Farida Bendali | University Abderahmane Mira, Bejaia (original) (raw)

Papers by Farida Bendali

Journal of Food Bioactives

This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ... more This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demons...

Probiotics and Antimicrobial Proteins, Nov 28, 2017

Frontiers in Microbiology, Nov 2, 2022

Archives of Microbiology, Sep 24, 2015

This study aimed at showing the yeast diversity in feces of Algerian infants, aged between 1 and ... more This study aimed at showing the yeast diversity in feces of Algerian infants, aged between 1 and 24 months, hospitalized at Bejaia hospital (northeast side of the country). Thus, 20 colonies with yeast characteristics were isolated and identified using biochemical (ID32C Api system) and molecular (sequencing of ITS1-5.8S-ITS2 region) methods. Almost all colonies isolated (19 strains) were identified as Candida spp., with predominance of Candida albicans species, and one strain was identified as Saccharomyces cerevisiae. Screening of strains with inhibitory activities unveiled the potential of Candida parapsilosis P48L1 and Candida albicans P51L1 to inhibit the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. Further studies performed with these two Candida strains revealed their susceptibility to clinically used antifungal compounds and were then characterized for their cytotoxicity and hemolytic properties. On the other hand, Saccharomyces cerevisiae P9L1 isolated as well in this study was shown to be devoid of antagonism but resulted safe and overall usable as probiotic.

Probiotics and Antimicrobial Proteins, Mar 7, 2017

Journal of Biotechnology, Nov 1, 2010

Critical Reviews in Food Science and Nutrition, Nov 15, 2019

Abstract Lactic acid-producing bacteria are the most commonly used probiotics that play an import... more Abstract Lactic acid-producing bacteria are the most commonly used probiotics that play an important role in protecting the host against harmful microorganisms, strengthening the host immune system, improving feed digestibility, and reducing metabolic disorders. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to Lactobacillus genus, and many reportedly to enhance the immunologic response as well as prevent community-acquired gastrointestinal and upper respiratory infections. Additionally, Lb. fermentum strains produce diverse and potent antimicrobial peptides, which can be applied as food preservative agents or as alternatives to antibiotics. Further functions attributed to probiotic Lb. fermentum strains are their abilities to decrease the level of blood stream cholesterol (as cholesterol-lowering agents) and to potentially help prevent alcoholic liver disease and colorectal cancer among humans. Finally, Lb. fermentum is a key microorganism in sourdough technology, contributing to flavor, texture, or health-promoting dough ingredients, and has recently been used to develop new foods stuffs such as fortified and functional foods with beneficial attributes for human health. Development of such new foodstuffs are currently taking important proportions of the food industry market. Furthermore, an increasing awareness of the consumers prompts the food-makers to implement alternative environmental friendly solutions in the production processes and/or suitable biological alternative to limit the use of antibiotics in feed and food. Here, we give an account on the application of Lb. fermentum strains in the biomedical and food preservation fields, with a focus on probiotic features such as bacteriocin production. We also summarize the use of Lb. fermentum as cell factories with the aim to improve the efficacy and health value of functional food.

Research in Microbiology, Apr 1, 2017

Microbial Ecology, Sep 25, 2020

Frontiers in Microbiology

Dental caries and periodontal diseases remain a challenge for oral health, especially given the l... more Dental caries and periodontal diseases remain a challenge for oral health, especially given the lack of effective and safe treatment options that are currently available. Against the backdrop of an ongoing antimicrobial resistance crisis, a renewed interest in traditional medicinal plants as a potential source of new bioactive compounds has surfaced. In this context, we systematically screened the antimicrobial and anti-biofilm activities of both ethanolic and aqueous extracts of nine Algerian medicinal plants (Artemisia herba alba, Centaurium erythraea, Juglans regia, Laurus nobilis, Matricaria recutita, Mentha pulegium, Mentha piperita, Origanum vulgare and Taraxacum officinale). To evaluate the activity spectrum of the extracts, the screening was carried out against an extensive collection of Streptococcus, Enterococcus and Lacticaseibacillus isolates recovered from dental plaques of Algerian patients. Broad-spectrum antimicrobial and anti-biofilm properties were observed, especi...

Beneficial Microbes, 2020

This study reports the probiotic attributes of Lactobacillus strains isolated from chicken faeces... more This study reports the probiotic attributes of Lactobacillus strains isolated from chicken faeces and mainly their capabilities to prevent infectious diseases and improve chicken production performance. Thus, 22 Lactobacillus strains were isolated from 50 chickens’ faeces samples and assessed for their resistance to gastric acidity (pH 0.5, 1, 1.5, 2 and 2.5), tolerance to bile salts, adherence to broiler intestinal cells and antibacterial activity. These in vitro screening analyses revealed Lactobacillus plantarum S22 and L. plantarum S27 as the only strains capable to survive at pH 2.0 in MRS broth (log10 cfu/ml=5.02 and 8.46 log respectively), while the remaining strains were not resistant to pH≤2.0. Similarly, 21 strains were resistant to bile at 0.5% (log10 cfu/ml=0.09-3.32 log), but only Lactobacillus fermentum S26, L. plantarum S22 and L. plantarum S27 were able to grow in the presence of 0.1% (w/v) bile (8.23±0.15; 8.39±0.17 and 8.57±0.07 respectively). Most of these isolate...

Beneficial Microbes, 2017

Lactobacillus pentosus KF923750 was characterised for probiotic related properties and then chara... more Lactobacillus pentosus KF923750 was characterised for probiotic related properties and then characterised for cholesterol uptake in vitro as well as in vivo using rabbits fed a high-cholesterol diet. The survival percentage of L. pentosus KF923750 was 100% at pH 3, 52.18% at pH 2 and 36.21% at pH 2 plus pepsin. Similarly, this strain appeared resistant to bile (0.1% [98.42%], 0.3% [88.52%], 0.5% [75.60%] and 1% [71.15%]), after 4 h exposure. Moreover, L. pentosus KF923750 controlled growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 through the production of a bacteriocin-like inhibitory substance and anti-adhesive capabilities. L. pentosus KF923750 was non-cytotoxic to eukaryotic cells but sensitive to some antibiotics. Compared with rabbits fed a high-cholesterol diet but without L. pentosus KF923750 supplementation, the plasma total cholesterol, low-density lipoprotein cholesterol and triglycerides levels were significantly decreased in L. pentosus KF92375...

Journal of Food Processing and Technology, Jan 22, 2015