Article
Environmental Sciences
Md. Ashrafudoulla, Kyung Won Na, Md. Iqbal Hossain, Md. Furkanur Rahaman Mizan, Shamsun Nahar, Sazzad Hossen Toushik, Pantu Kumar Roy, Si Hong Park, Sang -Do Ha
Summary: Infections of gastroenteritis in humans are mainly caused by consumption of shellfish contaminated with Vibrio parahaemolyticus, leading to health and economic losses. Investigation on the virulence factor production, antibiotic resistance profile, and biofilm-forming capacity of Vibrio parahaemolyticus isolates showed high resistance to antibiotics and virulence factors in isolates from shellfish in Korea. Monitoring of these factors may help in decreasing V. parahaemolyticus infections and ensuring seafood safety.
MARINE POLLUTION BULLETIN
(2021)
Article
Immunology
Ezhaveni Sathiyamoorthi, Jin-Hyung Lee, Yulong Tan, Jintae Lee
Summary: This study investigated the antibacterial and antivirulence effects of chromones and their derivatives against Vibrio parahaemolyticus and Vibrio harveyi. 6-Bromo-3-formylchromone (6B3FC) and 6-chloro-3-formylchromone (6C3FC) were found to be active against these bacteria and inhibited biofilm formation. 6B3FC also showed inhibition of gene expression associated with quorum sensing and biofilm formation in V. parahaemolyticus.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2023)
Article
Microbiology
Miaomiao Zhang, Xingfan Xue, Xue Li, Qimin Wu, Tingting Zhang, Wenhui Yang, Lingfei Hu, Dongsheng Zhou, Renfei Lu, Yiquan Zhang
Summary: Mature biofilm formation by Vibrio parahaemolyticus requires the coordination of multiple factors including exopolysaccharide, type IV pili, and capsular polysaccharide. This coordination is regulated by control pathways such as quorum sensing and c-di-GMP. The QsvR regulator integrates into the quorum sensing regulatory cascade and works together with OpaR to control biofilm formation by regulating the transcription of multiple biofilm-related genes and c-di-GMP metabolism.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Wenxiu Zhu, Jiaxiu Liu, Yue Zou, Shugang Li, Dongyun Zhao, Haisong Wang, Xiaodong Xia
Summary: This study found that laurel essential oil (LEO) can effectively reduce biofilm formation of Vibrio parahaemolyticus, and it affects its metabolic activity, biofilm structure, and attachment ability. Therefore, it has potential applications in the food industry.
Article
Microbiology
Min Liu, Xinyuan Zhu, Ce Zhang, Zhe Zhao
Summary: LuxQ, LuxU, and LuxO are demonstrated to be essential for controlling biofilm formation by Vibrio parahaemolyticus and function in the same signaling pathway. These proteins regulate biofilm formation by phosphorylating conserved residues and controlling the expression of cpsQ and cps loci.
MICROBIOLOGICAL RESEARCH
(2021)
Article
Food Science & Technology
Hongli Liu, Wenxiu Zhu, Yu Cao, Jingzhu Gao, Tong Jin, Ningbo Qin, Xiaodong Xia
Summary: Punicalagin showed significant anti-biofilm activity at sub-inhibitory concentrations, decreasing bacterial motility and metabolic activity in biofilms. It also inhibited EPS production, reduced exopolysaccharides in biofilms, and decreased Raman peak intensities of biofilm components. Punicalagin significantly inhibited V. parahaemolyticus adhesion to Caco-2 cells and downregulated genes related to biofilm formation and virulence.
Article
Microbiology
Qimin Wu, Xue Li, Tingting Zhang, Miaomiao Zhang, Xingfan Xue, Wenhui Yang, Lingfei Hu, Zhe Yin, Dongsheng Zhou, Yuyu Sun, Renfei Lu, Yiquan Zhang
Summary: Vibrio parahaemolyticus can naturally and reversibly switch between wrinkly and smooth phenotypes, and this process is strictly regulated by a complex molecular regulatory network. Significantly differentially expressed genes are involved in various biological behaviors during this process.
MICROBIOLOGY SPECTRUM
(2022)
Article
Food Science & Technology
Wenxiu Zhu, Hongli Liu, Tong Jin, Siyang Chen, Longze Liu, Haisong Wang, Xiaodong Xia
Summary: In this study, a novel gene, VP0143, was identified to positively regulate the biofilm formation of Vibrio parahaemolyticus. Deletion of VP0143 resulted in decreased biofilm formation, weakened flagella-mediated motility and surface hydrophobicity. The study also revealed that VP0143 deletion affected the production of certain biofilm components and led to a loosened biofilm structure.
Article
Food Science & Technology
Xingguo Zhang, Wendan Shangguan, Jie Wang, Zhenlin Liao, Xiang Fang, Qingping Zhong
Summary: This study discovered novel anti-biofilm agents from Lacticaseibacillus rhamnosus. The ethyl acetate extract of L. rhamnosus MS1 was found to effectively reduce the motility, extracellular polysaccharide (EPS) content, and biofilm production of Vibrio parahaemolyticus. Transcriptomic analysis revealed significant gene expression changes in V. parahaemolyticus treated with the extract, indicating the regulation of quorum sensing, biofilm formation, virulence factors, and metabolic pathways by L. rhamnosus MS1. This study demonstrates the efficacy of L. rhamnosus MS1 as an anti-biofilm agent.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Miaomiao Zhang, Liyan Cai, Xi Luo, Xue Li, Tingting Zhang, Fei Wu, Yiquan Zhang, Renfei Lu
Summary: In this study, the effects of sublethal dose of chloramphenicol on Vibrio parahaemolyticus were investigated using various phenotypic assays and RNA sequencing. The results showed that the growth rate, biofilm formation, c-di-GMP synthesis, motility, cytoxicity, and adherence activity of V. parahaemolyticus were significantly decreased by the sublethal dose of chloramphenicol. RNA-seq analysis revealed differential expression of genes related to antibiotic resistance, virulence, biofilm formation, and regulation. The findings suggest that chloramphenicol has a significant impact on the physiology of V. parahaemolyticus.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Xiangpeng Han, Qingying Chen, Xingguo Zhang, Xiaolan Chen, Dongsheng Luo, Qingping Zhong
Summary: This study found that Lactiplantibacillus plantarum 2057 can effectively inhibit the formation of Vibrio parahaemolyticus biofilm and interfere with its adhesion ability. In addition, the extract of L. plantarum Z057 significantly reduces the biofilm biomass, metabolic activity, and various important components of V. parahaemolyticus. These findings suggest that L. plantarum 2057 could be a biocontrol strategy alternative to chemical methods against foodborne pathogens.
Article
Biotechnology & Applied Microbiology
S. Ali, M. Hossain, A. B. Azad, A. B. Siddique, M. Moniruzzaman, M. A. Ahmed, M. B. Amin, M. S. Islam, M. M. Rahman, D. Mondal, Z. H. Mahmud
Summary: The study identified diverse Vibrio parahaemolyticus in marine fishes from local markets in Bangladesh with antibiotic-resistant properties and biofilm formation capacity. Enhanced monitoring is necessary to ensure the safety of seafood consumers.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Immunology
Qiuyu Wang, Pengfei Wang, Pingping Liu, Jie Ou
Summary: The study found significant differences in the expression levels of 956 genes in biofilms compared with planktonic cells, suggesting that two-component regulatory system (TCS) and quorum sensing (QS) regulate V. parahaemolyticus biofilm formation by affecting important factors such as flagellar motility, Extracellular polymeric substance (EPS) secretion, tripartite ATP-independent (TRAP) transport system, and ATP binding cassette (ABC) transport system. This work in transcriptomics provides a basis for future studies examining the complex network systems that regulate bacterial biofilm formation.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2022)
Article
Microbiology
Yiquan Zhang, Yue Qiu, He Gao, Junfang Sun, Xue Li, Miaomiao Zhang, Xingfan Xue, Wenhui Yang, Bin Ni, Lingfei Hu, Zhe Yin, Renfei Lu, Dongsheng Zhou
Summary: The master QS regulator OpaR in Vibrio parahaemolyticus directly regulates a group of genes to impact the concentration of c-di-GMP, which in turn influences behaviors such as biofilm formation. This direct association between QS and c-di-GMP metabolism allows for precise control of gene transcription and bacterial behaviors.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Abeni Beshiru, Etinosa O. Igbinosa
Summary: This study investigated the occurrence of V. parahaemolyticus in ready-to-eat food in Delta State, Nigeria. It analyzed antibiotic resistance and virulence gene profiles to determine the associated health risks. Results showed that 11.1% of the food samples were contaminated with V. parahaemolyticus, with 80.6% of the isolates exhibiting multidrug resistance. The presence of toxin and virulence genes suggests the potential for public health threats. The findings underscore the importance of addressing food safety measures to protect consumers.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.