Type 2 diabetes mellitus (T2DM) is a complex, multifactorial metabolic disorder mainly characterized by chronic hyperglycemia. It has become a significant, serious disease worldwide, presenting a huge risk to human life and health. This study aimed to investigate the hypoglycemic effect of Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract on Sprague-Dawley rats with T2DM induced by low-dose streptozotocin administration (STZ) compared to pioglitazone as a reference drug. Treatment with Lactobacillus casei ATCC 7469 fermented soy flour and Chlorella vulgaris resulted in a significant improvement in body weight, glucose tolerance, blood glucose level, and insulin resistance (p < 0.05). It also resulted in a significant decrease in total cholesterol (T.C), triglycerides (T.G), low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL) (p < 0.05) and a significant increase in high-density lipoprotein (HDL) (p < 0.05). It also resulted in the improvement of liver oxidative biomarkers. Moreover, it prevented pancreatic histopathological changes. Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract had hypoglycemic, hypolipidemic, and antioxidant activity similar to pioglitazone.

The objective of this study was to create a fermentation process for the production of inulinase, an important enzyme with numerous applications in the food and pharmaceutical industries, using low-cost agricultural waste as substrates for Rhizopus oryzae NRRL 3563. High titer inulinase production in chicory roots by Rhizopus oryzae in a submerged culture was accomplished using a statistical experimental design. A two-level Plackett–Burman design followed by a three-level Box–Behnken design producing a high inulinase titer of 1085.11 U/mL, 2.83-fold the maximum level, was obtained in the screening experiment. The optimal levels were as follows: chicory root, 10 g/L; NaNO₃, 5 g/L; and KCl, 0.2 g/L. The produced inulinase enzyme was purified using 70% ammonium sulfate precipitation and ultra-filtration causing 3.63-fold purification with 60% activity recovery. The enzyme had a molecular weight of approximately 130 KDa. The purified enzyme showed optimum activity at 50 °C and pH 6.0. The pH stability range was three to six and the temperature stability was up 70 °C. The purified inulinase could hydrolyze inulin and sucrose, but not cellobiose or soluble starch. Km and Vmax for inulin were determined to be 0.8 mg/mL and 50,000 U/mg, respectively. The two-level Plackett–Burman design was applied followed by a Box–Behnken model for optimization of fermentation conditions. Accordingly, the optimal combination of fermentation was a reaction time of seven hours, a temperature of 60 °C, and an enzyme concentration of 40,000 U/mL, which resulted in a 58.07% saccharification yield. The characteristics of the enzyme and its kinetic parameters suggested that it was highly effective in the fermentation of inulin and inulin-containing substrates. Additionally, it raises the potential of using inulinase enzymes in pharmaceutical and food industries.

The search for novel plant-based antioxidant and antibacterial medication has garnered a lot of attention lately. Glycyrrhiza glabra, known as licorice, is one of the most important medicinal plants. The primary component of Glycyrrhiza glabra is glycyrrhizin, which is biotransformed into 18α- and 18β-glycyrrhetinic acid for a variety of medicinal purposes. The goal of this study was to improve the bioavailability of glycyrrhizin by its biotransformation into glycyrrhetinic acid by Aspergillus niger. The biotransformation process was optimized using response surface methodology. A two-level Plackett–Burman design was employed to identify the factors that had a significant impact on the process of biotransformation. The three main variables were pH, glycerrhizin concentration, and incubation time. These three medium components were further optimized using a 3-level Box–Behnken design, and their optimum levels were pH of 8, an incubation period of 6 days, and a glycyrrhizin concentration of 1%. Using these optimum conditions, the maximum level obtained was 159% greater than in the screening experiment. Regarding the antimicrobial activity of glycyrrhizin extract, Bacillus subtilis emerged as the most sensitive organism with the lowest MIC (60 µg/mL) and the highest zone of inhibition (17 mm). The most resistant organism was Pseudomonas aeruginosa, which had the highest MIC (400 µg/mL) and the smallest zone of inhibition (10 mm). In the case of glycyrrhetinic acid, Bacillus subtilis was the most sensitive organism with the highest zone of inhibition (32 mm) and the lowest MIC (20 µg/mL). Pseudomonas aeruginosa was the most resistant organism, with the lowest zone of inhibition (18 mm), and the highest MIC (140 µg/mL). The antioxidant activity of glycyrrhizin extract increased from 12.81% at a concentration of 63 µg/100 µL to 41.41% at a concentration of 1000 µg/100 µL, while that of glycyrrhetinic acid extract increased from 35.5% at a concentration of 63 µg/100 µL to 76.85% at a concentration of 1000 µg/100 µL. The present study concluded that biotransformation of glycyrrhizin into glycyrrhetinic acid increased its bioavailability and antioxidant and antimicrobial activities. Glycyrrhizin and glycyrrhetinic acid might be used as a natural antimicrobial and antioxidant in pharmaceutical industries

Bacterial DNA gyrase is considered one of the validated targets for antibacterial drug discovery. Benzopyrones have been reported as promising derivatives that inhibit bacterial DNA gyrase B through competitive binding into the ATP binding site of the B subunit. In this study, we designed and synthesized twenty-two benzopyrone-based derivatives with different chemical features to assess their antimicrobial and photosensitizing activities. The antimicrobial activity was evaluated against B. subtilis, S. aureus, E. coli, and C. albicans. Compounds 6a and 6b (rigid tetracyclic-based derivatives), 7a-7f (flexible-linker containing benzopyrones), and 8a-8f (rigid tricyclic-based compounds) exhibited promising results against B. subtilis, S. aureus, and E. coli strains. Additionally, these compounds demonstrated photosensitizing activities against the B. subtilis strain. Both in silico molecular docking and in vitro DNA gyrase supercoiling inhibitory assays were performed to study their potential mechanisms of action. Compounds 8a-8f exhibited the most favorable binding interactions, engaging with key regions within the ATP binding site of the DNA gyrase B domain. Moreover, compound 8d displayed the most potent IC₅₀ value (0.76 μM) compared to reference compounds (novobiocin = 0.41 μM and ciprofloxacin = 2.72 μM). These results establish a foundation for structure-based optimization targeting DNA gyrase inhibition with antibacterial activity.

Aflatoxin contamination of cereal grains represents a serious food safety concern due to the toxic and carcinogenic properties of aflatoxins produced mainly by Aspergillus species. The present study aimed to evaluate the antifungal and antiaflatoxigenic potential of lactic acid bacteria (LAB) cell-free supernatants as a natural approach for controlling aflatoxin-producing fungi in wheat grains. A total of fifty fungal isolates recovered from agricultural samples were screened for their aflatoxigenic potential using phenotypic and molecular approaches. The toxigenic isolates were identified as Aspergillus flavus (AF) and Aspergillus parasiticus (AP), and their aflatoxigenic potential was confirmed by PCR amplification of aflatoxin biosynthesis-related genes (nor-1 and aflR). The antifungal activity of selected LAB strains was evaluated against the identified Aspergillus isolates using the agar diffusion method. The obtained results demonstrated that LAB cell-free supernatants exhibited significant antifungal activity, with variations among strains. Among the tested LAB strains, Lactobacillus plantarum P3 and Lactobacillus acidophilus ATCC 20552 showed the highest inhibitory activity against both fungal species. Furthermore, LAB treatments significantly reduced fungal-induced wheat grain damage and decreased aflatoxin accumulation during storage. Application of 100% LAB supernatants resulted in a remarkable reduction in total aflatoxins, reaching more than 99% reduction compared with untreated controls. The inhibitory effect decreased with increasing dilution of the supernatants, indicating a concentration-dependent antifungal and antiaflatoxigenic activity. The findings demonstrate that LAB-derived metabolites can effectively suppress the growth of aflatoxin-producing Aspergillus species and limit aflatoxin biosynthesis. Therefore, LAB cell-free supernatants represent a promising biological control strategy for improving cereal safety and reducing mycotoxin contamination in food systems.