Y. Seo, Ye-Kyung Lee, Sejeong Kim, Jeeyeon Lee, J. Ha, Yukyung Choi, H. Oh, Yujin Kim, M. Rhee, Heeyoung Lee, Y. Yoon
This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.
{"title":"QUANTITATIVE MICROBIAL RISK ASSESSMENT OF FERMENTED BEAN PASTES CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS","authors":"Y. Seo, Ye-Kyung Lee, Sejeong Kim, Jeeyeon Lee, J. Ha, Yukyung Choi, H. Oh, Yujin Kim, M. Rhee, Heeyoung Lee, Y. Yoon","doi":"10.15414/JMBFS.3854","DOIUrl":"https://doi.org/10.15414/JMBFS.3854","url":null,"abstract":"This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75471653","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}
S. Patil, B. Rao, Malhar Matondkar, Pravin R. Bhushette, S. Sonawane
The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. The egg yolk is the dense yellow part of the egg and is considered nutritionally more beneficial when compared to the other portion of the (egg whites). The egg yolk is considered a rich source of essential fat-soluble vitamins (A, D, E, and K) and few water-soluble vitamins (B6, B12). It is also rich in calcium, magnesium, iron, and selenium. This review discusses about functional characterization like interfacial properties, gelation, and phase separation behavior of egg yolk and its constituents (plasma and granules). This reviews briefly discuss about constituent characterization like xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, its applications in different industries like bakery, snacks, meat industry and production of nanogels have also been documented.
{"title":"A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS","authors":"S. Patil, B. Rao, Malhar Matondkar, Pravin R. Bhushette, S. Sonawane","doi":"10.15414/JMBFS.4627","DOIUrl":"https://doi.org/10.15414/JMBFS.4627","url":null,"abstract":"The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. The egg yolk is the dense yellow part of the egg and is considered nutritionally more beneficial when compared to the other portion of the (egg whites). The egg yolk is considered a rich source of essential fat-soluble vitamins (A, D, E, and K) and few water-soluble vitamins (B6, B12). It is also rich in calcium, magnesium, iron, and selenium. This review discusses about functional characterization like interfacial properties, gelation, and phase separation behavior of egg yolk and its constituents (plasma and granules). This reviews briefly discuss about constituent characterization like xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, its applications in different industries like bakery, snacks, meat industry and production of nanogels have also been documented.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83232501","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}
Milad Mohkam, Shiva Ghasemi Firoozabadi, Y. Ghasemi, A. Gholami
Probiotic foods are products containing adequate amounts of live and specific microorganisms that confer benefit to human health. This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food "Souro" belonging to Iran. The isolated LABs were investigated in vitro for potential probiotic features based on their acidic pH tolerance, bile-salt resistance, hydrophobicity, autoaggragation, production of amylase and protease as well as antibiotic susceptibility test. Results showed that Souro had high content of protein (51 ± 0.16%,) and total lipid was 11.18 ± 0.38%. Most of isolates were able to produce protease and amylase. From the best potential probiotic isolates, 16S rRNA gene sequencing disclosed Lactobacillus plantarum, L. hilgardii, L. casei, L. fermentum and Weissella paramesenteroides. Thus, good physiological traits and safety evaluation of the isolated LAB emphasized the benefits of Souro for further use in the human diet as well as the preparation of diverse probiotic food formulations.
{"title":"THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD","authors":"Milad Mohkam, Shiva Ghasemi Firoozabadi, Y. Ghasemi, A. Gholami","doi":"10.15414/JMBFS.2627","DOIUrl":"https://doi.org/10.15414/JMBFS.2627","url":null,"abstract":"Probiotic foods are products containing adequate amounts of live and specific microorganisms that confer benefit to human health. This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food \"Souro\" belonging to Iran. The isolated LABs were investigated in vitro for potential probiotic features based on their acidic pH tolerance, bile-salt resistance, hydrophobicity, autoaggragation, production of amylase and protease as well as antibiotic susceptibility test. Results showed that Souro had high content of protein (51 ± 0.16%,) and total lipid was 11.18 ± 0.38%. Most of isolates were able to produce protease and amylase. From the best potential probiotic isolates, 16S rRNA gene sequencing disclosed Lactobacillus plantarum, L. hilgardii, L. casei, L. fermentum and Weissella paramesenteroides. Thus, good physiological traits and safety evaluation of the isolated LAB emphasized the benefits of Souro for further use in the human diet as well as the preparation of diverse probiotic food formulations.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87120197","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}
Fozia Hameed, J. Bandral, N. Gupta, Gulzar Ahmad Nayik, M. Sood, Rukhsana Rahman
Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry. The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper.
{"title":"USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW: Bacteriophage","authors":"Fozia Hameed, J. Bandral, N. Gupta, Gulzar Ahmad Nayik, M. Sood, Rukhsana Rahman","doi":"10.15414/JMBFS.2949","DOIUrl":"https://doi.org/10.15414/JMBFS.2949","url":null,"abstract":"Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry. The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77104695","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}
Azadeh Rashidimehr, A. Fazlara, M. Zarei, M. Pourmehdi, M. Noshad
In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p < 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.
{"title":"PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers","authors":"Azadeh Rashidimehr, A. Fazlara, M. Zarei, M. Pourmehdi, M. Noshad","doi":"10.15414/JMBFS.1662","DOIUrl":"https://doi.org/10.15414/JMBFS.1662","url":null,"abstract":"In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p < 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83933263","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 effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.
{"title":"THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES","authors":"F. Tepe, R. Ekinci, Ayten Ekinci","doi":"10.15414/JMBFS.4370","DOIUrl":"https://doi.org/10.15414/JMBFS.4370","url":null,"abstract":"The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91127868","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}
L-asparaginase is an antitumor agent that suppresses cancer cell growth by eliminating L-asparagine from malignant cells. However, the intrinsic glutaminase activity is responsible for significant life-threatening adverse effects. Therefore, glutaminase-free L-asparaginase is far required to improve the therapeutic efficacy of L-asparaginase treatment. L-asparaginase was also used to combat the development of acrylamide in foods rich in carbohydrates cooked at high temperatures. Therefore, this study explores the purification and characterization of glutaminase-free L-asparaginase from Trichoderma viride F2 using agro-industrial residues as substrate. The enzyme was purified 36-folds with 688.1 U/mg specific activity and a final yield of 38.9% through ethanol precipitation, gel filtration on Sephadex G-100 followed by Sephadex G-200. The purified L-asparaginase is monomeric with a molecular mass of 57 kDa and exhibited optimum activity at pH 7.5 and 37 °C, which is relatively close to the human body's internal environment. The purified L-asparaginase showed high affinity and catalytic efficiency towards its natural substrate L-asparagine with Km and Vmax of 1.2 mM and 71.3 U/mL, respectively, and did not exhibit any intrinsic glutaminase activity. Among the salts tested, the univalent cations Na+ and K+ enhanced the activity by 145.7% and 163.5%, respectively, while the presence of Ag+ and Fe+3 displayed a considerable loss in activity. The enzyme showed a good anti-oxidant activity with IC50 of 66.1μg/mL and was able to convert L-asparagine exist in potatoes to L-aspartic acid and ammonia, suggesting its use as anti-carcinogenic agent and as potential food industry candidate to mitigate acrylamide content in starchy fried food.
{"title":"EXTRACELLULAR GLUTAMINASE-FREE L-ASPARAGINASE FROM TRICHODERMA VIRIDE F2: PURIFICATION, BIOCHEMICAL CHARACTERIZATION AND EVALUATION OF ITS POTENTIAL IN MITIGATING ACRYLAMIDE FORMATION IN STARCHY FRIED FOOD","authors":"A. Elshafei, D. H. El-Ghonemy","doi":"10.15414/JMBFS.4336","DOIUrl":"https://doi.org/10.15414/JMBFS.4336","url":null,"abstract":"L-asparaginase is an antitumor agent that suppresses cancer cell growth by eliminating L-asparagine from malignant cells. However, the intrinsic glutaminase activity is responsible for significant life-threatening adverse effects. Therefore, glutaminase-free L-asparaginase is far required to improve the therapeutic efficacy of L-asparaginase treatment. L-asparaginase was also used to combat the development of acrylamide in foods rich in carbohydrates cooked at high temperatures. Therefore, this study explores the purification and characterization of glutaminase-free L-asparaginase from Trichoderma viride F2 using agro-industrial residues as substrate. The enzyme was purified 36-folds with 688.1 U/mg specific activity and a final yield of 38.9% through ethanol precipitation, gel filtration on Sephadex G-100 followed by Sephadex G-200. The purified L-asparaginase is monomeric with a molecular mass of 57 kDa and exhibited optimum activity at pH 7.5 and 37 °C, which is relatively close to the human body's internal environment. The purified L-asparaginase showed high affinity and catalytic efficiency towards its natural substrate L-asparagine with Km and Vmax of 1.2 mM and 71.3 U/mL, respectively, and did not exhibit any intrinsic glutaminase activity. Among the salts tested, the univalent cations Na+ and K+ enhanced the activity by 145.7% and 163.5%, respectively, while the presence of Ag+ and Fe+3 displayed a considerable loss in activity. The enzyme showed a good anti-oxidant activity with IC50 of 66.1μg/mL and was able to convert L-asparagine exist in potatoes to L-aspartic acid and ammonia, suggesting its use as anti-carcinogenic agent and as potential food industry candidate to mitigate acrylamide content in starchy fried food.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85406551","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 aim of this study was to demonstrate and evaluate the diatom communities in the copper infected areas readily associated with the Hindustan Copper Limited (HCL) at the bank of the Subarnarekha River. This study was based on three sampling sites commonly designated as high copper (>100 μg.L-1), medium copper (≤100 μg.L-1) and low copper (≤50 μg.L-1) contaminated area. Results indicated the detailed taxonomic description of 31 species that are dominant or less dominant over these contaminated area. Among the identified taxa, 10 were recorded as new to the Jharkhand state. Water analysis has suggested the presence of 17 species in the high copper contaminated area adjacent to HCL. Nine species was less dominant in the outlet of HCL that belonged to the medium contaminated and only 5 species were dominant over the low copper contaminated area. Physico-chemical parameters like pH, air and water temperature, salinity, conductivity, light extinction coefficient, turbidity, dissolved inorganic salts, dissolved oxygen and carbon-di-oxide, biological oxygen demand and total hardness were also estimated in the copper contaminated sites. Relatively all the species of Cymbella and Navicula were associated with high copper accumulation. Most interestingly, one harmful species Halamphora coffeiformis, which was recorded as most dominant species in high copper exposed area, has shown to be the best copper tolerant and copper indicator species.
{"title":"TAXONOMIC INVESTIGATION OF EUPLANKTONIC DIATOM COMMUNITIES AS INDICATOR OF COPPER IN THE BANK OF THE SUBARNAREKHA RIVER, GHATSHILA, JHARKHAND, INDIA","authors":"G. G. Satpati, Rahul Bose, R. Pal","doi":"10.15414/JMBFS.2827","DOIUrl":"https://doi.org/10.15414/JMBFS.2827","url":null,"abstract":"The aim of this study was to demonstrate and evaluate the diatom communities in the copper infected areas readily associated with the Hindustan Copper Limited (HCL) at the bank of the Subarnarekha River. This study was based on three sampling sites commonly designated as high copper (>100 μg.L-1), medium copper (≤100 μg.L-1) and low copper (≤50 μg.L-1) contaminated area. Results indicated the detailed taxonomic description of 31 species that are dominant or less dominant over these contaminated area. Among the identified taxa, 10 were recorded as new to the Jharkhand state. Water analysis has suggested the presence of 17 species in the high copper contaminated area adjacent to HCL. Nine species was less dominant in the outlet of HCL that belonged to the medium contaminated and only 5 species were dominant over the low copper contaminated area. Physico-chemical parameters like pH, air and water temperature, salinity, conductivity, light extinction coefficient, turbidity, dissolved inorganic salts, dissolved oxygen and carbon-di-oxide, biological oxygen demand and total hardness were also estimated in the copper contaminated sites. Relatively all the species of Cymbella and Navicula were associated with high copper accumulation. Most interestingly, one harmful species Halamphora coffeiformis, which was recorded as most dominant species in high copper exposed area, has shown to be the best copper tolerant and copper indicator species.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83215269","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}
Plant hormones are major growth regulating hormones (auxins, the gibberellins (GAs), the cytokinins) which are easily available in plant and some plant hormones are also worked as a growth inhibitor such as ethylene, abscisic acid (ABA). These hormones showed an effective result in plant growth, flowering, fruiting, aging, senescence, color enhancement of fruits, prevention or promotion of stem elongation, leafing, leaf fall, shoot, root. These plant hormones are misused for an increase in fruit production, fruit ripening, improving fruit quality traits and overall crop improvement. Therefore, there is a need to check the overdoses of these hormones in fresh and processed food products as there higher doses result in several disorders in humans. There limit of use should be specified and there is a need to develop specific analysis methods to detect their limit in agriculture and food products.
{"title":"Plant hormones physiological role, effect on human health and its analysis","authors":"S. Guleria, Mukul Kumar, R. Kaushik","doi":"10.15414/JMBFS.1147","DOIUrl":"https://doi.org/10.15414/JMBFS.1147","url":null,"abstract":"Plant hormones are major growth regulating hormones (auxins, the gibberellins (GAs), the cytokinins) which are easily available in plant and some plant hormones are also worked as a growth inhibitor such as ethylene, abscisic acid (ABA). These hormones showed an effective result in plant growth, flowering, fruiting, aging, senescence, color enhancement of fruits, prevention or promotion of stem elongation, leafing, leaf fall, shoot, root. These plant hormones are misused for an increase in fruit production, fruit ripening, improving fruit quality traits and overall crop improvement. Therefore, there is a need to check the overdoses of these hormones in fresh and processed food products as there higher doses result in several disorders in humans. There limit of use should be specified and there is a need to develop specific analysis methods to detect their limit in agriculture and food products.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74229470","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}
U. Gayibov, Sabina Gayibova, M. Pozilov, Feruza Sh. Tuxtaeva, U. R. Yusupova, Gulchehra M.-K. Djabbarova, Zulayho A. Mamatova, N. Ergashev, T. Aripov
Flavonoids are proved to be prominent plant-derived compounds generally found in fruit- and vegetable- rich diets with free radicals quenching ability. Quercetin, a member of flavonoids subclass – flavonols, has gained major attention due to its overwhelming potential. Quercetin was demonstrated to preserve diverse degenerative diseases by inhibiting lipid peroxidation. In the present paper, we deal with two polyphenolic compounds’ – quercetin and dihydroquercetin – influence on functional parameters of mitochondria. Thus, the fore mentioned flavonols showed the mitochondrial permeability transition pore (mPTP) inhibition and ATP-sensitive potassium channel activation capacities as well as strong antioxidаnt/antiradiсal activity. Improving functional parameters of mitochondria by both quercetin and dihydroquercetin formed a basic idea of the hypothesis that the studied flavonols may provide antihypoxic defense.
{"title":"INFLUENCE OF QUERCETIN AND DIHYDROQUERCETIN ON SOME FUNCTIONAL PARAMETERS OF RAT LIVER MITOCHONDRIA","authors":"U. Gayibov, Sabina Gayibova, M. Pozilov, Feruza Sh. Tuxtaeva, U. R. Yusupova, Gulchehra M.-K. Djabbarova, Zulayho A. Mamatova, N. Ergashev, T. Aripov","doi":"10.15414/JMBFS.2924","DOIUrl":"https://doi.org/10.15414/JMBFS.2924","url":null,"abstract":"Flavonoids are proved to be prominent plant-derived compounds generally found in fruit- and vegetable- rich diets with free radicals quenching ability. Quercetin, a member of flavonoids subclass – flavonols, has gained major attention due to its overwhelming potential. Quercetin was demonstrated to preserve diverse degenerative diseases by inhibiting lipid peroxidation. In the present paper, we deal with two polyphenolic compounds’ – quercetin and dihydroquercetin – influence on functional parameters of mitochondria. Thus, the fore mentioned flavonols showed the mitochondrial permeability transition pore (mPTP) inhibition and ATP-sensitive potassium channel activation capacities as well as strong antioxidаnt/antiradiсal activity. Improving functional parameters of mitochondria by both quercetin and dihydroquercetin formed a basic idea of the hypothesis that the studied flavonols may provide antihypoxic defense.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73022789","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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