Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model

Biogenic-Synthesized Silver Nanoparticles Using the Ligilactobacillus salivarius KC27L Postbiotic: Antimicrobial, Anti-Biofilm, and Antioxidant Activity and Cytotoxic Effects

This study aimed to synthesize silver nanoparticles (AgNPs) using the postbiotic of the Ligilactobacillus salivarius KC27L strain and evaluate their multifunctional biological properties. The use of L. salivarius, a probiotic bacterium known for its ability to produce a wide range of metabolites, plays a crucial role in this process by acting as a natural, eco-friendly reducing, and stabilizing agent during AgNP synthesis. This approach not only eliminates the need for hazardous chemicals typically used in nanoparticle synthesis but also enhances the biocompatibility and biological efficacy of the resulting nanoparticles. Synthesized AgNPs were analyzed by Fourier transform infrared spectroscopy, FTIR (metabolites of postbiotic); UV-vis (peak of 435 nm); scanning electron microscope, SEM; transmission electron microscopy, TEM (spherical shapes, sizes < 50 nm), energy-dispersive spectrometry, EDS (peak at 3 keV); and zeta potential (- 18.6 mV). These nanoparticles (0.156-40 mg/mL) were evaluated for the antimicrobial and anti-biofilm activities against Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923, Staphylococcus epidermidis ATCC 35984, and Streptococcus mutans ATCC 25175, and antioxidant activities using four different methods (2,2-diphenyl-1-picrylhydrazyl free radical scavenging, metal ion chelating, hydroxyl radical scavenging, and superoxide anion scavenging activities). Also, the cytotoxic activity was investigated against a normal cell line (L929) for 24, 48, and 72 h. At a concentration of 40 mg/mL, the AgNPs demonstrated the highest antimicrobial efficacy, with inhibition zones measured as 14.9 mm for P. aeruginosa, 9.5 mm for E. coli, 15.7 mm for S. epidermidis, and 12.9 mm for S. mutans. The AgNPs exhibited anti-biofilm activities against all Gram-positive and Gram-negative bacteria strains studied. According to the DPPH method, the highest antioxidant activity was determined at 40 mg/mL AgNP concentration (80.93%). AgNPs were found to have no toxic effect at low concentrations (0.39-25 µg/mL). Biogenic synthesized AgNPs could be used in biotechnological applications (biomaterials, health, environmental, etc.) with antibacterial, anti-biofilm, antioxidant, and nontoxic properties. However, further research is needed to understand the mechanisms of action of the particles fully.

UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality

Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice. Nevertheless, UV-C treatment poses the risk of altering the chemical properties of wine. Therefore, this study aimed to test and implement iron oxide-silica core-shell nanomaterial functionalized with TiO2 in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, Saccharomyces cerevisiae as a model yeast, and Muscaris and Cabernet Cortis wines. The viability of yeasts under treatment, the physiochemical properties of wine, and polyphenol content were tested. Studies have shown that nanomaterial can modulate the effects of UV-C treatment regarding yeast viability and polyphenol content, and the effectiveness of the treatment depends on the wine type. These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction.

Magnetic composite microspheres with a controlled mesoporous shell for highly efficient DNA extraction and fragment screening

Rapid extraction and screening of high-purity DNA fragments is an indispensable technology in advanced molecular biology. In this article, mesoporous magnetic composite microspheres (MSP@mTiO2) with tunable pore sizes were successfully fabricated for high-purity DNA extraction and fragment screening. Owing to the strong complexation ability of Ti ions with DNA phosphate groups and the high specific surface area of mesoporous microspheres, the MSP@mTiO2 microspheres possess excellent adsorption performance, where the saturated loading capacity of MSP@mTiO2 with a specific surface area of 122 m2 g-1 is as high as 575 μg mg-1 for a salmon sperm specimen. ITC experiments demonstrated that DNA adsorption on MSP@mTiO2 microspheres is mainly driven by entropy, which gives us more potential ways to regulate the balance of adsorption and desorption. Meanwhile, the mesoporous MSP@mTiO2 microspheres exhibit a much higher extraction efficiency compared with non-porous MSP@TiO2 for whole genome DNA from Arabidopsis thaliana plants. Interestingly, DNA fragments with different lengths could be screened by simply regulating the pore size of MSP@mTiO2 or the concentration of Na3PO4 in the eluent. A small pore size and low phosphate concentration are advantageous for the extraction of short-stranded DNA fragments, and DNA fragments (≤1000 bp) can be efficiently extracted when the mesopore size of MSP@mTiO2 is lower than 7.6 nm. The extraction results from the mesoporous composite microspheres provide new promising insights into the purification and screening of DNA from complex biological samples.

Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review

Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.