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001-es BibID:	BIBFORM133373
Első szerző:	Seresné Törős Gréta (élelmiszerbiztonsági- és minőségi mérnök)
Cím:	Valorization of mushroom residues for functional food packaging / Gréta Törős, Hassan El-Ramady, Neama Abdalla, Tamer Elsakhawy, József Prokisch
Dátum:	2025
Megjegyzések:	The mushroom industry generates a substantial amount of residues each year, encom passing materials such as processing residues and spent substrates. Much of this biomass is discarded, despite its richness in valuable compounds. Mushroom residues contain bioactive substances including ?-glucans, phenolic compounds, proteins, and dietary fiber, all of which are well known for their antioxidant and antimicrobial properties. While fruit and vegetable residues have been extensively explored as raw materials for eco-friendly packaging, mushroom-derived residues remain a largely underutilized resource. Recent studies have highlighted their potential as a renewable source of functional ingredients for sustainable food packaging. By applying green extraction technologies such as ultrasound or microwave-assisted methods, researchers can recover stable bioactive compounds and incorporate them into biodegradable polymers. Early results are promising: packaging Films enriched with mushroom residue extracts demonstrate improved mechanical strength, enhanced barrier properties, and added bioactivity. This strategy aligns with the principles of the Circular Economy, simultaneously reducing environmental impact and adding value to materials that were previously discarded. Although further optimization is needed, particularly regarding extraction efficiency, compound stability, and scalability, the valoriza tion of mushroom residues represents a promising pathway toward the next generation of sustainable, eco-friendly packaging materials.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk mushroom residues bioactive compounds sustainable packaging circular economy green extraction
Megjelenés:	International Journal of Molecular Sciences. - 26 : (2025), p. 1-30. -
További szerzők:	El-Ramady, Hassan (1969-) (agrármérnök) Abdalla, Neama Elsakhawy, Tamer Prokisch József (1966-) (vegyész)
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM130496
035-os BibID:	(Scopus)105008994944 (WoS)001517567300001
Első szerző:	Seresné Törős Gréta (élelmiszerbiztonsági- és minőségi mérnök)
Cím:	Sustainable nanotechnology strategies for modulating the human gut microbiota / Gréta Törős, Gabriella Gulyás, Hassan El-Ramady, Walaa Alibrahem, Arjun Muthu, Prasad Gangakhedkar,Reina Atieh, József Prokisch
Dátum:	2025
ISSN:	1661-6596 1422-0067
Megjegyzések:	Antibiotic resistance remains a pressing global health concern, necessitating the development of sustainable and innovative antimicrobial strategies. Plant-based nanomaterials, particularly those synthesized from agricultural byproducts, such as mango seeds, tomato skins, and orange peels, have emerged as promising candidates due to their potent antimicrobial activity and reduced likelihood of resistance development. These nanomaterials exert their effects through diverse mechanisms, including the generation of reactive oxygen species, the disruption of microbial membranes, and interference with critical cellular functions, such as DNA replication. Beyond their antimicrobial properties, recent studies have demonstrated their ability to modulate gut microbiota composition-promoting beneficial genera such as, Lactobacillus and Bifidobacterium, while inhibiting pathogenic species like Staphylococcus spp. This dual functionality positions them as attractive agents for prebiotic interventions and targeted dietary strategies. The convergence of plant-derived nanotechnology and personalized nutrition, guided by individual microbiota profiles, offers a novel paradigm for enhancing host health and preventing infection-related disorders. This review provides a comprehensive overview of the sustainable production of nanomaterials from agricultural and food industry waste, their antimicrobial and prebiotic applications, and their potential in regulating gut microbiota. Furthermore, we discuss emerging nanoenabled strategies to combat infectious diseases and highlight future directions for mechanistic studies, safety assessments, and clinical translation in pharmaceutical, nutraceutical, and functional food contexts.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk antimicrobial nanomaterials prebiotic agents byproducts sustainable development
Megjelenés:	International Journal of Molecular Sciences. - 26 : 12 (2025), p. 1-26. -
További szerzők:	Gulyás Gabriella (1985-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Alibrahem, Walaa (1994-) Muthu, Arjun (1996-) (Ph.D. student) Gangakhedkar, Prasad Atieh, Reina (1992-) (Ph.D. student) Prokisch József (1966-) (vegyész)
Pályázati támogatás:	2020- 1.1.2-PIACI-KFI-2020-00100 Egyéb I.-EKÖP-24-3-I Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM064493
035-os BibID:	(scopus)85016422224 (wos)000381500900062
Első szerző:	Szemán-Nagy Gábor (biológia tanár-molekuláris biológus)
Cím:	In situ electron microscopy of lactomicroselenium particles in probiotic bacteria / Nagy Gábor, Pinczes Gyula, Pintér Gábor, Pócsi István, Prokisch József, Bánfalvi Gáspár
Dátum:	2016
ISSN:	1661-6596 1422-0067
Megjegyzések:	Electron microscopy was used to test whether or not (a) in statu nascendi synthesized, and in situ measured, nanoparticle size does not differ significantly from the size of nanoparticles after their purification; and (b) the generation of selenium is detrimental to the bacterial strains that produce them. Elemental nano-sized selenium produced by probiotic latic acid bacteria was used as a lactomicroselenium (lactomicroSel) inhibitor of cell growth in the presence of lactomicroSel, and was followed by time-lapse microscopy. The size of lactomicroSel produced by probiotic bacteria was measured in situ and after isolation and purification. For these measurements the TESLA BS 540 transmission electron microscope was converted from analog (aTEM) to digital processing (dTEM), and further to remote-access internet electron microscopy (iTEM). Lactobacillus acidophilus produced fewer, but larger, lactomicroSel nanoparticles (200?350 nm) than Lactobacillus casei (L. casei), which generated many, smaller lactomicroSel particles (85?200 nm) and grains as a cloudy, less electrodense material. Streptococcus thermophilus cells generated selenoparticles (60-280 nm) in a suicidic manner. The size determined in situ in lactic acid bacteria was significantly lower than those measured by scanning electron microscopy after the isolation of lactomicroSel particles obtained from lactobacilli (100?500 nm), but higher relative to those isolated from Streptococcus thermopilus (50?100 nm). These differences indicate that smaller lactomicroSel particles could be more toxic to the producing bacteria themselves and discrepancies in size could have implications with respect to the applications of selenium nanoparticles as prebiotics.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban transmission electronmicroscopy lactomicroSel nanoparticles lactobacilli Streptococcus thermophilus S. thermophilus
Megjelenés:	International Journal of Molecular Sciences. - 17 : 7 (2016), p. 1-8. -
További szerzők:	Pinczés Gyula Pintér Gábor Pócsi István (1961-) (vegyész) Prokisch József (1966-) (vegyész) Bánfalvi Gáspár (1943-) (sejtbiológus, gyógyszerész)
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
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