1
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Baptista RC, Ferrocino I, Pavani M, Guerreiro TM, Câmara AA, Lang É, Dos Santos JLP, Catharino RR, Alves Filho EG, Rodrigues S, de Brito ES, Caturla MYR, Sant'Ana AS, Cocolin L. Microbiota diversity of three Brazilian native fishes during ice and frozen storage. Food Microbiol 2024; 124:104617. [PMID: 39244369 DOI: 10.1016/j.fm.2024.104617] [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: 03/05/2024] [Revised: 07/05/2024] [Accepted: 08/01/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to assess the bacterial microbiota involved in the spoilage of pacu (Piaractus mesopotamics), patinga (female Piaractus mesopotamics x male Piaractus brachypomus), and tambacu (female Colossoma macropomum × male Piaractus mesopotamics) during ice and frozen storage. Changes in the microbiota of three fish species (N = 22) during storage were studied through 16S rRNA amplicon-based sequencing and correlated with volatile organic compounds (VOCs) and metabolites assessed by nuclear magnetic resonance (NMR). Storage conditions (time and temperature) affected the microbiota diversity in all fish samples. Fish microbiota comprised mainly of Pseudomonas sp., Brochothrix sp., Acinetobacter sp., Bacillus sp., Lactiplantibacillus sp., Kocuria sp., and Enterococcus sp. The relative abundance of Kocuria, P. fragi, L. plantarum, Enterococcus, and Acinetobacter was positively correlated with the metabolic pathways of ether lipid metabolism while B. thermosphacta and P. fragi were correlated with metabolic pathways involved in amino acid metabolism. P. fragi was the most prevalent spoilage bacteria in both storage conditions (ice and frozen), followed by B. thermosphacta. Moreover, the relative abundance of identified Bacillus strains in fish samples stored in ice was positively correlated with the production of VOCs (1-hexanol, nonanal, octenol, and 2-ethyl-1-hexanol) associated with off-flavors. 1H NMR analysis confirmed that amino acids, acetic acid, and ATP degradation products increase over (ice) storage, and therefore considered chemical spoilage index of fish fillets.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Matheus Pavani
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Tatiane M Guerreiro
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Antonio A Câmara
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Émilie Lang
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana L P Dos Santos
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo R Catharino
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, Fortaleza, CE, Brazil
| | | | - Magdevis Y R Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
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2
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Ding J, Liao M, Wang Q. Co-regulation of Thermosensor Pathogenic Factors by C-di-GMP-Related Two-Component Systems and a cAMP Receptor-like Protein (Clp) in Stenotrophomonas maltophilia. Foods 2024; 13:1201. [PMID: 38672874 PMCID: PMC11049440 DOI: 10.3390/foods13081201] [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: 03/12/2024] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
Stenotrophomonas maltophilia is a major threat to the food industry and human health owing to its strong protease production and biofilm formation abilities. However, information regarding regulatory factors or potential mechanisms is limited. Herein, we observed that temperature differentially regulates biofilm formation and protease production, and a cAMP receptor-like protein (Clp) negatively regulates thermosensor biofilm formation, in contrast to protease synthesis. Among four c-di-GMP-related two-component systems (TCSs), promoter fusion analysis revealed that clp transcription levels were predominantly controlled by LotS/LotR, partially controlled by both RpfC/RpfG and a novel TCS Sm0738/Sm0737, with no obvious effect caused by Sm1912/Sm1911. Biofilm formation in Δclp and ΔTCSs strains suggested that LotS/LotR controlled biofilm formation in a Clp-mediated manner, whereas both RpfC/RpfG and Sm0738/Sm0737 may occur in a distinct pathway. Furthermore, enzymatic activity analysis combined with c-di-GMP level indicated that the enzymatic activity of c-di-GMP-related metabolism proteins may not be a vital contributor to changes in c-di-GMP level, thus influencing physiological functions. Our findings elucidate that the regulatory pathway of c-di-GMP-related TCSs and Clp in controlling spoilage or the formation of potentially pathogenic factors in Stenotrophomonas expand the understanding of c-di-GMP metabolism and provide clues to control risk factors of S. maltophilia in food safety.
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Affiliation(s)
| | | | - Qingling Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.D.); (M.L.)
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3
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Chauviat A, Meyer T, Favre-Bonté S. Versatility of Stenotrophomonas maltophilia: Ecological roles of RND efflux pumps. Heliyon 2023; 9:e14639. [PMID: 37089375 PMCID: PMC10113797 DOI: 10.1016/j.heliyon.2023.e14639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
S. maltophilia is a widely distributed bacterium found in natural, anthropized and clinical environments. The genome of this opportunistic pathogen of environmental origin includes a large number of genes encoding RND efflux pumps independently of the clinical or environmental origin of the strains. These pumps have been historically associated with the uptake of antibiotics and clinically relevant molecules because they confer resistance to many antibiotics. However, considering the environmental origin of S. maltophilia, the ecological role of these pumps needs to be clarified. RND efflux systems are highly conserved within bacteria and encountered both in pathogenic and non-pathogenic species. Moreover, their evolutionary origin, conservation and multiple copies in bacterial genomes suggest a primordial role in cellular functions and environmental adaptation. This review is aimed at elucidating the ecological role of S. maltophilia RND efflux pumps in the environmental context and providing an exhaustive description of the environmental niches of S. maltophilia. By looking at the substrates and functions of the pumps, we propose different involvements and roles according to the adaptation of the bacterium to various niches. We highlight that i°) regulatory mechanisms and inducer molecules help to understand the conditions leading to their expression, and ii°) association and functional redundancy of RND pumps and other efflux systems demonstrate their complex role within S. maltophilia cells. These observations emphasize that RND efflux pumps play a role in the versatility of S. maltophilia.
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Castro-Enríquez D, Miranda JM, Trigo M, Rodríguez-Félix F, Aubourg SP, Barros-Velázquez J. Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish. Antioxidants (Basel) 2023; 12:antiox12030544. [PMID: 36978792 PMCID: PMC10044973 DOI: 10.3390/antiox12030544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023] Open
Abstract
This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya–gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya–polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 °C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p < 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin–hake system and to a lower (p < 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA–mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p < 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya–gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya–PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.
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Affiliation(s)
- Daniela Castro-Enríquez
- Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico
| | - José M. Miranda
- Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Marcos Trigo
- Departamento de Ciencia y Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico
- Correspondence: (F.R.-F.); (S.P.A.)
| | - Santiago P. Aubourg
- Departamento de Ciencia y Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence: (F.R.-F.); (S.P.A.)
| | - Jorge Barros-Velázquez
- Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain
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5
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Miranda JM, Trigo M, Barros-Velázquez J, Aubourg SP. Antimicrobial Activity of Red Alga Flour ( Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage. Foods 2022; 11:foods11070904. [PMID: 35406992 PMCID: PMC8997398 DOI: 10.3390/foods11070904] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/01/2023] Open
Abstract
This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro assays allowed the conclusion that the aqueous flour extracts have antimicrobial activity against Gram-negative bacteria such as Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes, and Klebsiella pneumoniae) and proteobacteria (Vibrio alginolyticus), and against Gram-positive bacteria such as Bacillus cereus and B. subtilis. In the food model study, different concentrations of the flour extract were present in the icing medium, microbial and chemical analyses being carried out in fish muscle at different storage times. An inhibitory effect (p < 0.05) on microbial growth (aerobes, psychrotrophs, Enterobacteriaceae, and proteolytic and lipolytic bacteria) and on chemical quality indices (pH, total volatile amines, and trimethylamine) was concluded. This effect was more pronounced when the flour extract concentration in the ice increased and at advanced storage times. This study provides a first approach to the beneficial use of flour of the alga Gelidium as a new preserving strategy for chilled fish.
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Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Marcos Trigo
- Department of Food Science and Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain;
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain;
- Correspondence:
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Wang Q, Guo J, An L, Bao Y. Integration of DSF and Temperature Signals for RpfC/RpfG Two-Component System Modulating Protease Production in Stenotrophomonas maltophilia FF11. Curr Microbiol 2022; 79:54. [PMID: 34982238 DOI: 10.1007/s00284-021-02731-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 11/29/2021] [Indexed: 11/26/2022]
Abstract
Two-component signal system (TCS) is the predominant bacterial sense-and-response machinery. RpfC/RpfG TCS involved in quorum sensing molecule Diffuse Signal Factor (DSF) signal perception and transduction was well studied in many bacteria. However, whether other environmental factors participating in the signal perception and transduction of RpfC/RpfG was still unclear. Here, we showed that RpfC/RpfG could integrate temperature and DSF signal partially controlling the production of the temperature-dependent protease (SmtP) in S. maltophilia FF11, a strain isolated from frozen Antarctic krill, exhibited spoilage potential due to secret more protease at low temperatures involving in protein degradation. qRT-PCR analysis revealed rpf system mediating approximately 60% transcription activity of Clp, a critical transcription factor linking with LotS/LotR, consisting a signal network controlling completely the SmtP production in previous study. Protease production was partially reduced in rpfF (coding DSF synthetase) mutant strains at 15 °C or 25 °C, not be increased through addition DSF or overexpression RpfF in WT at 37 °C, indicating that DSF was effective for protease production only at low temperatures in S. maltophilia. Additionally, biochemical analysis revealed the enzymatic activity of RpfG from strain FF11 cultured at 37 °C or DSF-deficient strains grown at 25 °C was significantly reduced compared to that of RpfG from strain FF11 cultured at 25 °C. These findings outline an interplay mechanism that allows S. maltophilia to integrate quorum sensing and temperature cues controlling protease production, and imply a potential relationship between two distinct systems of RpfC/RpfG and LotS/LotR.
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Affiliation(s)
- Qingling Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China.
| | - Jianli Guo
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Lijia An
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Yongming Bao
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China.
- School of Food and Environment Science and Technology, Dalian University of Technology, Panjin, 124221, China.
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7
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Dai W, Gu S, Xu M, Wang W, Yao H, Zhou X, Ding Y. The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111933] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Yeasts isolated from a lotic continental environment in Brazil show potential to produce amylase, cellulase and protease. ACTA ACUST UNITED AC 2021; 30:e00630. [PMID: 34136364 PMCID: PMC8178091 DOI: 10.1016/j.btre.2021.e00630] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 11/22/2022]
Abstract
Yeasts have wide applicability in the industrial field, as in the production of enzymes used in biocatalysts. Biocatalysts are more efficient when compared to chemical catalysts, with emphasis on hydrolytic enzymes, such as amylase, cellulase and protease. Here we focused on prospecting yeasts, with a high capacity to synthesize hydrolytic enzymes, from a continental lotic ecosystem environment in Brazil. 75 yeasts were grown in Yeast Extract-Peptone-Dextrose (YPD) medium supplemented with antibacterial and their capacity for enzymatic production was tested in specific media. Accordingly, 64 yeasts showed enzyme production capacity. From those, six showed good enzyme indexes, 3 for amylase, 2 for cellulase and 1 for protease. All showed at least one hydrolytic enzyme activity for the tested enzymes (amylase, cellulase and protease), which suggested that the yeasts are metabolically active. By sequencing the 26S gene, we identified Naganishia diffluens and Apiotrichum mycotoxinivorans as the species with highest enzyme production activities. Those species showed potential for application as biological catalysts in the biotechnological scope, collaborating in a sustainable way for the development of industrial products.
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9
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Souza PVD, Grecellé CBZ, Barreto F, Ramírez-Castrillon M, Valente P, Costa MD. Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.28620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Different types of microorganisms are important in cheese-making because of the contributions their metabolism offers during the process. Few microorganisms present in Colonial cheese are known, in addition to the ones that are introduced to kick-start the processes or the ones that are associated with infections or poisonings. This study aimed to identify, by MALDI-TOF and/or DNA sequencing, the bacteria and yeasts isolated from samples collected in the main stages of Colonial cheese production, i.e., a type of cheese produced in the southern region of Brazil. The lytic capacity of these microorganisms at 5 °C and 30 °C was also evaluated. The 58 bacterial strains were distributed in 10 species among the genera Bacillus, Citrobacter, Klebsiella, Lactococcus, Paenibacillus, Staphylococcus and Raoutella. From the 13 yeasts strains analyzed, three species were identified as following: Candida pararugosa; Meyerozyma guilliermondii; and Rhodotorula mucilaginosa. In three yeasts isolates it was possible to identify only the genus Candida sp. and Trichosporon sp. The species L. lactis (48%) and M. guilliermondii (46%) were, respectively, the predominant bacteria and yeasts species isolated. The highest microbial lytic activity observed was at 30 °C. Lipase activity on isolates was proportionally more observed with yeasts and proteolytic activity with bacteria. Lower caseinase and lipase activity was observed at 5 °C, demonstrating the importance of refrigeration in controlling microbial activity. This research highlighted the cultivation of some microorganisms that are part of the Colonial cheese microbiota as well as that several of them can hydrolyze various compounds present in milk and that could be associated with its maturation or, in uncontrolled circumstances, could be the cause of product deterioration.
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The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life. Molecules 2020; 25:molecules25143209. [PMID: 32674424 PMCID: PMC7397322 DOI: 10.3390/molecules25143209] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/25/2020] [Accepted: 07/07/2020] [Indexed: 11/16/2022] Open
Abstract
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
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11
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Stejskal N, Miranda JM, Martucci JF, Ruseckaite RA, Barros-Velázquez J, Aubourg SP. Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02468-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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12
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Zhang Y, Wei J, Qiu Y, Niu C, Song Z, Yuan Y, Yue T. Structure-Dependent Inhibition of Stenotrophomonas maltophilia by Polyphenol and Its Impact on Cell Membrane. Front Microbiol 2019; 10:2646. [PMID: 31798564 PMCID: PMC6863799 DOI: 10.3389/fmicb.2019.02646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 10/30/2019] [Indexed: 11/16/2022] Open
Abstract
As natural occurring antimicrobial substances, phenolic compounds have been used to inhibit various bacteria. Stenotrophomonas maltophilia 4–1, a strain isolated from food, exhibited spoilage potential in vitro with proteolysis and lipolysis at 25°C. The present study evaluated the antibacterial properties of 13 polyphenols on S. maltophilia 4–1, and selected 6 compounds (ferulic acid, p-coumaric acid, caffeic acid, chlorogenic acid, (−)-epigallocatechin, and phloretin) for binary combination treatments. The results revealed that antibacterial activities of polyphenols were structure-dependent, and cinnamic acid showed strong inhibitory effects, with a minimum inhibitory concentration (MIC) of 0.125 mg/mL. Importantly, we did not observe any obvious synergistic effects across all binary combinations. The antibacterial mechanism of cinnamic acid was related to membrane damage, caused by the loss of cell membrane integrity and alteration of cell morphology. These findings suggest that cinnamic acid is a promising candidate for the control of spoilage bacteria in food.
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Affiliation(s)
- Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yue Qiu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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13
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Miranda JM, Carrera M, Pastén A, Vega‐Gálvez A, Barros‐Velázquez J, Aubourg SP. The Impact of Quinoa (
Chenopodium quinoa
Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (
Scomber colias
) Under Chilling Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Mónica Carrera
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
| | - Alexis Pastén
- Food Engineering DepartmentUniversidad de La Serena1700000 La SerenaChile
| | | | - Jorge Barros‐Velázquez
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Santiago P. Aubourg
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
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14
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Miranda JM, Carrera M, Barros-Velázquez J, Aubourg SP. Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2131-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Wang Q, Ji F, Guo J, Wang Y, Li Y, Wang J, An L, Bao Y. LotS/LotR/Clp, a novel signal pathway responding to temperature, modulating protease expression via c-di-GMP mediated manner in Stenotrophomonas maltophilia FF11. Microbiol Res 2018; 214:60-73. [PMID: 30031482 DOI: 10.1016/j.micres.2018.05.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/30/2018] [Accepted: 05/17/2018] [Indexed: 11/25/2022]
Abstract
Stenotrophomonas maltophilia as one of increasing food spoilage bacteria and fish pathogens has become a threat to aquiculture industry. A major factor contributing to the success of bacterium is its outstanding ability to secrete protease at low temperatures. Here, a cAMP receptor like protein (Clp) shows a positive regulation on this protease, named S. maltophilia temperature-response protease (SmtP). Interestingly, a two-component system, comprising of LotS sensor and LotR regulator, for low-temperature response is also confirmed to modulate SmtP expression with similar effect to Clp. Evidence is presented that LotS/LotR modulates smtP (coding SmtP) expression via Clp: clp promoter activity was reduced significantly at low temperatures and protease activity was partially restored by Clp overexpressed in lotS or lotR deletion strain. Furthermore, as a Clp negative effector, the binding ability of c-di-GMP with Clp is not impacted by temperature. c-di-GMP level was increased in S. maltophilia growing at high temperature, but not exhibited significantly in lotR deleted strain, these indicate that LotR is required for temperature modulating c-di-GMP level, although the synthesis or degradation activity of c-di-GMP by LotR was not detected. These findings suggest that LotS/LotR/Clp play an important role in responding to temperature stimuli via c-di-GMP mediated manner.
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Affiliation(s)
- Qingling Wang
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Fangling Ji
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Jianli Guo
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Yuepeng Wang
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Yanyan Li
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Jingyun Wang
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Lijia An
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China
| | - Yongming Bao
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024, China; School of Food and Environment Science and Technology, Dalian University of Technology, Panjin, 124221, China.
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3412-3419. [PMID: 28009054 DOI: 10.1002/jsfa.8192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 12/19/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored. RESULTS A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration. CONCLUSION A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - José M Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | | | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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Oucif H, Miranda JM, Mehidi SA, Abi-Ayad SMEA, Barros-Velázquez J, Aubourg SP. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2955-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F. Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol 2016; 7:1218. [PMID: 27570519 PMCID: PMC4982241 DOI: 10.3389/fmicb.2016.01218] [Citation(s) in RCA: 192] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 07/21/2016] [Indexed: 12/17/2022] Open
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Affiliation(s)
- Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of TeramoMosciano Sant’Angelo, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
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Barros-Velázquez J, Miranda JM, Ezquerra-Brauer JM, Aubourg SP. Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of algaFucus spiralison microbial and biochemical quality of chilled hake (Merluccius merluccius). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13182] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
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Characterization of a salt-activated protease with temperature-dependent secretion in Stenotrophomonas maltophilia FF11 isolated from frozen Antarctic krill. ACTA ACUST UNITED AC 2016; 43:829-40. [DOI: 10.1007/s10295-016-1749-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Accepted: 02/15/2016] [Indexed: 11/26/2022]
Abstract
Abstract
Seafood is sometimes wasted due to the growth of psychrotolerant microbes which secrete proteases and break down proteins. Stenotrophomonas maltophilia FF11, isolated from frozen Antarctic krill, grows at a wide range of temperatures and secretes more proteases at low temperatures. According to zymogram analysis, two kinds of proteases were produced from this strain. A major protease was produced largely at 15 °C, but not at 37 °C. The temperature-dependent secreted protease was purified to homogeneity. Its molecular mass was determined at 37.4 kDa and its amino acid sequence was also obtained. This protease is a member of the subtilase group according to the NCBI blast analysis. The enzyme was highly stable at high salt concentration (4 M). Interestingly, its activity increased about 1.6-fold under high salt condition. The enzyme remains active and stable in different organic solvents (50 %, v/v) such as dimethylsulfoxide, dimethyl formamide, dioxane and acetone. These properties may provide potential applications in quality control for sea foods, in protein degradation at high salt concentration, in biocatalysis and biotransformation within non-aqueous media, such as detergent and transesterification.
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23
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Schelegueda LI, Delcarlo SB, Gliemmo MF, Campos CA. Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Zhao D, Lu F, Qiu M, DING YUTING, Zhou X. Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next-Generation Sequencing. J Food Saf 2015. [DOI: 10.1111/jfs.12245] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dandan Zhao
- College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
| | - Fei Lu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - Mengting Qiu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - YUTING DING
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - Xuxia Zhou
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
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Miranda JM, Ortiz J, Barros-Velázquez J, Aubourg SP. Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1626-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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García-Soto B, Miranda JM, Barros-Velázquez J, Aubourg SP. Quality enhancement of the abundant under-valued crustacean, lobster krill (Munidaspp.), during its chilled storage. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bibiana García-Soto
- Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI); Puerto Pesquero; 36202- Vigo Spain
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; Avenida Carballo Calero; s/n 27002- Lugo Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; Avenida Carballo Calero; s/n 27002- Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Calle E. Cabello 6 36208- Vigo Spain
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29
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García-Soto B, Aubourg SP, Calo-Mata P, Barros-Velázquez J. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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García-Soto B, Böhme K, Barros-Velázquez J, Aubourg SP. Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12268] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bibiana García-Soto
- Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI); Puerto Pesquero 36202-Vigo Spain
| | - Karola Böhme
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002-Lugo Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002-Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6. 36208-Vigo Spain
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31
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Böhme K, Fernández-No IC, Pazos M, Gallardo JM, Barros-Velázquez J, Cañas B, Calo-Mata P. Identification and classification of seafood-borne pathogenic and spoilage bacteria: 16S rRNA sequencing versus MALDI-TOF MS fingerprinting. Electrophoresis 2013; 34:877-87. [DOI: 10.1002/elps.201200532] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2012] [Revised: 11/08/2012] [Accepted: 11/23/2012] [Indexed: 11/08/2022]
Affiliation(s)
- Karola Böhme
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo; Spain
| | - Inmaculada C. Fernández-No
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo; Spain
| | - Manuel Pazos
- Department of Food Technology; Institute for Marine Research (IIM-CSIC); Vigo; Spain
| | - José M. Gallardo
- Department of Food Technology; Institute for Marine Research (IIM-CSIC); Vigo; Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo; Spain
| | - Benito Cañas
- Department of Analytical Chemistry; University Complutense of Madrid; Madrid; Spain
| | - Pilar Calo-Mata
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo; Spain
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32
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Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products. Food Microbiol 2012; 30:91-7. [DOI: 10.1016/j.fm.2011.10.012] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 08/18/2011] [Accepted: 10/11/2011] [Indexed: 11/22/2022]
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33
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Sanjuás-Rey M, Gallardo JM, Barros-Velázquez J, Aubourg SP. Microbial Activity Inhibition in Chilled Mackerel (Scomber Scombrus) by Employment of an Organic Acid-Icing System. J Food Sci 2012; 77:M264-9. [DOI: 10.1111/j.1750-3841.2012.02672.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Rey MS, García-Soto B, Fuertes-Gamundi JR, Aubourg S, Barros-Velázquez J. Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Rey MS, Miranda JM, Aubourg S, Barros-Velázquez J. Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02919.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Characterisation of histamine-producing bacteria from farmed blackspot seabream (Pagellus bogaraveo) and turbot (Psetta maxima). Int J Food Microbiol 2011; 151:182-9. [DOI: 10.1016/j.ijfoodmicro.2011.08.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2011] [Revised: 07/27/2011] [Accepted: 08/24/2011] [Indexed: 11/18/2022]
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37
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Sanjuás-Rey M, García-Soto B, Barros-Velázquez J, Fuertes-Gamundi JR, Aubourg SP. Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02565.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Böhme K, Fernández-No IC, Gallardo JM, Cañas B, Calo-Mata P. Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0441-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Fernández-No IC, Böhme K, Gallardo JM, Barros-Velázquez J, Cañas B, Calo-Mata P. Differential characterization of biogenic amine-producing bacteria involved in food poisoning using MALDI-TOF mass fingerprinting. Electrophoresis 2010; 31:1116-27. [DOI: 10.1002/elps.200900591] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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40
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Lavizzari T, Breccia M, Bover-Cid S, Vidal-Carou MC, Veciana-Nogués MT. Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach. J Food Prot 2010; 73:385-9. [PMID: 20132689 DOI: 10.4315/0362-028x-73.2.385] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A total of 364 bacterial isolates, obtained from spinach leaves, were assayed in a decarboxylase broth containing histidine, lysine, and ornithine to check their ability to produce biogenic amines, and then quantified by high-performance liquid chromatography. Among these isolates, 240 formed cadaverine, 208 formed putrescine, and 196 formed histamine, in widely varying amounts. They frequently produced more than one biogenic amine. Klebsiella pneumoniae subsp. pneumoniae and Morganella morganii were the main histamine producers, with mean values of 1,600 and 2,440 mg/liter, respectively, followed by Pantoea spp. 3 (1,710 mg/liter) and Hafnia alvei (2,500 mg/liter). Enterobacter amnigenus and Enterobacter cloacae produced particularly high amounts of putrescine, with mean values of 2,340 and 2,890 mg/liter, respectively. The strongest cadaverine formation was shown by Serratia liquefaciens (3,300 mg/liter), Serratia marcescens (3,280 mg/liter), and Stenotrophomonas maltophilia (1,000 mg/liter).
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Affiliation(s)
- T Lavizzari
- Department of Nutrition and Food Science-INSA, Nutrition and Food Safety Research Institute, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain
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41
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Álvarez V, Feás X, Barros-Velázquez J, Aubourg SP. Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01836.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Sarac N, Ugur A. TheIn VitroAntimicrobial Activities of the Essential Oils of Some Lamiaceae Species from Turkey. J Med Food 2009; 12:902-7. [DOI: 10.1089/jmf.2008.0089] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Nurdan Sarac
- Medical Laboratory Program, Vocational School of Health Care, Muğla University, Muğla, Turkey
| | - Aysel Ugur
- Department of Biology, Faculty of Science and Arts, Muğla University, Muğla, Turkey
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43
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Sarac N, Ugur A. Antimicrobial activities of the essential oils of Origanum onites L., Origanum vulgare L. subspecies hirtum (Link) Ietswaart, Satureja thymbra L., and Thymus cilicicus Boiss. & Bal. growing wild in Turkey. J Med Food 2009; 11:568-73. [PMID: 18800908 DOI: 10.1089/jmf.2007.0520] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In the present study, four separate samples of Origanum onites L., three separate samples of Satureja thymbra L., Origanum vulgare L. ssp. hirtum (Link) Ietswaart, and Thymus cilicicus Boiss. & Bal. were collected from various regions of Mugla, Turkey. The essential oils of these plants were obtained by the hydrodistillation method. Antimicrobial activities of the essential oils against microorganisms, including multiple antibiotic-resistant bacteria, were investigated using the disc diffusion method. Different antibiotic discs were used for comparison to the inhibition zones. All the essential oils used in this study were very effective against Gram-positive and Gram-negative bacteria, which included multiple resistant strains, except Pseudomonas aeruginosa ATCC 27853 and Pseudomonas fluorescens MU 87. The essential oils of the O. onites, O. vulgare ssp. hirtum, and S. thymbra were especially very effective against the resistant strains such as Stenotrophomonas maltophilia MU 64, S. maltophilia MU 99, and Chryseomonas luteola MU 65. The maximum antimicrobial activity was observed with the essential oils of O. onites. The antimicrobial activities of the essential oils varied depending on the species, subspecies, or variety. In fact, the essential oils of some plants belonging to the same species that were collected from different locations showed different levels of antimicrobial activities.
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Affiliation(s)
- Nurdan Sarac
- Medical Laboratory Program, Vocationary School of Health Care, Mugla University, Mugla, Turkey
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44
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Mercogliano R, Anastasio A, Colarusso G, Marrone R, Cortesi ML. Evaluation of histamine profile in Thunnus thynnus processed seafoods. Vet Res Commun 2008; 32 Suppl 1:S331-3. [DOI: 10.1007/s11259-008-9141-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Múgica B, Barros-Velázquez J, Miranda JM, Aubourg SP. Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.06.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Choudhury M, Sahu MK, Sivakumar K, Thangaradj T, Kannan L. Inhibition of Actinomycetes to Histamine Producing Bacteria Associated with Indian Mackerel Fish (Rastrelliger kanagurta, Cuvier, 1816). ACTA ACUST UNITED AC 2008. [DOI: 10.3923/jfas.2008.126.136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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48
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Aubourg SP, Losada V, Prado M, Miranda JM, Barros-Velázquez J. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Figueirêdo PMS, Furumura MT, Santos AM, Sousa ACT, Kota DJ, Levy CE, Yano T. Cytotoxic activity of clinical Stenotrophomonas maltophilia. Lett Appl Microbiol 2006; 43:443-9. [PMID: 16965377 DOI: 10.1111/j.1472-765x.2006.01965.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
AIMS To determine the potential virulence factors produced by culture supernatants of clinical isolates of Stenotrophomonas maltophilia. METHODS AND RESULTS Culture supernatants of clinical isolates of S. maltophilia were assayed for haemolytic, enzymatic (lipase, protease and phospholipase) and cytotoxic activity. Cytotoxic activity was assayed in Vero (African green monkey), HeLa (human cervix) and HEp-2 (human larynx epidermoid carcinoma) cells. Microscopic analyses revealed intensive rounding, loss of intercellular junctions and membrane alterations (blebbing) followed by death of HEp-2 cells. In Vero and HeLa cells, the cytotoxic effects were characterized by vigorous endocytosis and cell aggregation. The viability of cultured mammalian cells was determined with neutral red and demonstrated that the sensitivity among the cells was different. This activity was inactivated by heating at 56 degrees C for 15 min and protease inhibitors did not inhibit cytotoxic activity. The clinical S. maltophilia presented a cell-free haemolytic activity similar to the 'hot-cold' haemolysins. CONCLUSIONS S. maltophilia culture supernatants caused vigorous endocytosis and cell aggregation in HeLa and Vero cells, produced haemolytic and enzymatic activities. SIGNIFICANCE AND IMPACT OF THE STUDY This work revealed the presence of putative virulence factors that could be associated with human infections involving Stenotrophomonas maltophilia strains.
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Affiliation(s)
- P M S Figueirêdo
- Departamento de Microbiologia e Imunologia, Instituto de Biologia, Universidade Estadual de Campinas, SP, Brazil
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50
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Arlindo S, Calo P, Franco C, Prado M, Cepeda A, Barros-Velázquez J. Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods. Mol Nutr Food Res 2006; 50:1229-38. [PMID: 17103378 DOI: 10.1002/mnfr.200600178] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The bacteriocins produced by two lactic acid bacteria isolated from nonfermented fresh meat and fish, respectively, and exhibiting a remarkable antilisterial activity, were characterized. Bacteriocinogenic strains were identified as Enterococcus faecium and the maximum bacteriocin production by both strains was detected in the stationary phase of growth. The activity against Listeria monocytogenes was maintained in pH range of 3-7 and was stable in both strains after heating at 100 or 121 degrees C. The genes coding for enterocin P were detected, isolated, and sequenced in both E. faecium strains. They exhibited DNA/DNA homology in the 87.1-97.2% range with respect to the other four enterocin P genes reported so far. Three single nucleotide polymorphism events, silent at the amino acid level, were detected at nucleotide positions 45 (G/A), 75 (A/G), and 90 (T/C) in E. faecium LHICA 28-4 and may explain the differences reported for those loci in other enterocin P-producing E. faecium strains. This work provides the first description of enterocin P-producing E. faecium strains in nonfermented foodstuffs and, in the case of E. faecium LHICA 51, the first report of an enterocin P-producing strain isolated from fish so far.
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Affiliation(s)
- Samuel Arlindo
- Department of Analytical Chemistry, Nutrition and Food Science, LHICA, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
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