Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese.

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.

Phytochemical Analysis and Toxicity Assessment of Artichoke By-product Extract.

BACKGROUND AND OBJECTIVE: Egypt produced 236,314 t of artichoke in 2016, which produce a huge amount of useless by-product, which can be used as cheaper source for many active compounds can be applied for some medical application. The objective of this study was to assess the toxicity of the artichoke by-product extract through its effect on rats' kidney, brain and liver biomarkers. MATERIALS AND METHODS: Chemical composition of artichoke by-product (crude protein, crude fiber, crude fat and minerals) was determined. Conventional extraction (CE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) extraction methods were used for artichoke by-product and comparison between them were performed according to antioxidant activity using DPPH and the phenolic profile identity using HPLC technique. Chronic oral gavage of thirty adult male albino rats for 4 weeks in the concentrations of (0.1, 0.5, 1 and 5 g kg-1) artichoke by-product extract was used for evaluation of its toxicity. RESULTS: MAE with ethanol more suitable for extraction of the polyphenols (193.63±4.9 µg gallic acid equivalents (GAE) mg-1) and showed IC50 = 159.7 mg mL-1. Three major active phenolic compounds were identified benzoic acid, ellagic acid and caffeine. Rats administrated 5 g kg-1 artichoke extract have no changes in brain, liver and kidney parameters (p<0.05). Histology of brain and liver exhibited normal architecture. CONCLUSION: The results showed that the artichoke by-product extract had no any toxic effect on rats and considered be safe for human use even at a high level of doses (up to 5 g kg-1).