Utjecaj djelomične zamjene šećera sirupom od smokava na preživljavanje bakterije Bacillus coagulans i fizikalno-kemijska svojstva probiotičkog sladoleda

Research background. Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C. Experimental approach. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 109 CFU/g B. coagulans, ice cream containing 25 % fig syrup as sugar substitute and ice cream containing 25 % fig syrup as sugar substitute and 109 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture, pH, acidity and viscosity were analysed and microbial counts were determined after 1, 30, 60 and 90 days of storage. The organoleptic evaluation was carried out on days 1 and 90. Results and conclusions. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 109 to 107 CFU/g, without significant changes observed over the 90-day period. No significant changes were found in the sensory and textural properties of the samples either. Replacement of 25 % sugar with fig syrup reduced the pH, increased the acidity of the ice cream and improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans is recommended for their health benefits. Novelty and scientific contribution. The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.Pozadina istraživanja. U različitim se granama prehrambene industrije pojavila potreba za obogaćivanjem hrane funkcionalnim sastojcima. Probiotički proizvodi s vrijednim hranjivim i terapeutskim svojstvima su od velikog interesa za prehrambenu industriju, nutricionizam i medicinu. Svrha je ovoga rada bila ispitati senzorska i fizikalno-kemijska svojstva probiotičkog sladoleda koji sadržava sirup od smokve, te procijeniti preživljavanje bakterije Bacillus coagulans u dobivenom sladoledu nakon 90 dana skladištenja pri -18 °C. Eksperimentalni pristup. U ovom su istraživanju pripremljene četiri skupine sladoleda, i to: obični mliječni sladoled bez dodataka, sladoled s dodatkom 109 CFU/g bakterije B. coagulans, sladoled s dodatkom 25 % sirupa od smokava kao zamjenom za šećer i sladoled s dodatkom 25 % sirupa od smokava i 109 CFU/g bakterije B. coagulans. Svi su uzorci skladišteni na –18 °C tijekom 3 mjeseca. Ispitani su sljedeći parametri: tekstura, pH-vrijednost, kiselost i viskoznost dobivenih sladoleda, a broj je mikroorganizama određivan nakon 1, 30, 60 i 90 dana skladištenja. Organoleptičko ispitivanje je provedeno tijekom prvog i devedesetog dana skladištenja. Rezultati i zaključci. Rezultati pokazuju da se tijekom prve faze zamrzavanja smjese i nastanka sladoleda broj bakterija B. coagulans smanjio s 109 na 107 CFU/g, te se nakon toga nije mijenjao tijekom 90 dana skladištenja. Također nisu uočene bitne promjene senzorskih svojstava niti teksture uzoraka. Zamjenom 25 % šećera sirupom od smokava smanjila se pH-vrijednost, a povećala kiselost te poboljšala viskoznost sladoleda. Zaključno, možemo preporučiti proizvodnju funkcionalnog sladoleda s dodatkom sirupa od smokve i bakterijom B. coagulans zbog njihovog pozitivnog učinka na zdravlje. Novina i znanstveni doprinos. Dobiveni rezultati mogu se primijeniti u pripremi funkcionalne i zdrave hrane. Naši rezultati pokazuju da bi se sirup od smokava mogao koristiti kao prirodni zaslađivač ili zamjena za šećer u različitim proizvodima

Usporedba biokemijskih i funkcionalnih svojstava devina i goveđega mesa tijekom smrzavanja.

The quality of camel meat has received little attention. It is nutritionally as good as that of the major sources of red or white meats. The purpose of this study was to compare the biochemical and functional properties of fresh and frozen camel meat with cattle meat. Twenty four slaughtered animals (camel and cattle) of different ages and sexes were randomly sampled. Samples from biceps femoris, triceps brachii, longissimus dorsi, and heart muscles were removed and external fat and epimysial connective tissues separated. Measurement of gross composition, pH, water holding capacity (WHC), total volatile nitrogen (TVN), peroxide value, acid value, tensile strength analysis and myofi brillar protein electrophoresis was done on meat samples. Meat samples were frozen for 1, 4 and 8 weeks at -18 °C. After defrosting, WHC, dripping loss, TVN, peroxide value, acid value and kreis test were determined at each storage time. Results indicated that for most of the factors studied, fresh camel and cattle meat were similar, except for ash and fat contents which were lower in camel meat (P<0.05). In the frozen state, camel and cattle meat were similar in all parameters except TVN, acid value, WHC and dripping loss. The latter was higher and others were lower in camel meat (P<0.05). In conclusion, the quality of camel meat is comparable with cattle meat. It may even have an edge over beef or lamb due to its low intramuscular fat and cholesterol contents. However, since animals are usually slaughtered at the end of their productive life, camel meat is usually tough. In view of the above it is possible that camel meat could make a greater contribution to the growing need for meat in developing countries.Malo pozornosti pridaje se kakvoći devina mesa. Hranidbeno je jednako vrijedno kao i ostale vrste crvena mesa. Stoga je cilj ovog istraživanja usporediti biokemijska i funkcionalna svojstva svježega i smrznutoga devina mesa sa svojstvima goveđega mesa. Nasumce su bili uzeti uzorci m. biceps femoris, m. triceps brachii, m. longissimus dorsi i srčanoga mišića od 24 životinje (deva i goveda) različite dobi i spola. Od svakog uzorka odstranjeno je vanjsko masno tkivo i epimizijalno vezivno tkivo. Svakom uzorku elektroforezom je bio određen sastav, pH, sposobnost vezanja vode, ukupni hlapljivi dušik, peroksidni broj, stupanj kiselosti, žilavost i proteinski sastav miofi brila. Uzorci su bili zamrznuti tijekom jedan, četiri i osam tjedana pri temperaturi -18 oC. Nakon odmrzavanja određivana je sposobnost vezanja vode, gubitak vode, ukupni hlapljivi dušik, peroksidni broj, stupanj kiselosti i vrijednosti dobivene Kreisovim testom. Svježe devino i goveđe meso bilo je slično po većini pretraživanih pokazatelja, osim po sadržaju pepela i masti za koje su ustanovljene značajno manje vrijednosti u devinu mesu (P<0,05). Smrznuto devino i goveđe meso bilo je slično po svim pretraživanim pokazateljima osim po sadržaju ukupna hlapljiva dušika, stupnju kiselosti, sposobnosti vezanja vode i gubitka vode. Gubitak vode bio je veći, a vrijednosti ostalih pokazatelja bile su manje za devino meso (P<0,05). Može se zaključiti da je kakvoća devina mesa usporediva s kakvoćom goveđega mesa, čak i bolja s obzirom na to da sadrži malo mišićne masti i kolesterola. Ipak, budući da se deve kolju pod kraj života, devino meso obično je žilavo. S obzirom na sve rečeno devino meso trebalo bi više upotrebljavati u rastućim potrebama za mesom u zemljama u razvoju

The effects of probiotic Bacillus subtilis on the cytotoxicity of Clostridium perfringens type a in Caco-2 cell culture

Abstract Background Some Bacillus strains have recently been identified for potential use as probiotics and food additives. The present study evaluated the antimicrobial effects of Bacillus subtilis ATCC 6633 and its metabolite on the enterotoxin and vegetative cells, spore and germinated spore of Clostridium perfringens type A in Caco-2 cells. Results We used flow cytometry and MTT assays to evaluate the cytotoxicity effect of treatments. According to the results, the most cell survival was found in the 4% crude antimicrobial substance (CAS) with the vegetative form of C. perfringens among co-cultured groups. Furthermore, the apoptosis and necrosis in co-cultured groups were significantly decreased (P < 0.05). Conclusion The present results suggested the crucial role of the current probiotic in the control of various forms of C. perfringens type A which was investigated for the first time. Also, the majority of treatments showed higher cell viability in flow cytometry compared to the MTT assay

Effects of Medium-Voltage Electrical Stimulation on Postmortem Changes in Fat-Tailed Sheep

Abstract: Effects of different medium-voltage electrical stimulation (ES) and ageing on postmortem changes in longissimus dorsi muscle of the fat-tailed sheep were studied. Fifteen male animals were divided into 5 equal groups (n = 3) including: T 1 (control, without ES), T 2 (100 V/30 s), T 3 (100 V/60 s), T 4 (150 V/30 s), and T 5 (150 V/60 s) with fixed frequency of 50 Hz. Five minutes after sticking, the carcasses were stimulated in order of the treatments. After normal processing, they were kept at 6 • C for 14 d. ES accelerated the glycolytic rate resulting in a significant fast fall in pH (P &lt; 0.05) during the 1st 6-h postmortem (PM) with a gradual decline until 24-h PM, and a simultaneous significant reduction in adenosine triphosphate (ATP) content (P &lt; 0.05). There was a significant (P &lt; 0.05) decline in the total calpain activity during the 1st 6-h PM. The muscles from ES carcasses had significantly (P &lt; 0.05) lower water holding capacity (WHC) than those from nonstimulated ones. Ageing revealed a significant (P &lt; 0.05) effect on the reduction of WHC. No significant difference was found for the mean value of the muscle color (L * , a * , and b * ) in all treatment groups during ageing (P &gt; 0.05). The results of free amino acid (FAA) content and myofibrillar fragmentation index (MFI) revealed a significant improvement of proteolysis and tenderness by ES and ageing (P &lt; 0.05). In the present study, higher voltage/duration (150 V/60 s) showed greater effects and significantly accelerated glycolysis, pH decline, and ATP depletion and thus decreased the time for rigor completion and improved the tenderness

In vitroantibacterial effect of wasp (Vespa orientalis) venom

Background The emergence of antibacterial resistance against several classes of antibiotics is an inevitable consequence of drug overuse. As antimicrobial resistance spreads throughout the globe, new substances will always be necessary to fight against multidrug-resistant microorganisms. Venoms of many animals have recently gained attention in the search for new antimicrobials to treat infectious diseases. Thefore, the present study aimed to study the antibacterial effects of wasp (Vespa orientalis) crude venom. Two gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and two gram-negative ones (Escherichia coli and Klesiella pneumonia) were compared for their sensitivity to the venom by determining the inhibition zone (Kirby-Bauer method) and minimum inhibitory concentration (MIC). A microbroth kinetic system based on continuous monitoring of changes in the optical density of bacterial growth was also used for determination of antimicrobial activity.Results The venom exhibited a well-recognized antimicrobial property against the tested bacterial strains. The inhibition zones were determined to be 12.6, 22.7, 22.4 and 10.2 mm for S. aureus, B. subtilis,E. coliand K. pneumonia, respectively. The corresponding MIC values were determined to be 64, 8, 64 and 128 μg/mL, respectively. The MIC50 and MIC90 values of the venom were respectively determined to be 63.6 and 107 μg/mL for S. aureus, 4.3 and 7.0 μg/mL for B. subtilis, 45.3 and 65.7 μg/mL for E. coli and 74.4 and 119.2 μg/mL for K. pneumonia. Gram-positive bacteria were generally more sensitive to the venom than gram-negative ones.Conclusions Results revealed that the venom markedly inhibits the growth of both gram-positive and gram-negative bacteria and could be considered a potential source for developing new antibacterial drugs

Effect of Thymus vulgaris L. Essential Oil on Oxidative Stability of Virgin Olive Oil and Its Synergy with Citric Acid

Background: Since usage of synthetic antioxidants has been under question due to their toxicity and possible carcinogenicity, there is still interest in developing plant-derived natural antioxidants, especially from edible plants. This study investigated the effect of Thymus vulgaris L. essential oil on virgin olive oil oxidation in comparison with tocopheryl acetate and butylated hydroxytoluene (BHT). Furthermore, the synergistic activities of citric acid with natural and synthetic antioxidants were determined. Methods: T. vulgaris essential oil was added to the virgin olive oil at a concentration of 1000 ppm. The BHT and tocopheryl acetate were added to the virgin olive oil at 100 ppm concentration. Virgin olive oil samples were stored at 60°C for 16 days. The peroxide value, p-anisidine value, K232, and K268 values were measured every 4 days. Changes in chlorophyll and carotenoid contents of virgin olive oil samples were determined at the beginning and end of storage period. Results: T. vulgaris essential oil significantly reduced the peroxide value, p-anisidine value, K232, and K268 values of virgin olive oil. The effect of T.vulgaris essential oil on retarding virgin olive oil oxidation was similar to the effect of BHT. By comparison, tocopheryl acetate was less effective in reducing the oxidation of virgin olive oil. Furthermore, T. vulgaris essential oil could preserve chlorophyll and carotenoid of virgin olive oil during storage period. Conclusion: T. vulgaris essential oil can be applied to increase the oxidative stability of virgin olive oil, and can protect the chlorophyll and carotenoid of virgin olive oil

Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

Bacteriocins have attracted great attention as potential alternatives to antibiotics and chemical food additives. In the present study, 243 Staphylococcus isolates from milk samples (n = 110) of goat and sheep herds located in Fars province, Iran, were screened for antimicrobial substance production. Twenty-eight isolates showed an antagonistic activity against the indicator strain Micrococcus luteus ATCC 4698. The susceptibility of all antimicrobial substances to proteolytic enzymes allowed us to consider them as bacteriocin-like inhibitory substances (BLIS). The term BLIS is applied to uncharacterized proteinaceous antimicrobials produced by gram-positive bacteria. Based on molecular identi\ufb01cation methods, the isolates belonged to the species Staphylococcus chromogenes, Staphylococcus epidermidis, Staphylococcus haemolyticus, Staphylococcus pseudintermedius, Staphylococcus aureus, and Staphylococcus agnetis. Pulsed-\ufb01eld gel electrophoresis revealed a high level of genotype diversity among the Staph. chromogenes isolates. All of the isolates harbored nukA or bsaA2 genes, suggesting that their BLIS were related to nukacin or Bsa. The antimicrobial compounds from test strains were not effective against gram-negative pathogens, including Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Klebsiella pneumonia as well as the indicator mold Aspergillus fumigatus. All the gram-positive targets, including Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis Ef37 (a tyramine-producer strain), Lactobacillus saerimneri 30a (a histamine-producer strain), and methicillin-resistant Staph. epidermidis, were inhibited by the Staph. chromogenes isolates. Staphylococcus haemolyticus 4S12 was able to inhibit the majority of gram-positive bacteria. Listeria monocytogenes strains were the only indicators sensitive to the antimicrobial agents produced by Staph. agnetis 4S97B. The other Staphylococcus strains were ineffective on all the organisms tested. Based on their inhibitory capacities, the BLIS produced by the Staph. chromogenes isolates seem to be interesting candidates for developing novel antimicrobial agents

The beneficial effects of spraying of probiotic Bacillus and Lactobacillus bacteria on broiler chickens experimentally infected with avian influenza virus H9N2

ABSTRACT: This study investigated the clinical, antiviral, and immunological effects of spraying Bacillus spp. and Lactobacillus spp. as a single or mixture probiotic compound on experimentally infected broiler chickens with AIV H9N2. Two hundred and forty 1-day-old broilers were randomly assigned to 6 groups as follows: Ctrl− (no challenge AIV; no spray probiotic), Ctrl+ (AIV challenged; no spray probiotic), AI+B (AIV challenged; daily spraying of probiotic Bacillus spp.), AI+L group (AIV challenged; daily spraying of probiotic Lactobacillus spp.), AIV+BL (AIV challenged; daily spraying of probiotic Bacillus spp. and Lactobacillus spp.), and G-DW (daily spraying of normal saline; no AIV challenged). The birds were reared for 35 d. On the 22nd day of age, broiler chickens were challenged by AIV H9N2. The probiotics were sprayed at 9×109 CFU/m2 daily for 35 d. Growth performance, clinical signs, virus shedding, macroscopic and microscopic lesions were evaluated at various days in all groups. Spraying with probiotics improved the body weight gain and food conversion ratio in the AI+B, AI+L, and AI+BL groups compared to the Ctrl+. The severity of clinical signs, gross lesions, pathological lesions and viral shedding in the probiotic treatment groups was lower than in the Ctrl+ group. The findings of this study suggest the daily spraying of Lactobacillus and Bacillus probiotics alone or in combination during the rearing period reduce clinical and nonclinical aspects of H9N2 virus infection; so, it can be effective as a preventive protocol for controlling the severity of AIV H9N2 infection in broilers