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Article

Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

by
Gamal Hamad
1,*,
Marwa A. Saad
2,
Dalia Talat
3,
Sabria Hassan
1,
Ola M. A. K. Shalabi
4,
Abeer M. Salama
5,
Sarah Abou-Alella
6,
Tuba Esatbeyoglu
7,* and
Taha Mehany
1,*
1
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
2
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Menofia University, Shibeen El-Kom 32511, Egypt
3
Department of Microbiology, Faculty of Veterinary Medicine, Damanhur University, Damanhur 22511, Egypt
4
Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 33516, Egypt
5
Department of Environmental Sciences, Faculty of Science, Port Said University, Port Said 42521, Egypt
6
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21523, Egypt
7
Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
*
Authors to whom correspondence should be addressed.
Molecules 2022, 27(24), 8946; https://doi.org/10.3390/molecules27248946
Submission received: 30 October 2022 / Revised: 11 December 2022 / Accepted: 13 December 2022 / Published: 15 December 2022
(This article belongs to the Special Issue Discovery of New Functional Foods with Bioactive Compounds)
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Abstract

Degradation of the mycobacterial complex containing mycolic acids (MAs) by natural bioactive compounds is essential for producing safe and value-added foods with therapeutic activities. This study aimed to determine the degradation efficiency of natural organic acid extracts (i.e., citric, malic, tartaric, and lactic), quadri-mix extract from fruits and probiotics (i.e., lemon, apple, grape, and cell-free supernatant of Lactobacillus acidophilus), and synthetic pure organic acids (i.e., citric, malic, tartaric, and lactic), against MA in vitro in phosphate buffer solution (PBS) and Karish cheese models. The degradation effect was evaluated both individually and in combinations at different concentrations of degradants (1, 1.5, and 2%) and at various time intervals (0, 6, 12, 24, and 48 h). The results show that MA degradation percentage recorded its highest value at 2% of mixed fruit extract quadri-mix with L. acidophilus and reached 99.2% after 48 h both in PBS and Karish cheese, unlike other treatments (i.e., citric + malic + tartaric + lactic), individual acids, and sole extracts at all concentrations. Conversely, organic acid quadri-mix revealed the greatest MA degradation% of 95.9, 96.8, and 97.3% at 1, 1.5, and 2%, respectively, after 48 h. Citric acid was more effective in MA degradation than other acids. The fruit extract quadri-mix combined with L. acidophilus-fortified Karish cheese showed the highest sensorial characteristics; hence, it can be considered a novel food-grade degradant for MA and could be a promising biocontrol candidate against Mycobacterium tuberculosis (Mtb) in food matrices.
Keywords: Mycobacterium tuberculosis; karish cheese; probiotics; natural extract; fruit; functional ingredient; degradation; organic acid Mycobacterium tuberculosis; karish cheese; probiotics; natural extract; fruit; functional ingredient; degradation; organic acid
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MDPI and ACS Style

Hamad, G.; Saad, M.A.; Talat, D.; Hassan, S.; Shalabi, O.M.A.K.; Salama, A.M.; Abou-Alella, S.; Esatbeyoglu, T.; Mehany, T. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules 2022, 27, 8946. https://doi.org/10.3390/molecules27248946

AMA Style

Hamad G, Saad MA, Talat D, Hassan S, Shalabi OMAK, Salama AM, Abou-Alella S, Esatbeyoglu T, Mehany T. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules. 2022; 27(24):8946. https://doi.org/10.3390/molecules27248946

Chicago/Turabian Style

Hamad, Gamal, Marwa A. Saad, Dalia Talat, Sabria Hassan, Ola M. A. K. Shalabi, Abeer M. Salama, Sarah Abou-Alella, Tuba Esatbeyoglu, and Taha Mehany. 2022. "Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese" Molecules 27, no. 24: 8946. https://doi.org/10.3390/molecules27248946

APA Style

Hamad, G., Saad, M. A., Talat, D., Hassan, S., Shalabi, O. M. A. K., Salama, A. M., Abou-Alella, S., Esatbeyoglu, T., & Mehany, T. (2022). Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules, 27(24), 8946. https://doi.org/10.3390/molecules27248946

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