Mohammad Sabri Nur-Shahera, N. Mahyudin, Muhammad Shirwan Abdullah Sani, Han Ming Gan, Chong Kah Hui, Jiangshan, Kousalya Padmanabhan, Mahmud Ab Rashid Nor-Khaizura
This study is designed to investigate the microbial populations, sensory and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2 and 3 (D0, D1, D2 and D3) for the determination of its specific spoilage organisms (SSOs). Microbiological analysis showed the presence of spore-forming bacteria, yeast and moulds, which survived the cooking process. While Total Viable Count (TVC) exceeded the microbiological limit at 6.90 log CFU/g on D3, panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00 which concludes D2 as the day cooked rice became spoiled. Through culture-dependent and culture-independent methods, Bacillus cereus was identified as the sole bacteria observed throughout the storage period confirming the bacteria as the SSO. The Volatile Organic Compounds (VOCs) analysis proposed several metabolites; 3-eicosene, 1-heptadecene, hexacosane, phenol, 4,4'-(1-methylethylidene)bis-, n-nonadecanol-1 and cyclohexanone as potential spoilage markers of cooked rice, that might be responsible for the off-odour produced by B. cereus during spoilage of cooked rice.
{"title":"Microbial Populations, Sensory and Volatile Compounds Profiling of Local Cooked Rice","authors":"Mohammad Sabri Nur-Shahera, N. Mahyudin, Muhammad Shirwan Abdullah Sani, Han Ming Gan, Chong Kah Hui, Jiangshan, Kousalya Padmanabhan, Mahmud Ab Rashid Nor-Khaizura","doi":"10.1093/fqsafe/fyad065","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad065","url":null,"abstract":"\u0000 This study is designed to investigate the microbial populations, sensory and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2 and 3 (D0, D1, D2 and D3) for the determination of its specific spoilage organisms (SSOs). Microbiological analysis showed the presence of spore-forming bacteria, yeast and moulds, which survived the cooking process. While Total Viable Count (TVC) exceeded the microbiological limit at 6.90 log CFU/g on D3, panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00 which concludes D2 as the day cooked rice became spoiled. Through culture-dependent and culture-independent methods, Bacillus cereus was identified as the sole bacteria observed throughout the storage period confirming the bacteria as the SSO. The Volatile Organic Compounds (VOCs) analysis proposed several metabolites; 3-eicosene, 1-heptadecene, hexacosane, phenol, 4,4'-(1-methylethylidene)bis-, n-nonadecanol-1 and cyclohexanone as potential spoilage markers of cooked rice, that might be responsible for the off-odour produced by B. cereus during spoilage of cooked rice.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"3 6","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138982133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jun Zhu, Yiling Yao, Yuying Liao, Lala Cai, Wenqi Zhang, Nuo Hong, Wenlin Sun, Chunhua Xiong, Lanying Yao
Folic acid (FA) is a vitamin that is not very soluble in water and is sensitive to the environment. Therefore, it is important to find suitable carriers for it. This research looked into how zein interacts with folic acid in alkaline aqueous solutions using experiments, molecular docking, and molecular dynamics simulation. Fluorescence spectroscopy showed that zein's quenching by folic acid was mainly static, and the main driving force behind this interaction was van der Waals forces and hydrogen bonds. The formation of zein-folic acid complexes was confirmed by ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy. The results also showed that the structure of zein changed when it interacted with folic acid. Dynamic light scattering analysis revealed that the addition of folic acid caused proteins to aggregate. The aggregates of complexes had an irregular shape and were large, as observed under scanning electron microscopy and transmission electron microscopy. Molecular simulation was used to further investigate the interaction mechanisms. According to the findings, the folic acid molecule interacted with zein in a shallow recess near the protein surface. The dominant forces at play in the zein-folic acid interaction were van der Waals forces and electrostatic forces, including hydrogen bonding. This study exemplifies the interaction folic acid with zein in alkaline aqueous solutions and sheds light on how zein can be used as a carrier for folic acid.
{"title":"The interaction mechanism between zein and folic acid in alkaline aqueous solutions: An experimental and molecular simulation study","authors":"Jun Zhu, Yiling Yao, Yuying Liao, Lala Cai, Wenqi Zhang, Nuo Hong, Wenlin Sun, Chunhua Xiong, Lanying Yao","doi":"10.1093/fqsafe/fyad064","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad064","url":null,"abstract":"\u0000 Folic acid (FA) is a vitamin that is not very soluble in water and is sensitive to the environment. Therefore, it is important to find suitable carriers for it. This research looked into how zein interacts with folic acid in alkaline aqueous solutions using experiments, molecular docking, and molecular dynamics simulation. Fluorescence spectroscopy showed that zein's quenching by folic acid was mainly static, and the main driving force behind this interaction was van der Waals forces and hydrogen bonds. The formation of zein-folic acid complexes was confirmed by ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy. The results also showed that the structure of zein changed when it interacted with folic acid. Dynamic light scattering analysis revealed that the addition of folic acid caused proteins to aggregate. The aggregates of complexes had an irregular shape and were large, as observed under scanning electron microscopy and transmission electron microscopy. Molecular simulation was used to further investigate the interaction mechanisms. According to the findings, the folic acid molecule interacted with zein in a shallow recess near the protein surface. The dominant forces at play in the zein-folic acid interaction were van der Waals forces and electrostatic forces, including hydrogen bonding. This study exemplifies the interaction folic acid with zein in alkaline aqueous solutions and sheds light on how zein can be used as a carrier for folic acid.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"11 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138584786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ruyuan Zhang, Hao Huang, Rong Ai, Dong Li, Yanqun Xu, Weiwei Jin, Zisheng Luo
Interdroplet interactions affect the properties and textures of emulsions. In this study, we creatively introduced telechelic DNA to link the oil droplets directly at molecular scale to further improve viscoelastic properties of emulsions. A stable emulsion with 70% oil fraction was prepared by 40 mg/mL of whey protein isolate and peach gum polysaccharide complex (WPI-PGP complex). The addition of telechelic DNA (0.125 to 0.375 μM) made emulsion state from cream-like to self-supporting gel. Rheological experiments confirmed that the telechelic DNA could improve the yield stress, storage modulus/loss modulus (G’/G”) and apparent viscosity of emulsion gel in a concentration-dependent manner (0 to 0.375 μM). Inverted fluorescence images manifestly showed the interdroplet network of emulsion gel linked by telechelic DNA. For 3D printing, the emulsion gel with a higher concentration (0.375 μM) of telechelic DNA displayed a better surface quality and dimensional resolution, indicating an improved printability. Therefore, this study successfully designed a novel telechelic DNA-bridged emulsion gel, which showed great potential as edible inks for 3D printing.
{"title":"Fabrication of telechelic DNA bridged food emulsion gel as edible ink for 3D printing","authors":"Ruyuan Zhang, Hao Huang, Rong Ai, Dong Li, Yanqun Xu, Weiwei Jin, Zisheng Luo","doi":"10.1093/fqsafe/fyad063","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad063","url":null,"abstract":"\u0000 Interdroplet interactions affect the properties and textures of emulsions. In this study, we creatively introduced telechelic DNA to link the oil droplets directly at molecular scale to further improve viscoelastic properties of emulsions. A stable emulsion with 70% oil fraction was prepared by 40 mg/mL of whey protein isolate and peach gum polysaccharide complex (WPI-PGP complex). The addition of telechelic DNA (0.125 to 0.375 μM) made emulsion state from cream-like to self-supporting gel. Rheological experiments confirmed that the telechelic DNA could improve the yield stress, storage modulus/loss modulus (G’/G”) and apparent viscosity of emulsion gel in a concentration-dependent manner (0 to 0.375 μM). Inverted fluorescence images manifestly showed the interdroplet network of emulsion gel linked by telechelic DNA. For 3D printing, the emulsion gel with a higher concentration (0.375 μM) of telechelic DNA displayed a better surface quality and dimensional resolution, indicating an improved printability. Therefore, this study successfully designed a novel telechelic DNA-bridged emulsion gel, which showed great potential as edible inks for 3D printing.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"5 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Publication review of Food Quality and Safety during 2017–2022","authors":"Tianle Xia, Chengcheng Gong, Jianlin Zeng","doi":"10.1093/fqsafe/fyad062","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad062","url":null,"abstract":"","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"78 3","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138598223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food allergy is a growing health issue worldwide and the demand for sensitive, robust and high throughput analytical methods is rising. In recent years, mass spectrometry–based methods have been establishing its role in multiple food allergen detection. In the present study, a novel method was developed for the simultaneous detection of almond, cashew, peanut and walnut allergens in bakery foods using liquid chromatography–mass spectrometry. Protein unique to theses four ingredients were extracted, followed by trypsin digestion, quadrupole time–of–flight (Q–TOF) mass spectrometry and bioinformatics analysis. Raw data were processed by de–novo sequencing module plus PEAKS DB (database search) module of the PEAKs software to screen peptides specific to each nut species. Thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry (QQQ–MS) under multiple reaction monitoring (MRM) mode. Each nut species was represented by four peptides, all of which were validated for label–free quantification (LFQ). Calibration curves were constructed with good linearity and correlation coefficient (r2) greater than 0.99. The limits of detection (LODs) were determined to range from 0.11 mg/kg to 0.31 mg/kg, and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling (VITAL). The recoveries of the developed method in incurred bakery food matrices ranged from 72.5% to 92.1% with relative standard deviations (RSD) of less than 5.2%. Commercial bakery food samples detection confirmed existence of undeclared allergens. In conclusion, this method shed light on the field of qualitative and quantitative detection of trace levels of nut allergens in bakery foods.
食物过敏是全球日益严重的健康问题，对灵敏、可靠和高通量分析方法的需求也在不断增加。近年来，基于质谱的方法在多种食物过敏原检测中发挥了重要作用。本研究采用液相色谱-质谱法开发了一种新型方法，用于同时检测烘焙食品中的杏仁、腰果、花生和核桃过敏原。首先提取这四种成分特有的蛋白质，然后进行胰蛋白酶消化、四极杆飞行时间（Q-TOF）质谱分析和生物信息学分析。原始数据由 PEAKs 软件的 de-novo 测序模块和 PEAKS DB（数据库搜索）模块处理，以筛选出每种坚果的特异肽。在多反应监测（MRM）模式下，使用三重四极杆质谱（QQQ-MS）进一步验证了这些候选肽的热稳定性和独特性。每种坚果由四种肽段代表，所有这些肽段都经过了无标记定量（LFQ）验证。构建的校准曲线线性良好，相关系数（r2）大于 0.99。检出限（LOD）范围为0.11 mg/kg 至 0.31 mg/kg，并与自愿性痕量过敏原标签（VITAL）提出的参考剂量进行了比较。该方法在焙烤食品基质中的回收率为 72.5% 至 92.1%，相对标准偏差（RSD）小于 5.2%。商业烘焙食品样品的检测证实了未申报过敏原的存在。总之，该方法为烘焙食品中痕量坚果过敏原的定性和定量检测提供了启示。
{"title":"Comprehensive characterization and detection of nut allergens in bakery foods using Q–TOF mass spectrometry and bioinformatics","authors":"Daokun Xu, Haolun Huang, Zhen Liu, Yumei Wang, Qinan Liu, Xing Jiang, Jun Yang, Rui Ling","doi":"10.1093/fqsafe/fyad061","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad061","url":null,"abstract":"Food allergy is a growing health issue worldwide and the demand for sensitive, robust and high throughput analytical methods is rising. In recent years, mass spectrometry–based methods have been establishing its role in multiple food allergen detection. In the present study, a novel method was developed for the simultaneous detection of almond, cashew, peanut and walnut allergens in bakery foods using liquid chromatography–mass spectrometry. Protein unique to theses four ingredients were extracted, followed by trypsin digestion, quadrupole time–of–flight (Q–TOF) mass spectrometry and bioinformatics analysis. Raw data were processed by de–novo sequencing module plus PEAKS DB (database search) module of the PEAKs software to screen peptides specific to each nut species. Thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry (QQQ–MS) under multiple reaction monitoring (MRM) mode. Each nut species was represented by four peptides, all of which were validated for label–free quantification (LFQ). Calibration curves were constructed with good linearity and correlation coefficient (r2) greater than 0.99. The limits of detection (LODs) were determined to range from 0.11 mg/kg to 0.31 mg/kg, and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling (VITAL). The recoveries of the developed method in incurred bakery food matrices ranged from 72.5% to 92.1% with relative standard deviations (RSD) of less than 5.2%. Commercial bakery food samples detection confirmed existence of undeclared allergens. In conclusion, this method shed light on the field of qualitative and quantitative detection of trace levels of nut allergens in bakery foods.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"38 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139211250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pigmented wheat has garnered attention due to its elevated antioxidant activity. This study aimed to compare the metabolic components and antioxidant properties of purple and white wheat grains. The results revealed that purple wheat exhibited significantly higher levels of total polyphenols, total flavonoids, and antioxidant activity compared to white wheat. Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods: free, acid, and alkali hydrolysis. Notably, there were substantial variations in 90, 80, and 73 secondary metabolites between white and purple wheat under the respective extraction methods. The content of hispidulin-8-C-(2''-O-glucosyl) glucoside, hispidulin-8-C-glucoside, diosmetin-6-C-glucoside, and scoparin decreased across all groups, while the content of peonidin-3-O-glucoside, keracyanin, kuromanin cyanidin-3-O-glucoside, and cyanidin-3-O-(6''-O-malonyl) glucoside increased. These findings suggest that pathways associated with anthocyanin, flavone, and flavonol biosynthesis were influenced. Furthermore, each extraction method revealed distinct secondary metabolites. Acid and alkali hydrolysis up-regulated 16 and 3 metabolites in purple wheat, and 20 and 3 metabolites in white wheat, respectively. Acid and alkaline hydrolysis also identified indole-3-carboxylic acid, vanillic acid, pyridoxine, and other metabolites with antioxidant and antihypertensive effects in both white and purple wheat. This indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential metabolites. These findings offer valuable insights for breeders seeking to develop wheat varieties with enhanced functional nutrition.
{"title":"Comparative Metabolic Analysis and Antioxidant Properties of Purple and White Wheat Grains: Implications for Developing Functional Wheat Varieties","authors":"Nannan Sun, Zhizhong Zhang, Yueting Xu, Zhengyuan Xu, Baoqiang Li, Qingfeng Fan, Guoping Zhang, Lingzhen Ye","doi":"10.1093/fqsafe/fyad060","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad060","url":null,"abstract":"Pigmented wheat has garnered attention due to its elevated antioxidant activity. This study aimed to compare the metabolic components and antioxidant properties of purple and white wheat grains. The results revealed that purple wheat exhibited significantly higher levels of total polyphenols, total flavonoids, and antioxidant activity compared to white wheat. Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods: free, acid, and alkali hydrolysis. Notably, there were substantial variations in 90, 80, and 73 secondary metabolites between white and purple wheat under the respective extraction methods. The content of hispidulin-8-C-(2''-O-glucosyl) glucoside, hispidulin-8-C-glucoside, diosmetin-6-C-glucoside, and scoparin decreased across all groups, while the content of peonidin-3-O-glucoside, keracyanin, kuromanin cyanidin-3-O-glucoside, and cyanidin-3-O-(6''-O-malonyl) glucoside increased. These findings suggest that pathways associated with anthocyanin, flavone, and flavonol biosynthesis were influenced. Furthermore, each extraction method revealed distinct secondary metabolites. Acid and alkali hydrolysis up-regulated 16 and 3 metabolites in purple wheat, and 20 and 3 metabolites in white wheat, respectively. Acid and alkaline hydrolysis also identified indole-3-carboxylic acid, vanillic acid, pyridoxine, and other metabolites with antioxidant and antihypertensive effects in both white and purple wheat. This indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential metabolites. These findings offer valuable insights for breeders seeking to develop wheat varieties with enhanced functional nutrition.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"122 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139230617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zeqiang Zhan, Shoukui He, Yan Cui, Jinzeng Yang, Xianming Shi
Salmonella spp. is one of the world-leading foodborne pathogens and its rapid detection is essential to ensure food safety. In this study, a visual method was established based on multiple recombinase polymerase amplification (RPA) coupled with lateral flow dipsticks (LFD) for the simultaneous detection of Salmonella spp., Salmonella Enteritidis (S. Enteritidis) and Salmonella Typhimurium (S. Typhimurium). The optimal volume and temperature for the multiplex RPA-LFD method were optimized as 25 μL and 38℃, respectively. The reaction process was completed within 25 min and the detection results were observed visually. The limit of detection (LOD) was 2.8×102, 5.9×102 and 7.6×102 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Meanwhile, the detection results of the established method showed no cross-reactivity between object Salmonella cells and other common foodborne bacteria, which was highly specific for Salmonella. More importantly, the developed method exhibited good performance in artificially contaminated chicken samples, and the LOD in artificially contaminated chicken samples was 2.8×103, 5.9×103 and 7.6×103 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Finally, the application of the multiple RPA-LFD method in retailed food samples displayed that this method was effectively and practically in the detection of Salmonella spp., S. Enteritidis and S. Typhimurium food. This multiplex RPA-LFD method provides a new sensitive and rapid alternative for the specific detection of Salmonella spp. and its important serovars in food.
{"title":"Development of a Multiplex Recombinase Polymerase Amplification Coupled with Lateral Flow Dipsticks for the Simultaneous Rapid Detection of Salmonella spp., Salmonella Typhimurium and Salmonella Enteritidis","authors":"Zeqiang Zhan, Shoukui He, Yan Cui, Jinzeng Yang, Xianming Shi","doi":"10.1093/fqsafe/fyad059","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad059","url":null,"abstract":"Salmonella spp. is one of the world-leading foodborne pathogens and its rapid detection is essential to ensure food safety. In this study, a visual method was established based on multiple recombinase polymerase amplification (RPA) coupled with lateral flow dipsticks (LFD) for the simultaneous detection of Salmonella spp., Salmonella Enteritidis (S. Enteritidis) and Salmonella Typhimurium (S. Typhimurium). The optimal volume and temperature for the multiplex RPA-LFD method were optimized as 25 μL and 38℃, respectively. The reaction process was completed within 25 min and the detection results were observed visually. The limit of detection (LOD) was 2.8×102, 5.9×102 and 7.6×102 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Meanwhile, the detection results of the established method showed no cross-reactivity between object Salmonella cells and other common foodborne bacteria, which was highly specific for Salmonella. More importantly, the developed method exhibited good performance in artificially contaminated chicken samples, and the LOD in artificially contaminated chicken samples was 2.8×103, 5.9×103 and 7.6×103 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Finally, the application of the multiple RPA-LFD method in retailed food samples displayed that this method was effectively and practically in the detection of Salmonella spp., S. Enteritidis and S. Typhimurium food. This multiplex RPA-LFD method provides a new sensitive and rapid alternative for the specific detection of Salmonella spp. and its important serovars in food.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"1 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139243141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The chemical constituents of Poria Cocos grown with different substrates vary significantly, and thus, it is important to identify and compare their biomarkers. Herein, the chemical constituents of Poria Cocos obtained with five different substrates were assessed using gas chromatography-ion mobility spectrometry (GC-IMS), high performance liquid chromatography (HPLC) and multivariate statistical analysis. The contents of moisture, ash, alcohol-soluble matters and heavy metals of all, except for the miscellaneous wood Poria Cocos, conform to the specifications defined in Chinese Pharmacopoeia (Edition 2020), and the polysaccharide contents are all higher than 57%. Based on GC-IMS and the established fingerprints, 87 compounds are detected and 70 of them are identified in each group. The multivariate statistical analysis screened out 7 compounds (2 esters, 3 alcohols, and 2 aldehydes), which could be considered as potential marker compounds for the discrimination.
{"title":"Discrimination of pharmacodynamic components and volatile compounds of Poria Cocos cultivated with five different materials based on GC-IMS analysis","authors":"Yinan Wang, Fei Zhou, Hui Wang, Jinping Zhang, Hongxia Xu","doi":"10.1093/fqsafe/fyad058","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad058","url":null,"abstract":"The chemical constituents of Poria Cocos grown with different substrates vary significantly, and thus, it is important to identify and compare their biomarkers. Herein, the chemical constituents of Poria Cocos obtained with five different substrates were assessed using gas chromatography-ion mobility spectrometry (GC-IMS), high performance liquid chromatography (HPLC) and multivariate statistical analysis. The contents of moisture, ash, alcohol-soluble matters and heavy metals of all, except for the miscellaneous wood Poria Cocos, conform to the specifications defined in Chinese Pharmacopoeia (Edition 2020), and the polysaccharide contents are all higher than 57%. Based on GC-IMS and the established fingerprints, 87 compounds are detected and 70 of them are identified in each group. The multivariate statistical analysis screened out 7 compounds (2 esters, 3 alcohols, and 2 aldehydes), which could be considered as potential marker compounds for the discrimination.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"33 1-2","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139259213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yang Qu, Shenghao Yu, Haotian Gu, Wen Wang, Wenbo Wang, Zhaoying He, Hong Shan, Min Gao, Xin Zhao, Chao Wei, Tingting Tao, Guanghua Zhao, Changyan Zhou, Yujuan Suo
Abstract Bacillus cereus isolates from vegetables can cause diarrheal syndrome food poisoning. Lettuce, the most highly consumed ready-to-eat vegetable, poses a significant risk of B. cereus exposure. Hence, B. cereus monitoring and evaluation during cultivation are essential for preventing foodborne illnesses caused by this food–pathogen combination. However, the impact of different cultivation practices on B. cereus contamination in lettuce currently remains unclear. Furthermore, validity indicator of the experimental models cannot be effectively validated under field conditions. Herein, we assessed the risk of B. cereus exposure using lettuce grown under two different cultivation farming systems in China(open-field versus greenhouse) using a quantitative microbial risk assessment model. Tukey’s mean comparison method and kernel density estimation frequency distribution statistics were used for model validation using environmental samples and lettuce. The mean concentration of B. cereus in open-field-grown lettuce was significantly higher than in greenhouse-grown lettuce (p < 0.05). No significant differences were observed between measured, formula-calculated, and risk assessment values in environmental samples or lettuce (p > 0.05), verifying the accuracy of the risk model. Soil solarization, complete manure treatment, usage of mulch films, and irrigation water quality should be considered in agricultural practices to control B. cereus concentrations in lettuce. Overall, we found that B. cereus was more abundant in open-field-grown lettuce, and we provide a risk evaluation framework that can guide farmers and policy-makers to control B. cereus contamination in farm-to-fork lettuce chains in China.
{"title":"Risk assessment of <i>Bacillus cereus</i> in lettuce grown in open-field and greenhouse farming systems in China: A comparative study","authors":"Yang Qu, Shenghao Yu, Haotian Gu, Wen Wang, Wenbo Wang, Zhaoying He, Hong Shan, Min Gao, Xin Zhao, Chao Wei, Tingting Tao, Guanghua Zhao, Changyan Zhou, Yujuan Suo","doi":"10.1093/fqsafe/fyad056","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad056","url":null,"abstract":"Abstract Bacillus cereus isolates from vegetables can cause diarrheal syndrome food poisoning. Lettuce, the most highly consumed ready-to-eat vegetable, poses a significant risk of B. cereus exposure. Hence, B. cereus monitoring and evaluation during cultivation are essential for preventing foodborne illnesses caused by this food–pathogen combination. However, the impact of different cultivation practices on B. cereus contamination in lettuce currently remains unclear. Furthermore, validity indicator of the experimental models cannot be effectively validated under field conditions. Herein, we assessed the risk of B. cereus exposure using lettuce grown under two different cultivation farming systems in China(open-field versus greenhouse) using a quantitative microbial risk assessment model. Tukey’s mean comparison method and kernel density estimation frequency distribution statistics were used for model validation using environmental samples and lettuce. The mean concentration of B. cereus in open-field-grown lettuce was significantly higher than in greenhouse-grown lettuce (p &lt; 0.05). No significant differences were observed between measured, formula-calculated, and risk assessment values in environmental samples or lettuce (p &gt; 0.05), verifying the accuracy of the risk model. Soil solarization, complete manure treatment, usage of mulch films, and irrigation water quality should be considered in agricultural practices to control B. cereus concentrations in lettuce. Overall, we found that B. cereus was more abundant in open-field-grown lettuce, and we provide a risk evaluation framework that can guide farmers and policy-makers to control B. cereus contamination in farm-to-fork lettuce chains in China.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134991628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Objectives The purpose of this work was to examine the general effects of exogenous anthocyanins treatment on the synthesis of abscisic acid (ABA) and anthocyanin in blueberry fruit during postharvest storage under room temperature conditions. Materials and Methods Fresh blueberry fruit were treated with 3.0 g L−1 anthocyanins and stored at room temperature to investigate the effects of the treatment on fruit firmness and nutritional quality. The fruit firmness, ABA content, anthocyanin content and the relative expression levels of key genes were evaluated. Results The results demonstrated that anthocyanins treatment decreased the ABA level by inhibiting the expression of the VcNCED1 gene implicated in ABA synthesis. At the same time, the treatment increased the content of endogenous anthocyanin by promoting the expression of anthocyanin biosynthesis genes such as VcC4H, VcF3H, VcF3’5’H, VcANS, and VcAT. Conclusions Postharvest anthocyanins treatment promoted the synthesis of endogenous anthocyanin and inhibits the accumulation of endogenous ABA, delayed the senescence of blueberries by inhibiting fruit softening and the accumulation of active oxygen.
摘要目的研究外源花青素处理对蓝莓果实采后室温贮藏过程中脱落酸(ABA)和花青素合成的一般影响。材料与方法用3.0 g L−1花青素处理新鲜蓝莓果实，室温保存，研究处理对果实硬度和营养品质的影响。测定果实硬度、ABA含量、花青素含量及关键基因的相对表达量。结果花青素处理通过抑制与ABA合成有关的VcNCED1基因的表达而降低了ABA水平。同时，通过促进花青素生物合成基因VcC4H、VcF3H、VcF3’5’h、VcANS和VcAT的表达，提高了内源花青素含量。结论采后花青素处理通过抑制果实软化和活性氧积累，促进内源花青素合成，抑制内源ABA积累，延缓蓝莓衰老。
{"title":"Anthocyanins treatment delays the senescence of blueberry fruit by regulating abscisic acid and anthocyanin synthesis processes","authors":"Hongyu Dai, Bin Li, Zichong Song, Jinlong Tian, Baodong Wei, Xushu Lang, Qian Zhou","doi":"10.1093/fqsafe/fyad053","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad053","url":null,"abstract":"Abstract Objectives The purpose of this work was to examine the general effects of exogenous anthocyanins treatment on the synthesis of abscisic acid (ABA) and anthocyanin in blueberry fruit during postharvest storage under room temperature conditions. Materials and Methods Fresh blueberry fruit were treated with 3.0 g L−1 anthocyanins and stored at room temperature to investigate the effects of the treatment on fruit firmness and nutritional quality. The fruit firmness, ABA content, anthocyanin content and the relative expression levels of key genes were evaluated. Results The results demonstrated that anthocyanins treatment decreased the ABA level by inhibiting the expression of the VcNCED1 gene implicated in ABA synthesis. At the same time, the treatment increased the content of endogenous anthocyanin by promoting the expression of anthocyanin biosynthesis genes such as VcC4H, VcF3H, VcF3’5’H, VcANS, and VcAT. Conclusions Postharvest anthocyanins treatment promoted the synthesis of endogenous anthocyanin and inhibits the accumulation of endogenous ABA, delayed the senescence of blueberries by inhibiting fruit softening and the accumulation of active oxygen.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"20 16","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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