Browsing by Author "Samson, Oyindamola"
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Item ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR(Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, 2025-02-27) Fashogbon, Racheal; Popoola, Bukola; Samson, Oyindamola; Akinwunmi, Ismail; Ojo-Omoniyi, OlusolaFermented Zea mays (OGI), an edible paste made from fermented grains specific to the region, is an integral part of the human diet. Corn steeping liquor (CSL) is an important by-product obtained from the wet milling of Zea mays. The present study was conducted to investigate the probiotic characteristics and in vitro antibacterial activity of lactic acid bacteria (LAB) obtained from CSL, as well as their impact on the quality of sourdough bread. A total of 46 LAB were isolated and evaluated for their probiotic potential. The probiotic potential of LAB was determined by evaluating their hemolytic capacity, bile salt resistance, phenol tolerance, antimicrobial and antioxidant activities. The lactic acid bacteria with the most promising probiotic potential were molecularly characterized and used for the production of sourdough bread (SDB). Conventional microbiological methods identified Lactobacillus plantarum (21%), Lactobacillus fermenti, and Leuconostoc mesenteroides (17%) as the predominant LAB species. Twelve LAB showed signs of gamma hemolysis. It is noteworthy that isolate CSL23 showed the highest bile tolerance, while isolates CSL15, CSL23, and CSL6 demonstrated the highest phenol tolerance. Isolates CSL15, CSL23, and CSL29 showed significant inhibition zones of 15.00 ± 0.18 mm, 20.5 ± 0.26 mm, and 22.60 ± 0.31 mm against four tested pathogens, in addition to effective antioxidant scavenging activity. Molecular identification revealed that LAB isolates CSL15, CSL23, and CSL29 were Lactiplantibacillus plantarum ROF4, Lactiplantibacillus plantarum ROF5, and Lactiplantibacillus plantarum ROF6, respectively. This finding indicates that all LAB strains belong to the same genus. Therefore, it is evident that the current study demonstrated that Lactiplantibacillus plantarum strains isolated from CSL have the potential to serve as promising probiotic starter cultures that could be used in the production of sourdough bread with improved functional properties.Item Exploring Antimicrobial and Antioxidant Capacities of Molecularly Characterized Lactic Acid Bacteria strains from Fermented Zea mays (Ogi)(ASRIC Journal on Natural Sciences, 2024-10-10) Fashogbon, Racheal; Awotundun, Theresa; Samson, Oyindamola; Nseobong, Micheal; Nudewenu, Sarah; Adebayo-Tayo, BukolaLactic Acid Bacteria (LAB) present during ogi fermentation exhibit notable functional traits, including antimicrobial and antioxidant capabilities. This study aims to assess the antimicrobial and antioxidant potentials of LAB strains isolated from Ogi samples. The LAB was isolated from fermented Ogi sourced from local markets using deMan, Rogosa, and Sharpe (MRS) agar. The isolates underwent biochemical and molecular characterization. Antimicrobial and antioxidant potentials, including 1,1-Diphenyl-2picryl-hydrazyl (DPPH) radical scavenging assay, reducing power scavenging assay, and total antioxidant activity, were investigated. Eighteen LAB strains were isolated, with Lactobacillus delbrueckii (33%), Lactobacillus plantarum (39%), Lactobacillus casei (11%), Streptococcus thermophiles (11%), and Lactobacillus fermentii (6%) being the most frequent. Notably, LABOG10, LABOG7, and LABOG14 exhibited significant inhibition against Staphylococcus aureus, E. coli, and Candida sp., respectively. The culture filtrates of these strains demonstrated potent scavenging activity. Through molecular characterization, it was determined that the three distinct isolates, namely Lactiplantibacillus plantarum (LABOG7 and LABOG14) and Streptococcus sanguinis (LABOG10), were all identified as Lactiplantibacillus plantarum. Specifically, LABOG7 and LABOG14 were designated as strains ROF1 and ROF2, respectively. The accession number OM491514.1 corresponds to the 16S rRNA sequence of Lactiplantibacillus plantarum strain ROF1, while OM491515.1 corresponds to the sequence of Lactiplantibacillus plantarum strain ROF2. LABOG10 was identified as Streptococcus sanguinis, designated as strain ROF3. Streptococcus sanquinis ROF3, Lactiplantibacillus plantarum strain ROF1, and Lactiplantibacillus plantarum strain ROF2 demonstrate significant inhibitory activity against selected pathogens. Moreover, their potent antioxidant properties suggest potential in preventing diseases associated with oxidative stress.Item Green synthesis of selenium nanoparticles from Helianthus annuus leaf extracts: antioxidant and antimicrobial activities on foodborne pathogens(Nano Plus: Sci. Technol. Nanomater, 2025-07-18) Fashogbon, Racheal; Akinade, K; Emozozo, O; Samson, Oyindamola; Adegbuyi, G; Oladipo, IThe increasing global demand for safer food and antibiotic resistant products has incited momentous interest in eco-friendly strategies for the control of foodborne pathogenic microbes. The conventional synthesis of selenium nanoparticles using chemicals is hazardous, energy-intensive, thereby raises environmental concerns. The green synthesis of Selenium nanoparticles (SeNPs) using Helianthus annuus provides a sustainable and effective platform for combating foodborne pathogens, owing to their low toxicity profile and multifaceted antimicrobial mechanisms. Helianthus annuus. This study, therefore, emphasized the green synthesis of selenium nanoparticles (SeNPs) from Helianthus annuus leaf extract using ethyl acetate (SeNPEa) and methanolic (SeNPM) extraction techniques, along with the antioxidant and antimicrobial activity of the resulting nanoparticles against foodborne pathogens. UV-Visible (UV-Vis), Fourier transform infrared (FT-IR), Energy Dispersive X-ray (EDX), Scanning Electron Microscopy (SEM), and X-ray Diffraction Techniques (XRD) were used to characterize the SeNPs. The antioxidant and antibacterial potential of the synthesized SeNPs were evaluated. The two extracts showed no cardiac glucosides, and the existence of flavonoids, tannins, saponins, and steroids was observed. The extract changed the colour of the Se salt solution, with SeNPEaHa and SeNPMHa showing a maximum UV-Vis absorbance at 269 nm and 275 nm, respectively. The SEM analysis shows that the size of the SeNPEaHa and SeNPMHa at 10 and 20 µm. The quantitative analysis using EDX showed a high selenium content of 74.60% in SeNPEaHa and 72.12% in SeNPMHa. The functional groups, such as hydroxyl, alcohol, phosphate, and amine, were accountable for the capping and stabilization of nanoparticle proteins. The DPPH radical scavenging activity and reducing power scavenging assay contents of SeNPEaHa and SeNPMHa increased in a dose-dependent manner and were higher than those of ascorbic acid, used as a control. The SeNPEaHa and SeNPMHa were susceptible to Escherichia coli 700728, Staphylococcus aureus 6571, and Staphylococcus epidermidis. This result confirmed that Helianthus annuus is a potential biomaterial for synthesizing SeNPs, which can be exploited for its antioxidant and antibacterial activities.Item Microbial gamma-aminobutyric acid synthesis: a promising approac h f or functional f ood and pharmaceutical applications(Letters in Applied Microbiology, 2024-11-12) Fashogbon, Racheal; Samson, Oyindamola; Awotundun, Theresa; Olanbiwoninu, Afolake; Adebayo-Tayo, BukolaGamma-aminobutyric acid (GABA) is a non-protein amino acid that is a main inhibitory neurotransmitter in the mammalian central nervous system. This mini-review emphasis on the microbial production of GABA and its potential benefits in various applications. Numerous microorganisms, including lactic acid bacteria, have been identified as efficient GABA producers. These microbes utilize glutamate decarboxylase enzymes to convert L-glutamate to GABA. Notable GABA-producing strains include Lactobacillus brevis , Lactobacillus plant arum , and certain Bifidobacterium species. Microbial GABA production offers numerous benefits over chemical synthesis, including cost-effectiveness, sustainability, and the potential for in situ production in fermented foods. Recent research has optimized fermentation conditions, genetic engineering approaches, and substrate utilization to enhance GABA yields. T he benefits of GABA extend beyond its neurotransmitter role. Studies have shown its potential to reduce blood pressure, assuage anxiety, impro v e sleep quality, and improve cognitive function. These properties make microbial GABA production particularly attractive for developing functional foods, nutraceuticals, and pharmaceuticals. Future research directions include exploring novel GABA-producing strains, improving production efficiency, and investigating additional health benefits of microbially produced GABA.Item Screening and Molecular Identification of Biosurfactant-Producing Bacteria Isolated from Contaminated Soil and Vegetables in Ago-Iwoye, Nigeria(ASRIC Journal on Natural Sciences, 2024) Samson, Oyindamola; Fashogbon, Racheal; Okonkwo, Chikezie; Adeyemi, Jamiu; Adekola, Hafees; Makanjuola, Stephen; Salisu, Titilola; Aina, Sulaiman; Kazeem, Muinal; Onajobi, IsmailBiosurfactants play a crucial role in bioremediation processes, wherein bacteria producing these surfactants utilize contaminants or pollutants as energy and nutrient sources. This study aims to screen and molecularly identify bacteria recovered from soil contaminated by cassava effluent and various vegetables for biosurfactant production. Standard methods were used for bacterial counting, isolation, and identification. Blood hemolysis and oil spreading tests evaluated biosurfactant production. High producers were characterized by 16S rRNA sequencing. Mean values compared and significance tested using chi-square. The mean bacterial counts were 67.00±2.54 for Ago-Iwoye soil, 86.00±4.35 or Oru soil, 102.00±3.32 for Ago-Iwoye vegetables, and 109.00±4.83 for Oru vegetables. Isolates AS1, AS2, CSA34, CSA36, CSO48, CSO49 showed partial hemolysis (10.00 – 14.00 mm), while others exhibited complete hemolysis (Isolates FP11, LS15, CSO45). Isolate LS30 showed no hemolytic activity. Among the isolates tested, only LS15 and CSO45 exhibited positive oil spreading ability, with diameters of 5.00 ± 2.50 mm and 7.50 ± 3.54 mm, respectively. Staphylococcus aureus and Bacillus spp. proved to be the highest biosurfactant producer by showing better results. The molecular characterization of the identified isolate LS15 revealed a 100% match with Staphylococcus aureus 8 BWI (accession number KX456108.1), while isolate CSA45 was identified as Bacillus marasmi with 96.6% similarity (accession number NR_147397.1). Therefore, sustained attention to Staphylococcus spp. and Bacillus spp. is warranted, given their consistent success in screening tests as proficient biosurfactant producers.