Article
Chemistry, Multidisciplinary
Vera S. Glukhacheva, Sergey G. Il'yasov, Igor Kazantsev, Elena O. Shestakova, Dmitri S. Il'yasov, Ilia Eltsov, Andrey A. Nefedov, Yuri Gatilov
Summary: A new approach for synthesizing pyrazole derivatives was proposed by reacting 4-nitrosemicarbazide with acetylacetone. The study also investigated the reaction of acetylacetone with semicarbazide and its derivatives, resulting in the identification of various compounds and conditions for their formation. Physicochemical analytical methods, including X-ray diffraction, were used to validate the structures of the resultant compounds, which were found to exhibit high biological activity according to computer-aided screening in the PASS prediction software.
Review
Food Science & Technology
Munkhjargal Burenjargal, Tuya Narangerel, Tuyagerel Batmunkh, Alideertu Dong, Saruul Idesh
Summary: Consumers currently prefer food that is easy to make, of high quality, safe, natural, and minimally processed, but with a longer shelf life. To increase the shelf life of food and inhibit microorganism growth, phytochemicals derived from medicinal and food plants are being utilized. The use of natural plant food preservatives containing bioactive compounds has gained interest, considering their effectiveness in preserving food quality.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Camila Panini Valcanaia, Julia Beatriz Berkenbrock Masote, Heloisa Fontana Sommer, Scarlet Schiquet, Bruna Padilha, Larissa Krepsky, Camila Jeriane Paganelli, Pamela Pacassa Borges, Leticia Jacobi Danielli, Miriam Anders Apel, Krissie Daian Soares, Sergio Althoff, Michele Debiase Alberton, Tatiani Karini Rensi Botelho, Alessandro Guedes, Caio Mauricio Mendes de Cordova
Summary: This study extracted, chemically characterized, and evaluated the antimicrobial properties of volatile oils from propolis of native Brazilian stingless bees. The results showed promising antibacterial activity against Mycoplasma pneumoniae and moderate activity against Candida species, but lower activity against cell walled bacteria.
CHEMISTRY & BIODIVERSITY
(2022)
Review
Integrative & Complementary Medicine
Sun Fu-Juan, Li Min, Gu Liang, Wang Ming-Ling, Yang Ming-Hua
Summary: Candida is a difficult-to-eradicate life-threatening pathogen causing major morbidity and mortality in immunocompromised individuals. The rapid spread of drug-resistant fungi has highlighted the urgent need for new anti-Candida agents. Researchers have made important progress in discovering novel antifungal agents from nature to combat this medical challenge.
CHINESE JOURNAL OF NATURAL MEDICINES
(2021)
Article
Food Science & Technology
Lianhua Zhang, Xiangshu Piao
Summary: Essential oils have strong anti-bacterial and antioxidant properties, but their efficiency and bioactivity are limited in the meat industry due to various factors. Nanoencapsulation is a promising technology to enhance the stability, controlled release, and minimize the negative effects of essential oils.
Review
Biology
Ragi Jadimurthy, Swamy Jagadish, Siddaiah Chandra Nayak, Sumana Kumar, Chakrabhavi Dhananjaya Mohan, Kanchugarakoppal S. S. Rangappa
Summary: Antimicrobial resistance is the process by which many microorganisms develop resistance to drugs through different mechanisms. The discovery of new antimicrobials is crucial to combat drug-resistant pathogens. This article discusses the antimicrobial properties of plant-derived compounds against drug-resistant human pathogens, including bacteria, fungi, and viruses. The emergence of antimicrobial resistance has significantly reduced the effectiveness of existing standard antimicrobials, posing a global public health threat. Therefore, it is important to explore plant metabolites as potential therapeutic agents against drug-resistant microbes.
Review
Food Science & Technology
Aldrey Nathalia Ribeiro Correa, Cristiano Dietrich Ferreira
Summary: This review provides a general introduction to essential oils and their relation to food and microorganisms. It discusses the classification and characteristics of essential oils, focusing on the major compounds with antimicrobial action. The review also presents the main microorganisms and collects recent works that explore the influence of essential oils on microorganism protection and food decontamination. The major gaps and future perspectives in this field are discussed as well.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Microbiology
Arumugam Ganeshkumar, Juliana Caparroz Goncale, Rajendran Rajaram, Juliana Campos Junqueira
Summary: This review discusses the significance of marine natural products in controlling the proliferation and metabolism of Candida species, including drug-resistant strains. It highlights the research value of sponges that produce compounds with inhibitory activity against Candida strains. Additionally, the review reveals the mechanisms and synergistic activity of marine products with conventional antifungals. Overall, the majority of compounds derived from the marine environment are capable of controlling specific functions of Candida microorganisms, providing insights into the design of new anti-candidal therapies.
Article
Biotechnology & Applied Microbiology
Sarah Silva, Andrieli Stefanello, Bibiana Santos, Juliana Fracari, Graziela Leaes, Marina Copetti
Summary: This study investigated the factors influencing the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. Different concentrations of peracetic acid, benzalkonium chloride, and sodium hypochlorite, as well as varying exposure times, temperatures, and organic matter levels, were tested on Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae. The results showed that all tested conditions had an impact on the antifungal action of the sanitizers. Peracetic acid and benzalkonium chloride were found to be the most effective sanitizers, while sodium hypochlorite was ineffective. Additionally, the presence of organic matter and longer exposure times were found to reduce fungal growth, and temperature played a differential role depending on the sanitizer used.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Sonia Coutinho, Vanessa Matos, Natalia Seixas, Hellen Rodrigues, Vanessa B. Paula, Lais Freitas, Teresa Dias, Francisco de Assis Ribeiro Santos, Luis G. Dias, Leticia M. Estevinho
Summary: This study investigated the botanical origin, physicochemical profile, and biological activities of geopropolis from M. scutellaris collected during rainy and dry seasons. The results showed that rainy-season geopropolis had higher phenol and flavonoid content and exhibited superior antioxidant, antimicrobial, and anti-inflammatory activities compared to dry-season geopropolis.
Article
Microbiology
Daniela Sateriale, Giuseppina Forgione, Giuseppa Anna De Cristofaro, Serena Facchiano, Floriana Boscaino, Chiara Pagliuca, Roberta Colicchio, Paola Salvatore, Marina Paolucci, Caterina Pagliarulo
Summary: Foodborne diseases are a significant public health concern. Thyme and cloves essential oils have been found to have antimicrobial properties and can inhibit the growth of foodborne pathogenic bacteria, especially in vapor phase. These essential oils could be promising sources for the development of new, broad-spectrum, green food preservatives.
Article
Nutrition & Dietetics
Kuebra Kucukgoz, Monika Trzaskowska
Summary: The potential health benefits of probiotics have been demonstrated by many studies, with non-dairy probiotic products known for their quality and nutritional values. Fermentation with probiotics can improve the sensory properties of plant-based raw materials. Shifting market shares towards plant-based probiotic products may help mitigate environmental challenges, and consuming non-dairy probiotic food can contribute to climate change mitigation.
Review
Biotechnology & Applied Microbiology
Francisco J. Marti-Quijal, Sucheta Khubber, Fabienne Remize, Igor Tomasevic, Elena Rosello-Soto, Francisco J. Barba
Summary: Fermentation of industrial food waste can generate high-added-value compounds such as flavonoids, phenolics, and antioxidant peptides. These bioactive compounds, produced through bacterial or fungal fermentation, not only inhibit the growth of food spoilage fungi but can also be used as natural preservatives. Further research into scale-up design and purification methods is necessary to maximize the efficiency of this process and reduce the discard of high-added-value generating residues.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Sofia M. Costa, Diana P. Ferreira, Pilar Teixeira, Lina F. Ballesteros, Jose A. Teixeira, Raul Fangueiro
Summary: This study evaluated the potential of chitosan/cellulose nanocrystals films for meat packaging applications. The incorporation of CNC improved thermal stability and oxygen barrier properties, while maintaining water vapor permeability. The films exhibited bactericidal and fungicidal activities, and effectively delayed meat spoilage under refrigeration conditions, highlighting their green alternative for food preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Immunology
Xiaoyun Wang, Lian Wang, Reza Fekrazad, Lu Zhang, Xian Jiang, Gu He, Xiang Wen
Summary: This comprehensive review discusses the use of polyphenolic natural products as photosensitizers (PSs) in antimicrobial photodynamic therapy (aPDT). Polyphenolic natural products have unique chemical structures and antimicrobial properties, and are abundant and safe for human use. The review elaborates on various important polyphenolic compounds, their characteristics, properties, and antimicrobial effects, and also discusses the mechanisms of aPDT.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Pamella S. Santa-Rosa, Anita L. Souza, Rosemary A. Roque, Edmar V. Andrade, Spartaco Astolfi-Filho, Adolfo J. Mota, Carlos G. Nunes-Silva
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
(2018)
Article
Microbiology
Natasha L. Maia, Mariana de Barros, Leandro L. de Oliveira, Silvia A. Cardoso, Marcelo H. dos Santos, Fabio A. Pieri, Teodorico C. Ramalho, Elaine F. F. da Cunha, Maria A. S. Moreira
FRONTIERS IN MICROBIOLOGY
(2018)
Article
Multidisciplinary Sciences
Tatiane Becker, Pedro Aurelio Costa Lima Pequeno, Gislene Almeida Carvalho-Zilse
Article
Biotechnology & Applied Microbiology
Kathia Santana Martins, Lorena Tirza de Assis Magalhaes, Jeferson Geison de Almeida, Fabio Alessandro Pieri
BIOMED RESEARCH INTERNATIONAL
(2018)
Article
Biotechnology & Applied Microbiology
Francijara Araujo da Silva, Eliana Feldberg, Leonardo Gusso Goll, Gislene Almeida Carvalho-Zilse, Maria Claudia Gross, Carlos Henrique Schneider, Daniele Aparecida Matoso
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2019)
Article
Environmental Sciences
Francijara Araujo da Silva, Eliana Feldberg, Natalia Dayane Moura Carvalho, Sandra Marcela Hernandez Rangel, Carlos Henrique Schneider, Gislene Almeida Carvalho-Zilse, Victor Fonseca da Silva, Maria Claudia Gross
ENVIRONMENTAL POLLUTION
(2019)
Article
Cell Biology
Francijara A. da Silva, Erika M. Correa Guimaraes, Natalia D. M. Carvalho, Alex M. V. Ferreira, Carlos H. Schneider, Gislene A. Carvalho-Zilse, Eliana Feldberg, Maria C. Gross
CYTOGENETIC AND GENOME RESEARCH
(2020)
Article
Agriculture, Multidisciplinary
Kemilla S. Rebelo, Cinthia B. B. Cazarin, Amadeu H. Iglesias, Marcella A. Stahl, Karsten Kristiansen, Gislene A. Carvalho-Zilse, Renato Grimaldi, Felix G. R. Reyes, Niels B. Danneskiold-Samsoe, Mario R. M. Junior
Summary: This study provides a comprehensive chemical characterization of M. seminigra pot-pollen for the first time. The samples exhibited antioxidant activity, high nutritional value, and bioactive compounds such as polyphenols, carotenoids, insoluble dietary fibers, polyunsaturated fatty acids, and essential amino acids, comparable to other health foods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Entomology
Izaura Bezerra Francini, Joao Marcos Guimaraes Capurucho, Antonio Saulo Cunha Machado, Carlos Gustavo Nunes-Silva, Jacqueline da Silva Batista, Luciano Costa, Gislene Almeida Carvalho-Zilse
Summary: The stingless bee Melipona seminigra Friese is a widely distributed species in the Brazilian Amazon and Bolivia. It has seven subspecies, four of which are described and the other three are undescribed. This bee is an important honey-producer and pollinator of native flora and crops. Using the COI mitochondrial gene, it was found that the genetic distances between the subspecies of M. seminigra ranged from 0.4% to 2.7%, and the genetic distances among Melipona species ranged from 0.2% to 2.9%. The COI gene can be used to delimit the subspecies of M. seminigra.
EUROPEAN JOURNAL OF ENTOMOLOGY
(2022)
Article
Entomology
Bruna Fernanda Silva de Sousa, Gabriel Garces Santos, Jonas Alves Mesquita, Claudio Adriano de Jesus Nascimento, Gustavo Costa Freire, Victoria Torquato Fernandes Santos, Gislene Almeida Carvalho-Zilse, Jose de Ribamar Silva Barros
Summary: This study conducted microbiological and physiochemical analysis on honey from seven important locations in Maranhao, Brazil. The honey showed good hygienic-sanitary quality and complied with Brazilian legislation for honey from Apis mellifera and the proposed regulation for honey from stingless bees. However, some samples were found to be contaminated by mesophilic bacteria. The physiochemical parameters varied, with moisture indexes being the most variable and HMF content showing a positive correlation with total acidity.
JOURNAL OF APICULTURAL RESEARCH
(2022)
Article
Microbiology
Garance Sarton-Loheac, Carlos Gustavo Nunes da Silva, Florent Mazel, Gilles Baud, Vincent de Bakker, Sudip Das, Yassine El Chazli, Kirsten Ellegaard, Marc Garcia-Garcera, Natasha Glover, Joanito Liberti, Lorena Nacif Marcal, Aiswarya Prasad, Vincent Somerville, German Bonilla-Rosso, Philipp Engel
Summary: Genomic data from six neotropical stingless bee species from Brazil revealed that most stingless bee gut bacteria are distantly related to those found in honey bees and bumblebees but have similar functional capabilities. The evolution of the social bee gut microbiota involved host switches and independent symbiont gain and losses, rather than strict codiversification. There was also substantial genomic divergence among strains of stingless bee gut bacteria, suggesting adaptation to different host species and glycan niches.
Article
Microbiology
Sabrina da Fonseca Meireles, Samara Ferreira dos Santos, Miriam Silva Rafael, Adolfo Jose da Mota, Carlos Gustavo Nunes da Silva
Summary: This study investigated the diversity of yeast communities associated with the nests of Amazonian stingless bees. Yeasts were isolated and identified using cultivation methods and restriction enzyme analysis. The results revealed a diverse community of yeasts belonging to various genera. The findings provide a model for further studies on the yeast diversity associated with stingless bees.
Article
Biochemistry & Molecular Biology
T. C. S. Siqueira, D. V. Brito, G. A. Carvalho-Zilse
GENETICS AND MOLECULAR RESEARCH
(2018)
Article
Parasitology
Joelma Soares-da-Silva, Silmara Gomes Queiros, Jessica S. de Aguiar, Juliete L. Viana, Maria dos R. A. V. Neta, Maria C. da Silva, Valeria C. S. Pinheiro, Ricardo A. Polanczyk, Gislene A. Carvalho-Zilse, Wanderli P. Tadei
