The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter ...culture. This study examined the suitability of Cacık as a potential probiotic carrier
including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post
acidification and shorter fermentation time associated to higher counts
of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum
BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log
and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.
Izbor odgovarajuće probiotičke kulture neophodan je za održavanje adekvatnog broja živih stanica do potrošnje, budući da postoji potencijalno nepovoljna interakcija između odabranog soja i starter kulture. Ova studija ispitala je prikladnost Cacıka kao potencijalnog nositelja probiotika, uključujući Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM i Bifidobacterium longum BB536 u različitim kombinacijama. Prisutnost tri probiotika uzrokovala je višu postacidifikaciju i kraće vrijeme fermentacije povezano s većim brojem stanica soja L. bulgaricus. Osim određenih kombinacija koje sadrže B. longum BB536, broj pojedinačnih probiotičkih bakterija bio je veći od 6 log g-1 za sve uzorke Cacık s dodatkom probiotika. Rezultati su pokazali da je bakterijska interakcija bila presudna za preživljavanje tijekom 21 dana skladištenja. U uzorcima koji su sadržavali soj B. longum BB536 sam ili u kombinaciji sa sojem L. acidophilus 74-2 zabilježen je pad broja živih stanica za 2,45 log i 1,95 log po g, zbog čega su se ove kombinacije pokazale neuspješnima u smislu kreiranja probiotičkog proizvoda. U tri od ukupno četiri uzorka koji su sadržavali soj L. rhamnosus Howaru HN001TM sam ili u kombinaciji s drugim probiotičkim sojevima, broj živih stanica L. rhamnosus Howaru HN001TM održao se na početnoj inokuliranoj razini, dok se značajno povećao u ko-kulturi s L. acidophilus 74-2. Uzimajući u obzir ukupna senzorska svojstva i preživljavanje probiotika, Cacık s dodatkom pojedinačnih sojeva L. rhamnosus Howaru HN001TM ili B. longum BB536 i L. rhamnosus Howaru HN001TM ili L. acidophilus 74-2 i L. rhamnosus Howaru HN001TM ili sva tri probiotika može se smatrati pogodnim za daljnju proizvodnju.
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•The most abundant hydroxycinnamic acid in quince peel and leaf are chlorogenic acid.•The leaf had the highest phenolic content, antioxidant and antimicrobial activity.•The biological ...activity decreased after digestion in quince parts except the seed.•K. pneumoniae ATCC 700603 were not inhibited by any quince parts of extracts.
In this study, the phenolic extracts of Eşme quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. ...Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.
Royal jelly (RJ) is attractive functional food due to health promoting effect and rich nutrient content. The aim of this study was to produce a probiotic dairy dessert (Keskul) at an optimal RJ dose ...which is no adverse effect on physicochemical, rheological, sensory properties and functionality of the product. Initially, the growth parameters of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium animalis subspp. lactis in presence of RJ (0.001–10.0 mg/mL) were evaluated with Gompertz model. Then, the experimental (100 mg/mL) and estimated (56 mg/mL) Minimum Inhibitory Concentration (MIC) of tested probiotic bacteria were determined according to predictive microbiology approach. Among probiotics, L. plantarum was found distinctively proper for producing dairy dessert with RJ. In this study, a new dairy dessert was developed consisting of RJ and L. plantarum. The control, including probiotic (D1), probiotic and RJ (1 mg/mL) (D2), probiotic and RJ (5 mg/mL) (D3) were analyzed during shelf life of dessert. The combination of L. plantarum with RJ (1 mg/mL) provided probiotic properties (>6 log CFU/g) and limited the mold count. Thus, the dairy dessert developed in this study may be a good alternative to innovative functional food using RJ with acceptable sensorial attributes.
•Royal jelly (RJ) stimulates probiotic bacteria growth up to at a certain dose.•Predictive microbiology approach may use for development of new probiotic products.•Lactobacillus plantarum can survive in dessert with RJ at refrigerated storage.•The combination of L. plantarum and RJ limited mold-yeast growth in dessert.•L. plantarum and RJ are great potential ingredients to produce functional dairy dessert.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Cancer therapy-related cardiac dysfunction (CTRCD) is still a serious problem. Existing risk scores are insufficient for risk classification, especially in low and medium-risk patients. This study ...aims to evaluate if arterial stiffness (AS) measurement, which is associated with most of the known risk factors, can be a useful parameter for predicting subsequent CTRCD in patients with breast cancer (BC). Patients with BC were included in the study. All patients’ AS parameters such as pulse wave velocity (PWV), augmentation index (AIx), augmentation pressure (AP), and echocardiographic parameters were obtained before treatment. During treatment, echocardiographic follow-up with routine parameters and left ventricle global longitudinal strain (LVGLS) were measured. Patients were evaluated on whether CTRCD occurred or not. A total of 67 patients were analyzed. The mean age of the study population was 54.9 ± 11 years. Baseline characteristics were similar except for age. No CTRCD diagnosis was obtained according to left ventricle ejection fraction (LVEF) reduction, but 18 patients (26.8%) developed CTRCD regarding the decline in LVGLS. Left ventricle hypertrophy and diastolic dysfunction were more frequent in patients with CTRCD (p = 0.016 and p = 0.015, respectively). PWV, AIx, and AP as AS parameters were significantly higher in patients with CTRCD, but Alx@75 were not (p = 0.005, p = 0.034, p = 0.008, p = 0.077, respectively). A positive correlation between PWV and a decreased percent in LVGS (R = 0.607, p < 0.001) was observed. ROC curve analyses revealed an AUC of 0.747 (p = 0.02, 95% CI 0.632–0.832) for PWV. A PWV value of 9.2 m/s predicted CTRCD with 94% sensitivity and 73% specificity. AS measurement may be useful for predicting CTRCD in patients with low to medium-risk BC.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Photocatalysis is an effective method with the potential to eliminate pharmaceutical compounds from water sources. Manganese ferrite (MnFeO3), a type of multiferroic perovskite catalyst, has ...attracted significant attention due to its small band gap, however its application was limited due to its high recombination rate and low quantum efficiency. It was therefore aimed to improve the properties of MnFeO3 by doping silver (Ag)-particles. In this study, Ag–MnFeO3 photocatalysts with different Ag content (1–3 mmol%) were synthesized by performing a facile hydrothermal method. The as-prepared samples were characterized using x-ray diffraction (XRD), scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM/EDS), transmission electron microscopy (TEM), x-ray photoelectron spectroscopy (XPS), ultraviolet–visible spectroscopy (DRS), photoluminescence spectroscopy (PL), electrochemical impedance spectroscopy (EIS) and Brunauer-Emmett-Teller (BET) method, showing successful addition of Ag-particles with the MnFeO3 structure. Then, the as-synthesized materials were investigated as: (i) photocatalysts for degradation tetracycline (TC) antibiotic and (ii) antibacterial agents for bacteria. The Ag–MnFeO3 catalyst demonstrated superior catalytic performance (95.7%), which was 1.6 times higher than that of pristine MnFeO3 (59.7%). The positive effect was ascribed to oxygen vacancies, enhanced light absorption ability, and lower recombination rate. The Ag–MnFeO3 catalyst also showed satisfactory removal performances in real water matrices. Furthermore, radical trapping tests depicted that the superoxide radicals played a dominant role in the photodegradation system. In addition, Box–Behnken design (BBD) was performed to determine the optimum conditions, which were determined as catalyst dosage of 0.45 g/L, initial TC concentration of 5.10 mg/L, and initial solution pH value of 3.69. In terms of antibacterial tests, the incorporation of Ag into the MnFeO3 structure greatly increased the antimicrobial resistance against bacteria. Our findings disclose that the incorporation of Ag into the MnFeO3 structure can be regarded as a feasible and promising approach to improve both photocatalytic degradation and antibacterial performances.
•The Ag-MFO(II) achieved a photocatalytic decomposition rate of 95.7% for TC.•The Ag–MnFeO3 has a strong overall inhibitory effect on Gram-positive bacteria.•The Ag- MFO(II) showed good activity in seventh-cycle processes.•The Ag-MFO structure is as a promising approach for antimicrobial photocatalytic degradation ‘.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Royal jelly is a natural bee product with well-known antimicrobial properties and prominent clinical uses. The main objective of this study was to reveal the response of L. monocytogenes to royal ...jelly. Firstly, the influence of royal jelly on the growth kinetic parameters of L. monocytogenes ATCC 7644 was studied with the modified Gompertz mathematical equation. Results indicated that royal jelly retarded the growth of L. monocytogenes by acting mainly on the lag phase duration. Microdilution assay on L. monocytogenes ATCC 7644 performed with two-fold serial dilution method showed that minimal inhibitory concentration (MIC) was 41.67 mg·ml-1. However, the estimated MIC value modelled with Gompertz survival curve (23.85 mg·ml-1) and the validated value (24 mg·ml-1) were notably lower than in the microdilution assay. It is noteworthy that the predictive microbiology approach has good performance in determining the optimum dose and cost-effective of antimicrobial agents. To our knowledge, biofilm prevention by royal jelly has not yet been studied and a limited number of studies regarded the effects on Listeria monocytogenes. The ability to reduce the formation of biofilm with royal jelly may allow further studies to explore the use of apiculture products in the struggle with L. monocytogenes.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
The biggest problem faced by cheese producers is the textural and microbiological quality of culture‐free white cheese types, known as shepherd’s cheese or cottage cheese among local people and ...produced widely throughout Turkey with high heat treatment. In the present study, commercial protective cultures containing two different subspecies of Lactobacillus rhamnosus and Lactobacillus plantarum were added separately to pasteurized milk. Physicochemical, textural, and microbiological properties were analyzed during the processing of cheese and 2 months of ripening. The results showed that L. plantarum was effective on yeast (1.29 log10 cfu/g reduction) and Staphylococcus aureus growth (1.61 log10 cfu/g reduction) and L. rhamnosus (one of the commercial cultures) was effective on coliform bacteria (1.70 log10 cfu/g reduction) compared with the control. Also, the Enterobacteriaceae count was lower than in other protective cultures that used cheese. Overall, the use of L. rhamnosus can be recommended for culture‐free white cheese production in this study.
Novelty impact statement
Protective culture could be a novel approach to inhibit undesirable flora for white brined cheese. In this study, Danisco Holdbac LC culture limited the growth of Enterobacteriaceae and coliform bacteria. Moreover, the addition of Danisco Holdbac LC allowed the textural properties of this type of cheese to be preserved until the end of the ripening period.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
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