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Xiao Y, Wang J, Sun P, Ding T, Li J, Deng Y. Formation and resuscitation of viable but non-culturable (VBNC) yeast in the food industry: A review. Int J Food Microbiol 2024; 426:110901. [PMID: 39243533 DOI: 10.1016/j.ijfoodmicro.2024.110901] [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: 04/23/2024] [Revised: 09/02/2024] [Accepted: 09/03/2024] [Indexed: 09/09/2024]
Abstract
The viable but non-culturable (VBNC) state is a survival strategy adopted by microorganisms in response to unfavorable conditions in the environment. VBNC cells are unable to form colonies but still maintain a low level of activity, posing a potential threat to food safety and public health. Therefore, the development of effective strategies to prevent the formation and resuscitation of VBNC cells of microorganisms is a key challenge in food science and microbiology research. However, current research on VBNC cells has primarily focused on bacteria, with relatively limited reports on fungi. This paper provides a comprehensive and systematic review of yeast in the VBNC state, discussing various factors that induce and facilitate resuscitation, along with detection methods and formation and recovery mechanisms. A comprehensive understanding of the induction and resuscitation of yeast in the VBNC state and exploration of its molecular mechanism hold significant implications for food safety and public health. It is imperative to enhance our comprehension of the underlying mechanisms and contributory factors pertaining to VBNC yeast, thereby facilitating the efficient management of the food fermentation process and ensuring the integrity of food quality and safety.
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Affiliation(s)
- Yang Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; School of Food Engineering, Qingdao Institute of Technology, Qingdao 266300, China
| | - Jiayang Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
| | - Pengdong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Ting Ding
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jingyuan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
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2
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Zou Y, Li X, Mao Y, Song W, Liu Q. Enhanced Biofilm Formation by Tetracycline in a Staphylococcus aureus Naturally Lacking ica Operon and atl. Microb Drug Resist 2024; 30:82-90. [PMID: 38252794 DOI: 10.1089/mdr.2023.0186] [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: 01/24/2024] Open
Abstract
Staphylococcus aureus is a major, widespread pathogen, and its biofilm-forming characteristics make it even more difficult to eliminate by biocides. Tetracycline (TCY) is a major broad-spectrum antibiotic, the residues of which can cause deleterious health impacts, and subinhibitory concentrations of TCY have the potential to increase biofilm formation in S. aureus. In this study, we showed how the biofilm formation of S. aureus 123786 is enhanced in the presence of TCY at specific subinhibitory concentrations. S. aureus 123786 used in this study was identified as Staphylococcal Cassette Chromosome mec III, sequence type239 and naturally lacking ica operon and atl gene. Two assays were performed to quantify the formation of S. aureus biofilm. In the crystal violet (CV) assay, the absorbance values of biofilm stained with CV at optical density (OD)540 nm increased after 8 and 16 hr of incubation when the concentration of TCY was 1/2 minimum inhibitory concentration (MIC), whereas at the concentration of 1/16 MIC, the absorbance values increased after 16 and 24 hr of incubation. In tetrazolium salt reduction assay, the absorbance value at OD490 nm of S. aureus 123786 biofilms mixed with 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium solution increased after 8 hr when the concentration of TCY was 1/4 MIC, which may be correlated with the higher proliferation and maturation of biofilm. In conclusion, the biofilm formation of S. aureus 123786 could be enhanced in the presence of TCY at specific subinhibitory concentrations.
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Affiliation(s)
- Yimin Zou
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
| | - Xuejie Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yanxiong Mao
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
| | - Wenjuan Song
- Department of Economics, School of Economics and Management, Zhejiang Sci-Tech University, Hangzhou, China
| | - Qing Liu
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
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Liu J, Yang L, Kjellerup BV, Xu Z. Viable but nonculturable (VBNC) state, an underestimated and controversial microbial survival strategy. Trends Microbiol 2023; 31:1013-1023. [PMID: 37225640 DOI: 10.1016/j.tim.2023.04.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 04/22/2023] [Accepted: 04/24/2023] [Indexed: 05/26/2023]
Abstract
As a unique microbial response to adverse circumstances, the viable but nonculturable (VBNC) state is characterized by the loss of culturability of microbial cells on/in nutrient media that normally support their growth, while maintaining metabolic activity. These cells can resuscitate to a culturable state under suitable conditions. Given the intrinsic importance of the VBNC state and recent debates surrounding it, there is a need to redefine and standardize the term, and to address essential questions such as 'How to differentiate VBNC from other similar terms?' and 'How can VBNC cells be standardly and accurately determined?'. This opinion piece aims at contributing to an improved understanding of the VBNC state and promoting its proper handling as an underestimated and controversial microbial survival strategy.
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Affiliation(s)
- Junyan Liu
- College of Light Industry and Food Science, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Liang Yang
- School of Medicine, Southern University of Science and Technology, Shenzhen 518055, China
| | - Birthe Veno Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
| | - Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Department of Laboratory Medicine, the Second Affiliated Hospital of Shantou University Medical College, Shantou, China.
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4
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Oldham RC, Held MA. Methods for detection and identification of beer-spoilage microbes. Front Microbiol 2023; 14:1217704. [PMID: 37637116 PMCID: PMC10448528 DOI: 10.3389/fmicb.2023.1217704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 07/21/2023] [Indexed: 08/29/2023] Open
Abstract
It is critical that breweries of all sizes routinely monitor the microbiome of their process to limit financial losses due to microbial contamination. Contamination by beer-spoiling microbes (BSMs) at any point during the brewing process may lead to significant losses for breweries if gone undetected and allowed to spread. Testing and detection of BSMs must be routine and rapid, and because even small breweries need the capability of BSM detection and identification, the method also needs to be affordable. Lactic acid bacteria (LAB) are responsible for most spoilage incidents, many of which have been shown to enter the viable but nonculturable (VBNC) state under conditions present in beer such as cold or oxidative stress. These bacteria are invisible to traditional methods of detection using selective media. This article describes several methods of BSM detection and identification that may be useful in the majority of craft breweries. While there are several genomic methods that meet some or many qualifications of being useful in craft breweries, real-time quantitative polymerase chain reaction (qPCR) currently best meets the desired method characteristics and holds the most utility in this industry, specifically SYBR Green qPCR. qPCR is a targeted method of detection and identification of microbes that is affordable, rapid, specific, sensitive, quantitative, and reliable, and when paired with valid DNA extraction techniques can be used to detect BSMs, including those in the VBNC state.
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Affiliation(s)
- Ryanne C. Oldham
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Quality Assurance and Quality Control Laboratory, Jackie O’s Brewery, Athens, OH, United States
| | - Michael A. Held
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Molecular and Cellular Biology Program, Ohio University, Athens, OH, United States
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Liang J, Huang TY, Mao Y, Li X. Biofilm formation of two genetically diverse Staphylococcus aureus isolates under beta-lactam antibiotics. Front Microbiol 2023; 14:1139753. [PMID: 36950159 PMCID: PMC10025342 DOI: 10.3389/fmicb.2023.1139753] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 01/30/2023] [Indexed: 03/08/2023] Open
Abstract
PURPOSE Our aim was to evaluate the biofilm formation of 2 genetically diverse Staphylococcus aureus isolates, 10379 and 121940, under different concentrations of beta-lactam antibiotics on biomass content and biofilm viability. METHODS Biofilm formation and methicillin resistance genes were tested using PCR and multiplex PCR. PCR was combined with bioinformatics analysis to detect multilocal sequence typing (MLST) and SCCmec types, to study the genetical correlation between the tested strains. Then, the crystal violet (CV) test and XTT were used to detect biomass content and biofilm activity. Antibiotic susceptibility was tested using a broth dilution method. According to their specific MIC, different concentrations of beta-lactam antibiotics were used to study its effect on biomass content and biofilm viability. RESULTS Strain 10379 carried the icaD, icaBC, and MRSA genes, not the icaA, atl, app, and agr genes, and MLST and SCCmec typing was ST45 and IV, respectively. Strain 121940 carried the icaA, icaD, icaBC, atl, and agr genes, not the aap gene, and MLST and SCCmec typed as ST546 and IV, respectively. This suggested that strains 10379 and 121940 were genotypically very different. Two S. aureus isolates, 10379 and 121940, showed resistance to beta-lactam antibiotics, penicillin, ampicillin, meropenem, streptomycin and kanamycin, some of which promoted the formation of biofilm and biofilm viability at low concentrations. CONCLUSION Despite the large differences in the genetic background of S. aureus 10379 and 121940, some sub-inhibitory concentrations of beta-lactam antibiotics are able to promote biomass and biofilm viability of both two isolates.
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Affiliation(s)
- Jinglong Liang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Teng Yi Huang
- Department of Diagnostics, Second Affiliated Hospital of Shantou University Medical College, Shantou, China
- Teng Yi Huang,
| | - Yuzhu Mao
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States
| | - Xuejie Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
- *Correspondence: Xuejie Li,
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He Y, Zhao J, Yin H, Deng Y. Transcriptome Analysis of Viable but Non-Culturable Brettanomyces bruxellensis Induced by Hop Bitter Acids. Front Microbiol 2022; 13:902110. [PMID: 35707174 PMCID: PMC9189414 DOI: 10.3389/fmicb.2022.902110] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
The viable but non-culturable (VBNC) state has been studied in detail in bacteria. However, it has received much less attention in eukaryotic cells. The induction of a VBNC beer-spoilage yeast (Brettanomyces bruxellensis) by hop bitter acids with different concentrations and its recovery were studied in this work. B. bruxellensis cells were completely induced into the VBNC state by treatment of 250 mg/L hop bitter acids for 2 h. The addition of catalase at a concentration of 2,000 U/plate on YPD agars enabled these VBNC cells to recover their culturability within 2 days. Moreover, the transcriptome profiling revealed that 267 and 197 genes were significantly changed upon VBNC state entry and resuscitation, respectively. The differentially expressed genes involved in the peroxisome activities, ABC transporter, organic acid metabolism, and TCA cycle were mainly downregulated in the VBNC cells. In contrast, the amino acid and carbohydrate metabolism, cell division, and DNA replication were promoted. This study supplies a theoretical basis for microbial risk assessment in the brewing industry.
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Affiliation(s)
- Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Junfeng Zhao
- College of Food Science and Engineering, Henan University of Science and Technology, Luoyang, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Yuan Deng
- Animal Products Processing Laboratory, Hunan Institute of Animal Husbandry and Veterinary Science, Changsha, China
- *Correspondence: Yuan Deng
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7
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Urango ACM, Strieder MM, Silva EK, Meireles MAA. Impact of Thermosonication Processing on Food Quality and Safety: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02760-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Xiao Y, Wang Z, Sun W, Luan Y, Piao M, Deng Y. Characterization and formation mechanisms of viable, but putatively non-culturable brewer's yeast induced by isomerized hop extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Xu Z, Wang K, Liu Z, Soteyome T, Deng Y, Chen L, Seneviratne G, Hong W, Liu J, Harro JM, Kjellerup BV. A novel procedure in combination of genomic sequencing, flow cytometry and routine culturing for confirmation of beer spoilage caused by Pediococcus damnosus in viable but nonculturable state. Lebensm Wiss Technol 2022; 154:112623. [DOI: 10.1016/j.lwt.2021.112623] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, 510640, China
- State Key Laboratory of Applied Microbiology China Southern, Insititue of Microbiology, Guangdong Academy of Sciences, 510070, China
- Center for Translational Medicine, the Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, China
Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | | | | | | | | | | | | | - Wei Hong
- State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, 20742, USA
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10
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Luan C, Cao W, Luo N, Tu J, Hao J, Bao Y, Hao F, Wang D, Jiang X. Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1997280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Chunguang Luan
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Weihua Cao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
- Department of Food Science, Northeast Forestry University, Harbin, China
| | - Na Luo
- Guangzhou Pearl River Brewery Co., Ltd, Guangzhou, China
| | - Jingxia Tu
- Guangzhou Pearl River Brewery Co., Ltd, Guangzhou, China
| | - Jianqin Hao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yihong Bao
- Department of Food Science, Northeast Forestry University, Harbin, China
| | - Feike Hao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Deliang Wang
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Xin Jiang
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
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11
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Shimokawa M, Suzuki K. Preceding Subculture Conditions Affect Growth Characteristics of Beer Spoilage Lactic Acid Bacteria in Quality Control Culture Media: Comparative Study on Hard-to-Culture and Culturable Secundilactobacillus ( Lactobacillus) paracollinoides Strains. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1903785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Masaki Shimokawa
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya, Japan
| | - Koji Suzuki
- Asahi Quality and Innovations, Ltd, Moriya, Japan
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12
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Zhou W, Gao M, Liang C, Lin B, Wu Q, Chen R, Xiong X, Chen X, Wang S, Wu L, Wu Y, Li H, Fu X, Hong W. Systematic Understanding of the Mechanism of Baicalin against Gastric Cancer Using Transcriptome Analysis. BIOMED RESEARCH INTERNATIONAL 2021; 2021:5521058. [PMID: 34337018 PMCID: PMC8315853 DOI: 10.1155/2021/5521058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 06/11/2021] [Indexed: 11/18/2022]
Abstract
BACKGROUND Gastric cancer (GC) is the most common type of cancer. It is highly malignant and is characterized by rapid and uncontrolled growth. The antitumour activity of Baicalin was studied in multiple cancers. However, its mechanism of action has not been fully elucidated. We provided a systematic understanding of the mechanism of action of baicalin against GC using a transcriptome analysis of RNA-seq. METHODS Human GC cells (SGC-7901) were exposed to 200 μg/ml baicalin for 24 h. RNA-seq with a transcriptome, Gene Ontology (GO), and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses were used to identify the antitumour effects of baicalin on SGC-7901 cells in vitro. A protein-protein interaction (PPI) network of differentially expressed genes (DEGs) was constructed. A competitive endogenous RNA (ceRNA) network was constructed and further analysed after validation using qRT-PCR. RESULTS A total of 68 lncRNAs, 20 miRNAs, and 1648 mRNAs were differentially expressed in baicalin-treated SGC-7901 GC cells. Three lncRNAs, 6 miRNAs, and 7 mRNAs were included in the ceRNA regulatory network. GO analysis revealed that the main DEGs were involved in the biological processes of the cell cycle and cell death. KEGG pathway analysis further suggested that the p53 signalling pathway was involved in the baicalin-induced antitumour effect on SGC-7901 cells. Further confirmation using qPCR indicated that baicalin induced an antitumour effect on SGC-7901 cells, which is consistent with the results of the sequencing data. CONCLUSIONS In summary, the mechanism of baicalin against GC involves multiple targets and signalling pathways. These results provide new insight into the antitumour mechanism of baicalin and help the development of new strategies to cure GC.
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Affiliation(s)
- Wenqu Zhou
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Mi Gao
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Chunxiao Liang
- State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou Guangdong, China
- Department of Thoracic Medicine, Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen, Guangdong, China
| | - Biting Lin
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Qinghua Wu
- Department of Thoracic Medicine, Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen, Guangdong, China
| | - Ruikun Chen
- Department of Thoracic Medicine, Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen, Guangdong, China
| | - Xiaoxiao Xiong
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Xing Chen
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Shijie Wang
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Liting Wu
- Department of Thoracic Medicine, Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen, Guangdong, China
| | - Yiling Wu
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Haiqing Li
- The Third Clinical School of Guangzhou Medical University, Guangzhou Guangdong, China
| | - Xin Fu
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Wei Hong
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, Guangdong, China
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13
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Xu Z, Lu Z, Soteyome T, Ye Y, Huang T, Liu J, Harro JM, Kjellerup BV, Peters BM. Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms. Crit Rev Microbiol 2021; 47:386-396. [PMID: 33663335 DOI: 10.1080/1040841x.2021.1893265] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The coordination of single or multiple microorganisms are required for the manufacture of traditional fermented foods, improving the flavour and nutrition of the food materials. However, both the additional economic benefits and safety concerns have been raised by microbiotas in fermented products. Among the fermented products, Lactobacillus and Saccharomyces cerevisiae are one of the stable microbiotas, suggesting their interaction is mediated by coexistence-relevant mechanisms and prevent to be excluded by other microbial species. Thus, aiming to guide the manufacture of fermented foods, this review will focus on interactions of coexistence-relevant mechanisms between Lactobacillus and S. cerevisiae, including metabolites communications, aggregation, and polymicrobial biofilm. Also, the molecular regulatory network of the coexistence-relevant mechanisms is discussed according to omics researches.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Department of Clinical Pharmacy and Translational Science, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, USA
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Zerong Lu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Yanrui Ye
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Tengyi Huang
- Department of Laboratory Medicine, the Second Affiliated Hospital of Shantou University Medical College, Shantou, Guangdong, China
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, USA
| | - Janette M Harro
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD, USA
| | - Birthe V Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, USA
| | - Brian M Peters
- Department of Clinical Pharmacy and Translational Science, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, USA
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14
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Zhong H, Deng H, Li M, Zhong H. Bioprocessing and integration of a high flux screening systematic platform based on isothermal amplification for the detection on 8 common pathogens. Bioprocess Biosyst Eng 2021; 44:977-984. [PMID: 32862325 PMCID: PMC8096746 DOI: 10.1007/s00449-020-02423-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 08/05/2020] [Indexed: 11/23/2022]
Abstract
During a large variety of common pathogens, E. coli, P. aeruginosa, MRSA, MRCNS, V. parahaemolyticus, L. monocytogenes and Salmonella are the leading pathogens responsible for large number of human infections and diseases. In this study, a high flux screening based on nucleic acid isothermal amplification technique has been developed. For the 8 common pathogens, species-specific targets had been selected and analyzed for their unique specificity. After optimization, separate LAMP reaction assays had been bioprocessed and integrated into one systematic detection platform, including 8 strips (PCR tubes) and 96-well plates. Eight standard strains verified for the accuracy. Application of the established high flux screening platform was used for detection for 48 samples in 4 different 96-well plates, with 2 groups of 2 operators using double-blind procedure. The accuracy of 100% was obtained, with the total time consumption as 66-75 min (for 12 samples detection on 8 different pathogens). As concluded, through the bioprocess of the systematic platform based on LAMP technique, it's been demonstrated to be capable of simultaneous detection of 8 pathogens, with high sensitivity, specificity, rapidity and convenience.
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Affiliation(s)
- Huamin Zhong
- Department of Clinical Laboratory, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou, 510120, China
| | - Hongwei Deng
- Shenzhen Key Laboratory of Ophthalmology, Ocular Trauma Treatment and Stem Cell Differentiation Public Service Platform of Shenzhen, Shenzhen Eye Hospital, Shenzhen, 518040, China
| | - Ming Li
- Shenzhen Key Laboratory of Ophthalmology, Ocular Trauma Treatment and Stem Cell Differentiation Public Service Platform of Shenzhen, Shenzhen Eye Hospital, Shenzhen, 518040, China
| | - Huahong Zhong
- Shenzhen Key Laboratory of Ophthalmology, Ocular Trauma Treatment and Stem Cell Differentiation Public Service Platform of Shenzhen, Shenzhen Eye Hospital, Shenzhen, 518040, China.
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15
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Li Y, Qiu Y, Ye C, Chen L, Liang Y, Huang TY, Zhang L, Liu J. "One-step" characterization platform for pathogenic genetics of Staphylococcus aureus. Bioprocess Biosyst Eng 2021; 44:985-994. [PMID: 33112989 DOI: 10.1007/s00449-020-02449-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 09/14/2020] [Indexed: 02/05/2023]
Abstract
Staphylococcus aureus (S. aureus) is an important human pathogen causing a variety of life-threatening diseases. In recent years, the health problem caused by S. aureus contaminated food has become a global health problem. S. aureus can express various pathogenic factors, mainly used for adhesion, colonization, invasion and infection of the host. Therefore, rapid and accurate detection of virulence genes in S. aureus is necessary to prevent outbreaks caused by this pathogen. PCR is a useful tool for rapid detection of foodborne pathogens. The objective of this study was to detect the presence of major toxin genes in S. aureus, including sea, seb, sec, see, pvl and tsst, by using a PCR plate. Of the 13 strains tested, 12 (92.3%) were found to be positive for one or more toxin genes. This study realized the one-step detection of main toxin factors in S. aureus.
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Affiliation(s)
- Yanmei Li
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou, 510623, China
| | - Yisen Qiu
- Department of Spine Surgery, The Second Affiliated Hospital of Shantou University Medical College, North Dongxia Road, Shantou, 515041, Guangdong, China
| | - Congxiu Ye
- Department of Dermato-Venereology, Third Affiliated Hospital of Sun Yat-Sen University, Guangzhou, 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, 525427, Guangdong, China
| | - Teng-Yi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, Guangdong, China
| | - Li Zhang
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou, 510623, China
| | - Junyan Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
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16
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Yin H, Deng Y, Zhao J, Zhang L, Yu J, Deng Y. Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries ( Rubus idaeus L.). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1864801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yuan Deng
- Animal Products Processing Laboratory, Hunan Institute of Animal and Veterinary Science, Changsha, People’s Republic of China
| | - Junfeng Zhao
- College of Food Science and Engineering, Henan University of Science and Technology, Luoyang, People’s Republic of China
| | - Lehong Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
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17
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Jiang H, Wang K, Yan M, Ye Q, Lin X, Chen L, Ye Y, Zhang L, Liu J, Huang T. Pathogenic and Virulence Factor Detection on Viable but Non-culturable Methicillin-Resistant Staphylococcus aureus. Front Microbiol 2021; 12:630053. [PMID: 33841357 PMCID: PMC8027501 DOI: 10.3389/fmicb.2021.630053] [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: 11/16/2020] [Accepted: 01/04/2021] [Indexed: 02/05/2023] Open
Abstract
Food safety and foodborne infections and diseases have been a leading hotspot in public health, and methicillin-resistant Staphylococcus aureus (MRSA) has been recently documented to be an important foodborne pathogen, in addition to its recognition to be a leading clinical pathogen for some decades. Standard identification for MRSA has been commonly performed in both clinical settings and food routine detection; however, most of such so-called "standards," "guidelines," or "gold standards" are incapable of detecting viable but non-culturable (VBNC) cells. In this study, two major types of staphylococcal food poisoning (SFP), staphylococcal enterotoxins A (sea) and staphylococcal enterotoxins B (seb), as well as the panton-valentine leucocidin (pvl) genes, were selected to develop a cross-priming amplification (CPA) method. Limit of detection (LOD) of CPA for sea, seb, and pvl was 75, 107.5, and 85 ng/μl, indicating that the analytical sensitivity of CPA is significantly higher than that of conventional PCR. In addition, a rapid VBNC cells detection method, designated as PMA-CPA, was developed and further applied. PMA-CPA showed significant advantages when compared with PCR assays, in terms of rapidity, sensitivity, specificity, and accuracy. Compared with conventional VBNC confirmation methods, the PMA-CPA showed 100% accordance, which had demonstrated that the PMA-CPA assays were capable of detecting different toxins in MRSA in VBNC state. In conclusion, three CPA assays were developed on three important toxins for MRSA, and in combination with PMA, the PMA-CPA assay was capable of detecting virulent gene expression in MRSA in the VBNC state. Also, the above assays were further applied to real samples. As concluded, the PMA-CPA assay developed in this study was capable of detecting MRSA toxins in the VBNC state, representing first time the detection of toxins in the VBNC state.
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Affiliation(s)
- Hua Jiang
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Kan Wang
- Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Muxia Yan
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Qian Ye
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Xiaojing Lin
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Yanrui Ye
- School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li Zhang
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, College Park, MD, United States
- *Correspondence: Junyan Liu,
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
- Tengyi Huang,
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18
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Li Y, Huang TY, Mao Y, Chen Y, Shi F, Peng R, Chen J, Yuan L, Bai C, Chen L, Wang K, Liu J. Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System. Front Microbiol 2020; 11:599739. [PMID: 33324380 PMCID: PMC7726111 DOI: 10.3389/fmicb.2020.599739] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/14/2020] [Indexed: 02/05/2023] Open
Abstract
A Viable but non-culturable (VBNC) state is a bacterial survival strategy under reverse conditions. It poses a significant challenge for public health and food safety. In this study, the effect of external environmental conditions including acid, nutrition, and salt concentrations on the formation of S. aureus VBNC states at low temperatures were investigated. Different acidity and nutritional conditions were then applied to food products to control the VBNC state formation. Four different concentration levels of each factor (acid, nutrition, and salt) were selected in a total of 16 experimental groups. Nutrition showed the highest influence on the VBNC state formation S. aureus, followed by acid and salt. The addition of 1% acetic acid could directly kill S. aureus cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. A propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied and considered as a rapid and sensitive method to detect S. aureus in VBNC state with the detection limit of 104 CFU/mL.
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Affiliation(s)
- Yanmei Li
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Teng-Yi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yuzhu Mao
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yanni Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Fan Shi
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ruixin Peng
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou, China
| | - Ling Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Kan Wang
- Research Center for Translational Medicine, The Second Affiliated Hospital, Medical College of Shantou University, Shantou, China
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States
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19
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Suzuki K, Shinohara Y, Kurniawan Y. Recent Progress of Microbiological Quality Control Methods in Unpasteurized Beer Production. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.411] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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20
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Chen DQ, Huang T, Wang Q, Bai C, Yang L. Analysis on the virulomes and resistomes of multi-drug resistance clinical Escherichia coli isolates, as well as the interactome with gut microbiome. Microb Pathog 2020; 148:104423. [PMID: 32768515 DOI: 10.1016/j.micpath.2020.104423] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 07/07/2020] [Accepted: 07/21/2020] [Indexed: 02/05/2023]
Abstract
Escherichia coli is one of the most diverse microbial species. Pathogenic E. coli is capable of causing various diseases in humans, including several types of diarrhea, urinary tract infections, sepsis, and meningitis. This study focused on the antibiotic susceptibility profile and genomic analysis of a clinical E. coli Guangzhou-Eco330 isolated from a hospitalized 8-year-old female patient suffered from pulmonary infection in 2017. Susceptibility to 15 antibiotics were determined using Vitek2™ Automated Susceptibility System and Etest strips and interpreted based on CLSI guidelines. The genome was sequenced using Illumina Hiseq 2500 platform and assembled de novo using Velvet, followed by bioinformatics analysis. The genome has a length of 5,132,642 bp and contains 4989 predicted genes with an average GC content of 50.51%. The carriage of rfbE gene suggested the strain belonging to O157. In the genome, 70 non-coding RNAs, 50 repeat sequences, 18 transposons, 78 GIs, 9 CRISPRs, and 3 large prophages were identified. 37 PHI related genes and 108 virulence genes were determined to contribute to its pathogenicity. Specifically, the acquisition of multiple antibiotic resistance genes including blaCTX-M-55, blaOXA-10, blaCMY-48, tetB, and qnrS1 contributed to its resistance to penicillins, telracyclines, cephalosporin, and quinolones. The understanding of the genome may aid in further study on the clinical control of multi-drug resistance E. coli.
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Affiliation(s)
- Ding-Qiang Chen
- Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, China.
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, Guangdong, China.
| | - Qun Wang
- Department of Laboratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China.
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou, 510010, China.
| | - Ling Yang
- Department of Laboratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China.
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21
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Wang Z, Chao Y, Deng Y, Piao M, Chen T, Xu J, Zhang R, Zhao J, Deng Y. Formation of viable, but putatively non-culturable (VPNC) cells of beer-spoilage lactobacilli growing in biofilms. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Xu Z, Luo Y, Mao Y, Peng R, Chen J, Soteyome T, Bai C, Chen L, Liang Y, Su J, Wang K, Liu J, Kjellerup BV. Spoilage Lactic Acid Bacteria in the Brewing Industry. J Microbiol Biotechnol 2020; 30:955-961. [PMID: 31986245 PMCID: PMC9728350 DOI: 10.4014/jmb.1908.08069] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 01/06/2020] [Indexed: 02/05/2023]
Abstract
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA
| | - Yuting Luo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yuzhu Mao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Ruixin Peng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Jinxuan Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou 510010, P.R. China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, P.R. China
| | - Jianyu Su
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Kan Wang
- Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, P.R. China
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Birthe V. Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
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23
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Chen W, Chen H, Fu S, Lin X, Zheng Z, Zhang J. Microbiome characterization and re-design by biologic agents for inflammatory bowel disease insights. Bioprocess Biosyst Eng 2020; 44:929-939. [PMID: 32458051 DOI: 10.1007/s00449-020-02380-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Accepted: 05/12/2020] [Indexed: 12/14/2022]
Abstract
The therapeutic effect of inflammatory bowel disease has improved in the past decades, but most of patients cannot tolerate, do not respond to drugs, or relapse after treating with conventional therapy. Therefore, new and more effective treatment methods are still needed in treatment of IBD. In this review, we will discuss the relevant mechanisms and the latest research progress of biologics (anti-TNF treatments, interleukin inhibitors, integrin inhibitors, antisense oligonucleotide, and JAK inhibitors) for IBD, focus on the efficacy and safety of drugs for moderate-to-severe IBD, and summarize the clinical status and future development direction of biologics in IBD.
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Affiliation(s)
- Wenshuo Chen
- Department of Gastrointestinal Surgery, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China
| | - Haijin Chen
- Department of Gastrointestinal Surgery, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China.
| | - Shudan Fu
- Ophthalmology Department, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China
| | - Xiaohua Lin
- Department of Gastrointestinal Surgery, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China
| | - Zheng Zheng
- Department of Gastrointestinal Surgery, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China
| | - Jinlong Zhang
- Department of Gastrointestinal Surgery, Zhujiang Hospital, Southern Medical University, GuangZhou, 510280, China
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Zheng Y, Yu J, Liang C, Li S, Wen X, Li Y. Characterization on gut microbiome of PCOS rats and its further design by shifts in high-fat diet and dihydrotestosterone induction in PCOS rats. Bioprocess Biosyst Eng 2020; 44:953-964. [PMID: 32157446 DOI: 10.1007/s00449-020-02320-w] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 02/26/2020] [Indexed: 12/11/2022]
Abstract
Polycystic ovary syndrome (PCOS) is associated with gut microbiota disturbance. Emerging evidence has shown that gut microbiota plays a major role in the development of PCOS. To better understand how the gut microbiota contributes to the development of PCOS, we investigated the influences of high-fat diet and hyperandrogenism, independently or synergistically, have on the gut microbiota in rats. Furthermore, we explored the associations between gut microbiota and hyperandrogenism or other hallmarks of PCOS. Twenty female SD rats were randomized at aged 3 weeks into 4 groups (n = 5, each); HA: PCOS rats fed with ordinary diet; HF: rats with high-fat diet (HFD); HA-HF: PCOS rats fed with HFD; and C: control rats with ordinary diet. PCOS rat model was induced by 5α-dihydrotestosterone (DHT) injection for 6 weeks. The fasting blood glucose (FBG), plasma insulin, testosterone, free testosterone, TNF-α, MDA, SOD, LPS, TLR4, TG, TC, HDL-C, and LDL-C levels were measured. The molecular ecology of the fecal gut microbiota was analyzed by 16S rDNA high-throughput sequencing. The results showed that rats in the HA and HA-HF group displayed abnormal estrous cycles with increasing androgen level and exhibited multiple large cysts with diminished granulosa layers in ovarian tissues. Compare with the C group, relative abundance of the Bacteroidetes phylum decreased significantly in the other groups (P < 0.05). The Chao1 was the highest in the group C and significantly higher than the HA-HF group (P < 0.05). T, FT, insulin, MDA, LPS, and TNF-α levels had the negative correlation with the richness of community (Chao1 index) in the gut. The rats in the HF and HA-HF groups tended to have lower Shannon and Simpson indices than the C group (P < 0.01, respectively). However, there were no significant differences between C group and the HA group in the Shannon and Simpson values. Beta diversity analysis was then performed based on a weighted UniFrac analysis. The PCoA plots showed a clear separation of the C group from the other groups. ANOSIM analysis of variance confirmed that there were statistically significant separations between the C group and the HA, HA-HF, and HF groups (P < 0.01, respectively). These results showed that DHT with HFD could lower diversity of the gut microbial community. Both HFD and DHT could shift the overall gut microbial composition and change the composition of the microbial community in gut. Furthermore, our analyses demonstrated that the levels of TG, MDA, TNF-α, LPS, TLR4, T, FT, FINS, and HDL-C were correlated with the changes of in the gut microbiome. HFD and DHT were associated with the development and pathology of PCOS by shaping gut microbial communities.
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Affiliation(s)
- Yanhua Zheng
- Department of Traditional Chinese Medicine, The Second Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Jingwei Yu
- Guangzhou University of Chinese Medicine, Guangzhou, Guangdong, China
| | - Chengjie Liang
- Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Shuna Li
- The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Xiaohui Wen
- The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China
| | - Yanmei Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
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25
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Zhou W, Wang K, Hong W, Bai C, Chen L, Fu X, Huang T, Liu J. Development and Application of a Simple "Easy To Operate" Propidium Monoazide-Crossing Priming Amplification on Detection of Viable and Viable But Non-culturable Cells of O157 Escherichia coli. Front Microbiol 2020; 11:569105. [PMID: 33101241 PMCID: PMC7546352 DOI: 10.3389/fmicb.2020.569105] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Accepted: 08/24/2020] [Indexed: 02/05/2023] Open
Abstract
O157 Escherichia coli is one of the most important foodborne pathogens causing disease even at low cellular numbers. Thus, the early and accurate detection of this pathogen is important. However, due to the formation of viable but non-culturable (VBNC) status, the golden standard culturing methodology fails to identify O157 E. coli once it enters VBNC status. Crossing priming amplification (CPA) is a novel, simple, easy-to-operate detection technology that amplifies DNA with high speed, efficiency, and specificity under isothermal conditions. The objective of this study was to firstly develop and apply a CPA assay with propidium monoazide (PMA) for the rapid detection of the foodborne E. coli O157:H7 in VBNC state. Five primers (2a/1s, 2a, 3a, 4s, and 5a) were specially designed for recognizing three targets, which were rfbE, stx1, and stx2, and evaluated for its effectiveness in detecting VBNC cell of E. coli O157:H7 with detection limits of pure VBNC culture at 103, 105, and 105 colony-forming units (CFUs)/ml for rfbE, stx1, and stx2, respectively, whereas those of food samples (frozen pastry and steamed bread) were 103, 105, and 105 CFUs/ml. The application of the PMA-CPA assay was successfully used on detecting E. coli O157:H7 in VBNC state from food samples. In conclusion, this is the first development of PMA-CPA assay on the detection of VBNC cell, which was found to be useful and a powerful tool for the rapid detection of E. coli O157:H7 in VBNC state. Undoubtedly, the PMA-CPA method can be of high value to the food industry owing to its various advantages such as speed, specificity, sensitivity, and cost-effectiveness.
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Affiliation(s)
- Wenqu Zhou
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, China
| | - Kan Wang
- Research Center for Translational Medicine, The Second Affiliated Hospital, Shantou University Medical College, Shantou, China
| | - Wei Hong
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, China
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Xin Fu
- GMU-GIBH Joint School of Life Sciences, Guangzhou Medical University, Guangzhou, China
- *Correspondence: Xin Fu,
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States
- Junyan Liu,
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Li Y, Huang TY, Mao Y, Chen Y, Shi F, Peng R, Chen J, Bai C, Chen L, Wang K, Liu J. Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System. Front Microbiol 2020; 11:586777. [PMID: 33117324 PMCID: PMC7550757 DOI: 10.3389/fmicb.2020.586777] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/25/2020] [Indexed: 02/05/2023] Open
Abstract
Objective: This study aimed to investigate the effect of environmental conditions including nutrient content, acetic acid concentration, salt concentration, and temperature on the formation of viable but nonculturable (VBNC) state of Pediococcus acidilactici, as well as its control and detection in food system. Methods: Representing various environmental conditions in different food systems, 16 induction groups were designed for the formation of VBNC state of P. acidilactici. Traditional plate counting was applied to measure the culturable cell numbers, and Live/Dead Bacterial Viability Kit combined with fluorescent microscopy was used to identify viable cells numbers. The inhibition of bacterial growth and VBNC state formation by adjusting the environmental conditions were investigated, and the clearance effect of VBNC cells in crystal cake system was studied. In addition, a propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied to detect the VBNC P. acidilactici cells in crystal cake food system. Results: Among the environmental conditions included in this study, acetic acid concentration had the greatest effect on the formation of VBNC state of P. acidilactici, followed by nutritional conditions and salt concentration. Reducing nutrients in the environment and treating with 1.0% acetic acid can inhibit P. acidilactici from entering the VBNC state. In the crystal cake system, the growth of P. acidilactici and the formation of VBNC state can be inhibited by adding 1.0% acetic acid and storing at -20°C. In crystal cake system, the PMA-PCR assay can be used to detect VBNC P. acidilactici cells at a concentration higher than 104 cells/ml. Conclusion: The VBNC state of P. acidilactici can be influenced by the changing of environmental conditions, and PMA-PCR assay can be applied in food system for the detection of VBNC P. acidilactici cells.
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Affiliation(s)
- Yanmei Li
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Teng-Yi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yuzhu Mao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Yanni Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Fan Shi
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Ruixin Peng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Jinxuan Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Kan Wang
- Research Center for Translational Medicine, The Second Affiliated Hospital, Medical College of Shantou University, Shantou, China
- Kan Wang,
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States
- *Correspondence: Junyan Liu,
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Ou A, Wang K, Mao Y, Yuan L, Ye Y, Chen L, Zou Y, Huang T. First Report on the Rapid Detection and Identification of Methicillin-Resistant Staphylococcus aureus (MRSA) in Viable but Non-culturable (VBNC) Under Food Storage Conditions. Front Microbiol 2020; 11:615875. [PMID: 33488559 PMCID: PMC7817642 DOI: 10.3389/fmicb.2020.615875] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 11/23/2020] [Indexed: 02/05/2023] Open
Abstract
Formation of viable but non-culturable (VBNC) status in methicillin-resistant Staphylococcus aureus (MRSA) has never been reported, and it poses a significant concern for food safety. Thus, this study aimed to firstly develop a rapid, cost-effective, and efficient testing method to detect and differentiate MRSA strains in the VBNC state and further apply this in real food samples. Two targets were selected for detection of MRSA and toxin, and rapid isothermal amplification detection assays were developed based on cross-priming amplification methodology. VBNC formation was performed for MRSA strain in both pure culture and in artificially contaminated samples, then propidium monoazide (PMA) treatment was further conducted. Development, optimization, and evaluation of PMA-crossing priming amplification (CPA) were further performed on detection of MRSA in the VBNC state. Finally, application of PMA-CPA was further applied for detection on MRSA in the VBNC state in contaminated food samples. As concluded in this study, formation of the VBNC state in MRSA strains has been verified, then two PMA-CPA assays have been developed and applied to detect MRSA in the VBNC state from pure culture and food samples.
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Affiliation(s)
- Aifen Ou
- Department of Food, Guangzhou City Polytechnic, Guangzhou, China
| | - Kan Wang
- Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yanxiong Mao
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
| | - Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yanrui Ye
- School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Yimin Zou
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
- *Correspondence: Yimin Zou,
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
- Tengyi Huang,
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Deng Y, Lim J, Nguyen TTH, Mok IK, Piao M, Kim D. Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits. Food Sci Biotechnol 2019; 29:609-617. [PMID: 32419959 DOI: 10.1007/s10068-019-00714-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/28/2019] [Accepted: 11/08/2019] [Indexed: 12/21/2022] Open
Abstract
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.
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Affiliation(s)
- Yang Deng
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China.,2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Juho Lim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Thi Thanh Hanh Nguyen
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Il-Kyoon Mok
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Meizi Piao
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China
| | - Doman Kim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
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29
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Induction of viable but putatively non-culturable Lactobacillus acetotolerans by thermosonication and its characteristics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Yin H, Hao J, Zhu Y, Li Y, Wang F, Deng Y. Thermosonication and inactivation of viable putative non-culturableLactobacillus acetotoleransin beer. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.541] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd; Qingdao 266061 People's Republic of China
| | - Junguang Hao
- Guangxi Colleges of University Key Laboratory of Development and High-value Utilisation of Beibu Gulf Seafood Resources; Qinzhou University; Qinzhou 535011 People's Republic of China
| | - Yinglian Zhu
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
| | - Yan Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
- Qingdao AgroResearch Co. Ltd; Qingdao 266109 People's Republic of China
| | - Fengwu Wang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
| | - Yang Deng
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
- Qingdao AgroResearch Co. Ltd; Qingdao 266109 People's Republic of China
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31
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Liu J, Deng Y, Soteyome T, Li Y, Su J, Li L, Li B, Shirtliff ME, Xu Z, Peters BM. Induction and Recovery of the Viable but Nonculturable State of Hop-Resistance Lactobacillus brevis. Front Microbiol 2018; 9:2076. [PMID: 30374332 PMCID: PMC6196290 DOI: 10.3389/fmicb.2018.02076] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 08/14/2018] [Indexed: 11/25/2022] Open
Abstract
Lactobacillus brevis is a major hop-resistance bacterium which poses significant challenge for the brewing industry, mainly due to the difficulty or incapability in detection by routine culturing methodology and its beer spoilage ability.This study aimed at investigating the VBNC state of a hop-resistance strain, L. brevis BM-LB13908. The culturable, total and viable numbers of L. brevis cells were calculated by MRS agar plate counting, acridine orange direct count (AODC) method and Live/Dead BacLight bacterial viability kit with fluorescence microscope. VBNC formation was induced by 189 ± 5.7 days under low-temperature storage or 27 ± 1.2 subcultures by continuous passage in beer, and VBNC cells induced by both strategies were recovered by adding catalase. In addition, insignificant difference in beer-spoilage ability was found in 3 states of L. brevis, including logarithmic growing, VBNC and recovered cells. This is the first study on the formation of VBNC state for L. brevis and beer-spoilage ability of both VBNC and recovered cells, which indicate L. brevis strain could cause beer spoilage without being detected by routine methodologies. The results derived from this study may support further study on L. brevis and other hop-resistance bacteria, and guidance on beer spoilage prevention and control, such as improvement for brewers on the microbiological quality control by using the improved culture method with catalase supplementation.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, United States
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Yanyan Li
- Department of Cell Biology, Harvard Medical School, Boston, MA, United States.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianyu Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.,School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD, United States
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.,Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD, United States.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, United States
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32
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Liu J, Deng Y, Li L, Li B, Li Y, Zhou S, Shirtliff ME, Xu Z, Peters BM. Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer. Sci Rep 2018; 8:11446. [PMID: 30061572 PMCID: PMC6065415 DOI: 10.1038/s41598-018-28949-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 07/02/2018] [Indexed: 11/09/2022] Open
Abstract
Occasional beer spoilage incidents caused by false-negative isolation of lactic acid bacteria (LAB) in the viable but non-culturable (VBNC) state, result in significant profit loss and pose a major concern in the brewing industry. In this study, both culturable and VBNC cells of an individual Lactobacillus harbinensis strain BM-LH14723 were identified in one spoiled beer sample by genome sequencing, with the induction and resuscitation of VBNC state for this strain further investigated. Formation of the VBNC state was triggered by low-temperature storage in beer (175 ± 1.4 days) and beer subculturing (25 ± 0.8 subcultures), respectively, and identified by both traditional staining method and PMA-PCR. Resuscitated cells from the VBNC state were obtained by addition of catalase rather than temperature upshift, changing medium concentration, and adding other chemicals, and both VBNC and resuscitated cells retained similar beer-spoilage capability as exponentially growing cells. In addition to the first identification of both culturable and VBNC cells of an individual L. harbinensis strain from spoiled beer, this study also for the first time reported the VBNC induction and resuscitation, as well as verification of beer-spoilage capability of VBNC and resuscitated cells for the L. harbinensis strain. Genes in association with VBNC state were also identified by the first genome sequencing of beer spoilage L. harbinensis. The results derived from this study suggested the contamination and spoilage of beer products by VBNC and resuscitated L. harbinensis strain BM-LH14723.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.,Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, 38163, USA
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, P.R. China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China. .,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China.
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China
| | - Yanyan Li
- Department of Cell Biology, Harvard Medical School, Boston, MA, 02115, USA
| | - Shishui Zhou
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD, MA, 21201, USA
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, P.R. China. .,Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD, MA, 21201, USA.
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, 38163, USA
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Liu J, Xu R, Zhong H, Zhong Y, Xie Y, Li L, Li B, Chen D, Xu Z. RETRACTED: Prevalence of GBS serotype III and identification of a ST 17-like genotype from neonates with invasive diseases in Guangzhou, China. Microb Pathog 2018; 120:213-218. [DOI: 10.1016/j.micpath.2018.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 03/27/2018] [Accepted: 05/02/2018] [Indexed: 10/25/2022]
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34
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Liu J, Li L, Zhou L, Li B, Xu Z. Effect of ultrasonic field on the enzyme activities and ion balance of potential pathogen Saccharomyces cerevisiae. Microb Pathog 2018; 119:216-220. [DOI: 10.1016/j.micpath.2018.04.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 04/11/2018] [Accepted: 04/14/2018] [Indexed: 10/17/2022]
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35
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High flux isothermal assays on the pathogenic features of Mycoplasma pneumoniae. Microb Pathog 2018; 120:219-222. [PMID: 29730516 DOI: 10.1016/j.micpath.2018.05.004] [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: 04/05/2018] [Revised: 04/10/2018] [Accepted: 05/02/2018] [Indexed: 11/20/2022]
Abstract
As one of the most important pathogens, M. pneumoniae is a causative agent responsible for atypical and other respiratory tract infections, even its extra-pulmonary complications. This study aims to use the high and rapid flux sequencing assays on the M. pneumoniae and further bioinformatic analysis, for the investigation of their clinical features and pathogenic characteristics. The results in this study on the clinical features and pathogenic characteristics of M. pneumoniae may further aid in the control and surveillance and better understanding of this pathogen.
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36
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Complete genomic analysis of multidrug-resistance Pseudomonas aeruginosa Guangzhou-Pae617, the host of megaplasmid pBM413. Microb Pathog 2018; 117:265-269. [PMID: 29486277 DOI: 10.1016/j.micpath.2018.02.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 02/12/2018] [Accepted: 02/23/2018] [Indexed: 11/22/2022]
Abstract
OBJECTIVES We previously described the novel qnrVC6 and blaIMP-45 carrying megaplasmid pBM413. This study aimed to investigate the complete genome of multidrug-resistance P. aeruginosa Guangzhou-Pae617, a clinical isolate from the sputum of a patient who was suffering from respiratory disease in Guangzhou, China. METHODS The genome was sequenced using Illumina Hiseq 2500 and PacBio RS II sequencers and assembled de novo using HGAP. The genome was automatically and manually annotated. RESULTS The genome of P. aeruginosa Guangzhou-Pae617 is 6,430,493 bp containing 5881 predicted genes with an average G + C content of 66.43%. The genome showed high similarity to two new sequenced P. aeruginosa strains isolated from New York, USA. From the whole genome sequence, we identified a type IV pilin, two large prophages, 15 antibiotic resistant genes, 5 genes involved in the "Infectious diseases" pathways, and 335 virulence factors. CONCLUSIONS The antibiotic resistance and virulence factors in the genome of P. aeruginosa strain Guangzhou-Pae617 were identified by complete genomic analysis. It contributes to further study on antibiotic resistance mechanism and clinical control of P. aeruginosa.
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37
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Liu L, Lu Z, Li L, Li B, Zhang X, Zhang X, Xu Z. Physical relation and mechanism of ultrasonic bactericidal activity on pathogenic E. coli with WPI. Microb Pathog 2018; 117:73-79. [PMID: 29428425 DOI: 10.1016/j.micpath.2018.02.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 01/27/2018] [Accepted: 02/06/2018] [Indexed: 01/22/2023]
Abstract
OBJECTIVE This study aimed to investigate the physical relation and mechanism of bactericidal activity on pathogenic E. coli by ultrasonic field with whey protein isolate (WPI). METHODS Ultrasound treatment was performed under the conditions of intensity at 65 W/cm2, pulse duty ratio at 0.5 for 0-15 min with WPI concentration ranged from 0 to 10%. Viscosity, granularity, surface hydrophobicity, free radical scavenging activity, and thermal denaturation were assessed by rotational viscometer, Malvern Mastersizer 2000 particle size analyzer, fluorescent probe ANS method, DPPH method, and differential scanning calorimetry, respectively. RESULTS The thermal denaturation of WPI was not altered by ultrasound field, but the viscosity of WPI was increased upon 10 min treatment. Additionally, its ability to scavenge free radicals and hydrophobicity were increased. The result also showed that the bacteria viability was improved by WPI during ultrasound treatment. However, the WPI protection was decreased by the prolonged treatment. CONCLUSION Ultrasound treatment resulted in the increasing of the viscosity, free radicals scavenging activity and hydrophobicity of WPI which led to reduced bactericidal activity on E. coil, while WPI protection was disintegrated by prolonged treatment.
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Affiliation(s)
- Liyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China
| | - Zerong Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China
| | - Xia Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China
| | - Ximei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China; Department of Microbial Pathogenesis, University of Maryland, Baltimore, 21201, USA.
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38
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Li Y, Bai C, Yang L, Fu J, Yan M, Chen D, Zhang L. High flux isothermal assays on pathogenic, virulent and toxic genetics from various pathogens. Microb Pathog 2018; 116:68-72. [PMID: 29325863 DOI: 10.1016/j.micpath.2018.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 01/02/2018] [Accepted: 01/07/2018] [Indexed: 11/17/2022]
Abstract
Toxins, encoding by virulence factors, are significant cause of food-borne illnesses and death in the worldwide. Loop-mediated isothermal amplification (LAMP) is one of the widely used methodologies because of the high sensitivity, specificity and rapidity. Nowadays, LAMP has been regarded as an innovative gene amplification technology and emerged as an alternative to PCR-based methodologies in identification of the pathogenic virulent and toxic genetics. The high sensitivity of LAMP enables detection of the pathogens in sample materials even without time consuming and sample preparation. Therefore, we review the typical characteristics of LAMP assay, recent advance in detection of virulence factors and the application of LAMP assay on detection of four commonly virulence factors. As concluded, with the advantages of rapidity, simplicity, sensitivity, specificity and robustness, LAMP is capable of identification the virulence factors. Moreover, the main purpose of this review is to provide theory support for the application of LAMP assay on the virulence factors identification.
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Affiliation(s)
- Yanmei Li
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou 510623, China
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guagzhou 510010, China
| | - Ling Yang
- Department of Laboratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Jie Fu
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou 510623, China
| | - Muxia Yan
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou 510623, China
| | - Dingqiang Chen
- Department of Laboratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China.
| | - Li Zhang
- Department of Haematology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangzhou 510623, China.
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39
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Deng Y, Bi H, Yin H, Yu J, Dong J, Yang M, Ma Y. Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer. ULTRASONICS SONOCHEMISTRY 2018; 40:166-173. [PMID: 28946410 DOI: 10.1016/j.ultsonch.2017.07.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 07/09/2017] [Accepted: 07/09/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to investigate the effect of ultrasound assisted thermal processing also known as thermosonication (TS) on selected physicochemical and sensorial properties of beer. A typical Chinese lager beer was treated by TS (24kHz frequency and 2.7W/mL volumetric power) for 2min at 40, 50, and 60°C, respectively. The main quality attributes of the beer, such as ethanol content, original extract, pH, and bitterness, were scarcely affected by three TS treatments. However, a significant increase in color value was observed after TS treatment at 60°C during storage. The protein sensitivity and colloidal haze of three TS-treated beers increased slightly. The results also revealed that the development of both yeast and spoilage bacteria (including lactic acid bacteria and aerobic bacteria) was inhibited for 12months of storage for the TS-treated samples except for the TS-treated beer at 40°C. Additionally, the TS-treated beer at 60°C resulted in a higher thermal load relative to other two TS samples (at 40 and 50°C) based on the results of oxidative stability. TS treatment at 60°C also had a minor negative effect on the volatile profile by increasing staling compounds compared with other two TS treatments. These results obtained therefore may serve as a reference of the potential application of the ultrasound assisted thermal treatment for the beer processing.
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Affiliation(s)
- Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China.
| | - Hua Bi
- Qingdao Entry-Exit Inspection and Quarantine Bureau, Qingdao 266001, PR China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Yanlin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
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Yin H, Dong J, Yu J, Li Y, Deng Y. A novel horA genetic mediated RCA detection of beer spoilage lactobacillus. Microb Pathog 2018; 114:311-314. [PMID: 29197525 DOI: 10.1016/j.micpath.2017.11.064] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 10/18/2022]
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41
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Virulence and resistance on various pathogens mediated by mobile genetic integrons via high flux assays. Microb Pathog 2018; 114:75-79. [DOI: 10.1016/j.micpath.2017.11.050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 11/24/2017] [Accepted: 11/24/2017] [Indexed: 02/08/2023]
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Correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate during ultrasonic treatment. Microb Pathog 2017; 115:154-158. [PMID: 29278782 DOI: 10.1016/j.micpath.2017.12.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 12/20/2017] [Accepted: 12/20/2017] [Indexed: 12/12/2022]
Abstract
OBJECTIVE This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. METHODS The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism, SDS-PAGE, and spectrophotometer. RESULTS With the increasing of WPI concentration added during ultrasonic treatment, the survival rate of E. coli increased. The influence of WPI on bactericidal activity under ultrasonic treatment might due to the change of tertiary and higher level structures, not by the primary structure, and had little relation with secondary structure. CONCLUSION The influence of WPI on bactericidal activity during ultrasonic treatment might due to the change of the tertiary structure and higher level structures.
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Brewing microbiology - Lactic Acid Bacteria and Cultivation Methods of Their Detection - Part III. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Chen DQ, Jiang YT, Feng DH, Wen SX, Su DH, Yang L. Integron mediated bacterial resistance and virulence on clinical pathogens. Microb Pathog 2017; 114:453-457. [PMID: 29241766 DOI: 10.1016/j.micpath.2017.12.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 12/09/2017] [Accepted: 12/09/2017] [Indexed: 02/07/2023]
Abstract
Integron was recognized as mobile elements responsible for the emergence and diffusion of antibiotic resistance, virulence and pathogenicity. The existence of resistant integron in pathogens may consequently lead to the increasing number of clinical failures in bacterial mediated diseases, as well as the expenses. In this study, a total of 22 clinical pathogens (including E. faecalis, S. aureus, K. pneumoniae, Enterobacter, P. aeruginosa and Acinetobacter) were subjected to the identification of class 1-class 3 integrons and drug resistant gene cassettes by high flux LAMP method. According to the results, the clinical isolates were screened as carrying class 1 integron with dfrA12-orfF-aadA2 cassette array, class 1 integron with dfrA17-aadA5 cassette array, class 1 integron with aadA2 cassette, class 1 integron with blaVIM2 cassette, class 1 and class 2 integron with dfrA1-sat1-aadA1 and dfrA12-orfF-aadA2 cassette arrays simultaneously, which was accordantly with the previous data. The optimized high flux LAMP assay was proceeded in water bath at 65 °C for 60 min and determined by naked eye, with the time consumption restricted within 2.5 h. Prior to conventional PCR method, the high flux LAMP assay was demonstrated as a highly-specific and highly-sensitive method. This study offered a valid LAMP method in resistance integrons detection for laboratory use, which was time-saving and easy-determination.
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Affiliation(s)
- Ding-Qiang Chen
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China; Centre for Translational Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Yue-Ting Jiang
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Dong-Hua Feng
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China; Centre for Translational Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Shu-Xian Wen
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China; Centre for Translational Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Dan-Hong Su
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China
| | - Ling Yang
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China; Centre for Translational Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, China.
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Li Y, Yang L, Fu J, Yan M, Chen D, Zhang L. The novel loop-mediated isothermal amplification based confirmation methodology on the bacteria in Viable but Non-Culturable (VBNC) state. Microb Pathog 2017; 111:280-284. [DOI: 10.1016/j.micpath.2017.09.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 09/03/2017] [Accepted: 09/05/2017] [Indexed: 01/28/2023]
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46
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Zhong H, Zhong Y, Deng Q, Zhou Z, Guan X, Yan M, Hu T, Luo M. Virulence of thermolable haemolysi tlh, gastroenteritis related pathogenicity tdh and trh of the pathogens Vibrio Parahemolyticus in Viable but Non-Culturable (VBNC) state. Microb Pathog 2017; 111:352-356. [DOI: 10.1016/j.micpath.2017.09.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 09/05/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
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Lin Q, Xu P, Li J, Huang J, Chen Y, Deng S. Study on the excision and integration mediated by class 1 integron in Streptococcus pneumoniae. Microb Pathog 2017; 111:446-449. [PMID: 28923604 DOI: 10.1016/j.micpath.2017.09.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 09/13/2017] [Accepted: 09/14/2017] [Indexed: 11/15/2022]
Abstract
As a novel antibiotic resistance mobile element, integron was recognized as a primary source of antibiotic genes among Gram-positive organisms for its excision and integration of exogenous genes. In this study, Streptococcus pneumoniae was subjected to investigate the excision and integration of class 1 integron with eight different plasmids. As the results indicated, excision in both att site and gene cassettes were successfully observed, which was further confirmed by integration assays and PCR amplification. The observation of class 1 integron mediated excision and integration of various exogenous antibiotics resistance genes may raise the attention of integrons as novel antibiotic resistance determinant in Gram-positive bacteria, especially in Streptococcus.
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Affiliation(s)
- Qun Lin
- Department of Respiratory, The Affiliated Shunde Hospital of Guangzhou Medical University, Foshan 528315, China
| | - Pusheng Xu
- Department of Respiratory, The Second Affiliated Hospital of Guangzhou Medical University, Guangzhou 510260, China.
| | - Jiaowu Li
- Department of Respiratory, The Affiliated Shunde Hospital of Guangzhou Medical University, Foshan 528315, China
| | - Jinhua Huang
- Department of Respiratory, The Affiliated Shunde Hospital of Guangzhou Medical University, Foshan 528315, China
| | - Yin Chen
- Department of Respiratory, The Affiliated Shunde Hospital of Guangzhou Medical University, Foshan 528315, China
| | - Shuhuan Deng
- Department of Respiratory, The Affiliated Shunde Hospital of Guangzhou Medical University, Foshan 528315, China
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Liu J, Li L, Zhou L, Li B, Xu Z. Effect of ultrasound treatment conditions on Saccharomyces cerevisiae by response surface methodology. Microb Pathog 2017; 111:497-502. [PMID: 28919487 DOI: 10.1016/j.micpath.2017.09.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 09/11/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
OBJECTIVES This study aimed to investigate the effect of different ultrasound treatment conditions on the inactivation of Saccharomyces cerevisiae with the application of response surface methodology (RSM). METHODS Ultrasound treatment were applied on different concentrations of S. cerevisiae cells with different pH, temperature, ultrasound power, irradiating time, and pulse duty ratio. Cell viability was determined by plate counting method. Response surface methodology was used to analyze the correlation among various factors. RESULTS Limited with low ultrasound power, lower pH value slightly improved the ultrasound treatment efficiency. Also, higher nonlethal temperature and ultrasound power, longer irradiation time, and lower pulse duty ratio facilitated the inactivation of S. cerevisiae. Cell concentration had no effect on ultrasound efficiency. CONCLUSIONS Ultrasound power played the most important role in the ultrasound irradiation process according to RSM analyses. Information derived from this study may aid in the control of the sublethal injury of S. cerevisiae during ultrasound treatment in food industry.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN 38163, USA
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Lizhen Zhou
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, PR China.
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA.
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49
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Study on the excision and integration mediated by class 1 integron in Enterococcus faecalis. Microb Pathog 2017; 110:678-681. [DOI: 10.1016/j.micpath.2017.04.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 04/01/2017] [Accepted: 04/04/2017] [Indexed: 02/04/2023]
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50
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Xu Z, Xu X, Qi D, Yang L, Li B, Li L, Li X, Chen D. Effect of aminoglycosides on the pathogenic characteristics of microbiology. Microb Pathog 2017; 113:357-364. [PMID: 28867624 DOI: 10.1016/j.micpath.2017.08.053] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 08/30/2017] [Accepted: 08/30/2017] [Indexed: 02/08/2023]
Abstract
Infections caused by pathogen remain to be one of the most important global health issues, and scientists are devoting themselves to seeking effective treatments. Aminoglycoside antibiotics are one kind of widely used antibiotics because of the good efficiency and broad antimicrobial-spectrum. However, it causes some unexpected effects on the pathogenic characteristics of microbiology during the treatment, such as drug resistance and biofilm promotion. Drug resistance is partly due to antibiotics abuse. Simultaneously, aminoglycoside is documented to make divergent effects on biofilm based on their concentrations. Here, we review the mechanism of drug resistance caused by long-term use of aminoglycoside antibiotics, the effects of antibiotic concentration on biofilm formation and the negative effects on intestinal flora to provide theoretical supports for rational use of antibiotics.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA.
| | - Xingyong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Da Qi
- BGI-Shenzhen, Shenzhen 518083, PR China
| | - Ling Yang
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, PR China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
| | - Xiaoxi Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China.
| | - Dingqiang Chen
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 510120, PR China
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