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Open AccessCommunication

Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food

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Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion 7528809, Israel
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The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(10), 2363; https://doi.org/10.3390/nu11102363
Received: 29 July 2019 / Revised: 15 September 2019 / Accepted: 21 September 2019 / Published: 3 October 2019
(This article belongs to the Special Issue Dietary Trace Minerals)
Magnesium is a vital mineral that takes part in hundreds of enzymatic reactions in the human body. In the past several years, new information emerged in regard to the antibacterial effect of magnesium. Here we elaborate on the recent knowledge of its antibacterial effect with emphasis on its ability to impair bacterial adherence and formation complex community of bacterial cells called biofilm. We further talk about its ability to impair biofilm formation in milk that provides opportunity for developing safer and qualitative dairy products. Finally, we describe the pronounced advantages of enrichment of food with magnesium ions, which result in healthier and more efficient food products. View Full-Text
Keywords: healthy food; biofilm; magnesium ions; microbial development; dairy food healthy food; biofilm; magnesium ions; microbial development; dairy food
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MDPI and ACS Style

Demishtein, K.; Reifen, R.; Shemesh, M. Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food. Nutrients 2019, 11, 2363.

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