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Obesity is a complex disease that increases the risk of other pathologies. Its prevention and long-term weight loss maintenance are problematic. Gut microbiome is considered a potential obesity modulator. The objective of the present study was to summarize recent findings regarding the relationships between obesity, gut microbiota, and diet (vegetable/animal proteins, high-fat diets, restriction of carbohydrates), with an emphasis on dietary fiber and resistant starch. The composition of the human gut microbiome and the methods of its quantification are described. Products of the gut microbiome metabolism, such as short-chain fatty acids and secondary bile acids, and their effects on the gut microbiota, intestinal barrier function and immune homeostasis are discussed in the context of obesity. The importance of dietary fiber and resistant starch is emphasized as far as effects of the host diet on the composition and function of the gut microbiome are concerned. The complex relationships between human gut microbiome and obesity are finally summarized. [ABSTRACT FROM AUTHOR]

Ethanol extracts obtained from 13 poplar propolis samples originating from various European countries by traditional maceration were tested for total polyphenols, flavonoid content, and antioxidant activity. Moreover, the content of 18 polyphenolic compounds (from the group of phenolic acids and flavonoids) was determined using the HPLC method. The inhibitory effect of six selected extracts with the highest activity was assessed by well-diffusion method against five strains (Bifidobacterium spp., L. rhamnosus, L. acidophilus, E. coli, and Bacteroides spp.) of intestinal bacteria self-isolated from the faeces of obese probands with the use of selective media. It was found that the antioxidant activity of propolis varied depending on geographical origin and even among samples from the same region, which indicates that some other factors also influence propolis quality. The samples of different geographical origin varied mainly in the share of individual phenolic compounds, and it was not possible to find a characteristic marker of origin, excluding the galangin present in the Polish samples only. Assessing the inhibitory activity of propolis (in the range of 70 mg to 10 µg per mL) indicated that the concentration of 100 µg/mL was found as being safe for tested fecal bacteria (Bifidobacterium spp., L. rhamnosus, L. acidophilus, E. coli, and Bacteroides spp.). As no negative effect of low doses of propolis on the intestinal microflora was found, it can be suggested that its use in recommended doses brings only beneficial effects to the body. [ABSTRACT FROM AUTHOR]

Flavoring olive oil is an increasing trend in olive oil processing. Growing consumer interest in flavored olive oils by natural material brings the need to evaluate the key limiting factors which is its microbiological stability. The present research compares the microbiological quality of olive oil flavored by 3 flavors (rosemary, garlic, and lemon), prepared by 3 methods to determine changes during storage. The comprehensive microbiological analyses (total number of microorganisms [TCM], anaerobic sporulates, yeasts, molds, bacteria of the family Enterobacteriaceae, bacteria of the genus Salmonella spp., Clostridium botulinum, and lactic acid bacteria) were conducted during 12 months of storage. The best results in TCM were observed in the oil flavored by fresh garlic (0.24 log CFU/mL). The highest counts of anaerobic sporulates were detected in the dried rosemary olive oil (1.10 log CFU/mL). The flavoring materials have significantly higher counts of microorganism than flavored oils (p <.05). The obtained results demonstrated that microorganisms are capable to survive in flavored olive oil and the method of flavoring can affect their growth in a selective way according to the chemical characteristics. [ABSTRACT FROM AUTHOR]

The utilization of poly(lactic-co-glycolic) acid (PLGA) nanoparticles (NPs) with entrapped fish oil (FO) loaded in collagen-based scaffolds for cutaneous wound healing using a porcine model is unique for the present study. Full-depth cutaneous excisions (5 × 5 cm) on the pig dorsa were treated with pure collagen scaffold (control, C), empty PLGA NPs (NP), FO, mupirocin (MUP), PLGA NPs with entrapped FO (NP/FO) and PLGA NPs with entrapped MUP (NP/MUP). The following markers were evaluated on days 0, 3, 7, 14 and 21 post-excision: collagen, hydroxyproline (HP), angiogenesis and expressions of the COX2, EGF, COL1A1, COL1A3, TGFB1, VEGFA, CCL5 and CCR5 genes. The hypothesis that NP/FO treatment is superior to FO alone and that it is comparable to NP/MUP was tested. NP/FO treatment increased HP in comparison with both FO alone and NP/MUP (day 14) but decreased (p < 0.05) angiogenesis in comparison with FO alone (day 3). NP/FO increased (p < 0.05) the expression of the CCR5 gene (day 3) and tended (p > 0.05) to increase the expressions of the EGF (day 7, day 14), TGFB1 (day 21) and CCL5 (day 7, day 21) genes as compared with NP/MUP. NP/FO can be suggested as a suitable alternative to NP/MUP in cutaneous wound treatment. [ABSTRACT FROM AUTHOR]

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1 . The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1 . During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime). [ABSTRACT FROM AUTHOR]

Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p <0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p <0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p >0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p <0.05) at the end of storage than at the beginning, in all temperature regimes. [ABSTRACT FROM AUTHOR]