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Cai R, Ma Y, Wang Z, Yuan Y, Guo H, Sheng Q, Yue T. Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice. Int J Food Microbiol 2024; 413:110576. [PMID: 38246025 DOI: 10.1016/j.ijfoodmicro.2024.110576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/11/2024] [Indexed: 01/23/2024]
Abstract
Alicyclobacillus acidoterrestris has received much attention due to its unique thermo-acidophilic property and implication in the spoilage of pasteurized juices. The objective of this study was to evaluate the sterilization characteristics and mechanisms of pulsed light (PL) against A. acidoterrestris vegetative cells and spores in apple juice. The results indicated that bacteria cells in apple juice (8-20°Brix) can be completely inactivated within the fluence range of 20.25-47.25 J/cm2, which mainly depended on the soluble solids content (SSC) of juice, and the spores in apple juice (12°Brix) can be completely inactivated by PL with the fluence of 54.00 J/cm2. The PL treatment can significantly increase the leakage of reactive oxygen species (ROS) and proteins from cells and spores. Fluorescence studies of bacterial adenosine triphosphate (ATP) indicated that the loss of ATP was evident. Scanning electron microscopy and confocal laser scanning microscope presented that PL-treated cells or spores had serious morphological damage, which reduced the integrity of cell membrane and led to intracellular electrolyte leakage. In addition, there were no significant negative effects on total sugars, total acids, total phenols, pH value, SSC and soluble sugars, and organic acid content decreased slightly during the PL treatment. The contents of esters and acids in aroma components had a certain loss, while that of alcohols, aldehydes and ketones were increased. These results demonstrated that PL treatment can effectively inactivate the bacteria cells and spores in apple juice with little effect on its quality. This study provides an efficient method for the inactivation of A. acidoterrestris in fruit juice.
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Affiliation(s)
- Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Yali Ma
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Hong Guo
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Qinglin Sheng
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China.
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Wu X, Zhang Y, Zhong Q. Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light. Molecules 2023; 28:molecules28073183. [PMID: 37049943 PMCID: PMC10096255 DOI: 10.3390/molecules28073183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/28/2023] [Accepted: 03/28/2023] [Indexed: 04/07/2023] Open
Abstract
This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimize the brewing process of SRW. LC-MS/MS (liquid chromatography–tandem mass spectrometry) and GC-MS (gas chromatography–mass spectrometry) were used to analyze the physicochemical components, free amino acids, and flavor metabolites of the thermal-sterilized SRW and the SRW sterilized by intense pulsed light (IPL), respectively. Results showed that the optimum fermentation conditions of SRW were as follows: fermentation temperature, 24.5 °C; Qiuqu amount (the traditional yeast used to produce SRW), 0.78%; water content, 119%. Compared with the physicochemical properties of the control, those of the SRWs separately treated with two sterilization methods were slightly affected. The 60 s pulse treatment reduced the content of bitter amino acids, maintained sweet amino acids and umami amino acids in SRW, and balanced the taste of SRW. After pasteurization, the ester content in wine decreased by 90%, and the alcohol content decreased to different degrees. IPL sterilization slightly affected the ester content and increased the alcohol content. Further analysis of the main flavor metabolites showed that 60 s pulse enhanced the important flavor-producing substances of SRW. In conclusion, 60 s pulse is suitable for sterilizing this wine.
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Affiliation(s)
- Xiaoqian Wu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Yunzhu Zhang
- School of Biomedical Engineering, Hainan University, Haikou 570228, China
| | - Qiuping Zhong
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
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Romero-Rodríguez A, Ruiz-Villafán B, Martínez-de la Peña CF, Sánchez S. Targeting the Impossible: A Review of New Strategies against Endospores. Antibiotics (Basel) 2023; 12:antibiotics12020248. [PMID: 36830159 PMCID: PMC9951900 DOI: 10.3390/antibiotics12020248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/27/2023] Open
Abstract
Endospore-forming bacteria are ubiquitous, and their endospores can be present in food, in domestic animals, and on contaminated surfaces. Many spore-forming bacteria have been used in biotechnological applications, while others are human pathogens responsible for a wide range of critical clinical infections. Due to their resistant properties, it is challenging to eliminate spores and avoid the reactivation of latent spores that may lead to active infections. Furthermore, endospores play an essential role in the survival, transmission, and pathogenesis of some harmful strains that put human and animal health at risk. Thus, different methods have been applied for their eradication. Nevertheless, natural products are still a significant source for discovering and developing new antibiotics. Moreover, targeting the spore for clinical pathogens such as Clostridioides difficile is essential to disease prevention and therapeutics. These strategies could directly aim at the structural components of the spore or their germination process. This work summarizes the current advances in upcoming strategies and the development of natural products against endospores. This review also intends to highlight future perspectives in research and applications.
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Affiliation(s)
- Alba Romero-Rodríguez
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
- Correspondence:
| | - Beatriz Ruiz-Villafán
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
| | - Claudia Fabiola Martínez-de la Peña
- Centro de Investigaciones en Ciencias Microbiológicas, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72592, Mexico
| | - Sergio Sánchez
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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Application of intense pulsed light – plasma – ultraviolet combined system on granular and powdered foods for microbial inactivation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Roman-Lopez J, Lozano IB, Ibarra K, Guzman-Castañeda JI, Diaz-Gongora JAI, Cruz-Zaragoza E. Continuous-wave optically stimulated luminescence properties of Guajillo chilli polyminerals exposed to gamma radiation. Appl Radiat Isot 2021; 179:110021. [PMID: 34775272 DOI: 10.1016/j.apradiso.2021.110021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 11/03/2021] [Accepted: 11/05/2021] [Indexed: 11/02/2022]
Abstract
In this investigation, the Continuous-Wave Optically Stimulated Luminescence (CW-OSL) properties of polyminerals extracted from Mexican and Peruvian Guajillo chilli were studied using a source of cesium-137 (Cs-137) gamma radiation. The Guajillo chilli polyminerals were stimulated with blue light for 120 s, and their luminescence was detected in the UV region. The General Order Kinetics (GOK) deconvolution analysis of the CW-OSL curves was carried out using three individual components. The CW-OSL dose response from 10 to 5000 Gy was analysed in Guajillo chilli polyminerals. After different storage periods, the polyminerals show an increase in the CW-OSL intensity. A strong and moderate effect of the sunlight (60 min) and artificial (6 h) light is observed on the CW-OSL response. Therefore, the CW-OSL properties of polyminerals could be used in the identification of Mexican and Peruvian Guajillo chilli exposed to Cs-137 gamma radiation.
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Affiliation(s)
- J Roman-Lopez
- CONACYT-Instituto de Ciencias Nucleares, Universidad Nacional Autónoma de México, A.P.70-543, 04510, Ciudad de México, México.
| | - I B Lozano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, 11500, Ciudad de México, México
| | - K Ibarra
- Instituto de Ciencias Nucleares, Universidad Nacional Autónoma de México, A.P.70-543, 04510, Ciudad de México, México; Facultad de Química, Universidad Nacional Autónoma de México, 04510, Ciudad de México, México
| | - J I Guzman-Castañeda
- Instituto Politécnico Nacional, Escuela Superior de Ingeniería Química e Industrias Extractivas, Edificio 6, Unidad Profesional Adolfo López Mateos, 07738, Ciudad de México, México
| | - J A I Diaz-Gongora
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, 11500, Ciudad de México, México
| | - E Cruz-Zaragoza
- Instituto de Ciencias Nucleares, Universidad Nacional Autónoma de México, A.P.70-543, 04510, Ciudad de México, México
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Mao Q, Liu J, Wiertzema JR, Chen D, Chen P, Baumler DJ, Ruan R, Chen C. Identification of Quinone Degradation as a Triggering Event for Intense Pulsed Light-Elicited Metabolic Changes in Escherichia coli by Metabolomic Fingerprinting. Metabolites 2021; 11:metabo11020102. [PMID: 33578995 PMCID: PMC7916761 DOI: 10.3390/metabo11020102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 02/04/2021] [Accepted: 02/09/2021] [Indexed: 11/26/2022] Open
Abstract
Intense pulsed light (IPL) is becoming a new technical platform for disinfecting food against pathogenic bacteria. Metabolic changes are deemed to occur in bacteria as either the causes or the consequences of IPL-elicited bactericidal and bacteriostatic effects. However, little is known about the influences of IPL on bacterial metabolome. In this study, the IPL treatment was applied to E. coli K-12 for 0–20 s, leading to time- and dose-dependent reductions in colony-forming units (CFU) and morphological changes. Both membrane lipids and cytoplasmic metabolites of the control and IPL-treated E. coli were examined by the liquid chromatography-mass spectrometry (LC-MS)-based metabolomic fingerprinting. The results from multivariate modeling and marker identification indicate that the metabolites in electron transport chain (ETC), redox response, glycolysis, amino acid, and nucleotide metabolism were selectively affected by the IPL treatments. The time courses and scales of these metabolic changes, together with the biochemical connections among them, revealed a cascade of events that might be initiated by the degradation of quinone electron carriers and then followed by oxidative stress, disruption of intermediary metabolism, nucleotide degradation, and morphological changes. Therefore, the degradations of membrane quinones, especially the rapid depletion of menaquinone-8 (MK-8), can be considered as a triggering event in the IPL-elicited metabolic changes in E. coli.
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Affiliation(s)
- Qingqing Mao
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
| | - Juer Liu
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
| | - Justin R. Wiertzema
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
| | - Dongjie Chen
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
| | - Paul Chen
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., Saint Paul, MN 55108, USA; (P.C.); (R.R.)
| | - David J. Baumler
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
| | - Roger Ruan
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., Saint Paul, MN 55108, USA; (P.C.); (R.R.)
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA; (Q.M.); (J.L.); (J.R.W.); (D.C.); (D.J.B.)
- Correspondence: ; Tel.: +1-612-624-7704; Fax: +1-612-625-5272
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