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Yi L, Qi T, Li X, Zeng K. Controlling soft rot of green pepper by bacteriocin paracin wx3 and its effect on storage quality of green pepper. Food Chem 2024; 447:138962. [PMID: 38518614 DOI: 10.1016/j.foodchem.2024.138962] [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: 01/02/2024] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/24/2024]
Abstract
A bacteriocin paracin wx3 was investigated as a candidate of natural preservative to control green pepper soft rot. Firstly, paracin wx3 was heterologously expressed in Pichia pastoris X33 with an improved yield of 0.537 g/L. Its size and amino acid sequence were confirmed by Tricine-SDS-PAGE and LC-MS/MS. Then, result of antibacterial activity showed that its MIC value against Pectobacterium carotovorum was 16 μg/mL. In vitro, paracin wx3 completely killed the pathogen at high concentrations ≥8 × MIC. In vivo, disease incidence of green pepper soft rot was decreased from 90% (control) to <2% (8 × MIC). Subsequently, results of action mode showed that paracin wx3 inhibited the growth of pathogen by pore-formation on cell membrane. Last, paracin wx3 treatment reduced losses of weight, firmness, total soluble solid, Vc of green pepper during storage. It also inhibited the production of soft rot volatile p-xylene, 1-butanol, 2-methyl-2-propanol, 3-hydroxybutan-2-one-D, 2-pentyl furan, butanal, etc.
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Affiliation(s)
- Lanhua Yi
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Teng Qi
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Tianyou Dairy Co.,Ltd., Chongqing 401120, PR China
| | - Xiaofen Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; National Citrus Engineering Research Center, Chongqing 400712, PR China.
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Wang Y, Zhao C, Lu A, Dong D, Gong W. Unveiling the hidden impact: How biodegradable microplastics influence CO 2 and CH 4 emissions and Volatile Organic Compounds (VOCs) profiles in soil ecosystems. JOURNAL OF HAZARDOUS MATERIALS 2024; 471:134294. [PMID: 38669928 DOI: 10.1016/j.jhazmat.2024.134294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/31/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024]
Abstract
Biodegradable plastics promise eco-friendliness, yet their transformation into microplastics (bio-MPs) raises environmental alarms. However, how those bio-MPs affect the greenhouse gases (GHGs) and volatile organic compounds (VOCs) in soil ecosystems remains largely unexplored. Here, we investigated the effects of diverse bio-MPs (PBAT, PBS, and PLA) on GHGs and VOCs emission in typical paddy or upland soils. We monitored the carbon dioxide (CO2) and methane (CH4) fluxes in-situ using the self-developed portable optical gas sensor and analyzed VOC profiles using a proton-transfer reaction mass spectrometer (PTR-MS). Our study has revealed that, despite their biodegradable nature, bio-MPs do not always promote soil GHG emissions as previously thought. Specifically, PBAT and PLA significantly increased CO2 and CH4 emissions up to 1.9-7.5 and 115.9-178.5 fold, respectively, compared to the control group. While PBS exhibited the opposite trend, causing a decrease of up to 39.9% for CO2 and up to 39.9% for CH4. In addition, different types of bio-MPs triggered distinct soil VOC emission patterns. According to the Mann-Whitney U-test and Partial Least Squares Discriminant Analysis (PLS-DA), a recognizable VOC pattern associated with different bio-MPs was revealed. This study claims the necessity of considering polymer-specific responses when assessing the environmental impact of Bio-MPs, and providing insights into their implications for climate change.
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Affiliation(s)
- Yihao Wang
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chunjiang Zhao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Anxiang Lu
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Daming Dong
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Wenwen Gong
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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Wang Z, Jin Q, Jiang R, Liu Y, Xie H, Ou X, Li Q, Liu Z, Huang J. Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation. Food Res Int 2024; 177:113854. [PMID: 38225127 DOI: 10.1016/j.foodres.2023.113854] [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: 10/26/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Fu brick tea (FBT) has unique "fungal flower" aroma traits, but its source of crucial aroma compounds is still controversial. Aspergillus cristatus is the dominant fungus that participated in the fermentation of FBT. In this study, volatiles of Aspergillus cristatus and corresponding fermented FBT were examined using GC × GC-Q-TOFMS. A total of 59 volatiles were shared by three strains of Aspergillus cristatus isolated from representative FBT. Among them, 1-octen-3-ol and 3-octanone were the most abundant. A total of 133 volatiles were screened as typical FBT volatiles from three FBTs fermented by the corresponding fungi. Aspergillus cristatus and FBT had only 29 coexisting volatiles, indicating that the volatiles of Aspergillus cristatus could not directly contribute to the aroma of FBT. The results of no significant correlation between volatile content in FBT and volatile content in Aspergillus cristatus suggested that intracellular metabolism of Aspergillus cristatus was not a direct driver of FBT aroma formation. Metabolic pathway analysis and proteomic analysis showed that the aroma in FBT was mainly formed by the enzymatic reaction of extracellular enzymes from Aspergillus cristatus. This study enriched our understanding of Aspergillus cristatus in the aroma formation process of FBT.
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Affiliation(s)
- Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qifang Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
| | - Jian'an Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
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Chen L, Guo H, Wang C, Chen B, Sassa F, Hayashi K. Two-Dimensional SERS Sensor Array for Identifying and Visualizing the Gas Spatial Distributions of Two Distinct Odor Sources. SENSORS (BASEL, SWITZERLAND) 2024; 24:790. [PMID: 38339509 PMCID: PMC10857130 DOI: 10.3390/s24030790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/19/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024]
Abstract
The spatial distribution of gas emitted from an odor source provides valuable information regarding the composition, size, and localization of the odor source. Surface-enhanced Raman scattering (SERS) gas sensors exhibit ultra-high sensitivity, molecular specificity, rapid response, and large-area detection. In this paper, a SERS gas sensor array was developed for visualizing the spatial distribution of gas evaporated from benzaldehyde and 4-ethylbenzaldehyde odor sources. The SERS spectra of the gas were collected by scanning the sensor array using an automatic detection system. The non-negative matrix factorization algorithm was employed to extract feature and concentration information at each spot on the sensor array. A heatmap image was generated for visualizing the gas spatial distribution using concentration information. Gaussian fitting was applied to process the image for localizing the odor source. The size of the odor source was estimated using the processed image. Moreover, the spectra of benzaldehyde, 4-ethylbenzaldehyde, and their gas mixture were simultaneously detected using one SERS sensor array. The feature information was recognized using a convolutional neural network with an accuracy of 98.21%. As a result, the benzaldehyde and 4-ethylbenzaldehyde odor sources were identified and visualized. Our research findings have various potential applications, including odor source localization, environmental monitoring, and healthcare.
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Affiliation(s)
- Lin Chen
- Department of Information Science, Joint Graduate School of Mathematics for Innovation, Kyushu University, Fukuoka 819-0395, Japan
| | - Hao Guo
- Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan; (H.G.); (C.W.); (F.S.)
| | - Cong Wang
- Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan; (H.G.); (C.W.); (F.S.)
| | - Bin Chen
- Chongqing Key Laboratory of Non-Linear Circuit and Intelligent Information Processing, College of Electronic and Information Engineering, Southwest University, Chongqing 400715, China;
| | - Fumihiro Sassa
- Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan; (H.G.); (C.W.); (F.S.)
| | - Kenshi Hayashi
- Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan; (H.G.); (C.W.); (F.S.)
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Li X, Sun Y, Xiong Q. Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:93-103. [PMID: 37532681 DOI: 10.1002/jsfa.12895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 06/15/2023] [Accepted: 08/03/2023] [Indexed: 08/04/2023]
Abstract
BACKGROUND Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un-inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS-SPME/GC-MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3-butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yun Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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