Journal de chimie alimentaire expérimentale

Emerging foodborne pathogens are significant causes of morbidity and mortality both in developed as well as developing nations. Campylobacter jejuni is an important infectious emerging foodborne bacterial zoonotic agent that causes gastrointestinal illness in humans. The infection can occur in sporadic and epidemic form. The post infections sequelae with C. jejuni are Guillain-Barre syndrome, reactive arthritis and irritable bowel syndrome. Globally, about one-third of Guillian-Barre syndrome cases are attributed to Campylobacter infections. It is estimated that 2.5 million cases of campylobacteriosis occur each year in the United States. The annual economic cost due to Camyplobacter associated illnesses is USA reaches up US $ 8 billion. The source of infection is exogenous, and oral-fecal route is the principal mode of transmission of Campylobacter jejuni. The infection occurs through consumption of contaminated raw or undercooked meat (poultry, beef, pork, and lamb), unpasteurized milk, and untreated water. The cross-contamination from raw meat, and direct contact with infected or reservoir hosts can also be source of infection. Poultry is responsible for 50%-70% of human Campylobacter infections. Laboratory help is required to make an unequivocal diagnosis of disease. Most cases of Campylobacter jejuni are self-limited and generally do not require treatment. However, antimicrobial therapy with azithromycin, clarithromycin, erythromycin, chloramphanicol and gentamicin are indicated in severe cases. Certain measures such as consumption of pasteurized milk, cooked red meat and chicken, chlorinated water, application of hazard analysis critical control point in food sector, bio-security at poultry farm, sanitation in abattoir, checking cross contamination, surveillance, and health education will certainly reduce the incidence of this emerging foodborne disease. Further work on the molecular epidemiology, pathogenesis, and chemotherapy camplobacteriosis should be undertaken.

Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

Glycerides are lipid esters of the glycerol molecule and fatty acids. Their primary function is the storage of energy. Due to its structure and properties, glycerol participates in the formulation or synthesis of many compounds such as food products, cosmetics, pharmaceuticals, liquid detergents. Monoglycerides (MGs) can be formed by both industrial chemical glycerolysis and biological or enzymatic processes. Chemical glycerolysis bring issues of low MGs yield, high operating temperature, formation of undesirable by-products and high energy consumption. On the other hand enzymatic processes have advantages of mild reaction conditions and high purity of MGs. But, several purification steps are required to obtain food or pharmaceutical grade MG, such as neutralization of the reaction media and discoloration followed by expensive molecular distillation. The purpose of this article is to review the main challenges in the synthesis of MGs from triglycerides (TGs) contained in the various fixed oils and application thereof in the food and pharmaceuticals.

The aim of this study was to verify the beneficial hypolipidemic effect of commercial soya bean fermentation broth with saponins (SFBS) in hamsters with hyperlipidemia induced by 0.2% cholesterol (high-fat [HF] diet). Male Golden Syrian hamsters were randomly divided into two groups: control (standard diet, n=8) and experimental (HF diet, n=32). After one-week acclimatization, all animals in the experimental group fed with the HF diet for 8 weeks. The 32 hyperlipidemic hamsters were divided into four groups (n=8 per group), and with 3 mg/day/kg ezetimibe or 350 mg/kg/day (SAP350) or 700 mg/kg/day (SAP700) SFBS by oral gavage over the 8 weeks or HF diet only. After 8 weeks, the SFBS significantly decreased serum total cholesterol and low-density lipoprotein cholesterol concentrations by about 20% (SAP350) and 42% (SAP700), respectively, compared with the HF diet without SFBS or with ezetimibe (3 mg/kg/day). We propose that the SFBS might be reducing the serum cholesterol level by increasing fecal excretion of cholesterol and bile acids by about 20% and 35%, respectively. The results of biochemical analysis of kidney and liver function in the experimental animals suggested that there were no side effects of SFBS feeding for 8 weeks.