Fatimazahra Jouga

The emergence of carbapenem-resistant Gram-negative bacteria has intensified the search for natural compounds capable of restoring antibiotic efficacy by targeting β-lactamase-mediated resistance. This study investigated the antibacterial, β-lactamase inhibitory, and in silico potential of Schinus terebinthifolia leaf phytobiotics. Soxhlet (STS), maceration (STM), and essential oil (STEOL) extracts were evaluated against carbapenem-resistant Escherichia coli, Klebsiella pneumoniae, and Pseudomonas aeruginosa using agar diffusion, broth microdilution, checkerboard, and colorimetric β-lactamase inhibition assays. In parallel, the phytochemicals identified by GC–MS and LC–MS were virtually screened against the VIM and OXA-48-like β-lactamases using PyRx, followed by drug-likeness prediction using SwissADME. All phytobiotics exhibited significant antibacterial activity and synergistically enhanced the efficacy of cefotaxime against the majority of the tested bacterial strains (ΣFICI ≤ 0.5). Moreover, they markedly inhibited β-lactamase activity, with complete inhibition achieved at MIC/2. Among the tested phytobiotics, STS exhibited the greatest β-lactamase inhibitory potency, with an IC₅₀ of 49.8 μg/mL. Virtual screening identified diosmetin, catechin, quercetin, ellagic acid, and epicatechin gallate as the most promising candidate β-lactamase inhibitors, exhibiting strong binding affinities toward VIM and OXA-48-like β-lactamases. SwissADME analysis further indicated favorable drug-like properties for the top-ranked compounds. Collectively, these findings suggest that S. terebinthifolia phytobiotics have promising antibacterial and β-lactamase-inhibitory potential and may represent a source of candidate compounds for further investigation as antibiotic adjuvants against carbapenem-resistant Gram-negative pathogens.

Aquaculture has evolved as one of the most dynamic industries in food production, representing the fastest-growing activity in meeting global food demand. Nevertheless, its rapid expansion is accompanied by significant challenges, including water pollution and the proliferation of pathogens that induce stress in aquatic organisms, leading to disease outbreaks and high mortality rates. To mitigate these problems, antibiotics and chemical agents are widely used to control infections. However, their excessive application results in residual contamination and promotes the emergence of drug-resistant bacterial strains. As a sustainable and environmentally friendly alternative, probiotics, prebiotics, and phytobiotics have attracted growing interest as substitutes for conventional chemotherapy in aquaculture. These functional feed additives enhance disease resistance and exhibit diverse bioactivities, such as antibacterial, antiviral, antifungal, and antiparasitic effects. Additionally, they improve growth performance, strengthen immune responses in cultured species, and contribute to better water quality. This review synthesizes current findings on the role of probiotics, prebiotics and phytobiotics in advancing sustainable aquaculture practices worldwide, while critically discussing their limitations, such as species-specificity, dose and duration responses, and potential long-term risks, thereby providing valuable insights to guide future research and innovation toward environmentally responsible and health-promoting solutions in the aquaculture industry.

The production of β-lactamases is the main mechanism underlying carbapenem resistance. This study combined in silico and in vitro approaches to identify potential polyphenols as carbapenemase inhibitors. Molecular docking, molecular dynamics, and ADMET prediction were performed to assess the binding affinity, stability, and safety of quercetin, kaempferol, caffeic acid, and 3,4-dihydroxybenzoic acid against KPC-2, NDM-1, and OXA-48 carbapenemases. In vitro antibacterial assays and checkerboard analyses were conducted against Klebsiella pneumoniae, Escherichia coli, and Pseudomonas aeruginosa to assess antibacterial and synergistic effects. Then, the inhibition of the β-lactam hydrolytic activity was confirmed. In silico results showed that quercetin, kaempferol, and caffeic acid exhibited strong binding affinity and consistent stability towards the targets. Therefore, quercetin and kaempferol showed the strongest affinities (−8.0 kcal/mol) and stable interactions with key catalytic residues. ADMET profiles indicated good pharmacokinetic behavior and low acute toxicity. In vitro assays revealed that the polyphenols exhibited MIC values ranging from 12.5 to 25 mg/L and MBC values of 25–50 mg/L. Combined with cefotaxime, they enhanced bacterial susceptibility and inhibited β-lactam hydrolysis, with quercetin achieving complete inhibition at 200 mg/L. These findings highlight the potential of the four polyphenols as natural β-lactamase inhibitors. Further enzyme kinetics and in vivo studies are needed to confirm their therapeutic relevance.

Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (E. gallinarum SL2 and E. mundtii SL1), and further used in the manufacturing of gluten-free muffins. Several analyses were performed on the obtained sourdoughs and muffins, including a viscosity study, a textural and sensory analysis, and a polyphenol, organic acid, and carbohydrate content analysis. The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared with E. mundtii SL1 demonstrated superior elasticity and overall taste. These results suggest that fermentation with these strains can significantly improve the nutritional profile and sensory quality of gluten-free baked goods, offering a promising approach for the development of healthier and more appealing gluten-free products.

Enterococci, known for their resilience, are commonly found in food, the environment, and the gastrointestinal tracts of humans and animals. In recent research, six strains of enterococcus were isolated from bat guano. These include Enterococcus mundtii SRBG1, Enterococcus gallinarum SRBG3, Enterococcus faecium SRBG2, Enterococcus casseliflavus EC1, and Enterococcus devriesei CAU 1344. Identification was done using 16S DNA analysis. Each strain underwent evaluation for its technological properties (such as tolerances to various NaCl concentrations and temperatures, as well as amylolytic, β-galactosidase, lipolytic, and proteolytic activities, and EPS production) and selected probiotic properties (including safety profile, resistance to 0.3 percent bile salts and gastric juice with a pH of 2.5, lysozyme tolerance, and antibacterial and antibiofilm activities against four foodborne pathogens). The results were analyzed using Principal Component Analysis. This analysis revealed that E. mundtii SRBG1 and E. gallinarum SRBG3, followed by E. faecium SRBG2, were most closely associated with a broad range of technological characteristics and were subsequently used for fermenting skimmed milk. The rheological properties of the samples indicated a shear-thinning or non-Newtonian behavior. Furthermore, during storage of the fermented milk at 4 °C over periods of 1, 7, 14, and 21 days, there were no significant changes in bacterial count (at around 7 log₁₀ CFU/mL) and pH when fermented with the three evaluated strains.