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Antiproliferative Effect of Green Papaya on Lymphocytic Leukemic Cells - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Numerous edible plants have been reported to interfere with the carcinogenic process, and therefore, the regular consumption of these plant products may reduce the risk of developing cancer. We investigated the effect of papaya fruit and leaves on the cell proliferation of Jurkat T-lymphocytic and Daudi B-lymphocytic leukemia cells. Cells were treated with aqueous or methanolic extracts from leaves, skin, pulp, and seeds from green papaya. The papaya fractions were tested for total phenolic content, total flavonoids content, and anti-oxidation activity using chemical assays. Cell proliferation was measured using a WST-1 assay. Our data indicate that methanol and water extracts of seeds and leaves contained higher concentrations of total phenolic compounds and higher anti-oxidation activity than that of extracts from skin and pulp. Both methanol and water extracts from leaves and skin potently inhibited...
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Influence of oligochitosans and highly molecular chitosan on Lactobacillus bulgaricus cultivation - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lactic acid microorganisms’ amount was determined during the fermented dairy product storage process. Oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa in concentrations interval from 0.0025 to 0.01 per cent did not exhibit prebiotic properties. Active acidity elevation and titratable acidity depression was observed at the chitosan with molecular mass 350 kDa concentration rises. Also increase of highly molecular chitosan concentration leads to elevation of lactic acid microorganisms’ total amount, which was more than three degree as many as total count of lactic acid bacteria in control sample. Keywords:...
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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation. Keywords: Ready to eat products; Bacteriophages; Bio-preservation; Broad-host range; Food process Introduction Bacteriophages or viruses that infect bacteri...
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