No abstract

Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported. Apart from some diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause death, particularly to those people with weakened immune system. In this study, we have developed a new fermented papaya beverage using symbiotic culture of yeast and acetic acid bacteria under controlled biofermentation process. An in-vitro assessment of fermented papaya beverage against few foodborne pathogenic microorganism was conducted to determine its minimum bactericidal concentration (MBC >99 ). Three types of foodborne pathogen: Escherichia coli O157, Salmonella enterica serovar Typhimurium ATCC 53648, Salmonella enterica serovar Enteritidis (isolated from infectious chicken) were selected. From minimum bactericidal concentration (MBC >99 ) assay, both fermented papaya pulp and leaves beverages have shown 100% killing rate against three selected foodborne pathogenic microbes. Inversely, non-fermented papaya pulp and leaves beverages indicated no inhibition at all. In fact, further dilution of fermented papaya pulp and leaves beverages demonstrated different degree of MBC >99 and brix value, but the pH value remained less than 3.5. These findings indicated the combination of soluble solid compounds presents in both fermented papaya beverage and product acidity play an important role in the inhibition of pathogenic microorganisms. The preliminary promising results of this work have shown that the great potential of fermented papaya beverages as a preventive measure to reduce the incidence of foodborne illness.

The incidence and mortality rate of cancer are increasing fast worldwide. According to the cancer statistics of the year 2018, it was reported that 18.1 million new cancer cases occurred in the world, and 9.6 million people died of cancer [1]. This number is increasingly higher every year [2]. Cancer cells are cells that multiply uncontrollably. Cancer cells that divide and multiply rapidly may spread to the entire body by invading normal tissues and organs. It is believed that anomalies in multicellular systems such as mutation, chromosomal translocation and deletion accumulate and lead to the disruption of mechanisms that control cell multiplication [2]. Metastatic spreading of cancer cells is a 90% cause of mortality [3]. In order to eliminate invasion and metastasis in the process of cancer formation, it is needed to understand the behaviors of cancer cells and the nature of their microenvironment. One of the most significant characteristics of cancer cells is that they have the ability to change the extracellular matrix (ECM) to be able to metastasize [3-5]. HA is the main component of the extracellular matrix [6].Hyaluronic acid (HA) is a mucopolysaccharide with a hydrophilic structure that is found in the interstitial region seen in animal tissues [7]. HA is a long glycosaminoglycan that consists of repeated chains of (β1-4)-glucuronic acid (GlcUA) and (β1-3)-N-acetyl glucosamine (GlcNAc) disaccharide (GAG) and has a high molecular weight (1-10 million Da) [8]. HA is one of the main structures of the extracellular matrix and a significant component of connective tissue. Recent studies have shown that, in addition to