Article
Food Science & Technology
Li-Long Pan, Ming Zhang, Zhengying Li, Binbin Li, Xiaohua Pan, Xiaopei Chen, Bo Yang, Hao Zhang, Wei Chen, Le Zhang, Jia Sun
Summary: In this study, engineered probiotics encoding CRAMP were shown to increase colonic CRAMP production, reduce colon shortening and weight loss, and suppress inflammatory responses in experimental colitis. These findings suggest that CRAMP-encoding L. plantarum may have therapeutic potential for colitis through modulation of colonic CRAMP production.
Article
Food Science & Technology
Guangqiang Wang, Huaning Yu, Xin Feng, Hongyu Tang, Zhiqiang Xiong, Yongjun Xia, Lianzhong Ai, Xin Song
Summary: This study explored the importance of different bsh genes in the bile salt resistance of L. plantarum AR113, revealing that bsh 1 and bsh 3 genes are critical for BSH activity and preferentially degrade glycine-conjugated bile salts. The results suggest that bsh 1 and bsh 3 are closely related to bile salt resistance, providing valuable insights for selecting strains with high tolerance to bile salts in a rational, high-throughput manner.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Pharmacology & Pharmacy
Renato Kovacs, Lorand Erdelyi, Ferenc Fenyvesi, Noemi Balla, Fruzsina Kovacs, Gyoergy Vamosi, Agnes Klusoczki, Alexandra Gyoengyoesi, Ildiko Bacskay, Miklos Vecsernyes, Judit Varadi
Summary: The antimicrobial effect of chitosan and its derivatives has been confirmed on various bacteria and fungi. The tests conducted on pathogenic microorganisms revealed the inhibitory effect mechanism and concentration dependence of chitosan. By adding commercially available chitosan derivatives to a probiotic strain, it was determined that chitosan has a viabilty decreasing effect at concentrations above the minimum inhibitory concentration (MIC). The study also identified increased cell membrane permeability and irreversible interaction between low molecular weight chitosan and bacterial cells.
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar
Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiaoxu Luan, Meiqin Feng, Jian Sun
Summary: The study explored the in vitro antioxidant activity of Lactobacillus plantarum CD101 and its impact on antioxidant peptide formation in fermented sausage. L. plantarum CD101 mainly distributed antioxidant substances on the cell surface and extracellular secretions. The potential benefit of L. plantarum CD101 in inhibiting oxidative rancidity and promoting protein degradation was observed, with a weak effect on promoting antioxidant peptides.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Summary: Lactic acid bacteria fermentation is a simple and safe method of food preservation. Using probiotics in yoghurt can improve the flavor, texture, and health benefits of dairy products. This study found that the mixed culture condition enhanced the texture properties of yoghurt, and L. plantarum A3 fermented yoghurt accumulated additional components that led to significant sensory differences. These results suggest that L. plantarum A3 is a potential probiotic strain that enhances the sensory and nutritional properties of fermented milk.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Agriculture, Multidisciplinary
Xue Luo, Mo Li, Henan Zhang, Danli Yan, Shuaiqi Ji, Rina Wu, Yongfu Chen
Summary: Proteomics and bioinformatics analysis of three strains of Lactobacillus plantarum under salt stress revealed differential expression of proteins related to protein biosynthesis, nucleotide metabolism, and sugar metabolism. Specific differentially expressed proteins were found between the strains in response to high salt conditions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Pharmacology & Pharmacy
Simarjot Kaur Sandhu, Jayant Raut, Suneel Kumar, Mandeep Singh, Bakr Ahmed, Joga Singh, Vikas Rana, Praveen Rishi, Narayanan Ganesh, Kamal Dua, Indu Pal Kaur
Summary: Curcumin loaded solid lipid nanoparticles (CSLNs) and probiotic (Lactobacillus plantarum UBLP-40; L. plantarum) were incorporated into a wound dressing, harnessing the anti-inflammatory, anti-infective, analgesic, and antioxidant properties of both components to improve wound healing.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Chemistry, Applied
Desislava Teneva, Zapryana Denkova, Rositsa Denkova-Kostova, Bogdan Goranov, Georgi Kostov, Aleksandar Slavchev, Yana Hristova-Ivanova, Galina Uzunova, Pascal Degraeve
Summary: This study investigated different variants of egg-free mayonnaise containing Lactobacillus plantarum cells and essential oils from basil and dill. The essential oils showed strong antimicrobial activity against all test-microorganisms. The mayonnaise variants preserved with lactobacilli and essential oils effectively reduced the number of undesired microflora, demonstrating pleasant organoleptic characteristics over a 40-day storage period.
Article
Agriculture, Dairy & Animal Science
Lina Zhao, Qinggang Xie, Fengyi Shi, Shengnan Liang, Qingxue Chen, Smith Etareri Evivie, Ji Qiu, Bailiang Li, Guicheng Huo
Summary: This study aimed to reduce cow milk protein allergenicity by fermenting skim milk protein with Lactobacillus helveticus and Lactobacillus plantarum strains. The fermentation process inhibited antigenicity of specific milk proteins and cleaved major allergic epitopes, demonstrating a potential method for reducing milk sensitization.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Walaa I. Ahmed, Ayman M. Kamar, Gamal M. Hamad, Taha Mehany, Wahid I. El-Desoki, Eman Ali, Jesus Simal-Gandara
Summary: This study aimed to investigate the biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurts. The results showed that L. plantarum exhibited antibacterial activity against B. cereus and had antioxidant potential. It was also found that B. cereus isolates from the samples had virulence genes responsible for toxin production. Overall, L. plantarum could be a promising agent for controlling B. cereus and ensuring the safety of dairy products without compromising sensory attributes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hye Ji Jang, Jong Ha Kim, Hyun-Sook Lee, Hyun-Dong Paik
Summary: The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage. The results showed that the composition and sensory characteristics of the non-fermented probiotic milk were not significantly different between samples. However, the antioxidant activity of MLN was higher during the storage periods compared to the other samples.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Naoki Shirotani, Anni Bygvraa Hougaard, Rene Lametsch, Mikael Agerlin Petersen, Fergal P. Rattray, Richard Ipsen
Summary: The study found that during the fermentation of soy protein isolates, the Lactobacillus helveticus strain LH88 can specifically degrade proteins, generating free amino acids and volatile compounds. However, most proteins remained intact after seven days of fermentation, suggesting that further modifications to the fermentation conditions are needed to promote the production of flavor compounds.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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.