Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review.

Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of this review is to present the species of microorganisms that can survive in honey and the effect they can have on bees and consumers. The techniques for identifying the microorganisms present in honey are also described in this study. Honey contains bacteria, yeasts, molds, and viruses, and some of them may present beneficial properties for humans. The antimicrobial effect of honey is due to its acidity and high viscosity, high sugar concentration, low water content, the presence of hydrogen peroxide and non-peroxidase components, particularly methylglyoxal (MGO), phenolic acids, flavonoids, proteins, peptides, and non-peroxidase glycopeptides. Honey has antibacterial action (it has effectiveness against bacteria, e.g. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter, etc.), antifungal (effectiveness against Candida spp., Aspergillus spp., Fusarium spp., Rhizopus spp., and Penicillium spp.), antiviral (effectiveness against SARS-CoV-2, Herpes simplex virus type 1, Influenza virus A and B, Varicella zoster virus), and antiparasitic action (effectiveness against Plasmodium berghei, Giardia and Trichomonas, Toxoplasma gondii) demonstrated by numerous studies that are comprised and discussed in this review.

Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage.

The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt's properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiological analysis was used to analyze the effect of different factors on the microencapsulated probiotic population in the product. Those factors are: the technological process of obtaining microcapsules; the type of prebiotic chicory inulin (INU), oligofructose (OLI) and soluble potato starch (STH); the prebiotic concentrations in the encapsulation matrix; the technological process of obtaining yogurt; and the yogurt storage period, gastric juice action and intestinal juice action. The experimental data show that oat yogurt containing synbiotic microcapsules has similar properties to yogurt without microcapsules, which illustrates that the addition of synbiotic microcapsules does not change the quality, texture or rheological parameters of the product. Oat yogurt with the addition of synbiotic microcapsules can be promoted as a functional food product, which, in addition to other beneficial components (bioactive compounds), has in its composition four essential amino acids (glycine, valine, leucine and glutamine acids) and eight non-essential amino acids (alanine, serine, proline, asparagine, thioproline, aspartic acid, glutamic acid and α-aminopimelic acid). After 28 days of storage in refrigerated conditions, the cell viability of the microcapsules after the action of the simulated intestinal juice were: 9.26 ± 0.01 log10 cfu/g, I STH (oat yogurt with synbiotic microcapsules-soluble potato starch); 9.33 ± 0.01 log10 cfu/g, I INU, 9.18 ± 0.01 log10 cfu/g, I OIL and 8.26 ± 0.04 log10 cfu/g, IG (oat yogurt with microcapsules with glucose). The new functional food product provides consumers with an optimal number of probiotic cells which have a beneficial effect on intestinal health.

Correction: Camiola, V.D., et al. Equilibrium Wigner Function for Fermions and Bosons in the Case of a General Energy Dispersion Relation. Entropy 2020, 22, 1023.

In Section 5 of Equilibrium Wigner Function for Fermions and Bosons in the Case of a General Energy Dispersion Relation [...].

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules.

As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a control carbon source, namely glucose, as a component part of the encapsulation matrix. Using the extrusion encapsulation technique, it was possible to obtain microcapsules whose matrix composition and dimensions correspond to the requirements of the food industry. The microcapsules obtained showed significantly different physicochemical properties, with different survival rates during processing, storage and in simulated gastrointestinal conditions. The encapsulation efficiency was very high in relation to the dimensions of the microcapsules and the technique used (between 87.00-88.19%). The microcapsules obtained offered a very good viability (between 8.30 ± 0.00-9.00 ± 0, 02 log10 cfu/g) during the 30 days of storage at 2-8 degrees and also in the simulated gastrointestinal conditions (between 7.98-8.22 log10 cfu/g). After 30 days, the lowest viability was registered in the microcapsules with glucose 6.78 ± 0.15 log10 cfu/g. It was found that after 4 h of action of gastrointestinal juices on the microcapsules stored for 30 days, cell viability falls within the limits recommended by the Food and Agriculture Organization of the United Nations (FAO) (106-107 CFU/mL or g of food. This study demonstrated that using prebiotic encapsulation matrix increases cell viability and protection and that the extrusion encapsulation method can be used in the production of probiotic microcapsules for the food industry.

Equilibrium Wigner Function for Fermions and Bosons in the Case of a General Energy Dispersion Relation.

The approach based on the Wigner function is considered as a viable model of quantum transport which allows, in analogy with the semiclassical Boltzmann equation, to restore a description in the phase-space. A crucial point is the determination of the Wigner function at the equilibrium which stems from the equilibrium density function. The latter is obtained by a constrained maximization of the entropy whose formulation in a quantum context is a controversial issue. The standard expression due to Von Neumann, although it looks a natural generalization of the classical Boltzmann one, presents two important drawbacks: it is conserved under unitary evolution time operators, and therefore cannot take into account irreversibility; it does not include neither the Bose nor the Fermi statistics. Recently a diagonal form of the quantum entropy, which incorporates also the correct statistics, has been proposed in Snoke et al. (2012) and Polkovnikov (2011). Here, by adopting such a form of entropy, with an approach based on the Bloch equation, the general condition that must be satisfied by the equilibrium Wigner function is obtained for general energy dispersion relations, both for fermions and bosons. Exact solutions are found in particular cases. They represent a modulation of the solution in the non degenerate situation.