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Wang P, Wang S, Wang D, Li Y, Yip RCS, Chen H. Postbiotics-peptidoglycan, lipoteichoic acid, exopolysaccharides, surface layer protein and pili proteins-Structure, activity in wounds and their delivery systems. Int J Biol Macromol 2024; 274:133195. [PMID: 38885869 DOI: 10.1016/j.ijbiomac.2024.133195] [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: 03/20/2024] [Revised: 06/06/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
Chronic wound healing is a pressing global public health concern. Abuse and drug resistance of antibiotics are the key problems in the treatment of chronic wounds at present. Postbiotics are a novel promising strategy. Previous studies have reported that postbiotics have a wide range of biological activities including antimicrobial, immunomodulatory, antioxidant and anti-inflammatory abilities. However, several aspects related to these postbiotic activities remain unexplored or poorly known. Therefore, this work aims to outline general aspects and emerging trends in the use of postbiotics for wound healing, such as the production, characterization, biological activities and delivery strategies of postbiotics. In this review, a comprehensive overview of the physiological activities and structures of postbiotic biomolecules that contribute to wound healing is provided, such as peptidoglycan, lipoteichoic acid, bacteriocins, exopolysaccharides, surface layer proteins, pili proteins, and secretory proteins (p40 and p75 proteins). Considering the presence of readily degradable components in postbiotics, potential natural polymer delivery materials and delivery systems are emphasized, followed by the potential applications and commercialization prospects of postbiotics. These findings suggest that the treatment of chronic wounds with postbiotic ingredients will help provide new insights into wound healing and better guidance for the development of postbiotic products.
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Affiliation(s)
- Pu Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Shuxin Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Donghui Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Yuanyuan Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, 411 Tower Road, Ithaca, NY 14853, USA.
| | - Ryan Chak Sang Yip
- Department of Cell and Systems Biology, University of Toronto, 25 Harbord St, Toronto, ON M5S 3G5, Canada.
| | - Hao Chen
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
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Stühmeier-Niehe C, Lass L, Brocksieper M, Chanos P, Hertel C. Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt. Foods 2023; 12:foods12030442. [PMID: 36765971 PMCID: PMC9913929 DOI: 10.3390/foods12030442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects of PEF treatment parameters, voltage (4-20 kV), pulse number (20-80 pulses), frequency (1-21 Hz), and pulse (5-8 µs) width on pH development, cell counts, and proteolytic activity, as well as on texture and degree of syneresis in yogurt were investigated by use of a two-level full factorial design. Pulse frequency and pulse width had a significant effect on the yogurt stiffness (p < 0.05) and the interaction of voltage and frequency had a significant effect on both stiffness and proteolytic activity (p < 0.05). Further experiments confirmed that pre-treatment of the dairy culture with specific PEF parameters immediately before addition to milk could accelerate fermentation of, increase stiffness of, and reduce syneresis in the final yogurt. This effect of the PEF-pre-treated culture was partially retained even after flash-freezing and 14 days of storage of the culture at -20 °C. The effects were attributed to responses to oxidative stress induced by the PEF pre-treatment.
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Affiliation(s)
- Corinna Stühmeier-Niehe
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
- Elea Technology GmbH, Professor-von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Luca Lass
- Applied Life Sciences, Hochschule Emden-Leer, Constantiaplatz 4, 26723 Emden, Germany
| | - Miriam Brocksieper
- Faculty of Agriculture, Rheinische Friedrich-Wilhelms-Universität, Regina-Pacis Weg 3, 53113 Bonn, Germany
| | - Panagiotis Chanos
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
- Correspondence:
| | - Christian Hertel
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
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Aşık-Canbaz E, Çömlekçi S, Can Seydim A. Effect of Moderate Intensity Pulsed Electric Field on Shelf-life of Chicken Breast Meat. Br Poult Sci 2022; 63:641-649. [PMID: 35294274 DOI: 10.1080/00071668.2022.2051431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Moderate intensity pulsed electric field (MIPEF) is a fairly new research topic for microbial inactivation on muscle foods. In this study, indirect application of MIPEF (2.5 kV/cm, 4.67 kV/cm, 7 kV/cm) was evaluated in terms of the growth of some pathogenic bacteria and the quality characteristics of chicken breast meat during cold storage (4°C). Broth cultures of E. coli and C. jejuni showed a remarkable resistance to MIPEF under 4.67 kV/cm and 7 kV/cm, respectively. The limit for total mesophilic aerobic bacteria (TMAB) count was exceeded in 4.67 and 7 kV/cm applied groups 2 days later than control (C). In the end, almost 2 log differences were determined for total coliform bacteria in 4.67 and 7 kV/cm applied groups as compared to C (p<0.05). Inoculated P. aeruginosa count remained the same whereas L. monocytogenes growth was promoted by 4.67 kV/cm (p<0.05). pH value, CIE L*, b*, C* color values of chicken breast fillets were not affected by MIPEF application while ΔE values showed the maximum change in the C group. This study demonstrated that improved shelf-life of chicken breast fillets was provided by moderate intensity DC-pulses in combination with cold storage.
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Affiliation(s)
- Emine Aşık-Canbaz
- Department of Food Technology, Sarkikaraagac Vocational School, Isparta University of Applied Sciences, 32200 Isparta-TURKEY
| | - Selçuk Çömlekçi
- Department of Electronics and Communication Engineering, Faculty of Engineering, Süleyman Demirel University, 32200 Isparta-TURKEY
| | - Atıf Can Seydim
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32200 Isparta-TURKEY
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Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Djukić-Vuković A, Meglič SH, Flisar K, Mojović L, Miklavčič D. Pulsed electric field treatment of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei, bacteria with probiotic potential. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Pulsed electric field pre-treatment for enhanced bacterial survival after drying: Effect of carrier matrix and strain variability. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102515] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Res Int 2020; 137:109544. [DOI: 10.1016/j.foodres.2020.109544] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
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Peng K, Koubaa M, Bals O, Vorobiev E. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020; 9:E1146. [PMID: 32825249 PMCID: PMC7555770 DOI: 10.3390/foods9091146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60-428 V cm-1) were then applied to the culture medium to study the impact of PEF on the cells' behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm-1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
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Affiliation(s)
- Kaidi Peng
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Olivier Bals
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
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Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03428-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractThe goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of Streptococcus thermophilus DIL 5218 and Lactobacillus delbrueckii subsp. bulgaricus DSMZ 20081T with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase λpH, the maximum pH change rate µmax, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control λpH. In contrast the maximum pH change rate µmax and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of S. thermophilus DIL 5218 and an enhanced proteolytic phenotype in L. delbrueckii subsp. bulgaricus DSMZ 20081T.
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Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02274-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Pereira RN, Teixeira JA, Vicente AA, Cappato LP, da Silva Ferreira MV, da Silva Rocha R, da Cruz AG. Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Góral M, Pankiewicz U. Effect of Pulsed Electric Fields (PEF) on Accumulation of Magnesium in Lactobacillus rhamnosus B 442 Cells. J Membr Biol 2017; 250:565-572. [PMID: 28871398 PMCID: PMC5613034 DOI: 10.1007/s00232-017-9986-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Accepted: 08/30/2017] [Indexed: 01/13/2023]
Abstract
The aim of this study was to determine the effect of pulsed electric fields (PEF) on accumulation of magnesium ions in Lactobacillus rhamnosus B 442 cells. Under optimized conditions, this is, on 15 min exposure of the 20 h grown culture to PEF of the 2.0 kV/cm and 20 µs pulse width at concentration 400 μg Mg2+/mL medium, accumulation of magnesium in the biomass reached maximum 4.28 mg/g d.m. Optimization of PEF parameters caused an increase of magnesium concentration in the cells by 220% in comparison to the control not treated with PEF. Bacterial cell biomass enriched with Mg2+ may be an alternative for pharmacological supplementation applied in deficiency of this cation.
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Affiliation(s)
- Małgorzata Góral
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Street 8, 20-704, Lublin, Poland.
| | - Urszula Pankiewicz
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Street 8, 20-704, Lublin, Poland
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15
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Tian ML, Fang T, Du MY, Zhang FS. Effects of Pulsed Electric Field (PEF) Treatment on Enhancing Activity and Conformation of α-Amylase. Protein J 2016; 35:154-62. [DOI: 10.1007/s10930-016-9649-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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