Nutrients and Constituents Relevant to Antioxidant, Antimicrobial and Anti-Breast Cancer Properties of Salvia officinalis L.

Objective:Comprehensive assessment of the chemical composition of sage leaves (Salvia officinalisL.)in order to highlight constituents relevant to the antioxidant, antimicrobial and anticancer potentials, in addition to determining safe dose to facilitate its application in functional foodsand dairy products. Methods:High-Performance Liquid Chromatography (HPLC) was employed to determine constituents such as amino acids, fatty acids and phenolic compounds content. Antioxidant activity was characterized using, ?-diphenyl-?-picrylhydrazyl (DPPH) and reducing power methods. The antimicrobial potentials were examinedagainst nine pathogenic strains. MDA-MB-231 cell line was used to assess anticancer activity. Results:Sage was found to be a good source of calcium, iron andzinc (894.3, 84and 5.5 mg/100g respectively) and vitamins B6 and B12(1.5 and 0.3 mg/100g respectively). PerformedHPLC analysis indicated the rich content of essential amino acids, lysine, phenylalanine andleucine (10.4, 0.7 and 0.45 g/100g),unsaturated fatty acids, Omega 3, 6 and 9(6.46, 4.40 and 3.13g/100g) and phenolic compounds, quercetin and cinnamic (604.8 and 390.4 ?g/mL),which interpreted its high antioxidant powers. Sage revealed antioxidantpotentials with IC50and EC50 reached(27.5 and 239.5 mg/mL respectively), and antimicrobial effect against the examined pathogenic strains with MICs reached 6.25 mm against Staph.aureus, E. coliand Candida albicans, not to mention its anticancer effect as an extra pharmacological feature, when sage performed an anti-proliferative activity with IC50of 300 ?g/mL, against MDA-MB-231 cell line.Conclusion:Obtained results emphasis the sage leaves content of variable nutrients and active compounds that reflected on its vast nutritional and pharmacological potentials such as; antioxidant, antimicrobial and cytotoxic effect against breast MDA-MB-231 cell line, that could nominate it as applicable food bio-preservativein functional foods and dairy products

Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains

Milk and milk products are an important contribution to the human diet especially children. However, the presence of aflatoxins as AFM1 in milk and milk products are considered undesirables due to their health risks in consumer's body. For that reason, this study aimed to assess the ability of some microbial species on aflatoxin removal especially the AFM1 in the milk. The AFM1 residue was determined by HPLC after different incubation period (12 h, 24 h, 48 h and 72 h) of the probiotic bacteria and yeasts in PBS as a model for AFM1 determination. This study was performed during the period between 2015 and 2017. The combination of nonviable probiotic bacterial and yeast species (Lactobacillus Plantarum, Lactobacillus acidophilus, Bifidobacterium bifidum, Kluyveromyces lactis and Saccharomyces cerevisiae) succeeded to reduce AFM1 from 50 (ng/ml) during the incubation periods; 12 h, 24 h, 48 h and 72 h, into 9.72±1.31, 6.68±0.55, 5.70±0.33 and 4.56±0.15 ng ml-1, respectively. The highest AFM1 removal % was recorded as; 80.56%, 86.64%, 88.60% and 90.88% in the treated milk samples in a respective manner. Sensor evaluation was carried out using Yoghurt as a model in sample size 50 gm for each sample. Conclusion: This study concluded that the combination consisting of probiotic bacteria and yeasts could be used in reducing the concentration of the AFM1 in aflatoxin contaminated milk.

Detection and Control of Foodborne Pathogenic Bacteria Using Solanum nigrum Extract as Antibacterial in Meat Products

Introduction: Foodborne pathogenic bacteria cause many diseases for the human after eating the spoiled food. For that reason, different meat products produced by different companies in Egypt were collected (during May-Sept 2017), and subjected to microbial analysis. Aims: The antibacterial activity of the solanum nigrum extract against the foodborne Pathogenic bacteria isolated from the collected meat samples such as; Salmonella sp, E.coli, E.coli H7, Bacillus cereus, Staphylococcus were evaluated and detection by Multiplex PCR. Methodology: Multiplex PCR using different primers specific for either structure or function genes for the most common food born bacteria was approached for detection of the existing bacterial strains in the collected samples. However, the selective media results were insured by the multiplex PCR. Antibacterial activity of S. nigrum leaves extract  against  Foodborne Pathogenic Bacteria Results: The antibacterial activity of S. nigrum leaves extract was tested against the isolated foodborn bacteria; Salmonella sp, E.coli, E.coli H7, Bacillus cereus, Staphylococcus areus, and streptococcus pyogenes) from the collected meat samples, the results showed that the diameter of the inhibition zones was ranged from 1.5 to 2.6 cm. The highest antibacterial activity was demonstrated against Bacillus cerueus and E.coli H7 but the lowest activity was observed with Staphylococcus aureus. The MIC for the plant extract was 12.5 mg/ml. The S. nigrum antibacterial activity may result in the high content of phenolic compounds and Flavonoids in its extract. Conclusion: PCR is more acqurate than the selective media method to Detection Foodborn Pathogenic Bacteria and S. nigrum extract could be used as control agent against the foodborne Pathogenic bacteria in processed meats Conclusion: PCR is more acqurate than the selective media method to Detection Foodborn Pathogenic Bacteria and S. nigrum extract could be used as control agent against the foodborne Pathogenic bacteria in processed meats.