Optimizations of exopolysaccharide production by Fusarium nygamai strain AJTYC1 and its potential applications as an antioxidant, antimicrobial, anticancer, and emulsifier.

BACKGROUND: Exopolysaccharides (EPSs) produced by microbes are recognized as biomacromolecules of great significance. EPSs from fungi are widely used in a variety of biotechnological fields, including medicine, bioremediation, and agriculture. RESULTS: In this study, ten fungal isolates were isolated from Kafir El-Dair, Qalubia Governorate, Egypt. Isolate 5 produced more exopolysaccharides than the other examined fungi. According to microscopic morphological traits and genetic confirmation by the 18S rRNA gene, isolate 5 was identified as Fusarium nygamai strain AJTYC1. The present study showed that Czapek's broth media, which contains 6 g/100 ml of sucrose, 10 g/100 ml of peptone, pH 6, and 1.8 × 105 CFU/ml of inoculum size and is incubated at 30 °C for 9 days, was suitable for the production of EPSs from Fusarium nygamai strain AJTYC1 by using static conditions. Fourier transform infrared (FT-IR) was employed in the characterization of EPSs, which exhibited the presence of carboxyl groups, hydroxyl groups, carbonyl groups, and glycosidic bonds. High-performance liquid chromatography (HPLC) detected that EPSs consist of sucrose and glucose. The scavenging activity indicates that EPSs have good antioxidant activity. The partially purified exopolysaccharides produced from F. nygamai strain AJTYC1 exhibited excellent antioxidant and antimicrobial activity against gram positive, gram negative and fungal strains. The EPSs at a dose of 1000 µg/ml exhibited anticancer activity against colorectal colon cancer (HCT116), breast cancer (MCF7), and hepatocellular cancer cell lines. Moreover, EPSs is an effective emulsifier of a variety of vegetable oils, and the emulsion it produces is generally stable for up to 168 h. CONCLUSIONS: The production of EPSs from F. nygamai strain AJTYC1 can be used as antioxidants, antimicrobials, anticancer, and emulsifiers.

Green synthesized silver nanoparticles mediated by Fusarium nygamai isolate AJTYC1: characterizations, antioxidant, antimicrobial, anticancer, and photocatalytic activities and cytogenetic effects.

Green biosynthesized nanoparticles have a bright future because they can be produced using a method that is more energy-efficient, cost-effective, repeatable, and environmentally friendly than physical or chemical synthesis. In this study, silver nanoparticles (AgNPs) were produced using the Fusarium nygamai isolate AJTYC1. Several techniques were used to characterize the synthesized AgNPs, including UV-Vis spectroscopy, transmission electron microscope, zeta potential analysis, X-ray diffraction analysis, energy dispersive X-ray, and Fourier transform-infrared spectroscopy. AgNPs showed a distinctive surface plasmon resonance (SPR) peak in the UV-visible range at 310 nm. The morphology of the biosynthesized AgNPs was spherical, and the TEM image shows that they ranged in size from 27.3 to 53.1 nm. The notable peaks of the FT-IR results show the different groups for the alkane, alkynes, cyclic alkenes, carboxylic, aromatic amine, esters, and phenolics. Additionally, the results showed that AgNPs had superior antioxidant activity when compared to ascorbic acid and butylated hydroxytoluene, which is a powerful antioxidant. Additionally, AgNPs have antibacterial action utilizing agar diffusion against gram-positive bacteria, gram-negative bacteria, and antifungal activity. AgNPs' anticancer activity varied depending on the type of cancer it was used to treat, including hepatocellular cancer (HepG2), colorectal carcinoma (HCT116), and breast cancer of the mammary gland (MCF7). The viability of the cancer cell lines was reduced with increasing AgNP concentration. AgNPs also demonstrated promising photocatalytic activity by reducing methylene blue, safranin, crystal violet, and green malachite by 88.3%, 81.5%, 76.4%, and 78.2%, respectively. In addition, AgNPs significantly affected the Allium cepa plant's mitotic index and resulted in chromosomal abnormalities as compared to the control. Thus, the synthesized AgNPs demonstrated an efficient, eco-friendly, and sustainable method for decolorizing dyes as well as antioxidant, antibacterial, antifungal, and anticancer activities. This could be a huge victory in the fight against numerous dynamic diseases and lessen wastewater dye contamination.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm-1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.