In traditional beekeeping, the two most important methods for extracting honey are centrifugation and honeycomb-pressing. In this study, the physicochemical composition of honey samples extracted using two distinct procedures was compared, as well as the impact of antioxidant capacity and nutritional potency on the lifespan and learning memory of worker bees. Honey samples were collected from ten colonies of Apis cerana: five samples via centrifugation and five via honeycomb-pressing. Our results showed that honey extraction methods influence the nutritional composition and potency of honey. Most parameters were superior in pressed honey, and the amylase activity in centrifuged honey was higher. The effects of antioxidant capacity and nutritional potency on worker bees' lifespans and learning memory were also superior in pressed honey. Pressed honey had higher nutritional composition and potency. However, whether pressed honey, which is rich in pollen, spoils more easily requires further investigation.
{"title":"The difference in composition and nutritional potency of honey extracted by centrifugation and pressed processes","authors":"Yueyang Hu, Zhen Li, Shoucheng Wang, Xiao-bo Wu","doi":"10.1093/fqsafe/fyad018","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad018","url":null,"abstract":"\u0000 In traditional beekeeping, the two most important methods for extracting honey are centrifugation and honeycomb-pressing. In this study, the physicochemical composition of honey samples extracted using two distinct procedures was compared, as well as the impact of antioxidant capacity and nutritional potency on the lifespan and learning memory of worker bees. Honey samples were collected from ten colonies of Apis cerana: five samples via centrifugation and five via honeycomb-pressing. Our results showed that honey extraction methods influence the nutritional composition and potency of honey. Most parameters were superior in pressed honey, and the amylase activity in centrifuged honey was higher. The effects of antioxidant capacity and nutritional potency on worker bees' lifespans and learning memory were also superior in pressed honey. Pressed honey had higher nutritional composition and potency. However, whether pressed honey, which is rich in pollen, spoils more easily requires further investigation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46242019","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}
Haitao Li, Yan Guo, Xiaoyan Chen, Zhengyin Man, Xiaotao Zhang
Osteoporosis is a typical physiological disease, and the main symptoms of which are brittle fracture, bone pain and the easily deformed spine. As the aging is increasing, the prevalence of osteoporosis increases year by year. In the present study, selenium with antioxidant, immunomodulatory and anti-tumor effects was used to prevent osteoporosis induced by retinoic acid. The serum calcium contents in the selenium-treated groups (sodium selenite and selenomethionine) were significantly higher (P<0.05) than that in the model group both in prevention and treatment studies. After prevention, glutamate transaminase (GOT), glutamate transaminase (GPT), alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRACP) levels were significantly (P<0.05) decreased. In the treatment study, the serum calcium and phosphorus contents of the rats increased after selenium treatment. There was no significant change (P>0.05) in the activity of GOT and GPT. The content of ALP decreased obviously and the TRACP enzyme activity was increased. Overall, these results showed that different forms of selenium compounds have great potentials in preventing and treating osteoporosis.
{"title":"Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid","authors":"Haitao Li, Yan Guo, Xiaoyan Chen, Zhengyin Man, Xiaotao Zhang","doi":"10.1093/fqsafe/fyad017","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad017","url":null,"abstract":"\u0000 Osteoporosis is a typical physiological disease, and the main symptoms of which are brittle fracture, bone pain and the easily deformed spine. As the aging is increasing, the prevalence of osteoporosis increases year by year. In the present study, selenium with antioxidant, immunomodulatory and anti-tumor effects was used to prevent osteoporosis induced by retinoic acid. The serum calcium contents in the selenium-treated groups (sodium selenite and selenomethionine) were significantly higher (P<0.05) than that in the model group both in prevention and treatment studies. After prevention, glutamate transaminase (GOT), glutamate transaminase (GPT), alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRACP) levels were significantly (P<0.05) decreased. In the treatment study, the serum calcium and phosphorus contents of the rats increased after selenium treatment. There was no significant change (P>0.05) in the activity of GOT and GPT. The content of ALP decreased obviously and the TRACP enzyme activity was increased. Overall, these results showed that different forms of selenium compounds have great potentials in preventing and treating osteoporosis.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46038528","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}
Yangyang Li, Zhengwei Zhu, Wenli Qu, Qing Yang, Yan Liu, Qiaotong Wang, Shuo Duan, Jin Wu, Zhiyong Gong, Lin Xu
Based on the information from the random inspection of foods by the China Food and Drug Administration in 2022, the contamination levels of lead ions are high in many edible products. Traditional methods of detecting lead ions cannot meet the requirements of on-site analysis of food due to the need for large equipment. The immunochromatographic assay (ICA) is an effective, rapid, on-site analytical technique for determining lead ions in foods. However, the performance of ICA based on the traditional probe (AuNP-mAb) is limited by ignoring the influence of the antibody orientation. In this study, we developed an efficient technology for constructing a universal probe (AuNP-PrA-mAb) based on oriented immobilization of antibody. The performance of ICA was largely improved due to specific binding of the Fc region of the antibody with recombinant protein A (PrA) on the surface of a gold nanoparticle (AuNP). The ICA based on a universal probe was applied for the qualitative and quantitative detection of lead ions in Procambarus clarkii within 30 min. Meanwhile, a simple and fast pretreatment method based on dilute acid extraction was developed for pretreating the Procambarus clarkii containing lead ions. The visual limit of detection (vLOD) and the scanning limit of quantization (sLOQ) of the developed ICA strip for lead ions were 0.5 ng/mL and 0.28 ng/mL, respectively. The sensitivity of ICA based on universal probe was 10-fold higher than that of the ICA using traditional probe. Furthermore, the detection results had no obvious difference between the ICA and ICP-MS with T-test statistical method. The developed ICA that is based on a universal probe presented broad application prospects in detecting contaminants in foods.
{"title":"Universal probe with oriented antibody to improve the immunochromatographic assay of lead ions in Procambarus clarkii","authors":"Yangyang Li, Zhengwei Zhu, Wenli Qu, Qing Yang, Yan Liu, Qiaotong Wang, Shuo Duan, Jin Wu, Zhiyong Gong, Lin Xu","doi":"10.1093/fqsafe/fyad015","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad015","url":null,"abstract":"\u0000 \u0000 \u0000 Based on the information from the random inspection of foods by the China Food and Drug Administration in 2022, the contamination levels of lead ions are high in many edible products. Traditional methods of detecting lead ions cannot meet the requirements of on-site analysis of food due to the need for large equipment. The immunochromatographic assay (ICA) is an effective, rapid, on-site analytical technique for determining lead ions in foods. However, the performance of ICA based on the traditional probe (AuNP-mAb) is limited by ignoring the influence of the antibody orientation.\u0000 \u0000 \u0000 \u0000 In this study, we developed an efficient technology for constructing a universal probe (AuNP-PrA-mAb) based on oriented immobilization of antibody. The performance of ICA was largely improved due to specific binding of the Fc region of the antibody with recombinant protein A (PrA) on the surface of a gold nanoparticle (AuNP). The ICA based on a universal probe was applied for the qualitative and quantitative detection of lead ions in Procambarus clarkii within 30 min. Meanwhile, a simple and fast pretreatment method based on dilute acid extraction was developed for pretreating the Procambarus clarkii containing lead ions.\u0000 \u0000 \u0000 \u0000 The visual limit of detection (vLOD) and the scanning limit of quantization (sLOQ) of the developed ICA strip for lead ions were 0.5 ng/mL and 0.28 ng/mL, respectively. The sensitivity of ICA based on universal probe was 10-fold higher than that of the ICA using traditional probe. Furthermore, the detection results had no obvious difference between the ICA and ICP-MS with T-test statistical method.\u0000 \u0000 \u0000 \u0000 The developed ICA that is based on a universal probe presented broad application prospects in detecting contaminants in foods.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46739638","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 secondary products of lipid oxidation are one of the main factors inducing protein oxidation. The effects of oxidation treatment with malondialdehyde (MDA) on immunoreactivity of amandin and its digestion were studied. The rabbit IgG binding ability of amandin was analyzed by western blotting, and the changes of oxidation on amandin and the immunoreactivity during digestion of amandin with different degrees of oxidation were investigated in combination with an almond allergen ELISA kit. Alteration of linear epitopes of amandin by oxidation was investigated by LC-MS/MS. The results showed that immunoreactivity of amandin was significantly reduced after 1 and 100 mmol/L MDA treatment. However, the 1 mmol/L MDA treatment was owing to cleavage of linear epitope peptide in amandin and oxidation of the active amino acid. The 100 mmol/L MDA treatment was due to aggregation of amandin and significant decrease in its solubility. Oxidation also reduced digestibility of amandin and significantly affected immunoreactivity during digestion. LC-MS/MS also identified four oxidation-prone methionine sites (aa 264-274, 298-308, 220-240 and 275-297) in Gamma conglutinin 1. MDA treatment reduced the immunoreactivity of amandin. MDA treatment also led to protein aggregation, which slowed down the digestion of amandin and altered immunoreactivity of amandin during digestion.
{"title":"Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion","authors":"Xin Luo, Mingyan Ai, Yongyan Wu, Qia Wang, Hongbo Song, Qun Huang, Jiankang Lu","doi":"10.1093/fqsafe/fyad013","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad013","url":null,"abstract":"\u0000 \u0000 \u0000 The secondary products of lipid oxidation are one of the main factors inducing protein oxidation. The effects of oxidation treatment with malondialdehyde (MDA) on immunoreactivity of amandin and its digestion were studied.\u0000 \u0000 \u0000 \u0000 The rabbit IgG binding ability of amandin was analyzed by western blotting, and the changes of oxidation on amandin and the immunoreactivity during digestion of amandin with different degrees of oxidation were investigated in combination with an almond allergen ELISA kit. Alteration of linear epitopes of amandin by oxidation was investigated by LC-MS/MS.\u0000 \u0000 \u0000 \u0000 The results showed that immunoreactivity of amandin was significantly reduced after 1 and 100 mmol/L MDA treatment. However, the 1 mmol/L MDA treatment was owing to cleavage of linear epitope peptide in amandin and oxidation of the active amino acid. The 100 mmol/L MDA treatment was due to aggregation of amandin and significant decrease in its solubility. Oxidation also reduced digestibility of amandin and significantly affected immunoreactivity during digestion. LC-MS/MS also identified four oxidation-prone methionine sites (aa 264-274, 298-308, 220-240 and 275-297) in Gamma conglutinin 1.\u0000 \u0000 \u0000 \u0000 MDA treatment reduced the immunoreactivity of amandin. MDA treatment also led to protein aggregation, which slowed down the digestion of amandin and altered immunoreactivity of amandin during digestion.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45818319","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}
Ruirui Lv, Mingjie Xu, Shengye Guo, Jingwei Yao, H. A. Sakandar, Jing Guo, Can Zhang, Xia Chen
Bacillus species have been widely used as probiotics in a number of food products. However, these are vulnerable to bacteriophage infections which poses fermentation failure and eventually result in economic losses. Given this, we designed this study in which bacteriophage of lysogenic Bacillus methylotrophicus, Phage BM-P, was induced successfully, and its biological characteristics and genome information were researched. The obtained results showed that Bacillus species phage belonged to Myoviridae family. The maximum number of infections (MOI) for this phage was 10, with a burst size of 104.48 ± 2.70 counts expressed per milliliter per infective center. Additionally, this phage was temperature and pH sensitive and divalent ions (Ca 2+, Mg 2+) and chloramphenicol did not express significant influence on its adsorption capacity. Genomic analysis revealed that the genome size of Phage BM-P1 was 153,087 bp having 41.94% GC content, including 258 coding sequences (CDs). Further, 52 bacteriophages of Bacillus were classified into two clades by using phylogenetic analysis. Among them, phage BM-P1 with phage VB_BsuM-Goe3 and vB_BveM-Goe7 had highest ANI values, 95.23% and 95.28%, respectively. However, synteny analysis unraveled transpose, deletion and insertion in the genome of BM-P1. Considering this, it could be extrapolated that this phage is a new lysogenic phage. In conclusion, this study furthers the knowledge on the properties of Bacillus methylotrophicus phages and provides seminal insights for designing effective antiphage strategies for fermentation industry.
{"title":"Characterization of a novel Bacillus methylotrophicus phage BM-P1","authors":"Ruirui Lv, Mingjie Xu, Shengye Guo, Jingwei Yao, H. A. Sakandar, Jing Guo, Can Zhang, Xia Chen","doi":"10.1093/fqsafe/fyad016","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad016","url":null,"abstract":"\u0000 Bacillus species have been widely used as probiotics in a number of food products. However, these are vulnerable to bacteriophage infections which poses fermentation failure and eventually result in economic losses. Given this, we designed this study in which bacteriophage of lysogenic Bacillus methylotrophicus, Phage BM-P, was induced successfully, and its biological characteristics and genome information were researched. The obtained results showed that Bacillus species phage belonged to Myoviridae family. The maximum number of infections (MOI) for this phage was 10, with a burst size of 104.48 ± 2.70 counts expressed per milliliter per infective center. Additionally, this phage was temperature and pH sensitive and divalent ions (Ca 2+, Mg 2+) and chloramphenicol did not express significant influence on its adsorption capacity. Genomic analysis revealed that the genome size of Phage BM-P1 was 153,087 bp having 41.94% GC content, including 258 coding sequences (CDs). Further, 52 bacteriophages of Bacillus were classified into two clades by using phylogenetic analysis. Among them, phage BM-P1 with phage VB_BsuM-Goe3 and vB_BveM-Goe7 had highest ANI values, 95.23% and 95.28%, respectively. However, synteny analysis unraveled transpose, deletion and insertion in the genome of BM-P1. Considering this, it could be extrapolated that this phage is a new lysogenic phage. In conclusion, this study furthers the knowledge on the properties of Bacillus methylotrophicus phages and provides seminal insights for designing effective antiphage strategies for fermentation industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42409133","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}
Xiong Zhang, Qian Deng, Wenjun Wang, Hongyan Zhang, Ou Chen, K. Zeng
As a famous fruit worldwide, citrus is susceptible to green mold caused by Penicillium digitatum, which causes large economic losses every year. ε-Poly-L-Lysine (ε-PL) is a novel preservative with strong inhibitory effects on fungi, and has the capacity to induce disease resistance in fruit, but the mechanism was rarely reported, especially in citrus. The present study, 800 μg mL -1 ε-PL and P. digitatum spores were inoculated in two different wounds on the citrus pericarp interval of 24 h. The results revealed that ε-PL inhibited the development of green mold without direct contact with P. digitatum, indicating the disease resistance of citrus was activated. Transcriptome analysis revealed that ε-PL activated amino acid metabolism and phenylpropanoid biosynthesis. Besides, the accumulation of glutamic acid, proline, arginine, serine, lysine, phenylalanine, and tyrosine were changed during storage. In the phenylpropanoid biosynthesis, ε-PL increased PAL, C4H, and 4CL activities and total phenolic and flavonoid contents. Importantly, among these phenolic compounds, ε-PL promoted the accumulation of individual phenolic compounds including ferulic acid, chlorogenic acid, p-coumaric acid, caffeic acid, gallic acid, catechins, epicatechin, and narirutin. In conclusion, ε-PL enhanced resistance of citrus through amino acid metabolism and phenolic compounds accumulation. These results improved the knowledge on the mechanism of ε-PL induced disease resistance, and also provided a fresh theoretical basis for the use of ε-PL in post-harvest citrus preservation.
柑橘作为世界著名水果，极易发生指状青霉菌引起的青霉菌病，每年造成巨大的经济损失。ε-聚l -赖氨酸(ε-PL)是一种对真菌有较强抑制作用的新型防腐剂，具有诱导果实抗病的能力，但其作用机制很少报道，尤其是在柑橘中。本研究以800 μ mL -1 ε-PL和digitatum孢子接种于柑桔果皮的两个不同伤口，间隔24 h，结果表明ε-PL在不直接接触digitatum的情况下抑制了绿霉的发育，表明柑桔的抗病能力被激活。转录组分析显示，ε-PL激活氨基酸代谢和苯丙类生物合成。谷氨酸、脯氨酸、精氨酸、丝氨酸、赖氨酸、苯丙氨酸和酪氨酸的积累量在贮藏过程中也发生了变化。在苯丙素生物合成过程中，ε-PL提高了苯丙素、C4H和4CL活性以及总酚和类黄酮含量。重要的是，在这些酚类化合物中，ε-PL促进了阿魏酸、绿原酸、对香豆酸、咖啡酸、没食子酸、儿茶素、表儿茶素和narirutin等酚类化合物的积累。综上所述，ε-PL通过氨基酸代谢和酚类化合物积累增强了柑橘的抗性。这一结果丰富了对ε-PL诱导抗病机理的认识，也为ε-PL在柑橘采后保鲜中的应用提供了新的理论依据。
{"title":"Epsilon-poly-L-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis","authors":"Xiong Zhang, Qian Deng, Wenjun Wang, Hongyan Zhang, Ou Chen, K. Zeng","doi":"10.1093/fqsafe/fyad010","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad010","url":null,"abstract":"\u0000 As a famous fruit worldwide, citrus is susceptible to green mold caused by Penicillium digitatum, which causes large economic losses every year. ε-Poly-L-Lysine (ε-PL) is a novel preservative with strong inhibitory effects on fungi, and has the capacity to induce disease resistance in fruit, but the mechanism was rarely reported, especially in citrus. The present study, 800 μg mL -1 ε-PL and P. digitatum spores were inoculated in two different wounds on the citrus pericarp interval of 24 h. The results revealed that ε-PL inhibited the development of green mold without direct contact with P. digitatum, indicating the disease resistance of citrus was activated. Transcriptome analysis revealed that ε-PL activated amino acid metabolism and phenylpropanoid biosynthesis. Besides, the accumulation of glutamic acid, proline, arginine, serine, lysine, phenylalanine, and tyrosine were changed during storage. In the phenylpropanoid biosynthesis, ε-PL increased PAL, C4H, and 4CL activities and total phenolic and flavonoid contents. Importantly, among these phenolic compounds, ε-PL promoted the accumulation of individual phenolic compounds including ferulic acid, chlorogenic acid, p-coumaric acid, caffeic acid, gallic acid, catechins, epicatechin, and narirutin. In conclusion, ε-PL enhanced resistance of citrus through amino acid metabolism and phenolic compounds accumulation. These results improved the knowledge on the mechanism of ε-PL induced disease resistance, and also provided a fresh theoretical basis for the use of ε-PL in post-harvest citrus preservation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42972237","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}
Bovine mastitis is the most complex and costly disease in the worldwide dairy industry. Somatic cell count (SCC) is accepted as an international standard for diagnosing the mastitis of cows, but most instruments used to detect SCC are expensive, or the detection speed is very low. To develop a rapid method for identifying mastitis degree, the dielectric spectra of 301 raw milk samples at three mastitis grades, i.e., negative, weakly positive, and positive grades based on SCC, were obtained in the frequency range of 20-4500 MHz using coaxial probe technology. Variable importance in the projection method was used to select characteristic variables, and principal component analysis (PCA) and partial least squares (PLS) were used to reduce data dimension. The linear discriminant analysis, support vector classification (SVC), and feed-forward neural network models were established to predict mastitis degrees of cows based on 22 principal components and 24 latent variables obtained by PCA and PLS, respectively. The results showed that the SVC model with PCA had the best classification performance with an accuracy rate of 95.8% for the prediction set. The research indicates that dielectric spectroscopy technology has a great potential in developing a rapid detector to diagnose mastitis of cows in-situ or online.
{"title":"A rapid method on identifying mastitis degrees of bovines based on dielectric spectra of raw milk","authors":"Zhuozhuo Zhu, Biying Lin, Xinhua Zhu, Wenchuan Guo","doi":"10.1093/fqsafe/fyad014","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad014","url":null,"abstract":"\u0000 Bovine mastitis is the most complex and costly disease in the worldwide dairy industry. Somatic cell count (SCC) is accepted as an international standard for diagnosing the mastitis of cows, but most instruments used to detect SCC are expensive, or the detection speed is very low. To develop a rapid method for identifying mastitis degree, the dielectric spectra of 301 raw milk samples at three mastitis grades, i.e., negative, weakly positive, and positive grades based on SCC, were obtained in the frequency range of 20-4500 MHz using coaxial probe technology. Variable importance in the projection method was used to select characteristic variables, and principal component analysis (PCA) and partial least squares (PLS) were used to reduce data dimension. The linear discriminant analysis, support vector classification (SVC), and feed-forward neural network models were established to predict mastitis degrees of cows based on 22 principal components and 24 latent variables obtained by PCA and PLS, respectively. The results showed that the SVC model with PCA had the best classification performance with an accuracy rate of 95.8% for the prediction set. The research indicates that dielectric spectroscopy technology has a great potential in developing a rapid detector to diagnose mastitis of cows in-situ or online.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41786817","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}
Maize straw, an abundant agricultural residue, has a potential as eco-friendly resource. The aim of this study was to investigate the structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using maize straw as carbon source. In the work, an exopolysaccharide producing strain was isolated from the vegetable juice, which was identified as Weissella cibaria. Our results demonstrated that exopolysaccharide produced by Weissella cibaria is a linear glucan contains α-1,6 glycosidic bond with a molecular weight of 9462 Da. In addition, scanning electron microscopy of exopolysaccharide from Weissella cibaria appeared the flakes structures. In vitro assays showed that the exopolysaccharide from Weissella cibaria has the ability to stimulate the proliferation of Bifidobacterium longum strain and its metabolism to produce acetic acid. This work provided a scientific reference for the potential application of maize straw, and exhibited a new insight into eco-friendly carbon source to produce exopolysaccharide.
{"title":"Structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using cost-effective substrates","authors":"Xiaoying Wang, Fan Zhang, Lin Wang, L. Pan","doi":"10.1093/fqsafe/fyad012","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad012","url":null,"abstract":"\u0000 Maize straw, an abundant agricultural residue, has a potential as eco-friendly resource. The aim of this study was to investigate the structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using maize straw as carbon source. In the work, an exopolysaccharide producing strain was isolated from the vegetable juice, which was identified as Weissella cibaria. Our results demonstrated that exopolysaccharide produced by Weissella cibaria is a linear glucan contains α-1,6 glycosidic bond with a molecular weight of 9462 Da. In addition, scanning electron microscopy of exopolysaccharide from Weissella cibaria appeared the flakes structures. In vitro assays showed that the exopolysaccharide from Weissella cibaria has the ability to stimulate the proliferation of Bifidobacterium longum strain and its metabolism to produce acetic acid. This work provided a scientific reference for the potential application of maize straw, and exhibited a new insight into eco-friendly carbon source to produce exopolysaccharide.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48003295","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}
Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen
Refrigeration is considered as prime technology for preserving meat products. Notwithstanding, temperature alterations is commonly ignored by industry during refrigeration, which have impact on product quality. Thus, we conducted research on the pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 days, whereas different temperature fluctuations and shocks were established depending on 4°C. Data exposed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in ±2℃ fluctuations group than constant temperature group. Additionally, both temperature fluctuations and shocks groups accelerated the myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in ±2°C fluctuations group than constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated the meat spoilage via progressively expanding the water-loss channels, which can reduce the meat edibility. This study provides a new theoretical basis about the proper uses of refrigerated-temperature for storing meat products.
{"title":"Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality","authors":"Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen","doi":"10.1093/fqsafe/fyad011","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad011","url":null,"abstract":"\u0000 Refrigeration is considered as prime technology for preserving meat products. Notwithstanding, temperature alterations is commonly ignored by industry during refrigeration, which have impact on product quality. Thus, we conducted research on the pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 days, whereas different temperature fluctuations and shocks were established depending on 4°C. Data exposed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in ±2℃ fluctuations group than constant temperature group. Additionally, both temperature fluctuations and shocks groups accelerated the myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in ±2°C fluctuations group than constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated the meat spoilage via progressively expanding the water-loss channels, which can reduce the meat edibility. This study provides a new theoretical basis about the proper uses of refrigerated-temperature for storing meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44376619","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}
In this paper, the effect of different concentrations of sucrose stress on color formation of the Staphylococcus xylosus (S. xylosus) was investigated. The results showed that the highest a* value and the best coloring effect similar to nitrite were observed after addition of 0.05 g/mL sucrose to stress the S. xylosus. UV-Vis and ESR spectra analysis showed that production of coloring product Mb-NO was significantly enhanced after 0.05 g/mL sucrose stress. The growth curve, reactive oxygen content, cell cycle, NOS activity, zeta potential, cell size and protein composition of S. xylosus were investigated to reveal the mechanism of sucrose stress to enhance the coloring effect of the strain. The result showed that sucrose inhibited the growth of the S. xylosus, which changed the physiological state by activating the oxidative stress response. The stress altered the rate of intracellular metabolism of S. xylosus by delaying the cell cycle, increasing cell surface zeta potential and cell particle size. These changes altered protein composition of the cells, and significantly enhanced activity of intracellular NOS, which could improve the chromogenic ability of S. xylosus. This study will provide theoretical support for sucrose stress on the S. xylosus to enhance its coloring effect, and sucrose stress for S. xylosus might be a promising biological alternative to nitrite in meat products.
{"title":"Sucrose enhancing the chromogenic ability of Staphylococcus xylosus by improving NOS activity","authors":"Zhiqiang Xu, Wenbin Zheng, Shang Zhao, Yong Chen, Qingli Yang, Yinglian Zhu","doi":"10.1093/fqsafe/fyad009","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad009","url":null,"abstract":"\u0000 In this paper, the effect of different concentrations of sucrose stress on color formation of the Staphylococcus xylosus (S. xylosus) was investigated. The results showed that the highest a* value and the best coloring effect similar to nitrite were observed after addition of 0.05 g/mL sucrose to stress the S. xylosus. UV-Vis and ESR spectra analysis showed that production of coloring product Mb-NO was significantly enhanced after 0.05 g/mL sucrose stress. The growth curve, reactive oxygen content, cell cycle, NOS activity, zeta potential, cell size and protein composition of S. xylosus were investigated to reveal the mechanism of sucrose stress to enhance the coloring effect of the strain. The result showed that sucrose inhibited the growth of the S. xylosus, which changed the physiological state by activating the oxidative stress response. The stress altered the rate of intracellular metabolism of S. xylosus by delaying the cell cycle, increasing cell surface zeta potential and cell particle size. These changes altered protein composition of the cells, and significantly enhanced activity of intracellular NOS, which could improve the chromogenic ability of S. xylosus. This study will provide theoretical support for sucrose stress on the S. xylosus to enhance its coloring effect, and sucrose stress for S. xylosus might be a promising biological alternative to nitrite in meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49003048","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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