Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt.
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Menofia University, Shibeen El-Kom 32511, Egypt.
Molecules. 2022 Dec 15;27(24):8946. doi: 10.3390/molecules27248946.
Degradation of the 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 ), 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 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 -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 (Mtb) in food matrices.
天然生物活性化合物对含类脂酸（MA）的复合物的降解对于生产具有治疗活性的安全和增值食品至关重要。本研究旨在确定天然有机酸提取物（即柠檬酸、苹果酸、酒石酸和乳酸）、水果和益生菌的四合一提取物（即柠檬、苹果、葡萄和无细胞上清液）以及合成纯有机酸（即柠檬酸、苹果酸、酒石酸和乳酸）在磷酸盐缓冲溶液（PBS）和 Karish 奶酪模型中对 MA 的体外降解效率。单独和组合使用不同浓度（1、1.5 和 2%）的降解剂以及不同的时间间隔（0、6、12、24 和 48 h）评估了降解效果。结果表明，MA 降解百分比在 2%混合水果提取物四合一提取物与混合后达到最高值，在 PBS 和 Karish 奶酪中 48 h 后达到 99.2%，而其他处理（即柠檬酸+苹果酸+酒石酸+乳酸）、单一酸和所有浓度的单一提取物均未达到该值。相反，有机酸四合一提取物在 1、1.5 和 2%下分别显示出最高的 MA 降解%，分别为 95.9、96.8 和 97.3%，48 h 后。柠檬酸在 MA 降解方面比其他酸更有效。含有 -强化 Karish 奶酪的水果提取物四合一提取物表现出最高的感官特性；因此，它可以被认为是 MA 的新型食品级降解剂，并且可能是食品基质中 （Mtb）的有前途的生物控制候选物。
