Interaction of plants and metal nanoparticles: Exploring its molecular mechanisms for sustainable agriculture and crop improvement.

Metal nanoparticles offer promising prospects in agriculture, enhancing plant growth and ensuring food security. Silver, gold, copper, and zinc nanoparticles possess unique properties making them attractive for plant applications. Understanding molecular interactions between metal nanoparticles and plants is crucial for unlocking their potential to boost crop productivity and sustainability.

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.

Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim (LMPS) mozzarella cheese, made from BM, or BM mixed with 15% CM (CM15%) or 30% CM (CM30%), at various time points (up to 60 d) of storage at 4°C after manufacture. Low-moisture part-skim mozzarella cheeses using CM15% and CM30% had high moisture and total Ca contents, but lower soluble Ca content.

Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus.

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease.

Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics.

Camel milk (CM) can be used as an ingredient to produce various dairy products but it forms weak rennet-induced and acid-induced gels compared with bovine milk (BM). Therefore, in this study, we aimed to investigate the effect of blending bovine milk with camel milk on the physicochemical, rheological (amplitude sweep and frequency sweep), and microstructural properties of low-fat akawi (LFA) cheese. The cheeses were made of BM only or BM blended with 15% (CM15%) or 30% (CM30%) camel milk and stored at 4°C for 28 d.

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects.

The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity).

Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk.

The objective of this study was to assess protein degradation and biological activities of the water-soluble extract (WSE) and the 10 kDa permeable and nonpermeable fractions of in vitro digesta of low-fat Akawi cheese made from blends (100:0, 85:15, or 70:30) of bovine milk and camel milk and ripened for 28 d. Biological activities, such as antioxidant activities, amylase and glucosidase inhibition, angiotensin-converting enzyme inhibition, and antiproliferative of the WSE, and the 10 kDa permeable and nonpermeable fraction of the digesta were assessed. To identify the nature of the bioaccessible compounds, untargeted metabolomic analysis was carried out by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry.

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion.

This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion.

Exopolysaccharides as Antimicrobial Agents: Mechanism and Spectrum of Activity.

Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria (LAB). EPS serve several biological functions such as interactions between bacteria and their environments, protection against hostile conditions including dehydration, the alleviation of the action of toxic compounds (bile salts, hydrolyzing enzymes, lysozyme, gastric, and pancreatic enzymes, metal ions, antibiotics), and stresses (changing pH, osmolarity), and evasion of the immune response and phage attack. Bacterial EPSs are considered valuable by the food, pharmaceutical, and nutraceutical industries, owing to their health-promoting benefits and rheological impacts.

Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability.

The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect.