1
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Chang G, Liu Y, Luo Z, Ni K, Zhang P, Zhou T, Bai L, Zhang C, Wang X. Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp ( Fenneropenaeus chinensis) and to investigate its effect on shrimp quality. Food Chem X 2024; 21:101180. [PMID: 38379794 PMCID: PMC10877548 DOI: 10.1016/j.fochx.2024.101180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/20/2023] [Accepted: 02/01/2024] [Indexed: 02/22/2024] Open
Abstract
Chinese shrimps are popular among consumers for their delicious taste and high nutritional value, but they are highly susceptible to deterioration due to microbial contamination with degradation of texture, color and flavor. The aim of this study was to evaluate the effects of available chlorine concentration (ACC), processing time and material-liquid ratio on the bacterial inhibition rate of shrimp treated with slightly acidic electrolyzed water (SAEW). The effective parameters were optimized by response surface methodology to the optimal bactericidal conditions: ACC 88 mg/L, processing time 12 min, and material-liquid ratio 1:4. The actual bactericidal inhibition rate of shrimp under these conditions was 37.60 %. On this basis, the quality, color difference and textural changes of shrimp treated with SAEW, sodium hypochlorite and alkaline electrolytic water were compared and investigated during storage at 4 °C. The combined results showed that the SAEW treatment could extend the shelf-life by more than 2 d.
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Affiliation(s)
- Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zonghong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ke Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Pengfei Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Zhou
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Li Bai
- National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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2
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Chen Y, Ning Q, Wu Z, Zhou H, Liao J, Sun X, Lin J, Pang J. Use of Tandem Mass Spectrometry Quantitative Proteomics to Identify Potential Biomarkers to Follow the Effects of Cold and Frozen Storage of Muscle Tissue of Litopenaeus vannamei. Foods 2023; 12:2920. [PMID: 37569188 PMCID: PMC10418843 DOI: 10.3390/foods12152920] [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: 06/22/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
L. vannamei has become one of the most productive species. However, it is susceptible to microbial contamination during fishing, transportation, and storage, which can lead to spoilage and quality deterioration. This study investigates the relationship between changes in the proteome of Litopenaeus vannamei (L. vannamei) muscle and quality characteristics during low-temperature storage using the tandem mass spectrometry technology of quantitative proteomics strategy. The differential expression of proteins under cold storage (4 °C, CS), partial slight freezing (-3 °C, PFS), and frozen storage (-18 °C, FS) conditions was compared with the fresh group (CK), resulting in 1572 proteins identified as differentially expressed. The purpose of this research is to identify potential biochemical markers by analyzing quality changes and relative differential proteins through searches in the UniProt database, Gene Ontology database, and Genome Encyclopedia. Correlation analysis revealed that seven DEPs were significantly related to physical and chemical indicators. Bioinformatics analysis demonstrated that most DEPs are involved in binding proteins, metabolic enzymes, and protein turnover. Additionally, some DEPs were identified as potential biomarkers for muscle decline. These findings contribute to understanding the mechanism of freshness decline in L. vannamei under low-temperature storage and the changes in muscle proteome.
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Affiliation(s)
- Yu Chen
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Qian Ning
- Jinshan College of Fujian Agriculture and Forestry University, Fuzhou 350001, China;
| | - Zhenzhen Wu
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Hanlin Zhou
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Jun Liao
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Xiangyun Sun
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Jing Lin
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
| | - Jie Pang
- College of Food Scientific, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Z.W.); (H.Z.); (J.L.); (X.S.); (J.L.)
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3
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Zhang C, Xie Y, Qiu W, Mei J, Xie J. Antibacterial and Antibiofilm Efficacy and Mechanism of Ginger ( Zingiber officinale) Essential Oil against Shewanella putrefaciens. PLANTS (BASEL, SWITZERLAND) 2023; 12:1720. [PMID: 37111943 PMCID: PMC10140911 DOI: 10.3390/plants12081720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 06/19/2023]
Abstract
Ginger (Zingiber officinale) has unique medicinal value and can be used to treat colds and cold-related diseases. The chemical composition and antibacterial activity of ginger essential oil (GEO) against Shewanella putrefaciens were determined in the present study. Zingiberene, α-curcumene, and zingerone were the main active compounds of GEO. GEO displayed significant antibacterial activity against S. putrefaciens, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 2.0 and 4.0 μL/mL, respectively. Changes in intracellular ATP content, nucleic acid and protein structure, exopolysaccharides (EPS) content, and extracellular protease production indicated that GEO disrupted the membrane integrity of S. putrescens. At the same time, changes in biofilm metabolic activity content and the growth curve of biofilm showed that GEO could destroy the biofilm. Both scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) observations confirmed that GEO destroyed the cell membrane and lead to the leakage of the constituents. The above results indicate that GEO entered the cells via contact with bacterial membranes, and then inhibited the growth of S. putrefaciens and its biofilms by increasing membrane permeability and inhibiting various virulence factors such as EPS. The findings showed that GEO could destroy the structure of cell membrane and biofilm of tested S. putrefaciens, indicating its potential as a natural food preservative.
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Affiliation(s)
- Chi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yao Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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4
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Abbasi E, Basiri S, Shekarforoush SS, Gholamhosseini A. The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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5
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Pei J, Yu H, Qiu W, Mei J, Xie J. Antimicrobial Effect of Epigallocatechin Gallate Against Shewanella putrefaciens ATCC 8071: A Study Based on Cell Membrane and Biofilm. Curr Microbiol 2022; 79:297. [PMID: 35996024 DOI: 10.1007/s00284-022-02978-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 07/15/2022] [Indexed: 01/28/2023]
Abstract
The study was to evaluate the antimicrobial impacts and biofilm influences on epigallocatechin gallate (EGCG) against Shewanella putrefaciens ATCC 8071. The minimum inhibitory concentration (MIC) of EGCG on S. putrefaciens was 160 μg mL-1. The growth curve exhibited that EGCG had a good antimicrobial activity. EGCG caused damages to the bacterial cell wall and membrane based the intracellular component leakage and cell viability analysis. The damage to the membrane integrity by EGCG has been confirmed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). SEM shows deformation of shape, TEM shows cell membrane and wall damage, and the leakage of cytoplasmic material. The treatment with EGCG at 0.25× and 0.5× MIC resulted in decreased motility and elevated levels of oxidative stress, leading to an increase in biofilm formation. These results demonstrated that EGCG may be used as a natural preservative to reduce S. putrefaciens in fish during cold storage.
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Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. .,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China. .,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China. .,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. .,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China. .,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China. .,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
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6
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Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chem 2022; 386:132858. [DOI: 10.1016/j.foodchem.2022.132858] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 03/08/2022] [Accepted: 03/28/2022] [Indexed: 11/20/2022]
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7
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Wang YL, Liang P, Wu JN, Zheng T, Xie JH, Pang J. Blackening and blackening control of litopenaeus vannamei during storage at low temperature. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2021994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ya Li Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Peng Liang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing Na Wu
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources, Xiamen Medical College, Xiamen, China
| | - Ting Zheng
- Antibiotic Laboratory, Fujian Institute for Food and Drug Quality Control, Fuzhou, China
| | - Jian Hua Xie
- College of Food Engineering, Zhangzhou Institute of Technology, Zhangzhou, China
| | - Jie Pang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
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8
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Yu H, Pei J, Qiu W, Mei J, Xie J. The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure. Front Microbiol 2022; 13:812792. [PMID: 35359730 PMCID: PMC8961409 DOI: 10.3389/fmicb.2022.812792] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 01/11/2022] [Indexed: 12/24/2022] Open
Abstract
The study was to evaluate the antimicrobial impacts on Melissa officinalis L. essential oil (MOEO) against Vibrio parahaemolyticus. The minimum inhibitory concentration (MIC) of MOEO on Vibrio parahaemolyticus was 1 μL⋅mL–1. The kill-time curve exhibited that MOEO had good antimicrobial activity. The analysis of cellular ingredients leakage and cell viability illustrated that MOEO has destruction to the morphology of the cell membrane. The damage to the membrane integrity by MOEO has been confirmed by transmission and scanning electron microscopy, obvious morphological and ultrastructural changes were observed in the treated bacterial cells. The MOEO at 0.5 μL⋅mL–1 can inhibit the biofilm formation, biofilm motility, and extracellular polysaccharide production. Meanwhile, the qPCR results exhibited MOEO inhibited the expression of virulence genes. The findings showed that MOEO exerted its antimicrobial effect mainly by destroying the membrane, which indicated its potential as a natural food preservative.
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Affiliation(s)
- Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- *Correspondence: Jun Mei,
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Jing Xie,
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9
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Lan W, Sun Y, Feng H, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish (
Takifugu obscurus
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yuqing Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Haojie Feng
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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10
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Liu W, Wang Q, Mei J, Xie J. Shelf-Life Extension of Refrigerated Turbot ( Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions. Front Nutr 2021; 8:696212. [PMID: 34336910 PMCID: PMC8319538 DOI: 10.3389/fnut.2021.696212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 06/16/2021] [Indexed: 02/01/2023] Open
Abstract
This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
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11
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Batool R, Kazmi SAR, Khurshid S, Saeed M, Ali S, Adnan A, Altaf F, Hameed A, Batool F, Fatima N. Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles. Food Chem 2021; 366:130591. [PMID: 34293548 DOI: 10.1016/j.foodchem.2021.130591] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 06/12/2021] [Accepted: 07/11/2021] [Indexed: 01/05/2023]
Abstract
For the shelf life extension of fruits, we envisioned a novel antimicrobial approach that is based on the production of a thin layer of hydrogen peroxide at the surface of food by utilizing the bioactivity of glucose oxidase (GOx). The enzyme, purified from Aspergillus Niger, was immobilized on zinc oxide nanoparticles and then suspended in a buffer to prepare a spraying solution of GOx/ZnONPs. Post-immobilization analyses indicated that immobilized enzyme showed higher activity as compared to the free enzyme. The GOx/ZnONPs spray was applied for postharvest treatment of peach. The control and treatment groups were stored at ambient conditions for fifteen days and standard quality parameters were analyzed. In contrast to the control group, the GOx/ZnONPs spray treatment was remarkably effective in maintaining the physiological appearance of fruits even more than 12 days and showed a significant reduction in the decrease of weight, firmness, TSS, and DPPH free radical scavenging activity of fruits. Thus GOx/ZnONPs is an excellent platform to extend the postharvest shelf life of peach.
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Affiliation(s)
- Razia Batool
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
| | - Syed Akif Raza Kazmi
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan.
| | - Shazia Khurshid
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan.
| | - Muhammad Saeed
- Department of Chemistry and Chemical Engineering, SBASSE LUMS, Lahore, Pakistan
| | - Sikandar Ali
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan
| | - Ahmad Adnan
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
| | - Faizah Altaf
- Department of Environmental Sciences, Fatima Jinnah Women University, Islamabad, Pakistan
| | - Aminah Hameed
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
| | - Farwa Batool
- Department of Chemistry and Chemical Engineering, SBASSE LUMS, Lahore, Pakistan
| | - Noor Fatima
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
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12
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Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Yuan M, Ning C, Yang S, Liang Q, Mou H, Liu Z. A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation. Front Microbiol 2020; 11:606007. [PMID: 33329498 PMCID: PMC7719636 DOI: 10.3389/fmicb.2020.606007] [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: 09/14/2020] [Accepted: 11/03/2020] [Indexed: 11/13/2022] Open
Abstract
Glucose oxidase (GOx) with high enzyme activity at low temperature (4°C) is potentially useful for food preservation, especially for aquatic products preservation. A cold-active GOx with approximately 83% similarity to known protein sequences, was isolated from Penicillium sp. MX3343 and expressed in Pichia pastoris X33. Through high cell density fermentation, the yield of recombinant enzyme (named GOxP5) reached 458.6 U/mL. GOxP5 showed optimal activity at 30°C and pH 5.5, and was stable at a broad pH range from pH 2-6. Moreover, GOxP5 could maintain 72% maximum activity at 4°C, suggesting its application for the preservation of aquatic products at low-temperatures. Importantly, GOxP5 showed a good antimicrobial effect against common fish pathogenic bacteria (Listeria monocytogenes and Vibrio parahaemolyticus). Moreover, sensory, microbiological (total bacterial count), and physicochemical (total volatile basic nitrogen and pH) systematic analyses proved GOxP5 to be an excellent freshness preserving agent in the context of the grass carp. These favorable enzymatic properties of GOxP5 make it potentially useful in food biopreservation, and the effect was better compared to the commonly used chemical preservatives.
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Affiliation(s)
| | | | | | | | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhemin Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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14
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Elucidating Antibacterial Activity and Mechanism of Daphnetin against Pseudomonas fluorescens and Shewanella putrefaciens. J FOOD QUALITY 2020. [DOI: 10.1155/2020/6622355] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In this research, the antibacterial activity and mechanism of daphnetin against Pseudomonas fluorescens and Shewanella putrefaciens were evaluated. The minimum inhibitory concentration (MIC) of daphnetin on P. fluorescens and S. putrefaciens was 0.16 and 0.08 mg·mL−1, respectively. The growth curve test also showed that daphnetin had a good antibacterial effect. The results of intracellular component leakage and cell viability analysis illustrated that daphnetin destroyed the morphology of the cell membrane. According to scanning electron microscope and transmission electron microscope observations, the treated bacterial cells displayed obvious morphological and ultrastructural changes in the cell membrane of the two tested strains, whichconfirmed daphnetin’s damage to the integrity of the cell membrane. The findings indicated that daphnetin mainly exerted its antibacterial effect by destroying the membrane and suggested that it had good potential to be as a natural food preservative.
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15
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Wang Y, Wang J, Leng F, Ma J, Bagadi A. Expression of Aspergillus niger glucose oxidase in Pichia pastoris and its antimicrobial activity against Agrobacterium and Escherichia coli. PeerJ 2020; 8:e9010. [PMID: 32832258 PMCID: PMC7413082 DOI: 10.7717/peerj.9010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Accepted: 03/27/2020] [Indexed: 12/11/2022] Open
Abstract
The gene encoding glucose oxidase from Aspergillus niger ZM-8 was cloned and transferred to Pichia pastoris GS115, a transgenic strain P. pastoris GS115-His-GOD constructed. The growth curve of P. pastoris GS115-His-GOD was consistent with that of Pichia pastoris GS115-pPIC9K under non-induced culture conditions. Under methanol induction conditions, the growth of the GOD-transgenic strain was significantly lowered than P. pastoris GS115-pPIC9K with the induced-culture time increase, and the optical densities of GOD-transgenic strain reached one-third of that of the P. pastoris GS115-pPIC9K at 51 h. The activity of glucose oxidase in the cell-free supernatant, the supernatant of cell lysate, and the precipitation of cell lysate was 14.3 U/mL, 18.2 U/mL and 0.48 U/mL, respectively. The specific activity of glucose oxidase was 8.3 U/mg, 6.52 U/mg and 0.73 U/mg, respectively. The concentration of hydrogen peroxide formed by glucose oxidase from supernatant of the fermentation medium, the supernatant of the cell lysate, and the precipitation of cell lysate catalyzing 0.2 M glucose was 14.3 μg/mL, 18.2 μg/mL, 0.48 μg/mL, respectively. The combination of different concentrations of glucose oxidase and glucose could significantly inhibit the growth of Agrobacterium and Escherichia coli in logarithmic phase. The filter article containing supernatant of the fermentation medium, supernatant of the cell lysate, and precipitation of cell lysate had no inhibitory effect on Agrobacterium and E. coli. The minimum inhibitory concentration of hydrogen peroxide on the plate culture of Agrobacterium and E. coli was 5.6 × 103 μg/mL and 6.0 × 103 μg/mL, respectively.
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Affiliation(s)
- Yonggang Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu, China.,Key Laboratory of Drug Screening and Deep Processing for Traditional Chinese and Tibetan Medicine of Gansu Province, Lanzhou University of Technology, Lanzhou, Gansu, China
| | - Jiangqin Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu, China.,Key Laboratory of Drug Screening and Deep Processing for Traditional Chinese and Tibetan Medicine of Gansu Province, Lanzhou University of Technology, Lanzhou, Gansu, China
| | - Feifan Leng
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu, China.,Key Laboratory of Drug Screening and Deep Processing for Traditional Chinese and Tibetan Medicine of Gansu Province, Lanzhou University of Technology, Lanzhou, Gansu, China
| | - Jianzhong Ma
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu, China.,Key Laboratory of Drug Screening and Deep Processing for Traditional Chinese and Tibetan Medicine of Gansu Province, Lanzhou University of Technology, Lanzhou, Gansu, China
| | - Alnoor Bagadi
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu, China
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Cascading Mechanism Triggering the Activation of Polyphenol Oxidase Zymogen in Shrimp Litopenaeus vannamei After Postmortem and the Correlation with Melanosis Development. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02435-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Yan W, Zhang Y, Yang R, Zhao W. Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106820] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Cao H, Zhong S, Zhang B, Wei W, Shen C, Ying X. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (
Litopenaeus vannamei
) during frozen storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hui‐juan Cao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
- Zhoushan Entry‐Exit Inspection and Quarantine Bureau Zhoushan P.R. China
| | - Sai‐yi Zhong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Ocean University Zhanjiang P.R. China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Wan‐ying Wei
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Chun‐lei Shen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Xiao‐guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
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