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Arslan D, Tuccitto N, Auditore A, Licciardello A, Marletta G, Riolo M, La Spada F, Conti Taguali S, Calpe J, Meca G, Pane A, Cacciola SO, Karakeçili A. Chitosan-based films grafted with citrus waste-derived antifungal agents: An innovative and sustainable approach to enhance post-harvest preservation of citrus fruit. Int J Biol Macromol 2024; 264:130514. [PMID: 38423440 DOI: 10.1016/j.ijbiomac.2024.130514] [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: 01/03/2024] [Revised: 02/15/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
This paper reports the synthesis, characterization, and properties of chitosan films (CHI) grafted with a natural antifungal agent with the aim of developing active films of natural origin to prevent post-harvest losses of citrus fruit. The antifungal agent was prepared by fermentation using lemon peel (AntiFun-LM), a citrus waste, and grafted on chitosan using different coupling agents (CHI/AntiFun-LM). Bioactive films were prepared by solvent casting. FTIR-ATR and ToF-SIMS analyses provided compelling evidence of the successful grafting process. TGA-DSC demonstrated that the films are stable after grafting. SEM studies showed the continuous and compact surface of the films. WCA measurements proved that CHI/AntiFun-LM films are more hydrophilic than CHI films. Moreover, the CHI/AntiFun-LM films showed stronger UV shielding effect when compared to CHI. The biological evaluation demonstrated that CHI/AntiFun-LM films gained considerable antifungal properties against most fungi responsible for post-harvest decay. Cytotoxicity tests showed that CHI/AntiFun-LM films did not cause any toxic effect against L929 fibroblasts. This study highlights the great potential of chemical grafting of antifungal agents produced from citrus waste to chitosan and preparation of natural-based films to act as a powerful alternative in post-harvest protection of citrus fruit in a perspective of circular economy.
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Affiliation(s)
- Deniz Arslan
- Department of Chemical Engineering, Faculty of Engineering, Ankara University, 06100 Tandoğan, Ankara, Turkey; Graduate School of Natural and Applied Sciences, Ankara University, 06110 Dışkapı, Ankara, Turkey
| | - Nunzio Tuccitto
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Alessandro Auditore
- Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Antonino Licciardello
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Giovanni Marletta
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Mario Riolo
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Federico La Spada
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | | | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonella Pane
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Ayşe Karakeçili
- Department of Chemical Engineering, Faculty of Engineering, Ankara University, 06100 Tandoğan, Ankara, Turkey.
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Isolation, Expression and Characterization of the Thermophilic Recombinant Esterase from Geobacillus thermodenitrificans PS01. Appl Biochem Biotechnol 2020; 191:112-124. [DOI: 10.1007/s12010-020-03225-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Accepted: 01/08/2020] [Indexed: 10/25/2022]
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García-Cano I, Rocha-Mendoza D, Ortega-Anaya J, Wang K, Kosmerl E, Jiménez-Flores R. Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins. Appl Microbiol Biotechnol 2019; 103:5243-5257. [PMID: 31030287 PMCID: PMC6570704 DOI: 10.1007/s00253-019-09844-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 01/21/2023]
Abstract
Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids, and support human health through inhabiting the gastrointestinal tract. These desirable properties of LAB are attributed, in part, to their metabolic processes involving enzymes such as lipases, proteases, and antibacterial proteins. The LAB strains presenting higher enzymatic activities may offer improved functionality for applications in foods. The first aim of this work was to isolate and identify LAB from diverse dairy products and select those with enhanced enzymatic activities. Secondly, this work aimed to investigate the subcellular organization and identity of these enzymes after semi-purification. Out of the total 137 LAB strains isolated and screened, 50.3% and 61.3% of the strains exhibited lipolytic and proteolytic activities, respectively. Seven strains displaying high enzymatic activities were selected and further characterized for the cellular organization of their lipases, proteases, and antibacterial proteins. The lipolytic and proteolytic activities were exhibited predominantly in the extracellular fraction; whereas, the antibacterial activities were found in various cellular fractions and were capable of inhibiting common undesirable microorganisms in foods. In total, two lipases, seven proteases, and three antibacterial proteins were identified by LC-MS/MS. Characterization of LAB strains with high enzymatic activity has potential biotechnological significance in fermentative processes and in human health as they may improve the physicochemical characteristics of foods and displace strains with weaker enzymatic activities in the human gut microbiota.
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Affiliation(s)
- Israel García-Cano
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Karen Wang
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Erica Kosmerl
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA.
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Abeijón Mukdsi MC, Maillard MB, Medina RB, Thierry A. Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Gao P, Jiang Q, Xu Y, Xia W. Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1306556] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Mukdsi MA, Argañaraz Martínez E, Chaia AP, Medina R. Feruloyl esterase activity is influenced by bile, probiotic intestinal adhesion and milk fat. Benef Microbes 2016; 7:597-607. [DOI: 10.3920/bm2015.0197] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Cinnamoyl esterases (CE) are microbial and mammalian intestinal enzymes able to release antioxidant hydroxycinnamic acids from their non-digestible ester-linked forms naturally present in vegetable foods. Previous findings showed that oral administration of Lactobacillus fermentum CRL1446 increased intestinal CE activity and improved oxidative status in mice. The aim of this work was to evaluate the in vitro CE activity of L. fermentum CRL1446 and the effect of bile on this activity, as well as strain resistance to simulated gastrointestinal tract (GIT) conditions and its ability to adhere to intestinal epithelium and influence its basal CE activity. L. fermentum CRL1446 and L. fermentum ATCC14932 (positive control for CE activity) were able to hydrolyse different synthetic hydroxycinnamates, with higher specificity toward methyl ferulate (3,853.73 and 899.19 U/g, respectively). Feruloyl esterase (FE) activity was mainly intracellular in L. fermentum CRL1446 and cell-surface associated in L. fermentum ATCC14932. Both strains tolerated simulated GIT conditions and were able to adhere ex vivo to intestinal epithelium. Pre-incubation of L. fermentum strains with bile increased FE activity in both whole cells and supernatants (~2-fold), compared to controls, suggesting that cells were permeabilised by bile, allowing more substrate to enter the cell and/or leakage of FE enzymes. Three-fold higher FE activities were detected in intestinal tissue fragments with adhered L. fermentum CRL1446 cells compared to control fragments (without bacteria), indicating that this strain provides exogenous FE activity and could stimulate esterase activity in the intestinal mucosa. Finally, we found that milk fat had a negative effect on FE activity of intestinal tissue, in absence or presence of adhered L. fermentum. These results help explaining the increase in intestinal FE activity previously observed in mice fed with L. fermentum CRL1446, and support the potential use of this strain for the development of new functional foods directed to oxidative stress-related ailments.
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Affiliation(s)
- M.C. Abeijón Mukdsi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 Tucumán, Argentina
- Facultad de Ciencias de la Salud, Universidad del Norte Santo Tomás de Aquino, 9 de Julio 165, 4000 Tucumán, Argentina
| | | | - A. Perez Chaia
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 Tucumán, Argentina
- Universidad Nacional de Tucumán, Ayacucho 491, 4000 Tucumán, Argentina
| | - R.B. Medina
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 Tucumán, Argentina
- Facultad de Ciencias de la Salud, Universidad del Norte Santo Tomás de Aquino, 9 de Julio 165, 4000 Tucumán, Argentina
- Universidad Nacional de Tucumán, Ayacucho 491, 4000 Tucumán, Argentina
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Mannion DT, Furey A, Kilcawley KN. Free fatty acids quantification in dairy products. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12301] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Ambrose Furey
- Cork Institute of Technology; Bishopstown Cork Ireland
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Taboada N, Van Nieuwenhove C, Alzogaray SL, Medina R. Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds. Int J Food Microbiol 2014; 191:60-8. [DOI: 10.1016/j.ijfoodmicro.2014.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 07/26/2014] [Accepted: 09/01/2014] [Indexed: 11/23/2022]
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Poveda JM, Nieto-Arribas P, Seseña S, Chicón R, Castro L, Palop L, Cabezas L. Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2127-2] [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]
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Medina R, Oliszewski R, Abeijón Mukdsi M, Van Nieuwenhove C, González S. Sheep and goat's dairy products from South America: Microbiota and its metabolic activity. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Isolation and characterization of a new dimeric esterase from Lactobacillus sakei 23K. J Biosci Bioeng 2011; 112:558-60. [PMID: 21903469 DOI: 10.1016/j.jbiosc.2011.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2011] [Revised: 07/26/2011] [Accepted: 08/02/2011] [Indexed: 11/21/2022]
Abstract
The M(w) of a Lactobacillus sakei intracellular esterase, determined by gel filtration, was compared to those obtained from SDS-PAGE or MALDI-TOF, pointing to a dimeric structure. Its N-terminal sequence and peptide mass fingerprint suggest that it is the putative LSA044 protein from L. sakei 23K genome.
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Van Nieuwenhove CP, Cano PG, Pérez-Chaia AB, González SN. Effect of Functional Buffalo Cheese on Fatty Acid Profile and Oxidative Status of Liver and Intestine of Mice. J Med Food 2011; 14:420-7. [DOI: 10.1089/jmf.2010.0061] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Carina P. Van Nieuwenhove
- Center of Reference for Lactobacilli, CONICET, National University of Tucumán, Tucumán, Argentina
- National University of Tucumán, Tucumán, Argentina
| | - Paola Gauffin Cano
- Center of Reference for Lactobacilli, CONICET, National University of Tucumán, Tucumán, Argentina
| | - Adriana B. Pérez-Chaia
- Center of Reference for Lactobacilli, CONICET, National University of Tucumán, Tucumán, Argentina
- National University of Tucumán, Tucumán, Argentina
| | - Silvia N. González
- Center of Reference for Lactobacilli, CONICET, National University of Tucumán, Tucumán, Argentina
- National University of Tucumán, Tucumán, Argentina
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Abeijón Mukdsi MC, Medina RB, Alvarez MDF, González SN. Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.105] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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