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  • 1
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    Online Resource
    Seasonal assessment of selected trace elements in grass carp (Ctenopharyngodon idella) blood and their effects on the biochemistry and oxidative stress markers
    Springer Science and Business Media LLC ; 2023
    In:  Environmental Monitoring and Assessment Vol. 195, No. 12 ( 2023-12)
    Details
    In: Environmental Monitoring and Assessment, Springer Science and Business Media LLC, Vol. 195, No. 12 ( 2023-12)
    Abstract: Environmental pollution by anthropogenic activity is still a highly relevant global problem. Aquatic animals are a specifically endangered group of organisms due to their continuous direct contact with the contaminated environment. Concentrations of selected trace elements in the grass carp ( Ctenopharyngodon idella ) ( n = 36) blood serum/clot were monitored. Possible effects of the elements on selected biochemical and oxidative markers were evaluated. The concentrations of trace elements (Al, Ba, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, Mn, Mo, Ni, Pb, Sr, Tl, and Zn) were analysed in the fish blood serum and blood clot by inductively coupled plasma optical emission spectrometry (ICP OES). A general scheme of decreasing concentrations of trace elements in the blood serum samples was: Zn ˃ Fe ˃ Sr ˃ Ba ˃ Ni ˃ Al ˃ Cu ˃ Be ˃ Co; 〈 LOQ (below limit of quantification): Bi, Cd, Cr, Ga, Mn, Mo, Pb, Tl; and in the case of the blood clot, the scheme was as follows: Fe ˃ Zn ˃ Sr ˃ Al ˃ Ni ˃ Ba ˃ Cu ˃ Be ˃ Co ˃ Mn; 〈 LOQ (below limit of quantification): Bi, Cd, Cr, Ga, Mo, Pb, Tl. Significant differences among the seasons were detected. The Spearman R correlation coefficients and linear or non-linear regression were used to evaluate direct relationships between trace elements and selected blood biomarkers. The correlation analysis between biochemical parameters (Na, K, P, Mg, AST, ALT, ALP, GGT, TAG, TP, urea, glucose) and trace elements (Al, Ba, Be, Cu, Fe, Ni, Sr, and Zn) concentrations confirmed statistically significant interactions in both seasons (summer and autumn). The regression analysis between oxidative stress markers (ROS, GPx, creatinine, uric acid, and bilirubin) and elements (Al, Ba, Co, Cu, Fe, Ni, and Sr) content confirmed statistically significant interactions. The results point to numerous connections between the observed elements and the physiological parameters of freshwater fish.
    Type of Medium: Online Resource
    ISSN: 0167-6369 , 1573-2959
    URL: Article
    DOI: 10.1007/s10661-023-12152-2
    Language: English
    Publisher: Springer Science and Business Media LLC
    Publication Date: 2023
    detail.hit.zdb_id: 2012242-1
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  • 2
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    UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
    Slovak University of Agriculture in Nitra ; 2021
    In:  Journal of microbiology, biotechnology and food sciences Vol. 10, No. 4 ( 2021-02-01), p. 536-540
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, Vol. 10, No. 4 ( 2021-02-01), p. 536-540
    Abstract: Main aim of this study was to evaluate hypocholesterolemic potential of microwave-assisted black cumin (Nigella sativa) extracts (MABCEs) in a rat bioassay. Efficacy trial in this study comprised of 25 male albino rats which were divided into 5 groups having 5 rats each. Out of these 25 rats, 20 were hypercholesterolemic and 5 were normal rats. Hypercholesterolemia was induced by providing high cholesterol diet for 15 days, and after the onset of hypercholesterolemia these rats were administered with different concentrations of the MABCE i.e. 150, 300 & 450 mg/kg B.W. for a period of 28 days. The administration of extract displayed significant lowering in the lipid profile of the experimental rats. The 300mg/kg B.W. dose of black cumin MAE provided the optimum results giving cholesterol, triglyceride and LDL-c content lowered by 14.9%, 11.32% and 12% and value of HDL-c elevated by 12.88% compared to the hypercholesterolemic control. Similarly, there was a percent elevation in levels of SOD and CAT by 19.83% and 13.97%. The current study concluded that MABCEs have hypocholesterolemic effect thus can be used for its therapeutic property.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.15414/jmbfs.2021.10.4.536-540
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2021
    detail.hit.zdb_id: 2641525-2
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  • 3
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    UTILIZATION OF MICROWAVE ASSISTED EXTRACTS OBTAINED FROM VARIOUS PARTS (WHOLE FRUIT, SEEDS, LEAVES AND ROOTS) OF CITRULLUS COLOCYNTHIS AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
    Slovak University of Agriculture in Nitra ; 2021
    In:  Journal of microbiology, biotechnology and food sciences Vol. 10, No. 4 ( 2021-02-01), p. 541-545
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, Vol. 10, No. 4 ( 2021-02-01), p. 541-545
    Abstract: The study was conducted to investigate the hypolipidemic properties of Microwave assisted extracts (MAE) obtained from different parts (whole fruit, leaves, seeds and roots) of Citrullus colocynthis on hyperlipidemic experimental rats. The trial consisted of 30 male rats that were divided into six groups each having 5 rats whereas, out of these 25 were hyperlipidemic and 5 were normal rats. After the induction of high cholesterol for 15 days, 20 rats were fed with microwave assisted extract of different parts at a concentration of 200mg/kg/B. W for 28 days. The administration of the extracts reported considerable reduction in the lipid profile parameters of the hypercholesterolemic rats. The MAE of seed of Citrullus colocynthis displayed the optimum results showing reduced levels of cholesterol, triglyceride and LDL-c by (10.33%), (22.50%) and (15.70%) while an elevation of (16.75%) in HDL-c content compared to the hypercholesterolemic control. Likewise, the percent increase in the concentrations of CAT and SOD by (6.92%) and (18.47%). The study concluded that the MAE of Citrullus colocynthis showed a positive effect on hypercholesterolemia thus providing therapeutic benefits.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.15414/jmbfs.2021.10.4.541-545
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2021
    detail.hit.zdb_id: 2641525-2
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  • 4
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    THE IN VITRO ANTIFUNGAL ACTIVITY OF LACTOBACILLUS SPP. AGAINST ASPERGILLUS OCHRACEUS GROWTH AND ITS OCHRATOXIN A PRODUCTION
    Slovak University of Agriculture in Nitra ; 2022
    In:  Journal of microbiology, biotechnology and food sciences ( 2022-09-16), p. e9460-
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, ( 2022-09-16), p. e9460-
    Abstract: This study was aimed to monitor the inhibitory effect of selected species of the genus Lactobacillus on growth and ochratoxin A production of the microscopic filamentous fungus Aspergillus ochraceus (SLO-B-245). Nine species of the genus Lactobacillus were used in this study, namely L. bifermentatus. L. perolens, L. reuteri, L. paracasei, L. paraplantarum, L. plantarum, L. salivarius, L. fructivorans and L. pentosus. All strains were isolated from dairy products and their identification was performed by MALDI TOF MS (Bruker Daltonics, Germany, Maldi Biotyper). The antifungal activity was carried out using the overlay technique. Solid culture media inoculated with bacterial and fungal inocula were cultivated under aerobic conditions at 37 ºC for 8 days. Diameters (Ø mm) of the grown fungal colonies were measured every two days. To determine the inhibition of ochratoxin A production, the thin-layer chromatography method (TLC) was used. L. plantarum and L. paraplantarum were able to inhibit the growth of A. ochraceus (SLO-B-245) completely (100% inhibition), while L. fructivorans appeared to be the least effective (10.73%). Interestingly, the latter one was able to completely inhibit or partially suppress ochratoxin A production. We hope that our results can contribute to the search for harmless substances for the biological control of fungi in food. Lactobacilli and similar organisms could be very promising alternatives for food preservation.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.55251/jmbfs.9460
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2022
    detail.hit.zdb_id: 2641525-2
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  • 5
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    EFFECT OF SELECTED ANTIBIOTICS ON THE GROWTH AND MORPHOLOGY OF CYANOBACTERIA
    Slovak University of Agriculture in Nitra ; 2023
    In:  Journal of microbiology, biotechnology and food sciences ( 2023-05-30), p. e10221-
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, ( 2023-05-30), p. e10221-
    Abstract: Antibiotics in the environment represent a significant pollutant with a great impact on the biota. With the increasing use of these substances, the resistance against them notably grows. The phototrophs, as the key part of microbial communities, often have different responses to antibiotics. Some species could be inhibited; on the other hand, some species show the ability to use antibiotics as a source of necessary nutrients. In our study, we investigated the impact of streptomycin, gentamicin, and sulfacetamide on six strains of cyanobacteria commonly present in water sources. The growth inhibitory effect of the studied antibiotics was measured in sterile 96-well microtiter plates, which contained different concentrations of antibiotics (1024 – 0.5 µg/mL) during 7 days at 23 °C and with 24h illumination (light intensity 48,6 µmol. foton m-2 s-1).  Then the results were statistically evaluated, and growth curves were designed for each studied strain. The minimum inhibitory concentration (MIC) of the investigated antibiotics was evaluated using probit analysis. The potential effect of antibiotics on tested strains morphology was also studied.  The results show that the antibiotics have an inhibitory effect at higher concentrations (891.76 μg/mL to 1495.10 μg/mL). The highest values of MIC were estimated for Synechocystis sp. (PCC 6803) and Cephalotrix sp. (KL 18). The stimulation of growth was observed in the strains Synechocystis (PCC 6803) and Cephalothrix (KL 18). The most sensitive strains to selected antibiotics were Chlorogleopsis fritschii (CCALA 1005), Lyngbya martensiana (CCALA 930), and Geitlerinema acuminatum (CCALA 141). Strain Cyanobium sp. (LH14) was sensitive to streptomycin sulphate and gentamicin sulphate, but sulfacetamide stimulated its growth. The visible morphological changes were caused by streptomycin in Chlorogloeopsis fritschii (CCALA 1005). After five days of cultivation the bleached cells were present in the cultures of this strain.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.55251/jmbfs.10221
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2023
    detail.hit.zdb_id: 2641525-2
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  • 6
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    POTENTIAL EFFECT OF THYME AND OREGANO ESSENTIAL OILS TO ANTIMICROBIAL ACTIVITY AND YEAST ENZYMATIC ANTIOXIDATIVE SYSTEM
    Slovak University of Agriculture in Nitra ; 2021
    In:  Journal of microbiology, biotechnology and food sciences Vol. 11, No. 3 ( 2021-12-01), p. e5583-
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, Vol. 11, No. 3 ( 2021-12-01), p. e5583-
    Abstract: This in vitro study was aimed to assess the effects of Thymus vulgaris L. and Origanum vulgare L. essential oils (EOs) on cell viability and enzymatic antioxidative system in yeast Saccharomyces cerevisiae. Yeasts were cultivated with different concentrations of thyme (Thymus vulgaris L.) (0.05 – 1.00 µl/ml) and oregano (Origanum vulgare L.) (0.05 – 0.70 µl/ml) EOs for 24 hours. For the present study, gas chromatography-mass spectrometry (GC-MS) analysis was used to quantify chemical composition of EOs. The main components of thyme essential oil were caryophyllene (7.94%), p-cymene (18.55%), and thymol (46.55%). In essential oil of oregano, there was found p-cymene (8.43%) and carvacrol (69.99%) mainly. The antimicrobial activity of selected EOs was investigated by the microbroth dilution method using 96 well microtiter plates. The most potent essential oil able to inhibit growth of Saccharomyces cerevisiae was oregano EO with the values of MIC50 0.468845 µl/ml and MIC90 0.501845 µl/ml. Also, the activity of superoxide dismutase (SOD) and glutathione peroxidase (GPx) were assessed. According to our results, Thymus vulgaris L. significantly increased the SOD levels at 0.2, 0.4, 0.5 to 0.9 µl/ml and GPx production at 0.05 to 0.7 µl/ml (P 〈 0.001). In case of Origanum vulgare L., significant increase of SOD production at 0.05 - 0.2 µl/ml (P 〈 0.001) was observed. This essential oil also elevated GPx concentration in all experimental groups (P 〈 0.001) significantly. Data from this study suggest that selected EOs have significant effects on enzymatic antioxidants that may affect the first-line cell defense system against oxidative stress.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.15414/jmbfs.5583
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2021
    detail.hit.zdb_id: 2641525-2
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  • 7
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    SELECTED PLANT ESSENTIAL OILS OF THE LAMIACEEAE AND APIACEAE FAMILY AS THE ANTIFUNGAL AGENTS IN THE VAPOUR PHASE AGAINST RHIZOPUS STOLONIFER AND RHIZOPUS ORYZAE ISOLATED FROM MOULDING BREADS
    Slovak University of Agriculture in Nitra ; 2022
    In:  Journal of microbiology, biotechnology and food sciences Vol. 12, No. 3 ( 2022-11-04), p. e9113-
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, Vol. 12, No. 3 ( 2022-11-04), p. e9113-
    Abstract: Species of the Rhizopus genus are often involved in the moulding of bread and bakery products. Essential oils (EOs) are a suitable alternative to extend the shelf life of food. This research was focused on testing the effect of selected EOs on the growth of Rhizopus species. Tested strains were isolated from mouldy breads. The antifungal activity of EOs against R. stolonifer and R. oryzae strains was determined by micro-atmospheric method (625 μL EO/L air) during 7 days of cultivation. Eight EOs, thyme, red thyme, savory, caraway, marjoram, wild thyme, and oregano 100% inhibited the growth of all strains. Basil, sage, and anise EOs only partially inhibited the growth of strains. Subsequently, the minimum inhibitory doses were determined using micro-atmospheric method. Minimal inhibition doses were 250 μL/L for thyme and red thyme EO, 250 and 500 μL/L for savory EO, 250 and 500 μL/L for oregano EO, 500 and ˃500 μL/L for wild thyme EO, ˃500 μL/L for caraway and marjoram EOs. Strains of the genus Rhizopus reacted differently to the presence of EOs. Thyme and red thyme were evaluated as the most effective EOs in this study.
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.55251/jmbfs.9113
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2022
    detail.hit.zdb_id: 2641525-2
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  • 8
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    INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
    Slovak University of Agriculture in Nitra ; 2023
    In:  Journal of microbiology, biotechnology and food sciences ( 2023-06-05), p. e10251-
    Details
    In: Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, ( 2023-06-05), p. e10251-
    Abstract: This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p 〈 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p 〈 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).
    Type of Medium: Online Resource
    ISSN: 1338-5178
    URL: Article
    DOI: 10.55251/jmbfs.10251
    Language: Unknown
    Publisher: Slovak University of Agriculture in Nitra
    Publication Date: 2023
    detail.hit.zdb_id: 2641525-2
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  • 9
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    Online Resource
    Streptomyces iakyrus TA 36 as First-Reported Source of Quinone Antibiotic γ–Rubromycin
    MDPI AG ; 2023
    In:  Molecules Vol. 28, No. 16 ( 2023-08-09), p. 5977-
    Details
    In: Molecules, MDPI AG, Vol. 28, No. 16 ( 2023-08-09), p. 5977-
    Abstract: A wide range of bioactive compounds with potential medical applications are produced by members of the genus Streptomyces. A new actinomycete producer of the antibiotic γ-rubromycin, designated TA 36, was isolated from an alpine soil sample collected in Peru (Machu Picchu). Morphological, physiological and biochemical characteristics of the strain, together with data obtained via phylogenetic analysis and MALDI-TOF MS, were used for the correct identification of the isolate. The isolate TA 36 showed morphological characteristics that were consistent with its classification within the genus Streptomyces. Phylogenetic analysis based on 16S rRNA gene sequences showed that the TA 36 strain was most similar to S. iakyrus and S. violaceochromogenes with 99% similarity. Phylogenetic analysis together with the profile of whole cell proteins indicated that the strain tested could be identified as S. iakyrus TA 36. The crude extract Ext.5333.TA 36 showed various effects against the tested organisms with strong antimicrobial activity in the growth of Staphylococcus aureus (Newman) (MIC value of 0.00195 µg/µL). HPLC fractionation and LC/MS analysis of the crude extract led to the identification of the quinone antibiotic γ-rubromycin, a promising antitumour and antibacterial antibiotic. To the best of our knowledge, there is currently no report on the production of γ-rubromycin by S. iakyrus. Therefore, this study suggests S. iakyrus TA 36 as the first-reported source of this unique bioactive secondary metabolite.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules28165977
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2008644-1
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  • 10
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    Online Resource
    Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 15 ( 2023-07-26), p. 2832-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 15 ( 2023-07-26), p. 2832-
    Abstract: Essential oils have gained attention as natural alternatives to chemical preservatives in food preservation. However, more information is needed regarding consumer acceptance of essential oils in actual food products. This study aimed to compare the effects of conventional preservatives, heat treatment, and essential oils derived from thyme, oregano, and lemongrass on the survival and growth of pathogenic 〈 italic 〉 Escherichia coli 〈 /italic 〉 in vegetable sauces. The results demonstrated a gradual decrease in pathogen numbers over time, even in untreated samples. On the fifth day of storage, heat treatment, sodium chloride, and acidification using citric acid (pH 3.2) exhibited reductions of 4.4 to 5.3 log CFU/g compared to the untreated control. Among the essential oils tested, lemongrass essential oil at a concentration of 512 mg/kg demonstrated the most remarkable effectiveness, resulting in a reduction of 1.9 log CFU/g compared to the control. Fifteen days after treatment, the control samples exhibited a contamination rate of 6.2 log CFU/g, while 〈 italic 〉 E. coli 〈 /italic 〉 numbers in treated samples with heat, sodium chloride, citric acid (pH 3.2), and lemongrass essential oil (512 mg/kg) were below the detection limits. Additionally, sensory evaluation was conducted to assess the acceptability of the treated samples. The findings provide valuable insights into the potential utilisation of essential oils as natural preservatives in vegetable sauces and their impact on consumer acceptance.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12152832
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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