The synergistic potential of orange peel extract: A comprehensive investigation into its phenolic composition, antioxidant, antimicrobial, and functional fortification properties in yogurt.

The study explores the potential of orange peel extract (OPE) as a versatile natural resource, focusing on its phenolic composition, antioxidant, and antibacterial properties, as well as its application in fortifying yogurt. Analysis revealed significant concentrations of phenolic compounds in OPE. OPE exhibited notable antibacterial efficacy against pathogenic bacteria, particularly marine Escherichia coli, with synergistic effects observed when combined with Amikacin. Incorporating OPE into yogurt led to changes in chemical composition, enhancing total proteins, fat, and ash content. Fortified yogurt showed increased antioxidant activity and potential anti-cancer properties against HCT116 cell lines. In conclusion, OPE emerges as a rich source of bioactive compounds with diverse applications, from its antioxidant and antibacterial properties to its potential in fortifying functional foods like yogurt. This comprehensive exploration provides valuable insights into the multifaceted benefits of OPE, paving the way for its utilization in various industries and health-related applications.

Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey.

The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17-0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.

DNA Methylation Level of Transcription Factor Binding Site in the Promoter Region of Acyl-CoA Synthetase Family Member 3 (ACSF3) in Saudi Autistic Children.

BACKGROUND: DNA methylation (DNAm) is one of the main epigenetic mechanisms that affects gene expression without changing the underlying DNA sequence. Aberrant DNAm has an implication in different human diseases such as cancer, schizophrenia, and autism spectrum disorder (ASD). ASD is a neurodevelopmental disorder that affects behavior, learning, and communication skills. Acyl-CoA synthetase family member 3 (ACSF3) encodes malonyl-CoA synthetase that is involved in the synthesis and oxidation of fatty acids. The dysregulation in such gene has been reported in combined malonic and methylmalonic aciduria associated with neurological symptoms such as memory problems, psychiatric diseases, and/or cognitive decline. This research aims to study DNAm in the transcription factor (TF) binding site of ACSF3 in Saudi autistic children. To determine whether the DNAm of the TF-binding site is a cause or a consequence of transcription regulation of ACSF3. METHODS: RT-qPCR and DNA methylight qPCR were used to determine the expression and DNAm level in the promoter region of ACSF3, respectively. DNA and RNA were extracted from 19 cases of ASD children and 18 control samples from their healthy siblings. RESULTS: The results showed a significant correlation between the gene expression of ACSF3 and specificity protein 1 (SP1) in 17 samples of ASD patients, where both genes were upregulated in 9 samples and downregulated in 8 samples. CONCLUSION: Although this study found no DNAm in the binding site of SP1 within the ACSF3 promoter, the indicated correlation highlights a possible role of ACSF3 and SP1 in ASD patients.