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Over the past decades, several tools have been developed for food pathogen detection, including proteomics, metabolomics, immunological, biosensor, and nucleic acid-based approaches. Although these techniques are reliable and precise, they are time-consuming, technically challenging, and costly. Hence, it is necessary to develop rapid techniques for food pathogen detection, which can be performed at the household level. DNAFoil mechanism is a portable, completely self-administered, on-site DNA test that does not need expensive instru-ments or settings to confirm food pathogen detection in as little as 30 min. DNAFoil was used successfully for detecting food contamination and adulteration with pork derivatives (down to 0.1%) and vegetal components (down to 0.01%), respectively. In this study, initial validation experiments of DNAFoil were investigated to detect Listeria monocytogenes and Salmonella contamination. To confirm the specificity of the proposed method toward Salmonella, 18 different Salmonella strains, 6 non-Salmonella bacteria, and 2 fungi were investigated; also, in the case of Listeria monocytogenes, five bacterial strains, two fungi, and Listeria monocytogenes were investigated. The results stated that the Swiss Decode Salmonella and L. monocytogenes solutions can detect as few as 1 and 10 copies of DNA per microliter, respectively. The results also showed that the accuracy of our method ranges between 92 and 100%, while the precision value ranged between 88 and 100%. In terms of quality control applicability, DNAFoil Salmonella and Listeria monocytogenes reactions could be visually detected with the naked eye using a lateral flow strip, which could be used for in-place quality control during manufacturing and also can be used for more lab tests. In terms of cost, DNAFoil is usually much cheaper than the traditional detection methods. Therefore, DNAFoil is proposed as a promising and universal detection technology for food pathogens.

Adulteration in food is a menace, which all of us face since the beginning of civilization, as it not only decreases the quality of food products but also results in a continuing problem with significant consequences for human health and economic damage. Hence, the detection of food adulteration became an essential requirement for ensuring both the quality and safety of foods. Indeed, the current sophisticated lab methodologies are accurate and reliable, but their disadvantages are time-consuming, technically challenging and costly. Therefore, considerable interest has emerged in developing rapid techniques for food adulteration detection in which a common person can perform at the level of the household. DNAFoil is a portable, completely self-administered, on-site DNA test that does not require expensive PCR equipment or laboratory settings to confirm detection of food adulteration in as little as 30 minutes. Our intent is to suggest the DNAFoil technology as a novel, rapid, easy, potent and universal approach for food adulteration detection.

Phytic acid is the main reservoir of phosphorous in plants and accounts for more than 80% of the total phosphorous in cereals. It is well known to possess anti-nutritional behavior because it has bound positively charged proteins and multivalent cations or minerals in foods. Therefore, phytic acid and its salts have been considered as a threat in the human diet. However, we should not ignore their potential health benefits, e.g., anticancer and antioxidant agents. The anti-nutritional effects of phytic and its derivatives are known to be reduced through an enzyme namely phytase, which originated to many sources, the microbial origin is one of them. This review narrates the positive nutritional impacts of using the microbial phytases via its food applications. Furthermore, highlighting the role of modern molecular tools and genetic engineering to express phytase genes of microbial origin for phytase production in lieu of directly supplementing microbial phytase. This approach deserves more attention, as it is able to open up new research prospects in the future.

Among the toxin-producing microbes, those that produce mycotoxins are especially problematic due to their broad distribution in the environments and in foods. Several species of Aspergillus, Penici...

Fermented foods were likely to have been the first among all types of processed foods consumed by human beings. The role that fermented food plays is not only related to the development of civilizations and cultural relationships between countries but also related to the nutritional importance of its population. Of course, the early manufacturers of fermented foods didn't take into account the advantages of modern sciences, because enzymes and microorganisms were discovered just 150-200 years ago. For that reason, we can conclude why the ancient fermentation techniques were known to philosophers and alchemists, but not to biologists. It demonstrated that the fermentation mechanisms involved many secrets still undiscovered. Recently, applications of molecular techniques for analyzing and study the fermented foods have been explored. In this review, we provide answers with a critical vision to many questions for understanding the role of molecular techniques to discover the secrets of fermented foods such as how to evaluate the traditional fermented foods? Why using molecular techniques to study the fermented foods not else? Is the future will carry to us a boom in molecular technologies contribute to the detection of more secrets of the fermented food?

The pharmaceutical industry has boosted gelatin consumption worldwide. This is supported by the availability of cost-effective gelatin production from porcine by-products. However, cross-contamination of gelatin materials, where porcine gelatin was unintentionally included in the other animal sources of gelatin, has caused significant concerns about halal authenticity. The real-time polymerase chain reaction (PCR) has enabled a highly specific and sensitive animal species detection method in various food products. Hence, such a technique was employed in the present study to detect and quantify porcine DNA in gelatin using a molecular beacon probe, with differences in performance between mitochondrial (cytochrome b gene) and chromosomal DNA-(MPRE42 repetitive element) based porcine-specific PCR assays being compared.; Results: A higher sensitivity was observed in chromosomal DNA (MPRE-PCR assay), where this assay allows the detection of gelatin DNA at amounts as as low as 1 pg, whereas mitochondrial DNA (CBH-PCR assay) can only detect at levels down to 10 pg of gelatin DNA. When an analysis with commercial gelatin and gelatin capsule samples was conducted, the same result was observed, with a significantly more sensitive detection being provided by the repetitive element of chromosomal DNA.; Conclusion: The present study has established highly sensitive DNA-based porcine detection systems derived from chromosomal DNA that are feasible for highly processed products such as gelatin and gelatin capsules containing a minute amount of DNA. This sensitive detection method can also be implemented to assist the halal authentication process of various food products available on the market. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Food authenticity and safety are major concerns for researchers, consumers, and particularly the meat industry. Meat products are targets for species substitution and adulteration due to their market value. Presently, the demand for halal products is witnessing a substantial increase. Therefore, it is essential to use appropriate science-based methods for determining the species origin of halal meat. DNA barcoding is a useful technique for the molecular identification of biological specimens, and raw and processed foods. The potential of using DNA barcoding is increasingly applied as an authentication tool for halal animal and meat products. Our review will bring together all DNA-based techniques that have been developed for the authenticity of meat derived from halal and non-halal animals and also their derivatives. Additionally, the present paper will highlight the possibility of using the DNA barcoding approach for halal meat authenticity.

Background The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been shown to be highly specific and sensitive authentication tool. The efficient DNA extraction method in terms of quality and quantity is a backbone step to obtain successful real-time PCR assays. In this study, different DNA extraction methods using three lysis buffers were evaluated and developed to recommend a much more efficient method as well as achieve a successful detection using real-time PCR. Results The lysis buffer 2 (LB2) has been shown to be the best lysis buffer for DNA extraction from both raw and processed meat samples comparing to other lysis buffers tested. Hence, the LB2 has been found to be ideal to detect meat and porcine DNAs by real-time PCR using pairs of porcine specific primers and universal primers which amplified at 119 bp fragment and 93 bp fragment, respectively. This assay allows detection as low as 0.0001 ng of DNA. Higher efficiency and sensitivity of real-time PCR via a simplified DNA extraction method using LB2 have been observed, as well as a reproducible and high correlation coefficient (R2 = 0.9979) based on the regression analysis of the standard curve have been obtained. Conclusion This study has established a fast, simple, inexpensive and efficient DNA extraction method that is feasible for raw and processed meat products. This extraction technique allows an accurate DNA detection by real-time PCR and can also be implemented to assist the halal authentication of various meat-based products available in the market. © 2019 Society of Chemical Industry.

Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks second after cassava. In previous decades, sweet potato represented food and feed security, now it offers income generation possibilities, through bioprocessing products. Bioprocessing of sweet potato offers novel opportunities to commercialize this crop by developing a number of functional foods and beverages such as sour starch, lacto-pickle, lacto-juice, soy sauce, acidophilus milk, sweet potato curd and yogurt, and alcoholic drinks through either solid state or submerged fermentation. Sweet potato tops, especially leaves are preserved as hay or silage. Sweet potato flour and bagassae are used as substrates for production of microbial protein, enzymes, organic acids, monosodium glutamate, chitosan, etc. Additionally, sweet potato is a promising candidate for production of bioethanol. This review deals with the development of various products from sweet potato by application of bioprocessing technology. To the best of our knowledge, there is no review paper on the potential impacts of the sweet potato bioprocessing.

BACKGROUND: Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclonal antibodies (MAbs) against heat-treated soluble proteins (HSPs) of autoclaved porcine blood; characterization of MAbs against blood, non-blood and plasma from different animal species using qualitative indirect non-competitive enzyme-linked immunosorbent assay (ELISA); and immunoblotting of antigenic components in HSPs of porcine blood. RESULTS: Fifteen MAbs are specific to heat-treated and raw porcine blood and not cross-reacted with other animal blood and non-blood proteins (meat and non-meat). Twelve MAbs are specific to porcine plasma, while three MAbs specific to porcine plasma are cross-reacted with chicken plasma. Immunoblotting revealed antigenic protein bands (∼60, ∼85–100 and ∼250 kDa) in porcine blood and plasma recognized by the MAbs. CONCLUSION: Selection of MAbs that recognized 60 kDa HSPs of porcine blood and plasma as novel monoclonal antibodies would be useful for detection of porcine plasma in processed food using the immunoassay method.

BACKGROUND Poor quality and quantity of DNA extracted from gelatin and gelatin capsules often causes failure in the determination of animal species using PCR. Gelatin, which is mainly derived from porcine and bovine, has been a matter of concern among customers in order to fulfill religious obligation and safety precaution against several transmissible infectious diseases associated with bovine species. Thus, optimised DNA extraction from gelatin is very important for successful real-time PCR detection of gelatin species. In this work, the DNA extraction method was optimised in terms of lysis incubation period and inclusion of pre-treatment pH modification of samples. RESULTS The yield of DNA extracted from porcine gelatin was significantly increased when the pH of the samples was adjusted to pH 8.5 prior to DNA precipitation with isopropanol. The optimal pH for DNA precipitation from bovine gelatin solution was then determined at the original pH range of solution: pH 7.6 to 8. A DNA fragment of approximately 300 base pairs was available for PCR amplification. CONCLUSION DNA extracted from gelatin and commercially available capsules has been successfully utilised for species detection using real-time PCR assay. However, significant adulterations of porcine and bovine in pure gelatin and capsules have been detected, which require further analytical techniques for validation. © 2015 Society of Chemical Industry

To date, medicinal plants form the backbone of primary healthcare for 70–95% of the population of the developing world. Therefore, medicinal plants help in alleviating human suffering and are widely used for traditional remedies, pharmaceutical materials, and trade. Cancer patients numbers are increasing worldwide, ranking this disease as the second disease cause of mortality for both sexes. Traditionally, medicinal plants have been used in the fight against cancer, then it is considered as the basis for medicines discovery, and nowadays more than 70% of anticancer drugs have a natural source. The biotechnological tools are necessary to select, multiply, improve, and analyze medicinal plants. This chapter highlights the history of using the medicinal plants indigenously worldwide, i.e., anticancer reservoirs and also answers to many questions, such as: Why the importance of using medicinal plants is increasing recently? What are the benefits of applying the biotechnology in medicinal plants? It then describes the new biotech technique of the traceability by using PCR-DGGE to determine the geographical origin of medicinal plants (a case study of Physalis fruits from four different countries) by analyzing the DNA fragments of microorganisms (yeasts) on plants. This method is based on the assumption that the microbial communities of environmental samples are unique to a geographic area.

Introduction Ochratoxin A (OTA) is a toxic secondary metabolite produced by fungi of the genera Aspergillus and Penicillium. It has been shown to have carcinogenic and immunotoxic properties in rats and to be responsible for human and animal kidney pathologies. OTA content in coffee was shown to be closely link to harvesting conditions, postharvest processing conditions and especially dry processing, storage and transportation conditions. Purpose Fairly little is known about the conditions for contamination by fungi responsible for OTA production, their propagation and conditions for OTA production. Biodiversity and dynamics of fungal populations linked to OTA production could be studied by PCR-DGGE genetic fingerprinting with the aim to understand the effects of postharvest processing on the microbiota. Results DGGE fingerprints analyzed by multivariate analysis showed an evolution of the fungal microflora of coffee during the different stages of the postharvest treatments (wet and dry processes) by extraction and amplification of 26S (yeasts) and 28S rDNA (filamentous fungi). PCR-DGGE stages were optimized: extraction and amplification, repeatability and sensitivity methodology applied to fungi were tested. Conclusion PCR-DGGE is a rapid molecular technique to monitor the dynamics of coffee microbial populations (fungi and yeast). Significance of study PCR-DGGE is a promising tool in order to investigate OTA production in coffee beans.

Objectives Shea tree is a multi-purpose tree daily used by rural African communities. Economic importance of Shea tree fruits has been rising and achieving a great success in African, American and European markets. Shea butter is used mainly in chocolate industry, cosmetic or pharmacological products. Traceability is now one of the great concerns of the customers and the lawyers. In view of the difficulties of installing these documentary systems in developing country particularly the countries of sub-Saharan Africa, the new strategies of traceability emerge. Methods Molecular technique using 28S rDNA profiles generated by polymerase chain reaction denaturing gradient gel electrophoresis was used to detect the variation in fungal community structures of Shea tree fruit from Senegal, Mali and Cameroon. Results 28S rDNA profiles were analysed by multivariate analysis, distinct microbial communities were detected. Band profiles of Shea tree fruit fungi from different countries were specific for each location and could be used as a bar code to discriminate the origin of fruits. Conclusion We propose the polymerase chain reaction denaturing gradient gel electrophoresis method as the fingerprinting of Shea tree fruits using 28S rDNA of fungi that provides the fruits with a unique bar code and make it possible to trace back the Shea tree fruit to their original locations. (Resume d'auteur)

Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread On Nutrition And Health Worldwide Concha Collar Sourdough Bread Sudhanshu S. Behera Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread Maciej Kuligowski, Jacek Nowak, and Iwona Jasinska-Kuligowska Phytochemicals As Functional Bread Compounds: Physiological Effects Sylwia Mildner-Szkudlarz and Joanna Bajerska Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties Sergio O. Serna Saldivar and Marco Lazo Velez Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures P. Saranraj and P. Sivasakthivelan Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification Aly F. El Sheikha and Yehia A.G. Mahmoud Bread Fortification CM. Rosell Agronomic Fortification And The Impact On Bread Fortification Aly F. El Sheikha Physical Processing Of Grains And Flours Leading Nutritious Breads I. Mandala and C.M. Rosell Raw Materials Characteristics For Healthy Breadmaking Marina Carcea, Francesca Melini, and Valentina Narducci Non-Conventional Raw Materials For Improving Nutritionally Breads Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cassia Nogueira Effect Of Fibre In Enriched Breads Manuel Gomez and Bonastre Oliete Traditional Bread In Arabic Countries...Key Of Nutrition Aly F. El Sheikha Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas Sergio O. Serna Saldivar The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile Joanna Bajerska and Sylwia Mildner-Szkudlarz Gluten- Free Bread: Technological And Health Aspects Julita Regula and Zenon Kedzior

The bacterial diversity occurring in traditional Minas cheese, made from raw milk, produced in four different regions of Minas Gerais state in Brazil, namely Cerrado, Araxa, Serro and Serra da Canastra, were evaluated by PCR–DGGE analysis of the V3 region of the bacterial 16S rDNA using primers previously described in the literature. Samples of Minas cheese made with pasteurized milk from Serro region were used as control. Bacterial DNA templates for PCR were directly extracted from cheese samples in a unique step. The PCR–DGGE revealed 1 band for the cheese samples made from pasteurized milk and 7 to 13 bands for those from traditional cheeses. Some bands were common for all cheeses and some were unique for each region. The results suggest that specific band profiles from traditional cheeses from each region may be used as a biological bar code to discriminate their origins. In addition, the band profiles clearly distinguished cheese made from pasteurized and raw milk. DGGE band sequencing analysis showed that species belonging to the genera Streptococcus may predominate in the traditional Minas cheese.

Traceability is now one of the great concerns of the customers and the food regulators. We proposed a new analytical molecular method based on the analysis in a universal way of the microbial communities of food that we linked statistically to its geographical origin. 28S rDNA profiles generated by PCR-DGGE were used to detect the variation in fungal communities of three species of Physalis fruit (Physalis ixocarpa Brot, Physalis pubescens L, and Physalis pruinosa L) from four Egyptian regions (Qalyoubia, Minufiya, Beheira, and Alexandria). The fungal profiles of Physalis from different regions were specific for each location and could be used as a unique biological bar code to discriminate the origin of fruits. To the best of our knowledge, this is the first paper describing a molecular method of fungal ecology to determine the fruit origin by using 28S rDNA fingerprinting of fungi.