Article
Chemistry, Multidisciplinary
Sarah H. Klass, Laura E. Sofen, Zachary F. Hallberg, Tahoe A. Fiala, Alexandra Ramsey, Nicholas S. Dolan, Matthew B. Francis, Ariel L. Furst
Summary: Pathogenic E. coli strains are a significant threat to public health, causing both foodborne illnesses and urinary tract infections. By using a rapid bioconjugation reaction and electrochemical impedance spectroscopy, we can selectively capture and accurately quantify these pathogenic microbes on a disposable gold electrode.
CHEMICAL COMMUNICATIONS
(2021)
Article
Biotechnology & Applied Microbiology
Smriti Shringi, Haiqing Sheng, Andrew A. Potter, Scott A. Minnich, Carolyn J. Hovde, Thomas E. Besser
Summary: Oral immunization with live stx-negative LEE+ E. coli O157:H7 in cattle reduces the colonization of wild-type E. coli O157:H7 strains at the rectoanal junction and shortens the shedding duration.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Chemistry, Analytical
Ting Zheng, Xianming Li, Ya-Ni Xie, Bin Yang, Peng Wu
Summary: This study proposes a dual-gene RPA-LFA method to selectively detect E. coli O157:H7 by recognizing target amplicons and eliminating false positives. The assay shows high sensitivity and specificity for the detection of this pathogen.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, Eun Ha Choi, Jun Sup Lim, Jinsung Choi, Shin Young Park
Summary: The efficacy of dielectric barrier discharge (DBD) plasma treatment for reducing non-pathogenic Escherichia coli and E. coli O157:H7 in oysters was studied. Exposure to DBD plasma for at least 60 minutes resulted in significant reductions in both types of bacteria, with minimal impact on the glycogen content and texture of the oysters. This non-thermal intervention could be a promising method for improving the safety of fresh oysters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dani Dordevic, Simona Dordevic, Fouad Ali Abdullah Abdullah, Tamara Mader, Nino Medimorec, Bohuslava Tremlova, Ivan Kushkevych
Summary: This study aims to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and investigate how this fortification affects the chemical, textural, and solubility properties of the films. The results showed that the packaging samples produced with the addition of SCG oil had higher antioxidant capacity compared to control samples. The findings suggest that films manufactured with SCG oil have significant potential as effective and promising materials for active food packaging purposes.
Article
Chemistry, Applied
Yeting Sun, Xiaoyan Zhao, Yue Ma, Hongyang Guan, Hao Liang, Dan Wang
Summary: Modified atmosphere packaging can effectively inhibit the growth of E. coli in fresh-cut cucumbers, maintaining sensory characteristics; Proper MAP can maintain the quality and safety of fresh-cut cucumbers by inhibiting key gene expression and reducing biofilm formation.
Article
Biochemistry & Molecular Biology
Meihong Cai, Gang Zhang, Changzhu Li, Xiaochen Chen, Haiying Cui, Lin Lin
Summary: This study introduced pomegranate peel polyphenols embedded in chitosan to prepare antibacterial nanofibers, showing effective inhibition of bacterial growth on food surfaces (e.g. E. coli) without affecting food quality. By adding different concentrations of polyphenols and polysaccharides, the properties of nanofibers can be controlled to enhance encapsulation rate and tensile strength.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Shuhong Zhang, Yuanbin Huang, Moutong Chen, Guangzhu Yang, Jumei Zhang, Qingping Wu, Juan Wang, Yu Ding, Qinghua Ye, Tao Lei, Yue Su, Rui Pang, Runshi Yang, Youxiong Zhang
Summary: This study systematically characterized E. coli O157:non-H7 strains isolated from retail food in Chinese markets. The strains displayed diverse H serotypes, virulence genes, and antibiotic resistance. Some strains also harbored plasmid-mediated colistin-resistant genes, which is a significant concern.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Veterinary Sciences
Aklilu Feleke Haile, Silvia Alonso, Nega Berhe, Tizeta Bekele Atoma, Prosper N. Boyaka, Delia Grace
Summary: This study estimated the prevalence and antimicrobial resistance of Escherichia coli O157:H7 in raw beef sold in butcher shops in Addis Ababa, Ethiopia. Out of the 384 samples examined, 3.64% carried E. coli O157:H7, with 57.14% of the isolates showing resistance to three or more antimicrobial agents. Thus, stricter monitoring of antimicrobial use and further studies on contamination sources and risk mitigation strategies are needed.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Biophysics
Bin Chen, Qin Tao, Songtao OuYang, Minhui Wang, Yuanjian Liu, Xiaohui Xiong, Songqin Liu
Summary: This study demonstrates that E. coli O157:H7 can electrochemically catalyze oxygen reduction at the cathode of bipolar electrode (BPE), resulting in electrochemiluminescence (ECL) reporting intensity change at the anode. Most food matrix does not exhibit catalytic activity for electrochemical reduction of O-2, and their interference with the ECL reaction at the anode is negligible. A low detection limit of 10 CFU mL(-1) for E. coli O157:H7 can be achieved within 1 hour using this system, making it an excellent tool for rapid detection of electroactive bacteria in food.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Food Science & Technology
Kai-Sheng Shen, Mei Shu, Meng-Xuan Tang, Wen-Yu Yang, Shu-Chao Wang, Chan Zhong, Guo-Ping Wu
Summary: This study cloned, expressed, and characterized an endolysin named LysJN01 from bacteriophage JN01. The recombinant LysJN01 showed strong lytic activity against E. coli O157:H7 and exhibited broad-spectrum antimicrobial activity against Gram-negative pathogens. Additionally, it significantly reduced the count of E. coli O157:H7 on contaminated lettuce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Immunology
Hossein Samiei, Shahram Nazarian, Abass Hajizade, Emad Kordbacheh
Summary: In this study, a chimeric protein comprising two antigens of Escherichia coli O157:H7 was designed and evaluated as a vaccine candidate using in silico techniques. The results showed that the proposed antigen has high antigenicity and conformation suitable for being a potent vaccine candidate. Immunization evaluation demonstrated that the protein is able to stimulate the immune responses of mice and provide protective immunity against E. coli O157:H7.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Jiawei Wang, Jiafen Liao, Jinhua Ma, Guangze Lyu, Xiaoyin Yang, Abasiofiok M. Ibekwe, Jincai Ma
Summary: Soilborne pathogen infections in frozen soils have become a global concern, especially in relation to sustainable agriculture. This study focuses on the persistence of E. coli O157:H7 in frozen soils and finds that temperature has a major impact, while moisture content has less effect on its survival. The physical and chemical properties of soil also play a role in the survival of this pathogen. These findings are important for evaluating health risks, improving sustainable soil practices, and developing regulations for sustainable agriculture.
Article
Chemistry, Analytical
Abdus Sobhan, Fei Jia, Lisa Cooney Kelso, Sonatan Kumar Biswas, Kasiviswanathan Muthukumarappan, Changyong Cao, Lin Wei, Yanbin Li
Summary: An activated biochar-based immunosensor was developed to rapidly detect E. coli O157:H7 cells without incubation. The sensor coated with activated biochar and functionalized with antibodies showed enhanced impedance amplitude compared to the control electrode. The immunosensor was capable of detecting E. coli O157:H7 cells with a limit of detection of 4 log CFU/mL.
Article
Environmental Sciences
Ziming Han, Jincai Ma, Ching-Hong Yang, Abasiofiok Mark Ibekwe
Summary: The complexities of biotic and abiotic interactions in soils affect the survival of shiga toxin-producing E. coli O157:H7. Soil abiotic factors impact the survival of E. coli O157:H7 indirectly by influencing indigenous bacterial communities. Salinity and pH in soil can decrease the abundance of certain bacterial taxa that are correlated with the survival of E. coli O157:H7, suggesting that these factors play a role in controlling the invasion of pathogenic E. coli and potentially increasing its persistence in agro-ecosystems.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Virology
Sarah S. Hassanein, Muhammed R. Sharaby, Noran M. Tawfik, Suzan A. Rashed, Mohamed Adel, Ayat Fayez, Heba Mansour, Haitham M. Amer
Summary: This article discusses the latest diagnostic options and treatment strategies used to control and manage COVID-19 in clinical and point-of-care settings.
Article
Multidisciplinary Sciences
Muhammed R. Sharaby, Emad A. Soliman, Adel B. Abdel-Rahman, Ahmed Osman, Rowaida Khalil
Summary: Pectin-based films reinforced with crystalline nanocellulose and activated with zinc oxide nanoparticles were prepared using a solvent-casting method. These films showed enhanced UV-blocking, thermal, and antibacterial properties. The optimal active films exhibited improved mechanical properties compared to pristine pectin films. SEM and FTIR confirmed the distribution and interactions of CNC and ZnO NPs in the pectin matrix.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)