Nanotechnological interventions in bacteriocin formulations - advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens.

Food spoilage bacteria (FSB) and multidrug-resistant (MDR) foodborne pathogens have emerged as one of the principal public health concerns in the twenty first century. The harmful effects of FSB lead to economic losses for the food industries. Similarly, MDR foodborne pathogens are accountable for multiple illnesses and pose a threat to consumers. Therefore, there is an urgent need to establish effective formulations for successful application against such microorganisms. In this context, the fusion of knowledge from biotechnology and nanotechnology can explore endless possibilities in the development of innovative formulations against FSB and foodborne pathogens. The current review critically examines the application of bacteriocins in the food industry and the use of nanomaterials to enhance the antimicrobial activity, stability, and precision in the target delivery of bacteriocins. This review also explores the technologies involved in the development of bacteriocin-based nanoformulations and their action against FSB and MDR foodborne pathogens, offering new possibilities in preservation technologies and addressing food safety issues in the food industry. The review highlights the challenges in the commercialization and technoeconomical feasibility of nanobacteriocin. Overall, it provides essential information and interpretation about nanotechnological advancements in bacteriocin formulation action against FSB and foodborne pathogens and future scopes.

In vitro evaluation of adherence and anti-infective property of probiotic Lactobacillus plantarum DM 69 against Salmonella enterica.

Gastrointestinal infections are a global health problem, and the potential use of probiotic Lactobacillus species to control such infections represents a promising approach. To exert the health benefits on the host, studying the colonization and adherence properties of probiotic bacteria in vitro is crucial. In this context, investigation was carried out to evaluate adhesion, aggregation and anti-infective effect of an indigenous probiotic Lactobacillus plantarum DM 69 against an enteric pathogen Salmonella enterica subsp. enterica ATCC 35640. The results obtained in this study indicated the strong hydrophobic property of the probiotic candidate. In addition, probiotic strain L. plantarum DM 69 also showed higher percentage of self aggregation (58.66%) and low co-aggregation with S. enterica (23.5%). Investigation on antimicrobial property of the probiotic strain revealed its broad-spectrum activity against S. enterica which may have the potential as antibiotics. On analyzing the antimicrobial compound, infrared (IR) spectroscopy indicated the proteinaceous nature of the compound with a molecular weight of 12010.2751 Da. On evaluating the competitive exclusion properties of probiotic strain we observed that L. plantarum DM 69 and its purified antimicrobial compound could control and inhibit pathogen adhesion and penetration into HCT-116 cells. Probiotic L. plantarum DM 69 and its therapeutic properties must be evaluated further.

Psychobiotics: A new approach for treating mental illness?

Gut microbiomes may have a significant impact on mood and cognition, which is leading experts towards a new frontier in neuroscience. Studies have shown that increase in the amount of good bacteria in the gut can curb inflammation and cortisol level, reduces symptoms of depression and anxiety, lowers stress reactivity, improves memory and even lessens neuroticism and social anxiety. This shows that, probably the beneficial gut bacteria or probiotics function mechanistically as delivery vehicles for neuroactive compounds. Thus, a psychobiotic is a live organism, when ingested in adequate amounts, produces a health benefit in patients suffering from psychiatric illness. Study of these novel class of probiotics may open up the possibility of rearrangement of intestinal microbiota for effective management of various psychiatric disorders.

Surface stress can initiate environment-assisted fracture in metals.

Controlling environmental effects in surface plasticity/fracture of metals is of interest for areas as diverse as manufacturing processes, product performance, and structural safety. The key to controlling these effects is understanding the effect of adsorbates on surface energy (γ) and surface stress (f). While γ has been well studied, the role of surface stress has received much less attention. We characterize surface stress induced in metals by adsorption of organic monolayers. Linear alkanoic acids of varying chain length (3-18) are deposited by molecular self-assembly onto one side of an aluminum cantilever, several centimeters in length. The surface stress is estimated from in situ measurement of the cantilever deflection. We find that the organic adsorbates induce large surface stress of -4 to +30N/m. Furthermore, we show that f may be tuned by varying adsorbate-molecule chain length. The stress data explain beneficial embrittlement of metal surfaces by organic adsorbates in cutting and comminution processes, and point to a critical role, hitherto ignored, for f in environment assisted cracking (EAC) phenomena. Our results suggest opportunities for utilizing controlled environment-assisted fracture as an aid-fracture as a friend-to enhance material removal processes, apart from using surface stress itself as an experimental probe to explore various manifestations of EAC.

Diffusion of water in palm leaf materials.

Diffusion of water into plant materials is known to decrease their mechanical strength and stiffness but improve formability. Here, we characterize water diffusion through areca palm leaf-sheath-a model plant material, with hierarchical structure, used in eco-friendly foodware. The diffusion process is studied using mass gain measurements and in situ imaging of water transport. By treating the areca sheath as homogeneous ensemble, and incorporating effects of material swelling due- to water absorption, a factor typically neglected in prior studies, the diffusion coefficient Dw for water is estimated as (6.5 ± 2.2) × 10-4 mm2 s-1. It is shown that neglecting the swelling results in gross underestimation of Dw. Microstructural effects (e.g. fibre, matrix) on the diffusion are characterized using in situ imaging of the water transport at high resolution. The observations show that the water diffuses an order of magnitude faster in the matrix (8.63 × 10-4 mm2 s-1) than in the fibres (7.19 × 10-5 mm2 s-1). This non-uniformity is also reflected in the swelling-induced strain in the leaf, mapped by image correlation. Lastly, we vary salt concentration by controlled additions of NaCl and note a non-monotonic dependence of the diffusion on concentration. Implications of the results for improving foodware manufacturing processes and product life are discussed.