Isolation and Identification of Lactic Acid Bacteria from Honey of Apis mellifera Sold in Kuala Terengganu, Malaysia

Mohd Nizam Lani^1*, Muhammad Azam Antong¹, Fauziah Tufail Ahmad¹ and Nik Hafizah Nik Ubaidillah²

¹Universiti Malaysia Terengganu, Malaysia
²MARDI Kuala Terengganu, Malaysia

There are nearly 20,000 known species of bees in seven to nine recognized families, though many are undescribed and the actual number is probably higher. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Bees honey obtain all of their nutritional requirements from a diverse combination of pollen and nectar. Pasar Payang has been a major attraction to tourists and local people to buy local food and groceries including honey. The objective of this study was to isolate and identify lactic acid bacteria (LAB) from honey of Apis mellifera that sold in Pasar Payang, Kuala Terengganu.The isolation of LAB from these samples was performed using MRS agar, MRS agar with 0.8% CaCO₃ and MRS with 1% glucose. Colonies were purified with a streaking method followed by morphological and biochemical analysis using Gram staining, catalase test and oxidase test. These isolates were further characterised phenotypically using API 50 CHL. The six spesis of lactic acid bacteria were confirmed as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii subs. bulgaricus, Lactobacillus mucosae and Weseilla confuca. All strain were more than 87 % similarity to various species of LAB. Some microorganisms have ability to produce enzyme to help the quality of the honey strains LAB were tested for enzyme detection using API ZYM. Three selected strains (strain 01, 03 and 04) of LAB were tested for their enzyme activity using API ZYM. Result show that those three strain may exhibitit more than one of the following enzyme which is esterase, protease, glucosidise and valine aminopeptidase. All seven strains showed that antimicrobial activity against the ten pathogens were generally had low inhibition effects against the pathogens. Then, LAB were tested on their antibiotic based on the common antibiotic used in medical practise and health theraphy. In conclusion, this study confirmed the presense of LAB and their antimicrobial, enzyme detection and antibiotic resistant were evaluated.

Role of Cowpea Isoflavones and Vitamin D as Therapeutic Agents in the Osteoporosis Treatment using Human Osteoblasts as Model: Possible Involvement of OPG-RANKL Pathway

Challa Suresh

National Institute of Nutrition, India

Osteoporosis (OSP) a bone metabolic disorder apart from age and post menopause, arises mainly due to imbalance in the bone remodeling process. Bone remodeling is a recurring and uninterrupted biological process, which safeguards the preservation and renewal of the bone environment by two cells namely Osteoblasts and Osteoclasts. Osteoprotegerin (OPG), RANKL (Osteoprotegerin ligand) and RANK a tri-molecular structure also majorly helps in supporting the remodeling of the bone by maintaining proper balance. Plant based compounds specially isoflavones as the natural dietary source, are widely gaining importance in the treatment of major health indispositions like osteoporosis (OSP) due to their lesser side effects and remarkable health benefits. Hence in the present study, MG-63 cells, the widely studied human osteoblasts which resemble human fibroblasts, are experimented with isolated active constituents of cowpea i.e. daidzein and genistein [CP- (Vigna Unguiculata, Fabaceae family)] and vitamin D (VD) along with synthetic grade daidzein (Dz), genistein (Ge), as positive controls individually and in combinations and 17-β estradiol (17-βE) to determine the expression levels of proteins namely, OPG, RANKL and RANK, both at protein level, functional level and at mRNA level with or without inhibitor. The levels of the OPG and RANKL which were upregulated initially, did not show any changes in the expression levels after an estrogen antagonist ICC 182 780 exposure, at protein level but diminished expression was observed at m-RNA level. Thus, functional cowpea isoflavones could help in improving the OPG and RANKL expression thereby helping in proper bone remodeling.

Biography:
Suresh Challa obtained his Masterʼs Degree in Biochemistry from Sri Venkateswara University, Tirupati and received Gold Medal. He has obtained his Ph.D in Biochemistry from the same university. His research interests include Nutritional Biochemistry and Biochemical Toxicology both in vitro and in vivo models. He is presently serving as a Scientist F and Senior Deputy Director at National Institute of Nutrition and his research involves in addressing the pathologies associated with Osteoporosis and different therapeutic approaches in combating the disease and studying the intracellular effects of Cowpea isoflavones using both in vitro and in vivo models. He has been supervising students for Ph.D in several universities in the subjects of Biochemistry, Biotechnology and Nutrition. To his credit he has published more than 50 both national and international journals and participated in more than 25 national and international conferences and delivered research presentations. He is an active member of several professional bodies and societies.

Is the Addition of Capsicuum Peppers to Monovarietal Virgin Olive Oil a Potential Strategy to Increase its Oxidative Stability?

Monica Rosa Loizzo^1*, Mariarosaria Leporini¹, Vincenzo Sicari², Tiziana Falco¹ and Rosa Tundis¹

¹University of Calabria, Italy
²University “Mediterranea” of Reggio Calabria, Italy

Extra virgin olive oil (EVOO) plays a crucial role in the Mediterranean diet and its nutritional properties are the main reason for the increment of its consumption worldwide. Within the “GLASOIL” project (ID CUP J77H18000280006) different Calabrian (Italy) monovarietal extra virgin olive oils (EVOOs) from Olea europea cultivars namely Carolea, Dolce di Rossano, Ottobratica and Roggianella were investigated in order to select the best cultivar for the production of an olive oil-based dressing. This study investigated the effects of Capsicum annuum L. Mirasol, Amando, and Topepo picante,C. chinense Jacq. Aji limo and Red mushroomand C. baccatum L. Bishop crown and Aji Angelo cultivars to the quality parameters, including oxidative stability of flavoured olive oils (FOOs) obtained by the addition of pepper powder (1%) to EVOOs.The total phenols, flavonoids, and carotenoids content was quantified in all pepper extracts, EVOO, and FVOOs phenolic fractions. In order to evaluate the impact of pepper addition on oxidative stability of FOOs, Oxitest test was applied. Different antioxidant assays such as DPPH, ABTS, β-carotene bleaching, and FRAP were applied to investigate the antioxidant potential of samples. Bishop crown showed the highest phytochemicals content, whereas Aji Angelo had the highest amount of capsaicinoids. Among EVOOs, Roggianella EVOO showed the highest antioxidant activity as well as the highest induction time (39.6 h). Remarkably, FOO obtained by the addition of Bishop crown pepper to Roggianella EVOO exhibited a higher induction time with respect to the corresponding EVOO.Due to their high content in bioactive compounds and antioxidant potential C. baccatumpepper could be proposed as flavouring agents able to enhance the oxidative stability of monovarietal oils.

Biography:
Monica Rosa Loizzo is Associated Professor in Food Science Technology at University of Calabria. Monica Rosa Loizzo has specific abilities on the main separative techniques to determine the chemical composition of different food matrix. She got specific abilities on methods to evaluate the health properties of phytochemicals rich-food. Moreover, her research interest including the influence of technological processes on the overall quality of food with particular reference to compounds able to prolong the shelf-life. Her h index is 40. She is referee of several national and international Institutions and member of the Management Committee of COST Action “Eurocaroten”.

Effect of Vacuum Evaporation on Chemical Composition and Physical Parameters of Fermented Cabbage Juice

L. Jansone^*, S. Kampuse and Z. Kruma

Latvia University of Life Sciences and Technologies, Latvia

Fermentationof the cabbageresults in approximately one third of its weight cabbage juice that is formed in the fermentation process. Although juice is recognized as by-product, it contains significant amounts of the bioactive compounds. In order to reduce food waste, innovative solutions are being developed forvalorisation of by-products. The aim of the current study is to evaluate effect of vacuum evaporation on chemical composition and physical parameters of fermented cabbage juice.

In current study, freshly collected fermented cabbage juice from three different varieties (‘Ramkilaʼ, ‘Selmaʼ, ‘Kilpatonsʼ) were used. Concentration was performed using vacuum evaporation and for products total phenol content, antiradical activity, titratable acids, pH, soluble solids, and microbial analyses (total plate and lactic acid bacteria count) were performed.

Freshly collected fermented cabbage juice with dry matter average 8 °Brix was concentrated on a vacuum evaporator at 45°C to a 30 °Brix to obtain strongly flavoured concentrate.

Concentration of the juice using vacuum evaporation preserves biologically active compounds like phenols and antiradical activity. There is no significant influence of evaporation process on total phenol content in varieties ‘Ramkilaʼ and ‘Selmaʼ samples. Both fermented juices and concentrates are a good source of lactic acid bacteria (LAB) but it is variety dependent. Variety ‘Selmaʼ samples showed sufficientamount of bacteria (fermented juice - 2,3x10⁵ LAB count and concentrated fermented juice - 2,15x10⁵ cfu g^-1LAB count) to qualify it as source of probiotics. Variety ‘Ramkilaʼ fermented juice initially contains a smaller amount of total plate count bacteria (2,6x10⁴ cfu g^-1) and thus also lactic acid bacteria ranging from 2,3x10³ in fermented juice to 5,5x10³ cfu g^-1in concentrate.

Concentrated fermented cabbage juice is a source of different biologically active compounds, as well as probiotics and can be used as a valuable raw material for innovative food products.

Keywords: fermented cabbage juice, concentrate, vacuum evaporation.

Acknowledgement: This study was supported by European Innovation Partnership for Agricultural Productivity and Sustainability Working Group Cooperation project 18-00-A01612-000020.

Biography:
Liene Jansone currently is an 3rd year PhD student in Latvia University of Life Science and Technologies, Faculty of Food Technologies.