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Pandey A, Momeni O, Pandey P. Quantitative Analysis of Genomic DNA Degradation of E. coli Using Automated Gel Electrophoresis under Various Levels of Microwave Exposure. Gels 2024; 10:242. [PMID: 38667661 PMCID: PMC11049425 DOI: 10.3390/gels10040242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/10/2024] [Accepted: 03/25/2024] [Indexed: 04/28/2024] Open
Abstract
The problem that this study addresses is to understand how microwave radiation is able to degrade genomic DNA of E. coli. In addition, a comparative study was made to evaluate the suitability of a high-throughput automated electrophoresis platform for quantifying the DNA degradation under microwave radiation. Overall, this study investigated the genomic DNA degradation of E. coli under microwave radiation using automated gel electrophoresis. To examine the viable organisms and degradation of genomic DNA under microwave exposure, we used three methods: (1) post-microwave exposure, where E. coli was enumerated using modified mTEC agar method using membrane filtration technique; (2) extracted genomic DNA of microwaved sample was quantified using the Qubit method; and (3) automated gel electrophoresis, the TapeStation 4200, was used to examine the bands of extracted DNA of microwaved samples. In addition, to examine the impacts of microwaves, E. coli colonies were isolated from a fecal sample (dairy cow manure), these colonies were grown overnight to prepare fresh E. coli culture, and this culture was exposed to microwave radiation for three durations: (1) 2 min; (2) 5 min; and (3) 8 min. In general, Qubit values (ng/µL) were proportional to the results of automated gel electrophoresis, TapeStation 4200, DNA integrity numbers (DINs). Samples from exposure studies (2 min, 5 min, and 8 min) showed no viable E. coli. Initial E. coli levels (at 0 min microwave exposure) were 5 × 108 CFU/mL, and the E. coli level was reduced to a non-detectable level within 2 min of microwave exposure. The relationships between Qubit and TapeStation measurements was linear, except for when the DNA level was lower than 2 ng/µL. In 8 min of microwave exposure, E. coli DNA integrity was reduced by 61.7%, and DNA concentration was reduced by 81.6%. The overall conclusion of this study is that microwave radiation had a significant impact on the genomic DNA of E. coli, and prolonged exposure of E. coli to microwaves can thus lead to a loss of genomic DNA integrity and DNA concentrations.
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Affiliation(s)
- Aditya Pandey
- Department of Electrical and Computer Engineering, University of California at Davis, Davis, CA 95616, USA; (A.P.); (O.M.)
| | - Omeed Momeni
- Department of Electrical and Computer Engineering, University of California at Davis, Davis, CA 95616, USA; (A.P.); (O.M.)
| | - Pramod Pandey
- Department of Population Health and Reproduction, University of California at Davis, Davis, CA 95616, USA
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2
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Chen Z, Wang R, Song Y, Ma A, Li S, Jia Y. Expression and Transformation Characteristics of a Novel Glutamic Acid Decarboxylase LcGAD10s and Its Application on Sufu Processing. Foods 2023; 12:3186. [PMID: 37685118 PMCID: PMC10486372 DOI: 10.3390/foods12173186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is an important non-proteinogenic amino acid and a potent bioactive compound with many anti-hypertensive and anti-depressant activities. The bioconversion of GABA by glutamic acid decarboxylase (GAD) has been eagerly studied. Herein, novel pyridoxal-5-phosphate monohydrates (PLP)-dependent GAD, which is not quite similar to reporting, was cloned from Latilactobacillus curvatus and efficiently expressed in E. coli. The conveniently purified GAD (designated LcGAD10s) appeared as a single protein on SDS-PAGE with a molecular mass of 52.0 kDa. LcGAD10s exhibited a specific activity of 303.7 U/mg after purification by Ni-IDA affinity chromatography, with optimal activity at 55 °C and pH 5. LcGAD10s displayed excellent temperature (50 °C) and pH (4-8) stability which relative activity above 80% and 70%, respectively. The enzymatic activity was, respectively, increased and depressed by 130%, and 24% in the presence of Mn+ and Cu2+. Enzyme activity over 90% can be achieved by adding at least 25 mM of PLP. LcGAD10s was able to efficiently transform 15 g/L GABA with a single-factor optimized reaction of pH (5), temperature (50 °C), time (2 h), LcGAD10s dosage (0.4 U) and monosodium glutamate level (5 g/L). Additionally, LcGAD10s can be applied to a tofu fermentation system to achieve GABA conversion and achieved 14.9 mg/g of GABA conversion when added at 2 U/mL, which is higher than most of the commercial sufu and previous application reports, increasing its functional substances.
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Affiliation(s)
| | | | | | | | | | - Yingmin Jia
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Z.C.); (R.W.); (Y.S.); (A.M.); (S.L.)
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Jalili M, Nazari M, Magkos F. Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges. Int J Mol Sci 2023; 24:ijms24032665. [PMID: 36768984 PMCID: PMC9916812 DOI: 10.3390/ijms24032665] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/27/2023] [Accepted: 01/28/2023] [Indexed: 02/03/2023] Open
Abstract
Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
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Affiliation(s)
- Mahsa Jalili
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
| | - Maryam Nazari
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan JF62+4W5, Iran
| | - Faidon Magkos
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
- Correspondence:
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Xi X, Ke J, Ma Y, Liu X, Gu X, Wang Y. Physiochemical and taste characteristics of traditional Chinese fermented food sufu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoli Xi
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingxuan Ke
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Yanli Ma
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Xu Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Xiaodong Gu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yinzhuang Wang
- College of Food Science and Technology Hebei Agricultural University Baoding China
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Li Z, Dong L, Zhao C, Zhang F, Zhao S, Zhan J, Li J, Li L. Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC-MS for Analyzing High-Salt Fermented Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8827-8837. [PMID: 35786923 DOI: 10.1021/acs.jafc.2c03481] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Metabolome analysis of high-salt fermented food can be an analytical challenge, as the salts can interfere with the sample processing and analysis. In this work, we describe a four-channel chemical isotope labeling (CIL) LC-MS approach for a comprehensive metabolome analysis of high-salt fermented food. The workflow includes metabolite extraction, chemical labeling of metabolites using dansyl chloride, dansylhydrazine, or p-dimethylaminophenacyl bromide reagents to enhance separation and ionization, LC-UV measurement of the total concentration of dansyl-labeled metabolites in each sample for sample normalization, mixing of 13C- and 12C-reagent-labeled samples, high-resolution LC-MS analysis, and data processing. Metabolome analysis of fermented foods, including fermented red pepper (FRP) sauce, soy sauce, and sufu (a fermented soybean food), showed unprecedented high metabolic coverage. Metabolome comparison of FRP, soy sauce, and sufu, as well as soy sauce and sufu, indicated great diversity of metabolite types and abundances in these foods. In addition, we analyzed two groups of samples of the same type, FRP with 10% (w/w) and 15% (w/w) salt contents, and detected large variations in multiple categories of metabolites belonging to a number of different metabolic pathways. We envisage that this CIL LC-MS approach can be generally used for metabolomic studies of high-salt fermented food. CIL LC-MS allows high-coverage identification and quantification that could not be done using other methods.
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Affiliation(s)
- Zhihua Li
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Ling Dong
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Chi Zhao
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Fengju Zhang
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Shuang Zhao
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Jingjing Zhan
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Jia Li
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Liang Li
- The Metabolomics Innovation Centre and Department of Chemistry, University of Alberta, Edmonton, Alberta T6G 2G2, Canada
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Migration testing of metallized polypropylene films treated with ionizing radiation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lin X, Tang Y, Hu Y, Lu Y, Sun Q, Lv Y, Zhang Q, Wu C, Zhu M, He Q, Chi Y. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8065-8080. [PMID: 34269568 DOI: 10.1021/acs.jafc.1c01687] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.
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Affiliation(s)
- Xin Lin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Yun Hu
- West China School of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Chongde Wu
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
| | - Meijun Zhu
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
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Guzik P, Kulawik P, Zając M, Migdał W. Microwave applications in the food industry: an overview of recent developments. Crit Rev Food Sci Nutr 2021; 62:7989-8008. [PMID: 33970698 DOI: 10.1080/10408398.2021.1922871] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future.
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Affiliation(s)
- Paulina Guzik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Marzena Zając
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Władysław Migdał
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
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Lu S, Wu J, Xia Y, Hu C. Effect of ionising irradiation on silver release from polyolefin/silver nanocomposite films into food simulants. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:681-690. [PMID: 33625955 DOI: 10.1080/19440049.2021.1878284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Two types of nanocomposite films, polyethylene/silver (PE/Ag) and polypropylene/silver (PP/Ag), were prepared and characterised. Assessment of silver released under the effect of ionising irradiation was performed on the nanocomposite films. The release experiment was carried out by immersing the nanocomposite films in water, 3% acetic acid or 95% ethanol as food simulants and measuring the Ag release from nanocomposite films treated with and without gamma or electron beam irradiation at a dose of 10 kGy. In general, irradiation treatment increased the Ag release regardless of the type of polymer and food simulant. One reason could be radiation-induced metal oxidation at the surface which in turn promoted ion release into food simulants. The oxidising radicals produced by radiation in solution could be another factor speeding up metal oxidation and subsequent ion release. When comparisons were made between the two types of irradiation, greater Ag release into water and 3% acetic acid was observed after electron beam irradiation, while gamma irradiation was likely to induce greater Ag release into 95% ethanol. Such phenomena reveal the influence of different types of radiation on the solutions which in turn affect the Ag release.
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Affiliation(s)
- Shan Lu
- Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Food Science & Engineering, Jinan University, Guangzhou, China
| | - Jingjie Wu
- Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yining Xia
- Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Changying Hu
- Department of Food Science & Engineering, Jinan University, Guangzhou, China
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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology 2020; 57:4414-4423. [PMID: 33087955 DOI: 10.1007/s13197-020-04478-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and sensory characteristics of natto prepared using Bacillus subtilis GUTU09 combined with different strains (Lactobacillus, Bifidobacterium and Mucor) and fermentation methods were investigated. The combination of two strains showed the best fermentation performance among all samples. The NK and protease activity and FAN content in double-strain fermentation increased by 10.33 FU/g, 88.78 U/g, and 2.34 g/kg, respectively, compared with those in single-strain fermentation. Sensory evaluation demonstrated that mixed fermentation primarily affected the sensory acceptance. This method also reduced the contents of various biogenic amines in natto compared with single-strain fermentation. Tyramine, cadaverine, spermine, and spermidine were significantly reduced, whereas histamine was slightly increased. The total biogenic amines decreased from 390.76 mg/kg to a minimum of 16.16 mg/kg. Some Mucor strains also reduced the contents of various biogenic amines. In the dual-bacteria fermentation of Mucor and GUTU09, co-fermentation has advantages over stage-fermentation, with higher NK and protease activity and higher sensory scores. Correlation analysis showed that the formation and accumulation of some biogenic amines in natto prepared using different microbial combinations were related to NK activity and pH. All these results showed that the quality of natto was improved by mixed fermentation and suitable fermentation methods, which laid a foundation for its potential industrial application.
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