https://www.um.edu.mt/library/oar/handle/123456789/1123 Thu, 30 Apr 2026 22:15:37 GMT 2026-04-30T22:15:37Z https://www.um.edu.mt/library/oar/handle/123456789/146080 Title: Modulation of gut microbiome in ecstasy/MDMA-induced behavioral and biochemical impairment in rats and potential of post-treatment with Anacyclus pyrethrum L. aqueous extract to mitigate adverse effects Authors: Baslam, Abdelmounaimh; Aitbaba, Abdelfatah; Lamrani Hanchi, Asmae; Tazart, Zakaria; Aboufatima, Rachida; Soraa, Nabila; Ait-El-Mokhtar, Mohamed; Boussaa, Samia; Baslam, Marouane; Chait, Abderrahman Abstract: The use of illicit substances continues to pose a substantial threat to global health, affecting millions of individuals annually. Evidence suggests the existence of a ‘brain–gut axis’ as the involving connection between the central nervous system and gut microbiome (GM). Dysbiosis of the GM has been associated with the pathogenesis of various chronic diseases, including metabolic, malignant, and inflammatory conditions. However, little is currently known about the involvement of this axis in modulating the GM in response to psychoactive substances. In this study, we investigated the effect of MDMA (3,4-methylenedioxymethamphetamine, “Ecstasy”)-dependence on the behavioral and biochemical responses, and the diversity and abundance of the gut microbiome in rats post-treated (or not) with aqueous extract of Anacyclus pyrethrum (AEAP), which has been reported to exhibit anticonvulsant activity. The dependency was validated using the conditioned place preference (CPP) paradigm, behavioral, and biochemical tests, while the gut microbiota was identified using matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). The CPP and behavioral tests confirmed the presence of MDMA withdrawal syndrome. Interestingly, treatment with AEAP led to a compositional shift in the GM compared to the MDMA-treated rats. Specifically, the AEAP group yielded a higher relative abundance of Lactobacillus and Bifidobacter, while animals receiving MDMA had higher levels of E. coli. These findings suggest that A. pyrethrum therapy may directly modulate the gut microbiome, highlighting a potential target for regulating and treating substance use disorders. Sun, 01 Jan 2023 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/146080 2023-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/146053 Title: Fungal and toxin contaminants in cereal grains and flours : systematic review and meta-analysis Authors: Deligeorgakis, Christodoulos; Magro, Christopher; Skendi, Adriana; Gebrehiwot, Haileeyesus Habtegebriel; Valdramidis, Vasilis; Papageorgiou, Maria Abstract: Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotoxin-producing abilities, presents a significant threat to human health due to the adverse effects of these toxins. The primary objective of this study was to identify the predominant fungal contaminants in cereal grains utilized in breadmaking, as well as in flour and bread. Moreover, a systematic review, including meta-analysis, was conducted on the occurrence and levels of mycotoxins in wheat flour from the years 2013 to 2023. The genera most frequently reported were Fusarium, followed by Penicillium, Aspergillus, and Alternaria. Among the published reports, the majority focused on the analysis of Deoxynivalenol (DON), which garnered twice as many reports compared to those focusing on Aflatoxins, Zearalenone, and Ochratoxin A. The concentration of these toxins, in most cases determined by HPLC-MS/MS or HPLC coupled with a fluorescence detector (FLD), was occasionally observed to exceed the maximum limits established by national and/or international authorities. The prevalence of mycotoxins in flour samples from the European Union (EU) and China, as well as in foods intended for infants, exhibited a significant reduction compared to other commercial flours assessed by a meta-analysis investigation. Sun, 01 Jan 2023 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/146053 2023-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/145886 Title: Co-occurrence of taste and odor compounds and cyanotoxins in cyanobacterial blooms : emerging risks to human health? Authors: Manganelli, Maura; Testai, Emanuela; Tazart, Zakaria; Scardala, Simona; Codd, Geoffrey A. Abstract: Cyanobacteria commonly form large blooms in waterbodies; they can produce cyanotoxins, with toxic effects on humans and animals, and volatile compounds, causing bad tastes and odors (T&O) at naturally occurring low concentrations. Notwithstanding the large amount of literature on either cyanotoxins or T&O, no review has focused on them at the same time. The present review critically evaluates the recent literature on cyanotoxins and T&O compounds (geosmin, 2-methylisoborneol, β-ionone and β-cyclocitral) to identify research gaps on harmful exposure of humans and animals to both metabolite classes. T&O and cyanotoxins production can be due to the same or common to different cyanobacterial species/strains, with the additional possibility of T&O production by non-cyanobacterial species. The few environmental studies on the co-occurrence of these two groups of metabolites are not sufficient to understand if and how they can co-vary, or influence each other, perhaps stimulating cyanotoxin production. Therefore, T&Os cannot reliably serve as early warning surrogates for cyanotoxins. The scarce data on T&O toxicity seem to indicate a low health risk (but the inhalation of β-cyclocitral deserves more study). However, no data are available on the effects of combined exposure to mixtures of cyanotoxins and T&O compounds and to combinations of T&O compounds; therefore, whether the co-occurrence of cyanotoxins and T&O compounds is a health issue remains an open question. Sun, 01 Jan 2023 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/145886 2023-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/142952 Title: The role of fermented foods in managing food allergies in children and adults : a systematic review Authors: Hyseni, Bahtir; Papadimitriou, Konstantinos; Issa, Aline; Nur Tonay, Ayşe; Gündüz Ergün, Burcu; Gonzalez-Domenech, Carmen Maria; Arranz, Elena; Luzha Pula, Endra; Erem, Erenay; Garcia-Gutierrez, Enriqueta; Bouchaud, Gregory; Szajewska, Hania; Kalkan Yıldırım, Hatice; Ender Künili, İbrahim; Markiewicz, Lidia; Caruana Grech Perry, Mario; Kilic-Akyilmaz, Meral; Halim El Jalil, Mounaim; Merabti, Ryma; Mojsova, Sandra; Karagül Yüceer, Yonca; Gulsunoglu-Konuskan, Zehra; Akpınar, Aslı; Karakaş-Budak, Barçın; Chassard, Christophe; Pracer, Smilja; Vergères, Guy; Bavaro, Simona Lucia Abstract: Introduction: Fermented foods are among the oldest foods produced, and several different health benefits are attributed to their consumption even in the absence of concrete clinical evidence. To address this gap, this systematic review focuses on the effects of the consumption of fermented foods on food allergies. Methods: This systematic review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses and the relevant European Food Safety Authority guidelines. A systematic search strategy was established and registered in a study protocol in Open Science Framework. Scopus, MEDLINE, and Cochrane Library were searched with specific strings targeting human studies focusing on Fermented food and food allergies. Inclusion and exclusion criteria were defined based on the People Intervention Comparison Outcome elements. The Cadima tool was used to perform screening and selection of articles. A standard template was used for data extraction. Risk of bias assessment was performed using the Risk of Bias 2.0 Tool, Risk of Bias in Non-randomized Studies - of Interventions, or Newcastle– Ottawa Scale protocols. Additionally, a narrative section was written based on the European Food Safety Authority guidelines for the mechanism of action and product characteristics for evidence support. Results: From a total of 558 initial records, 10 studies were finally selected. Fermented foods evaluated were fermented soy products, baked goods, fruit-based beverages, vinegar-treated foods, oat-based drinks, and dairy products (yogurt, cheese). In several studies, a reduced allergenicity was reported that was related to fermentation-mediated hydrolysis of allergenic proteins of gluten or soy. Additional mechanisms were related to anti-allergic immunomodulatory effects or favorable shifts in gut microbiota composition. In one case, fermented food consumption led to aggravation of the allergic response, presumably due to the compounds generated during soy fermentation. Risk of bias assessment revealed that most studies were performed with important methodological limitations. Conclusion: While fermented foods hold promise in reducing food allergenicity and promoting tolerance, current evidence is limited to draw solid conclusions. Rigorous, well-designed human clinical trials, complemented by mechanistic studies in vitro and in vivo, are needed to clarify the role of fermented foods as dietary or even clinical tools to combat food allergies. Wed, 01 Jan 2025 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/142952 2025-01-01T00:00:00Z