Përdorimi i fermenteve laktike si nje qasje e re në mbrojtjen e përbërësve natyralë dhe eleminimin e efekteve anësore në shëndetin e njeriut
DOI:
https://doi.org/10.55312/op.vi1.4688Abstract
Në ditët e sotme interesi i vazhdueshëm në rritje i konsumatorëve për produkte bio dhe problemet që lidhen me përdorimin e pesticideve kimike dhe ruajtësve të ushqimit, e bën të nevojshme kërkimin e alternativave te reja efektive dhe të pa dëmshme per shëndetin e popullatës. Si njëqasje e re ky studim, propozon përdorimin e fermenteve laktike si agjent të bio kontrollit në sajë të produkteve dytësore të metabolizmit qelizor dhe aktivitetit sinergjik midis tyre. Në këtë kuadër nga vlerësimi in vitro dhe in vivo në laborator u arrit një frenim i rritjes së myqeve në vecanti i Penicillum verucosum spp dhë Fusarium Sporotrichoide spp në masën 66% dhe një zgjatje e jetëgjatësisë së produktit të pa kontaminuar. Këto të dhëna hedhin dritë në praktikën e mirë agro-ushqimore duke rritur paralelisht dhë sigurinë e konsumatorit.Parole chiave:
fermente laktike, konservante natyral, agjent fungal, siguri us hqimoreDownloads
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Saladino, F., Luz, C., Manyes, L., Fernández-Franzón, M., Meca, G. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement. Food Control. 2016. 67, 273-277.
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Yang, J., Li, J., Jiang, Y., Qu, H., Yang, B., Chen, F., Sivakumar, D. Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products. Crit. Rev. Food Sci. Nutr. 2014. 54, 64–83.
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Zain, M.E., Impact of mycotoxins on humans and animals. J. Saudi Chem. Soc. 2011.15, 129–144.
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Rodríguez-Carrasco, Y., Moltó, J.C., Mañes, J., Berrada, H., 2014. Exposure assessment approach through mycotoxin/creatinine ratio evaluation in urine by GC–MS/MS. Food Chem. Toxicol. 72, 69-75.
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Jabłońska-Trypuć, A., Wołejko, E., Wydro, U., Butarewicz, A. The impact of pesticides on oxidative stress level in human organism and their activity as an endocrine disruptor. J. Environ. Sci. Heal. B. 2017. 52, 483-494.
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Calvo, H., Marco, P., Blanco, D., Oria, R., Venturini, M.E. Potential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases. Food Microbiol. 2017. 63, 101-110.
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Ribes, S., Fuentes, A., Talens, P., Barat, J.M. Prevention of fungal spoilage in food products using natural compounds: A review. Crit. Rev. Food Sci. Nutr. 2017. 58, 2002-2016.
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Croëley, S., Mahony, J., Van Sinderen, D. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends Food Sci. Technol. 2013. 33, 93-109.
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Chenoll, E., Moreno, I., Sánchez, M., Garcia-Grau, I., Silvia, A., González-Monfort, M., Genovés, S., Vilella, F., Seco-Durban, C., Simón, C., Ramón, D. Selection of New Probiotics for Endometrial Health. Front. Cell. Infect. Microbiol. 2019, 9, 114.
Riferimenti bibliografici
Woo,Sh. L. Pepe, O. Microbial Consortia: Promising Probiotics as Plant Biostimulants for Sustainable Agriculture. Front. Plant Sci. 2018. doi: 10.3389/fpls.2018.01801.
Verbeker, W. Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants. Food quality and pr eference. 2005.16. 45-57.
Pleadin, J., Perši, N., Mitak, M., Terzić, S., Milić D., Vulić A., Brstilo M. Biochemical changes in pig serum after ochratoxin A exposure. Bull. Environ. Contam. Toxicol. 2012.88:1043–1047.
Larsen T.O., Svendsen A., Smedsgaard J. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Appl. Environ. Microbiol. 2001. 67. 3630–3635.
Saladino, F., Luz, C., Manyes, L., Fernández-Franzón, M., Meca, G. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement. Food Control. 2016. 67, 273-277.
Yang, J., Li, J., Jiang, Y., Qu, H., Yang, B., Chen, F., Sivakumar, D. Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products. Crit. Rev. Food Sci. Nutr. 2014. 54, 64–83.
Zain, M.E., Impact of mycotoxins on humans and animals. J. Saudi Chem. Soc. 2011.15, 129–144.
Rodríguez-Carrasco, Y., Moltó, J.C., Mañes, J., Berrada, H., 2014. Exposure assessment approach through mycotoxin/creatinine ratio evaluation in urine by GC–MS/MS. Food Chem. Toxicol. 72, 69-75.
Jabłońska-Trypuć, A., Wołejko, E., Wydro, U., Butarewicz, A. The impact of pesticides on oxidative stress level in human organism and their activity as an endocrine disruptor. J. Environ. Sci. Heal. B. 2017. 52, 483-494.
Calvo, H., Marco, P., Blanco, D., Oria, R., Venturini, M.E. Potential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases. Food Microbiol. 2017. 63, 101-110.
Ribes, S., Fuentes, A., Talens, P., Barat, J.M. Prevention of fungal spoilage in food products using natural compounds: A review. Crit. Rev. Food Sci. Nutr. 2017. 58, 2002-2016.
Croëley, S., Mahony, J., Van Sinderen, D. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends Food Sci. Technol. 2013. 33, 93-109.
Chenoll, E., Moreno, I., Sánchez, M., Garcia-Grau, I., Silvia, A., González-Monfort, M., Genovés, S., Vilella, F., Seco-Durban, C., Simón, C., Ramón, D. Selection of New Probiotics for Endometrial Health. Front. Cell. Infect. Microbiol. 2019, 9, 114.
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