Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes

In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickle and 16 olive samples collected from the province of the west part of Turkey were analysed. Subsequently, lactic acid bacteria strains producing bacteriocin-like metabolites were isolated and identified. From 86 samples, 16 isolates were chosen, depending on their partial antimicrobial activity against at least one selected indicator, 13 out of this 16 isolates were identified as Lactobacillus plantarum whereas 3 of them proved to be Lactobacillus pentosus. Moreover, all the relevant isolates were found to be potent acid producers. All these results obviously suggest that the isolated Lactobacillus plantarum 9 and 25 were appropriate for them to be proposed as starter cultures in fermented pickle and olive production

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (previously isolated and identified from traditionally produced fermented vegetables) were compared, with the aim of identifying potential starter cultures to be used for the fermentation of vegetables. The L. plantarum strains were differentiated by their plasmid profiles; 12 separate strains with different plasmid profiles were examined. Other than survival in different concentrations of NaCl, the technological characteristics of all the strains examined were similar. However, strain-dependent variations in probiotic features were observed, with low pH in particular found to be a restrictive condition for all strains. The results indicated that, among the tested strains, L. plantarum 3 and 22 had good technological properties whereas L. plantarum 66 was significantly efficient in terms of probiotic features. Overall, L. plantarum 22 was found to be the most appropriate strain due to its combination of technological and probiotic properties. © Springer-Verlag and the University of Milan 2010

Age- and diabetes-induced regulation of oxidative protein modification in rat brain and peripheral tissues: Consequences of treatment with antioxidant pyridoindole

The increased glyco- and lipo-oxidation events are considered one of the major factors in the accumulation of non-functional damaged proteins, and the antioxidants may inhibit extensive protein modification and nitrosylated protein levels, enhancing the oxidative damage at the cellular levels in aging and diabetes. Because of its central role in the pathogenesis of age-dependent and diabetes-mediated functional decline, we compared the levels of oxidatively modified protein markers, namely AGEs (Advanced Glycation End-protein adducts), 4-HNE (4-hydroxy-nonenal-histidine) and 3-NT (3-nitrotyrosine), in different tissues of young and old rats. Separately, these three oxidative stress parameters were explored in old rats subjected to experimentally induced diabetes and following a long-term treatment with a novel synthetic pyridoindole antioxidant derived from stobadine-SMe1EC2 (2-ethoxycarbonyl-8-methoxy-2,3,4,4a, 5,9b-hexahydro-1H-pyrido [4,3-b] indolinium dichloride). Diabetes induced by streptozotocin injection in rats aged 13-15 months, and SMe1EC2 treatment was applied during 4 months to aged diabetic rats. AGEs and 4-HNE levels were significantly elevated in brain, ventricle and kidney, but not in lens and liver of aged rats when compared with young rats. Diabetes propagated ageing-induced increase in AGEs and 4-HNE in brain, ventricle and kidney, and raised significantly lens and liver AGEs and 4-HNE levels in aged rats. In aged diabetic rats, SMe1EC2 protected only the kidney against increase in AGEs, and inhibited significantly 4-HNE levels in brain, kidney, liver and lens that were observed more pronounced in lens. 3-NT was significantly increased in brain of aged rats and in kidney, lens and ventricle of aged diabetic rats, while SMe1EC2 has no protective effect on 3-NT increase. Results demonstrate that (1) the responsiveness of different tissue proteins to glyco-lipo-oxidative and nitrosative stress in the course of normal aging was miscellaneous. (2) Diabetes is a major factor contributing to accelerated aging. (3) SMe1EC2 selectively inhibited the generation of oxidatively modified proteins, only in a limited number of tissues. (C) 2013 Elsevier Inc. All rights reserved

Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively. GOB had very high crude fiber content; therefore, it may have potential for use as a new dietary fiber source in the food industry. As GOB, POB, and WOB oils were rich in polyunsaturated fatty acids, AOB was rich in monounsaturated fatty acids. Oil byproducts were also found to be rich in dietary mineral contents, especially potassium, calcium, phosphorus, and magnesium. WOB had highest total phenolic (802 ppm), flavonoid (216 ppm), and total hydrolyzed tannin (2185 ppm) contents among the other byproducts. Volatile compounds of all the byproducts are mainly composed of terpenes in concentration of approximately 95%. Limonene was the dominant volatile compound in all of the byproducts. Almond and pomegranate byproduct extracts showed antibacterial activity depending on their concentration, whereas those of walnut and grape byproducts showed no antibacterial activity against any pathogenic bacteria tested. According to the results of the present study, walnut, almond, pomegranate, and grape seed oil byproducts possess valuable properties that can be taken into consideration for improvement of nutritional and functional properties of many food products