Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.

Future scope of plant-derived bioactive compounds in the management of methicillin-resistant Staphylococcus aureus: In vitro antimicrobial and antivirulence prospects to combat MRSA

Methicillin-resistant Staphylococcus aureus (MRSA) is a foremost human and animal pathogen with public health and veterinary significance causing hospital and community infections and contagious bovine mastitis. Due to its ability to develop multidrug resistance (MDR) and its pathogenicity, MRSA infection control is becoming a global concern. Natural antibacterial options are needed to combat MDR development and infectious dissemination. This study investigated the antimicrobial resistance and virulence genes profiling of MRSA isolates and explored the antivirulence efficacy of trans-cinnamaldehyde, thymol, and carvacrol essential oils (EOs) against multivirulent and MDR-MRSA isolates. Thirty six S. aureus isolates (25%) were retrieved, of which 34 (94.4%) were MRSA. A high prevalence of MDR (66.7%) was monitored and all 53 molecularly verified isolates possessed icaA and cna virulence genes. Moreover, 94.1% of these isolates were multivirulent with 23.5% of them carrying icaA, cna, eta, tst, and sea virulence genes. Our data proved superior in vitro antimicrobial and antivirulence activities of trans-cinnamaldehyde, thymol, and carvacrol. They inhibited the growth of multi-virulent and MDR-MRSA isolates and downregulated the transcription of examined virulence genes. Our study suggests using EOs as prospective antimicrobials with excellent antivirulence activities against MRSA isolates. We provided data regarding the eventual role of phytogenics in prevention and control of MRSA infection.

Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

Yoghurt is one of the health-functional foods and its nutritive value can be enhanced by adding native fruit. This study aimed to produce novel functional probiotic yoghurt using Bifidobacterium longum (B. longum) strain and White sapote fruits pulp (WSP) at levels of 5, 10, and 15%. WSP contains 19.87% carbohydrates, 0.90% protein, 0.35% fat, 0.78% fiber, 0.6% ash, 48.70 (mg GAE/100 g) total phenolic, 28.25 (mg/100 g) ascorbic acid and 153.53 (IC50 (mg/mL)) for antioxidant activity. Physicochemical, microbiological and sensory evaluation of flavored yoghurt samples were investigated during storage at 5 ± 1 °C for 21 days. The results revealed that increases in total solids, protein, ash, and carbohydrates content were observed in the flavored probiotic yoghurt compared to the control sample. Syneresis and WHC values of flavored yoghurt were influenced by supplementation with WSP whether in fresh or stored samples. Furthermore, significant (P< 0.05) increases in ascorbic acid, antioxidant activity, total phenols, vitamins, and minerals were observed in flavored probiotic yoghurt. Molds & yeast were not detected in all samples except in both control and probiotic yoghurt samples that appeared after 14 and 21 days. Similarly, coliforms were not found in all fresh and stored yoghurt samples. Sensory evaluation results showed that probiotic yoghurt flavored with 10% WSP had the highest acceptance scores compared to other treatments.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05393-5.

Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product

Quinoa is gaining more attention throughout the world because of its high nutritional, antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk prepared from wheat burghul replacement with quinoa seeds at 0, 25, 50, 75, and 100% levels. Changes in chemical, microbial, and sensory properties were followed during storage at room temperature for 3 months. The obtained results revealed that Kishk samples fortified with quinoa seeds had higher protein (17.18-18.37%), fat (3.00-5.99%), ash (6.64-8.01%) and fiber (1.32-2.05%) compared to control sample (16.52, 2.82, 6.00 and 1.18%), respectively for fresh samples. Furthermore, incorporation of quinoa into Kishk formulations improved amino acid profile, mineral contents, antioxidant activity and total phenols. However, addition of quinoa affected the color attributes and significant decreases in L* and b* values were noticed compared to control sample. During the storage period, overall bacterial and lactic acid bacteria counts for all samples were reduced. Coliform, mould and yeast counts of all fresh samples were less than 10 CFU/g and not detected throughout the storage. Sensory evaluation results revealed that Kishk fortified with 50% quinoa seeds exhibited good sensory properties. Therefore, fortification with quinoa could improve nutritional and functional properties of fermented dairy products.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05110-8.

The forgotten oral microbial transplantation for improving the outcomes of COVID-19

Ever since the uncovering of the severe discrepancy of COVID-19 manifestations, irrespective of viral load, scientists have raced to locate and manage factors contributing to the genesis of a critical state. Recent evidence delineates the role of oral dysbiosis in the development of low-grade inflammation, characterized by the increase of inflammatory cytokines common to those fundamental to the development of severe COVID. Furthermore, high periodontopathic bacteria were recorded in severe acute respiratory syndrome in COVID patients, as well as its common provoking comorbidities such as diabetes and hypertension. This can be explained by the immigration and elimination of oral bacteria into the airways, which, in the context of an injured lung, allows for their preferential overgrowth familiar to that, causing the progression to advanced lung diseases. This is why we indicate the promising usage of oral microbiome transplantation as a treatment of oral microbial dysbiosis, not only associated with the worst outcomes of COVID-19 but also in other disorders of low-grade inflammation.

Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef

Four antioxidant treatments (none, 0.05% ascorbic acid, 0.01%alpha-tocopherol + 0.01% sesamol, and 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol) were applied to ground beef using either mixing or spraying method. The meat samples were placed on Styrofoam trays, irradiated at 0 or 2.5 kGy, and then stored for 7 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined at 0, 3, and 7 d of storage. Irradiation increased lipid oxidation of ground beef with control and ascorbic acid treatments after 3 d of storage. alpha-Tocopherol + sesamol and ascorbic acid +alpha-tocopherol + sesamol treatments were effective in slowing down lipid oxidation in ground beef during storage regardless of application methods, but mixing was better than the spraying method. Irradiation lowered L*-value and a*-value of ground beef. Storage had no effect on lightness but redness decreased with storage. Ascorbic acid was the most effective in maintaining redness of ground beef followed by ascorbic acid +alpha-tocopherol + sesamol. Irradiation and storage reduced the b*-value of ground beef. Irradiation lowered ORP of ground beef regardless of antioxidants application methods, but ORP was lower in beef with mixing than spraying method. Beef sprayed with antioxidants produced more hydrocarbons and alcohols than the mixing application, but ascorbic acid +alpha-tocopherol + sesamol treatment was effective in reducing the amount of volatiles produced by irradiation. Therefore, mixing was better than the spraying method in preventing lipid oxidation and maintaining color of irradiated ground beef.

Relating circulating thyroid hormone concentrations to serum interleukins-6 and -10 in association with non-thyroidal illnesses including chronic renal insufficiency

BACKGROUND

Because of the possible role of cytokines including interleukins (IL) in systemic non-thyroidal illnesses' (NTI) pathogenesis and consequently the frequently associated alterations in thyroid hormone (TH) concentrations constituting the euthyroid sick syndrome (ESS), we aimed in this research to elucidate the possible relation between IL-6 & IL-10 and any documented ESS in a cohort of patients with NTI.

METHODS

Sixty patients and twenty healthy volunteers were recruited. The patients were subdivided into three subgroups depending on their underlying NTI and included 20 patients with chronic renal insufficiency (CRI), congestive heart failure (CHF), and ICU patients with myocardial infarction (MI). Determination of the circulating serum levels of IL-6 and IL-10, thyroid stimulating hormone (TSH), as well as total T4 and T3 was carried out.

RESULTS

In the whole group of patients, we detected a significantly lower T3 and T4 levels compared to control subjects (0.938 +/- 0.477 vs 1.345 +/- 0.44 nmol/L, p = 0.001 and 47.9 +/- 28.41 vs 108 +/- 19.49 nmol/L, p < 0.0001 respectively) while the TSH level was normal (1.08+0.518 muIU/L). Further, IL-6 was substantially higher above controls' levels (105.18 +/- 72.01 vs 3.35 +/- 1.18 ng/L, p < 0.00001) and correlated negatively with both T3 and T4 (r = -0.620, p < 0.0001 & -0.267, p < 0.001, respectively). Similarly was IL-10 level (74.13 +/- 52.99 vs 2.64 +/- 0.92 ng/ml, p < 0.00001) that correlated negatively with T3 (r = -0.512, p < 0.0001) but not T4. Interestingly, both interleukins correlated positively (r = 0.770, p = <0.001). Moreover, IL-6 (R2 = 0.338, p = 0.001) and not IL-10 was a predictor of low T3 levels with only a borderline significance for T4 (R2 = 0.082, p = 0.071).By subgroup analysis, the proportion of patients with subnormal T3, T4, and TSH levels was highest in the MI patients (70%, 70%, and 72%, respectively) who displayed the greatest IL-6 and IL-10 concentrations (192.5 +/- 45.1 ng/L & 122.95 +/- 46.1 ng/L, respectively) compared with CHF (82.95 +/- 28.9 ng/L & 69.05 +/- 44.0 ng/L, respectively) and CRI patients (40.05 +/- 28.9 ng/L & 30.4 +/- 10.6 ng/L, respectively). Surprisingly, CRI patients showed the least disturbance in IL-6 and IL-10 despite the lower levels of T3, T4, and TSH in a higher proportion of them compared to CHF patients (40%, 45%, & 26% vs 35%, 25%, & 18%, respectively).

CONCLUSION

the high prevalence of ESS we detected in NTI including CRI may be linked to IL-6 and IL-10 alterations. Further, perturbation of IL-6 and not IL-10 might be involved in ESS pathogenesis although it is not the only key player as suggested by our findings in CRI.

Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham

Irradiation is an effective technology in eliminating Listeria monocytogenes, but it induces quality changes in meat products at or above specific radiation doses. To minimize irradiation-induced quality changes, only low irradiation doses are recommended. However, low-dose irradiation provides a chance for some pathogens to survive and proliferate during prolonged storage. To solve this problem, antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benzoate (PB)] and low-dose irradiation were combined and tested for their effects on the growth of L. monocytogenes and meat quality. The log10 reductions of L. monocytogenes in hams following exposure to 1.0 to 2.5 kGy of irradiation ranged from 2.0 to 5.0. The D10 values were 0.52 kGy for control ham or ham with PB, SL, or PB + SL; 0.49 kGy for ham with SL+SDA; and 0.48 kGy for ham with PB + SL + SDA (PSS). Addition of SL + SDA or PB + SL in combination with 1.0 kGy of irradiation was effective in suppressing the growth of L. monocytogenes for about 6 wk when stored at 4 degrees C, whereas 2.0 kGy of irradiation was listeriostatic. Ham irradiated with 1 kGy in combination with PSS was listeriostatic throughout storage. SL increased firmness of turkey hams, and sensory panelists noted that the saltiness was a little higher in products containing SL, but its overall impact on quality was minimal. Amounts of benzene were detected in irradiated hams with PB, showing PB was not fit as an antimicrobial ingredient for irradiated foods. In conclusion, 2% SL and 0.1% SDA in combination with low-dose irradiation were effective in ensuring the safety of ready-to-eat meat products against L. monocytogenes.

Serum insulin-like growth factor (IGF)-1 and IGF-binding protein-3 do not correlate with Gleason score or quantity of prostate cancer in biopsy samples

OBJECTIVE

To examine the relationship of serum insulin-like growth factor (IGF)-1 and IGF binding protein-3 (IGFBP-3) with histological cancer characteristics in men undergoing transrectal ultrasonography (TRUS)-guided biopsy.

PATIENTS AND METHODS

Patients (652), with either an elevated serum prostate-specific antigen level or an abnormal digital rectal examination, were initially evaluated by TRUS and sextant prostatic needle biopsy. Blood was drawn before biopsy, serum extracted and stored frozen until IGF-1 and IGFBP-3 were measured. In all, 241 patients had prostate cancer (37%) and were included in this study. The number of positive biopsies, the volume of tumour in each positive biopsy and the Gleason score were recorded.

RESULTS

Of the 241 patients, 37 had five or six positive biopsies (from six), 128 had two to four and 76 had one. Serum IGF-1 did not correlate with the number of positive biopsies, with means of 176.7, 178.3 and 164.4 ng/mL, respectively (P = 0.3), while the mean IGFBP-3 was 2695, 2795 and 2572 ng/mL, respectively (P = 0.09). The additive percentiles of tumour volume in positive biopsies were assessed for each patient but serum IGF-1 and IGFBP-3 did not correlate (P = 0.7 and 0.9, respectively). In all, 92 patients had a Gleason score of < 7, 80 a score of 7 and 69 a score of > 7; the mean (sd) IGF-1 levels for the three groups were 181 (39), 174.6 (35) and 176 (26) ng/mL, and the mean IGFBP-3 2798 (240), 2735 (284) and 2647 (221) ng/mL, respectively, none of the differences being statistically significant.

CONCLUSIONS

Serum IGF-1 and IGFBP-3 do not correlate with quantity of cancer or Gleason score in biopsy samples from patients with prostate cancer.

Antihypercholesterolemic studies with sterols: beta-sitosterol and stigmasterol

Stigmasterol, which differs from beta-sitosterol by unsaturation at C22, was tested for antihypercholesterolemic activity under an experimental protocol that gave the results expected with beta-sitosterol and cholestyramine. In terms of serum cholesterol, stigmasterol had a barely significant antihypercholesterolemic effect while exhibiting no obvious effect on the heart or liver. It was concluded that saturation of the side chain, at least at C22, is important in conferring antihypercholesterolemic activity on a sterol.