China
Africa
Explore chapters and articles related to this topic
Brazilian Medicinal Plant Extracts with Antimicrobial Action Against Microorganisms that Cause Foodborne Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Luiza Helena da Silva Martins, Sabrina Baleixo da Silva, Carissa Michelle Goltara Bichara, Johnnat Rocha Allan de Oliveira, Adilson Ferreira Santos Filho, Rafaela Cristina Barata Alves, Andrea Komesu, Mahendra Rai
The use of such extracts in addition to having the inhibitory effect of foodborne pathogens is capable of promoting food preservation, thus being a natural food preservative, which has become a consumer preference when compared to synthetic preservatives. In the case of listeriosis outbreaks due to L. monocytogenes, foods such as meat, dairy products, and fresh products contain it in which this bacterium grows even in adverse environmental conditions, such as high salt concentration, low pH and low temperature (Allen et al. 2015; Rothrock et al. 2019; Bahrami et al. 2020).
Fat-Soluble Vitamins
Published in Luke R. Bucci, Nutrition Applied to Injury Rehabilitation and Sports Medicine, 2020
Major dietary sources for vitamin E are wheat germ oil, rice bran oil, wheat germ, vegetable oils, nuts, seeds, cereals, and green leafy vegetables.505,509 The two oils most consumed in the U.S., soybean and corn oils, have very little d-α-tocopherol content, but rather have mostly d-δ-tocopherol content. With increasing usage of vitamin E as a food preservative and additive, vitamin E contents of prepared foods can vary widely. Some foods show seasonal variation of vitamin E contents. Many processes can destroy vitamin E in foods. The list includes exposure to air (oxidation), drying in presence of air and sunlight, addition of organic acids, milling, refining of grains and oils, irradiation, canning, and exposure to peroxidized (rancid) lipids.509 Natural sources of tocopherols are always unesterified, while natural sources of tocotrienols are sometimes esterified. Since plants, but not animals, synthesize vitamin E, animal foodstuffs have very low levels of vitamin E.
Antioxidant properties and application information
Published in Roger L. McMullen, Antioxidants and the Skin, 2018
Nordihydroguaiaretic acid occurs naturally in the creosote bush (Larrea tridentata), which is native to Mexico and the Southwestern region of the U.S. Nordihydroguaiaretic acid has various pharmacological properties, and for this reason it is often utilized in folk medicine. In addition, it is a potent antioxidant and also inhibits lipoxygenase (enzyme responsible for the formation of lipid hydroperoxide) and cycloxygenase (enzyme responsible for the conversion of arachidonic acid to prostaglandin H2) pathways. Up until the 1960s, it was used extensively as a food preservative until it was withdrawn for toxicity reasons. It was determined that the toxicity was a result of the formation of alpha-quinone during nordihydroguaiaretic acid metabolism. Nowadays, some naturopathic practitioners use chaparral (leaves and flowers from the creosote bush); however, it is not recommended by the FDA. Consumers are warned of possible hepatoxicity and renal complications due to chronic use.
The role of key gut microbial metabolites in the development and treatment of cancer
Published in Gut Microbes, 2022
Kayla Jaye, Chun Guang Li, Dennis Chang, Deep Jyoti Bhuyan
Prebiotic and probiotic-based strategies targeted at improving systemic health has led to an increased interest in the role of SCFAs including butyrate, acetate, and propionate which are the by-products (secondary metabolites) of carbohydrate fermentation by the gut microbial communities.10 Whilst SCFAs exhibit cancer-protective properties during dietary fibre fermentation, secondary BAs, at high physiological levels in the colon, elicit an opposite effect through induction of colonic inflammation.10,11 A high abundance of secondary BAs correlates with a high-fat diet, in which exposure to BAs can generate reactive oxygen species and disrupt the cell membrane and mitochondria.12 Other bacterial metabolites such as bacteriocins have been used safely in the food industry as a food preservative and are emerging as potential therapeutic agents against colon, head and neck, breast, brain, skin, and liver cancers.13–20 Nisin is a well-researched bacteriocin that has demonstrated cytotoxic effects on CRC and head and neck squamous cell carcinoma both in vitro and in vivo mediated via induction of apoptosis.13,16 Despite the reported potential pro- and anticancer activities, further animal and clinical studies are required to develop a better understanding of the role of gut metabolites in the progression as well as prevention of cancer and to develop precision anticancer therapies.
Synergistic antibacterial and anti-biofilm activity of nisin like bacteriocin with curcumin and cinnamaldehyde against ESBL and MBL producing clinical strains
Published in Biofouling, 2020
Garima Sharma, Shweta Dang, Aruna K, Manjula Kalia, Reema Gabrani
The m/z ratio of the purified fraction of bacteriocin-GAM217 obtained after mass spectrometry showed a peak at 3354.7Da (Supplementary material, Figure S1). The size of the bacteriocin corresponded to nisin, thus the bacteriocin was identified as nisin like bacteriocin-GAM217 (Zendo et al. 2008). Nisin produced by L. lactis subsp. lactis is approved by the FDA as a food preservative. Nisin has been reported from many other strains as having multiple roles. Furtado et al. (2019) recently reported the biopreservation role of nisin produced by Enterococcus hirae DF105Mi, isolated from goat milk in Brazil. Nisin has also been reported to be produced by a L. lactis strain isolated from a dairy product that possessed anti-Listeria monocytogenes activity (Siroli et al. 2019).
Toxicological impact of sodium benzoate on inflammatory cytokines, oxidative stress and biochemical markers in male Wistar rats
Published in Drug and Chemical Toxicology, 2022
Ishfaq Shafi Khan, Khalid Bashir Dar, Showkat Ahmad Ganie, Md. Niamat Ali
It was observed in our study that rats treated with high concentrations of sodium benzoate (200, 400 and 700) produce a significant depletion in hepatic level of GPx, GR, SOD, CAT and GST. However, the change in above mentioned antioxidant enzymes in rats fed with 70 mg/kg of SB was found insignificant when compared with control rats. The decrement in the activities of antioxidant enzymes (GPx, GST, CAT & SOD) was also reported when human lymphocytes were treated with different concentrations of SB under in vitro conditions (Yetuk et al. 2014). There is insufficient literature associated with this issue, so we were unable to find relevant information on oxidative stress induced by any food preservative.