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Hsiung CCS, Wilson CM, Sambold NA, Dai R, Chen Q, Teyssier N, Misiukiewicz S, Arab A, O'Loughlin T, Cofsky JC, Shi J, Gilbert LA. Engineered CRISPR-Cas12a for higher-order combinatorial chromatin perturbations. Nat Biotechnol 2024:10.1038/s41587-024-02224-0. [PMID: 38760567 DOI: 10.1038/s41587-024-02224-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Accepted: 03/28/2024] [Indexed: 05/19/2024]
Abstract
Multiplexed genetic perturbations are critical for testing functional interactions among coding or non-coding genetic elements. Compared to double-stranded DNA cutting, repressive chromatin formation using CRISPR interference (CRISPRi) avoids genotoxicity and is more effective for perturbing non-coding regulatory elements in pooled assays. However, current CRISPRi pooled screening approaches are limited to targeting one to three genomic sites per cell. We engineer an Acidaminococcus Cas12a (AsCas12a) variant, multiplexed transcriptional interference AsCas12a (multiAsCas12a), that incorporates R1226A, a mutation that stabilizes the ribonucleoprotein-DNA complex via DNA nicking. The multiAsCas12a-KRAB fusion improves CRISPRi activity over DNase-dead AsCas12a-KRAB fusions, often rescuing the activities of lentivirally delivered CRISPR RNAs (crRNA) that are inactive when used with the latter. multiAsCas12a-KRAB supports CRISPRi using 6-plex crRNA arrays in high-throughput pooled screens. Using multiAsCas12a-KRAB, we discover enhancer elements and dissect the combinatorial function of cis-regulatory elements in human cells. These results instantiate a group testing framework for efficiently surveying numerous combinations of chromatin perturbations for biological discovery and engineering.
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Affiliation(s)
- C C-S Hsiung
- Department of Pathology, Stanford University School of Medicine, Stanford, CA, USA
- Department of Urology, University of California, San Francisco, CA, USA
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA
- Arc Institute, Palo Alto, CA, USA
| | - C M Wilson
- Department of Urology, University of California, San Francisco, CA, USA
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA
- Arc Institute, Palo Alto, CA, USA
- Tetrad Graduate Program, University of California, San Francisco, CA, USA
| | | | - R Dai
- Department of Urology, University of California, San Francisco, CA, USA
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA
- Arc Institute, Palo Alto, CA, USA
- Biomedical Sciences Graduate Program, University of California, San Francisco, San Francisco, CA, USA
| | - Q Chen
- Department of Cancer Biology, University of Pennsylvania, Philadelphia, PA, USA
| | - N Teyssier
- Biological and Medical Informatics Graduate Program, University of California, San Francisco, San Francisco, CA, USA
| | - S Misiukiewicz
- Department of Urology, University of California, San Francisco, CA, USA
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA
- Biomedical Sciences Graduate Program, University of California, San Francisco, San Francisco, CA, USA
| | - A Arab
- Arc Institute, Palo Alto, CA, USA
| | - T O'Loughlin
- Department of Urology, University of California, San Francisco, CA, USA
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA
| | - J C Cofsky
- Department of Biological Chemistry and Molecular Pharmacology, Harvard Medical School, Boston, MA, USA
| | - J Shi
- Department of Cancer Biology, University of Pennsylvania, Philadelphia, PA, USA
| | - L A Gilbert
- Department of Urology, University of California, San Francisco, CA, USA.
- Helen Diller Family Comprehensive Cancer Center, University of California, San Francisco, San Francisco, CA, USA.
- Arc Institute, Palo Alto, CA, USA.
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Zou B, Wang H, Duan M, Sun Y, Liu Y, Li X, Dai R. Identifying the Potential Apoptotic Metabolites in Postmortem Beef Muscle by Targeted Metabolomics. J Agric Food Chem 2024; 72:11111-11123. [PMID: 38710026 DOI: 10.1021/acs.jafc.4c00578] [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] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Apoptotic cells may release specific metabolites to act as messengers during the apoptotic process. This study represents the first attempt to identify potential apoptotic metabolites in postmortem muscle. Ninety potential apoptotic metabolites in beef were selected and analyzed through targeted metabolomics, with 84 of them exhibiting significant differences over the postmortem time. Following the addition of the mitochondria-targeted antiapoptotic agent mitoquinone to postmortem muscle, metabolomic analysis revealed that 73 apoptotic metabolites still underwent significant changes, even against the backdrop of altered apoptosis. Of these 73 apoptotic metabolites, 54 exhibited similar trends at various treatment times with adding mitoquinone, including lipids (6), amino acids (27), nucleosides (11), and carbohydrate and energy metabolism (10). Mitoquinone significantly reduced the levels of most apoptotic metabolites, and inhibition of apoptosis resulted in a significant decrease in the levels of numerous apoptotic metabolites. Consequently, these apoptotic metabolites are considered complementary to apoptosis in postmortem muscle, with their increased levels potentially promoting apoptosis. Noteworthy apoptotic metabolites, such as glycerol 3-phosphate, serine, AMP, ATP, GMP, and creatine, were identified as active signaling molecules that attract and recruit phagocytes during apoptosis, assisting in recognizing apoptotic cells by phagocytes. This study provides, for the first time, insights into potential apoptotic metabolites in postmortem muscle, contributing to a better understanding of meat biochemistry.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
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3
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Duan M, Zhao Y, Liu Y, He Y, Dai R, Chen J, Li X, Jia F. A low-background and wash-free signal amplification F-CRISPR biosensor for sensitive quantitative and visible qualitative detection of Salmonella Typhimurium. Sci Total Environ 2024; 912:168905. [PMID: 38016549 DOI: 10.1016/j.scitotenv.2023.168905] [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] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/19/2023] [Accepted: 11/24/2023] [Indexed: 11/30/2023]
Abstract
In traditional CRISPR-based biosensors, the cleavage-induced signal generation is insufficient because only a signals is generated at a CRISPR-induced cleavage. Herein, we developed an improved CRISPR/Cas12a-based biosensor with an enlarged signal generation which integrated the hybridization chain reaction (HCR) and low-background Förster Resonance Energy Transfer (FRET) signal output mode. The HCR with nucleic acid self-assembly capability was used as a signal carrier to load more signaling molecules. To get the best signal amplification, three different fluorescence signal output modes (fluorescence recovery, FRET and low-background FRET) generated by two fluoresceins, FAM and Cy5, were fully investigated and compared. The results indicated that the low-background FRET signal output mode with the strictest signal generation conditions yielded the highest signal-to-noise ratio (S/N) (19.17) and the most obvious fluorescence color change (from red to yellow). In optimal conditions, the proposed biosensor was successfully applied for Salmonella Typhimurium (S. Typhimurium) detection with 6 h (including 4 h for sample pre-treatment) from the initial target processing to the final detection result. The qualitative sensitivity, reliant on color changes, was 103 CFU/mL. The quantitative sensitivity, calculated by the fluorescence value, were 1.62 × 101 CFU/mL, 3.72 × 102 CFU/mL, and 8.71 × 102 CFU/mL in buffer solution, S. Typhimurium-spiked milk samples, and S.Typhimurium-spiked chicken samples, respectively. The excellent detection performance of the proposed biosensor endowed its great application potential in food and environment safety monitoring.
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Affiliation(s)
- Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yawen He
- Department of Biological Systems Engineering, Virginia Tech, Blacksburg, VA 24061, USA
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Juhong Chen
- Department of Biological Systems Engineering, Virginia Tech, Blacksburg, VA 24061, USA
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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4
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Hsiung CC, Wilson CM, Sambold NA, Dai R, Chen Q, Misiukiewicz S, Arab A, Teyssier N, O'Loughlin T, Cofsky JC, Shi J, Gilbert LA. Higher-order combinatorial chromatin perturbations by engineered CRISPR-Cas12a for functional genomics. bioRxiv 2024:2023.09.18.558350. [PMID: 37781594 PMCID: PMC10541102 DOI: 10.1101/2023.09.18.558350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Multiplexed genetic perturbations are critical for testing functional interactions among coding or non-coding genetic elements. Compared to double-stranded DNA cutting, repressive chromatin formation using CRISPR interference (CRISPRi) avoids genotoxicity and is more effective for perturbing non-coding regulatory elements in pooled assays. However, current CRISPRi pooled screening approaches are limited to targeting 1-3 genomic sites per cell. To develop a tool for higher-order ( > 3) combinatorial targeting of genomic sites with CRISPRi in functional genomics screens, we engineered an Acidaminococcus Cas12a variant -- referred to as mul tiplexed transcriptional interference AsCas12a (multiAsCas12a). multiAsCas12a incorporates a key mutation, R1226A, motivated by the hypothesis of nicking-induced stabilization of the ribonucleoprotein:DNA complex for improving CRISPRi activity. multiAsCas12a significantly outperforms prior state-of-the-art Cas12a variants in combinatorial CRISPRi targeting using high-order multiplexed arrays of lentivirally transduced CRISPR RNAs (crRNA), including in high-throughput pooled screens using 6-plex crRNA array libraries. Using multiAsCas12a CRISPRi, we discover new enhancer elements and dissect the combinatorial function of cis-regulatory elements. These results instantiate a group testing framework for efficiently surveying potentially numerous combinations of chromatin perturbations for biological discovery and engineering.
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Sun Y, Liu Y, Zhou W, Shao L, Wang H, Zhao Y, Zou B, Li X, Dai R. Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage. Int J Food Microbiol 2024; 410:110483. [PMID: 37995495 DOI: 10.1016/j.ijfoodmicro.2023.110483] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/21/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023]
Abstract
Ohmic heating (OH), an innovative heating technology, presents potential applications in the pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of OH at various voltage gradients (10 V/cm, 12.5 V/cm, and 15 V/cm) and water bath (WB) on microbial inactivation, physicochemical and sensory properties and microbial flora of pasteurized milk. Results indicated that OH with higher voltage could effectively inactivate microorganisms in milk, requiring less heating time and energy. Moreover, OH treatment at higher voltages could decelerate lipid oxidation and better maintain the sensory quality and essential amino acids content of milk. Additionally, all treatments significantly altered the microbial community, and during storage, the microbial community in milk treated with 10 V/cm and 12.5 V/cm OH remained relatively stable. OH treatments with voltage gradients exceeding 12.5 V/cm could effectively inactive microorganisms and maintain the quality attributes of milk.
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Affiliation(s)
- Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Weiwei Zhou
- Hua Shang International Engineering Co., Ltd., Youanmenwai street, Fengtai District, Beijing 100069, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Duan M, Li B, He Y, Zhao Y, Liu Y, Zou B, Liu Y, Chen J, Dai R, Li X, Jia F. A CG@MXene nanocomposite-driven E-CRISPR biosensor for the rapid and sensitive detection of Salmonella Typhimurium in food. Talanta 2024; 266:125011. [PMID: 37544254 DOI: 10.1016/j.talanta.2023.125011] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/19/2023] [Accepted: 07/28/2023] [Indexed: 08/08/2023]
Abstract
In this study, we developed a novel electrochemical biosensor based on CRISPR/Cas12a (E-CRISPR) for the rapid and sensitive detection of Salmonella Typhimurium (S. Typhimurium). The CRISPR/Cas12a system was applied to identify S. Typhimurium gene and induce signal changes in electrochemical measurement. The colloidal gold and MXene (CG@MXene) nanocomposites were synthesized and immobilized to improve the performance of the biosensor by decreasing the background noise. The formation process of CG@MXene was well characterized, and experiment conditions were fully optimized. Under the optimal conditions, the proposed E-CRISPR biosensor exhibited excellent sensitivity for S. Typhimurium, with a limit of detection (LOD) of 160 CFU/mL, and great specificity against other common foodborne pathogens. Furthermore, the feasibility of the E-CRISPR biosensor was evaluated by analyzing S. Typhimurium-spiked chicken samples, with a recovery rate ranging from 100.46% to 106.37%. In summary, this research proposed a novel E-CRISPR biosensor from a new perspective to detect S. Typhimurium which can be an alternative approach for bacterial detection in the food supply chain.
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Affiliation(s)
- Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bingyan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yawen He
- Department of Biological Systems Engineering, Virginia Tech, Blacksburg, VA, 24061, USA
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Juhong Chen
- Department of Biological Systems Engineering, Virginia Tech, Blacksburg, VA, 24061, USA
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, 72701, USA.
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Wang Y, Liu Y, Zhao Y, Sun Y, Duan M, Wang H, Dai R, Liu Y, Li X, Jia F. Bactericidal efficacy difference between air and nitrogen cold atmospheric plasma on Bacillus cereus: Inactivation mechanism of Gram-positive bacteria at the cellular and molecular level. Food Res Int 2023; 173:113204. [PMID: 37803533 DOI: 10.1016/j.foodres.2023.113204] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
As an emerging food processing technology, cold atmospheric plasma (CAP) has attracted great attention in the field of microbial inactivation. Although CAP has been proven to effectively inactivate a variety of foodborne pathogens, there is less research on the inactivation of Bacillus cereus, and the exact inactivation mechanism is still unclear. Elucidating the inactivation mechanism will help to develop and optimize this sterilization method, with the prospective application in industrialized food production. This study aims to explore the bactericidal efficacy difference between air and nitrogen CAP on B. cereus, a typical Gram-positive bacterium, and reveals the inactivation mechanism of CAP at the cellular and molecular level, by observing the change of the cell membrane, cell morphological damage, intracellular antioxidant enzyme activity and cellular biomacromolecules changes. The results showed that both air CAP and nitrogen CAP could effectively inactivate B. cereus, which was due to the reactive oxygen and nitrogen species (RONS) generated by the plasma causing bacterial death. The damage pathways of CAP on Gram-positive bacteria could be explained by disrupting the bacterial cell membrane and cell morphology, disturbing the intracellular redox homeostasis, and destroying biomacromolecules in the cells. The differences in active species generated by the plasma were the main reason for the different bactericidal efficiencies of air CAP and nitrogen CAP, where air CAP producing RONS with stronger oxidative capacity in a shorter time. This study indicates that air CAP is an effective, inexpensive and green technology for B. cereus inactivation, providing a basis for industrial application in food processing.
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Affiliation(s)
- Yuhan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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Zou B, Jia F, Ji L, Li X, Dai R. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37452658 DOI: 10.1080/10408398.2023.2235435] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| | - Lin Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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9
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Liu Y, Sun Y, Wang Y, Zhao Y, Duan M, Wang H, Dai R, Liu Y, Li X, Jia F. Inactivation mechanisms of atmospheric pressure plasma jet on Bacillus cereus spores and its application on low-water activity foods. Food Res Int 2023; 169:112867. [PMID: 37254316 DOI: 10.1016/j.foodres.2023.112867] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Bacillus cereus spore is one of the most easily contaminated bacterial spores in low-water activity foods such as black pepper. Atmospheric-pressure plasma jet (APPJ) has emerged as an emerging and promising method for microbial inactivation in food processing. This study aimed to investigate the efficacy of APPJ in inactivating spores under various treatment parameters and to examine the resulting alterations in spore structures and internal membrane properties. Meanwhile, the practical application of APPJ for spore inactivation in black pepper was also evaluated. The results indicated that air-APPJ had superior spore inactivation capability compared to N2 and O2-APPJ. After 20 min of APPJ treatment (50 L/min, 800 W, and 10 cm), the reduction in spore count (>2 log CFU/g) was significantly greater than that achieved by heat treatment (80℃). The damage of inner membranes was considered as the major reason of the dried spore inactivation by APPJ treatment. Moreover, it achieved a reduction in spore count of > 1 log CFU/g on inoculated black pepper without significantly affecting its color and flavor. Although the antioxidant activity of black pepper was slightly reduced, the overall quality of the product was not considerably affected by plasma treatment. This study concluded that APPJ is an effective technique for spore inactivation, offering promising potential for application in the decontamination of low-water activity foods.
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Affiliation(s)
- Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuhan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, 72701, USA.
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10
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Zou B, Shao C, Shao L, Zhao Y, Dai R, Liu Y. Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties. J Food Sci 2023. [PMID: 37092657 DOI: 10.1111/1750-3841.16586] [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: 11/17/2022] [Revised: 03/24/2023] [Accepted: 04/05/2023] [Indexed: 04/25/2023]
Abstract
The purpose of this study was to prepare an essential oil nanoemulsion and apply it to meat products to achieve antimicrobial effect. The nanoemulsion of lemon essential oil was produced by high power ultrasonication. The influences of ultrasonic power, ultrasonic time, and mass ratio of sodium caseinate to essential oil on the particle size were examined. The optimal conditions for preparing nanoemulsion were ultrasonic power 327 W, ultrasonic time 18 min, and sodium caseinate to essential oil mass ratio 4.23:1. Lower temperature was more conducive to the preservation of nanoemulsion. Compared to control and essential oil group, the nanoemulsion could decrease the total volatile basic nitrogen content and total bacterial colony in pork patties. When applied to pork patties, the nanoemulsion decreased the microbial diversity and inhibited the growth of a variety of microorganisms such as Bacillus, extending the storage time of pork patties. This study developed a novel and workable nanoemulsion for inhibiting bacteria of meat products.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Chuyao Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
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11
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Jia L, Shao L, Zhao Y, Sun Y, Li X, Dai R. Inactivation effects and mechanism of ohmic heating on Bacillus cereus. Int J Food Microbiol 2023; 390:110125. [PMID: 36774686 DOI: 10.1016/j.ijfoodmicro.2023.110125] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 12/28/2022] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg2+ and K+) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature. Moreover, OH treatment caused more damage on membrane structure, greatly decreased the cell membrane potential and endogenous enzyme activity than that of CH. The results of this study indicated that OH is more efficient in the inactivation of bacteria.
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Affiliation(s)
- Lihong Jia
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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12
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Zou B, Shao L, Liu Y, Sun Y, Li X, Dai R. Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem. Meat Sci 2023; 198:109092. [PMID: 36603399 DOI: 10.1016/j.meatsci.2022.109092] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 11/22/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study was conducted to study muscle fiber characteristics and apoptotic factor differences within 24 h postmortem of bovine longissimus lumborum (LL) and psoas major (PM). Compared to LL, PM had a higher proportion of type I fibers and lower proportion of type II fibers. PM also had higher ROS levels. For bcl-2 family proteins, anti-apoptotic BCL-2 level was lower and pro-apoptotic BAX level was higher in PM. For caspases, at 1 h postmortem, gene and protein expression level of caspase-3 and caspase-9 was higher in PM than that of LL. The levels of DNA damage apoptotic factors ABL1, AIF and ENDOG was higher in PM than in LL. The results suggested that apoptotic gene and protein expression were different in muscles with different fiber type composition. These findings provided insights into muscle fiber and apoptotic factor differences during early postmortem in bovine PM and LL.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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13
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Shao L, Bi J, Li X, Dai R. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage. Int J Biol Macromol 2023; 239:124299. [PMID: 37011742 DOI: 10.1016/j.ijbiomac.2023.124299] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/04/2023]
Abstract
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
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14
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Shao L, Zou B, Zhao Y, Sun Y, Li X, Dai R. Inactivation effect and action mode of ohmic heating on
Staphylococcus aureus
in phosphate‐buffered saline. J Food Saf 2023. [DOI: 10.1111/jfs.13052] [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: 03/28/2023]
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15
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Shao L, Sun Y, Zou B, Zhao Y, Li X, Dai R. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Res Int 2023; 165:112536. [PMID: 36869540 DOI: 10.1016/j.foodres.2023.112536] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.
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Affiliation(s)
- Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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16
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Zou B, Shao L, Yu Q, Zhao Y, Li X, Dai R. Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality. Meat Sci 2023; 195:109013. [DOI: 10.1016/j.meatsci.2022.109013] [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] [Received: 05/12/2022] [Revised: 10/13/2022] [Accepted: 10/14/2022] [Indexed: 11/09/2022]
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17
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Duan M, Li B, Zhao Y, Liu Y, Liu Y, Dai R, Li X, Jia F. A CRISPR/Cas12a-mediated, DNA extraction and amplification-free, highly direct and rapid biosensor for Salmonella Typhimurium. Biosens Bioelectron 2023; 219:114823. [PMID: 36308834 DOI: 10.1016/j.bios.2022.114823] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/13/2022] [Accepted: 10/14/2022] [Indexed: 11/19/2022]
Abstract
CRISPR/Cas-based biosensors were typically used for nucleic-acid targets detection and complex DNA extraction and amplification procedures were usually inevitable. Here, we report a CRISPR/Cas12a-mediated, DNA extraction and amplification-free, highly direct and rapid biosensor (abbreviated as "CATCHER") for Salmonella Typhimurium (S. Typhimurium) with a simple (3 steps) and fast (∼2 h) sensing workflow. Magnetic nanoparticle immobilized anti-S. Typhimurium antibody was worked as capture probe to capture the target and provide movable reaction interface. Colloidal gold labeled with anti-S. Typhimurium antibody and DNase I was used as detection probe to bridge the input target and output signal. First, in the presence of S. Typhimurium, an immuno-sandwich structure was formed. Second, DNase I in sandwich structure degraded the valid, complete activator DNA to invalid DNA fragments which can't trigger the trans-cleavage activity of Cas12a. Finally, the integrity of reporter DNA was preserved presenting a low fluorescence signal. Conversely, in the absence of S. Typhimurium, strong fluorescence recovery appeared owing to the cutting of reporter by activated Cas12a. Significantly, the proposed "CATCHER" showed satisfactory detection performance for S. Typhimurium with the limit of detection (LOD) of 7.9 × 101 CFU/mL in 0.01 M PBS and 6.31 × 103 CFU/mL in spiked chicken samples, providing a general platform for non-nucleic acid targets.
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Affiliation(s)
- Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bingyan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, 72701, USA.
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18
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Zhao Y, Meng Z, Shao L, Dai R, Li X, Jia F. Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage. Food Res Int 2022; 162:111934. [DOI: 10.1016/j.foodres.2022.111934] [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] [Received: 07/20/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
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19
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Liu Y, Chen J, Zou B, Sun Y, Zhao Y, Duan M, Wang Y, Dai R, Li X, Jia F. Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114206] [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: 12/03/2022]
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20
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Zhao Y, Shao L, Jia L, Meng Z, Liu Y, Wang Y, Zou B, Dai R, Li X, Jia F. Subcellular inactivation mechanisms of Pseudomonas aeruginosa treated by cold atmospheric plasma and application on chicken breasts. Food Res Int 2022; 160:111720. [DOI: 10.1016/j.foodres.2022.111720] [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] [Received: 05/19/2022] [Revised: 07/12/2022] [Accepted: 07/19/2022] [Indexed: 11/24/2022]
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21
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Zou B, Yu Q, Shao L, Sun Y, Li X, Dai R. Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem. J Agric Food Chem 2022; 70:8064-8074. [PMID: 35709527 DOI: 10.1021/acs.jafc.2c02519] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Lipid molecules are important participants in mitochondria-mediated apoptosis. This study explored the effect of mitochondrial lipids on mitochondria-mediated apoptosis, mitochondrial reactive oxygen species (ROS) production, and muscle oxidation of beef longissimus lumborum (LL, n = 6) and psoas major (PM, n = 6) during 24 h postmortem. A total of 432 lipid species matched with 21 lipid classes were identified. Remarkably, at 12 h postmortem, the levels of cardiolipin and phosphatidylserine in PM and ceramide, cardiolipin, phosphatidylserine, and sphingosine in LL increased significantly compared with 1 h postmortem, indicating that mitochondria-mediated apoptosis in beef muscle was accelerated during early postmortem. Moreover, PM had higher levels of cardiolipin and phosphatidylserine than LL, also suggesting a higher degree of apoptosis in PM during postmortem. Lipid molecules may assist the production of mitochondrial ROS and decrease the mitochondrial membrane potential (MMP) during postmortem apoptosis, resulting in muscle oxidation and the damage of antioxidant system. Notably, compared with LL, PM had higher abundance of apoptosis-related lipid molecules, a higher amount of ROS, faster diminishment in MMP, and then a higher degree of apoptosis. These findings provided new insights into the apoptosis and muscle biochemistry in beef during early postmortem.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Qianqian Yu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, P. R. China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
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22
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Zhao Y, Shao L, Jia L, Zou B, Dai R, Li X, Jia F. Inactivation effects, kinetics and mechanisms of air- and nitrogen-based cold atmospheric plasma on Pseudomonas aeruginosa. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Shao L, Majumder S, Liu Z, Xu K, Dai R, George S. Light activation of gold nanorods but not gold nanospheres enhance antibacterial effect through photodynamic and photothermal mechanisms. J Photochem Photobiol B 2022; 231:112450. [PMID: 35500384 DOI: 10.1016/j.jphotobiol.2022.112450] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/14/2022] [Accepted: 04/22/2022] [Indexed: 12/12/2022]
Abstract
Plasmonic nanomaterials of gold and silver have been reported to have antibacterial effect. In this study, three gold nanomaterials (NMs) of different aspect rations (Gold nanospheres (AuNSs, aspect ratio 1), and two gold nanorods (AuNRs636, aspect ratio 2.79; AuNRs772, aspect ratio 3.42)) and silver nanoparticles (AgNPs) were synthesized, characterized and the effect of incandescent light on their antibacterial properties were examined. Bacterial inactivation during photoinactivation of nanomaterials and antibacterial mechanisms (biotic ROS, membrane potential, membrane damage) were investigated using Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Salmonella enterica serovar Typhimurium, and methicillin-resistant S. aureus. The results indicated that AuNSs had no antibacterial activity in the tested concentration (0.49-250 μg/mL), while AuNR636 and AuNRs772 showed significant bactericidal effect on all tested bacteria. Notably, AuNRs636 presented higher antibacterial effect than AuNRs772, which could result from higher surface reactivity of AuNRs636 owing to higher dangling bonds. Further studies showed that AuNRs but not AuNSs generated hydroxyl radicals (·OH) (photodynamic effect) and photothermal effect when exposed to incandescent light. The combined photodynamic and photothermal effect resulted in bacterial inactivation through cell membrane damage, lowering of cell membrane potential and DNA degradation. In summary, this investigation showed that Au NRs but not Au NSs exhibit photodynamic and photothermal effects suggesting the potential of fabricating material surfaces with Au NRs for photoactivated bacterial inactivation.
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Affiliation(s)
- Lele Shao
- McGill University, Department of Food and Agricultural Chemistry, Macdonald Campus, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada; China Agricultural University, College of Food Science and Nutritional Engineering, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Satwik Majumder
- McGill University, Department of Food and Agricultural Chemistry, Macdonald Campus, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
| | - Ziruo Liu
- McGill University, Department of Food and Agricultural Chemistry, Macdonald Campus, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
| | - Ke Xu
- McGill University, Department of Food and Agricultural Chemistry, Macdonald Campus, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
| | - Ruitong Dai
- China Agricultural University, College of Food Science and Nutritional Engineering, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Saji George
- McGill University, Department of Food and Agricultural Chemistry, Macdonald Campus, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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24
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Pi R, Li G, Zhuang S, Yu Q, Luo Y, Tan Y, Dai R, Hong H. Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp. Foods 2022; 11:foods11040576. [PMID: 35206053 PMCID: PMC8871401 DOI: 10.3390/foods11040576] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/26/2022] [Accepted: 01/27/2022] [Indexed: 02/04/2023] Open
Abstract
Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.
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Affiliation(s)
- Ruobing Pi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Gaojing Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Qinye Yu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Ruitong Dai
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence:
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25
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Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [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: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
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Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
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Shao L, Liu Y, Zhao Y, Zou B, Li X, Dai R. Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102870] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Shao L, Zhao Y, Zou B, Li X, Dai R. Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Shao L, Liu Y, Tian X, Zou B, Zhao Y, Li X, Dai R. Global proteomic responses of sublethally injured Staphylococcus aureus induced by ohmic heating. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108106] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Dai R, Kim C, Suhocki P, Martin J, Pabon-Ramos W, Sag A, Wildman-Tobriner B, Smith T, Ronald J. Abstract No. 27 Proton pump inhibitor use is associated with increased risk of post–transjugular intrahepatic portosystemic shunt hepatic encephalopathy: replication in an independent patient cohort. J Vasc Interv Radiol 2021. [DOI: 10.1016/j.jvir.2021.03.442] [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: 11/25/2022] Open
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Tian X, Wang Y, Duan S, Hao Y, Zhao K, Li Y, Dai R, Wang W. Evaluation of a novel nano-size collagenous matrix film cross-linked with gallotannins catalyzed by laccase. Food Chem 2021; 351:129335. [PMID: 33662910 DOI: 10.1016/j.foodchem.2021.129335] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/06/2021] [Accepted: 02/07/2021] [Indexed: 01/31/2023]
Abstract
The effect of hydrolysis degree of gallotannins (GT, 1 mg/g) on cross-linking of nano-size collagen catalyzed by laccase (12 U/g) was studied, and the antibacterial properties of GT hydrolysates (HGT)-laccase (Lac) collagen films on minced cod were also investigated. The results showed that the tensile strength of HGT-Lac films (87.23-100.77 MPa) was higher than those added HGT alone (85.59-95.58 MPa) under the same hydrolysis degree of GT. Compared to the denaturation temperature (78.05 °C) of pure nano-size collagen film without addition of HGT and laccase, the denaturation temperature of HGT (80.75-86.30 °C) and HGT-Lac (91.97-101.64 °C) films increased greatly, especially for HGT-Lac films. Moreover, both HGT and HGT-Lac films showed some mild antibacterial properties for minced cod during storage at 4 °C for 8 days. Therefore, the combination of HGT and laccase could improve the performance of nano-size collagen film and extend the application of collagen in biodegradable/edible packaging.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yang Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Songmei Duan
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yanjie Hao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kaixuan Zhao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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Shao L, Bi J, Dai R, Li X. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Res Int 2020; 138:109788. [PMID: 33288174 DOI: 10.1016/j.foodres.2020.109788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/12/2020] [Accepted: 10/04/2020] [Indexed: 11/19/2022]
Abstract
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
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Affiliation(s)
- Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Jiayu Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Yu Q, Tian X, Shao L, Li X, Dai R. Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem. Meat Sci 2020; 166:108112. [DOI: 10.1016/j.meatsci.2020.108112] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 03/12/2020] [Accepted: 03/13/2020] [Indexed: 01/26/2023]
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Abstract
The structural evolution of the equilibrium and supercooled Cu46Zr54 liquids was investigated with a combination of elastic neutron scattering (with isotopic substitution) and synchrotron x-ray scattering studies. The partial pair correlation functions were determined over a wide temperature range (∼270 °C). These show that the Cu-Cu and Zr-Zr ordering increases as the temperature decreases, while the Cu-Zr ordering decreases. This surprising result is in contradiction with the results from molecular dynamics studies.
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Affiliation(s)
- R Dai
- Institute of Materials Science and Engineering, Washington University in St. Louis, St. Louis, Missouri 63130, USA
| | - J C Neuefeind
- Neutron Sciences Division, Oak Ridge National Laboratory, Oak Ridge, Tennessee 37831, USA
| | - D G Quirinale
- Neutron Scattering Division, Oak Ridge National Laboratory, Oak Ridge, Tennessee 37831, USA
| | - K F Kelton
- Institute of Materials Science and Engineering, Washington University in St. Louis, St. Louis, Missouri 63130, USA
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Dai R, Kim C. 4:12 PM Abstract No. 90 Transmediastinal dissection with radiofrequency wire reentry for bypass of long-segment thoracic central venous occlusions refractory to recanalization. J Vasc Interv Radiol 2020. [DOI: 10.1016/j.jvir.2019.12.117] [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: 10/25/2022] Open
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Tian X, Shao L, Yu Q, Silva‐Vera W, Li X, Dai R. Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14377] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Wladimir Silva‐Vera
- Department of Biotechnology Universidad Tecnológica Metropolitana Ñuñoa Santiago Chile
| | - Xingmin Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
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Chen W, Dai R, Li L. The prevalence of self‐declared sensitive skin: a systematic review and meta‐analysis. J Eur Acad Dermatol Venereol 2020; 34:1779-1788. [PMID: 31869523 DOI: 10.1111/jdv.16166] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 11/28/2019] [Indexed: 02/05/2023]
Affiliation(s)
- W. Chen
- Department of Medical Cosmetology Chengdu Second People's Hospital Chengdu China
| | - R. Dai
- Department of Dermatology The Second Affiliated Hospital of Zhejiang University School of Medicine, Zhejiang University Zhangzhou China
| | - L. Li
- Department of Dermatology West China Hospital Sichuan University Chengdu China
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Yu Q, Tian X, Shao L, Li X, Dai R. Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods. Meat Sci 2019; 156:166-173. [DOI: 10.1016/j.meatsci.2019.05.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 04/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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Tian X, Shao L, Yu Q, Yang H, Li X, Dai R. Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking. Int J Food Microbiol 2019; 304:11-18. [PMID: 31146053 DOI: 10.1016/j.ijfoodmicro.2019.05.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [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: 02/01/2019] [Revised: 05/15/2019] [Accepted: 05/22/2019] [Indexed: 01/16/2023]
Abstract
In this study, the effects of ohmic cooking (OH) and water bath cooking (WB) on the reduction of Escherichia coli O157:H7 inoculated in pork batter with addition of sodium chloride (NaCl) were studied, and the recovery and growth of OH and WB treated E. coli O157:H7 were also investigated during storage. The time for samples cooked by OH to reach the targeted endpoint temperature (61, 65, and 72 °C) was shorter than that of WB, and the addition of NaCl dramatically shortened the cooking time of OH treated samples, however, no significant effect was observed by WB. Samples with NaCl and cooked by OH had lower cooking loss than that of WB, but the inactivation effect of E. coli O157:H7 by OH was comparable to WB. During storage, the recovery and growth of sublethally injured E. coli O157:H7 were slower at 4 °C, and storage at 4 °C for 24 h delayed their recovery at 37 °C from 36 h to 48 h. These results indicated that OH had greater potential in the application of meat batter processing.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Huan Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Tian X, Shao L, Yu Q, Liu Y, Li X, Dai R. Evaluation of structural changes and intracellular substance leakage of
Escherichia coli
O157:H7 induced by ohmic heating. J Appl Microbiol 2019; 127:1430-1441. [DOI: 10.1111/jam.14411] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/27/2019] [Accepted: 08/07/2019] [Indexed: 12/15/2022]
Affiliation(s)
- X. Tian
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - L. Shao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - Q. Yu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - Y. Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - X. Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - R. Dai
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
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Yu Q, Tian X, Sun C, Shao L, Li X, Dai R. Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle. Food Chem 2019; 301:125262. [PMID: 31377625 DOI: 10.1016/j.foodchem.2019.125262] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/05/2019] [Accepted: 07/25/2019] [Indexed: 01/09/2023]
Abstract
Differences in the expression of functional genes between beef Longissimus Lumborum (LL) and Psoas Major (PM) are not well understood. The aim of present study is to reveal transcriptome changes of beef LL and PM during early postmortem by high-throughput Illumina Hiseq4000 Sequencing. Hierarchical clustering analysis indicated significant differences in transcriptome profiles between LL and PM as well as 1 h and 12 h postmortem. A total of 65 genes differentially expressed between LL and PM (fold change ≥3, and p < 0.05; 34 were up-regulated in LL and 31 in PM), and the majority of them (53 genes) occurred at 12 h postmortem. These differentially expressed genes mainly involved in energy production and conversion, nucleotide metabolic, posttranslational modification, and transcription. KEGG analysis revealed that oxidative phosphorylation was one of the important pathways. This study gave new perspectives to understand the underlying mechanisms associated with muscle-specific beef quality.
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Affiliation(s)
- Qianqian Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaojing Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Chengfeng Sun
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai, Shandong Province, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Zhou Q, Xie F, Zhou B, Wang J, Wu B, Li L, Kang Y, Dai R, Jiang Y. Differentially expressed proteins identified by TMT proteomics analysis in bone marrow microenvironment of osteoporotic patients. Osteoporos Int 2019; 30:1089-1098. [PMID: 30739146 DOI: 10.1007/s00198-019-04884-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 01/28/2019] [Indexed: 01/06/2023]
Abstract
UNLABELLED We applied tandem mass tag (TMT)-based proteomics to investigate protein changes in bone marrow microenvironment of osteoporotic patients undergoing spine fusion. Multiple bioinformatics tools were used to identify and analyze 219 differentially expressed proteins. These proteins may be associated with the pathogenesis of osteoporosis. INTRODUCTION Bone marrow microenvironment is indispensable for the maintenance of bone homeostasis. We speculated that alterations of some factors in the microenvironment of osteoporotic subjects might influence the homeostasis. This study aimed to investigate the changes in the expression of protein factors in the bone marrow environment of osteoporosis. METHODS We performed a proteomics analysis in the vertebral body-derived bone marrow supernatant fluid from 8 Chinese patients undergoing posterior lumbar interbody fusion (4 osteoporotic vs. 4 non-osteoporotic) and used micro-CT to analyze the microstructural features of spinous processes from these patients. We further performed western blotting to validate the differential expressions of some proteins. RESULTS There was deteriorated bone microstructure in osteoporotic patients. Based on proteomics analysis, 172 upregulated and 47 downregulated proteins were identified. These proteins had multiple biological functions associated with osteoblast differentiation, lipid metabolism, and cell migration, and formed a complex protein-protein interaction network. We identified five major regulatory mechanisms, splicing, translation, protein degradation, cytoskeletal organization, and lipid metabolism, involved in the pathogenesis of osteoporosis. CONCLUSIONS There are various protein factors, such as DDX5, PSMC2, CSNK1A1, PLIN1, ILK, and TPM4, differentially expressed in the bone marrow microenvironment of osteoporotic patients, providing new ideas for finding therapeutic targets for osteoporosis.
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Affiliation(s)
- Q Zhou
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - F Xie
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - B Zhou
- Department of Spine Surgery, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - J Wang
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - B Wu
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - L Li
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - Y Kang
- Department of Spine Surgery, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China
| | - R Dai
- Department of Metabolism and Endocrinology, Hunan Provincial Key Laboratory for Metabolic Bone Diseases, National Clinical Research Center for Metabolic Diseases, the Second Xiangya Hospital, Central South University, Changsha, 410011, Hunan, China.
| | - Y Jiang
- Osteoporosis and Arthritis Lab, University of Michigan, Ann Arbor, MI, 48109, USA
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Jia F, Barber E, Turasan H, Seo S, Dai R, Liu L, Li X, Bhunia AK, Kokini JL. Detection of Pyocyanin Using a New Biodegradable SERS Biosensor Fabricated Using Gold Coated Zein Nanostructures Further Decorated with Gold Nanoparticles. J Agric Food Chem 2019; 67:4603-4610. [PMID: 30964288 DOI: 10.1021/acs.jafc.8b07317] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this paper, a biodegradable gold coated zein film surface enhanced Raman spectroscopy (SERS) platform, with gold nanoparticles (AuNPs) deposited on the surface to further enhance the Raman signal, was used to detect pyocyanin (PYO), the toxin secreted by Pseudomonas aeruginosa. An inverted pyramid structure imprinted on a zein film and gold coated during the transfer process was further improved with the deposition and fixing of gold nanoparticles, which resulted in enhancement of the SERS signal by approximately a decade. This new platform served as a lab-on-a-chip sensor to enable the sensitive and rapid detection of PYO in drinking water. The size, distribution, and morphology of the zein film nanostructures including the presence and distribution of gold nanoparticles were characterized by scanning electron microscopy (SEM). The new zein-based platform has the advantage of being largely biodegradable compared with commercial silicon- or glass-based platforms. The limit of detection for PYO using the newly developed zein-based SERS sensor platform was calculated as 25 μM, considerably lower than the concentration of PYO in the blood of people with cystic fibrosis which has been reported to be 70 μM.
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Affiliation(s)
- Fei Jia
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing , 100083 , China
- Department of Food Science , Purdue University , West Lafayette , Indiana 47906 , United States
| | - Emma Barber
- Department of Food Science , Purdue University , West Lafayette , Indiana 47906 , United States
| | - Hazal Turasan
- Department of Food Science , Purdue University , West Lafayette , Indiana 47906 , United States
| | - Sujin Seo
- Department of Electrical and Computer Engineering , University of Illinois at Urbana-Champaign , Urbana , Illinois 61801 , United States
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing , 100083 , China
| | - Logan Liu
- Department of Electrical and Computer Engineering , University of Illinois at Urbana-Champaign , Urbana , Illinois 61801 , United States
| | - Xingmin Li
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing , 100083 , China
| | - Arun K Bhunia
- Department of Food Science , Purdue University , West Lafayette , Indiana 47906 , United States
| | - Jozef L Kokini
- Department of Food Science , Purdue University , West Lafayette , Indiana 47906 , United States
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Tian X, Yu Q, Yao D, Shao L, Liang Z, Jia F, Li X, Hui T, Dai R. New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating. Front Microbiol 2018; 9:2936. [PMID: 30574129 PMCID: PMC6291463 DOI: 10.3389/fmicb.2018.02936] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [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: 08/17/2018] [Accepted: 11/15/2018] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of Escherichia coli O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of E. coli cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of E. coli cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.
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Affiliation(s)
- Xiaojing Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Qianqian Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Donghao Yao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Lele Shao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Zhihong Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Fei Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Xingmin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Teng Hui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Ruitong Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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45
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Yu Q, Tian X, Shao L, Xu L, Dai R, Li X. Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods. Food Chem 2018; 269:427-435. [DOI: 10.1016/j.foodchem.2018.07.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 06/30/2018] [Accepted: 07/05/2018] [Indexed: 01/08/2023]
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46
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Tian X, Yu Q, Wu W, Li X, Dai R. Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS. Int J Food Microbiol 2018; 285:42-49. [DOI: 10.1016/j.ijfoodmicro.2018.06.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 05/12/2018] [Accepted: 06/07/2018] [Indexed: 10/14/2022]
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47
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Dai R, Hua W, Chen W, Xiong L, Li L. The effect of milk consumption on acne: a meta-analysis of observational studies. J Eur Acad Dermatol Venereol 2018; 32:2244-2253. [PMID: 30079512 DOI: 10.1111/jdv.15204] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 07/12/2018] [Indexed: 02/05/2023]
Affiliation(s)
- R. Dai
- Department of Dermatology; Ningbo First Hospital; Ningbo University; Ningbo Zhejiang China
- Department of Dermatology; West China Hospital; Sichuan University; Chengdu Sichuan China
| | - W. Hua
- Department of Dermatology; West China Hospital; Sichuan University; Chengdu Sichuan China
| | - W. Chen
- Department of Dermatology; West China Hospital; Sichuan University; Chengdu Sichuan China
| | - L. Xiong
- Department of Dermatology; West China Hospital; Sichuan University; Chengdu Sichuan China
| | - L. Li
- Department of Dermatology; West China Hospital; Sichuan University; Chengdu Sichuan China
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48
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Abstract
Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Wei Wu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
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49
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Abstract
It is widely, although not universally, believed that there must be a connection between liquid dynamics and the structure. Previous supporting studies, for example, have demonstrated a link between the structural evolution in the liquid and kinetic fragility. Here, new results are presented that strengthen the evidence for a connection. By combining the results from high-energy synchrotron X-ray scattering studies of containerlessly processed supercooled liquids with viscosity measurements, an accelerated rate of structural ordering beyond the nearest neighbors in the liquid is demonstrated to correlate with the temperature at which the viscosity transitions from Arrhenius to super-Arrhenius behavior. This is the first confirmation of predictions from several recent molecular dynamics studies.
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Affiliation(s)
- R Dai
- Institute of Materials Science and Engineering, Washington University in St. Louis, St. Louis, Missouri 63130, USA
| | - R Ashcraft
- Department of Physics and Institute of Materials Science and Engineering, Washington University in St. Louis, St. Louis, Missouri 63130, USA
| | - K F Kelton
- Institute of Materials Science and Engineering, Washington University in St. Louis, St. Louis, Missouri 63130, USA
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50
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Xu L, Jia F, Luo C, Yu Q, Dai R, Li X. Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging. Food Chem 2018; 239:657-663. [DOI: 10.1016/j.foodchem.2017.06.128] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 05/23/2017] [Accepted: 06/21/2017] [Indexed: 11/25/2022]
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