Protective effect of Coriandrum sativum extract against inflammation and apoptosis in liver ischaemia/reperfusion injury

Background: The aim of this study was to investigate the anti-inflammatory and antioxidant effects of Coriandrum sativum extract on liver ischaemia reperfusion injury at light microscopic and biochemical levels. Materials and methods: Sham, ischaemia/reperfusion injury (IRI), IRI + Coriandrum sativum extract and only Coriandrum sativum extract groups were formed. Sixty minutes of ischaemia and 60 minutes of reperfusion were performed. In the treatment group, 300 mg/kg/day Coriandrum sativum was given by gavage. Hepatic tissues were fixed in 4% paraformaldehyde. Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) enzymes were measured. Nuclear factor-kappa beta (NF-κB), tumour necrosis factor-alpha (TNF-α) and caspase-3 immunohistochemistry staining was performed. Microscopic scoring was performed in terms of sinusoidal congestion, vacuolisation, and necrosis. Results: Sinusoidal enlargement and diffuse congestion, Kupffer cell increase, neutrophil increase in necrotic areas, vacuolisation in hepatocytes, and bile duct proliferation in the portal triad were observed in ischaemia/reperfusion hepatic tissue. Very rare, necrotic areas were observed in the Coriandrum sativum treatment group, while congestion and vacuolisation and bile duct proliferation were decreased compared to the ischaemic group. The AST and ALT levels were increased in the IRI and IRI + Coriandrum sativum groups. When compared to the IRI group, the AST and ALT levels of the Coriandrum sativum were considerably decreased. The IRI and IRI + Coriandrum sativum groups had statistically significant differences in ALP compared to that of the Coriandrum sativum and Sham groups. There was no significant difference between the ALP levels of the IRI and IRI + Coriandrum sativum groups TNF-α, NF-κB and caspase-3 immune positive stained hepatocytes were numerous and widely observed in the injury group. There were positive TNF-α immunohistochemical staining Kupffer cells in the IRI group. In the group treated with Coriandrum sativum, Kupffer cells were not stained, while TNF-α, NF κB and caspase-3 expressing hepatocytes were found to be decreased compared to the IRI group. When the expression values of the TNF-α, NF-κB and caspase-3 groups were evaluated statistically, it was seen that there was a significant decrease in the group treated with Coriandrum sativum. Conclusions: It was found that Coriandrum sativum extract decreased proinflammatory cytokine TNF-α and apoptotic cell death and liver enzymes in liver ischaemia/reperfusion injury

Production of biogenic amines by Morganella morganii, Klebsíella pneumoniae and Hafnia alvei using a rapid HPLC method

The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The Chromatographie results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria

The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 ± 2°C)

ABSTRACT: The present study evaluated the effect of whey protein isolate (WPI) coating enriched with thyme essential oil (EO; 3, 5, and 7%, v/v) on whole trout chemical and microbial quality during refrigerated storage at 4 ± 2°C. As a result of this study, the addition of thyme essential oil to WPI coatings enhanced quality significantly better than that of the control and WPI coating without thyme essential oil during refrigerated storage, and this effect increased with an increase in the thyme EO concentration in WPI coating. © 2016 Taylor & Francis

Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

PubMedID: 30857699Growing demand for gelatin has increased interest in using alternative raw materials. In this study, different animal skins; namely frog, tuna and chicken skins; were utilized in gelatin extraction by previously optimized extraction procedures. Quality characteristics and functional properties of the resultant gelatins were comparatively investigated. Frog skin gelatin had the highest protein content with 77.8% while the highest hydroxyproline content was found in chicken skin gelatin with 6.4%. Frog skin gelatin showed a significantly higher melting point (42.7 °C) compared to tuna and chicken gelatins. Bloom value was also significantly higher in frog skin gelatin compared to that of chicken and tuna skin gelatins. Results showed that processing waste like skins of different animals may present opportunities in gelatin production as high quality alternatives. This study may help the industry by providing one hand comparable data over potentially significant sources. © 2019 Elsevier Lt

Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries

PubMedID: 25907121BACKGROUND: Microbiological and chemical safety concerns regarding frozen fillets from pangasius catfish (Pangasius hypophthalmus) exported to Poland, Germany and Ukraine and Nile tilapia (Oreochromis niloticus) exported to Poland and Germany were investigated by analyzing heavy metal residues, microbiological hazards, biogenic amines, and thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content. RESULTS: The heavy metal residues from all studied samples were far lower than the limits established by authorities. The most abundant biogenic amine found was histamine, with a maximum content of 9.6 mg 100 g-1, found in pangasius exported to Poland. The total viable counts were from 2.8 log cfu g-1 in pangasius exported to Ukraine to 4.3 log cfu g-1 in pangasius exported to Germany. Vibrio spp. were present in 70-80% of all studied pangasius groups, whereas there no Vibrio spp. were found in the studied tilapia samples. 30% of Pangasius fillets exported to Poland were contaminated with coagulase-positive staphylococci. No E. coli was found in any of the studied samples. Although the results of TBA analysis differed significantly between studied groups, the malonic aldehyde content in all studied groups was still very low. The TVB-N content in frozen fillets from pangasius was significantly lower than in frozen tilapia fillets. CONCLUSIONS: We reported that pangasius catfish frozen fillets were widely contaminated with Vibrio spp., which could prove hazardous for the final consumer if the fish is eaten raw or undercooked. The rest of the analysis showed no other reason for concern associated with Nile tilapia and Pangasius catfish frozen fillet consumption. © 2015 Society of Chemical Industry

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and sardine were investigated. Total polyphenol contents in olive by-products were determined by the Folin–Ciocalteu procedure and their chemical composition was also evaluated by gas chromatography-mass spectrometry. The minimum inhibitory concentrations of olive by-product were performed using the broth microdilution method. Their impact on bacterial growth and biogenic amine production were also monitored in anchovy infusion decarboxylase broth. The total phenol content of olive cake and black water were 14.9 and 20.9 mg gallic acid/g extract, respectively. The major compounds were ethyl oleate (52.3%) and squalene (22.8%) in olive cake and palmitic acid (12.2%), phenanthrene (11.9%), and linoleic acid (11.4%) in olive leaf, while black water consisted of 51.1% squalene and 17.5% oleic acid ethyl ester. The minimum inhibitory concentration of olive leaf ranged from 0.78 to 25 mg/mL. Bacterial strains were more sensitive to olive leaf than other olive by-products. Bacterial load in anchovy infusion decarboxylase broth did not always correlate well with biogenic amine production. The effect of olive leaf, olive cake, and black water on biogenic amine accumulation varied depending on specific bacterial strains and biogenic amine. Olive cake and olive leaf generally had a stronger effect on reducing histamine accumulation by bacteria. Therefore, the results showed the potential effect of olive by-products in preventing or reducing the accumulation of histamine, which may beneficially affect human health. © 2017 Taylor & Francis Group, LLC