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Combined LC-MS/MS and 16S rDNA analysis on mice under high temperature and humidity and Herb Yinchen protection mechanism. Sci Rep 2021; 11:5099. [PMID: 33658635 PMCID: PMC7930127 DOI: 10.1038/s41598-021-84694-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 01/18/2021] [Indexed: 12/15/2022] Open
Abstract
With increased global warming, the impact of high temperature and humidity (HTH) on human health is increasing. Traditional Chinese medicine describes the Herb Yinchen as a remedy for reducing heat and eliminating dampness. This study focused on the impact of HTH conditions on mice and the potential protective effect of Herb Yinchen. Five male Balb/c mouse groups included two normal control groups, two HTH-exposed groups, and one Yinchen-treated group. For either three or ten days, normal and HTH-exposed mice were housed under normal or HTH (33 ± 2 °C,85% relative humidity) conditions, respectively. Yinchen-treated mice, housed under HTH conditions, received the Herb Yinchen decoction for three days. Metabolite profiles of plasma and liver samples from each group were analyzed using LC–MS/MS. Fecal DNA was extracted for 16S rDNA analysis to evaluate the intestinal microbiome. Spearman correlation analysis was performed on metabolites, bacteria, and bile acids that differed between the groups. We found that HTH altered the host metabolite profiles and reduced microbial diversity, causing intestinal microbiome imbalance. Interestingly, Herb Yinchen treatment improved HTH-mediated changes of the metabolite profiles and the intestinal microbiome, restoring them to values observed in normal controls. In conclusion, our study reveals that HTH causes intestinal bacterial disturbances and metabolic disorders in normal mice, while Herb Yinchen could afford protection against such changes.
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Alexi N, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM, Thamsborg K, Lofink F, Byrne DV, Leisner JJ. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Kononiuk AD, Karwowska M. Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:332-338. [PMID: 31208178 PMCID: PMC6946970 DOI: 10.5713/ajas.19.0011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 05/04/2019] [Indexed: 01/02/2023]
Abstract
Objective Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freeze-dried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freeze-dried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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Bilgin Fıçıcılar B, Gençcelep H, Özen T. Effects of bay leaf ( Laurus nobilis) and green tea ( Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1485747] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Bilge Bilgin Fıçıcılar
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
- Department of Fisheries Technology Engineering, Ordu University, Ordu, Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Tevfik Özen
- Department of Chemistry, Ondokuz Mayis University, Samsun, Turkey
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Liu F, Wang F, Du L, Zhao T, Doyle MP, Wang D, Zhang X, Sun Z, Xu W. Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.004] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Maršálková K, Purevdorj K, Jančová P, Pištěková H, Buňková L. Quantitative Real-time PCR detection of putrescine-producing Gram-negative bacteria. POTRAVINARSTVO 2017. [DOI: 10.5219/739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Biogenic amines are indispensable components of living cells; nevertheless these compounds could be toxic for human health in higher concentrations. Putrescine is supposed to be the major biogenic amine associated with microbial food spoilage. Development of reliable, fast and culture-independent molecular methods to detect bacteria producing biogenic amines deserves the attention, especially of the food industry in purpose to protect health. The objective of this study was to verify the newly designed primer sets for detection of two inducible genes adiA and speF together in Salmonella enterica and Escherichia coli genome by Real-time PCR. These forenamed genes encode enzymes in the metabolic pathway which leads to production of putrescine in Gram-negative bacteria. Moreover, relative expression of these genes was studied in E. coli CCM 3954 strain using Real-time PCR. In this study, sets of new primers for the detection two inducible genes (speF and adiA) in Salmonella enterica and E. coli by Real-time PCR were designed and tested. Amplification efficiency of a Real-time PCR was calculated from the slope of the standard curves (adiA, speF, gapA). An efficiency in a range from 95 to 105 % for all tested reactions was achieved. The gene expression (R) of adiA and speF genes in E. coli was varied depending on culture conditions. The highest gene expression of adiA and speF was observed at 6, 24 and 36 h (RadiA ~ 3, 5, 9; RspeF ~11, 10, 9; respectively) after initiation of growth of this bacteria in nutrient broth medium enchired with amino acids. The results show that these primers could be used for relative quantification analysis of E. coli.
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Mete A, Coşansu S, Demirkol O, Ayhan K. Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1152479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Aysun Mete
- Ministry of Food Agriculture and Livestock, Çorum Food Control Laboratory Directorate, Çorum, Turkey
| | - Serap Coşansu
- Food Engineering Department, Engineering Faculty, Sakarya University, Esentepe Campus, Sakarya, Turkey
| | - Omca Demirkol
- Food Engineering Department, Engineering Faculty, Sakarya University, Esentepe Campus, Sakarya, Turkey
| | - Kamuran Ayhan
- Kamuran Ayhan, Food Engineering Department, Engineering Faculty, Ankara University, Dışkapı, Ankara, Turkey
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Wunderlichová L, Buňková L, Koutný M, Jančová P, Buňka F. Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12099] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Leona Wunderlichová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Leona Buňková
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Marek Koutný
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Petra Jančová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - František Buňka
- Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
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Kim MJ, Kim KS. Tyramine production among lactic acid bacteria and other species isolated from kimchi. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products. Food Microbiol 2012; 34:268-76. [PMID: 23541193 DOI: 10.1016/j.fm.2012.09.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 09/27/2012] [Accepted: 09/27/2012] [Indexed: 11/20/2022]
Abstract
Formation of biogenic amines may occur in food due to metabolic activities of contaminating Gram-negative bacteria. Putrescine is assumed to be the major biogenic amine associated with microbial food spoilage. Gram-negative bacteria can form putrescine by three metabolic pathways that can include eight different enzymes. The objective of this study was to design new sets of primers able to detect all important enzymes involved in the production of putrescine by Gram-negative bacteria. Seven new sets of consensual primers based on gene sequences of different bacteria were designed and used for detection of the speA, adiA, adi, speB, aguA, speC, and speF genes. A newly developed touchdown polymerase chain reaction (PCR) method using these primers was successfully applied on several putrescine-producers. Selected PCR products were sequenced and high similarity of their sequences (99-91%) with known sequences of the corresponding genes confirmed high specificity of the developed sets of primers. Furthermore, all the investigated bacteria produced both putrescine and agmatine, an intermediate of putrescine production, which was confirmed by chemical analysis. The developed new touchdown PCR method could easily be used to detect potential foodborne Gram-negative producers of putrescine. The newly developed sets of primers could also be useful in further research on putrescine metabolism in contaminating microbiota.
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Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines. Vet Microbiol 2012; 159:438-42. [DOI: 10.1016/j.vetmic.2012.04.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Revised: 04/16/2012] [Accepted: 04/20/2012] [Indexed: 11/19/2022]
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Fadhlaoui-Zid K, Curiel JA, Landeta G, Fattouch S, Reverón I, de las Rivas B, Sadok S, Muñoz R. Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.032] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Deepika Priyadarshani WM, Rakshit SK. Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02717.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int J Food Microbiol 2010; 141:186-94. [PMID: 20541276 DOI: 10.1016/j.ijfoodmicro.2010.05.016] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2010] [Revised: 05/10/2010] [Accepted: 05/14/2010] [Indexed: 11/26/2022]
Abstract
Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at 25% NaCl for characterization and investigation of volatile compound production. All selected isolates were Gram-positive cocci with pairs/tetrads and grew at 0-25% NaCl, pH 4.5-9.0. Results of 16S rRNA gene sequence analysis showed 99% homology to Tetragenococcus halophilus ATCC 33315. The restriction fragment length polymorphism (RFLP) patterns of all isolates were also similar to those of T. halophilus ATCC 33315. These isolates were, thus, identified as T. halophilus. All isolates hydrolyzed fish protein in the medium containing 25% NaCl. Intracellular aminopeptidase of 7 isolates exhibited the highest activity of 2.85-3.67 U/ml toward Ala-p-nitroanilide (Ala-pNA). T.halophilus strains MS33 and M11 showed the highest alanyl aminopeptidase activity (P<0.05), and produced histamine in mGYP broth containing 5 and 25% NaCl in the level of 6.62-22.55 and 13.14-20.39 mg/100ml, respectively. Predominant volatile compounds of fish broth containing 25% NaCl inoculated with T. halophilus MS33 and MRC5-5-2 were 1-propanol, 2-methylpropanal, and benzaldehyde, corresponding to major volatile compounds in fish sauce. T.halophilus appeared to play an important role in volatile compound formation during fish sauce fermentation.
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Affiliation(s)
- Natteewan Udomsil
- Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Lavizzari T, Breccia M, Bover-Cid S, Vidal-Carou MC, Veciana-Nogués MT. Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach. J Food Prot 2010; 73:385-9. [PMID: 20132689 DOI: 10.4315/0362-028x-73.2.385] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A total of 364 bacterial isolates, obtained from spinach leaves, were assayed in a decarboxylase broth containing histidine, lysine, and ornithine to check their ability to produce biogenic amines, and then quantified by high-performance liquid chromatography. Among these isolates, 240 formed cadaverine, 208 formed putrescine, and 196 formed histamine, in widely varying amounts. They frequently produced more than one biogenic amine. Klebsiella pneumoniae subsp. pneumoniae and Morganella morganii were the main histamine producers, with mean values of 1,600 and 2,440 mg/liter, respectively, followed by Pantoea spp. 3 (1,710 mg/liter) and Hafnia alvei (2,500 mg/liter). Enterobacter amnigenus and Enterobacter cloacae produced particularly high amounts of putrescine, with mean values of 2,340 and 2,890 mg/liter, respectively. The strongest cadaverine formation was shown by Serratia liquefaciens (3,300 mg/liter), Serratia marcescens (3,280 mg/liter), and Stenotrophomonas maltophilia (1,000 mg/liter).
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Affiliation(s)
- T Lavizzari
- Department of Nutrition and Food Science-INSA, Nutrition and Food Safety Research Institute, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain
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Al Bulushi IM, Poole S, Deeth HC, Dykes GA. Quantitative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9687-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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de las Rivas B, Marcobal A, Carrascosa AV, Muñoz R. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine. J Food Prot 2006; 69:2509-14. [PMID: 17066936 DOI: 10.4315/0362-028x-69.10.2509] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study describes an easy PCR method for the detection of foodborne bacteria that potentially produce histamine, tyramine, putrescine, and cadaverine. Synthetic oligonucleotide pairs for the specific detection of the gene coding for each group of bacterial histidine, tyrosine, ornithine, or lysine decarboxylases were designed. Under the conditions used in this study, the assay yielded fragments of 372 and 531 bp from histidine decarboxylase-encoding genes, a 825-bp fragment from tyrosine decarboxylases, fragments of 624 and 1,440 bp from ornithine decarboxylases, and 1,098- and 1,185-bp fragments from lysine decarboxylases. This is the first PCR method for detection of cadaverine-producing bacteria. The method was successfully applied to several biogenic amine-producing bacterial strains.
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Affiliation(s)
- Blanca de las Rivas
- Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
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