The Impact of Azadirachta Indica Extract on the Expression Profile of Esp Gene in Treated Enterococcus faecalis DOI Creative Commons

Niaz Hamaghareeb Hamasaeed

The Open Dentistry Journal, Journal Year: 2024, Volume and Issue: 18(1)

Published: June 24, 2024

Background and Objectives Enterococcus faecalis is a bacterium often associated with persistent endodontic infections, posing challenges for effective root canal disinfection treatment outcomes due to its resilience in adverse conditions resistance antimicrobial therapies. This study aimed investigate the effects of Azadirachtaindica's active plant compounds at subinhibitory concentrations on expression virulence gene ( esp ) strains (ATCC 29212). Materials Methods Azadirachta indica (neem) specimens were obtained Erbil, Northern Iraq, from dried samples extracted. Dry extracts dissolved Dimethylsulphoxide (DMSO) until reaching 100 mg/ml. Bacterial treated extracted material incubated. The assessment relative 29212) began total RNA extraction using RNXplus kit, followed by Quantitative RT-PCR assay. Results minimum concentration indica's ethyl acetate fraction 3 (30 mg/ml) inhibited growth targeted bacteria. In contrast, highest inhibiting target bacteria was 50 mg/ml 6 -water). All fractions decreased gene, 5 (ethyl alcohol) showing fold change. Conclusion alcohol 2.84-fold, suggesting potential decrease expression, which could be considered as an alternative classical irrigants.

Language: Английский

Microbiological safety of dry-cured fish from the raw material to the end of processing DOI Creative Commons
Valentina Indio,

Federica Savini,

Fausto Gardini

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 415, P. 110641 - 110641

Published: Feb. 28, 2024

The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there a lack data related the microbiological safety such products. In this study total aerobic colony count Enterobacteriaceae, as proxy process hygiene criteria, detection Listeria monocytogenes concentration histamine, food were investigated Salmo salar (salmon), Xiphias gladius (swordfish) Thunnus albacares (yellowfin tuna), before, during, at end dry-curing process, performed dedicated cabinet, controlled temperature, relative humidity ventilation, up 240 h. parameters tested by culture methods shotgun metagenomic, while presence other biogenic amines, was quantified High Performance Liquid Chromatography. raw material, dry curing Enterobacteriaceae always lower than 10 CFU/g, counts ranged between 3.9 5.4 Log CFU/g salmon; 5.5 5.9 swordfish; 4.4 4.8 tuna. pH values significantly different species, materials during processing except for T4, occurring 70 h after start salmon 114 swordfish Water activity specific sampling points processing. Overall, 79 % sequences identified samples assigned y bacteria. most abundant phyla Pseudomonadota, Bacillota Mycoplasmatota. microbial populations metagenomic species clustered well separated one from other. Moreover, richness higher tuna comparison swordfish. not detected material using reference cultural method very few reads (relative abundance <0.007) metagenomic. Histamine producing bacteria, belonging genera Vibrio, Morganella, Photobacterium Klebsiella, primarily histamine amines any sample. To best our knowledge first paper reporting time point determinations quality salmon, tuna, process. collected can help predict risk profile ready eat dry-cured storage before consumption.

Language: Английский

Citations

3
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages DOI Creative Commons
Giulia Tabanelli, Federica Barbieri, Alberto Baños

et al.

International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 410, P. 110489 - 110489

Published: Nov. 16, 2023

Companilactobacillus alimentarius is a facultatively heterofermentative lactic acid bacterium (LAB) that significant constituent within the microbiota of various traditional fermented foods exerting several functions in fermentative or ripening processes. This species has been isolated from Spanish sausages, where its frequency isolation was comparable to those Latilactobacillus sakei and curvatus. Despite presence niches, ecological information on this still scarce only few publications report about safety features (i.e. antibiotic resistance). Since studies C. concern analysis individual traits regarding species, more extensive work larger number isolates same matrix have performed allow clearer interpretation their phenotypic technological characteristics. Specifically, 14 strains Mediterranean spontaneously screened for characteristics (such as resistance, biogenic amine production, inhibiting potential, growth at different temperatures NaCl concentrations) with phenotype microarrays aim elucidate potential role contribution sausage fermentation ripening. In general, wide variability observed relation parameters considered. Several tested were able produce histamine, tyramine putrescine while resistance greatly varied according strains, exception vancomycin. addition, showed relevant grow conditions salt temperature mimicking found foods. particular, 10 °C can explain sausages adaptation meat environment which low be applied during The differentiation profile reflected environmental influenced source, including derived by raw materials. Given frequent association spontaneous fermentations products, despite not being intentionally used starter cultures, data presented study contribute deeper comprehension role, both advantageous detrimental, numerous

Language: Английский

Citations

7
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review DOI Creative Commons
Olga Świder, Marek Roszko, Michał Wójcicki

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: unknown, P. 1 - 26

Published: Sept. 19, 2023

Fermented food has unique properties and high nutritional value, thus, should constitute a basic element of balanced health-promoting diet. However, it can accumulate considerable amount biogenic amines (BAs), which ingested in excess lead to adverse health effects. The application plant-derived additives represents promising strategy ensure safety or enhance the functional organoleptic fermented food. This review summarizes currently available data on plant-origin with aim reduce BA content products. importance ensuring been highlighted considering growing evidence beneficial effects resulting from consumption this type food, as well increasing number individuals sensitive BAs. examined reduced concentration varying degrees, their efficacy depended additive, matrix, autochthonous, inoculated microorganisms, manufacturing conditions. main mechanisms action include antimicrobial inhibition microbial decarboxylases. Further research optimization bioactive substances extraction, standardization chemical composition, development detailed procedures for its use products are needed.

Language: Английский

Citations

6
Improvement of the safety of artisanal Spanish fermented sausages: spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain DOI Creative Commons
Federica Barbieri, Giulia Tabanelli, Oriol Comas-Basté

et al.

Food Control, Journal Year: 2024, Volume and Issue: unknown, P. 110962 - 110962

Published: Oct. 1, 2024

Language: Английский

Citations

2
Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds DOI
Vida Šimat, Martina Čagalj, Ivana Generalić Mekinić

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104599 - 104599

Published: June 19, 2024

Language: Английский

Citations

1
Microbiological Safety of Dry-Cured Fish from the Raw Material to the End of Processing DOI
Valentina Indio,

Federica Savini,

Fausto Gardini

et al.

Published: Jan. 1, 2023

The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there a lack data related the microbiological safety such products. In this study total aerobic colony count Enterobacteriaceae, as proxy process hygiene criteria, detection Listeria monocytogenes concentration histamine, food were investigated Salmo salar (salmon), Xiphias gladius (swordfish) Thunnus albacares (yellowfin tuna), before, during, at end dry-curing process, performed dedicated cabinet, controlled temperature, relative humidity ventilation, up 240 hours. parameters tested by culture methods shotgun metagenomic, while presence other biogenic amines, was quantified High Performance Liquid Chromatography.In raw material, dry curing Enterobacteriaceae always lower than 10 CFU/g, counts ranged between 3.88 5.38 Log CFU/g salmon; 5.50 5.90 swordfish; 4.43 4.82 tuna. pH values significantly different species, materials during processing except for T4. Water activity specific sampling points processing. Overall, 79% microorganisms identified samples represented bacteria. most abundant phyla Pseudomonadota, Bacillota Mycoplasmatota. microbial populations species clustered well separated one from other. Moreover, richness higher salmon tuna comparison swordfish.Listeria not detected material using reference cultural method very few reads (relative abundance <0.007) swordfish metagenomic. Histamine producing bacteria, belonging genera Vibrio, Morganella, Photobacterium Klebsiella, primarily swordfish. histamine amines any sample.To best our knowledge first paper reporting time point determinations quality salmon, tuna, process. collected can help predict risk profile ready eat dry-cured storage before consumption.

Language: Английский

Citations

3
The Impact of Azadirachta Indica Extract on the Expression Profile of Esp Gene in Treated Enterococcus faecalis DOI Creative Commons

Niaz Hamaghareeb Hamasaeed

The Open Dentistry Journal, Journal Year: 2024, Volume and Issue: 18(1)

Published: June 24, 2024

Background and Objectives Enterococcus faecalis is a bacterium often associated with persistent endodontic infections, posing challenges for effective root canal disinfection treatment outcomes due to its resilience in adverse conditions resistance antimicrobial therapies. This study aimed investigate the effects of Azadirachtaindica's active plant compounds at subinhibitory concentrations on expression virulence gene ( esp ) strains (ATCC 29212). Materials Methods Azadirachta indica (neem) specimens were obtained Erbil, Northern Iraq, from dried samples extracted. Dry extracts dissolved Dimethylsulphoxide (DMSO) until reaching 100 mg/ml. Bacterial treated extracted material incubated. The assessment relative 29212) began total RNA extraction using RNXplus kit, followed by Quantitative RT-PCR assay. Results minimum concentration indica's ethyl acetate fraction 3 (30 mg/ml) inhibited growth targeted bacteria. In contrast, highest inhibiting target bacteria was 50 mg/ml 6 -water). All fractions decreased gene, 5 (ethyl alcohol) showing fold change. Conclusion alcohol 2.84-fold, suggesting potential decrease expression, which could be considered as an alternative classical irrigants.

Language: Английский

Citations

0