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Maykovich T, Hardy S, Hamann MT, Cray J. Manzamine-A Alters In Vitro Calvarial Osteoclast Function. JOURNAL OF NATURAL PRODUCTS 2024; 87:560-566. [PMID: 38383319 PMCID: PMC11173362 DOI: 10.1021/acs.jnatprod.3c01097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
Manzamine-A is a marine-derived alkaloid that has demonstrated antimalarial and antiproliferative properties and is an emerging drug lead compound as a possible intervention in certain cancers. This compound has been found to modulate SIX1 gene expression, a target that is critical for the proliferation and survival of cells via various developmental pathways. As yet, little research has focused on manzamine-A and how its use may affect tissue systems including bone. Here we hypothesized that manzamine-A, through its interaction with SIX1, would alter precursor cells that give rise to the bone cell responsible for remodeling: the osteoclast. We further hypothesized reduced effects in differentiated osteoclasts, as these cells are generally not mitotic. We interrogated the effects of manzamine-A on preosteoclasts and osteoclasts. qrtPCR, MTS cell viability, Caspase 3/7, and TRAP staining were used as a functional assay. Preosteoclasts show responsiveness to manzamine-A treatment exhibited by decreases in cell viability and an increase in apoptosis. Osteoclasts also proved to be affected by manzamine-A but only at higher concentrations where apoptosis was increased and activation was reduced. In summary, our presented results suggest manzamine-A may have significant effects on bone development and health through multiple cell targets, previously shown in the osteoblast cell lineage, the cell responsible for mineralized tissue formation, and here in the osteoclast, the cell responsible for the removal of mineralized tissue and renewal via precipitation of bone remodeling.
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Affiliation(s)
- Tyler Maykovich
- Department of Biomedical Education and Anatomy, The Ohio State University College of Medicine, Columbus, Ohio 43210, United States
| | - Samantha Hardy
- Department of Biomedical Education and Anatomy, The Ohio State University College of Medicine, Columbus, Ohio 43210, United States
| | - Mark T Hamann
- Departments of Drug Discovery and Biomedical Sciences and Public Health, Colleges of Pharmacy and Medicine, Medical University of South Carolina, Charleston, South Carolina 29425-1410, United States
| | - James Cray
- Department of Biomedical Education and Anatomy, The Ohio State University College of Medicine, Columbus, Ohio 43210, United States
- Division of Biosciences, The Ohio State College of Dentistry, Columbus, Ohio 43210, United States
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2
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Lian Z, Yang D, Wang Y, Zhao L, Rao L, Liao X. Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei). Food Control 2022; 145:109401. [PMID: 36186659 PMCID: PMC9512252 DOI: 10.1016/j.foodcont.2022.109401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/03/2022]
Abstract
During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the relevant virus raises concerns about the microbial safety of cold-chain foods. As a non-thermal processing technology, high pressure carbon dioxide (HPCD) is a potential method to reduce microbial load on cold-chain foods. In this study, we explored the microbial inactivation of low temperature (5-10 °C) HPCD (LT-HPCD) and evaluated its effect on the quality of prawn during freeze-chilled and frozen storage. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min could effectively inactivate E. coli (99.45%) and S. aureus (94.6%) suspended in 0.85% NaCl, SARS-CoV-2 Spike pseudovirus (>99%) and human coronavirus 229E (hCoV-229E) (>1-log virus tilter reduction) suspended in DMEM medium. The inactivation effect of LT-HPCD was weakened but still significant when the microorganisms were inoculated on the surface of food or package. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min achieved about 60% inactivation of total aerobic count while could maintain frozen state and quality of prawn. Moreover, LT-HPCD treated prawn exhibited significant slower microbial proliferation and no occurrence of melanosis compared with the untreated samples during chilled storage. A comprehensive quality investigation indicated that LT-HPCD treatment could maintain the color, texture and sensory of prawn during chilled or frozen storage. Consequently, LT-HPCD could improve the microbial safety of frozen prawn while maintaining its original quality, and could be a potential method for food industry to improve the microbial safety of cold-chain foods.
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3
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Chung WH, Howieson J, Chaklader MDR. The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata). Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Yan H, Cui Z, Manoli T, Zhang H. Recent advances in non-thermal disinfection technologies in the food industry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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5
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Barbosa J, Puton BMS, Fischer B, Junges A, Paroul N, Steffens C, Zeni J, Steffens J, Valduga E, Toniazzo Backes G, Cansian RL. Effect of Supercritical CO 2 on Physicochemical Characteristics and D-Value of S. aureus in Raw Salmon. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2020.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Juliana Barbosa
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | | | - Bruno Fischer
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Alexander Junges
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Juliana Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
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6
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Sugiharto S, Bintoro N, Karyadi J, Pranoto Y. Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia. RESEARCH IDEAS AND OUTCOMES 2020. [DOI: 10.3897/rio.6.e56887] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The studies of the effect of supercritical carbon dioxide (scCO2) pasteurization on solid food from fish origin are scarcely available. This study was intended to address that gap by investigating the effect of scCO2 on the reduction of muscle protease activity and its impact on physicochemical properties of the Nile tilapia. Tilapia were exposed to CO2 pressure at 70, 75, 80, 85, and 90 bar; temperature at 40 °C; and holding time for 15 min. This study discovered that 80 bar was the minimum pressure to achieve half residual activity of muscle protease and two logs reductions of microbial counts. The applications of 80 and 85 bar were found to achieve significant reduction of tilapia muscle protease activity while still maintained acceptable textural properties. Both 80 and 85 bar were found to be effective to inhibit softening development of tilapia fillet during 14 days of chilled storage. Eighty-five bar and 15 min CO2 pasteurization was considered as maximum level of CO2 pressure that tilapia could withstand without degrading its texture significantly.
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7
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de Matos KHO, Lerin LA, Soares D, Soares LS, de Lima M, Monteiro AR, Vladimir Oliveira J. Effect of supercritical carbon dioxide processing on Vibrio parahaemolyticus in nutrient broth and in oysters ( Crassostrea gigas). Journal of Food Science and Technology 2018; 55:4090-4098. [PMID: 30228407 DOI: 10.1007/s13197-018-3335-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/14/2018] [Accepted: 07/03/2018] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the technical feasibility of supercritical carbon dioxide (sc-CO2) treatment for Vibrio parahaemolyticus inactivation in oysters (Crassostrea gigas) and in nutrient broth. For this purpose, a variable-volume reactor was used as experimental system and a 23 factorial design was adopted considering the mass ratio between carbon dioxide and the product, pressurization and depressurization rate and pressurization cycles. Through statistical analysis of the experimental data, the mass ratio of 1:0.8 (product:carbon dioxide), depressurization rate of 10.0 MPa/min and one cycle of pressurization was determined as the best process condition to eliminate V. parahaemolyticus, and this was the condition used for the inactivation kinetic analysis. Comparison between the inactivation kinetics of V. parahaemolyticus showed that the behavior of this microorganism inactivation depends on the environment in which it operates and its initial count. The results confirm that the supercritical carbon dioxide is effective in inactivating microorganisms in oysters, including pathogenic V. parahaemolyticus, demonstrating the potential of this technology in the food industry.
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Affiliation(s)
- Katherine H O de Matos
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil.,Department of Innovation and Technology, SENAI Santa Catarina, Florianópolis, CEP 88034-001 Brazil
| | - Lindomar A Lerin
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
| | - Douglas Soares
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
| | - Lenilton Santos Soares
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
| | - Marieli de Lima
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
| | - Alcilene R Monteiro
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
| | - J Vladimir Oliveira
- 1Department of Chemical and Food Engineering - EQA, Federal University of Santa Catarina - UFSC, C.P. 476, Florianópolis, CEP 88040-900 Brazil
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8
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Zhang H, Yang Z, Zhou Y, Bao H, Wang R, Li T, Pang M, Sun L, Zhou X. Application of a phage in decontaminating Vibrio parahaemolyticus in oysters. Int J Food Microbiol 2018; 275:24-31. [DOI: 10.1016/j.ijfoodmicro.2018.03.027] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 11/25/2022]
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9
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Sikin AM, Walkling-Ribeiro M, Rizvi SS. Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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CUPPINI M, ZENI J, BARBOSA J, FRANCESCHI E, TONIAZZO G, CANSIAN RL. Inactivation of Staphylococcus aureus in raw salmon with supercritical CO2 using experimental design. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Mônica CUPPINI
- Universidade Regional Integrada do Alto Uruguai e Missões, Brasil
| | - Jamile ZENI
- Universidade Regional Integrada do Alto Uruguai e Missões, Brasil
| | - Juliana BARBOSA
- Universidade Regional Integrada do Alto Uruguai e Missões, Brasil
| | | | - Geciane TONIAZZO
- Universidade Regional Integrada do Alto Uruguai e Missões, Brasil
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11
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Baker GL. Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish. Foods 2016; 5:E29. [PMID: 28231124 PMCID: PMC5302340 DOI: 10.3390/foods5020029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/01/2016] [Accepted: 04/07/2016] [Indexed: 11/22/2022] Open
Abstract
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.
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Affiliation(s)
- George L Baker
- University of Florida, 104 Aquatic Food Products Laboratory, Gainesville, FL 32611-0370, USA.
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12
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Microbial biofilms in seafood: A food-hygiene challenge. Food Microbiol 2015; 49:41-55. [DOI: 10.1016/j.fm.2015.01.009] [Citation(s) in RCA: 96] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 01/16/2015] [Accepted: 01/18/2015] [Indexed: 11/21/2022]
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13
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Chen M, Sui X, Ma X, Feng X, Han Y. Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1016-1023. [PMID: 24931827 DOI: 10.1002/jsfa.6783] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/05/2014] [Accepted: 06/10/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Supercritical carbon dioxide (SC-CO2 ) has been shown to have a good pasteurising effect on food. However, very few research papers have investigated the possibility to exploit this treatment for solid foods, particularly for seafood. Considering the microbial safety of raw seafood consumption, the study aimed to explore the feasibility of microbial inactivation of shrimp (Metapenaeus ensis) and conch (Rapana venosa) by SC-CO2 treatment. RESULTS Response surface methodology (RSM) models were established to predict and analyse the SC-CO2 process. A 3.69-log reduction in the total aerobic plate count (TPC) of shrimp was observed by SC-CO2 treatment at 53°C, 15 MPa for 40 min, and the logarithmic reduction in TPC of conch was 3.31 at 55°C, 14 MPa for 42 min. Sensory scores of the products achieved approximately 8 (desirable). The optimal parameters for microbial inactivation of shrimp and conch by SC-CO2 might be 55°C, 15 MPa and 40 min. CONCLUSION SC-CO2 exerted a strong bactericidal effect on the TPC of shrimp and conch, and the products maintained good organoleptic properties. This study verified the feasibility of microbial inactivation of shrimp and conch by SC-CO2 treatment.
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Affiliation(s)
- Manhua Chen
- College of Food Science and Engineering, Ocean University of China, P.O. Box 266003, Qingdao, China
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14
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Montanhini MTM, Montanhini Neto R. Changes in the microbiological quality of mangrove oysters (Crassostrea brasiliana) during different storage conditions. J Food Prot 2015; 78:164-71. [PMID: 25581192 DOI: 10.4315/0362-028x.jfp-14-255] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P > 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P < 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.
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Affiliation(s)
| | - Roberto Montanhini Neto
- Veterinary Sciences, Federal University of Paraná, 80035-050, Curitiba, Paraná State, Brazil
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Erna Kustyawati M, Pratama F, Saputra D, Wijaya A. MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide]. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.2.168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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16
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Jun JW, Kim HJ, Yun SK, Chai JY, Park SC. Eating oysters without risk of vibriosis: Application of a bacteriophage against Vibrio parahaemolyticus in oysters. Int J Food Microbiol 2014; 188:31-5. [DOI: 10.1016/j.ijfoodmicro.2014.07.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 07/10/2014] [Accepted: 07/12/2014] [Indexed: 01/21/2023]
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17
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Balaban MO, Duong T. Dense Phase Carbon Dioxide Research: Current Focus and Directions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Li J, Wang A, Zhu F, Xu R, Hu XS. Membrane Damage Induced by Supercritical Carbon Dioxide in Rhodotorula mucilaginosa. Indian J Microbiol 2013; 53:352-8. [PMID: 24426136 DOI: 10.1007/s12088-013-0373-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2012] [Accepted: 02/04/2013] [Indexed: 10/27/2022] Open
Abstract
To clarify the mechanism of microbial inactivation by supercritical carbon dioxide (SCCO2), membrane damage of Rhodotorula mucilaginosa was investigated within specific pressure (10 Mpa), temperature (37 °C), and treatment time (10-70 min) ranges, including cell morphological structure, membrane permeability and fluidity. SEM and TEM observations showed morphological changes in the cell envelope and intracellular organization after SCCO2 treatment. Increase of membrane permeability was measured as increased uptake of the trypan blue dye with microscopy, and leakage of intracellular substances such as UV-absorbing materials and ions by determining the change of protein and electrical conductivity. The SCCO2 mediated reduction in CFU ml(-1) was 0.5-1 log higher at 37 °C and 10 MPa for 60 min in Rose Bengal Medium containing 4 % sodium than a similar treatment in Rose Bengal Medium. Membrane fluidity analyzed by fluorescence polarization method using 1,6-diphenyl-1,3,5-hexatriene showed that the florescence polarization and florescence anisotropy of the SCCO2-treated cells were increased slightly and gently compared with the untreated cells. The correlation between membrane damage and death of cells under SCCO2 was clear, and the membrane damage was a key factor induced the inactivation of cells.
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Affiliation(s)
- Jun Li
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004 China
| | - Aiying Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Fengmei Zhu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004 China
| | - Rui Xu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004 China
| | - Xiao Song Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
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19
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Optimization of microbial inactivation of shrimp by dense phase carbon dioxide. Int J Food Microbiol 2012; 156:44-9. [DOI: 10.1016/j.ijfoodmicro.2012.02.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Revised: 02/23/2012] [Accepted: 02/25/2012] [Indexed: 11/22/2022]
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20
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Zhang L, Liu S, Ji H, Zhang C, Deng C, Cao W, Mao W, Gao J. Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.05.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Li H, Liu C, Chen L, Zhang X, Cai J. Biological characterization of two marine Bdellovibrio-and-like organisms isolated from Daya bay of Shenzhen, China and their application in the elimination of Vibrio parahaemolyticus in oyster. Int J Food Microbiol 2011; 151:36-43. [PMID: 21899909 DOI: 10.1016/j.ijfoodmicro.2011.07.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2009] [Revised: 07/28/2011] [Accepted: 07/30/2011] [Indexed: 11/28/2022]
Abstract
Bdellovibrio-and-like organisms (BALOs) are a group of highly motile delta-proteobacteria that prey on other gram-negative bacteria. However, nothing is known of the application potential of marine BALOs in safeguarding seafood safety. Here, biological characterization of two marine BALOs strains and their application in the elimination of Vibrio parahaemolyticus in oyster (Crassostrea ariakensis) at the laboratory scale were investigated. BALOs strains BDH12 and BDHSH06 were isolated from sediment of Daya bay in Shenzhen of China, with Shewanella putrefaciens strain 12 and V. parahaemolyticus strain SH06 as preys, respectively, when using double layer agar technique. They were identified as BALOs morphologically by transmission electron microscopy, while partial 16S rDNA sequencing analysis revealed that they showed no close relationships with members of the known genera Bdellovibrio, Bacteriolyticum, Bacteriovorax, or Peredibacter. Biological characterizations revealed that both strains had the optimal pH, salinity and temperature at 7.2, 3% and 30 °C, correspondingly. They could not utilize autoclaved, dead cells as hosts. Prey range analysis revealed that individually, BDH12 and BDHSH06 lysed 82.5% (47 strains) and 84.2% (48 strains) of the total 57 preys tested respectively. In combination, they lysed 98.2% (56 of 57) strains. All strains of V. parahaemolyticus, Vibrio cholerae and Vibrio alginolyticus tested could be lysed by both strains. A 7-day laboratory-scale V. parahaemolyticus elimination experiment in oyster showed that in the control, the cell counts of total vibrios and V. parahaemolyticus strain Vp plus in water and in oyster intestines were on the rise, whereas in the BALOs treated groups, their numbers were down from 8.09±0.05 log CFU/ml and 8.02±0.04 log CFU/ml to 2.39±0.01 log CFU/ml and 2.33±0.01 log CFU/ml, respectively. The same patterns could also be observed in oyster intestines. Results of this study indicate the feasibility of using BALOs to biologically control or even eliminate V. parahaemolyticus in seafood oyster.
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Affiliation(s)
- Huanhuan Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
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22
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Ferrentino G, Spilimbergo S. High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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