首页 > 最新文献

Food research international (Ottawa, Ont.)最新文献

英文 中文
Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing. 分析高压处理下大肠杆菌、金黄色葡萄球菌、解淀粉芽孢杆菌和植物乳杆菌的耐压性、亚致死性损伤和可复苏的存活但不可培养状态种群。
Pub Date : 2023-11-01 Epub Date: 2023-07-30 DOI: 10.1016/j.foodres.2023.113336
Dong Yang, Zhidong Jiang, Qiuyu Meng, Shengkang Wang, Hanxu Pan, Lei Rao, Xiaojun Liao

This study aimed to analyze and reduce the pressure resistance (PR), sublethal injury (SLI), and viable but non-culturable (VBNC) populations during HPP. Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum were selected for evaluation of PR, SLI and VBNC cell counts and proportions during HPP. The results revealed that the bactericidal efficiency against these strains gradually improved as the processing pressure increased. However, viable bacteria could still be detected, suggesting that there may involve the presence of resistant population that difficult to be killed or revived from SLI. Further detecting the quantity and proportion of PR, SLI and VBNC bacteria found that these state of cells were present during whole HPP treatment. Additionally, the more resistant a bacterial species was to high pressure, the fewer SLI and more resuscitable VBNC (RVBNC) populations it generated, and vice versa. Therefore, correlation analysis was also employed to make the relationship between log reduction, SLI and RVBNC population ratios clearer. The results demonstrated that the log reduction was highly positive correlation with SLI population ratios, and negative correlation with RVBNC population within our detected species at 500 MPa. Furthermore, CO2 and Nisin were employed to combined with HPP to reduce these survivors. Comparing with 233, 218, 241 and 259 MPa for HPP treatment, it took 37, 89, 135 and 229 MPa for HPP + CO2, and 189, 161, 199 and 292 MPa for HPP + Nisin to the first decimal reduction for E. coli, S.aureus, B. amyloliquefaciens and L. plantarum, respectively. The results indicated that HPP combined with CO2 or Nisin could significantly reduce the quantity of PR, SLI, and RVBNC cells during HPP, and provide better bactericidal effects. In conclusion, we quantified the presence of PR, SLI, and VBNC bacteria after high pressure treatment and investigate the effectiveness of HPP combined with CO2 or Nisin to enhance the inactivation of bacteria and reduce the occurrence of PR, SLI, and RVBNC bacteria.

本研究旨在分析和减少HPP期间的耐压(PR)、亚致死损伤(SLI)和存活但不可培养(VBNC)种群。选择大肠杆菌、金黄色葡萄球菌、解淀粉芽孢杆菌和植物乳杆菌来评估HPP期间的PR、SLI和VBNC细胞计数和比例。结果表明,随着处理压力的增加,对这些菌株的杀菌效率逐渐提高。然而,仍然可以检测到有活力的细菌,这表明可能存在难以从SLI中杀死或复活的抗性种群。进一步检测PR、SLI和VBNC细菌的数量和比例发现,这些细胞状态在整个HPP处理过程中都存在。此外,一种细菌对高压的抵抗力越强,它产生的SLI就越少,可复苏的VBNC(RVBNC)种群就越多,反之亦然。因此,还采用了相关分析,以使对数减少、SLI和RVBNC种群比率之间的关系更加清晰。结果表明,在500MPa下,对数减少与SLI种群比例高度正相关,与我们检测到的物种中的RVBNC种群呈负相关。此外,CO2和Nisin被用于与HPP相结合以减少这些幸存者。与HPP处理的233、218、241和259 MPa相比,HPP+CO2处理的大肠杆菌、金黄色葡萄球菌、解淀粉芽孢杆菌和植物乳杆菌分别需要37、89、135和229 MPa,HPP+Nisin处理的需要189、161、199和292 MPa。结果表明,HPP与CO2或Nisin联合使用可以显著减少HPP过程中PR、SLI和RVBNC细胞的数量,并提供更好的杀菌效果。总之,我们量化了高压处理后PR、SLI和VBNC细菌的存在,并研究了HPP与CO2或Nisin联合使用增强细菌灭活和减少PR、SLI和RVBNC细菌发生的有效性。
{"title":"Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing.","authors":"Dong Yang,&nbsp;Zhidong Jiang,&nbsp;Qiuyu Meng,&nbsp;Shengkang Wang,&nbsp;Hanxu Pan,&nbsp;Lei Rao,&nbsp;Xiaojun Liao","doi":"10.1016/j.foodres.2023.113336","DOIUrl":"10.1016/j.foodres.2023.113336","url":null,"abstract":"<p><p>This study aimed to analyze and reduce the pressure resistance (PR), sublethal injury (SLI), and viable but non-culturable (VBNC) populations during HPP. Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum were selected for evaluation of PR, SLI and VBNC cell counts and proportions during HPP. The results revealed that the bactericidal efficiency against these strains gradually improved as the processing pressure increased. However, viable bacteria could still be detected, suggesting that there may involve the presence of resistant population that difficult to be killed or revived from SLI. Further detecting the quantity and proportion of PR, SLI and VBNC bacteria found that these state of cells were present during whole HPP treatment. Additionally, the more resistant a bacterial species was to high pressure, the fewer SLI and more resuscitable VBNC (RVBNC) populations it generated, and vice versa. Therefore, correlation analysis was also employed to make the relationship between log reduction, SLI and RVBNC population ratios clearer. The results demonstrated that the log reduction was highly positive correlation with SLI population ratios, and negative correlation with RVBNC population within our detected species at 500 MPa. Furthermore, CO<sub>2</sub> and Nisin were employed to combined with HPP to reduce these survivors. Comparing with 233, 218, 241 and 259 MPa for HPP treatment, it took 37, 89, 135 and 229 MPa for HPP + CO<sub>2</sub>, and 189, 161, 199 and 292 MPa for HPP + Nisin to the first decimal reduction for E. coli, S.aureus, B. amyloliquefaciens and L. plantarum, respectively. The results indicated that HPP combined with CO<sub>2</sub> or Nisin could significantly reduce the quantity of PR, SLI, and RVBNC cells during HPP, and provide better bactericidal effects. In conclusion, we quantified the presence of PR, SLI, and VBNC bacteria after high pressure treatment and investigate the effectiveness of HPP combined with CO<sub>2</sub> or Nisin to enhance the inactivation of bacteria and reduce the occurrence of PR, SLI, and RVBNC bacteria.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113336"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41175896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor. 接种大曲对白酒自然发酵的影响。
Pub Date : 2023-11-01 Epub Date: 2023-07-25 DOI: 10.1016/j.foodres.2023.113321
Wenzhi Lv, Feng Li, Changan Li

Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.

接种发酵被广泛用于提高食品生产的效率和质量。然而,目前尚不清楚接种的多种发酵剂如何影响食品发酵。本文制备了两种不同类型的大曲,在大曲自发发酵中接种或不接种地衣芽孢杆菌,并研究了它们对白酒发酵的影响。这两种大曲在微生物群落上存在差异,接种后的大曲的芽孢杆菌相对丰度(69.2%)和乳酸菌相对丰度(3.2%)显著高于未接种的大曲(芽孢杆菌13.5%;乳酸杆菌14.0%),酿酒酵母(Saccharomyces)、中生真菌(Nakaseomyces)和乳酸杆菌(Lactobacillus)是白酒发酵过程中具有转录活性的属。在接种大曲的白酒发酵中,乳酸杆菌的转录在第10天和第20天降低。接种大曲后,Kazachstania、Naumovozyma和Saccharomyces的转录在第10天减少,但在第20天增加。接种大曲发酵第20天,乳酸杆菌的乳酸脱氢酶下降,酿酒酵母的醇脱氢酶、醛脱氢酶和乳酸脱氢酶增加,但表明酿酒酵母在白酒发酵中的延续时间延长。这将有利于接种大曲后白酒发酵中乙醇、乙酸和乳酸含量的增加。这项工作将有利于改进中国白酒的发酵。
{"title":"Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.","authors":"Wenzhi Lv, Feng Li, Changan Li","doi":"10.1016/j.foodres.2023.113321","DOIUrl":"10.1016/j.foodres.2023.113321","url":null,"abstract":"<p><p>Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113321"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41161254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A comprehensive two-scale model for predicting the oxidizability of fatty acid methyl ester mixtures. 预测脂肪酸甲酯混合物氧化性的综合两尺度模型。
Pub Date : 2023-11-01 Epub Date: 2023-07-18 DOI: 10.1016/j.foodres.2023.113289
Maxime Touffet, Paul Smith, Olivier Vitrac

The intricate mechanisms of oil thermooxidation and their accurate prediction have long been hampered by the combinatory nature of propagation and termination reactions involving randomly generated radicals. To unravel this complexity, we suggest a two-scale mechanistic description that connects the chemical functions (scale 1) with the molecular carriers of these functions (scale 2). Our method underscores the importance of accounting for cross-reactions between radicals in order to fully comprehend the reactivities in blends. We rigorously tested and validated the proposed two-scale scheme on binary and ternary mixtures of fatty acid methyl esters (FAMEs), yielding three key insights: (1) The abstraction of labile protons hinges on the carrier, defying the conventional focus on hydroperoxyl radical types. (2) Termination reactions between radicals adhere to the geometric mean law, exhibiting symmetric collision ratios. (3) The decomposition of hydroperoxides emerges as a monomolecular process above 80 °C, challenging the established combinatorial paradigm. Applicable across a wide temperature range (80 °C to 200 °C), our findings unlock the production of blends with controlled thermooxidation stability, optimizing the use of vegetable oils across applications: food science, biofuels, and lubricants.

石油热氧化的复杂机制及其准确预测长期以来一直受到涉及随机产生的自由基的传播和终止反应的组合性质的阻碍。为了解开这种复杂性,我们提出了一种两尺度的机制描述,将化学功能(尺度1)与这些功能的分子载体(尺度2)联系起来。我们的方法强调了考虑自由基之间的交叉反应的重要性,以便充分理解混合物中的反应性。我们在脂肪酸甲酯(FAME)的二元和三元混合物上严格测试和验证了所提出的双尺度方案,得出了三个关键见解:(1)不稳定质子的提取取决于载体,这与传统上对氢过氧自由基类型的关注背道而驰。(2) 自由基之间的终止反应遵循几何平均定律,表现出对称的碰撞比。(3) 氢过氧化物的分解在80°C以上表现为单分子学过程,挑战了既定的组合范式。适用于宽温度范围(80°C至200°C),我们的发现开启了具有受控热氧化稳定性的混合物的生产,优化了植物油在食品科学、生物燃料和润滑油等应用领域的使用。
{"title":"A comprehensive two-scale model for predicting the oxidizability of fatty acid methyl ester mixtures.","authors":"Maxime Touffet,&nbsp;Paul Smith,&nbsp;Olivier Vitrac","doi":"10.1016/j.foodres.2023.113289","DOIUrl":"10.1016/j.foodres.2023.113289","url":null,"abstract":"<p><p>The intricate mechanisms of oil thermooxidation and their accurate prediction have long been hampered by the combinatory nature of propagation and termination reactions involving randomly generated radicals. To unravel this complexity, we suggest a two-scale mechanistic description that connects the chemical functions (scale 1) with the molecular carriers of these functions (scale 2). Our method underscores the importance of accounting for cross-reactions between radicals in order to fully comprehend the reactivities in blends. We rigorously tested and validated the proposed two-scale scheme on binary and ternary mixtures of fatty acid methyl esters (FAMEs), yielding three key insights: (1) The abstraction of labile protons hinges on the carrier, defying the conventional focus on hydroperoxyl radical types. (2) Termination reactions between radicals adhere to the geometric mean law, exhibiting symmetric collision ratios. (3) The decomposition of hydroperoxides emerges as a monomolecular process above 80 °C, challenging the established combinatorial paradigm. Applicable across a wide temperature range (80 °C to 200 °C), our findings unlock the production of blends with controlled thermooxidation stability, optimizing the use of vegetable oils across applications: food science, biofuels, and lubricants.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113289"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41165650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes. 基于测序的西班牙食品加工设施微生物组分析揭示了优势类群和抗生素抗性基因的环境特异性变异。
Pub Date : 2023-11-01 Epub Date: 2023-09-10 DOI: 10.1016/j.foodres.2023.113442
Adrián Alvarez-Molina, José F Cobo-Díaz, Elena A Alexa, Fiona Crispie, Miguel Prieto, Mercedes López, Paul D Cotter, Avelino Alvarez-Ordóñez

In the last years, advances in high throughput sequencing technologies have opened the possibility to broaden environmental monitoring activities in facilities processing food, offering expanded opportunities for characterizing in an untargeted manner the microbiome and resistome of foods and food processing environments (FPE) with huge potential benefits in food safety management systems. Here the microbiome and resistome of FPE from slaughterhouses (n = 3), dairy (n = 12) and meat (n = 10) processing plants were assessed through whole metagenome sequencing of 2 composite samples for each facility, comprising 10 FPE swabs taken from food contact surfaces and 10 FPE samples from non-food contact surfaces, respectively. FPE from slaughterhouses had more diverse microbiomes and resistomes, while FPE from dairy processing plants showed the highest β-dispersion, consistent with a more heterogeneous microbiome and resistome composition. The predominant bacterial genera depended on the industry type, with Pseudomonas and Psychrobacter being highly dominant in surfaces from slaughterhouses and meat industries, while different lactic acid bacteria predominated in dairy industries. The most abundant antimicrobial resistance genes (ARG) found were associated with resistance to aminoglycosides, tetracyclines and quaternary ammonium compounds (QAC). ARGs relating to resistance to aminoglycosides and tetracyclines were significantly more prevalent in slaughterhouses than in food processing plants, while QAC resistance genes were particularly abundant in some food contact surfaces from dairy and meat processing plants, suggesting that daily sanitation under suboptimal conditions may be selecting for persistent microbiota tolerant to these biocides in some facilities. The taxonomic mapping of ARG pointed to specific bacterial genera, such as Escherichia, Bacillus, or Staphylococcus, as carriers of the most relevant resistance determinants. About 63% of all ARG reads were assigned to contigs classified as plasmid-associated, indicating that the resistome of FPE may be strongly shaped through the spread of mobile genetic elements. Overall, the relevance of FPE as reservoirs of ARG was confirmed and it was demonstrated that next generation sequencing technologies allowing a deep characterisation of sources and routes of spread of microorganisms and antimicrobial resistance determinants in food industry settings hold promise to be integrated in monitoring and food safety management programmes.

近年来,高通量测序技术的进步为扩大食品加工设施中的环境监测活动开辟了可能性,为以无目标的方式表征食品和食品加工环境(FPE)的微生物组和耐药性提供了更多的机会,在食品安全管理系统中具有巨大的潜在优势。在这里,通过对每个设施的2个复合样本进行全宏基因组测序,评估了屠宰场(n=3)、乳制品(n=12)和肉类(n=10)加工厂的FPE的微生物组和耐药性,分别包括从食物接触表面采集的10个FPE拭子和从非食物接触表面获取的10个FPE样本。屠宰场的FPE具有更多样的微生物组和抗性组,而乳制品加工厂的FPE显示出最高的β-分散性,与更异质的微生物组及抗性组组成一致。主要细菌属取决于行业类型,假单胞菌和Psychrobacter在屠宰场和肉类行业的表面上高度占主导地位,而不同的乳酸菌在乳制品行业占主导地位。发现的最丰富的抗微生物耐药性基因(ARG)与氨基糖苷类、四环素类和季铵化合物(QAC)的耐药性有关。与氨基糖苷类和四环素类耐药性相关的ARGs在屠宰场比在食品加工厂更普遍,而QAC抗性基因在乳制品和肉类加工厂的一些食品接触表面特别丰富,这表明,在一些设施中,在次优条件下的日常卫生可能是对耐受这些杀生物剂的持久微生物群的选择。ARG的分类图谱表明,特定的细菌属,如大肠杆菌、芽孢杆菌或葡萄球菌,是最相关的抗性决定簇的携带者。大约63%的ARG读数被分配给被归类为质粒相关的重叠群,这表明FPE的抗性组可能通过移动遗传元件的传播而强烈形成。总的来说,FPE作为ARG库的相关性得到了证实,并证明了下一代测序技术能够深入表征食品工业环境中微生物和抗微生物耐药性决定因素的来源和传播途径,有望纳入监测和食品安全管理计划。
{"title":"Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes.","authors":"Adrián Alvarez-Molina,&nbsp;José F Cobo-Díaz,&nbsp;Elena A Alexa,&nbsp;Fiona Crispie,&nbsp;Miguel Prieto,&nbsp;Mercedes López,&nbsp;Paul D Cotter,&nbsp;Avelino Alvarez-Ordóñez","doi":"10.1016/j.foodres.2023.113442","DOIUrl":"10.1016/j.foodres.2023.113442","url":null,"abstract":"<p><p>In the last years, advances in high throughput sequencing technologies have opened the possibility to broaden environmental monitoring activities in facilities processing food, offering expanded opportunities for characterizing in an untargeted manner the microbiome and resistome of foods and food processing environments (FPE) with huge potential benefits in food safety management systems. Here the microbiome and resistome of FPE from slaughterhouses (n = 3), dairy (n = 12) and meat (n = 10) processing plants were assessed through whole metagenome sequencing of 2 composite samples for each facility, comprising 10 FPE swabs taken from food contact surfaces and 10 FPE samples from non-food contact surfaces, respectively. FPE from slaughterhouses had more diverse microbiomes and resistomes, while FPE from dairy processing plants showed the highest β-dispersion, consistent with a more heterogeneous microbiome and resistome composition. The predominant bacterial genera depended on the industry type, with Pseudomonas and Psychrobacter being highly dominant in surfaces from slaughterhouses and meat industries, while different lactic acid bacteria predominated in dairy industries. The most abundant antimicrobial resistance genes (ARG) found were associated with resistance to aminoglycosides, tetracyclines and quaternary ammonium compounds (QAC). ARGs relating to resistance to aminoglycosides and tetracyclines were significantly more prevalent in slaughterhouses than in food processing plants, while QAC resistance genes were particularly abundant in some food contact surfaces from dairy and meat processing plants, suggesting that daily sanitation under suboptimal conditions may be selecting for persistent microbiota tolerant to these biocides in some facilities. The taxonomic mapping of ARG pointed to specific bacterial genera, such as Escherichia, Bacillus, or Staphylococcus, as carriers of the most relevant resistance determinants. About 63% of all ARG reads were assigned to contigs classified as plasmid-associated, indicating that the resistome of FPE may be strongly shaped through the spread of mobile genetic elements. Overall, the relevance of FPE as reservoirs of ARG was confirmed and it was demonstrated that next generation sequencing technologies allowing a deep characterisation of sources and routes of spread of microorganisms and antimicrobial resistance determinants in food industry settings hold promise to be integrated in monitoring and food safety management programmes.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 2","pages":"113442"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41173212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds. 脂肪醛中不饱和键的数量和位置影响半胱氨酸-葡萄糖-美拉德反应:挥发性化合物的形成机制和比较。
Pub Date : 2023-11-01 Epub Date: 2023-07-31 DOI: 10.1016/j.foodres.2023.113337
Wenbin Du, Yutang Wang, Qinghong Yan, Shuang Bai, Yatao Huang, Long Li, Yuwen Mu, Ashbala Shakoor, Bei Fan, Fengzhong Wang

Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maillard reaction for the generation of 88 stewed meat-like volatile compounds. The results showed that (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal exhibited greater inhibition of the cysteine reaction with glucose than nonanal and (E)-2-nonenal. However, the positions of the unsaturated bonds in aliphatic aldehydes in the Maillard reaction stage were similar. A carbohydrate module labeling approach was used to present the formation pathways of 34 volatile compounds derived from the Maillard reaction with aliphatic aldehyde systems. The number and position of unsaturated bonds in aliphatic aldehydes generate multiple pathways of flavor compound formation. 2-Propylfuran and (E)-2-(2-pentenyl)furan resulted from aliphatic aldehydes. 5-Butyldihydro-2(3H)-furanone and 2-methylthiophene were produced from the Maillard reaction. 2-Furanmethanol, 2-thiophenecarboxaldehyde, and 5-methyl-2-thiophenecarboxaldehyde were derived from the interaction of aliphatic aldehydes and the Maillard reaction. In Particular, the addition of aliphatic aldehydes changed the formation pathway of 2-propylthiophene, thieno[3,2-b]thiophene, and 2,5-thiophenedicarboxaldehyde. Heatmap and PLS-DA analysis could discriminate volatile compound compositions of the five systems and screen the marker compounds differentiating volatile compounds.

采用壬醛、(E)-2-壬醛、、(E,E)-2,4-二烯醛和(E,Z)-2,6-二烯醛,研究了脂肪醛中不饱和键的数目和位置对88种卤味挥发性化合物美拉德反应的影响。结果表明,(E,E)-2,4-壬二烯醛和(E,Z)-2,6-壬二烯醛对半胱氨酸与葡萄糖反应的抑制作用大于壬醛和(E)-2-壬醛。然而,在美拉德反应阶段,脂肪醛中不饱和键的位置是相似的。使用碳水化合物模块标记方法来呈现34种挥发性化合物的形成途径,这些化合物来源于与脂族醛系统的美拉德反应。脂肪醛中不饱和键的数量和位置产生了多种风味化合物形成途径。2-丙基呋喃和(E)-2-(2-戊烯基)呋喃由脂族醛产生。美拉德反应生成5-丁基二氢-2(3H)-呋喃酮和2-甲基噻吩。2-呋喃甲醇、2-噻吩甲醛和5-甲基-2-噻吩甲醛是由脂族醛和美拉德反应相互作用得到的。特别是,脂肪族醛的加入改变了2-丙基噻吩、噻吩并[3,2-b]噻吩和2,5-噻吩二甲醛的形成途径。热图和PLS-DA分析可以区分五个体系的挥发性化合物组成,筛选区分挥发性化合物的标志化合物。
{"title":"The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds.","authors":"Wenbin Du,&nbsp;Yutang Wang,&nbsp;Qinghong Yan,&nbsp;Shuang Bai,&nbsp;Yatao Huang,&nbsp;Long Li,&nbsp;Yuwen Mu,&nbsp;Ashbala Shakoor,&nbsp;Bei Fan,&nbsp;Fengzhong Wang","doi":"10.1016/j.foodres.2023.113337","DOIUrl":"10.1016/j.foodres.2023.113337","url":null,"abstract":"<p><p>Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maillard reaction for the generation of 88 stewed meat-like volatile compounds. The results showed that (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal exhibited greater inhibition of the cysteine reaction with glucose than nonanal and (E)-2-nonenal. However, the positions of the unsaturated bonds in aliphatic aldehydes in the Maillard reaction stage were similar. A carbohydrate module labeling approach was used to present the formation pathways of 34 volatile compounds derived from the Maillard reaction with aliphatic aldehyde systems. The number and position of unsaturated bonds in aliphatic aldehydes generate multiple pathways of flavor compound formation. 2-Propylfuran and (E)-2-(2-pentenyl)furan resulted from aliphatic aldehydes. 5-Butyldihydro-2(3H)-furanone and 2-methylthiophene were produced from the Maillard reaction. 2-Furanmethanol, 2-thiophenecarboxaldehyde, and 5-methyl-2-thiophenecarboxaldehyde were derived from the interaction of aliphatic aldehydes and the Maillard reaction. In Particular, the addition of aliphatic aldehydes changed the formation pathway of 2-propylthiophene, thieno[3,2-b]thiophene, and 2,5-thiophenedicarboxaldehyde. Heatmap and PLS-DA analysis could discriminate volatile compound compositions of the five systems and screen the marker compounds differentiating volatile compounds.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113337"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41174875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore. 牛奶和植物奶替代品的营养成分:对在澳大利亚和新加坡销售的产品的横断面研究。
Pub Date : 2023-11-01 Epub Date: 2023-09-14 DOI: 10.1016/j.foodres.2023.113475
Paige G Brooker, Kim Anastasiou, Benjamin P C Smith, Rebecca Tan, Xenia Cleanthous, Malcolm D Riley

Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p < 0.0001) and more than double the amount of sugar (5.1 g v. 2.6 g, p < 0.0001) of plant-based milk alternatives, but three times more protein (3.3 g v. 1.0 g, p < 0.0001). Between countries, generally, calcium contents were similar across products, likely due to fortification of plant-based milk alternatives. Compared to Singapore, dairy milk and plant-based milk alternative products sold in Australia were generally higher in energy, protein and fat, but lower in carbohydrate content. Food supply differences between Singapore and Australia may be cultural and have nutritional implications.

乳制品和非乳制品(植物性)替代品被宣传为健康饮食的重要组成部分。本研究的目的是评估澳大利亚和新加坡超市中牛奶和植物奶替代品的范围,并探讨该类别内和国家之间的营养差异。产品信息是在商店从包装中收集的。产品分为乳制品和植物乳替代品,并进一步分类为(i)早餐饮料(占产品的12%);(ii)纯牛奶(62%);或(iii)调味乳(26%)。使用Kruskal-Wallis和Mann-Whitney U测试对产品的营养成分进行差异测试。风味产品的含糖量几乎是普通产品的中值的两倍(8.3克vs.4.6克,p=0.005)。三分之二的产品是乳制品,其饱和脂肪含量几乎是中值的四倍(1.1克vs.0.3克,p=0.05)
{"title":"Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore.","authors":"Paige G Brooker,&nbsp;Kim Anastasiou,&nbsp;Benjamin P C Smith,&nbsp;Rebecca Tan,&nbsp;Xenia Cleanthous,&nbsp;Malcolm D Riley","doi":"10.1016/j.foodres.2023.113475","DOIUrl":"10.1016/j.foodres.2023.113475","url":null,"abstract":"<p><p>Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p < 0.0001) and more than double the amount of sugar (5.1 g v. 2.6 g, p < 0.0001) of plant-based milk alternatives, but three times more protein (3.3 g v. 1.0 g, p < 0.0001). Between countries, generally, calcium contents were similar across products, likely due to fortification of plant-based milk alternatives. Compared to Singapore, dairy milk and plant-based milk alternative products sold in Australia were generally higher in energy, protein and fat, but lower in carbohydrate content. Food supply differences between Singapore and Australia may be cultural and have nutritional implications.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 2","pages":"113475"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41171620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity. 黑大蒜颗粒作为皮克林乳液基低脂创新蛋黄酱中的天然色素和乳化剂:改善流变性和生物活性。
Pub Date : 2023-11-01 Epub Date: 2023-09-15 DOI: 10.1016/j.foodres.2023.113484
V Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, Neelam Upadhyay, Sukhvinder Pal Singh, Anirban Dutta, Charanjit Kaur

Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM5 and IM10 were ternary composites constituting whey protein, high methoxyl pectin along with BGP (@5 and 10% respectively). The formulation IM10 (BGP @10%) showed high firmness and low spreadability quotient, hence IM5 was taken forward for fabrication for two more variants namely IM-J (using low methoxyl pectin (LMP) from jackfruit peels) and IM-C (LMP from citrus). The effect of BGP and LMP on the functional quality of IM was confirmed through zeta potential, antioxidant activity, textural, rheological, and microscopic evaluation. Fluorescence microscopy confirmed the presence of solid particles over the fat phase of IM, while interaction of pectin and whey proteins was demonstrated through fluorescence emission spectroscopy which clearly displayed stabilization of IM through the formation of Pickering emulsion. Pronounced difference in color and flavor score with BGP established high sensory scores in IM5, IM-J, and IM-C. Rheology supported the stabilizing effects of LMP in IM-J and IM-C in terms of speedy recovery of thixotropy, with recovering storage modulus (G'). Enhanced viscosity of IM-C and IM-J further corroborated the dual effect of LMP and BGP in improving emulsifying and functional quality of IM. Enhanced oxidative stability of IM was established by reduced peroxide and Totox values. Overall our results suggest the promising applications of black garlic as functional ingredient in protein and pectin based Pickering emulsions.

黑大蒜富含褐色色素,美拉德反应产物具有抗氧化活性和促进健康的作用。在本研究中,我们报道了一种使用黑大蒜颗粒(BGP)作为天然色素和功能成分制造低脂创新蛋黄酱(IM)的简单策略。利用优化浓度的乳清蛋白浓缩物和高甲氧基果胶制备作为对照的IM。IM5和IM10是由乳清蛋白、高甲氧基果胶和BGP组成的三元复合物(分别为@5%和10%)。配方IM10(BGP@10%)显示出高硬度和低铺展性商,因此IM5被用于制造另外两种变体,即IM-J(使用来自菠萝蜜皮的低甲氧基果胶(LMP))和IM-C(来自柑橘的LMP)。通过ζ电位、抗氧化活性、质地、流变学和微观评价,证实了BGP和LMP对IM功能质量的影响。荧光显微镜证实了IM脂肪相上存在固体颗粒,而果胶和乳清蛋白的相互作用通过荧光发射光谱得到了证实,荧光发射光谱清楚地显示了IM通过形成Pickering乳液的稳定性。BGP在颜色和风味评分方面的显著差异在IM5、IM-J和IM-C中建立了高感觉评分。流变学支持LMP在IM-J和IM-C中的稳定作用,即触变性的快速恢复和储能模量的恢复。IM-C和IM-J粘度的增加进一步证实了LMP和BGP在改善IM乳化和功能质量方面的双重作用。IM的氧化稳定性通过降低过氧化物和Totox值而得到增强。总的来说,我们的研究结果表明,黑大蒜作为蛋白质和果胶基Pickering乳液的功能成分具有很好的应用前景。
{"title":"Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity.","authors":"V Vathsala,&nbsp;Vivek Saurabh,&nbsp;Ganesh Kumar Choupdar,&nbsp;Neelam Upadhyay,&nbsp;Sukhvinder Pal Singh,&nbsp;Anirban Dutta,&nbsp;Charanjit Kaur","doi":"10.1016/j.foodres.2023.113484","DOIUrl":"10.1016/j.foodres.2023.113484","url":null,"abstract":"<p><p>Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM<sub>5</sub> and IM<sub>10</sub> were ternary composites constituting whey protein, high methoxyl pectin along with BGP (@5 and 10% respectively). The formulation IM<sub>10</sub> (BGP @10%) showed high firmness and low spreadability quotient, hence IM<sub>5</sub> was taken forward for fabrication for two more variants namely IM-J (using low methoxyl pectin (LMP) from jackfruit peels) and IM-C (LMP from citrus). The effect of BGP and LMP on the functional quality of IM was confirmed through zeta potential, antioxidant activity, textural, rheological, and microscopic evaluation. Fluorescence microscopy confirmed the presence of solid particles over the fat phase of IM, while interaction of pectin and whey proteins was demonstrated through fluorescence emission spectroscopy which clearly displayed stabilization of IM through the formation of Pickering emulsion. Pronounced difference in color and flavor score with BGP established high sensory scores in IM<sub>5</sub>, IM-J, and IM-C. Rheology supported the stabilizing effects of LMP in IM-J and IM-C in terms of speedy recovery of thixotropy, with recovering storage modulus (G'). Enhanced viscosity of IM-C and IM-J further corroborated the dual effect of LMP and BGP in improving emulsifying and functional quality of IM. Enhanced oxidative stability of IM was established by reduced peroxide and Totox values. Overall our results suggest the promising applications of black garlic as functional ingredient in protein and pectin based Pickering emulsions.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 2","pages":"113484"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41165737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices. 阿根廷黑松露的芳香特征:商业类别的特征以及与成熟、收获日期和果园管理实践相关的变化。
Pub Date : 2023-11-01 Epub Date: 2023-07-24 DOI: 10.1016/j.foodres.2023.113300
Eva Tejedor-Calvo, Sergi Garcia-Barreda, José Sebastián Dambolena, David Pelissero, Sergio Sánchez, Pedro Marco, Eduardo Nouhra

Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.

黑松露(Tuber melanosporum)是世界上最受欢迎的真菌之一,主要是由于其芳香特性。在阿根廷等新兴市场,当地生产的松露的香气尚未被描述。采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对来自阿根廷的102种黑松露中的挥发性有机物进行了分析。还登记并考虑了商业类别、成熟期、寄主树、地理来源和分类过程中检测到的芳香缺陷等因素。结果,检测到79种挥发性有机物,其中2-甲基丙醇、2-丁酮、2-甲基-1-丙醇、丁醛-3-甲基、3-甲基-1-丁醇、2-甲基1-丁醇在新鲜成熟的松露中以高百分比存在,而未成熟的松露与3,5-二甲氧基甲苯、2-苯基-2-丁烯、2,3-二甲氧基甲苯有关。与澳大利亚和欧洲的黑松露相比,阿根廷黑松露在芳香方面表现出显著的相似性,但也有一些独特的味道。
{"title":"Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices.","authors":"Eva Tejedor-Calvo,&nbsp;Sergi Garcia-Barreda,&nbsp;José Sebastián Dambolena,&nbsp;David Pelissero,&nbsp;Sergio Sánchez,&nbsp;Pedro Marco,&nbsp;Eduardo Nouhra","doi":"10.1016/j.foodres.2023.113300","DOIUrl":"10.1016/j.foodres.2023.113300","url":null,"abstract":"<p><p>Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113300"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41126008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Co-culture of Cronobacter sakazakii and Staphylococcus aureus: Explore the influence of mixed biofilm formation and regulation of Cronobacter sakazakii biofilm formation genes. 阪崎Cronobacter sakazakii和金黄色葡萄球菌的共培养:探讨混合生物膜形成的影响和阪崎克罗诺杆菌生物膜形成基因的调控。
Pub Date : 2023-11-01 Epub Date: 2023-09-12 DOI: 10.1016/j.foodres.2023.113457
Danliangmin Song, Ai Jia, Xuehe Qi, Kai Dong, Shiyu Liu, Chaoxin Man, Xinyan Yang, Yujun Jiang

Bacterial biofilm is a protective matrix composed of metabolites secreted by bacteria that envelop bacteria. By forming a biofilm, bacteria can considerably improve their environmental tolerance. In food-related processing environment, different types of microorganisms are often present in biofilms. The main contaminating strain in the powdered infant formula (PIF) processing environment, Cronobacter sakazakii and Staphylococcus aureus continues to pollute the PIF processing environment after biofilm production. This study selected Cronobacter sakazakii with a weak biofilm-forming ability as one of the test organisms. The coexistence of Cronobacter sakazakii and Staphylococcus aureus on the surface of production equipment was simulated to analyze the interaction. Biofilm formation in the co-culture group was significantly higher than the others. In-depth study of the effect of Staphylococcus aureus on the biofilm formation genes of Cronobacter sakazakii. Results show two bacteria can coexist on the surface of a metal device, forming a more compact hybrid biofilm structure. Under co-culture conditions, S. aureus increased bcsA and fliD expression in Cronobacter sakazakii, whereas decreased bcsC expression. Signaling molecules produced by Staphylococcus aureus (Autoinducer 2) significantly promoted the biofilm formation of Cronobacter sakazakii at the concentration of 0-500 ng/mL (0.099-0.177) and up-regulated the expression of bcsA, filD and flhD genes.

细菌生物膜是由包裹细菌的细菌分泌的代谢产物组成的保护性基质。通过形成生物膜,细菌可以显著提高其对环境的耐受性。在与食品相关的加工环境中,不同类型的微生物通常存在于生物膜中。婴儿配方奶粉(PIF)加工环境中的主要污染菌株阪崎克罗诺杆菌和金黄色葡萄球菌在生物膜生产后继续污染PIF加工环境。本研究选择生物膜形成能力较弱的阪崎克罗诺杆菌作为试验生物之一。模拟了阪崎Cronobacter sakazakii和金黄色葡萄球菌在生产设备表面共存的情况,分析了相互作用。共培养组的生物膜形成显著高于其他组。金黄色葡萄球菌对阪崎克罗诺杆菌生物膜形成基因影响的深入研究。结果表明,两种细菌可以共存于金属器件表面,形成更紧凑的混合生物膜结构。在共培养条件下,金黄色葡萄球菌增加了阪崎克罗诺杆菌中bcsA和fliD的表达,而降低了bcsC的表达。金黄色葡萄球菌(Autoinducer 2)产生的信号分子在0-500 ng/mL(0.099-0.177)浓度下显著促进阪崎克罗诺杆菌的生物膜形成,并上调bcsA、filD和flhD基因的表达。
{"title":"Co-culture of Cronobacter sakazakii and Staphylococcus aureus: Explore the influence of mixed biofilm formation and regulation of Cronobacter sakazakii biofilm formation genes.","authors":"Danliangmin Song,&nbsp;Ai Jia,&nbsp;Xuehe Qi,&nbsp;Kai Dong,&nbsp;Shiyu Liu,&nbsp;Chaoxin Man,&nbsp;Xinyan Yang,&nbsp;Yujun Jiang","doi":"10.1016/j.foodres.2023.113457","DOIUrl":"10.1016/j.foodres.2023.113457","url":null,"abstract":"<p><p>Bacterial biofilm is a protective matrix composed of metabolites secreted by bacteria that envelop bacteria. By forming a biofilm, bacteria can considerably improve their environmental tolerance. In food-related processing environment, different types of microorganisms are often present in biofilms. The main contaminating strain in the powdered infant formula (PIF) processing environment, Cronobacter sakazakii and Staphylococcus aureus continues to pollute the PIF processing environment after biofilm production. This study selected Cronobacter sakazakii with a weak biofilm-forming ability as one of the test organisms. The coexistence of Cronobacter sakazakii and Staphylococcus aureus on the surface of production equipment was simulated to analyze the interaction. Biofilm formation in the co-culture group was significantly higher than the others. In-depth study of the effect of Staphylococcus aureus on the biofilm formation genes of Cronobacter sakazakii. Results show two bacteria can coexist on the surface of a metal device, forming a more compact hybrid biofilm structure. Under co-culture conditions, S. aureus increased bcsA and fliD expression in Cronobacter sakazakii, whereas decreased bcsC expression. Signaling molecules produced by Staphylococcus aureus (Autoinducer 2) significantly promoted the biofilm formation of Cronobacter sakazakii at the concentration of 0-500 ng/mL (0.099-0.177) and up-regulated the expression of bcsA, filD and flhD genes.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 2","pages":"113457"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41158208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level. 一种用所有主要乳脂肪球膜蛋白构建稳定脂肪球的新策略,以在蛋白质水平上模拟母乳脂肪乳液。
Pub Date : 2023-11-01 Epub Date: 2023-08-05 DOI: 10.1016/j.foodres.2023.113351
Yi Wang, Mengyuan Guo, Fazheng Ren, Pengjie Wang, Hongjuan Li, Hongbo Li, Yixuan Li, Jie Luo, Jinghua Yu

Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.

乳脂肪球膜(MFGM)蛋白具有多种生物学功能,并维持脂肪球的结构。然而,由于MFGM材料在分离过程中的成分损失,模拟母乳乳液中的主要MFGM蛋白质成分与母乳中的不同。为了克服这一限制,我们开发了一种新的策略,即用从富含大尺寸脂肪球的牛奶中分离出来的奶油将富含MFGM的溶液均质化。乳液的物理化学性质和界面蛋白质覆盖率结果表明,当脂肪与蛋白质的比例为1:3时,新方法制备的乳液具有更小的粒径、更高的稳定性和更多的界面蛋白质覆盖。此外,还研究了新型乳液和模拟婴儿配方奶粉乳液之间界面蛋白的蛋白质组差异,结果表明,通过新方法制备的乳液界面包含所有主要的MFGM蛋白和独特的GO注释和KEGG途径。然而,在通过普通方法制备的乳液的界面处,只有四种MFGM蛋白(XO、ADPH、PAS 6/7)被定量。此外,与普通方法相比,在通过新方法制备的乳液的界面处,主要MFGM蛋白质的蛋白质数量和总相对丰度分别高出约2倍和475倍。总体而言,该研究通过筛选脂质来源和均质化方法调节了脂肪球的界面蛋白组成,并揭示了其对加工稳定性和生物特性的潜在影响。
{"title":"A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level.","authors":"Yi Wang,&nbsp;Mengyuan Guo,&nbsp;Fazheng Ren,&nbsp;Pengjie Wang,&nbsp;Hongjuan Li,&nbsp;Hongbo Li,&nbsp;Yixuan Li,&nbsp;Jie Luo,&nbsp;Jinghua Yu","doi":"10.1016/j.foodres.2023.113351","DOIUrl":"10.1016/j.foodres.2023.113351","url":null,"abstract":"<p><p>Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113351"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41167449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Food research international (Ottawa, Ont.)
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1