scholarly journals Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

2021 ◽  
Vol 16 (2) ◽  
pp. 132-143
Author(s):  
Selvia Tharukliling ◽  
Lilik Eka Radiati ◽  
Imam Thohari ◽  
Agus Susilo
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethanol Extract ◽  
Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Paste Content

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

scholarly journals FADS1 genetic variant rs174547 as a molecular-genetic biomarker for CVD risk: A study from Bulgaria

2021 ◽  
Vol 62 (1) ◽  
pp. 15-27
Author(s):  
Elena Kuzova ◽  
Tzveta Georgieva ◽  
Vesselka Duleva
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Genetic Variant ◽  
Ldl Cholesterol ◽  
Unsaturated Fatty Acids ◽  
Statistical Tests ◽  
Saturated Fatty Acids ◽  
Molecular Genetic ◽  
Hdl Cholesterol ◽  
Significant Difference

The input of molecular genetic biomarkers allows individual assessment of metabolic pathways and the behaviour of the major enzymes responsible for nutrient conversion. This in turn enriches the nutrigenetic information fund, and the panels of well-studied gene variants and their interaction with nutrients can be used to create precise personalized diets. Our objective was to determine the significance of the rs174547 genetic variant in the fatty acid desaturase 1 (FADS1) gene in the metabolism of saturated and unsaturated fatty acids ingested with food and to identify the potential of FADS1 rs174547 as a molecular genetic marker to be included in a panel of nutrigenetic studies in order to prepare a personalized diet plan. A total of 123 volunteers (43 men and 80 women) from Bulgaria, aged 28 to 65 years, were tested for rs174547 in the FADS1 gene. A DNA sample was taken from each volunteer by a non-invasive method (buccal swabs), and the genetic variant of each individual was determined by molecular genetic approaches. Their general health was assessed by taking anthropometric and body impedance measurements data and completing a lifestyle survey. The lipid profile included testing for triglycerides, total cholesterol, HDL and LDL cholesterol, and blood sugar. Information on the total food intake was collected through questionnaire methods. The results of the statistical tests show that there is a statistically significant difference between the two genotypes only in HDL cholesterol levels (P = 0.044, at P < 0.05) - carriers of the C/T genotype have lower mean concentration values of HDL-cholesterol (1.27 mmol/l) than for T/T variant carriers (1.48 mmol/l). Among men, there were statistically significant differences in mean levels of total cholesterol (P = 0.012) and HDL cholesterol (P = 0.008) between the two genotypes. Among women, there was a statistically significant difference between the two genotypes only in terms of mean triglyceride levels (P = 0.007). The differences in the other studied indicators do not satisfy the criterion for significance (P < 0.05). The results suggest an effect of the intake of SFA (saturated fatty acids) and MUFA (monounsaturated fatty acids) on the relationship between rs174547 polymorphism and plasma lipids (total and LDL-cholesterol) only in men. Studies of the Bulgarian population prove extremely low intake of omega-3 fatty acids due to low consumption of fish. These findings and the lack of data for Bulgaria on genetic variants of FADS1 are a prerequisite for conducting in-depth studies of both risk groups, such as patients with cardiovascular disease, dyslipidaemia or nutritional deficiency of LC-PUFAs, and in healthy people.

scholarly journals Modulation of the Antibiotic Activity by the Mauritia flexuosa (Buriti) Fixed Oil against Methicillin-Resistant Staphylococcus Aureus (MRSA) and Other Multidrug-Resistant (MDR) Bacterial Strains

Pathogens ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 98 ◽  
Author(s):  
Yara Faustino Pereira ◽  
Maria do Socorro Costa ◽  
Saulo Relison Tintino ◽  
Janaína Esmeraldo Rocha ◽  
Fábio Fernandes Galvão Rodrigues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Oleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Physicochemical Characterization ◽  
Composition Analysis ◽  
Palm Tree ◽  
Bacterial Strains ◽  
Mauritia Flexuosa

Mauritia flexuosa (buriti) is a typical Brazilian palm tree found in swampy regions with many plant forms. The fruit has various purposes with the pulps to the seeds being used for ice creams, sweets, creams, jellies, liqueurs, and vitamin production. A physicochemical characterization of the fixed pulp oil and its antibacterial and aminoglycoside antibiotic modifying activity against Gram-positive and Gram-negative multiresistant bacterial strains were performed using broth microdilution assays. Physical properties, such as moisture, pH, acidity, peroxide index, relative density, and refractive index, indicated oil stability and chemical quality. In the GC/MS chemical composition analysis, a high content of unsaturated fatty acids (89.81%) in relation to saturated fatty acids (10.19%) was observed. Oleic acid (89.81%) was the main fatty acid identified. In the antibacterial test, the fixed oil obtained the Minimum Inhibitory Concentration (MIC) ≥ 1024 μg/mL for all standard and multiresistant bacterial strains. The synergic effect of fixed pulp oil combined was observed only in Staphylococcus aureus SA–10, with an MIC reduction of the gentamicin and amikacin by 40.00% and 60.55%, respectively. The data indicates the M. flexuosa fixed oil as a valuable source of oleic acid and modulator of aminoglycoside activity.

Comparative Study of the Flesh Quality of Clarias gariepinus in Farm-raised and Wild Populations

2019 ◽  
pp. 1-9
Author(s):  
Popoola Omoniyi Michael ◽  
Fasakin Emmanuel Adedayo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Clarias Gariepinus ◽  
African Catfish ◽  
Mean Values ◽  
Significant Difference ◽  
Amino Acids Profile

Aim. Nutrients analysis of wild and farmed raised African catfish (Clarias gariepinus, Burchell, 1822) were studied. The comparative work was carried out to find out if habitat could affect the nutrient composition of the fish. Study design: Five live C. gariepinus were obtained for three wild location and three fish farm each (n=30). One-way analysis of variance was use to examine the nutrients composition across the study locations. Methodology: Five individual fishes were randomly selected from the forty individuals in a population obtained from six locations. They were sacrificed and cut into three (tail, middle and trunk) chunks. These were oven dried at a constant temperature of 105ºC using oven model LCON53CF. The samples were later blend using electric blender and kept in airtight nylon for further analysis. Standard methods were employed in the analysis of body nutrients. Results: A significant difference was observed in proximate composition of C. gariepinus on dry matter bases. The moisture and lipids content were lower in wild C. gariepinus (5.16±0.07;15.27+0.08%) than farm raised (5.25±0.10%;18.54+0.08%). The average protein and ash contents in farm-raised C. gariepinus were significantly (p<0.05) lower (66.23+0.08%; 5.00+0.07%) than wild C. gariepinus (67.24+0.09%;9.06+0.07%). Organoleptic study revealed differences in taste between wild and farm raised C. gariepinus (p<0.05). The amino acids profile showed little disparity in quantity in wild and farm raised C. gariepinus. No significant difference (p>0.05) was noticed in the mean values of amino acids in wild (4.21) and farmed raised (4.16) C. gariepinus. The percentage of saturated fatty acids was higher (56.24%) in farmed raised C. gariepinus than the wild stocks (44.53%) unlike the unsaturated fatty acids that was higher in wild (79.46%) than the farmed raised (54.03%). Conclusion: The study revealed that wild fish possess some nutritional advantages over the culture C. gariepinus.

scholarly journals Microbiological quality of bulk tank raw milk from two dairy farms in Hajdú-Bihar County, Hungary

2018 ◽  
pp. 105-112
Author(s):  
Benjamin Kojo Woode ◽  
Flóra Petróczki ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Farms ◽  
Raw Milk ◽  
Plate Count ◽  
Milk Samples ◽  
Total Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Bulk Tank

Two main channels have been identified to be responsible for microbiological contamination of raw milk and milk products. Firstly, contamination has occurred due to udder infection from the cow or the blood which harbours most bacteria that come in contact with the raw milk. Secondly, via external factors (may include faeces, skin, contaminated water, environment etc.) which are associated with the operation of milking. There is direct contact with the milk and/or surfaces before, during or after the milking, posing public health risk and economic decline. The aim of this study was to examine the bacteriological quality of bulk tank raw milk samples collected from two different size dairy farms (Farm 1 and Farm 2) of different housing forms (cubicle loose and deep litter) in Hajdú-Bihar County, Hungary in July, 2017. Three samples were taken from each farm, and the total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, and yeast and mould count were determined in them. The results clearly showed low level of all measured bacteria group load in Farm 1 samples in comparison to Farm 2 with the exception of coagulase-negative Staphylococcus (CNS) which represented high level in general, indicating significant difference (P<0.05). The mean value of total plate count in Farm 2 samples was higher (1.0 × 105 CFU/mL) than Farm 1 samples (2.8 × 104 CFU/mL). There was a significant difference (P<0.05) in mean count of coliforms in raw milk samples between Farm 1 and Farm 2. Similarly, results of E. coli were significantly different (P<0.05) with mean count of 1.44 × 102 CFU/mL and 2.02 × 103 CFU/mL for Farm 1 and Farm 2 respectively. Results of Staphylococcus aureus also showed significant difference (P<0.05) with mean count of 9.7 × 101 CFU/mL for Farm 1 and 6.28 × 102 CFU/mL for Farm 2. The mean of mould count recorded was 1.07 × 102 CFU/mL and 4.93 × 102 CFU/mL for Farm 1 and Farm 2 respectively. The recorded mean of yeast count was 1.68 × 103 CFU/mL and 3.41 × 103 CFU/mL for Farm 1 and Farm 2 respectively; however, both farms showed no significant difference (P>0.05) in terms of mean of mould and yeast count. Although Farm 2 produced six times lower milk quantity than Farm 1, the measured microbial parameters were high. Both farms’ microbiological numbers were higher above the permitted limit values as stated by Regulation (EC) No 853/2004, Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.). This could be an indication of non-conformance to effective GMP, ineffective pre–milking disinfection or udder preparation, poor handling and storage practice, time and temperature abuse and inadequate Food Safety Management System Implementation. Therefore, our recommendation is as follows; establish control measures for pre- and postharvest activities involved in the milking process which would be an effective approach to reduce contamination of the raw milk by pathogenic microorganisms from these farms, strict sanitation regime and hygiene protocol be employed and applied to cows, all equipment, contact surfaces and minimize handling of the milk prior, during and after milking. This will also serve as scientific information to the producers for continual improvement in their operations.

Efficiency of pea seeds in sow, piglet and fattener feeding

2019 ◽  
Vol 59 (2) ◽  
pp. 304 ◽  
Author(s):  
E. Hanczakowska ◽  
J. Księżak ◽  
M. Świątkiewicz
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growing Pigs ◽  
Control Group ◽  
Crude Fibre ◽  
Significant Difference ◽  
Pea Seeds ◽  
Enzyme Supplement

Two varieties of pea, one white flowering (cv. Tarchalska) and one colour flowering (cv. Milwa), partly replaced soybean meal in the diet of sows and their progeny, namely, piglets and growing pigs. The effect of a feed enzyme supplement (Ronozyme VP) was also determined Animal performance and carcass and meat quality were estimated using standard methods. There was no significant difference in the sow bodyweight, number of piglets born and litter weight between the treatments. After weaning, bodyweight gains of piglets in all groups were similar. During the fattening periods, the bodyweight gains of the pigs receiving cv. Milwa were significantly higher than those fed with cv. Tarchalska. The bodyweight gains in the control group were intermediate. The enzyme supplement did not improve bodyweight gains. The digestibility of protein (and in the grower period, also crude fibre and N-free extractives) was higher in the pigs receiving cv. Milwa than in those fed with cv. Tarchalska. There was no significant difference in carcass traits, except for the amount of meat in the ham, which was the highest in the control and lowest in the Milwa group. The intramuscular fat of the pigs fed with cv. Milwa contained significantly more of saturated fatty acids and less of unsaturated fatty acids than did both the control and the pigs fed with cv. Tarchalska. The peas had little effect on the physical traits of the meat; they improved its water-holding capacity but did not change its colour and lightness. Cv. Tarchalska significantly lowered all estimated sensory properties. It is concluded that pea seeds, especially the colour-flowering varieties, may be replacements of soybean meal, in moderate amounts, in the whole cycle of pig nutrition.

scholarly journals Carbon monoxide modified atmospheric packaging improves ground chicken color and decreases lipid oxidation

2021 ◽  
Author(s):  
Kathryn Hearn ◽  
Morgan L. Denzer ◽  
Rachel Mitacek ◽  
Naveena B. Maheswarappa ◽  
Conner McDaniel ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Carbon Monoxide ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Bright Light ◽  
Lower Surface ◽  
Plate Count ◽  
Modified Atmospheric Packaging

Consumersassociate a bright light pink lean color of ground chicken with freshness andwholesomeness. Chicken meat has greater unsaturated fatty acid composition andlower myoglobin content than beef and pork. As a result, chicken is more prone tooxidative quality changes. Carbon monoxide-modified atmospheric packaging (CO-MAP)creates an anaerobic condition that can limit lipid oxidation and improve color.However, limited knowledge is currently available on ground chicken quality. Therefore,the objective of the current study was to evaluate the color changes and lipidoxidation in ground chicken patties packed under aerobic (PVC), high-oxygen modifiedatmospheric packaging (HiOx; 80% O2+20% CO2), and CO-MAP(CO; 0.4% CO+19.6% CO2+80% N2) and stored at 2 °C. Surfacecolor, lipid oxidation, fatty acid profile, and aerobic plate count were determinedduring storage. Patties packaged in PVC had greater (P&lt; 0.05) pH than HiOx- and CO-MAP. Gas chromatography analysis indicated groundchicken has 72.8% unsaturated fatty acids and 27.2% saturated fatty acids. Theformation of carboxymyoglobin on ground chicken patty surface was confirmed bySoret peak at 420 nm and 570 nm, while oxymyoglobin had peaks at 410 nm and 580nm. Both HiOx- and CO-MAP had greater redness and lower surface discolorationthan PVC on day 4 of storage. Lipid oxidation was greater (P &lt; 0.05) inPVC and HiOx-MAP than CO-MAP. Carbon monoxide inclusion at 0.4% level effectivelyinhibited lipid oxidation and stabilized surface redness during refrigeratedstorage of ground chicken. &nbsp;

scholarly journals The extract of kemangi leaves as inhibitor of biofilm from Staphylococcus aureus in vitro

2020 ◽  
Vol 6 (3) ◽  
pp. 168
Author(s):  
Putu Sri Maharani Utami ◽  
Noorhamdani Noorhamdani ◽  
Masruroh Rahayu
Keyword(s):  
Staphylococcus Aureus ◽  
Inhibitory Concentration ◽  
Pearson Correlation ◽  
Ethanol Extract ◽  
Ocimum Sanctum ◽  
Significant Difference ◽  
Pearson Correlation Test ◽  
Herbal Plants ◽  
The Mean

Biofilm is a mechanism of bacterial defense against antimicrobials that can cause resistance. Staphylococcus aureus is a biofilm-producing bacteria and the most often cause of skin and soft tissue infections. Therefore, efforts are needed to prevent the formation of Staphylococcus aureus biofilms. Basil leaves are herbal plants that contain eugenol and tannin compounds, which are thought to inhibit the formation of biofilms. This research is a laboratory experimental study that aims to prove the effect of basil leaves ethanol extract (Ocimum sanctum) on the establishment of Staphylococcus aureus biofilms with in vitro method and determine the minimum inhibitory biofilm concentration needed. In this study, the tube method with 7 different concentrations was used. The results of biofilm ring formation obtained and measured quantitatively using Mean Gray Value in Adobe Photoshop CS6. From the study’s results, is found that the increase in extract concentration is directly proportional to the thinning of the biofilm ring on the tube with a minimum inhibitory concentration of biofilm at a concentration of 30%. The Pearson correlation test showed a very strong and significant correlation (r = 0.898, p = 0,000), and the Oneway ANOVA comparison test known a significant difference among the mean of each group (p = 0,000). From these results it can be known that the ethanol extract Ocimum sanctum can inhibit the formation of Staphylococcus aureus biofilms in vitro.

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