The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.
{"title":"USE OF BRAZIL NUT KERNELS IN STUFFED MEAT TECHNOLOGY","authors":"A. Lukin, N. Naumova, J. Betz","doi":"10.15414/JMBFS.4014","DOIUrl":"https://doi.org/10.15414/JMBFS.4014","url":null,"abstract":"The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89419616","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}
Purpose The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with physicochemical parameters was evaluated. Methodology Four Portuguese bread formulations were tested: “D’agua”, “Carcaca”, “Mistura”, and “Regueifa”, produced with different salt concentrations (0.0%, 0.8%, 1.0%, 1.1%, 1.3%, and 1.4% of salt per wheat flour). Bread physicochemical characteristics evaluated included weight, volume, moisture, salt content, and crumb colour and structure. Sodium was determined by flame photometry method, while crumb colour and structure by digital image analysis. Sensory analysis was carried out with 8 trained assessors and consumer test with 80 participants. Statistical models for sensory preference evaluation were developed using PREFMAP. Statistical comparison was performed using as control bread with 1.4% of salt (legal value allowed). Findings Overall, salt reduction had significant impact on moisture, salt content and colour parameters, but limited influence on crumb morphology. Salt reduction had a significant negative impact on overall assessment, taste liking and overall linking attributes. The lowest salt concentrations with best consumer acceptance were: 0.8% (“D’Agua” and “Carcaca”), 1.0% (“Mistura”), and 1.1% (“Regueifa”). These results suggest that salt reduction in these breads is possible without major impact on bread characteristics and without compromising consumers’ acceptance.
{"title":"IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS","authors":"C. Monteiro, Z. Martins, O. Pinho, C. Gonçalves","doi":"10.15414/JMBFS.2701","DOIUrl":"https://doi.org/10.15414/JMBFS.2701","url":null,"abstract":"Purpose\u0000The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with physicochemical parameters was evaluated.\u0000Methodology\u0000Four Portuguese bread formulations were tested: “D’agua”, “Carcaca”, “Mistura”, and “Regueifa”, produced with different salt concentrations (0.0%, 0.8%, 1.0%, 1.1%, 1.3%, and 1.4% of salt per wheat flour). Bread physicochemical characteristics evaluated included weight, volume, moisture, salt content, and crumb colour and structure. Sodium was determined by flame photometry method, while crumb colour and structure by digital image analysis. Sensory analysis was carried out with 8 trained assessors and consumer test with 80 participants. Statistical models for sensory preference evaluation were developed using PREFMAP. Statistical comparison was performed using as control bread with 1.4% of salt (legal value allowed).\u0000Findings\u0000Overall, salt reduction had significant impact on moisture, salt content and colour parameters, but limited influence on crumb morphology. Salt reduction had a significant negative impact on overall assessment, taste liking and overall linking attributes. The lowest salt concentrations with best consumer acceptance were: 0.8% (“D’Agua” and “Carcaca”), 1.0% (“Mistura”), and 1.1% (“Regueifa”). These results suggest that salt reduction in these breads is possible without major impact on bread characteristics and without compromising consumers’ acceptance.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88076929","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. Sugathan, Gayathri Valsala, Jeeshma Nambidi Parambath, K. Menon, Rameshkumar Koranappallil Bahuleyan
A new actinomycete strain designated TBG19NRA1, exhibiting antimicrobial activities against Gram-positive and Gram-negative bacteria, was isolated from forest soil of Neyyar Wild Life Sanctuary, Thiruvananthapuram, Kerala. Cultural characteristics strongly suggested that this isolate belongs to the genus Streptomyces. Polyphasic taxonomic studies including phylogenetic analysis based on 16S rDNA sequence suggests that the isolate is a strain of S. griseus. Studies on the effect of different nutritional compounds on antibiotic activity revealed that the highest antibacterial activity was obtained when 1% starch (w/v) was used as the sole carbon source along with mineral trace elements. Extraction and purification of TBG19NRA1 culture supernatant led to the isolation of a pure molecule with good antibacterial activity. The compound has been identified as the cyclic polyether lasalocid A on the basis IR, MS and 13C NMR data interpretation and comparison with reference data from literature.
{"title":"PRODUCTION, PURIFICATION AND CHARACTERIZATION OF AN ANTIBACTERIAL COMPOUND FROM STREPTOMYCES GRISEUS TBG19NRA1 ISOLATED FROM THE FOREST SOILS OF THE WESTERN GHATS OF KERALA, INDIA","authors":"S. Sugathan, Gayathri Valsala, Jeeshma Nambidi Parambath, K. Menon, Rameshkumar Koranappallil Bahuleyan","doi":"10.15414/JMBFS.590","DOIUrl":"https://doi.org/10.15414/JMBFS.590","url":null,"abstract":"A new actinomycete strain designated TBG19NRA1, exhibiting antimicrobial activities against Gram-positive and Gram-negative bacteria, was isolated from forest soil of Neyyar Wild Life Sanctuary, Thiruvananthapuram, Kerala. Cultural characteristics strongly suggested that this isolate belongs to the genus Streptomyces. Polyphasic taxonomic studies including phylogenetic analysis based on 16S rDNA sequence suggests that the isolate is a strain of S. griseus. Studies on the effect of different nutritional compounds on antibiotic activity revealed that the highest antibacterial activity was obtained when 1% starch (w/v) was used as the sole carbon source along with mineral trace elements. Extraction and purification of TBG19NRA1 culture supernatant led to the isolation of a pure molecule with good antibacterial activity. The compound has been identified as the cyclic polyether lasalocid A on the basis IR, MS and 13C NMR data interpretation and comparison with reference data from literature.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78173229","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 aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechanisms (DPPH ABTS and CUPRAC assays) in six samples treated with ultrasonic waves and ultraviolet light. The antioxidant activity and the content of total phenols were preserved to the greatest extent during the irradiation of the fruit jam with ultraviolet light at a wavelength of 254 nm for a certain time. Ultrasound irradiation reduces the antioxidant activity and lowers the content of total phenols to a greater extent than the ultraviolet light. In addition, seven types of rheological parameters were determined on the pear fruit jam by a texture analyzer and their changes during processing with ultraviolet light and ultrasound was studied. Ultraviolet light demonstrated a smaller reducing effect on the rheological parameters of the fruit jam compared to ultrasonic irradiation. From the obtained results, the irradiation with ultraviolet light should be considered as a better technique for treatment of pear jam with minor changes in the antioxidant potential, phenolic content, and structural mechanical properties of the final product.
{"title":"INVESTIGATION OF THE INFLUENCE OF ULTRAVIOLET LIGHT AND ULTRASOUND ON THE ANTIOXIDANT POTENTIAL, PHENOLIC CONTENT, AND STRUCTURAL-MECHANICAL PROPERTIES OF PEAR JAM ENRICHED WITH FIBERS","authors":"Z. Manev, N. Petkova","doi":"10.15414/JMBFS.4013","DOIUrl":"https://doi.org/10.15414/JMBFS.4013","url":null,"abstract":"This study aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechanisms (DPPH ABTS and CUPRAC assays) in six samples treated with ultrasonic waves and ultraviolet light. The antioxidant activity and the content of total phenols were preserved to the greatest extent during the irradiation of the fruit jam with ultraviolet light at a wavelength of 254 nm for a certain time. Ultrasound irradiation reduces the antioxidant activity and lowers the content of total phenols to a greater extent than the ultraviolet light. In addition, seven types of rheological parameters were determined on the pear fruit jam by a texture analyzer and their changes during processing with ultraviolet light and ultrasound was studied. Ultraviolet light demonstrated a smaller reducing effect on the rheological parameters of the fruit jam compared to ultrasonic irradiation. From the obtained results, the irradiation with ultraviolet light should be considered as a better technique for treatment of pear jam with minor changes in the antioxidant potential, phenolic content, and structural mechanical properties of the final product.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87883434","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}
Immunoglobulin G (IgG) are the essential tools in diagnostic kits. The whole-cell is still considered to be used for animal‘s immunization to produce IgG. The goal of this study was to determine dominant protein on the Shiga toxin-producing Escherichia coli (STEC) O157:H7-induced typical antibody response also determined by MALDI-TOF/TOF mass spectrometry. The heating method was conducted at 71 °C and 83 °C for antigen preparation. The proteins were characterized using SDS-PAGE and evaluated by MALDI-TOF/TOF mass spectrometry. The present study reported that the dominant polyclonal antibody inducing protein was ompC E. coli. The evaluation of mass spectra by MALDI-TOF/TOF might help to identify the dominant polyclonal antibody inducing protein in future preparation of diagnostic kits.
{"title":"EVALUATION OF THE DOMINANT PROTEIN FROM WHOLE-CELL HEATING METHOD USING MALDI-TOF/TOF MASS SPECTROMETRY","authors":"S. Ningrum, I. Wibawan","doi":"10.15414/JMBFS.3807","DOIUrl":"https://doi.org/10.15414/JMBFS.3807","url":null,"abstract":"Immunoglobulin G (IgG) are the essential tools in diagnostic kits. The whole-cell is still considered to be used for animal‘s immunization to produce IgG. The goal of this study was to determine dominant protein on the Shiga toxin-producing Escherichia coli (STEC) O157:H7-induced typical antibody response also determined by MALDI-TOF/TOF mass spectrometry. The heating method was conducted at 71 °C and 83 °C for antigen preparation. The proteins were characterized using SDS-PAGE and evaluated by MALDI-TOF/TOF mass spectrometry. The present study reported that the dominant polyclonal antibody inducing protein was ompC E. coli. The evaluation of mass spectra by MALDI-TOF/TOF might help to identify the dominant polyclonal antibody inducing protein in future preparation of diagnostic kits.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73803859","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 purify and characterize an anti- C. albicans bacteriocin produced by Bacillus sp. Sh10 isolated from marine carpet clam, Paphia textile. Extracellularly produced bacteriocin was purified by 80 % ammonium sulfate precipitation and size exclusive gel chromatography using superdex-200 column chromatographyThe purification steps resulted in 3.68-fold increase in specific activity and recovery of 20.66 % of total activity. The purity rate and molecular mass of 11 KDa of this compound were determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Profile analysis of this bacteriocin by electrospray mass spectrometry (LC/MS/MS) showed 43% protein sequence coverage with a putative uncharacterized protein from Bacillus cereus strain B4264.
{"title":"PURIFICATION AND PARTIAL CHARACTERISATION OF AN ANTIFUNGAL BACTERIOCIN FROM Bacillus sp. Sh10 ASSOCIATED WITH MARINE CARPET CLAM (Paphia textile)","authors":"F. Shayesteh, Asmat Ahmad, G. Usup","doi":"10.15414/JMBFS.2513","DOIUrl":"https://doi.org/10.15414/JMBFS.2513","url":null,"abstract":"This study was conducted to purify and characterize an anti- C. albicans bacteriocin produced by Bacillus sp. Sh10 isolated from marine carpet clam, Paphia textile. Extracellularly produced bacteriocin was purified by 80 % ammonium sulfate precipitation and size exclusive gel chromatography using superdex-200 column chromatographyThe purification steps resulted in 3.68-fold increase in specific activity and recovery of 20.66 % of total activity. The purity rate and molecular mass of 11 KDa of this compound were determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Profile analysis of this bacteriocin by electrospray mass spectrometry (LC/MS/MS) showed 43% protein sequence coverage with a putative uncharacterized protein from Bacillus cereus strain B4264.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81733469","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}
{"title":"VIRULENCE FACTORS, ANTIBIOTIC RESISTANCE, AND ANTIMICROBIAL ACTIVITY OF ENTEROCOCCUS SPP. ISOLATED FROM DIFFERENT SOURCES IN ALGERIA","authors":"Abderrahmane Houicher","doi":"10.15414/JMBFS.1907","DOIUrl":"https://doi.org/10.15414/JMBFS.1907","url":null,"abstract":"","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77746544","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 main objective of the current research work was to investigate the physicochemical properties of ice samples collected from the snout of three important glaciers located in the Garhwal Himalaya along with the psychrophilic microbial diversity. This study was carried out for two years from 2015 to 2016 with two sampling attempts each year. Ice samples were collected from all the pre-identified sampling sites at a depth of 5cm to observe and record the characteristics and to isolate and identify the psychrophilic diversity of microorganisms. Overall fourteen physical and chemical properties of ice samples were recorded. The psychrophilic microbial diversity was identified through the morphological, biochemical and MALDI-TOF-MS techniques. The α–diversity of microbes in the ice of Satopanth glacier was 17 with 08 bacterial species, 04 actinomycetes species and 05 fungal species. However, the α–diversity of microbes in the ice of Bhagirathi-Kharak glacier was also 17 with 06 bacterial species, 05 actinomycetes species and 06 fungal species. The α–diversity of microbes in the ice of Gangotri glacier was 19 with 09 bacterial species, 05 actinomycetes species and 05 fungal species. The present research work can be a decent reference for additional investigations in a similar discipline. The available data will also help the researchers to study the psychrophiles, their existence in glaciers and their importance to society.
{"title":"PSYCHROPHILIC MICROBIAL DIVERSITY AND PHYSICOCHEMICAL CHARACTERISTICS OF GLACIERS IN THE GARHWAL HIMALAYA, INDIA","authors":"Rahul Kumar, R. Sharma","doi":"10.15414/JMBFS.2096","DOIUrl":"https://doi.org/10.15414/JMBFS.2096","url":null,"abstract":"The main objective of the current research work was to investigate the physicochemical properties of ice samples collected from the snout of three important glaciers located in the Garhwal Himalaya along with the psychrophilic microbial diversity. This study was carried out for two years from 2015 to 2016 with two sampling attempts each year. Ice samples were collected from all the pre-identified sampling sites at a depth of 5cm to observe and record the characteristics and to isolate and identify the psychrophilic diversity of microorganisms. Overall fourteen physical and chemical properties of ice samples were recorded. The psychrophilic microbial diversity was identified through the morphological, biochemical and MALDI-TOF-MS techniques. The α–diversity of microbes in the ice of Satopanth glacier was 17 with 08 bacterial species, 04 actinomycetes species and 05 fungal species. However, the α–diversity of microbes in the ice of Bhagirathi-Kharak glacier was also 17 with 06 bacterial species, 05 actinomycetes species and 06 fungal species. The α–diversity of microbes in the ice of Gangotri glacier was 19 with 09 bacterial species, 05 actinomycetes species and 05 fungal species. The present research work can be a decent reference for additional investigations in a similar discipline. The available data will also help the researchers to study the psychrophiles, their existence in glaciers and their importance to society.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88778710","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}
Hana Bouzahouane, Adel Ayari, Ines Guehria, Ouafa Riah
Over the last few years, propolis has been the object of many studies conducted around the world, and its biological properties and chemical composition have been widely investigated. The present study focuses on the evaluation of the antimicrobial activity as well as an examination of the chemical composition of two samples of propolis from Eastern Algeria coming from the commune of El Mechrouha and Ouled Driss in the wilaya of Souk-Ahras. The two samples are tested for their antimicrobial power by undertaking the agar diffusion technique on eight pathogenic microbial strains (six bacterial strains and two fungal strains) which are: Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus agalactiae, Streptococcus thoraltensis, , , Candida famata and Aspergillus niger. The results obtained clearly show the impact of propolis on the microbial susceptibility of Gram-positive bacteria (S. agalactiae and S. aureus), as well as on fungal species (C. famata and A. niger). The analysis of the chemical composition of the ethanolic extracts of the two propolis by UV-visible absorption spectrometry and thin layer chromatography showed that Algerian propolis is wealthy in phenolic compounds, and high performance liquid chromatography allowed the identification of four polyphenols (Gallic acid, Caffeic acid, Quercetin and Catechin). These outcomes permitted a first assessment of the two propolis which present comparable components in their chemical compositions.
{"title":"The PROPOLIS: ANTIMICROBIAL ACTIVITY AND CHEMICAL COMPOSITION ANALYSIS","authors":"Hana Bouzahouane, Adel Ayari, Ines Guehria, Ouafa Riah","doi":"10.15414/JMBFS.3211","DOIUrl":"https://doi.org/10.15414/JMBFS.3211","url":null,"abstract":"Over the last few years, propolis has been the object of many studies conducted around the world, and its biological properties and chemical composition have been widely investigated. The present study focuses on the evaluation of the antimicrobial activity as well as an examination of the chemical composition of two samples of propolis from Eastern Algeria coming from the commune of El Mechrouha and Ouled Driss in the wilaya of Souk-Ahras. The two samples are tested for their antimicrobial power by undertaking the agar diffusion technique on eight pathogenic microbial strains (six bacterial strains and two fungal strains) which are: Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus agalactiae, Streptococcus thoraltensis, , , Candida famata and Aspergillus niger. The results obtained clearly show the impact of propolis on the microbial susceptibility of Gram-positive bacteria (S. agalactiae and S. aureus), as well as on fungal species (C. famata and A. niger). The analysis of the chemical composition of the ethanolic extracts of the two propolis by UV-visible absorption spectrometry and thin layer chromatography showed that Algerian propolis is wealthy in phenolic compounds, and high performance liquid chromatography allowed the identification of four polyphenols (Gallic acid, Caffeic acid, Quercetin and Catechin). These outcomes permitted a first assessment of the two propolis which present comparable components in their chemical compositions.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75282239","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}
With the emergence of health related side effects of synthetic substances, the trend towards natural products has increased and has directed researchers to determine their pharmacological properties. At the same time, the resistance of the microorganisms to the antibiotics used in the treatment revealed that they should be controlled without allowing them to gain resistance. In this study, the total phenolic content, volatile composition and antioxidant, antimicrobial, anti-quorum sensing and antitumor activities of Prunella vulgaris, Sambucus nigra and Calendula officinalis extracts were determined. The antioxidant capacity of the extracts was determined by the Trolox Equivalent Antioxidant Capacity (TEAC) method, volatile component analyses were determined by GC-MS, and antimicrobial activity was determined by the disc diffusion method. Chromobacterium violaceum 026 and Agrobacterium tumefaciens A136 were used to determine the anti-quorum sensing activity. Additionally, the antitumor potential of the extracts was determined by the potato disc method. Prunella vulgaris was the plant with the highest antioxidant capacity, while the extract with the highest antimicrobial activity was determined to be Sambucus nigra against Staphylococcus aureus ATCC 25923. The results showed that all extracts have anti-quorum sensing properties. Prunella vulgaris was the plant with the highest anti-quorum sensing properties. There was a correlation between the extract concentration and tumor inhibition. The Prunella vulgaris extract was found to have the highest antitumor activity. As a result, it was determined that the plants used in the study have the potential to be used in alternative medicine treatment and can be utilized for the control of microorganisms.
{"title":"The ANTI-QUORUM SENSING AND ANTITUMOR ACTIVITY OF PRUNELLA VULGARIS, SAMBUCUS NIGRA, CALENDULA OFFICINALIS: potential use in food industry potential use in food industry","authors":"Melike Nur Tosun, N. N. Zorba, Y. Yüceer","doi":"10.15414/JMBFS.2774","DOIUrl":"https://doi.org/10.15414/JMBFS.2774","url":null,"abstract":"With the emergence of health related side effects of synthetic substances, the trend towards natural products has increased and has directed researchers to determine their pharmacological properties. At the same time, the resistance of the microorganisms to the antibiotics used in the treatment revealed that they should be controlled without allowing them to gain resistance. In this study, the total phenolic content, volatile composition and antioxidant, antimicrobial, anti-quorum sensing and antitumor activities of Prunella vulgaris, Sambucus nigra and Calendula officinalis extracts were determined. The antioxidant capacity of the extracts was determined by the Trolox Equivalent Antioxidant Capacity (TEAC) method, volatile component analyses were determined by GC-MS, and antimicrobial activity was determined by the disc diffusion method. Chromobacterium violaceum 026 and Agrobacterium tumefaciens A136 were used to determine the anti-quorum sensing activity. Additionally, the antitumor potential of the extracts was determined by the potato disc method. Prunella vulgaris was the plant with the highest antioxidant capacity, while the extract with the highest antimicrobial activity was determined to be Sambucus nigra against Staphylococcus aureus ATCC 25923. The results showed that all extracts have anti-quorum sensing properties. Prunella vulgaris was the plant with the highest anti-quorum sensing properties. There was a correlation between the extract concentration and tumor inhibition. The Prunella vulgaris extract was found to have the highest antitumor activity. As a result, it was determined that the plants used in the study have the potential to be used in alternative medicine treatment and can be utilized for the control of microorganisms.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"171 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83535454","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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