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The current study aimed to successfully immobilize microbes especially lactic acid bacteria to produce vanillin, The vanillin polyphenol, which is well-known for its use in a variety of industries including food and beverage, ?avorings, perfumery, and cosmetics, is becoming increasingly popular. Despite rising need, there is a persistent gap between supply and demand for vanillin in the economy. Natural vanilla, made from Vanilla planifolia orchids, is an essential spice. However, environmental factors such as soil erosion, biodiversity loss, and deforestation place severe limits on vanilla production and harvesting. Recognizing the critical need for environmentally friendly practices, scienti?c advances have resulted in a ground-breaking approach for continuous vanilla manufacturing. This novel technique makes use of immobilized cells and their fermentation activity on ferulic acid, a well-known precursor of vanilla. Ferulic acid is derived from various agricultural wastes and leftovers, which reduces environmental effect. Immobilization, a long-established approach for increasing bioprocess productivity and stability, is critical to this sustainable vanilla production method. This scienti?c endeavor addresses not only the economic imbalance in vanillin supply and demand, but also the major environmental challenges linked with traditional vanilla growing. The approaches used in this work provide useful insights into vanillin synthesis via bioprocessing, enabling a better understanding of sustainable production processes.

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Abstract The purpose of this in vitro study was to develop a polymeric nanofiber mesh coating for titanium implant surfaces and assess its contribution to the cellular response. Two types of dental implants TiUltraTM and TiUniteTM (Nobel Biocare) were coated with poly (lactic acid) nanofibers fabricated using the air-jet spinning technique (AJS). The morphology of the polymeric nanofibers was characterized by scanning electron microscopy (SEM), and the biocompatibility was evaluated in terms of cell adhesion by using human fetal osteoblasts (hFOB). The cellular localization was observed under a fluorescent microscope, and the gene expression of Col 1, ALP, and OCN was evaluated by RT-PCR. The micrographs showed that the polymeric nanofiber coated the titaium (Ti) dental implant surfaces with a randomized deposition anchored between the depth of the threads, and well-interconnected pores were observed. Cell adhesion increased significantly (P<.05) more on the surfaces of Ti dental implants coated with the polymeric nanofiber mesh than on those not coated. After 21 days, the cell adhesion decreased significatively on the uncoated surfaces (P<.05). Col 1 and ALP genes showed a higher level of expression on dental implant surfaces coated with polymeric nanofibers mesh than on uncoated surfaces. Coating Ti dental implant surfaces with polymeric nanofiber mesh is a straightforward deposition technique for stimulating the cell response and improving the gene expression of osteogenic markers.

Resumen El objetivo de este estudio in vitro fue realizar un recubrimiento con nanofibras poliméricas para superficies de implantes de titanio y evaluar el comportamiento de la respuesta celular. Se recubrieron dos tipos de implantes dentales TiUltraTM y TiUniteTM (Nobel Biocare) con nanofibras de ácido poliláctico (PLA) fabricadas con la técnica de hilado por propulsión de aire (AJS). Se caracterizó la morfología de las nanofibras poliméricas por Microscopia Electronica de Barrido (MEB) y se evaluó la biocompatibilidad en términos de adhesión celular utilizando osteoblastos fetales humanos (hFOB). La localización celular se observó con el microscopio fluorescente y la expresión génica de Col 1, ALP y OCN se evaluó con RT-PCR. Las micrografías mostraron que las nanofibras poliméricas recubrieron las superficies de los implantes dentales de titanio (Ti) con una deposición aleatoria lo que generó poros interconectados fibrilares. La adhesión celular aumentó significativamente (P<.05) en las superficies de los implantes dentales de Ti recubiertas con las nanofibras poliméricas comparado con las no recubiertas. Después de 21 días, la adhesión celular disminuyó significativamente en las superficies no recubiertas (P<.05). Los genes Col 1 y ALP mostraron un mayor nivel de expresión en las superficies de los implantes dentales recubiertas con nanofibras poliméricas comparado con las no recubiertas. El recubrimiento de superficies de implantes dentales de Ti con nanofibras poliméricas es una técnica de deposición sencilla para estimular la respuesta celular y mejorar la expresión génica de marcadores osteogénicos.

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Aims: Fermented functional foods were developed to utilize green tea waste (used tea leaves) and their antioxidative activity was examined. Methodology: The initial tea waste was prepared by steeping regular tea leaves in deionized water at 90°C for 60 s. This procedure was repeated to obtain the fifth and tenth sequential extracts. Subsequently, lyophilized tea leaves were rehydrated with potable water and inoculated with Lactococcus lactis subsp. cremoris. Following thorough mixing, the inoculated sample was fermented under anaerobic conditions at 25°C in the absence of light. To monitor the progress of fermentation, the pH levels of the infusion were measured on days 1, 3, 7, and 14. Additionally, the antioxidative activity of the fermented tea leaves and their infusions was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results: After one week of lactic acid fermentation, the pH of the infusions from the fifth and tenth tea leaf extracts decreased significantly compared to other samples. However, within two weeks, all sample infusions reached a pH below 4, suggesting that catechins in the used tea leaves may inhibit lactic acid production during the early stages of fermentation. Despite the multiple extractions, the tea leaves from the fifth and tenth extracts retained elements that supported fermentation. Furthermore, the infusion prepared from the tea leaves after the tenth extract continued to exhibit antioxidative activity, indicating that beneficial properties persist even after repeated extractions. Conclusion: Tea waste can be effectively utilized for lactic acid fermentation. Moreover, the resulting infusion may provide health benefits, making it a potential functional food.

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In the present study, the fermented drink is based on the corn milk and the bovine milk which got enormous nutritional and health benefits. In the mixture of pasteurized corn milk and bovine milk, mother culture containing the 2% of pure probiotic strain of Lactiplantibacillus plantarum was inoculated aseptically and allowed to ferment at 37? for 6–8 hrs. Fermented mixture was then sweetened with honey and flavoured with vanilla essence for its final tuning of the flavour. Sensory evaluation was carried out to study the consumer acceptance of the product. Results for microbiological parameters were found in compliance with the microbial safety standard of food products. Product had 15.47% protein, 3.83% total sugar and 1.47% total lipids. The initial values for the pH were recorded at 4.9 ± 0.02 and titratable acidity at 0.319 % lactic acid. Shelf- life study of the product was conducted by examining the variation of Lactobacillus counts on MRS agar plates. Lactic acid produced from the Lactobacillus bacteria metabolism causes variation in titratable acidity and pH. These variations also indicated shelf life of the product.

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Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.

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Probiotics have been researched for their benefit to gut health. Research for sources of probiotic bacteria has moved from milk to plants, as they have been found to be an inexhaustible source of lactic acid bacteria (LAB). The probiotic properties of lactic acid bacteria isolated from Over ripe Avocado pear on selected bacterial species were assessed. Fifty Unripe Avocado pears were purchased from different markets and allowed to ferment. Enumeration of the microorganisms and pure culture isolation were done on MRS agar supplemented with1.0% CaCO3 at 37 oC for 48 hours; using the pour plate and streak plate methods respectively. The isolates were identified based on their microscopic, macroscopic, biochemical and molecular characteristics. They include Lactobacillus casei and L. plantarum. LAB isolates were tested for their phenol tolerance, bile salt tolerance, acid tolerance and antimicrobial activity. All the isolates were tolerant to simulated gastrointestinal conditions. Growth of the isolates was observed at different temperature between 15 oC to 60 oC. They exhibited tolerance to phenol ranging from 0.085±0.01% to 2.40±0.02%. Tolerance to bile salt ranged from 1.06x101± 0.96x101 to 3.04x103±1.15x102. The acid tolerance level of the LAB obtained ranged from 2.98x102±1.30x102 to 8.78x102±2.22x102. Agar-well diffusion method was used to determine the antimicrobial susceptibility of the bacterial species. The test showed that the isolates were susceptible to the LAB isolates as zones of inhibition were observed. The inhibition zones diameter obtained ranged from 8.35±1.34mm to 13.77±2.21mm. Avocado pear, asides from their high nutritional content, also have the potential to serve as source of probiotic bacteria.

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Among the bacteria in fermented foods, lactic acid bacteria play a pivotal role and its main function is to convert carbohydrates and other related raw materials into lactic acid (organic acid). Therefore, the aim of this research was to assess and use lactic acid bacteria isolates obtained from fermented African oil bean seeds as probiotics. Lactic acid bacteria were isolated using MRS agar and screened for organic acid production and the ability to tolerate some environmental conditions such as temperature, pH, and osmotic pressure. The use of the isolates as probiotics was investigated by screening and determining the antimicrobial inhibitory zone diameter of the isolates obtained against the indicator microorganisms such as Staphylococcus aureus, Bacillus cereus, Escherichia coli and Listeria monocytogenes. Results show that isolate2, isolate3, isolate5, isolate6, isolate7 and isolate8 were able to produce organic acid. Out of the six bacterial isolates tested for antimicrobial activities against the indicator microorganisms, isolate2, isolate3, isolate6 and isolate8 were able to show antimicrobial activities against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Listeria monocytogenes using different dilutions (10- 1 to 10- 3) of the isolates. The isolates were able to grow at temperatures of 37oCand 45oC; pH of 2.5, 3.0, 3.5 and 4.0; finally the osmotic pressure of 1.0, 1.5, 2.5 and 5.0 % w/v NaCl. The isolates were identified as Lactobacillus species and can be used as probiotics.

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Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.

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Background: Mild Colombian coffees are recognized worldwide for their high-quality coffee cup. However, there have been some failures in post-harvest practices, such as coffee grain fermentation. These failures could occasionally lead to defects and inconsistencies in quality products and economic losses for coffee farmers. In Colombia, one of the fermentation methods most used by coffee growers is wet fermentation, conducted by submerging the de-pulped coffee beans for enough time in water tanks to remove the mucilage. Objectives: We evaluated the effect of the water (g)/de-pulped coffee (g) ratio (I: 0/25, II: 10/25, III: 20/25) and final fermentation time (24, 48, and 72 hours) on the total number of microbial groups. We also identified microorganisms of interest as starter cultures. Methods: We used a completely randomized experimental design with two factors; the effect of the water (g)/de-pulped coffee (g) ratio (I: 0/25, II: 10/25, III: 20/25) and final fermentation time (24, 48, and 72 hours), for 9 treatments with two replicates. During the coffee fermentation (1,950 g), the pH and °Brix were monitored. Total counts of different microbial groups (mesophiles, coliforms, lactic-acid bacteria, acetic-acid bacteria, and yeasts) were performed. Various isolates of microorganisms of interest as starter cultures (lactic-acid bacteria and yeasts) were identified using molecular sequencing techniques. Results: 21 lactic-acid bacteria (LAB) isolates and 22 yeasts were obtained from the different mini-batch fermentation systems. The most abundant lactic-acid bacteria species found were Lactiplantibacillus plantarum (46%) and Levilactobacillus brevis (31%). Pichia kluivery (39%) and Torulaspora delbrueckii (22%) were the most abundant yeast species. Conclusion The studied factors did not have effect over the microorganism's development. The identified bacterial and yeasts species have potential as starter cultures for better-quality coffees and in fermentation-related applications.

Antecedentes: Los cafés suaves lavados colombianos son reconocidos a nivel mundial por su buena puntuación sensorial; sin embargo, se han detectado fallas en las prácticas de postcosecha, como lo es la fermentación de los granos de café. Dichas fallas pueden causar defectos y carecer de consistencia en la calidad del producto, ocasionando pérdidas económicas para los caficultores. En Colombia, uno de los métodos más usados por los caficultores es la fermentación húmeda, la cual consiste en sumergir los granos de café despulpado en tanques con agua por un período de tiempo que permita la remoción del mucílago. Objetivos: La presente investigación evaluó la incidencia que tienen la proporción agua/granos despulpados de café (I: 0/25, II: 10/25, III: 20/25) y el tiempo final de fermentación (24, 48 y 72 horas) en el recuento final de grupos microbianos. Por otra parte, se identificaron taxonómicamente microorganismos de interés para su uso como cultivos iniciadores. Métodos: Mini-lotes consistieron en café despulpado (1950 g) puesto en recipientes de plástico abiertos y sumergidos en agua. Se aplicó un diseño experimental completamente aleatorizado de dos factores (proporción agua/ granos de café despulpado y tiempo) a tres niveles, para un total de nueve tratamientos con dos replicas. Durante las fermentaciones de café (1,950 g), el pH y los grados ºBrix, fueron monitoreados. Se realizaron los recuentos totales de los diferentes grupos microbianos: mesófilos, coliformes, bacterias ácido-lácticas, bacterias ácido-acéticas y levaduras. Se identificaron molecularmente diferentes aislados con potencial para ser usados como cultivos iniciadores (bacterias ácido-lácticas y levaduras). Resultados: Los resultados obtenidos mostraron que no hubo diferencia estádisticamente significativa entre los tratamientos aplicados y el recuento final de microorganismos. Un total de 21 aislados de bacterias ácido-lácticas (BAL) y 22 levaduras lograron obtenerse a partir de los diferentes sistemas de fermentación en mini-lote. Las especies de bacterias ácido-lácticas con mayor porcentaje acorde a su identificación taxonómica, corresponden a Lactiplantibacillus plantarum (46%), Levilactobacillus brevis (31%). Las especies de levaduras con mayor porcentaje acorde a su identificación taxonómica corresponden a Pichia kluivery (39%) y Torulaspora delbrueckii (22%). Conclusión Los factores estudiados no afectaron el crecimiento de ninguno de los grupos microbianos presentes en la fermentacion del café. Las especies de microorganismos identificados tienen potencial para se usados como cultivos starter o en aplicaciones dentro de las ciencias de fermentación.

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However, uncontrolled or random fermentations carried out in the country by farmers producing marketable cocoa beans of variable quality. The problem of variability in the quality of beans has led to significant economic losses in the country estimated at several billion CFA Francs. The objective of this work was to analyze the interactions between potential starter lactic acid bacteria and the major microorganisms selected during cocoa fermentations in Côte d’Ivoire. The work methodology began with the cultivation of yeast, lactic acid bacteria, acetic acid bacteria and Bacillus strains in their respective YPG, MRS, YEPG and BN media for 48 hours at 30°C. Then, the microbial load of each culture was determined and set at 105 cells/mL. The strains were subsequently placed in the similar interaction medium of cocoa pulp (PSM) alone (monoculture) or together (coculture) for the study of microbial interactions. This study took place over 5 days and samples were taken for analyzes after 0, 48 and 120 hours of incubation at 30°C. The interaction was monitored by assessing microbial growth using optical density and Thoma cell counts for monocultures and agar media for cocultures. Additionally, acid production and reduction in sugar intake were also measured over the 5 days. All crops showed good growth. Growth was greater in cocultures with values ??ranging from 4.12 log (CFU/mL) to 9.21 log (CFU/mL). In addition, the cocktails acidified the environment much more than the monocultures with values ??oscillating between 0.10 ± 0.00 and 0.21 ± 0.00. Also, the quantity of sugars in the different broths decreased significantly in the cocktails during the first 48 hours, going from 1.08 ± 0.08 to 0.20 ± 0.01. Microbial starters in monocultures and cocultures have shown their ability to adapt to the environment like cocoa pulp. The high microbial growth, sugar consumption, and acidification of the medium in the cocktails reflected a synergistic interaction between the strains during fermentation when they were together. In short, these strains could be used for a starter composition to control fermentation and obtain good quality beans.

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In India specially in Vidarbha Khandesh region during summer season sorghum fermented food items are made. Is the summer season advantageous or not? In this study, we tried to ?nd out the effect of different parameters like temperature time on the sorghum fermentation on the basis of lactic acid bacterial count on selected media. The sorghum grain was soaked at (1:2 w/v) ratio in water and placed at different temperature and time and allowed to ferment, due to increasing temperature and time, the pH also changed. The temperature and time for fermentation are applied at different ranges: 10, 20, 25, 32, 37, 40, 45 and 50 癈. Time: Zero hours, 24 h, 48 h, 72 h, 96 h, 120 h and144 h. The temperature ranges 32 癈 and 37 癈 and time 120 hours (5 days) and 144 hours (6 days) and pH are 4 and 3.5 where optimum bacterial colony count is observed. This observation is helpful for traditional homemade Sorghum fermentation.

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Chemical preservatives, usually used during the long period, to protect the food materials by controlling undesirable bacteria and harmful spoiler, have been proved as toxic to human health. Conscious consumers have serious awareness to purchase safe foods without chemical additives. In the recent years, bio-preservation is gained increasing attention to harmonize consumer demands along with standard food quality. Various attempts are growing on the use of micro-organisms or their antimicrobial metabolites for the protection of food products. The bacteriocins produced by lactic acid bacteria (LAB) have a relatively broad antimicrobial spectrum against variety of food-borne pathogenic and spoilage bacteria. Bacteriocin-producing lactic acid bacteria or bacteriocins can be used in foods as bio-preservatives. The review is focused on bacteriocin produced by lactic acid bacteria.

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Aims: This study aims to investigate the impact of lactate and adenosine, present in the tumor microenvironment (TME), on the immune cell immunity. Methodology: Five groups included Adenosine concentration screening groups, L-lactic acid and Sodium L-lactate concentration groups, Adenosine + L-lactic acid and Adenosine + sodium L-lactate concentration groups were chosen to evaluate the NK92 cell functions. The proliferation ability and morphological observations of NK92 cells were assessed using a hemocytometer. The CCK-8 assay measured the inhibition of NK92 cell activity in the treatment group, while the crystal violet method evaluated the effect of NK92 cells on the killing ability of A549 cells. Results: A concentration of 50 ?M adenosine served as a reference for high adenosine experimental concentrations, demonstrating a significant impact on NK92 immune cells within the TME. The functional entity "lactic acid" revealed independent effects of lactate [La-] and hydrogen ions [H+]. Lactate enhanced cell viability but reduced NK92 cytotoxicity. Conversely, lactic acid containing hydrogen ions caused a sharp decrease in cell viability and cytotoxicity to tumor cells. Conclusion: Elevated adenosine concentration and acidification of the tumor microenvironment significantly inhibit the ability of NK cells to kill tumor cells.

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Nonnonkoumou is an artisanal sour milk consumed in Côte d'Ivoire, particularly in the town of Daloa. Its production is carried out under uncontrolled conditions and uses a variety of lactic acid bacteria. The main objective of this study was to characterize the cocci and lactobacilli present in the nonnonkoumou. The cocci had the highest loads going from 8.31 ± 0.14 log CFU / mL to 6.76 ± 0.01 log CFU / mL compared to the lactobacilli which had loads between 6.12 ± 0.30 log CFU / mL and 4.35 ± 0.42 log CFU / ml. This preponderance of cocci in all the nonnonkoumou samples taken in comparison to bacilli have been shown through the cocci / bacilli ratio which varied from 1.9 to 1.22. PCR followed by Amplified Ribosomal DNA Restriction Analysis (ARDRA) after enzymatic digestion with Hae III and Hinf I have revealed 4 Hinf I profiles and 3 Hae III for lactobacilli and 2 Hae III profiles and 4 Hinf I profiles for cocci. This technique has revealed 4 species of lactobacilli isolated from nonnonkoumou which are Lactobacillus reuteri, Lactobacillus paracasei, Lactobacillus plantarum and Fructobacillus durionis and 6 groups of cocci corresponding to 6 species. The species identified during this study made it possible to understand their technological role and their contribution to the health quality of nonnonkoumou.

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Background: The global health threat posed by antimicrobial resistance (AMR) has created an urgent need for developing alternative treatment methods. Probiotics, especially Lactic Acid Bacteria (LAB), are gaining interest in this context, as they demonstrate health-enhancing effects and potent antimicrobial activities. The intestines of goats could be a potential origin for developing new probiotics applications in animal feed and human health. Hence this study was carried out to determine the antibiotic resistance profiles of LAB and pathogens within the intestines of Nigerian dwarf goats (Capra aegagrus hircus), the antimicrobial activity of LAB against resident MDR pathogens, and subsequent identification of bioactive LAB isolated from goat faeces in Nigeria as potential probiotics in animal feed and human health. Method: Selective isolation of the LAB was carried out using de Mann Rogosa Sharpe (MRS) agar while enteric pathogens were isolated on MacConkey agar. Preliminary identification was carried out based on Gram reaction, and morphological, colonial, and biochemical characteristics of each isolate. Antibiotic susceptibility profiles of all isolates were determined using the Kirby-Bauer disc diffusion method. The agar overlay method was used to test the most resistant LAB isolates for antimicrobial activity against enteric pathogens. Selected LAB isolates were identified by 16SrRNA sequencing. Results: The antibiotics susceptibility profile showed that a majority (77%) of LAB isolates and minimal (??10%) of enteric pathogens demonstrated resistance to at least three classes of antibiotics, indicating a pattern of multi-drug resistance. Over half (62%) of these LAB isolates displayed significant antimicrobial activity against at least five of the resident-resistant pathogens, illustrating their potential role in controlling these pathogens. The sequencing results identified the most active LAB isolates, revealing a mix of strains including Pediococcus lolli (46%), Pediococcus pentosaceus (23%), Weissella confusa (8%), Enterococcus faecium (8%), Enterococcus hirae (8%), and Lactobacillus sanfranciscensis (8%). Conclusion: The discovery of a diverse range of LAB strains in goat intestines with significant antimicrobial activity against resident enteric pathogens is valuable. This finding suggests the potential use of these bacteria as natural alternatives to traditional antibiotics, especially in the context of growing AMR in animal husbandry.

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Aims@#This study was aimed to produce biodegradable cellulose acetate films impregnated with bacteriocin-like inhibitory substances to be used in food packaging.@*Methodology and results@#Bacterial isolates were isolated from different sources and tested for their antimicrobial activity by agar well diffusion assay. The isolate that showed the highest antimicrobial activity against Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 51659, Pseudomonas aeruginosa MG847103 and Streptococcus mutans ATCC 25175 was identified as Lactiplantibacillus plantarum strain N1 (OM019104) based on 16S rRNA based method of identification. The extracted bacteriocin-like inhibitory substances were partially purified with acetone precipitation and SP-Sephroase cation exchange chromatography. There was no change in the antimicrobial activity after treatment with the catalase enzyme, but there was a total loss in the activity after treatment with proteolytic enzymes. The obtained bacteriocin-like inhibitory substances showed pH stability over a wide range of pH values and thermal stability as it recovered 95% of its antimicrobial activity even after autoclaving for 15 min. Different concentrations of cellulose acetate (3 to 12%) were tested to develop the active antimicrobial films. The most flexible concentrations for food packaging were prepared and impregnated with partially purified bacteriocin-like inhibitory substances. The prepared films showed promising antimicrobial activity against S. aureus. @*Conclusion, significance and impact of study@#This study highlights the usage of active packaging in food preservation. Cellulose acetate films activated with the partially purified bacteriocin-like inhibitory substances have anti-staphylococcal activity, which can potentially be used in food packaging to prolong the shelf-life of perishable foo

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Objective:To investigate the resuscitation effect of sodium bicarbonate Ringer's solution on traumatic hemorrhagic shock in patients.Methods:A randomized controlled trial was conducted on 70 patients with traumatic hemorrhagic shock who were admitted to Yiwu Central Hospital between February 2021 and February 2022. The patients were randomly assigned to a control group ( n = 35) and an observation group ( n = 35) using the random number table method. Both groups received routine treatment. The control group was given adequate resuscitation by intravenous injection of a compound sodium chloride injection, while the observation group received restricted resuscitation with sodium bicarbonate Ringer's solution. Related clinical indicators, coagulation function, lactate levels, hemorheological indicators, and incidence of complications were compared between the two groups. Results:The blood oxygen saturation, shock index, pulse pressure difference, and urine output in the observation group were (76.53 ± 2.56)%, (0.43 ± 0.07), (38.56 ± 6.52) mmHg (1 mmHg = 0.133 kPa), and (35.62 ± 4.21) mL/h, respectively. These values were all superior to those in the control group [(65.32 ± 3.21)%, (1.21 ± 0.13), (23.56 ± 4.23) mmHg, (23.65 ± 5.68) mL/h, t = 16.15, 31.25, 11.42, 10.06, all P < 0.001]. The prothrombin time, fibrinogen, activated partial thromboplastin time, and thrombin time in the observation group were (17.65 ± 0.83) seconds, (1.69 ± 0.89) g/L, (39.68 ± 0.52) seconds, and (17.86 ± 0.74) seconds, respectively. These values were significantly superior to those in the control group [(14.56 ± 0.86) seconds, (1.32 ± 0.23) g/L, (35.26 ± 0.16) seconds, and (16.02 ± 0.05) seconds, t = 15.30, 2.38, 48.06, 14.68, all P < 0.05]. The lactate level in the observation group was significantly lower than that in the control group [(2.24 ± 0.53) mmol/L vs. (2.94 ± 0.78) mmol/L, t = 4.39, P < 0.05]. The platelet cohesion, red blood cell deformability, and blood viscosity in each group were significantly reduced, and these indices in the observation group were superior to those in the control group ( t = 13.71, 5.64, 5.67, all P < 0.001). The incidence of complications in the observation group was significantly lower than that in the control group (8.6% (3/35) vs. 60.0% (21/35), χ2 = 10.08, P < 0.05). Conclusion:Restricted resuscitation with sodium bicarbonate Ringer's solution can improve clinical indicators, coagulation function, and lactate levels in patients with traumatic hemorrhagic shock. It can effectively improve hemodynamic indicators and reduce the incidence of complications. It is worthy of clinical promotion.

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BACKGROUND:The repair of large-scale bone defects is still facing serious challenges.It is of great significance to develop personalized,low-cost,and osteogenic-inducing tissue engineering scaffolds for bone repair. OBJECTIVE:To explore the process of 3D printing bone tissue engineering scaffold containing pearl composite material by low-temperature condensation deposition method,and further test the physicochemical properties and in vitro biological functions of the composite scaffold. METHODS:Pearl powder was prepared by grinding and sieving.The pearl powder of different qualities was added into the poly-L-lactic acid ink,so that the mass ratio of pearl powder to poly-L-lactic acid was 0,0.1,0.2,0.3,and 0.5,respectively.The 3D-printed poly-L-lactic acid/pearl powder scaffolds were prepared using the low-temperature condensation deposition method.The microstructure,compressive properties,water contact angle,cytocompatibility,and in vitro bone differentiation ability of the printed poly-L-lactic acid/pearl powder composite scaffolds were detected. RESULTS AND CONCLUSION:(1)Scanning electron microscopy showed that the five groups of scaffolds all had micropores with a diameter of 2 μm or even smaller,irregular shapes and interconnectivity.(2)All the five groups had good compressive properties.The compressive strength of the pearl powder 0.5 group was higher than that of the other four groups(P<0.05).The water contact angle of the pearl powder 0.2 group and the pearl powder 0.5 group was smaller than that of the pearl powder 0 group(P<0.01,P<0.001).(3)Bone marrow mesenchymal stem cells were co-cultured with five groups of scaffolds for 1,3,and 5 days,respectively.The cell proliferation in pearl powder 0.1,0.2,0.3,and 0.5 groups cultured for 3 and 5 days was faster than that in pearl powder 0 group(P<0.05).After 1 day of culture,live-dead staining exhibited that the number of cells on the scaffold was small,but all of them were living cells.(4)Bone marrow mesenchymal stem cells were inoculated on the scaffold surface of the pearl powder 0 group and pearl powder 0.1 group respectively for osteogenic differentiation.The alkaline phosphatase activity induced for 4 and 6 days in the pearl powder 0.1 group was higher than that in the pearl powder 0 group(P<0.05).(5)The results showed that the poly-L-lactic acid/pearl powder composite scaffold had good compressive strength,hydrophilicity,cytocompatibility,and osteogenic properties.

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Objective:To select the differential prognostic lactic acid metabolism-related genes(LRGs)of the head and neck squamous cell carcinoma(HNSCC)to construct the LRGs prognostic model of HNSCC,and to clarify the potential mechanism.Methods:The HNSCC gene expression and clinical data were obtained from The Cancer Genome Atlas(TCGA)and Gene Expression Omnibus(GEO)Databases,the LRGs were identified through GeneCards Database,and R software was used to screen out the LRGs of HNSCC;univariate Cox regression analysis was used to identify prognosis-related genes;two different subtypes were identified based on the prognostis-related LRGs;Kaplan-Meier(K-M)curve analysis was used to compare the prognosis of the patients between two groups;CIBERSORT algorithm was used to perform the immuno-correlation analysis between two groups;multivariate Cox regression analysis and LASSO regression analysis were used to construct the prognostic model;receiver operating characteristic curve(ROC)and K-M survival curve were used to assess the relationship between LRGs and survival and prognosis of the HNSCC patients.The prognostic model was validated by GSE27020,GSE41613,and GSE65858 datasets.The experiment were grouped based on risk score,and immune-related analysis and tumor score analysis were performed.Results:The TCGA Database differential analysis results showed that 1 196 LRGs were identified from HNSCC samples;univariate Cox regression analysis selected 27 differentially expressed genes(DEGs)associated with the prognosis of the HNSCC patients.Two different LRGs subtypes(Group 1 and Group 2)were identified according to the prognosis-related genes.The K-M survival curves results showed that the overall survival(OS)of the patients in Group 2 was significantly higher than that in Group 1,and the immune cell expression amount of the patients in Group 2 was also higher than that in group 1.The multivariate Cox regression and LASSO regression analysis results screened out 9 LRGs,including hypoxanthine phosphoribosyltransferase 1(HPRT1),amyloid precursor protein(APP),glycogen phosphorylase L(PYGL),urokinase-type plasminogen activator(PLAU),cannabinoid receptor 2(CNR2),stanniocalcin 2(STC2),nucleotide binding oligomerization domain-like receptor protein 1(NLRP1),integrin-linked kinase(ILK),and forkhead box B1(FOXB1);the prognostic model was constructed.The K-M and ROC curve results indicated that the expression levels of above 9 genes were associated with the survival and prognosis of the HNSCC patients,providing good 1-year,2-year,and 3-year survival prediction effect,and the area under ROC curve(AUC)values were all greater than 0.650.Furthermore,the predictive ability of the prognosis model was validated in GSE27020,GSE41613,and GSE65858 datasets.The patients classified based on the risk scores had distinguishable immune statuses.Conclusion:The differentially expressed LRGs of HNSCC screened by bioinformatics methods are related to the survival and prognosis of the HNSCC patients;the prognostic model constructed by 9 LRGs can predict the survival status and treatment response of the HNSCC patients.

ABSTRACT

Objective:To investigate the acute gastrointestinal injury (AGI) in patients with extracorporeal membrane oxygenation (ECMO) at the early stage of operation and its influencing factors.Methods:A total of 70 patients with ECMO who were hospitalized in the Emergency Care Unit of Guangxi Zhuang Autonomous Region People's Hospital from September 2020 to December 2021 were retrospectively analyzed, and a total of 70 patients with ECMO who were hospitalized in the emergency care unit of Guangxi Zhuang Autonomous Region People's Hospital from September 2020 to December 2021 were retrospectively analyzed. According to the 2012 guidelines of the European Society of Intensive Care Medicine on the classification of acute gastrointestinal injury in critically ill patients, the patients were divided into AGI group and non-AGI group. The incidence of acute gastrointestinal injury in the early stage was statistically analyzed, and the results of blood gas analysis during ECMO loading and ECMO parameters, hemodynamic indexes and biochemical indexes after ECMO transfer were statistically analyzed. To explore the influencing factors and independent risk factors of AGI in the early stage. In addition, 70 patients were divided into successful group and non-successful group according to whether they were successfully withdrawn. The occurrence of acute gastrointestinal injury between the two groups was compared, and the effect of acute gastrointestinal injury on ECMO patients was analyzed.Results:Among the 70 ECMO patients, the incidence of early AGI was 71.43% (50 cases), and the components of AGI Ⅰ, Ⅱ, Ⅲ and Ⅳ were 18.57% (13 cases), 41.43% (29 cases), 11.43% (8 cases) and 0% (0 cases), respectively. ① Univariate analysis showed that systolic blood pressure, diastolic blood pressure, mean arterial pressure (MAP), vasoactive drug index (VIS), pH, lactic acid and BMI were significantly different between AGI group and non-AGI group when ECMO was used ( P < 0.05). Logistic binary regression analysis showed that BMI was an independent risk factor for early AGI in ECMO patients (ROC area 0.657, 95% confidence interval 0.522-0.791 ( P < 0.05), and Yoden index 0.15). (3) The AGI composition ratio of the unsuccessful group was higher than that of the unsuccessful group ( P < 0.05). Conclusions:Patients with ECMO have a high incidence of AGI in the early stage, mainly occurring in grade I and Ⅱ. Systolic blood pressure, diastolic blood pressure, MAP, VIS, pH, lactic acid and BMI when ECMO is put on are influential factors for the early development of AGI in ECMO patients, among which BMI is an independent risk factor for the early development of AGI in ECMO patients. The occurrence of AGI reduces the probability of successful withdrawal in ECMO patients.