Extracts of edible and medicinal plants in inhibition of growth, adherence, and cytotoxin production of Campylobacter jejuni and Campylobacter coli

Abstract: Campylobacter spp. is recognized as one of the most common cause of food‐borne bacterial gastroenteritis in humans. Campylobacter infection causes campylobacteriosis, which can range from asymptomatic to dysentery‐type illnesses with severe complications, such as Guillian‐Barre syndrome. Epidemiological studies have revealed that consumption of poultry products is an important risk factor of this disease. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces have been proposed to be critical steps in pathogenesis. Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. In this study, 28 edible or medicinal plants species were analyzed for their bactericidal effects on the growth of Campylobacter jejuni and C. coli. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms at minimal bactericidal concentrations (MBCs) of 0.3, 0.5, 0.4, and 2.0 mg/mL, respectively. No effect on growth was detected with lower concentrations of extract (25%, 50%, or 75% of the MBC) added to the media. The effect of each extract (75% of the MBC) on adherence and cytotoxicity of C. jejuni and C. coli was evaluated in Vero cells. Adherence of Campylobacter to Vero cells was significantly affected by all the extracts. Cytotoxic activity of bacterial cultures was inhibited by A. farnesiana and A. ludoviciana. These plant extracts are potential candidates to be studied for controlling Campylobacter contamination in foods and the diseases associated with this microorganism. Practical Application: Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces which are critical steps in pathogenesis were decreased by these extracts. Our results point to these plants as potential candidates for the control of Campylobacter contamination in foods, the treatment of the diseases associated with this microorganism, and as feed supplements to reduce on‐farm prevalence of Campylobacter.     

Moisture-induced aggregation of alpha-lactalbumin: effects of temperature, cations, and pH

Abstract: Alpha‐lactalbumin is an important dairy protein ingredient, and has been widely used in high‐protein foods such as infant formula and nutritional bars for its nutritional and functional properties. The purpose of this study was to investigate the moisture‐induced aggregation of alpha‐lactalbumin in premixed protein dough model systems, and to illustrate the effects of temperature, cations, and pH on the progress of protein aggregation. Our results suggested that storage temperature was a critical factor for protein aggregation in model systems, and the formation of protein aggregates became faster with increases in storage temperature. Calcium significantly improved the thermal stability of alpha‐lactalbumin and slowed down the formation of protein aggregates. The increases in pH accelerated the aggregation of alpha‐lactalbumin. Our results also suggested that the formation of intermolecular disulfide bonds together with noncovalent interactions are the main mechanisms resulting in the moisture‐induced aggregation of alpha‐lactalbumin in model systems. Practical Application: Alpha‐lactalbumin is an important dairy protein ingredient, and has been widely used in high‐protein foods such as infant formula and nutritional bars for its nutritional and functional properties. Our results suggested low storage temperature, the presence of calcium and low pH condition can make high‐protein food products containing alpha‐lactalbumin more stable.     

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

The enrichment of foods and beverages with carotenoids may reduce the incidences of certain chronic diseases. However, the use of carotenoids in foods is currently limited because of their poor water-solubility, high melting point, low bioavailability, and chemical instability. The potential of utilising oil-in-water (O/W) nanoemulsions stabilised by a globular protein (β-lactoglobulin) for encapsulating and protecting β-carotene was examined. The influence of temperature, pH, ionic strength, and emulsifier type on the physical and chemical stability of β-carotene enriched nanoemulsions was investigated. The rate of colour fading due to β-carotene degradation increased with increasing storage temperature (5-55 °C), was faster at pH 3 than pH 4-8, and was largely independent of ionic strength (0-500 mM of NaCl). β-Lactoglobulin-coated lipid droplets were unstable to aggregation at pH values close to the isoelectric point of the protein (pH 4 and 5), at high ionic strengths (NaCl >200 mM, pH 7), and at elevated storage temperatures (55 °C). β-Carotene degradation was considerably slower in β-lactoglobulin-stabilised nanoemulsions than in Tween 20-stabilised ones. These results provide useful information for facilitating the design of delivery systems to encapsulate and stabilise β-carotene for application within food, beverage, and pharmaceutical products.     

A review of the structure,function, and application of plant-based protein–phenolic conjugates and complexes

Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.     

Past, present and future of textile dyeing

Chinaisthehomeofsilk.Chinesepeo plemasteredthetechniqueofsilkdye inglongtimeago.DuringtheMingdy nasty,thetechniqueofdyestuffextrac tionanddyeingwithvegetabledyes waslaunched.Inrecentdecades,thetextiledyeingandfinishingindustryof Chinahasmadesignificantp…     

Impact of γ-irradiation,CIPC treatment,and storage conditions on physicochemical and nutritional properties of potato starches

In the present study, three potato varieties were treated with chlorpropham (CIPC, 35 ppm), γ-irradiated (0.1 kGy) and stored for up to 5 months at 8 °C, and the physicochemical properties and in vitro starch digestibility of native and cooked starches were investigated. Sprouting was found to be satisfactorily suppressed by γ-irradiation and CIPC treatment. However, irradiation increased total free glucose content in two potato varieties, and decreased the thermal transition and pasting temperature of starch. The crystallinity of starch in irradiated potatoes decreased significantly (p ? 0.05) which may explain its decreased resistant starch content. Sprout inhibiting treatments and storage had no effect on in vitro starch digestibility in cooked starches, but cooling cooked starch significantly (p ? 0.05) increased its resistant starch content.     

Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions

This study evaluated the stability of bilayer emulsions as a function of secondary layer composition and pH. Primary emulsions were formulated with 5% soybean oil, 1% protein from nonfat dry milk (NDM) powder as emulsifier and ι-carrageenan (ι-carr), low-methoxyl pectin (LMp), high-methoxyl pectin (HMp), or gelatin as secondary layers. ζ-Potential values increased for each emulsion as the pH decreased, with ι-carr emulsions being consistently more negatively charged than primary emulsions and significantly more stable. ζ-Potential values were not always correlated to emulsion stability. Gelatin secondary emulsions at pH 3 and HMp secondary emulsions at pH 7 were unstable due to the presence of depletion flocculation. In addition, LMp secondary emulsions stability at pH 7 might be due to calcium bridging, which increased the emulsion's viscosity. Overall, the stability of NDM emulsions was improved when ι-carr and LMp were used as secondary layers at pH 7 and 5, and when ι-carr and HMp were used as secondary layers at pH 3. Increased stability of these systems can be attributed to a second homogenization step used to formulate the secondary emulsions and to the presence of Ca(+2) in the NDM. Results from this research show that the stability of bilayer emulsions is driven by the presence of depletion flocculation, droplet charge, droplet size and distribution and viscosity. PRACTICAL APPLICATION: The use of everyday ingredients (nonfat dry milk powder, gelatin, pectin, and carrageenan), which are understood and accepted by the average consumer, creates label-friendly products that are the wave of the future. Stable emulsions can be formed using these ingredients at various pH. Understanding the stability and how the pH impacts the physicochemical characteristics and stability of these emulsions will enable manufactures to use ordinary ingredients to create healthier products (for example, low-fat dressings, sauces, dips, and beverages).     

Effect of pectin, starch, and locust bean gum on the interfacial activity of monostearin and β-lactoglobulin

The behavior of some hydrocolloids widely used as stabilizers of low-oil-content water emulsions (starch, pectins, and a locust bean gum-pectin blend) at the air-water and model oil-water interface is analyzed. Their influence on the surface and interface activity of typical food emulsifiers, such as β-lactoglobulin and monostearin, is also considered. It is demonstrated that the greatest interfacial activity is provided by one of the commercial pectins studied. It is capable of modifying the characteristics of monostearin and β-lactoglobulin interfacial films in a different way depending on both the nature of the oil phase and the type of surfactant used. PRACTICAL APPLICATION: This research may contribute not only to enhance the final-consumer life quality by optimizing low-oil-content food emulsion formulations which contain "natural" stabilizers, but also to increase the added value of by-products of some fruit juices as well as of sugar factories since pectin can be manufactured not only from citrus and apple peels but also from sugar beet pulps.     

The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L(*) and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L(*) and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.     

Comparison of subcellular partitioning, distribution, and internal speciation of Cu between Cu-tolerant and naïve populations of Dendrodrilus rubidus Savigny

When considering contaminated site ecology and ecological risk assessment a key question is whether organisms that appear unaffected by accumulation of contaminants are tolerant or resistant to those contaminants. A population of Dendrodrilus rubidus Savigny earthworms from the Coniston Copper Mines, an area of former Cu mining, exhibit increased tolerance and accumulation of Cu relative to a nearby non-Cu exposed population. Distribution of total Cu between different body parts (posterior, anterior, body wall) of the two populations was determined after a 14 day exposure to 250 mg Cu kg(-1) in Cu-amended soil. Cu concentrations were greater in Coniston earthworms but relative proportions of Cu in different body parts were the same between populations. Cu speciation was determined using extended X-ray absorption fine structure spectroscopy (EXAFS). Cu was coordinated to O atoms in the exposure soil but to S atoms in the earthworms. There was no difference in this speciation between the different earthworm populations. In another experiment earthworms were exposed to a range of Cu concentrations (200-700 mg Cu kg(-1)). Subcellular partitioning of accumulated Cu was determined. Coniston earthworms accumulated more Cu but relative proportions of Cu in the different fractions (cytosol > granular > tissue fragments, cell membranes, and intact cells) were the same between populations. Results suggest that Coniston D. rubidus are able to survive in the Cu-rich Coniston Copper Mines soil through enlargement of the same Cu storage reservoirs that exist in a nearby non-Cu exposed population.     

Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin,Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées

The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by the spiral gradient endpoint (SGE) method. In laboratory media, inhibitory antimicrobial combinations were generally additives. For the yeasts, some synergistic effects were observed. All Berenbaum mixtures which resulted inhibitory in laboratory media were confirmed in the fruit purées. When the SGE method was used, several inhibitory ternary mixtures were found. The lowest inhibitory KS concentrations, estimated for a given V/C combination, corresponded to the bacteria assayed in melon purée. Z. bailii was not inhibited at any condition. Some synergistic antimicrobial combinations (595 ppm V + 251 ppm C + 8 ppm KS in melon and 280 ppm V + 123 ppm C + 8 ppm KS in mango purées) could be useful to achieve a desired inhibitory effect in fruit purées while reducing their concentrations.     

Comparison of Antioxidant Activity of Grape Seed Extract and Fruits Containing High β-Carotene,Vitamin C,and E

Antioxidant activity of a potent antioxidant, grape seed extract, and fruits containing high β-carotene, vitamin C, and vitamin E was measured and compared by 2,2-diphengl-1-picrylhydrazyl radical and ferric reducing antioxidant power assay. The results showed that antioxidant activity of a 20-mg capsule of grape seed extract was approximately 10 to 20 times greater than 1 g of tomato, papaya, banana, and mango. However, if antioxidant activity was calculated per fruit or piece of fruit, the values were comparable. Therefore, consumption of fruit could be a cost-effective way of healthy eating when the price of a dietary supplement is relatively high.     

Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes,pH, and NaCl concentration

The effects of number of homogenization passes, pH, and NaCl concentration on the formation and stability of oil-in-water emulsions comprising a mixture of a biosurfactant (Quillaja bark saponin) and a globular protein (β-lactoglobulin) were investigated. The emulsions were characterized as to visual appearance, droplet size, droplet surface charge, and rheology. The emulsions obtained by different conditions (4, 6, or 8 passes; pH 7, 8, or 9; and 0, 100, or 200 mmol L^?1 of NaCl) were polydisperse, presented relatively small average droplet sizes (z-average < 323 nm) as well as negative droplet charge (between –20 and –79.6 mV) in all evaluated conditions. Regardless of the number of homogenization passes, the emulsions exhibited low apparent viscosity and pseudoplastic behavior with small yield stress. Viscoelastic behavior was also observed, thus the emulsions were characterized as weak gels. Four homogenization passes were enough to obtain small droplets in the evaluated conditions. Droplet size was not significantly affected by NaCl concentration and pH (p > 0.05). On the other hand, the absolute ζ-potential values significantly decreased and increased upon increased NaCl content and pH, respectively. Regardless of the tested conditions, all emulsions had good stability against phase separation and droplet aggregation, since no significant changes in average droplet size were observed throughout storage (p > 0.05). In the presence of NaCl, in which droplet charge significantly decreased, emulsion was also stable. Thus, we can conclude that electrostatic repulsion as well as steric repulsion was responsible for stabilization.     

Microbial quality, and effect of cooking on survival of Salmonella, in Kokariç

A special preparation from the small intestine of lamb, called kokariç, is widely consumed in Turkey. In this study, Salmonella was not isolated from raw kokariç. Conventional ways of cooking, except precooking, destroyed Salmonella in artificially contaminated kokariç. The microbial quality of cooked kokariç bought from street sellers was not safe for public health consumption because of environmental contamination.     

Comparison of the properties of Ring,Solo, and Siro core‐spun yarns

In this research, core‐spun yarns with an acrylic sheath fiber and a nylon flat core have been produced on the Ring, SIRO, and Solo spinning systems and the effects of some factors were investigated. The studied factors consist of filament pre‐tension (i.e. 1, 7/5, 10, 15, 50, and 100 g), spinning system (Ring, SIRO, and Solo), and feed position of the core filament in the strands of sheath fibers (six types of feed positions). Also, their physical and mechanical properties, including strength, elongation percentage, abrasion resistance, percentage of coefficient of variation (CV%), and hairiness, were all investigated. Finally, in each stage, the best case was determined. The results show that the quality of the core‐spun yarns produced by the SIRO spinning system is better than that of the Ring and Solo core‐spun yarns.     

Investigation and comparison of the anti-tumor activities of lactoferrin, α-lactalbumin,and β-lactoglobulin in A549, HT29, HepG2, and MDA231-LM2 tumor models

To investigate the anti-tumor activities of lactoferrin, α-lactalbumin, and β-lactoglobulin, 4 types of human tumor cells (lung tumor cell A549, intestinal epithelial tumor cell HT29, hepatocellular cell HepG2, and breast cancer cell MDA231-LM2) were exposed to 3 proteins, respectively. The effects on cell proliferation, migration, and apoptosis were detected in vitro, and nude mice bearing tumors were administered the 3 proteins in vivo. Results showed that the 3 proteins (20 g/L) inhibited viability and migration, as well as induced apoptosis, in 4 tumor cells to different degrees (compared with the control). In vivo, tumor weights in the HT29 group (0.84 ± 0.22 g vs. control 2.05 ± 0.49 g) and MDA231-LM2 group (1.11 ± 0.25 g vs. control 2.49 ± 0.57 g) were significantly reduced by lactoferrin; tumor weights in the A549 group (1.07 ± 0.19 g vs. control 3.11 ± 0.73 g) and HepG2 group (2.32 ± 0.46 g vs. control 3.50 ± 0.74 g) were significantly reduced by α-lactalbumin. Moreover, the roles of lactoferrin, α-lactalbumin, and β-lactoglobulin in regulating apoptotic proteins were validated. In summary, lactoferrin, α-lactalbumin, and β-lactoglobulin were proven to inhibit growth and development of A549, HT29, HepG2, and MDA231-LM2 tumors to different degrees via induction of cell apoptosis.     

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds,Color, and Antioxidant Capacity of Sour Cherries

The aim of this study was to determine the effect of microwave power during the vacuum–microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at temperatures of 50 °C, 60 °C, and 70 °C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consistent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.     

Antioxidant capacity and phenolic profile of berry,seed, and skin of Ekşikara (vitis vinifera L) grape: Influence of harvest year and altitude

Ek?ikara (Vitis vinifera L.) is a poorly known native Turkish grape cultivar, which is being cultivated for thousands of years for table consumption, raisin, and grape molasses production. The aim of this study was to investigate the phenolic profile of whole berry, skin, and seeds of the cultivar and to determine the effect of harvesting year and altitude of the vineyard location. The grape samples were collected from two vineyards, located at 1000 and 1500 m of altitude in year 2014 while it was collected from 1500 m of altitude in year 2015. In addition to phenolic profile, antioxidant activity, total phenolic, anthocyanin, and tannin contents, and fatty acid profile of seed oil were also analyzed. In this study, anthocyanins, resveratrol, rutin, and isorhamnetin-3-glucoside were mainly found in skin while monomers and dimers of flavan-3-ols were present mainly in the seed. Altitude had a drastic effect on phenolic compounds as well as on the antioxidant activity of whole berry, skin, and seeds.