Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells.

One of the chemotherapeutic agents widely used in the treatment of non-small cell lung cancer (NSCLC) is cisplatin. However, the resistance of cancer cells to cisplatin and additionally serious side effects from cisplatin limit its use. Conjugated linoleic acid (CLA) has been shown to suppress the development of carcinogenesis in vitro and in vivo studies and has antitumoral activity in many cancers. The study aimed to investigate the potential effect of using cisplatin, the first-line treatment for NSCLC, in combination with CLA to increase its efficacy in low-dose use. MTT cytotoxicity assay was performed to determine the effects of CLA in combination with cisplatin on cell viability of NSCLC cell lines. The apoptotic effect of this combination on NSCLC cell lines and cell cycle distribution was determined by flow cytometry. At the same time, apoptosis and cell cycle-related gene expression levels were determined by Real-Time PCR. Combination treatment of low-dose cisplatin with CLA resulted in a significant decrease in cell viability compared to cisplatin alone, and an increase in the rate of apoptotic cells was observed. While cisplatin caused G1 phase arrest in cancer cells, there was an increase in cell percentages in S and G2 phases after combined application with CLA. In high-dose cisplatin administration, it was observed that the efficiency of the decrease in anti-apoptotic BCL2 expression related to resistance to chemotherapeutic agents was less than that of low-dose cisplatin administration. Combined administration of high-dose cisplatin with CLA significantly recovered BCL2 downregulation.

Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods.

This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which are Turkish traditional fermented foods, and to reveal the potential probiotic properties of these isolates with antimicrobial activity. In addition, it was aimed for the first time to examine the potential and uniqueness of these domestic and local traditional fermented foods. In the study, a total of 682 LAB isolates from Turkish traditional fermented samples were isolated. Thirteen isolates with both high and antifungal activities were selected; four Lactiplantibacillus pentosus strains, six Lactiplantibacillus plantarum strains, and one each Enterococcus lactis, Enterococcus durans, and Enterococcus faecalis strains. Ten isolates of them were suggested as potential probiotics (excluding 1Y2-1, 1Y7-3, and 3Y12-4). It was thought that the L. pentosus 2Y7-1, which was slow to produce acid, could be used as a co-culture in fermented products with a long ripening stage, supported by enriching the product of its milk coagulation, ß-galactosidase, proteolytic, and cholesterol assimilation abilities in terms of bioactive peptide and prebiotics. Another strain, E. faecalis 3Y4-3, which was high proteolytic activity, was suggested as a co-culture in fermented products to improve both organoleptic properties and increase bioactive peptides. On the other hand, among non-probiotics, L. plantarum 3Y12-4 can be used as a starter culture in fermented milk products in order to evaluate its milk coagulation, cholesterol assimilation, and proteolytic abilities. As a result, these three strains can be used in many areas, such as fermented and/or functional food production and enzyme production. In addition, this has been the first study to examine the potential and uniqueness of Turkish domestic and local traditional fermented foods in Samsun, Turkey, together, in terms of both antimicrobial and probiotic LAB isolate (multifunctional) potential and diversity.

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough.

The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp. plantarum 2114, Leuconostoc pseudomesenteroides 2619, L. plantarum subsp. plantarum 2702, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, L. pentosus Y118, and L. plantarum subsp. plantarum Y201 by 16 S rRNA sequencing, which were found to have high antifungal activity against all the test molds. The antifungal activity of cell free supernatants from LAB isolates was not altered after thermal treatment and proteolytic enzyme proteinase K. The cell free supernatants obtained from LAB showed a high antifungal effect against molds with inhibition zone diameter up to 20 mm at pH 3.0, but no inhibitory activity was determined after pH neutralization. Moreover, all cell free suspension samples were able to maintain their efficacy up to a 1:4 dilution. The antifungal activity of supernatants was mostly related to organic acid content, especially lactic acid ranged from 4.33 to 8.41 g/L. The results indicated that eight bacterial isolates obtained from spontaneous Turkish sourdough could constitute biopreservative cultures, which may be used in food industry.

Production of volatiles relation to bread aroma in flour-based fermentation with yeast.

The aim of this study is to produce a bread aroma mixture in flour-based fermentation that can potentially be added in bread dough forming after selection of yeast strains and optimization of the fermentation conditions. S. cerevisiae PFC121 produced bread aroma compounds in higher amounts compared to other 20 strains. Also, this strain provided a more balanced volatiles in bread samples that gained consumer appreciation. When the PLS analysis were evaluated, 3-methyl-1-butanol, 2-phenylethyl alcohol, nonanal, and benzaldehyde were closely related with the whole wheat flour. Conversely, 2-methyl-1-propyl acetate, and 2-methyl-1-propanol were observed to be correlated with the fermentation temperature. PCA showed that 20 °C fermentation temperature was effective on the accumulation of benzaldehyde and nonanal. Extending the fermentation time increased alcohol and ester accumulation. In conclusion, S. cerevisiae PFC121 is a potential strain to produce bread related volatiles at the fermentation conditions that are wheat flour, 30 °C, 6 pH and 48-h.

Photocatalytic, self-cleaning and antibacterial properties of Cu(II) doped TiO2.

In the study, sol-gel based TiO2 nanoparticles (NPs) were doped by Cu(II), and the surface of cotton fabric was coated with Cu-doped TiO2 NPs to develop self-cleaning and antibacterial properties. Coffee stains were introduced on the modified cotton fabric and under suntest illumination; a decrease in the color of coffee stain was followed over time via K/S value to determine self-cleaning performance. The photocurrent in a photoelectrocatalytic reactor was measured to evaluate the photocatalytic effect of Cu(II) doping. TiO2 NPs showed self-cleaning and antibacterial effects under UV-illuminated conditions. However, no effects were observed under dark (non-illuminated) conditions. The modified textiles with Cu(II) doped TiO2 NPs showed antibacterial activity against E. coli under light and dark conditions. Under the 2 h illumination period, fluctuating color changes were observed on the raw cotton fabric, and stains remained on the fabric while 78% and 100% color removals were achieved in the cotton fabrics coated by Cu doped TiO2 NPs in 1 h and 2 h, respectively.

Total conjugated linoleic acid content of ruminant milk: The world status insights.

Conjugated linoleic acid (CLA) content of ruminant milk reported in published research papers (n = 65) from January 1995 to March 2020 around the world were analyzed to estimate the overall mean CLA value. The CLA content of ruminant milk samples was grouped according to geographical regions (Europe, South America, North America, Oceania, Asia, and Africa). The total CLA content of milk samples from cows, sheep, goats, yaks, and llama retrieved from the collected data ranged between 0.06 and 2.96% of total fatty acids. There is a wide variation of pooled estimated mean content of CLA in milk among the study regions and were highest in Oceania with 1.33% (95% confidence interval (CI): 1.16 - 1.49%) of total fatty acids. Though several factors have been reported to influence the CLA content of milk, the effect of the "geographical origin" was only considered in the present manuscript as one of the main factors in this respect.

Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation.

In this study, the response surface methodology was used to optimize the cryoprotective agent (skimmed milk powder, lactose and sucrose) formulation for enhancing the viability of Lactobacillus curvatus N19 during freeze-drying and storage stability of cells freeze-dried by using optimum formulation was evaluated. Our results showed that the most significant cryoprotective agent influencing the viability of L. curvatus N19 to freezing and freeze-drying was sucrose and skim milk, respectively. The optimal formulation of cryoprotective agents was 20 g/100 mL skim milk, 3.57 g/100 mL lactose and 10 g/100 mL sucrose. Using the optimum formulation during freeze-drying, the cell survival was found more than 98%. Under the optimal conditions, although only storage of the cells at 4 °C for 6 month retained the maximum stability (8.85 log cfu/g), the employed protectant matrix showed promising results at 25 °C (7.89 log cfu/g). The storage stability of cells under optimized conditions was predicted by accelerated storage test, which was demonstrated that the inactivation rate constant of the freeze-dried L. curvatus N19 powder was 9.74 × 10-6 1/d for 4 °C and 2.08 × 10-3 1/d for 25 °C. The loss of specific acidification activity after the storage at 4 and 25 °C was determined.

The effect of fermentation time on the volatile aromatic profile of tarhana dough.

Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties.

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.

In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected from Tarhana dough were differentiated according to their (GTG)5 profiles and then identified using 16S rDNA and pheS gene sequences. The variation of lactic acid bacteria during fermentation was also screened using PCR-DGGE. Commercially prepared Tarhana dough was fermented with higher Lactobacillus spp. diversity than homemade Tarhana dough. Lactobacillus casei, L. alimentarius, L. fabifermentas, and L. paralimentarius were identified differently from the fermentation of commercially prepared Tarhana dough. PCR-DGGE analysis revealed that L. plantarum was the main strain for homemade Tarhana, whereas L. brevis and L. alimentarius were observed in commercially prepared Tarhana dough fermentation. In conclusion, L. plantarum, L. brevis and L. alimentarius can be useful as a potential starter culture for the industrial production of Tarhana.

[The effect of Tween-80 on the differentiation of Trichophyton mentagrophytes and Trichophyton rubrum strains with FT-IR spectroscopy]. / Trichophyton mentagrophytes ve Trichophyton rubrum kökenlerinin FT-IR spektroskopi ile ayriminda Tween-80 etkisi.

Trichophyton mentagrophytes and Trichophyton rubrum, are two of the frequently identified dermatophyte species in routine microbiology laboratories. Although newer technologies may assist in species-level identification, direct application of these methods usually require improvement in order to obtain reliable identification of these species. Earlier data have shown that dermatophytes may be identified with FT-IR spectroscopy although there are some limitations. In particular, the organic bond ranges in FT-IR spectra showed more irregularity because of the eucaryotic complexity of the molds. In this study, Tween-80 which is an inorganic molecule, was added to the dermatophyte growth medium in order to investigate its effect on FT-IR spectroscopy analysis of dermatophytes. Nine reference dermatophyte strains [5 T.mentagrophytes complex (T.asteroides CBS 424.63, T.erinacei CBS 344.79, CBS 511.73, CBS 677.86, T.mentagrophytes CBS 110.65) and 4 T.rubrum complex strains with different morphotypes (T.fluviomuniense CBS 592.68, T.kuryangei CBS 422.67, T.raubitschekii CBS 102856, T.rubrum CBS 392.58)] were included in the study. All strains were cultured on Sabouraud glucose agar either with or without 1% Tween-80 for three weeks. After the incubation period, superficial scrapings from each dermatophyte colony were analyzed using FT-IR spectroscopy. All measurements were performed in transmission mode between 4400 and 400 cm-1. Numerous spectral window data were analyzed by principal component analysis and hierarchical clustering was performed. The second derivations of spectral ranges revealed clear grouping of T.mentagrophytes complex and T.rubrum complex in association over five separate spectral ranges. The findings also showed that while all of the T.mentagrophytes strains contained lipid compounds in their mold structure after Tween-80 incubation (p< 0.025), T.rubrum strains did not. Based on these results, it was concluded that culture medium containing Tween-80 was sufficient to enable differentiation of T.mentagrophytes complex from T.rubrum complex by FT-IR spectroscopy. This effect might be attributed to the possible transfer of lipid compounds from culture to cell structure during growth. Further studies with the use of large number of reference strains and clinical isolates exposed to different environmental factors, such as antifungal agents and inorganic ions, are needed to support these data indicating favorable effect of Tween-80 on the differentiation of T.mentagrophytes and T.rubrum complexes by FT-IR spectroscopy.

Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7 )cfu/g cheese) than the therapeutic minimum (10(6)-10(7 )cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.

Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species.

Routine mold identification methods have been established to provide actual data to facilitate reliable diagnoses in clinical laboratories, as well as the management of infection and health practice planning, particularly for dermatophytes. Some species of the Trichophyton genera, particularly T. rubrum and T. mentagrophytes complexes, exhibit more complexity in species recognition. In this study, the intriguing technique of Fourier-transform infrared (FT-IR) spectroscopy is evaluated for species recognition of Trichophyton spp. A total of 32 reference isolates, belonging to T. mentagrophytes (n=7), T. rubrum (n=21) complexes and Arthroderma spp. (n=4), were included in the study. Numerous spectral window FTIR spectroscopy data were analyzed by principal component analysis and hierarchical clustering was performed. There were not any spectral ranges presenting clusters at the main Trichophyton species (e.g. T. rubrum, T. mentagrophytes and Arthroderma spp.). Notably, only T. violaceum (including T. yaoundei and T. soudanense) was clustered in several ranges. In intra-species evaluation, T. erinacei, belonging to the T. mentagrophytes complex, was distinguishable by FT-IR spectroscopy with different spectral range calculations. We suggested that further research with several reference and clinical isolates of Trichophyton species will be crucial to accurately identify intra-species of T. rubrum and T. mentagrophytes complexes.

Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain.

In this study, nisin producer Lactococcus lactis strains displaying cell surface chitin-binding domain (ChBD) and capable of immobilizing to chitin flakes were constructed. To obtain ChBD-based cell immobilization, Usp45 signal sequence with ChBD of chitinase A1 enzyme from Bacillus circulans was fused with different lengths of PrtP (153, 344, and 800 aa) or AcmA (242 aa) anchors derived from L. lactis. According to the whole cell ELISA analysis, ChBD was successfully expressed on the surface of L. lactis cells. Scanning electron microscope observations supported the conclusion of the binding analysis that L. lactis cells expressing the ChBD with long PrtP anchor (800 aa) did bind to chitin surfaces more efficiently than cells with the other ChBD anchors. The attained binding affinity of nisin producers for chitin flakes retained them in the fermentation during medium changes and enabled storage for sequential productions. Initial nisin production was stably maintained with many cycles. These results demonstrate that an efficient immobilization of L. lactis cells to chitin is possible for industrial scale repeated cycle or continuous nisin fermentation.

[Evaluation of Malassezia species by Fourier transform infrared (FT-IR) spectroscopy]. / Fourier Dönüsümlü Kizilötesi (FT-IR) Spektroskopisi ile Malassezia Türlerinin Degerlendirilmesi.

Malassezia species which are lipophilic exobasidiomycetes fungi, have been accepted as members of normal cutaneous flora as well as causative agent of certain skin diseases. In routine microbiology laboratory, species identification based on phenotypic characters may not yield identical results with taxonomic studies. Lipophilic and lipid-dependent Malassezia yeasts require lipid-enriched complex media. For this reason, Fourier transform infrared (FT-IR) spectroscopy analysis focused on lipid window may be useful for identification of Malassezia species. In this study, 10 different standard Malassezia species (M.dermatis CBS 9145, M.furfur CBS 7019, M.japonica CBS 9432, M.globosa CBS 7966, M.nana CBS 9561, M.obtusa CBS 7876, M.pachydermatis CBS 1879, M.slooffiae CBS 7956, M.sympodialis CBS 7222 and M.yamatoensis CBS 9725) which are human pathogens, have been analyzed by FT-IR spectroscopy following standard cultivation onto modified Dixon agar medium. Results showed that two main groups (M1; M.globosa, M.obtusa, M.sympodialis, M.dermatis, M.pachydermatis vs, M2; M.furfur, M.japonica, M.nana, M.slooffiae, M.yamatoensis) were discriminated by whole spectra analysis. M.obtusa in M1 by 1686-1606 cm-1 wavenumber ranges and M.japonicum in M2 by 2993-2812 cm-1 wavenumber ranges were identified with low level discrimination power. Discriminatory areas for species differentiation of M1 members as M.sympodialis, M.globosa and M.pachydermatis and M2 members as M.furfur and M.yamatoensis could not be identified. Several spectral windows analysis results revealed that FT-IR spectroscopy was not sufficient for species identification of culture grown Malassezia species.