Multivariate analysis of adaptive response to ferulic acid and p-coumaric acid after physiological stresses in Cronobacter sakazakii

Effects of Skim Milk Whey-Derived Proteins on Plasma, Urine, and Gut Metabolites in Preterm Piglets as a Model for Infants

This study investigates the metabolic impact of skim milk whey-derived protein concentrate (SPC) for infant formula, including its heat-treated (HT-SPC) and stored (HTS-SPC) variants, on the plasma, urine, and gut metabolites of newborn piglets, compared to conventional whey protein concentrate (WPC). Preterm piglets were fed formula containing WPC, SPC, HT-SPC, or HT-SPC, HTS-SPC for 5 days. Metabolomic analysis of plasma, urine, and colon content was performed using 1H NMR. Relative to WPC, SPC mainly affected colon content metabolites, increasing 19 metabolites in the colon and tyrosine in plasma, while decreasing pyruvate in colon content and glycine in plasma. Heat-treatment and storage of SPC led to increased metabolite concentrations in colon contents and urine. Notably, significant correlations between gut metabolites and abundant gut bacteria genes were observed only in the SPC-fed pigs. SPC induced higher branched chain amino acid concentrations in the gut, but had minimal effects on plasma and urinary metabolites, likely due to differences in dietary proteins and in microbiota metabolism. While the clinical effects of SPC-induced gut branched chain amino acids remain unclear, the results from our study suggest that SPC-based infant formula is metabolically safe for sensitive newborns, comparable to WPC-based formulas.

Assembly of a lignocellulose-degrading synthetic community from the strong-flavor Daqu by a stepwise method

The lignocellulose in Daqu plays an important role during the Baijiu fermentation, such as providing energy for microbial metabolism and precursors for flavor compounds. However, due to the complexity of the Daqu microbial community and the fermentation environment, the regulation of lignocellulose degradation efficiency is limited. In such cases, artificial intervention can be achieved through the application of synthetic communities. Here, we studied the structure of the lignocellulose-degrading microbial communities in Daqu. Based on the characteristics of lignocellulose composition, we developed three high-throughput screening methods and used a stepwise assembly approach to construct a synthetic community composed of Bacillus stercori, Bacillus paramycoides, Klebsiella pneumoniae, and Cyberlindnera fabianii. After fermentation, 54.71 % of the bran was degraded and 11 substances were uniquely produced. 4-vinylguaiacol and 2-ethyl-3,5(6)-dimethylpyrazine were considered to be the key aroma compounds of the synthetic community. This synthetic community offers a new approach to control Daqu fermentation.

Rational and Semirational Approaches for Engineering Salicylate Production in Escherichia coli

Salicylate plays a pivotal role as a pharmaceutical intermediate in drugs, such as aspirin and lamivudine. The low catalytic efficiency of key enzymes and the inherent toxicity of salicylates to cells pose significant challenges to large-scale microbial production. In this study, we introduced the salicylate synthase Irp9 into an l-phenylalanine-producing Escherichia coli, constructing the shortest salicylate biosynthetic pathway. Subsequent protein engineering increased the catalytic efficiency of Irp9 by 33.5%. Furthermore, by integrating adaptive evolution with transcriptome analysis, we elucidated the crucial mechanism of efflux proteins in salicylate tolerance. The elucidation of this mechanism guided us in the targeted modification of these transport proteins, achieving a reported maximum level of 3.72 g/L of salicylate in a shake flask. This study highlights the importance of efflux proteins for enhancing the productivity of microbial cell factories in salicylate production, which also holds potential for application in the green synthesis of other phenolic acids.

P-coumaric Acid: Advances in Pharmacological Research Based on Oxidative Stress

P-coumaric acid is an important phenolic compound that is mainly found in fruits, vegetables, grains, and fungi and is also abundant in Chinese herbal medicines. In this review, the pharmacological research progress of p-coumaric acid in recent years was reviewed, with emphasis on its role and mechanism in oxidative stress-related diseases, such as inflammation, cardiovascular diseases, diabetes, and nervous system diseases. Studies have shown that p-coumaric acid has a positive effect on the prevention and treatment of these diseases by inhibiting oxidative stress. In addition, p-coumaric acid also has anti-tumor, antibacterial, anti-aging skin and other pharmacological effects. This review will provide reference and inspiration for further research on the pharmacological effects of p-coumaric acid.

Environmental risk factors associated with the survival, persistence, and thermal tolerance of Cronobacter sakazakii during the manufacture of powdered infant formula

Cronobacter sakazakii is an opportunistic foodborne pathogen of concern for foods having low water activity such as powdered infant formula (PIF). Its survival under desiccated stress can be attributed to its ability to adapt effectively to many different environmental stresses. Due to the high risk to neonates and its sporadic outbreaks in PIF, C. sakazakii received great attention among the scientific community, food industry and health care providers. There are many extrinsic and intrinsic factors that affect C. sakazakii survival in low-moisture foods. Moreover, short- or long-term pre-exposure to sub-lethal physiological stresses which are commonly encountered in food processing environments are reported to affect the thermal resistance of C. sakazakii. Additionally, acclimation to these stresses may render C. sakazakii resistance to antibiotics and other antimicrobial agents. This article reviews the factors and the strategies responsible for the survival and persistence of C. sakazakii in PIF. Particularly, studies focused on the influence of various factors on thermal resistance, antibiotic or antimicrobial resistance, virulence potential and stress-associated gene expression are reviewed.

Alkyl ferulic acid esters: Evaluating their structure and antibacterial properties

Ferulic acid (FA) is a natural antibacterial agent rich in plants, FA has excellent antioxidant and antibacterial properties. However, because of its short alkane chain and large polarity, FA is difficult to penetrate the soluble lipid bilayer in the biofilm to enter the cell to play an inhibitory role, limiting its biological activity. To improve the antibacterial activity of FA, with the catalytic condition of Novozym 435, four alkyl ferulic acid esters (FCs) with different alkyl chain lengths were obtained by fatty alcohols (including 1-propanol (C3), 1-hexanol (C6), nonanol (C9), and lauryl alcohol (C12)) modification. The effect of FCs on P. aeruginosa was determined by Minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), Growth curves, alkaline phosphatase (AKP) activity, crystal violet method, scanning electron microscopy (SEM), membrane potential, PI, cell contents leakage. Results showed that the antibacterial activity of FCs increased after esterification, and the antibacterial activity significantly increased and then decreased with the extension of the alkyl chain of the FCs. Hexyl ferulate (FC6) showed the best antibacterial activities against E. coli and P. aeruginosa (MIC for E. coli was 0.5 mg/ml, MIC for P. aeruginosa was 0.4 mg/ml). And Propyl ferulate (FC3) and FC6 showed the best antibacterial activities S. aureus and B. subtilis (MIC for S. aureus was 0.4 mg/ml, The MIC of B. subtilis was 1.1 mg/ml). In addition, the growth, AKP activity, bacterial biofilm, bacterial cell morphology, membrane potential and cell contents leakage of P. aeruginosa after different FCs were investigated, which found that FCs could damage the cell wall of P. aeruginosa and showed different effects on the P. aeruginosa cell biofilm. FC6 showed the best inhibition on the biofilm formation of P. aeruginosa cells, which caused the surface of P. aeruginosa cells to be rough and wrinkled. Some P. aeruginosa cells showed aggregation and adhesion, even rupture. The membrane hyperpolarization was obvious, which appeared as holes, leading to cell contents leakage (protein and nucleic acid). All these results concluded that the antibacterial activities FCs against foodborne pathogens depended on different fatty alcohol esterification of FA. FC6 showed the best inhibition on P. aeruginosa due to its effect on P. aeruginosa cell walls and biofilms and the leak of the cell contents. This study provides more practical methods and a theoretical basis for giving full play to the bacteriostatic effect of plant FA.

Comparison of Origanum Essential Oil Chemical Compounds and Their Antibacterial Activity against Cronobacter sakazakii

Origanum vulgare L. (oregano) is an aromatic plant with wide applications in the food and pharmaceutical industries. Cronobacter sakazakii, which has a high detection rate in powdered infant formula, adversely impacts susceptible individuals. Oregano essential oil (OEO) is a natural antibacterial agent that can be used to fight bacterial contamination. Here, OEO chemical compounds from eight oregano varieties were analyzed by gas chromatography–mass spectrometry and their antibacterial properties were assessed. The eight OEOs were clustered into two groups and were more diverse in group 2 than in group 1. Six compounds, including p-cymene, 3-thujene, γ-terpinene, thymol, carvacrol, and caryophyllene, were shared by eight OEOs. Among the eight oregano varieties, OEOs from O. vulgare sc2 had the strongest antibacterial activity against C. sakazaki, with the inhibition zone of 18.22mm. OEOs from O. vulgare jx, O. ‘Nvying’, O. vulgare ‘Ehuang’, and O. vulgare ssp. virens were also potent. Moreover, the antibacterial activity of OEOs was positively correlated with the relative content of thymol. As the main OEO antibacterial compound, thymol affected the normal growth and metabolism of C. sakazakii cells by destroying the bacterial membrane and decreasing the intracellular ATP concentration. Thus, in light of the antibacterial activity detected in the OEOs from the eight oregano varieties, this study provides a theoretical foundation for oregano cultivar management and development.