Rolla Fayed, Abdel-Menem Elnemr, Mohamed M. El-Zahed
Nowadays, nanotechnology has been used to overcome many global problems such as growing worldwide demand for energy and problems of microbial antibiotic resistance. The presented study used the probiotic Bacillus coagulans (ATCC 7050) as a nano-factory for the biosynthesis of zinc oxide nanoparticles (ZnO NPs). UV-visible spectroscopy, FTIR spectroscopy, XRD, TEM and Zeta analysis confirmed the formation of spherical ZnO NPs with a mean size of 10-19 nm and positive potential of 29±2 mV. The biosynthesized ZnO NPs showed potent antimicrobial activity against Gram-positive and Gram-negative bacteria as well as pathogenic yeast with minimum inhibition concentration (MIC) values of 500 and 800 μg/ml against Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 and 600 μg/ml against Candida albicans ATCC 10231. On the other hand, a voltaic cell composed from an immersed reduced copper (positive electrode) and platinum electrodes (negative electrode) in ZnO NPs/bacterial metabolites was connected to a voltameter and used to study the electrochemical activity of ZnO NPs/B. coagulans metabolites. Electrochemical characterization of ZnO NPs/B. coagulans metabolites was done using current density–voltage characteristic, power density and electrochemical impedance spectroscopy (EIS) analyses. ZnO NPs/B. coagulans metabolites produced high current with voltage value ≈ >0.34 volt. The present study reported the ability of B. coagulans to produce nitrate reductase enzyme with enzyme activity 2.18 U/ml. The reduction pathway of nitrate (NO3-) into nitrite (NO2-) during the biosynthesis of ZnO NPs might help and stimulate the current production.
{"title":"SYNTHESIS, CHARACTERIZATION, ANTIMICROBIAL AND ELECTROCHEMICAL STUDIES OF BIOSYNTHESIZED ZINC OXIDE NANOPARTICLES USING THE PROBIOTIC BACILLUS COAGULANS (ATCC 7050)","authors":"Rolla Fayed, Abdel-Menem Elnemr, Mohamed M. El-Zahed","doi":"10.55251/jmbfs.9962","DOIUrl":"https://doi.org/10.55251/jmbfs.9962","url":null,"abstract":"Nowadays, nanotechnology has been used to overcome many global problems such as growing worldwide demand for energy and problems of microbial antibiotic resistance. The presented study used the probiotic Bacillus coagulans (ATCC 7050) as a nano-factory for the biosynthesis of zinc oxide nanoparticles (ZnO NPs). UV-visible spectroscopy, FTIR spectroscopy, XRD, TEM and Zeta analysis confirmed the formation of spherical ZnO NPs with a mean size of 10-19 nm and positive potential of 29±2 mV. The biosynthesized ZnO NPs showed potent antimicrobial activity against Gram-positive and Gram-negative bacteria as well as pathogenic yeast with minimum inhibition concentration (MIC) values of 500 and 800 μg/ml against Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 and 600 μg/ml against Candida albicans ATCC 10231. On the other hand, a voltaic cell composed from an immersed reduced copper (positive electrode) and platinum electrodes (negative electrode) in ZnO NPs/bacterial metabolites was connected to a voltameter and used to study the electrochemical activity of ZnO NPs/B. coagulans metabolites. Electrochemical characterization of ZnO NPs/B. coagulans metabolites was done using current density–voltage characteristic, power density and electrochemical impedance spectroscopy (EIS) analyses. ZnO NPs/B. coagulans metabolites produced high current with voltage value ≈ >0.34 volt. The present study reported the ability of B. coagulans to produce nitrate reductase enzyme with enzyme activity 2.18 U/ml. The reduction pathway of nitrate (NO3-) into nitrite (NO2-) during the biosynthesis of ZnO NPs might help and stimulate the current production.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265325","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}
Falah Saleh Mohammed, Imran Uysal, Ali Erdem Sabik, Muhittin Dogan, Mustafa Sevindik
Humans find several uses for plants. Not only is it good for you from a nutritional standpoint, but it has also been used to cure a wide range of illnesses. In this research, we analysed Campanula strigosa Banks & Sol. for its antioxidant and antibacterial properties. Total phenolic and flavonoid concentrations were also calculated. For this purpose, a soxhlet apparatus was used to extract ethanol and methanol from the plant's above-ground portions. The effectiveness of antioxidants was measured using Rel Assay kits. The agar dilution technique was used to test for antimicrobial activity against various bacterial and fungus species. Folin-Ciocalteu reagent was used to quantify total phenolic content. An aluminium chloride assay determined the total flavonoid concentration. Studies found that the plant extract had a TAS value of 4.974±0.259 mmol/L, a TOS value of 12.437±0.150 µmol/L, and an OSI value of 0.251±0.014. The plant extract was shown to be effective against bacterial strains at concentrations between 100 and 400 µg/mL, and against fungal strains at concentrations between 50 and 100 µg/mL. Ethanol extract also had a greater total phenolic concentration and total flavonoid content. C. strigosa was shown to have antibacterial and antioxidant properties in this study.
{"title":"TOTAL PHENOLIC AND FLAVONOID CONTENTS, ANTIMICROBIAL AND ANTIOXIDANT POTENTIALS OF CAMPANULA STRIGOSA BANKS & SOL","authors":"Falah Saleh Mohammed, Imran Uysal, Ali Erdem Sabik, Muhittin Dogan, Mustafa Sevindik","doi":"10.55251/jmbfs.10057","DOIUrl":"https://doi.org/10.55251/jmbfs.10057","url":null,"abstract":"Humans find several uses for plants. Not only is it good for you from a nutritional standpoint, but it has also been used to cure a wide range of illnesses. In this research, we analysed Campanula strigosa Banks & Sol. for its antioxidant and antibacterial properties. Total phenolic and flavonoid concentrations were also calculated. For this purpose, a soxhlet apparatus was used to extract ethanol and methanol from the plant's above-ground portions. The effectiveness of antioxidants was measured using Rel Assay kits. The agar dilution technique was used to test for antimicrobial activity against various bacterial and fungus species. Folin-Ciocalteu reagent was used to quantify total phenolic content. An aluminium chloride assay determined the total flavonoid concentration. Studies found that the plant extract had a TAS value of 4.974±0.259 mmol/L, a TOS value of 12.437±0.150 µmol/L, and an OSI value of 0.251±0.014. The plant extract was shown to be effective against bacterial strains at concentrations between 100 and 400 µg/mL, and against fungal strains at concentrations between 50 and 100 µg/mL. Ethanol extract also had a greater total phenolic concentration and total flavonoid content. C. strigosa was shown to have antibacterial and antioxidant properties in this study.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135860259","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}
Assessment of the beneficial and safety properties of food-associated microbes is inevitable since they engage in direct interactions with their host via the digestive system. In this view, we have studied the pathogen inhibitory activity and antibiotic susceptibility pattern of a newly isolated lactic acid bacterium obtained from the traditional beneficial beverage borhani. 16S rRNA gene based taxonomic and phylogenetic analysis combined with sugar fermentation tests identified the isolate as Weissella confusa; strain LAB-11. Antimicrobial activity of the lactic acid bacterium was examined using its culture supernatant against ten bacterial pathogens by agar diffusion technique. The isolate inhibited species of Acinetobacter, Bacillus, Escherichia, Klebsiella, Pseudomonas, Salmonella, Shigella and Staphylococcus which indicated a broad spectrum of its antimicrobial activity. Further investigation by coincubation assay revealed a prolonged effect of the antibacterial activity against the above pathogens. The inhibitory activity was found highly effective on the fungal pathogen Candida albicans as well. Antibiotic susceptibility assay revealed that the isolate was sensitive to most of the tested antibiotics while resistant against four antibiotics including ciprofloxacin, cloxacillin, ofloxacin, and vancomycin that might be ascribed to intrinsic resistance. The ability to inhibit a wide range of pathogens while itself being relatively safe concerning the transfer of antibiotic resistance suggests that dairy beverages like borhani which carry such beneficial lactic acid bacteria can be of particular benefits to the consumers exerting preventive effects on associated diseases.
{"title":"ANTIPATHOGENIC ACTION AND ANTIBIOTIC SENSITIVITY PATTERN OF THE “BORHANI”-ASSOCIATED LACTIC ACID BACTERIUM WEISSELLA CONFUSA LAB-11","authors":"Tanim Jabid Hossain, Iqbal Hossain Nafiz, Ferdausi Ali, Halima Akter Mozumder, Saiful Islam, Nabila Rahman, Jannatul Ferdouse, Md. Sajib Khan","doi":"10.55251/jmbfs.9964","DOIUrl":"https://doi.org/10.55251/jmbfs.9964","url":null,"abstract":"Assessment of the beneficial and safety properties of food-associated microbes is inevitable since they engage in direct interactions with their host via the digestive system. In this view, we have studied the pathogen inhibitory activity and antibiotic susceptibility pattern of a newly isolated lactic acid bacterium obtained from the traditional beneficial beverage borhani. 16S rRNA gene based taxonomic and phylogenetic analysis combined with sugar fermentation tests identified the isolate as Weissella confusa; strain LAB-11. Antimicrobial activity of the lactic acid bacterium was examined using its culture supernatant against ten bacterial pathogens by agar diffusion technique. The isolate inhibited species of Acinetobacter, Bacillus, Escherichia, Klebsiella, Pseudomonas, Salmonella, Shigella and Staphylococcus which indicated a broad spectrum of its antimicrobial activity. Further investigation by coincubation assay revealed a prolonged effect of the antibacterial activity against the above pathogens. The inhibitory activity was found highly effective on the fungal pathogen Candida albicans as well. Antibiotic susceptibility assay revealed that the isolate was sensitive to most of the tested antibiotics while resistant against four antibiotics including ciprofloxacin, cloxacillin, ofloxacin, and vancomycin that might be ascribed to intrinsic resistance. The ability to inhibit a wide range of pathogens while itself being relatively safe concerning the transfer of antibiotic resistance suggests that dairy beverages like borhani which carry such beneficial lactic acid bacteria can be of particular benefits to the consumers exerting preventive effects on associated diseases.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017266","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}
This study was conducted to investigate the association of the Gonadotropin-Releasing Hormone Receptor (GnRHR) gene with growth traits in Awassi (n= 123) and Karakul (n= 78) sheep. Starting from the birth-day to 12 months of age, several growth traits were investigated, namely body weight and length, wither and rump height, chest, and abdominal circumferences. Four fragments were designed to amplify three exons of GnRHR gene, P1 and P2 for exon 1, P3 for exon 2, and P4 for exon 3. The polymorphisms in these amplicons were analyzed by single-strand conformation polymorphism (SSCP) method. Genotypic and allele frequency of GnRHR gene were computed after sequence alignment. The results detected two different SSCP banding patterns GG and GA for both P2 and P3 amplicons, and two novel mutations were observed in GA genotype of P2 and P3 amplicons respectively, p.N87= and p.L242F. The identified p.N87= exhibited no relationship with all measured growth traits, while p.L242F showed significant association with the body weight, length, and abdominal circumference in month-6 and month-9. This association was increasingly observed in month-12 with all growth traits, in which individuals with GA genotype exhibited higher growth traits measurements than individuals with GG genotype (P < 0.01). In conclusion, the detected polymorphism of GnRHR gene exon-2 may be useful in marker-assisted selection for growth traits in Awassi and Karakul breeds. This study is the first one to describe the effect of GnRHR polymorphisms on growth traits, which confirm the potential usefulness of this gene in marker-assisted selection in sheep.
{"title":"NOVEL ASSOCIATION BETWEEN GnRHR GENE AND GROWTH TRAITS IN AWASSI AND KARAKUL SHEEP: GnRHR genetic polymorphism in sheep","authors":"Thamer R. S. Al-Jubouri, A. Hassan, M. Al-Shuhaib","doi":"10.15414/JMBFS.3241","DOIUrl":"https://doi.org/10.15414/JMBFS.3241","url":null,"abstract":"This study was conducted to investigate the association of the Gonadotropin-Releasing Hormone Receptor (GnRHR) gene with growth traits in Awassi (n= 123) and Karakul (n= 78) sheep. Starting from the birth-day to 12 months of age, several growth traits were investigated, namely body weight and length, wither and rump height, chest, and abdominal circumferences. Four fragments were designed to amplify three exons of GnRHR gene, P1 and P2 for exon 1, P3 for exon 2, and P4 for exon 3. The polymorphisms in these amplicons were analyzed by single-strand conformation polymorphism (SSCP) method. Genotypic and allele frequency of GnRHR gene were computed after sequence alignment. The results detected two different SSCP banding patterns GG and GA for both P2 and P3 amplicons, and two novel mutations were observed in GA genotype of P2 and P3 amplicons respectively, p.N87= and p.L242F. The identified p.N87= exhibited no relationship with all measured growth traits, while p.L242F showed significant association with the body weight, length, and abdominal circumference in month-6 and month-9. This association was increasingly observed in month-12 with all growth traits, in which individuals with GA genotype exhibited higher growth traits measurements than individuals with GG genotype (P < 0.01). In conclusion, the detected polymorphism of GnRHR gene exon-2 may be useful in marker-assisted selection for growth traits in Awassi and Karakul breeds. This study is the first one to describe the effect of GnRHR polymorphisms on growth traits, which confirm the potential usefulness of this gene in marker-assisted selection in sheep.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79231344","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. Martinez, Guadalupe Concepción Rodríguez Castillejos, María Cristina Hernández Jiménez, Laura Yanneth Ramírez Quintanilla, Fernando Siller Lopez, Erika Acosta Cruz, H. M. Montoya
Ceviche is a traditional dish made from raw fish meat marinated in lime juice without any heat cooking step throughout its preparation process. Although the use of organic acids as antibacterial agents is well known; recent research indicates that lime juice actually can reduce the risk of V. parahemolyticus infections but it is ineffective against other potential pathogens. Despite the fact that fresh fish meat is safe; exposed organs including skin, gills and guts represent a potential source of bacterial contamination. In Mexico, diarrheal diseases are caused mainly by contaminated food; it is estimated that almost 67% of infections are due the presence of bacterial agents mainly in frozen and fresh fish. The main objective of this study was to estimate the taxonomic diversity of microbial species present in ready-to-eat ceviche using a metagenomic approach. Six samples of commercially available ceviche were subjected to DNA high throughput sequencing and bioinformatics analyses, we identified between 65,000 and 131,000 reads per sample. The predominant phyla identified through the samples were Proteobacteria, Bacteroidetes and Firmicutes. We discuss the factors involved in the microbiological quality of this kind of raw foods and how they influence the bacterial diversity within the analyzed samples.
{"title":"ANALYSIS OF BACTERIAL DIVERSITY IN RAW FISH CEVICHE","authors":"M. Martinez, Guadalupe Concepción Rodríguez Castillejos, María Cristina Hernández Jiménez, Laura Yanneth Ramírez Quintanilla, Fernando Siller Lopez, Erika Acosta Cruz, H. M. Montoya","doi":"10.15414/JMBFS.3321","DOIUrl":"https://doi.org/10.15414/JMBFS.3321","url":null,"abstract":"Ceviche is a traditional dish made from raw fish meat marinated in lime juice without any heat cooking step throughout its preparation process. Although the use of organic acids as antibacterial agents is well known; recent research indicates that lime juice actually can reduce the risk of V. parahemolyticus infections but it is ineffective against other potential pathogens. Despite the fact that fresh fish meat is safe; exposed organs including skin, gills and guts represent a potential source of bacterial contamination. In Mexico, diarrheal diseases are caused mainly by contaminated food; it is estimated that almost 67% of infections are due the presence of bacterial agents mainly in frozen and fresh fish. The main objective of this study was to estimate the taxonomic diversity of microbial species present in ready-to-eat ceviche using a metagenomic approach. Six samples of commercially available ceviche were subjected to DNA high throughput sequencing and bioinformatics analyses, we identified between 65,000 and 131,000 reads per sample. The predominant phyla identified through the samples were Proteobacteria, Bacteroidetes and Firmicutes. We discuss the factors involved in the microbiological quality of this kind of raw foods and how they influence the bacterial diversity within the analyzed samples.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85674753","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}
Vijaya Harini Sathyamurthy, Indhuja Jayaraj, Supriya Velraja, V. Parvathi
The field of Nutrigenomics has always been of interest to scientists as it integrates the field of nutrition and the “-omics”. Drosophila melanogaster is the most suitable model for this study as appx. 60% of human diseases have homology in flies. Ageing is a complex mechanism that involves several pathways, and only a small fraction of these pathways has been studied in detail. There have been proofs that nutrition can extend or reduce life span. The epigenetic mechanisms involved have also been explained to an extent. Certain diseases that manifest due to ageing can potentially be delayed with the right nutrition and diet. Antioxidants and polyphenols help reduce the oxidative stress, and this study is important as oxidative stress is one of the main reasons of ageing. Many theories for ageing have been hypothesised and are under study. Nutrigenomics might be the break-through that changes the perception of “diets” and how beneficial the right diet can be on human health.
{"title":"NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH: Nutrigenomics","authors":"Vijaya Harini Sathyamurthy, Indhuja Jayaraj, Supriya Velraja, V. Parvathi","doi":"10.15414/JMBFS.4814","DOIUrl":"https://doi.org/10.15414/JMBFS.4814","url":null,"abstract":"The field of Nutrigenomics has always been of interest to scientists as it integrates the field of nutrition and the “-omics”. Drosophila melanogaster is the most suitable model for this study as appx. 60% of human diseases have homology in flies. Ageing is a complex mechanism that involves several pathways, and only a small fraction of these pathways has been studied in detail. There have been proofs that nutrition can extend or reduce life span. The epigenetic mechanisms involved have also been explained to an extent. Certain diseases that manifest due to ageing can potentially be delayed with the right nutrition and diet. Antioxidants and polyphenols help reduce the oxidative stress, and this study is important as oxidative stress is one of the main reasons of ageing. Many theories for ageing have been hypothesised and are under study. Nutrigenomics might be the break-through that changes the perception of “diets” and how beneficial the right diet can be on human health.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79516938","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}
Probiotic bacteria are an essential part of the healthy gut microbiota. Fermented foods as potential sources of health-promoting bacteria can regulate the intestinal microbial population. However, the exact quantification of these bacteria in such multiple-strain matrixes continues to remain elusive. In this study, we evaluated the reliability of genomic DNAs and cloned recombinant plasmids as standard controls for absolute real-time PCR assay. The associated standard curves were constructed and used for the quantification of Lactobacillus acidophilus probiotics. All stages from the design and construction of standards and related curves met the criteria for high-quality products. There were no significant differences between the two enumeration methods. However, plasmid-based standard curves resulted in a lower detection limit than the curves of genomic DNA standards. Our findings showed that the non-linearized recombinant plasmids had long-term stability at high concentrations during storage at -20 °C, which strongly depended on the purification methods. We propose that the recombinant plasmid standards can supersede the traditional genomic DNA standards for accurate quantification of probiotic bacteria.
{"title":"COMPARISON OF DNA STANDARDS FOR REAL-TIME PCR-BASED QUANTIFICATION OF LACTOBACILLUS ACIDOPHILUS IN DAIRY PRODUCTS: DNA standards for quantification of probiotics","authors":"Monir-sadat Shakeri","doi":"10.15414/JMBFS.3738","DOIUrl":"https://doi.org/10.15414/JMBFS.3738","url":null,"abstract":"Probiotic bacteria are an essential part of the healthy gut microbiota. Fermented foods as potential sources of health-promoting bacteria can regulate the intestinal microbial population. However, the exact quantification of these bacteria in such multiple-strain matrixes continues to remain elusive. In this study, we evaluated the reliability of genomic DNAs and cloned recombinant plasmids as standard controls for absolute real-time PCR assay. The associated standard curves were constructed and used for the quantification of Lactobacillus acidophilus probiotics. All stages from the design and construction of standards and related curves met the criteria for high-quality products. There were no significant differences between the two enumeration methods. However, plasmid-based standard curves resulted in a lower detection limit than the curves of genomic DNA standards. Our findings showed that the non-linearized recombinant plasmids had long-term stability at high concentrations during storage at -20 °C, which strongly depended on the purification methods. We propose that the recombinant plasmid standards can supersede the traditional genomic DNA standards for accurate quantification of probiotic bacteria.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84647470","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}
Lectins are carbohydrate-binding proteins broadly used in various therapeutic and biomedical applications. The variable affinity of lectins towards variety of carbohydrates has raised attention for the biologist to explore functional aspects of lectins. Lectins express specificity to simple carbohydrates for example mannose, lactose, sialic acid, complex glycan, and glycoproteins. Lectins are classified based on their sugar specificity and are used as a tool to study protein-carbohydrate interactions. Lectins are ubiquitous in nature and identified from all sources such as bacteria, fungi, algae, and animals. Plants are the most abundant source of lectins, and till now, more than three hundred lectins were characterized from plants. These are distributed to various parts of a plant according to their requirements and function. The physiological role of lectins in a plant is still not well understood. The overabundant presence of lectins in plant seeds and storage tissues indicated their role in plant development. Plant lectins shows a broad range of activities like antibacterial, antifungal, insecticidal, anticancerous, antileishmanial, antiviral, and anticoagulants. In this review, we aim to highlight the plant lectins classification and their application in various biological aspects.
{"title":"APPLICATIONS OF PLANT LECTINS IN BIOTECHNOLOGY AND THERAPEUTICS: Plant lectins application","authors":"S. Naik, Sanjit Kumar","doi":"10.15414/JMBFS.4224","DOIUrl":"https://doi.org/10.15414/JMBFS.4224","url":null,"abstract":"Lectins are carbohydrate-binding proteins broadly used in various therapeutic and biomedical applications. The variable affinity of lectins towards variety of carbohydrates has raised attention for the biologist to explore functional aspects of lectins. Lectins express specificity to simple carbohydrates for example mannose, lactose, sialic acid, complex glycan, and glycoproteins. Lectins are classified based on their sugar specificity and are used as a tool to study protein-carbohydrate interactions. Lectins are ubiquitous in nature and identified from all sources such as bacteria, fungi, algae, and animals. Plants are the most abundant source of lectins, and till now, more than three hundred lectins were characterized from plants. These are distributed to various parts of a plant according to their requirements and function. The physiological role of lectins in a plant is still not well understood. The overabundant presence of lectins in plant seeds and storage tissues indicated their role in plant development. Plant lectins shows a broad range of activities like antibacterial, antifungal, insecticidal, anticancerous, antileishmanial, antiviral, and anticoagulants. In this review, we aim to highlight the plant lectins classification and their application in various biological aspects.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83986506","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}
The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.
{"title":"MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS","authors":"G. G. Bortoleto, W. P. C. Gomes","doi":"10.15414/JMBFS.4761","DOIUrl":"https://doi.org/10.15414/JMBFS.4761","url":null,"abstract":"The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77362060","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}
Milk, due to its high nutritional content, is an excellent medium for supporting growth of diverse group of microorganisms, many of which produce beneficial compounds like bacteriocins. Class I bacteriocins, called lantibiotics, are ribosomally synthesized, post-translationally modified peptides containing unusual amino acids, such as dehydrated and lanthionine residues with antibacterial activities. Bacterial strains isolated from milk and dairy products produce a range of lantibiotics which can employed for development of food preservatives, flavor enhancers and as alternate treatment strategies for multi drug resistant bacterial pathogens. The diverse category of lantibiotics from milk isolates include well characterized prototypes like nisin to newer peptides yet to be studied. In this review, details of most prominent lantibiotics obtained from milk isolates have been presented with special focus on applications of these lantibiotics in therapeutics and food.
{"title":"Review LANTIBIOTICS OF MILK ISOLATES: A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS","authors":"V. N. Veettil, V. Chitra","doi":"10.15414/JMBFS.3702","DOIUrl":"https://doi.org/10.15414/JMBFS.3702","url":null,"abstract":"Milk, due to its high nutritional content, is an excellent medium for supporting growth of diverse group of microorganisms, many of which produce beneficial compounds like bacteriocins. Class I bacteriocins, called lantibiotics, are ribosomally synthesized, post-translationally modified peptides containing unusual amino acids, such as dehydrated and lanthionine residues with antibacterial activities. Bacterial strains isolated from milk and dairy products produce a range of lantibiotics which can employed for development of food preservatives, flavor enhancers and as alternate treatment strategies for multi drug resistant bacterial pathogens. The diverse category of lantibiotics from milk isolates include well characterized prototypes like nisin to newer peptides yet to be studied. In this review, details of most prominent lantibiotics obtained from milk isolates have been presented with special focus on applications of these lantibiotics in therapeutics and food.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80892387","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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