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Abdelshafy AM, Mahmoud AR, Abdelrahman TM, Mustafa MA, Atta OM, Abdelmegiud MH, Al-Asmari F. Biodegradation of chemical contamination by lactic acid bacteria: A biological tool for food safety. Food Chem 2024; 460:140732. [PMID: 39106807 DOI: 10.1016/j.foodchem.2024.140732] [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: 05/31/2024] [Revised: 07/19/2024] [Accepted: 07/30/2024] [Indexed: 08/09/2024]
Abstract
Chemical pollutants such as mycotoxins and pesticides exert harmful effects on human health such as inflammation, oxidative stress, and cancer. Several strategies were applied for food decontamination, including physicochemical and biological strategies. The present review comprehensively discussed the recent efforts related to the biodegradation of eight food chemical contaminants, including mycotoxins, acrylamide, biogenic amines, N-nitrosamines, polycyclic aromatic hydrocarbons, bisphenol A, pesticides, and heavy metals by lactic acid bacteria (LAB). Biological detoxification by LAB such as Lactobacillus is a promising approach to remove the risks related to the presence of chemical and environmental pollutants in foodstuffs. It is a safe, efficient, environmentally friendly, and low-cost strategy to remove hazardous compounds. LAB can directly decrease these chemical pollutants by degradation or adsorption. Also, it can indirectly reduce the content of these pollutants by reducing their precursors. Hence, LAB can contribute to reducing chemical pollutants in contaminated foods and enhance food safety.
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Affiliation(s)
- Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
| | - Ahmed Rashad Mahmoud
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
| | - Talat M Abdelrahman
- Department of Plant Protection, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt.
| | - Mustafa Abdelmoneim Mustafa
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
| | - Omar Mohammad Atta
- Department of Botany and Microbiology, College of Science, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt.
| | - Mahmoud H Abdelmegiud
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
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2
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Liu W, Chang L, Xu Y, Shan T, Mu G, Qian F. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage. Int J Food Microbiol 2024; 418:110743. [PMID: 38749262 DOI: 10.1016/j.ijfoodmicro.2024.110743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/29/2024] [Accepted: 05/09/2024] [Indexed: 05/27/2024]
Abstract
Spicy cabbage is a popular fermented vegetable food. The study aimed to determine the physicochemical properties, volatile flavor components, sensory evaluation, and microbial diversity of spicy cabbage prepared using different methods. Three methods were used: single-bacteria fermentation with Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23, mixed fermentation (LMP) using both strains, and natural fermentation as the blank control (CON). The LMP group has the best quality of spicy cabbage and the highest sensory score. Esters and alkenes were the main volatile flavor components of the spicy cabbage by GC-MS. The fermentation time of LMP group was shorter, and the nitrite degradation rate was >60 %, which was significantly higher than that of other groups (p < 0.05). From the perspective of microbial diversity, the dominant bacteria genera in each group were Lactobacillus, Pantoea, Enterococcus and Pseudomonas. However, mixed fermentation decreased the abundance of pathogenic bacteria, of which the abundance of Serratia was <0.1 %. In conclusion, mixed fermentation can significantly improve the quality of spicy cabbage and shorten the fermentation time. These findings laid the theoretical foundation for the industrial production of high-quality spicy cabbage.
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Affiliation(s)
- Weichao Liu
- School of Food Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Lixuan Chang
- School of Food Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yunpeng Xu
- School of Food Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Tingting Shan
- Dalian Center for Certification and Food and Drug Control, Dalian, Liaoning 116021, China
| | - Guangqing Mu
- School of Food Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Fang Qian
- School of Food Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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3
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Ren F, Liu M, Tan B. Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes. J Food Sci 2024; 89:2397-2409. [PMID: 38391005 DOI: 10.1111/1750-3841.16982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/24/2023] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC-MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α-diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5-trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6-ethenoadenosine, 2-deoxy-2,3-dehydro-n-acetyl-neuraminic acid, 3,4,5-trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes. PRACTICAL APPLICATION: The investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio-preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.
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Affiliation(s)
- Fei Ren
- Academy of National Food and Strategic Reserves Administration, Beijing, China
| | - Ming Liu
- Academy of National Food and Strategic Reserves Administration, Beijing, China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing, China
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4
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Del Rio B, Fernandez M, Redruello B, Ladero V, Alvarez MA. New insights into the toxicological effects of dietary biogenic amines. Food Chem 2024; 435:137558. [PMID: 37783126 DOI: 10.1016/j.foodchem.2023.137558] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 09/07/2023] [Accepted: 09/19/2023] [Indexed: 10/04/2023]
Abstract
Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.
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Affiliation(s)
- Beatriz Del Rio
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - María Fernandez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Begoña Redruello
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Victor Ladero
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain.
| | - Miguel A Alvarez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
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Liu Y, Yang Q, Guo Y, Jiang Y, Zhu H, Yang B. New insights of flavonoid glycosidases and their application in food industry. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 38117083 DOI: 10.1080/10408398.2023.2294167] [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: 12/21/2023]
Abstract
Flavonoids are significant natural nutraceuticals and a key component of dietary supplements. Given that flavonoid glycosides are more plentiful in nature and less beneficial to human health than their aglycone counterparts, they serve as potential precursors for flavonoid production. Glycosidases have shown substantial potential within the food industry, particularly in enhancing the organoleptic properties of juice, wine, and tea. When applied to food resources, glycosidases can amplify their biological activities, thereby improving the performance of functional foods. This review provides up-to-date information on flavonoid glycosidases, including their catalytic mechanisms, biochemical properties, and natural sources, as well as their applications within the food industry. The use of flavonoid glycosidases in improving food quality is also reviewed.
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Affiliation(s)
- Yingjun Liu
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Qiuxia Yang
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Yushan Guo
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Hong Zhu
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Functional Food Group, South China National Botanical Garden, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
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6
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Li S, Guo L, Gu J, Mu G, Tuo Y. Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China. Food Sci Nutr 2023; 11:4502-4515. [PMID: 37576040 PMCID: PMC10420762 DOI: 10.1002/fsn3.3372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 08/15/2023] Open
Abstract
Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, Lactiplantibacillus plantarum DPUL-J8 could decompose putrescine by 100%, and no biogenic amine was produced by Pichia kudriavzevii DPUY-J8. Lactiplantibacillus plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 with strong biogenic amine degrading capacities were inoculated into the soybean paste. After 30 days of fermentation, the content of biogenic amines and aflatoxin in the fermented soybean paste declined by more than 60% and 50%, respectively. At the same time, compared with the control group without inoculation, the contents of total acid (1.29 ± 0.05 g/100 g), amino acid nitrogen (0.82 ± 0.01 g/100 g), and volatile compounds in soybean paste fermented by L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 were significantly increased, which had a good flavor. These results indicated that the use of L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 as starter cultures for soybean paste might be a good strategy to improve the safety and flavor of traditional Chinese soybean paste.
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Affiliation(s)
- Siyi Li
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Linjie Guo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Jinhong Gu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Guangqing Mu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- Dalian Probiotics Function Research Key LaboratoryDalian Polytechnic UniversityDalianChina
| | - Yanfeng Tuo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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7
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Fan J, Qu G, Wang D, Chen J, Du G, Fang F. Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods. Foods 2023; 12:2892. [PMID: 37569161 PMCID: PMC10418588 DOI: 10.3390/foods12152892] [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: 07/09/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.
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Affiliation(s)
- Jingya Fan
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guanyi Qu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Datao Wang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Fang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
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8
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Zhou Q, Mo M, Tang B, He Q. A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1772-1781. [PMID: 37187992 PMCID: PMC10169961 DOI: 10.1007/s13197-023-05717-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2023] [Accepted: 03/04/2023] [Indexed: 03/28/2023]
Abstract
Control of biogenic amines (BAs) is important to guarantee the safety of sausage-like fermented meat products. This study investigated the influences of tea polyphenols (TP) and its lipophilic palmitic acid-modified derivatives, palmitoyl-TP (pTP) and palmitoyl-epigallocatechin gallate (pEGCG), on BAs and microbial ecosystem in Chinese sausages. TP, epigallocatechin gallate (EGCG), pTP, and pEGCG all reduced the formation of BAs and N-nitrosodimethylamine at 0.05% (g/g); yet, compared with TP and EGCG, the modified derivatives exhibited stronger action on BAs decreasing (P < 0.05), and pEGCG showed the highest effect (a reduction of total BAs from 376.22 to 168.98 mg/kg compared to control). The improved inhibitory effect of pTP and pEGCG should be attributed to their stronger dual-directional regulation of the bacterial and fungal communities during the natural fermentation of sausage. The modified pTP and pEGCG highly suppressed the growth of Staphylococcus, Candida, and Kurtzmaniella, all of which were positively correlated with BAs formation (all P < 0.05). However, pTP and pEGCG worked more effectively than the unmodified ones to promote Lactobacillus, Lactococcus, and Debaryomyces (all P < 0.05). The results above are significant for the application of palmitoyl-TP and similar TP derivatives in meat products in consideration of food safety. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05717-z.
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Affiliation(s)
- Qin Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, 408100 China
| | - Min Mo
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Bobin Tang
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
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9
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Yang JH, Byeon EH, Kang D, Hong SG, Yang J, Kim DR, Yun SP, Park SW, Kim HJ, Huh JW, Kim SY, Kim YW, Lee DK. Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice. Cells 2023; 12:cells12050822. [PMID: 36899958 PMCID: PMC10000487 DOI: 10.3390/cells12050822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Biogenic amines are cellular components produced by the decarboxylation of amino acids; however, excessive biogenic amine production causes adverse health problems. The relationship between hepatic damage and biogenic amine levels in nonalcoholic fatty liver disease (NAFLD) remains unclear. In this study, mice were fed a high-fat diet (HFD) for 10 weeks to induce obesity, presenting early-stage of NAFLD. We administered histamine (20 mg/kg) + tyramine (100 mg/kg) via oral gavage for 6 days to mice with HFD-induced early-stage NAFLD. The results showed that combined histamine and tyramine administration increased cleaved PARP-1 and IL-1β in the liver, as well as MAO-A, total MAO, CRP, and AST/ALT levels. In contrast, the survival rate decreased in HFD-induced NAFLD mice. Treatment with manufactured or traditional fermented soybean paste decreased biogenically elevated hepatic cleaved PARP-1 and IL-1β expression and blood plasma MAO-A, CRP, and AST/ALT levels in HFD-induced NAFLD mice. Additionally, the biogenic amine-induced reduction in survival rate was alleviated by fermented soybean paste in HFD-induced NAFLD mice. These results show that biogenic amine-induced liver damage can be exacerbated by obesity and may adversely affect life conservation. However, fermented soybean paste can reduce biogenic amine-induced liver damage in NAFLD mice. These results suggest a beneficial effect of fermented soybean paste on biogenic amine-induced liver damage and provide a new research perspective on the relationship between biogenic amines and obesity.
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Affiliation(s)
- Ju-Hwan Yang
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Eun-Hye Byeon
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Dawon Kang
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Seong-Geun Hong
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Jinsung Yang
- Department of Biochemistry and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Deok-Ryong Kim
- Department of Biochemistry and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Seung-Pil Yun
- Department of Pharmacology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Sang-Won Park
- Department of Pharmacology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Hyun-Joon Kim
- Department of Anatomy and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
| | - Jae-Won Huh
- National Primate Research Center, Korea Research Institute of Bioscience and Biotechnology, Cheongju 28116, Republic of Korea
| | - So-Yong Kim
- Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Wanju-Gun 55365, Republic of Korea
| | - Young-Wan Kim
- Department of Food Science and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Dong-Kun Lee
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, Gyeongsang National University Medical School, Jinju 52727, Republic of Korea
- Correspondence:
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10
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Zhou Q, Mo M, Wang A, Tang B, He Q. Changes in N-nitrosamines, residual nitrites, lipid oxidation, biogenic amines, and microbiota in Chinese sausages following treatment with tea polyphenols and their palmitic acid–modified derivatives. J Food Prot 2023; 86:100072. [PMID: 37001484 DOI: 10.1016/j.jfp.2023.100072] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/28/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Chinese sausages. The microorganisms, color, and texture properties of sausages were evaluated. TP, EGCG, pTP, or pEGCG significantly inhibited the accumulation of N-nitrosodimethylamine (NDMA) and BAs, residual nitrites, and lipid oxidation, but enhanced the redness, hardness, and chewiness of sausages. The concentration of NDMA in sausages was reduced by 58.11%, 63.51%, 36.49%, and 44.59%, respectively, after treatment with TP, EGCG, pTP, and pEGCG. Both EGCG and pEGCG exhibited excellent inhibitory effects on the predominant BAs, including putrescine, tyramine, cadaverine, histamine, and 2-phenylethylamine. Palmitoyl-EGCG was found to be the strongest inhibitor of lipid oxidation. Besides, the four antioxidants weakly affected the population of total aerobic bacteria and lactic acid bacteria but totally suppressed the growth of undesirable Enterobacteriaceae. The principal component and correlation analyses proved that BAs, nitrites, lipid oxidation, and microbiota were responsible for the formation of NDMA. The results indicated that palmitic acid-modified TPs and similar derivatives might serve as potential preservatives to improve the safety and quality of fermented meat products.
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Feng L, Gu J, Guo L, Mu G, Tuo Y. Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste. Food Sci Nutr 2022; 11:940-952. [PMID: 36789042 PMCID: PMC9922144 DOI: 10.1002/fsn3.3129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 10/03/2022] [Accepted: 10/25/2022] [Indexed: 12/23/2022] Open
Abstract
Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open-air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain Lactobacillus plantarum DPUL-J5 (366.73 ± 9.00 U/L) and Pichia kudriavzevii DPUY-J5 (237.18 ± 10.93 U/L) were the highest. Both strains produced little biogenic amines, and did not exhibit α-hemolytic activity or antibiotic resistance for some of the antibiotics most used in human medicine. Furthermore, the broad bean paste fermentation involving DPUL-J5 and DPUY-J5 was beneficial for accumulating higher total acid (1.69 ± 0.01 g/100 g), amino-acid nitrogen (0.85 ± 0.03 g/100 g), and more volatile flavor compounds, meanwhile, reducing the levels of biogenic amines and aflatoxin B1. Therefore, this study provided a new strategy to improve the safety and quality of traditional broad bean paste.
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Affiliation(s)
- Lu Feng
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Jinhong Gu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Linjie Guo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Guangqing Mu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Yanfeng Tuo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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12
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Choińska R, Piasecka-Jóźwiak K, Woźniak Ł, Świder O, Bartosiak E, Bujak M, Roszko MŁ. Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland. Sci Rep 2022; 12:20063. [PMID: 36414746 PMCID: PMC9681880 DOI: 10.1038/s41598-022-24690-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.
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Affiliation(s)
- Renata Choińska
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Katarzyna Piasecka-Jóźwiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Łukasz Woźniak
- grid.460348.d0000 0001 2286 1336Department of Fruit and Vegetable Product Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Olga Świder
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Elżbieta Bartosiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marzena Bujak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marek Łukasz Roszko
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
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13
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Chang L, Mu G, Wang M, Zhao T, Tuo Y, Zhu X, Qian F. Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods 2022; 11:foods11101511. [PMID: 35627081 PMCID: PMC9141884 DOI: 10.3390/foods11101511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/14/2022] [Accepted: 05/14/2022] [Indexed: 02/05/2023] Open
Abstract
Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C) were investigated in this study. The determination of the microbial community was achieved using high-throughput sequencing and the quality-related physicochemical characteristics included pH, salinity, total acid (TA), amino acid nitrogen (AAN), reducing sugar (RS), nitrite, and biogenic amines (BAs). Based on OPLS-DA analysis, there was a difference between the quality of Group_C and Group_P. No significant difference was observed in province grouping. Proteobacteria and Firmicutes were the dominant phyla, and the dominant genera were Lactobacillus, Pantoea, Weissella, and Pseudomonas. All groups had significant differences in community structure (p < 0.05). Compared with Group_C, the relative abundance of opportunistic pathogens (Pseudomonas and Serratia) in Group_P was lower. Pseudomonas and Serratia were the biomarkers in Group_H. At the genus level, Lactobacilluss and Weissella had a positive correlation with pH, Cadaverrine, and salinity (p < 0.05), however, they were negatively related to tryptamine. Pseudomonas was negatively correlated with salinity (p < 0.05). Bacterial community and physicochemical parameters of CSC, as well as the correlation between them, were discussed in this study, providing a reference for future studies on CSC inoculation and fermentation.
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Affiliation(s)
- Lixuan Chang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Mingxu Wang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Tong Zhao
- Dalian Center for Certification and Food and Drug Control, Dalian 116021, China;
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
- Correspondence: ; Tel.: +86-13130035327; Fax: +86-41186322121
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