Journal of Food & Industrial Microbiology

The number of diabetic patients rapidly increased in the world constituting a serious health problem. Daily life alterations such as high-fat high-sugar diet and insufficient physical exercise augment diabetes risk. Long-lasting low-grade inflammatory reactions in obese patients with metabolic syndrome are considered as an important role in the occurrence and advance in the stage of type 2 diabetes. Emerging clinical and experimental evidence reveals that gut dysbiosis, intestinal barrier disturbance and following metabolic endotoxemia are firmly related to the low-grade inflammatory, insulin resistance and resultant cardiovascular complications in patients with type 2 diabetes. Gut microbiome transmitted from mother to child at birth is deeply affected by dietary habits in life thereafter. In the feces of type 2 diabetics, relatively frequent abundance in endotoxin producing gram-negative bacteria and lower abundance in butyrate-producing bacteria were noted. Butyrate as an important energy source and a protector of intestinal barrier, its defect is considered to enhance intestinal hyperpermeability and metabolic endotoxemia. Inflammation in the adipose tissue induces detrimental effects on other organs and tissues through secreted pro-inflammatory cytokines. Activation of Toll-like receptor 4 in immune cells such as macrophages evokes inflammation and insulin resistance, finally leading to an impairment of insulin signal and β-cell failure. Inflammatory changes in the arterial vessels and liver lead to two life-threatening conditions, ischemic heart disease and liver cirrhosis, respectively. Careful management strategies to improve gut dysbiosis may stimulate effective drug treatment and lower the morbidity and mortality of patients who suffers from type 2 diabetes. A kind of biguanide metformin is considered as an anti-inflammatory influence in addition to its glucoregulatory effect. Two newly developed diabetic drugs, Dipeptydil-Peptidase-4 (DPP-4) inhibitors and Sodium-Glucose Co-Transporter 2 (SGLT2) inhibitors may in combination with reasonable dietary therapy have some undetermined effect on inflammatory changes. This systemic review summarizes the bulk of latest information published until 2021 on the pathogenesis and treatment of type 2 diabetes, especially related to gut microbial alterations. This manuscript in addition to my previous review includes up-to-date information in diabetes mellitus type 2.

Shigellae are Gram-negative, non-motile rods. Shigellae are transmitted by the direct faecal-oral route. As an outcome, food can possibly be contaminated through the grimy fingers of patients or carriers. The transfer of Shigellae by flies rearing on faecal matter has been laid out as a vital transmission route during outbreaks. Shigella can be found in surface waters and furthermore within contaminated drinking water. Isolation of Shigellae from food sources is a challenge. Isolation and identification of Shigella from food sources by culture needs a few days relying upon the food matrix and storage conditions. Shigella species can be grown out by the resident bacterial species found in food varieties, which might reflect the standard low numbers of the organism present in food varieties. One more factor that decreases the possibility of isolating Shigella from food varieties might be the physiological condition of the microbe at the hour of analysis. Ecological circumstances could influence its capacity to either grow or survive in any food matrix.

Purpose: The effort of this research is to look into the connection amid eatery main qualities, client happiness, guest faithfulness and behavior goals. The significance of guest pleasure in mediating the association among eatery, service quality and interactive purposes is examined.

Design/methodology/approach: The complete model size was 296 individuals, which is adequate to get a good depiction of the comprehensive populace. The embattled example stood obtained using a non-probability sampling technique from customers who frequented five-star restaurants.

Findings: The outcomes specify that indispensable restaurant appearances have a durable auspicious influence on interactive purposes. The relationship between key restaurant elements and customer behaviour intentions is moderately facilitated by customer desire. The findings also reveal that there is a considerable disparity between customer loyalty and key restaurant attributes' importance and performance.

Originality/value: This study fills a gap on guest pleasure and trustworthiness in the food and beverage restaurants in five-star hotels, contributing to a well empathetic of customers' expectations and the key restaurant characteristics that influence guest pleasure and postdining behavior intents, influencing customer faithfulness.

Food provenance and forensics are vital concepts that foster knowledge about where food comes from and carry out investigations to ensure that foodstuffs and food products are safe and quality. This study aims at examining the effect of food provenance and forensics on sustainable food practices. Three main aspects of sustainable food practices, including social impact, environmental impact, and economic impact, were assessed. A survey was created and randomly distributed to 200 people living in Abu Dhabi, out of which 152 responses were successfully completed. Multiple linear regression revealed a significant positive impact of food forensics on society, environment, and economy, while food providence had a significant impact only on society (p ≤ .05). It was also revealed that food forensics positively and significantly affect nutrition and health, workers' rights and safety, carbon footprint reduction, food loss and waste reduction, and jobs/incomes but had a significant negative effect on corporate profits. Food provenance had a significant positive impact on workers' rights and safety only. It was concluded that food forensics is of greater influence to sustainable food practices than food provenance. Food forensics provides a greater opportunity to foster better nutrition and health, promote workers' rights and safety, reduce carbon footprint, reduce food loss and wastes, and facilitate job opportunities.

During the maturation of every B cell and T cell in the body, there exists a process known as VDJ recombination, which acts to instate a drastic change in the cells’ genetic makeup. The purpose of the process is to completely randomize the way the genes are arranged so that the consequential immunoglobulins and T cell receptors can take on wildly different conformations, effectively preparing for the infinite possibilities of invasions that will inevitably occur. Taking only one of each of the numerous V, D, and J segments within a locus, proteins involved in the recombination function to bring said segments adjacent to one another, cleave off their ends, and attach them side by side via extra nucleotides placed in between them. As it is the process solely responsible for the body’s ability to protect and effectively memorize a plethora of different pathogens, antigens, and viruses, VDJ recombination almost single handedly defines the role of the human immune system at large. One feature of great importance in adaptive immunity is the ability to respond to an enormous number of different antigens.

The somatic assembly of the T Cell Receptor (TCR) genes generates a diverse T cell repertoire and is an essential component of the thymocytes development.

Nowadays, Reports have revealed that intestinal bifidobacteria produce antimicrobial substances that are active against pathogenic bacteria or microflora such as Pseudomonas aeruginosa and Enterococcus faecalis. Many mechanisms have been postulated by which Bifidobacteria could produce antimicrobial activity. In addition to their competitive inhibition of the epithelial and mucosal adherence of pathogens and inhibition of epithelial invasion by pathogens, and Bifidobacteria also show antimicrobial activity by producing antimicrobial substances (bacteriocins), H₂O₂, organic acids and or stimulating mucosal immunity. In this study the isolates of Bifidobacterium strains (Bifidobacterium longum ATCC 15707, Bifidobacterium bifidum LMGD 10645, Bifidobacterium animalis and Bifidobacterium angulotum) were screened for antibacterial activity against pathogenic bacteria. According to their inhibitory effects on pathogens, Bifidobacterium strains were differentiated into three classes:  strong inhibitor, weak inhibitor and with no significant inhibitory effect.

Palm wine is of high nutritional and economic importance and plays a significant role in cultural and social practices in Africa. Since the nutritional content is high, there is proliferation of microorganism which results in spontaneous fermentation. The microbiological quality of different palm wine samples was investigated and it was found to harbor microorganisms such as Lactobacillus sp, Micrococcus sp, Staphylococcus sp, Streptococcus sp and Bacillus sp. This had a count of 0.8 x 10³ – 1.8 x 10³ CFU/ml and 1.2 x 10³ – 3.8 x 10³ CFU/ml for different samples. The isolation of these microorganisms from these products is of public health concern because this product is on high demand in this area and beyond. With the result of this study, public awareness has to be created on the risk factors involved in the consumption of palm wine and the need to imbibe proper sanitary hygienic practice in tapping, processing, diluting and distribution of the product.

Metabolic modelling has emerged as a powerful tool in the realm of food microbiology, offering insights into the intricate biochemical processes governing microbial behaviour in food ecosystems. This article delves into the significance of metabolic models in deciphering microbial interactions, understanding food spoilage mechanisms, and devising strategies to enhance food safety. Through computational simulations and experimental validation, metabolic models facilitate predictive and preventive approaches, revolutionizing food preservation and quality control measures. By exploring the integration of omics data and advanced computational techniques, this article illuminates the promising avenues for leveraging metabolic modelling to ensure the safety and sustainability of the global food supply chain.