BiotechIntellect

Anemia remains a significant global public health issue, particularly affecting vulnerable populations such as women of childbearing age, pregnant women, and young children, with the highest prevalence reported in the African and South-East Asian regions. Deficiencies in hematopoietic nutrients, particularly iron and zinc, contribute to this widespread condition, significantly impacting childhood health and development. This study examines the potential of iron- and zinc-enriched baker's yeast, specifically Saccharomyces cerevisiae, as a novel dietary fortification strategy. By optimizing culturing conditions and employing advanced biotechnological methods such as ultrasound, we report on the successful accumulation of these essential nutrients in yeast biomass, thereby enhancing its bioavailability. Furthermore, the advantages of using iron- and zinc-enriched yeast in food fortification, especially in widely consumed products such as bread, are discussed regarding addressing nutrient deficiencies and improving overall public health outcomes. This research highlights the need for large-scale implementation and further investigation into effective and sustainable methodologies for biofortifying food sources to combat nutrient deficiencies.

Phycocyanin is one of the major water-soluble pigments derived from Spirulina, valued for its strong antioxidant activity and potential as a natural food colorant. However, its stability is influenced by factors such as temperature, light intensity, and pH. This study investigated the impact of different drying methods (freeze-drying, oven-drying, and spray-drying) and different sugar concentrations (glucose, fructose, and sucrose) on the stability of phycocyanin extracted from Spirulina platensis. Additionally, the effect of storage duration (up to 120 days in 15-day intervals) on pigment stability was assessed. Results showed that Freeze-drying resulted in significantly higher phycocyanin concentration and stability than oven and spray drying (p<0.05). Among the treatments, freeze-drying with sucrose yielded the highest pigment retention. Furthermore, sugar-treated samples demonstrated greater pigment preservation than sugar-free samples, with sucrose outperforming glucose and fructose in all drying methods tested. Overall, the stability and concentration of phycocyanin decreased over time during storage. The degradation kinetics followed a second-order model, with thermal degradation constants decreasing as pH and fructose concentration increased but increasing with temperature. Moderate fructose level extended the pigment half-life, whereas excessive amount reduced it. Results suggest combined freeze-drying with sucrose addition as the most effective strategy to enhance pigment stability during storage.

Klebsiella pneumoniae is a Gram-negative, non-motile, encapsulated bacilli, Klebsiella pneumoniae acts as an opportunistic pathogen in the occurrence of hospital-acquired infections. This bacterium is often resistant to several classes of antibiotics, including beta-lactams. The aim of this study was to investigate the frequency and antibiotic resistance of Klebsiella pneumoniae strains isolated from hospitalized patients in the educational and medical centers of Mazandaran University of Medical Sciences from 2020-2021. In this descriptive-cross-sectional study, 50 Klebsiella pneumoniae strains were collected from various clinical samples of hospitalized patients in educational and medical centers affiliated with Mazandaran University of Medical Sciences. Sample cultures were performed on Eosin methylene blue and Blood agar media, and after 24 hours of incubation, Gram staining and oxidase tests were conducted on the grown colonies. Gram-negative and oxidase-negative bacilli were identified, and the presence of Klebsiella pneumoniae was confirmed by culturing bacteria on TSI, SIM, MR-VP, citrate, and urea media. Then, antibiotic susceptibility testing was performed using the disk diffusion method according to CLSI guidelines. The antibiotic disks included ciprofloxacin, imipenem, meropenem, cefepime, ceftazidime, gentamicin, amikacin, and ceftriaxone. In this study, among the 50 isolates examined, 61% were resistant to ciprofloxacin, 60% to imipenem, 49% to meropenem, 56% to cefepime, 58% to ceftazidime, 35% to gentamicin, 13% to amikacin, and 55% to ceftriaxone. Amikacin was identified as the most sensitive and effective antibiotic in this study. The results of the current study indicate an increase in the resistance of Klebsiella pneumoniae isolates to various antibiotics compared to previous studies. Further studies in this area can better guide us in confronting the antibiotic resistance of these infectious bacteria. Therefore, for infection control and to prevent the spread of drug-resistant bacteria, precise management in drug prescription and identification of resistant isolates is essential.

By 2050, a global population of 9.7 billion will demand a 70% increase in food production, while conventional livestock farming, responsible for 14.5% of greenhouse gas emissions, 70% of arable land use, and 30% of freshwater consumption, intensifies environmental challenges. Precision fermentation (PF), an innovative biotechnology, utilizes genetically engineered microorganisms (Saccharomyces cerevisiae, Pichia pastoris, Escherichia coli) to produce sustainable proteins (e.g., casein, mycoproteins) with up to 97% lower CO2 emissions and up to 99.7% less water use compared to conventional livestock. This editorial integrates Applied Food Biotechnology (AFB) research, industry data, and original trials to assess PF’s potential. AFB’s expertise in microbial engineering, CRISPR-Cas9 enzyme optimization, and waste valorization has enhanced PF’s efficiency. Experimental trials achieved a 40% increase in protein yields (15 to 25 g/L), 22% cost reduction via AI-driven optimization, and 15% higher consumer acceptance through education. However, high costs ($10–20/kg), 18-month regulatory delays, and 40–60% consumer skepticism toward GMOs remain barriers. The global PF market, valued at $1.6 billion in 2022, is expected to produce 15,000 metric tons by 2026, supported by 100,000 L bioreactors. This editorial examines PF’s technological advancements, scalability challenges, and regulatory frameworks, advocating interdisciplinary research to overcome obstacles and integrate PF into sustainable food systems, aligning with 1.5°C climate goals. AFB’s contributions position it as a leader in advancing PF for global food security.

Inulin consists of unabsorbed fructans that increase absorption of calcium in addition to probiotic nature. pH, acidity, reducing sugars, brix and viability (survival) of probiotic bacteria in Synbiotic Raspberry jam produced by inulin content (0.5%, 1%, and 1.5%) and two bacteria of Lactobacillus (L.) casei and L. acidophilus (1.5×10⁸ cfu/ml) have been examined during storage of treatments for four weeks. During four weeks of storage, pH level was reduced in synbiotic raspberry jam; rate of acidity was increased; and quantities of reducing sugars and brix were decreased. Due to consuming sugar and existing nutrients in fruit, number of probiotic bacteria was reduced during period of storage of treatments. The level of viability of probiotics varied within range (10⁶ – 10⁷ cfu/ml) for all treatments during four storage weeks. N3M1 treatment (1.5% of inulin and 10⁸ cfu/ml L. casei) comprised of the highest viability rate in probiotics and it was introduced as premier treatment. Taste sensitivity assessment during first and fourth weeks of storage, N1M1 treatment (0.5% inulin with incubation of 10⁸ cfu/ml of L. casei) possessed the highest score and N3M2 treatment (1.5% of inulin with incubation of 10⁸ cfu/ml of L. acidophilus) obtained the lowest score among all of treatments.