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Liu Q, Li R, Qu W, Tian X, Zhang Y, Wang W. Influence of surface properties on the adhesion of bacteria onto different casings. Food Res Int 2023; 164:112463. [PMID: 36738014 DOI: 10.1016/j.foodres.2023.112463] [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: 09/23/2022] [Revised: 11/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Bacteria adhere to the surfaces of sausage casing and form biofilms, which causes food spoilage and quality deterioration. However, bacterial adhesion to the casing surfaces has not received enough attention and has not been extensively studied. In this study, the effect of the physicochemical properties of casing surfaces on bacterial initial adhesion were investigated with Leuconostoc mesenteroides as model bacteria. The adhesion of Leuconostoc mesenteroides onto 5 types of casings were systematically investigated, including animal casings, collagen casings, cellulose casings, fiber casings, and nylon casings, which are the most frequently encountered casings in sausage processing. It was found that the number of viable cells on the casings following the trend as: animal casings > collagen casings > fiber casings > cellulose casings > nylon casings after 4 h of incubation time. This phenomenon might be due to the different physicochemical properties of the different casings. Therefore, physicochemical factors, including zeta potential, hydrophobicity and roughness of casings, zeta potential and hydrophobicity of Leuconostoc mesenteroides, were further characterized. In terms of hydrophobic interactions, the results showed that the number of bacteria attached to the casings did not conform to the trend of hydrophobic interaction. In terms of electrostatic interactions, the results showed that the number of bacteria attached to the casings did not conform to the trend of hydrophobic interaction. The casings with different surface roughnesses in a range of 1.67-20.83 μm, the variation of bacterial adhesion quantity was in good agreement with the variation trend of casing roughness, the result showed that the surface roughness was the key factor dominating the bacterial adhesion rate compared with the surface hydrophobicity and zeta potential. The results give new insights to explore the mechanism of bacterial adhesion on casings and prevent sausage spoilage.
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Affiliation(s)
- Qiubo Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ruonan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wei Qu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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Miotto M, Olimpieri PP, Di Rienzo L, Ambrosetti F, Corsi P, Lepore R, Tartaglia GG, Milanetti E. Insights on protein thermal stability: a graph representation of molecular interactions. Bioinformatics 2020; 35:2569-2577. [PMID: 30535291 PMCID: PMC6662296 DOI: 10.1093/bioinformatics/bty1011] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/29/2018] [Accepted: 12/07/2018] [Indexed: 11/14/2022] Open
Abstract
Motivation Understanding the molecular mechanisms of thermal stability is a challenge in protein biology. Indeed, knowing the temperature at which proteins are stable has important theoretical implications, which are intimately linked with properties of the native fold, and a wide range of potential applications from drug design to the optimization of enzyme activity. Results Here, we present a novel graph-theoretical framework to assess thermal stability based on the structure without any a priori information. In this approach we describe proteins as energy-weighted graphs and compare them using ensembles of interaction networks. Investigating the position of specific interactions within the 3D native structure, we developed a parameter-free network descriptor that permits to distinguish thermostable and mesostable proteins with an accuracy of 76% and area under the receiver operating characteristic curve of 78%. Availability and implementation Code is available upon request to edoardo.milanetti@uniroma1.it Supplementary information Supplementary data are available at Bioinformatics online.
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Affiliation(s)
- Mattia Miotto
- Department of Physics, Sapienza University, Piazzale Aldo Moro 5, Rome, Italy.,Center for Life Nano Science@Sapienza, Instituto Italiano di Tecnologia, Viale Regina Elena, 291 Roma (RM), Italy.,Soft and Living Matter Laboratory, Institute of Nanotechnology, Consiglio Nazionale delle Ricerche, Rome, Italy
| | | | - Lorenzo Di Rienzo
- Department of Physics, Sapienza University, Piazzale Aldo Moro 5, Rome, Italy
| | - Francesco Ambrosetti
- Department of Physics, Sapienza University, Piazzale Aldo Moro 5, Rome, Italy.,Bijvoet Center for Biomolecular Research, Faculty of Science - Chemistry, Utrecht University, Padualaan 8, Utrecht, the Netherlands
| | - Pietro Corsi
- Department of Science, Università degli Studi "Roma Tre", via della Vasca Navale 84, Rome, Italy
| | - Rosalba Lepore
- Biozentrum, University of Basel, Klingelbergstrasse 50-70, CH-4056 Basel, Switzerland.,SIB Swiss Institute of Bioinformatics, Biozentrum, University of Basel, Klingelbergstrasse 50-70, CH-4056 Basel, Switzerland
| | - Gian Gaetano Tartaglia
- Centre for Genomic Regulation (CRG), The Barcelona Institute of Science and Technology, Dr. Aiguader St. 88, Barcelona, Spain.,Institucio' Catalana de Recerca i Estudis Avancats (ICREA), 23 Passeig Lluìs Companys, Barcelona, Spain.,Department of Biology and Biotechnology, Sapienza University of Rome, Piazzale Aldo Moro 5, Rome, Italy
| | - Edoardo Milanetti
- Department of Physics, Sapienza University, Piazzale Aldo Moro 5, Rome, Italy.,Center for Life Nano Science@Sapienza, Instituto Italiano di Tecnologia, Viale Regina Elena, 291 Roma (RM), Italy
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Sun Y, Ma L, Ma M, Zheng H, Zhang X, Cai L, Li J, Zhang Y. Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1451343] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yi Sun
- College of Food Science, Southwest University, Chongqing, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, China
| | - Mingsi Ma
- College of Food Science, Southwest University, Chongqing, China
| | - Hong Zheng
- College of Food Science, Southwest University, Chongqing, China
| | - Xiaojie Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Luyun Cai
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
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