Resistance of an intertidal oyster(Saccostrea mordax)to marine heatwaves and the implication for reef building

Marine heatwaves (MHWs) have a significant impact on intertidal bivalves and the ecosystems they sustain, causing the destruction of organisms' original habitats. Saccostrea mordax mainly inhabits the intertidal zone around the equator, exhibiting potential tolerance to high temperatures and maybe a species suitable for habitat restoration. However, an understanding about the tolerance mechanism of S. mordax to high temperatures is unclear. It is also unknown the extent to which S. mordax can tolerate repeated heatwaves of increasing intensity and frequency. Here, we simulated the effects of two scenarios of MHWs and measured the physiological and biochemical responses and gene expression spectrum of S. mordax. The predicted responses varied greatly across heatwaves, and no heatwave had a significant impact on the survival of S. mordax. Specifically, there were no statistically significant changes apparent in the standard metabolic rate and the activities of enzymes of the oyster during repeated heatwaves. S. mordax exposed to high-intensity heatwaves enhanced their standard metabolic rate to fuel essential physiological maintenance and increasing activity of SOD and expression of HSP70/90. These strategies are presumably at the expense of functions related to immunity and growth, as best exemplified by significant depressions in activities of enzymes (NaK, CaMg, T-ATP, and AKP) and expression levels of genes (Rab, eEF-2, HMGR, Rac1, SGK, Rab8, etc.). The performance status of S. mordax tends to improve by implementing a suite of less energy-costly compensatory mechanisms at various levels of biological organization when re-exposed to heatwaves. The adaptive abilities shown by S. mordax indicate that they can play a crucial role in the restoration of oyster reefs in tropical seas.

Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg

The production of whole-liquid eggs is of significant economic and nutritional importance. This study aimed to assess the phenotypic and genotypic diversity of mesophilic aerobic spore-forming bacteria (n = 200) isolated from pasteurized whole liquid egg and liquid egg yolk. The majority of the isolates were identified as belonging to the genera Bacillus (86 %), followed by Brevibacillus (10 %) and Lysinibacillus (4 %). For the phenotypic characterization, isolates were subjected to various heat shocks, with the most significant reductions observed at 80 °C/30 min and 90 °C/10 min for isolates recovered from raw materials. On the other hand, the decrease was similar for isolates recovered from raw material and final product at 100 °C/5 min and 110 °C/5 min. Genotypic genes related to heat resistance (cdnL, spoVAD, dacB, clpC, dnaK, and yitF/Tn1546) were examined for genotypic characterization. The dnaK gene showed a positive correlation with the highest thermal condition tested (110 °C/5 min), while 100 °C/5 min had the highest number of positively correlated genes (clpC, cdnL, yitF/Tn1546, and spoVAD). Whole Genome Sequencing of four strains revealed genes related to sporulation, structure formation, initiation and regulation, stress response, and DNA repair in vegetative cells. The findings of this study indicate that these mesophilic aerobic spore-forming bacteria may adopt several strategies to persist through the process and reach the final product. As the inactivation of these microorganisms during egg processing is challenging, preventing raw materials contamination and their establishment in processing premises must be reinforced.

Involvement of ROS and calcium ions in developing heat resistance and inducing antioxidant system of wheat seedlings under melatonin's effects

The stress-protective effect of melatonin (N-acetyl-5-methoxytryptamine) on plant cells is mediated by key signaling mediators, in particular calcium ions and reactive oxygen species (ROS). However, the links between changes in calcium and redox homeostasis and the formation of adaptive responses of cultivated cereals (including wheat) to the action of high temperatures have not yet been studied. In the present study, we investigated the possible involvement of ROS and calcium ions as signaling mediators in developing heat resistance in wheat (Triticum aestivum L.) seedlings and activating their antioxidant system. Treatment of 3-day-old etiolated seedlings with melatonin solutions at concentrations 0.01-10 µM increased their survival after exposure to 45 °C for 10 min. The most significant stress-protective effect was exerted by melatonin treatment at 1 µM concentration. Under the influence of melatonin, a transient enhancement of superoxide anion radical (O2•-) generation and an increase in hydrogen peroxide content were observed in roots, with a maximum at 1 h. Four hours after treatment with melatonin, the activity of catalase and guaiacol peroxidase increased in roots, while the activity of superoxide dismutase did not change significantly. After exposure to 45 °C, the activity of catalase and guaiacol peroxidase was higher in the roots of melatonin-treated wheat seedlings, and the indices of ROS generation, content of the lipid peroxidation product malonic dialdehyde, and cell membrane damage were lower than in control seedlings. Melatonin-induced changes in root ROS generation and antioxidant enzyme activities were eliminated by pretreatment with the hydrogen peroxide scavenger dimethylthiourea (DMTU), NADPH oxidase inhibitor imidazole, and calcium antagonists (the extracellular calcium chelator EGTA and phospholipase C inhibitor neomycin). Treatment with DMTU, imidazole, EGTA, and neomycin also abolished the melatonin-induced increase in survival of wheat seedlings after heat stress. The role of calcium ions and ROS, generated with the participation of NADPH oxidase, as signaling mediators in the melatonin-induced antioxidant system and heat stress resistance of wheat seedlings have been demonstrated.

Scalable manufacturing of an amide-based nucleating agent for transparency and high heat resistance of polylactic acid

The prevalent use of disposable plastic tableware presents notable environmental and health risks. An alternative, polylactic acid (PLA), often does not meet usage requirements due to its low crystallization rate. This research introduces an amide-based nucleating agent, BRE-T-100, developed through a straightforward method to enhance the heat resistance and crystallization rate of PLA. This study systematically investigates the impact of BRE-T-100 and other nucleating agents on the properties of PLA composites. The incorporation of 0.8 % BRE-T-100 increases the crystallization temperature of PLA from 109.6 °C to 131.9 °C. Further, the total crystallization time of PLA composites at 120 °C is reduced to <60 s, while maintaining good transparency. BRE-T-100 exhibits superior comprehensive properties compared to talcum, TMC-200, and TMC-300 and is nearly on par with LAK-301. Its application as a nucleating agent in PLA-based disposable tableware shows promise.

Bio-based poly(lactic acid) foams with enhanced mechanical and heat-resistant properties obtained by facilitating stereocomplex crystallization with addition of D-sorbitol

The preparation of bio-based poly(lactic acid) (PLA) foams with high mechanical properties and heat resistance is of great significance for environmental protection and green sustainable development. In this paper, D-sorbitol (DS) containing six hydroxyl groups was introduced into poly(l-lactide) (PLLA)/poly(d-lactide) (PDLA) blends for first time to promote the formation of stereocomplex (SC) crystals, which could improve the foaming behavior and enhance mechanical properties and heat resistance of PLA foams. The results showed that DS could improve the formation efficiency and crystallinity of SC crystals by enhancing the hydrogen bonding between the enantiomeric molecular chains. Furthermore, the compression modulus and interactions Vicat softening temperature of the PLLA/PDLA/DS blend foam increased about 854% and 16% compared to the pure PLLA foam, respectively. Besides, when the annealing process was introduced, the compression and heat resistance of the PLA foams increased further. This study provided a feasible strategy for the preparation of bio-based and biodegradable PLA foams with outstanding compressive and heat resistance properties.

Thermal Inactivation of Escherichia Phage OSYSP and Host Strain Escherichia coli O157:H7 EDL933: A Comparative Kinetic Analysis

Lytic bacteriophages are promising biocontrol agents against pathogenic bacteria for food and therapeutic applications. Investigating the feasibility of combining phage and physical lethal agents, such as heat, as an effective hurdle combination could lead to beneficial applications. The current research was initiated to compare the thermal inactivation kinetics of a lytic phage (Escherichia phage OSYSP) and its host (Shiga toxin-producing Escherichia coli O157:H7 EDL933), considering they have different critical thermal targets in their structures. To provide a basis for comparison, thermal inactivation kinetics were determined on suspensions of these agents in buffered peptone water using a thermally controlled circulating water bath. Results showed that the bacteriophage virions have a remarkable heat resistance (p < 0.05) compared to their host cells. The D-values of the populations of phage (PFU/mL) and EDL933 strain (CFU/mL) were 166.7 and 7.3 min at 55°C, compared to 44.4 and 0.3 min at 60°C, respectively. Additionally, D-values were significantly (p < 0.05) more influenced by temperature changes in the case of E. coli O157:H7 EDL933 (z-value 3.7°C) compared to that for phage OSYSP (z-value 7.7°C). When the phage suspension was heat-treated in a thermal cycler instead of a water bath, no significant differences between the two treatment procedures (p > 0.05) in estimating virus D- and z-values were observed. Based on these findings, it may be feasible to combine phage OSYSP with mild heat during processing of food to selectively inactivate E. coli O157:H7 EDL933 and subsequently maintain product safety during storage by the surviving phage population; however, the feasibility of this application needs to be investigated. Additionally, the relatively heat-resistant phage OSYSP could qualify as a biological indicator to validate thermal treatments of minimally processed foods in which E. coli O157:H7 EDL933 is the pathogen-of-concern.

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Bacillus endospores (spores) are generally resistant to environmental and food processing-related stress including thermal and non-thermal processing in the food industry, such as pasteurization, and UV-C inactivation. Bacillus thuringiensis insecticidal crystals and spores as the active substances in commercial biopesticides can also be introduced to vegetable foods and their food processing environment due to pre-harvest treatment of edible crops. The resistance of B. thuringiensis biopesticide spores in comparison to the genetically closely related foodborne B. cereus against heat and UV-C treatment is investigated in this study. The results show that B. thuringiensis biopesticide spores with the commercial granulated product formulation are better protected and as such more resistant to both wet heat (D values at 90 °C: 50.1-79.5 min) and UV-C treatment (D values at 0.6 mW/cm2: 7.5-8.9 min) than the pure spore suspension. The enhanced UV-C resistance properties of B. thuringiensis-formulated spores also indicate that the B. thuringiensis spores in powder or granule formulation applied in the field might not be effectively inactivated by solar radiation (UV-A and UV-B) in a short period. Furthermore, the spores of one emetic B. cereus toxin-producing strain (LFMFP 254; a Belgian outbreak strain) were found more resistant to the wet heat at 90 °C (D90-value = 71.2 min) than other tested pure spore suspensions, although the spores of B. cereus 254 did not show different behavior against UV-C treatment. This result suggests that UV-C treatment can be applied as an effective inactivation method against B. cereus 254 spores.

Weak sex-specific evolution of locomotor activity of Sepsis punctum (Diptera: Sepsidae) thermal experimental evolution lines

Elevated temperatures are expected to rise beyond what the physiology of many organisms can tolerate. Behavioural responses facilitating microhabitat shifts may mitigate some of this increased thermal selection on physiology, but behaviours are themselves mediated by physiology, and any behavioural response may trade-off against other fitness-related activities. We investigated whether experimental evolution in different thermal regimes (Cold: 15 °C; Hot: 31 °C; Intergenerational fluctuation 15/31 °C; Control: 23 °C) resulted in genetic differentiation of standard locomotor activity in the dung fly Sepsis punctum. We assessed individual locomotor performance, an integral part of most behavioral repertoires, across eight warm temperatures from 24 °C to 45 °C using an automated device. We found no evidence for generalist-specialist trade-offs (i.e. changes in the breadth of the performance curve) for this trait. Instead, at the warmest assay temperatures hot-selected flies showed somewhat higher maximal performance than all other, especially cold-selected flies, overall more so in males than females. Yet, the flies' temperature optimum was not higher than that of the cold-selected flies, as expected under the 'hotter-is-better' hypothesis. Maximal locomotor performance merely weakly increased with body size. These results suggest that thermal performance curves are unlikely to evolve as an entity according to theory, and that locomotor activity is a trait of limited use in revealing thermal adaptation.

Proteomic and physiological responses of contrasting two different heat-resistant orchardgrass genotypes to heat stress

As an important forage crop worldwide, the growth and productivity of orchardgrass are greatly impacted by high temperatures. However, little information is known about how orchardgrass proteomic changes under heat conditions. Therefore, the present study investigated the proteomics and physiological changes in 667 [AKZ-NRGR667 (heat-tolerant)] and 7602 [PI237602 (heat-sensitive)] under heat stress (40/35 °C). In addition, the responses of translational regulating of heat stress in orchardgrass were analyzed through proteomic changes using the tandem mass tags (TMT) technique. Together, 410 differentially expressed proteins (DEPs) were identified from two orchardgrass genotypes under heat at 24 h. Proteomics analyses indicated that proteins related to substance metabolism, photosynthesis, and heat shock proteins (HSPs) were differentially expressed under heat stress and control conditions. Moreover, a large proportion of HSPs were expressed in the heat-tolerant genotype as compared to the heat-sensitive genotype. In conclusion, genotype 667 has higher adaptability and repairing capability due to stronger heat tolerance capacity that can make it more suited to sustaining its survival and growth than genotype 7602. These findings can provide the basis for genetic improvements in orchardgrass and other crops facing high-temperature stress or heat environment that may lead to heat resistance or tolerance.

Enhanced crystallization, heat resistance and transparency of poly(lactic acid) with self-assembling bis-amide nucleator

The application of poly(lactic acid) (PLA) is limited by its low crystallization rate. Conventional methods to increase crystallization rate usually result in a significant loss of transparency. In this work, a bundled bis-amide organic compound N'-(3-(hydrazinyloxy)benzoyl)-1-naphthohydrazide (HBNA) was used as a nucleator to prepare PLA/HBNA blends with enhanced crystallization, heat resistance and transparency. HBNA dissolves in PLA matrix at high temperature and self-assembles into bundle microcrystals by intermolecular hydrogen bonding at a lower temperature, which induces PLA to form ample spherulites and "shish-kebab-like" structure rapidly. The effects of HBNA assembling behavior and nucleation activity on the PLA properties and the corresponding mechanism are systematically investigated. As a result, the crystallization temperature of PLA increased from 90 °C to 123 °C by adding as low as 0.75 wt% of HBNA, and the half-crystallization time (t_1/2) at 135 °C decreased from 31.0 min to 1.5 min. More importantly, the PLA/HBNA maintains good transparency (transmittance > 75 % and haze is ca. 27 %) due to the decreased crystal size, even though the crystallinity of PLA is increased to 40 %, which also led to good heat resistance. The present work is expected to expand the application of PLA in packaging and other fields.

Crystallization behaviors regulations and mechanical performances enhancement approaches of polylactic acid (PLA) biodegradable materials modified by organic nucleating agents

Polylactic acid (PLA) has attracted much attention because of its good biocompatibility, biodegradability, and mechanical properties. However, the slow crystallization rate of PLA during molding leads to its poor heat resistance, which limit its diffusion for many industrial applications. In this review, the relationship between PLA crystallization and its molecular structure and processing conditions is summarized. From the perspective of the regulation of PLA crystallization by organic nucleating agents, the research progress of organic micromolecule (e.g., esters, amides, and hydrazides), organic salt, supramolecular, and macromolecule nucleating agents on the crystallization behavior of PLA is mainly introduced. The nucleation mechanism of PLA is expounded by organic nucleating agents, and the effect of the interaction force between organic nucleating agents and PLA molecular chains on the crystallization behavior of PLA is analyzed. The effects of the crystallization behavior of PLA on its mechanical properties and heat resistance are discussed. It will provide a theoretical reference for the development and application of high-efficiency nucleating agents.

High-expansion-ratio PLLA/PDLA/HNT composite foams with good thermally insulating property and enhanced compression performance via supercritical CO2

It has been a great challenge to prepare high-expansion-ratio polylactide (PLA) foam with eminent thermal insulation and compression performance in packaging field. Herein, a naturally formed nanofiller halloysite nanotube (HNT) and stereocomplex (SC) crystallites were introduced into PLA with a supercritical CO₂ foaming method to improve foaming behavior and physical properties. The compressive performance and thermal insulation properties of the obtained poly(L-lactic acid) (PLLA)/poly(D-lactic acid) (PDLA)/HNT composite foams were successfully investigated. At a HNT content of 1 wt%, the PLLA/PDLA/HNT blend foam with an expansion ratio of 36.7 folds showed a thermal conductivity as low as 30.60 mW/(m·K). Meanwhile, the compressive modulus of PLLA/PDLA/HNT foam was 115% higher than that of PLLA/PDLA foam without HNT. Moreover, the crystallinity of PLLA/PDLA/HNT foam was dramatically improved after annealing, thus the results showed that compressive modulus of the annealed foam increased by as high as 72%, while it still maintained good heat insulation with the thermal conductivity of 32.63 mW/(m·K). This work provides a green method for the preparation of biodegradable PLA foams with admirable heat resistance and mechanical performance.

Preparation of flexible poly(l-lactide)-b-poly(ethylene glycol)-b-poly(l-lactide)/talcum/thermoplastic starch ternary composites for use as heat-resistant and single-use bioplastics

Poly(l-lactide)-b-poly(ethylene glycol)-b-poly(l-lactide) block copolymer (PLLA-PEG-PLLA) is a highly flexible bioplastic, yet its use in practical applications is limited due to its poor heat resistance and high production cost. In this study, talcum was used as a nucleating agent to improve the heat resistance, and thermoplastic starch (TPS) was used as a low-cost filler to reduce the cost of production. PLLA-PEG-PLLA/talcum/TPS and PLLA/talcum/TPS ternary composites with 4 wt% talcum and various TPS contents were prepared by melt blending before injection molding and were then evaluated. When PEG middle-blocks were present, the PLLA-PEG-PLLA-based composites showed a higher crystallinity, more flexibility, and a higher heat resistance than the PLLA-based composites. Although the addition of TPS decreased the heat resistance of all the composites, the PLLA-PEG-PLLA/talcum/TPS composites still had high Vicat softening temperatures (VST, 113-131 °C) and demonstrated a good dimensional stability to heat by maintaining their original shapes upon heat exposure. The biodegradation test in soil suggested that the synergistic effect of the PEG middle-blocks and TPS significantly increased the biodegradability of the PLLA-PEG-PLLA/talcum/TPS composites. This improved heat resistance, lower cost, and accelerated biodegradation make PLLA-PEG-PLLA/talcum/TPS composites a promising material to be used as heat-resistant and single-use bioplastic products.

Nanoemulsion: A novel delivery approach for thermosensitive IgG on inhibiting milk fat oxidation

IgG, a biologically active substance in bovine colostrum, is easily inactivated during heat treatment and edible process to lose its biological activity. Nanoemulsion can effectively protect IgG to maintain its biological activity from injurious treatment. In this study, a food-grade nanoemulsion system was developed to protect IgG from heat and acid damage. It can be found that the residual rate of nanoemulsion-protected IgG reaches 87.1 % after 10 min at 72 °C. After 5 min at 82 °C, the residual rate of IgG in nanoemulsion was 18.7 % higher than that in PBS. In the simulated gastric fluid at pH 2.0, the residual rate of IgG in the nanoemulsion reacted for 4 h was 21.5 % higher than that in PBS. It indicated that nanoemulsion system can improve the heat and acid resistance of IgG compared with others, which is attributed to the lowest water activity of nanoemulsion. The contents of hydroperoxide and malondialdehyde in the milk after storage for 72 h with nanoemulsion-protected IgG were 0.12 meq/kg and 0.04 mg/kg, respectively, less than that of PBS-protected IgG. IgG is protected by nanoemulsion can effectively protect its activity during processing, which provides a theoretical basis for its direct application in liquid milk.

A feasible strategy to balance the performance of stereo-complexed polylactide by incorporating poly(butylene adipate-co-terephthalate)

The raw material of polylactide (PLA) is lactic acid obtained by biological fermentation. PLA is the most promising degradable polymer to replace traditional plastics to address the pollution problems caused by their non-degradability. However, the application of PLA is hindered by its low softening temperature, easy hydrolysis, and poor toughness. Herein, the ternary composites with PLLA, PDLA and Poly (butylene adipate-co-terephthalate) (PBAT) were prepared by melt blending to balance its thermal stability, hydrolysis, and toughness. The effects of PBAT content (3 %, 6 %, 9 % and 12 %) and isothermal crystallization temperature on composite properties were fully investigated. The results show that the composite of stereo-complexed PLA (sc-PLA) with 6 % PBAT crystallized at 110 °C exhibits good comprehensive properties. Its vicat softening temperature (VST), mass loss rate under alkaline (pH = 12) and breaking elongation are 166 °C, 21.6 % and 4.40 %, respectively. Compared with the pure PLLA sample crystallized at same condition, the VST, mass loss rate and breaking elongation are 159 °C, 24.7 % and 3.76 % respectively, which increased by nearly 5 %, 13 % and 20 %. This indicates that this strategy is feasible to balance the heat resistance, hydrolysis resistance and toughness of PLA, while it sacrifices the tensile strength a little. This work provides a new way to modify and improve the PLA properties. Nonetheless, it is also necessary to coordinate the compatibility of PLA and PBAT.

Dynamics of high hydrostatic pressure resistance development in RpoS-deficient Escherichia coli

High hydrostatic pressure (HHP) treatment is one of the most widely accepted non-thermal food processing methods, but HHP-resistance development in pathogenic or spoilage bacteria might compromise the safety and stability of HHP-treated foods. Charting the possible routes and mechanisms of HHP resistance development in foodborne bacteria is therefore essential to anticipate or prevent the appearance of resistant variants. While upregulation of the RpoS-governed general stress response is a well-established route for increased HHP resistance in Escherichia coli, previous work revealed that mutations causing attenuated cAMP/CRP activity or aggregation-prone TnaA variants can evolve to overcome the HHP-hypersensitivity of an E. coli ΔrpoS mutant. In this study, further directed evolution and genetic analysis approaches allowed us to demonstrate that both kinds of mutants tend to co-emerge and compete with each other in E. coli ΔrpoS populations evolving towards HHP resistance, because of the higher HHP resistance of cAMP/CRP mutants and the faster growth rate of the TnaA mutants. Moreover, closer scrutiny of evolving populations revealed RpoS, cAMP/CRP and TnaA independent routes of HHP resistance development, based on downregulation of YegW or RppH activity.

Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R², and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.

Purification and enzymatic properties of a new thermostable endoglucanase from Aspergillus oryzae HML366

Aspergillus oryzae HML366 is a newly screened cellulase-producing strain. The endoglucanase HML ED1 from A. oryzae HML366 was quickly purified by a two-step method that combines ammonium sulfate precipitation and strong anion exchange column. SDS-PAGE electrophoresis indicated that the molecular weight of the enzyme was 68 kDa. The optimum temperature of the purified endoglucanase was 60 ℃ and the enzyme activity was stable below 70 ℃. The optimum pH was 6.5, and the enzyme activity was stable at pH between 4.5 and 9.0. The analysis indicated that additional Na⁺, K⁺, Ca²⁺, and Zn²⁺ reduced the catalytic ability of enzyme to the substrate, but Mn²⁺ enhanced its catalytic ability to the substrate.The Km and Vmax of the purified endoglucanase were 8.75 mg/mL and 60.24 μmol/min·mg, respectively. In this study, we report for the first time that A. oryzae HML366 can produce a heat-resistant and wide pH tolerant endoglucanase HML ED1, which has potential industrial application value in bioethanol, paper, food, textile, detergent, and pharmaceutical industries.

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods

ABSTRACT

This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratories (five independent laboratories total), with the lead laboratory inoculating (E. faecium or a five-strain Salmonella enterica serovar cocktail of Agona, Reading, Tennessee, Mbandaka, and Montevideo) and equilibrating the product to the target water activity before shipping. Both laboratories subjected samples to three isothermal treatments (between 65 and 100°C). A log-linear and Bigelow model was fit to survivor data via one-step regression. On the basis of D80°C values estimated from the combined model, E. faecium was more thermally resistant (P < 0.05) than Salmonella in nonfat dry milk powder (DEf-80°C, 100.2 ± 5.8 min; DSal-80°C, 28.9 ± 1.0 min), peanut butter (DEf-80°C, 133.5 ± 3.1 min; DSal-80°C, 57.6 ± 1.5 min), almond meal (DEf-80°C, 34.2 ± 0.4 min; DSal-80°C, 26.1 ± 0.2 min), ground black pepper (DEf-80°C, 3.2 ± 0.8 min; DSal-80°C, 1.5 ± 0.1 min), and date paste (DEf-80°C, 1.5 ± 0.0 min; DSal-80°C, 0.5 ± 0.0 min). Although the combined laboratory D80°C for E. faecium was lower (P < 0.05) than for Salmonella in wheat flour (DEf-80°C, 9.4 ± 0.1 min; DSal-80°C, 10.1 ± 0.2 min), the difference was ∼7%. The zT values for Salmonella in all products and for E. faecium in milk powder, almond meal, and date paste were not different (P > 0.05) between laboratories. Therefore, this study demonstrated the impact of standardized methodologies on repeatability of microbial inactivation results. Overall, E. faecium NRRL B-2354 was more thermally resistant than Salmonella, which provides support for utilizing E. faecium as a surrogate for validating thermal processing of multiple low-moisture products. However, product composition should always be considered before making that decision.

HIGHLIGHTS

Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

ABSTRACT

Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min, but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven baking. Wheat flour was inoculated with Salmonella Enteritidis PT 30, Salmonella Typhimurium PT 42, or their potential surrogates at high concentrations (4.8 to 6.1 log CFU/g) before baking in a consumer-style convection oven (toaster oven) at 149, 177, and 204°C (300, 350, or 400°F) for up to 7 min. Flour was heated in an aluminum tray, with a maximum depth of ∼2 cm. Heated wheat flour samples (5 g each) were enumerated in triplicate, and the microbial concentration was expressed in log CFU per gram. Thermal profiles of the geometric center of the wheat flour pile and air in the oven during the baking were recorded. Water activity of wheat flour samples was also measured before and after baking. The water activity of wheat flour decreased, as baking temperature and time increased. Water activity values ranged from 0.30 to 0.06 after 7 min, as oven temperature increased from 149 to 204°C. Thermal inactivation kinetics were linear until counts approached the limit of detection for all microorganisms. D-values for Salmonella and potential surrogate strains ranged from 1.86 to 2.13 min at 149°C air temperature, 1.66 to 1.92 min at 177°C air temperature, and 1.12 to 1.38 min at 204°C air temperature. Both Salmonella strains and surrogates showed similar inactivation patterns. Baking of wheat flour in household toaster ovens has potential as an inactivation treatment of pathogenic bacteria in consumer homes, despite its low water activity.

HIGHLIGHTS

High-heat and UV-barrier poly(lactic acid) by microwave-assisted functionalization of waste natural fibers

The application of poly(lactic acid) (PLA) in the packaging area is frequently dwarfed by the inadequate gas/water barrier properties, low heat resistance and high UV transmittance. Herein, an environmentally friendly and high-efficiency microwave-assisted functionalization (MAF) approach was proposed to aqueous grafting waste bamboo fibers with the bridging agent. It permitted significant promotion of interfacial interactions between the MAF bamboo fibers (MAFBs) and neighboring PLA chains, contributing to uniform dispersion and intimate interphase. Featuring the morphological features, the MAFB-reinforced (5, 10 and 20 wt%) PLA biocomposites achieved an unexpected combination of high mechanical properties, exceptional resistance to heat deflection and UV irradiation, and excellent water barrier performance. Upon addition of only 5 wt% MAFBs, the tensile strength and toughness of PLA composite films were increased to 46.5 MPa and 0.6 MJ/m³, increasing over 52 % and nearly 107 % compared to those of the counterpart loaded pristine bamboo fibers (PBFs), respectively. This was favorably accompanied by the remarkably reduced water vapor permeability, falling down to the lowest value of 3.5 × 10^-11 g∙m/Pa∙s∙m² for PLA/MAFB (80/20) with a decrease of nearly 79 % compared to the counterpart. It is of interest to note the MAFB-enabled nearly 100 % UV-blocking ratio for PLA loaded 10 and 20 wt% fibers, as well as excellent resistance to heat deflection even at high temperatures like 120 °C. This effort paves the way to multifunctional natural fibers with high affinity to PLA for elegant implementation of high-heat and UV-resistant packaging materials in an ecofriendly manner.

Strategies and techniques for improving heat resistance and mechanical performances of poly(lactic acid) (PLA) biodegradable materials

Poly(lactic acid) (PLA) has attracted much attention as a substitute for petroleum-based plastics, but its low heat resistance limits its application range in packaging fields and disposable products. This paper summarizes the structural factors affecting the heat resistance of PLA and systematically summarizes methods to improve its heat resistance. PLA is a semi-crystalline polymer, and crystallinity, crystal size, and other factors are important factors affecting heat resistance. This paper systematically analyzes the means to control the crystallization behavior of PLA, and summarizes the effects of nucleating agents, cross-linking, grafting, and annealing processes on the crystallization behavior and heat resistance of PLA. The effects of PLA molecular chain cross-linking and grafting on the motility of PLA molecular chains and the heat resistance of PLA materials are further discussed from the perspective of PLA molecular chain segment movement. The research work on combining PLA with reinforcements such as high heat-resistant polymer materials, fiber, and nanoparticles to improve the mechanical properties and heat resistance of PLA by introducing rigid groups or structures is described in detail. Improving the heat resistance of PLA material is an important strategy to promote the application of biodegradable materials, and has broad research value and application prospects.

Genome size of alpine plants does not predict temperature resistance

Genome size of alpine plants is not related to their resistance against frost and heat. Genome size is a variable trait in angiosperms, and it was suggested that large genome size represents a constraint in stressful environments. We measured genome size and resistance to frost and heat in 89 species of plants from tropical and temperate alpine habitats. Genome size of the species, ranging from 0.49 pg to 25.8 pg across the entire dataset, was not related to either frost or heat resistance in either group of plants. Genome size does not predict resistance to extreme temperatures in alpine plants and is thus not likely to predict plant responses to climate changes.

Rational design of a disulfide bridge increases the thermostability of microbial transglutaminase

Microbial transglutaminase (MTG) has numerous industrial applications in the food and pharmaceutical sectors. Unfortunately, the thermostability of MTG is too low to tolerate the desired conditions used in many of these commercial processes. In a previous study, we used protein engineering to improve the thermostability of MTG. Specifically, we generated a T7C/E58C mutant of MTG from Streptomyces mobaraensis that displayed enhanced resistance to thermal inactivation. In this study, a rational structure-based approach was adopted to introduce a disulfide bridge to further increase the thermostability of MTG. In all, four new mutants, each containing a novel disulfide bond, were engineered. Of these four mutants, D3C/G283C showed the most promising thermostability with a significantly higher ∆T₅₀ (defined as the temperature of incubation at which 50% of the initial activity remains) of + 9 °C by comparison to wild-type MTG. Indeed, D3C/G283C combined enhanced thermostability with a 2.1-fold increased half-life at 65 °C compared with the wild-type enzyme. By structure-based rational design, we were able to create an MTG variant which might be useful for expanding the scope of application in food. KEY POINTS: • Microbial transglutaminase (MTG) is an enzyme used in many food applications • The applicability of MTG to various industrial processes other than the food sector is being investigated • Improvement of thermostability was confirmed for the disulfide bridge mutant D3C/G283C.

Determination of thermal sensation levels for Koreans based on perceived temperature and climate chamber experiments with hot and humid settings

People perceive thermal sensation differently despite the same temperature value of thermal comfort index depending on various factors such as climate, culture, and physiological characteristics. The use of the thermal comfort index without optimization may lead to biases in assessment of thermal stress and sensation. This study aims to derive the perceived temperature (PT) ranges of thermal sensation levels related to heat stress for Koreans. The experiments were designed using a controlled environmental chamber to derive the PT ranges and were performed with subjects who are residents of Seoul, South Korea. The experiments were carried out in the summers of 2017 and 2018, and the thermal sensation votes were surveyed from 19 subjects whose mean age, height, weight, and body mass index were 22.5 years, 171 cm, 72 kg, and 23 kg⋅m^-2, respectively. The derived PT ranges for Koreans led to a better performance than the reference PT ranges for Germans based on the results of validation. The thresholds of 'Warm,' 'Hot,' and 'Very hot' thermal sensation classes for Koreans were 28 °C, 36 °C, and 43 °C, respectively: higher than those for Germans. The results indicate that Koreans may have higher heat resistance or lower heat sensitivity than Germans.

Identification of the DcHsp20 gene family in carnation (Dianthus caryophyllus) and functional characterization of DcHsp17.8 in heat tolerance

33 heat shock protein 20 (Hsp20) genes were identified from the carnation genome whose expression were altered by abiotic stresses. DcHsp17.8 may function to improve the heat resistance of Arabidopsis. Heat shock proteins 20 (Hsp20s) mainly function as molecular chaperones that play crucial roles in relieving abiotic stresses such as heat stress. In this study, we identified and characterized 33 DcHsp20 genes from the carnation genome that were classified into 9 subfamilies. Gene structure analysis showed that 25 DcHsp20 genes contained 1 intron whilst the remaining 8 DcHsp20 genes did not contain introns. Motif analysis found that DcHsp20 proteins were relatively conserved. Cis-regulatory elements analysis of the Hsp20 promoters revealed a number of cis-regulatory elements that regulate growth and development, hormone and stress responses. Gene expression analysis revealed that DcHsp20 genes had multiple response patterns to heat stress. The largest range of induction occurred in DcHsp17.8 after 1 h of heat stress. Under cold stress, or treatment with saline or abscisic acid, the expression of most DcHsp20 genes was inhibited. To further understand the function of DcHsp20 genes in response to heat stress, we overexpressed DcHsp17.8 in Arabidopis and the plants showed improved heat tolerance, O₂^- and H₂O₂ activities and photosynthetic capacity with reduced relative electrolyte leakage and malondialdehyde content. Gene expression analysis revealed that DcHsp17.8 modulated the expression of genes involved in antioxidant enzyme synthesis. Our data provided a solid foundation for the further detailed study of DcHsp20 genes.

The coupling effect of cellulose nanocrystal and strong shear field achieved the strength and toughness balance of Polylactide

Up to now, unbalanced mechanical properties and poor heat resistance have become two major problems of polylactic acid (PLA). In this study, the coupling between Cellulose nanocrystal (CNC) and strong shearing field formed a unique hierarchical structure. Compared with pure PLA, the tensile strength of DPIM PLA/CNC increased from 57.9 MPa to 79.6 MPa without sacrificing the toughness of PLA, and the vicat softening temperature of DPIM PLA/CNC increased from 60 °C to 155 °C. The microstructure of PLA/CNC composites was analyzed by SEM, SAXS and WAXD, and it was found that the coupling effect of CNC and strong shear flow field could significantly change the crystallization behavior of PLA. CNC could increase PLA shish length from 251 nm to 889 nm under the action of shear field. At the same time, due to this coupling effect, more PLA shish-kebab structures were induced at the interface. This special hierarchical structure composed of CNC and PLA Shish-Kebab is of great significance and can provide important guidance for achieving the balance of strength and toughness of polymer materials.

Novel insights into heat tolerance using metabolomic and high-throughput sequencing analysis in dairy cows rumen fluid

Heat stress influences rumen fermentative processes with effects on the physiology and production of dairy cows. However, the underlying relationship between rumen microbiota and its associated metabolism with heat tolerance in cows have not been extensively described yet. Therefore, the main objective of this study was to investigate differential heat resistance in Holstein cows using rumen bacterial and metabolome analyses. We performed both principal component analysis and membership function analysis to select seven heat-tolerant (HT) and seven heat-sensitive (HS) cows. Under heat stress conditions, the HT cows had a significantly (P < 0.05) higher propionic acid content than the HS cows; while measures of the respiratory rate, acetic, and butyric acid in the HT cows were significantly (P < 0.05) lower compared with the HS cows. Also, the HT cows showed lower (P < 0.01) rectal temperature and acetic acid to propionic acid ratio than the HS group of cows. Omics sequencing revealed that the relative abundances of Muribaculaceae, Rikenellaceae, Acidaminococcaceae, Christensenellaceae, Rikenellaceae_RC9_gut_group, Succiniclasticum, Ruminococcaceae_NK4A214_group and Christensenellaceae_R-7_group were significantly (P < 0.01) higher in the HT cows; whereas Prevotellaceae, Prevotella_1, Ruminococcaceae_UCG-014, and Shuttleworthia were significantly (P < 0.01) lower in HT cows compared to HS cows. Substances mainly involved in carbohydrate metabolism, including glycerol, mannitol, and maltose, showed significantly higher content in the HT cows (P < 0.05) compared to that in the HS cows. Simultaneously, distinct metabolites were significantly correlated with differential bacteria, suggesting that glycerol, mannitol, and maltose could serve as potential biomarkers for determining heat resistance that require further study. Overall, distinct changes in the rumen microbiota and metabolomics in the HT cows may be associated with a better adaptability to heat stress. These findings suggest their use as diagnostic tools of heat tolerance in dairy cattle breeding schemes.

Integrated transcriptomic and proteomic analysis reveals the response mechanisms of Alicyclobacillus acidoterrestris to heat stress

Alicyclobacillus acidoterrestris can survive pasteurization and is implicated in pasteurized fruit juice spoilage. However, the mechanisms underlying heat responses remain largely unknown. Herein, gene transcription changes of A. acidoterrestris under heat stress were detected by transcriptome, and an integrated analysis with proteomic and physiological data was conducted. A total of 911 differentially expressed genes (DEGs) was observed. The majority of DEGs and differentially expressed proteins (DEPs) were exclusively regulated at the mRNA and protein level, respectively, whereas only 59 genes were regulated at both levels and had the same change trends. Comparative analysis of the functions of the specifically or commonly regulated DEGs and DEPs revealed that the heat resistance of A. acidoterrestris was primarily based on modulating peptidoglycan and fatty acid composition to maintain cell envelope integrity. Low energy consumption strategies were established with attenuated glycolysis, decreased ribosome de novo synthesis, and activated ribosome hibernation. Terminal oxidases, cytochrome bd and aa₃, in aerobic respiratory chain were upregulated. Meanwhile, the MarR family transcriptional regulator was upregulated, reactive oxygen species (ROS) was discovered, and the concentration of superoxide dismutase (SOD) increased, indicating that the accompanied oxidative stress was induced by high temperature. Additionally, DNA and protein damage repair systems were activated. This study provided a global perspective on the response mechanisms of A. acidoterrestris to heat stress, with implications for better detection and control of its contamination in fruit juice.

Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)

ABSTRACT

Intervention technologies for inactivating Salmonella on whole chia seeds are currently limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and selection of an appropriate nonpathogenic surrogate will provide a foundation for selecting and optimizing thermal pasteurization processes for chia seeds. In this study, chia seed samples from three separate production lots were inoculated with a five-strain Salmonella cocktail or Enterococcus faecium NRRL-B2354 and equilibrated to a water activity of 0.53 at room temperature (25°C). After equilibration for at least 3 days, the inoculated seeds were subjected to isothermal treatments at 80, 85, or 90°C. Samples were removed at six time points, and surviving bacteria were enumerated. Whole chia seeds were diluted in a filter bag at 1:30 because bacterial recovery with this method was similar to that obtained from ground seeds. Survivor data were fitted to consolidated models: one primary model (log linear or Weibull) and one secondary model (Bigelow). E. faecium had higher thermal resistance than did Salmonella, suggesting that E. faecium may be a suitable conservative nonpathogenic surrogate for Salmonella. The Weibull model was a better fit for the survivor data than was the log-linear model for both bacteria based on the lower root mean square error and corrected Akaike's information criterion values. Lipid oxidation measurements and fatty acid concentrations were significantly different from those of the control samples, but the overall magnitude of the differences was relatively small. The thermal inactivation kinetics of Salmonella and E. faecium on chia seeds may be used as a basis for developing thermal pasteurization processes for chia seeds.

HIGHLIGHTS

Mannitol-1-phosphate dehydrogenase, MpdA, is required for mannitol production in vegetative cells and involved in hyphal branching, heat resistance of conidia and sexual development in Aspergillus nidulans

Aspergillus nidulans produces cleistothecia as sexual reproductive organs in a process affected by genetic and external factors. To gain a deeper insight into A. nidulans sexual development, we performed comparative proteome analyses based on the wild type developmental periods. We identified sexual development-specific proteins with a more than twofold increase in production during hypoxia or the sexual period compared to the asexual period. Among the sexual development-specific proteins analyzed by gene-deletion experiments and functional assays, MpdA, a putative mannitol-1-phosphate 5-dehydrogenase, plays multiple roles in growth and differentiation of A. nidulans. The most distinct mpdA-deletion phenotype was ascosporogenesis failure. Genetic mpdA deletion resulted in small cleistothecia with no functional ascospores. Transcriptional analyses indicated that MpdA modulates the expression of key development- and meiosis-regulatory genes during sexual development. The mpdA deletion increased hyphal branching and decreased conidial heat resistance. Mannitol production in conidia showed no difference, whereas it was decreased in mycelia and sexual cultures. Addition of mannitol during vegetative growth recovered the defects in conidial heat resistance and ascospore genesis. Taken together, these results indicate that MpdA plays an important role in sexual development, hyphal branching, and conidial heat resistance in Aspergillus nidulans.

Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods

The microbial safety concern associated with thermally processed extended shelf life (ESL) refrigerated foods is based on adequate elimination of spore-forming pathogens such as nonproteolytic Clostridium botulinum types B, E, and F. These pathogens are traditionally regarded as targets for validation of thermally processed ESL foods. However, their use for research is restricted due to their designation as select agents. In this study, the thermal resistances of spores of 10 nonproteolytic C. botulinum types B and F and seven psychrotrophic Bacillus cereus strains were evaluated in ACES (N-(2-acetamido)-2-aminoethanesulfonic acid) buffer (0.05 M, pH 7.00) and compared to determine whether any of the B. cereus strains could serve as a nonselect agent for establishing thermal processes for ESL refrigerated foods. Thermal decimal reduction times (DT-values) of both nonproteolytic C. botulinum types B and F and psychrotrophic B. cereus strains decreased as process temperature increased from 80 to 91°C, and the highest values were obtained at 80°C. All psychrotrophic B. cereus strains tested were more thermally resistant than nonproteolytic C. botulinum types B and F. DT-values of nonproteolytic C. botulinum types B and F decreased to <1.0 min at 87°C, whereas all psychrotrophic B. cereus strains had higher DT-values (i.e., 52.35 to 133.69 min) at the same temperature. Among all psychrotrophic B. cereus strains tested, BC-6A16 had the highest DT-values at any given temperature. The DT-values indicated that the psychrotrophic B. cereus strains were more thermally resistant than the nonproteolytic C. botulinum strains and therefore may be potential target pathogens for thermal process validation of ESL refrigerated foods. However, further comparative challenge studies are needed with a model food system or an ESL refrigerated food to confirm these results.

Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype

Proper elimination of bacterial endospores in foods and food processing environment is challenging because of their extreme resistance to various stresses. Often, sporicidal treatments prove insufficient to eradicate the contaminating endospore population as a whole, and might therefore serve as a selection pressure for enhanced endospore resistance. In the sporeforming Bacillus cereus group, Bacillus weihenstephanensis is an important food spoilage organism and potential cereulide producing pathogen, due to its psychrotolerant growth ability at 7 °C. Although the endospores of B. weihenstephanensis are generally less heat resistant compared to their mesophilic or thermotolerant relatives, our data now show that non-emetic B. weihenstephanensis strain LMG 18989^T can readily and reproducibly evolve to acquire much enhanced endospore heat resistance. In fact, one of the B. weihenstephanensis mutants from directed evolution by wet heat in this study yielded endospores displaying a > 4-fold increase in D-value at 91 °C compared to the parental strain. Moreover, these mutant endospores retained their superior heat resistance even when sporulation was performed at 10 °C. Interestingly, increased endospore heat resistance did not negatively affect the vegetative growth capacities of the evolved mutants at lower (7 °C) and upper (37 °C) growth temperature boundaries, indicating that the correlation between cardinal growth temperatures and endospore heat resistance which is observed among bacterial sporeformers is not necessarily causal.

Climate stress resistance in male Queensland fruit fly varies among populations of diverse geographic origins and changes during domestication

Background

The highly polyphagous Queensland fruit fly (Bactrocera tryoni Froggatt) expanded its range substantially during the twentieth century and is now the most economically important insect pest of Australian horticulture, prompting intensive efforts to develop a Sterile Insect Technique (SIT) control program. Using a “common garden” approach, we have screened for natural genetic variation in key environmental fitness traits among populations from across the geographic range of this species and monitored changes in those traits induced during domestication.

Results

Significant variation was detected between the populations for heat, desiccation and starvation resistance and wing length (as a measure of body size). Desiccation resistance was correlated with both starvation resistance and wing length. Bioassay data for three resampled populations indicate that much of the variation in desiccation resistance reflects persistent, inherited differences among the populations. No latitudinal cline was detected for any of the traits and only weak correlations were found with climatic variables for heat resistance and wing length. All three stress resistance phenotypes and wing length changed significantly in certain populations with ongoing domestication but there was also a strong population by domestication interaction effect for each trait.

Conclusions

Ecotypic variation in heat, starvation and desiccation resistance was detected in Australian Qfly populations, and these stress resistances diminished rapidly during domestication. Our results indicate a need to select source populations for SIT strains which have relatively high climatic stress resistance and to minimise loss of that resistance during domestication.

The stability of the coiled-coil structure near to N-terminus influence the heat resistance of harpin proteins from Xanthomonas

BACKGROUND

Heat resistance is a common characteristic of harpins, a class of proteins found in Gram-negative bacteria, which may be related to the stability of coiled-coil (CC) structure. The CC structure is a ubiquitous protein folding and assembly motif made of α-helices wrapping around each other forming a supercoil. Specifically, whether the stability of the CC structure near to N-terminus of four selected harpin proteins from Xanthomonas (hereafter referred to as Hpa1) would influence their characteristics of heat resistance was investigated. We used bioinformatics approach to predict the structure of Hpa1, used the performance of hypersensitive response (HR)-induction activity of Hpa1 and circular dichroism (CD) spectral analyses to detect the relationship between the stability of the CC structure of Hpa1 and heat resistance.

RESULTS

Each of four-selected Hpa1 has two α-helical regions with one in their N-terminus that could form CC structure, and the other in their C-terminus that could not. And the important amino acid residues involved in the CC motifs are located on helices present on the surface of these proteins, indicating they may engage in the formation of oligo mericaggregates, which may be responsible for HR elicitation by harpins and their high thermal stability. Increased or decreased the probability of forming a CC could either induce a stronger HR response or eliminate the ability to induce HR in tobacco after high temperature treatment. In addition, although the four Hpa1 mutants had little effect on the induction of HR by Hpa1, its thermal stability was significantly decreased. The α-helical content increased with increasing temperature, and the secondary structures of Hpa1 became almost entirely α-helices when the temperature reached 200 °C. Moreover, the stability of the CC structure near to N-terminus was found to be positively correlated with the heat resistance of Hpa1.

CONCLUSIONS

The stability of the CC structure might sever as an inner drive for mediating the heat resistance of harpin proteins. Our results offer a new insight into the interpretation of the mechanism involved in the heat resistance of harpin protein and provide a theoretical basis for further harpin function investigations and structure modifications.

Evolutionary history of the C-repeat binding factor/dehydration-responsive element-binding 1 (CBF/DREB1) protein family in 43 plant species and characterization of CBF/DREB1 proteins in Solanum tuberosum

Background

Plants are easily affected by temperature variations, and high temperature (heat stress) and low temperature (cold stress) will lead to poor plant development and reduce crop yields. Therefore, it is very important to identify resistance genes for improving the ability of plants to resist heat stress or cold stress by using modern biotechnology. Members of the C-repeat binding factor/Dehydration responsive element-binding 1 (CBF/DREB1) protein family are related to the stress resistance of many plant species. These proteins affect the growth and development of plants and play vital roles during environmental stress (cold, heat, drought, salt, etc.). In this study, we identified CBF/DREB1 genes from 43 plant species (including algae, moss, ferns, gymnosperms, angiosperms) by using bioinformatic methods to clarify the characteristics of the CBF/DREB1 protein family members and their functions in potato under heat and cold stresses.

Results

In this study, we identified 292 CBF/DREB1 proteins from 43 plant species. However, no CBF/DREB1 protein was found in algae, moss, ferns, or gymnosperms; members of this protein family exist only in angiosperms. Phylogenetic analysis of all the CBF/DREB1 proteins revealed five independent groups. Among them, the genes of group I do not exist in eudicots and are found only in monocots, indicating that these genes have a special effect on monocots. The analysis of motifs, gene duplication events, and the expression data from the PGSC website revealed the gene structures, evolutionary relationships, and expression patterns of the CBF/DREB1 proteins. In addition, analysis of the transcript levels of the 8 CBF/DREB1 genes in potato (Solanum tuberosum) under low-temperature and high-temperature stresses showed that these genes were related to temperature stresses. In particular, the expression levels of StCBF3 and StCBF4 in the leaves, stems, and roots significantly increased under high-temperature conditions, which suggested that StCBF3 and StCBF4 may be closely related to heat tolerance in potato.

Conclusion

Overall, members of the CBF/DREB1 protein family exist only in angiosperms and plays an important role in the growth and development of plants. In addition, the CBF/DREB1 protein family is related to the heat and cold resistance of potato. Our research revealed the evolution of the CBF/DREB1 family, and is useful for studying the precise functions of the CBF/DREB1 proteins when the plants are developing and are under temperature stress.

Impact of shoulders on the calculus of heat sterilization treatments with different bacterial spores

To date, heat is still the most used technology in food preservation. The calculus of heat treatments is usually based on Bigelow observations i.e. treatment time is an exponential function of the heat treatment temperature. However, a number of researchers have reported deviations from linearity in heat inactivation curves that caused errors in the calculus. This research was designed to evaluate the variability of shoulder length among different sporulated species, the impact of treatment temperature on these shoulders and the relationship between the traditional D_T value and shoulder length. The heat inactivation kinetics of five bacterial spores of importance for the food industry was evaluated. B. weihenstephanensis and B. cereus did not show shoulders and D_T values calculated ranged from 0.99 to 0.23 and from 1.33 to 0.56 respectively at temperatures from 100 to 102.5 °C. On the other side B. subtilis, B. licheniformis and G. stearothermophilus showed shoulders of 1.75-0.42, 1.92-0.43 and 3.22-0.78 and D_T values of 1.52-0.32, 2.12-0.59 and 2.22-0.48 respectively in the range of temperatures tested. From the results obtained it was concluded that the presence and magnitude of shoulders depended on the bacterial spore species, the longest being those on the bacterial spores which showed greatest heat resistance. It has also been proved that shoulder lengths vary with treatment temperature in the same proportion of traditional D_T values, with the relationship Sl/D_T being constant. Thus, an equation which included the constant Sl/D_T was proposed.

Evolutionary history of the heat shock protein 90 (Hsp90) family of 43 plants and characterization of Hsp90s in Solanum tuberosum

Heat shock protein 90 genes/proteins (Hsp90s) are related to the stress resistance found in various plant species. These proteins affect the growth and development of plants and have important effects on the plants under various stresses (cold, drought and salt) in the environment. In this study, we identified 334 Hsp90s from 43 plant species, and Hsp90s were found in all species. Phylogenetic tree and conserved domain database analysis of all Hsp90s showed three independent clades. The analysis of motifs, gene duplication events, and the expression data from PGSC website revealed the gene structures, evolution relationships, and expression patterns of the Hsp90s. In addition, analysis of the transcript levels of the 7 Hsp90s in potato (Solanum tuberosum) under low temperature and high temperature stresses showed that these genes were related to the temperature stresses. Especially StHsp90.2 and StHsp90.4, under high or low temperature conditions, the expression levels in leaves, stems, or roots were significantly up-regulated. Our findings revealed the evolution of the Hsp90s, which had guiding significance for further researching the precise functions of the Hsp90s.

Conidial heat resistance of various strains of the food spoilage fungus Paecilomyces variotii correlates with mean spore size, spore shape and size distribution

Contamination by spores is often the cause of fungal food spoilage. Some distinct strains of the food spoilage fungus Paecilomyces variotii are able to produce airborne conidia that are more heat-resistant than similar species. These ellipsoid asexual spores can vary in size between strains, but also within strains. Here, we compared four measurement techniques to measure conidia size and distribution of five heat-sensitive and five heat-resistant P. variotii strains. Light microscopy (LM), Scanning Electron Microscopy (SEM) and Coulter Counter (CC) were used to measure and compare the spherical equivalent diameter, while CC and flow cytometry were used to study spore size distributions. The flow cytometry data was useful to study spore size distributions, but only relative spore sizes were obtained. There was no statistic difference between the method used of spore size measurement between LM, SEM and CC, but spore size was significantly different between strains with a 2.4-fold volume difference between the extremes. Various size distribution and shape parameters were correlated with conidial heat resistance. We found significant correlations in mean spore size, aspect ratio, roundness and skewness in relation to heat resistance, which suggests that these parameters are indicative for the conidial heat resistance of a P. variotii strain.

Characterization of Escherichia coli possessing the locus of heat resistance isolated from human cases of acute gastroenteritis

The purpose of this study was to identify Escherichia coli isolates obtained from patients experiencing acute gastroenteritis that possess the locus of heat resistance (LHR) and characterize their heat resistance upon exposure to temperatures of 60 °C and 71 °C. From a collection of 613 clinical E. coli strains, 3 heat resistant E. coli isolates were identified. Two of the 3 isolates were stx₁ positive; no isolates possessed stx₂ as determined by qPCR. D₆₀-values of heat resistant isolates all exceeded 10.20 min with one isolate's D₆₀-values ranging from 20.46 to 72.47 min. The presence of 4% additional NaCl significantly increased D₆₀-values of 2 clinical isolates. Cell reductions of heat resistant isolates in ground beef patties grilled to 60 °C and 71 °C remained above 2.8 and 4.9 log CFU/mL, respectively, compared to reductions of 6.1 log CFU/mL and greater in heat sensitive E. coli. Constitutive expression of novel Clp protease ClpK, encoded on open reading frame 3 of the LHR, was identified in all heat resistant isolates by SDS-PAGE and peptide mass fingerprinting. This data is the first to report heat resistant E. coli possessing the LHR involved in clinical infection, highlighting the potential threat of heat resistant enteric pathogens on food safety.

Directed evolution by UV-C treatment of Bacillus cereus spores

Bacterial endospores are exposed to a broad variety of sublethal and lethal stresses in the food production chain. Generally, these stresses will not completely eliminate the existing spore populations, and thus constitute a selection pressure on the spores. One stress that is frequently used in the food production chains to disinfect (food) contact surfaces is UV-C. At a wavelength of 254 nm, UV-C has germicidal properties. The aim of this research is to investigate the impact of UV-C stress on the evolution of endospore recalcitrance and germination in B. cereus. A directed evolution experiment was set up in which B. cereus was repeatedly subjected to a cycle of sporulation, sporicidal UV-C treatment, germination and outgrowth. We show here that three independent lineages of UV-C cycled B. cereus spores reproducibly acquired a 30-fold or higher increase in UV-C resistance at 164 mJ/cm². Surprisingly, the UV-C resistant spores of the clones isolated from each of the lineages also became significantly more sensitive to wet heat as a normally non-lethal heat treatment at 70 °C for 15 min resulted in an average 1.8 log cfu/mL reduction. From time-lapse phase contrast microscopy analysis, UV-C resistant mutant spores also showed a distinctive heterogeneity in refractility and a severe germination defect compared to the wild type. However, UV-C resistance of the corresponding vegetative cells was not altered. In conclusion, this work shows that UV-C resistance of endospores is an adaptive trait that can readily be improved, although at an apparent cost for heat resistance and germination efficiency. As such, these results provide novel insights in the evolvability of, and correlation between, some endospore properties.

Long-term exposure to increasing temperatures on scleractinian coral fragments reveals oxidative stress

Global warming is leading to increases in tropical storms' frequency and intensity, allowing fragmentation of reef-forming coral species, but also to coral bleaching and mortality. The first level of organism's response to an environmental perturbation occurs at the cellular level. This study investigated the long-term oxidative stress on fragments of nine Indo-Pacific reef-forming coral species exposed for 60 days to increasing temperatures (30 °C and 32 °C) and compared results with control temperature (26 °C). Coral overall condition (appearance), lipid peroxidation (LPO), catalase activity (CAT), and glutathione S-transferase (GST) were assessed. The species Turbinaria reniformis, Galaxea fascicularis, and Psammocora contigua were the most resistant to heat stress, presenting no oxidative damage at 30 °C. Unlike G. fasciularis, both T. reniformis and P. contigua showed no evidence of oxidative damage at 32 °C. All remaining species' fragments died at 32 °C. Stylophora pistillata and Pocillopora damicornis were the most susceptible species to heat stress, not resisting at 30 °C.

Effects of peanut drying and blanching on Salmonella spp

In order to evaluate the behavior of Salmonella during peanut drying and blanching, a study was conducted with Runner type peanuts. Samples of raw in-shell or unblanched peanuts were inoculated by spraying with a pool of five Salmonella serotypes isolated from the peanut supply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The in-shell peanuts were submitted to drying at 35 and 40 °C up to 18 h. After this time, the Salmonella counts went down ca. 2.0 log MPN/g at 35 and 40 °C. According to the Weibull model the time needed to achieve Salmonella 3-log reduction (T_3d) and 5-log reduction (T_5d) on the in-shell peanuts would be ca. 49 and 117 h at 35 °C and 35 and 79 h at 40 °C, respectively. The results showed that there was no statistical difference (p > .05) between either of the temperatures employed in the process. The blanching process was performed in two steps: pre-roasting (step 1) and skin removal (step 2). Reduction of up to 2.1 log MPN/g was observed after blanching at 100 °C/15 min plus 15 s of air impact. The skin removal process did not result in recontamination of the final sample. The Weibull model predicted 3- and 5-log reductions of Salmonella in 37.0 and 68.9 min for blanching at 95 °C, and in 39.1 and 114.9 min at 100 °C. The results demonstrated that drying and blanching processes did not generate large reductions of Salmonella in the peanut samples. Thus, the product resulting from these steps may be a possible source of cross-contamination for the processing plant and the final product.

Whole-genome scanning for the heat-resistance-associated genes in the Droughtmaster breed (Bos taurus)

The Droughtmaster is a tropical breed of beef cattle developed in North Queensland that exhibits a combination of heat resistance and parasitic resistance from long-term artificial selection. Therefore, we used next-generation sequencing technology to screen the chromosomal regions and genes related to heat-resistance in cattle to provide data for improving cattle breeding. A total of 15,569,067 variants including 14,249,316 SNPs were obtained from two mixed pools by genome-wide resequencing. According to the results of the selective sweep analysis of the Droughtmaster pool compared to the nonheat resistant breeds pool, 81 candidate genes under selection in Droughtmaster were identified by combining _Z HP and F _ST analyses with a threshold standard of the top 1%, including SLC7A11, GYPC, and GYPC. In addition, 40 GO terms and 44 pathways were annotated from newly identified candidate genes. These signaling pathways were involved in environmental information processing, organismal systems, and metabolism. A majority of these genes have not been implicated in the previous studies of heat resistance. This study explored the genomic changes that result from long-term artificial selection, our findings help to explain the molecular mechanism of heat resistance in cattle.

Survival of an emerging foodborne pathogen: Group B Streptococcus (GBS) serotype III sequence type (ST) 283-under simulated partial cooking and gastric fluid conditions

Group B Streptococcus (GBS) was previously not known to be transmitted through food, but an outbreak investigation in Singapore in 2015 documented for the first time an association between GBS Type III Sequence Type 283 infection and consumption of raw fish dishes. As very little is known about the survival of GBS during heat treatment and the stomach transit, its survival under simulated conditions was studied, in comparison with that of Escherichia coli O157:H7 and Listeria monocytogenes. The mean D-values of four GBS strains ranging from 0.72 to 0.88 min in neutral pH tryptone soy broth at 56.4 °C and 0.44-1.43 min at pH 2.35 at 37 °C in simulated gastric fluid, were significantly lower (p < 0.05) than those of E. coli O157:H7 and L. monocytogenes. This study suggests possible factors other than acid or heat resistance of GBS to be instrumental to its pathogenicity.

How much starvation, desiccation and oxygen depletion can Drosophila melanogaster tolerate before its upper thermal limits are affected?

Heat tolerance is commonly assessed as the critical thermal maximum (CTmax) using the dynamic method exposing organisms to a gradually increasing (ramping) temperature until organisms fall into a coma. The CTmax estimate is dependent on the ramping rate, with decreased rates leading to longer treatments and ultimately lower CTmax estimates. There is a current discussion surrounding the physiological dynamics of the effect of the time of exposure by temperature interaction on these estimates. Besides temperature the time of exposure to limited food (starvation), desiccation, and reduced levels of oxygen or increased levels of CO₂ may, in interaction with ramping rate, act as confounding factors when assessing upper thermal limits using the dynamic method. Here we test the role of the different potentially confounding factors for assaying thermal tolerance using a ramping assay under four different ramping rates, varying from 0.01 °C/min to 0.2 °C/min. We find that CTmax values are higher at faster ramping rates and that oxygen or CO₂ concentration does not show any negative effect on the CTmax values obtained within the experimental pre-treatment period (32 h). Both water (up to 6 h) and food (up to 42 h) deprivation prior to assay showed a negative correlation with thermal tolerance of the flies. For both traits, we found a significant interaction with ramping rate, most likely due to prolonged assays at lower rates. However, as little water was lost during the ramping assay and as food deprivation only modestly affected CTmax values, results were very robust to the conditions experienced during the assay (even at slow rates) and mainly affected by the conditions experienced prior to performing the assay. Thus, for the most commonly applied experimental conditions CTmax estimates are unlikely to be biased or confounded by ramping rate, starvation, desiccation or deteriorating atmospheric composition.

Life from the ashes: survival of dry bacterial spores after very high temperature exposure

We found that spores of Bacillus amyloliquefaciens rank amongst the most resistant to high temperatures with a maximum dry heat tolerance determined at 420 °C. We found that this extreme heat resistance was also maintained after several generations suggesting that the DNA was able to replicate after exposure to these temperatures. Nonetheless, amplifying the bacterial DNA using BOXA1R and (GTG)₅ primers was unsuccessful immediately after extreme heating, but was successful after incubation of the heated then cooled spores. Moreover, enzymes such as amylases and proteases were active directly after heating and spore regeneration, indicating that DNA coding for these enzymes were not degraded at these temperatures. Our results suggest that extensive DNA damage may occur in spores of B. amyloliquefaciens directly after an extreme heat shock. However, the successful germination of spores after inoculation and incubation indicates that these spores could have a very effective DNA repair mechanism, most likely protein-based, able to function after exposure to temperatures up to 420 °C. Therefore, we propose that B. amyloliquefaciens is one of the most heat resistant life forms known to science and can be used as a model organism for studying heat resistance and DNA repair. Furthermore, the extremely high temperature resistivity of these spores has exceptional consequences for general methodology, such as the use of dry heat sterilization and, therefore, virtually all studies in the broad area of high temperature biology.

Development of a Novel Scanning Thermal Microscopy (SThM) Method to Measure the Thermal Conductivity of Biological Cells

　Differences in the physical properties of individual cells cannot be evaluated with conventional experimental methods that are used to study groups of cells obtained from pure cultures. To examine the differences in the thermal tolerance of individual cells that are genetically identical, a method is needed to measure the thermal energy required to kill single cells. We developed a scanning thermal microscopy (SThM) system and measured the thermal conductivity of various bacterial cells, for example, spore formeing Bacillus genus and non spore-forming bacteria such as Escherichia coli. The thermal conductivity of vegetative cells (0.61 to 0.75 W/m・K) was found to be higher than that of spores (0.29 to 0.45 W/m・K). Furthermore the newly developed method enables us to estimate the thermal energy needed to kill individual cells or spores. We believe that this method can estimate the thermal energy required to achieve the cell for sterilization by heating.

Persistent Listeria monocytogenes strains isolated from mussel production facilities form more biofilm but are not linked to specific genetic markers

Contamination of mussels with the human pathogen Listeria monocytogenes occurs during processing in the factory, possibly from bacteria persisting in the factory's indoor and outdoor areas. In this study, a selection of persistent (n=8) and sporadic (n=8) L. monocytogenes isolates associated with mussel-processing premises in New Zealand were investigated for their phenotypic and genomic characteristics. To identify traits that favour or contribute to bacterial persistence, biofilm formation, heat resistance, motility and recovery from dry surfaces were compared between persistent and sporadic isolates. All isolates exhibited low biofilm formation at 20°C, however, at 30°C persistent isolates showed significantly higher biofilm formation after 48h using cell enumeration and near significant difference using the crystal violet assay. All 16 isolates were motile at 20°C and 30°C and motility was fractionally higher for sporadic isolates, but no significant difference was observed. We found persistent isolates tend to exhibit greater recovery after incubation on dry surfaces compared to sporadic isolates. Two of the three most heat-resistant isolates were persistent, while four of five isolates lacking heat resistance were sporadic isolates. Comparison of genome sequences of persistent and sporadic isolates showed that there was no overall clustering of persistent or sporadic isolates, and that differences in prophages and plasmids were not associated with persistence. Our results suggest a link between persistence and biofilm formation, which is most likely multifactorial, combining subtle phenotypic and genotypic differences between isolates.

Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers

In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells. Both strains exhibited good heat resistance and survival throughout cheese production and ripening, and positively influenced the physico-chemical, the microbiological and the sensorial characteristics of the final product. In addition, the molecular typing of the lactobacilli isolates, retrieved from fecal samples of healthy volunteers during and after 15 days of the experimental cheese administration, revealed a high survival of the strains, highlighting their persistence during passage into the GI tract. In conclusion, this study proposes the two adjunct cultures as potential probiotic candidate deliverable by cheese.