1
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Rubio MB, Monti MM, Gualtieri L, Ruocco M, Hermosa R, Monte E. Trichoderma harzianum Volatile Organic Compounds Regulated by the THCTF1 Transcription Factor Are Involved in Antifungal Activity and Beneficial Plant Responses. J Fungi (Basel) 2023; 9:654. [PMID: 37367590 DOI: 10.3390/jof9060654] [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: 05/12/2023] [Revised: 05/30/2023] [Accepted: 06/10/2023] [Indexed: 06/28/2023] Open
Abstract
The transcription factor THCTF1 from Trichoderma harzianum, previously linked to the production of 6-pentyl-2H-pyran-2-one (6-PP) derivatives and antifungal activity against Fusarium oxysporum, has been related in this study to conidiation, production of an array of volatile organic compounds (VOCs) and expression of methyltransferase genes. VOCs emitted by three T. harzianum strains (wild type T34, transformant ΔD1-38 that is disrupted in the Thctf1 gene encoding the transcription factor THCTF1, and ectopic integration transformant ΔJ3-16) were characterized by Proton Transfer Reaction-Quadrupole interface-Time-Of-Flight-Mass Spectrometry (PTR-Qi-TOF-MS). Thctf1 disruption affected the production of numerous VOCs such as the antifungal volatiles 2-pentyl furan and benzaldehyde which were under-emitted, and acetoine, a plant systemic defense inductor, which was over-emitted. Biological assays show that VOCs regulated by THCTF1 are involved in the T. harzianum antifungal activity against Botrytis cinerea and in the beneficial effects leading to Arabidopsis plant development. The VOC blend from the disruptant ΔD1-38: (i) inhibited Arabidopsis seed germination for at least 26 days and (ii) when applied to Arabidopsis seedlings resulted in increased jasmonic acid- and salicylic acid-dependent defenses.
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Affiliation(s)
- María Belén Rubio
- Department of Microbiology and Genetics, Institute for Agribiotechnology Research (CIALE), University of Salamanca, Campus de Villamayor, C/Duero, 12, 37185 Salamanca, Spain
| | - Maurilia Maria Monti
- Institute for Sustainable Plant Protection (CNR-IPSP), Piazzale Enrico Fermi 1, 80055 Naples, Italy
| | - Liberata Gualtieri
- Institute for Sustainable Plant Protection (CNR-IPSP), Piazzale Enrico Fermi 1, 80055 Naples, Italy
| | - Michelina Ruocco
- Institute for Sustainable Plant Protection (CNR-IPSP), Piazzale Enrico Fermi 1, 80055 Naples, Italy
| | - Rosa Hermosa
- Department of Microbiology and Genetics, Institute for Agribiotechnology Research (CIALE), University of Salamanca, Campus de Villamayor, C/Duero, 12, 37185 Salamanca, Spain
| | - Enrique Monte
- Department of Microbiology and Genetics, Institute for Agribiotechnology Research (CIALE), University of Salamanca, Campus de Villamayor, C/Duero, 12, 37185 Salamanca, Spain
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2
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Taiti C, Stefano G, Percaccio E, Di Giacomo S, Iannone M, Marianelli A, Di Sotto A, Garzoli S. Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties. Antioxidants (Basel) 2023; 12:antiox12051021. [PMID: 37237887 DOI: 10.3390/antiox12051021] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/19/2023] [Accepted: 04/26/2023] [Indexed: 05/28/2023] Open
Abstract
SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina, a derivatization reaction followed by GC-MS analysis was performed, highlighting a high content of molecules belonging to different chemical classes, such as sugars, fatty acids and carboxylic acids. A spectrophotometric analysis of total polyphenols and tannins, investigation into the scavenging activity towards DPPH and ABTS radicals and confocal microscopy of brewer's yeast cells were carried out. Moreover, the cytoprotective and antioxidant properties towards the oxidative damage induced by tert-butyl hydroperoxide (tBOOH) in human H69 cholangiocytes were investigated. Finally, the modulation of Nrf2 signaling under oxidative stress conditions was also evaluated. Both samples of beer were shown to contain similar levels of total polyphenols and tannins, with slightly increased levels in that containing spirulina 0.25% w/v. Moreover, the beers were found to be endowed with radical scavenging properties towards both DPPH and ABTS radicals, albeit with a weak contribution of spirulina; however, a higher riboflavin content was detected in spirulina-treated yeast cells. Conversely, the addition of spirulina (0.25% w/v) appeared to improve the cytoprotective properties of beer towards tBOOH-induced oxidative damage in H69 cells and reduce intracellular oxidative stress. Accordingly, the cytosolic Nrf2 expression was found to be increased.
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Affiliation(s)
- Cosimo Taiti
- Department of Agri-Food and Environmental Science, Università di Firenze, Sesto Fiorentino, 50019 Firenze, Italy
| | - Giovanni Stefano
- Department of Biology, Università di Firenze, Via Micheli 3, 50121 Firenze, Italy
| | - Ester Percaccio
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Silvia Di Giacomo
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Matteo Iannone
- Circolo ARCI La Staffetta, Via Don Minzoni 29, 56011 Calci, Italy
| | | | - Antonella Di Sotto
- Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy
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3
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Harris A, Lindsay MA, Ganley ARD, Jeffs A, Villas-Boas SG. Sound Stimulation Can Affect Saccharomyces cerevisiae Growth and Production of Volatile Metabolites in Liquid Medium. Metabolites 2021; 11:605. [PMID: 34564421 PMCID: PMC8468475 DOI: 10.3390/metabo11090605] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/02/2021] [Accepted: 09/04/2021] [Indexed: 11/16/2022] Open
Abstract
The biological effect of sound on microorganisms has been a field of interest for many years, with studies mostly focusing on ultrasonic and infrasonic vibrations. In the audible range (20 Hz to 20 kHz), sound has been shown to both increase colony formation and disrupt microbial growth, depending upon the organism and frequency of sound used. In the brewer's yeast Saccharomyces cerevisiae, sound has been shown to significantly alter growth, increase alcohol production, and affect the metabolite profile. In this study, S. cerevisiae was exposed to a continuous 90 dB @ 20 μPa tone at different frequencies (0.1 kHz, 10 kHz, and silence). Fermentation characteristics were monitored over a 50-h fermentation in liquid malt extract, with a focus on growth rate and biomass yield. The profile of volatile metabolites at the subsequent stationary phase of the ferment was characterised by headspace gas chromatography-mass spectrometry. Sound treatments resulted in a 23% increase in growth rate compared to that of silence. Subsequent analysis showed significant differences in the volatilomes between all experimental conditions. Specifically, aroma compounds associated with citrus notes were upregulated with the application of sound. Furthermore, there was a pronounced difference in the metabolites produced in high- versus low-frequency sounds. This suggests industrial processes, such as beer brewing, could be modulated by the application of audible sound at specific frequencies during growth.
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Affiliation(s)
- Alastair Harris
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Melodie A Lindsay
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Austen R D Ganley
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Andrew Jeffs
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Silas G Villas-Boas
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
- Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, L-4940 Luxembourg, Luxembourg
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4
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Majchrzak T, Wojnowski W, Wasik A. Revealing dynamic changes of the volatile profile of food samples using PTR-MS. Food Chem 2021; 364:130404. [PMID: 34175628 DOI: 10.1016/j.foodchem.2021.130404] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Volatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of these transformations are fast-paced, it is necessary to monitor them using techniques which enable real-time determination of volatiles, such as proton transfer reaction-mass spectrometry (PTR-MS). Recent years have seen a marked increase in its use in food analysis, since it can be used to obtain insight into the dynamics of the monitored processes and can be the basis for precise quality control methods for food processing. This review highlights recent works in which PTR-MS was used in monitoring during foodstuffs production, preparation and storage.
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Affiliation(s)
- Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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5
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Luz C, Quiles JM, Romano R, Blaiotta G, Rodríguez L, Meca G. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Carlos Luz
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Juan M. Quiles
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Raffaele Romano
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Giuseppe Blaiotta
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Lorena Rodríguez
- Instituto Tecnológico del Plástico (AIMPLAS) Parc Tecnològic Paterna 46980 Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
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Malfondet N, Brunerie P, Le Quéré JL. Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment. Anal Bioanal Chem 2021; 413:3349-3368. [PMID: 33713144 DOI: 10.1007/s00216-021-03275-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/25/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022]
Abstract
The headspace volatile organic compound (VOC) fingerprints (volatilome) of French wine brandies were investigated by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Protonated ethanol chemical ionization was used with dedicated experimental conditions that were previously validated for model wines. These included a reference vial containing a hydro-alcoholic solution with the same ethanol content (20% v/v) as the diluted sample spirits, which was used to establish steady-state ionization conditions. A low electric field strength to number density ratio E/N (85 Td) was used in the drift tube in order to limit the fragmentation of the protonated analytes. The obtained headspace fingerprints were used to investigate the origin of French brandies produced within a limited geographic production area. Brandies of two different vintages (one freshly distilled and one aged for 14 years in French oak barrels) were successfully classified according to their growth areas using unsupervised (principal component analysis, PCA) and supervised (partial least squares regression discriminant analysis, PLS-DA) multivariate analyses. The models obtained by PLS-DA allowed the identification of discriminant volatile compounds that were mainly characterised as key aroma compounds of wine brandies. The discrimination was supported by sensory evaluation conducted with free sorting tasks. The results showed that this ethanol ionization method was suitable for direct headspace analysis of brandies. They also demonstrated its ability to distinguish French brandies according to their growth areas, and this effect on brandy VOC composition was confirmed at a perceptive level.
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Affiliation(s)
- Nicolas Malfondet
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, 17, rue Sully, 21065, Dijon, France
- Centre de Recherche Pernod Ricard, 94046, Créteil, France
| | | | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, 17, rue Sully, 21065, Dijon, France.
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7
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Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules 2021; 26:molecules26041035. [PMID: 33669237 PMCID: PMC7919833 DOI: 10.3390/molecules26041035] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 12/12/2022] Open
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
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8
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Pico J, Khomenko I, Capozzi V, Navarini L, Biasioli F. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods 2020; 9:foods9101498. [PMID: 33092071 PMCID: PMC7588997 DOI: 10.3390/foods9101498] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/06/2020] [Accepted: 10/09/2020] [Indexed: 12/11/2022] Open
Abstract
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.
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Affiliation(s)
- Joana Pico
- I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, 47011 Valladolid, Spain
- Correspondence:
| | - Iuliia Khomenko
- Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38098 San Michele all’Adige (TN), Italy; (I.K.); (F.B.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | | | - Franco Biasioli
- Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38098 San Michele all’Adige (TN), Italy; (I.K.); (F.B.)
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9
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Diagnosis and Treatment of Rheumatic Adverse Events Related to Immune Checkpoint Inhibitors. J Immunol Res 2020; 2020:2640273. [PMID: 32832568 PMCID: PMC7424376 DOI: 10.1155/2020/2640273] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/14/2020] [Accepted: 07/01/2020] [Indexed: 12/22/2022] Open
Abstract
Immune checkpoint inhibitors (ICIs) have completely changed the treatment of cancer, and they also can cause multiple organ immune-related adverse reactions (irAEs). Among them, rheumatic irAE is less common, mainly including inflammatory arthritis, rheumatic myalgia/giant cell arteritis, inflammatory myopathy, and Sjogren's syndrome. For oncologists, rheumatism is a relatively new field, and early diagnosis and treatment is very important, and we need to work closely with experienced rheumatologists. In this review, we focused on the incidence, clinical characteristics, and treatment strategies of rheumatic irAE.
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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020055] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdependent, with a high degree of interaction, leads to a huge ‘oenological space’ associated with AF that scientists and professionals have explored to obtain the desired quality standards in wine and to promote innovation. This challenge explains the high interest in approaches tested to monitor this bioprocess including those using volatile organic compounds (VOCs) as target molecules. Among direct injection mass spectrometry approaches, no study has proposed an untargeted online investigation of the diversity of volatiles associated with the wine headspace. This communication proposed the first application of proton-transfer reaction-mass spectrometry coupled to a time-of-flight mass analyzer (PTR-ToF-MS) to follow the progress of AF and evaluate the impact of the different variables of wine quality. As a case study, the assessment of VOC variability associated with different combinations of Saccharomyces/non-Saccharomyces was selected. The different combinations of microbial resources in wine are among the main factors susceptible to influencing the content of VOCs associated with the wine headspaces. In particular, this investigation explored the effect of multiple combinations of two Saccharomyces strains and two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) on the content of VOCs in wine, inoculated both in commercial grape juice and fresh grape must. The results demonstrated the possible exploitation of non-invasive PTR-ToF-MS monitoring to explore, using VOCs as biomarkers, (i) the huge number of variables influencing AF in wine, and (ii) applications of single/mixed starter cultures in wine. Reported preliminary findings underlined the presence of different behaviors on grape juice and on must, respectively, and confirmed differences among the single yeast strains ‘volatomes’. It was one of the first studies to include the simultaneous inoculation on two non-Saccharomyces species together with a S. cerevisiae strain in terms of VOC contribution. Among the other outcomes, evidence suggests that the addition of M. pulcherrima to the coupled S. cerevisiae/T. delbrueckii can modify the global release of volatiles as a function of the characteristics of the fermented matrix.
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Capozzi V, Lonzarich V, Khomenko I, Cappellin L, Navarini L, Biasioli F. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules 2020; 25:molecules25051242. [PMID: 32164157 PMCID: PMC7179404 DOI: 10.3390/molecules25051242] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert ‘Tiramisù’). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential—efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.
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Affiliation(s)
- Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Valentina Lonzarich
- Aromalab, illycaffè s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy;
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
| | - Luca Cappellin
- Department of Chemical Sciences, University of Padua, Via F. Marzolo 1, 35131 Padova, Italy;
| | - Luciano Navarini
- Aromalab, illycaffè s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy;
- Correspondence:
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
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Capozzi V, Fragasso M, Russo P. Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance. Microorganisms 2020; 8:E306. [PMID: 32098373 PMCID: PMC7074853 DOI: 10.3390/microorganisms8020306] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/16/2020] [Accepted: 02/19/2020] [Indexed: 12/25/2022] Open
Abstract
Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the "artisanal" category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of "artisanal food microbiology," rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a "third way" to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.
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Affiliation(s)
- Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Mariagiovanna Fragasso
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (M.F.); (P.R.)
| | - Pasquale Russo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (M.F.); (P.R.)
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13
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From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix. J 2020. [DOI: 10.3390/j3010003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread).
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14
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Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage. FERMENTATION 2019. [DOI: 10.3390/fermentation5040097] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investigated by amplified ribosomal DNA restriction analysis (ARDRA) and restriction fragment length polymorphism (RFLP) analysis, respectively. The identification of the isolates was confirmed by sequencing bacterial 16S gene and yeast ITS1–5.8S–ITS2 rRNA gene amplicons. Microbiological analysis of all sourdough samples revealed that LAB and yeast counts ranged between 1.7 × 105 and 6.5 × 108 cfu/g, and 7.7 × 105 and 2.5 × 107 cfu/g, respectively. The molecular identification at species level revealed the occurrence of Lactobacillus plantarum as the dominant LAB and Saccharomyces cerevisiae as the dominant yeast species in all different sourdough samples. Then, the ability of all isolated strains to inhibit and/or reduce the growth of several selected fungi was valued through the overlay method. In light of their antifungal performances, ten LAB strains were inoculated, singularly and in combination, in subsequent bread-making trials. Overall, we confirmed the potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, we observed a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains. Our findings suggest the exploration of a LAB-based approach in order to extend the shelf life of bread, reducing, at the same time, the use of chemical agents for food preservation.
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Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019; 8:E443. [PMID: 31561605 PMCID: PMC6836221 DOI: 10.3390/foods8100443] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/19/2019] [Accepted: 09/24/2019] [Indexed: 11/25/2022] Open
Abstract
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast-a wine yeast strain and a beer yeast strain-commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers' acceptability.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Vlad Mureşan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Crina Carmen Mureşan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
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16
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Akogou FUG, Canoy TS, Kayodé APP, den Besten HMW, Linnemann AR, Fogliano V. Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2014-2020. [PMID: 30324616 PMCID: PMC6587490 DOI: 10.1002/jsfa.9427] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 10/12/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS A 3-day fermentation of a dyed maize dough (containing 327 µg g-1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (ΔE*00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 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)
- Folachodé UG Akogou
- Laboratory of Valorization and Quality Management of Food Bio‐Ingredients (LaBio), Faculté des Sciences AgronomiquesUniversité d'Abomey‐CalaviCotonouBenin
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
- Laboratory of Food MicrobiologyDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Tessa S Canoy
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Adéchola PP Kayodé
- Laboratory of Valorization and Quality Management of Food Bio‐Ingredients (LaBio), Faculté des Sciences AgronomiquesUniversité d'Abomey‐CalaviCotonouBenin
| | - Heidy MW den Besten
- Laboratory of Food MicrobiologyDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Anita R Linnemann
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Vincenzo Fogliano
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
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17
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Callejo MJ, García Navas JJ, Alba R, Escott C, Loira I, González MC, Morata A. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03244-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Pico J, Khomenko I, Capozzi V, Navarini L, Bernal J, Gómez M, Biasioli F. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:893-902. [PMID: 30019512 DOI: 10.1002/jms.4258] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 06/20/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Affiliation(s)
- Joana Pico
- IU Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011, Valladolid, Spain
| | - Iuliia Khomenko
- Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy
- Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, E-71122, Foggia, Italy
| | | | - José Bernal
- IU Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011, Valladolid, Spain
| | - Manuel Gómez
- Food Technology Area, ETS Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071, Palencia, Spain
| | - Franco Biasioli
- Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy
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19
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Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties. Int J Food Microbiol 2018; 285:7-17. [PMID: 30007201 DOI: 10.1016/j.ijfoodmicro.2018.07.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 07/02/2018] [Accepted: 07/03/2018] [Indexed: 01/27/2023]
Abstract
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our evidences demonstrated a different fermentative behavior and release of VOCs of the different strains in association with primary and secondary fermentations and as function of wine and rosé sparkling wine. Furthermore, performances in white/rosé sparkling wines have been found to be strain-dependent characters. Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market.
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Affiliation(s)
- Carmela Garofalo
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmen Berbegal
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; Enolab. Estructura de Recerca Interdisciplinar en Biotecnología i Biomedicina (ERIBioTecMed), Universitat de València, c/ Dr. Moliner 50 E46100, Burjassot-València, Spain
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Giuseppe Spano
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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20
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Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Res Int 2018; 111:582-589. [PMID: 30007722 DOI: 10.1016/j.foodres.2018.05.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022]
Abstract
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.
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Affiliation(s)
- T M Richter
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - A Algarra
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| | - G T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - V Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - P J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - F Biasioli
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
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21
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Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. Food Res Int 2018; 106:254-262. [DOI: 10.1016/j.foodres.2017.12.068] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 12/21/2017] [Accepted: 12/26/2017] [Indexed: 12/13/2022]
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22
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Timm CM, Lloyd EP, Egan A, Mariner R, Karig D. Direct Growth of Bacteria in Headspace Vials Allows for Screening of Volatiles by Gas Chromatography Mass Spectrometry. Front Microbiol 2018; 9:491. [PMID: 29662472 PMCID: PMC5890184 DOI: 10.3389/fmicb.2018.00491] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Accepted: 03/02/2018] [Indexed: 12/24/2022] Open
Abstract
Bacterially produced volatile organic compounds (VOCs) can modify growth patterns of eukaryotic hosts and competing/cohabiting microbes. These compounds have been implicated in skin disorders and attraction of biting pests. Current methods to detect and characterize VOCs from microbial cultures can be laborious and low-throughput, making it difficult to understand the behavior of microbial populations. In this work we present an efficient method employing gas chromatography/mass spectrometry with autosampling to characterize VOC profiles from solid-phase bacterial cultures. We compare this method to complementary plate-based assays and measure the effects of growth media and incubation temperature on the VOC profiles from a well-studied Pseudomonas aeruginosa PAO1 system. We observe that P. aeruginosa produces longer chain VOCs, such as 2-undecanone and 2-undecanol in higher amounts at 37°C than 30°C. We demonstrate the throughput of this method by studying VOC profiles from a representative collection of skin bacterial isolates under three parallel growth conditions. We observe differential production of various aldehydes and ketones depending on bacterial strain. This generalizable method will support screening of bacterial populations in a variety of research areas.
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Affiliation(s)
- Collin M Timm
- Applied Physics Laboratory, Johns Hopkins University, Laurel, MD, United States
| | - Evan P Lloyd
- Applied Physics Laboratory, Johns Hopkins University, Laurel, MD, United States
| | - Amanda Egan
- Applied Physics Laboratory, Johns Hopkins University, Laurel, MD, United States
| | - Ray Mariner
- Applied Physics Laboratory, Johns Hopkins University, Laurel, MD, United States
| | - David Karig
- Applied Physics Laboratory, Johns Hopkins University, Laurel, MD, United States
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23
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Sémon E, Arvisenet G, Guichard E, Le Quéré JL. Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:65-77. [PMID: 28981178 DOI: 10.1002/jms.4036] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 09/12/2017] [Accepted: 09/16/2017] [Indexed: 06/07/2023]
Abstract
With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H3 O+ leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different methods were proposed but generally resulted in lowering the sensitivity and/or complicating the mass spectra. The aim of the present study was to propose a simple, sensitive, and reliable method with fragmentation as low as possible, linearity within a realistic range of volatile organic compounds concentrations, and applicability to in vivo dynamic aroma release (nosespace) studies of wines. For in vitro analyses, a reference flask containing a hydro-alcoholic solution (10% ethanol) was permanently connected to the PTR-MS inlet in order to establish ethanol chemical ionization conditions. A low electric field strength to number density ratio E/N (80 Td) was used in the drift-tube. A stable reagent ion distribution was obtained with the primary protonated ethanol ion C2 H5 OH2+ accounting for more than 80% of the ionized species. The ethanol dimer (C2 H5 OH)2 H+ accounted for only 10%. Fragmentation of some aroma molecules important for white wine flavor (various esters, linalool, cis-rose oxide, 2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-phenylethanol) was studied from same ethanol content solutions connected alternatively with the reference solution to the instrument inlet. Linear dynamic range and limit of detection (LOD) were determined for ethyl hexanoate. Fragmentation of the protonated analytes was limited to a few ions of low intensity, or to specific fragment ions with no further fragmentation. Association and/or ligand switching reactions from ethanol clusters were only significant for the primary alcohols. Interpretation of the mass spectra was straightforward with easy detection of diagnostic ions. These results made this ethanol ionization method suitable for direct headspace analyses of model wines and to their nosespace analyses.
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Affiliation(s)
- Etienne Sémon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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24
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Russo P, Fares C, Longo A, Spano G, Capozzi V. Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production. Foods 2017; 6:foods6120110. [PMID: 29232917 PMCID: PMC5742778 DOI: 10.3390/foods6120110] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 11/27/2017] [Accepted: 12/04/2017] [Indexed: 01/19/2023] Open
Abstract
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.
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Affiliation(s)
- Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech Via Napoli 25, 71122 Foggia, Italy.
| | - Clara Fares
- Council for Agricultural Research and Economics-Research Centre for Cereal and Industrial Crops (CREA-CI), S.S.673 km 25.200, 71122 Foggia, Italy.
| | - Angela Longo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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25
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Schoen HR, Knighton WB, Peyton BM. Endophytic fungal production rates of volatile organic compounds are highest under microaerophilic conditions. MICROBIOLOGY-SGM 2017; 163:1767-1777. [PMID: 29111963 DOI: 10.1099/mic.0.000555] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Volatile organic compound (VOC) production from an endophytic fungus was quantified at four oxygen concentrations (0, 1, 13 and 21 %) throughout culture growth phases. The filamentous fungus, a Nodulisporium sp. (designated TI-13), was grown in a solid-state reactor with an agricultural byproduct, beet pulp, as the solid substrate. The VOCs, with potential applications as biofuels, natural flavour compounds and bioactive mixtures, were measured with a recently introduced platinum catalyst and proton transfer reaction mass spectrometry quantification system. The highest-specific production rates of carbon number four and higher VOCs were observed under microaerophilic conditions, which is the expected environment within the plant host. Specific production rates of two ester compounds increased by at least 19 times under microaerophilic conditions compared with those under any other oxygen concentration studied. Total VOC production, including small molecules such as ethanol and acetaldehyde, increased by 23 times when compared between aerobic and anoxic conditions, predominately due to increased production of ethanol. Additionally, total specific production for all 21 compounds quantified was highest under reduced oxygen conditions.
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Affiliation(s)
- Heidi R Schoen
- Department of Chemical and Biological Engineering, Montana State University, 305 Cobleigh Hall, PO Box 173920, Bozeman, MT 59717, USA.,Center for Biofilm Engineering, Montana State University, 366 Barnard Hall, PO Box 173980, Bozeman, MT 59717, USA
| | - Walter Berk Knighton
- Department of Chemistry and Biochemistry, Montana State University, 103 Chemistry and Biochemistry Building, PO Box 173400, Bozeman, MT 59717, USA
| | - Brent M Peyton
- Department of Chemical and Biological Engineering, Montana State University, 305 Cobleigh Hall, PO Box 173920, Bozeman, MT 59717, USA.,Center for Biofilm Engineering, Montana State University, 366 Barnard Hall, PO Box 173980, Bozeman, MT 59717, USA
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26
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Abstract
While yeast is one of the most studied organisms, its intricate biology remains to be fully mapped and understood. This is especially the case when it comes to capture rapid, in vivo fluctuations of metabolite levels. Secondary electrospray ionization-high resolution mass spectrometry SESI-HRMS is introduced here as a sensitive and noninvasive analytical technique for online monitoring of microbial metabolic activity. The power of this technique is exemplarily shown for baker’s yeast fermentation, for which the time-resolved abundance of about 300 metabolites is demonstrated. The results suggest that a large number of metabolites produced by yeast from glucose neither are reported in the literature nor are their biochemical origins deciphered. With the technique demonstrated here, researchers interested in distant disciplines such as yeast physiology and food quality will gain new insights into the biochemical capability of this simple eukaryote.
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27
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Pico J, Martínez MM, Bernal J, Gómez M. Impact of frozen storage time on the volatile profile of wheat bread crumb. Food Chem 2017; 232:185-190. [PMID: 28490062 DOI: 10.1016/j.foodchem.2017.04.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 03/09/2017] [Accepted: 04/04/2017] [Indexed: 11/26/2022]
Abstract
The freezing of wheat bread before aroma analyses is a common practice in order to preserve loss of the volatile profile. However, the impact of the frozen storage time on the aroma profile has not been studied. For this purpose, the volatile profiles of wheat bread frozen for 1, 2 and 4weeks were analysed employing solvent extraction and static headspace methoologies with GC/MS. The results revealed that the freezing was effective to prevent the loss of volatiles during the first week. However, after two weeks, there was an increase of volatile compounds, probably generated by chemical reactions. Thus, a maximum of one week of frozen storage was recommended when using the solvent extraction methodology. When using the static headspace method, the samples should be analysed on the same day as preparation, since the extraction was surprisingly increased due to the starch retrogradation that occurred during freezing.
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Affiliation(s)
- Joana Pico
- I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain.
| | - Mario M Martínez
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
| | - José Bernal
- I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain
| | - Manuel Gómez
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
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Liu T, Li Y, Sadiq FA, Yang H, Gu J, Yuan L, Lee YK, He G. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chem 2017; 242:404-411. [PMID: 29037707 DOI: 10.1016/j.foodchem.2017.09.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 09/07/2017] [Accepted: 09/14/2017] [Indexed: 11/15/2022]
Abstract
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used.
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Affiliation(s)
- Tongjie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Huanyi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Jingsi Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yuan Kun Lee
- Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117545, Singapore
| | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China.
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Petruzzi L, Capozzi V, Berbegal C, Corbo MR, Bevilacqua A, Spano G, Sinigaglia M. Microbial Resources and Enological Significance: Opportunities and Benefits. Front Microbiol 2017. [PMID: 28642742 PMCID: PMC5462979 DOI: 10.3389/fmicb.2017.00995] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.
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Affiliation(s)
- Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Vittorio Capozzi
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Carmen Berbegal
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Maria R Corbo
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giuseppe Spano
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
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Cappelli LC, Shah AA, Bingham CO. Immune-Related Adverse Effects of Cancer Immunotherapy- Implications for Rheumatology. Rheum Dis Clin North Am 2017; 43:65-78. [PMID: 27890174 PMCID: PMC5127444 DOI: 10.1016/j.rdc.2016.09.007] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Immune checkpoint inhibitors (ICIs) are increasingly studied and used as therapy for a growing number of malignancies. ICIs work by blocking inhibitory pathways of T-cell activation, leading to an immune response directed against tumors. Such nonspecific immunologic activation can lead to immune-related adverse events (IRAEs). Some IRAEs, including inflammatory arthritis, sicca syndrome, myositis, and vasculitis, are of special interest to rheumatologists. As use of ICIs increases, recognition of these IRAEs and developing treatment strategies will become important. In this review, the current literature on rheumatic and musculoskeletal IRAEs is summarized. The incidence, clinical presentations, and treatment considerations are highlighted.
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Affiliation(s)
- Laura C Cappelli
- Division of Rheumatology, Johns Hopkins School of Medicine, 5501 Hopkins Bayview Circle, Suite 1.B1, Baltimore, MD, USA.
| | - Ami A Shah
- Division of Rheumatology, Johns Hopkins School of Medicine, 5501 Hopkins Bayview Circle, Suite 1.B1, Baltimore, MD, USA
| | - Clifton O Bingham
- Division of Rheumatology, Johns Hopkins School of Medicine, 5501 Hopkins Bayview Circle, Suite 1.B1, Baltimore, MD, USA
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Microbial Ecology and Process Technology of Sourdough Fermentation. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:49-160. [PMID: 28732554 DOI: 10.1016/bs.aambs.2017.02.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.
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Khomenko I, Stefanini I, Cappellin L, Cappelletti V, Franceschi P, Cavalieri D, Märk TD, Biasioli F. Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS. Metabolomics 2017; 13:118. [PMID: 28932179 PMCID: PMC5579147 DOI: 10.1007/s11306-017-1259-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Accepted: 08/23/2017] [Indexed: 11/09/2022]
Abstract
INTRODUCTION Producing a wide range of volatile secondary metabolites Saccharomyces cerevisiae influences wine, beer, and bread sensory quality and hence selection of strains based on their volatilome becomes pivotal. A rapid on-line method for volatilome assessing of strains growing on standard solid media is still missing. OBJECTIVES Methodologically, the aim of this study was to demonstrate the automatic, real-time, direct, and non-invasive monitoring of yeast volatilome in order to rapidly produce a robust large data set encompassing measurements relative to many strains, replicates and time points. The fundamental scope was to differentiate volatilomes of genetically similar strains of oenological relevance during the whole growing process. METHOD Six different S. cerevisiae strains (four meiotic segregants of a natural strain and two laboratory strains) inoculated onto a solid medium have been monitored on-line by Proton Transfer Reaction-Time-of-Flight-Mass Spectrometry for 11 days every 4 h (3540 time points). FastGC PTR-ToF-MS was performed during the stationary phase on the 5th day. RESULTS More than 300 peaks have been extracted from the average spectra associated to each time point, 70 have been tentatively identified. Univariate and multivariate analyses have been performed on the data matrix (3640 measurements × 70 peaks) highlighting the volatilome evolution and strain-specific features. Laboratory strains with opposite mating type, and meiotic segregants of the same natural strain showed significantly different profiles. CONCLUSIONS The described set-up allows the on-line high-throughput screening of yeast volatilome of S. cerevisiae strains and the identification of strain specific features and new metabolic pathways, discriminating also genetically similar strains, thus revealing a novel method for strain phenotyping, identification, and quality control.
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Affiliation(s)
- Iuliia Khomenko
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
- Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria
| | - Irene Stefanini
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
- Division of Biomedical Cell Biology, Warwick Medical School, University of Warwick, Coventry, CV4 7AJ UK
| | - Luca Cappellin
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
| | - Valentina Cappelletti
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
- Department of Biology, Institute of Biochemistry, ETH Zurich, 8093 Zurich, Switzerland
| | - Pietro Franceschi
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
| | - Duccio Cavalieri
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
- Biology Department, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, FI Italy
| | - Tilmann D. Märk
- Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria
| | - Franco Biasioli
- Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN Italy
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