E. Kuznetsova, S. Motyleva, J. Brindza, Houssam Alhusseini, Galina Zomiteva, E. Pyanikova, A. Kovaleva, M. Zaikina, M. Rebezov, V. Masalov, O. Evdokimova, N. Berezina, M. Shariati
An herbal supplement made with thyme, mint, cilantro, and rowan and viburnum fruit has been used to fortify wheat bread with antioxidants. The antioxidant activity of raw materials and bread was determined by the spectrophotometric method. To determine substances with antioxidant properties, the HPLC method was used. The chromatogram of the alcoholic extract of the herbal supplement showed that the supplement contains organic acids, flavonoids and anthocyanins. The HPLC method was used to determine the amount of flavonoids in the supplement and bread. Micrographs of the surface of slices of bread with a phytonutrient were obtained by scanning electron microscopy. The presence of chemical elements with antioxidant properties was determined using an X-ray EMF detector in the scanning electron microscope system. The use of phytonutrients in bread technology has been found to lead to an increase in the quality of the product and its antioxidant activity.
{"title":"DETERMINATION Of ANTIOXIDANTS In HERBAL SUPPLEMENTS By HPLC and X-RAY ELECTROMAGNETIC FIELD DETECTOR In A SCANNING ELECTRON MICROSCOPE SYSTEM","authors":"E. Kuznetsova, S. Motyleva, J. Brindza, Houssam Alhusseini, Galina Zomiteva, E. Pyanikova, A. Kovaleva, M. Zaikina, M. Rebezov, V. Masalov, O. Evdokimova, N. Berezina, M. Shariati","doi":"10.55251/jmbfs.10248","DOIUrl":"https://doi.org/10.55251/jmbfs.10248","url":null,"abstract":"An herbal supplement made with thyme, mint, cilantro, and rowan and viburnum fruit has been used to fortify wheat bread with antioxidants. The antioxidant activity of raw materials and bread was determined by the spectrophotometric method. To determine substances with antioxidant properties, the HPLC method was used. The chromatogram of the alcoholic extract of the herbal supplement showed that the supplement contains organic acids, flavonoids and anthocyanins. The HPLC method was used to determine the amount of flavonoids in the supplement and bread. Micrographs of the surface of slices of bread with a phytonutrient were obtained by scanning electron microscopy. The presence of chemical elements with antioxidant properties was determined using an X-ray EMF detector in the scanning electron microscope system. The use of phytonutrients in bread technology has been found to lead to an increase in the quality of the product and its antioxidant activity.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43083296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Djamaludin, E. Suprayitno, A. Chamidah, T. D. Sulistiyati, J. E. Tambunan, Mikchaell Alfanov, Pardamean Panjaitan, Y. Puspitasari, Luh Ayu, Hesa Frida Nanda, Putri, Mohammad Sholeh Uluwwi, Novaldo Yuri Muhammad, Erlangga Dharmawangsa
Fish shredded is nutritious and has a soft texture, less stringy than shredded beef. The compounds in tuna shredded fortified with banana blossoms and their potential as antidiabetic are not yet known. The purpose of this study was to identify phytochemical bioactive compounds in tuna shredded fortified with banana blossoms and to study its potential as an antidiabetic functional food in silico. The 70% fortified tuna shreds were extracted using hexane, followed by ethyl acetate and finally using methanol. The methanol filtrate was evaporated to obtain methanol extract of shredded fish and analyzed using LC-HRMS. Phytochemical compounds were analyzed for antidiabetic potential in silico using Open Babel GUI software version 2.4.1, PyRx 0.8 (The scrips Research Institute), PyMOL™ 1.7.4.5, and Discovery Studio Visualizer (2021). The methanol extract of banana heart fortified tuna fish contained 32 compounds. The results of docking the compounds against the α-glucosidase receptor showed that the compound that had a lower or the same binding affinity with acarbose (-8.00 Kcal/mol) and native ligand (-6.00 Kcal/mol) was flurandrelonide (-9.40 kcal/mol), Quercetin-3β-D-glucoside (-9.30 kcal/mol), sakuranetin (-8.80 kcal/mol), curcumin (-7.70 kcal/mol), ar-turmerone (-7.20 kcal/mol), nootkatone (-7.20 kcal/mol), and ferulic acid (-6.90 kcal/mol). The lower the binding affinity value, the stronger the inhibition of α-glucosidase. Phytochemical compounds in shredded tuna fortified with banana blossoms that may act as antidiabetic agents through in silico α-glucosidase inhibition are flurandrelonide, quercetin-3β-glucosidase, sakuranetin, curcumin, ar-turmerone, and ferulic acid.
鱼丝营养丰富，质地柔软，没有牛肉丝那么多丝。香蕉花强化金枪鱼丝中的化合物及其抗糖尿病的潜力尚不清楚。本研究的目的是鉴定香蕉花强化金枪鱼丝中的植物化学活性化合物，并研究其作为抗糖尿病功能性食品的潜力。70%强化金枪鱼丝先用己烷萃取，再用乙酸乙酯萃取，最后用甲醇萃取。将甲醇滤液蒸发得到鱼丝甲醇提取物，采用液相色谱-液相色谱质谱法进行分析。使用Open Babel GUI软件版本2.4.1、PyRx 0.8 (The scrips Research Institute)、PyMOL™1.7.4.5和Discovery Studio Visualizer(2021)在硅片上分析植物化学化合物的抗糖尿病潜能。香蕉心脏强化金枪鱼的甲醇提取物含有32种化合物。与α-葡萄糖苷酶受体对接的结果表明，与阿卡波糖(-8.00 Kcal/mol)和天然配体(-6.00 Kcal/mol)具有较低或相同结合亲和力的化合物是氟兰瑞奈德(-9.40 Kcal/mol)、槲皮素-3β- d -葡萄糖苷(-9.30 Kcal/mol)、sakururetin (-8.80 Kcal/mol)、姜黄素(-7.70 Kcal/mol)、ar-姜黄酮(-7.20 Kcal/mol)、诺卡酮(-7.20 Kcal/mol)和阿魏酸(-6.90 Kcal/mol)。结合亲和力值越低，对α-葡萄糖苷酶的抑制作用越强。通过抑制硅α-葡萄糖苷酶，香蕉花强化金枪鱼丝中的植物化学物质可能具有抗糖尿病作用，包括氟兰瑞奈德、槲皮素-3β-葡萄糖苷酶、樱素、姜黄素、ar-姜黄酮和阿魏酸。
{"title":"SHREDDED TUNA FORTIFIED WITH BANANA BLOSSOMS AS AN ANTI-DIABETIC FOOD CANDIDATE: AN INVESTIGATIONAL IN SILICO STUDY","authors":"H. Djamaludin, E. Suprayitno, A. Chamidah, T. D. Sulistiyati, J. E. Tambunan, Mikchaell Alfanov, Pardamean Panjaitan, Y. Puspitasari, Luh Ayu, Hesa Frida Nanda, Putri, Mohammad Sholeh Uluwwi, Novaldo Yuri Muhammad, Erlangga Dharmawangsa","doi":"10.55251/jmbfs.9164","DOIUrl":"https://doi.org/10.55251/jmbfs.9164","url":null,"abstract":"Fish shredded is nutritious and has a soft texture, less stringy than shredded beef. The compounds in tuna shredded fortified with banana blossoms and their potential as antidiabetic are not yet known. The purpose of this study was to identify phytochemical bioactive compounds in tuna shredded fortified with banana blossoms and to study its potential as an antidiabetic functional food in silico. The 70% fortified tuna shreds were extracted using hexane, followed by ethyl acetate and finally using methanol. The methanol filtrate was evaporated to obtain methanol extract of shredded fish and analyzed using LC-HRMS. Phytochemical compounds were analyzed for antidiabetic potential in silico using Open Babel GUI software version 2.4.1, PyRx 0.8 (The scrips Research Institute), PyMOL™ 1.7.4.5, and Discovery Studio Visualizer (2021). The methanol extract of banana heart fortified tuna fish contained 32 compounds. The results of docking the compounds against the α-glucosidase receptor showed that the compound that had a lower or the same binding affinity with acarbose (-8.00 Kcal/mol) and native ligand (-6.00 Kcal/mol) was flurandrelonide (-9.40 kcal/mol), Quercetin-3β-D-glucoside (-9.30 kcal/mol), sakuranetin (-8.80 kcal/mol), curcumin (-7.70 kcal/mol), ar-turmerone (-7.20 kcal/mol), nootkatone (-7.20 kcal/mol), and ferulic acid (-6.90 kcal/mol). The lower the binding affinity value, the stronger the inhibition of α-glucosidase. Phytochemical compounds in shredded tuna fortified with banana blossoms that may act as antidiabetic agents through in silico α-glucosidase inhibition are flurandrelonide, quercetin-3β-glucosidase, sakuranetin, curcumin, ar-turmerone, and ferulic acid.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48404625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Simona Almášiová, R. Toman, Martina Pšenková, V. Tančin, I. Jančo
Milk is considered as a basic food, highly nutritious, and recommended for everyday consumption during the whole human life. However, due to environmental pollution, milk is not just a source of essential minerals, but potentially can contain heavy metals and trace elements as well which can threaten human health. The study aimed to determine the occurrence of 22 elements: Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Sb, Se, Sr, Zn in raw sheep milk collected from areas with different environmental burden in Slovakia. Samples were collected from three farms, one from Orava region (potentially undisturbed area) and two from Spiš region (slightly and heavily disturbed area) during the period of lactation. Analysis of the elements was performed using an inductively coupled plasma-optical emission spectrometry with axial plasma configuration and with auto-sampler SPS-3. Statistical significant differences (P < 0.05) were found in concentrations of following elements: Al, As, Ba, Ca, K, Li, Sr, and Zn. Calcium, potassium, sodium, and magnesium were most represented in samples from all monitored farms. The highest element variation was found in sheep milk samples from the heavily disturbed area. This fact confirmed the quality of monitored areas according to environmental regionalization by The Ministry of the Slovak Republic and the Slovak Environmental Agency. Heavy metals found in the heavily disturbed area do not represent any concerns according to European legislation, except lead, for which the mean concentration represents 0.02 mg/kg. This value was set by EC Regulation no. 1881/2006 and Codex Alimentarius as the level of the permitted limit of concentration of Pb in milk.
{"title":"CONCENTRATIONS OF CHEMICAL ELEMENTS IN SHEEP MILK FROM THREE FARMS IN SLOVAKIA FROM AREAS WITH DIFFERENT ENVIRONMENTAL BURDEN","authors":"Simona Almášiová, R. Toman, Martina Pšenková, V. Tančin, I. Jančo","doi":"10.55251/jmbfs.9971","DOIUrl":"https://doi.org/10.55251/jmbfs.9971","url":null,"abstract":"Milk is considered as a basic food, highly nutritious, and recommended for everyday consumption during the whole human life. However, due to environmental pollution, milk is not just a source of essential minerals, but potentially can contain heavy metals and trace elements as well which can threaten human health. The study aimed to determine the occurrence of 22 elements: Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Sb, Se, Sr, Zn in raw sheep milk collected from areas with different environmental burden in Slovakia. Samples were collected from three farms, one from Orava region (potentially undisturbed area) and two from Spiš region (slightly and heavily disturbed area) during the period of lactation. Analysis of the elements was performed using an inductively coupled plasma-optical emission spectrometry with axial plasma configuration and with auto-sampler SPS-3. Statistical significant differences (P < 0.05) were found in concentrations of following elements: Al, As, Ba, Ca, K, Li, Sr, and Zn. Calcium, potassium, sodium, and magnesium were most represented in samples from all monitored farms. The highest element variation was found in sheep milk samples from the heavily disturbed area. This fact confirmed the quality of monitored areas according to environmental regionalization by The Ministry of the Slovak Republic and the Slovak Environmental Agency. Heavy metals found in the heavily disturbed area do not represent any concerns according to European legislation, except lead, for which the mean concentration represents 0.02 mg/kg. This value was set by EC Regulation no. 1881/2006 and Codex Alimentarius as the level of the permitted limit of concentration of Pb in milk.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43806743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stefany Pergentino dos Santos, B. Angioletti, T. Hoffmann, M. Rebezov, M. Shariati, M. Temerbayeva, M. Pateiro, J. Lorenzo, Miroslava Hlebová, S. Bertoli, Carolina Krebs de Souza
This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).
{"title":"INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT","authors":"Stefany Pergentino dos Santos, B. Angioletti, T. Hoffmann, M. Rebezov, M. Shariati, M. Temerbayeva, M. Pateiro, J. Lorenzo, Miroslava Hlebová, S. Bertoli, Carolina Krebs de Souza","doi":"10.55251/jmbfs.10251","DOIUrl":"https://doi.org/10.55251/jmbfs.10251","url":null,"abstract":"This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44615598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fadimatou Ahmadou, I. Bourais, Younes Aqil, M. Shariati, Miroslava Hlebová, Sergey Martsynkovsky, A. Nagdalian, S. El hajjaji
In this work, a comparative study on Moringa oleifera (MO) oil extraction techniques were conducted. MO seeds were collected from the Far North Region of Cameroon and oil was extracted using Soxhlet (SO), Ultrasonic (US) and Cold press (PR) methods. Physicochemical characteristics and fatty acid composition were determined for each MO oil extracted. The SO seems to be the effective method for oil extraction with a yield equal to 38.94 ± 0.28%, followed by US 35.11 ± 1.45% and at least PR (23.00 ± 1.00%). Moreover, myristic and lignoceric acids were found at low concentration in all extracted oil. However, the unsaturated fatty acid composition of the extracted oils follows PR>US>SO order. Oleic acid was the main unsaturated fatty acid with high rate obtained using PR and SO extractions (75.37%, 75.31% respectively) which is not very different from that obtained by US extraction (74.85). A higher value of acidity was noted in PR extraction method and lower oxidative state value was noted in PR extracted oil comparing to US and SO methods. No major differences were observed for the other physic-chemical parameters. Major and minor saturated fatty acids were palmitic and myristic acids, respectively. Lower total saturated fatty acids were recorded in PR extracted MO oil. We found also linoleic and linolenic acids in the group of unsaturated fatty acids of MO oil.
{"title":"PHYSIOCHEMICAL CHARACTERISTICS AND FATTY ACIDS COMPOSITION OF MORINGA OLEIFERA OIL OF FAR NORTH CAMEROON","authors":"Fadimatou Ahmadou, I. Bourais, Younes Aqil, M. Shariati, Miroslava Hlebová, Sergey Martsynkovsky, A. Nagdalian, S. El hajjaji","doi":"10.55251/jmbfs.10250","DOIUrl":"https://doi.org/10.55251/jmbfs.10250","url":null,"abstract":"In this work, a comparative study on Moringa oleifera (MO) oil extraction techniques were conducted. MO seeds were collected from the Far North Region of Cameroon and oil was extracted using Soxhlet (SO), Ultrasonic (US) and Cold press (PR) methods. Physicochemical characteristics and fatty acid composition were determined for each MO oil extracted. The SO seems to be the effective method for oil extraction with a yield equal to 38.94 ± 0.28%, followed by US 35.11 ± 1.45% and at least PR (23.00 ± 1.00%). Moreover, myristic and lignoceric acids were found at low concentration in all extracted oil. However, the unsaturated fatty acid composition of the extracted oils follows PR>US>SO order. Oleic acid was the main unsaturated fatty acid with high rate obtained using PR and SO extractions (75.37%, 75.31% respectively) which is not very different from that obtained by US extraction (74.85). A higher value of acidity was noted in PR extraction method and lower oxidative state value was noted in PR extracted oil comparing to US and SO methods. No major differences were observed for the other physic-chemical parameters. Major and minor saturated fatty acids were palmitic and myristic acids, respectively. Lower total saturated fatty acids were recorded in PR extracted MO oil. We found also linoleic and linolenic acids in the group of unsaturated fatty acids of MO oil.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44930379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Priya Cheruvanachari, Debasmita Dubey, Manish Paul, Biswaranjan Pradhan, B. Behera, P. Naik
Plant-derived essential oils are natural sources of antimicrobial and pharmaceutical agents besides their broad spectrum of use in the cosmetic, food, and perfume industries. The essential oil from the flowers of P. odorifer was extracted using the hydro distillation method. The major compound from the essential oil was identified by high-resolution mass spectroscopy (HRMS) analysis the identified phytochemicals include p-benzoquinone, 2-phenethyl alcohol, p-cymene, 2-phenethyl methyl either alpha-Terpineol, Psoralen, Isoplumbagin, Genipin, Artemidiol, Pinocembrin, (-)-Glycinol and, Iprobenfos. Two of its major phytochemicals,2-phenethyl methyl ether (PEME) and alpha-terpineol identified through HRMS were procured from Sigma-Aldrich. The antimicrobial properties of the PEME, essential oil, and terpineol was determined using agar well diffusion and micro broth dilution method against four clinically isolated multidrug-resistant (MDR) pathogenic bacteria viz. Staphylococcus aureus, Streptococcus pyogenes, Acinetobacter baumanni, and Pseudomonas aeruginosa. PEME and alpha-terpineol exhibited significant antibacterial activity against all the isolated pathogenic MDR bacteria. No pathological abnormalities were noticed even if it was provided at the highest treatment dose of 800 mg/kg body weight. Further In silico study of molecular interaction analyses have been performed for the proteins Extracellular Adhesion Protein (EAP), Protein A, and Toxic Shock Syndrome Toxin (TSST) of Staphylococcus aureus with the ligand 2-methoxyethyl benzene which shows better interaction with the target. This study validated the robust antibacterial activity of the essential oil of P. odorifer against both gram-positive and negative bacteria. Further, it is validated that the antibacterial activity was mainly because of the presence of two major phytochemicals, PEME and terpineol identified by HRMS analysis.
{"title":"ANTIMICROBIAL, PHYTOCHEMICAL AND TOXICOLOGICAL PROFILE OF ESSENTIAL OIL EXTRACTED FROM PANDANUS ODORIFER WITH AN AVAILABLE SIMULATION STUDY","authors":"Priya Cheruvanachari, Debasmita Dubey, Manish Paul, Biswaranjan Pradhan, B. Behera, P. Naik","doi":"10.55251/jmbfs.9398","DOIUrl":"https://doi.org/10.55251/jmbfs.9398","url":null,"abstract":"Plant-derived essential oils are natural sources of antimicrobial and pharmaceutical agents besides their broad spectrum of use in the cosmetic, food, and perfume industries. The essential oil from the flowers of P. odorifer was extracted using the hydro distillation method. The major compound from the essential oil was identified by high-resolution mass spectroscopy (HRMS) analysis the identified phytochemicals include p-benzoquinone, 2-phenethyl alcohol, p-cymene, 2-phenethyl methyl either alpha-Terpineol, Psoralen, Isoplumbagin, Genipin, Artemidiol, Pinocembrin, (-)-Glycinol and, Iprobenfos. Two of its major phytochemicals,2-phenethyl methyl ether (PEME) and alpha-terpineol identified through HRMS were procured from Sigma-Aldrich. The antimicrobial properties of the PEME, essential oil, and terpineol was determined using agar well diffusion and micro broth dilution method against four clinically isolated multidrug-resistant (MDR) pathogenic bacteria viz. Staphylococcus aureus, Streptococcus pyogenes, Acinetobacter baumanni, and Pseudomonas aeruginosa. PEME and alpha-terpineol exhibited significant antibacterial activity against all the isolated pathogenic MDR bacteria. No pathological abnormalities were noticed even if it was provided at the highest treatment dose of 800 mg/kg body weight. Further In silico study of molecular interaction analyses have been performed for the proteins Extracellular Adhesion Protein (EAP), Protein A, and Toxic Shock Syndrome Toxin (TSST) of Staphylococcus aureus with the ligand 2-methoxyethyl benzene which shows better interaction with the target. This study validated the robust antibacterial activity of the essential oil of P. odorifer against both gram-positive and negative bacteria. Further, it is validated that the antibacterial activity was mainly because of the presence of two major phytochemicals, PEME and terpineol identified by HRMS analysis.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45297317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Polish, O. Yaremkevych, N. Marintsova, L. Zhurakhivska, N. Koretska, T. Pokynbroda, N. Liubas, V. Lubenets, E. Karpenko
Compositions of rhamnolipids (RL) and trehalosе lipids (TL) with amino-containing heterocyclic derivatives of 1,4-naphthoquinone were obtained for the first time. The acute toxicity of amino-containing derivatives of 1,4-naphthoquinone was determined by in silico method using the GUSAR program. We have studied influence of selected compounds and their rhamnolipid and trehalosе lipids compositions on the processes of lipid peroxidation (LPO) and oxidative modification of proteins (OMP) in rat liver tissues upon initiation of free radical oxidation in vitro. It was determined that 1,4-naphthoquinone derivatives have antioxidant activity. RL and TL have a pro-oxidant effect, increase the content of secondary products of lipoperoxidation compared to the control. They have an antioxidant effect in a composition with 1,4-naphthoquinone derivatives. The lead-compound 2-[(6-(4-fluorophenyl-5-oxo-2,5-dihydro-1,2,4-triazin-3-yl)phenyl)amino]naphthalene-1,4-dione (1) and its complex with rhamnolipid show high antioxidant activity (which is confirmed by the decrease in the content of carbonyl groups in the side chains of proteins compared to the control).
{"title":"IN VITRO ANTIOXIDANT ACTIVITY OF COMPOSITIONS BASED ON BIOSURFACTANTS AND AMINO-CONTAINING HETEROCYCLIC DERIVATIVES OF 1,4-NAPHTOQUINONE","authors":"N. Polish, O. Yaremkevych, N. Marintsova, L. Zhurakhivska, N. Koretska, T. Pokynbroda, N. Liubas, V. Lubenets, E. Karpenko","doi":"10.55251/jmbfs.9771","DOIUrl":"https://doi.org/10.55251/jmbfs.9771","url":null,"abstract":"Compositions of rhamnolipids (RL) and trehalosе lipids (TL) with amino-containing heterocyclic derivatives of 1,4-naphthoquinone were obtained for the first time. The acute toxicity of amino-containing derivatives of 1,4-naphthoquinone was determined by in silico method using the GUSAR program. We have studied influence of selected compounds and their rhamnolipid and trehalosе lipids compositions on the processes of lipid peroxidation (LPO) and oxidative modification of proteins (OMP) in rat liver tissues upon initiation of free radical oxidation in vitro. It was determined that 1,4-naphthoquinone derivatives have antioxidant activity. RL and TL have a pro-oxidant effect, increase the content of secondary products of lipoperoxidation compared to the control. They have an antioxidant effect in a composition with 1,4-naphthoquinone derivatives. The lead-compound 2-[(6-(4-fluorophenyl-5-oxo-2,5-dihydro-1,2,4-triazin-3-yl)phenyl)amino]naphthalene-1,4-dione (1) and its complex with rhamnolipid show high antioxidant activity (which is confirmed by the decrease in the content of carbonyl groups in the side chains of proteins compared to the control).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42319411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Moufida Abdelhai, N. Boudries, Houria Taibi, C. Blecker, G. Sinnaeve, M. Sindic
Chayote, Sechium edule (Jacq.) Sw., is anoverlooked food plant despite its various potentialities. This study investigated the characteristics of starch isolated from chayote fruit cultivated in Algiers which is known for its Mediterranean climate. The granules morphology, functional properties and amylose content of Algerian chayote fruit starch were examined. Spherical, oval and polygonal shapes and smooth surface were observed using three imaging techniques: a normal and polarized light microscopy with Lucia software and Scanning Electron Microscopy (SEM). Starch granules size was in the rang 3.56-37.24 μm, and for the chayote tubers, it was 7-50 μm. The amylose content (20.36%) is different from that of the chayote tubers (12.81%), but close to those of conventional sources. The Algerian chayote fruit starch showed higher swelling strength and lower melting index. The Rapid Visco Analyzer pasting profile revealed a lower peak viscosity (2158.3 cP) than that from chayote tubers (14746 cP). However, Differential Scanning Calorimetry analysis showed higher gelatinisation temperatures (66.89 °C) and transition enthalpy (15.79 J/g). X-ray diffraction profile showed B-type. The digestibility (D∞), hydrolysis index, HI, and average glycemic index, (GI), were estimated at 50.66 %, 52.16% and 70.16 % respectively. The results showed that starch has an acceptable nutritional value with significant in vitro digestion properties and it is suitable for human health and nutrition. The starch of Algerian chayote fruit showed interesting functional characteristics which makes it suitable for relevant applications in both the field food and cosmetics industries. It can, also, be a raw material for starch processing.
{"title":"FUNCTIONAL PROPERTIES AND POTENTIAL UTILIZATION OF STARCH ISOLATED FROM CHAYOTE FRUIT","authors":"Moufida Abdelhai, N. Boudries, Houria Taibi, C. Blecker, G. Sinnaeve, M. Sindic","doi":"10.55251/jmbfs.9215","DOIUrl":"https://doi.org/10.55251/jmbfs.9215","url":null,"abstract":"Chayote, Sechium edule (Jacq.) Sw., is anoverlooked food plant despite its various potentialities. This study investigated the characteristics of starch isolated from chayote fruit cultivated in Algiers which is known for its Mediterranean climate. The granules morphology, functional properties and amylose content of Algerian chayote fruit starch were examined. Spherical, oval and polygonal shapes and smooth surface were observed using three imaging techniques: a normal and polarized light microscopy with Lucia software and Scanning Electron Microscopy (SEM). Starch granules size was in the rang 3.56-37.24 μm, and for the chayote tubers, it was 7-50 μm. The amylose content (20.36%) is different from that of the chayote tubers (12.81%), but close to those of conventional sources. The Algerian chayote fruit starch showed higher swelling strength and lower melting index. The Rapid Visco Analyzer pasting profile revealed a lower peak viscosity (2158.3 cP) than that from chayote tubers (14746 cP). However, Differential Scanning Calorimetry analysis showed higher gelatinisation temperatures (66.89 °C) and transition enthalpy (15.79 J/g). X-ray diffraction profile showed B-type. The digestibility (D∞), hydrolysis index, HI, and average glycemic index, (GI), were estimated at 50.66 %, 52.16% and 70.16 % respectively. The results showed that starch has an acceptable nutritional value with significant in vitro digestion properties and it is suitable for human health and nutrition. The starch of Algerian chayote fruit showed interesting functional characteristics which makes it suitable for relevant applications in both the field food and cosmetics industries. It can, also, be a raw material for starch processing.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44383099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Vivodík, Ž. Balážová, M. Chňapek, Z. Hromadová, Lucia Mikolášová, Z. Gálová
In the present investigation 28 genotypes of soybean were analysed using 37 start codon targeted (SCoT) markers and 37 primers produced 260 DNA fragments with an average of 7.03 bands per primer. From these 37 primers, primers SCoT 33 and SCoT 65 wos the most polymorphic, where 10 polymorphic amplification products were detected. The lowest number of amplified polymorphic fragments (2) was detected by primers SCoT 8, SCoT 14, SCoT 19, SCoT 31 and SCoT 59. Of the 260 amplified bands, 200 (77.27 %) were polymorphic, with an average of 5.41 polymorphic bands per primer. To determine the level of polymorphism in the analysed group of soybean genotypes, polymorphic information content (PIC) was calculated. The polymorphic information content (PIC) value ranged from 0.512 (ScoT 66) to 0.968 (SCoT 12) with an average of 0.777. The dendrogram of genetic relationships among 28 soybean genotypes based on 37 SCoT markers was constructed. The hierarchical cluster analysis showed that the soybean geno-types were divided into 4 main clusters. The markers used in this study created a number of polymorphic bands among the different cultivars that can be utilized as molecular markers for their differentiation. The obtained data indicated that SCoT technique could be used efficiently for identification and differentiation of the soybean genotypes.
{"title":"GENETIC RELATIONSHIP OF SOYBEAN (GLYCINE MAX L.) GENOTYPES USING SCoT MARKERS","authors":"M. Vivodík, Ž. Balážová, M. Chňapek, Z. Hromadová, Lucia Mikolášová, Z. Gálová","doi":"10.55251/jmbfs.9961","DOIUrl":"https://doi.org/10.55251/jmbfs.9961","url":null,"abstract":"In the present investigation 28 genotypes of soybean were analysed using 37 start codon targeted (SCoT) markers and 37 primers produced 260 DNA fragments with an average of 7.03 bands per primer. From these 37 primers, primers SCoT 33 and SCoT 65 wos the most polymorphic, where 10 polymorphic amplification products were detected. The lowest number of amplified polymorphic fragments (2) was detected by primers SCoT 8, SCoT 14, SCoT 19, SCoT 31 and SCoT 59. Of the 260 amplified bands, 200 (77.27 %) were polymorphic, with an average of 5.41 polymorphic bands per primer. To determine the level of polymorphism in the analysed group of soybean genotypes, polymorphic information content (PIC) was calculated. The polymorphic information content (PIC) value ranged from 0.512 (ScoT 66) to 0.968 (SCoT 12) with an average of 0.777. The dendrogram of genetic relationships among 28 soybean genotypes based on 37 SCoT markers was constructed. The hierarchical cluster analysis showed that the soybean geno-types were divided into 4 main clusters. The markers used in this study created a number of polymorphic bands among the different cultivars that can be utilized as molecular markers for their differentiation. The obtained data indicated that SCoT technique could be used efficiently for identification and differentiation of the soybean genotypes.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43531884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Bartáková, Š. Bursová, L. Necidová, Danka Haruštiaková, Alena Zouharová, L. Vorlová, M. Klimešová
Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples.
{"title":"THE EFFECT OF COLD CHAIN DISRUPTION ON THE MICROBIOLOGICAL PROFILE OF CHILLED FISH","authors":"K. Bartáková, Š. Bursová, L. Necidová, Danka Haruštiaková, Alena Zouharová, L. Vorlová, M. Klimešová","doi":"10.55251/jmbfs.9883","DOIUrl":"https://doi.org/10.55251/jmbfs.9883","url":null,"abstract":"Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43529562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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