As an important source of human food, milk can be a carrier of human pathogenic bacteria, including tuberculous and nontuberculous mycobacteria (NTM), in its raw and unpasteurized state. In this research, 175 raw milk samples and 175 traditional cheese samples were collected from traditional dairy stores in 22 regions of Tehran in a 9- month period from August 2019 to May 2020. Samples were prepared and transferred to a specialized laboratory, where they were inoculated in Lowenstein-Jensen (LJ) medium containing glycerol or sodium pyruvate, as well as Herrold's egg-yolk with and without Mycobactin J. to determine the sample's identity of samples. The recommended 16S rRNA (1436 bp) and hsp65 (644 bp) gene fragments from the positive isolates identified in Ziehl-Neelsen (Z-N) staining were amplified and sequenced using PCR and compared with the sequences of the gene fragments of reference strains available in the global GenBank database. No mycobacterial species were isolated from traditional cheese samples in microbial culture. In case of raw milk samples, a total of four bacteria were collected, all of which were found in the genetic differential testing to be NTM, including n = 1 Mycobacterium heraklionense, n = 2 Mycolicibacterium fortuitum, and n = 1 Mycobacterium thermoresistibile. The analysis of the results obtained by isolate sequencing using the 16S rRNA gene showed higher discriminatory power and percentage similarities in the identification of the isolates than the hsp65 gene.
- MeSH
- atypické mykobakteriální infekce * mikrobiologie MeSH
- lidé MeSH
- mléko mikrobiologie MeSH
- netuberkulózní mykobakterie genetika MeSH
- RNA ribozomální 16S genetika MeSH
- sýr * mikrobiologie MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Írán MeSH
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
Alternativy výrobků živočišného původu hrají stále důležitější roli ve výživě nejen vegetariánů a veganů. Cílem předkládané práce je monitoring kvality 16 vzorků alternativ masa a výrobků z nich prodávaných v malospotřebitelských baleních; do senzorické analýzy byl navíc zahrnut vzorek masného výrobku pro porovnání organoleptických vlastností. V analyzovaných vzorcích bylo zastoupení hlavních živin, a tedy i jejich poměr, velmi variabilní. Byl zjištěn obsah tuku v rozpětí 0,2-22,5 g/100 g, obsah bílkovin 6,7-57,4 g/100 g a obsah sacharidů 1,2-37,8 g/100 g. Kvalita tuku byla též rozdílná, o čemž svědčí i rozpětí podílu nasycených mastných kyselin 7,0-47,0 %. V rámci senzorické analýzy předčily živočišný vzorek 3 rostlinné alternativy masa, u většiny z nich byla však zaznamenána senzorická jakost nižší.
Alternatives to products of animal origin play an increasingly important role in the nutrition of not only vegetarians and vegans. The work is a monitoring of quality performed on 16 samples of meat alternatives, sold in small consumer packages; in addition, a sample of meat product was analysed to compare the organoleptic properties. The ratio of main nutrients in samples was very variable. Fat content was found to be in range 0.2-22.5 g/100 g, protein content 6.7-57.4 g/100 g and saccharides 0-37.8 g/100 g. The quality of fat was also variable, which is evidenced by the range 7.0-47.0% of saturated fatty acids. In the sensory analysis, 3 plant-based meat alternatives outperformed the meat sample, but most of them had a lower sensory quality.
- Klíčová slova
- Lactiplantibacillus plantarum 299v,
- MeSH
- elektroforéza v agarovém gelu MeSH
- kokultivační techniky MeSH
- kultivační média MeSH
- kultivační techniky MeSH
- kysané mléčné výrobky MeSH
- Lactobacillus plantarum * fyziologie metabolismus růst a vývoj MeSH
- mléko MeSH
- probiotika terapeutické užití MeSH
- sójové mléko MeSH
The use of contaminated raw materials can lead to the transfer of mycotoxins into the final product, including beer. This study describes the use of the commercially available immunoaffinity column 11+Myco MS-PREP® and UPLC-MS/MS for the determination of mycotoxins in pale lager-type beers brewed in Czech Republic and other European countries. The additional aim of the work was to develop, optimize and validate this analytical method. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy were tested. The calibration curves were linear with correlation coefficients (R2 > 0.99) for all mycotoxins under investigation. The LOD ranged from 0.1 to 50 ng/L and LOQ from 0.4 to 167 ng/L. Recoveries of the selected analytes ranged from 72.2 to 101.1%, and the relative standard deviation under conditions repeatability (RSDr) did not exceed 16.3% for any mycotoxin. The validated procedure was successfully applied for the analysis of mycotoxins in a total of 89 beers from the retail network. The results were also processed using advanced chemometric techniques and compared with similar published studies. The toxicological impact was taken into account.
Reducing bacterial pathogen contamination not only improves overall global public health but also diminishes food waste and loss. The use of lytic bacteriophages (phages) that infect and kill bacteria could be a beneficial tool for suppressing bacterial growth during dairy products storage time. Four Enterobacter cloacae (E. cloacae) complex isolates which were previously isolated from contaminated dairy products were used to identify lytic phages in wastewater. Phages specific to multi-drug resistant (MDR) E. cloacae complex 6AS1 were isolated from local sewage. Two novel phages vB_EclM-EP1 and vB_EclM-EP2 were identified as myoviral particles and have double-stranded DNA genome. Their host range and lytic capabilities were detected using spot test and efficiency of plating (EOP) against several bacterial isolates. The phages had a latent period of 30 min, and a large burst size of about 100 and 142 PFU/cell for vB_EclM-EP1 and vB_EclM-EP2, respectively. Both phages were viable at pH ranging 5-9 and stable at 70 °C for 60 min. The individual phages and their cocktail preparations (vB_EclM-EP1 and vB_EclM-EP2) reduced and inhibited the growth of E. cloacae complex 6AS1 during challenge test in milk and yogurt samples. These results indicate that the E. cloacae complex-specific phages (vB_EclM-EP1 and vB_EclM-EP2) have a potential application as microbicidal agents in packaged milk and milk derivatives during storage time. In addition, our environment is a rich sources of lytic phages which have potential use in eliminating multidrug-resistant isolates in food industry as well as in biocontrol.
- MeSH
- bakteriofágy * genetika MeSH
- Enterobacter cloacae MeSH
- jogurt MeSH
- mléko mikrobiologie MeSH
- odpadky - odstraňování * MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
- MeSH
- Bacillus * genetika MeSH
- cholesterol MeSH
- fermentace MeSH
- kysané mléčné výrobky * MeSH
- mléko mikrobiologie MeSH
- probiotika * MeSH
- sacharidy MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
The unhealthy lifestyle of modern man and the negative effects of the environment lead to the disturbance of the balance of the intestinal microbiota and an increase in chronic non-infectious (non-communicable) diseases and increased activity of chronic inflammation in the body and an increased risk of metabolic syndrome, diabetes, obesity, tumors, autoimmune diseases, etc. One of the possibilities to support the variability and growth of the microbiota is to increased proportion of fermented foods in diet, which restore the "healthy" balance of bacteria in the intestine and reduce the activity of the inflammatory response.
Nezdravý životní způsob moderního člověka a negativní vlivy prostředí vedou k narušení rovnováhy střevní mikrobioty a nárůstu chronických neinfekčních (nepřenosných) onemocnění a zvýšené aktivity chronického zánětu v těle a zvýšenému riziku metabolického syndromu, diabetu, obezity, nádorů, autoimunitních onemocnění atd. Jednou z možností, jak podpořit variabilitu a růst mikrobioty, je zvýšený podíl fermentovaných potravin ve stravě, které tak obnovují "zdravou" rovnováhu bakterií ve střevě a snižují aktivitu zánětlivé odpovědi.
- MeSH
- COVID-19 MeSH
- fermentace MeSH
- fermentované potraviny * MeSH
- lidé MeSH
- oxidační stres MeSH
- střevní mikroflóra MeSH
- Check Tag
- lidé MeSH
Xanthohumol is a hop-derived flavonoid that has been widely examined for its health-protecting and antitumorigenic properties, but not yet in a natural beer matrix. The aim of the study was to investigate the antitumorigenic potential of a xanthohumol-enriched beer in vivo. Four groups of 4 × 10 nude mice were formed. Following the injection of HeLa tumorigenic cell lines, the treatment groups were administered a xanthohumol supplementation for 100 days, either dissolved in beer or in an ethanolic solution with the same alcohol strength as beer. The control groups received un-supplemented material. The terminal tumor masses, liver weights, and plasma antioxidant capacities (FRAP and ABTS methods) were measured. For the statistical analysis, a two-way ANOVA test was performed (p < 0.05). There were no statistically significant differences in tumor size between the groups. Xanthohumol did not induce higher levels of plasma antioxidant capacity, neither in beer nor in the water-ethanol matrix. The terminal liver weights were significantly higher in the control group receiving the unsupplemented ethanol solution. Xanthohumol dissolved in beer or in the water-alcohol matrix did not have a protective effect on tumor growth, nor did it have a positive effect on plasma antioxidant capacity either. However, beer with added xanthohumol had a less harmful effect on the liver compared to the supplemented water-ethanol solution. Our results indicate the possible negative countereffect of ethanol; however, further investigations are needed.
- MeSH
- antioxidancia * farmakologie analýza MeSH
- ethanol analýza MeSH
- flavonoidy farmakologie analýza MeSH
- HeLa buňky MeSH
- lidé MeSH
- myši nahé MeSH
- myši MeSH
- pivo analýza MeSH
- propiofenony * farmakologie MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- myši MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
Dne 11. března 2020 Světová zdravotnická organizace vyhlásila pandemii vyvolanou virem SARS-CoV-2. V průběhu dvou let byla světová populace zasažena několika mutacemi viru. Z údajů získaných z celého světa vyplynulo, že mezi zeměmi existují velké rozdíly v úmrtnosti na toto onemocnění. Obyvatelé těchto zemí s nízkou úmrtností na covid-19 konzumují velká množství zkvašené zeleniny, např. zelí a látky obsažené v určitých druzích koření. Jak fermentovaná zelenina, tak i koření jsou agonisté antioxidačního transkripčního jaderného faktoru Nrf2. Koření je také agonistou tranzientních potenciálových receptorů TRPA1 a TRPV1. Stimulace těchto receptorů vyvolává příznaky onemocnění covid-19. Je možné, že existuje simultánní účinek potravin jak na aktivitu Nrf2, tak signalizaci TRP receptorů, ovlivňující tíži SARS-CoV-2 infekce. Jedna z možných cest je stimulace TRP receptorů kyslíkovými radikály a snížení jejich vlivu zvýšením antioxidační kapacity Nrf2. Kořeněná jídla pravděpodobně desenzitizují TRP iontové kanály a působí v synergii s exogenními antioxidanty, které aktivují dráhu Nrf2.
On March 11th 2020, the WHO declared the SARS-CoV-2 a pandemic. Over the course of two years, the world’s population has been affected by several mutations in the virus. Data from around the world show that there are large differences in mortality between countries. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, substances contained in certain spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor Nrf2, and spices are transient receptor TRPA1/TRPV1 agonists. It is possible that there is a simultaneous effect of food on both Nrf2 activity and TRP receptor signaling affecting the severity of SARS-CoV-2 infection. One possible way is to stimulate TRP receptors with oxygen radicals and reduce the its effect by increasing the antioxidant capacity of Nrf2. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.
- MeSH
- angiotensin konvertující enzym 2 fyziologie MeSH
- antioxidancia MeSH
- COVID-19 * epidemiologie mortalita MeSH
- fermentované potraviny * MeSH
- kationtové kanály TRPV MeSH
- kationtový kanál TRPA1 MeSH
- lidé MeSH
- neurogenní zánět MeSH
- oxidační stres fyziologie MeSH
- syndrom uvolnění cytokinů MeSH
- Check Tag
- lidé MeSH
