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Chang G, Luo Z, Zhang Y, Xu X, Zhou T, Wang X. Effect and Mechanism of Eliminating Staphylococcus aureus by Electron Beam Irradiation and Reducing the Toxicity of Its Metabolites. Appl Environ Microbiol 2023; 89:e0207522. [PMID: 36847554 PMCID: PMC10057028 DOI: 10.1128/aem.02075-22] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 01/19/2023] [Indexed: 03/01/2023] Open
Abstract
The purpose of this study was to evaluate the mechanism of sterilization of Staphylococcus aureus by electron beam irradiation (0.5-, 1-, 2-, 4-, and 6-kGy treatments) and whether it reduces the toxicity of its fermentation supernatant. In this study, we investigated the mechanism of sterilization of S. aureus by electron beam irradiation using colony count, membrane potential, intracellular ATP, and UV absorbance measurements; we used hemolytic, cytotoxic, and suckling mouse wound models to verify that electron beam irradiation reduced the toxicity of the S. aureus fermentation supernatant. The results showed that 2 kGy of electron beam irradiation treatment completely inactivated S. aureus in suspension culture, and 4 kGy inactivated cells in S. aureus biofilms. This study suggests that the bactericidal effect of electron beam irradiation on S. aureus may be attributed to reversible damage to the cytoplasmic membrane, resulting in its leakage and the significant degradation of genomic DNA. The combined results of hemolytic, cytotoxic, and suckling mouse wound models demonstrated that the toxicity of S. aureus metabolites was significantly reduced when the electron beam irradiation dose was 4 kGy. In summary, electron beam irradiation has the potential to control S. aureus and reduce its toxic metabolites in food. IMPORTANCE Electron beam irradiation of >1 kGy damaged the cytoplasmic membrane, and reactive oxygen species (ROS) penetrated the cells. Electron beam irradiation of >4 kGy reduces the combined toxicity of virulent proteins produced by Staphylococcus aureus. Electron beam irradiation of >4 kGy can be used to inactivate Staphylococcus aureus and biofilms on milk.
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Affiliation(s)
- Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zonghong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xu Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Ting Zhou
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Pappalardo V, Remadi Y, Cipolla L, Scotti N, Ravasio N, Zaccheria F. Fishery waste valorization: Sulfated ZrO2 as a heterogeneous catalyst for chitin and chitosan depolymerization. Front Chem 2022; 10:1057461. [DOI: 10.3389/fchem.2022.1057461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 10/17/2022] [Indexed: 11/07/2022] Open
Abstract
Chitin and chitosan are abundant unique sources of biologically-fixed nitrogen mainly derived from residues of the fishery productive chain. Their high potential as nitrogen-based highly added-value platform molecules is still largely unexploited and a catalytic way for their valorization would be strongly desirable within a biorefinery concept. Here we report our results obtained with a series of heterogeneous catalysts in the depolymerization of chitosan and chitin to acetylglucosamine. Copper catalysts supported on SiO2, SiO2–Al2O3, SiO2-ZrO2, ZrO2 and the corresponding bare oxides/mixed oxides were tested, together with a sulfated zirconia system (ZrO2-SO3H) that revealed to be extremely selective towards glucosamine, both for chitosan and chitin, thus giving pretty high yields with respect to the values reported so far (44% and 21%, respectively). The use of a heterogeneous catalyst alone, without the need of any additives or the combination with a mineral acid, makes these results remarkable.
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Improved bactericidal capacity of UV-B radiation against E. coli strains by photosensitizing bacteria with fructosazine - An advanced Maillard reaction product. Food Chem 2019; 271:354-361. [PMID: 30236687 DOI: 10.1016/j.foodchem.2018.07.191] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/13/2018] [Accepted: 07/25/2018] [Indexed: 11/20/2022]
Abstract
This study investigated the effect of UV-B irradiation and the combinational effect with glucosamine caramel, fructosazine and riboflavin on the antimicrobial activities against Bacillus subtilis (ATCC 6633) and two strains of Escherichia coli (AW 1.7 and ATCC 25922). The quantum yield of fructosazine was two times less than that of tryptophan, indicating its ability to emit fluorescent light but less efficiently than tryptophan. UV-B treatment alone was efficient to achieve a bactericidal effect for both E. coli stains tested, however no effect was found for Bacillus subtilis for up to 80 mJ/cm2 UV-B. The combination of UV-B with photosensitizers fructosazine, glucosamine caramel and riboflavin enhanced the UV-B efficacy against E. coli strains at lower UV-B doses, while Bacillus subtilis ATCC 6633 was more resistant to the treatment combinations. High-performance liquid chromatography showed the production of different fructosazine reaction products occurred during irradiation, including the possible formation of endoperoxides.
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Hill SA, Benito-Alifonso D, Davis SA, Morgan DJ, Berry M, Galan MC. Practical Three-Minute Synthesis of Acid-Coated Fluorescent Carbon Dots with Tuneable Core Structure. Sci Rep 2018; 8:12234. [PMID: 30111806 PMCID: PMC6093873 DOI: 10.1038/s41598-018-29674-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 07/12/2018] [Indexed: 11/09/2022] Open
Abstract
We report a one-pot, three-minute synthesis of carboxylic acid-decorated fluorescent carbon dots (COOH-FCDs) with tuneable core morphology dependent on the surface passivating agent. Mechanism investigations highlighted the presence of key pyrazine and polyhydroxyl aromatic motifs, which are formed from the degradation of glucosamine in the presence of a bifunctional linker bearing acid and amine groups. The novel COOH-FCDs are selective Fe3+ and hemin sensors. Furthermore, the FCDs are shown to be non-toxic, fluorescent bioimaging agents for cancer cells.
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Affiliation(s)
- Stephen A Hill
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK
| | | | - Sean A Davis
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK
| | - David J Morgan
- Cardiff Catalysis Institute, School of Chemistry, Cardiff University, Park Place, Cardiff, CF10 3AT, UK
| | - Monica Berry
- School of Physics, University of Bristol, Bristol, BS8 1TL, UK
| | - M Carmen Galan
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK.
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Dhungel P, Hrynets Y, Betti M. Sous-Vide Nonenzymatic Browning of Glucosamine at Different Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4521-4530. [PMID: 29658276 DOI: 10.1021/acs.jafc.8b01265] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Sous-vide is an increasingly popular method of cooking under controlled conditions of temperature and time inside vacuumed pouches to preserve the nutritional and sensory qualities of food. Sous-vide nonenzymatic browning of glucosamine (GlcN) was investigated at 50, 60, and 70 °C for 12 h. Changes investigated were pH, color, level of browning, and the concentrations of the key Maillard and caramelization reaction products, including α-dicarbonyls and pyrazines. The concentrations of undesired 4-methylimidazole (4-MEI), 2-acetyl-4(5)-tetrahydroxybutyl imidazole (THI), and 5-hydroxymethylfurfural (5-HMF) were also determined. Six types of caramels were produced of unique composition with no detectable levels of 4-MEI. GlcN caramels produced under vacuum were more acidic and lighter in color, containing significantly less flavorful diacetyl, but more fructosazine (FR) as compared to nonvacuum caramels. THI concentration was well below the toxicity levels for all studied caramels. Principal component analyses showed that the incubation temperature played a key role in determining the composition of caramels.
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Affiliation(s)
- Prinjiya Dhungel
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
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Bhattacherjee A, Dhara K, Chakraborti AS. Bimolecular interaction of argpyrimidine (a Maillard reaction product) in in vitro non-enzymatic protein glycation model and its potential role as an antiglycating agent. Int J Biol Macromol 2017; 102:1274-1285. [DOI: 10.1016/j.ijbiomac.2017.04.108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 04/10/2017] [Accepted: 04/27/2017] [Indexed: 11/24/2022]
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Hrynets Y, Martinez DJH, Ndagijimana M, Betti M. Inhibitory activity of a Concanavalin-isolated fraction from a glucosamine-peptides reaction system against heat resistant E. coli. Heliyon 2017; 3:e00348. [PMID: 28736752 PMCID: PMC5508475 DOI: 10.1016/j.heliyon.2017.e00348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/02/2017] [Accepted: 07/04/2017] [Indexed: 11/27/2022] Open
Abstract
Alcalase-derived gelatin hydrolysates were glycated with glucosamine in the presence (+) or absence (−) of transglutaminase (TGase), and their antimicrobial activities toward Escherichia coli AW 1.7 were studied. Glycation treatments were subjected to concanavalin A affinity chromatography to selectively collect the glycopeptide-enriched fractions and the changes in antimicrobial activity were determined. The minimum inhibitory concentration of glycated hydrolysates decreased by 1.2 times compared to the native hydrolysate, with no differences between (+) or (−) TGase treatments. No difference was observed in the dicarbonyl compound concentration between the two glycation methods except that 3-deoxyglucosone was greater in the TGase-mediated reaction. Concanavalin A-retentate, but not the flow-through fractions, significantly improved the antimicrobial activity, however there was no difference between +TGase and −TGase glycated treatments. Purification of the retentate fraction from fluorescent compounds did not improve its antimicrobial activity.
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Affiliation(s)
- Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Daylin Johana Hincapie Martinez
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Maurice Ndagijimana
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
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Bhattacherjee A, Hrynets Y, Betti M. Transport of the Glucosamine-Derived Browning Product Fructosazine (Polyhydroxyalkylpyrazine) Across the Human Intestinal Caco-2 Cell Monolayer: Role of the Hexose Transporters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4642-4650. [PMID: 28535336 DOI: 10.1021/acs.jafc.7b01611] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The transport mechanism of fructosazine, a glucosamine self-condensation product, was investigated using a Caco-2 cell model. Fructosazine transport was assessed by measuring the bidirectional permeability coefficient across Caco-2 cells. The mechanism of transport was evaluated using phlorizin, an inhibitor of sodium-dependent glucose cotransporters (SGLT) 1 and 2, phloretin and quercetin, inhibitors of glucose transporters (GLUT) 1 and 2, transcytosis inhibitor wortmannin, and gap junction disruptor cytochalasin D. The role of hexose transporters was further studied using downregulated or overexpressed cell lines. The apparent permeability (Pa,b) of fructosazine was 1.30 ± 0.02 × 10-6 cm/s. No significant (p > 0.05) effect was observed in fructosazine transport by adding wortmannin and cytochalasin D. The presence of phlorizin, phloretin, and quercetin decreased fructosazine transport. The downregulated GLUT cells line was unable to transport fructosazine. In human intestinal epithelial Caco-2 cells, GLUT1 or GLUT2 and SGLT are mainly responsible for fructosazine transport.
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Affiliation(s)
- Abhishek Bhattacherjee
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
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