Article
Food Science & Technology
Wei Wei, Xinyu Hu, Sai Yang, Kaili Wang, Chunlin Zeng, Zhaozhi Hou, Henglin Cui, Shenkui Liu, Lin Zhu
Summary: This study identified the microbial groups responsible for the natural degradation of nitrite in salted radish and elucidated the associated metabolic mechanism. Halophilic archaea from pickling salt dominate the denitrification pathway, with key genera including Haloarcula, Halolamina, and Halobacterium. These archaea cope with high salt stress through a salt-in mechanism and efficiently reduce nitrite to nitrogen, providing important insights for nitrite hazard prevention in high-salinity salted vegetables.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Thi Thu Hang Tran, Thi Phuong Anh Nguyen, Thi Diu Pham, Thi Hong Nguyen, Thi Lam Doan Nguyen, Thi Thanh Thuy Nguyen, Thi Lan Huong Tran, Trung Khoa Giang, Thi Thu Hien Bui, Bien-Cuong Do, Tien-Thanh Nguyen, Dietmar Haltrich, Hoang Anh Nguyen
Summary: The aim of this study was to discover new bacterial strains capable of growing in the stressful environment of fish sauce fermentation and metabolizing histamine. Strain TT8.5 showed the highest histamine-degradation ability and was identified as Virgibacillus campisalis TT8.5. It exhibited optimal growth and histamine-degrading activity at 37°C, pH 7%, and 5% NaCl.
JOURNAL OF BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Natteewan Udomsil, Sirinya Pongjanla, Sureelak Rodtong, Somboon Tanasupawat, Jirawat Yongsawatdigul
Summary: Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks. These archaea accelerated protein hydrolysis and produced desirable volatile compounds during fish sauce fermentation.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou
Summary: A low-histamine diet is currently the most advised strategy for preventing the symptoms of histamine intolerance. However, there is great heterogeneity in the type of excluded foods among different studies, with fermented foods being the only unanimous exclusion. Approximately 32% of excluded foods have high histamine content as a likely explanation.
Article
Chemistry, Applied
Alejandra Aragon-Leon, Lorena Moreno-Vilet, Marisela Gonzalez-Avila, Pedro Martin Mondragon-Cortez, Guilherme Lanzi Sassaki, Raul Balam Martinez-Perez, Rosa Maria Camacho-Ruiz
Summary: This study evaluated the production, chemical characterization, biological and technological properties of inulin biosynthesized by a halophilic archaeon. The inulin showed high production, emulsifying index, and prebiotic capacity.
CARBOHYDRATE POLYMERS
(2023)
Article
Biotechnology & Applied Microbiology
Magdalena Kowalewicz-Kulbat, Krzysztof T. Krawczyk, Izabela Szulc-Kielbik, Sebastian Rykowski, Marta Denel-Bobrowska, Agnieszka B. Olejniczak, Camille Locht, Magdalena Klink
Summary: Halorhabdus rudnickae and Natrinema salaciae, isolated from a Polish salt mine and Lake Medee in the Mediterranean Sea, secrete metabolites that are active against ovarian cancer cells, including those that are resistant to cisplatin, suggesting potential new possibilities for the treatment of these gynaecological cancers.
MICROBIAL CELL FACTORIES
(2023)
Review
Microbiology
Nicolas L. Louw, Kasturi Lele, Ruby Ye, Collin B. Edwards, Benjamin E. Wolfe
Summary: For thousands of years, humans have enjoyed the benefits of microbial diversity in fermented foods and beverages. Recent research has helped to understand how microbial communities assemble in these ferments, using ecological and evolutionary frameworks. By combining sequencing surveys with models, new approaches for managing fermented food microbiomes can be developed based on ecological processes.
ANNUAL REVIEW OF MICROBIOLOGY
(2023)
Article
Microbiology
Young Kyoung Park, Young-Wook Chin
Summary: This study screened and characterized bacteria with excellent BPA-degrading abilities and found that B. subtilis P74 showed the highest BPA degradation performance. This strain exhibited stable degradation performance over a wide range of temperatures and pH levels, and it was also effective in degrading high concentrations of BPA.
Review
Food Science & Technology
Kexin Xiong, Siyu Xue, Hui Guo, Yiwei Dai, Chaofan Ji, Liang Dong, Sufang Zhang
Summary: Ergothioneine (EGT) is a highly valuable sulfur-containing amino acid with strong antioxidant and cytoprotective activities. It has been widely used in various industries, but the low yield remains a challenge. This review discusses the biological activities and applications of EGT, compares production methods and biosynthetic pathways in different microorganisms, and explores genetic and metabolic engineering approaches for improving EGT production. Furthermore, incorporating EGT-producing strains into fermentation processes can introduce EGT as a functional factor in fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Nutrition & Dietetics
Natasha K. Leeuwendaal, Catherine Stanton, Paul W. O'Toole, Tom P. Beresford
Summary: Fermented foods have been a part of human diet for thousands of years and have a diverse range in the 21st century. Research has shown that bioactive peptides and microbial metabolites in fermented foods have positive effects on human health. Each type of fermented food hosts a specific population of microorganisms, which can survive in the gut and interact with the gut microbiome. This review examines the fermentation process, microorganisms involved, potential health benefits, and the impact of fermented foods on the gut microbiome.
Article
Biochemistry & Molecular Biology
Mar Martinez Pastor, Saaz Sakrikar, Deyra N. Rodriguez, Amy K. Schmid
Summary: Due to the lack of commercial and specifically designed rRNA depletion kits, the study of genome-scale gene expression in archaea has faced challenges. Different hybridization-based kits from different suppliers have varying efficiency in removing rRNA from archaea. The selection of appropriate reagents and strategies is crucial for the success of transcriptomic research in archaea.
Article
Biochemistry & Molecular Biology
Jing Hou, Xue-Meng Yin, Yang Li, Dong Han, Bu Lu, Jia-Yi Zhang, Heng-Lin Cui
Summary: The extracellular protease HlyA from Halococcus salifodinae exhibited good temperature, pH, and salinity tolerance, with significant enhancements in activity by Ca2+, Mg2+, and Sr2+. It was completely inhibited by phenylmethanesulfonyl fluoride (PMSF), indicating it is a serine protease. Additionally, HlyA showed good tolerance to some surfactants and organic solvents, making it a promising candidate for industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yu Chen, Weizhu Zeng, Fang Fang, Shiqin Yu, Jingwen Zhou
Summary: This review summarizes various technologies and their applications for eliminating ethyl carbamate (EC) in fermented foods, and discusses the factors affecting its content and different strategies for its elimination.
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Summary: This article provides insights into the applications of chitosan and its derivatives in the food industry, specifically for enhancing shelf-life and antimicrobial activity.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Umesh Patil, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul
Summary: Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin and trehalose, while trypsin-loaded beads (TLB) with glycerol were obtained via chitosan/alginate ionotropic gelation. TPP and TLB showed storage stability and proteolytic activity in simulated in vitro gastrointestinal (GI) tract conditions, effectively hydrolyzing various proteins. Peptides generated after GI digestion could pass through Caco-2 cell monolayers and exhibited different molecular size distribution and antioxidant activities. This suggests the potential use of TPP and TLB for enzyme supplementation and the improvement of human health through food-derived bioactive peptides.
Article
Food Science & Technology
Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang, Soottawat Benjakul
Summary: The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols against Listeria monocytogenes was investigated. Among all the conjugates tested, COS-EGCG showed the highest inhibition toward Listeria monocytogenes, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 1024 μg/mL, respectively. The COS-EGCG conjugate also had a bactericidal effect on the environmental and clinical strains of L. monocytogenes.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Immunology
Bakthavatchalam Loganathan Ayilya, Akshad Balde, Murugadoss Ramya, Soottawat Benjakul, Se-Kwon Kim, Rasool Abdul Nazeer
Summary: Acute lung injury can lead to chronic conditions such as idiopathic pulmonary fibrosis (IPF), chronic obstructive pulmonary disease (COPD), asthma, and alveolar sarcoma. Studies are being conducted worldwide to understand the pathophysiology of these diseases and develop new treatments. Animal models, particularly mice, are commonly used to simulate disease conditions and study the effects of chemical inducers like Bleomycin (BLM), which targets receptors and inflammatory pathways. However, there is variation in BLM induction studies, highlighting the need for further research to understand its molecular mechanisms of action. This review discusses different chemical inducers, the mechanism of BLM-induced lung injury, and the advantages and disadvantages of using BLM in animal models.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Dinakar Swastha, Nambolan Varsha, Suresh Aravind, Kavassery Balasubramanian Samyuktha, Muruganandam Mohaneswari Yokesh, Akshad Balde, Bakthavatchalam Loganathan Ayilya, Soottawat Benjakul, Se -Kwon Kim, Rasool Abdul Nazeer
Summary: Inflammatory bowel disease (IBD) is a common inflammatory disorder affecting the gastrointestinal tract. Alginate (AG), as a marine-derived polysaccharide, has been extensively studied for its properties in drug delivery systems for IBD treatment. AG-based carrier systems, including nanotechnology-based systems and hydrogels, have shown potential in targeted drug delivery and tissue regeneration. This review focuses on the pathogenesis of IBD, currently studied medications, AG-based drug delivery systems, and their properties for alleviating IBD.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Acoustics
Bharathipriya Rajasekaran, Avtar Singh, Arunachalasivamani Ponnusamy, Umesh Patil, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of ultrasonication on the physicochemical and emulsifying properties of fish myofibrillar protein (FMP) at different amplitudes and durations. The results showed that ultrasonication at 40% amplitude for 15 minutes significantly improved the solubility, surface hydrophobicity, and emulsifying properties of FMP. Protein pattern analysis revealed changes in the myosin heavy chain. Ultrasound treatment also increased the adsorption of FMP on oil droplets and altered the chemical bonds. Furthermore, emulsion stabilized by ultrasound-treated FMP exhibited higher stability, smaller droplet sizes, and altered rheological behavior.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Fisheries
Yingru Wu, Qi Du, Yueqin Liao, Shanshan Shui, Jie Pang, Soottawat Benjakul, Bin Zhang
Summary: This study aimed to investigate the effects of different soaking methods on the quality changes of chilled ready-to-eat peeled shrimp. The results showed that the group soaked in a solution containing 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC had a significantly longer shelf-life and better sensory scores and color compared to the control group. The volatile organic compounds (VOCs) in the shrimp muscle also had smaller changes in this group during chilled storage.
Article
Biotechnology & Applied Microbiology
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Summary: This study explored the potential use of Bacillus subtilis K-C3 as a starter to enhance the quality of shrimp paste, with a focus on its nutritional composition. The study also examined the changes in quality and characteristics of shrimp paste during 18 months of storage at low and room temperatures, with and without bacterial inoculation. The results revealed that the B. subtilis strain increased the levels of essential amino acids, polyunsaturated fatty acids, and antioxidant properties in the experimental shrimp paste compared to traditional shrimp paste. The study also found that storage at room temperature accelerated the changes in quality and characteristics of the shrimp paste, while storage at low temperature led to yeast and mold growth, indicating food spoilage. Overall, inoculation with B. subtilis K-C3 and storage at room temperature improved the nutritional profile and safety of shrimp paste, extending its shelf-life to at least 18 months.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul
Summary: The antibacterial activities of quercetin and hyperoside were evaluated against two major spoilage bacteria in fish. Hyperoside showed stronger antibacterial effects than quercetin with lower concentrations. Both compounds affected cell membrane morphology and induced the release of cell contents. They also inhibited bacterial motility and biofilm formation. Additionally, they could bind to or degrade bacterial genomic DNA, leading to bacterial death. Therefore, quercetin and hyperoside have the potential to be used as antimicrobial agents to prevent fish or perishable product spoilage.
Article
Biotechnology & Applied Microbiology
Thore Bach Thomsen, Tobias S. Radmer, Anne S. Meyer
Summary: Plastic pollution, particularly from PET, is a significant environmental challenge. This study investigates the enzyme kinetics of PET degradation and finds that the degree of crystallinity (X-C) has a substantial impact on the enzymatic reaction rate. The mobile amorphous fraction (X-MAF) is a better descriptor for the rate of enzymatic degradation. The longer lag phase observed with increased X-C is proposed to be due to increased substrate entanglement density and unproductive enzyme binding to the crystalline regions of PET.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Purna Bahadur Poudel, Dipesh Dhakal, Jong Cheol Lee, Jae Kyung Sohng
Summary: Methylation plays important roles in various biological processes, and this study characterized the function of ThnM3 in regioselective modifications of 1,8-dihydroxynaphthalene.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Feng Song, Ivan Birukou, Mark Bednarcik, Scott Young
Summary: In this study, a highly sensitive and specific method using ultra performance liquid chromatography (UPLC) was developed to measure the enzymatic activity of APH4 in plants. The method exhibited good precision and accuracy, and was validated for use with samples from different sources.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Yuan Rao, Wei Zhuang, Jinle Liu, Ting Tang, Zhi Wang, Hanjie Ying
Summary: This study describes a mild and versatile strategy to immobilize glucose oxidase (GOD) on carboxyl-activated metal-organic framework (MOF) through DNA-directed immobilization technology. The immobilized GOD showed enhanced stability and catalytic activity, making it a potential candidate for applications in biocatalysis and biotechnology.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Julen Ordenana Manso, Martin B. Nielsen, Eva Balaguer Moya, Juliana P. Sandri, Celina K. Yamakawa, Solange I. Mussatto
Summary: This study focuses on the development of an enzymatic cocktail for the conversion of corn fiber into monosaccharides. The results reveal that the recalcitrance and unique chemical composition of corn fiber require a tailored enzymatic cocktail for degradation, and attention should also be given to the pretreatment step.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Cuixia Zhou, Guangcheng Yang, Panpan Meng, Weishuai Qin, Yanyan Li, Zhenxian Lin, Wei Hui, Huitu Zhang, Fuping Lu
Summary: Bacillus licheniformis 2709 is an important industrial producer of alkaline protease (AprE), and this study identified the UP elements of the aprE gene and demonstrated the lack of significant effect of CggR, FruR, and YhcZ transcription factors on aprE expression. Enhanced aprE expression and enzyme activity were achieved by deleting a negative regulatory factor binding site in the genome. These findings provide valuable insights into the high-level production of proteins in other Bacillus species.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Xinqi Xu, Tianheng Chen, Lian Xu, Juan Lin
Summary: In this study, laccase was immobilized on modified magnetic nanoparticles, improving the enzyme's thermostability and efficiency for polymerization of phenols.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Handan Ustukarci, Gul Ozyilmaz, Ali Tuncay Ozyilmaz
Summary: A biofilm layer called biofouling is formed over time by organic molecules and microorganisms on solid surfaces immersed in a liquid medium. This study focused on the antifouling performance of polyaniline (PANI) and investigated the immobilization of hydrolytic enzymes in PANI coatings. The results showed that the alpha-amylase-containing film exhibited the highest antifouling activity. Surface properties and biofilm composition were analyzed to support these findings.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)
Article
Biotechnology & Applied Microbiology
Mariana Ortiz-Sanchez, Juan Camilo Solarte-Toro, Pablo Jose Inocencio-Garcia, Carlos Ariel Cardona Alzate
Summary: This study evaluated the sustainability of biorefineries using orange peel as a raw material. By applying the concept of biorefineries and experimental data, it was found that steam distillation and polyphenolic compound extraction can improve the process performance, resulting in higher yields of different products. The integrated utilization of orange peel in biorefineries showed a high sustainability index.
ENZYME AND MICROBIAL TECHNOLOGY
(2024)