Food Quality and Safety最新文献_第6页

The difference in composition and nutritional potency of honey extracted by centrifugation and pressed processes 离心法和压榨法提取蜂蜜的成分和营养功效差异

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-03-22 DOI: 10.1093/fqsafe/fyad018

Yueyang Hu, Zhen Li, Shoucheng Wang, Xiao-bo Wu

引用次数: 0

Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid 不同形式硒对维甲酸所致骨质疏松大鼠模型的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-03-09 DOI: 10.1093/fqsafe/fyad017

Haitao Li, Yan Guo, Xiaoyan Chen, Zhengyin Man, Xiaotao Zhang

{"title":"Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid","authors":"Haitao Li, Yan Guo, Xiaoyan Chen, Zhengyin Man, Xiaotao Zhang","doi":"10.1093/fqsafe/fyad017","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad017","url":null,"abstract":"\u0000 Osteoporosis is a typical physiological disease, and the main symptoms of which are brittle fracture, bone pain and the easily deformed spine. As the aging is increasing, the prevalence of osteoporosis increases year by year. In the present study, selenium with antioxidant, immunomodulatory and anti-tumor effects was used to prevent osteoporosis induced by retinoic acid. The serum calcium contents in the selenium-treated groups (sodium selenite and selenomethionine) were significantly higher (P<0.05) than that in the model group both in prevention and treatment studies. After prevention, glutamate transaminase (GOT), glutamate transaminase (GPT), alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRACP) levels were significantly (P<0.05) decreased. In the treatment study, the serum calcium and phosphorus contents of the rats increased after selenium treatment. There was no significant change (P>0.05) in the activity of GOT and GPT. The content of ALP decreased obviously and the TRACP enzyme activity was increased. Overall, these results showed that different forms of selenium compounds have great potentials in preventing and treating osteoporosis.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46038528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Universal probe with oriented antibody to improve the immunochromatographic assay of lead ions in Procambarus clarkii 定向抗体通用探针改进克氏原螯虾中铅离子的免疫层析分析

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-27 DOI: 10.1093/fqsafe/fyad015

Yangyang Li, Zhengwei Zhu, Wenli Qu, Qing Yang, Yan Liu, Qiaotong Wang, Shuo Duan, Jin Wu, Zhiyong Gong, Lin Xu

{"title":"Universal probe with oriented antibody to improve the immunochromatographic assay of lead ions in Procambarus clarkii","authors":"Yangyang Li, Zhengwei Zhu, Wenli Qu, Qing Yang, Yan Liu, Qiaotong Wang, Shuo Duan, Jin Wu, Zhiyong Gong, Lin Xu","doi":"10.1093/fqsafe/fyad015","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad015","url":null,"abstract":"\u0000 \u0000 \u0000 Based on the information from the random inspection of foods by the China Food and Drug Administration in 2022, the contamination levels of lead ions are high in many edible products. Traditional methods of detecting lead ions cannot meet the requirements of on-site analysis of food due to the need for large equipment. The immunochromatographic assay (ICA) is an effective, rapid, on-site analytical technique for determining lead ions in foods. However, the performance of ICA based on the traditional probe (AuNP-mAb) is limited by ignoring the influence of the antibody orientation.\u0000 \u0000 \u0000 \u0000 In this study, we developed an efficient technology for constructing a universal probe (AuNP-PrA-mAb) based on oriented immobilization of antibody. The performance of ICA was largely improved due to specific binding of the Fc region of the antibody with recombinant protein A (PrA) on the surface of a gold nanoparticle (AuNP). The ICA based on a universal probe was applied for the qualitative and quantitative detection of lead ions in Procambarus clarkii within 30 min. Meanwhile, a simple and fast pretreatment method based on dilute acid extraction was developed for pretreating the Procambarus clarkii containing lead ions.\u0000 \u0000 \u0000 \u0000 The visual limit of detection (vLOD) and the scanning limit of quantization (sLOQ) of the developed ICA strip for lead ions were 0.5 ng/mL and 0.28 ng/mL, respectively. The sensitivity of ICA based on universal probe was 10-fold higher than that of the ICA using traditional probe. Furthermore, the detection results had no obvious difference between the ICA and ICP-MS with T-test statistical method.\u0000 \u0000 \u0000 \u0000 The developed ICA that is based on a universal probe presented broad application prospects in detecting contaminants in foods.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46739638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion 丙二醛处理降低了芒果素的免疫反应性，延缓了其消化

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-23 DOI: 10.1093/fqsafe/fyad013

Xin Luo, Mingyan Ai, Yongyan Wu, Qia Wang, Hongbo Song, Qun Huang, Jiankang Lu

{"title":"Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion","authors":"Xin Luo, Mingyan Ai, Yongyan Wu, Qia Wang, Hongbo Song, Qun Huang, Jiankang Lu","doi":"10.1093/fqsafe/fyad013","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad013","url":null,"abstract":"\u0000 \u0000 \u0000 The secondary products of lipid oxidation are one of the main factors inducing protein oxidation. The effects of oxidation treatment with malondialdehyde (MDA) on immunoreactivity of amandin and its digestion were studied.\u0000 \u0000 \u0000 \u0000 The rabbit IgG binding ability of amandin was analyzed by western blotting, and the changes of oxidation on amandin and the immunoreactivity during digestion of amandin with different degrees of oxidation were investigated in combination with an almond allergen ELISA kit. Alteration of linear epitopes of amandin by oxidation was investigated by LC-MS/MS.\u0000 \u0000 \u0000 \u0000 The results showed that immunoreactivity of amandin was significantly reduced after 1 and 100 mmol/L MDA treatment. However, the 1 mmol/L MDA treatment was owing to cleavage of linear epitope peptide in amandin and oxidation of the active amino acid. The 100 mmol/L MDA treatment was due to aggregation of amandin and significant decrease in its solubility. Oxidation also reduced digestibility of amandin and significantly affected immunoreactivity during digestion. LC-MS/MS also identified four oxidation-prone methionine sites (aa 264-274, 298-308, 220-240 and 275-297) in Gamma conglutinin 1.\u0000 \u0000 \u0000 \u0000 MDA treatment reduced the immunoreactivity of amandin. MDA treatment also led to protein aggregation, which slowed down the digestion of amandin and altered immunoreactivity of amandin during digestion.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45818319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of a novel Bacillus methylotrophicus phage BM-P1 新型甲基营养芽孢杆菌噬菌体BM-P1的特性研究

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-22 DOI: 10.1093/fqsafe/fyad016

Ruirui Lv, Mingjie Xu, Shengye Guo, Jingwei Yao, H. A. Sakandar, Jing Guo, Can Zhang, Xia Chen

{"title":"Characterization of a novel Bacillus methylotrophicus phage BM-P1","authors":"Ruirui Lv, Mingjie Xu, Shengye Guo, Jingwei Yao, H. A. Sakandar, Jing Guo, Can Zhang, Xia Chen","doi":"10.1093/fqsafe/fyad016","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad016","url":null,"abstract":"\u0000 Bacillus species have been widely used as probiotics in a number of food products. However, these are vulnerable to bacteriophage infections which poses fermentation failure and eventually result in economic losses. Given this, we designed this study in which bacteriophage of lysogenic Bacillus methylotrophicus, Phage BM-P, was induced successfully, and its biological characteristics and genome information were researched. The obtained results showed that Bacillus species phage belonged to Myoviridae family. The maximum number of infections (MOI) for this phage was 10, with a burst size of 104.48 ± 2.70 counts expressed per milliliter per infective center. Additionally, this phage was temperature and pH sensitive and divalent ions (Ca 2+, Mg 2+) and chloramphenicol did not express significant influence on its adsorption capacity. Genomic analysis revealed that the genome size of Phage BM-P1 was 153,087 bp having 41.94% GC content, including 258 coding sequences (CDs). Further, 52 bacteriophages of Bacillus were classified into two clades by using phylogenetic analysis. Among them, phage BM-P1 with phage VB_BsuM-Goe3 and vB_BveM-Goe7 had highest ANI values, 95.23% and 95.28%, respectively. However, synteny analysis unraveled transpose, deletion and insertion in the genome of BM-P1. Considering this, it could be extrapolated that this phage is a new lysogenic phage. In conclusion, this study furthers the knowledge on the properties of Bacillus methylotrophicus phages and provides seminal insights for designing effective antiphage strategies for fermentation industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42409133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Epsilon-poly-L-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis Epsilon-poly-L-赖氨酸通过激活氨基酸代谢和酚类化合物生物合成提高柑橘对采后绿霉菌的抗病性

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-08 DOI: 10.1093/fqsafe/fyad010

Xiong Zhang, Qian Deng, Wenjun Wang, Hongyan Zhang, Ou Chen, K. Zeng

{"title":"Epsilon-poly-L-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis","authors":"Xiong Zhang, Qian Deng, Wenjun Wang, Hongyan Zhang, Ou Chen, K. Zeng","doi":"10.1093/fqsafe/fyad010","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad010","url":null,"abstract":"\u0000 As a famous fruit worldwide, citrus is susceptible to green mold caused by Penicillium digitatum, which causes large economic losses every year. ε-Poly-L-Lysine (ε-PL) is a novel preservative with strong inhibitory effects on fungi, and has the capacity to induce disease resistance in fruit, but the mechanism was rarely reported, especially in citrus. The present study, 800 μg mL -1 ε-PL and P. digitatum spores were inoculated in two different wounds on the citrus pericarp interval of 24 h. The results revealed that ε-PL inhibited the development of green mold without direct contact with P. digitatum, indicating the disease resistance of citrus was activated. Transcriptome analysis revealed that ε-PL activated amino acid metabolism and phenylpropanoid biosynthesis. Besides, the accumulation of glutamic acid, proline, arginine, serine, lysine, phenylalanine, and tyrosine were changed during storage. In the phenylpropanoid biosynthesis, ε-PL increased PAL, C4H, and 4CL activities and total phenolic and flavonoid contents. Importantly, among these phenolic compounds, ε-PL promoted the accumulation of individual phenolic compounds including ferulic acid, chlorogenic acid, p-coumaric acid, caffeic acid, gallic acid, catechins, epicatechin, and narirutin. In conclusion, ε-PL enhanced resistance of citrus through amino acid metabolism and phenolic compounds accumulation. These results improved the knowledge on the mechanism of ε-PL induced disease resistance, and also provided a fresh theoretical basis for the use of ε-PL in post-harvest citrus preservation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42972237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

A rapid method on identifying mastitis degrees of bovines based on dielectric spectra of raw milk 基于生乳介电光谱的奶牛乳腺炎程度快速鉴定方法

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-07 DOI: 10.1093/fqsafe/fyad014

Zhuozhuo Zhu, Biying Lin, Xinhua Zhu, Wenchuan Guo

{"title":"A rapid method on identifying mastitis degrees of bovines based on dielectric spectra of raw milk","authors":"Zhuozhuo Zhu, Biying Lin, Xinhua Zhu, Wenchuan Guo","doi":"10.1093/fqsafe/fyad014","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad014","url":null,"abstract":"\u0000 Bovine mastitis is the most complex and costly disease in the worldwide dairy industry. Somatic cell count (SCC) is accepted as an international standard for diagnosing the mastitis of cows, but most instruments used to detect SCC are expensive, or the detection speed is very low. To develop a rapid method for identifying mastitis degree, the dielectric spectra of 301 raw milk samples at three mastitis grades, i.e., negative, weakly positive, and positive grades based on SCC, were obtained in the frequency range of 20-4500 MHz using coaxial probe technology. Variable importance in the projection method was used to select characteristic variables, and principal component analysis (PCA) and partial least squares (PLS) were used to reduce data dimension. The linear discriminant analysis, support vector classification (SVC), and feed-forward neural network models were established to predict mastitis degrees of cows based on 22 principal components and 24 latent variables obtained by PCA and PLS, respectively. The results showed that the SVC model with PCA had the best classification performance with an accuracy rate of 95.8% for the prediction set. The research indicates that dielectric spectroscopy technology has a great potential in developing a rapid detector to diagnose mastitis of cows in-situ or online.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41786817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using cost-effective substrates 魏氏菌利用低成本底物生产的胞外多糖的结构及其对长双歧杆菌的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-02 DOI: 10.1093/fqsafe/fyad012

Xiaoying Wang, Fan Zhang, Lin Wang, L. Pan

引用次数: 1

Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality 冷藏过程中温度波动和冲击对猪肉和三文鱼质量的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-31 DOI: 10.1093/fqsafe/fyad011

Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen

{"title":"Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality","authors":"Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen","doi":"10.1093/fqsafe/fyad011","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad011","url":null,"abstract":"\u0000 Refrigeration is considered as prime technology for preserving meat products. Notwithstanding, temperature alterations is commonly ignored by industry during refrigeration, which have impact on product quality. Thus, we conducted research on the pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 days, whereas different temperature fluctuations and shocks were established depending on 4°C. Data exposed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in ±2℃ fluctuations group than constant temperature group. Additionally, both temperature fluctuations and shocks groups accelerated the myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in ±2°C fluctuations group than constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated the meat spoilage via progressively expanding the water-loss channels, which can reduce the meat edibility. This study provides a new theoretical basis about the proper uses of refrigerated-temperature for storing meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44376619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sucrose enhancing the chromogenic ability of Staphylococcus xylosus by improving NOS activity 蔗糖通过提高NOS活性增强木葡萄球菌的显色能力

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-28 DOI: 10.1093/fqsafe/fyad009

Zhiqiang Xu, Wenbin Zheng, Shang Zhao, Yong Chen, Qingli Yang, Yinglian Zhu

{"title":"Sucrose enhancing the chromogenic ability of Staphylococcus xylosus by improving NOS activity","authors":"Zhiqiang Xu, Wenbin Zheng, Shang Zhao, Yong Chen, Qingli Yang, Yinglian Zhu","doi":"10.1093/fqsafe/fyad009","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad009","url":null,"abstract":"\u0000 In this paper, the effect of different concentrations of sucrose stress on color formation of the Staphylococcus xylosus (S. xylosus) was investigated. The results showed that the highest a* value and the best coloring effect similar to nitrite were observed after addition of 0.05 g/mL sucrose to stress the S. xylosus. UV-Vis and ESR spectra analysis showed that production of coloring product Mb-NO was significantly enhanced after 0.05 g/mL sucrose stress. The growth curve, reactive oxygen content, cell cycle, NOS activity, zeta potential, cell size and protein composition of S. xylosus were investigated to reveal the mechanism of sucrose stress to enhance the coloring effect of the strain. The result showed that sucrose inhibited the growth of the S. xylosus, which changed the physiological state by activating the oxidative stress response. The stress altered the rate of intracellular metabolism of S. xylosus by delaying the cell cycle, increasing cell surface zeta potential and cell particle size. These changes altered protein composition of the cells, and significantly enhanced activity of intracellular NOS, which could improve the chromogenic ability of S. xylosus. This study will provide theoretical support for sucrose stress on the S. xylosus to enhance its coloring effect, and sucrose stress for S. xylosus might be a promising biological alternative to nitrite in meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49003048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0