PIWet - PIB

Clostridiaceae in Cancer Management

2026-06-23T12:11:19Z

Clostridiaceae in Cancer Management Banaszkiewicz, Julia; Krawczyk, Paweł; Grenda, Tomasz; Grenda, Anna Unfavorable epidemiological forecasts indicating a significant increase in cancer incidence and mortality, as well as limitations of traditional cancer treatment methods, prompt the search for new, more effective therapeutic strategies. In response to the difficulties in treating cancer resulting from the significant heterogeneity of the tumor microenvironment and the presence of hypoxic and necrotic zones, anaerobic bacteria from the Clostridiaceae family, particularly those of the Clostridium genus, are attracting increasing interest. These bacteria can selectively grow in hypoxic areas of tumors while showing no affinity for healthy tissues. An additional advantage of these bacteria is their ability to produce toxins and enzymes that enable the lysis of cancer cells and activate the immune response. One of the most promising and distinctive strains is Clostridium novyi-NT, which lacks virulence factors and, in studies, has been shown to induce a strong cytolytic response. Modern genetic engineering has enabled the modification of Clostridiaceae bacteria to express enzymes that activate prodrugs, thereby significantly reducing systemic toxicity while targeting tumor tissue. Combining Clostridiaceae spore therapy with conventional treatments, such as chemotherapy, radiotherapy, or immunotherapy, significantly enhances their effectiveness, resulting in a highly beneficial synergistic therapeutic effect. The purpose of this review is to discuss the role and potential of Clostridiaceae bacteria in innovative anticancer therapies.

Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal

2026-06-23T12:04:33Z

Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal Kowalczyk, Marek; Domaradzki, Piotr; Stanek, Piotr; Ziomek, Monika; Daszkiewicz, Tomasz; Skałecki, Piotr; Chmielowiec-Korzeniowska, Anna; Kędzierska-Matysek, Monika; Grenda, Tomasz; Ryszkowska-Siwko, Małgorzata; Florek, Mariusz Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature ( 18, 45, and 80 ◦C) of frozen storage on the physicochemical properties and microbiological status of vacuum-packed biceps femoris muscle of calves. Meat quality parameters, including pH, water activity, shear force, colour, degree of lipid oxidation, content of α-tocopherol and microbial count were measured. Storage duration was the primary factor influencing both physicochemical characteristics and microbiological quality. The optimal frozen storage for veal was 9 months. At this stage, the tenderness improved significantly (shear force decreased from 64.3 N at 72 h post mortem to 39.6 N; P < 0.05). The proportion of oxymyoglobin increased (55.59% vs. 80.50%; P < 0.05), whereas deoxymyoglobin decreased (33.86% vs. 7.47%; P < 0.05). The content of α-tocopherol remained stable (2.47 vs. 2.40 μg/g; P > 0.05), lipid oxidation was low (below 0.200 mg MDA/kg meat), and microbial counts (total viable counts, Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria) remained below the guideline values reported in the literature for raw beef (P > 0.05). These changes observed after 9 months were accompanied (already as from 3 months) by a significant reduction in water-holding capacity (up to 5.7% vs. purge loss 1.1% at 72 h post mortem; P < 0.05), and an increase in metmyoglobin (to 16.97% vs. 11.25%; P < 0.05). After 15 months of veal storage, marked adverse changes in comparison with 9 months were observed, including increased thaw loss (to 6.0%) and expressible water (to 65.8%), reduced oxymyoglobin (to 72.47%), a significant (P < 0.05) decrease in α-tocopherol (to 2.12 μg/g), and a significant deterioration of microbiological quality. However, even at that stage, all quality parameters of veal remained within acceptable limits. The freezing temperatures applied in the study did not significantly affect any microbiological counts or most physicochemical properties.

Fish Poxviruses on the Rise: Prospects for Aquatic Health

2026-06-23T11:34:55Z

Fish Poxviruses on the Rise: Prospects for Aquatic Health Adamek, Mikolaj; Matras, Marek; Ojelade, Oluwaseun Christianah; Sano, Motohiko; Gjessing, Mona C.; Korytar, Tomas; Falco, Alberto; Rakus, Krzysztof; Jung-Schroers, Verena; Doszpoly, Andor Fish poxviruses are increasingly recognised as emerging pathogens of fish and should be considered in cases of unexplained gill or skin pathology. Carp edema virus (CEV), the causative agent of koi sleepy disease in common carp and koi (Cyprinus carpio), represents the first known example. Since then, additional members of the poxviridae have been described, including Plecoglossus altivelis poxvirus (PaPV) in ayu (Plecoglossus altivelis), seahorse poxvirus (SHPV) in Cape seahorse (Hippocampus capensis), salmon gill poxvirus (SGPV) in Atlantic salmon (Salmo salar), cod gill poxvirus (CGPV) in cod (Gadus morhua), black bullhead poxvirus in black bullhead (Ameiurus melas) and Japanese seabream poxvirus (JSPV) in red seabream (Pagrus major). Most poxviruses share a tropism for epithelial tissues, causing gill hyperplasia, lamellar fusion and in the case of SHPV, dermato- pathy. Clinical presentation is often complicated by secondary infections due to the immunomodulatory effects of poxviruses. Diagnostic progress is hampered by their failure to replicate in cell culture, inconsistent electron microscopy results and the lack of broad molecular screening tools. Fish health professionals should remain vigilant and include poxviruses in differential diagnoses for gill and skin disorders.

Enterokoki - problematyczne bakterie

2026-06-23T11:23:58Z

Enterokoki - problematyczne bakterie Gołaś-Prądzyńska, Marlena; Łuszczyńska, Magdalena; Przeniosło-Siwczyńska, Monika