Physicochemical characterization and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin.

In Benin, P. butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. The collected fruits in five parklands from a survey of transformer's perception were characterized through their visual observations, the determination of their dimensions and pulp proportions. The nutritional value of pulp was evaluated through its chemical characterization. The results of this study revealed that four shapes (ellipsoid, globular, ovoid, ellipsoid twisted) identify the physical aspect of P. butyracea fruits in the P. butyracea parklands. The average length, diameter at the equator, mass and pulp proportion of fruits were 130.93 mm, 86.98 mm, 125.63 g and 35.79%, respectively. The physicochemical characterization showed that the P. butyracea fruit pulp contained 3.37-3.41 pH, 3.33-4.61% protein, 20.37-20.78% fiber, 2.78-3.57% ash, 6.31-6.51% crude lipid, 85.77-86.47% moisture, 21.54-23.22 mg/mL total phenolics, 0.73-1.03% titratable acidity, 65.10-66.94% carbohydrates, 335.75-338.99 kcal calorie and minerals (Ca, Fe, Zn, Mn). The antioxidant activity result showed that the P. butyracea fruit pulp is a valuable source of antioxidant pigments. Faecal coliforms are not detected in pulps and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus were below detection level in P. butyracea fruit pulps.

Antimicrobial Activity and Chemical Composition of "Kpètè-Kpètè": A Starter of Benin Traditional Beer Tchoukoutou.

The aim of this study was to investigate the antibacterial effect of the crude starter "kpètè-kpètè" and lactic acid bacteria used during the production of "tchoukoutou." To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and - strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The "kpètè-kpètè" displays a high antibacterial activity against the tested strains. The most sensitive strain was S. epidermidis (12.5 mm) whereas the resistance strain was Proteus mirabilis (8 mm). All the tested ferment has not any inhibitory effect on Enterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters' chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the "kpètè-kpètè" could be used to develop a food ingredient with probiotic property.

Structural characterization of plant defensin protein superfamily.

Plant defensins represent a major innate immune protein superfamily with strong inhibitory effects on infectious diseases of humans, antifungal/antibacterial activities, proteinase and insect amylase inhibitory activities. They are generally defined by their conserved cysteine scaffold with α-helix and triple strand anti parallel ß-sheet connected to the scaffold. With the genome of more plant species being fully sequenced, significant information about newly sequenced defensin proteins has been revealed. In this paper, we identify members of defensin protein families across plant species and use protein-modeling-based structural reconstitution to reveal specific three dimensional hidden features of plant defensins mediating defense responses and other interesting biological activities in plants. Our data revealed that plant defensins are structurally similar to their insect counterparts despite the low amino acid sequence similarity between these two organisms. The molecular and structural relationship among plant defensins and defensins from other species is discussed.