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Carbia C, Bastiaanssen TFS, Iannone LF, García-Cabrerizo R, Boscaini S, Berding K, Strain CR, Clarke G, Stanton C, Dinan TG, Cryan JF. The Microbiome-Gut-Brain axis regulates social cognition & craving in young binge drinkers. EBioMedicine 2023; 89:104442. [PMID: 36739238 PMCID: PMC10025767 DOI: 10.1016/j.ebiom.2023.104442] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND Binge drinking is the consumption of an excessive amount of alcohol in a short period of time. This pattern of consumption is highly prevalent during the crucial developmental period of adolescence. Recently, the severity of alcohol use disorders (AUDs) has been linked with microbiome alterations suggesting a role for the gut microbiome in its development. Furthermore, a strong link has emerged too between microbiome composition and socio-emotional functioning across different disorders including AUD. The aim of this study was to investigate the potential link (and its predictive value) between alcohol-related altered microbial profile, social cognition, impulsivity and craving. METHODS Young people (N = 71) aged 18-25 reported their alcohol use and underwent a neuropsychological evaluation. Craving was measured at baseline and three months later. Diet was controlled for. Blood, saliva and hair samples were taken for inflammatory, kynurenine and cortisol analysis. Stool samples were provided for shotgun metagenomic sequencing and short-chain fatty acids (SCFAs) were measured. FINDINGS Binge drinking was associated with distinct microbiome alterations and emotional recognition difficulties. Associations were found for several microbiome species with emotional processing and impulsivity. Craving showed a strong link with alterations in microbiome composition and neuroactive potential over time. INTERPRETATION In conclusion, this research demonstrates alterations in the gut microbiome of young binge drinkers (BDs) and identifies early biomarkers of craving. Associations between emotional processing and microbiome composition further support the growing literature on the gut microbiome as a regulator of social cognition. These findings are of relevance for new gut-derived interventions directed at improving early alcohol-related alterations during the vulnerability period of adolescence. FUNDING C.C. and R.G-C. received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 754535. APC Microbiome Ireland is a research centre funded by Science Foundation Ireland (SFI), through the Irish Government's National Development Plan [grant no. SFI/12/RC/2273_P2]. J.F.C has research support from Cremo, Pharmavite, DuPont and Nutricia. He has spoken at meetings sponsored by food and pharmaceutical companies. G.C. has received honoraria from Janssen, Probi, and Apsen as an invited speaker; is in receipt of research funding from Pharmavite, Fonterra, Nestle and Reckitt; and is a paid consultant for Yakult, Zentiva and Heel pharmaceuticals. All the authors declare no competing interests.
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Affiliation(s)
- Carina Carbia
- APC Microbiome Ireland, University College Cork, Cork, Ireland.
| | | | | | | | - Serena Boscaini
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Kirsten Berding
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | | | - Gerard Clarke
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Psychiatry and Neurobehavioural Science, University College Cork, Cork, Ireland
| | | | - Timothy G Dinan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Psychiatry and Neurobehavioural Science, University College Cork, Cork, Ireland
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
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2
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Zhang Y, Shen Y, Niu J, Ding F, Ren Y, Chen X, Han BZ. Bacteria-induced amino acid metabolism involved in appearance characteristics of high-temperature Daqu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:243-254. [PMID: 35857424 DOI: 10.1002/jsfa.12136] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/20/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Significant changes occurd in Daqu bricks on the 15th day of incubation, and brick color (yellow, brown, or dark) is generally used as a standard for quality evaluation by experienced workers. This study aimed to explore the basis behind the phenomenon through multi-omics studies. The physicochemical properties of different high-temperature Daqu were compared. Furthermore, PacBio sequencing and the ultra-high-performance liquid chromatographic-Q-exactive-mass spectrometric approach were employed to analyze the differences in the microbiome and metabolome among different Daqu samples. RESULTS Bacillus was the biomarker of yellow Daqu, Thermoactinomyces and Thermoascus were the key genera in brown Daqu, and Burkholderiales, Sphingomonas, and Ralstonia were biomarkers in dark Daqu. The physicochemical characteristics (especially the color values) of different high-temperature Daqu showed strong correlations with the bacterial alpha diversity and the relative abundance of dominant bacterial genera. Amino acid metabolism pathways including tryptophan metabolism, β-alanine metabolism, and arginine biosynthesis were the key factors resulting in the characteristic differences where Bacillus, Burkholderia, Ralstonia, and Sphingomonas were pivotal bacterial genera. The relative abundance of Bacillus had a positive correlation with the content of 3-hydroxykynurenamine, l-glutamic acid, and pantothenic acid, while it showed a negative correlation with indoleacetic acid, l-tryptophan, N-acetylserotonin, l-histidine, l-aspartic acid, phosphatidylserine, 5-methoxyindoleacetate, and L-serine. Burkholderia, Ralstonia, and Sphingomonas had the opposite effects. CONCLUSION Microbes play different roles in amino acid metabolism pathways, producing different metabolites, contributing to the differences in Daqu appearance and quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yi Shen
- Sichuan Langjiu Co. Ltd, Luzhou, China
| | - Jiao Niu
- Sichuan Langjiu Co. Ltd, Luzhou, China
| | - Fang Ding
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ying Ren
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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3
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López-Rituerto E, Sørensen KM, Savorani F, Engelsen SB, Avenoza A, Peregrina JM, Busto JH. Monitoring of the Rioja red wine production process by 1 H-NMR spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3808-3816. [PMID: 34921687 DOI: 10.1002/jsfa.11729] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 12/14/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance (1 H-NMR) provides an excellent method to monitor the quality of food and beverages, and a sensitive and informative tool to study the winemaking process. RESULTS By using NMR, it is possible to monitor quantitative changes in wine metabolites (amino acids, organic acids and some phenolic compounds) during the winemaking process, including wine ageing. This study shows an increase in the concentration of the phenols at the beginning of alcoholic fermentation, as well as a stabilization and slight increase in gallic acid and a slight decrease in resveratrol during the oak barrel ageing step. CONCLUSION This study demonstrates the potential of NMR as a process analytical technology (PAT) tool in the wine industry, by monitoring amino acids, organic acids and three polyphenols - gallic acid, catechin and resveratrol - during the winemaking process. This study of the time course evolution of wine has been conducted in a commercial winery rather than an experimental laboratory, demonstrating the capacity of this technique in commercial winemaking production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Eva López-Rituerto
- Consejería de Agricultura, Ganadería, Mundo Rural, Territorio y Población de La Rioja, Dirección General de Agricultura y Ganadería, Servicio de Investigación Agraria y Sanidad Vegetal, Estación Enológica de Haro, Haro, Spain
| | - Klavs M Sørensen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Francesco Savorani
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Turin (TO), Italy
| | - Søren B Engelsen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Alberto Avenoza
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús M Peregrina
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús H Busto
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
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4
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QU Q, JIN L. Application of nuclear magnetic resonance in food analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.43622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Crobu L, Mudadu AG, Melillo R, Pais GL, Meloni D. Qualitative determination of histamine in canned yellowfin tuna ( Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods. Ital J Food Saf 2021; 10:9379. [PMID: 34322399 PMCID: PMC8273629 DOI: 10.4081/ijfs.2021.9379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 03/22/2021] [Indexed: 11/23/2022] Open
Abstract
Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its presence has been used as an indicator of the good manufacturing practice and of the preservation state of canned tuna. In this study we have applied a rapid screening method to determine the presence of histamine in canned tuna marketed in Sardinia (Italy). A total of 165 samples of canned tuna were screened for the qualitative determination of histamine by HistaSure™ Fish Rapid Test. The results were consistently in agreement with the food safety criteria (<100 mg/kg of histamine) laid down in EC Regulation 2073/2005 (as amended). The HistaSure™ kit was confirmed as a rapid screening method for the presence of histamine in canned tuna.
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Affiliation(s)
- Luigi Crobu
- Department of Veterinary Medicine, University of Sassari
| | | | - Rita Melillo
- Veterinary Public Health Institute of Sardinia, Sassari, Italy
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Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS. Int J Anal Chem 2020; 2020:2187646. [PMID: 32612656 PMCID: PMC7317331 DOI: 10.1155/2020/2187646] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/19/2020] [Accepted: 05/29/2020] [Indexed: 11/17/2022] Open
Abstract
A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed. The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% (n = 7). The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. The recommended method was applied to determine the content of this substance in 21 fish sauce samples and 4 kinds of fish samples, which were collected from Ho Chi Minh City, Vietnam, in 2019.
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8
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Maślewski P, Wyrzykowski D, Kentner W, Ciborska A, Dołęga A. Coordination complexes of Mn(II), Co(II), Ni(II), Zn(II) and Cd(II) with histaminol – Crystal structures and formation constants in aqueous solution. Polyhedron 2020. [DOI: 10.1016/j.poly.2019.114328] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Portugal R, Shao N, Whitman WB, Allen KD, White RH. Identification and biosynthesis of 2-(1H-imidazol-5-yl) ethan-1-ol (histaminol) in methanogenic archaea. MICROBIOLOGY-SGM 2019; 165:455-462. [PMID: 30714894 DOI: 10.1099/mic.0.000779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Histaminol is a relatively rare metabolite most commonly resulting from histidine metabolism. Here we describe histaminol production and secretion into the culture broth by the methanogen Methanococcus maripaludis S2 as well as a number of other methanogens. This work is the first identification of this compound as a natural product in methanogens. Its biosynthesis from histidine was confirmed by the incorporation of 2H3-histidine into histaminol by growing cells of M. maripaludis S2. Possible functions of this molecule could be cell signaling as observed with histamine in eukaryotes or uptake of metal ions.
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Affiliation(s)
- Rebecca Portugal
- 1Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
| | - Nana Shao
- 2Department of Microbiology, University of Georgia, Athens, Georgia, USA
| | - William B Whitman
- 2Department of Microbiology, University of Georgia, Athens, Georgia, USA
| | - Kylie D Allen
- 1Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
| | - Robert H White
- 1Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
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10
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Guo JG, Guo XM, Wang XR, Tian JZ, Bi HS. Metabolic profile analysis of free amino acids in experimental autoimmune uveoretinitis rat plasma. Int J Ophthalmol 2019; 12:16-24. [PMID: 30662835 DOI: 10.18240/ijo.2019.01.03] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 11/21/2018] [Indexed: 12/13/2022] Open
Abstract
AIM To determine the differences of amino acid (AA) levels in experimental autoimmune uveoretinitis (EAU). METHODS AA analysis of the plasma samples in EAU rats induced by interphotoreceptor retinoid-binding protein emulsion were performed with high performance liquid chromatography (HPLC) and phenylisothiocyanate (PITC) pre-column derivation methods were performed. Using partial least squares discriminant analysis (PLS-DA), the potential biomarkers were identified in EAU rat plasma, and the metabolic pathways related to EAU were further analyzed. RESULTS The method results showed that linear (r≥0.9957), intra-day reproducible [relative standard deviation (RSD)=0.04%-1.33%], inter-day reproducible (RSD=0.06%-2.07%), repeatability (RSD=0.03%-0.89%), stability (RSD=0.05%-2.48%) and recovery (RSD=1.98%-4.39%), with detection limits of 0.853-11.4 ng/mL. The metabolic profile in EAU rats was different from that in the control groups five AAs concentrations were increased and nine AAs were reduced. Moreover, five metabolic pathways were related to the development of EAU. CONCLUSION The developed method is a simple, rapid and convenient for determination of AAs in EAU rat plasma, and these findings will provide a comprehensive insight on the metabolic profiling of the pathological changes in EAU.
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Affiliation(s)
- Jun-Guo Guo
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, Shandong Province, China.,Shandong Provincial Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Therapy of Ocular Diseases, Jinan 250002, Shandong Province, China.,Eye Institute, Shandong University of Traditional Chinese Medicine, Jinan 250002, Shandong Province, China
| | - Xin-Miao Guo
- School of Management, Shandong University of Traditional Chinese Medicine, Jinan 250355, Shandong Province, China
| | - Xing-Rong Wang
- Shandong Provincial Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Therapy of Ocular Diseases, Jinan 250002, Shandong Province, China.,Eye Institute, Shandong University of Traditional Chinese Medicine, Jinan 250002, Shandong Province, China.,Affiliated Eye Hospital, Shandong University of Traditional Chinese Medicine, Jinan 250002, Shandong Province, China
| | - Jing-Zhen Tian
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, Shandong Province, China
| | - Hong-Sheng Bi
- Shandong Provincial Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Therapy of Ocular Diseases, Jinan 250002, Shandong Province, China.,Eye Institute, Shandong University of Traditional Chinese Medicine, Jinan 250002, Shandong Province, China.,Affiliated Eye Hospital, Shandong University of Traditional Chinese Medicine, Jinan 250002, Shandong Province, China
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11
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Nadeem M, Naveed T, Rehman F, Xu Z. Determination of histamine in fish without derivatization by indirect reverse phase-HPLC method. Microchem J 2019. [DOI: 10.1016/j.microc.2018.09.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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Peng C, Viana T, Petersen MA, Larsen FH, Arneborg N. Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations. Metabolomics 2018; 14:93. [PMID: 30830430 DOI: 10.1007/s11306-018-1391-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 06/23/2018] [Indexed: 12/11/2022]
Abstract
INTRODUCTION There has been a growing interest towards creating defined mixed starter cultures for alcoholic fermentations. Previously, metabolite differences between single and mixed cultures have been explored at the endpoint of fermentations rather than during fermentations. OBJECTIVES To create metabolic footprints of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations. METHODS 1H NMR- and GC-MS-based metabolomics was used to identify metabolites that discriminate single and mixed cultures of Lachancea thermotolerans (LT) and Saccharomyces cerevisiae (SC) during alcoholic fermentations. RESULTS Twenty-two metabolites were found when comparing single LT and mixed cultures, including both non-volatiles (carbohydrate, amino acid and acids) and volatiles (higher alcohols, esters, ketones and aldehydes). Fifteen of these compounds were discriminatory only at the death phase initiation (T1) and fifteen were discriminatory only at the death phase termination (T2) of LT in mixed cultures. Eight metabolites were discriminatory at both T1 and T2. These results indicate that specific metabolic changes may be descriptive of different LT growth behaviors. Fifteen discriminatory metabolites were found when comparing single SC and mixed cultures. These metabolites were all volatiles, and twelve metabolites were discriminatory only at T2, indicating that LT-induced changes in volatiles occur during the death phase of LT in mixed cultures and not during their initial growth stage. CONCLUSIONS This work provides a detailed insight into yeast metabolites that differ between single and mixed cultures, and these data may be used for understanding and eventually predicting yeast metabolic changes in wine fermentations.
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Affiliation(s)
- Chuantao Peng
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Tiago Viana
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
- Chr.Hansen A/S, Bøge Allé 10-12, 2970, Hørsholm, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Flemming Hofmann Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Nils Arneborg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
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Maślewski P, Wyrzykowski D, Witwicki M, Dołęga A. Histaminol and Its Complexes with Copper(II) - Studies in Solid State and Solution. Eur J Inorg Chem 2018. [DOI: 10.1002/ejic.201701411] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Piotr Maślewski
- Department of Inorganic Chemistry; Faculty of Chemistry; Gdansk University of Technology; 11/12 Narutowicza Str. 80-233 Gdańsk Poland
| | - Dariusz Wyrzykowski
- Department of General and Inorganic Chemistry; Faculty of Chemistry; University of Gdańsk; 63 Wita Stwosza Str. 80-308 Gdańsk Poland
| | - Maciej Witwicki
- Faculty of Chemistry; Wroclaw University; 14 F. Joliot-Curie Str. 50-283 Wroclaw Poland
| | - Anna Dołęga
- Department of Inorganic Chemistry; Faculty of Chemistry; Gdansk University of Technology; 11/12 Narutowicza Str. 80-233 Gdańsk Poland
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Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
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16
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Gu YH, Yamasita T, Kang KM. Subchronic Oral Dose Toxicity Study of Enterococcus Faecalis 2001 (EF 2001) in Mice. Toxicol Res 2018; 34:55-63. [PMID: 29372002 PMCID: PMC5776910 DOI: 10.5487/tr.2018.34.1.055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/29/2017] [Accepted: 10/20/2017] [Indexed: 12/17/2022] Open
Abstract
As a part of general toxicity studies of Enterococcus Faecalis 2001 (EF 2001) prepared using heat-treatment bacillus mort body EF 2001 in mice, this study examined the toxicity of EF 2001 in single and repeated administrations following the previous report in order to apply this product to preventive medicine. The safety of oral ingestion of EF 2001 was examined in 6-week-old male and female ICR mice with 1,000 mg/kg, 3,000 mg/kg and 5,000 mg/kg body weight/day administrated by gavage of the maximum acceptable dose of EF 2001. The study was conducted using distilled water as a control following the methods for general toxicity studies described in the “Guidelines for Non-clinical Studies of Pharmaceutical Products 2002”. As a control, 1) observation of general conditions, 2) measurement of body weight, 3) determination of food consumption, 4) determination of water consumption, 5) blood test and urinalysis and 6) pathological examination were performed for the administration of EF 2001. Mice received EF 2001 for 13 weeks and results were compared with those of the control group that received distilled water. The results of the above examinations revealed no significant differences between control and EF 2001 groups for both males and females. Thus, no notable toxicity was confirmed with single and repeated oral administrations of EF 2001. Oral administration in the above doses did not result in abnormal symptoms or death during the observation period. No abnormalities in blood cell count or organ weights were seen. Without any evidence of toxicity to cells and organs, EF 2001 is speculated to not adversely affect living organisms. The 50% lethal dose of EF 2001 with oral administration in mice is estimated to be greater than 5,000 mg/kg body weight/day for both male and female mice. Therefore, LD50 value for animals was 5,000 mg/kg or more.
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Affiliation(s)
- Yeun-Hwa Gu
- Department of Radiological Science, Faculty of Health Science, Junshin Gakuen University, Fukuoka, Japan
| | - Takenori Yamasita
- Department of Radiological Science, Faculty of Health Science, Suzuka University of Medical Science, Mie, Japan
| | - Ki-Mun Kang
- Department of Oncology, Gyeongsang National University Hospital, Gyeongsang Institute of Health Sciences, Jinju, Korea
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Bordiga M, Guzzon R, Larcher R, Travaglia F, Arlorio M, Coïsson JD. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Raffaele Guzzon
- Technology Transfer Centre; Edmund Mach Foundation; Via Edmund Mach 1 San Michele all'Adige TN 38010 Italy
| | - Roberto Larcher
- Technology Transfer Centre; Edmund Mach Foundation; Via Edmund Mach 1 San Michele all'Adige TN 38010 Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
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Berbegal C, Benavent-Gil Y, Navascués E, Calvo A, Albors C, Pardo I, Ferrer S. Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter. Int J Food Microbiol 2016; 244:11-18. [PMID: 28061327 DOI: 10.1016/j.ijfoodmicro.2016.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 02/09/2023]
Abstract
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity. This starter was produced at semi-industrial levels to inoculate 20,000L of Tempranillo red wine. The inoculated vat showed 5-fold less histamine than the non-inoculated control vat. After 1year, the barrel-ageing histamine concentrations were 3-fold lower in the inoculated vat than in the non-inoculated vat.
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Affiliation(s)
- Carmen Berbegal
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Yaiza Benavent-Gil
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Eva Navascués
- Departamento de Química y Tecnología de Alimentos, ETS Ingenieros Agrónomos Universidad Politécnica de Madrid, Spain
| | - Almudena Calvo
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Clara Albors
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Isabel Pardo
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Sergi Ferrer
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain.
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García-Álvarez L, Busto JH, Peregrina JM, Santibáñez S, Portillo A, Avenoza A, Oteo JA. Nuclear Magnetic Resonance (NMR) as a tool for the study of the metabolism of Rickettsia slovaca. Microbes Infect 2015; 17:850-5. [PMID: 26428858 DOI: 10.1016/j.micinf.2015.09.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/09/2015] [Accepted: 09/18/2015] [Indexed: 11/17/2022]
Abstract
Rickettsial infections are caused by intracellular bacteria. They do not grow in standard culture media so there are limitations in routine practice to study their metabolism. Nuclear Magnetic Resonance (NMR) spectroscopy is used for identification of metabolites in biological samples. Vero cells infected with Rickettsia slovaca as well as uninfected cells were monitored by (1)H NMR showing the presence of ethanol and lactic acid. As no differences were observed, labeled compounds were added into cultures. When D-[1-13C]glucose was monitored by (13)C NMR no differences among infected and uninfected cells were observed in metabolic profiles. Glucose was transformed into ethanol in all cultures. Monitored experiments carried out with [2-13C]glycine showed differences between infected and uninfected cell cultures spectra. Glycine was partially transformed into serine, but the amount of the serine formed was larger in those infected. Moreover, L-[2-13C]leucine, L-[1-13C]isoleucine and L-[15N]tyrosine were evaluated. No differences among infected and uninfected cells were observed in the metabolic profiles when tyrosine and leucine were monitored. The amino acid L-[1-13C]isoleucine exhibited different metabolism in presence of the R. slovaca, showing a promising behavior as biomarker. In this work we focused on finding one or more compounds that could be metabolized specifically by R. slovaca and could be used as an indicator of its activity.
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Affiliation(s)
- Lara García-Álvarez
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Jesús H Busto
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - Jesús M Peregrina
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - Sonia Santibáñez
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Aránzazu Portillo
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Alberto Avenoza
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - José A Oteo
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain.
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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21
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Martin-Pastor M. Experiments for the editing of singlet peaks and simplification of ¹H NMR spectra of complex mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1190-1197. [PMID: 24433106 DOI: 10.1021/jf4044869] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A 1D NMR singlet filtered experiment (s-filter) is presented for the clean editing of singlets peaks in crowded ¹H NMR spectra. The experiment affords a clean editing of singlet peaks and weak coupled signals ((n)JHH < 3 Hz), while the remaining multiplets peaks are strongly attenuated to a factor over 90% of its original intensity. The experiment provided a useful simplification of the typically congested ¹H NMR spectra of foodstuffs, and the edited signals retained most of the sensitivity and quantitativity. The versatility of the s-filter scheme permitted its easy incorporation as excitation building block into other 1D and 2D experiments, providing a further editing of the singlet responses. The combination of the 1D s-filter experiment and difference spectroscopy provided a 1D reverse singlet filtered experiment (s-filter(rev)) for the clean editing of multiplet peaks and strong suppression of singlets. The experiments proposed could be valuable to facilitate the detection and/or quantification of target compounds in complex mixtures of metabolites.
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Affiliation(s)
- Manuel Martin-Pastor
- Unidade de Resonancia Magnética, RIADT, Campus Vida, University of Santiago de Compostela , Santiago de Compostela, A Coruña 15706, Spain
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