Antimicrobial Properties of Ethanolic and Methanolic Extracts of Finger millet (Eleusine coracana (L.) Gaertn.) Varieties Cultivated in Sri Lanka

The emerging significance of natural antimicrobial agents creates an imperative need to identify novel plant sources with antimicrobial activities. The objective of the present study was to evaluate antibacterial, antifungal and β-lactamase enzyme inhibitory activities of ethanolic and methanolic extracts of Ravi, Rawana and Oshadha finger millet varieties. Flours of whole grains of the finger millet varieties were extracted with absolute ethanol and methanol separately. Antibacterial activities against six antibiotic-sensitive and four antibiotic-resistant pathogenic bacterial strains were evaluated using the resazurin reduction assay. Antifungal activities against six antimicrobial-sensitive pathogenic fungal strains were evaluated using the agar tube dilution method. β-Lactamase enzyme inhibitory activity was evaluated using a standard method. Both ethanolic and methanolic extracts of the three finger millet varieties showed dose-dependent inhibitory activities against the tested antibiotic-sensitive and antibiotic-resistant bacterial strains while exhibiting high inhibitions against Gram-positive antibiotic-sensitive bacterial strains when compared to Gram-negative antibiotic-sensitive bacterial strains. The findings revealed the antibacterial potential of both ethanolic and methanolic extracts of the three finger millet varieties against antibiotic-sensitive Staphylococcus aureus (ATCC® 6538™) and Bacillus subtilis (ATCC® 23857™) strains and the minimum inhibitory concentrations of the extracts against S. aureus and B. subtilis were found to be 2.1 and 1.8 mg/ml, respectively. However, none of the extracts can be considered as significantly active against the tested antibiotic-sensitive and antibiotic-resistant bacterial strains when compared to the standard drugs. In addition, none of the extracts can be considered as active against the tested fungal strains at the tested concentrations. Nevertheless, all extracts showed more activities against the tested bacterial strains when compared to the tested fungal strains. Since all extracts showed less than 40% β-lactamase inhibitory activities even at 2 mg/ml concentration, they do not qualify as promising sources of β-lactamase inhibitors at the tested concentration.KEYWORDS: Antibacterial activity, Antifungal activity, Finger millet, β-Lactamase enzyme inhibitory activit

Iturin A Strongly Inhibits the Growth and T-2 Toxin Synthesis of Fusarium oxysporum: A Morphological, Cellular, and Transcriptomics Study

Fusarium oxysporum (F. oxysporum) is a common contaminant of dried fish, and the T-2 synthesis by this organism in dried fish products poses a serious public health risk. In this study, we investigated the effects of iturin A, a cyclic lipopeptide produced by Bacillus subtilis, on the growth and synthesis of the T-2 toxin of F. oxysporum, and transcriptomics was conducted. Results showed that the inhibitory effect of iturin A on F. oxysporum was significantly enhanced with an increase in iturin A concentrations. More specifically, compared with the control group, all indexes in the iturin A treatment group with 50 μg/mL were decreased to 24.84 mm, 0.33 × 106 cfu/mL, and 5.86 ng/mL for the colony diameter, number of spores, and concentration of T-2 toxin, respectively. Furthermore, iturin A was proven to destroy the integrity of cell membranes and cause a significant increase in ROS at 25 μg/mL or 50 μg/mL. Transcriptomic analysis revealed that with the treatment of iturin A, the genes of the oxidation-reduction process were up-regulated, while the gene expression of mycelial growth, cell integrity, transmembrane transport, energy metabolism, and others were down-regulated. More importantly, the Tri5 gene cluster was significantly inhibited. This study provided new insights into the mechanism for the inhibitory effect of iturin A on the growth and T-2 toxin synthesis of F. oxysporum and theoretical guidance for the application of iturin A in the preservation of dried aquatic products

Population genomics of Megalobrama provides insights into evolutionary history and dietary adaptation

Megalobrama, a genus of cyprinid fish, is an economically important freshwater fish widely distributed in major waters of China. Here, we report the genome resequencing of 180 Megalobrama fish including M. amblycephala, M. skolkovii, M. hoffmanni, and M. pellegrini. Population structure indicated that geographically divergent Megalobrama populations were separated into six subgroups. A phylogenetic tree showed that M. skolkovii was more closely related to M. pellegrini than other species and M. hoffmanni was clustered apart from other Megalobrama species, showing a high nucleotide diversity in geographic groups. Treemix validated gene flow from M. amblycephala to M. skolkovii, suggesting that introgression may provide an important source of genetic variation in the M. skolkovii populations. According to the demographic history analysis, it is speculated that Megalobrama might have been originally distributed in the Pearl River with some spread to Hainan Island and northern China due to lower sea levels during the glacial period. Whole-genome selective sweeps analysis demonstrated that M. amblycephala likely developed an enhanced energy metabolism mostly through fatty acid degradation pathways whereas M. hoffmanni possibly regulate lipid absorption via the cholesterol metabolism pathway. Taken together, this study provides a valuable genomic resource for future genetic investigations aiming to improve genome-assisted breeding of Megalobrama species

Comparative analysis of flavor, taste, and volatile organic compounds in opossum shrimp paste during long‐term natural fermentation using E‐nose, E‐tongue, and HS‐SPME‐GC‐MS

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E‐nose, E‐tongue, and headspace solid‐phase microextraction gas chromatography‐mass spectrometry (HS‐SPME‐ GC‐MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste‐B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long‐chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl‐pyrazine, (E,E)‐2,4‐heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase‐B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production

Single slice vs. volumetric MR assessment of visceral adipose tissue: reliability and validity among the overweight and obese.

To access publisher's full text version of this article. Please click on the hyperlink in Additional Links field.Visceral adipose tissue (VAT) is associated with abnormal cardiovascular and metabolic profiles. Total VAT volume of the abdominal compartment by magnetic resonance imaging (MRI) is the gold-standard measurement for VAT but is costly and time consuming. Prior studies suggest VAT area on a single slice MR image may serve as a surrogate for total VAT volume but it is unknown if this relationship is maintained in overweight and obese men and women. Untreated sleep apnea subjects enrolled into the Icelandic Sleep Apnea Cohort (ISAC) underwent abdominal MRI. VAT area and subcutaneous adipose tissue (SAT) area at the L2-L3 and L4-L5 interspaces and total VAT and SAT volumes were determined by manual examination using image analysis software; 539 men and 129 women with mean ages of 54.1 and 58.8 years and mean BMI of 32.2 kg/m(2) and 33.7 kg/m(2), respectively, were studied. Mean total VAT volume was 40% smaller and mean total SAT was 25% larger among females compared with males. The correlation with VAT volume was significantly larger for L2-L3 VAT area (r = 0.96) compared to L4-L5 VAT area (r = 0.83). The difference in correlation coefficients was statistically significant (nonparametric bootstrap P < 0.001 with 95% confidence interval (CI) for the difference from 0.11 to 0.15. VAT area at L2-L3 was also significantly better correlated with VAT volume than traditional anthropometric variables. Linear regression analyses demonstrated that L2-L3 area alone was sufficient for predicting total VAT volume and that the nature of the linear association was maintained across all levels of obesity and in both genders.NIH HL070267 HL09430

Preliminary report on intestinal flora disorder, faecal short-chain fatty acid level decline and intestinal mucosal tissue weakening caused by litchi extract to induce systemic inflammation in HFA mice

Certain foods are known as “heating” foods in Chinese medicine. Over-consumption of these foods can lead to symptoms known as “heating up”. These symptoms have been shown to be symptoms of systemic low-grade inflammation. However, the mechanism by which these foods cause inflammation is not clear. In this preliminary study, we investigated dysbacteriosis of the gut microbiota as a possible cause of inflammation by litchi, a typical “heating” food. A human flora-associated (HFA) mouse model (donor: n = 1) was constructed. After gavaging the mice with litchi extract suspension at low, medium and high doses (400, 800, 1600 mg/kg·d−1, respectively) (n = 3) for 7 days, the serum levels of inflammatory cytokines, gut microbiota, the concentration of SCFAs and the integrity of the intestinal mucosal barrier were measured. The results revealed significant increases in the abundance of Prevotella and Bacteroides. A significant increase in the abundance of Bilophila and a decrease in Megasomonas was observed in the high-dose group. High-dose litchi intervention led to a decrease of most SCFA levels in the intestine. It also caused a more than two-fold increase in the serum TNF-α level and LPS level but a decrease in the IL-1β and IL-6 levels. Medium- and high-dose litchi intervention caused widening of the intestinal epithelial cell junction complex and general weakening of the intestinal mucosal barrier as well as reduced energy conversion efficiency of the gut microbiota. These data suggest that litchi, when consumed excessively, can lead to a low degree of systematic inflammation and this is linked to its ability to cause dysbacteriosis of the gut microbiota, decrease SCFAs and weaken the intestinal mucosal tissues

Isolation and identification of lactic acid bacteria with probiotic potential from fermented flour of selected banana varieties grown in Sri Lanka

This study aimed at isolating and identifying lactic acid bacteria (LAB) with probiotic potential from fermented flour of selected banana varieties grown in Sri Lanka and evaluating their probiotic and safety attributes in vitro. Ten lactic acid bacteria were isolated from six varieties of fermented banana flour, kolikuttu, seeni parakum, ambul nadee, ambum, seeni and anamalu. The isolates were screened for phenotypical and biochemical characteristics. The selected isolates were identified by 16 S rRNA sequencing as Enterococcus durans (two strains), E. gallinarum, E. hirae, E. faecium (two strains), Lactobacillus plantarum, L. curieae, Weissella cibaria and Pediococcus acidilactici and their partial sequences were deposited in NCBI. Among them, six isolates were selected based on the results of in vitro safety attributes and evaluated for their probiotic attributes. Three isolates, namely, E. durans MF405179.1, E. faecium MF574466.1 and L. curieae MF405178.1 isolated from kolikuttu, seeni parakum and ambul nadee, respectively demonstrated tolerance to acid, gastric juice, bile, salt, phenol and temperature under gastric conditions, and also showed susceptibility to tested antibiotics. Among the selected isolates, E. durans MF405179.1 demonstrated the highest hydrophobicity and auto-aggregation of 69.91 % and 76.53 %, respectively. Further, it exhibited highest adhesion to both HCT116 and HT29 cell lines demonstrating 72.5 % and 74.16 % adhesion, respectively. This is the first report of isolation and characterisation of LAB strains with probiotic potential from flour of banana varieties kolikuttu, seeni parakum, ambul nadee, ambum, seeni and anamalu grown in Sri Lanka

Listening to ironically-enjoyed music: A self-regulatory perspective

This research examines adults’ reported motivations for listening to music that they enjoy ironically. In a pilot (N = 96) and main (N = 175) studies, open-ended responses from adults were analysed using Thematic Analysis. Based on the pilot study, ironically enjoyed music was defined as “Music that is enjoyed because of being bad, despite being bad, or for different reasons than intended.” Although many relevant self-regulatory functions of listening to music in general were also relevant to ironically- enjoyed music, it also emerged that ironic enjoyment of music has characteristics that are unique to it: the additional role of mocking, ridiculing, and laughing at the music, and the social benefit that this provides. Music that was listened to “because of” its negative features had a variety of musical features, and the listening usually served functions unique to ironic enjoyment of music, such as mockery. When music was listened to “despite” negative qualities, the music itself was often described as having attractive rhythm, melody or lyrics, while the irony protected the listener from conflicting values associated with the music, helping the listener communicate to others that they did not identify with the music on a higher level. Unfamiliar music mainly played a social role, whereas familiar music related to nostalgia as well as most other functions

Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

This study aims to isolate and identify lactic acid bacteria from fermented flour of selected finger millet varieties grown in Sri Lanka and to evaluate their probiotic attributes and bioactive properties in vitro. Fifteen lactic acid bacteria were isolated from three varieties of fermented finger millet flour namely ravi, raavana and oshadha. These isolates were screened for phenotypical and biochemical characteristics. The selected isolates were identified by 16 S rRNA sequencing as Bacillus cereus (five strains), Streptococcus lutetiensis, Lactobacillus plantarum, Lactobacillus fermentum (two strains), Brevibacillus borstelensis, Paenibacillus species, Lactococcus lactis subspecies lactis, Enterococcus faecium, Pediococcus acidilactici, and Enterococcus lactis, and their partial sequences were deposited in GenBank. Among them, five isolates including two isolates, L. plantarum MF405176.1 and L. fermentum MF033346.1 isolated from ravi; two isolates, L. lactis MF480428.1 and E. faecium MF480431.1 isolated from raavana; and P. acidilactici MF480434.1 isolated from oshadha varieties respectively, exhibited in vitro safety attributes and could tolerate acid, gastric juice, bile, salt, phenol, and temperature under simulated gastric conditions, and also were susceptible to antibiotics tested. Further, they demonstrated bactericidal activity against both drug-sensitive and multidrug-resistant pathogens. Among the selected isolates, L. plantarum MF405176.1 demonstrated highest hydrophobicity and adhesion to both colon colorectal adenocarcinoma and colon colorectal carcinoma cell lines. L. lactis subspecies lactis MF480428.1 exhibited the highest auto-aggregation and 2, 2, diphenyl-1-pricrylhydrazyl free radical scavenging activity. P. acidilactici MF480434.1 demonstrated the lowest IC50 values against HCT-116 and HT-29 cells. None of the LAB isolates could assimilate > 10% cholesterol in vitro

Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China

Dried fish are important dietary protein and income sources in Zhanjiang, China. Mycotoxins produced by pathogenic fungi that contaminate fish during processing can cause considerable hazard to consumer health. This study reports fungal diversity, total fungal counts and mycotoxin contamination of dried fish sold at the seafood market in Zhanjiang. Seven dried fish products (Hemibarbus maculatus, Pseudosciaena crocea, Lutjanus erythopterus, Thunnus thynnus, Scomberomorus niphonius, Eleutheronema tetradactylum, Trichiurus lepturus, n = 10) from seven retailers were analyzed for contaminated fungal species, occurrence frequency and residues analysis of four mycotoxins. Using potato dextrose agar (PDA) plate purification, morphology observation, internal transcribed spacer (ITS) sequence analysis, 25 fungal strains representing 12 genera from dried fish were systematically isolated and identified. Three dominant genera in dried fish were Fusarium sp. (80.4%), Penicillium sp. (70.7%) and Aspergillus sp.(63.9%). Other fungal genera were Neoscytalidium sp.(38.1%), Cutaneotrichosporon sp. (38.1%), Trichoderma sp.(20.3%), Naganishia sp.(15.3%), Kodamaea sp. (10.8%), Phialemoniopsis sp.(9.2%), Nigrospora sp.(7.3%), Ceriporia sp.(6.3%), Phellinus sp.(4.5%). Aspergillus flavus contamination was the higher and ranged from 1.10 × 10³ to 2.40 × 10⁴ cfu/g. The mean fungal contamination of other fungal species in dried fish ranged from 1.07 × 10² to 4.58 × 104 cfu/g. The total fungal counts of Fusarium sp. ranged from 1.09 × 10² to 2.11 × 10⁴ cfu/g, but the occurrence frequency is relatively high. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses showed that mycotoxin residues were present in 12 out of the 25 dried fish tested. Aflatoxin B1 (AFB₁) was the most frequently detected and the concentration ranged from 0.03 to 3.52 μg/kg. T-2 toxin (T-2), ochratoxin A (OTA), and deoxynivalenol (DON) concentrations ranged from 0.21 to 1.53, 0.03–2.21 and 0.71 μg/kg respectively. High occurrence of fungal populations and mycotoxins in dried fish sold in the Zhanjiang market pose a potential threat to consumer health. It is recommended that in future, advanced processing methods and controlled storage condition need to be used to minimize and if possible eliminate fungal contamination during dried fish processing