Streptomyces iakyrus TA 36 as First-Reported Source of Quinone Antibiotic γ-Rubromycin

A wide range of bioactive compounds with potential medical applications are produced by members of the genus Streptomyces. A new actinomycete producer of the antibiotic γ-rubromycin, designated TA 36, was isolated from an alpine soil sample collected in Peru (Machu Picchu). Morphological, physiological and biochemical characteristics of the strain, together with data obtained via phylogenetic analysis and MALDI-TOF MS, were used for the correct identification of the isolate. The isolate TA 36 showed morphological characteristics that were consistent with its classification within the genus Streptomyces. Phylogenetic analysis based on 16S rRNA gene sequences showed that the TA 36 strain was most similar to S. iakyrus and S. violaceochromogenes with 99% similarity. Phylogenetic analysis together with the profile of whole cell proteins indicated that the strain tested could be identified as S. iakyrus TA 36. The crude extract Ext.5333.TA 36 showed various effects against the tested organisms with strong antimicrobial activity in the growth of Staphylococcus aureus (Newman) (MIC value of 0.00195 µg/µL). HPLC fractionation and LC/MS analysis of the crude extract led to the identification of the quinone antibiotic γ-rubromycin, a promising antitumour and antibacterial antibiotic. To the best of our knowledge, there is currently no report on the production of γ-rubromycin by S. iakyrus. Therefore, this study suggests S. iakyrus TA 36 as the first-reported source of this unique bioactive secondary metabolite.

Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study

Essential oils have gained attention as natural alternatives to chemical preservatives in food preservation. However, more information is needed regarding consumer acceptance of essential oils in actual food products. This study aimed to compare the effects of conventional preservatives, heat treatment, and essential oils derived from thyme, oregano, and lemongrass on the survival and growth of pathogenic Escherichia coli in vegetable sauces. The results demonstrated a gradual decrease in pathogen numbers over time, even in untreated samples. On the fifth day of storage, heat treatment, sodium chloride, and acidification using citric acid (pH 3.2) exhibited reductions of 4.4 to 5.3 log CFU/g compared to the untreated control. Among the essential oils tested, lemongrass essential oil at a concentration of 512 mg/kg demonstrated the most remarkable effectiveness, resulting in a reduction of 1.9 log CFU/g compared to the control. Fifteen days after treatment, the control samples exhibited a contamination rate of 6.2 log CFU/g, while E. coli numbers in treated samples with heat, sodium chloride, citric acid (pH 3.2), and lemongrass essential oil (512 mg/kg) were below the detection limits. Additionally, sensory evaluation was conducted to assess the acceptability of the treated samples. The findings provide valuable insights into the potential utilisation of essential oils as natural preservatives in vegetable sauces and their impact on consumer acceptance.

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

This study aimed to determine the in vitro and in situ antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor contact against the growth of two strains of Penicillium commune (KMi-183 and KMi-402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (Streptococcus spp.) on cheeses, their influence was monitored. Next, the sensory evaluation of cheese treated by EOs was evaluated. The results show that litsea and clove EOs were the most effective in the vapor phase against both tested strains. These EOs were characterized by the highest amount of α- (40.00%) and β-Citral (34.35%) in litsea and eugenol (85.23%) in clove. The antitoxicogenic activity of less effective (in growth inhibition) EOs on cyclopiazonic acid (CPA) production by the tested strains was also observed. The growth of Streptococcus spp. (ranging from 8.11 to 9.69 log CFU/g) was not affected by the EOs in treated cheese. Even though the evaluators recognized some EOs in sensory evaluation by the triangle test, they did not have a negative effect on the taste and smell of the treated cheeses and were evaluated as edible. The antifungal activity of EOs against several types of microscopic fungi and their effect on the sensory properties of treated foods needs to be further tested to achieve the most effective protection of foods from their direct contaminants.

THE IN VITRO ANTIFUNGAL ACTIVITY OF LACTOBACILLUS SPP. AGAINST ASPERGILLUS OCHRACEUS GROWTH AND ITS OCHRATOXIN A PRODUCTION

This study was aimed to monitor the inhibitory effect of selected species of the genus Lactobacillus on growth and ochratoxin A production of the microscopic filamentous fungus Aspergillus ochraceus (SLO-B-245). Nine species of the genus Lactobacillus were used in this study, namely L. bifermentatus. L. perolens, L. reuteri, L. paracasei, L. paraplantarum, L. plantarum, L. salivarius, L. fructivorans and L. pentosus. All strains were isolated from dairy products and their identification was performed by MALDI TOF MS (Bruker Daltonics, Germany, Maldi Biotyper). The antifungal activity was carried out using the overlay technique. Solid culture media inoculated with bacterial and fungal inocula were cultivated under aerobic conditions at 37 ºC for 8 days. Diameters (Ø mm) of the grown fungal colonies were measured every two days. To determine the inhibition of ochratoxin A production, the thin-layer chromatography method (TLC) was used. L. plantarum and L. paraplantarum were able to inhibit the growth of A. ochraceus (SLO-B-245) completely (100% inhibition), while L. fructivorans appeared to be the least effective (10.73%). Interestingly, the latter one was able to completely inhibit or partially suppress ochratoxin A production. We hope that our results can contribute to the search for harmless substances for the biological control of fungi in food. Lactobacilli and similar organisms could be very promising alternatives for food preservation.

EFFECT OF SOUS VIDE HEAT TREATMENT ON PHTHALIC ACID ESTERS CONTENT IN MEAT

The chemical composition and content of DBP (di-n-butyl phthalate) and DEHP (di-2-ethylhexyl phthalate) in pork shoulder before and after heat treatment in the package by the sous vide method was analyzed. The meat was analyzed raw and after heat treatment at 50 °C and 60 °C. The heat treatment time in the sous vide water bath was 4 hours, 4 hours + 1 hour after 24 hours, 8 hours and 8 hours and 1 hour after 24 hours. The fat content in meat treated at 50 °C was 6.04 in raw meat and after heat treatment after 4 hours. 7.51 and after 8 h. 6.81 g.100g-1, in the shoulder after heat treatment at 60 °C was after 4 hours 6.24 and after 8 h. 6.76 g.100g-1. The content of fatty acids during the sous vide treatment did not significantly change with exception of vaccenic acid, the content of which was statistically significantly reduced at temperatures of 50 °C also at 60 °C. The DBP content in raw shoulder at 50 °C during sous vide heat treatment it increased to 1.91 μg.g-1. The DEHP content during the heat treatment it increased to 23.95 μg.g–1 in the treatment of 4+1 hours.  The DBP content in raw shoulder after heat treatment at 60 °C increased to 1.84 μg.g–1 during treatment for 4+1 hours. The DEHP content decreased to 8.72 in the treatment of 4+1 hours and to 4.021 μg.g–1. Based on our results, we can conclude that at both monitored temperatures of sous vide method, the DBP content increased and the DEHP content decreased. The DBP content in raw shoulder at 50°C heat treatment increased to 1.91 μg.g-1 at 4+1 hour heat treatment and to 3.02 at 8+1 hour. The DEHP content increased to 23.95 μg.g-1 in the treatment of 4+1 hours. The content of DBP and DEHP in the packaging material before use was 29.08 μg.g-1, it gradually decreased with the length of the heat treatment, to 15.09 μg.g-1 in the treatment of 8+1 hours. The DEHP content in the unused package decreased to1.27 μg.g-1 at heat treatment of 8+1 hours. At the heat treatment at of 60°C in the packaging material gradually decreased to 3.18 μg.g-1. The DEHP content decreased to 2.54 μg.g-1.

ANTIFUNGAL ACTIVITY OF SELECTED ESSENTIAL OILS AGAINST RHIZOPUS STOLONIFER

Nowadays, it is very important to find out the protection of plant products as an alternative to synthetic fungicides. The promising alternative is the use of the essential oils (EOs). The aim of our research was to evaluate the antifungal effect of angelica (Angelica archangelica L.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Miller.), camphore (Cinnamonum camphorum Nees & Eberm), litsea (Litsea deccanensis L.), cumin (Carum carvi L.), dill (Anethum graveolens L.), thyme (Thymus vulgaris L.), mint (citrate) (Mentha citrata L.), mint (piperita) (Mentha piperita L.), laurel (Laurus nobilis L.), cinnamon (Cinnamomum zeylanicum L.) EOs against three isolates of the genus Rhizopus obtained from moldy plants source the chemical composition of selected EOs was determined by gas chromatography coupled with mass spectrometry (GC – MS) and by gas chromatography with flame ionization detector (GC – FID). The antifungal activity of EOs against the growth of Rhizopus spp. was investigated by gas diffusion method (625 μL/L of air). The mycelium growth inhibition was measured on the 2nd, 4th, and 7th days of cultivation. Six EOs: litsea, mint (citrata), mint (piperita), cumin, thyme and cinnamon completely inhibited the growth of all tested fungi. For these EOs the minimum inhibitory doses were determined. According to probit analyses, the most effective tested EO was thyme and the least effective was cumin. Our results indicated that EOs are effective in the vapor phase and had a potential antifungal activity against Rhizopus stolonifer strains. So, they could be utilized in novel biological fungicide development.

PHYSIOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTIC ASSESSMENT OF CAMEL MILK YOGURT PREPARED FROM VARIOUS LOCATIONS OF PUNJAB- PAKISTAN

The current study was planned to prepare the camel milk yogurt (CMY) collected from different ecological zones of Punjab province (Pakistan).CMY was prepared with the addition of stabilizers and stored for 21 days at refrigeration temperature to evaluate the effect on physicochemical (pH, titratable acidity, total solids, fat, solids not fat, crude protein, ash, minerals, fatty acids, insulin, organic acids), rheological (viscosity, syneresis, color, textural, water holding capacity) and organoleptic characteristics (color, body & texture, flavor, appearance, mouth feel, overall acceptability). The overall comparison of CMY composition for 21 days storage exhibited that all the parameters, except acidity, had maximum components at the start of storage study and decreased gradually throughout the storage span. The data regarding rheological properties of CMY showed that viscosity, water holding capacity and texture was high on the start of storage period that gradually decreased during storage in comparison to syneresis that increased throughout the storage span. A significant effect of the source of camel milk was also observed on the insulin content of yogurt. The mean values of the sensory parameters depicted highly significant (P<0.01) effect for the sources of camel milk yogurt and storage days.

WHEY BASED BIOPOLYMERIC COATING AS AN ALTERNATIVE TO IMPROVE QUALITY OF FRESH FRUITS (MALPIGHIA EMARGINATA D.C.) FROM SOUTHERN BRAZIL

Refrigeration and coating of active biopolymers are two potential approaches to extending the shelf life of fresh fruits. Thus, the aim of this study was to test the influence of storage temperature (5 and 10 °C ± 1 °C) and whey concentration (edible coating), on functional, physical-chemical, and microbiological characteristics of acerola stored for 12 days. Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola color, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p ≤0.05). The application of edible coating reduced the total color variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p≤0.05) on the vitamin C content (A10-60), and on the mesophilic (A5-60 and A10-60) and psychrotrophic bacteria (A10-60) counts.

DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

Strawberry (Fragaria spp.) is a non-climacteric fruit, widely consumed in several countries, but is extremely sensitive and susceptible to mechanical damage during harvest, transport, and storage, reducing the shelf life. In order to prolong the shelf life of this product, edible starch-based coatings were developed, with propolis extract (MSP) and without the addition of ethanolic propolis extract (MS) and uncoated samples, used as control (MC). All samples were stored under isothermal conditions (4 °C ± 0.5 °C), for 10 days. Physicochemical analyzes (pH, mass variation, vitamin C, color, and phenolic compounds) were carried out to characterize and identify the coating efficiency in the conservation of strawberries. The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP, and MC) did not significantly influence (p > 0.05) the color and the content of total polyphenols.

MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS

A total of 20 samples of green and roasted coffee beans (the same varieties as green coffee beans were used) [Coffea arabica L. (19 samples) and Coffea robusta L. (1 sample)] were collected from the various coffee roasters in Slovakia (2017/2020) and their mycobiota were analyzed. Mycological analysis was carried using standard media with focus on genera Aspergillus and Penicillium. To determine endogenous and exogenous mycobiota the method of direct placing of surface-sterilized coffee beans (green and roasted) on agar plates and the plate dilution method were used. All obtained pure cultures were classified into the genera and identified to the species according to micro- and macromorphological properties. Next the potentially toxigenic isolates were tested on their ability to produce mycotoxins (cyclopiazonic acid, penitrem A, sterigmatocystin, aflatoxins (AFB1, AFG1), ochratoxin A, patulin, roquefortine C, citrinin, and griseofulvin). From green coffee samples with higher isolation frequency (FR%) and relative density (RD%) were the genus Aspergillus (FR 100% and RD 67.39%) and the genus Penicillium (FR 90% and RD 24.60%) recorded. Aspergillus section Nigri was the most widespread in green coffee samples (RD 47.7%). The genus Aspergillus was the most occurred genus in roasted coffee bean samples, too (RD 36.58%; FR 90%). In green and roasted coffee samples were detected mainly producers of aflatoxins (AFB1 and AFG1), cyclopiazonic acid, OA, sterigmatocystin and patulin. Due to the detected presence of mycotoxins in green as well as in roasted coffee bean samples, it is very important to prevent fungal contamination and control of coffee beans before and after roasting process.

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia Mill.), mint (Mentha piperita L.), almond (Prunbus dulcis Mill.), cinnamon bark (Cinnamomum zeylanicum Nees), litsea (Litsea cubeba Lour. Pers), lemongrass (Cympogon citrati L. Stapf), and ginger (Zingiber officinalis Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two Aspergillus strains (Aspergillus parasiticus CGC34 and Aspergillus ochraceus CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC-MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.

IN VITRO ANTAGONISTIC EFFECTS OF SOME BACILLUS SPP. ON THE GROWTH AND MYCOTOXIN PRODUCTION OF TOXIGENIC ASPERGILLI

This study aimed to investigate the antagonistic effect of three strains of the genus Bacillus on toxigenic fungi contaminating food commodities, with emphasis on two ochratoxigenic isolates (A. ochraceus, A. westerdijkiae) and two aflatoxigenic isolates (A. flavus and A. parasiticus). In vitro studies were carried out using two different methods for cultivation tested bacilli with fungal isolates – coincubation and dual culture method. The most sensitive isolate was A. ochraceus by both used methods. B. mycoides (5.72 ± 6.4 mm) and B. subtilis (5.08 ± 2.84 mm) were able to inhibit its growth and sporulation during ten days of cultivation (both inhibited the sporulation of A. ochraceus 100%) in coincubation. The most effective in the dual culture method were B. subtilis and B. thuringiensis against A. ochraceus (growth inhibition rate 84.40%; 90.55%) and A. flavus (growth inhibition rate 91.54%; 92.43%). The most effective sporulation inhibitors were B. subtilis and B. thuringiensis, which completely inhibited the sporulation of A. ochraceus and A. parasiticus after ten days of coincubation. Likewise, all tested bacterial strains showed complete inhibition of ochratoxin A synthesis in A. ochraceus and A. westerdijkiae exposure to bacterial volatiles. So, the current study illustrated that strains of the genus Bacillus could significantly inhibit the growth, sporulation, and mycotoxin production of toxigenic aspergilli and showing the great potential as a biocontrol agent of pre- and post-harvest food diseases caused by microscopic filamentous fungi.

Antifungal and synergistic activities of some selected essential oils on the growth of significant indoor fungi of the genus Aspergillus

The study aimed to assess the antifungal activity of twenty-five essential oils (EOs) and the potential synergistic activity of the most effective EOs against significant indoor fungi of the genus Aspergillus [A. fumigatus (KBio-122), A. flavus (KBio-134), A. terreus (KBio-145) and A. niger (KBio-202)]. The chemical composition of all EOs was evaluated by the gas chromatography coupled with mass spectrometry (GC/MS) and gas chromatography with flame ionization detector (GC-FID) analysis. The antifungal susceptibility of EOs was evaluated by using the broth microdilution method. The most effective EOs were selected to determine the minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) at a concentration range from 256 to 0.125 μg/mL. For the synergistic activities, the most effective EOs were tested using the chessboard pattern. The most sensitive strain to treatments with essential oils alone and in the combination of EOs was A. flavus (KBio-134). The chessboard assay showed that combinations of lemongrass and thyme EOs proved the most potent synergistic antifungal activity (FICI = 0.1875) against A. fumigatus (KBio-122). The synergy displayed by a combination of some EOs may be used to control fungal growth or increasing resistance to available synthetic antifungals, consequently permitting the reduction of their most active doses.

The use of mutton in sausage production

The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.

Influence of eight chosen essential oils in the vapor phase on the growth of Rhizopus stolonifer and Rhizopus lyococcus

This study aimed to evaluate the fungicidal effect of eight essential oils against five strains of the genus Rhizopus. Strains were obtained from various moldy foods,  namely Rhizopus stolonifer KMi 383 from chestnut, R. stolonifer KMi 510 from strawberry, R. stolonifer KMi 511 from nectarine, R. stolonifer KMi 524 from cherry tomatoes, and R. lyococcus KMi 512 from blackberry. The essential oils (EO) used in this study were jasmine EO (extract from Jasminum officinale L.), bergamot EO (Mentha aquatica L. var. citrata (Her.) Fresen), bitter orange EO (from Citrus aurantium L.), grapefruit EO (Citrus paradisi Macfady), sweet flag EO (East Asian Calamus, from Acorus calamus L. var. angustatus Bes), star anise EO (from Illicium verum J.D.Hook), geranium EO (from Pelargonium graveolens), and lemongrass EO (from Cymbopogon citratus DC). The semi-quantitative composition of the essential oil samples was determined by gas chromatography coupled with mass spectrometry (GC-MS). The antifungal activity of essential oils against the strains of R. stolonifer and R. lyococcus was determined during 7 days, using the micro-atmosphere method (0.625 μL.mL-1 of air). Two essential oils, geranium and lemongrass, completely inhibited the growth of all isolates. Bitter orange essential oil inhibited the growth of all isolates of Rhizopus stolonifer, but isolate of Rhizopus lyococcus began to grow after four days of cultivation. In conclusion, certain essential oils are highly effective in the vapor phase. These could be used in further tests of their antifungal activity and could be used in the control of Rhizopus spp. or other fungal pathogens.

UTILIZATION OF MICROWAVE ASSISTED EXTRACTS OBTAINED FROM VARIOUS PARTS (WHOLE FRUIT, SEEDS, LEAVES AND ROOTS) OF CITRULLUS COLOCYNTHIS AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS

The study was conducted to investigate the hypolipidemic properties of Microwave assisted extracts (MAE) obtained from different parts (whole fruit, leaves, seeds and roots) of Citrullus colocynthis on hyperlipidemic experimental rats. The trial consisted of 30 male rats that were divided into six groups each having 5 rats whereas, out of these 25 were hyperlipidemic and 5 were normal rats. After the induction of high cholesterol for 15 days, 20 rats were fed with microwave assisted extract of different parts at a concentration of 200mg/kg/B. W for 28 days. The administration of the extracts reported considerable reduction in the lipid profile parameters of the hypercholesterolemic rats. The MAE of seed of Citrullus colocynthis displayed the optimum results showing reduced levels of cholesterol, triglyceride and LDL-c by (10.33%), (22.50%) and (15.70%) while an elevation of (16.75%) in HDL-c content compared to the hypercholesterolemic control. Likewise, the percent increase in the concentrations of CAT and SOD by (6.92%) and (18.47%). The study concluded that the MAE of Citrullus colocynthis showed a positive effect on hypercholesterolemia thus providing therapeutic benefits.

UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS

Main aim of this study was to evaluate hypocholesterolemic potential of microwave-assisted black cumin (Nigella sativa) extracts (MABCEs) in a rat bioassay. Efficacy trial in this study comprised of 25 male albino rats which were divided into 5 groups having 5 rats each. Out of these 25 rats, 20 were hypercholesterolemic and 5 were normal rats. Hypercholesterolemia was induced by providing high cholesterol diet for 15 days, and after the onset of hypercholesterolemia these rats were administered with different concentrations of the MABCE i.e. 150, 300 & 450 mg/kg B.W. for a period of 28 days. The administration of extract displayed significant lowering in the lipid profile of the experimental rats. The 300mg/kg B.W. dose of black cumin MAE provided the optimum results giving cholesterol, triglyceride and LDL-c content lowered by 14.9%, 11.32% and 12% and value of HDL-c elevated by 12.88% compared to the hypercholesterolemic control. Similarly, there was a percent elevation in levels of SOD and CAT by 19.83% and 13.97%. The current study concluded that MABCEs have hypocholesterolemic effect thus can be used for its therapeutic property.

CORONAVIRUSES: THE VIRUSES THAT HAVE MOVED FROM THE SHADOW TO THE SPOTLIGHT OF PUBLIC ATTENTION

Over the millennia, infectious diseases have been mass killers on a scale we cannot begin to imagine today. Coronaviruses are different from other viral epidemics of the past decades. As Erin Mackie states in her fairy tale „From rags to riches, from a little pauper in blood-stained clogs to a princess in red Moroccan slippers; “it is appropriate to use this similitude to the coronaviruses. They are common in several species of domestic and wild animals, and in humans are usually considered to be the cause of common cold. However, the epidemics of two beta coronaviruses, SARS-CoV (2002-2003) and MERS-CoV (2012) have infected more than 10 000 people with mortality rates of 9.6% for SARS-CoV and 34.4% for MERS-CoV. Mentioned epidemics were moving the position of coronaviruses from the shadow to the spotlight and reaffirmed the importance of understanding how coronaviruses emerge, infect, and cause disease or death. Almost 8 years after the highly fatal MERS-CoV were appeared a series of pneumonia cases of unknown origin emerged in Wuhan, China with clinical presentations resampling to viral pneumonia. Based on the sequencing analysis of samples collected from respiratory tract of infected people, a novel coronavirus, designed as SARS-CoV-2, was detected. However, it is more widespread than SARS-CoV, more infectious than seasonal influenza and has killed more people than Ebola. With a total of 60.834.776 infected people with confirmed SARS-CoV-2 (until now) is a rank among the highest pathogenic human coronavirus that has emerged in the last two decades.

HYPOCHOLESTEROLEMIC EFFECT OF MICROWAVE ASSISTED DEFATTED FLAXSEED EXTRACT IN EXPERIMENTAL RATS

The research was aimed to determine the hypocholesterolemic property of microwave assisted defatted flaxseed extract (MADFEs) on rat model under study. The study trial included 25 male rats which were separated into 5 groups having 5 rats in each group. Twenty rats out of 25 were hypercholesterolemic and remaining 5 were normal rats. High cholesterol diet was administered for 15 days in order to induce hypercholesterolemia, and after the induction these rats were administered different concentrations of MADFEs (150, 300 & 450mg/kg B.W.) for a time interval of 28 days. A significant reduction was observed in the levels of lipid profile parameters by the administration of extracts. The extract at a dose of 300mg/kg B.W. was shown to have provided optimal results displaying lowered cholesterol content, triglyceride and LDL-c by 16.79%, 15.41% and 12.68%, while the level of HDL elevated by 14.71% in comparison to the control Fo group. Likewise, the percent increase in the concentrations of catalase and SOD by 10.89% and 29.38%. The study determined that MADFEs displayed hypocholesterolemic effect and can be utilized for its therapeutic benefits. The lignin present in defatted flaxseed provide with the potential against diseases.

Escherichia coli as a carrier of tetracyclines and penicillins resistance in wild pheasant (Phasianus colchicus)

Wild animals like pheasant seem to be a good source of information about human activities. Therefore, the wild pheasants and relative stable appendix microcenosis were selected for antibiotic resistance testing. Penicillin resistance by MALDI-TOF Mass Spectrometry and tetracyclines resistance by genetic methods using specific primers were tested. Differences between tetracycline and penicillin resistance were detected. Results showed high prevalence of resistant Escherichia coli isolated from wild pheasant appendix. E. coli isolated from wild pheasant appendix carried plasmids for penicillins and tetracyclines resistance where they were responsible for enzymatic degradation of penicillin and carried genes for regulating efflux pumps for tetracyclines. Results showed that tetracyclines and penicillins resistance is widespread between wild pheasants with a carrier as Escherichia coli isolated from relative stable microcenosis of appendix.