DNA interaction, antitumor and antimicrobial activities of three-dimensional chitosan ring produced from the body segments of a diplopod

Kaya, Murat; Akyuz, Bahar; Bulut, Esra; Sargın, İdris; Tan, Gamze; Erdönmez, Demet; Maheta, Mansi; Šatkauskas, Saulius; Mickevičius, Saulius

doi:10.1016/j.carbpol.2016.03.033

Cited by 18 publications

(7 citation statements)

References 46 publications

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“…Bioactive compounds are food ingredients that have an effect on the physiological or cellular activities of the animals or humans who consume them (39). The bioactivity of the compounds can range from being an antioxidant compound, cardioprotective, antimicrobial, antifungal, anti-inflammatory, and antitumor, among others (16,(40)(41)(42)(43)(44)(45). In Table 2, different bioactive compounds that have been identified in insects are presented.…”

Section: Insects: Source Of Bioactive Compoundsmentioning

confidence: 99%

“…Chitin and chitosan (produced by deacetylation of chitin) have sparked the interest of researchers due to their biological activity, which includes immune-boosting properties, antimicrobial and antifungal effects, anti-inflammatory effects, and antitumor and antioxidant activity ( 41 , 43 – 45 , 65 , 84 ). For example, chitin fragments of <40 μm have anti-inflammatory properties, inducing the release of interleukin (IL)-10 and regulating the chronicity and intensity of local inflammation ( Table 2 ) ( 43 ).…”

Section: Food Applicationsmentioning

confidence: 99%

“…The IC 50 values for C. barbarus and O. decorus chitins were 10.68 and 10.91 mg/ml, respectively, which were higher than the value for BHT:0.04 mg/ml ( 65 ). Moreover, chitosan antitumor activity tests were conducted in HeLa cells (cervical cancer), low cytotoxicity, and high antiproliferative activity was observed at 500 μg/ml and Mayfly (order Ephemeroptera ) chitosans (250 μg/ml) exhibited significant inhibitory activity on lung and colon cancer cells ( Table 2 ) ( 41 , 45 ).…”

Section: Food Applicationsmentioning

confidence: 99%

“…The antimicrobial activity of Julus terrestris chitosan was tested on 12 microorganisms, with the most inhibition (15.6 mm) for the common human pathogen Staphylococcus aureus and lowest activity against Klebsiella pneumoniae ( Table 2 ); other microorganisms in which a chitosan has antimicrobial activities include Enterobacter aerogenes, Staphylococcus epidermidis wt, Bacillus subtilis, Salmonella typhimurium, Candida albicans , and Pseudomonas aeruginosa ( 41 ). Likewise, a chitosan obtained from C. barbarus and O. decorus exhibited potent antimicrobial activity against pathogenic microorganisms: B. subtilis, Listeria monocytogenes, Yersinia enterocolitica , and Salmonella enteritidis , and one type of yeast ( C. albicans ) ( 65 ).…”

Section: Food Applicationsmentioning

confidence: 99%

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Benefits and Challenges in the Incorporation of Insects in Food Products

et al. 2021

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Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.

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Section: Insects: Source Of Bioactive Compoundsmentioning

confidence: 99%

Section: Food Applicationsmentioning

confidence: 99%

Section: Food Applicationsmentioning

confidence: 99%

Section: Food Applicationsmentioning

confidence: 99%

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Benefits and Challenges in the Incorporation of Insects in Food Products

et al. 2021

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“…In the absence of pH control, only 68% DP and 64% DM were reached. Fermentation of minced scampi waste (Nephrops norvegicus) using Lactobacillus paracasei A3 and added glucose resulted in 77.5% DP and 61% DM after 5 days at 30 C, while the solid fraction contained 17.5% chitin (dry mass) [88]. Crayfish waste was also used in fermentation with L. paracasei and dextrose yielding 94% DP and 97% DM [89].…”

Section: Lactic Acid Fermentationmentioning

confidence: 99%