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Chauviat A, Meyer T, Favre-Bonté S. Versatility of Stenotrophomonas maltophilia: Ecological roles of RND efflux pumps. Heliyon 2023; 9:e14639. [PMID: 37089375 PMCID: PMC10113797 DOI: 10.1016/j.heliyon.2023.e14639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
S. maltophilia is a widely distributed bacterium found in natural, anthropized and clinical environments. The genome of this opportunistic pathogen of environmental origin includes a large number of genes encoding RND efflux pumps independently of the clinical or environmental origin of the strains. These pumps have been historically associated with the uptake of antibiotics and clinically relevant molecules because they confer resistance to many antibiotics. However, considering the environmental origin of S. maltophilia, the ecological role of these pumps needs to be clarified. RND efflux systems are highly conserved within bacteria and encountered both in pathogenic and non-pathogenic species. Moreover, their evolutionary origin, conservation and multiple copies in bacterial genomes suggest a primordial role in cellular functions and environmental adaptation. This review is aimed at elucidating the ecological role of S. maltophilia RND efflux pumps in the environmental context and providing an exhaustive description of the environmental niches of S. maltophilia. By looking at the substrates and functions of the pumps, we propose different involvements and roles according to the adaptation of the bacterium to various niches. We highlight that i°) regulatory mechanisms and inducer molecules help to understand the conditions leading to their expression, and ii°) association and functional redundancy of RND pumps and other efflux systems demonstrate their complex role within S. maltophilia cells. These observations emphasize that RND efflux pumps play a role in the versatility of S. maltophilia.
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2
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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3
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Belcar J, Gorzelany J. Effect of the Addition of Lemongrass ( Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249040. [PMID: 36558173 PMCID: PMC9784721 DOI: 10.3390/molecules27249040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
Lemongrass (Cymbopogon citratus) is a valuable source of vitamins, macro- and microelements, and essential oils. The purpose of this study was to compare the physicochemical properties, sensory properties, antioxidant activity, and microbiological stability of wheat beers enriched with varying additions of crushed lemongrass. Sensory evaluation showed that wheat beers enriched with 2.5% m/v lemongrass were characterised by balanced taste and aroma (overall impression). Physicochemical analysis of the wheat beers showed that increasing the concentration of lemongrass in the finished product negatively affected the ethanol content. Alcohol content in wheat beer enriched with 1% m/v lemongrass was on average 14.74% higher than wheat beer enriched with 2.5% m/v lemongrass and on average 17.93% higher than wheat beer enriched with 5% m/v addition of lemongrass. The concentration of lemongrass in the finished product also increased the acidity of the beers and affected the colour of the wheat beers compared to the control beer. The total polyphenol content and antioxidant activity of lemongrass-enriched wheat beers varied. Of the lemongrass-enriched beers analysed, the beer product with 5% m/v lemongrass was the most microbiologically stable. According to the study, crushed lemongrass-enriched wheat beer may represent a new trend in the brewing industry, but the brewing process still needs to be improved.
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Affiliation(s)
- Justyna Belcar
- Department of Food and Agriculture Production Engineering, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
- Doctoral School of the University of Rzeszów, University of Rzeszów, st Rejtana 16C, 35-959 Rzeszów, Poland
- Correspondence:
| | - Józef Gorzelany
- Department of Food and Agriculture Production Engineering, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
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Caccamo MT, Magazù S. Multiscale Spectral Analysis on Lysozyme Aqueous Solutions in the Presence of PolyEthyleneGlycol. Molecules 2022; 27:molecules27248760. [PMID: 36557893 PMCID: PMC9781088 DOI: 10.3390/molecules27248760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Infrared spectroscopy measurements were performed on Lysozyme aqueous solutions also in the presence of PolyEthylene Glycol (PEG 400) as a function of an increasing temperature from T = 27 °C to 90 °C, and, successively in sequence, by decreasing temperatures from T = 90 °C to 27 °C. Data were analyzed by evaluating the spectral difference with respect to the initial spectrum collected at 27 °C. This procedure allows to quantitatively evaluate the thermal restraint related to the thermal scan from T = 27 °C to 90 °C, as well as to introduce a spectral resilience concerning the entire increasing and decreasing thermal paths which allow to highlight the bioprotectant effectiveness of low molecular weight PEG. In particular, the main purpose of the present work is to highlight the effects of a thermal treatment on a mixture of Lysozyme/water and of Lysozyme/water/PEG 400 during an increasing temperature scan, and then after a successive decreasing temperature scan, in order to highlight the bioprotectant role of PEG 400. On that score, an evaluation of the spectral distances of the registered spectra as a function of increasing and decreasing temperatures has been performed and analyzed.
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Affiliation(s)
- Maria Teresa Caccamo
- Dipartimento di Scienze Matematiche e Informatiche, Scienze Fisiche e Scienze Della Terra, Università degli Studi di Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
- Consorzio Interuniversitario Scienze Fisiche Applicate (CISFA), Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
- Correspondence: (M.T.C.); (S.M.)
| | - Salvatore Magazù
- Dipartimento di Scienze Matematiche e Informatiche, Scienze Fisiche e Scienze Della Terra, Università degli Studi di Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
- Consorzio Interuniversitario Scienze Fisiche Applicate (CISFA), Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
- Correspondence: (M.T.C.); (S.M.)
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5
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Lysozyme and Its Application as Antibacterial Agent in Food Industry. Molecules 2022; 27:molecules27196305. [PMID: 36234848 PMCID: PMC9572377 DOI: 10.3390/molecules27196305] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/18/2022] [Accepted: 09/21/2022] [Indexed: 11/17/2022] Open
Abstract
Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1,4)-glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall. This hydrolysis action compromises the integrity of the cell wall, causing the lysis of bacteria. For more than 80 years, its role of antibacterial defense in animals has been renowned, and it is also used as a preservative in foods and pharmaceuticals. In order to improve the antimicrobial efficacy of lysozyme, extensive research has been intended for its modifications. This manuscript reviews the natural antibiotic compound lysozyme with reference to its catalytic and non-catalytic mode of antibacterial action, lysozyme types, susceptibility and resistance of bacteria, modification of lysozyme molecules, and its applications in the food industry.
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6
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Kordialik-Bogacka E. Biopreservation of beer: Potential and constraints. Biotechnol Adv 2022; 58:107910. [PMID: 35038561 DOI: 10.1016/j.biotechadv.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/19/2021] [Accepted: 01/09/2022] [Indexed: 12/13/2022]
Abstract
The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, Poland.
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Wengerska K, Spustek D, Krakowiak D, Drabik K, Batkowska J. Rearing system, utility type and hens’ age as a factor modifying lysozyme's hydrolytic activity. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2021. [DOI: 10.5604/01.3001.0015.4318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
<b>The aim of study was to analyze the impact of the utility type, age and rearing system of hens on egg quality traits and the enzymatic activity of egg albumen lysozyme (LA). The material consisted of 120 eggs from two genotypes of hens: Hy-Line Brown and parent stock of Ross 308. Laying-type hens were reared divided into 2 systems: intensive (litter, balanced feed) and extensive (open runs, farm fodders). The second source of material was hens age (29, 33, 41, 53 and 70 wks) of the parent stock.. Stocks were differentiated in terms of the hens age (29, 33, 41, 53 and 70 wks). Eggs quality traits and LA were evaluated.
The LA of was higher in eggs from laying than from broiler breeder hens. It decreased with the hens’ age and increased with albumen mass, it was also positively correlated with albumen height and Haugh's units. The rearing system considerably modified mass of egg and albumen and the dense albumen height, but does not affect the LA.
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Affiliation(s)
- Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of LIfe Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Damian Spustek
- Students’ Research Group of Poultry Biology, Breeding and Management, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Dominika Krakowiak
- Students’ Research Group of Poultry Biology, Breeding and Management, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
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8
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Lysozyme and its modified forms: A critical appraisal of selected properties and potential. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Titoiu AM, Porumb R, Fanjul‐Bolado P, Epure P, Zamfir M, Vasilescu A. Detection of Allergenic Lysozyme during Winemaking with an Electrochemical Aptasensor. ELECTROANAL 2019. [DOI: 10.1002/elan.201900333] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ana Maria Titoiu
- International Centre of Biodynamics 1B Intrarea Portocalelor 060101 Bucharest Romania
| | - Roxana Porumb
- Research and Development Institute for Vine and Wine 2 Valea Mantei Valea Calugareasca, Prahova Romania
| | - Pablo Fanjul‐Bolado
- Metrohm Dropsens, S.L.,Ed.CEEI, Parque Tecnológico de Asturias 33428 - Llanera, Asturias Spain
| | - Petru Epure
- Epi Sistem SRL 145 Blv Brasovului, Sacele 500295 Brasov Romania
| | - Medana Zamfir
- Institute of Biology 296 Splaiul Independentei 060031 Bucharest Romania
| | - Alina Vasilescu
- International Centre of Biodynamics 1B Intrarea Portocalelor 060101 Bucharest Romania
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10
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Molecular features of interaction involving hen egg white lysozyme immobilized on graphene oxide and the effect on activity. Int J Biol Macromol 2018; 120:2390-2398. [DOI: 10.1016/j.ijbiomac.2018.09.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 08/28/2018] [Accepted: 09/03/2018] [Indexed: 01/08/2023]
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11
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Bio-guided Purification and Mass Spectrometry Characterisation Exploring the Lysozyme-like Protein from Enterococcus lactis Q1, an Unusual Marine Bacterial Strain. Appl Biochem Biotechnol 2018; 188:43-53. [PMID: 30311172 DOI: 10.1007/s12010-018-2886-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Accepted: 09/10/2018] [Indexed: 10/28/2022]
Abstract
Lactic acid bacteria produce various antibacterial peptides such as bacteriocins that are active against pathogenic and spoilage microorganisms. Very little attention has been paid to the production of lysozyme as an antimicrobial enzyme. The present work represents one of the few studies reporting lysozyme production by enterococci. Indeed, this study was first conducted to evaluate the antimicrobial activity of Enterococcus lactis Q1, an enterocin P-producing strain previously isolated from fresh shrimp (Penaeus vannamei), against multidrug-resistant clinical isolates. Results showed significant inhibitory activity (P < 0.05) towards diverse pathogens. The purification of the antimicrobial substances produced by Q1 strain leads to the isolation of two active fractions. The SDS-PAGE and mass spectrometry analyses of fraction number 2 (fraction 2) revealed the presence of a protein with molecular mass of 14.3 kDa. Additionally, the experimental results are consistent with mass spectra of industrial lysozyme (Fluka ref. 62970). The lysozyme produced by Enterococcus lactis Q1 strain was confirmed by a plate method against Micrococcus luteus ATCC 4698. Also, sensitivity of the Q1 strain to different concentrations of lysozyme was investigated. For the first time, this study shows that E. lactis Q1 produces lysozyme which could be an excellent candidate in food biopreservation or production of functional foods to promote health benefits.
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12
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Wu T, Jiang Q, Wu D, Hu Y, Chen S, Ding T, Ye X, Liu D, Chen J. What is new in lysozyme research and its application in food industry? A review. Food Chem 2018; 274:698-709. [PMID: 30372997 DOI: 10.1016/j.foodchem.2018.09.017] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 08/04/2018] [Accepted: 09/03/2018] [Indexed: 02/06/2023]
Abstract
Lysozyme, an important bacteriostatic protein, is widely distributed in nature. It is generally believed that the high efficiency of lysozyme in inhibiting gram-positive bacteria is caused by its ability to cleave the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine. In recent years, there has been growing interest in modifying lysozyme via physical or chemical interactions in order to improve its sensitivity against gram-negative bacterial strains. This review addresses some significant techniques, including sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), infrared (IR) spectra, fluorescence spectroscopy, nuclear magnetic resonance (NMR), UV-vis spectroscopy, circular dichroism (CD) spectra and differential scanning calorimetry (DSC), which can be used to characterize lysozymes and methods that modify lysozymes with carbohydrates to enhance their various physicochemical characteristics. The applications of biomaterials based on lysozymes in different food matrices are also discussed.
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Affiliation(s)
- Tiantian Wu
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qingqing Jiang
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Dan Wu
- Zhiwei Guan Foods Co., Ltd, Hangzhou 311199, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianchu Chen
- National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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13
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Zahoor M, Bahadar H, Ayaz M, Khan A, Shah MJ. In vitroStudy on the Antimicrobial Activity of Human Tears with Respect to Age. KOREAN JOURNAL OF CLINICAL LABORATORY SCIENCE 2018. [DOI: 10.15324/kjcls.2018.50.2.93] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Muhammad Zahoor
- Department of Chemistry, University of Malakand Chakdara Dir (lower), Khyber Pakhtunkhwa, Pakistan
| | - Haji Bahadar
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
- Institute of Paramedical Sciences, Khyber Medical University, Peshawar, Pakistan
| | - Muhammad Ayaz
- Department of Chemistry, University of Malakand Chakdara Dir (lower), Khyber Pakhtunkhwa, Pakistan
| | - Ajmal Khan
- Department of Chemistry, COMSATS Institute of Information Technology, Abbottabad, Pakistan
| | - Muhammad Jalat Shah
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
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14
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Enzyme oxidation of plant galactomannans yielding biomaterials with novel properties and applications, including as delivery systems. Appl Microbiol Biotechnol 2018; 102:4687-4702. [DOI: 10.1007/s00253-018-9028-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/12/2018] [Accepted: 04/14/2018] [Indexed: 12/25/2022]
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15
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Campia P, Ponzini E, Rossi B, Farris S, Silvetti T, Merlini L, Brasca M, Grandori R, Galante YM. “Aerogels of enzymatically oxidized galactomannans from leguminous plants: Versatile delivery systems of antimicrobial peptides and enzymes”. Carbohydr Polym 2017; 158:102-111. [DOI: 10.1016/j.carbpol.2016.11.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 09/30/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023]
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16
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17
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Rossi B, Campia P, Merlini L, Brasca M, Pastori N, Farris S, Melone L, Punta C, Galante YM. An aerogel obtained from chemo-enzymatically oxidized fenugreek galactomannans as a versatile delivery system. Carbohydr Polym 2016; 144:353-61. [DOI: 10.1016/j.carbpol.2016.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 02/01/2016] [Accepted: 02/02/2016] [Indexed: 01/02/2023]
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18
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Characterization of a salt-activated protease with temperature-dependent secretion in Stenotrophomonas maltophilia FF11 isolated from frozen Antarctic krill. ACTA ACUST UNITED AC 2016; 43:829-40. [DOI: 10.1007/s10295-016-1749-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Accepted: 02/15/2016] [Indexed: 11/26/2022]
Abstract
Abstract
Seafood is sometimes wasted due to the growth of psychrotolerant microbes which secrete proteases and break down proteins. Stenotrophomonas maltophilia FF11, isolated from frozen Antarctic krill, grows at a wide range of temperatures and secretes more proteases at low temperatures. According to zymogram analysis, two kinds of proteases were produced from this strain. A major protease was produced largely at 15 °C, but not at 37 °C. The temperature-dependent secreted protease was purified to homogeneity. Its molecular mass was determined at 37.4 kDa and its amino acid sequence was also obtained. This protease is a member of the subtilase group according to the NCBI blast analysis. The enzyme was highly stable at high salt concentration (4 M). Interestingly, its activity increased about 1.6-fold under high salt condition. The enzyme remains active and stable in different organic solvents (50 %, v/v) such as dimethylsulfoxide, dimethyl formamide, dioxane and acetone. These properties may provide potential applications in quality control for sea foods, in protein degradation at high salt concentration, in biocatalysis and biotransformation within non-aqueous media, such as detergent and transesterification.
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19
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Turvey ME, Weiland F, Meneses J, Sterenberg N, Hoffmann P. Identification of beer spoilage microorganisms using the MALDI Biotyper platform. Appl Microbiol Biotechnol 2016; 100:2761-73. [DOI: 10.1007/s00253-016-7344-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 01/17/2016] [Accepted: 01/19/2016] [Indexed: 10/22/2022]
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20
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Zhao X, Yu Z, Wang T, Guo X, Luan J, Sun Y, Li X. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance. Biotechnol Lett 2015; 38:629-35. [DOI: 10.1007/s10529-015-2013-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Accepted: 12/02/2015] [Indexed: 10/22/2022]
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21
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Kozuka M, Murao S, Yamane T, Inoue T, Ohkubo I, Ariga H. Rapid and simple purification of lysozyme from the egg shell membrane. J Nutr Sci Vitaminol (Tokyo) 2015; 61:101-3. [PMID: 25994146 DOI: 10.3177/jnsv.61.101] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was easily purified from the egg shell membrane and that the enzyme also had antibacterial activity. Furthermore, we found that the antibacterial activity of purified lysozyme from the egg shell membrane was lower than that of purified lysozyme from the egg white at alkaline pH. The method for rapid purification of lysozyme developed in this study should contribute to the food industry.
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Affiliation(s)
- Miyuki Kozuka
- Graduate School of Pharmaceutical Sciences, Hokkaido University
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Liburdi K, Benucci I, Esti M. Lysozyme in Wine: An Overview of Current and Future Applications. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12102] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- K. Liburdi
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
| | - I. Benucci
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
| | - M. Esti
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
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23
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Different analytical approaches in assessing antibacterial activity and the purity of commercial lysozyme preparations for dairy application. Molecules 2013; 18:6008-20. [PMID: 23698052 PMCID: PMC6269954 DOI: 10.3390/molecules18056008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 05/16/2013] [Accepted: 05/16/2013] [Indexed: 11/17/2022] Open
Abstract
Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing) caused by the outgrowth of clostridial spores. The aim of this work was to evaluate how the enzyme activity in commercial preparations correlates to the enzyme concentration and can be affected by the presence of process-related impurities. Different analytical approaches, including turbidimetric assay, SDS-PAGE and HPLC were used to analyse 17 commercial preparations of LSZ marketed in different countries. The HPLC method adopted by ISO allowed the true LSZ concentration to be determined with accuracy. The turbidimetric assay was the most suitable method to evaluate LSZ activity, whereas SDS-PAGE allowed the presence of other egg proteins, which are potential allergens, to be detected. The analytical results showed that the purity of commercially available enzyme preparations can vary significantly, and evidenced the effectiveness of combining different analytical approaches in this type of control.
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Franchi MA, Tribst AAL, Cristianini M. Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00515.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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25
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Lian ZX, Ma ZS, Wei J, Liu H. Preparation and characterization of immobilized lysozyme and evaluation of its application in edible coatings. Process Biochem 2012. [DOI: 10.1016/j.procbio.2011.10.031] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Food applications of bacterial cell wall hydrolases. Curr Opin Biotechnol 2010; 22:164-71. [PMID: 21093250 DOI: 10.1016/j.copbio.2010.10.012] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Revised: 10/19/2010] [Accepted: 10/22/2010] [Indexed: 12/11/2022]
Abstract
Bacterial cell wall hydrolases (BCWHs) display a remarkable structural and functional diversity that offers perspectives for novel food applications, reaching beyond those of the archetype BCWH and established biopreservative hen egg white lysozyme. Insights in BCWHs from bacteriophages to animals have provided concepts for tailoring BCWHs to target specific pathogens or spoilage bacteria, or, conversely, to expand their working range to Gram-negative bacteria. Genetically modified foods expressing BCWHs in situ showed successful, but face regulatory and ethical concerns. An interesting spin-off development is the use of cell wall binding domains of bacteriophage BCWHs for detection and removal of foodborne pathogens. Besides for improving food safety or stability, BCWHs may also find use as functional food ingredients with specific health effects.
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