Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives

The quality characteristics of green olives produced by the traditional spontaneous fermentation method in Jordan have never been studied. We investigated the nutritional, functional, and microbiological characteristics of Jordanian fermented green Nabali Baladi olives (GNBFO). Proximate composition, fatty acids, and total polyphenols were determined by standard protocols. Cultivable microflora was monitored over 3 months of fermentation. Isolated microorganisms were identified by molecular sequencing and in vitro probiotic traits were tested. GNBFO contained fiber (3g⁄100g), total polyphenols (306mg⁄100g), oil (19.3g ⁄100g), and oleic acid (70%). Yeast strains (Candida diddensiae and Candida naeodendra) were predominant and showed acid (pH=2.5) and bile salt (0.1% and 0.3%) resistant and high adhesion ability (ca∼107CFU/ml) to intestinal cell lines; they were positive to catalase and negative to lipase and none possessed antimicrobial activity against selected pathogens. Lactic acid bacteria were not detected. In conclusion, the GNBFO have promising functional characteristics as they contain valuable nutrients, antioxidants, and yeast strains with potential probiotic traits.

An in vitro selective inhibitory effect of silver(i) aminoacidates against bacteria and intestinal cell lines and elucidation of the mechanism of action by means of DNA binding properties, DNA cleavage and cell cycle arrest

Novel silver(i) aminoacidate complexes {[Ag(HVal)(H2O)(NO3)]}n (AgVal) and {[Ag3(HAsp)2(NO3)]}n·nH2O (AgAsp) were prepared, investigated, fully characterized and their antibacterial, anticancer and DNA cleavage activities were evaluated.

Iron Supplements and Oncogenic Effects in Human Intestinal Cells (P05-011-19)

Objectives We have previously shown that different iron supplements affect mechanisms for cell growth and viability in different ways and specifically we observed that two common iron supplements/fortificants, ferric citrate and ferric EDTA, promoted induction of the oncogenic growth factor Amphiregulin whilst ferrous sulfate did not. This difference is important and raises the question if some iron compounds should not be used as dietary supplements or for iron fortification of foods. Methods Therefore, we have been screening iron compounds on the safe list of the European Food Safety Authority (EFSA) using human intestinal cell lines (Hutu-80 and Caco-2) and a proteomic immunoassay for 92 known markers related to cancer. Results Preliminary data show that a few more iron compounds, than the previously observed, have oncogenic properties and that amphiregulin protein levels are up-regulated. Conclusions These properties need further investigation and translation into the in vivo situation to evaluate if these iron compounds should be avoided as dietary supplements. Funding Sources FORMAS.