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Hou D, Tang J, Feng Q, Niu Z, Shen Q, Wang L, Zhou S. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Crit Rev Food Sci Nutr 2023; 64:8852-8874. [PMID: 37096548 DOI: 10.1080/10408398.2023.2204373] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods.
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Affiliation(s)
- Dianzhi Hou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qiqian Feng
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sumei Zhou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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2
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Wang L, Yao X, Yuan S, Gao Y, Zhang R, Yu X, Tu ST, Chen S. Ultra-high performance humidity sensor enabled by a self-assembled CuO/Ti 3C 2T X MXene. RSC Adv 2023; 13:6264-6273. [PMID: 36825285 PMCID: PMC9942262 DOI: 10.1039/d2ra06903b] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 02/15/2023] [Indexed: 02/23/2023] Open
Abstract
An ultra-high performance humidity sensor based on a CuO/Ti3C2T X MXene has been investigated in this work. The moisture-sensitive material was fabricated by a self-assembly method. The morphology and nanostructure of the fabricated CuO/Ti3C2T X composites were characterized by scanning electron microscopy, transmission electron microscopy, X-ray diffraction, and X-ray photoelectron spectra. The humidity sensing abilities of the CuO/Ti3C2T X sensor in the relative humidity (RH) range from 0% to 97% were studied. The results showed that the humidity sensor had a high sensitivity of 451 kΩ/% RH, short response time (0.5 s) and recovery time (1 s), a low hysteresis value, and good repeatability. The CuO/Ti3C2T X sensor exhibited remarkable properties in human respiration rate monitoring, finger non-contact sensing, and environmental detection. The moisture-sensitive mechanism of CuO/Ti3C2T X was discussed. The fabricated CuO/Ti3C2T X showed great potential in the application of moisture-sensitive materials for ultra-high-performance humidity sensors.
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Affiliation(s)
- Lei Wang
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Xinqi Yao
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Shuaishuai Yuan
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Yang Gao
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Ruhang Zhang
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Xinhai Yu
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Shan-Tung Tu
- MOE Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology Shanghai 200237 P.R. China
- School of Mechanical and Power Engineering, East China University of Science and Technology Shanghai 200237 P.R. China
| | - Shijian Chen
- SUFA Technology Industry Co., Ltd., CNNC Suzhou 215001 P.R. Cina
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3
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Wang L, Huang F, Yao X, Yuan S, Yu X, Tu ST, Chen S. Collaborative Enhancement of Humidity Sensing Performance by KCl-Doped CuO/SnO 2 p-n Heterostructures for Monitoring Human Activities. ACS OMEGA 2023; 8:4878-4888. [PMID: 36777584 PMCID: PMC9909783 DOI: 10.1021/acsomega.2c07098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 01/17/2023] [Indexed: 06/18/2023]
Abstract
In this study, a high-performance humidity sensor based on KCl-doped CuO/SnO2 p-n heterostructures was fabricated by a ball milling-roasting method. The morphology and nanostructure of the fabricated KCl-CuO/SnO2 composite were characterized by scanning electron microscopy, X-ray diffraction, transmission electron microscopy, X-ray photoelectron spectroscopy, and nitrogen sorption analysis. The results showed that the humidity sensor had a high sensitivity of 194 kΩ/%RH, short response and recovery times of 1.0 and 1.5 s, a low hysteresis value, and good repeatability. The energy band structure and complex impedance spectrum of the KCl-CuO/SnO2 composite indicated that the excellent humidity sensing performance originated from the ionic conductivity of KCl, the formation of heterojunctions, the change in the Schottky barrier height, and the depletion of electronic depletion layers. The KCl-CuO/SnO2 sensor has great potential in respiratory monitoring, noncontact sensing of finger moisture, and environmental monitoring.
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Affiliation(s)
- Lei Wang
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Feng Huang
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Xinqi Yao
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Shuaishuai Yuan
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Xinhai Yu
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Shan-Tung Tu
- MOE
Key Laboratory of Pressure Systems and Safety, East China University of Science and Technology, Shanghai 200237, P. R. China
- School
of Mechanical and Power Engineering, East
China University of Science and Technology, Shanghai 200237, P. R. China
| | - Shijian Chen
- SUFA
Technology Industry Co., Ltd., CNNC, Suzhou 215001, P. R. China
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Effects of Typical Antimicrobials on Growth Performance, Morphology and Antimicrobial Residues of Mung Bean Sprouts. Antibiotics (Basel) 2022; 11:antibiotics11060807. [PMID: 35740213 PMCID: PMC9219749 DOI: 10.3390/antibiotics11060807] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 01/11/2023] Open
Abstract
Antimicrobials may be used to inhibit the growth of micro-organisms in the cultivation of mung bean sprouts, but the effects on mung bean sprouts are unclear. In the present study, the growth performance, morphology, antimicrobial effect and antimicrobial residues of mung bean sprouts cultivated in typical antimicrobial solutions were investigated. A screening of antimicrobial residues in thick-bud and rootless mung bean sprouts from local markets showed that the positive ratios of chloramphenicol, enrofloxacin, and furazolidone were 2.78%, 22.22%, and 13.89%, respectively. The cultivating experiment indicated that the production of mung bean sprouts in antimicrobial groups was significantly reduced over 96 h (p < 0.05). The bud and root length of mung bean sprouts in enrofloxacin, olaquindox, doxycycline and furazolidone groups were significantly shortened (p < 0.05), which cultivated thick-bud and rootless mung bean sprouts similar to the 6-benzyl-adenine group. Furthermore, linear regression analysis showed average optical density of 450 nm in circulating water and average production had no obvious correlation in mung bean sprouts (p > 0.05). Antimicrobial residues were found in both mung bean sprouts and circulating water. These novel findings reveal that the antimicrobials could cultivate thick-bud and rootless mung bean sprouts due to their toxicity. This study also proposed a new question regarding the abuse of antimicrobials in fast-growing vegetables, which could be a potential food safety issue.
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Fu Y, Bhunia AK, Yao Y. Alginate-based antimicrobial coating reduces pathogens on alfalfa seeds and sprouts. Food Microbiol 2022; 103:103954. [DOI: 10.1016/j.fm.2021.103954] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 10/17/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
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Cha MY, Ha JW. Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces. Food Microbiol 2022; 106:104054. [DOI: 10.1016/j.fm.2022.104054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/26/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
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7
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Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds. Int J Food Microbiol 2022; 367:109586. [DOI: 10.1016/j.ijfoodmicro.2022.109586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/25/2022] [Accepted: 02/12/2022] [Indexed: 12/18/2022]
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Kruk M, Trząskowska M. Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment. Foods 2021; 10:foods10030542. [PMID: 33807767 PMCID: PMC7999400 DOI: 10.3390/foods10030542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to analyse the impact of sanitation methods on the formation of bacterial biofilms after disinfection and during the germination process of mung bean on seeds and in the germination environment. Moreover, the influence of Lactobacillus plantarum 299v on the growth of the tested pathogenic bacteria was evaluated. Three strains of Salmonella and E. coli were used for the study. The colony forming units (CFU), the crystal violet (CV), the LIVE/DEAD and the gram fluorescent staining, the light and the scanning electron microscopy (SEM) methods were used. The tested microorganisms survive in a small number. During germination after disinfection D2 (20 min H2O at 60 °C, then 15 min in a disinfecting mixture consisting of H2O, H2O2 and CH₃COOH), the biofilms grew most after day 2, but with the DP2 method (D2 + L. plantarum 299v during germination) after the fourth day. Depending on the method used, the second or fourth day could be a time for the introduction of an additional growth-limiting factor. Moreover, despite the use of seed disinfection, their germination environment could be favourable for the development of bacteria and, consequently, the formation of biofilms. The appropriate combination of seed disinfection methods and growth inhibition methods at the germination stage will lead to the complete elimination of the development of unwanted microflora and their biofilms.
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Affiliation(s)
- Marcin Kruk
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Monika Trząskowska
- Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Correspondence:
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9
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Kim S, Park J, Park H, Hong H, Kang D. Combined ohmic heating and krypton‐chlorine excilamp treatment for the inactivation of
Listeria monocytogenes
,
Salmonella
Typhimurium, and
Escherichia coli
O157:H7 in apple juice. J Food Saf 2020. [DOI: 10.1111/jfs.12706] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Sang‐Soon Kim
- Department of Food EngineeringDankook University Chungnam Korea
| | - Jihun Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National University Seoul Korea
| | - Heesoo Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National University Seoul Korea
| | - Haknyeong Hong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National University Seoul Korea
| | - Dong‐Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National University Seoul Korea
- Institutes of Green Bio Science & TechnologySeoul National University Pyeongchang‐gun Gangwon‐do Korea
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Kwon SA, Song WJ, Kang DH. Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces. Food Microbiol 2019; 82:342-348. [PMID: 31027792 DOI: 10.1016/j.fm.2019.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 12/14/2022]
Abstract
The purpose of this study was to evaluate the effectiveness of the combination treatment of lactic acid immersion and saturated or superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes. Saturated steam (SS) treatments were performed at 100 °C, while SHS treatments were delivered at either 150 or 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes were exposed to 2% lactic acid or sterile distilled water for 1 min followed by a maximum of 20 s of SS or SHS. Populations of each of the three pathogens on cantaloupes were reduced to under the detection limit (1.0 log CFU/cm2) after the combination treatment of 2% lactic acid and 200 °C steam for 20 s. To compare the effect of the lactic acid treatment method, we conducted spray application with 2% lactic acid combined with SS or SHS treatment; however, no significant log reduction differences were found between immersion and spraying techniques. After combination treatment of cantaloupes for 20 s, color and maximum load values (a characteristic of texture) were not significantly different from those of untreated controls. The results of this study suggest that the combination treatment of lactic acid and SHS can be used as an antimicrobial intervention for cantaloupes without inducing quality deterioration.
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Affiliation(s)
- Sun-Ah Kwon
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Won-Jae Song
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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