1
|
Ilieva Y, Zaharieva MM, Najdenski H, Kroumov AD. Antimicrobial Activity of Arthrospira (Former Spirulina) and Dunaliella Related to Recognized Antimicrobial Bioactive Compounds. Int J Mol Sci 2024; 25:5548. [PMID: 38791586 PMCID: PMC11122404 DOI: 10.3390/ijms25105548] [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: 04/07/2024] [Revised: 05/10/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
With the increasing rate of the antimicrobial resistance phenomenon, natural products gain our attention as potential drug candidates. Apart from being used as nutraceuticals and for biotechnological purposes, microalgae and phytoplankton have well-recognized antimicrobial compounds and proved anti-infectious potential. In this review, we comprehensively outline the antimicrobial activity of one genus of cyanobacteria (Arthrospira, formerly Spirulina) and of eukaryotic microalgae (Dunaliella). Both, especially Arthrospira, are mostly used as nutraceuticals and as a source of antioxidants for health supplements, cancer therapy and cosmetics. Their diverse bioactive compounds provide other bioactivities and potential for various medical applications. Their antibacterial and antifungal activity vary in a broad range and are strain specific. There are strains of Arthrospira platensis with very potent activity and minimum inhibitory concentrations (MICs) as low as 2-15 µg/mL against bacterial fish pathogens including Bacillus and Vibrio spp. Arthrospira sp. has demonstrated an inhibition zone (IZ) of 50 mm against Staphylococcus aureus. Remarkable is the substantial amount of in vivo studies of Arthrospira showing it to be very promising for preventing vibriosis in shrimp and Helicobacter pylori infection and for wound healing. The innovative laser irradiation of the chlorophyll it releases can cause photodynamic destruction of bacteria. Dunaliella salina has exhibited MIC values lower than 300 µg/mL and an IZ value of 25.4 mm on different bacteria, while Dunaliella tertiolecta has demonstrated MIC values of 25 and 50 μg/mL against some Staphylococcus spp. These values fulfill the criteria for significant antimicrobial activity and sometimes are comparable or exceed the activity of the control antibiotics. The bioactive compounds which are responsible for that action are fatty acids including PUFAs, polysaccharides, glycosides, peptides, neophytadiene, etc. Cyanobacteria, such as Arthrospira, also particularly have antimicrobial flavonoids, terpenes, alkaloids, saponins, quinones and some unique-to-them compounds, such as phycobiliproteins, polyhydroxybutyrate, the peptide microcystin, etc. These metabolites can be optimized by using stress factors in a two-step process of fermentation in closed photobioreactors (PBRs).
Collapse
Affiliation(s)
| | | | | | - Alexander Dimitrov Kroumov
- Department of Infectious Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (Y.I.); (M.M.Z.); (H.N.)
| |
Collapse
|
2
|
Edwards BR, Thamatrakoln K, Fredricks HF, Bidle KD, Van Mooy BAS. Viral Infection Leads to a Unique Suite of Allelopathic Chemical Signals in Three Diatom Host-Virus Pairs. Mar Drugs 2024; 22:228. [PMID: 38786618 PMCID: PMC11123003 DOI: 10.3390/md22050228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/27/2024] [Accepted: 05/02/2024] [Indexed: 05/25/2024] Open
Abstract
Ecophysiological stress and the grazing of diatoms are known to elicit the production of chemical defense compounds called oxylipins, which are toxic to a wide range of marine organisms. Here we show that (1) the viral infection and lysis of diatoms resulted in oxylipin production; (2) the suite of compounds produced depended on the diatom host and the infecting virus; and (3) the virus-mediated oxylipidome was distinct, in both magnitude and diversity, from oxylipins produced due to stress associated with the growth phase. We used high-resolution accurate-mass mass spectrometry to observe changes in the dissolved lipidome of diatom cells infected with viruses over 3 to 4 days, compared to diatom cells in exponential, stationary, and decline phases of growth. Three host virus pairs were used as model systems: Chaetoceros tenuissimus infected with CtenDNAV; C. tenuissimus infected with CtenRNAV; and Chaetoceros socialis infected with CsfrRNAV. Several of the compounds that were significantly overproduced during viral infection are known to decrease the reproductive success of copepods and interfere with microzooplankton grazing. Specifically, oxylipins associated with allelopathy towards zooplankton from the 6-, 9-, 11-, and 15-lipogenase (LOX) pathways were significantly more abundant during viral lysis. 9-hydroperoxy hexadecatetraenoic acid was identified as the strongest biomarker for the infection of Chaetoceros diatoms. C. tenuissimus produced longer, more oxidized oxylipins when lysed by CtenRNAV compared to CtenDNAV. However, CtenDNAV caused a more statistically significant response in the lipidome, producing more oxylipins from known diatom LOX pathways than CtenRNAV. A smaller set of compounds was significantly more abundant in stationary and declining C. tenuissimus and C. socialis controls. Two allelopathic oxylipins in the 15-LOX pathway and essential fatty acids, arachidonic acid (ARA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were more abundant in the stationary phase than during the lysis of C. socialis. The host-virus pair comparisons underscore the species-level differences in oxylipin production and the value of screening more host-virus systems. We propose that the viral infection of diatoms elicits chemical defense via oxylipins which deters grazing with downstream trophic and biogeochemical effects.
Collapse
Affiliation(s)
- Bethanie R. Edwards
- Department of Marine Chemistry and Geochemistry, Woods Hole Oceanographic Institution, Falmouth, MA 02543, USA; (H.F.F.); (B.A.S.V.M.)
- Department of Earth and Planetary Science, University of California-Berkeley, Berkeley, CA 94720, USA
| | - Kimberlee Thamatrakoln
- Department of Marine and Coastal Sciences, Rutgers University, New Brunswick, NJ 08901, USA; (K.T.); (K.D.B.)
| | - Helen F. Fredricks
- Department of Marine Chemistry and Geochemistry, Woods Hole Oceanographic Institution, Falmouth, MA 02543, USA; (H.F.F.); (B.A.S.V.M.)
| | - Kay D. Bidle
- Department of Marine and Coastal Sciences, Rutgers University, New Brunswick, NJ 08901, USA; (K.T.); (K.D.B.)
| | - Benjamin A. S. Van Mooy
- Department of Marine Chemistry and Geochemistry, Woods Hole Oceanographic Institution, Falmouth, MA 02543, USA; (H.F.F.); (B.A.S.V.M.)
| |
Collapse
|
3
|
Lakshimi VI, Kavitha M. New Insights into Prospective Health Potential of ω-3 PUFAs. Curr Nutr Rep 2023; 12:813-829. [PMID: 37996669 DOI: 10.1007/s13668-023-00508-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
PURPOSE OF REVIEW Docosahexaenoic acid and eicosapentaenoic acid are the two essential long-chain ω-3 polyunsaturated fatty acids (ω-3 PUFAs) promoting human health which are obtained from diet or supplementation. The eicosanoids derived from ω-6 and ω-3 PUFAs have opposite characteristics of pro- and anti-inflammatory activities. The proinflammatory effects of ω-6 PUFAs are behind the pathology of the adverse health conditions of PUFA metabolism like cardiovascular diseases, neurological disorders, and inflammatory diseases. A balanced ω-6 to ω-3 ratio of 1-4:1 is critical to prevent the associated disorders. But due to modern agricultural practices, there is a disastrous shift in this ratio to 10-20:1. This review primarily aims to discuss the myriad health potentials of ω-3 PUFAs uncovered through recent research. It further manifests the importance of maintaining a balanced ω-6 to ω-3 PUFA ratio. RECENT FINDINGS ω-3 PUFAs exhibit protective effects against diabetes mellitus-associated complications including diabetic retinopathy, diabetic nephropathy, and proteinuria. COVID-19 is also not an exception to the health benefits of ω-3 PUFAs. Supplementation of ω-3 PUFAs improved the respiratory and clinical symptoms in COVID-19 patients. ω-3 PUFAs exhibit a variety of health benefits including anti-inflammatory property and antimicrobial property and are effective in protecting against various health conditions like atherosclerosis, cardiovascular diseases, diabetes mellitus, COVID-19, and neurological disorders. In the present review, various health potentials of ω-3 PUFAs are extensively reviewed and summarized. Further, the importance of a balanced ω-6 to ω-3 PUFA ratio has been emphasized besides stating the diverse sources of ω-3 PUFA.
Collapse
Affiliation(s)
- V Iswareya Lakshimi
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | - M Kavitha
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India.
| |
Collapse
|
4
|
Arevalo-Gallegos A, Cuellar-Bermudez SP, Melchor-Martinez EM, Iqbal HMN, Parra-Saldivar R. Comparison of Alginate Mixtures as Wall Materials of Schizochytrium Oil Microcapsules Formed by Coaxial Electrospray. Polymers (Basel) 2023; 15:2756. [PMID: 37376402 PMCID: PMC10305133 DOI: 10.3390/polym15122756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of Schizochytrium sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the viscosity is higher in β-glucan/alginate mixtures than in maltodextrin/alginate. Scanning electron microscopy was used to assess the morphology of the microcapsules, which appeared more homogeneous for maltodextrin/alginate. In addition, oil-encapsulation efficiency was higher in maltodextrin/alginate mixtures (90%) than in β-glucan/alginate mixtures (80%). Finally, evaluating the microcapsules' stability by FTIR when exposed to high temperature (80 °C) showed that maltodextrin/alginate microcapsules were not degraded contrary to the β-glucan/alginate microcapsules. Thus, although high oil-encapsulation efficiency was obtained with both mixtures, the microcapsules' morphology and prolonged stability suggest that maltodextrin/alginate is a suitable wall material for microencapsulation of Schizochytrium sp. oil.
Collapse
Affiliation(s)
- Alejandra Arevalo-Gallegos
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
| | - Sara P. Cuellar-Bermudez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Elda M. Melchor-Martinez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Roberto Parra-Saldivar
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| |
Collapse
|
5
|
Santos-Merino M, Gutiérrez-Lanza R, Nogales J, García JL, de la Cruz F. Synechococcus elongatus PCC 7942 as a Platform for Bioproduction of Omega-3 Fatty Acids. Life (Basel) 2022; 12:life12060810. [PMID: 35743841 PMCID: PMC9224711 DOI: 10.3390/life12060810] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 12/22/2022] Open
Abstract
Alpha-linolenic acid and stearidonic acid are precursors of omega-3 polyunsaturated fatty acids, essential nutrients in the human diet. The ability of cyanobacteria to directly convert atmospheric carbon dioxide into bio-based compounds makes them promising microbial chassis to sustainably produce omega-3 fatty acids. However, their potential in this area remains unexploited, mainly due to important gaps in our knowledge of fatty acid synthesis pathways. To gain insight into the cyanobacterial fatty acid biosynthesis pathways, we analyzed two enzymes involved in the elongation cycle, FabG and FabZ, in Synechococcus elongatus PCC 7942. Overexpression of these two enzymes led to an increase in C18 fatty acids, key intermediates in omega-3 fatty acid production. Nevertheless, coexpression of these enzymes with desaturases DesA and DesB from Synechococcus sp. PCC 7002 did not improve alpha-linolenic acid production, possibly due to their limited role in fatty acid synthesis. In any case, efficient production of stearidonic acid was not achieved by cloning DesD from Synechocystis sp. PCC 6803 in combination with the aforementioned DesA and DesB, reaching maximum production at 48 h post induction. According to current knowledge, this is the first report demonstrating that S. elongatus PCC 7942 can be used as an autotrophic chassis to produce stearidonic acid.
Collapse
Affiliation(s)
- María Santos-Merino
- Instituto de Biomedicina y Biotecnología de Cantabria, Universidad de Cantabria—CSIC, 39011 Santander, Spain; (R.G.-L.); (F.d.l.C.)
- Correspondence:
| | - Raquel Gutiérrez-Lanza
- Instituto de Biomedicina y Biotecnología de Cantabria, Universidad de Cantabria—CSIC, 39011 Santander, Spain; (R.G.-L.); (F.d.l.C.)
| | - Juan Nogales
- Department of Systems Biology, Centro Nacional de Biotecnología (CSIC), 28049 Madrid, Spain;
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy, Spanish National Research Council (SusPlast-CSIC), 28040 Madrid, Spain;
| | - José Luis García
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy, Spanish National Research Council (SusPlast-CSIC), 28040 Madrid, Spain;
- Department of Microbial and Plant Biotechnology, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain
| | - Fernando de la Cruz
- Instituto de Biomedicina y Biotecnología de Cantabria, Universidad de Cantabria—CSIC, 39011 Santander, Spain; (R.G.-L.); (F.d.l.C.)
| |
Collapse
|
6
|
Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket ( Scapsipedus icipe) Meal for Food. Foods 2022; 11:1047. [PMID: 35407134 PMCID: PMC8998076 DOI: 10.3390/foods11071047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 12/13/2022] Open
Abstract
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4-4-folds), and energy (1.1-1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1-3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.
Collapse
Affiliation(s)
- Nelly C. Maiyo
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Michael W. Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - George O. Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Evanson R. Omuse
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Geoffrey Ssepuuya
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya;
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| |
Collapse
|
7
|
Shah AM, Yang W, Mohamed H, Zhang Y, Song Y. Microbes: A Hidden Treasure of Polyunsaturated Fatty Acids. Front Nutr 2022; 9:827837. [PMID: 35369055 PMCID: PMC8968027 DOI: 10.3389/fnut.2022.827837] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 02/21/2022] [Indexed: 12/26/2022] Open
Abstract
Microbes have gained a lot of attention for their potential in producing polyunsaturated fatty acids (PUFAs). PUFAs are gaining scientific interest due to their important health-promoting effects on higher organisms including humans. The current sources of PUFAs (animal and plant) have associated limitations that have led to increased interest in microbial PUFAs as most reliable alternative source. The focus is on increasing the product value of existing oleaginous microbes or discovering new microbes by implementing new biotechnological strategies in order to compete with other sources. The multidisciplinary approaches, including metabolic engineering, high-throughput screening, tapping new microbial sources, genome-mining as well as co-culturing and elicitation for the production of PUFAs, have been considered and discussed in this review. The usage of agro-industrial wastes as alternative low-cost substrates in fermentation for high-value single-cell oil production has also been discussed. Multidisciplinary approaches combined with new technologies may help to uncover new microbial PUFA sources that may have nutraceutical and biotechnological importance.
Collapse
Affiliation(s)
- Aabid Manzoor Shah
- Colin Ratledge Center of Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Wu Yang
- Colin Ratledge Center of Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Hassan Mohamed
- Colin Ratledge Center of Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo, China
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
| | - Yingtong Zhang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yuanda Song
- Colin Ratledge Center of Microbial Lipids, School of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| |
Collapse
|
8
|
Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese. Foods 2022; 11:foods11060843. [PMID: 35327266 PMCID: PMC8954529 DOI: 10.3390/foods11060843] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/01/2022] [Accepted: 03/11/2022] [Indexed: 02/04/2023] Open
Abstract
Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.
Collapse
|
9
|
Singh S, Verma DK, Thakur M, Tripathy S, Patel AR, Shah N, Utama GL, Srivastav PP, Benavente-Valdés JR, Chávez-González ML, Aguilar CN. Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health. Food Res Int 2021; 150:110746. [PMID: 34865764 DOI: 10.1016/j.foodres.2021.110746] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 10/01/2021] [Accepted: 10/06/2021] [Indexed: 02/07/2023]
Abstract
Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner. However, because of conventional extraction methods and their energy and the use of pollutant solvents, the availability of HVAMs from algae remains insufficient. Receiving their sustainability and environmental benefits have recently made green extraction technologies for HVAM extractions more desirable. But very little information is available about the technology of green extraction of algae from these HVAM. This review, therefore, highlights the supercritical fluid extraction (SCFE) as principal green extraction technologyand theirideal parameters for extracting HVAMs. In first, general information is provided concerning the HVAMs and their components of macro and micro origin. The review also includes a description of SCFE technology's properties, instrumentation operation, solvents used, and the merits and demerits. Moreover, there are several HVAMs associated with their numerous high-level biological activities which include high-level antioxidant, anti-inflammatory, anticancer and antimicrobial activity and have potential health-beneficial effects in humans since they are all HVAMs, such as foods and nutraceuticals. Finally, it provides future insights, obstacles, and suggestions for selecting the right technologies for extraction.
Collapse
Affiliation(s)
- Smita Singh
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh 140413, Punjab, India.
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior 474001, Madhya Pradesh, India.
| | - Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Ami R Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana 384 002, Gujarat, India
| | - Nihir Shah
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana 384 002, Gujarat, India
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia; Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung 40132, Indonesia
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Juan Roberto Benavente-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico
| | - Mónica L Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico.
| |
Collapse
|
10
|
Rau EM, Ertesvåg H. Method Development Progress in Genetic Engineering of Thraustochytrids. Mar Drugs 2021; 19:515. [PMID: 34564177 PMCID: PMC8467673 DOI: 10.3390/md19090515] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/03/2021] [Accepted: 09/09/2021] [Indexed: 01/29/2023] Open
Abstract
Thraustochytrids are unicellular, heterotrophic marine eukaryotes. Some species are known to store surplus carbon as intracellular lipids, and these also contain the long-chain polyunsaturated fatty acid docosahexaenoic acid (DHA). Most vertebrates are unable to synthesize sufficient amounts of DHA, and this fatty acid is essential for, e.g., marine fish, domesticated animals, and humans. Thraustochytrids may also produce other commercially valuable fatty acids and isoprenoids. Due to the great potential of thraustochytrids as producers of DHA and other lipid-related molecules, a need for more knowledge on this group of organisms is needed. This necessitates the ability to do genetic manipulation of the different strains. Thus far, this has been obtained for a few strains, while it has failed for other strains. Here, we systematically review the genetic transformation methods used for different thraustochytrid strains, with the aim of aiding studies on strains not yet successfully transformed. The designs of transformation cassettes are also described and compared. Moreover, the potential problems when trying to establish transformation protocols in new thraustochytrid species/strains are discussed, along with suggestions utilized in other organisms to overcome similar challenges. The approaches discussed in this review could be a starting point when designing protocols for other non-model organisms.
Collapse
Affiliation(s)
| | - Helga Ertesvåg
- Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N7491 Trondheim, Norway;
| |
Collapse
|
11
|
Sikka P, Behl T, Sharma S, Sehgal A, Bhatia S, Al-Harrasi A, Singh S, Sharma N, Aleya L. Exploring the therapeutic potential of omega-3 fatty acids in depression. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:43021-43034. [PMID: 34121162 DOI: 10.1007/s11356-021-14884-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 06/09/2021] [Indexed: 06/12/2023]
Abstract
Omega-3 fatty acids have been acknowledged for their number of holdings on an individual's health. Not only in physical valuation but also in managing psychiatric disorders, omega-3 fatty acids have been found to be a powerful formula. It is proclaimed that depressive patients suffer anomaly with the levels of omega-3 polyunsaturated fatty acids in the body, coupled with insignificant EPA and DHA. Enhancement in brain functioning, neuronal functions, and paying attention in interacting with the brain cells are some of the additional tasks, being performed by the supplementation of omega-3 fatty acids. The leading and primary source via dietary supplementation involves the involvement of fish and fish products. These are hypothesized to be the best and dominant source for omega-3 fatty acids. Consumption of omega-3 fatty acid is well safe, that physician highly favors intake of these supplements, remarkably in the case of pregnant women. However, treating this serious life-threatening mental disorder leads to many adverse effects when treated with antidepressants. The dose range includes 1g/d to 10g/d, which is to be incorporated by the patient. It is also tested that the combination of EPA and DHA is found to be more efficacious for a person in treating and preventing depressive symptoms. Some studies verify the supplementation of omega-3 fatty acids in diet was coequally productive and successful with minimal side effects when analyzed with antidepressants. Despite these facts, much research is still needed and presently in process for long-term safety and studying the role of omega-3 fatty acids in human health.
Collapse
Affiliation(s)
- Priyanshi Sikka
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Tapan Behl
- Chitkara College of Pharmacy, Chitkara University, Punjab, India.
| | - Sanchay Sharma
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Aayush Sehgal
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Saurabh Bhatia
- Amity Institute of Pharmacy, Amity University, Gurugram, Haryana, India
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Sukhbir Singh
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Neelam Sharma
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Lotfi Aleya
- Chrono-Environment Laboratory, UMR CNRS 6249, Bourgogne Franche-Comté University, Besançon, France
| |
Collapse
|
12
|
Mavrommati M, Daskalaki A, Papanikolaou S, Aggelis G. Adaptive laboratory evolution principles and applications in industrial biotechnology. Biotechnol Adv 2021; 54:107795. [PMID: 34246744 DOI: 10.1016/j.biotechadv.2021.107795] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 06/11/2021] [Accepted: 07/05/2021] [Indexed: 12/20/2022]
Abstract
Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved microbial strains with desired characteristics, by implementing the rules of natural selection as presented in the Darwinian Theory, on the laboratory bench. New as it might be, it has already been used by several researchers for the amelioration of a variety of characteristics of widely used microorganisms in biotechnology. ALE is used as a tool for the deeper understanding of the genetic and/or metabolic pathways of evolution. Another important field targeted by ALE is the manufacturing of products of (high) added value, such as ethanol, butanol and lipids. In the current review, we discuss the basic principles and techniques of ALE, and then we focus on studies where it has been applied to bacteria, fungi and microalgae, aiming to improve their performance to biotechnological procedures and/or inspect the genetic background of evolution. We conclude that ALE is a promising and efficacious method that has already led to the acquisition of useful new microbiological strains in biotechnology and could possibly offer even more interesting results in the future.
Collapse
Affiliation(s)
- Maria Mavrommati
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Alexandra Daskalaki
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - George Aggelis
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece.
| |
Collapse
|