Background/Objectives: Metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global health problem closely linked to dietary habits, particularly high fructose consumption. This study investigates the combined effects of fructose and common food preservatives (sodium benzoate, sodium nitrite, and potassium sorbate) on the development and progression of MASLD. Methods: We utilized a human microbiota-associated mouse model, administering 10% fructose with or without preservatives for 11 weeks. Liver histology, hepatic gene expression (microarray analysis), biochemical markers, cytokine profiles, intestinal permeability, and gut microbiome composition (16S rRNA and Internal Transcribed Spacer (ITS) sequencing) were evaluated. Results: Fructose and potassium sorbate synergistically induced liver pathology characterized by increased steatosis, inflammation and fibrosis. These histological changes were associated with elevated liver function markers and altered lipid profiles. The treatments also induced significant changes in both the bacterial and fungal communities and disrupted intestinal barrier function, leading to increased pro-inflammatory responses in the mesenteric lymph nodes. Liver gene expression analysis revealed a wide range of transcriptional changes induced by fructose and modulated by the preservative. Key genes involved in lipid metabolism, oxidative stress, and inflammatory responses were affected. Conclusions: Our findings highlight the complex interactions between dietary components, gut microbiota, and host metabolism in the development of MASLD. The study identifies potential risks associated with the combined consumption of fructose and preservatives, particularly potassium sorbate. Our data reveal new mechanisms that are involved in the development of MASLD and open up a new avenue for the prevention and treatment of MASLD through dietary interventions and the modulation of the microbiome.

• MeSH
• exprese genu účinky léků   MeSH
• fruktosa * škodlivé účinky   MeSH
• játra * metabolismus   účinky léků   MeSH
• kyselina sorbová farmakologie   MeSH
• modely nemocí na zvířatech MeSH
• myši inbrední C57BL MeSH
• myši MeSH
• potravinářské konzervační látky * farmakologie   škodlivé účinky   MeSH
• střevní mikroflóra * účinky léků   MeSH
• synergismus léků MeSH
• ztučnělá játra MeSH
• zvířata MeSH
• Check Tag
• mužské pohlaví MeSH
• myši MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.

• MeSH
• antibakteriální látky chemie   farmakologie   MeSH
• Bacteria účinky léků   metabolismus   MeSH
• biofilmy účinky léků   MeSH
• lidé MeSH
• nanočástice MeSH
• ovoce chemie   MeSH
• polyfenoly chemie   farmakologie   MeSH
• potravinářská mikrobiologie MeSH
• potravinářské konzervační látky chemie   farmakologie   MeSH
• rostlinné extrakty chemie   farmakologie   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH

The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.

• MeSH
• konzervace potravin * MeSH
• kur domácí MeSH
• nízká teplota * MeSH
• ovum účinky léků   MeSH
• pasterizace MeSH
• potravinářské konzervační látky farmakologie   MeSH
• skladování potravin MeSH
• vejce analýza   MeSH
• zvířata MeSH
• Check Tag
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

• MeSH
• bezpečnost potravin MeSH
• chuťové esence MeSH
• dusitan sodný analýza   normy   MeSH
• geneticky modifikované potraviny MeSH
• kvalita jídla MeSH
• masné výrobky analýza   normy   MeSH
• označování potravin MeSH
• polyfosfáty analýza   normy   MeSH
• potravinářská barviva MeSH
• potravinářská technologie metody   normy   MeSH
• potravinářské konzervační látky analýza   normy   MeSH
• potravinářské přísady * MeSH

Parabens are a group of chemicals used as preservatives in the food, cosmetic and pharmaceutical industries. They are known to possess estrogenic effects, and therefore have been classified as endocrine disruptors. In addition to the classical endocrine organs, other tissues have endocrine activity, including adipose tissue. Several chemicals are known to cause obesogenic effects, and parabens are currently being studied in this context. The aim of this study was to investigate the possible connections of paraben exposure and obesity. Blood plasma from 27 healthy women was collected during their menstrual cycle. Basal anthropometric measures, levels of parabens (methylparaben, ethylparaben and propylparaben), adipokines (adiponectin, adipsin, leptin, resistin and visfatin) and hormones affecting energy balance and metabolic health (c-peptide, ghreline, GIP, GLP-1, glucagon, insulin, PAI-1) were measured. A Kolmogorov-Smirnov test showed higher methylparaben and propylparaben levels in women with BMI 25-34.9 compared to those with BMI 18.5-24.9. Plasma levels of methylparaben as well as the sum of parabens were positively associated with the plasma adipsin levels. Negative associations for methylparaben were found for glucagon, leptin and PAI-1. In accordance with other experimental studies we observed important associations of methylparaben and hormones affecting energy balance and metabolic health, indicating its obesogenic potential.

• MeSH
• adipokiny krev   MeSH
• dospělí MeSH
• energetický metabolismus fyziologie   MeSH
• konzervační prostředky farmaceutické metabolismus   MeSH
• lidé MeSH
• obezita krev   diagnóza   MeSH
• parabeny metabolismus   MeSH
• potravinářské konzervační látky metabolismus   MeSH
• Check Tag
• dospělí MeSH
• lidé MeSH
• ženské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH

• Klíčová slova
• emulgátory, látky zvyšující kontrast, regulátory kyselosti, aromata, éčka,
• MeSH
• chuťové esence klasifikace   MeSH
• dítě MeSH
• kojenec MeSH
• kvalita jídla MeSH
• lidé MeSH
• potravinářská barviva klasifikace   MeSH
• potravinářské konzervační látky MeSH
• potravinářské přísady * aplikace a dávkování   klasifikace   normy   škodlivé účinky   MeSH
• potraviny normy   škodlivé účinky   MeSH
• předškolní dítě MeSH
• sladidla klasifikace   normy   MeSH
• Check Tag
• dítě MeSH
• kojenec MeSH
• lidé MeSH
• předškolní dítě MeSH
• Publikační typ
• tabulky MeSH

Přídatné látky v potravinách. Historie jejich používání až do současnosti. Zdravotní nezávadnost potravin. Informace o jednotlivých skupinách potravinářských aditiv. Podrobný popis sladidel. Seznam povolených éček v ČR.

• MeSH
• konzervace potravin MeSH
• potravinářské konzervační látky klasifikace   MeSH
• potravní doplňky MeSH
• skladování potravin MeSH
• strava, jídlo, výživa MeSH

• Konspekt
• Potravinářský průmysl
• NLK Obory
• zemědělství a potravinářství
• NLK Publikační typ
• brožury

The current tendency to limit the use of chemical preservatives in food and to extend the shelf lives of pro-ducts leads to increasing use of natural antimicrobials. Therefore, lactic acid bacteria and their metabolites are used in fermented products. Organic acids, carbon dioxide, ethanol, hydrogen peroxide, diacetyl, reuterin, bacteriocins and other substances produced by lactic acid bacteria exhibit good activity in inhibition of undesirable microbiota.

• MeSH
• antibakteriální látky MeSH
• bakteriociny MeSH
• diacetyl MeSH
• fermentace * MeSH
• glyceraldehyd antagonisté a inhibitory   MeSH
• grampozitivní bakterie MeSH
• konzervace potravin MeSH
• Lactobacillales MeSH
• organické látky MeSH
• peroxid vodíku MeSH
• potravinářské konzervační látky MeSH
• potraviny konzervované * MeSH

• MeSH
• analgetika škodlivé účinky   MeSH
• antiflogistika nesteroidní * škodlivé účinky   MeSH
• antracykliny škodlivé účinky   MeSH
• diabetes mellitus * MeSH
• dvojbalonová enteroskopie škodlivé účinky   MeSH
• hypertrofická kardiomyopatie * diagnóza   MeSH
• kardiotoxicita * MeSH
• klinická studie jako téma MeSH
• kolon patofyziologie   MeSH
• kongresy jako téma MeSH
• kostní náhrady * MeSH
• lidé MeSH
• makulární degenerace * terapie   MeSH
• mikrobiota MeSH
• modely nemocí na zvířatech MeSH
• nemoci střev diagnóza   MeSH
• plodová voda * mikrobiologie   MeSH
• potravinářské konzervační látky * škodlivé účinky   MeSH
• střevní mikroflóra * MeSH
• tenké střevo patofyziologie   MeSH
• výzkum MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• mužské pohlaví MeSH
• ženské pohlaví MeSH
• zvířata MeSH
• Publikační typ
• zprávy MeSH

BACKGROUND: Essential oil components (EOCs) are known for their antifungal properties; however, their high volatility limits their application as antimicrobial agents. Strategies used for controlling the volatility of EOCs include encapsulation or loading into porous materials. This study evaluated the in vitro antifungal activity of selected EOCs (carvacrol, cinnamaldehyde, eugenol and thymol) against the fungus Aspergillus niger when loaded into MCM-41 and β-cyclodextrin (β-CD). RESULTS: Carvacrol and thymol in Mobil Composition of Matter No. 41 (MCM-41) displayed remarkable enhanced antifungal properties in comparison to the pure or β-CD-encapsulated EOCs. In fact, carvacrol and thymol were able to maintain antifungal activity and inhibit fungal growth for 30 days, suggesting better applicability of these EOCs as natural preservatives. CONCLUSIONS: The sustained antifungal effect of EOCs encapsulated into silica mesoporous supports was described.

• MeSH
• antifungální látky chemie   farmakologie   MeSH
• Aspergillus niger účinky léků   růst a vývoj   MeSH
• beta-cyklodextriny MeSH
• cinnamáty chemie   farmakologie   MeSH
• konzervace potravin metody   MeSH
• lidé MeSH
• monoterpeny chemie   farmakologie   MeSH
• oleje prchavé chemie   farmakologie   MeSH
• oleje rostlin chemie   farmakologie   MeSH
• oxid křemičitý MeSH
• potravinářská mikrobiologie MeSH
• potravinářské konzervační látky chemie   farmakologie   MeSH
• rostlinné extrakty chemie   farmakologie   MeSH
• volatilizace MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH