Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

[EN] Background: Alternative protein sources are being investigated in response to increasing consumer demand for innovative and healthy food products of vegetable origin to replace non-sustainable animal exploitation. The Leguminosae family includes a wide variety of plants and nutritious seeds, very rich in protein with a high biological value, carbohydrates, vitamins and minerals. Not only the seeds but also the aerial parts, pods, hulls and roots have proved to be natural sources of antioxidants, and anti-inflammatory and antimicrobial compounds. Scope and approach: The present article overviews the antimicrobial potential of the most popular legumes worldwide against foodborne pathogens. Key findings and conclusions: According to the literature reviewed, soybean and chickpea are the two consumed legumes with the highest antimicrobial activity. Long-chain soy peptides (IKAFKEATKVDKVVVLWTA) have a high antimicrobial potential against both Gram-positive and Gram-negative bacteria at a concentration level of 37.2 ¿M. Also, a wide spectrum of proteins and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against foodborne pathogens when applied in the range 8¿64 ¿g/ml. These results open a new research line with good prospects regarding the development of a new generation of natural preservative ingredients and extracts to be included in novel formulated products. However, critical aspects, such as (i) the stability of antimicrobial activity during the shelf-life of newly formulated food products, and (ii) the microbial inactivation kinetics generated in novel matrices, should be covered prior to exploitation of legumes as sources of novel technological ingredients with antimicrobial potential.The present research work has been supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) as the HELICOFOOD project, with reference AGL2014-53875-R. The post-doctoral contract of M.C. Pina-Pérez as Juan de la Cierva-Incorporación granted by the MINECO is also acknowledged.Pina Pérez, MC.; Ferrús Pérez, MA. (2018). Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review. Trends in Food Science & Technology. 72:114-124. doi:10.1016/j.tifs.2017.12.007S1141247

Capital markets valuation and accounting performance of Most Admired Knowledge Enterprise (MAKE) award winners

Researchers have used the stock price reaction to firms' disclosures of investment in information technology to investigate the value of those investments. This paper extends that research to include knowledge management (KM). In particular, we test whether and how KM is valued by market participants by examining the stock market reaction and future performance of companies receiving the "Most Admired Knowledge Enterprise" (MAKE) award, which recognizes companies that excel at KM. MAKE awards are generated based on opinions gathered from experts using the Delphi method, a well-known group decision support tool. We find that MAKE winners: (1) experience positive abnormal returns around the award announcement, (2) report superior operating performance relative to their peers subsequent to the receipt of the award, (3) receive upward analyst forecast revisions following the award, (4) experience a positive upward stock price drift following the award, and (5) that the market has taken time to learn how to process and interpret information useful in valuing KM. Thus, our findings contribute to the literature by finding that market participants value KM and KM apparently positively influences accounting performance indicators. In addition, a unique feature of our study is that we investigate the market's response to information gathered using the Delphi method, an information source not previously investigated in stock price reaction literature. © 2013 Elsevier B.V