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Liu X, Yuan W, Xiao H. Recent progress on DNAzyme-based biosensors for pathogen detection. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4917-4937. [PMID: 38984495 DOI: 10.1039/d4ay00934g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Pathogens endanger food safety, agricultural productivity, and human health. Those pathogens are spread through direct/indirect contact, airborne transmission and food/waterborne transmission, and some cause severe health consequences. As the population grows and global connections intensify, the transmission of infectious diseases expands. Traditional detection methods for pathogens still have some shortcomings, such as time-consuming procedures and high operational costs. To fulfil the demands for simple and effective detection, numerous biosensors have been developed. DNAzyme, a unique DNA structure with catalytic activity, is gradually being applied in the field of pathogen detection owing to its ease of preparation and use. In this review, we concentrated on the two main types of DNAzyme, hemin/G-quadruplex DNAzyme (HGD) and RNA-cleaving DNAzyme (RCD), explaining their research progress in pathogen detection. Furthermore, we introduced two additional novel DNAzymes, CLICK 17 DNAzyme and Supernova DNAzyme, which showed promising potential in pathogen detection. Finally, we summarize the strengths and weaknesses of these four DNAzymes and offer feasible recommendations for the development of biosensors.
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Affiliation(s)
- Xingxing Liu
- Laboratory of Viral Pathogenesis & Infection Prevention and Control (Jinan University), Ministry of Education, Guangzhou, 510632, China.
- Department of Immunology and Microbiology, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong, 510632, P. R. China
| | - Wenxu Yuan
- Laboratory of Viral Pathogenesis & Infection Prevention and Control (Jinan University), Ministry of Education, Guangzhou, 510632, China.
- Department of Immunology and Microbiology, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong, 510632, P. R. China
| | - Heng Xiao
- Laboratory of Viral Pathogenesis & Infection Prevention and Control (Jinan University), Ministry of Education, Guangzhou, 510632, China.
- Department of Immunology and Microbiology, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong, 510632, P. R. China
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2
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Kim SJ, Ha S, Dang YM, Chang JY, Mun SY, Ha JH. Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation. J Microbiol Biotechnol 2024; 34:622-633. [PMID: 37997263 PMCID: PMC11016767 DOI: 10.4014/jmb.2310.10010] [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: 10/10/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 11/25/2023]
Abstract
For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.
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Affiliation(s)
- Su-Ji Kim
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Sanghyun Ha
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Yun-Mi Dang
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji Yoon Chang
- Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - So Yeong Mun
- Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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3
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Wang J, Tang Y, Zheng J, Xie Z, Zhou J, Wu Y. DNAzyme-based and smartphone-assisted colorimetric biosensor for ultrasensitive and highly selective detection of histamine in meats. Food Chem 2024; 435:137526. [PMID: 37742463 DOI: 10.1016/j.foodchem.2023.137526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/27/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3',5,5'-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H2O2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L-1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats.
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Affiliation(s)
- Junjun Wang
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yue Tang
- College of Life Sciences, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Zhengmin Xie
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Jianli Zhou
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yuangen Wu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; College of Life Sciences, Guizhou University, Guiyang 550025, China.
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4
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Lee M, Kim D, Chang JY. Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells. J Microbiol Biotechnol 2024; 34:306-313. [PMID: 37940180 PMCID: PMC10940772 DOI: 10.4014/jmb.2308.08015] [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: 08/11/2023] [Revised: 10/05/2023] [Accepted: 10/17/2023] [Indexed: 11/10/2023]
Abstract
Given the diversity of vegetables utilized in food fermentation and various lactic acid bacteria (LAB) populations in these materials, comprehensive studies on LAB from vegetable foods, including kimchi, are imperative. Therefore, this study aimed to investigate the obesity-related inflammation response of three metabolites-phenyllactic acid (PLA), indole-3-lactic acid (ILA), and leucic acid (LA)-produced by LAB (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi. Their effects on tumor necrosis factor-α-induced changes in adipokines and inflammatory response in adipose-derived human mesenchymal stem cells were examined. The study results showed that PLA, ILA, and LA, particularly PLA, effectively reduced lipid accumulation and triglyceride, glycerol, free fatty acid, and adiponectin levels. Furthermore, the identified metabolites were found to modulate the expression of signaling proteins involved in adipogenesis and inflammation. Specifically, these metabolites were associated with enriched expression in the chemokine signaling pathway and cytokine-cytokine receptor interaction, which are critical pathways involved in regulating immune responses and inflammation. PLA, ILA, and LA also suppressed the secretion of pro-inflammatory cytokines and several inflammatory markers, with the PLA-treated group exhibiting the lowest levels. These results suggest that PLA, ILA, and LA are potential therapeutic agents for treating obesity and inflammation by regulating adipokine secretion and suppressing pro-inflammatory cytokine production.
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Affiliation(s)
- Moeun Lee
- Fermentation Regulation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Daun Kim
- Fermentation Regulation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Ji Yoon Chang
- Fermentation Regulation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea
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Hyun IK, Hong SW, Ma MJ, Chang JY, Lee S, Yun YR. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells. J Microbiol Biotechnol 2024; 34:123-131. [PMID: 37830224 PMCID: PMC10840470 DOI: 10.4014/jmb.2307.07005] [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: 07/05/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/14/2023]
Abstract
Lactic acid bacteria (LAB) isolated from kimchi have various functions, including antioxidant, anti-inflammation, and anti-obesity activities, and are therefore widely used in the food, pharmaceutical, and medical fields. To date, the health functionalities of LAB have been widely reported; however, those of kimchi fermented with LAB as a starter have rarely been reported. Therefore, research on the selection of LAB with anti-obesity activity and the health functionality of kimchi fermented with LAB is needed. In the present study, LAB with anti-obesity activity were initially selected by measuring the Oil-Red O intensity. Among the four LAB strains, anti-obesity activity was confirmed by measuring cell viability, lipid levels, and lipid accumulation. Then, starter kimchi (SK) was prepared by inoculating selected LABs, and its pH, total acidity, and salinity were compared with those of naturally fermented kimchi (NK). Lastly, anti-obesity activity was also investigated in 3T3-L1 cells. Selected LAB showed no cytotoxicity up to 107 CFU/ml, with Lactobacillus brevis JC7 and Leuconostoc mesenteroides KCKM0828 having higher inhibitory effects on TG, TC content and lipid accumulation. Most SKs showed fermentation properties similar to those of the NK. SKs showed no cytotoxicity at concentrations of up to 1,000 μg/ml. SKs showed strong inhibitory effects on TG content, lipid accumulation, and obesity-related gene and protein expressions. Taken together, the utilization of LAB as a starter could improve the health benefits of kimchi.
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Affiliation(s)
- In-Kyung Hyun
- World Institute of Kimchi, Nam-Gu, Gwangju 61755, Republic of Korea
| | - Sung Wook Hong
- World Institute of Kimchi, Nam-Gu, Gwangju 61755, Republic of Korea
| | - Min-Ji Ma
- World Institute of Kimchi, Nam-Gu, Gwangju 61755, Republic of Korea
| | - Ji Yoon Chang
- World Institute of Kimchi, Nam-Gu, Gwangju 61755, Republic of Korea
| | - Seongsoo Lee
- Gwangju Center, Korea Basic Science Institute (KBSI), Gwangju 61751, Republic of Korea
| | - Ye-Rang Yun
- World Institute of Kimchi, Nam-Gu, Gwangju 61755, Republic of Korea
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Kim SH, Lee SY, Kim U, Oh SW. Diverse methods of reducing and confirming false-positive results of loop-mediated isothermal amplification assays: A review. Anal Chim Acta 2023; 1280:341693. [PMID: 37858542 DOI: 10.1016/j.aca.2023.341693] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 10/21/2023]
Abstract
Loop-mediated isothermal amplification (LAMP), a rapid and sensitive isothermal nucleic acid amplification method, is a promising alternative to other molecular amplification techniques due to its superior specificity and sensitivity. However, due to primer dimerization, LAMP results in nonspecific and nontemplate amplification. And during the amplification confirmation process, there is carry-over contamination. These factors can result in false-positive results that overestimate the amount of DNA, preventing accurate detection. This review outlined several techniques for reducing false-positive LAMP results before amplification and confirming false-positive results after amplification. Before the amplification step, DNA polymerase activity can be decreased with organic additives such as dimethyl sulfoxide, betaine, and pullulan to prevent nonspecific amplification. The enzyme uracil-DNA-glycosylase (UDG) can eliminate false-positive results caused by carry-over contamination, and the hot-start effect with gold nanoparticles can reduce nonspecific amplification. When confirming false-positive results using clustered regularly interspaced short palindromic repeats, guide RNA accurately detects LAMP amplification, allowing differentiation from nonspecific amplification. By confirming amplification, the colorimetric change in the deoxyribozyme (DNAzyme) formed by the reaction of the G-quadruplex sequence of the LAMP amplicon and hemin can distinguish false-positive results. Lateral flow immunoassay can distinguish false-positive results by accurately recognizing hybridized probes to LAMP amplicons.
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Affiliation(s)
- So-Hee Kim
- Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea
| | - So-Young Lee
- Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea
| | - Unji Kim
- Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea
| | - Se-Wook Oh
- Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea.
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Lee JE, Toushik SH, Park HJ, Kim SA, Shim WB. Rapid detection of Shiga-toxin-producing Escherichia coli O157:H7 based on a colorimetric loop-mediated isothermal amplification (cLAMP) assay using a molecular beacon paired with HRPzyme. Anal Bioanal Chem 2023; 415:4973-4984. [PMID: 37365333 DOI: 10.1007/s00216-023-04803-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/28/2023]
Abstract
Contamination by Escherichia coli O157:H7 is considered a threat in the livestock and food industries. Therefore, it is necessary to develop methods for the convenient and rapid detection of Shiga-toxin-producing E. coli O157:H7. This study aimed to develop a colorimetric loop-mediated isothermal amplification (cLAMP) assay using a molecular beacon to rapidly detect E. coli O157:H7. Primers and a molecular beacon were designed for targeting the Shiga-toxin-producing virulence genes (stx1 and stx2) as molecular markers. Additionally, Bst polymerase concentration and amplification conditions for bacterial detection were optimized. The sensitivity and specificity of the assay were also investigated and validated on artificially tainted (100-104 CFU/g) Korean beef samples. The cLAMP assay could detect 1 × 101 CFU/g at 65 °C for both genes, and the assay was confirmed to be specific for E. coli O157:H7. The cLAMP takes about an hour and does not require expensive devices (e.g., thermal cycler and detector). Hence, the cLAMP assay proposed herein can be used in the meat industry as a fast and simple way to detect E. coli O157:H7.
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Affiliation(s)
- Jeong-Eun Lee
- Institute of Smart Farm Research Center, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea
| | | | - Hyun-Jin Park
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea
| | - Sol-A Kim
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea
| | - Won-Bo Shim
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea.
- Institute of Agricultural and Life Science, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea.
- Division of Food Science and Technology, Gyeongsang National University, Gyeongnam, Jinju, 52828, Korea.
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Lee M, Kim D, Ji Choi E, Hee Song J, Yong Kang J, Won Lee K, Yoon Chang J. Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure. Food Res Int 2023; 168:112681. [PMID: 37120183 DOI: 10.1016/j.foodres.2023.112681] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
In this study, five species of lactic acid bacteria (LAB) isolated from kimchi were analyzed in terms of their potential antioxidant activity. Latilactobacillus curvatus WiKim38, Companilactobacillus allii WiKim39, and Lactococcus lactis WiKim0124 exhibited higher radical scavenging activity, reducing power, and lipid peroxidation inhibition than the reference strain and tolerated hydrogen peroxide (H2O2) exposure up to a concentration of 2.5 mM. To investigate the antioxidant mechanism of LAB strains, transcriptomic and proteomic signatures were compared between the H2O2-exposed and untreated group using RNA sequencing and two-dimensional protein gel electrophoresis. Across all LAB strains, cell membrane responses and metabolic processes were the most prominent in the main categories of gene ontology classification, indicating that cellular components and interactions play an important role in oxidative stress responses. Thus, LAB strains isolated from kimchi could be considered for potential use in functional food production and in antioxidant starter cultures.
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Lee M, Yun YR, Choi EJ, Song JH, Kang JY, Kim D, Lee KW, Chang JY. Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells. Food Funct 2023; 14:1349-1356. [PMID: 36630124 DOI: 10.1039/d2fo02998g] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
This study aimed to investigate the effect of fermented vegetable juice (VJ) obtained from a blend of four crops (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) on adipogenesis along with the identification of active compounds. Two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124), isolated from kimchi, were used to ferment the VJ and their effectiveness was evaluated in differentiated human mesenchymal stem cells and obese mice. In vitro antibody array analysis was done to understand signaling proteins in adipogenesis. Gene Ontology enrichment analysis showed that differentially expressed proteins are related to biological processes including immunological processes. These were effectively regulated by LAB and fermented VJ. Supplementation of fermented VJ reduced the weight gain, blood biochemical indicators, and liver fat accumulation in mice. Oil Red O staining indicated that the fermentation metabolites of VJ (indole-3-lactic acid, leucic acid, and phenyllactic acid) had an inhibitory effect on lipid accumulation in vitro. Therefore, it can be concluded that LAB-fermented VJ and its metabolites have the potential to counter obesity, and thus can be therapeutically effective.
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Affiliation(s)
- Moeun Lee
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea. .,Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Korea.
| | - Ye-Rang Yun
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Jung Hee Song
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Jin Yong Kang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Daun Kim
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Korea. .,Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea
| | - Ji Yoon Chang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea.
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Cao X, Chen C, Zhu Q. Biosensors based on functional nucleic acids and isothermal amplification techniques. Talanta 2023; 253:123977. [PMID: 36201957 DOI: 10.1016/j.talanta.2022.123977] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/20/2022] [Accepted: 09/27/2022] [Indexed: 12/13/2022]
Abstract
In the past few years, with the in-depth research of functional nucleic acids and isothermal amplification techniques, their applications in the field of biosensing have attracted great interest. Since functional nucleic acids have excellent flexibility and convenience in their structural design, they have significant advantages as recognition elements in biosensing. At the same time, isothermal amplification techniques have higher amplification efficiency, so the combination of functional nucleic acids and isothermal amplification techniques can greatly promote the widespread application of biosensors. For the purpose of further improving the performance of biosensors, this review introduces several widely used functional nucleic acids and isothermal amplification techniques, as well as their classification, basic principles, application characteristics, and summarizes their important applications in the field of biosensing. We hope to provide some references for the design and construction of new tactics to enhance the detection sensitivity and detection range of biosensing.
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Affiliation(s)
- Xiuen Cao
- Xiangya School of Pharmaceutical Sciences in Central South University, Changsha, 410013, Hunan, China.
| | - Chuanpin Chen
- Xiangya School of Pharmaceutical Sciences in Central South University, Changsha, 410013, Hunan, China.
| | - Qubo Zhu
- Xiangya School of Pharmaceutical Sciences in Central South University, Changsha, 410013, Hunan, China.
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Kim SA, Lee DH, Ryu BH, Han NS. Strain-specific barcode PCR and quantitative PCR assay for identification and enumeration of kimchi starter, Leuconostoc mesenteroides DRC1506. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Jeong SG, Choi IS, Kim HM, Chang JY, Park HW. Supercooling Pretreatment Improves the Shelf-Life of Freeze-Dried Leuconostoc mesenteroides WiKim32. J Microbiol Biotechnol 2022; 32:1599-1604. [PMID: 36330746 PMCID: PMC9843744 DOI: 10.4014/jmb.2209.09022] [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: 09/14/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
Abstract
Storage stability of freeze-dried lactic acid bacteria is a critical factor for their cost-effectiveness. Long-term storage of lactic acid bacteria enables microbial industry to reduce distribution costs. Herein, we investigated the effect of cold adaptation under supercooling conditions at -5°C on the viability of Leuconostoc mesenteroides WiKim32 during the freeze-drying process and subsequent storage. Cold adaptation increased the thickness of exopolysaccharides (EPS) and improved the viability of freeze-dried Leu. mesenteroides WiKim32. Compared to non-adapted cells, cold-adapted cells showed a 35.4% increase in EPS thickness under supercooling conditions. The viability of EPS-hydrolyzed cells was lower than that of untreated cells, implying that EPS plays a role in protection during the freeze-drying process. Cold adaptation increased the storage stability of freeze-dried Leu. mesenteroides WiKim32. Fifty-six days after storage, the highest viability (71.3%) was achieved with cold adaptation at -5°C. When EPS-containing broth was added prior to the freeze-drying process, the viability further increased to 82.7%. These results imply that cold adaptation by supercooling pretreatment would be a good strategy for the long-term storage of Leu. mesenteroides WiKim32.
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Affiliation(s)
- Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - In Seong Choi
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Public CMO for Microbial-based Vaccine, Hwasun-gun, Jeollanam-do 58141, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji Yoon Chang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Corresponding author Phone: +82-62-610-1728 Fax: +82-62-610-1850 E-mail:
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13
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Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce. Food Chem 2022; 393:133289. [PMID: 35689918 DOI: 10.1016/j.foodchem.2022.133289] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 05/14/2022] [Accepted: 05/20/2022] [Indexed: 11/21/2022]
Abstract
Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extracts was explored from amino acid approach to enhance the flavor quality of soy sauce by shaping the core fermentation microbiota. Alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted the stress resistance of the fermentation microbiota, especially the abundance of Lactobacillus, which increased to 18.03-23.78% and became the predominant microbiota. The mass ratio of neutral-nonpolar: neutral-polar: acidic: alkaline amino acids was 40: 18: 27: 15, which provided the optimal improvement of soy sauce aroma. The formulation and activated the metabolic pathways of 3-methyl-1-butyraldehyde, 3-methyl-1-butanol and 2-methyl-1-propanol through Leu and Ile, resulting in a 52.6% increase in malt-like aroma. This study provides a new idea for the regulation of soy sauce fermentation.
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Bankole OE, Verma DK, Chávez González ML, Ceferino JG, Sandoval-Cortés J, Aguilar CN. Recent trends and technical advancements in biosensors and their emerging applications in food and bioscience. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Cao G, Chen X, Deng Y, Nie F, Liu Y, Wang G, Huo D, Hou C. Single-nucleotide variant of PIK3CA H1047R gene assay by CRISPR/Cas12a combined with rolling circle amplification. Anal Chim Acta 2021; 1182:338943. [PMID: 34602188 DOI: 10.1016/j.aca.2021.338943] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 12/26/2022]
Abstract
PIK3CA H1047R gene plays an important role in the PI3K/Akt/mTOR signaling pathway, and its mutation is closely related to the occurrence and development of breast cancer and Lipoblastoma. Therefore, it is of great value to detect the PIK3CA H1047R mutant gene. Here, an analytical method coupled CRISPR/Cas12a with rolling circle amplification (RCA) technology was constructed for ultra-sensitive and specific detection of the single-nucleotide variant (SNV) of the PIK3CA H1047R gene. With efficient amplification of RCA and CRISPR/Cas12a, the detection limit of the mutant target and mixture of the mutant with wild-type target were as low as 10 aM and 0.036%, respectively. The detection limit of the RCA-CRISPR/Cas12a method was lower than that of allelic specific PCR (AS-PCR) for detecting SNV of the PIK3CA H1047R gene. Hence, this RCA-CRISPR/Cas12a method is sensitive and specific for the detection of SNV. What's more, this strategy provides a new idea for medical diagnosis and lays a technical foundation for the research of PI3K/Akt/mTOR signaling pathways.
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Affiliation(s)
- Gaihua Cao
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China
| | - Xiaolong Chen
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China
| | - Yuanyi Deng
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China
| | - Fuping Nie
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China; Key Laboratory of Cattle Diseases Detection (Chongqing), Diagnosis and Testing Laboratory of Lumpy Skin Disease, Chongqing Customs Technology Center, Chongqing, 400044, PR China
| | - Yin Liu
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China
| | - Guoming Wang
- Key Laboratory of Cattle Diseases Detection (Chongqing), Diagnosis and Testing Laboratory of Lumpy Skin Disease, Chongqing Customs Technology Center, Chongqing, 400044, PR China
| | - Danqun Huo
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China; Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China.
| | - Changjun Hou
- Key Laboratory of Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing, 400044, PR China.
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16
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Tang Y, Huang X, Wang X, Wang C, Tao H, Wu Y. G-quadruplex DNAzyme as peroxidase mimetic in a colorimetric biosensor for ultrasensitive and selective detection of trace tetracyclines in foods. Food Chem 2021; 366:130560. [PMID: 34284183 DOI: 10.1016/j.foodchem.2021.130560] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 04/27/2021] [Accepted: 06/28/2021] [Indexed: 01/03/2023]
Abstract
The colorimetric method can determine the initial results even by the naked eyes, but its main challenge for antibiotics detection in food at present is the relatively low sensitivity. Herein, an ultrasensitive colorimetric biosensor based on G-quadruplex DNAzyme was firstly proposed for the rapid detection of trace tetracycline antibiotics like tetracycline, oxytetracycline, chlortetracycline and doxycycline. DNAzyme composed of hemin and G-quadruplex has peroxidase-like activity, and tetracyclines can combine with hemin to form a stable complex and reduce catalytic activity, making the color of solution changes from yellow to green. The limits of detection (LOD) of the proposed colorimetric biosensor for tetracyclines is determined as low as 3.1 nM, which is lower than most of the other colorimetric methods for antibiotics detection. Moreover, the average recovery range of tetracyclines in actual samples is from 89% to 99%, indicating that such strategy may has bright application prospects for tetracyclines detection in foods.
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Affiliation(s)
- Yue Tang
- School of Liquor and Food Engineering, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Huaxi District, Guiyang 550025, China
| | - Xiaohuan Huang
- Comprehensive Technology Center of Guiyang Customs District, Qianlingshan Road 268, Guanshanhu District, Guiyang 550081, China
| | - Xueli Wang
- School of Liquor and Food Engineering, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Huaxi District, Guiyang 550025, China
| | - Chunxiao Wang
- School of Liquor and Food Engineering, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Huaxi District, Guiyang 550025, China
| | - Han Tao
- School of Liquor and Food Engineering, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Huaxi District, Guiyang 550025, China
| | - Yuangen Wu
- School of Liquor and Food Engineering, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Huaxi District, Guiyang 550025, China..
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17
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Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods 2021; 10:foods10061435. [PMID: 34205741 PMCID: PMC8234146 DOI: 10.3390/foods10061435] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/10/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.
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18
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Choi IS, Ko SH, Lee ME, Kim HM, Yang JE, Jeong SG, Lee KH, Chang JY, Kim JC, Park HW. Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation. ACS OMEGA 2021; 6:8171-8178. [PMID: 33817476 PMCID: PMC8014919 DOI: 10.1021/acsomega.0c06095] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 03/09/2021] [Indexed: 06/12/2023]
Abstract
Bacterial exopolysaccharides (EPSs) are important alternatives to plant polysaccharides in fermented products and exhibit antioxidant activity, which is particularly desirable for functional foods. This study evaluated the use of spent media wastewater (SMW) derived from kimchi fermentation for the production of an EPS and analyzed the characterization and antioxidant activity of the resulting EPS. The EPS concentration and conversion yields of sequential purification were 7.7-9.0 g/L and 38.6-45.1%, respectively. Fourier transform infrared spectra and NMR spectra indicated that the EPS was a linear glucan with α-(1 → 6) linkages. The EPS also exhibited thermal tolerance to high temperatures. In vitro antioxidant activity analyses indicated the scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, thiobarbituric acid reactance (TBAR), and ferric ion reducing antioxidant power (FRAP) values of 71.6-79.1, 28.2-33.0%, and 0.04-0.05 mM FeCl3, respectively. These results reveal that the EPS extracted from SMW has potential as a thermally tolerant, nontoxic, and natural antioxidant for industrial applications.
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Affiliation(s)
- In Seong Choi
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Public
CMO for Microbial—Based Vaccine, Hwasun-gun, Jeollanam-do 58141, Republic of Korea
| | - Seung Hee Ko
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Public
CMO for Microbial—Based Vaccine, Hwasun-gun, Jeollanam-do 58141, Republic of Korea
| | - Mo Eun Lee
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ho Myeong Kim
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seul-Gi Jeong
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Kwang Ho Lee
- Center
for Research Facilities, Chonnam National
University, Gwangju 61186, Republic of Korea
| | - Ji Yoon Chang
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jin-Cheol Kim
- Department
of Agricultural Chemistry, Institute of Environmentally Friendly Agriculture,
College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hae Woong Park
- Advanced
Process Technology Fermentation Research Group, R&D Division,
World Institute of Kimchi, Gwangju 61755, Republic of Korea
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