathogens. Front Microbiol 2020; 11:41. [PMID: 32117096 PMCID: PMC7018762 DOI: 10.3389/fmicb.2020.00041] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 01/09/2020] [Indexed: 11/29/2022] Open
Abstract
The use of synthetic fungicides represents the most common strategy to control plant pathogens. Excessive and/or long-term distribution of chemicals is responsible for increased levels of environmental pollution, as well as adverse health consequence to humans and animals. These issues are deeply influencing public perception, as reflected by the increasing demand for safer and eco-friendly agricultural commodities and their by-products. A steadily increasing number of research efforts is now devoted to explore the use of safer and innovative approaches to control plant pathogens. The use of microorganisms as biological control agents (BCAs) represents one of the most durable and promising strategies. Among the panoply of microbial mechanisms exerted by BCAs, the production of volatile organic compounds (VOCs) represents an intriguing issue, mostly exploitable in circumstances where a direct contact between the pathogen and its antagonist is not practicable. VOCs are potentially produced by all living microorganisms, and may be active in the biocontrol of phytopathogenic oomycetes, fungi, and bacteria by means of antimicrobial activity and/or other cross-talk interactions. Their biological effects, the reduced residuals in the environment and on agricultural commodities, and the ease of application in different agricultural systems make the use of VOCs a promising and sustainable approach to replace synthetic fungicides in the control of plant pathogens. In this review, we focus on VOCs produced by bacteria and fungi and on their role in the cross-talk existing between the plant pathogens and their host. Biologic systemic effect of the microbial volatile blends on both pathogen and host plant cells is also briefly reviewed.
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Affiliation(s)
- Bruno Tilocca
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Catanzaro, Italy
- Dipartimento di Agraria and NRD-Nucleo di Ricerca sulla Desertificazione, Università degli Studi di Sassari, Sassari, Italy
| | - Aocheng Cao
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Quirico Migheli
- Dipartimento di Agraria and NRD-Nucleo di Ricerca sulla Desertificazione, Università degli Studi di Sassari, Sassari, Italy
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16
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Pant B, Park M, Park SJ. One-Step Synthesis of Silver Nanoparticles Embedded Polyurethane Nano-Fiber/Net Structured Membrane as an Effective Antibacterial Medium. Polymers (Basel) 2019; 11:E1185. [PMID: 31311153 PMCID: PMC6681108 DOI: 10.3390/polym11071185] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/11/2019] [Accepted: 07/12/2019] [Indexed: 01/31/2023] Open
Abstract
A new and straightforward route was proposed to incorporate silver nanoparticles (Ag NPs) into the surface of polyurethane nanofibers (PU NFs). Uniform distribution of in situ formed Ag NPs on the surface of PU NFs was achieved by adding AgNO3 and tannic acid in a PU solution prior to the electrospinning process. The synthesized nanofiber mats were characterized with state-of-the-art techniques and antibacterial performances were tested against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) bacteria. The cytocompatibility and cell behavior were studied by using fibroblast cells. Following this preparation route, Ag/PU NFs can be obtained with excellent antibacterial performance, thus making them appropriate for various applications such as water filtration, wound dressings, etc.
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Affiliation(s)
- Bishweshwar Pant
- Department of Chemistry, Inha University, 100 Inharo, Incheon 402-751, Korea
| | - Mira Park
- Department of Bioenvironmental Chemistry, College of Agriculture & Life Science, Chonbuk National University, Jeonju 54896, Korea.
| | - Soo-Jin Park
- Department of Chemistry, Inha University, 100 Inharo, Incheon 402-751, Korea.
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Vieillard J, Bouazizi N, Morshed MN, Clamens T, Desriac F, Bargougui R, Thebault P, Lesouhaitier O, Le Derf F, Azzouz A. CuO Nanosheets Modified with Amine and Thiol Grafting for High Catalytic and Antibacterial Activities. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b00609] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Nabil Bouazizi
- ENSAIT, GEMTEX − Laboratoire de Génie et Matériaux Textiles, F-59000 Lille, France
| | | | | | | | | | - Pascal Thebault
- Normandie Université, PBS 6270, CNRS, Centre Universitaire d’Evreux, Université de Rouen, 1 rue du 7ème Chasseur, 27002Evreux CEDEX, France
| | | | | | - Abdelkrim Azzouz
- Nanoqam, Department of Chemistry, University of Quebec, Montreal, Quebec H3C 3P8, Canada
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18
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Cenobio-Galindo ADJ, Pimentel-González DJ, Del Razo-Rodríguez OE, Medina-Pérez G, Carrillo-Inungaray ML, Reyes-Munguía A, Campos-Montiel RG. Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits ( Opuntia oligacantha). Food Sci Biotechnol 2019; 28:1553-1561. [PMID: 31695955 DOI: 10.1007/s10068-019-00586-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 01/16/2019] [Accepted: 02/11/2019] [Indexed: 11/26/2022] Open
Abstract
The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or microencapsulated bioextract (MBE) from xoconostle (Opuntia oligacantha) on chayotextle starch was investigated. The film formulations were: 4 g of chayotextle starch, 2 g of glycerol and 180 g of water, three films with BE added (0.4, 0.8 and 1.2 g) and three films with MBE added (0.4, 0.8 and 1.2 g). Total phenols, total flavonoids, antioxidant activity (ABTS and DPPH), Salmonella typhimurium inhibition, color and mechanical properties of the films were analyzed. The film with 1.2 g of MBE showed high concentration of total phenols (54.12 ± 0.77 mg EAG/100 g), total flavonoids (16.65 ± 0.10 mg QE/100 g) and antioxidant activity (29.11 ± 0.48 and 41.42 ± 1.81 mg EAA for ABTS and DPPH respectively). The addition of bioextract from xoconostle is an option for the development of active films with antioxidant properties.
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Affiliation(s)
- Antonio de Jesus Cenobio-Galindo
- 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, C.P. 43600 Tulancingo, HGO Mexico
| | - Diana Jaqueline Pimentel-González
- 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, C.P. 43600 Tulancingo, HGO Mexico
| | - Oscar Enrique Del Razo-Rodríguez
- 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, C.P. 43600 Tulancingo, HGO Mexico
| | - Gabriela Medina-Pérez
- 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, C.P. 43600 Tulancingo, HGO Mexico
| | - María Luisa Carrillo-Inungaray
- 2Universidad Autónoma de San Luis Potosí, Unidad Académica Multidisciplinaria Zona Huasteca, Romualdo del campo No. 501, Fracc. Rafael Curiel, C.P. 79060 Ciudad Valles, SLP Mexico
| | - Abigail Reyes-Munguía
- 2Universidad Autónoma de San Luis Potosí, Unidad Académica Multidisciplinaria Zona Huasteca, Romualdo del campo No. 501, Fracc. Rafael Curiel, C.P. 79060 Ciudad Valles, SLP Mexico
| | - Rafael Germán Campos-Montiel
- 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, C.P. 43600 Tulancingo, HGO Mexico
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Kapoor S, Sharma A, Bhardwaj P, Sood H, Saxena S, Chaurasia OP. Enhanced Production of Phenolic Compounds in Compact Callus Aggregate Suspension Cultures of Rhodiola imbricata Edgew. Appl Biochem Biotechnol 2018; 187:817-837. [PMID: 30090988 DOI: 10.1007/s12010-018-2851-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 07/25/2018] [Indexed: 01/23/2023]
Abstract
Rhodiola imbricata is a rare medicinal plant of the trans-Himalayan region of Ladakh. It is used for the treatment of numerous health ailments. Compact callus aggregate (CCA) suspension cultures of Rhodiola imbricata were established to counter extinction threats and for production of therapeutically valuable phenolic compounds to meet their increasing industrial demands. The present study also investigated the effect of jasmonic acid (JA) on production of phenolic compounds and bioactivities in CCA suspension cultures. CCA suspension cultures established in an optimized Murashige and Skoog medium supplemented with 30 g/l sucrose, 3 mg/l NAA, and 3 mg/l BAP showed maximum biomass accumulation (8.43 g/l DW) and highest salidroside production (3.37 mg/g DW). Upon 100 μM JA treatment, salidroside production (5.25 mg/g DW), total phenolic content (14.69 mg CHA/g DW), total flavonoid content (4.95 mg RE/g DW), and ascorbic acid content (17.93 mg/g DW) were significantly increased in cultures. In addition, DPPH-scavenging activity (56.32%) and total antioxidant capacity (60.45 mg QE/g DW) were significantly enhanced upon JA treatment, and this was positively correlated with increased accumulation of phenolic compounds. JA-elicited cultures exhibited highest antimicrobial activity against Escherichia coli. This is the first report describing the enhanced production of phenolic compounds and bioactivities from JA-elicited CCA suspension cultures of Rhodiola imbricata.
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Affiliation(s)
- Sahil Kapoor
- Defence Institute of High Altitude Research (DRDO), C/O 56 APO, Leh-Ladakh, Jammu & Kashmir, 901205, India
| | - Ankita Sharma
- Defence Institute of High Altitude Research (DRDO), C/O 56 APO, Leh-Ladakh, Jammu & Kashmir, 901205, India
| | - Pushpender Bhardwaj
- Defence Institute of High Altitude Research (DRDO), C/O 56 APO, Leh-Ladakh, Jammu & Kashmir, 901205, India
| | - Hemant Sood
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat (Solan), Himachal Pradesh, 173215, India.
| | - Shweta Saxena
- Defence Institute of High Altitude Research (DRDO), C/O 56 APO, Leh-Ladakh, Jammu & Kashmir, 901205, India
| | - Om Prakash Chaurasia
- Defence Institute of High Altitude Research (DRDO), C/O 56 APO, Leh-Ladakh, Jammu & Kashmir, 901205, India
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20
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Kang M, Kim SJ, Lee JY, Yoon SR, Kim SH, Ha JH. Inactivation of Pectobacterium carotovorum subsp. carotovorum on Chinese cabbage (Brassica rapa L. subsp. pekinensis) by wash treatments with phenolic compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Yusuf AL, Adeyemi KD, Roselina K, Alimon AR, Goh YM, Samsudin AA, Sazili AQ. Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats. Food Res Int 2018; 111:699-707. [PMID: 30007735 DOI: 10.1016/j.foodres.2018.06.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 05/30/2018] [Accepted: 06/03/2018] [Indexed: 12/31/2022]
Abstract
The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p < .05) concentration of C16:0 and C18:0 than the APW and APL meat. The concentrations of total C18:1trans, total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p < .05) in APL and APW meat than the AP0 meat. Diets had no effect (p > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p < .05) in APL (23.98%, 0.76 kg, 0.12 mg MDA/kg) and APW (24.53%, 0.80 kg, 0.15 mg MDA/kg) meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher (p < .05) in APL (13.49) and APW (12.98) than AP0 (10.86). Sensory scores for juiciness, tenderness, and overall acceptability of APL (7.92, 7.88, 7.89) and APW (7.90, 7.08, 7.77) meat were higher (p < .05) than that of the AP0 (5.38, 5.95, 5.41) meat. Total viable counts and populations of Pseudomonas spp, Escherichia coli and Enterobacteriacea were higher (p < .05) in AP0 meat than in APL and APW meat. The APL exhibited higher (p < .05) antimicrobial potential than the APW. Chill storage affected (p < .05) the physicochemical properties, lipid oxidation and microbial counts in chevon. Dietary APL and APW enhanced the beneficial fatty acids, quality attributes and oxidative stability, and reduced microbial counts in chevon.
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Affiliation(s)
- Aisha L Yusuf
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Department of Animal Science, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria
| | - Kazeem D Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Department of Animal Production, Faculty of Agriculture, University of Ilorin, P.M.B 1515, Ilorin, Nigeria
| | - Karim Roselina
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Abdul Razak Alimon
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Yong M Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Anjas A Samsudin
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Awis Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
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Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
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Pisoschi AM, Pop A, Georgescu C, Turcuş V, Olah NK, Mathe E. An overview of natural antimicrobials role in food. Eur J Med Chem 2017; 143:922-935. [PMID: 29227932 DOI: 10.1016/j.ejmech.2017.11.095] [Citation(s) in RCA: 201] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 11/28/2017] [Indexed: 02/07/2023]
Abstract
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
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Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania
| | - Cecilia Georgescu
- "Lucian Blaga" University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, Dr. I. Ratiu str.7-9, 550012, Sibiu, Romania
| | - Violeta Turcuş
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Neli Kinga Olah
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Endre Mathe
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania; University of Debrecen, Faculty of Agriculture and Food Sciences and Environmental Management, Institute of Food Technology, Böszörményi út 138, H-4032, Debrecen, Hungary
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Keerthirathne TP, Ross K, Fallowfield H, Whiley H. A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens 2016; 5:E63. [PMID: 27869756 PMCID: PMC5198163 DOI: 10.3390/pathogens5040063] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 10/26/2016] [Accepted: 11/15/2016] [Indexed: 11/16/2022] Open
Abstract
Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp. However, currently there is no consensus regarding the critical pH limit for the control of Salmonella. The effectiveness of pH as a control mechanism is influenced by the type of acid used, with the effectiveness of lemon juice compared with vinegar highly debated. Additionally, Salmonella susceptibility to pH stresses may also be influenced by storage temperature (in some studies refrigeration temperatures protected Salmonella spp. from acidulants) and is further complicated by the development of Salmonella cross-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acid tolerance response (ATR). These mechanisms all provide Salmonella with an added advantage to ensure survival under various pH conditions. Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs) from mint, cinnamon, cardamom and clove.
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Affiliation(s)
| | - Kirstin Ross
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Howard Fallowfield
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Harriet Whiley
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
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Lee NK, Paik HD. Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems. Korean J Food Sci Anim Resour 2016; 36:547-57. [PMID: 27621697 PMCID: PMC5018516 DOI: 10.5851/kosfa.2016.36.4.547] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 08/09/2016] [Accepted: 08/09/2016] [Indexed: 01/16/2023] Open
Abstract
This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.
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Affiliation(s)
- Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul 05029, Korea
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Sohaib M, Anjum FM, Arshad MS, Rahman UU. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:19-30. [PMID: 26787929 PMCID: PMC4711421 DOI: 10.1007/s13197-015-1985-y] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/28/2015] [Indexed: 11/24/2022]
Abstract
Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.
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Affiliation(s)
- Muhammad Sohaib
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Faqir Muhammad Anjum
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ubaid Ur Rahman
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Chemical Characterization and Anti-Oomycete Activity of Laureliopsis philippianna Essential Oils against Saprolegnia parasitica and S. australis. Molecules 2015; 20:8033-47. [PMID: 25951001 PMCID: PMC6272517 DOI: 10.3390/molecules20058033] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 04/29/2015] [Accepted: 04/30/2015] [Indexed: 12/04/2022] Open
Abstract
Laureliopsis philippiana (Looser) R. Schodde (Monimiaceae) is a native tree widespread in the forest areas in the south of Chile and Argentina, known for its medicinal properties and excellent wood. The aim of this study was to evaluate the chemical composition of L. philippiana leaf and bark essential oils (EOs) using gas chromatography-mass spectrometry (GC-MS), and to quantify its anti-oomycete activity, specifically against Saprolegniaparasitica and S. australis. Only six components were identified in leaf EO, 96.92% of which are phenylpropanoids and 3.08% are terpenes. As for bark EO, 29 components were identified, representing 67.61% for phenylpropanoids and 32.39% for terpenes. Leaf EO was characterized mainly by safrole (96.92%) and β-phellandrene (1.80%). Bark EO was characterized mainly by isosafrole (30.07%), safrole (24.41%), eucalyptol (13.89%), methyleugenol (7.12%), and eugenol (6.01%). Bark EO has the most promising anti-Saprolegnia activity, with a minimum inhibition concentration (MIC) value of 30.0 µg/mL against mycelia growth and a minimum fungicidal concentration (MFC) value of 50.0 μg/mL against spores; for leaf EO, the MIC and MFC values are 100 and 125 µg/mL, respectively. These findings demonstrate that bark EO has potential to be developed as a remedy for the control of Saprolegnia spp. in aquaculture.
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Oh MH, Park BY, Jo H, Lee S, Lee H, Choi KH, Yoon Y. Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham. Korean J Food Sci Anim Resour 2014; 34:591-6. [PMID: 26761492 PMCID: PMC4662220 DOI: 10.5851/kosfa.2014.34.5.591] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Revised: 07/25/2014] [Accepted: 07/25/2014] [Indexed: 11/08/2022] Open
Abstract
This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ≥ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.
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Affiliation(s)
- Mi-Hwa Oh
- National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Hyunji Jo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
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El Abed N, Kaabi B, Smaali MI, Chabbouh M, Habibi K, Mejri M, Marzouki MN, Ben Hadj Ahmed S. Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2014; 2014:152487. [PMID: 24719640 PMCID: PMC3955612 DOI: 10.1155/2014/152487] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2013] [Accepted: 01/10/2014] [Indexed: 01/05/2023]
Abstract
The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of Thymus capitata essential oil against Listeria monocytogenes inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μ g/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15-80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples (P-value <0.01).
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Affiliation(s)
- Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Belhassen Kaabi
- Laboratoire d'Epidémiologie et d'Ecologie des Parasites, Institut Pasteur de Tunis, BP 74, 1002 Tunis Belvédère, Tunisia
| | - Mohamed Issam Smaali
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Meriem Chabbouh
- Institut National Agronomique de Tunisie, 1002 Tunis, Tunisia
| | - Kamel Habibi
- Institut Supérieur des Etudes Technologiques de Zaghouan, 1121 Mograne, Tunisia
| | - Mondher Mejri
- Institut Supérieur des Etudes Technologiques de Zaghouan, 1121 Mograne, Tunisia
| | - Mohamed Nejib Marzouki
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Sami Ben Hadj Ahmed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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Khanjari A, Karabagias I, Kontominas M. Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.012] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Maqsood S, Benjakul S, Shahidi F. Emerging role of phenolic compounds as natural food additives in fish and fish products. Crit Rev Food Sci Nutr 2013; 53:162-79. [PMID: 23072531 DOI: 10.1080/10408398.2010.518775] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.
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Affiliation(s)
- Sajid Maqsood
- Department of Food Science, Faculty of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates
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32
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Wang C, Wang Z, Qiao X, Li Z, Li F, Chen M, Wang Y, Huang Y, Cui H. Antifungal activity of volatile organic compounds fromStreptomyces alboflavusTD-1. FEMS Microbiol Lett 2013; 341:45-51. [DOI: 10.1111/1574-6968.12088] [Citation(s) in RCA: 131] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Accepted: 01/17/2013] [Indexed: 11/28/2022] Open
Affiliation(s)
- Changlu Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Zhifang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Xi Qiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Zhenjing Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Fengjuan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Mianhua Chen
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Yurong Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Yufang Huang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
| | - Haiyan Cui
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology; Tianjin; China
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Hayek SA, Ibrahim SA. Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) against Escherichia coli O157:H7 in Laboratory Medium. Int J Microbiol 2012; 2012:368472. [PMID: 22934117 PMCID: PMC3426250 DOI: 10.1155/2012/368472] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2012] [Accepted: 06/27/2012] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to investigate the antimicrobial activity of xoconostle pears (Opuntia matudae) against Escherichia coli O157:H7. Xoconostle pears were sliced, blended, and centrifuged. The supernatant was then filtered using a 0.45 μm filter to obtain direct extract. Direct extract of xoconostle pears was tested against four strains of E. coli O157:H7 in brain heart infusion (BHI) laboratory medium using growth over time and agar well diffusion assays. Our results showed that direct extract of xoconostle pears had a significant (P < 0.05) inhibitory effect at 4, 6, and 8% (v/v) concentrations and complete inhibitory effect at 10% (v/v) during 8 h of incubation at 37°C. Minimum inhibitory volume (MIV) was 400 μL mL(-1) (v/v) and minimum lethal volume (MLV) was 650 μL mL(-1) (v/v). The inhibitory effect of xoconostle pears found to be concentration dependent and not strain dependent. Thus, xoconostle pears extract has the potential to inhibit the growth of E. coli O157:H7 and could provide a natural means of controlling pathogenic contamination, thereby mitigating food safety risks.
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Affiliation(s)
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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Giner MJ, Vegara S, Funes L, Martí N, Saura D, Micol V, Valero M. Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1917-1923. [PMID: 22246685 DOI: 10.1002/jsfa.5561] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2011] [Revised: 09/02/2011] [Accepted: 11/27/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chitosan (AC) and five hydroalcoholic extracts from Lithospermum erythrorhizon (SE), Rheum palmatum (RE), Thymus vulgaris (AT), Lippia citriodora (PLX) and a mixture of Rosmarinus officinalis, Salvia lavandulifolia and Thymus mastichina (LA) were tested for antimicrobial activity against bacteria, yeasts and filamentous fungi using two broth dilution methods. The effects of adding single extracts on naturally occurring micro-organisms and sensory qualities of raw tomato juice were also evaluated. RESULTS SE extract exhibited the strongest activity, with minimum inhibitory concentrations (MICs) of 100-400 µg mL⁻¹ for Gram-positive and 1600-3200 µg mL⁻¹ for Gram-negative bacteria. Enterobacter aerogenes showed the greatest susceptibility to AC (MIC 1600 µg mL⁻¹). Lethal effects of extracts and AC were achieved at a minimum bactericidal concentration (MBC)/MIC ratio of 2 in 88% of assays. SE and RE extracts and AC also exhibited antifungal effect against yeasts, but they had no activity on filamentous fungi. Control and 100 mg L⁻¹ SE-added tomato juices did not differ in acceptance, but this SE concentration was not effective in the control of microbial load throughout cold storage. CONCLUSION Results confirm the antimicrobial potential of the plant extracts, but additional research is needed until the agents responsible for the activities have been determined in order to use them as natural constituents of multiple-barrier food preservation systems.
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Affiliation(s)
- Manuel J Giner
- Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela-EPSO, Universidad Miguel Hernández-UMH, Campus de Orihuela, E-03312 Orihuela, Alicante, Spain
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Gyawali R, Ibrahim SA. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 2012; 95:29-45. [DOI: 10.1007/s00253-012-4117-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 04/17/2012] [Accepted: 04/17/2012] [Indexed: 02/07/2023]
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Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2011.00177.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Jacobo-Salcedo MDR, Gonzalez-Espindola LA, Alonso-Castro AJ, Gonzalez-Martinez MDR, Domínguez F, Garcia-Carranca A. Antimicrobial Activity and Cytotoxic Effects of Magnolia dealbata and its Active Compounds. Nat Prod Commun 2011. [DOI: 10.1177/1934578x1100600818] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Multi-drug resistance is of great concern for public health worldwide and necessitates the search for new antimicrobials from sources such as plants. Several Magnolia (Magnoliaceae) species have been reported to exert antimicrobial effects on sensitive and multidrug-resistant microorganisms. However, the antimicrobial properties of Magnolia dealbata have not been experimentally evaluated. The antimicrobial effects of an ethanol extract of Magnolia dealbata seeds (MDE) and its active compounds honokiol (HK) and magnolol (MG) were tested against the phytopathogen Clavibacter michiganensis subsp. michiganensis and several human multi-drug resistant pathogens using the disk-diffusion assay. The effects of MDE and its active compounds on the viability of human peripheral blood mononuclear cells (PBMC) were evaluated using MTT assay. MDE and its active compounds had antimicrobial activity (inhibition zone > 10 mm) against C. michiganensis, Pseudomonas aeruginosa, Acinetobacter baumannii, Acinetobacter lwoffii, Candida albicans, Candida tropicalis and Trichosporon belgeii. The results suggest that M. dealbata and its active compounds have selective antimicrobial effects against drug-resistant fungal and Gram (-) bacteria and exert minimal toxic effects on human PMBC.
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Affiliation(s)
- Maria del Rosario Jacobo-Salcedo
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Avenida Articulo 123, Fraccionamiento Filadelfia, Gómez Palacio, Durango, 35010, México
| | - Luis Angel Gonzalez-Espindola
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Avenida Articulo 123, Fraccionamiento Filadelfia, Gómez Palacio, Durango, 35010, México
| | - Angel Josabad Alonso-Castro
- Facultad de Química, Universidad Nacional Autónoma de México, 04510 México, D.F
- Instituto Nacional de Cancerología, Av. San Fernando No. 22, Col. Sección XVI, Tlalpan, 14080 México, D.F., México
| | | | - Fabiola Domínguez
- Centro de Investigación Biomédica de Oriente, Instituto Mexicano del Seguro Social (IMSS), Km. 4.5, Carretera Federal Atlixco-Metepec, 74360 Metepec, Puebla, México
| | - Alejandro Garcia-Carranca
- Instituto Nacional de Cancerología, Av. San Fernando No. 22, Col. Sección XVI, Tlalpan, 14080 México, D.F., México
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, 04510 México, D.F
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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40
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Bajpai VK, Yoon JI, Kang SC. Antioxidant and antidermatophytic activities of essential oil and extracts of Magnolia liliflora Desr. Food Chem Toxicol 2009; 47:2606-12. [PMID: 19635519 DOI: 10.1016/j.fct.2009.07.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2009] [Revised: 07/18/2009] [Accepted: 07/21/2009] [Indexed: 11/26/2022]
Abstract
This study was carried out to assess the antioxidant and antidermatophytic activities of the essential oil and extracts of Magnolia liliflora Desr. Antioxidant activity was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The free radical scavenging activities of the oil and ethyl acetate extract were found to be superior (IC(50) values=10.11 and 16.17 microg/ml, respectively) as compared to butylatedhydreoxyanisole (BHA), (IC(50) value=18.27 microg/ml). Also the ethyl acetate extract revealed the highest phenolic contents (96.13 mg/g of dry wt) as compared to the other extracts. Further, the oil (1000 microg/disc) and extracts (1500 microg/disc) revealed 42.36-63.12% and 19.07-54.14% antidermatophytic effect, respectively along with their respective MIC values ranging from 62.5 to 500 and 250 to 2000 microg/ml against the members of Trichophyton and Microsporum spp. Also the oil had strong detrimental effect on spore germination of tested fungal pathogens as well as concentration and time dependent kinetic inhibition of Microsporum canis KCTC 6348. The results of this study justify a potential role of M. liliflora to serve as a natural antioxidant and antidermatophytic agent.
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Affiliation(s)
- Vivek K Bajpai
- Department of Biotechnology, Daegu University, Kyoungsan, Kyoungbook 712-714, Republic of Korea
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Tiwari BK, Valdramidis VP, O'Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5987-6000. [PMID: 19548681 DOI: 10.1021/jf900668n] [Citation(s) in RCA: 412] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin. These issues are considered in conjunction with the latest developments in the quantification of the minimum inhibitory (and noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can be used alone or in combination with other novel preservation technologies to facilitate the replacement of traditional approaches. Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.
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Affiliation(s)
- Brijesh K Tiwari
- Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfied, Dublin 4, Ireland
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