Pub Date : 2021-07-03DOI: 10.1080/08905436.2021.1942037
Siyan Lu, Fei Zheng, Liankui Wen, Yang He, Donghui Wang, Manyu Wu, Bixiang Wang
ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology can be used to improve the tolerance of yeast to these physicochemical factors and alcohol to increase their flavor and ethanol production and positively influence wine color and antioxidant properties. Engineered strains exhibit a more effective metabolic activity under polar conditions and can improve the function and quality of fermented foods. This may pave the way for increasing the utilization value of yeast.
{"title":"Yeast engineering technologies and their applications to the food industry","authors":"Siyan Lu, Fei Zheng, Liankui Wen, Yang He, Donghui Wang, Manyu Wu, Bixiang Wang","doi":"10.1080/08905436.2021.1942037","DOIUrl":"https://doi.org/10.1080/08905436.2021.1942037","url":null,"abstract":"ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology can be used to improve the tolerance of yeast to these physicochemical factors and alcohol to increase their flavor and ethanol production and positively influence wine color and antioxidant properties. Engineered strains exhibit a more effective metabolic activity under polar conditions and can improve the function and quality of fermented foods. This may pave the way for increasing the utilization value of yeast.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"252 - 271"},"PeriodicalIF":1.8,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1942037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45479413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-03DOI: 10.1080/08905436.2021.1940197
K. Banwo, Faith Chinasa Asogwa, O. Ogunremi, A. Adesulu-Dahunsi, A. Sanni
ABSTRACT Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet and sorghum were investigated for technological characteristics and food safety. Nutritional profile and antioxidant capacities were monitored. The pH reduced in both malted millet and sorghum slurries to 3.31 and 3.45 respectively. Lactobacillus fermentum KL4, Lb. plantarum MOBL1, Candida tropicalis OBY6 and C. tropicalis MKY6 were selected for high production of lactic acid, diacetyl, and hydrogen peroxide. These strains were safe for use as starter cultures. Starter culture fermented malted millet and sorghum slurries possessed significantly (p < .05) higher niacin and riboflavin content, total phenolics and flavonoid contents. Fermented malted millet slurry (MKC) demonstrated the highest magnesium and potassium contents of 114.2 and 212.13 mg/100 g while spontaneously fermented unmalted sorghum slurry (OBS) the least of 40.2 and 82.3 mg/100 g respectively. Fermented malted millet slurry (MKC) possessed the highest DPPH scavenging activity of 98.2%, while the unmalted spontaneous sorghum slurry (OBS) the least of 60.3%. For ferric reducing antioxidant power, the malted starter culture fermented sorghum slurry (MOBC) displayed the highest value of 998.3 mg/g AAE while unmalted spontaneous millet slurry (KS) the least of 260.2 mg/g AAE after 72 h fermentation time, respectively. Unmalted starter-produced Ogi-baba (OBC) exhibited the significantly highest overall sensory acceptability of 7.50 while the least was the spontaneous fermented malted Ogi-baba (MOBS) with a value of 5.10 (p < .05). The results indicated that Koko and Ogi-baba from whole grains are important sources of nutraceuticals and promising fermented cereal gruels.
{"title":"Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts","authors":"K. Banwo, Faith Chinasa Asogwa, O. Ogunremi, A. Adesulu-Dahunsi, A. Sanni","doi":"10.1080/08905436.2021.1940197","DOIUrl":"https://doi.org/10.1080/08905436.2021.1940197","url":null,"abstract":"ABSTRACT Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet and sorghum were investigated for technological characteristics and food safety. Nutritional profile and antioxidant capacities were monitored. The pH reduced in both malted millet and sorghum slurries to 3.31 and 3.45 respectively. Lactobacillus fermentum KL4, Lb. plantarum MOBL1, Candida tropicalis OBY6 and C. tropicalis MKY6 were selected for high production of lactic acid, diacetyl, and hydrogen peroxide. These strains were safe for use as starter cultures. Starter culture fermented malted millet and sorghum slurries possessed significantly (p < .05) higher niacin and riboflavin content, total phenolics and flavonoid contents. Fermented malted millet slurry (MKC) demonstrated the highest magnesium and potassium contents of 114.2 and 212.13 mg/100 g while spontaneously fermented unmalted sorghum slurry (OBS) the least of 40.2 and 82.3 mg/100 g respectively. Fermented malted millet slurry (MKC) possessed the highest DPPH scavenging activity of 98.2%, while the unmalted spontaneous sorghum slurry (OBS) the least of 60.3%. For ferric reducing antioxidant power, the malted starter culture fermented sorghum slurry (MOBC) displayed the highest value of 998.3 mg/g AAE while unmalted spontaneous millet slurry (KS) the least of 260.2 mg/g AAE after 72 h fermentation time, respectively. Unmalted starter-produced Ogi-baba (OBC) exhibited the significantly highest overall sensory acceptability of 7.50 while the least was the spontaneous fermented malted Ogi-baba (MOBS) with a value of 5.10 (p < .05). The results indicated that Koko and Ogi-baba from whole grains are important sources of nutraceuticals and promising fermented cereal gruels.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"199 - 220"},"PeriodicalIF":1.8,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1940197","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43049818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-14DOI: 10.1080/08905436.2021.1941078
G. B. Priya, R. Agrawal, A. Milton, S. Mendiratta, B. Singh, Deepak Kumar, M. Mishra, R. Gandham
ABSTRACT The ability to rapidly detect pathogens in food is important from public health and food safety reasons. Traditional culture-based detection methods tend to be laborious, time consuming, technically demanding and may be limited due to their low sensitivity. Rapid detection methods for foodborne pathogens should be specific and sensitive to detect pathogens in low numbers. Sensitivity is important because a single pathogen present in food has the potential risk to cause infection. PCR and Real-time PCR are rapid, sensitive, and specific but require specific instruments and laboratory set-up. In the present study, a simple loop-mediated isothermal amplification (LAMP) assay was developed for rapid detection of Staphylococcus aureus. The LAMP assay was found to be ten times more sensitive than traditional end-point PCR with analytical sensitivity of 0.56 pg/μl and 5.6 pg/μl of DNA, respectively. In spiked chevon samples inoculated with S. aureus, the detection limit of LAMP and PCR assay was 3.3 × 105 CFU/g and 3.3 × 106 CFU/g, respectively, without enrichment. After enriching the samples for 6 h, the detection limit improved to 3.3 × 102 CFU/g and 3.3 × 104 CFU/g, respectively, indicating LAMP to be 100-fold more sensitive than PCR. The detection limit further improved to 3.3 CFU/g of meat after enrichment of 12 h. The developed LAMP was also found to be suitable when evaluated on field samples. The present study reports a simple LAMP assay for rapid visual detection of S. aureus which has potential for use in resource limited settings.
{"title":"Isothermal amplification assay for visual on-site detection of Staphylococcus aureus in Chevon","authors":"G. B. Priya, R. Agrawal, A. Milton, S. Mendiratta, B. Singh, Deepak Kumar, M. Mishra, R. Gandham","doi":"10.1080/08905436.2021.1941078","DOIUrl":"https://doi.org/10.1080/08905436.2021.1941078","url":null,"abstract":"ABSTRACT The ability to rapidly detect pathogens in food is important from public health and food safety reasons. Traditional culture-based detection methods tend to be laborious, time consuming, technically demanding and may be limited due to their low sensitivity. Rapid detection methods for foodborne pathogens should be specific and sensitive to detect pathogens in low numbers. Sensitivity is important because a single pathogen present in food has the potential risk to cause infection. PCR and Real-time PCR are rapid, sensitive, and specific but require specific instruments and laboratory set-up. In the present study, a simple loop-mediated isothermal amplification (LAMP) assay was developed for rapid detection of Staphylococcus aureus. The LAMP assay was found to be ten times more sensitive than traditional end-point PCR with analytical sensitivity of 0.56 pg/μl and 5.6 pg/μl of DNA, respectively. In spiked chevon samples inoculated with S. aureus, the detection limit of LAMP and PCR assay was 3.3 × 105 CFU/g and 3.3 × 106 CFU/g, respectively, without enrichment. After enriching the samples for 6 h, the detection limit improved to 3.3 × 102 CFU/g and 3.3 × 104 CFU/g, respectively, indicating LAMP to be 100-fold more sensitive than PCR. The detection limit further improved to 3.3 CFU/g of meat after enrichment of 12 h. The developed LAMP was also found to be suitable when evaluated on field samples. The present study reports a simple LAMP assay for rapid visual detection of S. aureus which has potential for use in resource limited settings.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"221 - 236"},"PeriodicalIF":1.8,"publicationDate":"2021-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1941078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44281602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-13DOI: 10.1080/08905436.2021.1939045
N. Davati, Shohreh Hesami
ABSTRACT The consumption of locally produced organic foods has become a popular trend in those seeking better health through diet. Despite their proposed health benefits, there are concerns regarding the safety of these foods, as they may contain pathogens due to poor hygienic conditions during production. This study aimed to explore the microbial inhibitory effects of ewe milk, yogurt, and doogh prepared by nomads from Ghasr-e-Shirin region in Iran, and to identify the bacterial community of these products using next-generation sequencing of 16S rRNA gene. The antimicrobial activity of cell-free supernatants (CFSs) of samples were evaluated against 3 fungi and 5 bacteria by agar disc diffusion and broth microdilution assays. The findings of this research showed that there is great diversity of bacteria in milk collected by nomads. The most dominant bacteria were Enterobacteriaceae (49.16%) in milk. However, non-lactic acid bacteria were overtaken by Lactobacillus delbrueckii (99.9%) in doogh and yogurt. The CFSs of yogurt and doogh showed growth inhibitory activity against the microorganisms used in this study.
{"title":"16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity","authors":"N. Davati, Shohreh Hesami","doi":"10.1080/08905436.2021.1939045","DOIUrl":"https://doi.org/10.1080/08905436.2021.1939045","url":null,"abstract":"ABSTRACT The consumption of locally produced organic foods has become a popular trend in those seeking better health through diet. Despite their proposed health benefits, there are concerns regarding the safety of these foods, as they may contain pathogens due to poor hygienic conditions during production. This study aimed to explore the microbial inhibitory effects of ewe milk, yogurt, and doogh prepared by nomads from Ghasr-e-Shirin region in Iran, and to identify the bacterial community of these products using next-generation sequencing of 16S rRNA gene. The antimicrobial activity of cell-free supernatants (CFSs) of samples were evaluated against 3 fungi and 5 bacteria by agar disc diffusion and broth microdilution assays. The findings of this research showed that there is great diversity of bacteria in milk collected by nomads. The most dominant bacteria were Enterobacteriaceae (49.16%) in milk. However, non-lactic acid bacteria were overtaken by Lactobacillus delbrueckii (99.9%) in doogh and yogurt. The CFSs of yogurt and doogh showed growth inhibitory activity against the microorganisms used in this study.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"179 - 198"},"PeriodicalIF":1.8,"publicationDate":"2021-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1939045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46749345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/08905436.2021.1910520
T. Nwagu, Chidimma Osilo, Maureen N. Arinze, G. Okpala, O. Amadi, Ifeanyi A. Ndubuisi, B. Okolo, A. Moneke, R. Agu
ABSTRACT The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from soil, fruit and wine samples and screened for the ability to synthesize lipase, cellulase, xylanase, pectinase, amylase and protease. Enzyme cocktails from four selected isolates were used for baking 50/50% cassava/wheat composite bread. Quality assessment was based on the baked product that gave the highest specific volume and acceptability rating when compared to 100% wheat bread. Enzyme cocktail from isolate C18, identified as Yarrowia phangngaensis XB3 gave the best results. This strain grew well at 24ºC and was able to ferment glucose, maltose, and galactose. Fatty acid methyl ester analysis showed that oleic acid was most abundant in its cell wall. Y. phangngaensis XB3 has the potential to serve as an enzyme source in cassava composite bread technology.
{"title":"A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread","authors":"T. Nwagu, Chidimma Osilo, Maureen N. Arinze, G. Okpala, O. Amadi, Ifeanyi A. Ndubuisi, B. Okolo, A. Moneke, R. Agu","doi":"10.1080/08905436.2021.1910520","DOIUrl":"https://doi.org/10.1080/08905436.2021.1910520","url":null,"abstract":"ABSTRACT The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from soil, fruit and wine samples and screened for the ability to synthesize lipase, cellulase, xylanase, pectinase, amylase and protease. Enzyme cocktails from four selected isolates were used for baking 50/50% cassava/wheat composite bread. Quality assessment was based on the baked product that gave the highest specific volume and acceptability rating when compared to 100% wheat bread. Enzyme cocktail from isolate C18, identified as Yarrowia phangngaensis XB3 gave the best results. This strain grew well at 24ºC and was able to ferment glucose, maltose, and galactose. Fatty acid methyl ester analysis showed that oleic acid was most abundant in its cell wall. Y. phangngaensis XB3 has the potential to serve as an enzyme source in cassava composite bread technology.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"158 - 177"},"PeriodicalIF":1.8,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1910520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46715526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/08905436.2021.1908900
Qing Wang, Wei Han, W. Jin, Shuhong Gao, Xu Zhou
ABSTRACT Docosahexaenoic acid (DHA) is one of the essential polyunsaturated fatty acids required for human health. Recently Schizochytrium sp. has become an ideal microorganism for the industrial production of DHA due to its advantages of easy cultivation, fast growth rate, simple fatty acid composition and high DHA content. This review focuses on the new progress about DHA extraction from Schizochytrium sp. Current efforts about the screening and improvement of Schizochytrium sp., optimization of the fermentation, lipid extraction and DHA purification were discussed. Meanwhile, the different routes involved in DHA synthesis in Schizochytrium sp. were described. At last, we propose that breeding of stable high DHA-yielding Schizochytrium sp., exploring low-cost and high-efficiency fermentation substrates, and clarifying DHA synthesis pathways are the future research priorities.
{"title":"Docosahexaenoic acid production by Schizochytrium sp.: review and prospect","authors":"Qing Wang, Wei Han, W. Jin, Shuhong Gao, Xu Zhou","doi":"10.1080/08905436.2021.1908900","DOIUrl":"https://doi.org/10.1080/08905436.2021.1908900","url":null,"abstract":"ABSTRACT Docosahexaenoic acid (DHA) is one of the essential polyunsaturated fatty acids required for human health. Recently Schizochytrium sp. has become an ideal microorganism for the industrial production of DHA due to its advantages of easy cultivation, fast growth rate, simple fatty acid composition and high DHA content. This review focuses on the new progress about DHA extraction from Schizochytrium sp. Current efforts about the screening and improvement of Schizochytrium sp., optimization of the fermentation, lipid extraction and DHA purification were discussed. Meanwhile, the different routes involved in DHA synthesis in Schizochytrium sp. were described. At last, we propose that breeding of stable high DHA-yielding Schizochytrium sp., exploring low-cost and high-efficiency fermentation substrates, and clarifying DHA synthesis pathways are the future research priorities.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"111 - 135"},"PeriodicalIF":1.8,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1908900","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47462865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/08905436.2021.1909615
Wai Kit Mok, Yong Xing Tan, W. N. Chen
ABSTRACT In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of soluble dietary fiber by 187%. Bioaccessibility of amino acids, fatty acids, and vitamin K2 MK-7 is higher in the digestion supernatant of fermented okara. Bacillus subtilis also remained viable after digestion. Supernatants of fermented okara exhibited higher bio accessibility of total phenolic content and higher DPPH radical scavenging activity in the small and large intestines. Similarly, the concentrations of acetic acid, propionic acid, and butyric acid were 44.4%, 46.9%, and 51.8% higher, respectively. The gut microbiota was also found to be different in the fermentation supernatants between fermented and unfermented okara. Results demonstrated the potential of fermented okara as a functional food ingredient.
{"title":"Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation","authors":"Wai Kit Mok, Yong Xing Tan, W. N. Chen","doi":"10.1080/08905436.2021.1909615","DOIUrl":"https://doi.org/10.1080/08905436.2021.1909615","url":null,"abstract":"ABSTRACT In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of soluble dietary fiber by 187%. Bioaccessibility of amino acids, fatty acids, and vitamin K2 MK-7 is higher in the digestion supernatant of fermented okara. Bacillus subtilis also remained viable after digestion. Supernatants of fermented okara exhibited higher bio accessibility of total phenolic content and higher DPPH radical scavenging activity in the small and large intestines. Similarly, the concentrations of acetic acid, propionic acid, and butyric acid were 44.4%, 46.9%, and 51.8% higher, respectively. The gut microbiota was also found to be different in the fermentation supernatants between fermented and unfermented okara. Results demonstrated the potential of fermented okara as a functional food ingredient.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"136 - 157"},"PeriodicalIF":1.8,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1909615","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44417364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT Enterohaemorrhagic Escherichia coli (EHEC) O157:H7 mounts specific acid-resistance systems against acid stress, making it more difficult to eradicate in food industry. To date, RNAseq-based analysis focusing on the virulence factors within an acidic environment is restricted to asmall part of virulence gene clusters. In this study E.coli O157:H7 survived HCl stress at pH 3.0 for up to 1 h preceded by acid adaptation at pH 5.5 for 1 h. At the same time, bacteria without stimulus were cultured in neutral TSB broth for 2 h.Then, transcriptome analysis was performed to compare virulence-related genes at neutral and acidic pH. Though transcripts indicated adownshift of the flagellar, fimbriae and LEE-associated genes, the increased expression of adhesin-related genes, iron uptake genes and some potential virulence factors were identified. Comparison of the gene expression with respect to virulence factors revealed strongest cell response to the relevant stress and increased protective response for survival in the acidic pH. This suggests that E.coli O157:H7 might be still virulent following HCl stress.
{"title":"Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress","authors":"Xiao-Wan Zhang, Donggen Zhou, Hong Bai, Qijun Liu, Xinglong Xiao, Yigang Yu","doi":"10.1080/08905436.2021.1908345","DOIUrl":"https://doi.org/10.1080/08905436.2021.1908345","url":null,"abstract":"ABSTRACT Enterohaemorrhagic Escherichia coli (EHEC) O157:H7 mounts specific acid-resistance systems against acid stress, making it more difficult to eradicate in food industry. To date, RNAseq-based analysis focusing on the virulence factors within an acidic environment is restricted to asmall part of virulence gene clusters. In this study E.coli O157:H7 survived HCl stress at pH 3.0 for up to 1 h preceded by acid adaptation at pH 5.5 for 1 h. At the same time, bacteria without stimulus were cultured in neutral TSB broth for 2 h.Then, transcriptome analysis was performed to compare virulence-related genes at neutral and acidic pH. Though transcripts indicated adownshift of the flagellar, fimbriae and LEE-associated genes, the increased expression of adhesin-related genes, iron uptake genes and some potential virulence factors were identified. Comparison of the gene expression with respect to virulence factors revealed strongest cell response to the relevant stress and increased protective response for survival in the acidic pH. This suggests that E.coli O157:H7 might be still virulent following HCl stress.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"91 - 110"},"PeriodicalIF":1.8,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1908345","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43219416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/08905436.2020.1869564
V. M. Gênova, A. C. Fernandes, E. Hiramatsu, L. D. Queirós, J. Macedo, G. Macêdo
ABSTRACT Advanced glycation end products (AGEs) are toxic with a high capacity to cause damages to health, mainly associated with diabetes complications. In this study, soybean isoflavone extracts were subjected to different biotransformation processes: Lactobacilli fermentation, Enzymatic and Enzymatic followed by fermentation, in order to improve their antioxidant capacity and bioactive isoflavone content. The effects of the biotransformation processes on total phenolic content, antioxidant activities, and isoflavone profile were evaluated. Analyses of antiglycation activity of the isoflavones extracts were evaluated by glycation models in vitro. The results showed that all bioprocesses increased the aglycone content, as well as the antioxidant capacity by about 2.5 times using ORAC and 1.6 times using FRAP assays. The results were superior for enzymatic biotransformation followed by fermentation. All processes showed about 24,33% to 57,33% of anti-glycationt capacity, indicating that biotransformation improved the bioactivity of isoflavones extracts for glycation inhibitory activity, as well as the associated e antioxidant capacity.
{"title":"Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products","authors":"V. M. Gênova, A. C. Fernandes, E. Hiramatsu, L. D. Queirós, J. Macedo, G. Macêdo","doi":"10.1080/08905436.2020.1869564","DOIUrl":"https://doi.org/10.1080/08905436.2020.1869564","url":null,"abstract":"ABSTRACT Advanced glycation end products (AGEs) are toxic with a high capacity to cause damages to health, mainly associated with diabetes complications. In this study, soybean isoflavone extracts were subjected to different biotransformation processes: Lactobacilli fermentation, Enzymatic and Enzymatic followed by fermentation, in order to improve their antioxidant capacity and bioactive isoflavone content. The effects of the biotransformation processes on total phenolic content, antioxidant activities, and isoflavone profile were evaluated. Analyses of antiglycation activity of the isoflavones extracts were evaluated by glycation models in vitro. The results showed that all bioprocesses increased the aglycone content, as well as the antioxidant capacity by about 2.5 times using ORAC and 1.6 times using FRAP assays. The results were superior for enzymatic biotransformation followed by fermentation. All processes showed about 24,33% to 57,33% of anti-glycationt capacity, indicating that biotransformation improved the bioactivity of isoflavones extracts for glycation inhibitory activity, as well as the associated e antioxidant capacity.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"50 - 66"},"PeriodicalIF":1.8,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1869564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41985840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/08905436.2020.1869040
Khairul Faizal Pa’ee, N. Razali, S. Sarbini, Suganya Nair Ramonaran Nair, Kelly Yong Tau Len, Norfahana Abd-Talib
ABSTRACT The main focus of this study was to produce the angiotensin-I converting enzyme (ACE) inhibitory peptides from collagen type I using new combination of Thermoase PC10F and tilapia skin as a protein collagen source. In silico evaluation of amino acids profile of collagen type I, ACE-inhibitory peptides and sensory profile of the hydrolyzate were performed using Protparam and BIOPEP, respectively, to initially predict the potential peptide produced. Hydrolysis conditions were studied based on the best preliminary design of degree hydrolysis (DH) using o-phthalaldehyde (OPA) method. The temperature of 60°C, pH of 5 and an enzyme to substrate ratio of 1:100 were observed as the best conditions to obtain the highest DH using Thermoase PC10F. Peptide chain length (PCL) showed a proportional decrease as DH increased. In silico study of alpha 1 and alpha 2 collagen type I indicated a significant amount of glycine and proline, which are known to stabilize the collagen structure. The profile of potential biological activity suggested that 247 ACE-inhibitory peptides could be obtained from the parent protein sequence of collagen type I alpha 1 and alpha 2. In silico hydrolysis by thermolysin is believed to release potent theoretical peptides with IC50 less than 5 μM for both collagen type I subunits with a high number of occurrences. Further analysis on its potential sensory peptides had shown that both alpha 1 and alpha 2 contained mainly sweet amino acid, bitter peptides, and bitter amino acids.
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