1
|
Tsai MF, Nargotra P, Liao KT, Wang HMD, Tsai YH, Liu YC, Kuo CH. High oxidative stability of a complex fish liver oil nano-capsules in response to long-term storage, and to hyperthermal and sunlight exposure. J Sci Food Agric 2024; 104:3594-3605. [PMID: 38149759 DOI: 10.1002/jsfa.13243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 12/28/2023]
Abstract
BACKGROUND In this study, a biocompatible nano-carrying platform using chitosan (ChI) and chondroitin sulfate (ChS) was developed for the encapsulation of cobia liver oil (CBLO) to prevent its oxidation and improve its absorption. An ionic gelation method was applied to encapsulate CBLO with different weight ratios (from 1.0 to 1.5) to obtain ChS-ChI nano-capsules (ChS-ChI@CBLO NCs). RESULTS Morphological observations of the nano-capsules revealed a spherical shape and diameter around 267-381 nm. The maximum loading capacity (LC) and encapsulation efficiency (EE) for ChS-ChI@CBLO NCs estimated by thermogravimetric analysis (TGA) and derivative thermogravimetric (DTG) analysis were 25.7% and 56.2%, respectively. The structural stability of ChS-ChI@CBLO NCs was confirmed through differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis; moreover DSC also further confirmed the oxidative stability of ChS-ChI@CBLO NCs. Fourier-transform infrared (FTIR) spectra confirmed the excellent stability of ChS-ChI@CBLO NCs against high temperature and sunlight exposure. Biocompatibility analysis also verified the non-toxicity of ChS-ChI@CBLO NCs, further indicating safety and potential application in complex-nutritional supplements. CONCLUSION Nano-degree of ChS-ChI@CBLO NCs has a loading capacity and encapsulation efficiency of around 16.5 ~ 25.7% and 33.4 ~ 56.2%, respectively, for encapsulation of CBLO. Characterization results also indicate that ChS-ChI@CBLO NCs display high oxidative stability against long-term, hyperthermal, and sunlight exposure. Bioassay results confirm that the ChS-ChI@CBLO NCs are safe and non-toxic. This study demonstrates that nano-capsules are also beneficial in preventing sensitive compounds from metamorphosis, and are non-toxic. These materials are suitable for use in the food and pharmaceutical industries. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ming-Fong Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Parushi Nargotra
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Department of Chemical Engineering, National Chung Hsing University, Taichung, Taiwan
| | - Kuan-Ting Liao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yung-Chuan Liu
- Department of Chemical Engineering, National Chung Hsing University, Taichung, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| |
Collapse
|
2
|
Hwang CC, Lin CS, Hsiao YT, Huang YL, Yen FL, Lee YC, Tsai YH. Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing. Biology (Basel) 2023; 12:1383. [PMID: 37997982 PMCID: PMC10668973 DOI: 10.3390/biology12111383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/25/2023]
Abstract
In this study, Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes were separately inoculated in sterilized carrot juice and subjected to various types of high-pressure processing (HPP) at 200-600 MPa for 0.1-15 min to observe the effects of HPP on the inactivation kinetics of foodborne pathogens in carrot juice. The first-order model fits the destruction kinetics of high pressure on foodborne pathogens during the pressure hold period. An increase in pressure from 200 to 600 MPa decreased the decimal reduction time (D values) of S. Typhimurium, E. coli, and L. monocytogenes. Under pressure ≥ 400 MPa, the D values of E. coli were significantly higher than those of S. Typhimurium and L. monocytogenes, indicating that E. coli had greater resistance to high pressures than the others. The Zp values (the pressure range that causes the D values to change by 90%) of E. coli, S. Typhimurium, and L. monocytogenes were 195, 175, and 170 MPa, respectively. These results indicated that L. monocytogenes and E. coli were the most and least sensitive, respectively, to pressure changes. Additionally, the three bacteria were separately inoculated into thermal-sterilized carrot juice and subjected to 200-600 MPa HPP for 3 min. The treated carrot juices were stored at 4 °C for 27 d. Following S. Typhimurium and E. coli inoculation, the bacterial counts of the control and 200 MPa treatments remained the same during the storage duration. However, they decreased for the 300 and 400 MPa treatment groups with increasing storage duration. During the storage period, no bacterial growth was observed in the 500 and 600 MPa treatments. However, the bacterial number for the control and pressure treatment groups increased with prolonged storage duration following inoculation with L. monocytogenes. Therefore, following HPP, residual L. monocytogenes continued growing stably at low temperatures. Overall, HPP could inhibit and delay the growth of S. Typhimurium and E. coli in carrot juice during cold storage, but it was ineffective at inhibiting the growth of L. monocytogenes. There was a risk of foodborne illness despite the low-temperature storage of juice. The innovation of this preliminary study is to find the impact of high pressure on the inactivate kinetics of three food pathogens in carrot juice and its practical application in simulated contaminated juice.
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 300102, Taiwan;
| | - Yun-Ting Hsiao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan;
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| |
Collapse
|
3
|
Chien HI, Hwang CC, Lee YC, Huang CY, Chen SC, Kuo CH, Tsai YH. Determining the Optimal Vacuum Frying Conditions for Silver Herring ( Spratelloides gracilis) Using the Response Surface Methodology. Foods 2023; 12:3533. [PMID: 37835185 PMCID: PMC10572491 DOI: 10.3390/foods12193533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Accepted: 09/17/2023] [Indexed: 10/15/2023] Open
Abstract
Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to the preparation of dried silver herring products and to obtain the optimal VF conditions. The response surface methodology (RSM) was used to examine the factors affecting the quality of silver herring (Spratelloides gracilis) products after VF, namely temperature (75, 90, and 105 °C), duration (25, 35, and 45 min), and concentration (0, 15, and 30%) of maltose solution used to immerse the samples during pre-processing. The results indicated that VF temperatures had significant impacts on water activity (Aw), moisture content, yield, oil content, lightness (L* value), and colour difference (ÄE). The higher the VF temperature, the lower the Aw, moisture content, yield, and oil content of the product, but the higher the L* value and ΔE. Next, a longer VF duration resulted in higher oil content of the product. Maltose concentration was significantly and positively correlated with the yield and fracturability of the product. RSM analysis indicated that the optimal combination of processing conditions was a VF temperature of 105 °C, VF duration of 25 min, and maltose concentration of 27%. Under these VF conditions, the silver herring products had a moisture content of 3.91%, Aw of 0.198, oil content of 21.69%, L* value of 28.19, ΔE of 27.31, and fracturability of 359 g/s. In summary, vacuum frying technology is suitable for the preparation of dried silver herring products, and this study can provide the optimal processing conditions for seafood processors to obtain better quality.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (H.-I.C.); (C.-C.H.); (Y.-C.L.); (C.-Y.H.); (S.-C.C.); (C.-H.K.)
| |
Collapse
|
4
|
Hwang CC, Chien HI, Lee YC, Kao JC, Huang YR, Huang YL, Huang CY, Tsai YH. Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods 2023; 12:3140. [PMID: 37628139 PMCID: PMC10452964 DOI: 10.3390/foods12163140] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/18/2023] [Accepted: 08/20/2023] [Indexed: 08/27/2023] Open
Abstract
Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines whether the microwave-assisted induction heating (MAIH) technology (at 70 °C for 130 s or 90 °C for 110 s) can more effectively slow down the quality loss of barramundi meat during cold storage than the traditional boiling method (at 90 °C for 150 s). The results show that no microbial growth was observed in the three groups of heated barramundi meat samples during the 60 days of cold storage. However, the MAIH technology slowed down the increase in the total volatile basic nitrogen (TVBN) content more significantly than the boiling method. As the cold storage time increased, though, the L* (lightness), a* (redness), and W (whiteness) values decreased, while the b* (yellowness) and color difference (ΔE) values increased in the three treatment groups. However, the MAIH technology slowed down the decrease in the L*, a*, and W values more significantly, and produced a ΔE value smaller than the boiling method. Moreover, the MAIH technology ensured higher hardness and chewiness of the barramundi meat than the boiling method. Overall, the MAIH technology slowed down the quality loss of the barramundi meat and maintained better color and texture during cold storage.
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Jun-Cheng Kao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yu-Ru Huang
- Department of Food Science, National Ilan University, Ilan 260, Taiwan;
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| |
Collapse
|
5
|
Hwang CC, Chien HI, Lee YC, Lin CS, Hsiao YT, Kuo CH, Yen FL, Tsai YH. Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. Foods 2023; 12:3107. [PMID: 37628106 PMCID: PMC10453467 DOI: 10.3390/foods12163107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice's shelf life.
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsinchu 300150, Taiwan;
| | - Yun-Ting Hsiao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| |
Collapse
|
6
|
Yang CY, Lee MY, Chen YL, Shiau JP, Tsai YH, Yang CN, Chang HW, Tseng CH. Synthesis and Anticancer Evaluation of 4-Anilinoquinolinylchalcone Derivatives. Int J Mol Sci 2023; 24:ijms24076034. [PMID: 37047007 PMCID: PMC10094048 DOI: 10.3390/ijms24076034] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/19/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
A series of 4-anilinoquinolinylchalcone derivatives were synthesized and evaluated for antiproliferative activities against the growth of human cancer cell lines (Huh-7 and MDA-MB-231) and normal lung cells (MRC-5). The results exhibited low cytotoxicity against human lung cells (MRC-5). Among them, (E)-3-{4-{[4-(benzyloxy)phenyl]amino}quinolin-2-yl}-1-(4-methoxyphenyl) prop-2-en-1-one (4a) was found to have the highest cytotoxicity in breast cancer cells and low cytotoxicity in normal cells. Compound 4a causes ATP depletion and apoptosis of breast cancer MDA-MB-231 cells and triggers reactive oxygen species (ROS)-dependent caspase 3/7 activation. In conclusion, it is worth studying 4-anilinoquinolinylchalcone derivatives further as new potential anticancer agents for the treatment of human cancers.
Collapse
Affiliation(s)
- Cheng-Yao Yang
- Department of Medicinal and Applied Chemistry, College of Life Science, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan
| | - Min-Yu Lee
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Yeh-Long Chen
- Department of Medicinal and Applied Chemistry, College of Life Science, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan
| | - Jun-Ping Shiau
- Division of Breast Oncology and Surgery, Department of Surgery, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chia-Ning Yang
- Institute of Precision Medicine, National Sun Yat-sen University, Kaohsiung 80424, Taiwan
| | - Hsueh-Wei Chang
- Department of Biomedical Science and Environmental Biology, College of Life Science, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Center for Cancer Research, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung City 80708, Taiwan
- Department of Pharmacy, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung City 80145, Taiwan
- College of Professional Studies, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| |
Collapse
|
7
|
Chien HI, Yen YF, Lee YC, Wei PC, Huang CY, Tseng CH, Yen FL, Tsai YH. Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities. Biology (Basel) 2023; 12:biology12020258. [PMID: 36829535 PMCID: PMC9953598 DOI: 10.3390/biology12020258] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/20/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023]
Abstract
We assessed the microbial and chemical qualities and microbiomes of 14 mustard pickle products coded sequentially from A to N and sold in traditional Taiwanese markets. The results showed that the aerobic plate count and lactic acid bacteria count of commercially available mustard pickle products were 2.18-4.01 and <1.0-3.77 log CFU/g, respectively. Moreover, no coliform bacteria, Escherichia coli, Staphylococcus aureus, Salmonella spp., or Listeria monocytogenes were detected in any of the samples. Analysis of the chemical quality showed that the sulfite content of all samples exceeded 30 ppm, which is the food additive limit in Taiwan. Furthermore, the mean contents of eight biogenic amines in the mustard pickle product samples were below 48.0 mg/kg. The results of high-throughput sequencing showed that the dominant bacterial genera in sample A were Proteus spp. (25%), Vibrio (25%), and Psychrobacter (10%), in sample C they were Weissella (62%) and Lactobacillus (15%), in sample E it was Lactobacillus (97%), and in sample J it was Companilactobacillus (57%). Mustard pickle product samples from different sources contained different microbiomes. The dominant bacterial family was Lactobacillaceae in all samples except for sample A. In contrast, the microbiome of sample A mainly consisted of Morganellaceae and Vibrionaceae, which may have resulted from environmental contamination during storage and sales. The result of this work suggests it may be necessary to monitor sulfite levels and potential sources of bacterial contamination in mustard pickle products, and to take appropriate measures to rule out any public health risks.
Collapse
Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yu-Fan Yen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| | - Pi-Chen Wei
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| |
Collapse
|
8
|
Chien HI, Lee YC, Yen YF, Wei PC, Hwang CC, Kuo CH, Yen FL, Tsai YH. Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods 2023; 12:foods12020317. [PMID: 36673409 PMCID: PMC9858118 DOI: 10.3390/foods12020317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/11/2023] Open
Abstract
This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200-600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased with the increase in pressure, and the yeast count decreased to no detectable levels. Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. Furthermore, when the mustard pickle was treated with HHP 400 and 600 MPa for 5 min and stored at 25 °C for 60 days, it was found that the APC and LAB counts in the HHP-processed group recovered rapidly and did not differ from those in the control group (the non-HHP treated group) but significantly delayed the growth of yeast, the increase in pH value, and total volatile basic nitrogen (TVBN). The high-throughput sequencing (HTS) analysis revealed that the predominant bacterial genera in the non-HHP-treated mustard pickle were Lactiplantibacillus (74%), Lactilactobacillus (12%), and Levilactobacillus (6%); after 60 days of storage, Companilactobacillus (80%) became dominant. However, after 60 days of storage, Lactiplantibacillus (92%) became dominant in the samples processed at 400 MPa, while Levilactobacillus (52%), Pediococcus (17%), and Lactiplantibacillus (17%) became dominant in the samples processed at 600 MPa. This indicated that the HHP treatment changed the lactic acid bacterial flora of the mustard pickle during the storage period. Overall, it is recommended to treat the mustard pickle with HHP above 400 MPa for 5 min to improve its texture and color and delay the deterioration of quality during storage. Therefore, HHP technology has the potential to be developed as a treatment technique to replace the addition of sulfite.
Collapse
Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yu-Fan Yen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Pi-Chen Wei
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
- Correspondence: ; Tel.: +886-7-3617141-23609; Fax: +886-7-3640634
| |
Collapse
|
9
|
Chien HI, Tsai YH, David Wang HM, Dong CD, Huang CY, Kuo CH. Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chem X 2022; 15:100445. [PMID: 36211773 PMCID: PMC9532787 DOI: 10.1016/j.fochx.2022.100445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022] Open
Abstract
Extrusion puffing of cereals improved their water solubility and gelatinization. FTIR-ATR study revealed structural differences between native and puffed cereals. Extrusion puffing highly enhanced the efficiency of saccharification. The extruded-puffed cereals had a higher Vmax/Km value as compared to native. Extruded-puffed cereals showed potential for high-maltose syrup production.
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher Vmax/Km value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis for 180 min at an enzyme substrate ratio (E/S ratio) of 0.2, the syrup with dextrose equivalent (DE) value of 63, 62, and 61 were obtained from extruded-puffed brown rice, corn, and buckwheat, respectively. Our results showed the potential of using extruded-puffed cereals for producing high-maltose syrup.
Collapse
Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
| | - Cheng-Di Dong
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| |
Collapse
|
10
|
Huang CH, Lin CS, Lee YC, Ciou JW, Kuo CH, Huang CY, Tseng CH, Tsai YH. Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing. Biology (Basel) 2022; 11:1307. [PMID: 36138786 PMCID: PMC9495997 DOI: 10.3390/biology11091307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/28/2022] [Accepted: 08/31/2022] [Indexed: 06/16/2023]
Abstract
The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets. Mackerel fillets were immersed in 3% and 9% sodium chloride brine for 90 min at refrigerator temperature, and then treated at 300, 400, 500, and 600 MPa pressure for 5 min. The microbial counts and physicochemical qualities of the fish were examined. In comparison with fish fillets treated with brine or high pressure alone, those treated with the combination of brine salting and HPP showed significantly reduced aerobic plate count (APC) and psychrotrophic bacteria count (PBC). The hardness and chewiness of salt-brined fillets were obviously lower than those of the unsalted fillets under the same pressure condition. Thus, brine salting imparted mackerel fillets a softer texture, which compensated for the HPP-induced increased hardness and chewiness of the fillets. The L* (lightness) and ΔE (colour difference) values of the fillets increased with increasing pressure, with or without brine salting. Conversely, a* (redness) values decreased with increasing pressure. The samples treated with 3% brine in combination with 300 or 400 MPa pressure had a* values similar to those of the samples processed under similar HPP conditions alone but showed lower ΔE values than the other groups. Therefore, as a very high pressure would adversely affect the texture and colour of the fish fillets, this study suggests that immersion in an appropriate brine concentration (3%) and treatment with HPP at 400 MPa for 5 min improved or maintained the colour and texture relatively well and produced a synergistic bactericidal effect.
Collapse
Affiliation(s)
- Chih-Hsiung Huang
- Department of Fisheries Production and Management, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 30015, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Jhih-Wei Ciou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| |
Collapse
|
11
|
Tsai YH, Hwang CC, Kao JC, Ou TY, Chang TH, Lee SH, Lee YC. Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
12
|
Chen YA, Chen GW, Ku HH, Huang TC, Chang HY, Wei CI, Tsai YH, Chen TY. Differential Proteomic Analysis of Listeria monocytogenes during High-Pressure Processing. Biology 2022; 11:biology11081152. [PMID: 36009779 PMCID: PMC9405252 DOI: 10.3390/biology11081152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/14/2022] [Accepted: 07/27/2022] [Indexed: 11/20/2022]
Abstract
Simple Summary High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under sub-lethal to lethal damage by different levels of HPP treatments were conducted by label-free quantitative proteomic analysis. HPP might promote translation initiation due to upregulation of most ribosomal subunits and initiation factors. However, protein synthesis was arrested according to the shortage of proteins responsible for elongation, termination and recycling. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods. Abstract High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under HPP at 200 and 400 MPa for 3 min were investigated by label-free quantitative proteomic analysis and functional enrichment analysis in the Kyoto Encyclopedia of Genes and Genomes. HPP treatment at 400 MPa exhibited significant effects on proteins involved in translation, carbon, carbohydrate, lipid and energy metabolism, and peptidoglycan biosynthesis. HPP increased most ribosomal subunits and initiation factors, suggesting it might shift ribosomal biogenesis to translation initiation. However, protein synthesis was impaired by the shortage of proteins responsible for elongation, termination and recycling. HPP stimulated several ATP-dependent Clp proteases, and the global transcriptional regulator Spx, associating with activation of the stress-activated sigma factor Sigma B (σB) and the transcriptional activator positive regulatory factor A (PrfA) regulons. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods.
Collapse
Affiliation(s)
- Yi-An Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Hao-Hsiang Ku
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung 20224, Taiwan;
| | - Tsui-Chin Huang
- Graduate Institute of Cancer Biology and Drug Discovery, College of Medical Science and Technology, Taipei Medical University, Taipei 11031, Taiwan;
| | - Hsin-Yi Chang
- Graduate Institute of Medical Sciences, Department of Research and Development, National Defense Medical Center, Taipei 11490, Taiwan;
| | - Cheng-I Wei
- Department of Nutrition &Food Science, University of Maryland, College Park, MD 20742, USA;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
- Correspondence: ; Tel.: +886-2-2462-2192 (ext. 5124); Fax: +886-2-2462-8750
| |
Collapse
|
13
|
Tsai YH, Yan YJ, Li YS, Chang CH, Haung CC, Chen TC, Lin SG, Ou-Yang M. Development and verification of the coaxial heterogeneous hyperspectral imaging system. Rev Sci Instrum 2022; 93:063105. [PMID: 35778029 DOI: 10.1063/5.0088474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/29/2022] [Indexed: 06/15/2023]
Abstract
A hyperspectral imaging system (HIS) is a helpful tool that acquires spatial and spectral information from a target. This study developed a coaxial heterogeneous HIS (CHHIS) to collect spectral images with wavelengths ranging from 400 to 1700 nm. In this system, a visible (VIS) spectrometer and a short-wave infrared (SWIR) spectrometer are combined with a coaxial optical path to share the same field of view. This structure reduces the complexity of spatial registration and maintains the scanning duration of two spectrometers as that of a single spectrometer. The spectrometers are also replaceable for extending the detecting spectral range of the system. The calibration methodologies, including spatial correction, spectral calibration, and reflectance calibration, were developed for this system. The signal-to-noise ratio of VIS and SWIR spectrometers in the CHHIS was up to 40 and 60 dB when the exposure time of the VIS and SWIR imaging sensors was 1000 and 10 ms, respectively. When the target distance was at 600 mm, the spatial error of VIS and SWIR images in the scanning direction was less than 1 pixel; these results proved that the system was stable.
Collapse
Affiliation(s)
- Y H Tsai
- Institute of Electrical and Computer Engineering, National Yang Ming Chiao Tung University, Hsinchu 30010, Taiwan
| | - Y J Yan
- Institute of Electrical and Control Engineering, National Yang Ming Chiao Tung University, Hsinchu 30010, Taiwan
| | - Y S Li
- Institute of Electrical and Control Engineering, National Yang Ming Chiao Tung University, Hsinchu 30010, Taiwan
| | - C H Chang
- Institute of Biomedical Engineering, National Yang Ming Chiao Tung University, Hsinchu 30010, Taiwan
| | - C C Haung
- Department of Tropical Fruit Trees (Fengshan Tropical Horticultural Experiment Branch), Taiwan Agricultural Research Institute, Kaohsiung 30010, Taiwan
| | - T C Chen
- Department of Aerospace and Systems Engineering, Feng Chia University, Taichung 30010, Taiwan
| | - S G Lin
- Department of Communication, Navigation and Control Engineering, National Taiwan Ocean University, Keelung, Taiwan
| | - M Ou-Yang
- Institute of Electrical and Computer Engineering, National Yang Ming Chiao Tung University, Hsinchu 30010, Taiwan
| |
Collapse
|
14
|
Huang CH, Hsieh CY, Lee YC, Ou TY, Chang TH, Lee SH, Tseng CH, Tsai YH. Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage. Biology (Basel) 2022; 11:biology11050702. [PMID: 35625430 PMCID: PMC9139082 DOI: 10.3390/biology11050702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/25/2022] [Accepted: 04/29/2022] [Indexed: 11/16/2022]
Abstract
In the research, we evaluated the effects of high-pressure processing (HPP) on the growth and histamine formation of histamine-forming bacteria (HFB) in yellowfin tuna meat during storage. Tuna meat samples inoculated with the individual HFB species Morganella morganii and Photobacterium phosphoreum were subjected to HPP treatment at 250, 350, 450, and 550 MPa for 5 min, and the changes in bacterial count, total volatile basic nitrogen (TVBN) content, pH, and histamine content during storage at 4 and 15 °C were analyzed. The results indicate that the bacterial counts of the HFB species decreased significantly with increasing pressure, and HFB became undetectable in the samples treated at 450 and 550 MPa. At a storage temperature of 15 °C, the bacterial counts of both HFB species in the control group and samples subjected to HPP treatment at 250 and 350 MPa increased significantly with storage time. The bacterial counts of M. morganii in the samples stored at 4 °C decreased, whereas those of P. phosphoreum increased gradually owing to its psychrophilic nature. HPP treatment (>250 MPa) inhibited the increases in pH and TVBN content of the samples stored at 15 °C and delayed histamine formation in the samples during storage; these effects were more significant as the pressure during HPP treatment was increased.
Collapse
Affiliation(s)
- Chih-Hsiung Huang
- Department of Fisheries Production and Management, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Ching-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| | - Tsung-Yin Ou
- Department of Marketing and Distribution Management, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Tien-Hsiang Chang
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (T.-H.C.); (S.-H.L.)
| | - Shih-Hsiung Lee
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (T.-H.C.); (S.-H.L.)
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| |
Collapse
|
15
|
Hsiao WC, Hong YH, Tsai YH, Lee YC, Patel AK, Guo HR, Kuo CH, Huang CY. Extraction, Biochemical Characterization, and Health Effects of Native and Degraded Fucoidans from Sargassum crispifolium. Polymers (Basel) 2022; 14:polym14091812. [PMID: 35566981 PMCID: PMC9103907 DOI: 10.3390/polym14091812] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/26/2022] [Accepted: 04/25/2022] [Indexed: 12/28/2022] Open
Abstract
In the current investigation, a native crude fucoidan (Ex) was extracted from Sargassum crispifolium, pretreated by single-screw extrusion, and two degraded fucoidans, i.e., ExAh (degradation of Ex by ascorbic acid) and ExHp (degradation of Ex by hydrogen peroxide), were obtained. The extrusion pretreatment increased the extraction yield of fucoidan by approximately 1.73-fold as compared to the non-extruded sample. Among Ex, ExAh, and ExHp, their molecular weight and chemical compositions varied, but the structural features were similar. ExHp possessed the greatest antioxidant activities among the extracted fucoidans. According to the outcome, ExAh exhibited the maximum immune promoting effects via enhanced NO, TNF-α, IL-1β, IL-6, and IL-10 secretion. Thus, both ExHp and ExAh may potentially be used as an effective antioxidant and as immunostimulant agents, which could be of great value in the development of food and nutraceutical products.
Collapse
Affiliation(s)
- Wei-Cheng Hsiao
- Division of Gastroenterology (General Medicine), Department of Internal Medicine, Yuan’s General Hospital, No. 162, Cheng Kung 1st Rd., Lingya District, Kaohsiung City 80249, Taiwan;
| | - Yong-Han Hong
- Department of Nutrition, I-Shou University (Yanchao Campus), No. 8, Yida Rd., Jiaosu Village, Yanchao District, Kaohsiung City 82445, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (Y.-C.L.); (H.-R.G.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (Y.-C.L.); (H.-R.G.)
| | - Anil Kumar Patel
- Sustainable Environment Research Center, Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan;
| | - Hui-Ru Guo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (Y.-C.L.); (H.-R.G.)
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (Y.-C.L.); (H.-R.G.)
- Correspondence: (C.-H.K.); (C.-Y.H.); Tel.: +886-7-3617141 (ext. 23646) (C.-H.K.); +886-7-3617141 (ext. 23606) (C.-Y.H.)
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (Y.-C.L.); (H.-R.G.)
- Correspondence: (C.-H.K.); (C.-Y.H.); Tel.: +886-7-3617141 (ext. 23646) (C.-H.K.); +886-7-3617141 (ext. 23606) (C.-Y.H.)
| |
Collapse
|
16
|
Tsai YH, Kung HF, Lin CS, Hwang CC, Lou SS, Huang CY, Chang SKC, Lee YC. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2066120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | - Su-Shing Lou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Sam K. C. Chang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension center, and Department of Food Science, Nutrition and Health Promotion. Mississippi State University, Pascagoula, MS, USA
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| |
Collapse
|
17
|
Kung HF, Lin CS, Liu SS, Huang CY, Chiu K, Lee YC, Tsai YH. High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
18
|
Lee YC, Kung HF, Cheng QL, Lin CS, Tseng CH, Chiu K, Tsai YH. Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Lee YC, Tsai YH, Hwang CC, Lin CY, Huang YR. Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108509] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
20
|
Lin CS, Lee YC, Kung HF, Cheng QL, Ou TY, Chang SK, Tsai YH. Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108583] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
21
|
Lee YC, Kung HF, Chen SL, Lin CS, Huang CY, Arakawa O, Tseng CH, Tsai YH. Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage. Journal of Aquatic Food Product Technology 2022. [DOI: 10.1080/10498850.2022.2036886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Shao-Lan Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Osamu Arakawa
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki, Japan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| |
Collapse
|
22
|
Tsai YH, Kung HF, Lin CS, Hsieh CY, Ou TY, Chang TH, Lee YC. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2029483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Ching-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tsung-Yin Ou
- Department of Marketing and Distribution Management, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tien-Hsiang Chang
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| |
Collapse
|
23
|
Lin CS, Lee YC, Ciou JW, Hwang CC, Kung HF, Tsai YH. Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel ( Scomber australasicus) during refrigerated storage. CyTA - Journal of Food 2021. [DOI: 10.1080/19476337.2021.1980436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Jhih-Wei Ciou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | - Hsien-Feng Kung
- Department of Pharmacy and Master Program, Tajen University, Pingtung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| |
Collapse
|
24
|
Tsai YH, Hwang CC, Lin CS, Lin CY, Ou TY, Chang TH, Lee YC. Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102787] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
25
|
Lee YC, Lin CS, Zeng WH, Hwang CC, Chiu K, Ou TY, Chang TH, Tsai YH. Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam ( Meretrix lusoria). Foods 2021; 10:2299. [PMID: 34681348 PMCID: PMC8535352 DOI: 10.3390/foods10102299] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 12/01/2022] Open
Abstract
The microwave-assisted induction heating (MAIH) method-an emerging thermal technique-was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (W.-H.Z.)
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 30015, Taiwan;
| | - Wei-Han Zeng
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (W.-H.Z.)
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 361027, Taiwan
| | - Kuohsun Chiu
- Department of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Tsung-Yin Ou
- Department of Marketing and Distribution, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Tien-Hsiang Chang
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (W.-H.Z.)
| |
Collapse
|
26
|
Hsiao HH, Wu TC, Tsai YH, Kuo CH, Huang RH, Hong YH, Huang CY. Effect of Oversulfation on the Composition, Structure, and In Vitro Anti-Lung Cancer Activity of Fucoidans Extracted from Sargassum aquifolium. Mar Drugs 2021; 19:215. [PMID: 33921340 PMCID: PMC8069878 DOI: 10.3390/md19040215] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 03/31/2021] [Accepted: 04/08/2021] [Indexed: 12/15/2022] Open
Abstract
Intensive efforts have been undertaken in the fields of prevention, diagnosis, and therapy of lung cancer. Fucoidans exhibit a wide range of biological activities, which are dependent on the degree of sulfation, sulfation pattern, glycosidic branches, and molecular weight of fucoidan. The determination of oversulfation of fucoidan and its effect on anti-lung cancer activity and related signaling cascades is challenging. In this investigation, we used a previously developed fucoidan (SCA), which served as a native fucoidan, to generate two oversulfated fucoidan derivatives (SCA-S1 and SCA-S2). SCA, SCA-S1, and SCA-S2 showed differences in compositions and had the characteristic structural features of fucoidan by Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) analyses. The anticancer properties of SCA, SCA-S1, and SCA-S2 against human lung carcinoma A-549 cells were analyzed in terms of cytotoxicity, cell cycle, Bcl-2 expression, mitochondrial membrane potential (MMP), expression of caspase-3, cytochrome c release, Annexin V/propidium iodide (PI) staining, DNA fragmentation, and the underlying signaling cascades. Our findings indicate that the oversulfation of fucoidan promotes apoptosis of lung cancer cells and the mechanism may involve the Akt/mTOR/S6 pathway. Further in vivo research is needed to establish the precise mechanism whereby oversulfated fucoidan mitigates the progression of lung cancer.
Collapse
Affiliation(s)
- Hui-Hua Hsiao
- Faculty of Medicine, Kaohsiung Medical University, Kaohsiung 80708, Taiwan;
- Center for Cancer Research, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Center for Liquid Biopsy and Cohort Research, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Division of Hematology and Oncology, Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80756, Taiwan;
- Cancer Center, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80756, Taiwan
| | - Tien-Chiu Wu
- Division of Hematology and Oncology, Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80756, Taiwan;
- Cancer Center, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80756, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (C.-H.K.)
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (C.-H.K.)
| | - Ren-Han Huang
- Mackay Memorial Hospital Emergency Department, No. 92, Sec. 2, Zhongshan North Rd., Taipei City 10449, Taiwan;
| | - Yong-Han Hong
- Department of Nutrition, Yanchao Campus, I-Shou University, No. 8, Yida Rd., Jiaosu Village, Yanchao District, Kaohsiung City 82445, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (C.-H.K.)
| |
Collapse
|
27
|
Lee YC, Lin CY, Wei CI, Tung HN, Chiu K, Tsai YH. Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking. Foods 2021; 10:foods10030545. [PMID: 33800735 PMCID: PMC8000252 DOI: 10.3390/foods10030545] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 02/08/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022] Open
Abstract
The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| | - Chih-Ying Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Cheng-I Wei
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
| | - Hung-Nan Tung
- Can Pack Commercial Co., LTD, & Bottle-Top Machinery Co., LTD, Taichung 407, Taiwan; or
| | - Kuohsun Chiu
- Department of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
- Correspondence: (Y.-C.L.); (Y.-H.T.); Tel.: +886-7-3617141-23613 (Y.-C.L.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| |
Collapse
|
28
|
Hwang CC, Lee YC, Huang CY, Kung HF, Cheng HH, Tsai YH. Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish. Foods 2020; 9:foods9111597. [PMID: 33153129 PMCID: PMC7693386 DOI: 10.3390/foods9111597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 11/16/2022] Open
Abstract
In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (n = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine, exceeding the 50 mg/100 g potential hazard level. In addition, the effects of brine concentrations (0%, 3%, 6%, 9%, and 15%) on the chemical and bacteriological quality of brined and dried milkfish during sun-drying were evaluated. The results showed that the aerobic plate count (APC), coliform, water activity, total volatile basic nitrogen (TVBN), and histamine content values of the brined and dried milkfish samples decreased with increased brine concentrations, whereas those of salt content and thiobarbituric acid (TBA) increased with increasing brine concentrations. The milkfish samples prepared with 6% NaCl brine had better quality with respect to lower APC, TVBN, TBA, and histamine levels.
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 361027, Taiwan
- Correspondence: (C.-C.H.); (Y.-H.T.); Tel.: +886-37-651188-5600 (C.-C.H.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
| | - Chung-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
| | - Hsien-Feng Kung
- Department of Pharmacy, Tajen University, Pingtung 907391, Taiwan;
| | - Hung-Hui Cheng
- Mariculture Research Center, Fisheries Research Institute, Council of Agriculture, Tainan 724028, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
- Correspondence: (C.-C.H.); (Y.-H.T.); Tel.: +886-37-651188-5600 (C.-C.H.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| |
Collapse
|
29
|
Wu TC, Hong YH, Tsai YH, Hsieh SL, Huang RH, Kuo CH, Huang CY. Degradation of Sargassum crassifolium Fucoidan by Ascorbic Acid and Hydrogen Peroxide, and Compositional, Structural, and In Vitro Anti-Lung Cancer Analyses of the Degradation Products. Mar Drugs 2020; 18:E334. [PMID: 32604764 PMCID: PMC7345171 DOI: 10.3390/md18060334] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/20/2020] [Accepted: 06/24/2020] [Indexed: 12/11/2022] Open
Abstract
Fucoidans possess multiple biological functions including anti-cancer activity. Moreover, low-molecular-weight fucoidans are reported to possess more bioactivities than native fucoidans. In the present study, a native fucoidan (SC) was extracted from Sargassum crassifolium pretreated by single-screw extrusion, and three degraded fucoidans, namely, SCA (degradation of SC by ascorbic acid), SCH (degradation of SC by hydrogen peroxide), and SCAH (degradation of SC by ascorbic acid + hydrogen peroxide), were produced. The extrusion pretreatment can increase the extraction yield of fucoidan by approximately 4.2-fold as compared to the non-extruded sample. Among SC, SCA, SCH, and SCAH, the chemical compositions varied but structural features were similar. SC, SCA, SCH, and SCAH showed apoptotic effects on human lung carcinoma A-549 cells, as illustrated by loss of mitochondrial membrane potential (MMP), decreased B-cell leukemia-2 (Bcl-2) expression, increased cytochrome c release, increased active caspase-9 and -3, and increased late apoptosis of A-549 cells. In general, SCA was found to exhibit high cytotoxicity to A-549 cells and a strong ability to suppress Bcl-2 expression. SCA also showed high efficacy to induce cytochrome c release, activate caspase-9 and -3, and promote late apoptosis of A-549 cells. Therefore, our data suggest that SCA could have an adjuvant therapeutic potential in the treatment of lung cancer. Additionally, we explored that the Akt/mammalian target of rapamycin (mTOR) signaling pathway is involved in SC-, SCA-, SCH-, and SCAH-induced apoptosis of A-549 cells.
Collapse
Affiliation(s)
- Tien-Chiu Wu
- Division of General Internal Medicine, Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, No. 100, Tzyou 1st Rd., Sanmin District, Kaohsiung City 80708, Taiwan;
| | - Yong-Han Hong
- Department of Nutrition, I-Shou University (Yanchao Campus), No. 8, Yida Rd., Jiaosu Village, Yanchao District, Kaohsiung City 82445, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (S.-L.H.)
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (S.-L.H.)
| | - Ren-Han Huang
- Department of Nursing, Mackay Medical College, No. 46, Sec. 3, Zhongzheng Rd., Sanzhi District, New Taipei City 25245, Taiwan;
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (S.-L.H.)
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan; (Y.-H.T.); (S.-L.H.)
| |
Collapse
|
30
|
Hwang CC, Kung HF, Lee YC, Wen SY, Chen PY, Tseng DI, Tsai YH. Histamine Fish Poisoning and Histamine Production by Raoultella ornithinolytica in Milkfish Surimi. J Food Prot 2020; 83:874-880. [PMID: 32330935 DOI: 10.4315/0362-028x.jfp-19-385] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 01/16/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT In April 2017, an outbreak of histamine fish poisoning causing illness in nine victims associated with consumption of milkfish surimi products (fish ball) occurred in Kaohsiung City, southern Taiwan. Of the two suspected frozen milkfish surimi samples, one sample contained 91.06 mg/100 g of histamine, levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Moreover, 28 frozen milkfish surimi samples from retail stores were collected and tested to determine the occurrence of histamine. One (3.6%) of 28 commercial surimi samples had histamine levels greater than the U.S. Food and Drug Administration (FDA) guideline for decomposition of 5 mg/100 g for scombroid fish and/or products. Thirteen histamine-producing bacterial strains isolated from suspected and commercial surimi samples were identified as prolific histamine formers, able to produce 98.4 to 121.8 mg/100 mL of histamine in Trypticase soy broth supplemented with 1.0% l-histidine. In addition, milkfish surimi was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at 4, 15, 25, and 37°C to investigate bacterial growth and formation of histamine. The histamine contents quickly increased to more than 50 mg/100 g in samples stored at 37 and 25°C within 12 and 24 h, respectively, as well those stored at 15°C within 96 h. To our knowledge, this is the first report in Taiwan to demonstrate that milkfish surimi products could cause histamine intoxication. HIGHLIGHTS
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | | | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Sheng-Yun Wen
- Department of Food Science and Technology, Tajen University, Pingtung, Taiwan
| | - Pei-Yu Chen
- Department of Health, Kaohsiung City Government, Kaohsiung, Taiwan
| | - Daw-I Tseng
- Department of Food Science and Technology, Tajen University, Pingtung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| |
Collapse
|
31
|
Lee YC, Hsieh CY, Chen ML, Wang CY, Lin CS, Tsai YH. High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum. J Food Prot 2020; 83:621-627. [PMID: 32221566 DOI: 10.4315/0362-028x.jfp-19-267] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 12/03/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of high hydrostatic pressure (HHP) treatments on histamine-forming bacteria (HFB) Morganella morganii and Photobacterium phosphoreum in phosphate buffer and tuna meat slurry were investigated using viability counting and scanning electron microscopy. The first-order model fits the destruction kinetics of high pressure on M. morganii and P. phosphoreum during the pressure hold period. The D-values of M. morganii (200 to 600 MPa) and P. phosphoreum (100 to 400 MPa) in phosphate buffer ranged from 16.4 to 0.08 min and 26.4 to 0.19 min, respectively, whereas those in tuna meat slurry ranged from 51.0 to 0.09 min and 71.6 to 0.19 min, respectively. M. morganii had higher D-values than P. phosphoreum at the same pressure, indicating it was more resistant to HHP treatment. HFB had a higher D-value in tuna meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in tuna meat slurry. The Zp values (pressure range that results in a 10-fold change in D-value) of M. morganii and P. phosphoreum were 162 and 140 MPa in phosphate buffer and 153 and 105 MPa in tuna meat slurry, respectively. Damage to the cell wall and cell membrane by HHP treatments can be observed by scanning electron microscopy. To our knowledge, this is the first report to demonstrate that HHP can be applied to inactivate the HFB M. morganii and P. phosphoreum by inducing morphological changes in the cells. HIGHLIGHTS
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| | - Ching-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| | - Ming-Lun Chen
- Department of Food Science, National Penghu University of Science and Technology, Penghu 880, Taiwan, Republic of China
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan, Republic of China
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 300, Taiwan, Republic of China
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| |
Collapse
|
32
|
Lee YC, Tseng PH, Hwang CC, Kung HF, Huang YL, Lin CS, Wei CI, Tsai YH. Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel ( Scomberomorus niphonius) Stored at Various Temperatures. J Food Prot 2019; 82:1931-1937. [PMID: 31633424 DOI: 10.4315/0362-028x.jfp-19-143] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at -20, 4, 15, and 25°C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 25°C increased as the storage time continued. The PEP and VP samples stored at temperatures below 15°C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at -20°C for 2 months and then thawed and stored at 25°C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 4°C could prevent quality deterioration and extend shelf life.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| | - Pei-Hui Tseng
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan, Republic of China
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, Taiwan, Republic of China
| | - Yai-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, 300 Taiwan, Republic of China
| | - Cheng-I Wei
- International Programs in Agriculture & Natural Resources, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20742, USA
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan, Republic of China
| |
Collapse
|
33
|
Hwang CC, Tseng PH, Lee YC, Kung HF, Huang CY, Chen HC, Tsai YH. Determination of Histamine in Japanese Spanish Mackerel ( Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning. J Food Prot 2019; 82:1643-1649. [PMID: 31524539 DOI: 10.4315/0362-028x.jfp-19-111] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An incident of foodborne poisoning causing illness in seven victims due to ingestion of fried Japanese Spanish mackerel (JS mackerel; Scomberomorus niphonius) meat occurred in September 2014 in Hualien County, eastern Taiwan. Of the two suspected fish meats, one raw sample contained 3,318 ppm of histamine and one fried sample contained 1,906 ppm of histamine, levels which are greater than the potential hazard action level (500 ppm) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. In addition, five histamine-producing bacterial strains isolated from suspected raw fish samples, capable of producing 152 to 1,020 ppm of histamine in Trypticase soy broth supplemented with 1.0% l-histidine, were identified as Hafnia alvei (one strain), Enterobacter aerogenes (two strains), Raoultella ornithinolytica (one strain), and Morganella morganii (one strain) by 16S rDNA sequencing with PCR amplification. Moreover, 12 raw fish samples and 39 fried fish samples from retail stores were collected and tested to determine the occurrence of histamine. Two of 12 commercial raw fish samples (16.7%) had histamine levels greater than the U.S. Food and Drug Administration guideline for decomposition of 50 ppm for scombroid fish or product or a combination of both. To our knowledge, this is the first report in Taiwan to demonstrate that the JS mackerel meat products could cause histamine intoxication.
Collapse
Affiliation(s)
- Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, 361, Taiwan
| | - Pei-Hui Tseng
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, 907, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hwi-Chang Chen
- Southern Center for Regional Administration, Food and Drug Administration, Department of Health and Welfare, 180, Zihyou 2nd Road, Kaohsiung, Executive Yuan, 813, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| |
Collapse
|
34
|
Lin CS, Yang CJ, Chen PJ, Liu KW, Lin HP, Lin CC, Lee YC, Cheng WC, Wei CI, Tsai YH. Assessment of Microbiological and Chemical Quality of Bubble Tea Beverages Vended in Taiwan. J Food Prot 2019; 82:1384-1389. [PMID: 31335185 DOI: 10.4315/0362-028x.jfp-18-517] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Bubble tea beverages (n = 105) purchased from vendors in Taiwan were tested to determine their microbiological and chemical quality. Nearly half of the tested samples (48.6%, 51 of 105) had aerobic plate counts (APCs) higher than the Taiwan Food and Drug Administration guideline of 4.0 log CFU/mL, and 55 (52.4%) had coliform counts (most probable number [MPN]) higher than the 10 MPN/mL guideline. Escherichia coli, Salmonella, Staphylococcus aureus, sweeteners, preservatives, maleic acid, and coumarin were not detected in any sample. However, catechins were not detected to 188 mg/mL, and caffeine was 10.1 to 457.6 mg/mL. Bubble tea samples obtained from vendors in southern Taiwan had a mean APC of 2.6 log CFU/mL and a mean coliform count of 61.7 MPN/mL; these values were significantly lower (P < 0.05) than those from samples collected from vendors in northern, eastern, or central Taiwan. Samples obtained from southern Taiwan had the highest mean catechin concentrations of 21.3 mg/mL (P < 0.05). About 60% (63 of 105) of the bubble tea samples were not labeled with the origin of the tea leaves, which is in violation of Taiwanese food labeling regulations. In general, the bubble tea beverages tested had satisfactory microbial and chemical qualities.
Collapse
Affiliation(s)
| | | | | | | | | | - Chih-Cheng Lin
- 1 Department of Food Science.,2 Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsin-Chu, 300 Taiwan, Republic of China
| | - Yi-Chen Lee
- 3 Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811 Taiwan, Republic of China
| | - Wei-Chih Cheng
- 4 Food and Drug Administration, Ministry of Health and Welfare Taipei, 115 Taiwan, Republic of China
| | - Cheng-I Wei
- 5 International Programs in Agriculture and Natural Resources, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20904, USA
| | - Yung-Hsiang Tsai
- 3 Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811 Taiwan, Republic of China
| |
Collapse
|
35
|
Huang YL, Ma YS, Tsai YH, Chang SK. In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. Int J Biol Macromol 2019; 124:796-801. [DOI: 10.1016/j.ijbiomac.2018.11.249] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 11/19/2018] [Accepted: 11/26/2018] [Indexed: 01/25/2023]
|
36
|
Ho CY, Chen BC, Tsai YH, Chiou YJ, Wen MY, Wong RH. Nanoscale Removal of Picosecond Laser Ablation for Polymer. J Nanosci Nanotechnol 2018; 18:7281-7285. [PMID: 29954574 DOI: 10.1166/jnn.2018.15480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This paper analytically investigates the picosecond laser ablation of polymer. Laser-pulsed ablation is a well-established tool for polymer. However the ablation mechanism of laser processing for polymer has not been thoroughly understood yet. This study utilized a thermal transport model to analyze the relationship between the ablation rate and laser fluences. This model considered the energy balance at the decomposition interface as the ablation mechanisms and is applied to predict the laser-ablated depth of Acrylonitrile Butadiene Styrene/PolyVinyl Chloride (ABS/PVC). The calculated variation of the ablation rate with the logarithm of the laser fluence agrees with the measured data. The effects of material properties and processing parameters on the ablation depth per pulse are discussed for picosecond laser processing of ABS/PVC.
Collapse
|
37
|
Huang CY, Tsai YH, Hong YH, Hsieh SL, Huang RH. Characterization and Antioxidant and Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activities of Gelatin Hydrolysates Prepared from Extrusion-Pretreated Milkfish ( Chanos chanos) Scale. Mar Drugs 2018; 16:E346. [PMID: 30248998 PMCID: PMC6213483 DOI: 10.3390/md16100346] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 09/09/2018] [Accepted: 09/21/2018] [Indexed: 12/12/2022] Open
Abstract
Fish gelatin hydrolysates have been shown to possess various biological activities due to their unique Gly-Pro-Y and Gly-X-Hyp sequences. In the current study, fish gelatin was extracted from non-extruded milkfish scale (FSG1) or extrusion-pretreated milkfish scale (FSG2); extracted gelatins were hydrolyzed with different combinations of Flavourzyme and Alcalase to give four different hydrolysates, namely: FSGH1 (FSG1 hydrolyzed with Flavourzyme), FSGH2 (FSG1 hydrolyzed with Alcalase + Flavourzyme), FSGH3 (FSG2 hydrolyzed with Flavourzyme), and FSGH4 (FSG2 hydrolyzed with Alcalase + Flavourzyme). The extrusion-pretreatment process enhanced the extraction yield of gelatin from fish scale. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) analyses showed the extracts FSG1 and FSG2 possessed characteristics of gelatin. Moreover, the physicochemical characteristics of FSGH1⁻FSGH4 were examined by analyses of their degree of hydrolysis, amino acid composition, UV spectrum, FTIR spectrum, molecular weight, and RP-HPLC profile. Additional biological functional analyses showed that all of the studied gelatin hydrolysates FSGH1⁻FSGH4 possessed antioxidant activity dose-dependently as revealed by DPPH scavenging, ABTS scavenging, and reducing power analyses. In addition, FSGH2 and FSGH4 showed higher angiotensin-I-converting enzyme (ACE)-inhibitory activity as compared to FSGH1 and FSGH3. Taken together, FSGH2 and FSGH4 showed high antioxidant activity and potent anti-ACE activity. Due to the potential antioxidant and antihypertensive properties of FSGH2 and FSGH4, further research is needed to explore their possible use as natural supplementary raw materials in food and nutraceutical products.
Collapse
Affiliation(s)
- Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan.
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan.
| | - Yong-Han Hong
- Department of Nutrition, I-Shou University (Yanchao Campus), No. 8, Yida Rd., Jiaosu Village, Yanchao District, Kaohsiung City 82445, Taiwan.
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung City 81157, Taiwan.
| | - Ren-Han Huang
- Department of Nursing, Mackay Medical College, No.46, Sec. 3, Zhongzheng Rd., Sanzhi District, New Taipei City 25245, Taiwan.
| |
Collapse
|
38
|
Huang YR, Tsai YH, Liu CL, Syue WZ, Su YC. Chemical Characteristics of Different Tissues of Spectacled Caiman (Caiman crocodilus). Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1407854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yu-Ru Huang
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan, R.O.C
| | - Ching-Lu Liu
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Wei-Zong Syue
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Yi-Cheng Su
- Seafood Research and Education Center, Oregon State University Astoria, Oregon, USA
| |
Collapse
|
39
|
Kung HF, Lee YC, Lin CW, Huang YR, Cheng CA, Lin CM, Tsai YH. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. J Food Drug Anal 2017; 25:812-818. [PMID: 28987357 PMCID: PMC9328883 DOI: 10.1016/j.jfda.2016.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 12/20/2016] [Accepted: 12/27/2016] [Indexed: 11/18/2022] Open
Abstract
The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded theincrease of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.
Collapse
|
40
|
Abstract
Histamine is a toxic chemical and is the causative agent of food poisoning. This foodborne toxin may be degraded by the oxidative deamination activity of certain microorganisms. In this study, we isolated four histamine-degrading Lactobacillus plantarum bacteria from miso products. Among them, L. plantarum D-103 exhibited 100% degradation of histamine in de Man Rogosa Sharpe (MRS) broth containing 50 ppm of histamine after 24 h of incubation at 30°C. The optimal growth, histamine oxidase, and histamine-degrading activity of L. plantarum D-103 were observed in histamine MRS broth at pH 7.0, 3% NaCl, and 30°C. It also exhibited tolerance to broad ranges of pH (4 to 10) and salt concentrations (0 to 12%) in histamine MRS broth. Therefore, the histamine-degrading L. plantarum D-103 might be used as an additive culture to prevent histamine accumulation in miso products during fermentation.
Collapse
Affiliation(s)
- Hsien-Feng Kung
- 1 Department of Biotechnology, Tajen University, Pingtung 907, Taiwan, Republic of China
| | - Yi-Chen Lee
- 2 Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Ya-Ling Huang
- 2 Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Yu-Ru Huang
- 3 Department of Food Science, National Penghu University of Science and Technology, Penghu 880, Taiwan, Republic of China
| | - Yi-Cheng Su
- 4 Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA
| | - Yung-Hsiang Tsai
- 2 Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| |
Collapse
|
41
|
Lee YC, Chen YF, Huang YL, Kung HF, Chen TY, Tsai YH. Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling. J Food Drug Anal 2017; 24:762-770. [PMID: 28911614 PMCID: PMC9337279 DOI: 10.1016/j.jfda.2016.04.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 03/19/2016] [Accepted: 04/01/2016] [Indexed: 11/20/2022] Open
Abstract
Ten milkfish dumpling products purchased from retail stores in southern Taiwan were collected to determine the occurrence of biogenic amines, histamine-forming bacteria, and adulteration of pork. This study showed the high contents of aerobic plate count (APC), total coliforms (TC) and Escherichia coli in tested milkfish dumpling samples, whereas the average content of various biogenic amines in all tested samples was < 1.6 mg/100 g (< 0.05 to 1.54 mg/100 g). Three histamine-producing bacterial strains (2 isolates of Raoultella ornithinolytica and 1 isolate of Enterobacter aerogenes) isolated from tested samples produced 276.6 ppm to 561.8 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH). Assay of multiplex polymerase chain reaction (PCR) revealed that the adulteration rates were 50% (5/10) for pork in milkfish dumplings. In addition, milkfish dumpling stuffing was inoculated with R. ornithinolytica at 5.0 log colony forming units (CFU)/g and stored at various temperatures from 4°C to 37°C to investigate bacterial growth and formation of histamine. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 37°C and 25°C within 24 hours and 36 hours, respectively, as well as stored at 15°C within 48 hours. Therefore, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Yi-Fen Chen
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung,
Taiwan, ROC
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung,
Taiwan, ROC
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
- Corresponding author. Department of Seafood Science, National Kaohsiung Marine University, Number 142, Hai-Chuan Road, Nan-Tzu, Kaohsiung City, 811, Taiwan, ROC. E-mail address: (Y.-H. Tsai)
| |
Collapse
|
42
|
Wu FF, Hung YC, Tsai YH, Yang JT, Lee TH, Liow CW, Lee JD, Lin CJ, Peng TI, Lin LC. The influence of dehydration on the prognosis of acute ischemic stroke for patients treated with tissue plasminogen activator. BMC Cardiovasc Disord 2017; 17:154. [PMID: 28610565 PMCID: PMC5470225 DOI: 10.1186/s12872-017-0590-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Accepted: 06/05/2017] [Indexed: 02/06/2023] Open
Abstract
Background Many studies have determined that dehydration is an independent predictor of outcome after ischemic stroke (IS); however, none have determined if the use of thrombolytic therapy modifies the negative impact of poor hydration. To inform the stroke registry established at our institution, we conducted a retrospective study to determine if dehydration remains a negative prognostic factor after IS patients treated with tissue plasminogen activator (tPA). Methods Between 2007 and 2012, we recruited 382 subjects; 346 had data available and were divided into 2 groups on the basis of their blood urea nitrogen/creatinine (BUN/Cr) ratio. Dehydrated subjects had a BUN/Cr ratio ≥ 15; hydrated subjects had a BUN/Cr < 15. The primary outcome was impairment at discharge as graded by the Barthel Index (BI) and the modified Rankin Scale (mRS). Results The dehydration group had a greater mean age; more women; lower mean levels of hemoglobin, triglycerides, and sodium; and higher mean potassium and glucose levels. A favorable outcome as assessed by the mRS (≤2) was significantly less frequent among dehydrated subjects, but a favorable outcome by the BI (≥60) was not. Logistic regression and multivariate models confirmed that dehydration is an independent predictor of poor outcome by both the mRS and the BI; however, it was not predictive when patients were stratified by Trial of Org 10,172 in Acute Stroke Treatment subtype. Conclusions Our findings indicate that use of thrombolytic therapy does not eliminate the need to closely monitor hydration status in patients with IS.
Collapse
Affiliation(s)
- Fei-Fan Wu
- Department of Emergency Medicine, Chang Gung Memorial Hospital, No. 6, W. Sec., Jiapu Rd., Puzih City, Chiayi County, 613, Taiwan, ROC
| | - Yen-Chu Hung
- Department of Neurology, Chang Gung University, Taoyuan, Taiwan.,Department of Nursing, Chang Gung University of Science and Technology, Chiayi Campus, Chiayi, Taiwan
| | - Y H Tsai
- Department of Diagnostic Radiology, Chang Gung University, Taoyuan, Taiwan.,Department of Nursing, Chang Gung University of Science and Technology, Chiayi Campus, Chiayi, Taiwan
| | - Jen-Tsung Yang
- Division of Neurosurgery, Department of Surgery, Chang Gung Memorial Hospital, Chiayi, and College of Medicine, Chang Gung University, Taoyuan, Taiwan
| | - Tsong-Hai Lee
- Stroke Center and Department of Neurology, Linkou Chang Gung Memorial Hospital, and College of Medicine, Chang Gung University, Taoyuan, Taiwan
| | - Chia-Wei Liow
- Department of Neurology, Kaohsiung Chang Gung Memorial Hospital, and College of Medicine, Chang Gung University, Kaohsiung, Taiwan
| | - Jiann-Der Lee
- Department of Neurology, Chang Gung University, Taoyuan, Taiwan
| | - Chung-Jen Lin
- Department of Emergency Medicine, Chang Gung Memorial Hospital, No. 6, W. Sec., Jiapu Rd., Puzih City, Chiayi County, 613, Taiwan, ROC
| | - Tsung-I Peng
- Department of Neurology, Keelung Chang Gung Memorial Hospital, and College of Medicine, Chang Gung University, Keelung, Taiwan
| | - Leng-Chieh Lin
- Department of Emergency Medicine, Chang Gung Memorial Hospital, No. 6, W. Sec., Jiapu Rd., Puzih City, Chiayi County, 613, Taiwan, ROC. .,Department of Nursing, Chang Gung University of Science and Technology, Chiayi Campus, Chiayi, Taiwan.
| |
Collapse
|
43
|
Oparaji U, Tsai YH, Liu YC, Lee KW, Patelli E, Sheu RJ. SPECTRAL CORRECTION FACTORS FOR CONVENTIONAL NEUTRON DOSE METERS USED IN HIGH-ENERGY NEUTRON ENVIRONMENTS-IMPROVED AND EXTENDED RESULTS BASED ON A COMPLETE SURVEY OF ALL NEUTRON SPECTRA IN IAEA-TRS-403. Radiat Prot Dosimetry 2017; 175:87-95. [PMID: 27655802 DOI: 10.1093/rpd/ncw272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2016] [Accepted: 08/31/2016] [Indexed: 06/06/2023]
Abstract
This paper presents improved and extended results of our previous study on corrections for conventional neutron dose meters used in environments with high-energy neutrons (En > 10 MeV). Conventional moderated-type neutron dose meters tend to underestimate the dose contribution of high-energy neutrons because of the opposite trends of dose conversion coefficients and detection efficiencies as the neutron energy increases. A practical correction scheme was proposed based on analysis of hundreds of neutron spectra in the IAEA-TRS-403 report. By comparing 252Cf-calibrated dose responses with reference values derived from fluence-to-dose conversion coefficients, this study provides recommendations for neutron field characterization and the corresponding dose correction factors. Further sensitivity studies confirm the appropriateness of the proposed scheme and indicate that (1) the spectral correction factors are nearly independent of the selection of three commonly used calibration sources: 252Cf, 241Am-Be and 239Pu-Be; (2) the derived correction factors for Bonner spheres of various sizes (6"-9") are similar in trend and (3) practical high-energy neutron indexes based on measurements can be established to facilitate the application of these correction factors in workplaces.
Collapse
Affiliation(s)
- U Oparaji
- Institute for Risk and Uncertainty, University of Liverpool, Liverpool L69 7ZF, UK
- Institute of Nuclear Engineering and Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
| | - Y H Tsai
- Institute of Nuclear Engineering and Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
| | - Y C Liu
- Institute of Nuclear Engineering and Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
| | - K W Lee
- Institute of Nuclear Engineering and Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
- Institute of Nuclear Energy Research, Lungtan, Taoyuan, Taiwan, R.O.C
| | - E Patelli
- Institute for Risk and Uncertainty, University of Liverpool, Liverpool L69 7ZF, UK
| | - R J Sheu
- Institute of Nuclear Engineering and Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
- Department of Engineering and System Science, National Tsing Hua University, 101 Sec. 2, Kung Fu Road, Hsinchu, Taiwan, R.O.C
| |
Collapse
|
44
|
Huang YL, Ma MF, Chow CJ, Tsai YH. Angiotensin I-converting enzyme inhibitory and hypocholesterolemic activities: Effects of protein hydrolysates prepared from Achatina fulica snail foot muscle. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2016.1274904] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Mau-Fang Ma
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Chau-Jen Chow
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| |
Collapse
|
45
|
Lee YC, Kung HF, Huang YL, Wu CH, Huang YR, Tsai YH. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture. J Food Prot 2016; 79:1556-1561. [PMID: 28221938 DOI: 10.4315/0362-028x.jfp-16-060] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, Taiwan, Republic of China
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Chien-Hui Wu
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Yu-Ru Huang
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, Republic of China
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| |
Collapse
|
46
|
Lin CS, Lin TS, Yu DY, Su YC, Tsai YH. Identification ofVibrio parahaemolyticusin Seafood by Multiplex PCR. Journal of Aquatic Food Product Technology 2016. [DOI: 10.1080/10498850.2015.1056864] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin Chu, Taiwan
| | - Tser-Sheng Lin
- Department of Safety, Health and Environmental Engineering, National United University, Miaoli, Taiwan
| | - Din-Yuan Yu
- Graduate Institute of Biotechnology, Yuanpei University of Medical Technology, Hsin Chu, Taiwan
| | - Yi-Cheng Su
- Seafood Research and Education Center, Oregon State University, Astoria, Oregon, USA
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| |
Collapse
|
47
|
Lee YC, Kung HF, Wu CH, Hsu HM, Chen HC, Huang TC, Tsai YH. Determination of histamine in milkfish stick implicated in food-borne poisoning. J Food Drug Anal 2016; 24:63-71. [PMID: 28911410 PMCID: PMC9345423 DOI: 10.1016/j.jfda.2015.06.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 06/18/2015] [Accepted: 07/01/2015] [Indexed: 11/16/2022] Open
Abstract
An incident of food-borne poisoning causing illness in 37 victims due to ingestion of fried fish sticks occurred in September 2014, in Tainan city, southern Taiwan. Leftovers of the victims’ fried fish sticks and 16 other raw fish stick samples from retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. Two suspected fried fish samples contained 86.6 mg/100 g and 235.0 mg/100 g histamine; levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fried fish samples, this food-borne poisoning was strongly suspected to be caused by histamine intoxication. Moreover, the fish species of suspected samples was identified as milkfish (Chanos chanos), using polymerase chain reaction direct sequence analysis. In addition, four of the 16 commercial raw milkfish stick samples (25%) had histamine levels greater than the US Food & Drug Administration guideline of 5.0 mg/100 g for scombroid fish and/or products. Ten histamine-producing bacterial strains, capable of producing 373–1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine, were identified as Enterobacter aerogenes (4 strains), Enterobacter cloacae (1 strain), Morganella morganii (2 strains), Serratia marcescens (1 strain), Hafnia alvei (1 strain), and Raoultella orithinolytica (1 strain), by 16S ribosomal DNA sequencing with polymerase chain reaction amplification.
Collapse
|
48
|
Kung HF, Lee YC, Tseng YL, Huang YL, Chen TY, Tsai YH. Degradation of Histamine in Salted Fish Product by Halotolerant Bacillus Polymyxa. J Food Saf 2015. [DOI: 10.1111/jfs.12247] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hsien-Feng Kung
- Department of Biotechnology; Tajen University; Pingtung Taiwan R.O.C
| | - Yi-Chen Lee
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Ya-Leng Tseng
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Ya-Ling Huang
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Tai-Yuan Chen
- Department of Food Science; National Taiwan Ocean University; Keelung Taiwan R.O.C
| | - Yung-Hsiang Tsai
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| |
Collapse
|
49
|
Chen BC, Tsai YH, Ma C, Wen MY. Analysis for Heat Transfer in a High Current-Passing Carbon Nanosphere Using Nontraditional Thermal Transport Model. J Nanosci Nanotechnol 2015; 15:9303-9307. [PMID: 26726687 DOI: 10.1166/jnn.2015.11424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This paper investigates the thermal transport in hollow microscale and nanoscale spheres subject to electrical heat source using nontraditional thermal transport model. Working as supercapacitor electrodes, carbon hollow micrometer- and nanometer-sized spheres needs excellent heat transfer characteristics to maintain high specific capacitance, long cycle life, and high power density. In the nanoscale regime, the prediction of heat transfer from the traditional heat conduction equation based on Fourier's law deviates from the measured data. Consequently, the electrical heat source-induced heat transfer characteristics in hollow micrometer- and nanometer-sized spheres are studied using nontraditional thermal transport model. The effects of parameters on heat transfer in the hollow micrometer- and nanometer-sized spheres are discussed in this study. The results reveal that the heat transferred into the spherical interior, temperature and heat flux in the hollow sphere decrease with the increasing Knudsen number when the radius of sphere is comparable to the mean free path of heat carriers.
Collapse
|
50
|
Lee YC, Lin CS, Liu FL, Huang TC, Tsai YH. Degradation of histamine by Bacillus polymyxa isolated from salted fish products. J Food Drug Anal 2015; 23:836-844. [PMID: 28911502 PMCID: PMC9345454 DOI: 10.1016/j.jfda.2015.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 01/31/2015] [Accepted: 02/25/2015] [Indexed: 11/20/2022] Open
Abstract
Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25–37°C, pH 5–9, and 0.5–5% NaCl, respectively. B. polymyxa exhibited optimal growth and histamine-degrading activity at 30°C, pH 7, and 0.5% NaCl in histamine broth for 24 hours of incubation. The histamine-degrading isolate, B. polymyxa, might be used as a starter culture in inhibiting histamine accumulation during salted fish product fermentation.
Collapse
Affiliation(s)
- Yi-Chen Lee
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Fang-Ling Liu
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Tzou-Chi Huang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan.
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan.
| |
Collapse
|