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Elsanhoty R.M.,Menoufia University | Ramadan M.F.,Zagazig University | Ramadan M.F.,University of Umm Al - Qura | El-Gohery S.S.,University of Dammam | And 2 more authors.
Food Control

Aflatoxins (AFs), the secondary metabolites produced by species of Aspergillus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. This investigation was designed to assess the potential of four strains of lactic acid bacteria (LAB) for removing AFs invitro. The stability of AFs complexes formed with LAB in viable and non-viable (heat treated) forms was assessed. The strain with the highest ability to bind AFs was selected to study its impact on removing AFs from contaminated wheat flour during baladi bread baking process. Three treatments of baladi bread produced from contaminated wheatflour were formulated including treatment (A) as control fermented by bakery yeast, treatment (B)fermented by Lactobacillus rhamnosus TISTR 541 and treatment (C) fermented by the mixture of bakery yeast and L. rhamnosus. The samples were collected during different steps of bread baking process. The results indicated that there were significant differences between the amounts of AFB and AFG detected in each sample and there were significant differences between the strains in their ability to bind AFB and AFG in the viable and heated stage. L. rhamnosus was the highest strain able to bind the AFB1 and treatment C was the highest in removing of AFs from contaminated wheat flour during baking process. © 2013 Elsevier Ltd. Source

Novel synthesis of 1,ω-bis[4-(4-amino/and or arylideneamino-5-thioxo- 1H- 1,2,4-triazol-3yl) phenoxy]alkanes 4-6/and or 7-30 as well as 1,ω-bis[4-(6- aryl-[1,2,4]triazolo[3,4-b][1,3,4]thiadiazol-3-yl)phenoxy] alkanes 31-48 were achieved starting with 1,ω-bis[4-(hydrazinecarbonyl) phenoxy]alkanes 1-3. Some of the newly synthesized compounds were evaluated for their in vitro antimicrobial activity against different strains of Gram-positive bacteria, Gram-negative bacteria, yeast and fungi. The screening results revealed that most of the tested compounds exhibited broad spectrum inhibitory effects against different test microbes. © Research India Publications. Source

Versatile simple efficient routes with good to excellent yields towards different functionalized 1,ω-bis(1,2,4-triazoles), 21-28 membered 1,2,4-triazole fused macrocyclic and/or lariat macrocyclic oxaazathia crown Schiff bases and/or amines have been investigated. Antimicrobial screening of some selected compounds revealed different inhibitory effects against Aspergillus fumigatus RCMB 002008 (1), Penicillium italicum RCMB 001018 (1), Syncephalastrum racemosum RCMB 016001 Candida albicans RCMB 005003, Staphylococcus aureus RCMB 106-001 (1), Pseudomonas aeruginosa RCMB 102-002, Bacillus subtilis RCMB 101-001 and Escherichia coli RCMB 103-001. © 2010 Elsevier Masson SAS. All rights reserved. Source

Gibriel Y.A.Y.,King Abdulaziz University | Hamza A.S.,Regional Center for Food and Feed | Gibriel A.Y.,Ain Shams University | Mohsen S.M.,Cairo University
Journal of Food Safety

The effect of mint (Mentha viridis) essential oil (EO) on Aspergillus flavus growth and aflatoxin production was investigated in stored corn and evaluated. A. flavus was isolated from stored corn and identified as an aflatoxigenic strain. Conical flasks of 250mL each containing 100g of corn were sterilized by autoclave (121C, 15lbs/in 2 for 15min) and artificially inoculated with A. flavus approximately 10 6cfu/mL (control sample). Other samples were inoculated in the same manner as the control, but with the addition of different values of mint EO (50, 100, 200, 300, 500 and 700μL/100g corn). Mint EO was fungistatic at all concentrations, fungicidal and antiaflatoxigenic at 300, 500 and 700μL/100g corn from 7 days storage up to the end of storage at 21 days. Minimum inhibitory concentration for A. flavus was found to be 200μL/100g corn, and also limited the aflatoxin production to be under the safety level of 20ppb determined by the Food and Agricultural Organization and World Health Organization. Mint EO could be used as fungicidal and antiaflatoxigenic agents for A. flavus in stored corn especially in granaries. Mint EO is safe, acceptable and extends the storage period of corn. PRACTICAL APPLICATION: It could be applied to preserve cereals, especially in granaries for a long storage period, that mint essential oil Mentha viridis can be used as antifungal and antiaflatoxigenic and a safe alternative instead of chemicals, which have hazardous effects on human and animal health. © 2011 Wiley Periodicals, Inc. Source

Badr S.E.A.,Regional Center for Food and Feed | Sakr D.M.,Regional Center for Food and Feed | Mahfouz S.A.,Regional Center for Food and Feed | Abdelfattah M.S.,Helwan University
Research Journal of Pharmaceutical, Biological and Chemical Sciences

This study was conducted to investigate the chemical composition and biological impacts of licorice drink in both infusion and tea forms. The chemical composition was determined by quantifying protein, fats, moisture, ash, fiber, carbohydrates and minerals. The most abundant minerals detected in licorice in both tea and infusion forms were calcium, sodium, phosphorus, potassium and iron, respectively. Zinc and copper were detected as trace elements. Essential and non essential amino acids were present in all licorice forms. HPLC analysis of the organic acids in licorice forms showed the presence of several aliphatic acids such as butyric acids, tartaric acid and acetic acids. The methanolic extract of licorice showed cytotoxic activities against intestinal carcinoma cell line (Caco-2) and prostate carcinoma cell line (PC-3) with IC50 values of 40 and 40.6 μg/ml, respectively. The effects of licorice in infusion and tea forms on body weight gain, white and red blood cells, hemoglobin and blood platelets, liver enzymes, kidney functions, total cholesterol and triglyceride levels, and some serum mineral levels were studied in vivo. Source

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