No abstract

The cloning of fga1, the gene encoding a G protein alpha subunit, was performed by standard PCR techniques and by screening a Fusarium oxysporum genomic library, using the PCR product as a probe. The full-length open reading frame spanned 1,059 nucleotides and the deduced primary structure of the protein (353 amino acid residues) showed high identity to those of G protein alpha(i) family proteins from other filamentous fungi. Disruption of fga1 had no effect on vegetative growth, but reduced the conidiation and pathogenicity of the fungus. Disruptants also showed a decreased level of intracellular cAMP and increased resistance to heat shock at 45 degrees C. These results suggest that the Galpha subunit encoded by fga1 is involved in a signal transduction pathway in F. oxysporum that controls conidiation, heat resistance and pathogenicity.

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne pathogens and spoilage microorganisms, and bacteriocins are important candidates to preserve these products. Bacteriocins have been extensively studied to preserve foods of animal origin. However, little information is available for their use in vegetable products, especially in minimally processed ready-to-eat fruits. Although, many bacteriocins possess useful characteristics that can be used to preserve fruit products, to date, only nisin, enterocin AS-48, bovicin HC5, enterocin 416K1, pediocin and bificin C6165 have been tested for their activity against spoilage and pathogenic microorganisms in these products. Among these, only nisin and pediocin are approved to be commercially used as food additives, and their use in fruit products is still limited to certain countries. Considering the increasing demand for fresh-tasting fruit products and concern for public safety, the study of other bacteriocins with biochemical characteristics that make them candidates for the preservation of these products are of great interest. Efforts for their approval as food additives are also important. In this review, we discuss why the study of bacteriocins as an alternative method to preserve fruit products is important; we detail the biotechnological approaches for the use of bacteriocins in fruit products; and describe some bacteriocins that have been tested and have potential to be tested for the preservation of fruit products.

No abstract

Cloning and disruption of fga1, the gene encoding the G protein alpha subunit FGA1 in phytopathogenic fungus Fusarium oxysporum, has been reported previously, and the fga1 disruptants showed altered colony morphology, increased heat resistance, reduced conidiation and pathogenicity. To further evaluate the role of G protein signaling in this fungus, cloning of fga2, which encodes the second Galpha protein FGA2, was performed by PCR methods. The deduced primary structure of FGA2 (355 amino acid residues) showed high identity with other Galpha proteins, which belong to class III of fungal Galpha proteins. Disruption of fga2 led to higher heat resistance, similar to the fga1 disruptants, but pathogenicity was completely lost, unlike the fga1 disruptants. Alteration of colony morphology and conidiation, which was observed in the fga1 disruptants, was not observed in the fga2 disruptants. The fga1/fga2 double disruptants showed phenotypic alterations similar to the fga1 or fga2 single disruptants, but increase of heat resistance was much more pronounced than in each single disruptant.

No abstract

Surfactants are amphiphilic compounds having hydrophilic and hydrophobic moieties in their structure. They can be of synthetic or of microbial origin, obtained respectively from chemical synthesis or from microorganisms’ activity. A new generation of ecofriendly surfactant molecules or biobased surfactants is increasingly growing, attributed to their versatility of applications. Surfactants can be used as drug delivery systems for a range of molecules given their capacity to create micelles which can promote the encapsulation of bioactives of pharmaceutical interest; besides, these assemblies can also show antimicrobial properties. The advantages of biosurfactants include their high biodegradability profile, low risk of toxicity, production from renewable sources, functionality under extreme pH and temperature conditions, and long-term physicochemical stability. The application potential of these types of polymers is related to their properties enabling them to be processed by emulsification, separation, solubilization, surface (interfacial) tension, and adsorption for the production of a range of drug delivery systems. Biosurfactants have been employed as a drug delivery system to improve the bioavailability of a good number of drugs that exhibit low aqueous solubility. The great potential of these molecules is related to their auto assembly and emulsification capacity. Biosurfactants produced from bacteria are of particular interest due to their antibacterial, antifungal, and antiviral properties with therapeutic and biomedical potential. In this review, we discuss recent advances and perspectives of biosurfactants with antimicrobial properties and how they can be used as structures to develop semisolid hydrogels for drug delivery, in environmental bioremediation, in biotechnology for the reduction of production costs and also their ecotoxicological impact as pesticide alternative.

Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value.Keywords: honey; chromatography; flavonoids; phenols; antioxidants; stingless bees; pollen types.Practical Application: This is one of the few works that describe the characterization of honey from seven species of stingless bees together detailing the identification of phenolic compounds of significant therapeutic value, which can serve as an important reference for future studies.