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Chen C, Liu C, Mu K, Xue W. Lactobacillus paracasei AH2 isolated from Chinese sourdough alleviated gluten-induced food allergy through modulating gut microbiota and promoting short-chain fatty acid accumulation in a BALB/c mouse model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:664-674. [PMID: 37653286 DOI: 10.1002/jsfa.12957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/22/2023] [Accepted: 09/01/2023] [Indexed: 09/02/2023]
Abstract
BACKGROUND A large number of people worldwide suffer from gluten-induced food allergy. As investigated in our previous research, Lactobacillus paracasei AH2 isolated from traditionally homemade sourdough in Anhui province of China showed the potential to reduce the immune reactivity of wheat protein by in vitro evaluation. However, whether L. paracasei AH2 has a role in alleviating wheat allergy in an in vivo model and its underlying mechanisms have not been elucidated. RESULTS In this study, the alleviative effects of L. paracasei AH2 on gluten-induced allergic response were evaluated. Compared with a gluten-allergic mouse, L. paracasei AH2 suppressed anaphylaxis symptoms, gluten-specific immunoglobulin E, histamine and interleukin-4. Moreover, L. paracasei AH2 attenuated splenomegaly and induced Th1 or Treg cell differentiation to modulate the Th1/Th2 immune balance toward Th1 polarization. Short-chain fatty acid (SCFA) levels were enhanced after L. paracasei AH2 supplementation, contributing to allergy relief as well as reducing the pH of colonic contents. The α and β diversities of the gut microbiota were modulated by L. paracasei AH2 with increased relative abundance of Lacticaseibacillus and SCFA producers (Faecalibaculum, Alloprevotella and Bacteroides genera), as well as decreased unfavorable Lachnospiraceae_NK4A136_group and Alistipes. Additionally, L. paracasei AH2 protected the intestinal barrier function by upregulating tight junctions and improved the antioxidant activities in serum. CONCLUSION Our findings indicate that L. paracasei AH2 could act as a potential probiotic for relieving wheat allergy by modulating the gut microbiota and elevating SCFA levels. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Chen Chen
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenglong Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kaiyu Mu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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2
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Cheng W, Chen X, Zeng H, Xue X. Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Wei Cheng
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, China
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei, China
| | - Xijia Xue
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
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Yang F, Zhao X, Liu W, Zhou B, Deng L, Chen H, Zhang Z, Zhou L. Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis. Sci Rep 2023; 13:10579. [PMID: 37386279 PMCID: PMC10310853 DOI: 10.1038/s41598-023-37648-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 06/25/2023] [Indexed: 07/01/2023] Open
Abstract
In recent years, the prevalence of allergic diseases has increased significantly, causing great concern, and wheat, as one of the top 8 food allergens, is a common allergy trigger. Nevertheless, reliable estimates of the positivity rate of wheat allergens in the allergic population in China are still lacking. The systematic review and meta-analysis aims to evaluate the positive detection rate of wheat allergens in the Chinese allergic population and further provide a reference for the prevention of allergy. CNKI, CQVIP, WAN-FANG DATA, Sino Med, PubMed, Web of Science, Cochrane Library, and Embase databases were retrieved. Related research and case reports about the positive rate of wheat allergen in the Chinese allergic population published from inception to June 30, 2022, were searched, and meta-analysis was performed using Stata software. The pooled positive rate of wheat allergens and 95% confidence interval were calculated by random effect models, and the publication bias was evaluated using Egger's test. A total of 13 articles were included for the final meta-analysis, in which wheat allergen detection methods involved only serum sIgE testing and SPT assessment. The results showed that the wheat allergen positivity detection rate in Chinese allergic patients was 7.30% (95% CI 5.68-8.92%). Subgroup analysis showed that the positivity rate of wheat allergens was influenced by region, but hardly by age and assessment method. The positive rates of wheat allergy in the population with allergic diseases were 2.74% (95% CI 0.90-4.58%) and 11.47% (95% CI 7.08-15.87%) in southern and northern China, respectively. In particular, the positive rates of wheat allergens were greater than 10% in Shaanxi, Henan and Nei Mongol, all of which belong to the northern region. These results suggest that wheat allergens are an important cause of sensitization in allergic populations from northern China, and therefore attention should be paid to early prevention in high-risk populations.
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Affiliation(s)
- Fengmei Yang
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China
| | - Xinyi Zhao
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China
| | - Wenfeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Bo Zhou
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China
| | - Lili Deng
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China
- College of Integrated Chinese and Western Medical, Liaoning University of Traditional Chinese Medicine, Shenyang, 110033, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Zhuo Zhang
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China.
| | - Lin Zhou
- School of Public Health, Shenyang Medical College, Shenyang, 110034, China.
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Sun D, Li H, Qi H, Zhang D. Microbiota diversity, composition and drivers in waxy proso millet sourdoughs of Niandoubao, a traditional fermented cereal food in northeast China. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods 2022; 11:foods11193055. [PMID: 36230131 PMCID: PMC9562875 DOI: 10.3390/foods11193055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes' micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. Foods 2022; 11:foods11131908. [PMID: 35804724 PMCID: PMC9265662 DOI: 10.3390/foods11131908] [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: 04/27/2022] [Revised: 06/09/2022] [Accepted: 06/24/2022] [Indexed: 01/27/2023] Open
Abstract
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.
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El Mecherfi KE, Lupi R, Cherkaoui M, Albuquerque MAC, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Denery-Papini S, Onno B, de Melo Franco BDG, Larré C. Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity. Probiotics Antimicrob Proteins 2021; 14:779-791. [PMID: 34081268 DOI: 10.1007/s12602-021-09808-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Wheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. Lactic acid bacteria (LAB) constitute a promising approach to reduce wheat allergenicity because of their proteolytic system. In this study, 172 LAB strains were screened for their proteolytic activity on gluten proteins and α-amylase inhibitors (ATIs) by SDS-PAGE and RP-HPLC. Gliadins, glutenins, and ATI antigenicity and allergenicity were assessed by Western blot/Dot blot and by degranulation assay using RBL-SX38 cells. The screening resulted in selecting 9 high gluten proteolytic strains belonging to two species: Enterococcus faecalis and Lactococcus lactis. Proteomic analysis showed that one of selected strains, Lc. lactis LLGKC18, caused degradation of the main gluten allergenic proteins. A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18, regardless the antibody used in the tests. Also, the allergenicity as measured by the RBL-SX38 cell degranulation test was significantly reduced. These results indicate that Lc. lactis LLGKC18 gluten fermentation can be deeply explored for its capability to hydrolyze the epitopes responsible for wheat allergy.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France.,Applied Molecular Genetics Department, USTO Mohamed BOUDIAF University, Oran, Algeria
| | - Roberta Lupi
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | - Mehdi Cherkaoui
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | - Marcela A C Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.,ProBacLab, Handong Global University, Pohang, Republic of Korea
| | - Olivier Tranquet
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | | | - Hélène Rogniaux
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | | | - Bernard Onno
- Food Microbiology Laboratory ONIRIS, Nantes, France
| | | | - Colette Larré
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France.
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Drabińska N, Ogrodowczyk A. Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/134282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Li H, Fu J, Hu S, Li Z, Qu J, Wu Z, Chen S. Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing. Int J Food Microbiol 2021; 346:109168. [PMID: 33773355 DOI: 10.1016/j.ijfoodmicro.2021.109168] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/06/2021] [Accepted: 03/12/2021] [Indexed: 11/15/2022]
Abstract
Knowledge of the effects of various strains of acetic acid bacteria (AAB) on sourdough remains limited. In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.43%), Pantoea (45.89%), and Enterobacter (9.16%) were predominant in the blank CK treatment. Lactobacillus (91.40%), Saccharomyces (6.13%), as well as the AAB genus Acetobacter (0.61%) were the dominant microbial genera in the sourdoughs started by yeast and a strain of lactic acid bacteria (YL treatment). By contrast, the dominant genera in the sourdoughs started by yeasts and various LAB and AAB strains (YLA treatment) were Komagataeibacter (0.39%) except for the inoculated Lactobacillus (68.37%), Acetobacter (20.17%), and Saccharomyces (8.31%) species. Functional prediction of these changes in microbial community and diversity revealed that various metabolism-related pathways, including alanine, aspartate, and glutamate metabolism (21.95%), as well as amino acid biosynthesis (19.14%), were predominant in the sourdoughs started by yeast and an AAB strain (YA treatment). Moreover, arginine biosynthesis (11.65%) were the dominant pathways in the YL treatment. The fermented dough added with sourdoughs started with yeast + AAB and yeast + AAB + LAB strains had substantially higher contents (more than 48.58% in total) of essential amino acids than the dough added with sourdoughs started with yeast + LAB strain. These results demonstrated that amino acid biosynthesis has a beneficial effect on sourdoughs inoculated with an AAB strain.
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Affiliation(s)
- Haifeng Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - Jiake Fu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Shuang Hu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Zhijian Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jianhang Qu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Zijun Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Siyuan Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
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10
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Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.09.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Ji D, Ma J, Xu M, Agyei D. Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Compr Rev Food Sci Food Saf 2020; 20:369-400. [PMID: 33443792 DOI: 10.1111/1541-4337.12676] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/27/2020] [Accepted: 10/30/2020] [Indexed: 01/25/2023]
Abstract
Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell-envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they are required by LAB to degrade proteins in the growth media into peptides and/or amino acids required for the nitrogen nutrition of LAB. The most important area of application of CEPs is therefore in protein hydrolysis, especially in dairy products. Also, the physical location of CEPs (i.e., being cell-envelope anchored) allows for relatively easy downstream processing (e.g., extraction) of CEPs. This review describes the biochemical features and organization of CEPs and how this fits them for the purpose of protein hydrolysis. It begins with a focus on the genetic organization and expression of CEPs. The catalytic behavior and cleavage specificities of CEPs from various LAB are also discussed. Following this, the extraction and purification of most CEPs reported to date is described. The industrial applications of CEPs in food technology, health promotion, as well as in the growing area of water purification are discussed. Techniques for improving the production and catalytic efficiency of CEPs are also given an important place in this review.
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Affiliation(s)
- Dawei Ji
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Jingying Ma
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Min Xu
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products. Foods 2020; 9:foods9060751. [PMID: 32517155 PMCID: PMC7353608 DOI: 10.3390/foods9060751] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/27/2023] Open
Abstract
Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.
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Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P, Bartkevics V, Pugajeva I, Klupsaite D, Juodeikiene G, Mickiene R, Rocha JM. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms 2019; 8:E64. [PMID: 31905993 PMCID: PMC7023352 DOI: 10.3390/microorganisms8010064] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 12/23/2019] [Accepted: 12/27/2019] [Indexed: 02/07/2023] Open
Abstract
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vita Lele
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Modestas Ruzauskas
- Microbiology and Virology Institute, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
- Department of Anatomy and Physiology, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Wien, Austria;
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vadims Bartkevics
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupesiela 3, LV-1076 Riga, Latvia
| | - Iveta Pugajeva
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania;
| | - Ruta Mickiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos 8, LT-44404 Kaunas, Lithuania
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
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