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Rangaraj VM, Mabrook G, Hathi Z, Mettu S, Banat F, Taher H. Lacticaseibacillus rhamnosus encapsulated cross-linked Keratin-Chitosan hydrogel for removal of patulin from apple juice. Food Chem 2024; 454:139619. [PMID: 38811285 DOI: 10.1016/j.foodchem.2024.139619] [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: 03/13/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/31/2024]
Abstract
In this study, we developed a hydrogel from cross-linked keratin and chitosan (KC) to remove patulin (PAT) from apple juice. We explored the potential of incorporating Lactobacillus rhamnoses into the KC hydrogel (KC-LR) and tested its effectiveness in removing PAT from simulated juice solutions and real apple juice. The KC hydrogel was developed through a dynamic disulfide cross-linking reaction. This cross-linked hydrogel network provided excellent stability for the probiotic cells, achieving 99.9 % immobilization efficiency. In simulated juice with 25 mg/L PAT, the KC and KC-LR hydrogels showed removal efficiencies of 85.2 % and 97.68 %, respectively, using 15 mg mL-1 of the prepared hydrogel at a temperature of 25 °C for 6 h. The KC and KC-LR hydrogels achieved 76.3 % and 83.6 % removal efficiencies in real apple juice systems, respectively. Notably, the encapsulated probiotics did not negatively impact the juice quality and demonstrated reusability for up to five cycles of the PAT removal process.
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Affiliation(s)
- Vengatesan M Rangaraj
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates
| | - Ghanim Mabrook
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates
| | - Zubeen Hathi
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates
| | - Srinivas Mettu
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates
| | - Fawzi Banat
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates
| | - Hanifa Taher
- Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates.
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2
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Desai N, Pande S, Salave S, Singh TRR, Vora LK. Antitoxin nanoparticles: design considerations, functional mechanisms, and applications in toxin neutralization. Drug Discov Today 2024; 29:104060. [PMID: 38866357 DOI: 10.1016/j.drudis.2024.104060] [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: 01/05/2024] [Revised: 05/21/2024] [Accepted: 06/06/2024] [Indexed: 06/14/2024]
Abstract
The application of nanotechnology has significantly advanced the development of novel platforms that enhance disease treatment and diagnosis. A key innovation in this field is the creation of antitoxin nanoparticles (ATNs), designed to address toxin exposure. These precision-engineered nanosystems have unique physicochemical properties and selective binding capabilities, allowing them to effectively capture and neutralize toxins from various biological, chemical, and environmental sources. In this review, we thoroughly examine their therapeutic and diagnostic potential for managing toxin-related challenges. We also explore recent advancements and offer critical insights into the design and clinical implementation of ATNs.
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Affiliation(s)
- Nimeet Desai
- Department of Biomedical Engineering, Indian Institute of Technology, Hyderabad, Kandi, Telangana, India
| | - Shreya Pande
- Department of Biomedical Engineering, Indian Institute of Technology, Hyderabad, Kandi, Telangana, India
| | - Sagar Salave
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), Gujarat, India
| | | | - Lalitkumar K Vora
- School of Pharmacy, Queen's University Belfast, 97 Lisburn Road, Belfast, BT9 7BL, UK.
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3
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Todorov SD, Lima JMS, Bucheli JEV, Popov IV, Tiwari SK, Chikindas ML. Probiotics for Aquaculture: Hope, Truth, and Reality. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10290-8. [PMID: 38801620 DOI: 10.1007/s12602-024-10290-8] [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] [Accepted: 05/13/2024] [Indexed: 05/29/2024]
Abstract
The use of microorganisms as beneficial crops for human and animal health has been studied for decades, and these microorganisms have been in practical use for quite some time. Nowadays, in addition to well-known examples of beneficial properties of lactic acid bacteria, bifidobacteria, selected Bacillus spp., and yeasts, there are several other bacteria considered next-generation probiotics that have been proposed to improve host health. Aquaculture is a rapidly growing area that provides sustainable proteins for consumption by humans and other animals. Thus, there is a need to develop new technologies for the production practices associated with cleaner and environment-friendly approaches. It is a well-known fact that proper selection of the optimal probiotics for use in aquaculture is an essential step to ensure effectiveness and safety. In this critical review, we discuss the evaluation of host-specific probiotics in aquaculture, challenges in using probiotics in aquaculture, methods to improve the survival of probiotics under different environmental conditions, technological approach to improving storage, and delivery along with possible negative consequences of using probiotics in aquaculture. A critical analysis of the identified challenges for the use of beneficial microbes in aquaculture will help in sustainable aquafarming, leading to improved agricultural practices with a clear aim to increase protein production.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, 05508-000, SP, Brazil.
- CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana Do Castelo, 4900-347, Viana Do Castelo, Portugal.
| | - Joao Marcos Scafuro Lima
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, 05508-000, SP, Brazil
| | - Jorge Enrique Vazquez Bucheli
- Facultad de Medicina Veterinaria y Zootecnia, Departamento de Bioestadistica y Genetica, Universidad Nacional Autonoma de Mexico, Av. Universidad 3000, C.P. 04510, Mexico City, Mexico
| | - Igor Vitalievich Popov
- Center for Agrobiotechnology, Don State Technical University, Gagarina Sq., 1, Rostov-On-Don 344002, Rostov, Russia
- Division of Immunobiology and Biomedicine, Center of Genetics and Life Sciences, Sirius University of Science and Technology, Sirius 354340, Krasnodar Region, Russia
| | - Santosh Kumar Tiwari
- Department of Genetics, Maharshi Dayanand University, Rohtak 124001, Haryana, India
| | - Michael Leonidas Chikindas
- Center for Agrobiotechnology, Don State Technical University, Gagarina Sq., 1, Rostov-On-Don 344002, Rostov, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, the State University of New Jersey, RutgersNew Brunswick, NJ 08901, USA
- I. M. Sechenov First Moscow State Medical University, Moscow 119435, Russia
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4
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Pakizeh M, Nouri L, Azizi MH. Antimutagenic activity of different forms of Bifidobacterium lactis probiotic against aflatoxin B1 by Ames method. Toxicon 2024; 239:107608. [PMID: 38211806 DOI: 10.1016/j.toxicon.2024.107608] [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: 10/17/2023] [Revised: 12/25/2023] [Accepted: 01/08/2024] [Indexed: 01/13/2024]
Abstract
The health risks caused by aflatoxins, as one of the most important contaminants of human food and feed and the main cause of cancer, especially hepatocellular carcinoma (HCC) were investigated. The aim of the study was to assess the antimutagenic effects of Bifidobacterium lactis (B. lactis) probiotic against aflatoxin B1 (AFB1). The study was conducted with 27 treatments and three replications. The independent variables were aflatoxin concentrations at three levels of 5, 15, and 25 ng/g and probiotic content in three forms of cellular sedimentation (CS), cell-free supernatant (CFS), and cell suspension. The antimutagenic activity of B. lactis against AFB1 was measured. The lowest score of antimutagenic activity of B. lactis was observed in bacterial cellular sediment treatment at 107 CFU/g and 25 ng/g of AFB1 (20.8 ± 3.80%) and the highest score was achieved with cell suspension at 109 CFU/g and 5 ng/g of AFB1 (74.9 ± 7.11%). In addition, the lack of mutagenicity of probiotics was confirmed. Therefore, probiotics not only alleviate aflatoxin in food matrices and benefit the consumer, but also notably decrease mutagenicity of AFB1.
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Affiliation(s)
- Mehdi Pakizeh
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Leila Nouri
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran.
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
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5
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Chou LC, Tsai CC. Assessing the Effectiveness of Fermented Banana Peel Extracts for the Biosorption and Removal of Cadmium to Mitigate Inflammation and Oxidative Stress. Foods 2023; 12:2632. [PMID: 37444370 DOI: 10.3390/foods12132632] [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: 06/01/2023] [Revised: 06/27/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
This study identified 11 lactic acid bacteria (LAB) strains that exhibited tolerance to heavy metal cadmium concentrations above 50 ppm for 48 h. Among these strains, T126-1 and T40-1 displayed the highest tolerance, enduring cadmium concentrations up to 500 ppm while still inhibiting bacterial growth by 50%. Moreover, the fermentation of banana peel using LAB significantly enhanced the clearance rate of cadmium (p < 0.05) compared to nonfermented banana peel. Additionally, the LAB-fermented banana peel exhibited higher 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and reduced power values. Strain T40-1 exhibited a significant improvement in its ability to chelate ferrous ions (p < 0.05). Regarding antibiotic resistance, both the T40-1 and TH3 strains demonstrated high resistance with a third-level inhibition rate against ampicillin and tetracycline. Cell viability tests revealed that incubation with the T40-1 and TH3 strains for a duration of 24 h did not result in any cellular damage. Moreover, these LAB strains effectively mitigated oxidative stress markers, such as reactive oxygen species (ROS), glutathione (GSH), and lactate dehydrogenase (LDH), caused by 2 ppm cadmium on cells. Furthermore, the LAB strains were able to reduce the inflammatory response, as evidenced by a decrease in interleukin-8 (IL-8) levels (p < 0.05). The use of Fourier transform infrared (FT-IR) spectroscopy analysis provided valuable insight into the interaction between metal ions and the organic functional groups present on the cell wall of fermented banana peel. In summary, this study highlights the potential of the LAB strains T40-1 and TH3 in terms of their tolerance to the cadmium, ability to enhance cadmium clearance rates, and their beneficial effects on oxidative stress, inflammation, and cell viability.
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Affiliation(s)
- Lan-Chun Chou
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung City 43302, Taiwan
| | - Cheng-Chih Tsai
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung City 43302, Taiwan
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Yousefi M, Naderi Farsani M, Ghafarifarsani H, Raeeszadeh M. Dietary Lactobacillus helveticus and Gum Arabic improves growth indices, digestive enzyme activities, intestinal microbiota, innate immunological parameters, antioxidant capacity, and disease resistance in common carp. FISH & SHELLFISH IMMUNOLOGY 2023; 135:108652. [PMID: 36863498 DOI: 10.1016/j.fsi.2023.108652] [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: 11/22/2022] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
The present study aimed at determining the effects of Lactobacillus helveticus (LH), Gum Arabic (GA; natural prebiotic), and their combination as synbiotic on growth performance, digestive enzymes activity, gut microbiota, innate immunity status, antioxidant capacity, and disease resistance against Aeromonas hydrophyla in common carp, Cyprinus carpio for 8 weeks. For this, 735 common carp juveniles (Mean ± standard deviation; 22.51 ± 0.40 g) were fed with 7 different diets including basal diet (C), LH1 (1 × 107 CFU/g), LH2 (1 × 109 CFU/g), GA1 (0.5%), GA2 (1%), LH1+GA1 (1 × 107 CFU/g + 0.5%), and LH2+GA2 (1 × 109 CFU/g + 1%) for 8 weeks. Dietary supplementation with GA and/or LH significantly increased growth performance, WBC, serum total immunoglobulin, superoxide dismutase and catalase activities, skin mucus lysozyme and total immunoglobulin and intestinal lactic acid bacteria. Whereas there were significant improvements in various parameters tested in different treatments, the highest improvement in growth performance, WBC, monocyte/neutrophil percentages, serum lysozyme, alternative complement, glutathione peroxidase and malondialdehyde, skin mucosal alkaline phosphatase, protease, and immunoglobulin, intestinal total bacterial count, protease and amylase activities were observed in the synbiotic treatments, particularly LH1+GA1. After an experimental infection with Aeromonas hydrophila, all experimental treatments exhibited significantly higher survival, compared to the control treatment. The highest survival was related to the synbiotic (particularly LH1+GA1), followed by prebiotic, and probiotic treatments. Overall, synbiotic containing 1 × 107 CFU/g LH + 0.5% GA can improve growth rate and feed efficiency in common carp. Moreover, the synbiotic can improve the antioxidant/innate immune systems and dominate lactic acid bacteria in the fish intestine that may be the reasons of the highest resistance against A. hydrophila infection.
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Affiliation(s)
- Morteza Yousefi
- Department of Veterinary Medicine, Peoples' Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St, 117198, Moscow, Russia.
| | - Mehdi Naderi Farsani
- Department of Fisheries, Faculty of Natural Resources, Urmia University, Urmia, Iran.
| | - Hamed Ghafarifarsani
- Department of Fisheries, Faculty of Natural Resources, Urmia University, Urmia, Iran
| | - Mahdieh Raeeszadeh
- Department of Basic Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
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7
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Avîrvarei AC, Salanță LC, Pop CR, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 2023; 12:foods12040838. [PMID: 36832913 PMCID: PMC9957501 DOI: 10.3390/foods12040838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/26/2023] [Accepted: 02/07/2023] [Indexed: 02/18/2023] Open
Abstract
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
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Affiliation(s)
- Alexandra Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Spectroscopy and Chromatography Laboratory, CBP-BI-Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Natalia Barboza
- Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Jessie Usaga
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Cosmin Pompei Dărab
- Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence:
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8
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Mushtaq M, Arshad N, Hameed M, Munir A, Javed GA, Rehman A. Lead biosorption efficiency of Levilactobacillus brevis MZ384011 and Levilactobacillus brevis MW362779: A response surface based approach. Saudi J Biol Sci 2023; 30:103547. [PMID: 36698856 PMCID: PMC9868880 DOI: 10.1016/j.sjbs.2022.103547] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/18/2022] [Accepted: 12/17/2022] [Indexed: 12/25/2022] Open
Abstract
Lead (Pb) is a substantial contaminant in the environment and a potent toxin for living organisms. Current study describes probiotic characteristics of Pb-biosorbing lactic acid bacteria (LAB), and response surface methodology (RSM) based optimization of physical conditions for maximum Pb biosorption. A total of 18 LAB, isolated from carnivore feces (n = 8) and human breast milk (n = 9), along with one reference strain Lactobacillus acidophilus ATCC4356 were included in the study. Pb biosorption was strain specific. Eight strains, demonstrating ≥ 70 % lead biosorption, were selected for further testing. The lactobacillus-Pb complex was found to be stable and strains had a negative surface charge. The strains displayed good probiotic properties with the survival rate of 71-90 % in simulated gastric environment, 36-69 % in intestinal condition (1.8 % bile salts) and 55-72 % hydrophobicity. On the basis of excellent probiotic ability, Levilactobacillus brevis MZ384011 and Levilactobacillus brevis MW362779 were selected for optimization of physical conditions of Pb biosorption through RSM. Maximum biosorption was observed at pH 6 in 60 min at a cell density of 1 g/L. L. brevis MZ384011 and L. brevis MW362779 are recommended for experimentation on Pb toxicity amelioration and safety evaluation in in-vivo setting.
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Affiliation(s)
- Maria Mushtaq
- Institute of Zoology, University of the Punjab, 54590 Lahore, Pakistan
| | - Najma Arshad
- Institute of Zoology, University of the Punjab, 54590 Lahore, Pakistan,Institute of Molecular Biology and Biotechnology (IMBB), Centre for Research in Molecular Medicine (CRIMM), The University of Lahore, 54792, Pakistan,Corresponding author at: Institute of Zoology, University of the Punjab, Pakistan and Department of Zoology, Institute of Molecular Biology and Biotechnology (IMBB), Centre for Research in Molecular Medicine (CRIMM), The University of Lahore, Pakistan.
| | - Mamoona Hameed
- Institute of Zoology, University of the Punjab, 54590 Lahore, Pakistan
| | - Aneela Munir
- Institute of Zoology, University of the Punjab, 54590 Lahore, Pakistan
| | | | - Abdul Rehman
- Institute of Microbiology and Molecular Genetics (MMG), University of the Punjab, 54590, Lahore, Pakistan
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9
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Vergara SC, Leiva MJ, Mestre MV, Vazquez F, Nally MC, Maturano YP. Non-saccharomyces yeast probiotics: revealing relevance and potential. FEMS Yeast Res 2023; 23:foad041. [PMID: 37777839 DOI: 10.1093/femsyr/foad041] [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: 03/22/2023] [Revised: 08/22/2023] [Accepted: 09/29/2023] [Indexed: 10/02/2023] Open
Abstract
Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest.
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Affiliation(s)
- Silvia Cristina Vergara
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María José Leiva
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María Victoria Mestre
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
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10
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Binding and Detoxification of Insecticides by Potentially Probiotic Lactic Acid Bacteria Isolated from Honeybee ( Apis mellifera L.) Environment-An In Vitro Study. Cells 2022; 11:cells11233743. [PMID: 36496999 PMCID: PMC9740702 DOI: 10.3390/cells11233743] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/25/2022] Open
Abstract
Lactic acid bacteria (LAB) naturally inhabiting the digestive tract of honeybees are known for their ability to detoxify xenobiotics. The effect of chlorpyrifos, coumaphos, and imidacloprid on the growth of LAB strains was tested. All strains showed high resistance to these insecticides. Subsequently, the insecticide binding ability of LAB was investigated. Coumaphos and chlorpyrifos were bound to the greatest extent (up to approx. 64%), and imidacloprid to a much weaker extent (up to approx. 36%). The insecticides were detected in extra- and intracellular extracts of the bacterial cell wall. The ability of selected LAB to reduce the cyto- and genotoxicity of insecticides was tested on two normal (ovarian insect Sf-9 and rat intestinal IEC-6) cell lines and one cancer (human intestinal Caco-2) cell line. All strains exhibited various levels of reduction in the cyto- and genotoxicity of tested insecticides. It seems that coumaphos was detoxified most potently. The detoxification abilities depended on the insecticide, LAB strain, and cell line. The detoxification of insecticides in the organisms of honeybees may reduce the likelihood of the penetration of these toxins into honeybee products consumed by humans and may contribute to the improvement of the condition in apiaries and honeybee health.
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11
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Wu Q, Li H, Wang S, Zhang Z, Zhang Z, Jin T, Hu X, Zeng G. Differential Expression of Genes Related to Growth and Aflatoxin Synthesis in Aspergillus flavus When Inhibited by Bacillus velezensis Strain B2. Foods 2022; 11:foods11223620. [PMID: 36429212 PMCID: PMC9689179 DOI: 10.3390/foods11223620] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/02/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Aspergillus flavus is a saprophytic soil fungus that infects and contaminates seed crops with the highly carcinogenic aflatoxin, which brings health hazards to animals and humans. In this study, bacterial strains B1 and B2 isolated from the rhizosphere soil of camellia sinensis had significant antagonistic activities against A. flavus. Based on the phylogenetic analysis of 16SrDNA gene sequence, bacterial strains B1 and B2 were identified as Bacillus tequilensis and Bacillus velezensis, respectively. In addition, the transcriptome analysis showed that some genes related to A. flavus growth and aflatoxin synthesis were differential expressed and 16 genes in the aflatoxin synthesis gene cluster showed down-regulation trends when inhibited by Bacillus velezensis strain B2. We guessed that the Bacillus velezensis strain B2 may secrete some secondary metabolites, which regulate the related gene transcription of A. flavus to inhibit growth and aflatoxin production. In summary, this work provided the foundation for the more effective biocontrol of A. flavus infection and aflatoxin contamination by the determination of differential expression of genes related to growth and aflatoxin synthesis in A. flavus when inhibited by B. velezensis strain B2.
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Affiliation(s)
| | | | | | | | | | | | | | - Guohong Zeng
- Correspondence: ; Tel.: +86-0571-86843195; Fax: +86-571-86843196
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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods 2022; 11:foods11172693. [PMID: 36076878 PMCID: PMC9455588 DOI: 10.3390/foods11172693] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022] Open
Abstract
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
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