ORCID Profile
0000-0003-2732-4534
Current Organisation
Institute of Nutrition, Mahidol University
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Publisher: Elsevier
Date: 2023
Publisher: MDPI AG
Date: 04-05-2023
Abstract: Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage.
Publisher: Elsevier
Date: 2023
Publisher: MDPI AG
Date: 03-04-2022
DOI: 10.3390/MICROORGANISMS10040773
Abstract: Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited erse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.
Publisher: Royal Society of Chemistry (RSC)
Date: 2015
DOI: 10.1039/C5RA20925K
Abstract: Novel biodegradable and thermostable FG/CL (8 : 2) blend film was fabricated and characterised for packaging applications.
Publisher: MDPI AG
Date: 29-10-2018
DOI: 10.3390/FOODS7110179
Abstract: Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Schizosaccharomyces pombe). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and hotericin B. Dekkera anomala being the most sensitive and strongly inhibited by all extracts, while Escherichia coli the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of Backhousia citriodora against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death.
Publisher: Oxford University Press (OUP)
Date: 08-09-2021
Abstract: Dietary habits and lifestyle-related diseases indicate that food has a direct impact on in idual health. Hence, a diet containing essential nutrients is important for healthy living. Fish and fish products are important in diets worldwide because of their nutritional value, especially their easily digestible proteins with essential amino acids. Similarly, fish protein hydrolysate (FPH) obtained from fish muscle and by-products has been reported to exhibit various biological activities and to have functional properties, which make FPH a suitable nutraceutical candidate. This review focuses on the health-promoting ability of FPH in terms of skin health, bone and cartilage health, blood lipid profile, and body-weight management studied in rats and human model systems. The absorption and bioavailability of FPH in humans is discussed, and challenges and obstacles of FPH as a functional food ingredient are outlined.
Publisher: Elsevier BV
Date: 04-2021
Publisher: MDPI AG
Date: 15-10-2022
Abstract: The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.
Publisher: Royal Society of Chemistry (RSC)
Date: 2016
DOI: 10.1039/C6RA01275B
Abstract: Novel biodegradable collagen films from starry trigger skin were fabricated and characterised for food packaging applications.
Publisher: Authorea, Inc.
Date: 31-01-2022
DOI: 10.22541/AU.164366353.34033384/V1
Abstract: Fortification of Asian sea bass bone bio-calcium (ASBC) at different levels (0-10%) into mayonnaise was carried out. Firmness, consistency and cohesiveness of mayonnaise were augmented with increasing ASBC levels (P .05). ASBC raised lightness (L*) and total color difference (E*), but decreased a* and b*-values of mayonnaise in a dose dependent manner (P .05). Higher G’, G”, viscosity and shear stress value were observed in mayonnaise s le added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. Ultrasonicated ASBC (U-ASBC) was prepared using pulse mode at 70% litude for different times (5, 10 and 15 min) in the presence of hexane. Based on acceptability, mayonnaise added with U-ASBC using ultrasonication time of 15 min was selected. Reduced particle size with lowered volatile compounds was attained in U-ASBC powder than that of ASBC. Mayonnaise added with 7.5% U-ASBC (M-UBC-7.5) had higher viscosity with lower creaming and thermal creaming index (P .05) compared to the control and that added with 2.5% ASBC (M-BC-2.5). Optical microscopic images showed that denser and smaller droplet size was observed for M-BC-2.5 and M-UBC-7.5 than control. The lowest moisture, fat and carbohydrate contents were attained for M-UBC-7.5 with the higher protein, ash and calcium content (P .05), compared to control and M-BC-2.5. Fortification of mayonnaise with ASBC at 2.5% or U-ASBC at 7.5% could increase calcium content by 54 or 174 times, respectively, without any sensorial changes.
Publisher: Informa UK Limited
Date: 25-06-2014
DOI: 10.3109/13880209.2014.884607
Abstract: Caesalpinia sappan L. (Leguminosae or Fabaceae) heartwood has been used as a coloring agent, with antibacterial activity in food, beverages, cosmetics, and garments. To purify brazilin from C. sappan heartwood and use it as a standard marker for the preparation and standardization of an active constituent-rich extract. Crude ethanol extracts of C. sappan heartwood (CSE) were fractionated to isolate brazilin by an anti-P. acnes assay-guided isolation. Quantitative analysis was performed by HPLC. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) were determined by the broth microdilution method. Brazilin isolated from CSE possessed antibacterial activity against P. acnes with MIC and MBC values of 15.6 and 31.2 µg/mL, respectively. Brazilin was, therefore, used as a standard marker for standardization and preparation of a brazilin rich extract (BRE). BRE was prepared from CSE using a simple one-step purification using a macroporous resin column eluted with 35% v/v ethanol. This method increased the brazilin content in the BRE up to 39.9% w/w. The antibacterial activity of the standardized BRE against acne involved bacteria was higher than for the CSE but lower than brazilin. However, for industrial applications, a large-scale one-step preparation of BRE has more advantages than the use of pure brazilin in terms of convenience and a low-cost production process. Therefore, BRE is considered as a potential coloring agent with antibacterial activity which is used for pharmaceutical, cosmetic, and nutraceutical applications.
Publisher: Elsevier BV
Date: 09-2020
Publisher: MDPI AG
Date: 18-04-2023
Abstract: Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count ( cfu/g) was noted. Most importantly, no pathogenic bacteria were detected in ready-to-eat and instant soup during the storage study of 6 weeks at 5 °C and 6 months at 25 °C, respectively. In terms of the high nutritional composition and functional value of the product, 4 weeks of storage at 5 °C and 4 months of storage at room temperature were suggested for ready-to-eat and instant powder soup product, respectively.
Publisher: Frontiers Media SA
Date: 11-04-2022
Abstract: Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological niche for the residing microbes by providing food ingredients that interact with the fermenting microorganisms' metabolites to boost their growth. This leads to the alterations in the biochemical and nutritional quality of the fermented food ingredients compared to the initial ingredients in terms of antioxidants, peptides, organoleptic and probiotic properties, and antimicrobial activity. Microbes within the biofilm have altered genetic expression that may lead to novel biochemical pathways influencing their chemical and organoleptic properties related to consumer acceptability. Although microbial biofilms have always been linked to pathogenicity owing to its enhanced antimicrobial resistance, biofilm could be favorable for the production of amino acids like l -proline and L-threonine by engineered bacteria. The unique characteristics of many traditional fermented foods are attributed by the biofilm formed by lactic acid bacteria and yeast and often, multispecies biofilm can be successfully used for repeated-batch fermentation. The present review will shed light on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food.
Publisher: Elsevier
Date: 2023
Publisher: Tsinghua University Press
Date: 06-2023
Publisher: Elsevier BV
Date: 09-2010
Publisher: Wiley
Date: 12-02-2022
Abstract: Fish processing industries result in an le number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from erse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
Publisher: Elsevier
Date: 2023
Publisher: Xia & He Publishing
Date: 14-06-2023
Publisher: Elsevier BV
Date: 04-2012
DOI: 10.1016/J.IJFOODMICRO.2012.01.027
Abstract: Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H₂S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with the control and those wrapped with gelatin film without LEO (G film) (P<0.05). Lowered changes of colour, K value, total volatile base nitrogen (TVB) and TBARS value were also found in LEO film wrapped s les, compared with those wrapped with G film and control, respectively. Therefore, the incorporation of LEO into gelatin film could enhance the antimicrobial and antioxidative properties of the film, thereby maintaining the qualities and extending the shelf-life of the sea bass slices stored at refrigerated temperature.
Publisher: MDPI AG
Date: 05-10-2022
Abstract: Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis. A few ex les of widely studied postbiotics are short-chain fatty acids, microbial cell fragments, extracellular polysaccharides, cell lysates, teichoic acid, vitamins, etc. Presently, prebiotics and probiotics are the products on the market however, postbiotics are also gaining a great deal of attention. The numerous health advantages of postbiotic components may soon lead to an increase in consumer demand for postbiotic supplements. The most recent research aspects of postbiotics in the food and pharmaceutical industries are included in this review. The review encompasses a brief introduction, classification, production technologies, characterization, biological activities, and potential applications of postbiotics.
Publisher: Elsevier BV
Date: 09-2011
DOI: 10.1016/J.FOODCHEM.2011.03.048
Abstract: Lead (Leucaena leucocephala) seed extract was prepared using distilled water as a medium. An extraction yield of 26.16g/100g of seed was obtained after extraction at room temperature for 12h. Total phenolic and mimosine contents in the lead seed extract powder (LSEP) were 17.4g GAE/100g and 8.8g/100g, respectively. LSEP at different concentrations (0.05%, 0.1%, 0.25%, 0.5%, and 1%, w/v) showed inhibitory activity towards polyphenoloxidase (PPO) of Pacific white shrimp in a dose dependent manner. When the whole Pacific white shrimp were treated with 0.25% and 0.5% (w/v) LSEP, the shrimp treated with 0.5% LSEP had the lower melanosis score throughout the storage of 12days and showed a higher score for colour and odour, as well as overall likeness, compared with the control (without treatment) and 1.25% sodium metabisulphite treated s les at day 12 (P<0.05). Meat of shrimps treated with LSEP at both levels had the increase in mimosine content up to 8days, suggesting the migration of mimosine into shrimp muscle during extended storage. Therefore, 0.5% LSEP can be used as a novel melanosis inhibitor for Pacific white shrimp.
Publisher: MDPI AG
Date: 11-01-2023
Abstract: Four tannin s les extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG TG TE TO (p 0.05). The antioxidant activities of all s les were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all s les vary and no correlation was observed with the respective TPC values of each s le. Antibacterial activities indicate that all s les showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control s le. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all s les treated with TO and TVG compared to sodium metabisulfite (SMS) and the control s le (p 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
Publisher: American Scientific Publishers
Date: 07-2016
Publisher: Elsevier BV
Date: 05-2011
Publisher: MDPI AG
Date: 11-2022
Abstract: Phenolic compounds from cashew (Anacardium occidentale L.) leaves were extracted using ethanol with the aid of ultrasonication. Three independent variables, including ultrasound litude, time, and ethanol concentration, were used for response surface methodology (RSM) along with the central composite design (CCD). Under the optimized condition (70% litude 40 min 80% ethanol), the extraction yield and total phenolic contents were 24.50% and 431.16 mg GAE/g dry extract, respectively. Cashew leaf extract (CLE) had the lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Shewanella sp. than P. aeruginosa. The release of K+ and Mg2+ ions from damaged cell membranes with a coincidental decrease of TTC dehydrogenase activity were augmented when treated with CLE. In addition, scanning electron microscopic (SEM) image revealed deformations and perforation of cell walls of bacteria treated with CLE. The dominant compounds in CLE were amentoflavone, quercetin, and its glycosides. Based on microbial challenge test, the growth of P. aeruginosa and Shewanella sp. inoculated in tilapia slices were inhibited by CLE at 400 and 600 ppm within 15 days of refrigerated storage.
Publisher: Elsevier BV
Date: 12-2020
Publisher: Elsevier BV
Date: 12-2018
Publisher: MDPI AG
Date: 02-03-2023
DOI: 10.3390/ANI13050904
Abstract: An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat s les, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat s les, suggesting the oxidation of the haem protein. The mutton s les displayed greater protein extractability, while the protein solubility values in all the meat s les were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern.
Publisher: American Chemical Society (ACS)
Date: 23-03-2009
DOI: 10.1021/JF900051E
Abstract: Melanosis, microbiological, chemical, and physical changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin were monitored during iced storage of 10 days. Whole shrimp treated with catechin solution (0.05 or 0.1%) had retarded growth of psychrophilic bacteria and spoilage microorganisms including H(2)S-producing bacteria and enterobacteriaceae throughout storage in comparison with the control and those treated with 1.25% sodium metabisilfite (SMS) (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with catechin solution at both levels, compared with those of other s les (P < 0.05). Lipid oxidation, loss in freshness and melanosis were lowered by catechin treatment. In general, the efficacy of catechin in lowering melanosis and quality losses increased with increasing levels used. Additionally, catechin (0.01, 0.05, and 0.1% (w/v)) showed inhibitory activity toward polyphenoloxidase (PPO) of Pacific white shrimp in a dose-dependent manner. Therefore, catechin can be used as a promising melanosis inhibitor as well as an antimicrobial and an antioxidant in ice-stored shrimp.
Publisher: Hindawi Limited
Date: 03-07-2014
DOI: 10.1155/2014/109303
Abstract: A fungal strain ( Conidiobolus brefeldianus MTCC 5184) isolated from plant detritus secreted a high activity alkaline protease. Thermostability studies of the fungal alkaline protease (FAP) revealed that the protease is stable up to 50°C with 40% residual activity after one hour. Effect of various additives such as sugars, sugar alcohols, polyols, and salts, on the thermostability of FAP was evaluated. Among the additives tested, glycerol, mannitol, xylitol, sorbitol, and trehalose were found to be very effective in increasing the stability of FAP, which was found to be concentration dependent. Fivefold increase in residual activity of FAP was observed in the presence of trehalose (50%) and sorbitol (50%) at 50°C for 4 h, compared to FAP without additive. Other additives like calcium at 20 mM and 10–15% ammonium sulphate showed lower stability improvement than trehalose and sorbitol. NaCl, MgCl 2 , K 2 HPO 4 , and glycine were found to be poor stabilizers and showed only a marginal improvement. PEG 6000 did not show any increase in stability but was found to be slightly inhibitory.
Publisher: MDPI AG
Date: 08-12-2022
Abstract: Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially be used to reduce the spoilage caused by Pseudomonas. The objectives of this study were to determine the inhibitory effect of cinnamon extract (CE) against Pseudomonas aeruginosa (ATCC 27853) and evaluate the treatment of CE on meat quality during different storage temperatures (5 °C, 10 °C, 15 °C, and 25 °C). The anti-Pseudomonas result showed that 100% (w/v) CE concentration produced a 13.50 mm zone of inhibition in a disc diffusion assay. The minimum inhibitor concentration (MIC) of CE was noted at 25% (v/v), whereas the minimum bactericidal concentration (MBC) value was observed at 50% (v/v) concentration of CE. The time-kill showed the growth of P. aeruginosa decreased from 7.64 to 5.39 log CFU/mL at MIC concentration. Total phenolic content and IC50 value of the cinnamon extract was expressed as 6.72 ± 0.87 mg GAE/g extract and 0.15 mg/mL, respectively. When the meat was marinated with 50% (v/v) CE and stored at various temperatures, the total viable count (TVC) and growth of Pseudomonas spp. were lowered as compared to the control s le. However, the reduction in microbial count in all s les was influenced by the storage temperature, where the lowered microbial count was noted in the s le treated with CE and stored at 5 and 10 °C for 48 h. The pH of meat treated with or without CE ranged from pH 5.74 to 6.48. The sensory attributes of colour, texture, and overall acceptability have a significant difference, except for odour, between marinated meat and control. The results indicate that the use of cinnamon extract as the marination agent for meat could reduce the growth of Pseudomonas spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C storage temperatures.
Publisher: Wiley
Date: 17-10-2022
DOI: 10.1002/AOCS.12649
Abstract: Asian sea bass bio‐calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U‐ASBC) was applied for different times (5–15 min) in the presence of hexane. ASBC and U‐ASBC had mean particle size (D 43 ) of 21.87 ± 19.54 and 7.83 ± 7.10 μm, respectively. U‐ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%–10%) ( p 0.05). ASBC raised lightness ( L* ) and total color difference (Δ E *), but decreased a* and b*‐ values of mayonnaise in a dose dependent manner ( p 0.05). Higher G ′, G ″, viscosity and shear stress value were observed in mayonnaise s le added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U‐ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U‐ASBC (M‐UBC‐7.5) had higher viscosity with lower creaming and thermal creaming index ( p 0.05) than control and that containing 2.5% ASBC (M‐BC‐2.5). Denser and smaller droplet sizes were observed for M‐BC‐2.5 and M‐UBC‐7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M‐UBC‐7.5 with the higher protein, ash and calcium content ( p 0.05). Fortification of mayonnaise with ASBC at 2.5% or U‐ASBC at 7.5% increased calcium content by 54 or 174 times, respectively, without sensorial changes.
Publisher: Medknow
Date: 06-2015
DOI: 10.1016/J.APJTM.2015.05.014
Abstract: Caesalpinia sappan L. (CS) is a plant of Leguminosae family, commonly known as Brazil or Sappan wood. CS is distributed in Southeast Asia and its dried heartwood has been used as traditional ingredient of food or beverages and has a wide variety of medicinal properties. Higher extraction yield of CS wood was achieved with 95% ethanol for 2 h. Chemical constituent's investigation of sappan wood resulted in the isolation of various structural types of phenolic components including one xanthone, one coumarin, three chalcones, two flavones three homoisoflavonoids and brazilin. Brazilin [(6a S-cis)-7, 11b-dihydrobenz[b]indeno[1,2-d]pyran-3,6a,9,10(6H)- tetrol], a major and active compound found in CS heartwood. Most of the folkloric uses of brazilin were validated by the scientific studies such as antioxidant, antibacterial, anti-inflammatory, anti-photoaging, hypoglycemic, vasorelaxant, hepatoprotective and anti-acne activity. CS heartwood extract is safe and did not produce any acute or subacute toxicity in both male and female rats. Brazilin is the safe natural compound having potential to develop as a medicinal compound with application in food, beverage, cosmetics and pharmaceutical industries to screen its clinical use in modern medicine. The information gained could provide the important and potential approach for pharmaceutical researcher to implicate the knowledge of brazilin in the formulation of new drug and to reveal therapeutic and gaps requiring future research opportunities. More studies are needed to evaluate the potential application of brazilin as preservative and coloring agent in food processing industries.
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.FOODCHEM.2016.07.132
Abstract: An initial laboratory-scale evaluation of separation characteristics of membranes with nominal molecular weight cut-offs (NMWCO) ranging from 30kD down to 0.5kD indicated effective separation of betalains in the 0.5kD region. Subsequent pilot-level trials using 1kD, loose reverse osmosis (LRO) and reverse osmosis (RO) spiral-wound membranes showed LRO membrane to be very efficient with up to 96% salt and 47% other dissolved solids removed while retaining majority of the pigment (∼98%) in the betalain rich extract (BRE). The total betalain content in the BRE increased up to 46%, the highest recovery reported so far at pilot scale level. Interestingly, more than 95% of the nitrates were removed from the BRE after the three diafiltrations. These studies indicate that membrane technology is the most efficient technique to produce BRE with highly reduced amounts of salts and nitrate content.
Publisher: Springer Science and Business Media LLC
Date: 2023
Publisher: Elsevier
Date: 2023
Publisher: Elsevier BV
Date: 2023
Publisher: Elsevier
Date: 2023
Publisher: American Dairy Science Association
Date: 05-2023
Publisher: Informa UK Limited
Date: 13-04-2015
DOI: 10.3109/13880209.2014.982295
Abstract: Brazilin is a major active principle of Caesalpinia sappan L. (Leguminosae or Fabaceae). For industry aspects, brazilin-rich extract (BRE) has been prepared and standardized to contain 39% w/w brazilin. BRE may have more advantages than brazilin in term of a lower-cost production process. To investigate the antioxidant, antibacterial, and anti-inflammatory activities of BRE. BRE was prepared by a simple one-step purification of the crude ethanol extract of C. sappan heartwood (CSE) using a Diaion® HP-20 column. The antioxidant activities were determined using three methods, including DPPH radical scavenging, reducing power, and β-carotene bleaching assays, at concentration ranges of 1-10, 10-100, and 10-100 µg/mL, respectively. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of BRE (15.6-1000 µg/mL) against Gram-positive and Gram-negative bacteria were determined by the broth microdilution method. Anti-inflammatory activity of BRE (0.1-5 µg/mL) was evaluated as anti-denaturation activity using bovine serum albumin as a substrate. On the basis of β-carotene bleaching assay, BRE showed antioxidant activity with an EC50 value of 60.5 µg/mL, which was almost equal to that of pure brazilin (52.1 µg/mL). Gram-positive bacteria were more sensitive to all tested s les than Gram-negative bacteria. BRE possessed higher antibacterial activities than CSE, but lower than brazilin. MIC/MBC values of 62.5-125/125 and 250-500/250-500 µg/mL were obtained for BRE against Gram-positive and Gram-negative bacteria, respectively. A low concentration (0.1 µg/mL) of brazilin, BRE, and CSE showed anti-inflammatory activity by inhibiting protein denaturation up to 46.8, 54.1, and 61.9%, respectively.
Publisher: Springer Science and Business Media LLC
Date: 20-04-2022
Publisher: Elsevier BV
Date: 09-2009
Publisher: Elsevier BV
Date: 09-2021
Publisher: Informa UK Limited
Date: 15-02-2023
Publisher: Informa UK Limited
Date: 13-01-2015
DOI: 10.1080/10408398.2012.755148
Abstract: Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustaceans are worldwide consumed due to their delicacy and nutritional value. However, black spot formation (melanosis) is the major problem occurring in crustaceans during postmortem handling and refrigerated storage induce deleterious changes in organoleptic properties and, therefore, decreases commercial value. Polyphenoloxidase (PPO), the copper-containing metalloprotein involved in oxidation of phenol to quinone is the major biochemical reaction of melanosis formation. This enzymatic mechanism causes unappealing blackening in postharvest crustaceans. To alleviate the melanosis formation in crustaceans, use of phenolic compounds from plant extract can serve as antimelanotics and appears to be a good alternative to the conventional sulfites which are associated with health-related disorders. In this review, we focuses on the unique features about the structure, distribution, and properties of PPO as well as mechanism of melanosis formation and provide a comprehensive deeper insight on the factors affecting melanosis formation and its inhibition by various antimelanotics including newly discovered plant phenolic compounds.
Publisher: Elsevier
Date: 2023
Publisher: MDPI AG
Date: 27-01-2023
Abstract: The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
Publisher: Elsevier BV
Date: 10-2011
DOI: 10.1016/J.IJFOODMICRO.2011.07.002
Abstract: The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L GTE) in combination with or without ascorbic acid (0.05g/L AA) during refrigerated storage of 10days was investigated. Shrimp without treatment stored under MAP had lowered psychrotrophic bacteria, enterobacteriaceae and H(2)S-producing bacteria count (P 0.05), in comparison with shrimp stored in air (control). The coincidental lowered rate of increase in pH, total volatile base (TVB) content and thiobarbituric acid reactive substances (TBARS) were obtained in shrimp stored under MAP (P<0.05). However, MAP slightly lowered melanosis formation and improved likeness score to some extent. When shrimp were treated with GTE and stored under MAP, the lower microbiological and chemical changes as well as the lowest melanosis formation were observed, compared to shrimp kept under MAP without treatment and the control (P 0.05). Nevertheless, GTE in combination with AA had higher inhibition on microbial growth and yielded the shrimp with higher likeness, compared with the other treatments (P<0.05). Therefore, shrimp treated with GTE in combination with AA prior to MAP had the lowest losses in quality during refrigerated storage.
Publisher: Wiley
Date: 22-06-2023
Abstract: The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose‐based films possess the advantage of protection against oxygen and water permeation however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high‐quality food packaging that serves functions such as extended shelf‐life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.
Publisher: Elsevier BV
Date: 12-2022
Publisher: Frontiers Media SA
Date: 14-07-2022
Publisher: Elsevier BV
Date: 07-2015
Publisher: Elsevier
Date: 2023
Publisher: Elsevier BV
Date: 03-2012
Publisher: Elsevier BV
Date: 04-2023
Publisher: Springer Science and Business Media LLC
Date: 2012
Publisher: Elsevier
Date: 2023
Publisher: Royal Society of Chemistry (RSC)
Date: 2016
DOI: 10.1039/C6RA13043G
Abstract: Composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications.
Publisher: MDPI AG
Date: 17-03-2023
Abstract: Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible hibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. This review provides a comprehensive discussion on various BPs isolated and identified from different hibian skins or skin secretion and their biological activities. The general nutritional composition and production statues of hibians were described. Additionally, multiple constraints against the utilization of hibian skin and secretions are reported. Finally, the prospective applications of BPs in food and biomedical industries are presented such as multifunctional food additives and/or supplements as well as drug delivery agents.
Publisher: Elsevier BV
Date: 03-2022
Publisher: Elsevier
Date: 2023
Publisher: Elsevier BV
Date: 03-2023
DOI: 10.1016/J.FOODCHEM.2022.134737
Abstract: Over the decade, fish protein-derived peptides (FPDP) have been evaluated for various biological activities including their mechanism of action through structure-activity relationship (SAR) and molecular simulation. SAR studies are known to provide the basic structural information of the active site which can be used for designing synthetic bioactive peptides for application in therapeutics and medicinal purposes. In light of the above discussion, this review discusses the mechanism of action and SAR of the FPDP with a focus on three widely studied bioactive properties including antioxidant, antihypertensive and anti-diabetic activities. The emphasis is given to the recently purified and identified FPDP from various seafood resources. A brief discussion has been made on their structural characteristics and mechanism of action towards antioxidant, angiotensin-I converting enzyme (ACE) inhibition, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities. Additionally, the importance and future perspective of SAR of food-derived bioactive peptides have been addressed.
Publisher: Frontiers Media SA
Date: 27-07-2022
Abstract: The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps ( Parapenaues longirostris , Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N 2 (2) vacuum (3) 50% N 2 + 50% CO 2 (4) commercial anhydrous sodium sulfite and (5) air (control). All s les were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all s les gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp rawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.
Publisher: Informa UK Limited
Date: 10-2015
Publisher: Elsevier BV
Date: 03-2021
Publisher: Springer Science and Business Media LLC
Date: 16-01-2017
DOI: 10.1007/S10753-017-0509-5
Abstract: Genistein, an isoflavonoid phytoestrogen, has been known for its potential pharmacological properties especially for neuroprotection and treating diabetes. The present study aims to determine the neuroprotective efficacy of genistein against global cerebral ischemia-reperfusion-induced neuronal injury in streptozotocin-induced diabetic mice and explore the underlying mechanisms. Streptozotocin-induced diabetic mice were subjected to transient cerebral ischemia by occluding both common carotid arteries for 30 min followed by 24 h reperfusion to induce neuronal injury. Effect of genistein (2.5, 5.0, and 10.0 mg/kg, i.p., o.d.) treatment on ischemia-reperfusion-induced neuronal injury in diabetic mice was evaluated in terms of cerebral infarct size, oxidative damage, mitochondrial activity in terms of neuronal apoptosis and cellular viability, dipeptidyl peptidase-4 activity and active glucagon-like peptide-1 concentration, and neurological functions measured as short-term memory and motor performance. Genistein administration following transient cerebral ischemia significantly (p ˂ 0.0001) counteracted cognitive impairment and re-established (p ˂ 0.001) motor performance in diabetic mice. Ischemia-reperfusion increased the infarct size, genistein administration prevented the increase in cerebral infarct size (p ˂ 0.0001) and significantly suppressed (p ˂ 0.001) the increase in cerebral oxidative stress in transient cerebral ischemia-reperfusion subjected diabetic mice. Genistein treatment significantly (p ˂ 0.001) reduced neuronal apoptosis and increased cellular viability (p ˂ 0.0001), almost completely suppressed (p ˂ 0.0001) the circulating dipeptidyl peptidase-4 activity, and enhanced (p ˂ 0.0001) glucagon-like peptide-1 concentration in diabetic mice with cerebral ischemia-reperfusion. This study suggests that genistein has potent neuroprotective activity against global cerebral ischemia-reperfusion-induced neuronal injury and consequent neurological deficits in streptozotocin-induced diabetic mice.
Publisher: Informa UK Limited
Date: 02-2021
Publisher: American Chemical Society (ACS)
Date: 02-09-2011
DOI: 10.1021/JF201603K
Abstract: The inhibitory effect of mimosine on polyphenoloxidase (PPO) from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei) was studied. Mimosine showed inhibitory activity toward PPO from white shrimp with an apparent molecular weight of 210 kDa as evidenced by the decrease in the activity staining band, as compared to the control. An inhibition kinetic study revealed that mimosine exhibited the mixed type reversible inhibition on PPO from white shrimp with a Ki value of 3.7 mM. Mimosine showed copper (Cu2+) reduction and chelating capacity in a dose dependent manner. Mimosine could react with the intermediate browning product, thereby rendering lower red-brown color formation. Therefore, mimosine could inhibit PPO by different modes of inhibition and could be used to prevent melanosis formation in Pacific white shrimp.
Publisher: Springer Science and Business Media LLC
Date: 19-05-2023
Publisher: Springer Science and Business Media LLC
Date: 05-04-2012
Publisher: Wiley
Date: 18-12-2022
DOI: 10.1111/IJFS.16224
Abstract: Camel skin gelatin hydrolysate (CSGH) was prepared using different proteolytic enzym es [alcalase (A), protease (P) and their combination (AP (1:1))], hydrolysis time (2, 4 and 6 h) and enzyme: substrate (E/S) ratio (1%, 3% and 5%). In general, the degree of hydrolysis (DH) increased with increasing hydrolysis time for all enzyme treatments. CSGHs generated with alcalase showed significantly higher lipase (LP) inhibitory activity compared with protease‐derived CSGH at all hydrolysis conditions ( P 0.05). Whereas higher cholesterol esterase (CE) inhibitory activity was observed with CSGH produced by protease ( P 0.05). However, when CSGHs were produced using AP, the highest LP and CE inhibitory activity were recorded at 3 and 1% E/S ratio during 2 and 4 h of hydrolysis, respectively ( P 0.05). Antioxidant assays revealed that CSGHs showed improved radical scavenging activities compared with native CSG ( P 0.05). Overall results indicated that CSGHs with higher in vitro anti‐hypercholesteraemic and antioxidant activities could be obtained by enzymatic hydrolysis.
Publisher: MDPI AG
Date: 25-02-2022
DOI: 10.3390/NANO12050778
Abstract: The healing of chronic wound infections, especially cutaneous wounds, involves a complex cascade of events demanding mutual interaction between immunity and other natural host processes. Wound infections are caused by the consortia of microbial species that keep on proliferating and produce various types of virulence factors that cause the development of chronic infections. The mono- or polymicrobial nature of surface wound infections is best characterized by its ability to form biofilm that renders antimicrobial resistance to commonly administered drugs due to poor biofilm matrix permeability. With an increasing incidence of chronic wound biofilm infections, there is an urgent need for non-conventional antimicrobial approaches, such as developing nanomaterials that have intrinsic antimicrobial-antibiofilm properties modulating the biochemical or biophysical parameters in the wound microenvironment in order to cause disruption and removal of biofilms, such as designing nanomaterials as efficient drug-delivery vehicles carrying antibiotics, bioactive compounds, growth factor antioxidants or stem cells reaching the infection sites and having a distinct mechanism of action in comparison to antibiotics—functionalized nanoparticles (NPs) for better incursion through the biofilm matrix. NPs are thought to act by modulating the microbial colonization and biofilm formation in wounds due to their differential particle size, shape, surface charge and composition through alterations in bacterial cell membrane composition, as well as their conductivity, loss of respiratory activity, generation of reactive oxygen species (ROS), nitrosation of cysteines of proteins, lipid peroxidation, DNA unwinding and modulation of metabolic pathways. For the treatment of chronic wounds, extensive research is ongoing to explore a variety of nanoplatforms, including metallic and nonmetallic NPs, nanofibers and self-accumulating nanocarriers. As the use of the magnetic nanoparticle (MNP)-entrenched pre-designed hydrogel sheet (MPS) is found to enhance wound healing, the bio-nanocomposites consisting of bacterial cellulose and magnetic nanoparticles (magnetite) are now successfully used for the healing of chronic wounds. With the objective of precise targeting, some kinds of “intelligent” nanoparticles are constructed to react according to the required environment, which are later incorporated in the dressings, so that the wound can be treated with nano-impregnated dressing material in situ. For the effective healing of skin wounds, high-expressing, transiently modified stem cells, controlled by nano 3D architectures, have been developed to encourage angiogenesis and tissue regeneration. In order to overcome the challenge of time and dose constraints during drug administration, the approach of combinatorial nano therapy is adopted, whereby AI will help to exploit the full potential of nanomedicine to treat chronic wounds.
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODCHEM.2018.01.173
Abstract: This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The required hydrophilic lipophilic balance (rHLB) value of LM EO and AM EO was 14 and 12, respectively. The Central Composite Rotatable Design (CCRD) model produces the smallest droplet size and polydispersity index (PDI) for LMEO (d ≈ 16.07 nm PDI ≈ 0.209) and AMEO (d ≈ 30.23 nm PDI ≈ 0.216) at 1% EO and 10% surfactant mixture (Smix) ratio using ultrasonication for 5 min. Whereas, increased in EO, decrease in Smix concentrations and ultrasonication time produces higher droplet size of nanoemulsions. LMEO (LM-15, LM-17) nanoemulsions was clear and transparent compared to AMEO (AM-15, AM-17). All the selected nanoemulsions showed good stability at 4, 25 and 40 °C during storage, except LM-15 at 40 °C. LMEO nanoemulsion showed enhanced antibacterial activity compared to LMEO alone (P < 0.05).
Publisher: MDPI AG
Date: 12-2022
DOI: 10.3390/NU14235112
Abstract: Surface-associated bacterial communities called biofilms are ubiquitous in nature. Biofilms are detrimental in medical settings due to their high tolerance to antibiotics and may alter the final pathophysiological outcome of many healthcare-related infections. Several innovative prophylactic and therapeutic strategies targeting specific mechanisms and/or pathways have been discovered and exploited in the clinic. One such emerging and original approach to dealing with biofilms is the use of human milk oligosaccharides (HMOs), which are the third most abundant solid component in human milk after lactose and lipids. HMOs are safe to consume (GRAS status) and act as prebiotics by inducing the growth and colonization of gut microbiota, in addition to strengthening the intestinal epithelial barrier, thereby protecting from pathogens. Moreover, HMOs can disrupt biofilm formation and inhibit the growth of specific microbes. In the present review, we summarize the potential of HMOs as antibacterial and antibiofilm agents and, hence, propose further investigations on using HMOs for new-age therapeutic interventions.
Publisher: Springer Science and Business Media LLC
Date: 20-08-2020
DOI: 10.1007/S11064-020-03115-X
Abstract: Alzheimer's disease pathogenesis is measured by two key hallmarks viz extracellular senile plaques composed of insoluble amyloid beta (Aβ) and neurofibrillary tangles composed of hyperphosphorylated tau, resulting in microtubule destabilization, synaptic damage and neurodegeneration. Accumulation of Aβ is an introducing pathological incident in Alzheimer's disease hence, the effect of dimethyl fumarate (DMF) on Aβ
No related grants have been discovered for Nilesh Nirmal.