Identification of Potential Biomarkers and Spectral Fingerprinting for Detection of Foodborne Pathogens in Raw Chicken Meat Matrix Using GCMS and FTIR.

Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne pathogens in meat is critical for preventing outbreaks. This study investigates the potential of gas chromatography-mass spectrometry (GC-MS) and Fourier-transform infrared spectroscopy (FTIR) for identifying biomarkers and spectral fingerprints indicative of foodborne pathogens in raw chicken meat.

Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review.

Microalgae have emerged as a storehouse of biologically active components having numerous health benefits that can be used in the formulation of nutraceuticals, and functional foods, for human consumption. Among these biologically active components, functional triacylglycerols are increasingly attracting the attention of researchers owing to their beneficial characteristics. Microalgae are excellent sources of triacylglycerol containing omega-3 and omega-6 fatty acids and can be used by the vegan population as a replacement for fish oil.

Evaluation of GABA Production and Probiotic Activities of Enterococcus faecium BS5.

Gamma-aminobutyric acid (GABA) is a principal inhibitory neurotransmitter in the central nervous system and is produced by irreversible decarboxylation of glutamate. It possesses several physiological functions such as neurotransmission, diuretic, and tranquilizer effects and also regulates cardiovascular functions such as blood pressure and heart rate in addition to playing a role in the reduction of pain and anxiety. The objective of this study was to evaluate the GABA producing ability and probiotic capability of certain lactic acid bacteria strains isolated from dairy products.

A Brief Review on the Non-protein Amino Acid, Gamma-amino Butyric Acid (GABA): Its Production and Role in Microbes.

Gamma-Aminobutyric acid (GABA) is a non-protein amino acid widely distributed in nature. It is produced through irreversible α-decarboxylation of glutamate by enzyme glutamate decarboxylase (GAD). GABA and GAD have been found in plants, animals, and microorganisms.

Microbial (Enzymatic) Degradation of Cyanide to Produce Pterins as Cofactors.

Cyanide is one of the most poisonous substances in the environment, which may have originated from natural and anthropogenic sources. There are many enzymes produced by microorganisms which can degrade and utilize cyanide. The major byproducts of cyanide degradation are alanine, glutamic acid, alpha-amino-butyric acid, beta-cyanoalanine, pterin etc.