Article
Food Science & Technology
Nan Jiang, Liuqing Wang, Dongmei Jiang, Meng Wang, Hongmei Liu, Hang Yu, Weirong Yao
Summary: This study evaluated the impact of eugenol on OTA production and mycelial growth of A. carbonarius. The results showed that eugenol significantly inhibited OTA production and caused morphological changes in spores and mycelia. Transcriptomic analysis identified differentially expressed genes associated with eugenol treatment. Additionally, eugenol disrupted cell integrity and induced oxidative stress in A. carbonarius.
Article
Agriculture, Multidisciplinary
Xinyu Cai, Boqiang Li, Xue Li, Hui Dang, Di Wang, Zhifei Pei, Xuan Feng, Xueyan Ren, Qingjun Kong
Summary: In this study, the inhibitionsites of ochratoxin A (OTA) synthesis pathway in Aspergillus carbonarius by stilbenes were accurately identified from the perspective of oxidative stress. The relationship between the physical and chemical properties of natural polyphenolic substances and their biochemical properties of antitoxin was comprehensively explored. Ultra-high-performance liquid chromatography and triple quadrupole mass spectrometry were utilized for real-time tracking of pathway intermediate metabolite content, facilitated by the synergistic effect of Cu2+-stilbenes self-assembled carriers. The findings provide a theoretical basis for the extensive and efficient application of natural polyphenolic substances for postharvest disease control and quality assurance of grape products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Xinyu Cai, Jianrui Qi, Zhe Xu, Lingxuan Huang, Yihan Li, Xueyan Ren, Qingjun Kong
Summary: This study demonstrated the toxic effects of stilbenes on fungi, with different structural variations influencing their antifungal properties. Pterostilbene with methoxy exhibited the strongest antifungal activity, followed by piceatannol with a catechol structure, and finally resveratrol. Stilbenes inhibited the growth and germination of A. carbonarius mycelia, and their antitoxic activities were positively correlated with their antifungal activities. Stilbenes reduced OTA/OTB production and downregulated biosynthetic genes and regulatory factors associated with OTA production.
Article
Food Science & Technology
Yan Wang, Yong Zheng, Aiyun Zhou, Jing Neng, Di Wu, Xiao Li Shen, Xiuyu Lou, Kai Yang
Summary: Pulsed light technology has been proven to effectively control fungi in postharvest fruit. This study found that pulsed light inhibited the growth of Aspergillus carbonarius in a dose-dependent manner. Pears treated with pulsed light showed reduced scab diameter and decreased levels of ergosterol and OTA.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
G. A. Dominguez-Gutierrez, I. Perraud-Gaime, H. Escalona-Buendia, N. Durand, E. I. Champion-Martinez, R. R. Fernandez-Martinez, G. Saucedo-Castaneda, G. Rodriguez-Serrano
Summary: This study optimized an inexpensive culture medium for Lactiplantibacillus plantarum MZ809351 strain B31, which resulted in a biomass concentration similar to the reference LAB culture medium. Sodium acetate and magnesium sulfate were the most significant factors affecting biomass concentration. Additionally, the inhibitory effects of LAB strains on the growth and production of OTA in a fungus were tested, and it was found that LAB can be used as a biological control agent against ochratoxigenic fungi in food.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Haiyong Zhang, Gang Wang, Qingli Yang, Xu Yang, Yongquan Zheng, Yang Liu, Fuguo Xing
Summary: The research found that UV-B light significantly inhibited fungal growth, while blue and violet light effectively inhibited the production of OTA. These results suggest that light could be used as a potential target for strategies in the prevention and control of ochratoxigenic fungi.
Letter
Microbiology
Rafaela Magalhaes Brandao, Luis Roberto Batista, Juliano Elvis de Oliveira, Vanuzia Rodrigues Fernandes Ferreira, Allan da Silva Lunguinho, David Lee Nelson, Maria das Gracas Cardoso
Summary: This study investigated the antifungal and anti-ochratoxigenic effects of essential oils from Alpinia speciosa and Cymbopogon flexuosus on Aspergillus carbonarius and Aspergillus niger in vitro and in grape. The oils were encapsulated in poly(lactic acid) nanofibers and used as active packaging to control fungal degradation and maintain grape quality during post-harvest storage. The results showed that the nanofiber containing the essential oil from C. flexuosus had a stronger fungicidal effect and better control over weight loss, color changes, acidity, Brix, softening, and texture of the grapes compared to the nanofiber with oil from A. speciosa. The controlled release of the essential oils from the nanofibers was efficient, indicating their potential use in extending the shelf life of table grapes.
FEMS MICROBIOLOGY LETTERS
(2022)
Article
Food Science & Technology
Zsuzsanna Szoke, Bianka Babarczi, Miklos Mezes, Istvan Lakatos, Miklos Poor, Eszter Fliszar-Nyul, Miklos Oldal, Arpad Czeh, Kornelia Bodo, Gyorgy Nagyeri, Szilamer Ferenczi
Summary: Mycotoxins are bioaccumulative contaminants that affect animals and humans. There is a need for dedicated, sensitive, reliable, and practical assays to detect and quantify the accumulated mycotoxin levels. In this study, we successfully developed and modified assays, such as high-performance liquid chromatography with fluorescence detection, enzyme-linked immunosorbent assay, and flow cytometry assays, to measure the accumulated mycotoxin levels in mice exposed to Ochratoxin A. The results showed positive correlations between the exposure doses and accumulated mycotoxin levels. Among the assays, high-performance liquid chromatography had the highest sensitivity. Blood samples contained higher levels of mycotoxins than liver and kidney samples.
Article
Biochemistry & Molecular Biology
Jelena Loncar, Barbara Bellich, Alessia Parroni, Massimo Reverberi, Roberto Rizzo, Slaven Zjalic, Paola Cescutti
Summary: The study evaluated oligosaccharides extracted from Trametes versicolor for controlling two mycotoxins, with heptasaccharides showing up to 90% inhibitory activity. These results suggest that these oligosaccharides could be natural alternatives for controlling mycotoxins.
Article
Food Science & Technology
Li Li, Bolei Yang, Muhammad Humza, Hairong Geng, Gang Wang, Chenxi Zhang, Sheng Gao, Fuguo Xing, Yang Liu
Summary: This study identified a new isolated strain Lactobacillus brevis 8-2B that can inhibit the growth and OTA production of Aspergillus carbonarius, providing theoretical support for the development of biocontrol agents.Through SEM and TEM, it was found that L. brevis 8-2B had destructive effects on A. carbonarius, and could significantly inhibit grape decay and prolong shelf life in vitro tests.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xianxian Dong, Yin Wan, Yanru Chen, Xiaojiang Wu, Yulong Zhang, Mengfei Deng, Wenqin Cai, Xiaodan Wu, Guiming Fu
Summary: ARTP treatment improved the enzymatic properties of A. carbonarius tannase, including enhanced specific activity, thermostability, and tolerance to metal ions and additives. The molecular docking results showed that tannase had a higher affinity and catalytic rate with tannic acid after ARTP treatment. RNA-seq analysis indicated that changes in several metabolic pathways may contribute to the high production of tannase. Overall, ARTP treatment altered the enzyme structure and cell metabolism, leading to increased yield and improved properties of A. carbonarius tannase.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biotechnology & Applied Microbiology
Shan Wei, Chaojiang Hu, Yige Zhang, Yangyong Lv, Shuaibing Zhang, Huanchen Zhai, Yuansen Hu
Summary: Aspergillus niger produces ochratoxin A (OTA), which is genotoxic and carcinogenic. In this study, a gene encoding the transcription factor Azf1 was deleted in A. niger, resulting in complete blockage of OTA production. The deletion of Azf1 also led to decreased levels of reactive oxygen species (ROS) and impaired oxidative phosphorylation, which ultimately prevented OTA biosynthesis.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(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
Agriculture, Multidisciplinary
Ying Zhang, Dongmei Wei, Xiaohu Wu, Tingting Duan, Jun Xu, Fengshou Dong, Xinglu Pan, Yongquan Zheng
Summary: The impact of carbendazim and hymexazol on Aspergillus carbonarius and ochratoxin A (OTA) contamination during wine-making process was investigated. The results showed that both carbendazim and hymexazol inhibited the growth of A. carbonarius in the must samples. The residues of carbendazim, hymexazol, and OTA declined over time during vinification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Xueyan Xin, Mina Nan, Yang Bi, Huali Xue, Yuan Zhang, Jiajie Wang, Zhiwei Lu
Summary: The jujube is a popular fruit in China known for its delicious taste and high nutritional value. However, it is prone to fungal infections, leading to economic losses and health risks. This study found that infection by Aspergillus niger (H1) caused changes in the nutritional qualities of jujubes, but no presence of ochratoxin A (OTA) was detected.
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.