Inhibition of Typhimurium biofilm and polysaccharide production via eugenol-glucosyltransferase interactions.

This study hypothesizes that eugenol, due to its structural properties, can inhibit glucosyltransferase activity, thereby reducing polysaccharide synthesis in Typhimurium biofilms. It was found that eugenol exhibited minimum inhibitory and bactericidal concentrations of 0.6 mg mL and 0.

Consumption of Plant-Derived Phenolic Acids Modulates Hunger and Satiety Responses Due to Chemical Interactions with Enteroendocrine Mediators.

Energy-dense foods are commonly rich in fat and simple sugars and poor in dietary fiber and micronutrients; regularly consuming them decreases the concentration and/or effect of anorexigenic hormones and may increase that of orexigenic ones, thereby decreasing satiety. In contrast, plant-derived phenolic-rich foods exert positive effects on satiety. In silico, in vitro, and in vivo investigations on some of most representative phenolic acids like chlorogenic acid (CGA), gallic acid (GA), ferulic acid (FA), and protocatechuic acid (PCA) have shown that they are able to modulate various hunger and satiety processes; however, there are few studies that show how their chemical structure contributes to achieve such effects.

Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%.

The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce ( var. ).

Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known about their shelf-life stability in fresh produce treated with elicitors. In the present work, carotenoids and polyphenols were quantified by spectrophotometric methods in red and green butterhead lettuce treated with elicitors that had previously been demonstrated to increase bioactive compounds: arachidonic acid (AA), methyl jasmonate (MJ), and Harpin protein (HP).

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index.

Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and control bread (CB)) were elaborated and characterized (physiochemical and phytochemical content). Also, their inner structure (SEM), changes in their FTIR functional group's vibrations, and the bioaccessibility of PC and sugars, including an in vitro glycemic index, were analyzed.

Clicking gallic acid into chitosan prolongs its antioxidant activity and produces intracellular Ca responses in rat brain cells.

Gallic acid is a vegetable-derived and highly bioactive phenolic acid, but its antioxidant capacity is sensitive to environmental conditions. Chitosan is a biopolymer capable of exerting significant protection to various molecules, including phenolic compounds. A chitosan derivative that extends the antioxidant activity of gallic acid was synthesized by click chemistry and characterized by FT-IR, H NMR, and antioxidant capacity assays.

Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.

The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance.

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated.

Oregano Essential Oil versus Conventional Disinfectants against Typhimurium and O157:H7 Biofilms and Damage to Stainless-Steel Surfaces.

This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Typhimurium and O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.

Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the mRNA Expression of Hepatic SCARB1.

Avocado paste (AP) is the main industrial byproduct of its processing, and retains various phenolic compounds (PCs). PCs are known to normalize the plasma lipid profile, but those from avocado byproducts have been minimally studied. We report the normalizing effects of an AP-derived phenolic extract (PE) on the plasma lipid profile of male Wistar rats.

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products.

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds.

Could Naringenin Participate as a Regulator of Obesity and Satiety?

Obesity is a serious health problem worldwide, since it is associated with multiple metabolic disorders and complications such as cardiovascular disease, type 2 diabetes, fatty liver disease and overall metabolic dysfunction. Dysregulation of the hunger-satiety pathway, which includes alterations of central and peripheral signaling, explains some forms of obesity by favoring hyperphagia and weight gain. The present work comprehensively summarizes the mechanisms by which naringenin (NAR), a predominant flavanone in citrus fruits, could modulate the main pathways associated with the development of obesity and some of its comorbidities, such as oxidative stress (OS), inflammation, insulin resistance (IR) and dyslipidemia, as well as the role of NAR in modulating the secretion of enterohormones of the satiety pathway and its possible antiobesogenic effect.

Revisiting the high-fat diet/low streptozotocin prediabetic rat model: A bioanalytical adjustment.

Insulin resistance (IR) is the main feature of prediabetes (PD), which ultimately leads to diabetes. High-dose streptozotocin-treated rodents often show irreversible β-cell mass loss and function, leaving the premorbid diabetic state (PD/IR) unnoticed. This study aimed to re-evaluate the synergistic/independent effect of a sub-chronic consumption (1-5 weeks) of a high-fat diet (60% gross energy from fat, 3.

Antibiofilm Action of Plant Terpenes in Strains: Potential Inhibitors of the Synthesis of Extracellular Polymeric Substances.

can form biofilms that contribute to its resistance in food processing environments. Biofilms are a dense population of cells that adhere to the surface, creating a matrix composed of extracellular polymeric substances (EPS) consisting mainly of polysaccharides, proteins, and eDNA. Remarkably, the secreted substances, including cellulose, curli, and colanic acid, act as protective barriers for and contribute to its resistance and persistence when exposed to disinfectants.

Single-Cell Protein Production as a Strategy to Reincorporate Food Waste and Agro By-Products Back into the Processing Chain.

Food waste is a serious problem with negative environmental and economic consequences. Unused food (either as waste or by-products and referred to as food residues in the present work) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds that could be used in an alternate or secondary life cycle to avoid discarding it. The present work reviews the potential use of food residues for the bioengineering of single-cell protein (SCP), addressing aspects of production, nutrition and safety, as well as the main challenges and perspectives.

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential.

Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these fruits were harvested, representing about 6.

Pomegranate ( L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts.

Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g and 45.

Phenolic compounds can induce systemic and central immunomodulation, which result in a neuroprotective effect.

Inflammation may negatively impact health, particularly that of the central nervous system. Phenolic compounds are bioactive molecules present in fruits and vegetables with potential anti-inflammatory effects. The purpose of the present work is to review the immunomodulatory bioactivities of phenolic compounds in the periphery and in the central nervous system.

Relevance of tracking the diversity of Escherichia coli pathotypes to reinforce food safety.

Escherichia coli is among the most prevalent food contaminant microorganisms that have evolved, generating variants based on their effects on the host; these include commensals or pathobiont strains. The last classifications of E. coli intestinal pathobionts found in this review are enteroinvasive, enterohemorrhagic, enteropathogenic, enterotoxigenic, diffusely adherent, and enteroaggregative strains.

Mango "Ataulfo" Peel Extract Improves Metabolic Dysregulation in Prediabetic Wistar Rats.

The hypoglycemic effect of functional phytochemicals has been evaluated in diabetic rodents but scarcely in its premorbid condition (prediabetes; PD). This study aimed to evaluate a mango (cv. Ataulfo) peel hydroethanolic (20:80) extract (MPE) for in vivo glycemic/lipidemic-normalizing effect and in vitro enzyme inhibitory (α-amylase/α-glucosidase) activity.

Sweet Potato ( L.) Phenotypes: From Agroindustry to Health Effects.

Sweet potato (SP; (L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion.

Phenolic compounds of Phellinus spp. with antibacterial and antiviral activities.

Phellinus Quél is one of the largest genera of Hymenochaetaceae; it comprises about 220 species widely distributed on Earth. Most Phellinus species are lignicolous mushrooms that accumulate bioactive compounds. This research studied the phenolic composition of Phellinus spp.