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Recent Advances in Applied Microbiology and Food Sciences
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Recent Advances in Applied Microbiology and Food Sciences

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 41172

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Marek Kieliszek

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Guest Editor
Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Interests: biotechnology; microbiology; cancer; bacteria; selenium; biochemistry; yeast; food industry
Special Issues, Collections and Topics in MDPI journals
Dr. Przemysław Kowalczewski

E-Mail Website
Guest Editor
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
Interests: bioactive compounds; medicinal plants; antioxidants; edible insects; functional food; plant-based food additives; waste management in food system; plant-based meat analogues; biopolymers
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This Special Issue is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We welcome both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms; flavors; and methods to study and modify microbiota. All types of articles are welcome, such as commentaries on innovative approaches, perspectives on microbiology, and reviews of the food industry.

Dr. Marek Kieliszek
Dr. Przemyslaw Lukasz Kowalczewski
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

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Editorial

Jump to: Research, Review

3 pages, 194 KiB  
Editorial
Recent Advances in Applied Microbiology and Food Sciences
by Marek Kieliszek and Przemysław Łukasz Kowalczewski
Appl. Sci. 2022, 12(21), 10786; https://0-doi-org.brum.beds.ac.uk/10.3390/app122110786 - 25 Oct 2022
Cited by 1 | Viewed by 1120
Abstract
Changes are taking place on many fronts, including socio-demographic changes, economic changes, and technological progress [...] Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)

Research

Jump to: Editorial, Review

23 pages, 1954 KiB  
Article
The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
by Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak and Anna Zbikowska
Appl. Sci. 2022, 12(16), 8340; https://0-doi-org.brum.beds.ac.uk/10.3390/app12168340 - 20 Aug 2022
Cited by 3 | Viewed by 1598
Abstract
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. [...] Read more.
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. The aim of the study was to determine the effect of the addition of chestnut flour and the method of packaging on the quality of gluten-free bread. The addition of chestnut flour (partially replacing corn starch) was used in the amount of 5, 10, 15 and 20% of the total weight of the concentrate. The influence of the storage method on the quality of the tested bread was examined after 7, 14 and 21 days from baking. The refrigerated breads were packed using PA/PE barrier foil with air and vacuum (58%) and were stored in room temperature (22 ± 2 °C). Water content, texture and color were determined, and sensory evaluation and microbiological analysis were performed. As a result of the conducted research, we observed that the addition of chestnut flour to the recipe affects significantly (p < 0.05) the texture of the finished product, reducing the hardness and increasing the elasticity and cohesiveness of the bread crumb. The use of chestnut flour in an amount of up to 10% increases significantly (p < 0.05) the volume of the resulting loaves. Microbiological research has indicated vacuum packaging as a better way to protect and store gluten-free bread. For practical use in future production, it is recommended to replace corn starch in gluten-free breads by no more than 10% by chestnut flour. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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14 pages, 601 KiB  
Article
Comparative Evaluation of the Antioxidative and Antimicrobial Nutritive Properties and Potential Bioaccessibility of Plant Seeds and Algae Rich in Protein and Polyphenolic Compounds
by Joanna Miedzianka, Sabina Lachowicz-Wiśniewska, Agnieszka Nemś, Przemysław Łukasz Kowalczewski and Agnieszka Kita
Appl. Sci. 2022, 12(16), 8136; https://0-doi-org.brum.beds.ac.uk/10.3390/app12168136 - 14 Aug 2022
Cited by 3 | Viewed by 1568
Abstract
Spice plants are not only a source of nutrition compounds but also supply secondary plant metabolites, such as polyphenols. Therefore, their bioaccessibility is an important issue. In order to understand the biological activity of polyphenols present in spice plants, it is necessary to [...] Read more.
Spice plants are not only a source of nutrition compounds but also supply secondary plant metabolites, such as polyphenols. Therefore, their bioaccessibility is an important issue. In order to understand the biological activity of polyphenols present in spice plants, it is necessary to broaden knowledge about the factors influencing their bioaccessibility, including nutritional factors. Therefore, the objective of this research was to determine the antioxidative and antimicrobial nutritive properties and potential bioaccessibility of plant seeds and microalgae rich in protein and polyphenolic compounds. Plant seeds rich in protein—i.e., black cumin, milk thistle, fenugreek, almonds, white sesame, white mustard, eggfruit and the two most popular algae, chlorella and spirulina—were analyzed for total polyphenolic compounds (TPC) and antioxidant properties (ABTS, FRAP), as well as their potential bioaccessibility, antimicrobial activity, basic chemical composition and amino acid profiles. With regard to the TPC, the highest levels were found in star anise, followed by milk thistle, white mustard and fenugreek, whereas the lowest were noted in white sesame, almonds, eggfruit, spirulina and chlorella. White mustard and milk thistle showed the highest antioxidant capacities and almonds, eggfruit, spirulina, and chlorella the lowest according to the ABTS and FRAP assays. The widest spectrum of microbial growth inhibition was detected for fenugreek extract, which showed antimicrobial activity against four analyzed microorganisms: B. subtilis, P. mirabilis, V. harveyi and C. albicans. The protein from seeds of black cumin, milk thistle, white mustard and eggfruit and chlorella was not limited by any essential amino acids. Among all analyzed plants, fenugreek seeds were judged to have potential for use in food formulation operations in view of their antioxidant activity and amino acid profile. Based on the results, intake of polyphenols together with protein in plant seeds does not have a major impact on the potential bioaccessibility of a range of polyphenols and phenolic metabolites. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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17 pages, 3513 KiB  
Article
Bird Cherry (Prunus padus) Fruit Extracts Inhibit Lipid Peroxidation in PC Liposomes: Spectroscopic, HPLC, and GC–MS Studies
by Przemysław Siejak, Wojciech Smułek, Joanna Nowak-Karnowska, Anna Dembska, Grażyna Neunert and Krzysztof Polewski
Appl. Sci. 2022, 12(15), 7820; https://0-doi-org.brum.beds.ac.uk/10.3390/app12157820 - 03 Aug 2022
Cited by 5 | Viewed by 1638
Abstract
The antioxidant potential of bird cherry fruit of water, methanol, ethanol, and acetone extracts and their antioxidant efficiency against oxidation of PC liposomes using spectroscopic and chromatographic methods were investigated. The chromatographic methods quantified and specified the presence of phenolic and flavonoid compounds [...] Read more.
The antioxidant potential of bird cherry fruit of water, methanol, ethanol, and acetone extracts and their antioxidant efficiency against oxidation of PC liposomes using spectroscopic and chromatographic methods were investigated. The chromatographic methods quantified and specified the presence of phenolic and flavonoid compounds in the investigated extracts. The characteristic peaks in the UV spectrum at 275 nm and 370 nm confirmed the presence of phenols and flavonoids and their derivatives. Their presence was also confirmed by FTIR spectra, which revealed the presence of its functional groups. The total luminescence spectra with maxima at 314–318 nm, 325–355 nm, and 428–435 nm were ascribed to the presence of phenolic acids and tocopherols. The antioxidant properties of extracts and its inhibition properties against lipid peroxidation in PC liposomes were determined by fluorogenic probes DCF-H and C11-BODIPY581/591. The measured antioxidant properties against generated free radicals in aqueous and lipogenic phases revealed differences between extracts depending on their physicochemical properties with the greatest potential for acetone extract and sirup. The presented quantitative analysis indicated that cherry bird extracts possess significant amounts of phenolics and flavonoids, thus having the opportunity to be used as a natural antioxidant agent source with a large potential for application in pharmaceutical and food industries. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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15 pages, 20880 KiB  
Article
Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions
by Ahmad Ali, Abdur Rehman, Seid Mahdi Jafari, Muhammad Modassar Ali Nawaz Ranjha, Qayyum Shehzad, Hafiz Muhammad Shahbaz, Sohail Khan, Muhammad Usman, Przemysław Łukasz Kowalczewski, Maciej Jarzębski and Wenshui Xia
Appl. Sci. 2022, 12(3), 1070; https://0-doi-org.brum.beds.ac.uk/10.3390/app12031070 - 20 Jan 2022
Cited by 3 | Viewed by 2087
Abstract
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic [...] Read more.
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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10 pages, 1418 KiB  
Article
Extraction of Galactolipids from Waste By-Products: The Feasibility of Green Chemistry Methods
by Łukasz Woźniak, Monika Wojciechowska, Krystian Marszałek and Sylwia Skąpska
Appl. Sci. 2021, 11(24), 12088; https://0-doi-org.brum.beds.ac.uk/10.3390/app112412088 - 18 Dec 2021
Cited by 2 | Viewed by 2142
Abstract
Galactolipids are a class of lipids present, inter alia, in the plastid membranes of plant cells. Apart from their biological significance, they are recognized as an important group of bioactive agents, especially in the treatment of osteoarthritis. The aim of this research was [...] Read more.
Galactolipids are a class of lipids present, inter alia, in the plastid membranes of plant cells. Apart from their biological significance, they are recognized as an important group of bioactive agents, especially in the treatment of osteoarthritis. The aim of this research was to evaluate the usefulness of the green chemistry approach in the extraction of these compounds. Waste products of food processing were selected as a raw material to improve the sustainability of the process even further, and their galactolipid content was investigated using an LC-MS analysis. The rosehip pomace, which was recognized as the most promising amongst materials used in this study, was subjected to supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE). It transpired that SFE using pure CO2 was not an effective method for the extraction of galactolipids, although the use of ethanol as a cosolvent favored the separation. The results of UAE were also very promising—the improvement of the extraction yield up to 74% was observed. The green chemistry approaches used for galactolipid isolation were compared with a conventional processing method and proved to be an interesting alternative. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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12 pages, 283 KiB  
Article
Effect of Selected Cations and B Vitamins on the Biosynthesis of Carotenoids by Rhodotorula mucilaginosa Yeast in the Media with Agro-Industrial Wastes
by Anna Maria Kot, Stanisław Błażejak, Rita Brzezińska, Wioletta Sęk and Marek Kieliszek
Appl. Sci. 2021, 11(24), 11886; https://0-doi-org.brum.beds.ac.uk/10.3390/app112411886 - 14 Dec 2021
Cited by 8 | Viewed by 2001
Abstract
In recent years, there has been an increase in the search for novel raw materials for the production of natural carotenoids. Among yeasts, Rhodotorula species have the ability to synthesize carotenoids, mainly β-carotene, torulene, and torularhodin, depending on the culture conditions. This study [...] Read more.
In recent years, there has been an increase in the search for novel raw materials for the production of natural carotenoids. Among yeasts, Rhodotorula species have the ability to synthesize carotenoids, mainly β-carotene, torulene, and torularhodin, depending on the culture conditions. This study aimed to determine the effect of selected cations (barium, zinc, aluminum, manganese) and B vitamins (biotin, riboflavin, niacin, pantothenic acid) on the biosynthesis of carotenoids by Rhodotorula mucilaginosa MK1 and estimate the percentages of β-carotene, torulene, and torularhodin synthesized by the yeast. The cultivation was carried out in a medium containing glycerol (waste resulting from biodiesel production) as a carbon source and potato wastewater (waste resulting from potato starch production) as a nitrogen source. Carotenoid biosynthesis was stimulated by the addition of aluminum (300 mg/L) or aluminum (300 mg/L) and niacin (100 µg/L) to the medium. The number of carotenoids produced by R. mucilaginosa MK1 in the medium containing only aluminum and in the medium with aluminum and niacin was 146.7 and 180.5 µg/gd.m., respectively. This content was 101% and 147% higher compared to the content of carotenoids produced by yeast grown in the control medium (73.0 µg/gd.m.). The addition of aluminum and barium seemed to have a positive effect on the biosynthesis of torulene, and the percentage of this compound increased from 31.86% to 75.20% and 68.24%, respectively. Niacin supplementation to the medium increased the percentage of torularhodin produced by the yeast from 23.31% to 31.59–33.79%. The conducted study showed that there is a possibility of intensifying carotenoid biosynthesis by red yeast and changing the percentages of individual carotenoids fractions by adding cations or B vitamins to the medium. Further research is needed to explain the mechanism of action of niacin on the stimulation of torularhodin biosynthesis. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
13 pages, 1425 KiB  
Article
Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese
by María de los Ángeles Olea-Rodríguez, Patricia Chombo-Morales, Karla Nuño, Olga Vázquez-Paulino, Zuamí Villagrán-de la Mora, Luz E. Garay-Martínez, Javier Castro-Rosas, Angélica Villarruel-López and Ma. Refugio Torres-Vitela
Appl. Sci. 2021, 11(17), 8154; https://0-doi-org.brum.beds.ac.uk/10.3390/app11178154 - 02 Sep 2021
Cited by 4 | Viewed by 2301
Abstract
Cotija cheese is an artisanal matured Mexican cheese from unpasteurized milk. This work determined the microbiological characteristics and behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and staphylococcal toxin during cheese elaboration and ripening. Sixteen 20-kg cheeses were used, eight inoculated with [...] Read more.
Cotija cheese is an artisanal matured Mexican cheese from unpasteurized milk. This work determined the microbiological characteristics and behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and staphylococcal toxin during cheese elaboration and ripening. Sixteen 20-kg cheeses were used, eight inoculated with 6 log CFU/mL of each pathogen, and eight uninoculated, and samples were taken at each stage of the process. In the uninoculated samples, the survival of S. aureus and L. monocytogenes decreased after 30 days of ripening. The average counts of S. aureus in milk, curd, and serum were 7 log MPN /mL, and 8.7 log MPN /g in cheese, decreasing from day 15. Salmonella spp. counts (initial inoculum: 7.2 log MPN /mL) decreased after 24 h, and L. monocytogenes counts (8.7 log MPN/g at 24 h) decreased from day 15 in the cheese. Salmonella spp. and L. monocytogenes were not detected in any sample after 60 days of ripening, unlike S. aureus, which was detected at the end of the study. Lactic acid bacteria counts were 9 log CFU/mL in milk and whey and 7.2 log CFU/g in cheese. Pathogens behavior during the ripening process reduces the health risks by consuming products made with unpasteurized milk when subjected to ripening. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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16 pages, 917 KiB  
Article
The Effects of Plasma-Activated Water on Heavy Metals Accumulation in Water Spinach
by Chih-Yao Hou, Ting-Khai Kong, Chia-Min Lin and Hsiu-Ling Chen
Appl. Sci. 2021, 11(11), 5304; https://0-doi-org.brum.beds.ac.uk/10.3390/app11115304 - 07 Jun 2021
Cited by 14 | Viewed by 4061
Abstract
Toxic heavy metals accumulate in crops from the environment through different routes and may interfere with biochemical reactions in humans, causing serious health consequences. Plasma technology has been assessed for the promotion of seed germination and plant growth in several past studies. Therefore, [...] Read more.
Toxic heavy metals accumulate in crops from the environment through different routes and may interfere with biochemical reactions in humans, causing serious health consequences. Plasma technology has been assessed for the promotion of seed germination and plant growth in several past studies. Therefore, the aim of the present study was to evaluate whether the growth rate of plants can be increased with the application of non-thermal plasma, as well as to reduce the accumulation of heavy metals in leafy vegetables (water spinach). In this study, several kinds of plasma treatments were applied, such as treatment on the seeds (PTS + NTW), irrigation water (NTS + PAW) or both (PTS + PAW). The results of the study showed that the heavy metals accumulated in water spinach were affected by the heavy metals available in the soil. The bioconcentration factor (BCF) of Cd in water spinach decreased from 0.864 to 0.543 after plasma treatment in seed or irrigating water, while the BCF of Pb was low and did not show any significant changes. Therefore, the results suggest that plasma treatment may suppress Cd absorption, but not for Pb. In this study, plasma treatment did not help to improve the product yield of water spinach planted in Cd-added soil. In the future, fertilizers can be used to supply nutrients that are not provided by plasma-activated water to support the growth of water spinach. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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20 pages, 5761 KiB  
Article
Lipid Remodeling in the Mitochondria upon Ageing during the Long-Lasting Cultivation of Endomyces magnusii
by Elena P. Isakova, Natalya N. Gessler, Daria I. Dergacheva, Vera M. Tereshina, Yulia I. Deryabina and Marek Kieliszek
Appl. Sci. 2021, 11(9), 4069; https://0-doi-org.brum.beds.ac.uk/10.3390/app11094069 - 29 Apr 2021
Cited by 1 | Viewed by 1403
Abstract
In this study, we used Endomyces magnusii yeast with a complete respiratory chain and well-developed mitochondria system. This system is similar to the animal one which makes the yeast species an excellent model for studying ageing mechanisms. Mitochondria membranes play a vital role [...] Read more.
In this study, we used Endomyces magnusii yeast with a complete respiratory chain and well-developed mitochondria system. This system is similar to the animal one which makes the yeast species an excellent model for studying ageing mechanisms. Mitochondria membranes play a vital role in the metabolic processes in a yeast cell. Mitochondria participate in the metabolism of several pivotal compounds including fatty acids (FAs) metabolism. The mitochondria respiratory activity, the membrane and storage lipids composition, and morphological changes in the culture during the long-lasting cultivation (for 168 h) were under investigation. High metabolic activity of E. magnusii might be related to the active function of mitochondria increasing in the 96- and 168-h growth phases. Cardiolipin (CL), phosphatidylethanolamine (PE), phosphatidylcholine (PC), and sterols (St) were dominant in the membrane lipids. The St and sphingolipids (SL) shares increased by a lot, whereas the CL and phosphatidylinositol (PI) + PE ones decreased in the membrane lipids. This was the main change in the membrane lipid composition during the cultivation. In contrast, the amount of PE and phosphatidylserine (PS) did not change. Index of Hydrogen Deficiency (IHD) of phospholipids (PL) FAs significantly declined due to a decrease in the linoleic acid share and an increase in the amount of palmitic and oleic acid. There were some storage lipids in the mitochondria where free fatty acids (FFAs) (73–99% of the total) dominated, reaching the highest level in the 96-h phase. Thus, we can conclude that upon long-lasting cultivation, for the yeast assimilating an “oxidative” substrate, the following factors are of great importance in keeping longevity: (1) a decrease in the IHD reduces double bonds and the peroxidation indices of various lipid classes; (2) the amount of long-chain FFAs declines. Moreover, the factor list providing a long lifespan should include some other physiological features in the yeast cell. The alternative oxidase activity induced in the early stationary growth phase and high mitochondria activity maintains intensive oxygen consumption. It determines the ATP production and physiological doses of reactive oxygen species (ROS), which could be regarded as a trend favoring the increased longevity. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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Review

Jump to: Editorial, Research

21 pages, 1291 KiB  
Review
Nutritional and Health Potential of Probiotics: A Review
by Muhammad Modassar Ali Nawaz Ranjha, Bakhtawar Shafique, Maria Batool, Przemysław Łukasz Kowalczewski, Qayyum Shehzad, Muhammad Usman, Muhammad Faisal Manzoor, Syeda Mahvish Zahra, Shazia Yaqub and Rana Muhammad Aadil
Appl. Sci. 2021, 11(23), 11204; https://0-doi-org.brum.beds.ac.uk/10.3390/app112311204 - 25 Nov 2021
Cited by 29 | Viewed by 12953
Abstract
Several products consist of probiotics that are available in markets, and their potential uses are growing day by day, mainly because some strains of probiotics promote the health of gut microbiota, especially Furmicutes and Bacteroidetes, and may prevent certain gastrointestinal tract (GIT) [...] Read more.
Several products consist of probiotics that are available in markets, and their potential uses are growing day by day, mainly because some strains of probiotics promote the health of gut microbiota, especially Furmicutes and Bacteroidetes, and may prevent certain gastrointestinal tract (GIT) problems. Some common diseases are inversely linked with the consumption of probiotics, i.e., obesity, type 2 diabetes, autism, osteoporosis, and some immunological disorders, for which the disease progression gets delayed. In addition to disease mitigating properties, these microbes also improve oral, nutritional, and intestinal health, followed by a robust defensive mechanism against particular gut pathogens, specifically by antimicrobial substances and peptides producing probiotics (AMPs). All these positive attributes of probiotics depend upon the type of microbial strains dispensed. Lactic acid bacteria (LAB) and Bifidobacteria are the most common microbes used, but many other microbes are available, and their use depends upon origin and health-promoting properties. This review article focuses on the most common probiotics, their health benefits, and the alleviating mechanisms against chronic kidney diseases (CKD), type 1 diabetes (T1D), type 2 diabetes (T2D), gestational diabetes mellitus (GDM), and obesity. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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37 pages, 1943 KiB  
Review
Antimicrobials from Medicinal Plants: An Emergent Strategy to Control Oral Biofilms
by Catarina Milho, Jani Silva, Rafaela Guimarães, Isabel C. F. R. Ferreira, Lillian Barros and Maria José Alves
Appl. Sci. 2021, 11(9), 4020; https://0-doi-org.brum.beds.ac.uk/10.3390/app11094020 - 28 Apr 2021
Cited by 16 | Viewed by 6597
Abstract
Oral microbial biofilms, directly related to oral diseases, particularly caries and periodontitis, exhibit virulence factors that include acidification of the oral microenvironment and the formation of biofilm enriched with exopolysaccharides, characteristics and common mechanisms that, ultimately, justify the increase in antibiotics resistance. In [...] Read more.
Oral microbial biofilms, directly related to oral diseases, particularly caries and periodontitis, exhibit virulence factors that include acidification of the oral microenvironment and the formation of biofilm enriched with exopolysaccharides, characteristics and common mechanisms that, ultimately, justify the increase in antibiotics resistance. In this line, the search for natural products, mainly obtained through plants, and derived compounds with bioactive potential, endorse unique biological properties in the prevention of colonization, adhesion, and growth of oral bacteria. The present review aims to provide a critical and comprehensive view of the in vitro antibiofilm activity of various medicinal plants, revealing numerous species with antimicrobial properties, among which, twenty-four with biofilm inhibition/reduction percentages greater than 95%. In particular, the essential oils of Cymbopogon citratus (DC.) Stapf and Lippia alba (Mill.) seem to be the most promising in fighting microbial biofilm in Streptococcus mutans, given their high capacity to reduce biofilm at low concentrations. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences)
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