Article
Agronomy
DoSu Park, So-Young Park, Kwang-Hyeon Liu, Kang-Mo Ku
Summary: It was found that the optimal concentration of allyl isothiocyanate (AITC) for blackberry treatment to reduce B. cinerea contamination and extend the fruit shelf-life was 2 mu L L-1. Additionally, the red color of blackberry was correlated with LPC and phatidylcholine, which can serve as a good indicator of reduced cell membrane integrity.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Sureyya Oguz Tumay, Vildan Sanko, Ahmet Senocak, Yasin Orooji, Erhan Demirbas, Yeojoon Yoon, Alireza Khataee
Summary: In this study, a novel MAX-phase material, Nb4AlC3, was successfully synthesized and characterized. The Nb4AlC3 modified glassy carbon electrode (Nb4AlC3@GCE) showed good sensor performance for the determination of para-coumaric acid (p-CA). The accuracy of the sensing system was confirmed through spike/recovery and high-performance liquid chromatography analysis.
Article
Food Science & Technology
Monika Okulicz, Iwona Hertig, Tomasz Szkudelski
Summary: Allyl isothiocyanate (AITC), a compound found in Brassica family plants, has shown diverse effects including anti-cancer, cardioprotective, neuroprotective, and anti-obesity abilities. However, in a diabetic rat model induced by a high fat diet and streptozotocin, AITC caused adverse effects such as decreased thyroid hormones, lipid disorders, and pancreatic hypertrophy. Although AITC lowered blood glucose levels and improved insulin sensitivity, its adverse effects on lipids and hormones may limit its potential as an anti-diabetic compound.
Article
Agronomy
Wantong Jia, Huilin Yu, Jinyu Fan, Jiyue Zhang, Hongyu Pan, Xianghui Zhang
Summary: Our study investigated the role of histidine kinases in Cochliobolus heterostrophus. Deletion of the HK coding gene ChNIK1 increased the sensitivity of the fungus to A-ITC. Other HK genes did not affect A-ITC sensitivity, but were essential for conidiation and response to other stress factors.
PEST MANAGEMENT SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Bolei Yang, Li Li, Hairong Geng, Chenxi Zhang, Gang Wang, Shuo Yang, Sheng Gao, Yueju Zhao, Fuguo Xing
Summary: This study evaluated the inhibitory effect of allyl-isothiocyanate (AITC) and benzyl-isothiocyanate (BITC) on the growth and Ochratoxin A (OTA) production of Aspergillus ochraceus, A. carbonarius, and A. niger. The results showed that AITC and BITC could effectively inhibit the fungal growth and OTA production, with varying degrees of impact on different species of fungi.
Article
Biotechnology & Applied Microbiology
Jing-Guo Xu, Hui-Xue Hu, Jing-Yu Chen, Yan-Song Xue, Bekhzod Kodirkhonov, Bei-Zhong Han
Summary: This study evaluated the inhibitory effects of ferulic acid (FA) and p-coumaric acid (p-CA) on Salmonella Enteritidis biofilm formation and found that they can decrease biofilm formation and bacterial activity while repressing the gene expressions related to biofilm formation. These phenolic acids also showed high antibiofilm efficiency in simulated food processing conditions.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Rizwan Khan, Imrana Naseem
Summary: This study investigated the effect of different isomers of coumaric acid on reducing diabetic complications. It was found that p-Coumaric acid treatment showed better recovery of various parameters and reduced the production of reactive oxygen species (ROS) and apoptosis in lymphocytes.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Food Science & Technology
Rosana Colussi, Wyller Max Ferreira da Silva, Barbara Biduski, Shanise Lisie Mello El Halal, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study found that encapsulating low concentrations of AITC in zein fiber holds promise for maintaining the quality of strawberries. The efficiency of AITC encapsulation in zein fiber is higher when lower concentrations (4%) are used. However, increasing AITC concentration saturates the medium and reduces fruit quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Shaoxiang Lee, Meng Zhang, Guohui Wang, Wenqiao Meng, Xin Zhang, Dong Wang, Yue Zhou, Zhonghua Wang
Summary: Polyvinyl alcohol/starch composite films with p-coumaric acid modified chitosan (P-CS) and chitosan nanoparticles (P-CSNPs) at different concentrations were prepared, showing that P-CS significantly increased the tensile strength of the film, while P-CSNPs films exhibited better thermal stability and antibacterial activity.
CARBOHYDRATE POLYMERS
(2021)
Article
Agriculture, Dairy & Animal Science
Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Summary: Approximately 3.7% of poultry meat is lost annually due to spoilage in the United States. This study aimed to evaluate the effectiveness of a layered carrageenan/chitosan coating combined with allyl isothio-cyanate (AITC) against microbial growth and non-microbial quality indicators in stored chicken breast. The combined coating with 20 and 200 ppm AITC effectively reduced yeast and mold populations, delayed aerobic spoilage, and maintained pH levels. It also prevented decreases in lightness values and did not impact rancidity, showing potential as antimicrobial packaging for extending the shelf life of fresh poultry.
Article
Food Science & Technology
Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Summary: This study investigated the effectiveness of carrageenan/chitosan coating in combination with allyl isothiocyanate (AITC) against Salmonella Typhimurium and Campylobacter coli on fresh chicken breasts. The results showed that the combination of the coating and AITC treatment significantly reduced the bacterial populations and demonstrated potential as an antimicrobial additive.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sabrina Eib, Desiree Janet Schneider, Oliver Hensel, Ingrid Seuss-Baum
Summary: The study found that the concentration of allyl isothiocyanate and the composition of carrier matrices affect the perceived pungency intensity and time course of perception. Increasing concentrations of allyl isothiocyanate led to an increase in pungency intensity and duration of perception. Allyl isothiocyanate was perceived to last longer in water-based carrier matrices compared to oil- and mustard-based carriers.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Immunology
Wen-Tao Zhu, Chen-Hui Li, Ting-Ting Dai, Fu-Lin Tao, Meng-Wen Wang, Chong-Yang Wang, Zhi-Li Han, Nian-Xia Sun, Ya-Nan Zhao, Dian-Lei Wang
Summary: Allyl isothiocyanate (AITC) improves lung function and pathological injury in COPD rats, reduces inflammatory response levels, improves lipid metabolism disorder, and reverses the down-regulation of related gene expression and function induced by cigarette smoke extract.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2021)
Article
Chemistry, Physical
Jayabrata Das, Tanay Pal, Wajid Ali, Sumeet Ranjan Sahoo, Debabrata Maiti
Summary: In this study, a simple strategy for the direct synthesis of gamma-lactones containing alpha,beta-unsaturated groups at the gamma-position through dual-1,1-C(sp3)-H activation of free aliphatic acids is reported. Various allyl alcohols, including primary, secondary, and tertiary ones, have been used as suitable coupling partners to generate a diverse range of gamma-lactones. The obtained lactones with alpha,beta-unsaturated fragments are expected to be useful in the synthesis of complex molecules through further synthetic manipulation.
Article
Chemistry, Physical
Jayabrata Das, Tanay Pal, Wajid Ali, Sumeet Ranjan Sahoo, Debabrata Maiti
Summary: Allyl alcohols are used as unique coupling partners in C-H functionalization reactions. This study presents a simple strategy for the synthesis of gamma-lactones through dual-1,1-C(sp(3))-H activation of free aliphatic acids. Various allyl alcohols and aliphatic acids, including long-chain ones, have been used to generate a diverse range of gamma-lactones. The rate-determining step is identified as C-H activation, followed by allylic C-H activation in the reaction. The synthesized lactones with alpha,beta-unsaturated fragments can be useful in the synthesis of complex molecules through further synthetic manipulation.
Review
Food Science & Technology
Gabriela Maia Danielski, Alberto Goncalves Evangelista, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Meat and meat products are susceptible to pathogenic or spoilage bacteria, causing economic losses and public health threats. Non-conventional microorganisms and biometabolites have potential for bio protection, improving the quality and safety of meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Alberto Goncalves Evangelista, Jessica Audrey Feijo Correa, Anne Caroline Schoch Marques Pinto, Fernando Bittencourt Luciano
Summary: Population growth affects global food supply by demanding higher production efficiency without expanding farmland due to limited land resources and biodiversity loss. The intense use of antibiotic growth promoters in animal production has been linked to antimicrobial resistance rise, leading to the emergence of multidrug-resistant pathogens and limiting treatment options. Essential oils and essential oil components have been studied as potential alternatives to antibiotics in animal production, showing antimicrobial effectiveness and potential for improving zootechnical indexes and modulating genes involved in resistance mechanisms.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Camila Mendes Figueiredo, Marilia Silva Malvezzi Karwowski, Romeu Cassiano Pucci da Silva Ramos, Nicoly Subtil de Oliveira, Lorena Caroline Pena, Everdan Carneiro, Renata Ernlund Freitas de Macedo, Edvaldo Antonio Ribeiro Rosa
Summary: Microbial biofilms are challenging to control due to limited accessibility of antimicrobial drugs. This review discusses the advantages, recommendations, and limitations of using bacteriophages as 'biofilm predators', and the feasibility of using phages to control biofilms in different environments.
Article
Food Science & Technology
Karla Paiva Bocate, Alberto Goncalves Evangelista, Fernando Bittencourt Luciano
Summary: The study confirmed the effectiveness of garlic essential oil in inhibiting fungal growth and mycotoxin contamination in stored corn kernels. Although garlic essential oil showed potential in reducing mycotoxin production by fungi, it was unable to directly react with mycotoxins during simulated digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jessica Audrey Feijo Correa, Joao Vitor Garcia dos Santos, Alberto Goncalves Evangelista, Anne Caroline Schoch Marques Pinto, Renata Ernlund Freitas de Macedo, Fernando Bittencourt Luciano
Summary: This study found that combinations of EOCs and PAs can have antimicrobial effects in food and significantly reduce the amount of EOC required. In experiments with sliced ham, it was discovered that CINN and HCA are the most effective combination for inhibiting the growth of foodborne pathogens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Parasitology
Maria Theresa Scheffer Pereira da Silva, Matheus Borges de Carvalho, Diogenes Adriano Duarte Santana, Sthefany Kamile dos Santos, Rudiger Daniel Ollhoff, Fernando Bittencourt Luciano, Cristina Santos Sotomaior
Summary: This study evaluated the effectiveness of orange essential oil to reduce parasitic infection severity in lambs naturally infected with gastrointestinal parasites. The results showed a significant decrease in egg count per gram of feces in the OEO-treated groups, especially in the second stage of the experiment. However, while OEO was able to reduce EPG by more than 96% on day 3, the effect did not persist in subsequent evaluations, indicating the necessity of further research to optimize the use of OEO in conjunction with other control methods.
VETERINARY PARASITOLOGY- REGIONAL STUDIES AND REPORTS
(2021)
Article
Agriculture, Dairy & Animal Science
Camila Demarco Maito, Antonio Diego Brandao Melo, Angela Cristina da Fonseca de Oliveira, Jansller Luiz Genova, Jair Rodini Engracia Filho, Renata Ernlund Freitas de Macedo, Kelly Mazutti Monteiro, Saulo Henrique Weber, Astrid Koppenol, Leandro Batista Costa
Summary: This study investigated the effect of combining calcium butyrate with tannin extract on the growth performance, incidence of diarrhea, intestinal histology, and immune-expression in piglets. The results showed that the combination of calcium butyrate and tannin extract significantly reduced the incidence of diarrhea and inflammatory processes in the duodenum of piglets. Therefore, this combination could be used as an alternative to reduce the use of antimicrobials in the diet of weaned piglets.
Review
Food Science & Technology
Alberto Goncalves Evangelista, Gabriela Maia Danielski, Jessica Audrey Feijo Correa, Caroline Maria de Andrade Cavalari, Isabelle Ramos Souza, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Carnobacterium bacteria have shown potential as probiotics and bioprotective agents, particularly in animal production and the food industry. However, research on human health applications is still in the early stages and there is a lack of in vivo studies, limiting its widespread use.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Microbiology
Alberto Goncalves Evangelista, Jessica Audrey Feijo Correa, Joao Vitor Garcia dos Santos, Eduardo Henrique Custodio Matte, Monica Moura Milek, Gabrieli Camila Biauki, Leandro Batista Costa, Fernando Bittencourt Luciano
Summary: The study evaluated the use of lactic acid bacteria (LAB) cell-free supernatants (CFS) against Salmonella, showing that lyophilized CFS had significant antimicrobial activity against Salmonella both in vitro and in simulated animal digestion. The findings suggest that CFS could be a promising feed additive to control Salmonella in animal production as an alternative to antibiotics, especially in light of concerns about antimicrobial resistance.
Correction
Agriculture, Multidisciplinary
Lucas F. Lopes, Keliani Bordin, Gabriel H. C. de Lara, Federica Saladino, Juan M. Quiles, Giuseppe Meca, Fernando B. Luciano
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Dairy & Animal Science
Jansller Luiz Genova, Antonio Diego Brandao Melo, Paulo Evaristo Rupolo, Renata Ernlund Freitas de Macedo, Jair Rodini Engracia, Silvana Teixeira Carvalho, Luigi Faucitano, Leandro Batista Costa, Paulo Levi de Oliveira Carvalho
Summary: This study aimed to assess the effects of adding intestinal alkaline phosphatase to diets on piglets challenged with Escherichia coli. The results showed that feeding 30 mg IAP inhibited Enterobacteriaceae population and suggested a potential effect in mitigating intestinal injuries.
REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Biology
Marcia Regina Beux, Suelen Avila, Monica Surek, Keliani Bordin, Jaqueline Leobet, Fabiana Barbieri, Sila Mary Rodrigues Ferreira, Edvaldo Antonio Ribeiro Rosa
Summary: This study analyzed the microbial community in the nest pots of Tetragonisca angustula bees and found various bacteria and yeast species. Bacillus was the dominant bacteria in honey and pollen, while Z. bailli was the dominant yeast in pollen and S. meliponinorum was the dominant yeast in honey.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
Article
Agronomy
Fernanda Cristina Kandalski Bortolotto, Maria Helena da Rosa Farfan, Nathalia Cristina Kleinke Jede, Gabriela Maia Danielski, Renata Ernlund Freitas de Macedo
Summary: The study aimed to isolate lactic acid bacteria from spoiled commercial sausages and challenge them in vitro with natural antimicrobials. Results showed the potential of the combined use of nisin and epsilon-poly-L-lysine to control sausage spoilage.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
