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Habib HM, El-Gendi H, El-Fakharany EM, El-Ziney MG, El-Yazbi AF, Al Meqbaali FT, Ibrahim WH. Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate. Nutrients 2023; 15:2709. [PMID: 37375613 DOI: 10.3390/nu15122709] [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: 05/23/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy. In this study, the polyphenolic profile of PJC was investigated for the first time, and it was found that PJC can inhibit oxidative damage to bovine serum albumin (BSA) and deoxyribonucleic acid (DNA), as well as acetylcholinesterase, α-amylase, and tyrosinase activities. The primary polyphenols identified in PJC were 4-Hydroxy-3-Methoxybenzoate, epicatechin, catechin, rutin, ferulic acid, P-coumaric acid, and cinnamic acid. Additionally, PJC demonstrated potent antibacterial effects against human pathogens such as Streptococcus mutans and Aeromonas hydrophila and dose-dependently reduced the proliferation of colorectal, breast, and hepatic cancer cells via apoptosis. Furthermore, PJC blocked B-cell lymphoma 2 (BCl-2) and the expression of a potent cyclin-dependent kinase inhibitor (P21) and enhanced tumor protein (P53) expression, compared to both untreated cells and cells treated with fluoropyrimidine 5-fluorouracil (5-FU). As a result, PJC may be a beneficial ingredient in the formulation of emerging natural-compound-based chemotherapy and functional foods and could be utilized by the food, nutraceutical, and pharmaceutical industries.
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Affiliation(s)
- Hosam M Habib
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
| | - Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA City), New Borg El Arab P.O. Box 21934, Egypt
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute GEBRI, City of Scientific Research and Technological Applications (SRTA City), New Borg El Arab P.O. Box 21934, Egypt
| | - Mohamed G El-Ziney
- Dairy Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria P.O. Box 21545, Egypt
| | - Ahmed F El-Yazbi
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt
- Faculty of Pharmacy, Alamein International University (AIU), Alamein City 5060310, Egypt
| | - Fatima T Al Meqbaali
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Wissam H Ibrahim
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
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Osaili TM, Hasan F, Al-Nabulsi AA, Olaimat AN, Ayyash M, Obaid RS, Holley R. A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life. Food Microbiol 2023; 112:104238. [PMID: 36906321 DOI: 10.1016/j.fm.2023.104238] [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: 01/24/2022] [Revised: 09/19/2022] [Accepted: 02/13/2023] [Indexed: 02/22/2023]
Abstract
The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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Bou Dargham M, Matar Boumosleh J, Farhat A, Abdelkhalek S, Bou-Maroun E, El Hosry L. Antioxidant and anti-diabetic activities in commercial and homemade pomegranate molasses in Lebanon. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Evran S, Tayyarcan EK, Acar-Soykut E, Guven B, Durakli-Velioglu S, Boyaci IH. Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7. Can J Microbiol 2021; 68:1-11. [PMID: 34529921 DOI: 10.1139/cjm-2021-0211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, certain products containing antimicrobial components, such as molasses, are widely used to eliminate resistant bacteria. Molasses has a strong antimicrobial effect on bacterial cells, and this effect is thought to be due to the breakdown of the cytoplasmic cell membrane and cell proteins of the polyphenols in molasses. In the present study, phage-molasses interactions were investigated to examine the effects of concomitant use. It was found that molasses samples increased the size of phage plaques by up to 3-fold, and MIC and 1/2 × MIC concentrations of molasses increased the burst size of phages. Although no synergistic effect was found between the phage and molasses, the antimicrobial activities of the components and the effect of molasses on phage activity were demonstrated.
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Affiliation(s)
- Sefika Evran
- Department of Food Engineering, Beytepe, Hacettepe University, Ankara, Turkey
| | | | - Esra Acar-Soykut
- Yeniçağa Yaşar Çelik Vocational School, Bolu Abant İzzet Baysal University, Bolu, Turkey
| | - Burcu Guven
- Department of Food Engineering, Beytepe, Hacettepe University, Ankara, Turkey
| | - Serap Durakli-Velioglu
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdağ, Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Beytepe, Hacettepe University, Ankara, Turkey
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Gaur VK, Sharma P, Sirohi R, Awasthi MK, Dussap CG, Pandey A. Assessing the impact of industrial waste on environment and mitigation strategies: A comprehensive review. JOURNAL OF HAZARDOUS MATERIALS 2020; 398:123019. [PMID: 32768833 DOI: 10.1016/j.jhazmat.2020.123019] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/12/2020] [Accepted: 05/21/2020] [Indexed: 05/10/2023]
Abstract
The increasing demand of rising population leads to the escalation of industrial sectors such as agro-, food-, paper and pulp industries. These industries generated hazardous waste which is primarily organic in nature thus is being dumped or processed in the environment. These waste leads to increasing contamination leading to increased mortality, physical and morphological changes in the organisms/animals in contact. Although the generated waste is hazardous yet it predominantly contains macromolecules and bioactive compounds thus can be efficiently utilized for the extraction and production of value added products. This article reviews the effect of these waste streams on terrestrial and aquatic ecosystems. Since these wastes abundantly contain proteins, lipids, carbohydrates and lignocelluloses thus recycling, reuse and valorization offers an effective strategy for their reduction while comforting the environment. The policies laid down by national and international agencies that directs these industries for reducing the generation of waste and increasing the recyclability and reuse of the generated waste is discussed and the gaps and bottlenecks for these is identified. This study essentially provides the state-of-art information on above aspects by identifying the gaps for future research directions and may contribute in policy development for mitigation strategies.
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Affiliation(s)
- Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, PR China
| | - Claude-Gilles Dussap
- Polytech Clermont Ferrand, Institut Pascal, Univeriste Clermont Auvergne, Clermont Ferrand, France
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Frontier Research Lab, Yonsei University, Seoul, South Korea.
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Roukas T, Kotzekidou P. Pomegranate peel waste: a new substrate for citric acid production by Aspergillus niger in solid-state fermentation under non-aseptic conditions. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:13105-13113. [PMID: 32016865 DOI: 10.1007/s11356-020-07928-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 01/28/2020] [Indexed: 06/10/2023]
Abstract
Citric acid production from dried and non-dried pomegranate peel wastes by the fungus Aspergillus niger B60 in solid-state fermentation (SSF) under non-aseptic conditions was investigated. The maximum amount of citric acid (278.5 g/kg dry peel) was achieved using dried (at 45 °C for 48 h) pulverized pomegranate peels with moisture content 75% and initial pH 8.0, after 8 days of fermentation at 25 °C. Under the same fermentation conditions, a higher amount of citric acid (306.8 g/kg dry peel) was observed during SSF of non-dried peels as a substrate. The addition of methanol as an inducer at a concentration of 3% (w/w) into the dried and non-dried pomegranate peel wastes increased the amount of citric acid to 300.7 and 351.5 g/kg dry peel, respectively. The non-dried pomegranate peel waste in SSF under non-aseptic conditions is a cheap and useful substrate for the commercial production of citric acid with low energy cost. The utilization of inexpensive agro-industrial wastes through SSF can contribute to achieve industrially feasible and environmentally sustainable bio-production of citric acid.
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Affiliation(s)
- Triantafyllos Roukas
- Laboratory of Food Engineering and Processing, Department of Food Science and Technology, Aristotle University of Thessaloniki, Box 250, 54124, Thessaloniki, Greece.
| | - Parthena Kotzekidou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Aristotle University of Thessaloniki, Box 250, 54124, Thessaloniki, Greece
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