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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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2
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Beňo F, Velková A, Hruška F, Ševčík R. Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products. Microorganisms 2024; 12:1010. [PMID: 38792839 PMCID: PMC11124385 DOI: 10.3390/microorganisms12051010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes' surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products.
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Affiliation(s)
- Filip Beňo
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | | | | | - Rudolf Ševčík
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
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Ashenafi T, Zebib H, Woldegiorgis AZ. Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia. Foods 2024; 13:1272. [PMID: 38672944 PMCID: PMC11049535 DOI: 10.3390/foods13081272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/16/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were both LPS-activated morning and overnight milk. The samples were tested with several chemical and microbiological tests, such as total bacterial count (TBC), total coliform count (TCC), and Escherichia coli count (EC). Results indicated that all LPS-activated milk samples had a higher quality than all the control samples. For instance, both the morning and overnight farm milk samples had mean TBCs of 5.79 log and 6.55 log cfu/mL, which is significantly (p < 0.05) lower than the control samples' mean TBC of 6.73 log and 7.31 log cfu/mL, respectively. When this was compared with the Ethiopian Standard, 51.4% of morning and 39.5% of overnight farm milk with LPS activation met the acceptable quality, while only 28% of morning and 15.7% of overnight control milk met the standard. Moreover, LPS activation has also significantly improved the shelf life of collectors' raw milk and pasteurized milk at the factories. Therefore, a better hygienic practice with LPS application can be practiced in conditions that lack cooling infrastructure and electricity.
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Affiliation(s)
- Tigist Ashenafi
- Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa P.O. Box 1176, Ethiopia; (T.A.); (H.Z.)
| | - Haftom Zebib
- Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa P.O. Box 1176, Ethiopia; (T.A.); (H.Z.)
- Tigray Agricultural Research Institute-Livestock and Fishery Core Process, Mekelle P.O. Box 492, Ethiopia
| | - Ashagrie Zewdu Woldegiorgis
- Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa P.O. Box 1176, Ethiopia; (T.A.); (H.Z.)
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Santos I, Silva M, Grácio M, Pedroso L, Lima A. Milk Antiviral Proteins and Derived Peptides against Zoonoses. Int J Mol Sci 2024; 25:1842. [PMID: 38339120 PMCID: PMC10855762 DOI: 10.3390/ijms25031842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Milk is renowned for its nutritional richness but also serves as a remarkable reservoir of bioactive compounds, particularly milk proteins and their derived peptides. Recent studies have showcased several robust antiviral activities of these proteins, evidencing promising potential within zoonotic viral diseases. While several publications focus on milk's bioactivities, antiviral peptides remain largely neglected in reviews. This knowledge is critical for identifying novel research directions and analyzing potential nutraceuticals within the One Health context. Our review aims to gather the existing scientific information on milk-derived antiviral proteins and peptides against several zoonotic viral diseases, and their possible mechanisms. Overall, in-depth research has increasingly revealed them as a promising and novel strategy against viruses, principally for those constituting a plausible pandemic threat. The underlying mechanisms of the bioactivity of milk's proteins include inhibiting viral entry and attachment to the host cells, blocking replication, or even viral inactivation via peptide-membrane interactions. Their marked versatility and effectiveness stand out compared to other antiviral peptides and can support future research and development in the post-COVID-19 era. Overall, our review helps to emphasize the importance of potentially effective milk-derived peptides, and their significance for veterinary and human medicines, along with the pharmaceutical, nutraceutical, and dairy industry.
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Affiliation(s)
- Isabel Santos
- Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal; (M.S.); (L.P.)
- CECAV—Centro de Ciência Animal e Veterinária, Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal
| | - Mariana Silva
- Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal; (M.S.); (L.P.)
| | - Madalena Grácio
- Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal;
| | - Laurentina Pedroso
- Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal; (M.S.); (L.P.)
- CECAV—Centro de Ciência Animal e Veterinária, Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal
| | - Ana Lima
- Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal; (M.S.); (L.P.)
- CECAV—Centro de Ciência Animal e Veterinária, Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal
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Luo F, Zhang M, Zhang L, Zhou P. Nutritional and health effects of bovine colostrum in neonates. Nutr Rev 2023:nuad145. [PMID: 38052234 DOI: 10.1093/nutrit/nuad145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2023] Open
Abstract
High concentrations of immunoglobulins, bioactive peptides, and growth factors are found in bovine colostrum (BC), the milk produced by cows in the first few days after parturition. Various biological functions make it increasingly used to provide nutritional support and immune protection to the offspring of many species, including humans. These biological functions include cell growth stimulation, anti-infection, and immunomodulation. The primary components and biological functions of colostrum were reviewed in the literature, and the authors also looked at its latent effects on the growth and development of neonates as well as on conditions such as infections, necrotizing enterocolitis, short bowel syndrome, and feeding intolerance. The importance of BC in neonatal nutrition, immune support, growth and development, and gut health has been demonstrated in a number of experimental and animal studies. BC has also been shown to be safe at low doses without adverse effects in newborns. BC supplementation has been shown to be efficient in preventing several disorders, including rotavirus diarrhea, necrotizing enterocolitis, and sepsis in animal models of prematurity and some newborn studies. Therefore, BC supplementation should be considered in cases where maternal milk is insufficient or donor milk is unavailable. The optimal age, timing, dosage, and form of BC administration still require further investigation.
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Affiliation(s)
- Fangmei Luo
- Department of Neonatology, the First Affiliated Hospital of Jinan University, Guangzhou, China
| | - Min Zhang
- Department of Neonatology, Jinan University-Affiliated Shenzhen Baoan Women's and Children's Hospital, Shenzhen, China
| | - Lian Zhang
- Department of Neonatology, Jinan University-Affiliated Shenzhen Baoan Women's and Children's Hospital, Shenzhen, China
| | - Ping Zhou
- Department of Neonatology, Jinan University-Affiliated Shenzhen Baoan Women's and Children's Hospital, Shenzhen, China
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Duman H, Karav S. Bovine colostrum and its potential contributions for treatment and prevention of COVID-19. Front Immunol 2023; 14:1214514. [PMID: 37908368 PMCID: PMC10613682 DOI: 10.3389/fimmu.2023.1214514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Accepted: 09/27/2023] [Indexed: 11/02/2023] Open
Abstract
Bovine colostrum (BC) is the initial milk an animal produces after giving birth, particularly in the first few days. Numerous bioactive substances found in BC, including proteins, enzymes, growth factors, immunoglobulins, etc., are beneficial to human health. BC has a significant role to play as part of a healthy diet, with well-documented health and nutritional advantages for people. Therefore, the use of BC and its crucial derivatives in the development of functional food and pharmaceuticals for the prevention of several diseases such as gastrointestinal and respiratory system disorders is becoming increasingly popular around the world. A novel coronavirus severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) was identified as the cause of a cluster of pneumonia cases that is called Coronavirus Disease 2019 (COVID-19) in China. After the first SARS-CoV-2 virus-related fatality was announced, the illness quickly spread throughout China and to other continents, causing a pandemic. Since then, numerous studies have been initiated to develop safe and efficient treatments. To prevent viral infection and potential lingering effects, it is important to investigate alternative treatments for COVID-19. Due to its effective bioactive profile and its immunomodulatory roles in biological processes, BC might be considered a promising approach to assist in combating people affected by the SARS-CoV-2 or prevention from the virus. BC has immunomodulatory effects because to its high concentration of bioactive components such as immunoglobulins, lactoferrin, cytokines, and growth factors, etc., which might help control immunological responses, potentially fostering a balanced immune response. Furthermore, its bioactive components have a potential cross-reactivity against SARS-CoV-2, aiding in virus neutralization and its comprehensive food profile also supplies important vitamins, minerals, and amino acids, fostering a healthy immune system. Hence, the possible contributions of BC to the management of COVID-19 were reviewed in this article based on the most recent research on the subject. Additionally, the key BC components that influence immune system modulation were evaluated. These components may serve as potential mediators or therapeutic advantages in COVID-19.
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Affiliation(s)
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Canakkale Onsekiz Mart University, Canakkale, Türkiye
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Abul N, Gerni S, Korkmaz IN, Demir Y, Özdemir H, Gülçin İ. Screening of in Vitro Inhibition of Lactoperoxidase Enzyme by Methyl Benzoate Derivatives with Molecular Docking Studies. Chem Biodivers 2023; 20:e202300687. [PMID: 37427460 DOI: 10.1002/cbdv.202300687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/07/2023] [Accepted: 07/09/2023] [Indexed: 07/11/2023]
Abstract
Lactoperoxidase enzyme (LPO) is secreted from salivary, mammary, and other mucosal glands including the bronchi, lungs, and nose, which had functions as a natural and the first line of defense towards viruses and bacteria. In this study, methyl benzoates were examined in LPO enzyme activity. Methyl benzoates are used as precursors in the synthesis of aminobenzohydrazides used as LPO inhibitors. For this purpose, LPO was purified in a single step using sepharose-4B-l-tyrosine-sulfanilamide affinity gel chromatography with a yield of 9.91 % from cow milk. Also, some inhibition parameters including the half maximal inhibitory concentration (IC50 ) value and an inhibition constant (Ki ) values of methyl benzoates were determined. These compounds inhibited LPO with Ki values ranging from 0.033±0.004 to 1540.011±460.020 μM. Compound 1 a (methyl 2-amino-3-bromobenzoate) showed the best inhibition (Ki =0.033±0.004 μM). The most potent inhibitor (1 a) showed with a docking score of -3.36 kcal/mol and an MM-GBSA value of -25.05 kcal/mol, of these methyl benzoate derivatives (1 a-16 a) series are established H-bond within the binding cavity with residues Asp108 (distance of 1.79 Å), Ala114 (distance of 2.64 Å), and His351 (distance of 2.12 Å).
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Affiliation(s)
- Nurgül Abul
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
| | - Serpil Gerni
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
| | - Işıl Nihan Korkmaz
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
| | - Yeliz Demir
- Department of Pharmacy Services, Nihat Delibalta Göle Vocational High School, Ardahan University, Ardahan, 75700, Turkey
| | - Hasan Özdemir
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
| | - İlhami Gülçin
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
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Singh P, Hernandez‐Rauda R, Peña‐Rodas O. Preventative and therapeutic potential of animal milk components against COVID-19: A comprehensive review. Food Sci Nutr 2023; 11:2547-2579. [PMID: 37324885 PMCID: PMC10261805 DOI: 10.1002/fsn3.3314] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/07/2023] [Accepted: 02/24/2023] [Indexed: 06/17/2023] Open
Abstract
The global pandemic of COVID-19 is considered one of the most catastrophic events on earth. During the pandemic, food ingredients may play crucial roles in preventing infectious diseases and sustaining people's general health and well-being. Animal milk acts as a super food since it has the capacity to minimize the occurrence of viral infections due to inherent antiviral properties of its ingredients. SARS-CoV-2 virus infection can be prevented by immune-enhancing and antiviral properties of caseins, α-lactalbumin, β-lactoglobulin, mucin, lactoferrin, lysozyme, lactoperoxidase, oligosaccharides, glycosaminoglycans, and glycerol monolaurate. Some of the milk proteins (i.e., lactoferrin) may work synergistically with antiviral medications (e.g., remdesivir), and enhance the effectiveness of treatment in this disease. Cytokine storm during COVID-19 can be managed by casein hydrolyzates, lactoferrin, lysozyme, and lactoperoxidase. Thrombus formation can be prevented by casoplatelins as these can inhibit human platelet aggregation. Milk vitamins (i.e., A, D, E, and B complexes) and minerals (i.e., Ca, P, Mg, Zn, and Se) can have significantly positive effects on boosting the immunity and health status of individuals. In addition, certain vitamins and minerals can also act as antioxidants, anti-inflammatory, and antivirals. Thus, the overall effect of milk might be a result of synergistic antiviral effects and host immunomodulator activities from multiple components. Due to multiple overlapping functions of milk ingredients, they can play vital and synergistic roles in prevention as well as supportive agents during principle therapy of COVID-19.
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Affiliation(s)
- Parminder Singh
- Department of Animal Husbandry AmritsarGovernment of PunjabAmritsarIndia
| | - Roberto Hernandez‐Rauda
- Laboratorio de Inocuidad de AlimentosUniversidad Doctor Andres BelloSan SalvadorEl Salvador, América Central
| | - Oscar Peña‐Rodas
- Laboratorio de Inocuidad de AlimentosUniversidad Doctor Andres BelloSan SalvadorEl Salvador, América Central
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Zhang J, Lu X. Susceptibility of Campylobacter jejuni to Stressors in Agrifood Systems and Induction of a Viable-but-Nonculturable State. Appl Environ Microbiol 2023; 89:e0009623. [PMID: 37067418 PMCID: PMC10231195 DOI: 10.1128/aem.00096-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 04/03/2023] [Indexed: 04/18/2023] Open
Abstract
Many bacteria can become viable but nonculturable (VBNC) in response to stressors commonly identified in agrifood systems. Campylobacter is able to enter the VBNC state to evade unfavorable environmental conditions, but how food processing can induce Campylobacter jejuni to enter this state and the potential role of foods in inducing the VBNC state in C. jejuni remains largely unknown. In this study, the culturability and viability of C. jejuni cells were investigated under chlorine treatment (25 ppm), aerobic stress (atmospheric condition), and low-temperature (4°C) conditions that mimicked food processing. In addition, the behaviors of C. jejuni cells in ultrahigh-temperature (UHT) and pasteurized milk were also monitored during refrigerated storage. The numbers of viable and culturable C. jejuni cells in both the pure bacterial culture and food matrices were separately determined by propidium monoazide (PMA)-quantitative PCR (qPCR) and plating assay. The C. jejuni cells lost their culturability but partially retained their viability (1% to 10%) once mixed with chlorine. In comparison, ~10% of C. jejuni cells were induced to enter the VBNC state after 24 h and 20 days under aerobic and low-temperature conditions, respectively. The viability of the C. jejuni cells remained stable during the induction process in UHT (>10%) and pasteurized (>10%) milk. The number of culturable C. jejuni cells decreased quickly in pasteurized milk, but culturable cells could still be detected in the end (day 21). In contrast, the number of culturable C. jejuni cells slowly decreased, and they became undetectable after >42 days in UHT milk. The C. jejuni cells responded differently to various stress conditions and survived in high numbers in the VBNC state in agrifood systems. IMPORTANCE The VBNC state of pathogens can pose risks to food safety and public health because the pathogens cannot be detected using conventional microbiological culture-based methods but can resuscitate under favorable conditions to develop virulence. As a leading cause of human gastroenteritis worldwide, C. jejuni can enter the VBNC state to survive in the environment and food-processing chain with high prevalence. In this study, the effect of food-processing conditions and food products on the development of VBNC state in C. jejuni was investigated, providing a better understanding of the interaction between C. jejuni and the agroecosystem. The knowledge elicited from this study can aid in developing novel intervention strategies to reduce the food safety risks associated with this microbe.
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Affiliation(s)
- Jingbin Zhang
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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Zhong L, Chen G, Yang T, Gu J, Ma C, Li L, Wu Y, Zhu C, Gao H, Yang Z, Hu A, Xu J, Qiu X, Shen J, Huang A. Al 2O 3@Ag composite structure as SERS substrate for sensitive detection of sodium thiocyanate. ANAL SCI 2023; 39:557-564. [PMID: 36680670 DOI: 10.1007/s44211-023-00268-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 01/04/2023] [Indexed: 01/22/2023]
Abstract
Sodium thiocyanate (NaSCN) can be added to fresh milk to enhance the sterilization ability of the lactoperoxidase system (LP system) in milk, extending shelf life. However, excessive intake of NaSCN can be harmful to human health because it can prevent absorption of iodine leading to disease. Also NaSCN can be used as a marker to distinguish smokers from non-smokers. In this work, we successfully synthesized meatball-like Al2O3@Ag composite structures as surface-enhanced Raman scattering (SERS) substrates using a simple wet chemical method adapted to conventional laboratory conditions. The substrate exhibited strong SERS enhancement for NaSCN. Under the optimal experiment conditions, we obtained a detection limit of 0.28 μg L-1 and a quantification limit of 1 μg L-1, R2 = 0.992. Based on the analysis of the intensity of SERS characteristic peak, the substrate had good reproducibility and uniformity. In summary, the Al2O3@Ag composite structure achieved sensitive SERS detection of NaSCN. Combining the facile and low-cost methods, we believe that the SERS detection method developed in this work can be used as a potential candidate for biosensing applications in the future.
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Affiliation(s)
- Lvyuan Zhong
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Guoqing Chen
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China.
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China.
| | - Taiqun Yang
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Jiao Gu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Chaoqun Ma
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Lei Li
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Yamin Wu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Chun Zhu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Hui Gao
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Zichen Yang
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
- School of Internet of Things Engineering, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
| | - Anqi Hu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Jinzeng Xu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Xiaoqian Qiu
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Jialu Shen
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
| | - Anlan Huang
- School of Science, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China
- Jiangsu Provincial Research Center of Light Industrial Optoelectronic Engineering and Technology, Lihu Avenue 1800, Wuxi, 214122, China
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N-Glycoprofiling of immunoglobulin G and lactoperoxidase from sheep milk using LC-MS/MS. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
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15
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Gruden Š, Oberčkal J, Matijašić BB, Ulrih NP. Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Nutritional Parameters in Colostrum of Different Mammalian Species. BEVERAGES 2022. [DOI: 10.3390/beverages8030054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Colostrum (or first milk) is the food produced by all the mothers in all specific mammalian species, ruminants, monogastric and marine mammalians for their newborns during the first 24–48 h post-partum. Colostrum provides to the neonate all essential nutrients necessary for the first week of life, but the effect of colostrum shows a long-term effect not limited to these first days. Colostrum is considered to be a safe and essential food for human consumption. Some young children can show at the beginning of their colostrum-based diet some side effects, such as nausea and flatulence, but they disappear quickly. In human colostrum, the immunoglobulins and lactoferrin determined show the ability to create natural immunity in newborns, reducing greatly the mortality rate in children. Recent studies suggest that bovine colostrum (BC) may be an interesting nutraceutical food, due to its ability in preventing and/or mitigating several diseases in newborns and adults. This review aims to show the nutraceutical and functional properties of colostrum produced by several mammalian species, describing the different colostrum bio-active molecules and reporting the clinical trials aimed to determine colostrum nutraceutical and therapeutic characteristics in human nutrition.
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17
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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18
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Arnhold J, Malle E. Halogenation Activity of Mammalian Heme Peroxidases. Antioxidants (Basel) 2022; 11:antiox11050890. [PMID: 35624754 PMCID: PMC9138014 DOI: 10.3390/antiox11050890] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 12/10/2022] Open
Abstract
Mammalian heme peroxidases are fascinating due to their unique peculiarity of oxidizing (pseudo)halides under physiologically relevant conditions. These proteins are able either to incorporate oxidized halides into substrates adjacent to the active site or to generate different oxidized (pseudo)halogenated species, which can take part in multiple (pseudo)halogenation and oxidation reactions with cell and tissue constituents. The present article reviews basic biochemical and redox mechanisms of (pseudo)halogenation activity as well as the physiological role of heme peroxidases. Thyroid peroxidase and peroxidasin are key enzymes for thyroid hormone synthesis and the formation of functional cross-links in collagen IV during basement membrane formation. Special attention is directed to the properties, enzymatic mechanisms, and resulting (pseudo)halogenated products of the immunologically relevant proteins such as myeloperoxidase, eosinophil peroxidase, and lactoperoxidase. The potential role of the (pseudo)halogenated products (hypochlorous acid, hypobromous acid, hypothiocyanite, and cyanate) of these three heme peroxidases is further discussed.
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Affiliation(s)
- Jürgen Arnhold
- Medical Faculty, Institute of Medical Physics and Biophysics, Leipzig University, 04107 Leipzig, Germany
- Correspondence: (J.A.); or (E.M.)
| | - Ernst Malle
- Gottfried Schatz Research Center, Division of Molecular Biology and Biochemistry, Medical University of Graz, 8010 Graz, Austria
- Correspondence: (J.A.); or (E.M.)
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19
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Radzki D, Wilhelm-Węglarz M, Pruska K, Kusiak A, Ordyniec-Kwaśnica I. A Fresh Look at Mouthwashes-What Is Inside and What Is It For? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19073926. [PMID: 35409608 PMCID: PMC8997378 DOI: 10.3390/ijerph19073926] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/21/2022] [Accepted: 03/22/2022] [Indexed: 02/08/2023]
Abstract
Mouthwashes are a very popular additional oral hygiene element and there are plenty of individual products, whose compositions are in a state of flux. The aim of our study was to investigate the compositions of mouthwashes and their functions, as well as to discuss their effectiveness in preventing and curing oral diseases and side effects. We searched for mouthwashes available on the market in Poland. We identified 241 individual mouthwash products. The extraction of compositions was performed and functions of the ingredients were assessed. Then, analysis was performed. The evaluation revealed that there are plenty of ingredients, but a typical mouthwash is a water–glycerine mixture and consists of additional sweetener, surfactant, preservative, and some colourant and flavouring agent, as well as usually having two oral health substances, anticaries sodium fluoride and antimicrobial essential oils. The effectiveness or side effects of several substances of mouthwashes were thoroughly discussed. We recommend not multiplying individual mouthwash products and their ingredients beyond medical or pharmaceutical necessity, especially without scientific proof.
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Affiliation(s)
- Dominik Radzki
- Department of Periodontology and Oral Mucosa Diseases, Faculty of Medicine, Medical University of Gdańsk, 80-208 Gdańsk, Poland;
- Division of Molecular Bacteriology, Institute of Medical Biotechnology and Experimental Oncology, Intercollegiate Faculty of Biotechnology, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
- Correspondence: ; Tel.: +48-58-349-1667
| | - Marta Wilhelm-Węglarz
- Department of Dental Prosthetics, Faculty of Medicine, Medical University of Gdańsk, 80-208 Gdańsk, Poland; (M.W.-W.); (I.O.-K.)
| | - Katarzyna Pruska
- Division of Molecular Bacteriology, Institute of Medical Biotechnology and Experimental Oncology, Intercollegiate Faculty of Biotechnology, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
| | - Aida Kusiak
- Department of Periodontology and Oral Mucosa Diseases, Faculty of Medicine, Medical University of Gdańsk, 80-208 Gdańsk, Poland;
| | - Iwona Ordyniec-Kwaśnica
- Department of Dental Prosthetics, Faculty of Medicine, Medical University of Gdańsk, 80-208 Gdańsk, Poland; (M.W.-W.); (I.O.-K.)
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20
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Baghi F, Gharsallaoui A, Dumas E, Ghnimi S. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods 2022; 11:foods11050760. [PMID: 35267394 PMCID: PMC8909076 DOI: 10.3390/foods11050760] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.
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Affiliation(s)
- Fatemeh Baghi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| | - Adem Gharsallaoui
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Emilie Dumas
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Sami Ghnimi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
- Correspondence: or ; Tel.: +33-(0)4-27-85-86-70
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21
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Yousefi M, Nematollahi A, Shadnoush M, Mortazavian AM, Khorshidian N. Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review. Front Nutr 2022; 9:828065. [PMID: 35308287 PMCID: PMC8931696 DOI: 10.3389/fnut.2022.828065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Nasim Khorshidian
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22
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Lactoperoxidase potential in diagnosing subclinical mastitis in cows via image processing. PLoS One 2022; 17:e0263714. [PMID: 35176036 PMCID: PMC8853571 DOI: 10.1371/journal.pone.0263714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 01/25/2022] [Indexed: 11/19/2022] Open
Abstract
This report describes how image processing harnessed to multivariate analysis techniques can be used as a bio-analytical tool for mastitis screening in cows using milk samples collected from 48 animals (32 from Jersey, 7 from Gir, and 9 from Guzerat cow breeds), totalizing a dataset of 144 sequential images was collected and analyzed. In this context, this methodology was developed based on the lactoperoxidase activity to assess mastitis using recorded images of a cuvette during a simple experiment and subsequent image treatments with an R statistics platform. The color of the sample changed from white to brown upon its exposure to reagents, which is a consequence of lactoperoxidase enzymatic reaction. Data analysis was performed to extract the channels from the RGB (Red-Green-Blue) color system, where the resulting dataset was evaluated with Principal Component Analysis (PCA), Multiple Linear Regression (MLR), and Second-Order Regression (SO). Interesting results in terms of enzymatic activity correlation (R2 = 0.96 and R2 = 0.98 by MLR and SO, respectively) and of somatic cell count (R2 = 0.97 and R2 = 0.99 by MLR and SO, respectively), important mastitis indicators, were obtained using this simple method. Additionally, potential advantages can be accessed such as quality control of the dairy chain, easier bovine mastitis prognosis, lower cost, analytical frequency, and could serve as an evaluative parameter to verify the health of the mammary gland.
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23
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Ceniti C, Costanzo N, Morittu VM, Tilocca B, Roncada P, Britti D. Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2034165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Carlotta Ceniti
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Nicola Costanzo
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Valeria Maria Morittu
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Bruno Tilocca
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Paola Roncada
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Domenico Britti
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
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24
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Effect of TBC of raw milk and thermal treatment intensity on endotoxin contents of milk products. Food Res Int 2022; 152:110816. [DOI: 10.1016/j.foodres.2021.110816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 10/24/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
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25
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Rather AH, Khan RS, Wani TU, Beigh MA, Sheikh FA. Overview on immobilization of enzymes on synthetic polymeric nanofibers fabricated by electrospinning. Biotechnol Bioeng 2021; 119:9-33. [PMID: 34672360 DOI: 10.1002/bit.27963] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/07/2021] [Accepted: 10/13/2021] [Indexed: 01/19/2023]
Abstract
The arrangement and type of support has a significant impact on the efficiency of immobilized enzymes. 1-dimensional fibrous materials can be one of the most desirable supports for enzyme immobilization. This is due to their high surface area to volume ratio, internal porosity, ease of handling, and high mechanical stability, all of which allow a higher enzyme loading, release and finally lead to better catalytic efficiency. Fortunately, the enzymes can reside inside individual nanofibers to remain encapsulated and retain their three-dimensional structure. These properties can protect the enzyme's tolerance against harsh conditions such as pH variations and high temperature, and this can probably enhance the enzyme's stability. This review article will discuss the immobilization of enzymes on synthetic polymers, which are fabricated into nanofibers by electrospinning. This technique is rapidly gaining popularity as one of the most practical ways to fibricate polymer, metal oxide, and composite micro or nanofibers. As a result, there is interest in using nanofibers to immobilize enzymes. Furthermore, present research on electrospun nanofibers for enzyme immobilization is primarily limited to the lab scale and industrial scale is still challanging. The primary future research objectives of this paper is to investigate the use of electrospun nanofibers for enzyme immobilization, which includes increasing yield to transfer biological products into commercial applications.
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Affiliation(s)
- Anjum Hamid Rather
- Department of Nanotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
| | - Rumysa Saleem Khan
- Department of Nanotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
| | - Taha Umair Wani
- Department of Nanotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
| | - Mushtaq A Beigh
- Department of Nanotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
| | - Faheem A Sheikh
- Department of Nanotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
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26
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Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics. DAIRY 2021. [DOI: 10.3390/dairy2040046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics.
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27
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Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis. Processes (Basel) 2021. [DOI: 10.3390/pr9101688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC was produced from ultra-heat-treated (UHT) skimmed cow’s milk using a nanofiltration membrane. The effect of the concentration of trypsin (0.008–0.032 g·L−1) on the hydrolysis of LMPC was studied. Subsequently, the hydrolysis of tryptic-hydrolyzed LMPC (LMPC-T) with lactic acid bacteria was performed, and the effect of glucose in microbial hydrolysis was studied. Aquaphotomic analysis of the hydrolysis of LMPC was performed using the spectral range of 1300–1600 nm (near-infrared spectra). Changes in antioxidant capacity, anti-angiotensin-converting enzyme activity, and antibacterial activity against Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were noted after the sequential tryptic and microbial hydrolysis of LMPC. Allergenicity in LMPC was reduced, due to sequential hydrolysis with 0.016 g·L−1 of trypsin and lacteal acid bacteria. According to the aquaphotomic analysis result, there was a dissociation of hydrogen bonds in compounds during the initial period of fermentation and, subsequently, the formation of compounds with hydrogen bonds. The formation of compounds with a hydrogen bond was more noticeable when microbial hydrolysis was performed with glucose. This may support the belief that the results of the present investigation will be useful to scale up the process in the food and biopharmaceutical industries.
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28
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Flynn BT, Kozak SM, Lawton MR, Alcaine SD. Lactose oxidase: An enzymatic approach to inhibit Listeria monocytogenes in milk. J Dairy Sci 2021; 104:10594-10608. [PMID: 34334205 DOI: 10.3168/jds.2021-20450] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 06/16/2021] [Indexed: 12/18/2022]
Abstract
Listeria monocytogenes is a ubiquitous pathogen that can cause morbidity and mortality in immunocompromised individuals. Growth of L. monocytogenes is possible at refrigeration temperatures due to its psychrotrophic nature. The use of antimicrobials in dairy products is a potential way to control L. monocytogenes growth in processes with no thermal kill step, thereby enhancing the safety of such products. Microbial-based enzymes offer a clean-label approach for control of L. monocytogenes outgrowth. Lactose oxidase (LO) is a microbial-derived enzyme with antimicrobial properties. It oxidizes lactose into lactobionic acid and reduces oxygen, generating H2O2. This study investigated the effects of LO in UHT skim milk using different L. monocytogenes contamination scenarios. These LO treatments were then applied to raw milk with various modifications; higher levels of LO as well as supplementation with thiocyanate were added to activate the lactoperoxidase system, a natural antimicrobial system present in milk. In UHT skim milk, concentrations of 0.0060, 0.012, and 0.12 g/L LO each reduced L. monocytogenes counts to below the limit of detection between 14 and 21 d of refrigerated storage, dependent on the concentration of LO. In the 48-h trials in UHT skim milk, LO treatments were effective in a concentration-dependent fashion. The highest concentration of LO in the 21-d trials, 0.12 g/L, did not show great inhibition over 48 h, so concentrations were increased for these experiments. In the lower inoculum, after 48 h, a 12 g/L LO treatment reached levels of 1.7 log cfu/mL, a reduction of 1.3 log cfu/mL from the initial inoculum, whereas the control grew out to approximately 4 log cfu/mL, an increase of 1 log cfu/mL from the inoculum on d 0. When a higher challenge inoculum of 5 log cfu/mL was used, the 0.12 g/L and 1.2 g/L treatments reduced the levels by 0.2 to 0.3 log cfu/mL below the initial inoculum and the 12 g/L treatment by >1 log cfu/mL below the initial inoculum by hour 48 of storage at refrigeration temperatures. After the efficacy of LO was determined in UHT skim milk, LO treatments were applied to raw milk. Concentrations of LO were increased, and the addition of thiocyanate was investigated to supplement the effect of the lactoperoxidase system against L. monocytogenes. When raw milk was inoculated with 2 log cfu/mL, 1.2 g/L LO alone and combined with sodium thiocyanate reduced ~0.8 log cfu/mL from the initial inoculum on d 7 of storage, whereas the control grew out to >1 log cfu/mL from the initial inoculum. Furthermore, in the higher inoculum, 1.2 g/L LO combined with sodium thiocyanate reduced L. monocytogenes counts from the initial inoculum by >1 log cfu/mL, whereas the control grew out 2 log cfu/mL from the initial inoculum. Results from this study suggest that LO is inhibitory against L. monocytogenes in UHT skim milk and in raw milk. Therefore, LO may be an effective treatment to prevent L. monocytogenes outgrowth, increase the safety of raw milk, and be used as an effective agent to prevent L. monocytogenes proliferation in fresh cheese and other dairy products. This enzymatic approach is a novel application to control the foodborne pathogen L. monocytogenes in dairy products.
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Affiliation(s)
- Brenna T Flynn
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Sarah M Kozak
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Marie R Lawton
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Samuel D Alcaine
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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Aklilu EG, Adem A, Kasirajan R, Ahmed Y. Artificial neural network and response surface methodology for modeling and optimization of activation of lactoperoxidase system. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1016/j.sajce.2021.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Morrin ST, Buck RH, Farrow M, Hickey RM. Milk-derived anti-infectives and their potential to combat bacterial and viral infection. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Milk Proteins-Their Biological Activities and Use in Cosmetics and Dermatology. Molecules 2021; 26:molecules26113253. [PMID: 34071375 PMCID: PMC8197926 DOI: 10.3390/molecules26113253] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023] Open
Abstract
Milk and colostrum have high biological potential, and due to their natural origin and non-toxicity, they have many uses in cosmetics and dermatology. Research is ongoing on their potential application in other fields of medicine, but there are still few results; most of the published ones are included in this review. These natural products are especially rich in proteins, such as casein, β-lactoglobulin, α-lactalbumin, lactoferrin, immunoglobulins, lactoperoxidase, lysozyme, and growth factors, and possess various antibacterial, antifungal, antiviral, anticancer, antioxidant, immunomodulatory properties, etc. This review describes the physico-chemical properties of milk and colostrum proteins and the natural functions they perform in the body and compares their composition between animal species (cows, goats, and sheep). The milk- and colostrum-based products can be used in dietary supplementation and for performing immunomodulatory functions; they can enhance the effects of certain drugs and can have a lethal effect on pathogenic microorganisms. Milk products are widely used in the treatment of dermatological diseases for promoting the healing of chronic wounds, hastening tissue regeneration, and the treatment of acne vulgaris or plaque psoriasis. They are also increasingly regarded as active ingredients that can improve the condition of the skin by reducing the number of acne lesions and blackheads, regulating sebum secretion, ameliorating inflammatory changes as well as bestowing a range of moisturizing, protective, toning, smoothing, anti-irritation, whitening, soothing, and antiaging effects.
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Karanth S, Iyyaswami R. Mixed Surfactant‐Based Reverse Micellar Extraction Studies of Bovine Lactoperoxidase. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shwetha Karanth
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal Mangalore 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal Mangalore 575025 India
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Playford RJ, Weiser MJ. Bovine Colostrum: Its Constituents and Uses. Nutrients 2021; 13:265. [PMID: 33477653 PMCID: PMC7831509 DOI: 10.3390/nu13010265] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/13/2021] [Accepted: 01/14/2021] [Indexed: 02/07/2023] Open
Abstract
Colostrum is the milk produced during the first few days after birth and contains high levels of immunoglobulins, antimicrobial peptides, and growth factors. Colostrum is important for supporting the growth, development, and immunologic defence of neonates. Colostrum is naturally packaged in a combination that helps prevent its destruction and maintain bioactivity until it reaches more distal gut regions and enables synergistic responses between protective and reparative agents present within it. Bovine colostrum been used for hundreds of years as a traditional or complementary therapy for a wide variety of ailments and in veterinary practice. Partly due to concerns about the side effects of standard Western medicines, there is interest in the use of natural-based products of which colostrum is a prime example. Numerous preclinical and clinical studies have demonstrated therapeutic benefits of bovine colostrum for a wide range of indications, including maintenance of wellbeing, treatment of medical conditions and for animal husbandry. Articles within this Special Issue of Nutrients cover the effects and use bovine colostrum and in this introductory article, we describe the main constituents, quality control and an overview of the use of bovine colostrum in health and disease.
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Affiliation(s)
- Raymond John Playford
- Barts and the London School of Medicine and Dentistry, Queen Mary University of London, London E1 2AD, UK
- Department of R&D, PanTheryx Inc., Boulder, CO 80301, USA;
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Costa C, Azoia NG, Coelho L, Freixo R, Batista P, Pintado M. Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications. Foods 2021; 10:foods10010135. [PMID: 33435226 PMCID: PMC7826712 DOI: 10.3390/foods10010135] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 01/06/2023] Open
Abstract
The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.
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Affiliation(s)
- Catarina Costa
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Nuno G. Azoia
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Lorena Coelho
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Ricardo Freixo
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
| | - Patrícia Batista
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
- Correspondence:
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36
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Urtasun N, Mignon A, Martínez-Alvarez LM, Baieli MF, Hirsch DB, Cascone O, Dubruel P, Wolman FJ. Synthesis and characterization of chitosan mini-spheres with immobilized dye as affinity ligand for the purification of lactoperoxidase and lactoferrin from dairy whey. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bensid A, El Abed N, Houicher A, Regenstein JM, Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Crit Rev Food Sci Nutr 2020; 62:2985-3001. [DOI: 10.1080/10408398.2020.1862046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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38
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El-Fakharany EM. Nanoformulation approach for improved stability and efficiency of lactoperoxidase. Prep Biochem Biotechnol 2020; 51:629-641. [PMID: 33243065 DOI: 10.1080/10826068.2020.1848866] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Lactoperoxidase is a glycosylated protein with a molecular mass of 78 kDa, which being excreted in several mammalian secretions. Lactoperoxidase is included in many biological processes and well-known to have biocidal actions, attending as active antibiotics and antiviral agents. This wide-spectrum of biocidal activities mediates via a definite inhibitory system named lactoperoxidase system which acts a potent role in the innate immune response since its activity is not restricted by the antimicrobial effect, but might act a significant role in the hydrolysis of many toxins like aflatoxin. Hence with the current progresses in technology, nanoparticles can offer chances as an active candidate that might be utilized for stabilizing and potentiating the activity of LPO for use in several applications. Due to the variability functions of LPO, this enzyme considers an active target to be encapsulated or coated to NPs for developing novel nanocombinations with controlled surface characteristics. The development of approaches which might enhance conformational stabilization for several weeks of LPO via nanoformulation could improve the biopharmaceutical applicability of this bioactive ingredient. Nanoformulation of LPO enhances novel functions that can be useful in many biotechnological applications like food industry, cosmetic and pharmaceutical applications or to deliver and encapsulate bioactive components.
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Affiliation(s)
- Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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39
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Abstract
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.
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40
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Karanth S, Iyyaswami R. Analysis of ionic and nonionic surfactants blends used for the reverse micellar extraction of Lactoperoxidase from whey. ASIA-PAC J CHEM ENG 2020. [DOI: 10.1002/apj.2590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shwetha Karanth
- Department of Chemical Engineering National Institute of Technology Karnataka Mangalore India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Mangalore India
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Tonoyan L, Montagner D, Friel R, O'Flaherty V. Antimicrobials offered from nature: Peroxidase-catalyzed systems and their mimics. Biochem Pharmacol 2020; 182:114281. [PMID: 33075313 DOI: 10.1016/j.bcp.2020.114281] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/07/2020] [Accepted: 10/08/2020] [Indexed: 10/23/2022]
Abstract
The control of antimicrobial resistance requires the development of novel antimicrobial alternatives and naturally occurring peroxidase-catalyzed systems may be of great value in this era of emerging antimicrobial resistance. In the peroxidase system, a peroxidase enzyme catalyzes the oxidation of a halide/pseudohalide, at the expense of hydrogen peroxide, to generate reactive products with broad antimicrobial properties. The appropriate use of peroxidase systems needs a better understanding of the identities and properties of the generated antimicrobial oxidants, specific targets in bacterial cells, their mode of action and the factors favoring or limiting their activity. Here, the ABCs (antibacterial activity, bacterial "backtalk" and cytotoxicity) of these systems and their mimics are discussed. Particular attention is paid to the concomitant use of thiocyanate and iodide dual substrates in peroxidase/peroxidase-free systems with implications on their antimicrobial activity. This review also provides a summary of actual applications of peroxidase systems as bio-preservatives in oral healthcare, milk industry, food/feed specialties and related products, mastitis and wound treatment; lastly, this review points to opportunities for further research and potential applications.
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Affiliation(s)
- Lilit Tonoyan
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
| | - Diego Montagner
- Department of Chemistry, Maynooth University, Maynooth, Ireland; Kathleen Lonsdale Institute for Human Health Research, Maynooth University, Maynooth, Ireland
| | - Ruairi Friel
- Westway Health, Unit 120, Business Innovation Centre, National University of Ireland Galway, Galway, Ireland
| | - Vincent O'Flaherty
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
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42
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Exploiting the activity-stability trade-off of glucose oxidase from Aspergillus niger using a simple approach to calculate thermostability of mutants. Food Chem 2020; 342:128270. [PMID: 33069526 DOI: 10.1016/j.foodchem.2020.128270] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 09/16/2020] [Accepted: 09/28/2020] [Indexed: 12/31/2022]
Abstract
Glucose oxidase (Gox) is a biocatalyst that is widely applied in the food industry, as well as other biotechnological industries. However, the industrial application of Gox is hampered by its low thermostability and activity. Here, we aimed to improve the thermostability of GoxM4 from Aspergillus niger without reducing its activity due to the activity-stability trade-off. A simple and effective approach combining enzyme activity and structure stability was adopted to evaluate the thermostability of GoxM4 and its mutants. After four rounds of computer-aided rational design, the best mutant, GoxM8, was obtained. The melting temperature (Tm) of GoxM8 was increased by 9 °C compared with GoxM4. The catalytic efficiency of GoxM8 was similar to GoxM4, suggesting that the enzyme activity-stability trade-off was counteracted. To explore its mechanism, we performed molecular dynamics simulations of GoxM4 and its mutants. Our findings provided a typical example for researching the enzyme activity-stability trade-off.
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Scudino H, Silva EK, Gomes A, Guimarães JT, Cunha RL, Sant'Ana AS, Meireles MAA, Cruz AG. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability. ULTRASONICS SONOCHEMISTRY 2020; 67:105185. [PMID: 32474185 DOI: 10.1016/j.ultsonch.2020.105185] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 05/17/2020] [Accepted: 05/20/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7 kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100 W and 475 W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7 kJ/mL since the final temperature was above 70 °C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1 µm, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3 kJ/mL worked below 57 °C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8 ± 0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved.
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Affiliation(s)
- Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Rosiane L Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - M Angela A Meireles
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Zou Z, Bauland J, Hewavitharana AK, Al-Shehri SS, Duley JA, Cowley DM, Koorts P, Shaw PN, Bansal N. A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk. Food Chem 2020; 339:128090. [PMID: 33152878 DOI: 10.1016/j.foodchem.2020.128090] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 12/14/2022]
Abstract
Lactoperoxidase (LPO) is one of the major antibacterial ingredients in milk and an extensively employed indicator for milk heat treatment. The traditional method for LPO activity measurement using ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonate) cannot achieve high sensitivity and is affected by indigenous milk thiocyanate. A more sensitive microplate fluorescent assay was developed by monitoring generation of red-fluorescent resorufin from LPO catalysed oxidation of Amplex® Red (1-(3,7-dihydroxyphenoxazin-10-yl)ethanone) in this study. The assay is particularly suitable for milk LPO activity measurement as it eliminates the influences of indigenous milk hydrogen peroxide and thiocyanate. The method limit of detection was 7.1x10-6 U/mL of LPO in milk and good intra-run and inter-run precision was obtained. The LPO activities ranked as bovine > goat > camel > human in the four types of milk analysed. The high sensitivity and low cost of this assay makes it suitable for LPO activity analyses in both laboratory and commercial scales.
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Affiliation(s)
- Zhengzheng Zou
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
| | - Julien Bauland
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; Institut National Supérieur des Sciences Agronomiques, Agrosup Dijon, France
| | | | - Saad S Al-Shehri
- Department of Clinical Laboratories Science, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - John A Duley
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Pieter Koorts
- Department of Neonatology, Royal Brisbane and Women's Hospital, Herston, QLD, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia.
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Al-Shehri SS, Duley JA, Bansal N. Xanthine oxidase-lactoperoxidase system and innate immunity: Biochemical actions and physiological roles. Redox Biol 2020; 34:101524. [PMID: 32334145 PMCID: PMC7183230 DOI: 10.1016/j.redox.2020.101524] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 03/22/2020] [Accepted: 03/24/2020] [Indexed: 02/01/2023] Open
Abstract
The innate immune system in mammals is the first-line defense that plays an important protective role against a wide spectrum of pathogens, especially during early life before the adaptive immune system develops. The enzymes xanthine oxidase (XO) and lactoperoxidase (LPO) are widely distributed in mammalian tissues and secretions, and have a variety of biological functions including in innate immunity, provoking much interest for both in vitro and in vivo applications. The enzymes are characterized by their generation of reactive oxygen and nitrogen species, including hydrogen peroxide, hypothiocyanite, nitric oxide, and peroxynitrite. XO is a major generator of hydrogen peroxide and superoxide that subsequently trigger a cascade of oxidative radical pathways, including those produced by LPO, which have bactericidal and bacteriostatic effects against pathogens including opportunistic bacteria. In addition to their role in host microbial defense, reactive oxygen and nitrogen species play important physiological roles as second messenger cell signaling molecules, including cellular proliferation, differentiation and gene expression. There are several indications that the reactive species generated by peroxide have positive effects on human health, particularly in neonates; however, some important in vivo aspects of this system remain obscure. The primary dependence of the system on hydrogen peroxide has led us to propose it is particularly relevant to neonate mammals during milk feeding.
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Affiliation(s)
- Saad S Al-Shehri
- College of Applied Medical Sciences, Taif University, Taif, 21944, Saudi Arabia.
| | - John A Duley
- School of Pharmacy, The University of Queensland, St Lucia, 4102, Australia
| | - Nidhi Bansal
- School of Pharmacy, The University of Queensland, St Lucia, 4102, Australia; School of Agriculture and Food Science, The University of Queensland, St Lucia, 4102, Australia
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Evaluation of antimicrobial properties of bovine lactoferrin against foodborne pathogenic microorganisms in planktonic and biofilm forms (in vitro). J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01280-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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47
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Li YS, Zhao Y, Li QJ, Wang B, Gao XF. Exploration and quantification of ascorbate affecting peroxidase-catalyzed chromogenic reactions with a recirculating-flow catalysis detection system. Chem Commun (Camb) 2020; 56:11481-11484. [PMID: 32857094 DOI: 10.1039/d0cc04163g] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This research used a recirculating-flow catalysis detection system to explore the ascorbate interference with peroxidase-catalyzed reactions and simultaneously determined peroxidase and ascorbate with a kinetic curve.
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Affiliation(s)
- Yong-Sheng Li
- School of Chemical Engineering
- Sichuan University
- Chengdu 6100651
- China
| | - Yang Zhao
- School of Chemical Engineering
- Sichuan University
- Chengdu 6100651
- China
| | - Qiao-Jing Li
- Department of Chemistry
- School of Science
- The University of Tokyo
- Tokyo
- Japan
| | - Ben Wang
- School of Chemical Engineering
- Sichuan University
- Chengdu 6100651
- China
| | - Xiu-Feng Gao
- West China School of Basic Medical Sciences & Forensic Medicine
- Sichuan University
- Chengdu 610065
- China
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Salazar P, Fernández I, Rodríguez MC, Hernández-Creus A, González-Mora JL. One-step green synthesis of silver nanoparticle-modified reduced graphene oxide nanocomposite for H2O2 sensing applications. J Electroanal Chem (Lausanne) 2019. [DOI: 10.1016/j.jelechem.2019.113638] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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49
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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50
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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