The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).
The results show that seven types of N-nitrosamines: N-nitrosodiethylamine (NDEA), N-Nitrosopiperidine (NPIP), N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA) and N-nitrosodiphenylamine (NDphA) were reduced after heat treatment of pork steaks marinated with L. plantarum MI-LP1, S. carnosus LM-SC1, S. vitulinus LM-SV1. Selected LAB suppressed the formation of putrescine and spermine, lowered acid and peroxide values, which were significantly lower than in the control samples, then P≤0.05 in all cases. The nitrites and nitrates amounts were significantly decreased in pork steaks samples marinated with L. plantarum MI-LP1 and S. carnosus MI-SV1 strains. These results presented that selected lactic acid bacteria could be used for marinating pork steaks to improve quality characteristics and reduce N-nitrosamine formation during grilling.
Little information is available regarding possible synergistic or antagonistic biochemical interactions among different bioactive substances. The objective of this study was to investigate interactions between flavonoid (taxifolin, TXF), essential oil (linalool, LN), dipeptide (carnosine, CAR), vitamin (ascorbic acid, AA), lactic acid (LA), and their mixtures on cell apoptosis and proliferation-related variables in the human cervical cancer HeLa cells. The effect of the bioactive components on the viability of cultured cells was determined using the MTT assay, and the indirect quantification of cell death was determined with crystal violet dye. Using the MTT method, we found that LA (0.4 µM, 0.2 µM and 0.1 µM), TXF (1.0 mM, 0.5 mM and 0.3 mM) and CAR (50.0 mM, 25.0 mM and 13.0 mM) induced acute cytotoxic effects of HeLa cells after 24 h of treatment (P ≤ 0.05). The combination of the three compounds mixture (TXF, CAR and AA or LA) resulted in a significant lower percentage of cells number than the cells treated with that’s substances alone in different concentrations (P < 0.05). Our study demonstrated that combination treatment with CAR+TXF and addition of acids is able to induce intracellular acidification in cells, and to inhibit the viability of the cancer HeLa cells.
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