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.     

Effects of Dietary Proteins of Proso, Japanese and Korean Foxtail Millets on Lipid Metabolism and Type-2 Diabetes in Rats and Mice

We examined the effects of dietary Japanese millet protein (JMP) and Korean foxtail millet protein (KFMP) on lipid metabolism and type 2 diabetes in rats and mice. When type 2 diabetic rats were fed with JMP for 20 days, plasma glucose levels lowered, whereas those of HDL-cholesterol and adiponectin rose significantly compared to the control group. Then when type 2 diabetic mice were fed with KFMPfor 20 days,     

Type 2 diabetes-related bioactivities of coffee: Assessment of antioxidant activity,NF-κB inhibition,and stimulation of glucose uptake

Coffee consumption is correlated with a lower risk for type 2 diabetes mellitus (T2D), though whether differences exist in the T2D-mitigating bioactivities of decaffeinated (RD) and regular (RR) coffee is unclear. We conducted cell-based experiments to determine whether different phenolic levels in RD and RR affect T2D-mitigating bioactivities. The total phenolic content and the chemical antioxidant activity were significantly higher in RD than RR. However, these coffees had comparable cellular antioxidant activity. Both coffees reduced activation of NF-κB, with RR being twice as strong as RD. They also both increased glucose uptake in human adipocytes by 2-fold. Of the bioactivities examined, only chemical antioxidant activity was related to total phenolic levels. The NF-κB inhibition was proportional to chlorogenic acid levels, though chlorogenic acids could not account for the full inhibitory effect of coffee. Thus, a matrix effect may exist, whereby components of coffee work together to provide bioactivities that ameliorate the T2D risk.     

Evaluation of luteolysis,follicle size,and time to ovulation in Holstein heifers treated with two different analogs and doses of prostaglandin-F2α

Objectives were to evaluate the effect of 2 analogs of PGF_2α (cloprostenol vs. dinoprost) and 2 doses (1 injection vs. 2 injections) on luteolysis, follicle diameter, hormonal concentrations, and time to ovulation in dairy heifers. Holstein heifers were fitted with automated estrus detection devices and had their estrous cycle synchronized using PGF_2α and an intravaginal insert containing progesterone. Heifers detected in estrus were blocked by weight and randomly assigned to 1 of 4 treatments in a 2 × 2 factorial arrangement: cloprostenol on d 7 after estrus (CLOx1; n = 45), cloprostenol on d 7 and 8 after estrus (CLOx2; n = 41), dinoprost on d 7 after estrus (DINx1; n = 43), or dinoprost on d 7 and 8 after estrus (DINx2; n = 44). Treatment with the first injection of PGF_2α was defined as experiment d 0. Area and blood flow of corpus luteum (CL) and diameter of follicles >5 mm were recorded every 12 h from d 0 to estrus and every 6 h thereafter until ovulation. Blood was sampled every 6 h from d 0 until ovulation. Heifers treated with cloprostenol had shorter interval to luteolysis (± SEM; CLOx1 = 23.5 ± 2.2, CLOx2 = 22.9 ± 2.2, DINx1 = 32.6 ± 2.7, DINx2 = 26.4 ± 2.1 h); however, time to ovulation was not affected by treatment. A smaller proportion of heifers treated with a single injection of PGF_2α underwent luteolysis compared with heifers treated with 2 injections (CLOx1 = 84.6 ± 6.2, CLOx2 = 100.0 ± 0.0, DINx1 = 59.7 ± 9.8, DINx2 = 96.3 ± 2.7%). Proportion of heifers that ovulated was smaller for DINx1 compared with other treatments (CLOx1 = 88.8 ± 5.1, CLOx2 = 100.0 ± 0.0, DINx1 = 55.2 ± 9.7, DINx2 = 94.4 ± 3.4%). Ovulatory follicle diameter was larger for DINx1 (18.2 ± 2.7 mm) compared with DINx2 (17.4 ± 2.7 mm), whereas dose did not affect the diameter of the ovulatory follicle in heifers treated with cloprostenol (CLOx1 = 17.6 ± 2.7 vs. CLOx2 = 17.8 ± 2.8 mm). Among heifers that underwent luteolysis, progesterone concentrations from 18 to 36 h after treatment were lesser in heifers treated with cloprostenol compared with those treated with dinoprost. Type of PGF_2α did not affect progesterone concentrations past 36 h from treatment; however, heifers treated with 2 PGF_2α injections had lesser progesterone concentrations and CL blood flow from 36 to 72 h after treatment compared with heifers that received a single PGF_2α injection.     

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…     

Formation of alanine, α-aminobutyrate,acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098

There is limited information about the contribution of Pediococcus acidilactici, a nonstarter lactic acid bacteria, to cheese ripening and flavour development. Model Tilsit-type and Gruyère-type cheeses were produced using P. acidilactici FAM18098 as an adjunct. The adjunct did not influence the cheese manufacturing processes. The pediococcal log counts ranged from 7.0 to 8.0 cfu g⁻¹ after 90 and 120 days of ripening. P. acidilactici produced ornithine, a result of arginine metabolism by the arginine deiminase pathway, and α-aminobutyrate and alanine while simultaneously metabolising serine and threonine. The analysis of the volatile compounds in the cheeses showed that higher acetate, 2-butanone, and 2-butanol levels and lower diacetyl levels were present in the cheeses produced with P. acidilactici than in the control cheeses. The study illustrates that P. acidilactici can influence amino acid metabolism in cheese; further, ornithine, α-aminobutyrate, and acetate can serve as indicators for the presence of this species.     

Consequences of conceptus exposure to colony-stimulating factor 2 on survival, elongation, interferon-τ secretion, and gene expression

Exposure of bovine conceptuses to colony-stimulating factor 2 (CSF2) from days 5 to 7 of development can increase the percentage of transferred conceptuses that develop to term. The purpose of this experiment was to understand the mechanism by which CSF2 increases embryonic and fetal survival. Conceptuses were produced in vitro in the presence or absence of 10 ng/ml CSF2 from days 5 to 7 after insemination, transferred into cows, and flushed from the uterus at day 15 of pregnancy. There was a tendency (P=0.07) for the proportion of cows with a recovered conceptus to be greater for those receiving a CSF2-treated conceptus (35% for control versus 66% for CSF2). Antiviral activity in uterine flushings, a measure of the amount of interferon-τ (IFNT2) secreted by the conceptus, tended to be greater for cows receiving CSF2-treated conceptuses than for cows receiving control conceptuses. This difference approached significance when only cows with detectable antiviral activity were considered (P=0.07). In addition, CSF2 increased mRNA for IFNT2 (P=0.08) and keratin 18 (P<0.05) in extraembryonic membranes. Among a subset of filamentous conceptuses that were analyzed by microarray hybridization, there was no effect of CSF2 on gene expression in the embryonic disc or extraembryonic membranes. Results suggest that the increase in calving rate caused by CSF2 treatment involves, in part, more extensive development of extraembryonic membranes and capacity of the conceptus to secrete IFNT2 at day 15 of pregnancy.     

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.     

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.     

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).     

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.