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García-Béjar B, Fernández-Pacheco P, Carreño-Domínguez J, Briones A, Arévalo-Villena M. Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs. J Sci Food Agric 2023; 103:7683-7693. [PMID: 37452647 DOI: 10.1002/jsfa.12864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 05/05/2023] [Accepted: 07/15/2023] [Indexed: 07/18/2023]
Abstract
BACKGROUND New strategies in the cereal-based industry has brought about the elaboration of new sourdoughs with better microbial stability and safety as well as nutritional value such as those based on wholegrain flours. This has led to an increasing interest in the selection of adapted yeasts for using them as new starters. Therefore, this study aimed to isolate, identify, and characterise diverse yeast strains from wholegrain spontaneous sourdoughs. RESULTS Three wholegrain sourdoughs (wheat, rye, and oat) were fermented and monitored for 96 h. Minimum pH values ranged from 3.1 to 3.5 while maximum yeast counts were reached at 72 h. A total of 76 yeast isolates were identified by polymerase chain reaction random amplification of polymorphic DNA (PCR-RAPD) and catalogued in six different species by sequencing the internal transcribed spacer (ITS) region. The major species were Candida glabrata, Saccharomyces cerevisiae, Kazachstania unispora, and Wickerhamomyces anomalus. The studied kinetic parameters of the growth curves (λ, G, ODmax , and μmax ) and the fermentation capacity allowed to ascertain that 12 and 5 strains, respectively, were better than baker's yeast control. The fibre assimilation ability (cellulose, xylose, and β-glucan) was observed in the 27% of the strains and only four strains showed phytase activity. CONCLUSIONS The yeast population in the three wholegrain sourdoughs were variable along the fermentation time. Genetic identification showed that strains and species presented a different trend for each sourdough although common species were determined (e.g., W. anomalus). Candida glabrata (4T1) and Saccharomyces cerevisiae (3A6) showed, respectively, better kinetics and impedance results than the positive control, while W. anomalus (C4) was notorious in fibre assimilation and phytase degradation. © 2023 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)
- Beatriz García-Béjar
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Pilar Fernández-Pacheco
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Toledo, Spain
| | | | - Ana Briones
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Arévalo-Villena
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
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Fernández-Pacheco P, Ramos Monge IM, Poveda JM, Díaz-Maroto MC, Arévalo-Villena M. Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk. J Sci Food Agric 2023; 103:4107-4118. [PMID: 36533884 DOI: 10.1002/jsfa.12394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cow's milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cow's milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and to consider their potential use as biocontrol agents. RESULTS Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. CONCLUSION Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Department of Analytical Chemistry and Food Technology, Faculty of Environmental Science and Biochemistry, University of Castilla-La Mancha, Toledo, Spain
| | - Inés María Ramos Monge
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Justa María Poveda
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Arévalo-Villena
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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Fernández-Pacheco P, Rosa IZ, Arévalo-Villena M, Gomes E, Pérez AB. Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems. Braz J Microbiol 2021; 52:2129-2144. [PMID: 34595728 DOI: 10.1007/s42770-021-00541-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 06/08/2021] [Indexed: 11/25/2022] Open
Abstract
Yeast isolates from flowers and fruits from a Brazilian forest were studied. The yeasts were identified at species and strain level by PCR-RFLP and PCR-RAPD, respectively. The 46 isolated yeasts were classified into 11 different species belonging to the genera Candida, Diutina, Hanseniaspora, Meyerozyma, Pichia, Rhodotorula, and Torulaspora. A total of 20 different strains were found. In order to ascertain the probiotic potential, the resistance to gastrointestinal conditions, autoaggregation, and hydrophobicity assays were studied, along with the capacity to form biofilm. The results indicate that, although most of the strains presented better results than Saccharomyces boulardii (the only strain recognized as a probiotic yeast), four strains were the most promising, namely, Rhodotorula mucilaginosa 32, Meyerozyma caribbica 35, and Diutina rugosa 12 and 45, according to the Duncan test. Several biotechnological properties were evaluated. D. rugosa inhibited Dekkera bruxellensis. The assimilation or fermentation of seven sugars was tested, and only five of the yeasts did not show a capacity to assimilate any of the sugars under aerobic conditions. However, all strains were able to ferment at least one of the sugars under anaerobic conditions. As far as enzyme production is concerned, positive results were only found for the enzymes' amylase, pectinase, and protease. D. rugosa 42 and Hanseniaspora opuntiae 18, followed of Pichia kluyveri 26, showed high values for the production of melatonin. In conclusion, the results of this study show that several non-Saccharomyces present probiotic characteristics, and these have good potential for industrial applications in the food or biotechnology industries.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain
| | - Isabel Zaparoli Rosa
- Microbiology Department, Instituto de Biociências, Letras e Ciências Exatas - Ibilce Jardim Nazareth, Rua Cristóvão Colombo, Universidade Estadual Paulista, 15054-000 - São José do Rio Preto, São Paulo, Brazil
| | - María Arévalo-Villena
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain.
| | - Eleni Gomes
- Microbiology Department, Instituto de Biociências, Letras e Ciências Exatas - Ibilce Jardim Nazareth, Rua Cristóvão Colombo, Universidade Estadual Paulista, 15054-000 - São José do Rio Preto, São Paulo, Brazil
| | - Ana Briones Pérez
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain
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Fernández-Pacheco P, García-Béjar B, Briones Pérez A, Arévalo-Villena M. Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma. Front Microbiol 2021; 12:723815. [PMID: 34434184 PMCID: PMC8381471 DOI: 10.3389/fmicb.2021.723815] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 07/23/2021] [Indexed: 11/22/2022] Open
Abstract
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers advantages such as reusability and easy recuperation. In this study, a commercial β-glucosidase was immobilised by absorption in sodium alginate. Biotechnological characteristics and terpen hydrolysis (hydrolysis aroma precursors) in muscat wines were studied after treatment with both free and immobilised commercial β- glucosidase with two different concentrations. It was revealed that both forms shared an optimal pH (4.5) and a maximum temperature (64°C), even an increment on the activity between 40and 60°C. A similar Km value has been determined while Vmax from the immobilised enzyme was higher than the free (3.35 and 2.52 μmol min–1 mg–1, respectively). Additionally, the immobilised enzyme showed a better hydrolytic activity during 24 h, and its reusability has been proven. Regarding enzymatic hydrolysis in grape must, the best results were observed for the highest concentration of free β-glucosidase although glucose release was also determined for the immobilised enzyme along the days. In contrast, maximum activity was reached by the immobilised β-glucosidase in less time but in no case equalled the free ones. Finally, volatile compound liberation in wines treated with free or immobilised enzymes was analysed using HRGC-MS. Liberation for both enzymes and the greatest concentrations of some volatiles were detected when a double dose of the free β-glucosidase was used. Nevertheless, the wines treated with the immobilised β-glucosidase showed a high concentration of some volatile compounds such as nerol or geraniol.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Technology Department, Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Beatriz García-Béjar
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Ana Briones Pérez
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
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Fernández-Pacheco P, Ramos Monge IM, Fernández-González M, Poveda Colado JM, Arévalo-Villena M. Safety Evaluation of Yeasts With Probiotic Potential. Front Nutr 2021; 8:659328. [PMID: 34095190 PMCID: PMC8175779 DOI: 10.3389/fnut.2021.659328] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/23/2021] [Indexed: 11/13/2022] Open
Abstract
This work has evaluated the safety aspects of 20 yeast strains, isolated from food environments, selected in previous works due to their probiotic potential. Among the different strains, there are Saccharomyces and non-Saccharomyces yeasts. Before safety evaluation, differentiation of Saccharomyces cerevisiae strains was done by PCR amplification of inter-δ region with pairs of primers δ2-12 and δ12-21, which showed that they were all different from each other and also had different profiles to Saccharomyces boulardii (the only commercial probiotic yeast). The non-Saccharomyces ones were already known. The evaluation tests carried out were antibiotic and antifungal resistance, production of biogenic amines, deconjugation activity of bile salts, and different enzymatic activities: coagulase, deoxyribonuclease, hemolysin, proteolytic, and phospholipase. None of the studied strains demonstrated coagulase, hemolytic or DNase capacity (clear virulence factors), although all of them showed protease activity, some showed phospholipase activity, and half of the yeasts were capable of conjugating bile salts. Regarding antimicrobial compounds, all were resistant to antibiotics but showed sensitivity to the antimycotics used. Nevertheless, only one strain of Hanseniaspora osmophila was excluded for use in the food industry, due to its high production of tyramine.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Analytical Chemistry and Food Technology Department, Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Inés María Ramos Monge
- Analytical Chemistry and Food Technology Department and Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Mónica Fernández-González
- Analytical Chemistry and Food Technology Department and Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Justa María Poveda Colado
- Analytical Chemistry and Food Technology Department and Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department and Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
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6
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Rodríguez-Sánchez S, Fernández-Pacheco P, Seseña S, Pintado C, Palop ML. Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111142] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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7
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Fernández-Pacheco P, García-Béjar B, Jiménez-Del Castillo M, Carreño-Domínguez J, Briones Pérez A, Arévalo-Villena M. Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera). J Sci Food Agric 2021; 101:2201-2209. [PMID: 32978783 DOI: 10.1002/jsfa.10839] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. RESULTS Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. CONCLUSIONS Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Analytical Chemistry and Food Technology Department/Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Beatriz García-Béjar
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Marina Jiménez-Del Castillo
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Javier Carreño-Domínguez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Ana Briones Pérez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
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8
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Fernández-Pacheco P, Arévalo-Villena M, Rosa IZ, Pérez AB. Corrigendum to "Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach" [Food Research International 112 (2018) 143-151]. Food Res Int 2019; 126:108491. [PMID: 31732061 DOI: 10.1016/j.foodres.2019.05.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Pilar Fernández-Pacheco
- Castilla-La Mancha University, Food Science and Technology Department, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain.
| | - María Arévalo-Villena
- Castilla-La Mancha University, Food Science and Technology Department, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain
| | - Isabel Zaparoli Rosa
- Universidade Estadual Paulista, Microbiology Department, Rua Cristóvão Colombo, 2265, Instituto de Biociências, Letras e Ciências Exatas - Ibilce Bairro: Jardim Nazareth, 15054-000 São José do Rio Preto, São Paulo, Brazil
| | - Ana Briones Pérez
- Castilla-La Mancha University, Food Science and Technology Department, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain
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9
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Fernández-Pacheco P, Cueva C, Arévalo-Villena M, Moreno-Arribas MV, Briones Pérez A. Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications. Food Funct 2019; 10:4924-4931. [PMID: 31342038 DOI: 10.1039/c9fo00732f] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics, using a dynamic gastrointestinal simulator (simgi®). The best results obtained were for strains Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056. Having optimised the method, the yeasts were subsequently lyophilised, and the one that showed the least loss of viability, S. cerevisiae 3, was used in a freeze-dried form to obtain a new functional food. On the other hand, some characteristics of the product were compared with those of probiotic supplements and other commercial probiotic foods. The obtained functional product showed better parameters than the rest of the samples containing yeasts which, together with the great acceptance shown after the consumer tests, means that it can be presented as a possible commercial functional product.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain.
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10
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Gallardo C, Nieto R, Soler A, Pelayo V, Fernández-Pinero J, Markowska-Daniel I, Pridotkas G, Nurmoja I, Granta R, Simón A, Pérez C, Martín E, Fernández-Pacheco P, Arias M. Assessment of African Swine Fever Diagnostic Techniques as a Response to the Epidemic Outbreaks in Eastern European Union Countries: How To Improve Surveillance and Control Programs. J Clin Microbiol 2015; 53:2555-65. [PMID: 26041901 PMCID: PMC4508403 DOI: 10.1128/jcm.00857-15] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2015] [Accepted: 05/22/2015] [Indexed: 11/20/2022] Open
Abstract
This study represents a complete comparative analysis of the most widely used African swine fever (ASF) diagnostic techniques in the European Union (EU) using field and experimental samples from animals infected with genotype II ASF virus (ASFV) isolates circulating in Europe. To detect ASFV, three different PCRs were evaluated in parallel using 785 field and experimental samples. The results showed almost perfect agreement between the Universal ProbeLibrary (UPL-PCR) and the real-time (κ = 0.94 [95% confidence interval {CI}, 0.91 to 0.97]) and conventional (κ = 0.88 [95% CI, 0.83 to 0.92]) World Organisation for Animal Health (OIE)-prescribed PCRs. The UPL-PCR had greater diagnostic sensitivity for detecting survivors and allows earlier detection of the disease. Compared to the commercial antigen enzyme-linked immunosorbent assay (ELISA), good-to-moderate agreement (κ = 0.67 [95% CI, 0.58 to 0.76]) was obtained, with a sensitivity of 77.2% in the commercial test. For ASF antibody detection, five serological methods were tested, including three commercial ELISAs, the OIE-ELISA, and the confirmatory immunoperoxidase test (IPT). Greater sensitivity was obtained with the IPT than with the ELISAs, since the IPT was able to detect ASF antibodies at an earlier point in the serological response, when few antibodies are present. The analysis of the exudate tissues from dead wild boars showed that IPT might be a useful serological tool for determining whether or not animals had been exposed to virus infection, regardless of whether antibodies were present. In conclusion, the UPL-PCR in combination with the IPT was the most trustworthy method for detecting ASF during the epidemic outbreaks affecting EU countries in 2014. The use of the most appropriate diagnostic tools is critical when implementing effective control programs.
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Affiliation(s)
- C Gallardo
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - R Nieto
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - A Soler
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - V Pelayo
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - J Fernández-Pinero
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | | | - G Pridotkas
- National Food and Veterinary Risk Assessment Institute, Vilnius, Lithuania
| | - I Nurmoja
- Estonian Veterinary and Food Laboratory, Tartu, Estonia
| | - R Granta
- Institute of Food Safety, Animal Health and Environment BIOR, Riga, Latvia
| | - A Simón
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - C Pérez
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - E Martín
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - P Fernández-Pacheco
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
| | - M Arias
- European Union Reference Laboratory for African Swine Fever (EURL), Centro de Investigación en Sanidad Animal, CISA/INIA, Valdeolmos, Madrid, Spain
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Fernández-Pinero J, Fernández-Pacheco P, Rodríguez B, Sotelo E, Robles A, Arias M, Sánchez-Vizcaíno JM. Rapid and sensitive detection of African horse sickness virus by real-time PCR. Res Vet Sci 2008; 86:353-8. [PMID: 18782637 DOI: 10.1016/j.rvsc.2008.07.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2008] [Revised: 05/28/2008] [Accepted: 07/20/2008] [Indexed: 10/21/2022]
Abstract
A highly sensitive and specific TaqMan-MGB real-time RT-PCR assay has been developed and standardised for the detection of African horse sickness virus (AHSV). Primers and MGB probe specific for AHSV were selected within a highly conserved region of genome segment 7. The robustness and general application of the diagnostic method were verified by the detection of 12 AHSV isolates from all of the nine serotypes. The analytical sensitivity ranged from 0.001 to 0.15 TCID(50) per reaction, depending on the viral serotype. Real-time PCR performance was preliminarily assessed by analysing a panel of field equine samples. The same primer pair was used to standardise a conventional RT-PCR as an affordable, useful and simple alternative method in laboratories without access to real-time PCR instruments. The two techniques present novel tools to improve the molecular diagnosis of African horse sickness (AHS).
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Affiliation(s)
- J Fernández-Pinero
- Centro de Investigación en Sanidad Animal (CISA-INIA), Valdeolmos, 28130 Madrid, Spain.
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12
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Affiliation(s)
- P. Fernández-Pacheco
- Centro de Investigación en Sanidad Animal (CISA-INIA); Carretera Algete-El Casar s/n 28130 Valdeolmos, Madrid Spain
| | - J. Fernández-Pinero
- Centro de Investigación en Sanidad Animal (CISA-INIA); Carretera Algete-El Casar s/n 28130 Valdeolmos, Madrid Spain
| | - M. Agüero
- Centro de Investigación en Sanidad Animal (CISA-INIA); Carretera Algete-El Casar s/n 28130 Valdeolmos, Madrid Spain
| | - M. A. Jiménez-Clavero
- Centro de Investigación en Sanidad Animal (CISA-INIA); Carretera Algete-El Casar s/n 28130 Valdeolmos, Madrid Spain
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Carricondo F, Bartolomé MV, Vicente-Torres MA, Fernández-Pacheco P, Rodríguez T, Gil-Loyzaga P. Sensitivity to glutamate neurotoxicity in different developmental periods of the rat cochlea. Adv Otorhinolaryngol 2002; 59:91-5. [PMID: 11885666 DOI: 10.1159/000059240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
Cochlear neurotoxicity induced by the intraperitoneal administration of monosodium glutamate (MSG) has been analyzed during the postnatal development of the auditory receptor of the rat. The animals were treated with MSG during two postnatal periods. The electrophysiological recordings showed that MSG treatment produced a decrease in the 8th nerve compound action potential. The effect was more marked in the animals treated between the 9th and 12th postnatal day than in the others, with a qualitative decrease in neuronal density in the spiral ganglion. These results suggest that there is a period of maximum sensitivity to the cochlear neurotoxicity induced by MSG in the postnatal development of the rat.
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Affiliation(s)
- F Carricondo
- Agustín Bullón Cell Culture Center and Department of Surgery II (ORL), Faculty of Medicine, University Complutense, Madrid, Spain
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