DOCSLIB.ORG

Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods Food Structure Volume 10 Number 4 Article 10 1-1-1991 Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods King-Thom Chung Memphis State University Chris A. Murdock Memphis State University Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Recommended Citation Chung, King-Thom and Murdock, Chris A. (1991) "Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods," Food Structure: Vol. 10 : No. 4 , Article 10. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss4/10 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD STRUCTURE, Vol. 10 (1991), pp. 361-374 1046-705X/91 $3.00 +. 00 Scanning Microscopy International, Chicago (AMF O'Hare), IL 60666 USA NATURAL SYSTEMS FOR PREVENTING CONTAMINATION AND GROWTH OF MICROORGANISMS IN FOODS King-Thorn Chung and Chris A. Murdock Department of Biology, Memphis State University Memphis, TN 38152 Abstract Introduction Food-borne illness is a vast and costly worldwide Food-borne illness is a serious worldwide problem problem. Although complex, it may be divided into two in both developed and developing countries. The cost is major types of animal and human disease: intoxication enormous. For example, in Scotland, outbreaks of poul­ caused by toxic substances in food and secondly, try-borne salmonellosis are estimated to cost between infection, caused by microorganisms. Toxic substances 200,000 and 900,000 English pounds per year (186). In may be already present in foods, or they may be the U.S. A. food-borne diarrhea alone cost between $5 produced by microorganisms through contamination and billion and $17 billion each year (6). However, the cost proliferation in food. Prevention of the invasion of in terms of health and life cannot be fully measured. foods by microorganisms may be achieved by effective Today, there are more than 6.5 million cases of food­ use of intrinsic factors found in plants and animals. borne illness each year in the United States alone (119). These factors include pH, moisture content, oxidation­ Over 9,000 resulted in death in 1990 (111). reduction potential, nutrient content, biological This article reviews major types of food-borne structures, and antimicrobial constituents. A second type diseases and discusses the natural preservation systems of natural protection is that of microbial antagonism. which we believe have the most immediate potential for Research work discussed includes that done in the application to the food products industry. The methods author's laboratories involving tannic acid and microbial discussed will help control contamination and growth of antagonism against Listeria monocytogenes in milk. The food-borne microorganisms. safety of all natural mechanisms of defense is important economically and in public health. We predict that the Types of Food-Borne Diseases use of antimicrobials occurring naturally in foods and safe microbial antagonism will receive more attention in There are two basic types of food-borne diseases: future food safety research. a. intoxication; and b. infectious. Food-Borne Intoxication Key Words: Food safety, food-borne diseases, intrinsic Food-borne intoxication may be caused by toxic factors, extrinsic factors, antimicrobials occurring substances already present in certain foodstuffs, toxins naturally in foods , microbial antagonism, natural produced by microorganisms which contaminate the mechanisms, tannic acid. food, or substances added to food. Examples of food­ borne intoxication are numerous (139, 153). One exam­ ple is mycotoxins produced by molds. These are afla­ toxin, zearalenone, zearlenol, trichothecene, ochratoxin, citrinin, penicillic acid, patulin, sterigmatocystin, alter­ Initial paper received September 4, 1991 nariol methyl ether, mycophenolic acid, panitrem A, and Manuscript received December 30, 1991 "PR" toxin produced by three genera, i.e., Aspergillus Direct inquiries to K.-T. Chung sp., Penicillium sp., and Fusarium species (170). Three Telephone number: 901 678 4458 of these mycotoxins, i.e., aflatoxin B , sterigmatocystin FAX number: 901 678 3299 1 and ochratoxin A toxins were reported to be carcinogens for animals and possibly for human beings (92). Bacte­ rial toxins are also important source of food-borne intox­ ication. Enterotoxins produced by Staphylococcus aure­ us (132, 173), and neurotoxins produced by Clostridium botulinum (1, 89, 106, 133, 138) are two examples 361 King-Thorn Chung and Chris A. Murdock (Table 1). Other sources of food-borne intoxication are distributed to large numbers people; 3. More meals from pesticides and food additives; their impact on eaten away from home; 4. More emphasis in these es­ health is certainly a public concern (23 , 30, 37). Food tablishments on salads, cold foods , and raw fruits and additives are often added to food to improve their ap­ vegetables that require extensive handling ( 119). pearance, flavor or as preservatives. For example, The current work force of nine million food han­ there are currently nine approved food colorants used in dlers is poorly paid and poorly educated (119). The food industries of the U.S.A. Five of these colorants relationship between low education levels, low socio­ are azo dyes (142). There are three thousand other azo economic status, and increased frequency of enteric dyes which are used in textile, paper, and leather indus­ infection is well recognized (119). Many establishments tries (122) , which can contaminate water supplies. are poorly supervised by health regulating authorities Many azo dyes such as Butter Yellow and Ponceau 3R and they often lack proper sanitary facilities . These can be anaerobically converted into aromatic amines by factors all contribute to the recent increases of incidence intestinal microflora ( 44-46, 87) . Many of these of food-borne diseases. aromatic amines are active mutagens and are very likely, Antibiotics are used either for the prevention of important carcinogens (43 , 51) . They also could be re­ animal diseases or as an additive to stimulate animal lated to our present high incidence of colon cancer (14 , growth (69, 91) . As a result, many food-borne patho­ 15, 85 , 185). It is worth mentioning that although more gens have become antibiotic-resistant. Evidence shows than 2 ,000 food additives exist, most of them probably that antibiotic-resistant Salmonella is the cause of many do not cause any food-borne intoxication. However, the salmonellosis outbreaks in the United States (91). The chronic and residual type of effects with mutagenic and prevalence of antibiotic-resistant food-borne pathogens carcinogenic potential cannot be completely ignored. may also be a factor in enhancing the seriousness of Food-Borne Infection food-borne diseases today. Food-borne infection is caused by ingestion of food containing viable bacteria which then grow and Prevention of Contamination and Growth of establish themselves in the host, resulting in illness. Microorganism in Foods Some of these pathogens occur in the gastrointestinal tracts of normal healthy animals and humans. Other mi­ The "best medicine" is always prevention. Nu­ croorganisms are ubiquitous in nature, occurring on soil merous methods were available to minimize microbial and vegetables, in animal wastes, and on animal carcass­ contamination of foods. Many of these simply stress es. Human skin surfaces and nasal passages also harbor available "physical" approaches (3 , 54). But they such bacteria as Staphylococcus species. Water supplies require recognition and implementation. may be contaminated with fecal materials which contain Several aspects of the storage environment affect some of these pathogens. Food and food utensils, air both the food and microorganisms. Examples are tem­ and dust also can be carriers for spread of these patho­ perature, relative humidity, and presence and concentra­ gens. It is extremely difficult to prevent such pathogens tion of different gases in the environment. These factors from entering raw foods. are referred to as "extrinsic" factors (98) . By control­ The major food-borne pathogens are: Salmonella ling "extrinsic" factors, one can extend the shelf-life of species, Listeria monocytogenes, Shigella species, foods. However, this usually requires expensive facil­ Campylobacter jejun.i , Clostridium perfrin.gen.s, entero­ ities and operations; and, it may not be feasible in some pathogenic Escherichia coli, Bacillus cereus, Vibrio areas where capital, personnel and equipment are species, Yersin.ia en.terocolitica, Plesiomonas shigel­ limited. loides and Aeromon.as hydrophila. Their major charac­ Plants and animals that serve as food sources have teristics, the types of food-borne diseases caused and evolved mechanisms of defense against the invasion and their association with foods are listed in Table 1. proliferation of microorganisms and some remain active Bacillus cereus and Clostridium perfrin.gens also produce in fresh food (98). These inherent food plant or animal enterotoxins; however, a large number of viable cells tissue elements are referred to as "intrinsic" factors must be consumed, which implies the release of toxins (properties) . Among them are pH, moisture content, ox­ in vivo , rather than in the food. In this review, we idation-reduction
Load more

Recommended publications
  • Importance of the 4-Substituted Resorcinol Moiety
    International Journal of Molecular Sciences Article Urolithin and Reduced Urolithin Derivatives as Potent Inhibitors of Tyrosinase and Melanogenesis: Importance of the 4-Substituted Resorcinol Moiety Sanggwon Lee 1,†, Heejeong Choi 1,† , Yujin Park 1, Hee Jin Jung 1 , Sultan Ullah 2, Inkyu Choi 1, Dongwan Kang 1, Chaeun Park 1, Il Young Ryu 1, Yeongmu Jeong 1, YeJi Hwang 1, Sojeong Hong 1, Pusoon Chun 3 and Hyung Ryong Moon 1,* 1 College of Pharmacy, Pusan National University, Busan 46241, Korea; [email protected] (S.L.); [email protected] (H.C.); [email protected] (Y.P.); [email protected] (H.J.J.); [email protected] (I.C.); [email protected] (D.K.); [email protected] (C.P.); [email protected] (I.Y.R.); [email protected] (Y.J.); [email protected] (Y.H.); [email protected] (S.H.) 2 Department of Molecular Medicine, The Scripps Research Institute, Jupiter, FL 33458, USA; [email protected] 3 College of Pharmacy and Inje Institute of Pharmaceutical Sciences and Research, Inje University, Gimhae 50834, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-51-510-2815; Fax: +82-51-513-6754 † These authors (S. Lee and H. Choi) contributed equally to this work. Abstract: We previously reported (E)-β-phenyl-α,β-unsaturated carbonyl scaffold ((E)-PUSC) played an important role in showing high tyrosinase inhibitory activity and that derivatives with a 4- Citation: Lee, S.; Choi, H.; Park, Y.; substituted resorcinol moiety as the β-phenyl group of the scaffold resulted in the greatest tyrosinase Jung, H.J.; Ullah, S.; Choi, I.; Kang, D.; inhibitory activity.
    [Show full text]
  • Glycosides Pharmacognosy Dr
    GLYCOSIDES PHARMACOGNOSY DR. KIBOI Glycosides Glycosides • Glycosides consist of a sugar residue covalently bound to a different structure called the aglycone • The sugar residue is in its cyclic form and the point of attachment is the hydroxyl group of the hemiacetal function. The sugar moiety can be joined to the aglycone in various ways: 1.Oxygen (O-glycoside) 2.Sulphur (S-glycoside) 3.Nitrogen (N-glycoside) 4.Carbon ( Cglycoside) • α-Glycosides and β-glycosides are distinguished by the configuration of the hemiacetal hydroxyl group. • The majority of naturally-occurring glycosides are β-glycosides. • O-Glycosides can easily be cleaved into sugar and aglycone by hydrolysis with acids or enzymes. • Almost all plants that contain glycosides also contain enzymes that bring about their hydrolysis (glycosidases ). • Glycosides are usually soluble in water and in polar organic solvents, whereas aglycones are normally insoluble or only slightly soluble in water. • It is often very difficult to isolate intact glycosides because of their polar character. • Many important drugs are glycosides and their pharmacological effects are largely determined by the structure of the aglycone. • The term 'glycoside' is a very general one which embraces all the many and varied combinations of sugars and aglycones. • More precise terms are available to describe particular classes. Some of these terms refer to: 1.the sugar part of the molecule (e.g. glucoside ). 2.the aglycone (e.g. anthraquinone). 3.the physical or pharmacological property (e.g. saponin “soap-like ”, cardiac “having an action on the heart ”). • Modern system of naming glycosides uses the termination '-oside' (e.g. sennoside). • Although glycosides form a natural group in that they all contain a sugar unit, the aglycones are of such varied nature and complexity that glycosides vary very much in their physical and chemical properties and in their pharmacological action.
    [Show full text]
  • Polyphenols in Cancer Prevention: New Insights (Review)
    INTERNATIONAL JOURNAL OF FUNCTIONAL NUTRITION 1: 9, 2020 Polyphenols in cancer prevention: New insights (Review) GIUSI BRIGUGLIO1, CHIARA COSTA2, MANUELA POLLICINO1, FEDERICA GIAMBÒ1, STEFANIA CATANIA1 and CONCETTINA FENGA1 1Department of Biomedical and Dental Sciences and Morpho‑functional Imaging, Occupational Medicine Section, and 2Department of Clinical and Experimental Medicine, University of Messina, I‑98125 Messina, Italy Received July 30, 2020; Accepted September 21, 2020 DOI:10.3892/ijfn.2020.9 Abstract. A huge volume of literature data suggests that a diet Contents rich in fruits and vegetables, mostly due to the contribution of natural polyphenols, could reduce the incidence of specific 1. Introduction cancers. Resveratrol, epigallocatechin gallate and curcumin 2. Literature search are among the most extensively studied polyphenols: The 3. Classification of polyphenols majority of the effects attributed to these compounds are 4. Prostate cancer linked to their antioxidant and anti‑inflammatory properties. 5. Colon cancer The multiple mechanisms involved include the modulation 6. Breast cancer of molecular events and signaling pathways associated with 7. Lung cancer cell survival, proliferation, differentiation, migration, angio‑ 8. Bladder cancer genesis, hormonal activities, detoxification enzymes and 9. Skin cancer immune responses. Notwithstanding their promising role in 10. Pancreatic cancer cancer prevention and treatment, polyphenols often have a 11. Leukemia poor bioavailability when administered as pure active prin‑
    [Show full text]
  • Thyroid-Modulating Activities of Olive and Its Polyphenols: a Systematic Review
    nutrients Review Thyroid-Modulating Activities of Olive and Its Polyphenols: A Systematic Review Kok-Lun Pang 1,† , Johanna Nathania Lumintang 2,† and Kok-Yong Chin 1,* 1 Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Yaacob Latif, Bandar Tun Razak, Cheras 56000, Kuala Lumpur, Malaysia; [email protected] 2 Faculty of Applied Sciences, UCSI University Kuala Lumpur Campus, Jalan Menara Gading, Taman Connaught, Cheras 56000, Kuala Lumpur, Malaysia; [email protected] * Correspondence: [email protected]; Tel.: +60-3-91459573 † These authors contributed equally to this work. Abstract: Olive oil, which is commonly used in the Mediterranean diet, is known for its health benefits related to the reduction of the risks of cancer, coronary heart disease, hypertension, and neurodegenerative disease. These unique properties are attributed to the phytochemicals with potent antioxidant activities in olive oil. Olive leaf also harbours similar bioactive compounds. Several studies have reported the effects of olive phenolics, olive oil, and leaf extract in the modulation of thyroid activities. A systematic review of the literature was conducted to identify relevant studies on the effects of olive derivatives on thyroid function. A comprehensive search was conducted in October 2020 using the PubMed, Scopus, and Web of Science databases. Cellular, animal, and human studies reporting the effects of olive derivatives, including olive phenolics, olive oil, and leaf extracts on thyroid function were considered. The literature search found 445 articles on this topic, but only nine articles were included based on the inclusion and exclusion criteria. All included articles were animal studies involving the administration of olive oil, olive leaf extract, or olive pomace residues orally.
    [Show full text]
  • Antioxidant Content and Free Radical Scavenging Ability of Fresh Red Pummelo [Citrus Grandis (L.) Osbeck] Juice and Freeze-Dried Products
    J. Agric. Food Chem. 2007, 55, 2867−2872 2867 Antioxidant Content and Free Radical Scavenging Ability of Fresh Red Pummelo [Citrus grandis (L.) Osbeck] Juice and Freeze-Dried Products HSIU-LING TSAI,†,§ SAM K. C. CHANG,# AND SUE-JOAN CHANG*,† Department of Life Sciences, National Cheng Kung University, Tainan 701, Taiwan; Department of Food Nutrition, Chung Hwa College of Medical Technology, Jente, Tainan 717, Taiwan; and Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105 The antioxidative phytochemicals in various fruits and vegetables are widely recognized for their role in scavenging free radicals, which are involved in the etiology of many chronic diseases. Colored fruits are especially considered a quality trait that correlates with their nutritional values and health benefits. The specific aim of this study was to investigate the antioxidants in the juice and freeze- dried flesh and peel of red pummelo and their ability to scavenge free radicals and compare them with those in white pummelo juice. The total phenolic content of red pummelo juice extracted by methanol (8.3 mg/mL) was found to be significantly higher than that of white pummelo juice (5.6 mg/mL). The carotenoid content of red pummelo juice was also significantly higher than that in white pummelo juice. The contents of vitamin C and δ-tocopherol in red pummelo juice were 472 and 0.35 µg/mL, respectively. The ability of the antioxidants found in red pummelo juice to scavenge radicals were found by methanol extraction to approximate that of BHA and vitamin C with a rapid rate in a kinetic model.
    [Show full text]
  • 11695634.Pdf
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Epsilon Open Archive SWEET AND BITTER TASTE IN ORGANIC CARROT Lars Kjellenberg Introductory Paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science 2007:2 Swedish University of Agricultural Sciences Alnarp, September 2007 ISSN 1654-3580 SWEET AND BITTER TASTE IN ORGANIC CARROT Lars Kjellenberg Introductory Paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science 2007:2 Swedish University of Agricultural Sciences Alnarp, September 2007 2 © by the author Table 1,2, and figure 1,2 3, 4 reprinted with the kind permission from CABI Publishing Table 3, 4,5 and figure 5, 6, 7, 10 reprinted with the kind permission from the American Chemical Society Table 6 reprinted with the kind permission from the author Thomas Alföldi Table 8 reprinted with the kind permission from Blackwell Publishing Inc. Figure 8, 9 reprinted with the kind permission from the author Tim Jacob 3 Summary Carrot, Daucus carota L., is valuable for its taste, good digestibility and high contents of provitamin A. Both epidemiological and nutritional studies have pointed out its positive impact on human health. The taste of carrots is a unique composition between sweet, fruity and more harsh or bitter flavours. Many factors affect the balance between the different flavours in carrots and thus contribute to the final taste. Sweet taste is more common in the centre and lower, tip, part of the carrot. The phloem is mostly sweeter and also bitterer than the xylem. Bitter taste is more often detected in the upper and outer part of the carrot.
    [Show full text]
  • Oleuropein Or Rutin Consumption Decreases the Spontaneous Development of Osteoarthritis in the Hartley Guinea Pig
    Osteoarthritis and Cartilage 23 (2015) 94e102 Oleuropein or rutin consumption decreases the spontaneous development of osteoarthritis in the Hartley guinea pig M.-N. Horcajada y a, C. Sanchez z a, F. Membrez Scalfo y, P. Drion x, F. Comblain z, * S. Taralla k, A.-F. Donneau ¶, E.A. Offord y, Y. Henrotin z # y Nestle Research Center, Nutrition and Health Research, Vers-Chez-les-Blanc, Lausanne 26 1000, Switzerland z Bone and Cartilage Research Unit, Arthropole,^ University of Liege, Institute of Pathology, CHU Sart-Tilman, 4000 Liege, Belgium x GIGA CHU Animal Facility, University of Liege, 4000 Liege, Belgium k Artialis SA, 4000 Liege Belgium ¶ Public Health Department, University of Liege, 4000 Liege, Belgium # Department of Physical Therapy and Rehabilitation, Princess Paola Hospital, Marche-en-famenne, Belgium article info summary Article history: Objective: To assess the potential protective effects of three polyphenols oleuropein, rutin and curcumin, Received 10 February 2014 on joint ageing and osteoarthritis (OA) development. Accepted 28 August 2014 Design: Sixty 4-week-old DunkineHartley guinea pigs were randomized into four groups and received daily during 31 weeks either standard guinea pig diet (control group) or a standard guinea pig diet Keywords: enriched with oleuropein (0.025%), rutin (0.5%) or rutin/curcumin (0.5%/0.25%) association. Biomarkers Osteoarthritis of OA (Coll2-1, Coll2-1NO2, Fib3-1, Fib3-2, ARGS), as well as inflammation prostaglandin E2 (PGE2) were Phytonutrients quantified in the serum. Histological assessments of knee cartilage and synovial membrane were per- Oleuropein fi Rutin formed at week 4 ( ve young reference guinea pigs) and week 35.
    [Show full text]
  • Antiplasmodial Natural Products: an Update Nasir Tajuddeen and Fanie R
    Tajuddeen and Van Heerden Malar J (2019) 18:404 https://doi.org/10.1186/s12936-019-3026-1 Malaria Journal REVIEW Open Access Antiplasmodial natural products: an update Nasir Tajuddeen and Fanie R. Van Heerden* Abstract Background: Malaria remains a signifcant public health challenge in regions of the world where it is endemic. An unprecedented decline in malaria incidences was recorded during the last decade due to the availability of efective control interventions, such as the deployment of artemisinin-based combination therapy and insecticide-treated nets. However, according to the World Health Organization, malaria is staging a comeback, in part due to the develop- ment of drug resistance. Therefore, there is an urgent need to discover new anti-malarial drugs. This article reviews the literature on natural products with antiplasmodial activity that was reported between 2010 and 2017. Methods: Relevant literature was sourced by searching the major scientifc databases, including Web of Science, ScienceDirect, Scopus, SciFinder, Pubmed, and Google Scholar, using appropriate keyword combinations. Results and Discussion: A total of 1524 compounds from 397 relevant references, assayed against at least one strain of Plasmodium, were reported in the period under review. Out of these, 39% were described as new natural products, and 29% of the compounds had IC50 3.0 µM against at least one strain of Plasmodium. Several of these compounds have the potential to be developed into≤ viable anti-malarial drugs. Also, some of these compounds could play a role in malaria eradication by targeting gametocytes. However, the research into natural products with potential for block- ing the transmission of malaria is still in its infancy stage and needs to be vigorously pursued.
    [Show full text]
  • (EGCG): Preparations and Bioactivities
    Lipophilized Derivatives of Epigallocatechin Gallate (EGCG): Preparations and Bioactivities By Nishani Perera A thesis submitted to the School of Graduate Studies in Partial fulfillment of the requirement of the degree of Masters in Food Science Department of Biochemistry Memorial University of Newfoundland April 2015 ABSTRACT Green tea polyphenols (GTP) are a major source of dietary phenolics that render a myriad of health benefits. Among GTP, epigallocatechin gallate (EGCG) is dominant and has been considered as being effective in both food and biological systems. However, its application and benefits may be compromised due to limited absorption and bioavailability. In order to expand the application of EGCG to more diverse systems, it may be lipophilized through structural modification. In this work, lipophilized derivatives of EGCG were prepared by acylation with different chain lengths fatty acyl chlorides such as acetyl chloride, C2:0; propionyl chloride, C3:0; hexanoyl chloride, C6:0; octanoyl chloride, C8:0; dodecanoyl chloride, C12:0; octadecanoyl chloride, C18:0; and docosahexaenoyl chloride, C22:6. The resultant products, mainly tetra-esters, were purified and their bioactivities evaluated, including antioxidant activities in different model systems and anti-glycation activities. The lipophilicity of the esters increased with increasing chain length of the acyl group and also led to the enhancement of their antioxidant properties that were evaluated using assays such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, oxygen radical absorbance capacity (ORAC) and reducing power of the molecules involved. These findings strongly suggest that the EGCG ester derivatives have great potential as lipophilic alternatives to the water-soluble EGCG.
    [Show full text]
  • Fungal Endophytes As Efficient Sources of Plant-Derived Bioactive
    microorganisms Review Fungal Endophytes as Efficient Sources of Plant-Derived Bioactive Compounds and Their Prospective Applications in Natural Product Drug Discovery: Insights, Avenues, and Challenges Archana Singh 1,2, Dheeraj K. Singh 3,* , Ravindra N. Kharwar 2,* , James F. White 4,* and Surendra K. Gond 1,* 1 Department of Botany, MMV, Banaras Hindu University, Varanasi 221005, India; [email protected] 2 Department of Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India 3 Department of Botany, Harish Chandra Post Graduate College, Varanasi 221001, India 4 Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA * Correspondence: [email protected] (D.K.S.); [email protected] (R.N.K.); [email protected] (J.F.W.); [email protected] (S.K.G.) Abstract: Fungal endophytes are well-established sources of biologically active natural compounds with many producing pharmacologically valuable specific plant-derived products. This review details typical plant-derived medicinal compounds of several classes, including alkaloids, coumarins, flavonoids, glycosides, lignans, phenylpropanoids, quinones, saponins, terpenoids, and xanthones that are produced by endophytic fungi. This review covers the studies carried out since the first report of taxol biosynthesis by endophytic Taxomyces andreanae in 1993 up to mid-2020. The article also highlights the prospects of endophyte-dependent biosynthesis of such plant-derived pharma- cologically active compounds and the bottlenecks in the commercialization of this novel approach Citation: Singh, A.; Singh, D.K.; Kharwar, R.N.; White, J.F.; Gond, S.K. in the area of drug discovery. After recent updates in the field of ‘omics’ and ‘one strain many Fungal Endophytes as Efficient compounds’ (OSMAC) approach, fungal endophytes have emerged as strong unconventional source Sources of Plant-Derived Bioactive of such prized products.
    [Show full text]
  • Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds Na-Kyoung Lee1 and Hyun-Dong Paik1,2*
    J. Microbiol. Biotechnol. (2017), 27(5), 869–877 https://doi.org/10.4014/jmb.1612.12005 Research Article Review jmb Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds Na-Kyoung Lee1 and Hyun-Dong Paik1,2* 1Department of Food Science and Biotechnology of Animal Resources, 2Bio/Molecular Informatics Center, Konkuk University, Seoul 05029, Republic of Korea Received: December 14, 2016 Revised: February 24, 2017 Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products Accepted: March 15, 2017 and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, β-glucosidase, and β-galactosidase, making them First published online useful as fermentation starters. Existing functional substances have been assessed as March 15, 2017 fermentation substrates for better component bioavailability or other functions. Representative *Corresponding author materials that were bioconverted using LAB have been reported and include minor Phone: +82-2-2049-6011; ginsenosides, γ-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and Fax: +82-2-455-3082; daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide E-mail: [email protected] substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of pISSN 1017-7825, eISSN 1738-8872 bioconversion using LAB and discuss future directions for this field. Copyright© 2017 by The Korean Society for Microbiology Keywords: Lactic acid bacteria, fermentation, bioconversion, phenolic compound, β-glucosidase and Biotechnology Introduction be selected for their potential nutritional benefits.
    [Show full text]
  • Applications of the Achmatowicz Rearrangement in Natural Product Synthesis
    Hobson, Stephen (2010) Applications of the achmatowicz rearrangement in natural product synthesis. PhD thesis. http://theses.gla.ac.uk/1660/ Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the Author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the Author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given. Glasgow Theses Service http://theses.gla.ac.uk/ [email protected] Applications of the Achmatowicz Rearrangement in Natural Product Synthesis Stephen Hobson B.Sc (Hons) Submitted in fulfilment of the requirements for the Degree of Doctor of Philosophy Department of Chemistry Faculty of Physical Sciences University of Glasgow Submitted January 2010 ii Abstract The structurally related PM-94128 and Ajudazols A and B exhibit differing biological activities but share the isocoumarin core structure. PM-94128 belongs to a large family of compounds known as the aminodihydroisocoumarins and was isolated in 1997. It has been shown to be an inhibitor of DNA and RNA synthesis and have potent cytotoxic activity in vivo . The Ajudazols A and B were isolated in 2004 and have antifungal activity against several important food spoilers. The work that follows details the design and development of a novel method for the generation of the isocoumarin core from isobenzofuran utilizing the Achmatowicz rearrangement of α-hydroxyisobenzofurans.
    [Show full text]