The ultrafine fibers were produced using a polymeric blend of soy protein isolate (SPI), polyethylene oxide (PEO), and zein at a ratio of 1:1:1 (v/v/v) by electrospinning. The ginger essential oil (GEO) was encapsulated in the ultrafine fibers and the morphology, Fourier-Transform Infrared Spectroscopy (FTIR) analysis, thermal properties and relative crystallinity were evaluated. The antimicrobial activity of ginger essential oil was evaluated against five bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium, and Pseudomonas aeruginosa). Based on the preliminary tests, the concentration of GEO selected to add in the polymer solution was 12% (v/v; GEO/polymer solution). The fiber produced with 12% (v/v) GEO was used for antimicrobial analysis and in situ application (in fresh Minas cheese) against L. monocytogenes by micro-atmosphere. The ultrafine fibers produced, regardless the concentration of the essential oil, presented homogeneous morphology with cylindrical shape without the presence of beads. The application of the active fibers containing 12% GEO showed high potential to be applied in food packaging to reduce microbial contamination.
Aims: Carbapenem-resistant Acinetobacter baumannii represents a public health problem, and the search for new antibacterial drugs has become a priority. Here, we investigate the antibacterial activity of biogenic silver nanoparticles (Bio-AgNPs) synthesized by Fusarium oxysporum, used alone or in combination with polymyxin B against carbapenem-resistant A. baumannii.
Methods and Results:In this study, ATCC ® 19606 ™ strain and four carbapenemresistant A. baumannii strains were used. The antibacterial activity of Bio-AgNPs and its synergism with polymyxin B were determined using broth microdilution, checkboard methods and time-kill assays. The integrity of the bacterial cell membrane was monitored by protein leakage assay. In addition, the cytotoxicity in the VERO mammalian cell line was also evaluated, and the selectivity index was calculated. Bio-AgNPs have an antibacterial activity with MIC and MBC ranging from 0.460 to 1.870 µg/ml. The combination of polymyxin B and Bio-AgNPs presents synergy against four of the five strains tested and additivity against one strain in the checkerboard assay. Considering the time of cell death, Bio-AgNPs killed all carbapenem-resistant isolates and ATCC ® 19606 ™ within 1 h. When combined, Bio-AgNPs presented 16-fold reduction of the polymyxin B MIC and showed a decrease in terms of viable A. baumannii cells in 4 h of treatment, with synergic and additive effects. Protein leakage was observed with increasing concentrations for Bio-AgNPs treatments. Additionally, Bio-AgNP and polymyxin B showed dose-dependent cytotoxicity against mammalian VERO cells and combined the cytotoxicity which was significantly reduced and presented a greater pharmacological safety.
Conclusions:The results presented here indicate that Bio-AgNPs in combination with polymyxin B could represent a good alternative in the treatment of carbapenemresistant A. baumannii.
Significance and Impact of Study:This study demonstrates the synergic effect between Bio-AgNPs and polymyxin B on carbapenem-resistant A. baumannii strains.
The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer's health. The SOE contains soluble fiber, whose major soluble fraction is composed of b-glucan contains soluble antioxidants such as ferulic acid, avenanthramides and other phenolic acids. The purpose of this study was to develop a fermented dairy beverage containing SOE, evaluating the viability of the probiotic culture, the fatty acid profile, phenolic compounds content and sensory characteristics during the storage. It was verified that Lactobacillus casei remained viable during the 21 days of storage (count above 7 Log CFU.mL -1 ) and that the addition of SOE does not affect the viability of probiotic bacteria. The levels of bioactive compounds soluble in aqueous medium, increased between the beginning of the experiment and the end, being influenced by the addition of SOE. Seven fatty acids were found in all formulations with a prevalence of C16:0 followed by C18:1. The addition of SOE in the formulation contributes to a significant increase in linoleic acid (C18:2n6). The sensory evaluation of the fermented oat dairy beverage with L. casei (BAC) was positive: the product was highly appreciated by consumers, with acceptance rate of 84.4%. The combination of SOE, with L. casei in the production of novel probiotic fermented dairy beverage, was technologically feasible, improving the functional properties of the product and offering health benefits to the consumer. More studies should be made to evaluate the composition and functional properties of SOE.
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