The objective of this research was to modify chicha gum with phthalic anhydride to obtain a new biologically active material. The chemical modification of the gum structure was proven through FTIR, elemental analysis, XRD, TG, and DSC. The derived materials demonstrated excellent inhibitory effect against P. aeruginosa and K. pneumoniae species (rating 100% inhibition) and could also inhibit Escherichia coli growth. The best antimicrobial activity observed for the derivatives suggests that chicha gum hydrophobization due to the addition of phthalic groups improved the interaction of these derivatives with bacterial cell wall components. On the other hand, the derivatives increased CC in macrophages but did not present acute toxicity or hemolytic activity, indicating that they are promising for use in prophylaxis or treatment of infections caused by Gram-negative bacteria.
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http://dx.doi.org/10.1016/j.carbpol.2020.117077 | DOI Listing |
J Sci Food Agric
November 2024
Department of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.
Background: Kombucha is a widely consumed fermented beverage produced by fermenting sweet tea with a symbiotic culture of bacteria and yeast (SCOBY). The dynamic nature of microbial communities in SCOBY may pose challenges to production scale-up due to unpredictable variations in microbial composition. Using identified starter strains is a novel strategy to control microorganism composition, thereby ensuring uniform fermentation quality across diverse batches.
View Article and Find Full Text PDFMolecules
April 2024
CUCEI-Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara 44430, JAL, Mexico.
Biosynthesized silver nanoparticles (AgNPs) are widely used in varied applications, which are morphology dependent. Consequently, a morphology-controlled synthesis is mandatory. Although there are several studies focused on the plant extract-based biosynthesis of metallic nanoparticles, the use of extracts obtained from agro-wastes is scant.
View Article and Find Full Text PDFWorld J Microbiol Biotechnol
March 2024
Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Food Chem
July 2024
State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. Electronic address:
In the study, a sweet wine koji (YQ-5) was successfully selected to make frozen Chinese sweet rice wine dough (F-CD) for flavor enrichment. Subsequently, the effects of single improver (SI: xanthan gum, potassium carbonate, antifreeze protein, diacetyl tartaric esters of monoglycerides and composite improver (XPADG: Four improvers mixed in proportion) on the texture, rheological properties, microstructure, water status, protein secondary structure, volatile flavor substances and sensory properties of F-CD during frozen storage were investigated. The results indicated that XPADG slowed the increase in freezable water and water mobility in the dough, giving dough the most stable rheological properties and minimizing the damage of freezing to the secondary structure and microstructure of proteins.
View Article and Find Full Text PDFInt J Biol Macromol
February 2024
Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Electronic address:
The current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications.
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