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Altemimi AB, Farag HAM, Salih TH, Awlqadr FH, Al-Manhel AJA, Vieira IRS, Conte-Junior CA. Application of Nanoparticles in Human Nutrition: A Review. Nutrients 2024; 16:636. [PMID: 38474764 DOI: 10.3390/nu16050636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.
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Affiliation(s)
- Ammar B Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Halgord Ali M Farag
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
- Harem Research Center, Department of Nutrition and Diet Therapy, Harem Hospital, Sulaimani 46001, Iraq
| | - Tablo H Salih
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
- Harem Research Center, Department of Nutrition and Diet Therapy, Harem Hospital, Sulaimani 46001, Iraq
| | - Farhang H Awlqadr
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
| | | | - Italo Rennan Sousa Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
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Allaith SA, Abdel-aziz ME, Thabit ZA, Altemimi AB, Abd El-Ghany K, Giuffrè AM, Al-Manhel AJA, Ebrahim HS, Mohamed RM, Abedelmaksoud TG. Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider. Fermentation 2022; 8:350. [DOI: 10.3390/fermentation8080350] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The goal of this study was screening and molecular identification of Lactic Acid Bacteria (LAB) producing β-glucan from different species isolated from boza and cider compared to a standard strain for Lactobacillus rhamnosus NRRL 1937 (LGG). From 48 unknown isolates, four LAB strains were selected. Based on the NCBI database, their nomenclature was A3, B6, and C9 for Limosilactobacillus fermentum SH1, SH2, and SH3 along with D6 for Leuconostoc mesenteroides SH4. Also, their similarity values were 100%, 99.8%, 100%, and 100%, respectively. The potential of Exopolysaccharide (EPS) (as β-glucan) production for selected LAB strains by gtf gene, conventional PCR and gene expression using both LGG as a control and LAB 16S rRNA gene as a house-keeping gene was investigated. In addition, EPS (mg/100 mL), cell mass (mg/100 mL), pH, total carbohydrate%, total protein% and β-glucan% by the HPLC for all selected LAB isolates were studied. All results of genetic and chemical tests proved the superiority of B6 treatment for L. fermentum SH2. The results showed the superiority of B6 treatment in gtf gene expression (14.7230 ± 0.070-fold) followed by C9 and A3 treatments, which were 10.1730 ± 0.231-fold and 8.6139 ± 0.320-fold, respectively. while D6 treatment recorded the lowest value of gene expression (0.8566 ± 0.040-fold) compared to the control LGG (one-fold). The results also demonstrated that B6 treatment was superior to the other treatments in terms of EPS formation, with a value of 481 ± 1.00 mg/100 mL, followed by the C9 treatment at 440 ± 2.00 mg/100 mL, compared to the LGG (control) reaching 199.7 ± 3.51 mg/100 mL. Also, the highest % of quantitative and qualitative β-glucan in EPS was observed in B6 followed by C9, D6 and A3 which were 5.56 ± 0.01%, 4.46 ± 0.01%, 0.25 ± 0.008% and 0.12 ± 0.008%, respectively compared to control (0.31 ± 0.01%). Finally, the presented results indicate the importance of screening the local LAB isolates to obtain a superior strain for β-glucan production which will be introduced in a subsequent study under optimum conditions.
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Thraeib JZ, Altemimi AB, Jabbar Abd Al-Manhel A, Abedelmaksoud TG, El-Maksoud AAA, Madankar CS, Cacciola F. Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry. Life (Basel) 2022; 12:life12060924. [PMID: 35743955 PMCID: PMC9227042 DOI: 10.3390/life12060924] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022]
Abstract
There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.
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Affiliation(s)
- Jaffar Z. Thraeib
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
- Correspondence: (A.B.A.); (F.C.)
| | - Alaa Jabbar Abd Al-Manhel
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
| | | | | | - Chandu S. Madankar
- Department of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Mumbai 400019, India;
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
- Correspondence: (A.B.A.); (F.C.)
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Thyab Gddoa Al-sahlany S, Altemimi AB, Al-Manhel AJA, Niamah AK, Lakhssassi N, Ibrahim SA. Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae. Foods 2020; 9:foods9030324. [PMID: 32168785 PMCID: PMC7142856 DOI: 10.3390/foods9030324] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/06/2020] [Accepted: 03/09/2020] [Indexed: 02/08/2023] Open
Abstract
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomycescerevisiae (Baker’s yeast) by an ultrafiltration process (two membranes with cut-offs of 2 and 10 kDa) and purified using the ÄKTA Pure 25 system. Antibacterial peptide activity was characterized and examined against four bacterial strains including Gram-positive and Gram-negative bacteria. The optimum condition for yeast growth and antibacterial peptide production against both Escherichia. coli and Klebsiella aerogenes was 25–30 °C within a 48 h period. The isolated peptide had a molecular weight of 9770 Da, was thermostable at 50–90 °C for 30 min, and tolerated a pH range of 5–7 at 4 °C and 25 °C during the first 24 h, making this isolated antibacterial peptides suitable for use in sterilization and thermal processes, which are very important aspect in food production. The isolated antibacterial peptide caused a rapid and steady decline in the number of viable cells from 2 to 2.3 log units of gram-negative strains and from 1.5 to 1.8 log units of gram-positive strains during 24 h of incubation. The isolated antibacterial peptide from Saccharomyces cerevisiae may present a potential biopreservative compound in the food industry exhibiting inhibition activity against gram-negative and gram-positive bacteria.
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Affiliation(s)
- Shayma Thyab Gddoa Al-sahlany
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (S.T.G.A.-s.); (A.B.A.); (A.J.A.A.-M.)
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (S.T.G.A.-s.); (A.B.A.); (A.J.A.A.-M.)
| | - Alaa Jabbar Abd Al-Manhel
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (S.T.G.A.-s.); (A.B.A.); (A.J.A.A.-M.)
| | - Alaa Kareem Niamah
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (S.T.G.A.-s.); (A.B.A.); (A.J.A.A.-M.)
- Correspondence: ; Tel.: +964-773-564-0090
| | - Naoufal Lakhssassi
- Department of Plant Soil and Agricultural Systems, Agriculture College, Southern Illinois University, Carbondale, IL 62901, USA;
| | - Salam A. Ibrahim
- Food and Nutritional Science Program, North Carolina A & T State University, Greensboro, NC 27411, USA;
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Verma DK, Patel AR, Prajapati JB, Thakur M, Al-Manhel AJA, Srivastav PP. Starter Culture and Probiotic Bacteria in Dairy Food Products. Microbiology for Food and Health 2019:3-49. [DOI: 10.1201/9780429276170-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Naimah AK, Al-Manhel AJA, Al-Shawi MJ. Isolation, Purification and Characterization of Antimicrobial Peptides Produced from Saccharomyces boulardii. Int J Pept Res Ther 2017. [DOI: 10.1007/s10989-017-9632-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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