1
|
Li Y, Wangjiang T, Sun Z, Shi L, Chen S, Chen L, Guo X, Wu W, Xiong G, Wang L. Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh. Food Microbiol 2024; 120:104489. [PMID: 38431332 DOI: 10.1016/j.fm.2024.104489] [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: 11/28/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 03/05/2024]
Abstract
Aeromonas veronii is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of Bacillus subtilis lipopeptide against Aeromonas veronii. Lipopeptides suppressed the transmembrane transport of Aeromonas veronii by changing the cell membrane's permeability, the structure of membrane proteins, and Na+/K+-ATPase. Lipopeptide significantly reduced the activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH) by 86.03% and 56.12%, respectively, ultimately slowing Aeromonas veronii growth. Lipopeptides also restrained biofilm formation by inhibiting Aeromonas veronii motivation and extracellular polysaccharide secretion. Lipopeptides downregulated gene transcriptional levels related to the virulence and stress tolerance of Aeromonas veronii. Furthermore, lipopeptides treatment resulted in a considerable decrease in the extracellular protease activity of Aeromonas veronii, which restrained the decomposing of channel catfish flesh. This research provides new insights into lipopeptides for controlling Aeromonas veronii and improving food safety.
Collapse
Affiliation(s)
- Yali Li
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Tianqi Wangjiang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
| |
Collapse
|
2
|
Karahutová L, Bujňáková D. Antimicrobial and anti-biofilm efficacy of different inorganic and organic zinc forms against multidrug-resistant Escherichia, Klebsiella, Staphylococcus and Pseudomonas. Vet Res Commun 2024; 48:1899-1905. [PMID: 38424381 PMCID: PMC11147831 DOI: 10.1007/s11259-024-10339-7] [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: 01/10/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
In our study antibacterial and anti-biofilm efficacy of 2 inorganics (Zn(II) sulphate monohydrate; Zn(II) sulphate heptahydrate) and 3 organic Zn(II) substances (Zn(II) chelate of protein hydrolysate: Zn-Bio; Zn(II) chelate of amino acid hydrate: Zn-AMK; Zn(II) chelate of glycine hydrate: Zn-Gly) were explored and compared against multidrug resistant Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Klebsiella oxytoca (K. oxytoca) and Pseudomonas aeruginosa (P. aeruginosa) using by the 96- wells microtiter plate-based resazurin and/or crystal violet assay. Our finding confirmed that Zn(II)-sulphates and Zn(II)-amino acid complexes exhibit dose and genus-based antibacterial and anti-biofilm potential. Organic compounds (Zn-AMK and Zn-Gly) were more effective against bacterial growth, except P. aeruginosa. Besides Zn-AMK, others organic and inorganic forms of Zn(II) caused predominantly statistically significant decrease of biofilm production in all of tested bacteria. Current data highlights that Zn(II) in various forms has a great potential to be developed as antibacterial and anti-biofilm agents.
Collapse
Affiliation(s)
- Lívia Karahutová
- Institute of Animal Physiology, Centre of Biosciences of the Slovak Academy of Sciences, Šoltésovej 4/6, 040 01, Košice, Slovak Republic
| | - Dobroslava Bujňáková
- Institute of Animal Physiology, Centre of Biosciences of the Slovak Academy of Sciences, Šoltésovej 4/6, 040 01, Košice, Slovak Republic.
| |
Collapse
|
3
|
Shi G, Lu X, Zheng Y, Yang T, Zhu E, Song Y, Huang P. Insights into the potential dual-antibacterial mechanism of Kelisha capsule on Escherichia coli. BMC Complement Med Ther 2024; 24:207. [PMID: 38807130 PMCID: PMC11134901 DOI: 10.1186/s12906-024-04500-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 05/13/2024] [Indexed: 05/30/2024] Open
Abstract
Traditional Chinese medicine (TCM), AYURVEDA and Indian medicine are essential in disease prevention and treatment. Kelisha capsule (KLSC), a TCM formula listed in the Chinese Pharmacopoeia, has been clinically proven to possess potent antibacterial properties. However, the precise antimicrobial mechanism of KLSC remained unknown. This study aimed to elucidate the dual antibacterial mechanism of KLSC using network pharmacology, molecular docking, and experimental validation. By analyzing the growth curve of Escherichia coli (E. coli), it was observed that KLSC significantly inhibited its growth, showcasing a remarkable antibacterial effect. Furthermore, SEM and TEM analysis revealed that KLSC damaged the cell wall and membrane of E. coli, resulting in cytoplasmic leakage, bacterial death, and the exertion of antibacterial effects. The network pharmacology analysis revealed that KLSC exhibited an effect on E. coli ATP synthase, thereby influencing the energy metabolism process. The molecular docking outcomes provided evidence that the active compounds of KLSC could effectively bind to the ATP synthase subunit. Subsequently, experimental findings substantiated that KLSC effectively suppressed the activity of ATP synthase in E. coli and consequently decreased the ATP content. This study highlighted the dual antibacterial mechanism of KLSC, emphasizing its effects on cell structure and energy metabolism, suggesting its potential as a natural antibacterial agent for E. coli-related infections. These findings offered new insights into exploring the antibacterial mechanisms of TCM by focusing on the energy metabolism process.
Collapse
Affiliation(s)
- Guolin Shi
- Department of Ultrasound in Medicine, School of Medicine, The Second Affiliated Hospital of Zhejiang University, Zhejiang University, 88 Jiefang Road, Shangcheng District, Hangzhou, 310009, China
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Xiao Lu
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Yuanhang Zheng
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Tao Yang
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Enyuan Zhu
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Yanhong Song
- Post-Doctoral Research Center, Zhejiang SUKEAN Pharmaceutical Co., Ltd, Hangzhou, 311228, China
| | - Pintong Huang
- Department of Ultrasound in Medicine, School of Medicine, The Second Affiliated Hospital of Zhejiang University, Zhejiang University, 88 Jiefang Road, Shangcheng District, Hangzhou, 310009, China.
- Research Center of Ultrasound in Medicine and Biomedical Engineering, The Second Affiliated Hospital of Zhejiang University School of Medicine, Zhejiang University, Hangzhou, 310009, China.
- Research Center for Life Science and Human Health, Binjiang Institute of Zhejiang University, Hangzhou, 310053, China.
| |
Collapse
|
4
|
Yang D, Wang B, Wang Y, Liu A, Liu J, Zhang M. Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice. Int J Food Microbiol 2024; 413:110602. [PMID: 38301539 DOI: 10.1016/j.ijfoodmicro.2024.110602] [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: 11/12/2023] [Revised: 01/17/2024] [Accepted: 01/20/2024] [Indexed: 02/03/2024]
Abstract
Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane potential, and cell membrane structure were assessed. Furthermore, the impact of PS-ES treatment on microbial activity and flavor in honey raspberry juice, was examined. The changes in microbial growth and color during storage were also discussed. The experimental findings revealed that PS-ES treatment effectively reduced the number of E. coli and S. aureus by 1.99 and 1.83 log colony-forming units (CFU/mL). Additionally, it disrupted the integrity of bacterial cell membranes increasing their permeability, which led to the release of cellular proteins and nucleic acids. PS-ES treatment lowered the membrane potential and altered the structure of bacterial proteins. Application of PS-ES in honey raspberry juice reduced bacterial counts from 4.48 log CFU/mL to 1.99 log CFU/mL, with less flavor deterioration compared to HT treatment. After 30 days of storage at 4 °C and room temperature, PS-ES effectively controlled the growth of microorganisms in raspberry juice and maintained the color of the juice.
Collapse
Affiliation(s)
- Dongmei Yang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Yuchuan Wang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Aiping Liu
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Jiguang Liu
- Shandong Commune Union Food Co. LTD, 276034 Linyi, Shandong, China
| | - Min Zhang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| |
Collapse
|
5
|
Yang Y, Zou J, Li M, Yun Y, Li J, Bai J. Extraction and characterization of polysaccharides from blackcurrant fruits and its inhibitory effects on acetylcholinesterase. Int J Biol Macromol 2024; 262:130047. [PMID: 38336315 DOI: 10.1016/j.ijbiomac.2024.130047] [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: 06/26/2023] [Revised: 01/11/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
Microwave assisted aqueous two-phase system (MA-ATPS) was used to simultaneously extract two polysaccharides from blackcurrant. Under the suitable ATPS (ethanol/(NH4)2SO4, 26.75 %/18.98 %) combining with the optimal MA conditions (liquid-to-material ratio 58.5 mL/g, time 9.5 min, temperature 60.5 °C, power 587 W) predicted by response surface methodology, the yields of the top/bottom phase polysaccharides were 13.08 ± 0.37 % and 42.65 ± 0.89 %, respectively. After purification through column chromatography, the top phase polysaccharide (PRTP) and bottom phase polysaccharide (PRBP) were obtained. FT-IR, methylation and NMR analyses confirmed that the repeating unit in the backbone of PRTP was →2, 5)-α-L-Araf-(1 → 3)-α-D-Manp-(1 → 6)-β-D-Galp-(1 → 6)-α-D-Glcp-(1 → 4)-α-L-Rhap-(1 → 4)-α-D-GalAp-(1→, while the possible unit in PRBP was →4)-α-L-Rhap-(1 → 3)-α-D-Manp-(1 → 6)-β-D-Galp-(1 → 6)-α-D-Glcp-(1 → 2, 5)-α-L-Araf-(1 → 4)-α-D-GalAp-(1→. PRBP with relatively low molecular weight exhibited better stability, rheological property, free radical scavenging and acetylcholinesterase (AChE) inhibitory activities than PRTP. PRTP and PRBP were reversible mixed-type inhibitors for AChE, and the conformation of AChE was changed after binding with the polysaccharides. Molecular docking, fluorescence and isothermal titration calorimetry assays revealed that PRTP and PRBP quenched the fluorescence through static quenching mechanism, and the van der Waals interactions and hydrogen bonding played key roles in the stability of polysaccharide-enzyme complexes. This study provided a theoretical basis for blackcurrant polysaccharides as AChE inhibitors to treat Alzheimer's disease.
Collapse
Affiliation(s)
- Yu Yang
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jiaheng Zou
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Miao Li
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yang Yun
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jianqiang Li
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jingwen Bai
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| |
Collapse
|
6
|
Fan JH, Xiong LQ, Huang W, Hong JQ, Guo HK, Wong KH, Cheung PCK, Yang QQ, Zhang BB. Exopolysaccharides produced by Antrodia cinnamomea using microparticle-enhanced cultivation: Optimization, primary structure and antibacterial property. Int J Biol Macromol 2024; 259:128872. [PMID: 38154720 DOI: 10.1016/j.ijbiomac.2023.128872] [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: 08/28/2023] [Revised: 12/04/2023] [Accepted: 12/16/2023] [Indexed: 12/30/2023]
Abstract
Microparticle-enhanced cultivation was used to enhance the production of exopolysaccharides (EPSs) from Antrodia cinnamomea. The structure and antibacterial activity of two EPSs produced by A. cinnamomea treated with Al2O3 [EPS-Al (crude) and EPS-Al-p (purified)] and without Al2O3 [EPS-C (crude) and EPS-C-p (purified)] were compared. It was observed that the addition of 4 g/L Al2O3 at 0 h resulted in the highest EPS yield of 1.46 g/L, possible attributed to the enhanced permeability of the cell membrane. The structural analysis revealed that EPS-C-p and EPS-Al-p had different structures. EPS-C-p was hyperbranched and spherical with a Mw of 10.8 kDa, while EPS-Al-p was irregular and linear with a Mw of 12.5 kDa. The proportion of Man in EPS-Al-p decreased, while those of Gal and Glc increased when compared to EPS-C-p. The total molar ratios of 6-Glcp and 4-Glcp in EPS-Al-p are 1.45 times that of EPS-C-p. Moreover, EPSs could alter bacterial cell morphology, causing intracellular substance leakage and growth inhibition, with EPS-Al having a stronger antibacterial activity than EPS-C. In conclusion, A. cinnamomea treated with Al2O3 could produce more EPSs, changing monosaccharide composition and glycosidic linkage profile, which could exert stronger antibacterial activity than that produced by untreated A. cinnamomea.
Collapse
Affiliation(s)
- Jia-Hui Fan
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China; Xingning NO.1 Middle School, Meizhou 514523, Guangdong, PR China
| | - Lin-Qiang Xiong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China
| | - Jia-Qi Hong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China
| | - Huang-Kai Guo
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China
| | - Ka-Hing Wong
- Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong
| | - Peter C K Cheung
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
| | - Qiong-Qiong Yang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China
| | - Bo-Bo Zhang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, PR China.
| |
Collapse
|
7
|
Yu X, Liu X, Zhou D. A critical review of a typical research system for food-derived metal-chelating peptides: Production, characterization, identification, digestion, and absorption. Compr Rev Food Sci Food Saf 2024; 23:e13277. [PMID: 38284607 DOI: 10.1111/1541-4337.13277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 01/30/2024]
Abstract
In the past decade, food-derived metal-chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species' uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food-derived mineral supplements.
Collapse
Affiliation(s)
- Xuening Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
8
|
Li X, Zhou J, Han R, Yu F, Liu K, Zhao M, Liu Y, Xue Z, Zhao S. Phosphatase A1 accessory protein PlaS from Serratia marcescens controls cell membrane permeability, fluidity, hydrophobicity, and fatty acid composition in Escherichia coli BL21. Int J Biol Macromol 2023; 253:126776. [PMID: 37699461 DOI: 10.1016/j.ijbiomac.2023.126776] [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: 05/30/2023] [Revised: 08/28/2023] [Accepted: 09/05/2023] [Indexed: 09/14/2023]
Abstract
Phospholipase A1 (PlaA) plays a pivotal role in diverse applications within the food and biochemical medical industries. Herein, we investigate the impact of the accessory protein encoded by plaS from Serratia marcescens on PlaA activity in Escherichia coli. Notably, PlaS demonstrates the ability to enhance PlaA activity while concurrently exhibiting inhibitory effects on the growth of E. coli BL21 (DE3). Our study revolves around probing the inhibitory action of PlaS on E. coli BL21 (DE3). PlaS exhibits a propensity to heighten both the permeability of outer and inner cell membranes, leading to concomitant reductions in membrane fluidity and surface hydrophobicity. This phenomenon is validated through scanning electron microscopy (SEM) analysis, which highlights PlaS's capacity to compromise membrane integrity. Moreover, through a comprehensive comparative transcriptomic sequencing approach, we identify four down-regulated genes (galM, ybhC, ldtC, and kdpB) alongside two up-regulated genes (rbsB and degP). These genes are intricately associated with processes such as cell membrane synthesis and modification, energy metabolism, and transmembrane transport. Our investigation unveils the intricate gene-level mechanisms underpinning PlaS-mediated growth inhibition and membrane disruption. Consequently, our findings serve as a significant reference for the elucidation of membrane protein mechanisms, shedding light on potential avenues for future exploration.
Collapse
Affiliation(s)
- Xiangfei Li
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Jie Zhou
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Rumeng Han
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Fei Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Kun Liu
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Ming Zhao
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Yan Liu
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Zhenglian Xue
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China.
| | - Shiguang Zhao
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China.
| |
Collapse
|
9
|
Wang J, Xu L, Gu L, Lv Y, Li J, Yang Y, Meng X. Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism. Foods 2023; 12:4053. [PMID: 38002111 PMCID: PMC10670453 DOI: 10.3390/foods12224053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their "natural" and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na+/K+-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS. The results showed that the addition of 0.5% LCFS inhibited the growth of microorganisms in the ground beef gel and extended its shelf-life without affecting the pH, cooking loss, color and texture characteristics of the product. In addition, the antibacterial effect of LCFS was the result of the interaction of organic acids and protein antibacterial substances in destroying cell structures (cell membrane, etc.) to achieve the purpose of bacteriostasis. This study provides a theoretical basis for the application of LCFS in meat products and a new clean-label strategy for the food industry.
Collapse
Affiliation(s)
- Jing Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China;
| | - Luping Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yuanqi Lv
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Junhua Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
- Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China
| |
Collapse
|
10
|
Méndez L, Rodríguez A, Aubourg SP, Medina I. Low-Toxicity Solvents for the Extraction of Valuable Lipid Compounds from Octopus ( Octopus vulgaris) Waste. Foods 2023; 12:3631. [PMID: 37835284 PMCID: PMC10572350 DOI: 10.3390/foods12193631] [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: 08/25/2023] [Revised: 09/27/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
This study focused on the recovery of valuable lipid compounds from octopus (Octopus vulgaris) by-products. Extraction conditions of total lipids (TLs), phospholipids (PLs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were optimized by employing a Simplex-Lattice design; for it, different relative concentrations of three low-toxicity solvents (ethanol, acetone, and ethyl acetate) were considered. The optimization process was also addressed in reference to fatty acid (FA) ratios (total polyunsaturated FAs/total saturated FAs and total ω3 FAs/total ω6 FAs). The variance analysis of multiple regression data demonstrated that the quadratic model was significant (p < 0.05) for TL, PL, and DHA values and the ω3/ω6 ratio. As a result, the following optimized values were obtained: 113.8 g·kg-1 dry by-products (TLs), 217.3 g·kg-1 lipids (PLs), 22.55 g·100 g-1 total FAs (DHA), and 3.70 (ω3/ω6 ratio). According to the model developed, optimized values were shown to correspond to the following relative solvent concentrations (ethanol/acetone/ethyl acetate): 0.46/0.00/0.54, 0.93/0.07/0.00, 0.83/0.17/0.00, and 0.64/0.00/0.36, respectively. Comparison to yields obtained by the conventional chloroform/methanol method was carried out. A novel strategy based on the employment of low-toxicity solvents is proposed for the extraction of valuable lipid constituents from octopus waste. A different solvent ratio would be necessary according to the lipid compound concerned.
Collapse
Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago 8380494, Chile
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
| |
Collapse
|
11
|
Wang X, Li Y, Liu S, Wang H, Chang X, Zhang J. Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism. Foods 2023; 12:3312. [PMID: 37685244 PMCID: PMC10486611 DOI: 10.3390/foods12173312] [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: 07/23/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. This study investigates the bacteriostatic effect and mechanism(s) of the action of chestnut shell polyphenols (CSPs) on three food-spoilage bacteria, namely Bacillus subtilis, Pseudomonas fragi, and Escherichia coli. To this end, the effect of CSPs on the ultrastructure of each bacterium was determined using scanning electron microscopy and transmission electron microscopy. Moreover, gene expression was analyzed using RT-qPCR. Subsequent molecular docking analysis was employed to elucidate the mechanism of action employed by CSPs via the inhibition of key enzymes. Ultrastructure analysis showed that CSPs damaged the bacterial cell wall and increased permeability. At 0.313 mg/mL, CSPs significantly increased the activity of alkaline phosphatase and lactate dehydrogenase, as well as protein leakage (p < 0.05), whereas the activity of the tricarboxylic acid (TCA) cycle enzymes, isocitrate dehydrogenase and α-ketoglutarate dehydrogenase, were inhibited (p < 0.05). The expression levels of the TCA-related genes gltA, icd, sucA, atpA, citA, odhA, IS178_RS16090, and IS178_RS16290 are also significantly downregulated by CSP treatment (p < 0.05). Moreover, CSPs inhibit respiration and energy metabolism, including ATPase activity and adenosine triphosphate (ATP) synthesis (p < 0.05). Molecular docking determined that proanthocyanidins B1 and C1, the main components of CSPs, are responsible for the antibacterial activity. Therefore, as natural antibacterial substances, CSPs have considerable potential for development and application as natural food preservatives.
Collapse
Affiliation(s)
- Xinfang Wang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Yue Li
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Xuedong Chang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Jingzheng Zhang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| |
Collapse
|
12
|
Méndez L, Zhang B, Aubourg SP. Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing. Foods 2023; 12:2298. [PMID: 37372508 DOI: 10.3390/foods12122298] [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: 04/13/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (-18 °C for up to 6 months) of whole Atlantic horse mackerel (Trachurus trachurus). Compared to water-control glazing samples, an inhibitory effect (p < 0.05) on lipid oxidation development (the formation of thiobarbituric acid reactive substances and fluorescent compounds) was detected in frozen fish treated with the most concentrated OCL-glazing system. Additionally, a preservative effect (p < 0.05) on polyunsaturated fatty acids (measurement of polyene index) was also proved. However, no effect (p > 0.05) on the free fatty acid content and on the ω3/ω6 ratio was detected with the presence of the OCL in the glazing system. An increased lipid quality in frozen horse mackerel was established by including the OCL solution in the glazing system. According to previous research, the observed preserving properties were explained on the basis of the presence of antioxidant compounds in the cooking liquor. A novel and valuable combination of glazing processing and the employment of a marine waste substrate is proposed to enhance the lipid stability of frozen fish.
Collapse
Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
| |
Collapse
|
13
|
Zhang L, Yang N, Jin Y, Xu X. Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. Food Microbiol 2023; 111:104208. [PMID: 36681392 DOI: 10.1016/j.fm.2022.104208] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 12/09/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Induced electric field (IEF), as an alternative non-conventional processing technique, is utilized to sterilize liquid foods. In this study, the survival and sublethal injury of S. aureus under IEF were investigated in 0.85% normal saline, and the inactivation mechanism of IEF was expounded. The plate count results showed that the sublethal injury rates remained above 90% after IEF treatment for more than 8.4 s, and 7.1 log CFU/mL of S. aureus was completely inactivated after 14 s IEF treatment. Scanning electron microscopy and transmission electron microscope images showed that IEF caused the destruction of cell membrane and internal substructure, and the damage to intracellular substructure was more severe. Altered membrane integrity or permeability was demonstrated through flow cytometry and confocal laser scanning microscope analysis, and the different damage to cells was quantified by propidium iodide & 5-carboxy fluorescein diacetate single and double staining. In addition, IEF treatment also decreased the membrane potential and esterase activity of S. aureus cells. Putative inactivation mechanism of IEF against S. aureus is a complex process, and its apoptosis is the result of the combination of several factors, which provide a basis for understanding the inactivation mechanism of IEF.
Collapse
Affiliation(s)
- Lingtao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| |
Collapse
|
14
|
Zheng X, Al Naggar Y, Wu Y, Liu D, Hu Y, Wang K, Jin X, Peng W. Untargeted metabolomics description of propolis's in vitro antibacterial mechanisms against Clostridium perfringens. Food Chem 2023; 406:135061. [PMID: 36481515 DOI: 10.1016/j.foodchem.2022.135061] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
Propolis is a natural resinous substance that is collected by honeybees (Apis mellifera) with promising antibacterial effects. Here, we examined the antibacterial activity of Chinese propolis against Clostridium perfringens, a bacterial pathogen that threatens food safety and causes intestinal erosion. The inhibitory effects of the ethanolic extract of Chinese propolis (CPE) on human-associated C. perfringens strains were determined by using the circle of inhibition, the minimum inhibitory concentrations, and bactericidal concentrations. CPE also induced morphological elongation, bacterial cell wall damage, and intracellular material leakage in C. perfringens. Untargeted HPLC-qTOF-MS-based metabolomics analysis of the bacterial metabolic compounds revealed that propolis triggered glycerophospholipid metabolism, one carbon pool by folate, and d-glutamine and d-glutamate metabolism alterations in C. perfringens. Finally, caffeic acid phenethyl ester was identified as the key active ingredient in CPE. This study suggested the usage of propolis as an alternative to antibiotics in controlling C. perfringens.
Collapse
Affiliation(s)
- Xing Zheng
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Beijing 100193, China; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yahya Al Naggar
- Zoology Department, Faculty of Science, Tanta University, Tanta 31527, Egypt; General Zoology, Institute for Biology, Martin Luther University Halle-Wittenberg, Hoher Weg 8, 06120 Halle, Germany
| | - Yuchen Wu
- Shanghai High School International Division (SHSID), Shanghai 200231, China
| | - Dan Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Beijing 100193, China
| | - Yongfei Hu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Beijing 100193, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Xiaolu Jin
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Beijing 100193, China.
| | - Wenjun Peng
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| |
Collapse
|
15
|
Bai X, Chen T, Liu X, Liu Z, Ma R, Su R, Li X, Lü X, Xia X, Shi C. Antibacterial Activity and Possible Mechanism of Litsea cubeba Essential Oil Against Shigella sonnei and Its Application in Lettuce. Foodborne Pathog Dis 2023; 20:138-148. [PMID: 37010405 DOI: 10.1089/fpd.2022.0084] [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] [Indexed: 04/04/2023] Open
Abstract
Shigella sonnei, the causative agents of bacillary dysentery, remains a significant threat to public health. Litsea cubeba essential oil (LC-EO), one of the natural essential oils, exhibited promising biological activities. In this study, the antibacterial effects and possible mechanisms of LC-EO on S. sonnei and its application in lettuce medium were investigated. The minimum inhibitory concentration (MIC) of LC-EO against S. sonnei ATCC 25931 and CMCC 51592 was 4 and 6 μL/mL, respectively. The LC-EO could inhibit the growth of S. sonnei, and decreased S. sonnei to undetectable levels with 4 μL/mL for 1 h in Luria-Bertani broth. The antibacterial mechanism indicated that after the treatment of LC-EO, the production of reactive oxygen species and the activity of superoxide dismutase were significantly elevated in S. sonnei cells, and eventually led to the lipid oxidation product, the malondialdehyde content that significantly increased. Moreover, LC-EO at 2 MIC could destroy 96.51% of bacterial cell membrane integrity, and made S. sonnei cells to appear wrinkled with a rough surface, so that the intracellular adenosine triphosphate leakage was about 0.352-0.030 μmol/L. Finally, the results of application evaluation indicated that the addition of LC-EO at 4 μL/mL in lettuce leaves and 6 μL/mL in lettuce juice could decrease the number of S. sonnei to undetectable levels without remarkable influence on the lettuce leaf sensory quality. In summary, LC-EO exerted strong antibacterial activity and has the potential to control S. sonnei in food industry.
Collapse
Affiliation(s)
- Xiangyang Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tianxiao Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaoxiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhijie Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Run Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xuejiao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| |
Collapse
|
16
|
Antibacterial mechanism of lactobionic acid against Shewanella baltica and Shewanella putrefaciens and its application on refrigerated shrimp. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
17
|
Bioassay-Guided Isolation and Identification of Antibacterial Components against Escherichia coli from Industrial Hemp Leaves. SEPARATIONS 2023. [DOI: 10.3390/separations10010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Industrial hemp leaves have raised much interest in nutraceuticals and functional foods areas. To expand its application ranges, the antibacterial activities of industrial hemp leaf extract on Escherichia coli, Staphylococcus aureus, and Bacillus cereus were evaluated and the active components were screened. As a result, the industrial hemp leaf extract was found to have strong bacteriostatic effects on E. coli and S. aureus. Bioassay-guided fractionation and isolation from fractions active against E. coli were conducted. Two compounds, cannabidivarinic acid and cannabidiolic acid, were firstly recognized by analytical HPLC by comparing the retention times and UV spectra with standards and later isolated using preparative HPLC. Moreover, the antibacterial mechanisms of cannabidivarinic acid and cannabidiolic acid were investigated by testing the alkaline phosphatase activity, β-galactosidase activity, conductivity, proteins leakage, nucleic acid leakage, and scanning electron microscope observation. The results demonstrated that cannabidivarinic acid and cannabidiolic acid could destroy the cell wall and membrane of E. coli, resulting in the inhibition of enzyme activity and leakage of contents. They could damage the bacteria cell envelope as well. Presented results pointed out cannabidivarinic acid and cannabidiolic acid as promising natural bacteriostatic agents for the food, pharmaceutical, and cosmetic industry.
Collapse
|
18
|
Xu YN, An XL, Han L, Piao XC, Hao YJ, Meng W, Lian ML. Purification of Polysaccharides from Orostachys cartilaginous Cell Cultures by Macroporous Resin Absorption and Bioactivities of the Purified Polysaccharides. Chem Biodivers 2022; 19:e202200452. [PMID: 36328963 DOI: 10.1002/cbdv.202200452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 11/03/2022] [Indexed: 11/06/2022]
Abstract
Orostachys cartilaginous is a traditional herbal medicine and its cell cultures contain large amounts of polysaccharides. To utilize the cultured O. cartilaginous cells, this study purified the crude polysaccharides of O. cartilaginous cells by macroporous resin absorption and optimized the purification process in the experiment of orthogonal design with four factors (sample concentration and volume, and eluent concentration and volume) and three levels; the antibacterial and anti-cancer effects of the purified polysaccharides (OTP) were further examined. The results showed that polysaccharide purity reached 95 % in the optimized group, i. e., 1.6 mg/mL of sample (crude polysaccharides) concentration, 3.0 bed volume (BV) of sample volume, 65 % eluent (ethanol) concentration, and 3.0 BV of eluent volume. In the antibacterial experiment, the growth of three bacterial species, i. e., Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis was inhibited by OTP, whereas that of Escherichia coli was not affected; the largest diameter of the inhibitory zone was found on B. subtilis; the extracellular alkaline phosphatase activity and the electrical conductivity, nucleic acid, and protein levels of B. subtilis increased after OTP treatment, indicating that the inhibition of B. subtilis growth was caused by the leakage of cell contents. In the anti-cancer experiment, OTP decreased the cell viabilities of the tested human cancer cells, i. e., AGS (gastric cancer), HCT116 (colon cancer), HepG2 (liver cancer), and HeLa (cervical cancer), and the highest inhibitory effect was on HCT116. OTP promoted HCT116 apoptosis and affected the expression of apoptosis-related proteins, i. e., the expression of B-cell lymphoma-2 decreased and that of bcl-2 associated X protein, cytochrome c, caspase 9 and caspase 3 increased. The findings of the present study suggest that O. cartilaginous cell cultures have a potential application in food or drug production.
Collapse
Affiliation(s)
- Ya-Nan Xu
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| | - Xiao-Li An
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| | - Lu Han
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| | - Xuan-Chun Piao
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| | - Yue-Jun Hao
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| | - Wan Meng
- College of Engineering, Yanbian University, Yanji, 133002, Jilin, China
| | - Mei-Lan Lian
- College of Agricultural, Yanbian University, Yanji, 133002, Jilin, China
| |
Collapse
|
19
|
Bai J, Li J, Ba X, Chen Z, Yang Z, Wang Z, Yang Y. Antibacterial activity and mechanism of clove essential oil against foodborne pathogens. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
20
|
Wu X, Wang F, Cai X, Wang S. Characteristics and osteogenic mechanism of glycosylated peptides-calcium chelate. Curr Res Food Sci 2022; 5:1965-1975. [PMID: 36312881 PMCID: PMC9596740 DOI: 10.1016/j.crfs.2022.10.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/09/2022] [Accepted: 10/06/2022] [Indexed: 11/09/2022] Open
Abstract
Finding effective practical components to promote bone mineralization from the diet has become an effective method to regulate bone mass. In this study, peptides-calcium chelate derived from Crimson Snapper scales protein hydrolysates (CSPHs), and xylooligosaccharide (XOS)-peptides-calcium chelate prepared by transglutaminase (TGase) pathway, named CSPHs-Ca and XOS-CSPHs-Ca-TG, were used to explore the effects of glycosylation on their structural properties and osteogenic activity in vitro. Results showed that XOS-CSPHs-Ca-TG had better calcium phosphate crystallization inhibition activity with more unified structures than CSPHs-Ca, and could effectively maintain a stable calcium content in the gastrointestinal tract. Meanwhile, the glycosylated peptide-calcium chelate could accelerate the calcium transport efficiency in the Caco-2 cell monolayer, up to 3.54 folds of the control group. Moreover, XOS-CSPHs-Ca-TG exhibited prominent osteogenic effects by promoting the proliferation of MC3T3-E1 cells, increasing the secretion of osteogenic related factors, and accelerating the formation of intracellular mineralized nodules. RT-qPCR results further confirmed that this beneficial effect of XOS-CSPHs-Ca-TG was achieved by activating the Wnt/β-catenin signaling pathway. These results suggested that glycosylation might be a promising method for optimizing structural properties and osteogenic activity of peptide-calcium chelate.
Collapse
Affiliation(s)
- Xiaoping Wu
- College of Chemical Engineering, Fuzhou University, Fuzhou, 350108, China,College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Fangfang Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China,Corresponding author.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China,Corresponding author.
| |
Collapse
|
21
|
Su R, Guo P, Zhang Z, Wang J, Guo X, Guo D, Wang Y, Lü X, Shi C. Antibacterial Activity and Mechanism of Linalool against Shigella sonnei and Its Application in Lettuce. Foods 2022. [PMCID: PMC9602298 DOI: 10.3390/foods11203160] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Shigella sonnei (S. sonnei) infection accounted for approximately 75% of annual outbreaks of shigellosis, with the vast majority of outbreaks due to the consumption of contaminated foods (e.g., fresh vegetables, potato salad, fish, beef, etc.). Thus, we investigated the antibacterial effect and mechanism of linalool on S. sonnei and evaluated the effect of linalool on the sensory quality of lettuce. The minimum inhibitory concentration (MIC) of linalool against S. sonnei ATCC 25931 was 1.5 mg/mL. S. sonnei was treated with linalool at 1× MIC for 30 min and the amount of bacteria was decreased below the detection limit (1 CFU/mL) in phosphate-buffered saline (PBS) and Luria-Bertani (LB) medium. The bacterial content of the lettuce surface was reduced by 4.33 log CFU/cm2 after soaking with linalool at 2× MIC. Treatment with linalool led to increased intracellular reactive oxygen species (ROS) levels, decreased intracellular adenosine-triphosphate (ATP) content, increased membrane lipid oxidation, damaged cell membrane integrity, and hyperpolarized cell membrane potential in S. sonnei. The application of linalool to lettuce had no effect on the color of lettuce compared to the control. The sensory evaluation results showed that linalool had an acceptable effect on the sensory quality of lettuce. These findings indicate that linalool played an antibacterial effect against S. sonnei and had potential as a natural antimicrobial for the inhibition of this foodborne pathogen.
Collapse
Affiliation(s)
- Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ziruo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jingzi Wang
- School of Science, Xi’an Jiaotong-Liverpool University, Suzhou 215123, China
| | - Xinyi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
| |
Collapse
|
22
|
Song X, Li R, Zhang Q, He S, Wang Y. Antibacterial Effect and Possible Mechanism of Salicylic Acid Microcapsules against Escherichia coli and Staphylococcus aureus. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191912761. [PMID: 36232061 PMCID: PMC9566803 DOI: 10.3390/ijerph191912761] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/01/2022] [Accepted: 10/03/2022] [Indexed: 05/17/2023]
Abstract
Microcapsules serve as a feasible formulation to load phenolic substances such as salicylic acid, a natural and safe antimicrobial agent. However, the antibacterial efficacy of salicylic acid microcapsules (SAMs) remains to be elucidated. Here, salicylic acid/β-cyclodextrin inclusion microcapsules were subjected to systematic antibacterial assays and preliminary antibacterial mechanism tests using Escherichia coli and Staphylococcus aureus as target organisms. It was found that the core-shell rhomboid-shaped SAMs had a smooth surface. SAMs exhibited a minimum inhibitory concentration (MIC) and a minimum bactericidal concentration (MBC) of 4 mg/mL against both bacteria. In the growth inhibition assay, 1/4 × MIC, 1/2 × MIC, and 1 × MIC of SAMs effectively retarded bacterial growth, and this effect was more prominent with the rise in the level of SAMs. Practically, SAMs possessed a rapid bactericidal effect at the 1 × MIC level with a reduction of more than 99.9% bacterial population within 10 min. A pronounced sterilization activity against E. coli and S. aureus was also observed when SAMs were embedded into hand sanitizers as antimicrobial agents. Moreover, exposure of both bacteria to SAMs resulted in the leakage of intracellular alkaline phosphatases and macromolecular substances (nucleic acids and proteins), which indicated the disruption of bacterial cell walls and cell membranes. In conclusion, SAMs were able to inactivate E. coli and S. aureus both in vitro and in situ, highlighting the promising utilization of this formulation for antimicrobial purposes in the area of food safety and public health.
Collapse
Affiliation(s)
- Xiaoqiu Song
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Rui Li
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Zhang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shoukui He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: (S.H.); (Y.W.)
| | - Yifei Wang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- Correspondence: (S.H.); (Y.W.)
| |
Collapse
|
23
|
Kang S, Li X, Xing Z, Liu X, Bai X, Yang Y, Guo D, Xia X, Zhang C, Shi C. Antibacterial effect of citral on yersinia enterocolitica and its mechanism. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108775] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
24
|
Lin R, Cheng S, Tan M. Green synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel ( Scomber scombrus) storage. Food Funct 2022; 13:2098-2108. [PMID: 35107471 DOI: 10.1039/d1fo03426j] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Antimicrobial materials prepared from natural products could provide new ways to preserve seafood and extend the shelf life. Herein, four kinds of fluorescent carbon dots were prepared using onion, ginger, garlic, and fish through one-step hydrothermal synthesis. The four prepared carbon dots were nearly spherical and nanosized, with amorphous structure, neutral charge and good water dispersibility. The onion and garlic carbon dots contained more sulfur elements than the ginger and fish carbon dots. Interestingly, the onion carbon dots exhibited the best antibacterial activity against Pseudomonas fragi with good stability over a wide pH range. In addition, the onion carbon dots also exhibited antimicrobial activity against representative Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria. The minimum inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of onion carbon dots against Pseudomonas fragi were 2 mg mL-1 and 4 mg mL-1, respectively. The integrity of the cell wall and the cell membrane were damaged for Pseudomonas fragi, and the extracellular alkaline phosphatase (AKP) and ATP activity also increased after exposure to the onion carbon dots, thus leading to a decrease in the cell viability and alteration of the cellular morphology for Pseudomonas fragi. Furthermore, the preservation effect of onion carbon dots on Atlantic mackerel evaluated by storage at 4 °C revealed that the onion carbon dots significantly reduced drip loss, total volatile basic nitrogen (TVB-N) value and total viable counts (TVC) value, and extended the shelf life of Atlantic mackerel by 2 days. This finding suggests that onion carbon dots have potential to be applied as a bacteriostatic agent for aquatic products.
Collapse
Affiliation(s)
- Rong Lin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| |
Collapse
|
25
|
Ma M, Zhao J, Yan X, Zeng Z, Wan D, Yu P, Xia J, Zhang G, Gong D. Synergistic effects of monocaprin and carvacrol against Escherichia coli O157:H7 and Salmonella Typhimurium in chicken meat preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108480] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
26
|
Qu W, Feng Y, Xiong T, Li Y, Wahia H, Ma H. Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses. ULTRASONICS SONOCHEMISTRY 2022; 83:105937. [PMID: 35144194 PMCID: PMC8844830 DOI: 10.1016/j.ultsonch.2022.105937] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/19/2022] [Accepted: 01/27/2022] [Indexed: 05/03/2023]
Abstract
In order to improve iron chelating ability and retain the activity of functional peptide, corn peptide was chelated with iron to form corn ACE inhibitory peptide-ferrous chelate (CP-Fe) treated by dual-frequency ultrasound. Furthermore, the chelating mechanism was revealed by analyzing various structural changes, and the stability was further evaluated. Under this study condition, the iron-binding capacity of corn ACE inhibitory peptide (CP) and chelate yield reached 66.39% and 82.87%, respectively. Ultrasound-treated CP exhibited a high iron chelating ability, meanwhile, chelation reaction had no significant effect on the ACE inhibition activity (82.21%) of the peptide. CP-Fe was formed by binding the peptides amino, carbonyl and carboxyl groups with Fe2+ demonstrated by Ultra-violet spectroscopy, Fourier transform infrared characterization, X-ray diffraction, energy dispersion spectrum, zeta potential, amino acid composition and other multi-angle analyses. Moreover, ultrasound-treated CP-Fe chelate exhibited porous surface and uniform nanoparticle shape. Furthermore, ultrasound-treated CP-Fe chelate exhibited an excellent stability towards various pH (retention rate ≥ 95.47% at pH 6-10), temperatures (retention rate ≥ 85.10% at 25-70 °C), and gastrointestinal digestion (retention rate 79.18%). Overall, ultrasound-treated CP-Fe chelate possessed high iron-chelating ability, ACE inhibition activity and stability. This study provides a novel synthesis method of the iron-chelating corn ACE inhibitory peptide, which is promising to be applied as iron supplements with high efficiency, bioactivity, and stability.
Collapse
Affiliation(s)
- Wenjuan Qu
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Yiting Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ting Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuhan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
27
|
Malga JM, Trigo M, Martínez B, Aubourg SP. Preservative Effect on Canned Mackerel ( Scomber colias) Lipids by Addition of Octopus ( Octopus vulgaris) Cooking Liquor in the Packaging Medium. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030739. [PMID: 35164004 PMCID: PMC8840104 DOI: 10.3390/molecules27030739] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 01/01/2023]
Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
Collapse
Affiliation(s)
- José M. Malga
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
- Correspondence:
| |
Collapse
|
28
|
Lu D, Peng M, Yu M, Jiang B, Wu H, Chen J. Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin ( Cucurbita pepo L.) Seeds. Front Nutr 2021; 8:647782. [PMID: 33869265 PMCID: PMC8044297 DOI: 10.3389/fnut.2021.647782] [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: 12/30/2020] [Accepted: 02/23/2021] [Indexed: 12/31/2022] Open
Abstract
Zinc is a crucial micronutrient for maintaining body immune system and metabolism function. However, insufficient intake from diet may lead to zinc deficiency and impair normal body function. In addition, conventional zinc salts supplementation has the disadvantage of low bioavailability since the zinc ions may be easily chelated by dietary fiber or phytate commonly found in diets rich in plants, and form precipitates that cannot be absorbed. Therefore, the objective of the present study is to prepare pumpkin seed derived peptides and to evaluate the effect of structure and surface properties on the zinc binding behavior of the pumpkin seed protein hydrolysate (PSPH), as well as their gastrointestinal stability. Briefly, different PSPHs were prepared using enzymatic hydrolysis method with bromelain, papain, flavourzyme, alcalase, and pepsin. The particle size, zeta potential, surface hydrophobicity, degree of hydrolysis, ATR-FTIR spectra, and zinc binding capacity were determined. The representative samples were chosen to characterize the binding energy and surface morphology of PSPH-Zn. At last, the in vitro gastrointestinal stability of PSPH and PSPH-Zn were evaluated. Our results showed that peptides hydrolyzed by papain had the largest average molecular weight, smallest particle size, highest hydrophobicity, and the greatest zinc binding capacity. Zinc showed better gastrointestinal stability in PSPHs chelates than in its salt. Meanwhile, PSPH-Zn with higher zinc binding capacity showed better stability. The result of this study indicated pumpkin seed hydrolyzed by papain may be used as a potential source for zinc fortification. The findings in this study may provide important implications for developing plant-based zinc chelating peptides.
Collapse
Affiliation(s)
- Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hong Wu
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
29
|
Zhao M, Bai J, Bu X, Tang Y, Han W, Li D, Wang L, Yang Y, Xu Y. Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107449] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
30
|
Yang Q, Cai X, Yan A, Tian Y, Du M, Wang S. A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism. Food Chem 2020; 327:126984. [DOI: 10.1016/j.foodchem.2020.126984] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 02/07/2020] [Accepted: 05/03/2020] [Indexed: 10/24/2022]
|
31
|
Zinc-loaded palygorskite nanocomposites for catheter coating with excellent antibacterial and anti-biofilm properties. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124965] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
32
|
Miao J, Lin H, Zhang S, Huo J, Deng S. Effect on amino acid and mineral content of the loach ( Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)-HPH) to the feed. Food Sci Nutr 2020; 8:1575-1582. [PMID: 32180966 PMCID: PMC7063382 DOI: 10.1002/fsn3.1444] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/21/2019] [Accepted: 12/27/2019] [Indexed: 11/06/2022] Open
Abstract
To study the effect on amino acid and mineral content of the loach meat by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)-HPH) to the feed. A total of 100 healthy loaches were selected. After 1 week's adaptive feeding, they were randomly divided into five groups and fed with feeds containing of Fe (II)-HPH (0, 0.5, 1, 2, and 4 g/kg). On the 40th day, detection work of general nutrients (moisture, ash, crude protein, and crude fat), mineral elements (Fe, Mn, Cu, Zn, Na, K, and Ca), amino acid and amino acid score (AAS), Chemical Score (CS) and essential amino acid index (EAAI) indexes were done. The results show that crude protein has the highest content while crude fat has the lowest when amount of added Fe (II)-HPH in feed is 2 g/kg. The Fe content is significantly improved while amount of added is 1, 2, 4 g/kg. The Ca content is significantly improved and the Zn content is significantly improved while amount of added was 2 g/kg. Mn contents are significantly lower than control while amount of added is 4 g/kg. Based on analysis of amino acids in each group, the nutritional value of loach meat with 2 g/kg Fe (II)-HPH addition amount is relatively high, total amount of essential amino acids increases significantly, and EAA/TAA and EAA/NEAA improve significantly. In conclusion, adding 2 g/kg Fe (II)-HPH to feed could improve the nutritional values of loach meat.
Collapse
Affiliation(s)
- Jiayu Miao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for SeafoodCollege of Food and PharmacyZhejiang Ocean UniversityZhoushanChina
| | - Huimin Lin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for SeafoodCollege of Food and PharmacyZhejiang Ocean UniversityZhoushanChina
| | - Shan Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for SeafoodCollege of Food and PharmacyZhejiang Ocean UniversityZhoushanChina
| | - Jiancong Huo
- Zhejiang Provincial Key Laboratory of Health Risk Factors for SeafoodCollege of Food and PharmacyZhejiang Ocean UniversityZhoushanChina
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for SeafoodCollege of Food and PharmacyZhejiang Ocean UniversityZhoushanChina
| |
Collapse
|
33
|
Shams S, Ahmad W, Memon AH, Shams S, Wei Y, Yuan Q, Liang H. Cu/H3BTC MOF as a potential antibacterial therapeutic agent against Staphylococcus aureus and Escherichia coli. NEW J CHEM 2020. [DOI: 10.1039/d0nj04120c] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The objective of this study was to design a more effective antibacterial agent to overcome the problem of fast-growing bacterial resistance.
Collapse
Affiliation(s)
- Saira Shams
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| | - Waqas Ahmad
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| | - Amjad Hussain Memon
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| | - Sumaira Shams
- Department of Zoology
- Abdul Wali Khan University
- Mardan
- Pakistan
| | - Yun Wei
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering
- Beijing University of Chemical Technology
- Beijing 100029
- P. R. China
| |
Collapse
|