Preservative Agent Research Articles

Discovery of the mechanism of n-propylparaben-promoting the proliferation of human breast adenocarcinoma cells by activating human estrogen receptors via metabolomics analysis.

N-propylparaben (PP), a type of paraben, is commonly used as a preservative or antibacterial agent in daily chemicals, medicine, food, cosmetics, feed, and various industrial preservatives. Although PP promotes the growth of human breast adenocarcinoma (MCF-7) cells by activating the human estrogen receptor (ER), the mechanism responsible for this type of programmed cell proliferation is poorly understood. To clarify the effect of PP on cell metabolic function and the potential molecular mechanism of PP induced MCF-7 cell proliferation from a new perspective. To use high-resolution mass spectrometry-based metabolomics combined with bioinformatics analysis to analyze the molecular mechanism. The results illustrated that differential endogenous compounds related to the effects of PP on cell metabolic functions were detected. PP was found to promote glycolysis in MCF-7 cells and enhance the tricarboxylic acid cycle (TCA cycle) in mitochondria, thus improving the energy supply to these tumor cells for metabolic function and promotion of rapid proliferation. Moreover, we found that PP promoted cell proliferation by affecting the mitogen-activated protein kinase (MAPK) signaling pathway of MCF-7 cells. Our results revealed the molecular mechanism of low concentration PP promoting MCF-7 cell proliferation by activating ER.

Synthesis of Silver Nanoparticles using Cellulose and Starch Extracted from Brewer Spent Grain: Assessment of their Antimicrobial and Preservatives Activities

Non-porous materials like cellulose and starch can be extracted from agro- industrial wastes and incorporated with nanoparticles for effective biotechnological purposes. In this study, silver nanoparticles (AgNps), silver-cellulose nanoparticles (AgNps-C) and silver-starch nanoparticles (AgNps-S) were characterized by UV-visible spectroscopy. Fourier transform infrared spectroscopy (FTIR) was used to identify viable biomolecules involved in capping and active stabilization of AgNps. Average sizes and morphologies of AgNps, AgNps-C and AgNps-S were further analyzed by scanning electron microscopy (SEM) and the percentage composition of each element was investigated by energy-dispersive X-ray spectroscopy (EDS). Antimicrobial activity of the synthesized AgNPs-C and AgNPs-S was tested against multiple antibiotic resistance microorganisms isolated from fish and meat. Zones of inhibition displayed by AgNPs-C and AgNPs-S ranged from 8.00 to 13.30 mm and 5.00 to 10.30 mm, respectively. The Minimum inhibitory concentration (MIC) for AgNPs-C and AgNPS-S ranged from 125 µg/mL to 500 µg/mL and 500 µg/mL to 1000 µg/mL, respectively. AgNPS-S and AgNPs-C inhibited the growth of microorganisms associated with spoilage of fish and meat. The bio-applications of AgNP –C and AgNP-S can be exploited in food industries as preservative agent or incorporated to packaging materials to elongate the shelf life of food products and reduce the side effects attributed to chemical preservative agents.

Antibacterial effects of brown algae extract against tilapia spoilage bacteria Pseudomonas fluorescens and Shewanella putrefaciens

Inhibitory effects were evaluated for the extract from edible brown algae Ascophyllum nodosum vs. Pseudomonas fluorescens and Shewanella putrefaciens, which are tilapia spoilage organisms. Modified Gompertz and Logistic models were used to describe the inhibition effect of the extract, and both models indicated that the extract could inhibit bacteria growth by extending lag time and reducing maximum growth rate. The Lambert-Pearson model was applied to calculate the minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) of the extract. The best-fit MIC and NIC values for P. fluorescens were 1.145 and 0.036 mg/mL, and 0.947 and 0.106 mg/mL for S. putrefaciens, respectively. Bacteriostatic assays on agar plates showed that the extract applied at concentrations higher than the MIC caused significant bacteriostatic effects, especially in S. putrefaciens. Algae extract (42 μg/disc) had inhibition zones against both P. fluorescens (1.72 cm) and S. putrefaciens (1.58 cm) in a disc diffusion assay. Treating tilapia fillets with the extract significantly reduced the total viable counts of both bacterial strains and postponed spoilage odor occurrence time (day 2 for the control group vs. day 9 for the extract treated group) during storage at 4 °C. These findings suggest that the extract could be used as a natural anti-bacterial and preservation agent to extend the shelf life of cold storage tilapia.

Natural Compounds with Antimicrobial Properties in Cosmetics.

Currently, the cosmetic industry is a very intensively growing part of the economy. Consumer demands are adapted to the current lifestyle, which is based on technological innovations and awareness of the impact of various factors on human health and fitness. There is growing interest in cosmetics based on environmentally friendly natural compounds exerting health-promoting effects. Chemicals with antimicrobial properties used as ingredients in cosmetics ensure their durability and safety. Polyphenolic compounds, peptides, essential oils, and plant extracts characterized by these properties are natural ingredients that can replace synthetic components of cosmetics. The advantage of these compounds is that they exhibit antioxidant, anti-inflammatory, and soothing properties, enhancing the product value in addition to their antimicrobial properties. This review article describes the antimicrobial properties of natural compounds that can protect cosmetics and can replace previously used preservative agents. Various studies indicate that the use of these compounds increases consumer interest in these products and has a positive impact on the environment.

Recombinant anti-HIV MAP30, a ribosome inactivating protein: against plant virus and bacteriophage

The ribosome inactivating proteins (RIPs) efficiently decrease the microbial infections in plants. Momordicacharantia MAP30 is a type I RIP that has not been investigated against plant viruses or bacteriophages. To evaluate of these activities, the recombinant MAP30 (rMAP30) was produced in the hairy roots of Nicotianatabacum. Inoculation of 3 μg of transgenic total protein or 0.6 μg of rMAP30 against 0.1 μg of TMV reduced the leaf necrotic spots to 78.23% and 82.72%, respectively. The treatment of 0.1 μg of CMV with rMAP30 (0.6 μg) showed the reduction in the leaf necrotic spots to 85.8%. While the infection was increased after rMAP30 dilution. In the time interval assays, the leaves were first inoculated with 1 μg of rMAP30 or 0.1 μg of purified TMV or CMV agent for 6 h, then virus or protein was applied in order. This led the spot reduction to 35.22% and 67% for TMV, and 38.61% and 55.31% for CMV, respectively. In both the pre- and co-treatments of 1:10 or 1:20 diluted bacteriophage with 15 μg of transgenic total protein, the number and diameter of the plaques were reduced. The results showed that the highest inhibitory effect was observed in the pre-treatment assay of bacteriophage with transgenic total protein for 24 h. The decrease in the growth of bacteriophage caused more growth pattern of Escherichiacoli. The results confirm that rMAP30 shows antibacterial activity against Streptococcusaureus and E.coli, antifungal activity against Candidaalbicans, and antiviral activity against CMV and TMV. Moreover, rMAP30 exhibits anti-phage activity for the first time. According to our findings, rMAP30 might be a valuable preservative agent in foods and beverages in the food industry as well as an antiviral and antimicrobial mixture in agriculture.

Preparing Biosurfactant Glucolipids from Crude Sophorolipids via Chemical Modifications and Their Potential Application in the Food Industry

This investigation developed a novel strategy for efficiently preparing glucolipids (GLs) by chemically modifying crude sophorolipids. Running this strategy, crude sophorolipids were effectively transformed into GLs through deglycosylation and de-esterification, with a yield of 54.1%. The acquired GLs were then purified via stepwise extractions, and 66.2% of GLs with 95% purity was recovered. GLs are more hydrophobic and present a stronger surface activity than acidic sophorolipids (ASLs). More importantly, these GLs displayed a superior antimicrobial activity to that of ASLs against the tested Gram-positive food pathogens, with a minimum inhibitory concentration of 32-64 mg/L, except against E. coli . This activity of GLs is pH-dependent and especially more powerful under acidic conditions. The mechanism involved is possibly associated with the more efficient adsorption of GLs, as demonstrated by the hydrophobicity of the cell membrane. These GLs could be used as antimicrobial agents for food preservation and health in the food industry.

Patients experienced serious adverse reactions within one hour of hematopoietic stem-cell infusion.

SARs were examined occurred within 1 hour after initiating HSC product infusions in all HSCT done in Turkey's Anadolu Medical Center Hospital accredited for HSCTs between 2013 and 2015, targeting 315 patients. SARs were carefully evaluated in this study based on a comparison of the amount of stem cells infused, age, frozen sample (FS) / non-frozen samples (NFS) between HSCs sources. Rate of SARs is significantly higher in FS infusions supports the hypothesis that DMSO plays an important role in the development of SAR. The rate of SARs is significantly higher in infusions given using FSs confirms the hypothesis that the preservative agent DMSO plays an important role in the development of SAR. Our study provides guidance for future studies on the necessity of reducing the amount of DMSO in the HSCT product and using other alternative freezing agents instead of DMSO.

Amelioration of Chilling Injury by Fucoidan in Cold-Stored Cucumber via Membrane Lipid Metabolism Regulation.

Cucumber fruit is very sensitive to chilling injury, which rapidly depreciates their commodity value. Herein, the effect of fucoidan treatment on cucumber under cold stress were investigated. Fucoidan treatment of cold-stored cucumber alleviated the occurrence of chilling injury, delayed weight loss, lowered electrolyte leakage and respiration rate, and retarded malondialdehyde accumulation. Different from the control fruit, fucoidan treated fruit showed a high level of fatty acid unsaturated content, fatty acid unsaturation, and unsaturation index and increased ω-FDAS activity, along with upregulated expression levels of CsSAD and CsFAD genes. Fucoidan reduced the phosphatidic acid content and membrane lipid peroxidation, lowered the phospholipase D (PLD) and lipoxygenase (LOX) activity, and downregulated the expression levels of CsPLD and CsLOX genes. Collectively, fucoidan treatment maintained the integrity of cell membrane in cold-stress cucumbers. The results provide a new prospect for the development of fucoidan as a preservative agent in the low-temperature postharvest storage of cucumbers.

Physicochemical study of aqueous dispersions of organogel particles: Role of the ingredients and formulation process leading to colloidal hydrogels

The cosmetics industry is always looking for new textures, both from a performance and sensory point of view. In this field, emulsions remain an important source of inspiration. In this study, aqueous dispersions of organogel particles were obtained by hot emulsification (T°>Tgel), and cooling (T°<Tgel). Two oils were tested, sweet almond oil and phytosqualane, using 12-hydroxystearic acid (HSA) as an organogelator, and polyvinyl alcohol (PVA80) as a stabilizer. A preservative agent (Saliguard® COS) and an antioxidant (Tocopherol) were also used. Under the same preparation conditions, two completely different textures were obtained depending on the oil: a stable dispersion of organogel particles for sweet almond oil and a colloidal hydrogel for phytosqualane. In this study, we were able to understand the impact of the ingredients on these differences in texture, and propose different mechanisms of formation. The important role played by the preservative agent at the water/oil interface of the droplets, during the gelation step, was demonstrated. Such adsorption, depending on the polarity of the oil, can modify the anchoring of the dispersing agent (PVA80) and lead during the gelation to a destabilization of the droplets by coalescence and to the formation of a colloidal hydrogel. These results highlight the possible formation of colloidal hydrogels from particles of organogels and open the way to new textures in the cosmetic or pharmaceutical field.

In Vitro Antimicrobial Efficacy Assessment of Ethanolic and Aqueous Extracts of Cinnamon (Cinnamomum Verum) Bark against Selected Microbes

To combat pathogens and reduce the major public health problem of antibiotic residues in animal products, scientists are looking for natural antibiotic substitutes that are effective against drug-resistant pathogenic microbes and spoilage fungi. The antimicrobial activity of three Cinnamomum verum extracts prepared with three different solvents (absolute ethanol, 50% ethanol, and aqueous extracts) was determined against two Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) and two Gram-negative bacteria (Salmonella Typhimurium and Escherichia coli) as well as two fungal strains. The antimicrobial activities of various Cinnamomum verum extracts against selected microbes were evaluated using the disc diffusion test, minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), minimum fungicidal concentrations (MFC), and the poisoned food technique. Cinnamomum verum bark (CVB) extracts inhibited and killed microbial growth to varying degrees. Our findings also revealed that extracts prepared with alcoholic solvents, particularly absolute ethanol-CVB extract, were more active compared with aqueous solvents, suggesting that the cinnamon plant is a promising natural antimicrobial agent for food preservation.

Bioprotective cultures and bacteriocins as food preservatives.

Food preservation technologies face the challenge of extending product shelf life applying different factors to prevent the microbiological spoilage of food and inhibit/inactivate food borne pathogens maintaining or even enhancing its quality. One such preservation strategy is the application of bacteriocins or bacteriocin-producer cultures as a kind of food biopreservation. Bacteriocins are ribosomally synthesized small polypeptide molecules that exert antagonistic activity against closely related and unrelated bacteria without harming the producing strain by specific immunity proteins. This chapter aims to contribute to current knowledge about innovative natural preservative agents and their application in the food industry. Specifically, its purpose is to analyze the classification of bacteriocins from lactic acid bacteria (LAB), desirable characteristics of bacteriocins that position them in a privileged place in food biopreservation technology, their success story as well as the bacteriocinogenic LAB in various food systems. Finally, challenges and barrier strategies used to enhance the efficiency of the bacteriocins antimicrobial effect are presented in this chapter.

Antimicrobial Evaluation of Edible and Inedible parts of com-mon Vegetables and their use in increasing shelf life of Milk, Meat and Tomatoes

Background: Bacterial diseases are commonly found all over the world and medicinal plants are vastly used for the cure these diseases. These plants are rich source of valuable antibacterial and food preservative agents. In Pakistan, tons of vegetables are discarded as inedible part during peeling and cutting before cooking as well as due to unavailability of proper preservative techniques. The present study was designed to check antibacterial and food preservative potential of commonly vegetables of Pakistan. Methods: The aqueous and ethanolic extracts of edible and inedible parts of Momordica charantia, Pisum sativum and Abellmoschus esculentus were made and tested against Escherichia coli, Staphylococcus aureus, Salmonella typhimorium, Pasterurella multocida, Lactobacillus bulgaricus and Micrococcus luteus by disc diffusion method. Zones of inhibition were measured. Results: Highest antibacterial activity was observed in ethanolic extracts of inedible parts of Pisum sativum. Moderate activity was observed from edible parts of Momordica charantia. The study has highlighted the use of vegetables as edible vaccines.

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

BackgroundThe demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natural ingredients and food additives with familiar names that promote good health. In order to meet consumer demands and regain consumers' confidence in the safety of food products, the food industry was compelled to search for natural alternatives with strong antibacterial and antioxidant properties. Therefore, the objective of this study was to produce a microbial pigment that not only serve as food coloring agents but also provide health advantages owing to their bioactivities. Additionally, the potential use of anthraquinone pigment (AQP) as a natural food preservative compared to gamma irradiation was also examined to extend the shelf life of the beef burger and improve its hygienic quality.ResultsThis study used Talaromyces purpureogenus AUMC2603 to produce the red natural pigment, which was identified as an anthraquinone pigment (AQP). According to the results, gamma (γ) radiation had no significant effect on AQP's antibacterial properties. However, it has a negative, considerable effect on antioxidant activity, where a large dose of γ-ray may change the antioxidant components and lessen the AQP's capacity to scavenge free radicals. Additionally, the γ ray-treated AQP had a strong cytotoxic activity in relation to a high γ-ray dose. As a result, it is suggested that AQP-containing foods should not be irradiated. The extracted AQP was applied as a food additive to improve the quality and increase the shelf life of beef burgers. Significant antibacterial and antioxidant action has been shown at 2% (w/v) AQP. The findings demonstrated that the treatment of beef burger with AQP decreased the initial total bacterial count and psychrophilic bacteria and extended the shelf-life of beef burger in comparison to the control (beef burger with no addition of AQP, butylated hydroxytoluene (BHT) or gamma radiation treatment). On the other hand, there was no substantial difference in the overall amount of mold and yeast or coliform at zero time. According to sensory characteristics, beef burgers had a shelf life of 6 days for controls and 9, 12, and 15 days for AQP-treated samples at 0.5, 1 and 2%, respectively, compared to γ- irradiated samples, 9 and 21 days, at 3 and 5 Kilo Gray (KGy), respectively.ConclusionsThis research provides a natural red pigment from Talaromyces purpureogenus with potent biological activities as antimicrobials and antioxidants to be applied as coloring, additive, and preservative agent in the food industry. Also, the tested pigment offers a powerful alternative to gamma irradiation for extending the shelf life of food products.

Phenolic Extracts from Myrtaceae Leaves Improve the Quality and Shelf-life of Pacific Whiteleg Shrimp

This study aimed to quantify the phenolic contents and the antioxidant capacities of leaf extract powders from three Myrtaceae plants, namely Cleistocalyx operculatus (Vietnamese name: Vối), Psidium guajava (Ổi), and Rhodomyrtus tomentosa (Sim), investigate their inhibitive activities on the growth of bacteria isolated from spoiled shrimps, and evaluate their values as preservative agents in the cold storage of Pacific whiteleg shrimps (Penaeus vannamei). The extract leaf powders from R. tomentosa, C. operculatus, and P. guajava had high phenolic contents of 281.25, 282.36, and 349.51 mg gallic acid equivalent/g leaf extract, respectively. Among the three plants, the extract powders of R. tomentosa and P. guajava leaves had the highest antioxidant capacities (about 4 mmol Trolox equivalent (TE)/g) followed by the one of C. operculatus (2.85 mmol TE/g). These three extract powders showed significant antibacterial activities against the seven bacteria isolated from cold-stored spoiled whiteleg shrimps with the inhibition zones ranging from 0.33 to 19.67mm depending on the extract concentration. Among the three leaf extracts, the one from P. guajava leaves showed the highest inhibitive activity. Aeromonas sp2 was the most sensible to Myrtaceae leaf extracts while Aeromonas sp4 was the least affected strain. All the extracts showed high inhibitive activities against melanosis, volatile nitrogen-containing compounds formation, lipid oxidation, and microbial growth in stored shrimps, thereby prolonging the shelf-life of the shrimps. The results suggested the potential application of these three Myrtaceae plants as sources of antioxidant and antimicrobial agents in the cold storage of shrimps.

QUANTITATIVE ANALYSIS OF ENTEROCOCCI ISOLATED FROM DAIRY PRODUCTS

Purpose of the work. To evaluate the number of enterococci in the dairy products of industrial manufacturing. Methodology. Molecular-genetic methods were used to analyze enterococci in milk, kefir and sour cream samples. Metagenomic DNA was isolated from each product and used for amplification. PCR with specific primers to Enterococcus genus was carried out to amplify specific genome region and to detect enterococci in dairy products. Quantitative PCR (qPCR) with SYBR Green dye solution was performed to enumerate Enterococcus bacteria presented in three milk products. The melting curve analysis was used to define the specificity of amplification. The genome-equivalent values of enterococci in milk, kefir and sour cream were calculated using the standard curve analysis. Scientific novelty. In the present research the quantitative analysis of enterococci in the three milk products of industrial manufacturing was conducted using metagenomic DNA and qPCR-analysis. There were no significant differences of enterococci number between dairy products. Conclusions. The development of molecular-genetic methods and approaches gives a possibility to estimate the number of enterococci in dairy products by culture-independent way. The results suggested that similar amount of enterococci in all three dairy products can be due to their industrial production and using the same preservation agents. Although the genotyping and species identification of Enterococcus should be performed in the next researches. The fermented milk products have an important and in general beneficial effect on human health. Despite qualitative and quantitative variability of microorganisms comprising the composition in milk products, lactic acid bacteria represent the most numerous group. The ambiguous features characterize bacteria belonging to Enterococcus genus: they contribute to the specific flavor and taste of dairy products and can be used as a probiotic and adjunct starters but, at the same time, they can be the source of virulence factors and be an indicator of poor hygienic conditions during production. Thus, it is important to perform quantitative analysis and control of enterococci in dairy products.

Preservation Activity of the Selected Preservatives Incorporated in Eye Drop Dosage Forms Marketed in Iraq

Ophthalmic preparation, especially drops, is one of the common pharmaceutical dosage forms intended to be applied to the eye cavity for different pharmacological purposes. Sterility and freeing of microorganisms M.O. are considered one of the most important requirements of the ocular drops, so the manufacturers are very concerned about keeping the sterility of their products. As well as post-marketing pharmaceutical tests must be performed to verify that the eye drop meets the desired properties and withstand the storage condition in pharmacy and during the period after opening the container. The present study aimed to evaluate the preservation activity of different types of preservatives and concentrations utilized in selected eye drops marketed in Iraq Seven eye drops products were selected and purchased from the Iraqi pharmacies each product was cultured for four weeks at nutrient agar first, then if there is growth identified, the eye drop cultured in MacConkey and mannitol agar for determination of the type of MO. The addition of benzalkonium chloride (BK) in a concentration of 0.1 mg/mL as in both products (Apisulfa® by API and Orchadexoline® by Orchidia) can guarantee the product protection for 21 days and 14 days respectively. While the addition of benzalkonium chloride in concentration of 0.2 mg/mL does not protect dexamethasone® eye drop by Eipico. (Xolamol® by Jamjom pharma) results revealed that the 0.75 mg/mL of BK has different and variable protection levels between full to nil protection. Tymer® eye drop shows no growth at all samples cultured in the present study and from all patches in spite of the low concentration of BK. Some samples from apisulfa® and Dexamethasone® as the preservative agent lose their activity totally before 6 months of the expiration date (show M.O. growth at day zero). Tears natural® II by alcon contains (polidronium chloride) (PQ) in a concentration of 0.001%. Data obtained showed diverse results since samples from one patch show growth of M.O. since the first day while products from different patches show protection for three weeks. Samaphenicol® eye drop by SDI contains a mixed preservative (Thiomersal plus Poly quad (polidronium chloride)) in a concentrations of 0.005 and 0.001%, respectively. Results revealed that all samples survived without bacterial growth for three weeks and one out of three succeeded in staying sterile for the entire period of allowance. However, Staphylococcus aureus is only pathogen identified in the eye drops cultured.

Nanoemulsion application in meat product and its functionality: review.

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review.

The reuterin system is a complex multi-component antimicrobial system produced by Limosilactobacillus reuteri by metabolizing glycerol. The system mainly includes 3-hydroxypropionaldehyde (3-HPA, reuterin), 3-HPA dimer, 3-HPA hydrate, acrolein and 3-hydroxypropionic acid, and has great potential to be applied in the food and medical industries due to its functional versatility. It has been reported that the reuterin system possesses regulation of intestinal flora and anti-infection, anti-inflammatory and anti-cancer activities. Typically, the reuterin system exerts strong broad-spectrum antimicrobial properties. However, the antimicrobial mechanism of the reuterin system remains unclear, and its toxicity is still controversial. This paper presents an updated review on the biosynthesis, composition, biological production, antimicrobial mechanisms, stability, toxicity and potential applications of the reuterin system. Challenges and opportunities of the use of the reuterin system as a food preservative or health-promoting agent are also discussed. The present work will allow researchers to accelerate their studies toward solving critical challenges obstructing industrial applications of the reuterin system.

Synthesis, structural characterization and in vitro pharmacological properties of betanin-encapsulated chitosan nanoparticles

Betanin, a natural food color and the only betalain, is approved for use in pharmaceutical and food industries as natural antioxidative and preservative agent, respectively. However, the antioxidant power and health-promoting properties of betanin have been disregarded due to its low stability in physiological conditions. Therefore, this study is designed to synthesize and evaluate in vitro pharmacological characteristics of betanin-encapsulated chitosan nanoparticles (ChBetNPs). ChBetNPs were synthesized by ionic gelation method and characterized by DLS, UV, FTIR, SEM and zeta potential analysis. The encapsulation efficiency (EE) and in vitro release kinetics were analyzed using spectrophotometric technique for quantifying the encapsulated amount of betanin in ChBetNPs as a function of time. The antioxidant activity of ChBetNPs was analyzed by DPPH and H2O2 radical scavenging assays, anti-inflammatory activity by protein denaturation and human RBCs stabilization assays, and anti-acetylcholinesterase activity using standard protocol with minor modifications. Unloaded chitosan nanoparticles (CSNPs) were found to be sized at 161.4 ± 5.75 nm while an increase in the size to 270.3 ± 8.50 nm was noticed upon encapsulating betanin. EE of ChBetNPs was measured to be ∼87.5%. The IC50 of ChBetNPs depicted significant free radical scavenging activities as compared to CSNPs. Similarly, a strong anti-inflammatory activity of ChBetNPs was noted. Significant decrease in acetylcholinesterase activity by ChBetNPs was measured (IC50 0.5255 μg/mL vs. control 26.09 μg/mL). The vegetables coated with 3% ChBetNPs showed decreased weight loss as compared to uncoated control. ChBetNPs was shown to exhibit strong antioxidant, anti-inflammatory and anti-acetylcholinesterase activities thus making it a significant therapeutic agent for the management of Alzheimer's disease.

Effective Parameters for the Stimulation of Trehalose Synthesis in Saccharomyces cerevisiae

Background: The ability of anhydrobiotic to survive long periods of stress conditions is associated with high trehalose levels found in these organisms as a responsive mechanism against stress and adverse conditions. Many methods and factors function as determinant agents of trehalose production and preservation in yeasts. Objectives: This study aimed to investigate the effect of three parameters on trehalose synthesis, including temperature, rate of feed, and time of aeration. Methods: To induce trehalose production in baker's yeast, we used an experimental design method in an industrial fermenter at the Khuzestan Yeast Company. The investigation of temperature, rate of feed, and time of aeration parameters in our recipe design were also performed after the cessation of feeding molasses. Results: The findings showed that temperature had the greatest effect on the synthesis of trehalose. Moreover, the interaction of three parameters was significantly effective for the stimulation of trehalose synthesis. We could also make a gas production surge in the dough by increasing the level of trehalose. Conclusions: We conclude that controlling the temperature and taking advantage of the interaction between temperature, rate of feed, and aeration time can help achieve the most effective trehalose synthesis and ensuing gas production in the dough.