Article
Food Science & Technology
Xueran Geng, Jiayu Lei, Tergun Bau, Dongdong Guo, Mingchang Chang, Cuiping Feng, Lijing Xu, Yanfen Cheng, Ningke Zuo, Junlong Meng
Summary: In this study, a novel acidic alpha-galactosidase was purified from Oudemansiella radicata and further immobilized to obtain iORG. The immobilized enzyme showed higher stability and better degradation effect on raffinose family oligosaccharides (RFOs) in soymilk, indicating its potential application in the food industry.
Article
Biochemistry & Molecular Biology
Bing Hua, Mengying Zhang, Jinji Zhang, Haibo Dai, Zhiping Zhang, Minmin Miao
Summary: In cucumber fruits, RFOs hydrolysis mainly occurs in the vascular tissues. CsAGA1 and CsAGA2 play key but partly distinct roles in the hydrolysis of RFOs, with three alkaline forms of alpha-Gals being preferentially expressed in fruit vascular tissues.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Xixi Bai, Xiaoyang Sun, Yue Yu, Yuheng Guo, Linyu Nian, Chongjiang Cao, Shujie Cheng
Summary: In this study, a PVA-CS-GMA material was successfully synthesized and used to immobilize α-galactosidase. The resulting material had a stable porous network and showed suitable mechanical properties and high water content for retaining catalytic activity. The immobilized α-galactosidase exhibited improved enzymatic properties and reusability compared to the free enzyme. It was successfully applied in the hydrolysis of RFOs in soybeans, providing a new strategy for diet intervention in IBS.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Yumin Zhang, Dan Li, Lynnette M. A. Dirk, A. Bruce Downie, Tianyong Zhao
Summary: ZmAGA1 overexpression in Arabidopsis reduces RFOs and galactinol content in seeds, leading to increased seed germination percentage under stress conditions, but decreased seed aging tolerance. Manipulation of ZmAGA1 expression can potentially regulate maize seed germination and aging tolerance simultaneously.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Evran Bicak Celem, Secil Onal
Summary: The immobilized alpha-galactosidase can effectively hydrolyze RFOs in soymilk, thus improving its nutritional value.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Zuzana Smidova, Jana Rysova
Summary: The study discusses the use of additives and new methods to improve the stability and elasticity of gluten-free dough, and to enhance the nutritional quality and sensory properties of gluten-free bread.
Article
Food Science & Technology
Fernanda Laignier, Rita de Cassia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sonia Nunes Silva, Marcio Antonio Mendonca, Renata Puppin Zandonadi, Antonio Raposo, Raquel Braz Assuncao Botelho
Summary: The study found that adding different concentrations of konjac flour can improve the specific volume of gluten-free bread, reduce its calorie content, and increase fiber content. The best formulation was found with a konjac flour concentration of up to 37.5%, while the bread with 50% konjac flour showed slightly reduced specific volume and a pale color.
Review
Food Science & Technology
Jordanna S. Monteiro, Priscila Farage, Renata Puppin Zandonadi, Raquel B. A. Botelho, Livia de L. de Oliveira, Antonio Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, Wilma M. C. Araujo
Summary: This study conducted a systematic review on gluten-free bread formulations, highlighting the importance of specific volume as a quality indicator. The best formulations identified utilized a variety of ingredients and additives to compensate for the lack of gluten network.
Article
Food Science & Technology
Lorena S. Sciarini, Pablo M. Palavecino, Pablo D. Ribotta, Gabriela N. Barrera
Summary: The functional properties of galactomannan extracted from Gleditsia triacanthos seed (Gledi) in gluten-free batters and bread were evaluated. The addition of Gledi increased the elasticity and volume of the batters and bread, resulting in improved texture. The study showed that Gledi addition promotes the production of high-quality bread.
Article
Food Science & Technology
Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The market for gluten-free (GF) products is growing steadily, but producing GF foods remains a challenge for the industry, requiring the addition of large amounts of fats, sugars, structuring agents, and flavor enhancers to achieve desired texture and taste. A novel clean-label GF bread was developed using a mixture of maize and rice flour, protein-rich flours, and natural hydrocolloids, fermented with a selected lactic acid bacterium and baker's yeast to achieve good texture, high protein content, low sugar and fat levels, and a predicted glycemic index of 85.
Article
Food Science & Technology
Teruyo Nakatani, Manami Tanaka
Summary: The study examined the nutritional and palatability relevance of bread prepared with soy flour. In order to suppress muscle loss and prevent sarcopenia, effective nutritional measures that combine palatability, convenience, and functionality were used. Soybeans, rich in amino acids essential for skeletal muscle proteins, were used to produce the bread, along with rice flour to avoid gluten intolerance. The study found that a 70 g slice of soy bread provided around one-fifth of the daily nutritional requirement for leucine. The addition of preprocessed rice flour and corn starch improved the volume and taste of the bread.
Article
Plant Sciences
Huan Liu, Xin Liu, Yalong Zhao, Jing Nie, Xuehui Yao, Lijun Lv, Junwei Yang, Ning Ma, Yicong Guo, Yaxin Li, Xueyong Yang, Tao Lin, Xiaolei Sui
Summary: Sugars are necessary for the growth and development of cucumber plants. CsAGA2, an alkaline alpha-galactosidase 2 gene, plays a key role in cucumber fruit development through the transportation of sugars in the vascular bundle. CsAGA2 expression increases gradually during fruit development, especially in the fruit vasculature. Downregulation of CsAGA2 leads to delayed fruit growth, while overexpression results in bigger fruits. Genes related to sugar metabolism, cell wall metabolism, and hormone signaling are downregulated in CsAGA2-RNAi plants. CsAGA2 also has a negative feedback regulation on source leaves. These findings suggest that CsAGA2 is essential for cucumber fruit set and development through mediation of sugar communication.
Article
Biotechnology & Applied Microbiology
Martina Aulitto, Andrea Strazzulli, Ferdinando Sansone, Flora Cozzolino, Maria Monti, Marco Moracci, Gabriella Fiorentino, Danila Limauro, Simonetta Bartolucci, Patrizia Contursi
Summary: This study demonstrates the ability of B. coagulans MA-13 to over-produce α-galactosidase and β-galactosidase, which are of great importance to the food industry. This paves the way for potential use in treating gastrointestinal diseases.
MICROBIAL CELL FACTORIES
(2021)
Article
Chemistry, Applied
Esin Calci, Secil Onal
Summary: This study presents a new strategy for enzyme immobilization, called bioaffinity immobilization, which utilizes biospecific affinity interactions between enzymes and matrices. The authors immobilized alpha-galactosidase on chitosan functionalized with Concanavalin A using three different methods. The results showed that each method had different immobilization yields and activity levels, with method II achieving the highest immobilization yield and method III exhibiting the greatest hydrolysis efficiency for raffinose. The immobilized enzymes also demonstrated promising biochemical characterization and stability, indicating potential applications in the food and feed industries.
REACTIVE & FUNCTIONAL POLYMERS
(2022)
Article
Agricultural Engineering
Ling Liu, Xiaolong Wu, Weibo Sun, Xiang Yu, Taku Demura, Dawei Li, Qiang Zhuge
Summary: Plants respond to abiotic stress through transcriptional and metabolic adjustments, with Raffinose family oligosaccharides (RFOs) and the key enzyme galactinol synthase (GolS) playing crucial roles. The GolS of Populus trichocarpa shares common features with GolS proteins in other plants and contains stress-responsive elements in its promoter region. Overexpressing AtGolS2 and PtrGolS3 in poplar enhances stress tolerance and increases the accumulation of stress-related metabolites, suggesting these genes as potential candidates for improving abiotic stress tolerance in woody plants.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Elisa Gayan, Zhiying Wang, Maika Salvador, Michael G. Ganzle, Abram Aertsen
Summary: High hydrostatic pressure (HHP) treatment is widely used in non-thermal food processing, but the development of resistance in bacteria may jeopardize the safety and stability of HHP-treated foods. This study investigated the routes and mechanisms through which HHP resistance develops in foodborne bacteria. The results showed that mutations in cAMP/CRP activity and TnaA variants can emerge in E. coli populations with reduced RpoS, and these mutants can compete with each other due to their differential HHP resistance and growth rates. Additionally, other independent routes of HHP resistance development were identified based on the downregulation of YegW or RppH activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Vi D. Pham, Douglas R. Korver, Michael G. Ganzle
Summary: Canola meal is commonly used in poultry feeds. Fermentation with lactobacilli can alter the phenolic composition of canola meal and increase its antimicrobial activity against pathogens.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Gautam Gaur, Michael G. Ganzle
Summary: Lactobacillaceae are important fermentation organisms in food fermentations. The metabolism of (poly)phenolic compounds by lactobacilli involves separate enzymes and pathways, including esterases, decarboxylases, reductases, and glycosidases. The metabolism of phenolic compounds in food fermentations differs from in vitro metabolism, possibly due to the diversity of phenolic compounds and unknown stimuli that induce gene expression.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Zhaohui S. Xu, Tongbo Zhu, Zhiying Wang, Xianqin Yang, Michael G. Ganzle
Summary: This study investigated the genetic mechanisms and gene regulation of Escherichia coli in the formation of pellicles in different environments. The research revealed gene differences and expression level changes related to pellicle formation, providing important insights into the mechanisms of pellicle formation in E. coli and related organisms.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jieting Lin, Jin Xie, Lixin Luo, Michael Ganzle
Summary: The study characterized GshAB from Tetragenococcus halophilus, which serves as part of the oxidative stress response. GshAB showed optimal activity at pH 8.0 and 25 degrees C, and exhibited high specificity for Cys as the acceptor.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biology
Fuyong Li, Xudong Li, Christopher C. Cheng, Dalimil Bujdos, Stephanie Tollenaar, David J. Simpson, Guergana Tasseva, Maria Elisa Perez-Munoz, Steven Frese, Michael G. Ganzle, Jens Walter, Jinshui Zheng
Summary: This study investigates the evolutionary relationship between different strains of Limosilactobacillus reuteri and their vertebrate hosts. It finds that there is a stable and long-term relationship between certain strains of L. reuteri and rodents and birds, while their relationship with other host species is more dynamic and transient. These findings contribute to our understanding of the role of gut microbes in hosts and have implications for microbial-based therapeutics.
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Biotechnology & Applied Microbiology
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, Michael G. Ganzle
Summary: This study aims to investigate the interaction between Bacillus species and fungi in daqu models. It was found that B. velezensis FUA2155 displayed strong antifungal activity in the daqu model and was the only strain that produced multiple iturin A congeners in situ.
Article
Food Science & Technology
Rami M. Althnaibat, Heather L. Bruce, Michael G. Ganzle
Summary: The inhibition of starch digestion activities by peptides derived from camel milk proteins was investigated. The charge and hydrophobicity of the peptides were found to have an effect on their inhibitory activity. Peptides derived from whey proteins showed higher inhibition than those from casein. Peptide fractions enriched with positively charged peptides containing hydrophobic amino acids displayed the strongest inhibition of starch digestion, with a rate of 33-36%.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yuqi Shao, Weilan Wang, Ying Hu, Michael G. Ganzle
Summary: This study aimed to characterize GlgB enzyme cloned from a swine intestinal metagenome and investigate its role in the formation of alpha-(1 -> 4,6)-branched alpha-glucans from starch. The results showed that GlgB reduced the amylose content of different starches and amylose, indicating its potential role in starch degradation in the large intestine. The study also demonstrated that GlgB affected starch digestibility and could be used to produce food products with reduced digestibility and improved quality.
Article
Food Science & Technology
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, Michael G. Ganzle
Summary: Fermented foods are globally consumed and contribute significantly to food security. Bacillus species play a key role in many fermented products, producing enzymes, polysaccharides, polypeptides, and antimicrobial lipopeptides that affect food quality and safety. Bacillus metabolic traits can also be utilized in non-traditional food fermentations.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Julia Bechtner, Margo Cnockaert, Eliza Depoorter, Christian Diaz-Munoz, Peter Vandamme, Luc De Vuyst, Michael G. Ganzle
Summary: This study characterized the genus Periweissella through phylogenetic analysis and genomic analysis, revealing its evolutionary relationship with closely related genera Weissella and Furfurilactobacillus. The study also determined the genetic and physiological traits of the genus. Results showed that Periweissella is the link between rod-shaped heterofermentative lactobacilli and the coccoid Leuconostoc clade, and it is the only heterofermentative genus in the Lactobacillaceae that comprises predominantly motile strains.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Benjamin C. T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Ganzle, Paul D. Cotter, Benjamin P. Willing
Summary: Kefir fermentation using kefir grains and commercial fermentation with planktonic cultures produce kefir with different metabolite compositions. The presence of lactobacilli in the fermentation greatly impacts the production of organic acids, while the absence of yeast has minimal effect. This study highlights the importance of microbial composition in kefir fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ali Akbari, Michael G. Ganzle, Jianping Wu
Summary: Encapsulation using cruciferin/alginate capsules can improve the stability and survival of probiotics during processing, storage, and gastrointestinal transit. The capsules protect the probiotics against harsh conditions and enhance their resistance to heat, low pH, and enzymes. The encapsulated probiotics also have a longer shelf life compared to unencapsulated ones.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Agriculture, Multidisciplinary
Qianwan Guo, Bo Cui, Chao Yuan, Li Guo, Zhao Li, Qingqing Chai, Na Wang, Michael Ganzle, Meng Zhao
Summary: Microcapsules with S/O/W emulsion structure were successfully prepared to enhance the resistance of probiotics to harsh conditions, while reducing the harmful effects of antioxidants on probiotics. The dry S/O/W microcapsules significantly protected probiotics and could be used in the encapsulation of other bioactive ingredients.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.
