Abstract Background and Aims Natural coniferous resins are used in traditional medicine for the treatment of skin wounds. Coniferous wood resins (“callus” resin) are a mixture of abietic (resin) acids, lignans such as pinoresinol, and p‐coumaric acid. The wound‐healing properties of resins are thought to be related to their antimicrobial properties, but also to their effects on cell proliferation and inflammation. The purpose of this study was to identify and investigate the effects of novel aqueous dispersions of resin and its main components in the proliferation of human primary keratinocytes in vitro and in the expression of proinflammatory cytokines in human peripheral blood mononuclear cells. Methods The proliferation studies were performed under low and high calcium conditions with or without added growth stimulators at the time points of 2 and 6 days using AlamarBlue Cell Viability Reagent. The cytokine release assay was carried out by incubating the cells with the test articles for 18 h, after which the levels of tumor necrosis factor‐α (TNF‐α), interleukin‐1β (IL‐1β), IL‐6, and IL‐8 were measured in the supernatant by enzyme‐linked immunosorbent assay. Results Resin and the purified lignan PINO, but not p‐coumaric acid or abietic acid (industrial tall oil rosin), enhanced the proliferation of human keratinocytes in vitro and inhibited the expression of TNF‐α, and to a lesser extent the expression of IL‐1β in peripheral blood mononuclear cells. Conclusions In this study, novel aqueous dispersions of spruce resin were used to investigate the effects of main resin components on keratinocyte proliferation and on the expression of key proinflammatory cytokines known to be associated with chronic wounds. The observations suggest that lignans, such as PINO, but not resin acids, are the components of resins that mediate the proliferative and TNF‐α‐suppressing effects. Lignans including PINO were identified as novel potential compounds in the treatment of chronic skin ulcers.

Extracts of five organic and one conventional honey sources, available in Finnish markets, were tested for antimicrobial activity and inhibitory concentrations against Escherichia coli , Salmonella Typhi, Pseudomonas aeruginosa , Klebsiella pneumoniae , Bacillus cereus , and Staphylococcus epidermidis , obtained from human specimens. Five (honeys A, B, D, E, F) of the six studied honeys were organic. All the studied honeys had inhibitory activity (zone of inhibition (ZI) > 9.4 ± 0.5 mm) compared to control artificial honey (ZI < 8 mm) against all the studied pathogens. Four organic honeys (B, D, E, F) showed inhibitory activity with ZI > 13.3 mm against all the studied bacteria with minimal inhibitory concentration (MIC) values of 12.5–50%. Against E. coli , the organic honeys E and F had activity index (AI) of 0.64 and 0.73, respectively, compared to the antibiotic AI of 1.0. Against S . Typhi, the organic honeys D and F had AI of 0.59 and 0.64, respectively. Against P. aeruginosa , the organic honeys D, E, and F had the highest AI of 0.71–0.80, and against S. epidermidis the honeys B, D, E, and F possessed relatively high AI of 0.60, 0.67, 0.73, and 0.78, respectively. Against K. pneumoniae and B. cereus , the detected AI of the organic honeys B, D, E, and F varied between AI of 0.48 and 0.58. The organic honey A and conventionally produced honey C possessed only minor activity with MIC values of 80%. Here, we show that commercially available culinary organic honeys possess remarkable antimicrobial activity against several important human bacterial pathogens.

Species of lactic acid bacteria, due to their versatile metabolism, are commonly used in food and feed products, both as technological starters and as health- and welfare-promoting agents. Correct strain identification in microbe-containing products is vital, and the Pulsed-Field Gel Electrophoresis (PFGE) typing method is considered the 'gold standard' for this purpose. This typing technique is widely used in molecular epidemiology, especially for the early detection of emerging isolates with food-safety implications, for outbreak surveillance, and for infection control. The autolytic behavior that we encountered when typing Lacticaseibacillus rhamnosus strains using the PFGE technique led us to modify the current method used for typing lactic acid bacteria. This study describes a PFGE method for the molecular typing of autolytic members of the lactic acid bacteria.•An efficient method for overcoming DNA degradation during PFGE analysis for typing Lacticaseibacillus rhamnosus strains is described.•The method described herein could be considered for typing autolytic lactic acid bacteria.

Biocolourants have been investigated as alternatives to synthetic dyes. However, natural origin per se is not a label of harmlessness and research is needed to obtain safe dyes. We studied the cytotoxicity of the extracts from fungal (Cortinarius semisanguineus, Tapinella atrotomentosa) and plant (Tanacetum vulgare, Salix phylicifolia) sources and the woollen fabrics dyed with the extracts. Cytotoxicity in vitro using hepa-1 mouse hepatoma cells for 24 h and 72 h exposure was observed as the highest tolerated dose. All biocolourants produced intensive colour on fabrics with fastness properties from moderate to good. The Salix and Cortinarius samples did not show any cytotoxic effects, whereas the Tanacetum and Tapinella samples had slightly higher test values but were not interpreted as being significantly toxic. Higher than zero values of the undyed fabrics showed the importance of examining their toxicity as well. It was found that the cytotoxicity of the samples dyed with the biocolourants did not differ significantly from the undyed wool fabric. The concentrations of dyes used in the assays were very low, imitating the dose of the user. In addition to colouring properties, natural dyes may have pharmaceutical and antibacterial properties which would enhance the interest in using them in products for added value.

Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is made with a non-nixtamalized young maize. The aim of this research was to select endogenous lactic acid bacteria (LAB) starter cultures able to control atole agrio fermentation and preserve the sensory properties of spontaneously fermented atole agrio. Lactococcus lactis A1MS3 (12.6 +/- 0.09 log cfu g(-1)) and Pediococcus pentosaceus S0110 (11.7 +/- 0.02 log cfu g(-1)), alone or as 1:1 v/v co-culture (12.5 +/- 0.17 log cfu g(-1)) induced higher LAB counts than spontaneous fermentation (9.1 +/- 0.11 log cfu(-1)) leading to fast acidification of the product. Starter cultures noticeably decreased Enterobacteriaceae, leading to micro biologically safer end product. Rapid sensory evaluation technique Flash profile (FP) differentiated the taste of products fermented with Lc. lactis alone or as co-culture with P. pentosaceus as sweet, tortilla and maize-like, compared to the acid and bitter taste of spontaneously fermented maize. We demonstrated the usability of FP in fermented maize products and showed, that atole agrio with enhanced sensory profile can be obtained by controlled fermentation.

One of the most auspicious tasks of European Food Safety Authority (EFSA) has been to safety assessment of regulated products, such as food and feed additives, food contact materials, processing aids, genetically modified foods, and feeds and novel foods. The safety assessment of novel foods in the European Union (EU) is performed according to the principles outlined in the Regulation 2015/2283 on Novel Foods. Microorganisms intended as feed additives are by far subject to most stringent safety assessment in the EU. EFSA has two approaches regarding the safety assessment of individual microorganisms, regardless of its eventual use. There is a generic safety assessment base on the "qualified presumption of safety" (QPS), and there are specific safety studies required for those microorganisms that do not qualify for the QPS. The safety assessment procedures are outlined in the EFSA guidance document.

The prelims comprise: Introduction Taxonomy - Occurrence - Biotopes Isolation and Cultivation Metabolism Genetics and Genetic Engineering Industrial Applications References

The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The quinoa flours were fermented by a candidate probiotic Lactobacillus plantarum Q823. Then, two experimental products were developed by flavoring fermented PK flours with date (QD) and fermented RH flour with bilberry and banana (QBB). The nutritional composition, storage time, and sensory properties (the check-all-that-apply method) of QD and QBB were assessed in relation to four commercial vegan fermented snack products. The functionality of L. planatarum Q823 fermentation was demonstrated by high viable lactic acid bacteria counts (log cfu(-1) 9) of QD and QBB during the 28-day storage compared to commercial products (log cfu(-1) < 1-8.2 +/- 0.04) at the time of purchase. The nutritional composition of QD and QBB was equal or superior to commercial products. Consumers (n = 66) regarded quinoa products as "novel", "healthy", and "high in fiber". However, the quinoa products were also characterized to have an unpleasant aftertaste and "sandy" mouthfeel. To conclude, quinoa has potential in fermented spoonable vegan products, as clearly demonstrated by the successful fermentation process and high lactic acid bacteria viable counts required for probiotic products.

Our aim was to identify and characterize the lactic acid bacteria (LAB) of atole agrio, a fermented Mexican maize-based beverage and to evaluate whether starters could be obtained to produce it under controlled conditions. Atole agrio fermentation process was variable with an abundant presence of Enterobacteriaceae throughout the fermentation. Based on RAPD-PCR, Weissella (29.2%), Pediococcus (24.0%), Lactococcus (17.8%) and Lactobacillus (16.4%) were the most abundant LAB genera. Out of 88 identified LAB strains, 87.5% produced folates, 71.6% degraded phytates, 38.6% produced exopolysaccharides (EPS) and 12.5% had amylolytic activity. The majority of the strains (81.8%) were resistant to at least two of the screened nine antibiotics and 11.4% to one antibiotic. Six potential starters; L. plantarum IL4l1, L. plantarum A1MM10, Lc. lactis IL5l1, Lc. lactis A1MS3, Leuc. pseudomesenteroides IL5l2 and Ped. pentosaceus S0l10, were selected for further studies. All selected strains were phytase producers, showed antimicrobial activity and had good acidification and growth properties. In addition L. plantarum IL4l1, Ped. pentosaceus S0l10 and Leuc. pseudomesenteroides IL5l2 were EPS producers and had together with Lc. lactis IL5l1 amylolytic activity. L. plantarum IL4l1, L. plantarum A1MM10 and Lc. lactis IL5l1 were folate producers. (C) 2017 Elsevier Ltd. All rights reserved.

There is an increasing need for innovative drug and prophylaxis discovery against malaria. The aim of the present study was to test in vivo antiplasmodial activity of Croton macrostachyus H. (Euphorbiaceae) stem bark extracts from Kenyan folkloric medicine. Inbred Balb/c mice were inoculated with erythrocytes parasitized with Plasmodium berghei (ANKA). Different doses (500, 250, and 100 mg/kg) of C. macrostachyus ethyl acetate, methanol, aqueous, and isobutanol extracts were administrated either after inoculation (Peters’ 4-day suppressive test) or before inoculation (chemoprotective test) of the parasitized erythrocytes. All the extracts showed significant suppression of parasitemia compared to control (p<0.001): for the ethyl acetate extract in the range of 58–82%, for the methanol extract in the range of 27–68%, for the aqueous extract in the range of 24–72%, and for the isobutanol extract in the range of 61–80%. Chemoprotective effect was significant (p<0.001) and the suppression caused by the ethyl acetate extract was between 74 and 100%, by the methanol extract between 57 and 83%, and by the isobutanol extract between 86–92%. The study showed that it is possible to inhibit the growth of the parasites by various stem bark extracts of C. macrostachyus in Balb/c mice supporting the folkloric use of the plant against malaria.

AIMS:The aim of this study was to examine the antimicrobial properties of novel aqueous natural rapeseed oil/saline emulsions containing different soluble components of spruce resin.METHODS AND RESULTS:The composition of aqueous resin emulsions was analysed by GC-MS and their antimicrobial properties were studied with challenge tests and with turbidometric assays. The emulsions were strongly antimicrobial against common Gram-positive and Gram-negative bacteria (including MRSA) as well as common yeasts. Furthermore, they inhibited the biofilm formation and eradicated the microbial biofilms on tested microbes. Characteristic for the emulsions was the presence of oxidized resin acids. Other main components present in emulsions, such as lignans and coumaric acids, were not antimicrobial, when tested separately.CONCLUSIONS:The results indicated that the oxidized resin acids were the antimicrobial components in the emulsions. Also, there appears to be a stoichiometric relationship between the number of resin acid molecules and the number microbe cells in the antimicrobial action.SIGNIFICANCE AND IMPACT OF THE STUDY:The fact that these solutions do not contain abietic acid, which is the main allergenic compound in resins, suggests that these solutions would be suitable, well-tolerated antimicrobials for various medical applications. The aqueous formulation will also allow the expansion of the use of these emulsions in from medical applications to the food preservatives and disinfectants.

Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro- ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa-based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain.

Since formalin is widely used in prevention of Saprolegnia infections in salmonid fish hatcheries, there is a need for more environmentally safe treatment methods. Therefore, we screened 360 bacterial isolates against their ability to antagonize the growth of Saprolegnia parasitica hyphae in vitro, and best strains were selected according to their antagonistic properties and colonization capability on rainbow trout egg surface. Protective bacterial cultures of Pseudomonas sp. M162, Pseudomonas sp. M174 and Janthinobacterium M169 were tested for prevention of Saprolegnia sp. infections during incubation trials of rainbow trout (Oncorhynchus mykiss) eggs with UV irradiated (400mWscm(-2)) and non-treated inlet water. UV irradiation of inlet water significantly decreased mortality during the incubation. Lowest mortalities were observed in protective culture treated groups incubated with UV-irradiated inlet water. UV irradiation increased the dominance of the main bacterial colonizers and variation in the bacterial species diversity between the experimental units.

Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5-7 Log10 CFIng feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products. (C) 2016 Elsevier Ltd. All rights reserved.

In Kenya, leaves and roots from Croton macrostachyus are used as a traditional medicine for infectious diseases such as typhoid and measles, but reports on possible antimicrobial activity of stem bark do not exist. In this study, the antibacterial and antifungal effects of methanol, ethyl acetate and butanol extracts, and purified lupeol of C. macrostachyus stem bark were determined against important human gram-negative pathogens Escherichia coli, Salmonella typhi, Klebsiella pneumoniae, and Enterobacter aerogenes, gram-positive Listeria monocytogenes, and a fungus Candida albicans. The most promising broad scale antimicrobial activity against all the studied pathogens was shown by the ethyl acetate extract. The ethyl acetate extract induced the zone of inhibition between 10.1 ± 0.6 mm and 16.0 ± 1.2 mm against S. typhi, E. coli, K. pneumoniae, E. aerogenes, and L. monocytogenes with weaker antimicrobial activity against C. albicans (zone of inhibition: 5.6 ± 1.0 mm). The antibiotic controls (amoxicillin, ciprofloxacin, ampicillin, benzylpenicillin, clotrimazole, and cefotaxime) showed antimicrobial activity with zones of inhibition within 13.4 ± 0.7–22.1 ± 0.9 mm. The ethyl acetate extract had MIC in the range of 125–250 mg/mL against all the studied bacteria and against C. albicans MIC was 500 mg/mL. The present results give scientific evidence and support the traditional use of C. macrostachyus stem bark as a source for antimicrobials. We show that C. macrostachyus stem bark lupeol is a promising antimicrobial agent against several important human pathogens.

The genome sequence of Lactococcus lactis subsp. cremoris Mast36, isolated from bovine mastitis, is reported here. This strain was shown to be able to grow in milk and still possess genes of vegetable origin. The genome also contains a cluster of genes associated with pathogenicity.

Surfactin-type lipopeptides are suspected of being implicated in the rare food poisonings caused by Bacillus species outside the Bacillus cereus cluster. In order to get information on surfactin levels in actual human foods, bacilli from three commercial samples of a Japanese traditional bean product, natto, were isolated in order to clarify their potential to produce the suspect lipopeptides. The isolated bacilli were characterized as Bacillus subtilis. They were β-hemolytic and gave a positive signal in the PCR screen for genes associated with surfactin production, and their culture extracts were cytotoxic to boar sperm cells. Organic extracts of both Bacillus cultures and the natto samples were analyzed for their surfactin content using ultrahigh-performance liquid chromatography with high-resolution mass spectrometry. All the strains proved to be surfactin producers (15 to 39 μg/ml culture medium); the natto samples contained as much as 2.2 mg g(-1) of surfactins. This means that consumers can ingest at least approximately 80 to 100 mg of surfactins per single 50-g natto serving apparently without suffering any ill effects, indicating a very low human toxicity.