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Articles by Mohamed Gamal Shehata
Total Records ( 2 ) for Mohamed Gamal Shehata
  Ahmed Noah Badr , Mohamed Gamal Shehata and Adel Gabr Abdel-Razek
  Background and Objective: Jojoba as well as jatropha contains many active ingredients that have important roles to give them antioxidant efficiency, furthermore; fatty acids composition give a substantial function as antimicrobial properties. Thus, it may enhance the resistance to pathogenic microbes and toxins. This study aimed to evaluate antioxidant, antimicrobial and antifungal activities of jojoba and jatropha materials. Materials and Methods: Jojoba and jatropha oils fatty acid composition were analyzed, total phenolic and flavonoid was determined and the antioxidant activities were evaluated. The antimicrobial activity of extracts was investigated against some pathogens by agar well and disk diffusion method. The oil and pomace extract of jojoba and jatropha were tested for antifungal activities against four toxigenic fungi. Inhibitory activity of materials against aflatoxins production was evaluated using High-performance liquid chromatography (HPLC). Statically analysis using one way ANOVA was done using SPSS v.16. Results: The major fatty acids were mono-unsaturated fatty acids, 97.4% for jojoba and 42.2% for jatropha, while palmitic acid and stearic acid being the major saturated fatty acids in jatropha oil. Total phenolic and flavonoid contents were ranged from 12.5-996.5 mg of GAE g–1 and 5.92-180.83 mg of catechol g–1, respectively. Reducing ratio of aflatoxins were vary between 43.8-26.6% for aflatoxin B1, 38.61-14.5% for aflatoxin B2, 33.2-14.6% for aflatoxin G1 and 34.3-9.4% for aflatoxin G2, while for total aflatoxins were between 38.7-18.75%. Conclusion: Jojoba oil was more effective and more antimicrobial than jatropha oil, the pomace extract shows more efficacy for jatropha than jojoba and they have variable effect against pathogens and aflatoxins.
  Mohamed Gamal Shehata , Marwa Muhammad Abu-Serie , Nourhan Mohammad Abd El-Aziz and Sobhy Ahmed El-Sohaimy
  Background and Objectives: Probiotic strains can be utilized as bio-preservatives and functional food supplements. The present study aimed to characterize the 8 lactic acid bacteria (LAB) strains and their probiotic properties and antioxidant and anticancer potential. The selected LAB strains displayed antimicrobial activity against foodborne pathogens. Materials and Methods: The in vitro probiotic characteristics of these 8 strains demonstrated superior acid and bile tolerance, simulated gastric juice (SGJ) tolerance and an in vitro ability to adhere to Caco-2 cells. The antioxidant effects of intracellular and cell-free extracts of LAB strains were assessed by several antioxidant assays including resistance to hydrogen peroxide, DPPH radical scavenging, ABTS radical scavenging and hydroxyl radical scavenging (HRS). Results: Findings showed that the bacterial lysate and cell-free supernatant (CFS) of S. thermophilus BLM 58, L. lactis subsp. lactis DSM 20481, P. acidilactici ATCC 8042 and L. Brevis NRRL B-4527 possessed excellent antioxidant capacities. Conclusion: The current study demonstrated for the first time that the high capacity of S. thermophilus BLM 58 to have anticancer effects against cancer cells from four types of cancerous cell lines. This may be a promising finding for future cancer treatments and in the prevention of cancer using natural probiotics.
 
 
 
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