Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell‐free supernatant against Penicillium spp. and in situ effects

This study evaluates the synergistic antifungal effects between thyme essential oils and Lactobacillus plantarum cell‐free supernatant (LCFS) against Penicillium spp. and in situ antifungal activity in rice grains. Thyme essential oil and LCFS showed remarkable antifungal activities against Penicillium spp. with the minimum inhibitory concentration (MIC) of 40 and 80 µL/mL, respectively. The analysis of fractional inhibitory concentration (FIC) index showed the antifungal synergism between thyme essential oil and LCFS against Penicillium spp. with FIC index of 0.5. This synergism also resulted in fourfold reduction in their MICs when applied in combination. The antifungal modes of action were characterized by observing the changes in cell membrane permeability and degradation of fungal cell wall. The combination of thyme essential oil and LCFS (2 × MIC of each) showed remarkable in situ antifungal effect and completely inhibit the growth of Penicillium in rice seeds. The results suggested the possible applications of the observed synergism on actual crops.

Practical applications

Essential oils are used as preservative in food industry and high concentration of essential oil is associated with negative organoleptic characteristics. This study presented a novel approach for synergistic antifungal effects by using the combination of thyme essential oil and Lactobacillus plantarum cell‐free supernatant (LCFS) against Penicillium spp. and systematic evaluation of the antifungal effect by using fractional inhibitory concentration (FIC) index method. This approach will be a role model for future research on synergism and overcome the major drawbacks of using live bacteria and the negative effects arising from antimicrobial activities of essential oils.     

Liaison of phenolic acids and biological activity of escalating cultivars of Daucus carota

The objective of the present study was to analyze and compare the phenolic compounds and their antioxidant capacities of new lines of Dacus carota. The selected cultivars showed high variation in the contents of total phenolics (30.26–65.39 mg/100 g FW) and total ascorbic acid (41.12–58.36 mg/100 g FW). Analysis on RP-HPLC revealed that hydroxycinnamic acids and its derivatives were major phenolic compounds present in D. carota extracts, whereas 5-caffeolquinic acid was a major hydroxycinnamic acid (ranged from 30.26 to 65.39 mg/100 g FW). DCP cultivar showed high total antioxidant capacity (77.69 mg/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (52.36 mg/100 g), superoxide radical scavenging capacity (53.69 mg/100 g), and hydroxyl radical scavenging capacity (51.91 mg/100 g). A linear relationship was found between total phenolic acid contents and antioxidant capacity. Both phenolic compounds and antioxidant capacities varied significantly (ρ < 0.05) among cultivars. DCP cultivar was found to be a rich source of phenolics and ascorbic acid with high antioxidant activity.     

Effect of Drying Treatment on Physical Identification Characteristics of Irradiated Seasonings

The effect of different drying treatments such as spray drying and vacuum drying on the sensitivity of physical detection methods (photostimulated luminescence (PSL), electron spin resonance (ESR), and thermoluminescence (TL)) was investigated for four types of irradiated seasonings. The slurry feed of each seasoning was exposed to γ-ray irradiation at doses of 0, 5, 10 kGy before being subjected to drying process. Spray drying was applied to beef and soybean seasoning while garlic and broth seasoning were exposed to vacuum drying according to routine protocols adopted in the industry. The samples were analyzed by PSL as a rapid screening method followed by validated methods including ESR spectroscopy and TL analysis. The PSL photon counts drastically dropped in all irradiated samples after both drying processes. No ESR signal was obtained from any of the irradiated seasonings before or after the drying applications. All the irradiated seasoning samples produced typical TL glow curves between the specific temperature range of 150–250 °C. However, the shape, peak, and intensity of TL glow curves were greatly affected particularly after the spray drying treatment. In conclusion, the dry treatment can significantly affect the irradiation detection characteristics in seasoning samples.     

Prevalence of Campylobacter species in meat, milk and other food commodities in Pakistan

A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalabad, Lahore and Islamabad) and were analysed. Among meat samples, the highest prevalence (48%) of Campylobacter was recorded in raw chicken meat followed by raw beef (10.9%) and raw mutton (5.1%). Among other food commodities, the highest prevalence was observed in vegetable/fruit salad (40.9%), sandwiches (32%), cheese (11%) and raw bulk milk samples (10.2%). The overall prevalence of Campylobacter was found to be 21.5%, out of which 70.6% were identified as Campylobacter (C.) jejuni and 29.4% as C. coli. The study reported that the prevalence of Campylobacter spp. was significantly higher in the food commodities, which included raw/undercooked ingredients.     

Inhibitory activity of ginger rhizome on airway and uterine smooth muscle preparations

In this study, we describe the tracheal-relaxant and tocolytic activities of the methanol (ME) and aqueous (AQ) crude extracts of ginger (rhizome of Zingiber officinale) in an attempt to rationalize its traditional use in disorders of airways and uterine hyperactivity. Both of the ginger extracts dose-dependently relaxed K⁺ (80 mM) and carbachol (CCh, 1 μM)-induced contractions with more potency against K⁺, similar to that elicited by verapamil, a Ca²⁺ channel blocker. In isolated uterine preparations, the extracts suppressed the K⁺-induced contractions with respective EC₅₀ values of 0.03 mg/ml (0.02–0.05, 95% CI) and 0.05 mg/ml (0.04–0.06). Activity-directed fractionation of AQ yielded an organic and an aqueous fraction with the activities concentrated in the former. Both the crude extracts were found safe in mice up to the oral dose of 5 g/kg when tested for acute toxicity for 24 h. The study shows that ginger possesses tracheal and uterine smooth muscle relaxant activity, possibility mediated via Ca²⁺ channel blockade, justifying its use in disorders such as asthma, cough as well as in dysmenorrhoea and uterine and menstrual spasms and congestion.     

Effect of guar gum on the serum lipid profile of Sprague Dawley rats

The aim of the study was to probe the hypocholesterolemic effect of legumes dietary fiber through “chapaties” a staple diet of the South Asia. Commercial wheat flour (atta) was blended with legumes i.e. lentil, chickpea and guar gum in various combinations to make composite flour for the preparation of chapaties. Maximum dietary fiber (8.85%) was observed in composite flour with 3g/100 g guar gum, which also gave whiter look and puffiness to the end product. Highest percent increase in dietary fiber (35.3%) was in flour with 3g/100 g guar gum followed by guar gum 2g/100 g (24.1%). The diets prepared from three best selected compositions along with control, were fed to male Sprague Dawley rats for 8 weeks. Lowest serum cholesterol (82.46 mg/dl) was observed in rats fed on guar gum 3g/100 g which showed a significant reduction (17.2%) as compared to control. Similarly, in case of LDL and triglycerides, guar gum 3 g/100 g showed highest decline i.e., 29.7% and 28.4% with reference to control, respectively. The present investigation suggests that five chapaties per day prepared from selected compositions provides an extra 5-8 g of dietary fiber that is helpful in lowering cholesterol in hypercholesterolemic individuals.     

Extraction,optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant,antidiabetic and antihypertensive properties

The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining to free and bound phenolics, solvent type and combination of extraction time and temperature, and these extracts were evaluated in terms of their antioxidant activities and inhibitory activities of angiotensin‐converting enzyme (ACE), α‐glucosidase and α‐amylase. The acetone–water solvent mixture (1:1; v/v) produced the extract with the greatest phenolic content, antioxidant activity and inhibitory activities of ACE and α‐glucosidase. The optimal extraction temperature for maximum phenolic content and antioxidant activity associated with methanol extraction was 60 °C, whereas a lower temperature at 40 °C was required to maximise inhibitory activities for ACE, α‐glucosidase and α‐amylase. An inverse relationship was seen between antioxidant and glucosidase inhibitory activities vs. the ACE and α‐amylase inhibitory activities, which suggests the need for extractions to be directed to specific bioactivities of thyme extracts. Generally, the results indicate major differences in phenolic profiles among the tested extraction conditions with thymol as the predominant phenolic seen in most extractions, while gallic acid, rosmarinic acid or diosmin also predominated in other extracts. Extracts with the same predominant phenolic compound and similar phenolic content showed major disparities in their ACE, glucosidase and α‐amylase inhibitory activities, indicating that the major phenolic profiles of thyme extracts may not be necessarily related to the degree of inhibition of ACE, glucosidase and α‐amylase enzymes.     

Effect of key process variables on mechanical properties of blended vortex spun yarns

A study of significant factors and their interaction during vortex yarn spinning has been carried out to achieve desired mechanical properties of the polyethylene terephthalate/cotton blended yarns which can offer process and performance advantages. The key significant factors, i.e. feed ratio, air pressure and spindle size were varied in a mixed-level factorial design. The mechanical properties (count lea strength product, tenacity and elongation at break) were studied and feed ratio was found to significantly affect the tenacity and elongation at break of spun yarns. A significant effect of these parameters was observed on the diameter and hairiness of the Muratec vortex spun yarn.     

Isolation and identification of caffeine-degrading bacteria from coffee plantation area

Decaffeination of food and beverage products is in high demand. In this study, a caffeine-degrading bacterium Burkholderia spp. was isolated from coffee plantation area of Chiang Mai province of Thailand. The bacterial isolates were first identified by morphological, physiological, and biochemical tests followed by 16S rDNA analysis. The bacterial isolate of Burkholderia spp. showed 45.5% of caffeine degradation in caffeine containing media (2.5 g/L) after 110 h of incubation period. Burkholderia spp. showed only 2.6% caffeine degradation when exposed to high concentrations of caffeine containing medium (20 g/L). The growth rate of Burkholderia spp. declined with the increase in the caffeine concentration, which indicated the inhibiting effect of caffeine at very high concentrations. The maximum growth rate of 0.053 h^?1 was observed at 2.5 g/L of caffeine. Overall due to high caffeine tolerance and biodegradation of caffeine, Burkholderia spp. can be effectively used to degrade caffeine from agro-industrial wastes targeted for value added food applications and environmental remediation.