F1000Research,
Год журнала:
2024,
Номер
13, С. 1366 - 1366
Опубликована: Ноя. 14, 2024
Background
Atopic
dermatitis
(AD)
is
a
chronic
inflammatory
skin
condition
characterized
by
pruritus
and
barrier
dysfunction.
This
study
aims
to
evaluate
the
therapeutic
potential
of
Pelargonium
graveolens
(Geraniaceae)
in
managing
AD
symptoms
through
its
essential
oil.
Methods
The
chemical
composition
flower
oil
(PFEO)
was
analyzed
using
gas
chromatography-mass
spectrometry
(GC-MS).
Its
antimicrobial,
antioxidant,
anti-inflammatory
properties
were
assessed,
along
with
inhibitory
effects
PFEO
on
key
enzymes
involved
repair:
tyrosinase,
elastase,
collagenase.
An
vivo
evaluation
gel
formulation
containing
also
conducted
assess
analgesic
efficacy.
Results
GC-MS
analysis
identified
major
compounds
PFEO,
including
Geraniol
(22.83%),
beta-citronellol
(19.51%),
naphthalenemethanol
(15.36%),
Geranyl
tiglate
(9.38%),
minor
constituents
such
as
linalool
(3.81%)
neryl
formate
(1.31%).
exhibited
bacteriostatic
activity
against
various
bacterial
fungal
strains,
Pseudomonas
aeruginosa,
Staphylococcus
aureus,
Methicillin-Resistant
aureus
(MRSA),
Bacillus
anthracis,
Streptococcus
pyogenes,
epidermidis,
Candida
albicans,
Malassezia
spp.
demonstrated
significant
antioxidant
inhibited
linked
alterations
AD.
Conclusions
shows
promising
for
atopic
due
properties,
well
effects.
findings
support
further
exploration
natural
alternative
treatment
AD.
Frontiers in Microbiology,
Год журнала:
2024,
Номер
14
Опубликована: Янв. 5, 2024
The
imbalance
of
microbial
composition
and
diversity
in
favor
pathogenic
microorganisms
combined
with
a
loss
beneficial
gut
microbiota
taxa
results
from
factors
such
as
age,
diet,
antimicrobial
administration
for
different
infections,
other
underlying
medical
conditions,
etc.
Probiotics
are
known
their
capacity
to
improve
health
by
stimulating
the
indigenous
microbiota,
enhancing
host
immunity
resistance
infection,
helping
digestion,
carrying
out
various
functions.
Concurrently,
metabolites
produced
these
microorganisms,
termed
postbiotics,
which
include
compounds
like
bacteriocins,
lactic
acid,
hydrogen
peroxide,
contribute
inhibiting
wide
range
bacteria.
This
review
presents
an
update
on
using
probiotics
managing
treating
human
diseases,
including
complications
that
may
emerge
during
or
after
COVID-19
infection.
Frontiers in Sustainable Food Systems,
Год журнала:
2025,
Номер
8
Опубликована: Янв. 3, 2025
The
extensive
use
of
antimicrobial
growth
promoters
(AGPs)
in
livestock
has
raised
global
concerns
due
to
increasing
resistance
(AMR)
among
pathogenic
microbes.
This
review
examines
probiotics
as
a
sustainable
alternative
AGPs,
offering
safer
approach
for
promoting
animal
and
health.
Probiotics
enhance
productivity
immunity
by
producing
compounds
competing
with
pathogens
nutrients.
In
addition,
strengthen
the
gut
barrier
modulate
microbiome,
facilitating
beneficial
bacterial
while
suppressing
species.
Studies
demonstrate
efficacy
probiotic
strains
genera
Lactobacillus
Bifidobacterium
inhibiting
such
Clostridium
perfringens
Salmonella
livestock.
comprehensive
evaluation
highlights
probiotics'
potential
advance
practices,
reduce
reliance
on
antibiotics,
mitigate
AMR
risks,
underscoring
need
further
research
regulatory
considerations
their
husbandry.
Current Research in Nutrition and Food Science Journal,
Год журнала:
2024,
Номер
12(2), С. 539 - 560
Опубликована: Авг. 30, 2024
Food
preservation
has
received
a
paramount
focus
throughout
history,
prompting
the
use
of
various
methods
such
as
chemical
additives,
thermal
treatments,
and
nonthermal
approaches
to
prolong
shelf
life
food.
In
this
regard,
biopreservation
is
emerging
promising
alternative
owing
its
eco-friendly
nature
minimal
toxicity
effects.
It
involves
harnessing
natural
microorganisms
their
byproducts
enhance
both
nutritional
value
longevity
food
products.
This
review
delves
into
role
probiotics
postbiotics
in
biopreservation,
elucidating
beneficial
impact
on
human
health
potential
‘safe’
preservatives.
covers
spectrum
pro/post-biotic
organisms,
including
bacteria
yeast,
alongside
different
types
biopreservatives,
mechanisms
action,
applications
across
diverse
categories.
Furthermore,
assesses
influence
quality
sensory
attributes.
However,
commercialization
hurdles
loom,
particularly
concerning
safety
regulatory
compliance,
necessitating
thorough
scrutiny
before
widespread
implementation.
Foods,
Год журнала:
2025,
Номер
14(4), С. 673 - 673
Опубликована: Фев. 17, 2025
Microbial
foods
include
microbial
biomass,
naturally
fermented
foods,
and
heterologously
synthesized
food
ingredients
derived
from
fermentation.
Terpenoids,
using
isoprene
as
the
basic
structure,
possess
various
skeletons
functional
groups.
They
exhibit
diverse
physicochemical
properties
physiological
activities,
such
unique
flavor,
anti-bacterial,
anti-oxidant,
anti-cancer,
hypolipemic,
making
them
extensively
used
in
industry,
fragrance,
preservatives,
dietary
supplements,
medicinal
health
food.
Compared
to
traditional
strategies
like
direct
extraction
natural
species
chemical
synthesis,
cell
factories
for
edible
terpenoids
have
higher
titers
yields.
can
utilize
low-cost
raw
materials
are
easily
scaling-up,
representing
a
novel
green
sustainable
production
mode.
In
this
review,
we
briefly
introduce
synthetic
pathway
of
applications
producing
terpenoids.
Secondly,
highlight
several
typical
non-typical
chassis
terpenoid-producing
factories.
addition,
reviewed
recent
advances
representative
terpenoid
with
gram-scale
titer
preservation,
nutritional
enhancers,
foods.
Finally,
predict
future
directions
their
commercialization
process.
Applied Sciences,
Год журнала:
2025,
Номер
15(5), С. 2686 - 2686
Опубликована: Март 3, 2025
The
demand
for
healthier,
more
natural,
and
sustainable
foods
has
increased,
which
drives
the
development
of
clean
label
food
products.
trend
is
associated
with
developing
products
as
few
ingredients
possible,
free
synthetic
additives,
that
customers
understand
consider
healthy.
Yogurt
a
fermented
numerous
health
benefits,
an
excellent
source
proteins,
vitamins,
minerals.
However,
yogurt
may
contain
chemical
additives
(including
preservatives)
concern
consumers
they
are
potential
risks.
Lactic
acid
bacteria
(LAB)
Gram-positive,
non-spore-forming,
catalase-negative,
non-motile,
antimicrobial
activity
due
to
metabolites
produced
during
fermentation.
These
include
bacteriocins,
organic
acids,
exopolysaccharides,
among
others.
Thus,
in
addition
its
use
several
technological
industrial
processes
field,
LAB
present
good
application
component
preserving
foods,
including
yogurts.
This
review
article
provides
overview
compounds
obtained
from
fermentation
act
ingredient
preservation
