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  • ISSN: 2573-1033
    Current Issue
    Volume 2, Issue 2
    Review Article
    Chandana Paul, Tina Roy, and Nirmalendu Das*
    The members of the genus Pleurotus generally known as oyster mushroom positioned second among the commercially cultivated edible mushrooms. Different Pleurotus species not only contained a large amount of polysaccharides, proteins and vitamins but also phenolics, flavonoids, steroids, glycosides, tannins, terpenoids, alkaloids, glucans and other antioxidants. Presence of these nutraceuticals enable them to exhibit different therapeutic activities such as antitumor, immunomodulatory, genoprotective, anti-inflammatory, hypocholesterolaemic, antihypertensive, antiplatelets, antihyperglycaemic, antimicrobial and antiviral activities. Some of these properties of oyster mushroom are discussed in the present review.
    Ngo Dang Nghia*, Trang Si Trung, and Pham Van Dat
    "Nuoc mam" is a kind of fish sauce, a popular salt-fermented fish product in Vietnam and similar to other fish sauces in the South-East Asian. In a long time, this sauce is used as a condiment just for enhancing the taste of food based on the salted and umami features. Under the light of science, the traditional fish sauce reveals its properties as a mixture of peptides and amino acids, the group now gained much more interest by their properties to health benefits in preventing the human from chronic diseases in ageing process. The quality of nuoc mam depends on many factors and requires high experience. This review covers the technology aspect of this product to get high quality in related to health benefit effects.
    Research Article
    Graciela C. dos Santos*, Esteban L. Arosemena, Joana M. Planas, and Maria A. Calvo Torras
    Table olive is one of the most important fermented vegetables in the world and its principal production zone is the Mediterranean area. The aim of this work was to proceed to the microbiological characterization and antimicrobial action of olives and its brines for verify selective effects on microbiota and prebiotic effects. Four olive varieties were studied (Sevillana, Arbequina, Marfil and Empeltre). To the microbiological quality were researched lactic acid bacteria (LAB) and several pathogens microorganisms. To the antimicrobial activity the effects from olives were analyzed using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for bacteria, and disc diffusion method for mould and yeasts. Variability in microbiological quality was observed between pulp and brine and between olives studied. Sevillana olives can stimulate the growth of LAB. This may be due to the type of treatment used or the olives would be acting as prebiotic, stimulating the growth of Lactobacillus spp. For the antimicrobial activity, gram-positive and gram-negative bacteria have the same sensitivity to the tested olives. For mould and yeasts, Arbequina olives had the higher antimicrobial activity..
    Silvana Ruiz, Teresa Nediani, Mariana Garcia, and Sandra Luz Martínez*
    The aim of the present study is to analyze the in vitro antioxidant activity against pathogens such as Salmonela, Staphylococcus aureus, Staphylococcus sp, Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua using Ziziphusmistol (Mistol), Prosopis alba (Algarrobo blanco) and Acacia aroma (Tusca) extracts with 70% acetone and 50% ethanol as solvents extraction as antibacterial. Determination was made by agar disk diffusion method. All the extracts showed some antibacterial activity, however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other strains of bacteria used in the test. Nevertheless, Algarrobo blanco extracts in 50% ethanol significantly inhibited the growth of Staphylococcus sp. Therefore, extracts Mistol, Algarrobo blanco and Tusca could have potential as natural preservatives for fresh meat products.
    Hanaa H. Elsayes*, Thanaa A Elkholy, and HalaEzzat Mostafa El-Kewawy
    Artificial sweeteners (ASs), offer the sweetness of sugar without the calories. This research was to investigate the effect of mixing some the most widely used Ass on health using rat’s models. 48 adult male albino rats fed on standard diet (one week) for adaptation then, they were divided into six groups (n=8). First group fed on standard diet only as a control group. Second group fed standard diet plus Aspartame (ASP), Acesulfame-k (ACS-k), and Sucralose (SUC). Third group fed standard diet +ASP, ACS-k and Saccharin (SAC). Fourth group fed standard diet + ACS-k, SUC and SAC. Fifth group fed standard diet + ASP, SUC and SAC. Sixth group fed standard diet + ASP, ACS-k, SUC and SAC for 4 weeks. Glutathione (GSH) and Malondialdehyde (MDA) were evaluated in liver, kidney and brain tissue of rats. Histopathology was examinated in same organs and others for all groups. GSH and MDA values of liver and kidney tissues had significant differences while brain tissue has no significant change between all groups. Histopathologic changes were mostly encountered in brain, liver, kidneys and esophagus. This study showed that organs tissue has changed it structure with safety dose from multi types of ASs.
    Research Note
    Jeongsoon Kim* and Hyewon Shin
    Species identification of animal tissues in meat products is an important issue to protect the consumer from illegal and/or undesirable adulteration, for economic, religious and health reasons. For example, pork DNA was found in halal chicken sausages served in a primary school in Westminster, central London, the local authority had stated on 14 March 2015. PCR is one of the most widely used techniques in diagnostic applications because it allows a sensitive and rapid diagnosis. However, this technique is not suitable for routine identification of pork in meat products because of the need for expensive thermal cycler equipment and complex operations. The isothermal target and probe amplification (iTPA) analysis has been developed for identifying pork species in meat samples. In this study, the isothermal target and probe amplification assay was developed for rapid, simple and highly specific identification of pork DNA. For the assay, the mitochondrial 16S ribosomal RNA gene and the FRET-based signal probe were amplified at 61oC, followed by measurement of the fluorescent signal. As little as 1 pg of template DNA could be detected without any cross-reactivity with non-target species. Meat mixtures prepared by mixing pork meat with other meats at different ratios (0.01% - 10%) were tested, and the iTPA assay allowed detection of as little as 0.01% pork in meat mixtures. Thus, this work showed that the iTPA assay could be used for specific identification of pork species. This assay only requires a heat block and a fluorescence reader for amplification and detection, respectively, and it has great potential for use as a hand-held device or point-of-care-testing system. The iTPA assay is sensitive and specific for rapid screening of fraudulent adulteration/substitution of meat products.
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