Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives

Shehata, Mohamed G.; Badr, Ahmed Noah; El-Sohaimy, Sobhy A.; Asker, Dalal; Awad, Tarek S.

doi:10.1016/j.aoas.2019.05.002

Cited by 109 publications

(100 citation statements)

References 48 publications

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“…Lu et al [ 45 ] reported that gene expression analysis and metabolite profiling are more sensitive than general toxicity studies for the detection of earlier hepatotoxicity induced by the AFB 1 . The active components, which presence in the media containing AFB 1 was previously showed with reduction impact [ 56 ]. The results demonstrate that AFB 1 induced hepatic damage with concomitant dyslipidemia, and this may occur in part through the alteration of expression of lipid and lipoprotein metabolizing genes.…”

Section: Resultsmentioning

confidence: 99%

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

et al. 2020

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Section: Resultsmentioning

confidence: 99%

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

et al. 2020

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“…The metabolites of Lactobacillus sp. RM represented bioactive compounds of 6‐octadecenoic acid methyl ester, hexadecanoic acid methyl ester, phenol, 2,4‐bis(1,1‐dimethylethyl), and hydrocarbons (Shehata, Badr, El Sohaimy, Asker, & Awad, 2019). In the present study, organic acids such as acetic acid, octadecanoic acid, hexadecanoic acid, succinic acid, oleic acid, butyric acid as well as phenols were also identified both CFE from lactobacilli.…”

Section: Resultsmentioning

confidence: 99%

Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts

Burgut

2020

Journal of Food Safety

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Cell free extracts (CFE) obtained from Lactobacillus plantarum FI 8595 and Lactobacillus reuteri ATCC 55730 alone or in combination with propolis ethanolic or water extracts (1%) were microencapsulated with maltodextrin (25%) before the subsequent spray drying process. They were morphologically characterized by scanning electron microscope. Chemical compositions of pure extracts were identified by gas chromatography–mass spectrometry. Antimicrobial activities of pure and microencapsulated extracts against four foodborne pathogens (Staphylococcus aureus ATCC29213, Listeria monocytogenes ATCC19112, Klebsiella pneumoniae ATCC700603 and Salmonella Paratyphi A NCTC13) were determined using agar well diffusion, broth microdilution and time kill assays. CFE from L. reuteri and L. plantarum consisted of acetic acid, pyrrolo[1,2‐a]pyrazine‐1,4‐dione, hexahydro‐3‐(phenylmethyl)‐, 2,3,4‐trihydroxybenzaldehyde and 9‐octadecenoic acid. The results also indicated the presence of two respective major compounds, namely, 2‐methoxy‐4‐vinylphenol (19.03%) and trans‐cinnamic acid (27.67%) in water and ethanolic propolis extracts. Presence of propolis extracts mainly ethanolic extract in microencapsulation led to higher inhibition zones against all foodborne pathogens (p < .05). The co‐microencapsulation of CFE from L. reuteri in combination with ethanolic or water extract of propolis resulted in 2.34‐ and 2.2‐fold higher inhibition zone towards L. monocytogenes. Pure and microencapsulated CFE from L. reuteri resulted in 2.89 and 2.14 log cfu/ml reduction in growth of S. Paratyphi A at 3 hr, respectively. The co‐microencapsulation of CFE from lactobacilli and propolis extracts mainly ethanolic extract could be suggested as a novel antimicrobial on inhibition of food pathogens, as they contain abundant bioactive substances.

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“…The antifungal activity of Lactobacillus spp. is well documented, and is not only due to the production of organic acids, but also attributed to the production of short chain fatty acids, hydrogen peroxide, reuterin, diacetyl, and bacteriocins [34].…”

Section: Discussionmentioning

confidence: 99%

Biocontrol of Aspergillus flavus in Ensiled Sorghum by Water Kefir Microorganisms

et al. 2019

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The capacity of microorganisms from water kefir (WK) to control Aspergillus flavus growth during the aerobic phase of ensiled sorghum grains was determined. Sorghum inoculated with A. flavus was treated with filter-sterilized and non-sterilized water kefir, ensiled, and incubated 7 days at 25 °C. A. flavus growth was quantified by qPCR after incubation. Mold growth was inhibited in the presence of water kefir while no inhibition was observed when filter-sterilized water kefir was applied, demonstrating the relevant role of the microorganisms in the kefir water in the biocontrol process. Fungal and bacterial diversity in treated sorghum mini-silos was analyzed by high-throughput sequencing. Firmicutes was the predominant bacterial phyla and Lactobacillus represented the most abundant genus, while Ascomycota was the predominant fungal phyla with Saccharomyces and Pichia as the major genera. Bacterial and yeast counts before and after incubation indicated that the microbial community obtained from WK was able to grow in the sorghum mini-silos in the presence of A. flavus. Results of the present work indicate that the use of a mixed inoculum of microorganisms present in WK may represent an alternative management practice to avoid the growth of A. flavus in ensiled sorghum grains and the concomitant contamination with aflatoxins.

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Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives

Cited by 109 publications

References 48 publications

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts

Biocontrol of Aspergillus flavus in Ensiled Sorghum by Water Kefir Microorganisms

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