4.7 Article

A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L.

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Dietary polysaccharides exert biological functions via epigenetic regulations: Advance and prospectives

Tianyi Guo et al.

Summary: Polysaccharides, derived from natural products, are valued for their effective health-related activities. Recent studies have shown that polysaccharides exert biological effects through epigenetic mechanisms, participating in the regulation of immunity, inflammation, metabolism, and antioxidant damage. This review comprehensively summarizes and discusses the latest advances in the biological functions of dietary polysaccharides via epigenetic regulations.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Review Food Science & Technology

A review of the antibacterial activity and mechanisms of plant polysaccharides

Yin Zhou et al.

Summary: This review examines the relationships between the sources, structural properties, and antibacterial activity of plant polysaccharides. The structural features of plant polysaccharides are closely tied to their antibacterial activity, and they can exert antibacterial effects through various mechanisms. This review will guide future applications of plant polysaccharides.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Food Science & Technology

Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4-induced liver injury in rats

Anis Ben Hsouna et al.

Summary: This study investigated the extraction and characterization of a novel heteropolysaccharide (LmPS) from a Tunisian halophyte Lobularia maritima. The results showed that LmPS exhibited significant antioxidant, anti-inflammatory, and hepatoprotective effects against carbon tetrachloride-induced liver injury in rats. The findings suggest that LmPS could be a potential alternative medicine for patients with acute liver diseases.

FOOD SCIENCE & NUTRITION (2022)

Article Agriculture, Dairy & Animal Science

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Anis Ben Hsouna et al.

Summary: This study evaluated the anti-inflammatory and preservative properties of thiamine (TA). The results showed that TA had a concentration-dependent antimicrobial effect and significantly decreased the levels of inflammatory factors. Additionally, TA inhibited bacterial growth and improved the quality of stored meat.

ANIMALS (2022)

Review Biochemistry & Molecular Biology

Evaluation of Halophyte Biopotential as an Unused Natural Resource: The Case of Lobularia maritima

Anis Ben Hsouna et al.

Summary: Halophytes are plant species that are widely distributed in saline habitats and have developed various defense mechanisms to colonize harsh environments. They show morpho-anatomical adaptations and enhanced production of secondary metabolites under stress. Halophytes have potential applications in the food and pharmaceutical industries and can be important sources of natural products for treating diseases and supplementing human diet.

BIOMOLECULES (2022)

Article Biology

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

Boutheina Ben Akacha et al.

Summary: This study investigated the chemical composition and antimicrobial properties of the essential oil extracted from Tunisian halophyte Lobularia maritime. The essential oil showed strong antimicrobial activity against pathogenic strains and could be used as a natural alternative to food preservatives. Additionally, the essential oil also exhibited positive effects on the quality of minced beef meat, reducing lipid oxidation and microbial proliferation.

LIFE-BASEL (2022)

Review Food Science & Technology

Insight into antibacterial mechanism of polysaccharides: A review

Zichao Wang et al.

Summary: Polysaccharides, natural macromolecular polymers, have various antibacterial mechanisms against foodborne pathogens, mainly achieved by damaging cellular structure and inhibiting bioenergetics metabolism. Further research is needed to explore new antibacterial mechanisms and strategies for enhancing antibacterial activity of polysaccharides.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Engineering, Chemical

Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach

Edyta Juszczuk-Kubiak et al.

Summary: This study evaluated the development of spoilage-related bacterial profiles in chilled ostrich meat under vacuum packaging by using culture-dependent and 16S rDNA amplicon sequencing methods. The results showed that Photobacterium and lactic acid bacteria were the most prevalent genera in vacuum-packaged ostrich meat.

PROCESSES (2021)

Article Chemistry, Applied

Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action

Xiaoqing Xu et al.

Summary: This paper reviews the correlation between synthetic phenolic antioxidants and food peroxides, discusses the metabolism and harms of BHA, BHT, and TBHQ, stressing the importance of proper use. Improper use of these antioxidants can lead to carcinogenicity and other harmful effects, highlighting the potential risks associated with them.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Antifungal activity of different molecular weight chitosans against planktonic cells and biofilm of Sporothrix brasiliensis

Lana Glerieide Silva Garcia et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Antibacterial activity of xanthan-oligosaccharide against Staphylococcus aureus via targeting biofilm and cell membrane

Zichao Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Antibacterial mechanism of the polysaccharide produced by Chaetomium globosum CGMCC 6882 against Staphylococcus aureus

Zichao Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Antibacterial activity of a polysaccharide produced from Chaetomium globosum CGMCC 6882

Zichao Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Lipid oxidation and its implications to meat quality and human health

Xi Huang et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Evaluating the antibacterial and antibiofilm potential of sulphated polysaccharides extracted from green algae Chlamydomonas reinhardtii

J. Vishwakarma et al.

JOURNAL OF APPLIED MICROBIOLOGY (2019)

Article Biochemistry & Molecular Biology

An assessment of antibacterial mode of action of chitosan on Listeria innocua cells using real-time HATR-FTIR spectroscopy

Juthamas Tantala et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Antibacterial mechanism of Tetrastigma hemsleyanum Diels et Gilg's polysaccharides by metabolomics based on HPLC/MS

Xiao Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Bioactive potential and composition analysis of sulfated polysaccharide from Acanthophora spicifera (Vahl) Borgeson

Javee Anand et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Antibacterial and antifungal effects of chitosan nanoparticles on tissue conditioners of complete dentures

Seyed Amin Mousavi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

The antibacterial activity and antibacterial mechanism of a polysaccharide from Cordyceps cicadae

Yu Zhang et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Biochemistry & Molecular Biology

Extraction, antioxidant and antibacterial activities of Broussonetia papyrifera fruits polysaccharides

Qiaohong Han et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Review Food Science & Technology

Myoglobin Chemistry and Meat Color

Surendranath P. Suman et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Review Food Science & Technology

Antimicrobial properties of chitosan and mode of action: A state of the art review

Ming Kong et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

Article Biochemistry & Molecular Biology

Released exopolysaccharide (r-EPS) produced from probiotic bacteria reduce biofilm formation of enterohemorrhagic Escherichia coli O157:H7

Younghoon Kim et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2009)

Article Dentistry, Oral Surgery & Medicine

Properties of chitosan-collagen sponges and osteogenic differentiation of rat-bone-marrow stromal cells

P. Arpornmaeklong et al.

INTERNATIONAL JOURNAL OF ORAL AND MAXILLOFACIAL SURGERY (2008)

Article Agriculture, Multidisciplinary

Development of lipid oxidation during manufacturing of horse mackerel surimi

S Eymard et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)