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Abril AG, Calo-Mata P, Villa TG, Böhme K, Barros-Velázquez J, Sánchez-Pérez Á, Pazos M, Carrera M. Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria. Food Chem 2024; 448:139045. [PMID: 38537549 DOI: 10.1016/j.foodchem.2024.139045] [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: 11/21/2023] [Revised: 03/01/2024] [Accepted: 03/13/2024] [Indexed: 04/24/2024]
Abstract
This article summarizes the characterization, by shotgun proteomics, of 11 bacterial strains identified as responsible for seafood spoilage. A total of 4455 peptide spectrum matches, corresponding to 4299 peptides and 3817 proteins were identified. Analyses of data determined the functional pathways they are involved in. The proteins identified were integrated into a protein-protein network that involves 371 nodes and 3016 edges. Those proteins are implicated in energy pathways, peptidoglycan biosynthesis, spermidine/putrescine metabolism. An additional 773 peptides were characterized as virulence factors, that participates in bacterial pathogenesis; while 14 peptides were defined as biomarkers, as they can be used to differentiate the bacterial species present. This report represents the most extensive proteomic repository available in the field of seafood spoilage bacteria; the data substantially advances the understanding of seafood decay, as well as provides fundamental bases for the recognition of the bacteria existent in seafood that cause spoilage during food processing/storage.
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Affiliation(s)
- Ana G Abril
- Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain; Faculty of Pharmacy, University of Santiago de Compostela, Department of Microbiology and Parasitology, 15898 Santiago de Compostela, Spain.
| | - Pilar Calo-Mata
- School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain.
| | - Tomás G Villa
- Faculty of Pharmacy, University of Santiago de Compostela, Department of Microbiology and Parasitology, 15898 Santiago de Compostela, Spain.
| | - Karola Böhme
- School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain.
| | - Jorge Barros-Velázquez
- School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain.
| | - Ángeles Sánchez-Pérez
- Sydney School of Veterinary Science, Faculty of Science, University of Sydney, Sydney, NSW 2006, Australia.
| | - Manuel Pazos
- Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain.
| | - Mónica Carrera
- Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain.
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2
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Peng W, Liao G, Wu L, Zhang J, He J, Gao P, Cha Y, You S, Huang M, Zhou J, He Y, Yang Y, Li P, Yan J. Antibacterial and gut health effects of Amomum tsao-ko in aquatic feed: A sustainable alternative to chemical antibiotics. JOURNAL OF FISH BIOLOGY 2024. [PMID: 38812441 DOI: 10.1111/jfb.15809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 02/17/2024] [Accepted: 05/10/2024] [Indexed: 05/31/2024]
Abstract
Amomum tsao-ko Crevost et Lemarie (Zingiberaceae), an aromatic plant, has been considered to have diverse medicinal values and economic significance. It has been reported to possess antibacterial, antioxidant, and antidiabetic effects. With the increasing risk of diseases in aquaculture, there is a need for alternative solutions to chemical antibiotics. Plant extracts have shown promise as natural feed additives for aquatic animals. In this study, the antibacterial effect of Amomum tsao-ko crude extracts was evaluated using the Oxford cup method. The extracts exhibited significant antimicrobial activity against Salmonella typhimurium and Salmonella enteritidis. Furthermore, the addition of Amomum tsao-ko to fish feed resulted in notable changes in the gut structure of zebrafish and tilapia. The length and morphology of intestinal villi were enhanced, promoting improved digestion. Analysis of the gut microbial community revealed that Amomum tsao-ko supplementation induced key changes in the gut microbial community composition of both zebrafish and tilapia. Notably, a 1% inclusion of Amomum tsao-ko resulted in a marked rise in Proteobacteria levels in zebrafish, which diminished at 10% dosage. The supplement elicited mixed reactions among other bacterial phyla like Actinobacteria and Verrucomicrobiota. Fluctuations were also observed at the genus level, pointing to the concentration of Amomum tsao-ko playing a pivotal role in influencing the structure of intestinal bacteria. The findings of this study suggest that Amomum tsao-ko has antibacterial properties and can positively influence the gut health of fish. The potential use of Amomum tsao-ko as a natural feed additive holds promise for improving aquaculture practices and reducing reliance on chemical antibiotics. Further research is needed to explore the full potential and applications of Amomum tsao-ko in fish feed development.
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Affiliation(s)
- Weiyao Peng
- Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Eco-Circular Agriculture, Guangdong Engineering Research Centre for Modern Eco-Agriculture, College of Natural Resources and Environment, South China Agricultural University, Guangzhou, China
| | - Guohui Liao
- Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Eco-Circular Agriculture, Guangdong Engineering Research Centre for Modern Eco-Agriculture, College of Natural Resources and Environment, South China Agricultural University, Guangzhou, China
| | - Lianzhang Wu
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Jian Zhang
- Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Eco-Circular Agriculture, Guangdong Engineering Research Centre for Modern Eco-Agriculture, College of Natural Resources and Environment, South China Agricultural University, Guangzhou, China
| | - Juncai He
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Penghui Gao
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Yunsheng Cha
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Shengjun You
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Mei Huang
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Jilan Zhou
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Yuqiu He
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Yi Yang
- Nujiang Green Spice Industry Research Institute, Lushui, China
| | - Ping Li
- Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Eco-Circular Agriculture, Guangdong Engineering Research Centre for Modern Eco-Agriculture, College of Natural Resources and Environment, South China Agricultural University, Guangzhou, China
| | - Jian Yan
- Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Eco-Circular Agriculture, Guangdong Engineering Research Centre for Modern Eco-Agriculture, College of Natural Resources and Environment, South China Agricultural University, Guangzhou, China
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3
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Jia S, Jia Z, An J, Ding Y, Chang J, Wang Y, Zhou X. Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes. Int J Food Microbiol 2024; 416:110675. [PMID: 38479336 DOI: 10.1016/j.ijfoodmicro.2024.110675] [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: 11/03/2023] [Revised: 02/29/2024] [Accepted: 03/07/2024] [Indexed: 04/19/2024]
Abstract
The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) Pseudomonas psychrophila and Shewanella putrefaciens in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with P. psychrophila and S. putrefaciens individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, free amino acid composition, total volatile basic nitrogen (TVB-N), trichloroacetic acid (TCA) soluble peptides, and muscle microstructure. Results showed that P. psychrophila and S. putrefaciens exhibited a strong capacity for decomposing the fish protein, and the deterioration of fish flesh texture was primarily attributed to P. psychrophila. The genes from SSOs associated with the production of proteases were identified by whole genome sequencing and serine protease may be the primary enzyme secreted by SSOs involved in the degradation of fish protein. Therefore, the present study has shed light on the mechanisms of protein degradation induced by SSOs, thereby offering valuable insights for the development of effective quality control strategies.
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Affiliation(s)
- Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Jinghai Group Co., Ltd, Weihai 264307, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Zhifang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jun An
- Natural Medicine Institute of Zhejiang YangShengTang Co., Ltd., Hangzhou 310024, China.
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jie Chang
- Jinghai Group Co., Ltd, Weihai 264307, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China.
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4
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Hao P, Han L, Wu Y, Wang Y, Ruan S, Liu Z, Zhang W, Ding J. TMT-based proteomics analysis of sea urchin (Strongylocentrotus intermedius) under high temperature stress. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2024; 49:101186. [PMID: 38159402 DOI: 10.1016/j.cbd.2023.101186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/18/2023] [Accepted: 12/20/2023] [Indexed: 01/03/2024]
Abstract
In the context of global warming and continuous high temperatures in the northern part of China in summer, the mortality rate of Strongylocentrotus intermedius through the summer reaches 70-80 %. The protein regulatory mechanism of S. intermedius in response to high temperature stress is still unclear. In order to investigate the protein expression of S. intermedius under high temperature stress, the study was conducted with the high-temperature resistant strain of S. intermedius and the control group of S. intermedius. Tandem Mass Tag (TMT) tagging technique was applied to resolve the protein expression profile of S. intermedius in response to high temperature stress. The results showed that, compared to 15 °C,136 DEPs were screened in high-temperature resistant strain groups of S. intermedius under high temperature stress and 87 DEPs were screened in the control group of S. intermedius. There were 33 common differential proteins in the two groups, such as APOLP, HSP 70, CDC37 and CALM. Further Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways analyses revealed that the up-regulated proteins CALM and HSP70 are significantly enriched in the "Phosphatidylinositol signaling system" and "Protein processing in endoplasmic reticulum" in heat-tolerant S. intermedius strains under high temperature stress. The control group of S. intermedius DEPs were significantly enriched in protein processing in the endoplasmic reticulum. These results provide a theoretical basis for the molecular mechanism of sea urchin heat tolerance and fundamental data for sea urchin selection and breeding for high temperature tolerance.
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Affiliation(s)
- Pengfei Hao
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Lingshu Han
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China; School of Marine Sciences, Ningbo University, Ningbo, Zhejiang 315832, PR China
| | - Yanglei Wu
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Yongjie Wang
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Shuchao Ruan
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Ziyu Liu
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Weijie Zhang
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China
| | - Jun Ding
- Liaoning Provincial Key Laboratory of Northern Aquatic Germplasm Resources and Genetics and Breeding, Dalian Ocean University, Dalian, Liaoning 116023, PR China; Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian, Liaoning 116023, PR China.
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Huang J, Hu Z, Li G, Chin Y, Pei Z, Yao Q, Li D, Hu Y. The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy. Food Chem 2024; 432:137238. [PMID: 37651784 DOI: 10.1016/j.foodchem.2023.137238] [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: 05/09/2023] [Revised: 08/06/2023] [Accepted: 08/20/2023] [Indexed: 09/02/2023]
Abstract
In order to investigate the influences of modified RAE-based film on shrimp quality, the proteomic approach was performed to elucidate preservation mechanism. Results showed that the modified RAE-based film kept better shrimp quality compared with natural RAE-based film in terms of determined biochemical parameters and estimated shelf-life. Totally, 49 differentially abundance proteins (DAPs) were identified compared with shrimp without packaging. Bioinformatics analysis demonstrated that the modified RAE-based film could maintain functional DAPs which were mainly distributed in the binding, catalytic activity, etc., and metabolic signaling pathways like melanogenesis signaling pathway were remarkably enriched. Meanwhile, there were 25 DAPs showing close relationship with quality traits, and some of them, such as myosin chains, troponin I and heat shock protein were considered as the potential biomarkers to evaluate shrimp quality deterioration. In conclusion, this study revealed the preservation mechanism of modified RAE-based active film on shrimp quality at the protein molecular level.
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Affiliation(s)
- Jiayin Huang
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China
| | - Gaoshang Li
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yaoxian Chin
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Zhisheng Pei
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China
| | - Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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7
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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8
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Li B, Liu S, Chen X, Su Y, Pan N, Liao D, Qiao K, Chen Y, Liu Z. Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker ( Larimichthys crocea) during Storage. Foods 2023; 12:3994. [PMID: 37959111 PMCID: PMC10649330 DOI: 10.3390/foods12213994] [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: 10/08/2023] [Revised: 10/19/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker (Larimichthys crocea) during 4 °C refrigeration were studied using 16S rDNA high-throughput sequencing technology, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) were determined. The results revealed a consistent increase in TVC, TVB-N, and TBARS levels over time. On the 9th day, TVC reached 7.43 lg/(CFU/g), while on the 15th day, TVB-N exceeded the upper limit for acceptable quality, reaching 42.56 mg/100 g. Based on the 16S rDNA sequencing results, we categorized the storage period into three phases: early storage (0th and 3rd days), middle storage (6th day), and late storage (9th, 12th, and 15th days). As the storage time increased, both the species richness and diversity exhibited a declining trend. The dominant genus identified among the spoilage bacteria in refrigerated large yellow croaker was Pseudomonas, accounting for a high relative abundance of 82.33%. A comparison was carried out of the spoilage-causing ability of three strains of Pseudomonas screened and isolated from the fish at the end of storage, and they were ranked as follows, from strongest to weakest: P. fluorescen, P. lundensis, and P. psychrophila. This study will provide a theoretical basis for extending the shelf life of large yellow croaker.
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Affiliation(s)
- Binbin Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Shuji Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Xiaoting Chen
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Yongchang Su
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Nan Pan
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Dengyuan Liao
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Kun Qiao
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
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9
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Hu J, Huang W, Wang Y, Jin J, Li Y, Chen J, Zheng Y, Deng S. Atmospheric cold plasma: A potential technology to control Shewanella putrefaciens in stored shrimp. Int J Food Microbiol 2023; 390:110127. [PMID: 36806858 DOI: 10.1016/j.ijfoodmicro.2023.110127] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 02/04/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023]
Abstract
This work aimed to investigate the inactivation mechanism of atmospheric cold plasma (ACP) against Shewanella putrefaciens both in PBS and sterile shrimp juice (SSJ). Reductions in cell density, cell viability, and biofilm formation activity were observed after ACP treatment. ACP cyclical treatment (1 min, 5 times) was more efficient than a one-time treatment (5 min, 1 time). After ACP cyclical treatment, the cell counts and cell viability of S. putrefaciens in PBS were decreased by 3.41 log CFU/mL and 85.30 %, respectively. As for SSJ group, the antibacterial efficiency of ACP declined, but the antibacterial effect of ACP cyclical treatment was still stronger than that of ACP one-time treatment. The biofilm formation activity of S. putrefaciens in PBS was almost completely inhibited, while it gradually returned to normal level with the prolonged of storage time for the SSJ counterpart. The rapid decrease in AKP activity after ACP treatment indicated the damage to cell wall integrity, which was also demonstrated by TEM. In addition, cell membrane and DNA damage of the strain also occurred after ACP treatment. The ROS fluorescence intensity in PBS was higher for the one-time treatment group, while the cyclical treatment group exhibited higher and more stable ozone levels. It was also detected that the total nitric oxide concentration in bacterial suspension depended on the dose of ACP treatment time. ACP treatment (35 kV) for 5 min, especially cyclical treatment, displayed its antibacterial properties on packaged shrimp contaminated with high concentration of S. putrefaciens. ACP cyclical treatment reduced surface bacterial counts of whole shrimps by 0.52 log CFU/mL, while ACP one-time treatment only achieved a decrease of 0.18 log CFU/mL. Therefore, ACP treatment could be considered as a potential alternative to enhance microbial control in food processing.
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Affiliation(s)
- Jiajie Hu
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Weijiao Huang
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yihong Wang
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jing Jin
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yuwei Li
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jing Chen
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China.
| | - Yan Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China
| | - Shanggui Deng
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China
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10
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Tang YJ, Yuan L, Chen CW, Tang AQ, Zhou WY, Yang ZQ. Isolation and characterization of the new isolated bacteriophage YZU-L1 against Citrobacter freundii from a package-swelling of meat product. Microb Pathog 2023; 179:106098. [PMID: 37028686 DOI: 10.1016/j.micpath.2023.106098] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 04/02/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023]
Abstract
Citrobacter freundii is an important foodborne pathogen that can cause urethritis, bacteremia, necrotizing abscess, and meningitis in infants. In this study, a gas-producing isolate from vacuum-packed meat products was identified as C. freundii by 16S rDNA. In addition, a new virulent phage YZU-L1, which could specifically lyse C. freundii, was isolated from sewage samples in Yangzhou. Transmission electron microscopy showed that phage YZU-L1 had a polyhedral head of 73.51 nm in diameter and a long tail of 161.15 nm in length. According to phylogenetic analysis employing the terminase large subunit, phage YZU-L1 belonged to the Demerecviridae family and the Markadamsvirinae subfamily. The burst size was 96 PFU/cell after 30 min of latent period and 90 min of rising period. Phage YZU-L1 could maintain high activity at pH of 4-13, and resist 50 °C for up to 60 min. The complete genome of YZU-L1 was 115,014 bp double-stranded DNA with 39.94% G + C content, encoding 164 open reading frames (ORFs), without genes encoding for virulence, antibiotic resistance, or lysogenicity. Phage YZU-L1 treatment significantly reduced the viable bacterial count of C. freundii in a sterile fish juice model, which is expected to be a natural agent for the biocontrol of C. freundii in foods.
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11
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Sun J, Cai W, Wang Y, Niu H, Chen X, Han X. The Effect of Decreased Ca ++/Mg ++ ATPase Activity on Lactobacillus delbrueckii subsp. bulgaricus sp1.1 Survival during Spray Drying. Foods 2023; 12:foods12040787. [PMID: 36832862 PMCID: PMC9955740 DOI: 10.3390/foods12040787] [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: 12/28/2022] [Revised: 01/29/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
Compared with the commonly used technique of freeze-drying, spray drying has lower energy costs. However, spray drying also has a fatal disadvantage: a lower survival rate. In this study, the survival of bacteria in a spray-drying tower decreased as the water content was reduced. The water content of 21.10% was the critical point for spray drying Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) sp1.1 based on sampling in the tower. Based on the relationship between the moisture content of spray drying and the survival rate, the water content of 21.10% was also the critical point for the change in the survival rate during spray drying. Proteomic analysis was used to investigate the reasons for L. bulgaricus sp1.1 inactivation during and after spray drying. Gene Ontology (GO) enrichment revealed that differentially expressed proteins were mainly associated with the cell membrane and transport. In particular, proteins related to metal ion transport included those involved in the transport of potassium, calcium and magnesium ions. The protein-protein interaction (PPI) network revealed that Ca++/Mg++ adenosine triphosphatase (ATPase) may be a key protein. Ca++/Mg++ ATPase activity decreased substantially during spray drying (p < 0.05). Supplementation with Ca++ and Mg++ significantly increased the expression of ATPase-related genes and enzyme activity (p < 0.05). The Ca++/Mg++ ATPase activity of L. bulgaricus sp1.1 was enhanced by increasing the intracellular Ca++ or Mg++ concentration, thus increasing the survival of spray-dried LAB. Bacterial survival rates were increased to 43.06% with the addition of Ca++ and to 42.64% with the addition of Mg++, respectively. Ca++/Mg++ ATPase may be the key to the damage observed in spray-dried bacteria. Furthermore, the addition of Ca++ or Mg++ also reduced bacterial injury during spray drying by enhancing the activity of Ca++/Mg++ ATPase.
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Affiliation(s)
| | | | | | | | | | - Xue Han
- Correspondence: ; Tel.: +86-133-1365-9156
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12
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Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Gao S, Shi J, Wang K, Tan Y, Hong H, Luo Y. Protective effects of oyster protein hydrolysates on alcohol-induced liver disease (ALD) in mice: based on the mechanism of anti-oxidative metabolism. Food Funct 2022; 13:8411-8424. [PMID: 35857308 DOI: 10.1039/d2fo00660j] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Many bioactivities of hydrolysates from oyster (Crassostrea gigas) muscle have been reported, while there is no knowledge about their protective effects on alcohol-induced liver disease (ALD). In the present study, the anti-oxidative activities in vitro and molecular weight distribution of oyster protein hydrolysates (OPH) were detected and the OPH released by alcalase (AOPH) was used to treat C57BL/6 mice. C57BL/6 mice were treated with a Lindros control diet to establish an ethanol-exposed model. The content of small-weight components (<2.0 kDa) of OPH reached 90.85%. AOPH showed more potent antioxidant activities in vitro with higher reducing power and ferric reducing antioxidant power (FRAP), and those capacities could be maintained at a high level after simulated gastrointestinal digestion. Compared to the model mice, oral administration (4 weeks) of AOPH at 800 mg per kg body weight could lead to a decline in T-AOC, GSH-PX, and ADH in the liver. The hepatocellular lesions were effectively relieved and impaired liver tissue development was successfully inhibited. A total of 834 genes and 54 proteins showed differential expression in the AOPH group and the oxidative metabolic pathways of ethanol such as oxidative phosphorylation, glutathione metabolism, peroxisomes, the PPAR signaling pathway and drug metabolism-cytochrome P450 play a preeminent role in ALD according to the results of transcriptomics and proteomics. The beneficial effects of AOPH were available in the improvement of ALD. These results revealed that AOPH intervention ameliorated ALD by affecting oxidative metabolism and highlighting AOPH's potential application as a functional food.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Jing Shi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. .,State Key Laboratory of Direct-Fed Microbial Engineering, Beijing DaBeiNong Science and Technology Group Co., Ltd., Beijing, 100192, China
| | - Kai Wang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. .,National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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14
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Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112660] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Liu L, Fu Y, Xiao L, Liu X, Fang W, Wang C. iTRAQ-based quantitative proteomic analysis of the hepatopancreas in Scylla paramamosain during the molting cycle. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2021; 40:100870. [PMID: 34237491 DOI: 10.1016/j.cbd.2021.100870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/13/2021] [Accepted: 06/14/2021] [Indexed: 01/17/2023]
Abstract
The hepatopancreas is the key organ involved in energy storage, immune response, and metabolism during crustacean molting, yet the underlying molecular mechanisms in the hepatopancreas that regulate molting remain unknown. In the present study, we conducted a comprehensive proteomic analysis in the hepatopancreas and quantified 1527 proteins, of which 193 changed significantly in abundance among three molting stages (pre-molt: PrM, post-molt: PoM, and inter-molt: InM) of Scylla paramamosain using iTRAQ-coupled LC-MS/MS. Ten exoskeleton and cuticle reconstruction proteins, such as chitinase, cuticle protein and myosin heavy chain, were found change significantly in abundance between PoM and PrM. Six energy metabolism proteins such as mitochondrial cytochrome c oxidase, cytochrome b-c1 and cAMP-dependent protein kinase with positive loadings showed a higher abundance in InM than PoM. In addition, all differentially abundance proteins (DAPs) were annotated for GO function and KEGG pathway analysis. GO analysis demonstrated function subcategories mainly including thiamine metabolism, complement and coagulation cascades, endocrine, shigellosis, salmonella infection, and other factor-regulated calcium reabsorption. The KEGG pathway enrichment analysis indicated that the DAPs were mainly involved in reconstruction of the exoskeleton and cuticle, energy reserves, metabolism, and immune response during the molting process. The results for the proteins and key pathways involved in the molting process provide fundamental molecular evidence that will improve our understanding of morphological and metabolism variation in the molting cycle and will serve as a potential blueprint for future study on molecular mechanism of molting in crustaceans.
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Affiliation(s)
- Lei Liu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315832, China.
| | - Yuanyuan Fu
- Ningbo Institute of Oceanography, Ningbo, Zhejiang 315832, China
| | - Lichan Xiao
- Chinese Academy of Fishery Sciences, Beijing 100141, China.
| | - Xiao Liu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Wei Fang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Chunlin Wang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315832, China.
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16
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Effect of black pepper essential oil on quorum sensing and efflux pump systems in the fish-borne spoiler Pseudomonas psychrophila KM02 identified by RNA-seq, RT-qPCR and molecular docking analyses. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Wang XY, Xie J. Comparison of Physicochemical Changes and Water Migration of Acinetobacter johnsonii, Shewanella putrefaciens, and Cocultures From Spoiled Bigeye Tuna ( Thunnus obesus) During Cold Storage. Front Microbiol 2021; 12:727333. [PMID: 34777276 PMCID: PMC8586447 DOI: 10.3389/fmicb.2021.727333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 10/11/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigates the physicochemical changes and water migration of Acinetobacter johnsonii (A), Shewanella putrefaciens (S), and cocultured A. johnsonii and S. putrefaciens (AS) inoculated into bigeye tuna during cold storage. The physicochemical indexes [fluorescence ratio (FR), total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA), peroxide value (POV), and pH] of bigeye tuna increased cold storage. A significant decrease in trapped water was found in the AS samples, and direct monitoring of the water dynamics was provided by low-field nuclear magnetic resonance. Samples inoculated with A. johnsonii and S. putrefaciens also induced the degradation of myofibrillar proteins and weakness of some Z-lines and M-lines. Higher values of physicochemical indexes and water dynamics were shown in the coculture of S. putrefaciens and A. johnsonii than in the other groups. Therefore, this paper reveals that the coculture of A. johnsonii and S. putrefaciens resulted in a bigeye tuna that was more easily spoiled when compared to the single culture. This study provides insight into the spoilage potential of A. johnsonii and S. putrefaciens during cold storage, which further assists in the application of appropriate technologies to keep the freshness of aquatic foods.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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18
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He Q, Liu Y, Liu D, Guo M. Integration of transcriptomic and proteomic approaches unveils the molecular mechanism of membrane disintegration in Escherichia coli O157:H7 with ultrasonic treatment. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 791:148366. [PMID: 34139494 DOI: 10.1016/j.scitotenv.2021.148366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/21/2021] [Accepted: 06/07/2021] [Indexed: 06/12/2023]
Abstract
Ultrasonic disinfection in wastewater treatment has been studied for years at the phenotypic level, while the understanding of the molecular inactivation mechanism is still not clear. Here, the responses of Escherichia coli O157:H7 to ultrasound treatment were investigated using RNA sequencing (RNA-Seq) and tandem mass tags (TMT) based quantitative proteomics methods. The analyses revealed that 770 genes and 201 proteins were significantly changed upon ultrasound treatment. Moreover, the integrated transcriptomic and proteomic analyses uncovered a set of 59 genes or proteins were differentially expressed in ultrasound-treated cells, providing an overview of the cellular responses to ultrasonic field. According to the bioinformatic analyses, genes and proteins that may be involved in lipid asymmetry preservation and outer membrane homeostasis maintenance (including phospholipid metabolism, lipopolysaccharide biosynthesis and transport, and fatty acid metabolism) were specifically up-regulated. Therefore, we proposed that the metabolism disorder of cellular membrane lipids (lipopolysaccharide, phospholipid, and fatty acid included) was one of the main challenges for the bacteria upon ultrasonic stress. In this study, we initially proposed a novel mechanism regarding the ultrasound-induced membrane disintegration from a multi-omics perspective, which may present an important step toward deciphering the molecular inactivation mechanism of ultrasonic field and provide a theoretical foundation for the application of ultrasound technology for the control of waterborne pathogens.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yanhong Liu
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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19
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Insights from label free-based proteomic analysis into inhibitory effects ε-Poly-lysine against Vibrio parahaemolyticus. Microb Pathog 2021; 160:105169. [PMID: 34509528 DOI: 10.1016/j.micpath.2021.105169] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/28/2021] [Accepted: 08/29/2021] [Indexed: 11/23/2022]
Abstract
Vibrio parahaemolyticus is one of the most common pathogenic bacteria that pose a threat to human health. The purpose of this study was to investigate antibacterial mechanisms of ε-poly-lysine (ε-PL) against V. parahaemolyticus using a lable free-based proteomic analysis. The differentially expressed proteins (DEPs) were subjected to bioinformatics analysis. The results indicated that a total of 196 DEPs, including 118 up-regulated and 78 down-regulated, were identified in the ε-PL-treated cells compared with control group. Upon Go functional enrichment, 13, 9, and 8 specific Go terms in biological processes, molecular functions and cellular components were identified, respectively. KEGG pathways analysis indicated that the DEPs were mainly involved in bacterial chemotaxis, RNA transport and two-component system, which were significantly enriched (P < 0.05). In PPI analysis, Che R and Che V, both involved in bacterial chemotaxis and RNA transport pathways, are closely related to other DEPs. Therefore, the down-regulation of Che R and Che V in ε-PL-treated cells resulted in the reduction or even loss of bacterial adaptability, and they were the critical action sites of ε-PL to inactivate V. parahaemolyticus.
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20
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Bassey AP, Ye K, Li C, Zhou G. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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TMT-Based Quantitative Proteomics Analysis of the Fish-Borne Spoiler Shewanella putrefaciens Subjected to Cold Stress Using LC-MS/MS. J CHEM-NY 2021. [DOI: 10.1155/2021/8876986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Shewanella putrefaciens is a specific spoilage bacterium for fish during cold storage. To better understand the molecular mechanisms of cold stress adaptation of S. putrefaciens, tandem mass tag- (TMT-) based quantitative proteomic analysis was performed to detect the effects of cold stress on protein expression profiles in S. putrefaciens which had been cultivated at 4°C and 30°C, respectively. A total of 266670 peptide spectrum matching numbers were quantified proteins after data analysis. Of the 2292 proteins quantitatively analyzed, a total of 274 were found to be differentially expressed (DE) under cold stress compared with the nonstress control. By integrating the results of Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses, 9 common KEGG terms were found notable for the cold-responsive proteins. Generally, the DE proteins involved in carbohydrate, amino acid, and fatty acid biosynthesis and metabolism were significantly upregulated, leading to a specific energy conservation survival mode. The DE proteins related to DNA repair, transcription, and translation were upregulated, implicating change of gene expression and more protein biosynthesis needed in response to cold stress.
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22
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Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis. Foods 2020; 9:foods9111571. [PMID: 33138191 PMCID: PMC7693710 DOI: 10.3390/foods9111571] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/22/2020] [Accepted: 10/27/2020] [Indexed: 12/31/2022] Open
Abstract
Dry aging has been widely applied for the aging of meat to produce a unique flavor and tenderness of meat. A number of microorganisms are present, forming a community with interactions that affect the meat aging process. However, their comprehensive compositions are still not well understood. In this study, we analyzed longitudinal changes in microbial and fungal communities in dry-aged beef using a metagenomic platform. 16S rRNA sequencing revealed that dry aging led to an increase in bacterial diversity, and Actinobacteria and Firmicutes, which are mostly lactic acid bacteria, were dominant on dry-aged beef. However, prolonged dry aging reduced the diversity of lactic acid bacteria. Sequencing of the internal transcribed spacer (ITS) region showed that fungal diversity was reduced by aging and that Helicostylum sp. was the most common species. These results suggest that there are various microorganisms on dry-aged beef that interrelate with each other and affect meat quality. Understanding microbial characteristics during the aging process will help to enhance beef quality and functional effects.
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