Article
Food Science & Technology
S. Morandi, T. Silvetti, M. Brasca
Summary: This study investigated the stress factors affecting the content and spatial distribution of Clostridium spores in Grana Padano cheese, with differences observed in spore levels, pH, and salt content in cheeses with different ripening times.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Infectious Diseases
Patrizia Ferraboschi, Samuele Ciceri, Paride Grisenti
Summary: Lysozyme is a 14 kDa protein found in mucosal secretions and tissues of animals and plants, playing a key role in innate immunity by protecting against bacteria, viruses, and fungi. It is known to have antimicrobial properties and has been studied for various applications as an alternative antibiotic in medicine, veterinary, and food preservation industries. The synergistic effects of lysozyme with other antimicrobial compounds are also highlighted in this review.
Article
Biochemistry & Molecular Biology
Nabila Derbassi, Mariana C. Pedrosa, Sandrina Heleno, Filipa Fernandes, Maria Ines Dias, Ricardo C. Calhelha, Paula Rodrigues, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros
Summary: Leaf extracts of Arbutus unedo L. have been incorporated into quark cheese as natural preservatives and have shown antioxidant and antibacterial activities.
Article
Nutrition & Dietetics
Jose Maria Moreno-Navarrete, Jessica Latorre, Aina Lluch, Francisco J. Ortega, Ferran Comas, Maria Arnoriaga-Rodriguez, Wifredo Ricart, Jose Manuel Fernandez-Real
Summary: Plasma lysozyme levels and activity are significantly increased in obese subjects, directly associated with obesity-related metabolic disturbances and inflammatory parameters. The longitudinal findings suggest that plasma lysozyme may have a protective role in the development of obesity-associated metabolic disturbances.
CLINICAL NUTRITION
(2021)
Article
Virology
Michael J. Love, David Coombes, Sarah H. Manners, Gayan S. Abeysekera, Craig Billington, Renwick C. J. Dobson
Summary: Bacteriophage-encoded endolysins are considered as potential antibacterial agents, but their development requires a thorough biochemical understanding. In this study, the atomic structure and enzymatic function of Escherichia coli O157:H7 phage FAHEc1 endolysin, LysF1, were defined. The protein architecture of LysF1 is conserved between T4 Lysozyme and related endolysins, and mutating a single residue can increase its thermal stability without affecting enzymatic activity. This characterization of LysF1 provides insights into endolysins and may contribute to the development of new antibacterial agents through rational engineering.
Article
Ophthalmology
Pardis Kiani, Asieh Soozanipour, Azam Rezayat, Asghar Taheri-Kafrani
Summary: This study evaluated the effect of lysozyme on bacterial biofilm formation on bandage contact lenses. The results showed that lysozyme has the potential to inhibit the growth of Staphylococcus aureus and Pseudomonas aeruginosa, as well as reduce biofilm formations of these bacteria. SEM and AFM imaging techniques were used to visualize the antibacterial activity of lysozyme and topography changes on the contact lens surface. Lysozyme-functionalized bandage contact lenses can therefore reduce the risk of ocular infection after eye surgery.
EXPERIMENTAL EYE RESEARCH
(2023)
Article
Biophysics
Alba Iglesias-Mayor, Olaya Amor-Gutierrez, Celia Toyos-Rodriguez, Arnau Bassegoda, Tzanko Tzanov, Alfredo de la Escosura-Muniz
Summary: Chronic wounds and their associated infections are a significant challenge in developed countries. A lack of methods for early diagnosis and treatment decision-making exists. This study proposes a novel methodology for electrically monitoring infection biomarkers in chronic wound exudates using nanoporous alumina membranes. By immobilizing peptidoglycan, a bacterial layer component, on the inner walls of nanochannels, specific degradation by lysozyme allows for the detection of infection biomarkers. This methodology offers advantages such as no need for bioreceptors, low matrix effects, and quick analysis at the point-of-care.
BIOSENSORS & BIOELECTRONICS
(2022)
Article
Multidisciplinary Sciences
Lu Liu, Xu Jia, Xiaoyang Zhao, Ting Li, Ziren Luo, Ranxi Deng, Bijia Peng, Danting Mao, Hong Liu, Qian Zheng
Summary: Lysozyme can kill bacteria through its enzymatic activity or by interacting with viral capsid, nucleic acids, and polymerase through its cationic nature. The study used PCR to investigate the effects of lysozyme on nucleic acid replication and transcription after treatment. It was found that lysozyme and its hydrolysate could enter cells and inhibit PCR to varying degrees in vitro, with degraded lysozyme showing stronger inhibition. These findings provide a theoretical basis for understanding the pharmacological effects of lysozyme and suggest directions for developing new therapeutic applications.
SCIENTIFIC REPORTS
(2023)
Article
Agriculture, Dairy & Animal Science
C. L. Walk, C. Alleno, R. Bouvet, J. -m. Thoby, I. Eising, P. Segobola
Summary: The supplementation of muramidase in turkey feed improves their weight, daily gain, feed conversion ratio, and breast meat yield. It also shows positive effects on the overall welfare of the turkeys, including markers such as pododermatitis score.
Article
Multidisciplinary Sciences
Xin Xu, Jianwei Li, Wan-Zhen Chua, Martin A. Pages, Jian Shi, Juan A. Hermosod, Thomas Bernhardt, Lok-To Sham, Min Luo
Summary: The bacterial division machinery produces a peptidoglycan (PG) cell wall that is initially shared between daughter cells and must be split for cell separation and division to occur. Amidases, enzymes that cleave PG, play a major role in this process in gram-negative bacteria. The activity of amidases like AmiB is regulated by autoinhibition, but the mechanism by which the activator EnvC and the ATP-binding cassette transporter-like complex FtsEX modulate its activity and promote cell wall cleavage has been unknown.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Article
Chemistry, Physical
Gagandeep Singh, Manvir Kaur, Harmandeep Kaur, Tejwant Singh Kang
Summary: A new biodegradable surface active ionic liquid (SAIL) based on caffeine and AOT has been synthesized and investigated for its complexation with lysozyme (LYZ) to develop antimicrobial SAIL-LYZ colloidal complexes. Various techniques have been employed to characterize the formed complexes and monitor their enhanced antimicrobial activity, showing promising results for potential biomedical applications.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Multidisciplinary
Tong Zhang, Wei An, Jiawei Sun, Fei Duan, Zeyu Shao, Fan Zhang, Ting Jiang, Xuliang Deng, Cyrille Boyer, Weiping Gao
Summary: Microbial resistance to antibiotics is a major challenge in global healthcare. A study found that a photoinduced cationic polymer conjugated with lysozyme can effectively overcome bacterial resistance and improve therapeutic efficacy in a rat periodontitis model. This discovery provides an efficient strategy to enhance antimicrobial activities and overcome antimicrobial resistance.
Article
Chemistry, Multidisciplinary
Dan Luo, Kang Zhang, Tianshun Song, Jingjing Xie
Summary: This study presents a regulation method using lysozyme treatment in mixed culture MES to enhance cell permeability and EET, leading to improved electron transfer efficiency and acetate yield. Lysozyme treatment also promotes EPS release, increases exoprotein content, and enhances biocatalyst and cathodic microbial community in the system.
JOURNAL OF CO2 UTILIZATION
(2022)
Article
Nutrition & Dietetics
Winston J. Craig, A. Reed Mangels, Cecilia J. Brothers
Summary: With the increasing interest in non-dairy products, consumers are turning to plant-based cheese alternatives for better health and a more sustainable food supply. However, a study found that most of these alternatives have low levels of protein and calcium, but high levels of saturated fat.
Article
Engineering, Chemical
Nikolaos Lapidakis, Georgios A. Fragkiadakis
Summary: The aim of cheese manufacturers is to produce high quality and safe products. Xygalo Siteias is a Greek soft cheese produced in Siteia, Crete, with unique processing techniques and characteristics. This review focuses on the processing and characteristics of Xygalo Siteias, as well as discussing the further microbiological characterization, shelf-life determination, and importance of the product for breeders, the local economy, and consumers.
Article
Food Science & Technology
Nasim Khorshidian, Mahdi Shadnoush, Maryam Zabihzadeh Khajavi, Sara Sohrabvandi, Mojtaba Yousefi, Amir M. Mortazavian
Summary: High-fructose syrups are commonly used in the food industry, but their intake may have direct relationships with adverse health effects such as obesity and the metabolic syndrome, attracting negative attention recently. Studies have suggested potential correlations between high fructose-rich diet and negative effects, but generalizing these findings to high fructose corn syrup (HFCS) is not certain due to using high concentrations of pure fructose in prior research. The advantages and possible disadvantages of HFCS application and consumption are currently challenging issues between nutritionists and food technologists.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Article
Chemistry, Organic
Mojtaba Yousefi, Nasim Khorshidian, Hedayat Hosseini
Summary: The study evaluated the detoxification ability of Lactobacillus brevis in removing PAHs, finding that pH, bacterial population, initial concentration of each PAH, and time significantly affected the binding rate. There was also an interaction between initial concentration of each PAH and time. The highest binding rate of each PAH occurred at pH near 5, initial concentration of 10 ppm, bacterial population of 10(9) CFU/mL and after 24 h incubation.
POLYCYCLIC AROMATIC COMPOUNDS
(2022)
Review
Food Science & Technology
Neda Mollakhalili-Meybodi, Mojtaba Yousefi, Amene Nematollahi, Nasim Khorshidian
Summary: Atmospheric cold plasma (ACP) is a promising technology for food decontamination and modification, with proteins as the main food constituent being susceptible to the reactive species created through ACP treatment. The technological and nutritional characteristics of proteins during ACP treatment are important considerations for its application.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Mojtaba Yousefi, Vahid Ghasemzadeh Mohammadi, Mahdi Shadnoush, Nasim Khorshidian, Amir M. Mortazavian
Summary: Zingiber officinale essential oil was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique, showing significant effects on encapsulation efficiency, loading capacity, particle size, and zeta potential. The nanoparticles exhibited strong antioxidant and antibacterial activities, with higher release rate in acidic medium and varying sensitivity of different bacteria to ZEO. Chitosan nanoparticles proved to be suitable carriers for ZEO, enhancing its stability and solubility.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Mojtaba Yousefi, Nasim Khorshidian, Hedayat Hosseini
Summary: The study assessed the capability of lactic acid bacteria in removing benzo[a]pyrene from contaminated PBS. It was found that different strains had varying abilities in BaP removal, with Bifidobacterium lactis BB-12 and Lactobacillus casei TD10 showing the lowest binding ability and Lactobacillus acidophilus LA-5, Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737, Lactobacillus casei TD4, and Lactobacillus brevis TD3 demonstrating the highest binding ability. The results indicated that the BaP binding rate was influenced by pH, cell density, time, and BaP concentration in linear and quadratic ways, with interactions between cell density and time as well as between time and BaP concentration.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Food Science & Technology
Mehrdad Mohammadi, Nasim Khorshidian, Mojtaba Yousefi, Amin Mousavi Khaneghah
Summary: This study investigated the properties of gluten-free cookies produced using different mixtures. The results showed that the treatment with 20% date seed flour, 30% chestnut flour, and 0.9% modified starch had the highest quality.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Mojtaba Yousefi, Hedayat Hosseini, Nasim Khorshidian, Hossein Rastegar, Ehsan Shamloo, Anna Abdolshahi
Summary: The abilities of different strains of bacteria to remove polycyclic aromatic hydrocarbons (PAHs) from contaminated aqueous solutions were studied. The results showed that the reduction of PAHs significantly depended on the strain types, incubation temperature, and time. Increasing the time and temperature of incubation led to a higher binding ratio between the bacteria and the PAHs. The cell wall of the bacteria played an important role in the removal of PAHs.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2022)
Review
Food Science & Technology
Masoumeh Arab, Mojtaba Yousefi, Elham Khanniri, Masoumeh Azari, Vahid Ghasemzadeh-Mohammadi, Neda Mollakhalili-Meybodi
Summary: Yogurt, an important dairy product, is known for its texture. However, weak gel firmness and syneresis are common textural defects in yogurt, affecting consumer acceptance. Various strategies, such as adding protein-based components and stabilizers, and modifying processing conditions, can be used to reduce syneresis and improve texture.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Nutrition & Dietetics
Mojtaba Yousefi, Amene Nematollahi, Mahdi Shadnoush, Amir M. Mortazavian, Nasim Khorshidian
Summary: The production of safe and healthy food products is a crucial challenge in the food industry. Researchers and food manufacturers are turning to natural-based preservatives, such as lactoperoxidase, to achieve minimal processing and chemical-free food products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Nasim Khorshidian, Vahid Ghasemzadeh-Mohammadi, Mojtaba Yousefi, A. M. Mortazavian
Summary: This study compared the antifungal properties of two lactobacilli strains with potassium sorbate in cheese. The results showed that the mixture of probiotic extract and potassium sorbate was more efficient in reducing mold and yeast growth than using potassium sorbate alone, indicating the potential use of cell-free supernatant of tested bacteria as bio preservatives in cheese.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2022)
Review
Energy & Fuels
Nasim Khorshidian, Mojtaba Yousefi, Kianoush Khosravi-Darani
Summary: Date waste has the potential to be used as a substrate for the production of value-added fermented bioproducts applicable in the food industry.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Multidisciplinary
Zeinab Rezaei, Farshid Nickfar, Amir Salari, Mojtaba Yousefi, Mohammad Hossein Haddad Khodaparast, Ehsan Shamloo
Summary: Traditional dairy products have been explored as a unique source for finding indigenous probiotic strains. This study investigated the biofilm formation ability of Levilactobacillus brevis isolated from Mutal traditional cheese. The survival rate of the probiotic strain was assessed during storage, in the presence of antibiotics, and under gastrointestinal conditions. The results showed that the biofilm-forming probiotic strain exhibited excellent resistance to acidic conditions and antibiotics. Extracting strong probiotic strains from indigenous resources can greatly enhance functional products and fermentory engineering.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Mojtaba Yousefi, Elham Khanniri, Sara Sohrabvandi, Nasim Khorshidian, Amir M. M. Mortazavian
Summary: Heracleum percicum essential oil was encapsulated in chitosan nanoparticles and tested for its potential application in yogurt. The encapsulated nanoparticles showed good encapsulation efficiency, small particle size, and positive zeta potential. In vitro release studies indicated a burst effect followed by slow release, with higher release rate in acidic medium. The encapsulated essential oil exhibited antibacterial activity and enhanced antioxidant properties in yogurt.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian, Sara Sohrabvandi, Amir Mohammad Mortazavian
Summary: The study investigated the incorporation of free and encapsulated Lactiplantibacillus plantarum and Bifidobacterium bifidum into apple juice, and the physicochemical characteristics, viability of probiotics, and sensory evaluation of the juice during 60-day storage. The results showed that encapsulation using xanthan-chitosan hydrogels improved the survival of probiotics and had no adverse effects on sensory evaluation.
APPLIED FOOD BIOTECHNOLOGY
(2023)
