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In the present study, silver nanoparticles (AgNPs) were biosynthesized using the supernatant and the intracellular extract of Cupriavidus necator, Bacillus megaterium, and Bacillus subtilis. The characterization of the AgNPs was carried out using UV-Vis spectroscopy, FTIR, DLS and TEM. Resazurin microtiter-plate assay was used to determine the antimicrobial action of AgNPs against Escherichia coli. UV-Visible spectra showed peaks between 414 and 460 nm. TEM analysis revealed that the synthesized AgNPs showed mostly spherical shapes. DLS results determined sizes from 20.8 to 118.4 nm. The highest antimicrobial activity was obtained with the AgNPs synthesized with supernatant rather than those using the intracellular extract. Therefore, it was determined that the bacterial species, temperature, pH, and type of extract (supernatant or intracellular) influence the biosynthesis. This synthesis thus offers a simple, environmentally friendly, and low-cost method for the production of AgNPs, which can be used as antibacterial agents.

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Microbial control through alternative therapies, such as the amniotic membrane (AM) and antimicrobial photodynamic therapy (aPDT), has been gaining prominence with the advancement of bacterial resistance to conventional treatments. This study aimed to evaluate the antimicrobial effect of AM isolated and associated with aPDT using the PHTALOX® as a photosensitizer (PS) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms. The groups studied were: C+; L; AM; AM+L; AM+PHTX; and AM+aPDT. The irradiation parameters were 660 nm, 50 J.cm-2, and 30 mW.cm-2. Two independent microbiological experiments were carried out in triplicate, and the results were analyzed by CFU/mL counting and a metabolic activity test, both statistically analyzed (p < 0.05). The integrity of the AM was verified after the treatments by a scanning electron microscope (SEM). The groups AM, AM+PHTX, and, mainly, AM+aPDT showed a statistical difference when compared to C+ regarding the decrease in CFU/mL and metabolic activity. SEM analysis showed significant morphological alterations in the AM+PHTX and AM+aPDT groups. The treatments with AM isolated or associated with PHTALOX® were adequate. The association had potentiated the biofilm effect, and the morphological differences presented by AM after treatment did not hinder its antimicrobial effect, encouraging its use in biofilm formation locals.

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In this study, arabic coffee infusion was used to produce a fermented beverage known as kombucha. The physicochemical, antioxidant and antimicrobial activities, as well as in vivo toxicity were evaluate throughout 21 days of fermentation. Reduction in pH and sugar levels were observed throughout the fermentation period. There was no significant difference in the content of total phenolic compounds between the unfermented and fermented beverage, nor between the fermentation times, as well as in the antioxidant activity. The 5-caffeoylquinic acid was identified at all fermentation times evaluated, and no significant difference was observed regarding its concentration. It showed antibacterial and antifungal activity against all strains tested. No toxic effect of the beverages was observed in the in vivo model (Galleria mellonella) studied. These results demonstrated that coffee infusion is a possible alternative for kombucha production since the physicochemical changes prove the metabolic activity of Symbiotic Culture of Bacteria and Yeast.

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Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

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In this study, different plasma-activated liquids were evaluated for their antimicrobial effects against Escherichia coli, as well as for their cytotoxicity on mammalian cells. The PALs were prepared from distilled (DIS), deionized (DI), filtered (FIL), and tap (TAP) water. Additionally, 0.9% NaCl saline solution (SAL) was plasma-activated. These PALs were prepared using 5 L/min air gliding arc plasma jet for up to 60.0 min of exposure. Subsequently, the physicochemical properties, such as, the oxidation-reduction potential (ORP), the pH, the conductivity, and the total dissolved solids (TDS) were characterized by a water multiparameter. The PALs obtained showed a drastic decrease in the pH with increasing plasma exposure time, in contrast, the conductivity and TDS increased. In a general trend, the UV-vis analyses identified a higher production of the following reactive species of nitrogen and oxygen (RONS), HNO2, H2O2, NO3-, and NO2-. Except for the plasma-activated filtered water (PAW-FIL), where there was a change in the position of NO2- and NO3- at some pHs, The higher production of HNO2 and H2O2-reactive species was observed at a low pH. Finally, the standardized suspensions of Escherichia coli were exposed to PAL for up to 60.0 min. The plasma-activated deionized water (PAW-DI pH 2.5), plasma-activated distilled water (PAW-DIS pH 2.5 and 3), and plasma-activated tap water (PAW-TAP 3.5) showed the best antimicrobial effects at exposure times of 3.0, 10.0, and 30.0 min, respectively. The MTT analysis demonstrated low toxicity of all of the PAL samples. Our results indicate that the plasma activation of different liquids using the gliding arc system can generate specific physicochemical conditions that produce excellent antibacterial effects for E. coli with a safe application, thus bringing future contributions to creating new antimicrobial protocols.

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Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic-inorganic or organic-organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

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Trans-resveratrol can promote various dermatological effects. However, its high crystallinity decreases its solubility and bioavailability. Therefore, solid dispersions have been developed to promote its amorphization; even so, they present as powders, making cutaneous controlled drug delivery unfeasible and an alternative necessary for their incorporation into other systems. Thus, polyvinylpyrrolidone (PVP) films were chosen with the aim of developing a controlled delivery system to treat inflammation and bacterial infections associated with atopic dermatitis. Four formulations were developed: two with solid dispersions (and trans-resveratrol) and two as controls. The films presented with uniformity, as well as bioadhesive and good barrier properties. X-ray diffraction showed that trans-resveratrol did not recrystallize. Fourier-transform infrared spectroscopy (FT-IR) and thermal analysis evidenced good chemical compatibilities. The in vitro release assay showed release values from 82.27 ± 2.60 to 92.81 ± 2.50% (being a prolonged release). In the in vitro retention assay, trans-resveratrol was retained in the skin, over 24 h, from 42.88 to 53.28%. They also had low cytotoxicity over fibroblasts. The in vivo assay showed a reduction in inflammation up to 66%. The films also avoided Staphylococcus aureus's growth, which worsens atopic dermatitis. According to the results, the developed system is suitable for drug delivery and capable of simultaneously treating inflammation and infections related to atopic dermatitis.

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There is great interest in the search for new alternatives to antimicrobial drugs, and the use of prebiotics and probiotics is a promising approach to this problem. This study aimed to assess the effect of inulin-type fructans, used in synbiotic combinations with Lactobacillus paracasei or Lactobacillus plantarum, on the production of short-chain fatty acids and antimicrobial activity against Candida albicans. The inhibition assay using the L. paracasei and L. plantarum supernatants resulting from the metabolization of inulin-type fructans displayed growth inhibition and antibiofilm formation against C. albicans. Inhibition occurred at concentrations of 12.5, 25, and 50% of the L. paracasei supernatant and at a concentration of 50% of the L. plantarum supernatant. The analysis of short-chain fatty acids by gas chromatography showed that lactic acid was the dominating produced metabolite. However, acetic, propionic, and butyric acids were also detected in supernatants from both probiotics. Therefore, the synbiotic formulation of L. paracasei or L. plantarum in the presence of inulin-type fructans constitutes with anticandidal effect is a possible option to produce antifungal drugs or antimicrobial compounds.

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OBJECTIVES: The present study aims to evaluate the antimicrobial property of Casiopeinas® copper- and ruthenium-based compounds against Aggregatibacter actinomycetemcomitans serotype b (ATCC® 43,718™), as well as the cytotoxicity on an osteoblasts cell line of both compounds. MATERIAL AND METHODS: The antibacterial effect of the copper-based compounds (CasII-gly, CasIII-ia) and the ruthenium-based compound (RuN-6) at four different concentrations was evaluated as the inhibition ratio of the bacterial growth after 48 h under anaerobic conditions, and the cell viability was measured through resazurin assay. RESULTS: The copper- and ruthenium-based compounds used for this assay were (CasII-gly, CasIII-ia, and RuN-6), showing inhibitory activity between 39 and 62% compared to the antibiotic employed as control 66%. Cell viability was established between 61 and 96%. CONCLUSIONS: Casiopeinas® and ruthenium showed dose and time dependent, inhibitory activity on A. actinomycetemcomitans, and low toxicity on cells (osteoblast) underexposure. The compound CasII-gly showed the best antimicrobial effect, and it could be considered a possible antimicrobial agent in periodontal therapy.

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Minimally processed fruits are an alternative to dairy products to deliver probiotics. Bio-protection against several factors that affect their viability has been proposed in the food industry. In this study, probiotic Lactobacillus rhamnosus CECT 8361 was added to alginate-based coatings enriched with inulin and oligofructose and applied on fresh-blueberries. Probiotic viability, microbiological, physicochemical and sensory quality parameters of blueberries were monitored during 21 days of refrigerated storage. Also, L. rhamnosus CECT 8361 was tested for its antagonistic effect against inoculated Listeria innocua and E. coli O157:H7. Advantageously, prebiotic compounds allowed improving probiotic viability with counts above 6.2 log CFU/g for the entire period. Native microbiota counts remained under safe levels. Overall visual quality, odor and flavor were acceptable up to day 14 of storage. Regarding antimicrobial activity, L. rhamnosus CECT 8361 was able to reduce L. innocua counts by 1.7 log in inoculated blueberries. These results encourage further implementation of new fruit-based foods with multifunctional properties.

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