Article
Microbiology
Marcelina Karbowiak, Michal Galek, Aleksandra Szydlowska, Dorota Zielinska
Summary: The study demonstrates that LAB strains subjected to thermal inactivation exhibit enhanced abilities in inhibition, co-aggregation, and anti-adhesion, which contributes to the prevention of colonization and elimination of gastrointestinal pathogens.
Article
Chemistry, Physical
Xiaoyi Jiang, Elhamalsadat Shekarforoush, Musemma Kedir Muhammed, Nico Bovet, Marcel Ceccato, Kathryn A. Whitehead, Nils Arneborg, Jens Risbo
Summary: The surface of Lactobacillus crispatus DSM 20584 and Lactobacillus rhamnosus GG were chemically modified using hexanoic anhydride and octanal, resulting in decreased hydrophilicity and altered aggregation and adhesion behaviors. Principal Component Analysis revealed reduced differences in surface properties after modification. This chemical modification method can be applied to adjust the surface properties of lactic acid bacteria and potentially other microorganisms, influencing bacterial adhesion and biofilm formation.
SURFACES AND INTERFACES
(2023)
Article
Food Science & Technology
Zhixin Tang, Yilin Qian, Yuan Li, Rongrong Wang, Zunying Liu
Summary: In this study, a highly adherent and antimicrobial lactic acid bacteria strain was screened and found to effectively inhibit spoilage, texture changes, and protein degradation in shrimp. This strain showed potential for developing food biopreservatives.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biophysics
Yongchao Jiang, Gaiying Li, Jialu Qiao, Pengfei Yan, Keyong Tang
Summary: The need for new types of antibacterial wound dressing is urgent due to the increasing prevalence of drug-resistant bacteria and bacteria-infected wounds. A novel bio-adhesive and antibacterial hydrogel consisting of hydrophobically modified gelatin, oxidized konjac glucomannan, and dopamine has been developed. This functional hydrogel exhibits enhanced stability in liquid environments and strong tissue adhesion, surpassing commercial fibrin glue. It demonstrates excellent bacteria-killing efficiency against S. aureus and E. coli, low hemolysis ratio against erythrocytes in vitro, and good cytocompatibility in supporting cell proliferation. The ability to customize its properties through altering the degree of hydrophobic group substitution during manufacturing suggests its great potential in biomedical fields such as tissue adhesive and wound dressing.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Do Hyun Kim, Chang Hee Jeong, Seo Gu Han, Hyun Su Jung, Sung Gu Han
Summary: Stevia leaves extract can enhance the fermentation rate and quality characteristics of fermented milk, leading to increased mucus production and decreased inflammation in human colon cells. These effects are beneficial for reinforcing the intestinal mucus layer and preventing inflammations related to pathogenic bacteria.
Article
Chemistry, Applied
Xiaoyi Jiang, Elhamalsadat Shekarforoush, Musemma Kedir Muhammed, Kathryn A. Whitehead, Nils Arneborg, Jens Risbo
Summary: This research provides a method of using lactic acid bacteria combined with other components to fully replace saturated fat in whipping cream, resulting in a dairy product with comparable properties. The study demonstrates the potential of edible lactic acid bacteria as fat replacers in colloidal food systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Microbiology
Amrutha Bindu, N. Lakshmidevi
Summary: In this study, various parameters were studied to define the probiotic properties of cultures isolated from different fermented products. The selected cultures were identified and tested for probiotic potential through in vitro experiments. The results suggest that these isolates can be recommended for application in functional food formulations.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jesus Sosa-Castaneda, Ricardo Reyes-Diaz, Priscilia Y. Heredia-Castro, Lucio Benitez-Romero, Jose Isidro Mendez-Romero, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The objective of this study was to evaluate the ability of lactobacilli strains isolated from artisanal Poro de Tabasco cheese to synthesize conjugated linoleic acid (CLA) under simulated gastrointestinal conditions, as well as their survival and gut colonization capacity. The results showed that nine strains of lactobacilli were able to synthesize CLA in culture media, and seven strains were able to do so under simulated gastrointestinal conditions. Lactiplantibacillus pentosus LC12 performed exceptionally well. These strains can be considered potential probiotic CLA-producing strains. Rating: 8/10.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Elahe Abedi, Maryam Mousavifard, Seyed Mohammad Bagher Hashemi
Summary: This study aimed to evaluate the binding capacity and stability of ochratoxin A (OTA) by single and co-culture Lactobacillus acidophilus + Lactobacillus rhamnosus in various modes. It was found that ultrasound-treated L. acidophilus + L. rhamnosus exhibited the highest OTA adsorption capacity and stability. Additionally, the reduction of OTA significantly decreased its toxic performances on cells.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Camila Ramao Contessa, Nathieli Bastos de Souza, Guilherme Battu Goncalo, Catarina Motta de Moura, Gabriela Silveira da Rosa, Caroline Costa Moraes
Summary: A bioplastic antibacterial film incorporating bacteriocin was developed for commercial curd cheese, which demonstrated microbial reduction and contributed to reducing contamination of food products with high initial microbial load.
Article
Agricultural Engineering
Eleftheria Papadopoulou, Charlene Vance, Paloma S. Rozene Vallespin, Panagiotis Tsapekos, Irini Angelidaki
Summary: Microbial fermentation combined with inexpensive biomass, such as Saccharina latissima hydrolysate, candy-factory waste, and digestate from full-scale biogas plant, can be used as an alternative to petroleum-based materials for lactic acid production. Lactic acid bacteria, including Enterococcus faecium, Lactobacillus plantarum, and Pediococcus pentosaceus, were able to utilize sugars released from seaweed hydrolysate and candy-waste. Seaweed hydrolysate and digestate also provided nutrients for microbial fermentation. A scaled-up co-fermentation of candy-waste and digestate resulted in a lactic acid concentration of 65.65 g/L and a productivity of 1.37 g/L/hour, demonstrating the successful production of lactic acid from low-cost industrial residues.
BIORESOURCE TECHNOLOGY
(2023)
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Thermodynamics
Ciro Vasmara, Rosa Marchetti, Domenico Carminati
Summary: This study evaluated the biogas production potential of fermentation wastewaters from two strains of lactic acid bacteria, showing that they are suitable feedstocks for biogas production and can be directly mixed with pig slurry to enhance methane yield and shorten the digestion process. The digestate could also be utilized as crop fertilizer from a renewable source.
Article
Agricultural Engineering
Anna Jasinska, Katarzyna Paraszkiewicz, Anna Sip, Jerzy Dlugonski
BIORESOURCE TECHNOLOGY
(2015)
Article
Biochemistry & Molecular Biology
Robert Nawrot, Damian Jozefiak, Anna Sip, Dorota Kuzma, Oskar Musidlak, Anna Gozdzicka-Jozefiak
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2017)
Article
Food Science & Technology
Malgorzata Lasik-Kurdys, Anna Sip
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Marta Archacka, Wojciech Bialas, Radoslaw Dembczynski, Anna Olejnik, Anna Sip, Daria Szymanowska, Ewelina Celinska, Tomasz Jankowski, Agata Olejnik, Michalina Rogodzinska
Article
Food Science & Technology
Katarzyna Slizewska, Paulina Markowiak-Kopec, Anna Sip, Krzysztof Lipinski, Magdalena Mazur-Kusnirek
Review
Microbiology
Iwona Kawacka, Agnieszka Olejnik-Schmidt, Marcin Schmidt, Anna Sip
Summary: Listeria monocytogenes is a foodborne pathogen that causes a disease called listeriosis with high fatality rates. Despite being resistant to many environmental factors, L. monocytogenes is susceptible to various natural plant-derived antimicrobials. Research focuses on identifying NPDA active against L. monocytogenes and their mechanisms of action, as well as demonstrating their antimicrobial effects in food models.
Article
Polymer Science
Karolina Stanicka, Renata Dobrucka, Magdalena Wozniak, Anna Sip, Jerzy Majka, Wojciech Kozak, Izabela Ratajczak
Summary: The research found that films made of high molecular weight chitosan and 5.0% propolis extract exhibited the best antimicrobial and barrier properties, with the concentration of propolis extract affecting the equilibrium moisture content of the chitosan films. These results indicate the potential application of chitosan films with propolis extract in food packaging.
Article
Nutrition & Dietetics
Szymon Sip, Anna Sip, Piotr Szulc, Judyta Cielecka-Piontek
Summary: This research evaluates the medical potential of Lonicera caerulea leaves and finds that they exhibit inhibitory enzyme activity and antioxidant potential, making them suitable for the prevention and treatment of type II diabetes.
Article
Biochemistry & Molecular Biology
Magdalena Wozniak, Anna Sip, Lucyna Mrowczynska, Justyna Broniarczyk, Agnieszka Waskiewicz, Izabela Ratajczak
Summary: The study focused on determining the chemical composition and biological properties of propolis extracts from different regions of Poland. The total content of phenols and flavonoids in the extracts varied based on their geographic origin. Chromatographic analysis confirmed the presence of certain compounds in the propolis samples. The extracts showed moderate antioxidant activity, limited antifungal activity, and varying activity against pathogenic bacteria and HPV.
Article
Biochemistry & Molecular Biology
Szymon Sip, Anna Sip, Andrzej Miklaszewski, Marcin Zarowski, Judyta Cielecka-Piontek
Summary: This study aimed to develop a zein-based hesperidin system with improved solubility and sustained release profile. Triple systems enriched with solubilizers were utilized, and the best system was found to be hesperidin-zein-Hp & beta;-CD, with solubility improved by more than six times. Additionally, the solubility improvement resulted in enhanced antioxidant activity and inhibition of & alpha;-glucosidase. Release profile analysis confirmed the sustained release of hesperidin while enhancing solubility. Furthermore, the study investigated the ability of selected probiotic bacteria to metabolize hesperidin and its impact on their growth.
Article
Engineering, Biomedical
Karolina Stefanowska, Magdalena Wozniak, Anna Sip, Lucyna Mrowczynska, Jerzy Majka, Wojciech Kozak, Renata Dobrucka, Izabela Ratajczak
Summary: This study focused on the production of chitosan-based materials for medical applications. Caffeine and ethanolic propolis extract (EEP) were added to chitosan to enhance the bioactivity of the obtained films. Citric acid and acetic acid were used as solvents. The results demonstrated that the chitosan-based films with caffeine and EEP exhibited excellent antiradical and antibacterial activities.
JOURNAL OF FUNCTIONAL BIOMATERIALS
(2023)
Review
Microbiology
Iwona Kawacka, Agnieszka Olejnik-Schmidt, Marcin Schmidt, Anna Sip
Article
Agriculture, Dairy & Animal Science
Piotr Nowak, Malgorzata Kasprowicz-Potocka, Anita Zaworska, Wlodzimierz Nowak, Barbara Stefanska, Anna Sip, Wlodzimierz Grajek, Katarzyna Grajek, Andrzej Frankiewicz
ANNALS OF ANIMAL SCIENCE
(2019)
Article
Agriculture, Dairy & Animal Science
Piotr Nowak, Malgorzata Kasprowicz-Potocka, Anita Zaworska, Wlodzimierz Nowak, Barbara Stefanska, Anna Sip, Wlodzimierz Grajek, Wojciech Juzwa, Marcin Taciak, Marcin Barszcz, Anna Tusnio, Katarzyna Grajek, Joanna Foksowicz-Flaczyk, Andrzej Frankiewicz
ARCHIVES OF ANIMAL NUTRITION
(2017)
