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Liu J, Xu Y, Yan J, Bai L, Hua J, Luo S. Polymethoxylated flavones from the leaves of Vitex negundo have fungal-promoting and antibacterial activities during the production of broad bean koji. Front Microbiol 2024; 15:1401436. [PMID: 38751721 PMCID: PMC11094617 DOI: 10.3389/fmicb.2024.1401436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 04/15/2024] [Indexed: 05/18/2024] Open
Abstract
Broad bean paste is a popular condiment in Asian countries. Leaves of Vitex negundo Linn. were used extensively in China during the koji-making of broad bean paste. Spreading V. negundo leaves on raw broad beans during fermentation was able to facilitate the rapid growth of fungi to form mature koji. We isolated two strains of fungi from mature koji, and four strains of bacteria from the rotten broad beans resulting from a failed attempt. According to microbial activity assays, two polymethoxylated flavones, 5-hydroxy-3,6,7,8,3',4'-hexamethoxy flavone (HJ-1) and 5,4'-dihydroxy-3,6,7,8,3'-pentamethoxy flavone (HJ-2) were isolated from V. negundo leaves, and the fungal growth promotion and inhibition of bacterial growth of these two compounds were found to improve the production of broad bean koji. This study reveals the compounds present in V. negundo leaves with bioactivity against important microbes in koji manufacture, and provides a theoretical basis for the application of V. negundo in broad bean paste production.
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Affiliation(s)
| | | | | | | | - Juan Hua
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Shihong Luo
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, China
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2
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Sun MC, Hu ZY, Li DD, Chen YX, Xi JH, Zhao CH. Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review. Foods 2022; 11:foods11244000. [PMID: 36553742 PMCID: PMC9778575 DOI: 10.3390/foods11244000] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/03/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
The reuterin system is a complex multi-component antimicrobial system produced by Limosilactobacillus reuteri by metabolizing glycerol. The system mainly includes 3-hydroxypropionaldehyde (3-HPA, reuterin), 3-HPA dimer, 3-HPA hydrate, acrolein and 3-hydroxypropionic acid, and has great potential to be applied in the food and medical industries due to its functional versatility. It has been reported that the reuterin system possesses regulation of intestinal flora and anti-infection, anti-inflammatory and anti-cancer activities. Typically, the reuterin system exerts strong broad-spectrum antimicrobial properties. However, the antimicrobial mechanism of the reuterin system remains unclear, and its toxicity is still controversial. This paper presents an updated review on the biosynthesis, composition, biological production, antimicrobial mechanisms, stability, toxicity and potential applications of the reuterin system. Challenges and opportunities of the use of the reuterin system as a food preservative or health-promoting agent are also discussed. The present work will allow researchers to accelerate their studies toward solving critical challenges obstructing industrial applications of the reuterin system.
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Affiliation(s)
- Mao-Cheng Sun
- College of Plant Science, Jilin University, Changchun 130062, China
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Zi-Yi Hu
- Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China
| | - Dian-Dian Li
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu-Xin Chen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jing-Hui Xi
- College of Plant Science, Jilin University, Changchun 130062, China
- Correspondence: (J.-H.X.); (C.-H.Z.)
| | - Chang-Hui Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
- Correspondence: (J.-H.X.); (C.-H.Z.)
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3
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Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04051-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Li Y, Zhou X, Li SM, Zhang Y, Yuan CM, He S, Yang Z, Yang S, Zhou K. Increasing Structural Diversity of Prenylated Chalcones by Two Fungal Prenyltransferases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1610-1617. [PMID: 35089022 DOI: 10.1021/acs.jafc.1c07786] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Prenylated chalcones are found mainly in plants and exhibit diverse biological and pharmacological activities. Some of these compounds are components of food and dietary supplements with significant health benefits. In plants, they are derived from chalcones by prenylation with membrane-bound prenyltransferases. In this study, we demonstrate prenylations of 10 chalcones by two fungal prenyltransferases (AtaPT/AnaPT) in the presence of dimethylallyl diphosphate. Eleven mono- (1a-10a and 9b) and four diprenylated products (8b, 9c, 10b, and 10c) were obtained. Among them, 12 have new structures (1a, 2a, 4a-6a, 8a, 8b, 9b, 9c, 10a, 10b, and 10c). Most of the obtained prenylated chalcones are products of AnaPT and carry prenyl moieties at ring B. Our study provides an excellent example for increasing structural diversity of plant metabolites with microbial enzymes.
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Affiliation(s)
- Yunyun Li
- School of Pharmaceutical Sciences, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Xiang Zhou
- Key Laboratory of Green Pesticide & Agricultural Bioengineering, Ministry of Education, Centre for R&D of Fine Chemicals, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Shu-Ming Li
- Institut für Pharmazeutische Biologie und Biotechnologie, Fachbereich Pharmazie, Philipps-Universität Marburg, Robert-Koch-Str. 4, Marburg 35037, Germany
| | - Yuping Zhang
- Key Laboratory of Green Pesticide & Agricultural Bioengineering, Ministry of Education, Centre for R&D of Fine Chemicals, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Chun-Mao Yuan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Gaohai Road, Guiyang 550014, China
| | - Shuzhong He
- School of Pharmaceutical Sciences, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Zaichang Yang
- School of Pharmaceutical Sciences, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Song Yang
- Key Laboratory of Green Pesticide & Agricultural Bioengineering, Ministry of Education, Centre for R&D of Fine Chemicals, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
| | - Kang Zhou
- School of Pharmaceutical Sciences, Guizhou University, Huaxi Avenue 2708, Guiyang 550025, China
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5
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A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies. Foods 2022; 11:foods11030319. [PMID: 35159469 PMCID: PMC8834264 DOI: 10.3390/foods11030319] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
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Antimicrobial and antioxidant activities of defatted Moringa oleifera seed meal extract obtained by ultrasound-assisted extraction and application as a natural antimicrobial coating for raw chicken sausages. Int J Food Microbiol 2020; 332:108770. [PMID: 32634640 DOI: 10.1016/j.ijfoodmicro.2020.108770] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/01/2020] [Accepted: 06/22/2020] [Indexed: 11/21/2022]
Abstract
Moringa oleifera is a medicinal plant, and its seed oil is known to have high antioxidant properties. The byproduct obtained after oil extraction is called Moringa oleifera seed meal (MoSM), whose potential bioactivity has not been sufficiently documented. Therefore, this study was undertaken with the aim of identifying Moringa oleifera seed meal extract (ME) as a natural antibacterial and antioxidant alternative. First, the effect of solvent extraction of MoSM with 60% (v/v) ethanol combined with ultrasound (UAE) was determined at the sample-to-solvent ratio of 1: 10, with different time and power combinations of UAE. The lowest minimum inhibitory concentration (MIC) exhibited by ME at 200 W and 20 min (ME200/20) against both Escherichia coli among the gram-negative bacteria and Bacillus cereus among the gram-positive bacteria was 3.12 mg/g. The leakage of intracellular constituents as well as the damage of the B. cereus cells after being treated with ME were confirmed by measuring the absorbance of the supernatant at 260 and 280 nm and observation of the cells under a scanning electron microscope. Moreover, the highest total phenolic content was also recorded with ME200/20 at 460 mg gallic acid equivalent/g of extract, and the subsequent significantly higher (p < 0.05) antioxidant activity was determined to be 11.18 and 9.20 mg acetic acid equivalent/g of extract by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays, respectively. The high-performance liquid chromatography results showed that gallic acid and vanillic acid were predominantly present in the extract, followed by quercetin, sinapic acid and chlorogenic acid. Interestingly, caffeic acid appeared in the sample treated with UAE only. The extract was finally applied with a chitosan-based coating to evaluate the antimicrobial activity against E. coli and B. cereus on raw chicken sausages in the concentration range of 1-5%. Incorporating 3% extract could inactivate B. cereus and E. coli for a 1.4 log reduction on day 3 and a 1.78 log reduction on day 6 of storage and, further, could significantly suppress the growth of both bacteria until day 9. Thus, this study confirmed the strong antibacterial and antioxidant properties of ME and its potential use in real food systems as a natural food antibacterial agent.
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Zhu HL, Chen G, Chen SN, Wang RQ, Chen L, Xue H, Jian SP. Changes in cell membrane properties and phospholipid fatty acids of bacillus subtilis induced by polyphenolic extract of Sanguisorba officinalis L. J Food Sci 2020; 85:2164-2170. [PMID: 32572963 DOI: 10.1111/1750-3841.15170] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 04/11/2020] [Accepted: 04/12/2020] [Indexed: 12/11/2022]
Abstract
Sanguisorba officinalis L. (family Rosaceae, subfamily Rosoideae) is a plant found throughout Southern Europe, Northern Africa, and Eastern Asia. This study demonstrated the antibacterial activity of a purified polyphenolic extract (PPE) from S. officinalis L. against Bacillus subtilis using growth inhibitory and apoptosis assays, and investigated the antibacterial mechanism responsible for changes in cell membrane properties. Fourier transform infrared spectroscopy suggested that PPE altered the cell wall and membrane properties of B. subtilis. Further determination of cell membrane integrity and permeability revealed that B. subtilis membrane integrity was more severely damaged by PPE at the minimum inhibitory concentration (MIC) than at the minimum bactericidal concentrati on (MBC). Instead, PPE at the MBC reduced cell membrane fluidity by significantly decreasing the proportion of anteiso- and iso-branched phospholipid fatty acids (PLFAs) from 64.17 ± 0.28% and 27.23 ± 0.03% in the control to 5.57 ± 1.06% and 6.00 ± 1.40%, respectively (P < 0.001). Scanning electron microscopy revealed different effects of PPE on cell morphology, demonstrating that, at the MIC and MBC, PPE exerted antibacterial activity by disrupting the cell membrane and reducing cell membrane fluidity, respectively. Consequently, this study elucidated changes in the bacterial membrane due to exposure to PPE and its potential use as an antimicrobial agent. PRACTICAL APPLICATION: The abuse of synthetic chemical preservatives raises food safety concerns; however, plant-derived polyphenolic compounds may be a safe and effective alternative. This study demonstrated the strong antibacterial activity of a purified polyphenolic extract (PPE) of Sanguisorba officinalis L. and revealed its antibacterial mechanism against Bacillus subtilis, suggesting that it may provide a useful antimicrobial agent in food industry applications.
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Affiliation(s)
- Hong-Lin Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Gang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Sun-Ni Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Rui-Qi Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Hui Xue
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Su-Ping Jian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
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8
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de Bruijn WJC, Levisson M, Beekwilder J, van Berkel WJH, Vincken JP. Plant Aromatic Prenyltransferases: Tools for Microbial Cell Factories. Trends Biotechnol 2020; 38:917-934. [PMID: 32299631 DOI: 10.1016/j.tibtech.2020.02.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/09/2023]
Abstract
In plants, prenylation of aromatic compounds, such as (iso)flavonoids and stilbenoids, by membrane-bound prenyltransferases (PTs), is an essential step in the biosynthesis of many bioactive compounds. Prenylated aromatic compounds have various health-beneficial properties that are interesting for industrial applications, but their exploitation is limited due to their low abundance in nature. Harnessing plant aromatic PTs for prenylation in microbial cell factories may be a sustainable and economically viable alternative. Limitations in prenylated aromatic compound production have been identified, including availability of prenyl donor substrate. In this review, we summarize the current knowledge about plant aromatic PTs and discuss promising strategies towards the optimized production of prenylated aromatic compounds by microbial cell factories.
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Affiliation(s)
- Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Mark Levisson
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Jules Beekwilder
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Willem J H van Berkel
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
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9
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Gänzle MG. Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies? Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Schieber A. Reactions of Quinones-Mechanisms, Structures, and Prospects for Food Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13051-13055. [PMID: 30472845 DOI: 10.1021/acs.jafc.8b05215] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Oxidation of plant phenolics leads to quinones, which are unstable intermediates that may react with nucleophiles. Quinones play an important role in the enzymatic browning of fruits and vegetables and may form covalent adducts with amino acids, peptides, and proteins. These reactions may alter both the physicochemical and immunological properties of food proteins. Quinones trap odoriferous compounds and contribute to the formation of aroma compounds through Strecker degradation of amino acids. Oxidative dimerization of chlorogenic acids in the presence of amino acids leads to the formation of green benzacridines, which are a promising alternative to chlorophylls as food colorants.
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Affiliation(s)
- Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53115 Bonn , Germany
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Hu Z, Gänzle MG. Challenges and opportunities related to the use of chitosan as a food preservative. J Appl Microbiol 2018; 126:1318-1331. [PMID: 30325559 DOI: 10.1111/jam.14131] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 01/18/2023]
Abstract
Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan-mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro-organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.
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Affiliation(s)
- Ziyi Hu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.,College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, China
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12
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Debonne E, Van Bockstaele F, Samapundo S, Eeckhout M, Devlieghere F. The use of essential oils as natural antifungal preservatives in bread products. JOURNAL OF ESSENTIAL OIL RESEARCH 2018. [DOI: 10.1080/10412905.2018.1486239] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Els Debonne
- Faculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
- Laboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
| | - Filip Van Bockstaele
- Faculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
| | - Simbarashe Samapundo
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food2Know, Ghent University , Gent, Belgium
| | - Mia Eeckhout
- Faculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
- Laboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
| | - Frank Devlieghere
- Laboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food2Know, Ghent University , Gent, Belgium
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Ghorbani A, Izadpanah K, Dietzgen RG. Changes in maize transcriptome in response to maize Iranian mosaic virus infection. PLoS One 2018; 13:e0194592. [PMID: 29634778 PMCID: PMC5892904 DOI: 10.1371/journal.pone.0194592] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 03/06/2018] [Indexed: 12/14/2022] Open
Abstract
Background Maize Iranian mosaic virus (MIMV, genus Nucleorhabdovirus, family Rhabdoviridae) causes an economically important disease in maize and other gramineous crops in Iran. MIMV negative-sense RNA genome sequence of 12,426 nucleotides has recently been completed. Maize Genetics and Genomics database shows that 39,498 coding genes and 4,976 non-coding genes of maize have been determined, but still some transcripts could not be annotated. The molecular host cell responses of maize to MIMV infection including differential gene expression have so far not been elucidated. Methodology/Principal findings Complementary DNA libraries were prepared from total RNA of MIMV-infected and mock-inoculated maize leaves and sequenced using Illumina HiSeq 2500. Cleaned raw transcript reads from MIMV-infected maize were mapped to reads from uninfected maize and to a maize reference genome. Differentially expressed transcripts were characterized by gene ontology and biochemical pathway analyses. Transcriptome data for selected genes were validated by real-time quantitative PCR. Conclusion/Significance Approximately 42 million clean reads for each treatment were obtained. In MIMV-infected maize compared to uninfected plants, 1689 transcripts were up-regulated and 213 transcripts were down-regulated. In response to MIMV infection, several pathways were activated in maize including immune receptor signaling, metabolic pathways, RNA silencing, hormone-mediated pathways, protein degradation, protein kinase and ATP binding activity, and fatty acid metabolism. Also, several transcripts including those encoding hydrophobic protein RCI2B, adenosylmethionine decarboxylase NAC transcription factor and nucleic acid binding, leucine-rich repeat, heat shock protein, 26S proteasome, oxidoreductases and endonuclease activity protein were up-regulated. These data will contribute to the identification of genes and pathways involved in plant-virus interactions that may serve as future targets for improved disease control.
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Affiliation(s)
- Abozar Ghorbani
- Plant Virology Research Center, College of Agriculture, Shiraz University, Shiraz, Iran
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland, Australia
| | | | - Ralf G. Dietzgen
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland, Australia
- * E-mail:
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14
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Bouarab-Chibane L, Ouled-Bouhedda B, Leonard L, Gemelas L, Bouajila J, Ferhout H, Cottaz A, Joly C, Degraeve P, Oulahal N. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2905-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Schieber A. Side Streams of Plant Food Processing As a Source of Valuable Compounds: Selected Examples. Annu Rev Food Sci Technol 2017; 8:97-112. [PMID: 28068488 DOI: 10.1146/annurev-food-030216-030135] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Industrial processing of plant-derived raw materials generates enormous amounts of by-products. On one hand, these by-products constitute a serious disposal issue because they often emerge seasonally and are prone to microbial decay. On the other hand, they are an abundant source of valuable compounds, in particular secondary plant metabolites and cell wall materials, which may be recovered and used to functionalize foods and replace synthetic additives with ingredients of natural origin. This review covers 150 references and presents select studies performed between 2001 and 2016 on the recovery, characterization, and application of valuable constituents from grape pomace, apple pomace, potato peels, tomato pomace, carrot pomace, onion peels, by-products of citrus, mango, banana, and pineapple processing, side streams of olive oil production, and cereal by-products. The criteria used were economic importance, amounts generated, relevance of side streams as a source of valuable compounds, and reviews already published. Despite a plethora of studies carried out on the utilization of side streams, relatively few processes have yet found industrial application.
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Affiliation(s)
- Andreas Schieber
- University of Bonn, Institute of Nutritional and Food Sciences, Chair of Molecular Food Technology, D-53117 Bonn, Germany;
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16
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Sánchez-Maldonado AF, Schieber A, Gänzle MG. Antifungal activity of secondary plant metabolites from potatoes (Solanum tuberosum L.): Glycoalkaloids and phenolic acids show synergistic effects. J Appl Microbiol 2016; 120:955-65. [PMID: 26786886 DOI: 10.1111/jam.13056] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Revised: 12/20/2015] [Accepted: 12/26/2015] [Indexed: 12/29/2022]
Abstract
AIMS To study the antifungal effects of the potato secondary metabolites α-solanine, α-chaconine, solanidine and caffeic acid, alone or combined. METHODS AND RESULTS Resistance to glycoalkaloids varied among the fungal species tested, as derived from minimum inhibitory concentrations assays. Synergistic antifungal activity between glycoalkaloids and phenolic compounds was found. Changes in the fluidity of fungal membranes caused by potato secondary plant metabolites were determined by calculation of the generalized polarization values. The results partially explained the synergistic effect between caffeic acid and α-chaconine and supported findings on membrane disruption mechanisms from previous studies on artificial membranes. LC/MS analysis was used to determine variability and relative amounts of sterols in the different fungal species. Results suggested that the sterol pattern of fungi is related to their resistance to potato glycoalkaloids and to their taxonomy. CONCLUSION Fungal resistance to α-chaconine and possibly other glycoalkaloids is species dependent. α-Chaconine and caffeic acid show synergistic antifungal activity. The taxonomic classification and the sterol pattern play a role in fungal resistance to glycoalkaloids. SIGNIFICANCE AND IMPACT OF THE STUDY Results improve the understanding of the antifungal mode of action of potato secondary metabolites, which is essential for their potential utilization as antifungal agents in nonfood systems.
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Affiliation(s)
- A F Sánchez-Maldonado
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - A Schieber
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.,Institute of Nutritional and Food Sciences, Chair of Food Technology and Food Biotechnology, University of Bonn, Bonn, Germany
| | - M G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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Leite de Souza E. The effects of sublethal doses of essential oils and their constituents on antimicrobial susceptibility and antibiotic resistance among food-related bacteria: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus. Molecules 2016; 21:molecules21081084. [PMID: 27548123 PMCID: PMC6273998 DOI: 10.3390/molecules21081084] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 08/12/2016] [Accepted: 08/15/2016] [Indexed: 12/22/2022] Open
Abstract
Recently, we reported that a novel phenolic compound isolated from Cedrus deodara, 3-p-trans-coumaroyl-2-hydroxyquinic acid (CHQA), exhibits a potent antioxidant activity. The present study aimed to evaluate the antibacterial activity of CHQA against eleven food-borne pathogens and to elucidate its mechanism of action against Staphylococcus aureus. The results from minimum inhibitory concentration (MIC) determinations showed that CHQA exhibited moderate inhibitory effects on all of the tested pathogens with MIC values ranging from 2.5-10 mg/mL. Membrane potential measurements and flow cytometric analysis demonstrated that CHQA damaged the cytoplasmic membrane of S. aureus, causing a significant membrane hyperpolarization with a loss of membrane integrity. Moreover, CHQA induced an increase in membrane fluidity and conformational changes in membrane protein of S. aureus, suggesting that CHQA probably acts on the cell membrane by interactions with membrane lipid and protein. Transmission electron microscopic observations further confirmed that CHQA disrupted the cell membrane of S. aureus and caused severe morphological changes, which even led to leakage of intracellular constituents. These findings indicated that CHQA could have the potential to serve as a natural antibacterial agent to control and prevent the growth of pathogens in food and in food-processing environments.
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Yang H, Zhang J, Ye X, Yue T, Yuan Y. Prodelphinidin in Hot Water Extract of Bayberry Leaves (<i>Myrica rubra</i> Sieb. et Zucc.) and Its Antioxidant Activity: Influence of Infusion Conditions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Haihua Yang
- College of Food Science and Engineering, Northwest A&F University
- College of Biosystem Engineering and Food Science, Zhejiang University
| | | | - Xingqian Ye
- College of Biosystem Engineering and Food Science, Zhejiang University
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University
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