4.7 Article

AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application

Related references

Note: Only part of the references are listed.
Review Biochemistry & Molecular Biology

Lactic Acid Bacteria Bacteriocin, an Antimicrobial Peptide Effective Against Multidrug Resistance: a Comprehensive Review

Hock Wei Tang et al.

Summary: Antibiotic overuse has led to an increase in antibiotic-resistant microorganisms, posing a threat to public health. Bacteriocin, an antibacterial peptide produced by lactic acid bacteria, shows potential as a replacement for antibiotics and has been found to effectively inhibit the growth of resistant bacteria. However, the lack of data on the safety and toxicity of lactic acid bacteria bacteriocin hinders its widespread use in the food and pharmaceutical industries.

INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2022)

Article Agriculture, Multidisciplinary

Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (Trichiurus lepturus) fish

Shaimaa Hatab et al.

Summary: The study found that treating hairtail fish with ACP led to slight changes in peroxide value and thiobarbituric acid reactive substances, but significant increases in surface hydrophobicity, turbidity, and water-holding capacity. This indicates that ACP treatment can enhance the protein and lipid properties of hairtail fish myofibril protein, reinforcing gel formation.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Article Biochemistry & Molecular Biology

Microbial community composition associated with early developmental stages of the Indian white shrimp, Penaeus indicus

T. N. Vinay et al.

Summary: Gut microbiota plays a crucial role in the physiology and health of aquatic organisms, including shrimp. This study provides valuable insights into the microbial composition during the early developmental stages of Penaeus indicus and highlights the influence of early feeding on microbial formation.

MOLECULAR GENETICS AND GENOMICS (2022)

Article Biotechnology & Applied Microbiology

Effect of luxS encoding a synthase of quorum-sensing signal molecule AI-2 of Vibrio vulnificus on mouse gut microbiome

Keun-Woo Lee et al.

Summary: Autoinducer-2 (AI-2), a quorum-sensing signal molecule from Vibrio vulnificus, plays an important role in the colonization of the small intestine. The absence of luxS gene not only affects the ability of V. vulnificus to colonize the host gut but also its susceptibility to the growth-inhibiting activity of commensal bacteria including Lactobacillus.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2022)

Article Fisheries

Bacterial diversity and community composition in the gut and rearing water of Pacific White shrimp Penaeus vannamei during an outbreak of white feces disease

Mohamad Iqbal Kurniawinata et al.

Summary: This study compared the diversity and relative abundance of intestinal microbial communities and rearing water, histopathology of intestinal organs, and performance of shrimp production in the emergence of white feces disease (WFD). It was found that during the WFD outbreak, there were changes in the bacterial community structure in shrimp and rearing water samples, with an increase in the abundance of pathogenic bacteria, especially Vibrio sp. The dominance of the genus Rubritalea in the WFD-infected shrimp intestine sample was believed to be a trigger for decreased bacterial diversity. The WFD-infected shrimp also demonstrated intestinal tissue damage and had lower survival rate and feed conversion ratio compared to normal shrimp.

AQUACULTURE (2022)

Article Food Science & Technology

Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

Wenya Li et al.

Summary: The present study investigated the influence of two fermentation temperatures on the physicochemical properties and bacterial community composition of low-salt shrimp paste. The results showed that shrimp paste fermented at 10 degrees C had lower levels of TVBN and total BA compared to that at 20 degrees C. The appropriate fermentation temperature and period were determined to be 10 degrees C and 12 weeks, respectively. Carnobacteriaceae and Staphylococaceae were the predominant families for the fermented shrimp paste.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of Lactiplantibacillus plantarum SS-128 by Integration of Transcriptomics and Metabolomics

Yilin Qian et al.

Summary: The growth characteristics and metabolism of L. plantarum SS-128 are regulated by the AI-2/LuxS QS system, which plays a positive role in food safety. The absence of luxS gene leads to reduced metabolite overflow and abnormal proliferation.

FOODS (2022)

Article Food Science & Technology

Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation

Yun-Fang Qian et al.

Summary: The study showed that epsilon-polylysine (PL) and oregano essential oil (OEO) have inhibitory effects on Shewanella putrefaciens in Pacific white shrimp, reducing its proteolytic activity and total volatile basic nitrogen production. Additionally, they can delay water migration and moisture loss in shrimp muscle, thus prolonging the shelf life of shrimp.

FOOD CONTROL (2021)

Article Food Science & Technology

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

Xiaowei Lou et al.

Summary: The study found that Shewanella baltica can decompose nutrients in fish products through various metabolic pathways, primarily through nitrogen and nucleotide pathways. These changes are mainly attributed to the enzymes of S. baltica during growth and respiration processes.

FOOD CONTROL (2021)

Article Biotechnology & Applied Microbiology

Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres

Sigurlaug Skirnisdottir et al.

Summary: Onboard chitosan treatment did not have a clear impact on the sensory characteristics, freshness period, or shelf life of loin products, but significantly reduced total viable counts and specific spoilage organisms compared to the untreated group. Additionally, chitosan treatment resulted in lower bacterial diversity in the treated groups, regardless of packaging method, indicating a potential role in inhibiting spoilage organisms.

FOOD MICROBIOLOGY (2021)

Article Food Science & Technology

Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

Qian-Da Xu et al.

Summary: Different phenolic compounds have varying effects on the structural and functional properties of myofibrillar protein (MP), mainly interacting through hydrogen bonds or electrostatic interactions, improving certain properties while decreasing others.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces

Jun Yan et al.

Summary: Shewanella putrefaciens is an important specific spoilage organism in seafood under low-temperature storage, capable of forming biofilms on glass, stainless steel, and polystyrene surfaces. Acidic electrolysis water (AEW) was found to be an effective strategy for eliminating mature biofilms, with a concentration of 3 g/L being able to remove almost all biofilms and exhibit a bactericidal effect to prevent secondary contamination during seafood processing. This study contributes to promoting the use of AEW for controlling biofilms in the seafood industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish

Bao-Hong Lee et al.

Summary: The study showed that extracellular vesicles (EVs) isolated from Lactobacillus plantarum can effectively inhibit oxidation reactions and bacteria growth in tuna fish during storage, indicating their potential application in food storage technology.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions

Hao Cui et al.

Summary: The study demonstrated that ethanolic extract from Morus alba L. leaves (MLEE) shows promising potential in extending the shelf life of chilled pork while maintaining sensory characteristics.

MEAT SCIENCE (2021)

Review Food Science & Technology

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Alaa El-Din A. Bekhit et al.

Summary: The use of total volatile basic nitrogen (TVB-N) as a freshness marker for different meat types is still lacking understanding and consistent recommendations. The current research has not adequately addressed the mechanisms behind TVB-N generation and its association with meat freshness. Further studies and investigations are needed to establish more accurate and reliable freshness indicators for various meat types.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system

Yuan Li et al.

Summary: Ellagic acid solid dispersion (EASD) was prepared using polyvinylpyrrolidone (PVP) as a carrier to improve solubility, showing a significant decrease in crystallinity and excellent inhibition of protein oxidation. Increasing solubility broadens the application range of EA, providing a theoretical basis for its use in aquatic product preservation.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Characteristics of hemoglobin and its pro-oxidative activity in washed silver carp (Hypophthalmichthys molitrix) mince as affected by pH

Miral Javed et al.

Summary: This study found that the pro-oxidative activity of hemoglobin in fish mince is influenced by pH levels, with acidic conditions promoting lipid and protein oxidation. Adjusting to a slightly alkaline pH can slow down oxidation processes, preserving the quality of fish mince during storage.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Food Science & Technology

Evaluation of negative behaviors for single specific spoilage microorganism on little yellow croaker under modified atmosphere packaging: Biochemical properties characterization and spoilage-related volatiles identification

Jiayin Huang et al.

Summary: This study aimed to evaluate the negative impacts of a single specific spoilage organism (SSO) on little yellow croaker under modified atmosphere packaging (MAP) through biochemical properties characterization and identification of spoilage-related volatile indicators. It was found that Shewanella glacialipiscicola exhibited stronger spoilage ability compared to Carnobacterium maltaromaticum, with higher rejection degree, pH value, TVB-N contents, and lower chewiness value. The production of volatile compounds by microbial activity was analyzed, and specific volatile indicators for each SSO were identified through multivariate statistic analysis, revealing a significant correlation between chemical spoilage indexes and volatile indicators.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Pharmacology & Pharmacy

Evaluation of Microparticulate (S)-4,5-Dihydroxy-2,3-pentanedione (DPD) as a Potential Vaccine Adjuvant

Devyani Joshi et al.

Summary: The study tested the immunogenicity and cytotoxicity of microparticulate (S)-DPD as a vaccine adjuvant, finding that it had an adjuvant effect on the gonorrhea vaccine. Further research with additional bacterial vaccines and in vivo evaluation will confirm its potential as a vaccine adjuvant candidate.

AAPS JOURNAL (2021)

Review Food Science & Technology

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Zuhaib F. Bhat et al.

Summary: Thermal processing techniques can alter the digestibility of muscle proteins by modifying their structure and function, leading to changes in the final digestible protein products. Different thermal processing methods have the potential to either positively or negatively influence the digestibility of muscle proteins, depending on the processing conditions.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Biochemistry & Molecular Biology

Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress

Xin Guo et al.

Summary: The addition of rutin promoted the oxidation process of myofibrillar protein under oxidative stress, increasing particle size and aggravating protein molecule cleavage. However, moderate cross-linking between protein and rutin could improve the gel strength and water holding capacity of the oxidized MP gel. The application of natural polyphenols like rutin shows promising potential in the development of the Coregonus peled industry.

JOURNAL OF FOOD BIOCHEMISTRY (2021)

Review Chemistry, Medicinal

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Bomi Ryu et al.

Summary: Fish muscle, a desirable protein source, has hydrolysate with high nutritional demand and potential added value. The content of hydrolysate depends on various factors and can be utilized for different industrial applications to improve human health.

MARINE DRUGS (2021)

Article Biochemistry & Molecular Biology

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Noman Walayat et al.

Summary: This study demonstrates that the addition of OVA-KC can significantly reduce the decrease in Ca2+-ATPase activity and SH groups in grass carp myofibrillar proteins during frozen storage, improve the stability of alpha-helix content, and enhance intermolecular interaction forces of MP.

ANTIOXIDANTS (2021)

Article Food Science & Technology

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Anlaug Adland Hansen et al.

Summary: Improved quality control and prolonged shelf life are essential in preventing food waste. Different packaging methods and freezing/thawing processes have significant effects on the bacterial diversity and quality of cod fillets, including dominant bacteria, total viable counts, sensory attributes, and volatile components. The presence of spoilage organisms like Photobacterium and the potential role of Carnobacterium spp. in spoilage highlight the importance of proper storage conditions in maintaining food quality.

FOODS (2021)

Article Food Science & Technology

Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

Jiangang Ling et al.

Summary: The study found that high humidity is beneficial for the thawing of Portunus trituberculatus, and the ideal thawing temperature is 2-4 degrees Celsius under low temperature combined with high humidity conditions.

FOOD QUALITY AND SAFETY (2021)

Article Biotechnology & Applied Microbiology

3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon

Luis Augusto Nero et al.

JOURNAL OF FOOD PROTECTION (2020)

Article Food Science & Technology

Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)

Foteini F. Parlapani et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Engineering, Electrical & Electronic

Wireless Passive Sensors for Food Quality Monitoring: Improving the Safety of Food Products

Robin Raju et al.

IEEE ANTENNAS AND PROPAGATION MAGAZINE (2020)

Article Biotechnology & Applied Microbiology

Virtual screening for quorum-sensing inhibitors of Pseudomonas fluorescens P07 from a food-derived compound database

T. Ding et al.

JOURNAL OF APPLIED MICROBIOLOGY (2019)

Article Food Science & Technology

Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

Chunhua Wu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

Christian Quast et al.

NUCLEIC ACIDS RESEARCH (2013)

Article Biotechnology & Applied Microbiology

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

J. Kreyenschmidt et al.

JOURNAL OF APPLIED MICROBIOLOGY (2010)

Article Biotechnology & Applied Microbiology

Extracellular protease activity of different Pseudomonas strains: dependence of proteolytic activity on culture conditions

M Nicodeme et al.

JOURNAL OF APPLIED MICROBIOLOGY (2005)