Fate of Blastocystis in Homemade Koruk (Unripe Grape) Juice and on Juice-Treated Green Leafy Vegetables

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-16 DOI:10.1111/1750-3841.70549

Selahattin Aydemir, Mehmet Emin Aydemir, Fethi Barlik, Abdurrahman Ekici, Adem Necip

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Abstract

This study aimed to evaluate the viability of Blastocystis in naturally produced koruk juice and on leafy salad greens treated with the juice. Additionally, the antiparasitic effect of koruk juice is to be evaluated by molecular docking analysis. Koruk juice was produced from unripe grapes. Blastocystis isolates were inoculated with koruk juice at different concentration levels. The isolates were also inoculated onto different salad greens, and the greens were dressed with koruk juice. Molecular docking was used to investigate the interactions between the organic acids found in koruk juice and the 6NO0 protein, which plays a critical role in Blastocystis physiology. In the control group, Blastocystis maintained viability for 60 min. However, treatment with 50% koruk juice reduced the number of viable Blastocystis cells by 100% within 30 min in culture. The number of live Blastocystis decreased from 73.25 (curly lettuce) to 97.65 (parsley), depending on the type of greenery, after 5 min in green salads dressed with 50% concentration of koruk juice. Molecular docking analysis revealed that the organic acids found in koruk juice exhibit a high binding affinity for the active site of the Blastocystis target protein. Citric acid showed the highest interaction score (−6.486 kcal/mol), whereas the control drug metronidazole had the weakest (−4.065 kcal/mol). The fact that all the organic acids exhibit a higher affinity than metronidazole confirms the antiparasitic effect of koruk juice at a molecular level. In conclusion, koruk juice has an anti-Blastocystis effect and can be used as a salad dressing on greens to improve and eliminate the risk of Blastocystis.

Practical Applications

This study shows that homemade koruk (unripe grape) juice can effectively reduce Blastocystis contamination on leafy salad greens. Using 50% koruk juice as a natural salad dressing may help improve the microbial safety of fresh salads in home kitchens, restaurants, or food service settings. 50% koruk juice eliminated Blastocystis in culture within 30 min. Koruk juice was the most effective on Blastocystis viability on parsley. Molecular docking showed strong binding of organic acids to Blastocystis protein.

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自制葡萄汁和榨汁处理绿叶蔬菜中囊虫的命运。

本研究的目的是评估囊虫在天然生产的克鲁克果汁和用克鲁克果汁处理的绿叶沙拉蔬菜中的生存能力。此外，还利用分子对接分析方法对枇杷汁的抗寄生效果进行了评价。Koruk果汁是由未成熟的葡萄制成的。用不同浓度的枇杷汁接种囊虫分离株。将分离菌株接种到不同的沙拉蔬菜上，并用克鲁克汁处理蔬菜。利用分子对接的方法，研究了在椰汁中发现的有机酸与6NO0蛋白之间的相互作用，6NO0蛋白在囊胚生理学中起着关键作用。在对照组中，囊胚维持存活60分钟。然而，在培养的30分钟内，用50%的koruk汁处理可使囊胚细胞的存活数量减少100%。根据绿色植物的类型，在用50%浓度的克鲁果汁浸泡的绿色沙拉中5分钟后，活囊虫的数量从73.25个（卷生菜）下降到97.65个（欧芹）。分子对接分析显示，在koruk果汁中发现的有机酸对囊胚靶蛋白的活性位点具有很高的结合亲和力。柠檬酸的相互作用评分最高（-6.486 kcal/mol），对照药物甲硝唑的相互作用评分最低（-4.065 kcal/mol）。所有有机酸均表现出比甲硝唑更高的亲和力，在分子水平上证实了枸杞汁的抗寄生作用。综上所述，枸杞汁具有抗囊虫作用，可作为蔬菜沙拉酱，改善和消除囊虫风险。实际应用：本研究表明，自制的生葡萄汁可以有效地减少叶沙拉蔬菜中的囊虫污染。在家庭厨房、餐馆或食品服务场所，使用50%的克鲁克果汁作为天然沙拉酱可能有助于提高新鲜沙拉的微生物安全性。50% koruk汁在30分钟内消除囊胚。芫荽汁对香菜芽囊菌活力的影响最大。分子对接表明，有机酸与囊胚蛋白结合较强。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.