The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from ...healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates—I); methicillin-resistant Staphylococcus aureus (MRSA)—3; Acinetobacter spp.—3; Pseudomonas aeruginosa—5; vancomycin-resistant Enterococcus (VRE)—1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.
Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source ...of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.
Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for ...investigation of its antioxidant and antimicrobial potency. These activities were researched in order to improve the sausages' shelf-life, safety, and provide health benefits to consumers as well. The oxidative stability of the FDS, containing two different levels of natural preservative, was evaluated using five different contemporary methods for antioxidative activity. The activity was tested on the 20th day of the refrigerated storage. Minimum inhibitory concentrations of the sausage extract were determined against six microorganisms, using a micro dilution method. Determined optimal effective concentration of dissolved K. vitifolia extract (12.5g/kg of meat dough) revealed strong antioxidant activity, and moderate antimicrobial activity against Escherichia coli (minimum inhibitory concentrations=15.625μg/mL). The modified sausages had typical chemical–physical characteristics of FDS, controlled on 0, 13, 26d of ripening and 20, 40 and 60d of storage.
•Produced healthier fermented dry sausage (FDS) that no nitrites are added•FDS fortified by bioactive phenol and flavonoid compounds from Kitaibelia vitifolia•Significant increase of oxidative stability in fortified food matrix of FDS•Great antimicrobial activity of fortified sausage, highest against E. coli•Optimal effective concentration of herb extract was 12.5g/kg of meat dough.
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from ...processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and a
. The Na and K levels differed among treatments (
< 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (
< 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of ...such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of
(MIC = 50 mg/mL; MBC = 60 mg/mL),
(MIC = MBC = 90 mg/mL),
and
(MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and
and
(MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.
The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from ...healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates—I); methicillin-resistant Staphylococcus aureus (MRSA)—3; Acinetobacter spp.—3; Pseudomonas aeruginosa—5; vancomycin-resistant Enterococcus (VRE)—1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.
Research on Bovine Respiratory Disease Complex (BRDC) has strongly contributed to a better understanding of disease at both global and local levels. New agents have been identified and their nature ...has been better known since then, as well as all the factors that predispone the development of BRDC. Serious work in a number of researches has led to results that have proven significant synergistic interactions between viruses and bacteria that lead to the BRDC and complicate the prevention and treatment of the diseased cattle. Nowadays, it is necessary to apply the latest molecular and other techniques in order to examine in detail all of the specific causes, describe them accurately and provide effective prevention. This can primarily be accomplished by producing different types of vaccines, which are to be improved constantly. Serious progress has been made in researches on immunogenic properties and antimicrobial activity of various natural and synthetic substances in order to improve the production of more effective vaccines for control, as well as the development of a new generation of antibiotics to treat the disease. BRDC prevention programs have been successful, in which great importance was given to proper vaccinations and herd management practices. BRDC is still the most important disease of cattle from an economic point of view, since it causes great losses and expenses.
Viral and bacterial agents causing bovine respiratory disease complex (BRDC) were examined over a five-year period (2015-2019). Thirty-eight farms of beef and dairy cattle from Central Serbia which ...showed symptoms of BRDC were observed. A total of 118 nasal swab specimens collected from diseased bullocks (n=55), cows (n=18) and calves (n=45) were chosen for the isolation of bacteria and identification by aerobic cultivation. The most commonly isolated bacterial pathogen was Pasteurella multocida (72.88% positive samples). Disk-diffusion method (antibiogram) showed that Amoxiclav and Enrofloxacin were the most efficient antibiotics against Pasteurella multocida isolates (66.67% and 54.17%, respectively). From all examined samples, using the Real Time RT-PCR and PCR methods, we determined the genome sequences of bovine respiratory syncytial virus (BRSV-34.78% of tested samples (8/23), bovine viral diarrhea virus (BVDV, in 34.37% (11/32) and Mycoplasma spp. in 33.33% (8/24). The genome of BoHV-1 virus was not detected in any of the 19 samples tested by Real Time PCR method.
The effect of replacement of nitrite by the ethanol extract of Kitaibelia vitifolia on the microbiological safety and oxidative stability of dry fermented Sremska sausages (SS) was investigated. ...Spices and nitrite salt were added to the control group - batch (B I). Modified nitrite-free formulations of SS were produced with the addition of two different amounts of plant extracts (360 mL per 20 kg of fillings in B II and 600 mL per 20 kg of fillings in B III). The larger addition of the herb extract revealed strong antimicrobial activity, when Minimum Inhibitory Concentrations were determined for 8 microbial strains by microdilution method. The results revealed the highest susceptibility of Escherichia coli and Proteus mirabilis. DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity showed the strongest antioxidant activity in non-vacuumed and vacuumed SS samples obtained from B III, enriched with the larger amount of the herb extract.
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