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Molecules (Basel, Switzerland) Oct 2023The aim of this study was to investigate the compounds in the hexane extract of (Savi.) Ten. and to determine the antibacterial, antifungal, and antioxidant activities...
The aim of this study was to investigate the compounds in the hexane extract of (Savi.) Ten. and to determine the antibacterial, antifungal, and antioxidant activities of different extracts. The (NGBB 7229) plant was collected from Turkey's Trakya region. Crude extracts were obtained using different solvents. The chemical composition of was determined in hexane extract using gas chromatography mass spectrometry. The antioxidant activities of the extracts were evaluated by Trolox equivalent antioxidant activity (TEAC), ferric-reducing antioxidant power (FRAP), cupric-reducing antioxidant capacity (CUPRAC), the β-carotene bleaching method, and the determination of superoxide anion scavenging activities. The antibacterial activity was tested against , , , , , and , whereas the antifungal activity was tested against , , and by applying microdilution methods. A total of 41 bioactive compounds were identified using the GC-MS library. Terpenoids were found to be dominant (52.89%), and lup-20(29)-en-3-yl-acetate and lupeol were the most abundant terpenoids. The highest total flavonoid content (25.73 mg catechin/g) and antioxidant capacity were found in the methanolic extract. The highest antibacterial activity was detected against in the ethyl acetate extract, and the highest antifungal activity was found against and in the hexane extract. The observed antioxidant characteristics of the extracts could be attributed to the presence of flavonoids. The high antifungal activity of the hexane extract against all fungal strains can be attributed to its constituents, i.e., terpenoids. This study discloses the potential antioxidant and antimicrobial activities, including some bioactive components, of and implies that holds possible applications in the food and pharmaceutical industries as an antioxidant, antibacterial, and antifungal agent.
Topics: Antioxidants; Antifungal Agents; Cirsium; Hexanes; Plant Extracts; Anti-Infective Agents; Anti-Bacterial Agents; Flavonoids; Terpenes; Candida albicans
PubMed: 37894654
DOI: 10.3390/molecules28207177 -
Frontiers in Molecular Biosciences 2023In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of...
In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of , , , , , , , , and , which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed and as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and ). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.
PubMed: 37849822
DOI: 10.3389/fmolb.2023.1223863 -
Foods (Basel, Switzerland) Oct 2023Currently, non- yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation...
Currently, non- yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non- yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non- yeasts. Fermentative isolates belonging to the species , , , , , and were analysed. Significant differences were found in the yeast populations established at the different fermentation stages. Interestingly, stood up as a widely distributed species in vineyards, vintages, and fermentation stages. Several of the strains studied stood out for their biotechnological potential in the production of Verdejo wine, showing the presence of relevant enzymatic activity for the release of varietal aromas and the technological improvement of the winemaking process. Three enzymatic activities were found in an important number of isolates, β-glucosidase, protease, and β-lyase, implicated in the positive aromatic impact on this style of white wine. In that sense, all the isolates of presented those activities. isolates were highlighted for their significant β-lyase activity. In addition, was outlined because of its potential to achieve an elevated fermenting power, as well as the lack of lag phase. The results obtained highlight the importance of maintaining the microbial diversity that contributes to the production of wines with unique and distinctive characteristics of the production region.
PubMed: 37835297
DOI: 10.3390/foods12193644 -
International Journal of Molecular... Sep 2023Studying the production of Iron (Fe) nanoparticles using natural substances is an intriguing area of research in nanotechnology, as these nanoparticles possess...
Studying the production of Iron (Fe) nanoparticles using natural substances is an intriguing area of research in nanotechnology, as these nanoparticles possess biocompatibility and natural stability, which make them useful for a variety of industrial applications. The study utilized Fe nanoparticles that were synthesized using a bioflocculant and applied to eliminate different kinds of pollutants and dyes found in wastewater and solutions. The study involved the generation of Fe nanoparticles through a bioflocculant obtained from , which were evaluated for their flocculation and antimicrobial capabilities. The impact of the Fe nanoparticles on human embryonic kidney (HEK 293) cell lines was studied to assess their potential cytotoxicity effects. An array of spectroscopic and microscopic methods was employed to characterize the biosynthesized Fe nanoparticles, including SEM-EDX, FT-IR, TEM, XRD, UV-vis, and TGA. A highly efficient flocculating activity of 85% was achieved with 0.6 mg/mL dosage of Fe nanoparticles. The biosynthesized Fe nanoparticles demonstrated a noteworthy concentration-dependent cytotoxicity effect on HEK 293 cell lines with the highest concentration used resulting in 34% cell survival. The Fe nanoparticles exhibited strong antimicrobial properties against a variety of evaluated Gram-positive and Gram-negative microorganisms. The efficiency of removing dyes by the nanoparticles was found to be higher than 65% for the tested dyes, with the highest being 93% for safranine. The Fe nanoparticles demonstrated remarkable efficiency in removing various pollutants from wastewater. In comparison to traditional flocculants and the bioflocculant, biosynthesized Fe nanoparticles possess significant potential for eliminating both biological oxygen demand (BOD) and chemical oxygen demand (COD) from wastewater samples treated. Hence, the Fe nanoparticles synthesized in this way have the potential to substitute chemical flocculants in the treatment of wastewater.
Topics: Humans; Wastewater; Saccharomyces cerevisiae; Kombucha Tea; Iron; Spectroscopy, Fourier Transform Infrared; HEK293 Cells; Nanoparticles; Flocculation; Anti-Infective Agents; Environmental Pollutants; Coloring Agents; Hydrogen-Ion Concentration
PubMed: 37834177
DOI: 10.3390/ijms241914731 -
Bioinformation 2023It is of interest to isolate the probiotic yeast based on its probiotic characteristics and enzyme production. The isolate was able to withstand high acid, bile...
It is of interest to isolate the probiotic yeast based on its probiotic characteristics and enzyme production. The isolate was able to withstand high acid, bile concentration and showed a high viability. Additionally, it showed auto aggregation ability that increases with time and hydrophobicity with xylene. It was resistant to different antibiotics and showed no hemolytic activity. The isolate was also capable of producing phytase that can break down phytate. Overall, the characteristics of suggest that it could potentially have probiotic properties, and its ability to produce phytase could also make it useful in feed and animal industries.
PubMed: 37822822
DOI: 10.6026/97320630019441 -
Nature Communications Oct 2023Microbial production of succinic acid (SA) at an industrially relevant scale has been hindered by high downstream processing costs arising from neutral pH fermentation...
Microbial production of succinic acid (SA) at an industrially relevant scale has been hindered by high downstream processing costs arising from neutral pH fermentation for over three decades. Here, we metabolically engineer the acid-tolerant yeast Issatchenkia orientalis for SA production, attaining the highest titers in sugar-based media at low pH (pH 3) in fed-batch fermentations, i.e. 109.5 g/L in minimal medium and 104.6 g/L in sugarcane juice medium. We further perform batch fermentation using sugarcane juice medium in a pilot-scale fermenter (300×) and achieve 63.1 g/L of SA, which can be directly crystallized with a yield of 64.0%. Finally, we simulate an end-to-end low-pH SA production pipeline, and techno-economic analysis and life cycle assessment indicate our process is financially viable and can reduce greenhouse gas emissions by 34-90% relative to fossil-based production processes. We expect I. orientalis can serve as a general industrial platform for production of organic acids.
Topics: Succinic Acid; Bioreactors; Fermentation; Pichia
PubMed: 37788990
DOI: 10.1038/s41467-023-41616-9 -
Food Chemistry: X Oct 2023Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in...
Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fermentation among two Shaanxi regions. Results showed that , , and , were the dominant fungi in apricot wine fermentation. A total of 80 volatiles including esters, alcohols, acids and terpenes were detected from two apricot wines. Their correlations suggested that apricot wine aroma was mainly affected by , rather than we commonly considered. Furthermore, reinforced inoculation of LQD20 has exhibited the commendable potential in enhancing sensory qualities. The results of this study provide fundamental information of the indigenous microbiota in microbial dynamic during apricot wine fermentation, which would be helpful in exploiting the strains with potential for industrial use as starter cultures.
PubMed: 37780311
DOI: 10.1016/j.fochx.2023.100862 -
Biomedica : Revista Del Instituto... Aug 2023Patients with type 2 diabetes mellitus are susceptible to acquire Candida spp. infections, sometimes involving more than one species. The resistance of some species to...
INTRODUCTION
Patients with type 2 diabetes mellitus are susceptible to acquire Candida spp. infections, sometimes involving more than one species. The resistance of some species to antimycotic agents can cause treatment failure.
OBJECTIVES
To determine the frequency and clinical varieties of mixed oral candidiasis in patients with type 2 diabetes mellitus, the involved species, and its sensitivity spectra when exposed to antifungals used as candidiasis treatment.
MATERIAL AND METHODS
We developed an analytical cross-sectional study with 72 patients with type 2 diabetes mellitus with hyperglycemia (HbA1C ≥ 7%) and an oral candidiasis diagnosis. The causal species of oral candidiasis were identified through microbiological techniques, and sensitivity tests were carried out using the diffusion method in a plate with strips (E-test ®).
RESULTS
We included 72 patients in the study, 32 (44%) males and 40 (56%) females. Patients were divided into three age groups: young adults (17%), adults (74%), and older adults (9%). The mean age of the patients was 51 years. No significant differences were found between mixed oral candidiasis and groups (sex and age), or between mixed oral candidiasis and gender, glycosylated hemoglobin level (HbA1C), antihyperglycemic treatment, or type 2 diabetes mellitus time of diagnosis. We found a correlation between the adult group and development of mixed or simple oral candidiasis. The results showed eight (13%) cases of mixed oral candidiasis: seven with a coinfection of two species and one with a coinfection of three species. The identified species were Candida albicans, C. glabrata, C. dubliniensis, C. kefyr, C. tropicalis, and C. krusei. Most of these species presented sensitivity against ketoconazole and fluconazole, and higher resistance to itraconazole.
CONCLUSIONS
Mixed oral candidiasis occurs in approximately 10% of the patients with type 2 diabetes mellitus and its treatment can be ineffective when the etiological agent is not identified.
Topics: Glycated Hemoglobin; Candidiasis; Candida; Diabetes Mellitus
PubMed: 37721911
DOI: 10.7705/biomedica.6878 -
IMA Fungus Sep 2023Among molecular-based techniques for fungal identification, Sanger sequencing of the primary universal fungal DNA barcode, the internal transcribed spacer (ITS) region...
Among molecular-based techniques for fungal identification, Sanger sequencing of the primary universal fungal DNA barcode, the internal transcribed spacer (ITS) region (ITS1, 5.8S, ITS2), is commonly used in clinical routine laboratories due to its simplicity, universality, efficacy, and affordability for fungal species identification. However, Sanger sequencing fails to identify mixed ITS sequences in the case of mixed infections. To overcome this limitation, different high-throughput sequencing technologies have been explored. The nanopore-based technology is now one of the most promising long-read sequencing technologies on the market as it has the potential to sequence the full-length ITS region in a single read. In this study, we established a workflow for species identification using the sequences of the entire ITS region generated by nanopore sequencing of both pure yeast isolates and mocked mixed species reads generated with different scenarios. The species used in this study included Candida albicans (n = 2), Candida tropicalis (n = 1), Nakaseomyces glabratus (formerly Candida glabrata) (n = 1), Trichosporon asahii (n = 2), Pichia kudriavzevii (formerly Candida krusei) (n = 1), and Cryptococcus neoformans (n = 1). Comparing various methods to generate the consensus sequence for fungal species identification, the results from this study indicate that read clustering using a modified version of the NanoCLUST pipeline is more sensitive than Canu or VSEARCH, as it classified species accurately with a lower abundance cluster of reads (3% abundance compared to 10% with VSEARCH). The modified NanoCLUST also reduced the number of classified clusters compared to VSEARCH, making the subsequent BLAST+ analysis faster. Subsampling of the datasets, which reduces the size of the datasets by approximately tenfold, did not significantly affect the identification results in terms of the identified species name, percent identity, query coverage, percentage of reads in the classified cluster, and the number of clusters. The ability of the method to distinguish mixed species within sub-populations of large datasets has the potential to aid computer analysis by reducing the required processing power. The herein presented new sequence analysis pipeline will facilitate better interpretation of fungal sequence data for species identification.
PubMed: 37674240
DOI: 10.1186/s43008-023-00125-6 -
Foods (Basel, Switzerland) Aug 2023The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations...
The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations already present, are the main factors that shape microbial dynamics in that matrix. This work focused on the study of microbial dynamics during labneh Ambaris production, a traditional Lebanese concentrated fermented goat milk made in jars during 3 months. This was assessed in two earthenware jars at a production facility. DNA metabarcoding of the ITS2 region as well as the V3-V4 region of the 16S rRNA gene was used to characterize the fungal and bacterial communities, respectively. Viable bacterial isolates were also identified by Sanger sequencing of the V1-V4 region of the 16S rRNA gene. Our results showed that the dominant microorganisms identified within labneh Ambaris (, , , , and sp.) settle early in the product and remain until the end of maturation with varying abundances throughout fermentation. Microbial counts increased during early fermentation stage, and remained stable during mid-fermentation, then declined during maturation. While microbial compositions were globally comparable between the two jars during mid-fermentation and maturation stages, differences between the two jars were mainly detected during early fermentation stage (D0 until D10). No significant sensorial differences were observed between the final products made in the two jars. Neither coliforms nor were detected in their viable state, starting D7 in both jars, suggesting the antimicrobial properties of the product.
PubMed: 37628130
DOI: 10.3390/foods12163131