Papers by MOHAMED MUSTAFA AWEEN
The Influence of Therapeutic Massage on Muscle Recovery, Physiological, Psychological and Performance in Sport: A Systematic Review
Sport Mont, Feb 1, 2024
Isolation, Characterization and Antibacterial Activity Of Lactic Acid Bacteria From Commercial Honey Marketed In Malaysia
Author response for "Purification and identification of novel antibacterial peptides isolated from Tualang honey
Journal of Food Science, Jul 1, 2012
A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially markete... more A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially marketed in Malaysia, 6 strains identified as Lactobacillus acidophilus by API CHL50. The isolates had antibacterial activities against multiple antibiotic resistant's Staphylococcus aureus (25 to 32 mm), Staphylococcus epidermis (14 to 22 mm) and Bacillus subtilis (12 to 19 mm) in the agar overlay method after 24 h incubation at 30 • C. The crude supernatant was heat stable at 90 • C and 121 • C for 1 h. Treatment with proteinase K and RNase II maintained the antimicrobial activity of all the supernatants except sample H006-A and H010-G. All the supernatants showed antimicrobial activities against target bacteria at pH 3 and pH 5 but not at pH 6 within 72 h incubation at 30 • C. S. aureus was not inhibited by sample H006-A isolated from Libyan honey and sample H008-D isolated from Malaysian honey at pH 5, compared to supernatants from other L. acidophilus isolates. The presence of different strains of L. acidophilus in honey obtained from different sources may contribute to the differences in the antimicrobial properties of honey.
Purification and identification of novel antibacterial peptides isolated from Tualang honey
International Journal of Food Science and Technology, Dec 8, 2021
SummaryThis study aimed to determine the role of bioactive peptides in the antibacterial activity... more SummaryThis study aimed to determine the role of bioactive peptides in the antibacterial activity of honey. The peptides were extracted, and the concentration was determined. The peptides were fractionated and evaluated for their antibacterial activity towards selected bacteria. The results showed high peptide content in Tualang honey 1.01 mg g−1. A total of seven essential amino acids were present in Tualang honey. The peptide mixture extracted from Tualang honey showed high antibacterial activity towards Staphylococcus aureus, Salmonella enterica serovar Typhimurium, Escherichia coli and Pseudomonas aeruginosa. A total of 33 peptides were identified in the fractions 9 and 10 obtained from RP‐HPLC. The identified peptides belonged to different sources including novel peptides that have no match to the protein database. The results of this first study revealed the role of the peptides generated by honeybees, nectar and pollen, and novel peptides of the natural microflora in the antibacterial activity of honey.
Author response for "Purification and identification of novel antibacterial peptides isolated from Tualang honey
E-Journal of Chemistry, 2010
From the ethanolic extract of the leaves ofAlchornea cordifolia (Schumach. and Thonn.)Mull. Arg,,... more From the ethanolic extract of the leaves ofAlchornea cordifolia (Schumach. and Thonn.)Mull. Arg,, 5–methyl 4’ -propenoxy anthocyanidines 7-O-β-D– diglucopyranoside was isolated. The structure was elucidated using NMR spectroscopy in combination with IR and MS spectral data. Antibacterial studies showed that the isolated compound successfully inhibitedPseudomonas aerguinosa, Escherichia coli, Proteus mirabilis, Klebsiella pueumoniaandStaphylococcus aureus.This result authenticates the use of the plant in phytomedicine for disease prevention and treatment of infections.
Journal of Food Research, 2012
Contamination of foodstuff with foodborne and pathogenic bacteria are global issue and it is seri... more Contamination of foodstuff with foodborne and pathogenic bacteria are global issue and it is serious hazard for the health of the human. Lactic acid bacteria are well known for their health properties and their antimicrobial activity against spoilage and pathogenic bacteria. In this study, three isolates Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, L. pentosus G004 isolated from Malaysian fermented foods and fruits such as (tempeh, tempoyak, guava and banana) were evaluated for their antibacterial activity and antibiotic resistant against Gram-positive and Gram-negative bacteria by dual agar overlay method. The three isolates inhibited the growth of indicator bacteria and the activity was varied between weak and strong. All the isolates were resistant to the antibiotic nalidixic acid and vancomycin. The tested bacteria can be added to food as antibacterial agents to prevent the growth of harmful microorganisms.
Research Journal of Biological Sciences, 2012
Journal of Food Science, 2012
A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially markete... more A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially marketed in Malaysia, 6 strains identified as Lactobacillus acidophilus by API CHL50. The isolates had antibacterial activities against multiple antibiotic resistant's Staphylococcus aureus (25 to 32 mm), Staphylococcus epidermis (14 to 22 mm) and Bacillus subtilis (12 to 19 mm) in the agar overlay method after 24 h incubation at 30 • C. The crude supernatant was heat stable at 90 • C and 121 • C for 1 h. Treatment with proteinase K and RNase II maintained the antimicrobial activity of all the supernatants except sample H006-A and H010-G. All the supernatants showed antimicrobial activities against target bacteria at pH 3 and pH 5 but not at pH 6 within 72 h incubation at 30 • C. S. aureus was not inhibited by sample H006-A isolated from Libyan honey and sample H008-D isolated from Malaysian honey at pH 5, compared to supernatants from other L. acidophilus isolates. The presence of different strains of L. acidophilus in honey obtained from different sources may contribute to the differences in the antimicrobial properties of honey.
American Journal of Applied Sciences, 2012
This study reports the isolation of lactic acid bacteria from 13 honey samples produced in Malays... more This study reports the isolation of lactic acid bacteria from 13 honey samples produced in Malaysia, Libya and Saudi Arabia and their antibacterial activity against three Gram negative pathogenic bacteria. Approach: A modified MRS agar with 0.8% CaCO 3 and MRS with 1% glucose was found to facilitate isolation of LAB compared to MRS, tomato juice agar and modified tomato juice agar. 32 isolates were confirmed LAB by catalase test and Gram staining. Six isolates were screened for antibacterial activity and identified as strains of Lactobacillus acidophilus 1 by API CH50. Results: All the isolates showed very good inhibitory activity against target Gram negative bacteria as indicated by the diameter of inhibition zone: Salmonella Typhimurium (23-30 mm), Escherichia coli (7-18 mm) and Enterobacter aerogenes (10-18 mm) after 24 h incubation at 30°C. Supernatants of L. acidophilus 1 strains showed good antibacterial activity against all target bacteria. Heating the supernatants at 90 and 121°C for 1 h enhanced the antibacterial activity against all target bacteria except supernatants H006-A and H010-G against S. Typhimurium. Antibacterial activity of supernatants were maintained after pH adjustment to 3, but at pH5 supernatants H006-A, H008-D and H010-G lost the activity against S. Typhimurium and E. coli within 48 h of incubation while at pH 6 all supernatants lost activity except against E. aerogenes. Enzymes treatments of supernatants with RNase II and Proteinase K for 1 h inhibited all target bacteria except supernatants H008-D, H008-E and H006-A which were relatively sensitive to both enzymes against S. Typhimurium and E. coli. Conclusion/Recommendations: In conclusion, honey from different sources contains strains of L. acidophilus 1 that produced compounds with good antibacterial activity which may be responsible for the antibacterial properties of honey.
LWT - Food Science and Technology, 2010
A new enzyme preparation (hieronymain), obtained from unripe fruits of Bromelia hieronymi Mez (Br... more A new enzyme preparation (hieronymain), obtained from unripe fruits of Bromelia hieronymi Mez (Bromeliaceae), was assayed for its ability to clot milk and hydrolyze bovine casein and milk whey proteins. Caseinolytic activity at 30 C and pH 6.5 (milk clotting conditions) was 3.3 Ucas/mL and milk clotting activity was 40 AE 0.2 IMCU/mL. The k-casein fraction, involved in the clotting formation, began to be degraded after 10 min of reaction, while the degradation of the other casein fractions proceeded slowly enough as to guarantee the production of a firm curd, with no evidence of extensive hydrolysis, a necessary condition for cheese making. In the case of whey proteins, bovine serum albumin and a-lactalbumin were quickly degraded after 30 min, while b-lactoglobulin was considerably degraded only after 60 min at 50 C. Miniature cheeses were manufactured both with chymosine and hieronymain and analyzed by a taste panel, who found acceptable both cheeses. Hieronymain might be appropriate for cheese making, as well as for the production of milk protein hydrolysates.
Purification and identification of novel antioxidative peptide released from Black-bone silky fowl (Gallus gallus domesticus Brisson)
European Food Research and Technology, 2013
Papain-treated Black-bone silky fowl (BSF) muscle hydrolysate was subjected to 6 kDa cutoff membr... more Papain-treated Black-bone silky fowl (BSF) muscle hydrolysate was subjected to 6 kDa cutoff membrane ultrafiltration, and the resulting BSF peptides (<6 kDa) were purified by two-step reverse-phase high-performance liquid chromatography. The molecular weight (MW) distribution and amino acid composition were investigated for characterization of the BSF peptides. The results showed that the major amino acids of BSF peptides were Glu, Tyr, Lys, Asp, Leu, Ala, Thr and Pro, and the MW was from 281 to 7,982 Da. BSF peptides exhibited a strong antioxidant capacity. At 10 mg/mL, they displayed more powerful $$ {\text{O}}_{2}^{ \cdot - } $$, DPPH· and ABTS·+ scavenging activity and reducing power than carnosine. The peptide fraction 8 with more hydrophilicity revealed stronger $$ {\text{O}}_{2}^{ \cdot - } $$ and ABTS·+ scavenging activity and reducing power than BSF peptides and carnosine. Besides, a peptide, separated from fraction 8 and showed the strongest antioxidant capacity, was purified and identified by LC-ESI-MS/MS to be Glu-Pro-Asp-Arg-Tyr (678 Da).
American Journal of Applied Sciences, 2014
Honey is rich with complex natural components which could be useful as antibacterial agents or as... more Honey is rich with complex natural components which could be useful as antibacterial agents or as preservative. Honey contains high concentration of sugars, low amount of water, high osmolality and often dark colour which influence its antibacterial activity. Disc diffusion, well method, micro dilution assay are methods commonly used to determine the antibacterial activity of honey. In this study, microtiter and microbial plate count were included to ascertain the potency of honey as antibacterial agent against multiple antibiotic resistant pathogenic bacteria (Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa) with concentration of 0.2 g mL -1 . Results found that well diffusion method tends to give higher inhibitory zone than disc diffusion method but there was no correlation among the bacteria was observed except for S. Typhimurium, E. coli (R = 0.310, 0.505 and 0.316, respectively). Nan photometer assay and microtiter plates assay showed comparable results with moderately strong correlation (R 2 = 0.681 and 0.767, respectively) for S. aureus and S. typhimurium, but poor correlation was found for E. coli, B. subtilis and P. aeruginosa (R 2 = 0.441, 0.308 and 0.383, respectively). Determining the number of survivors by plating on agar after nanophotometer assay or microtiter plate assay had confirmed the effectiveness of honey as antimicrobial agent against target bacteria; which confirmed that honey has the potency to inhibit pathogens even at low concentration.
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Papers by MOHAMED MUSTAFA AWEEN