1
|
Shehata MG, Alsulami T, El-Aziz NMA, Abd-Rabou HS, El Sohaimy SA, Darwish AMG, Hoppe K, Ali HS, Badr AN. Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese. Toxins (Basel) 2024; 16:93. [PMID: 38393172 PMCID: PMC10891891 DOI: 10.3390/toxins16020093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 02/25/2024] Open
Abstract
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.
Collapse
Affiliation(s)
- Mohamed G. Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20602, United Arab Emirates
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Nourhan M. Abd El-Aziz
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Hagar S. Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Sobhy A. El Sohaimy
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism, and Service, South Ural State University, 454080 Chelyabinsk, Russia
| | - Amira M. G. Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland;
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
| |
Collapse
|
2
|
Abd-Rabou HS, Mansour HMM, Matloup OH, Sallam SMA, Elazab MA. Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk. Sci Rep 2023; 13:11215. [PMID: 37433826 DOI: 10.1038/s41598-023-38047-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 07/01/2023] [Indexed: 07/13/2023] Open
Abstract
This research aimed to investigate the properties of bio rayeb milk that results from goats fed on feed supplemented with different concentrations of coriander oil. The study design included a control treatment (C) and two coriander oil concentrations, a low level of (0.95%) T1 and a high level of (1.9%) T2. A probiotic starter culture, Direct Vat Set (DVS) of lactobacillus delbrueckii ssp. bulgaricus and streptococcus salivarius ssp. thermophilus in the ratio (1:1) was used to prepare bio rayeb. All treatments were stored at 4 °C for 2 weeks and analyzed on day one and at the end of storage. Results showed that the coagulation time during bio rayeb manufacturing remained consistent at almost 6 h for all batches. However, using a high coriander oil level (1.90%) significantly decreased the apparent viscosity and the content of monounsaturated fatty acids. The DPPH inhibition and the content of monounsaturated fatty acids increased. The electrophoresis chromatogram exhibited a high degree of proteolysis in T2 compared to the control and T1. Microbiologically, yeast, molds, and coliforms were absent in all treatments. Feeding goats on provender supplemented with a low concentration of coriander oil may positively impact the resultant milk's technological and sensorial properties.
Collapse
Affiliation(s)
- Hagar S Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt.
| | - Hanem M M Mansour
- Department of Food Technology, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt
| | - O H Matloup
- Dairy Science Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
| | - S M A Sallam
- Department of Animal Production, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria, Egypt
| | - M A Elazab
- Department of Livestock Research, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt
| |
Collapse
|
3
|
Mansour HMM, Zeitoun AA, Abd-Rabou HS, El Enshasy HA, Dailin DJ, Zeitoun MAA, El-Sohaimy SA. Antioxidant and Anti-Diabetic Properties of Olive ( Olea europaea) Leaf Extracts: In Vitro and In Vivo Evaluation. Antioxidants (Basel) 2023; 12:1275. [PMID: 37372005 DOI: 10.3390/antiox12061275] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
(1) Objective: The main objective of the current study was to evaluate in vitro and in vivo an antioxidant property of three genotypes of olive leaf extract (OLE) (picual, tofahi and shemlali), and furthermore to assess potential activity in the treatment and/or prevention of diabetes mellitus type II and related implications. (2) Methodology: Antioxidant activity was determined by using three different methods (DDPH assay, reducing power and nitric acid scavenging activity). In vitro α-glucosidase inhibitory activity and hemolytic protective activity were assessed for the OLE. Five groups of male rats were used in in vivo experiment for evaluating the antidiabetic potential of OLE. (3) Results: The genotypes of the extracts of the three olive leaves exhibited meaningful phenolic and flavonoids content with superiority for picual extract (114.79 ± 4.19 µg GAE/g and 58.69 ± 1.03 µg CE/g, respectively). All three genotypes of olive leaves demonstrated significant antioxidant activity when using DPPH, reducing power and nitric oxide scavenging activity with IC50 ranging from 55.82 ± 0.13 to 19.03 ± 0.13 μg/mL. OLE showed a significant α-glucosidase inhibition activity and dose-dependent protection from hemolysis. In vivo experimentation revealed that the administration of OLE alone and the combination of OLE+ metformin clearly restored the blood glucose and glycated hemoglobin, lipid parameters and liver enzymes to the normal level. The histological examination revealed that the OLE and its combination with metformin successfully repaired the liver, kidneys and pancreatic tissues to bring them close to the normal status and maintain their functionality. (4) Conclusion: Finally, it can be concluded that the OLE and its combination with metformin is a promising treatment for diabetes mellitus type 2 due to their antioxidant activity, which emphasizes the potential use of OLE alone or as an adjuvant agent in the treatment protocol of diabetes mellitus type II.
Collapse
Affiliation(s)
- Hanem M M Mansour
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria 21934, Egypt
| | - Ashraf A Zeitoun
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21934, Egypt
| | - Hagar S Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria 21934, Egypt
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- Genertic Engineering and Biotechnology Research Institute, City of Scientific Research and Technology Applications, Alexandria 21934, Egypt
| | - Daniel Joe Dailin
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
| | - Mohamed A A Zeitoun
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21934, Egypt
| | - Sobhy A El-Sohaimy
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria 21934, Egypt
- Department of Technology and Organization of Public Catering, South Ural State University, 454080 Chelyabinsk, Russia
| |
Collapse
|
4
|
Abd-rabou HS, Mahmoud HM, Matloup OH, Sallam SM, Elazab M. The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model.. [DOI: 10.21203/rs.3.rs-1957228/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
Goat milk is an essential alternative milk resource for those suffering from cow and buffalo milk allergies and is considered a nutrient protein source for children and neonates. This paper aims to answer the question: Does adding crude coriander oil to goats' food affect the quality of their milk and the properties of their products? Study the chemical, rheological, and microbiological properties and the acceptability of probiotic goat's rayeb milk. Two coriander oil concentrations were used in the study; a low level of 0.95% (T1) and a high level of 1.9% (T2). The results declared that coriander oil did not affect the coagulation time, which was almost six hours for all batches. At the same time, the apparent viscosity decreased significantly (p ≤ 0.05) in T2 with the high oil level. Moreover, treatments showed a significant (p ≤ 0.05) increase in the content of monounsaturated fatty acids and a decrease in polyunsaturated fatty acids. Low-level oil supplementation showed the best rayeb properties, surpassing the control treatment in most properties and higher sensory scores.
Collapse
Affiliation(s)
- Hagar S. Abd-Rabou
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - Hanem M. Mahmoud
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - O. H. Matloup
- Dairy Science Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
| | - S. M. Sallam
- Department of Animal Production, Faculty of Agriculture, Alexandria University, Alexandria, El-Shatby, Egypt
| | - M.A. Elazab
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| |
Collapse
|