Food Science and Biotechnology最新文献_第9页

Development of a selective and differential medium for effective isolation of Pectobacterium carotovorum from soft rot-infected agricultural products

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-18 DOI: 10.1007/s10068-024-01748-0

Ji Hye Baek, So-Young Lee, Ji-Yun Bae, Se-Wook Oh

{"title":"Development of a selective and differential medium for effective isolation of Pectobacterium carotovorum from soft rot-infected agricultural products","authors":"Ji Hye Baek, So-Young Lee, Ji-Yun Bae, Se-Wook Oh","doi":"10.1007/s10068-024-01748-0","DOIUrl":"10.1007/s10068-024-01748-0","url":null,"abstract":"<div><p><i>Pectobacterium carotovorum</i> subsp. <i>carotovorum</i> causes soft rot in vegetables and fruits by degrading pectin in plant tissues. Existing selective media such as crystal violet pectate (CVP) often fail to differentiate <i>P. carotovorum</i> from other bacterial strains. In this study, we developed a novel selective and differential medium, BO, incorporating myo-inositol, D-cellobiose, and pectin as key carbon sources, along with bromocresol green as a pH indicator. The BO medium demonstrated significant selectivity and specificity by producing distinct yellow-green colonies for <i>P. carotovorum</i>. Furthermore, pH measurements showed that <i>P. carotovorum</i> rapidly acidifies the BO medium, enabling clear differentiation from other bacterial species. Through 16S rRNA sequencing, we confirmed the successful isolation of <i>P. carotovorum</i> from soft rot-infected Chinese cabbage. This medium enhances the early detection and management of soft rot disease in agricultural products, offering an efficient tool for distinguishing <i>P. carotovorum</i> from competing microorganisms.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1517 - 1524"},"PeriodicalIF":2.4,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632603","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

Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-15 DOI: 10.1007/s10068-024-01737-3

Nidhi Attri, Diksha Arora, Rajni Saini, Mamta Chandel, Priyanka Suthar, Atul Dhiman

{"title":"Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies","authors":"Nidhi Attri, Diksha Arora, Rajni Saini, Mamta Chandel, Priyanka Suthar, Atul Dhiman","doi":"10.1007/s10068-024-01737-3","DOIUrl":"10.1007/s10068-024-01737-3","url":null,"abstract":"<div><p>Krill oil, derived from Antarctic krill (<i>Euphausia superba</i>) species, is drawing increased attention due to its distinct composition, being rich in omega-3 fatty acids, phospholipids, and astaxanthin. Recent studies highlight the potential benefits of krill oil as a dietary supplement for enhancing various health-related factors. Research indicates that supplementing with krill oil positively affects markers of inflammation, oxidative stress, muscle function, glucose metabolism, and lipid profiles. Additionally, advancements in encapsulation technologies aim to optimize the delivery and efficacy of krill oil supplements. The review outlines the selection of emulsifiers and wall materials, along with techniques employed in creating four novel encapsulation methods for krill oil: micro/nanoemulsions, microcapsules, liposomes, and nanostructured lipid carriers. The review also provides scientific literature on the physiological impacts and underlying mechanisms of krill oil supplementation. It explores its influence on glucose homeostasis, oxidative stress responses, inflammatory pathways, lipid metabolism, and muscle physiology.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1285 - 1308"},"PeriodicalIF":2.4,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632430","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

Antioxidant activity and anti-adipogenic effect of ethyl acetate fraction of cumin seeds on 3T3-L1 adipocytes differentiation

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-13 DOI: 10.1007/s10068-024-01746-2

Ji-Yun Bae, Sung-Sil Hong, Mi-Ja Kim

引用次数: 0

Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-12 DOI: 10.1007/s10068-024-01734-6

Robie Vasquez, Ji Hoon Song, Young-Seo Park, Hyun-Dong Paik, Dae-Kyung Kang

{"title":"Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review","authors":"Robie Vasquez, Ji Hoon Song, Young-Seo Park, Hyun-Dong Paik, Dae-Kyung Kang","doi":"10.1007/s10068-024-01734-6","DOIUrl":"10.1007/s10068-024-01734-6","url":null,"abstract":"<div><p>Ginseng (<i>Panax</i>) is a perennial herb with medicinal properties found in Asia and North America. Ginseng extracts contain several compounds, such as ginsenosides, which have therapeutic properties and have been extensively studied. Because of their deglycosylated nature, minor ginsenosides exhibit more potent bioactive properties than their parent ginsenosides. However, untreated ginseng extracts contain low levels of bioactive minor ginsenosides. Thus, converting major ginsenosides to minor ginsenosides using various methods, including microbial bioconversion, is required. Probiotic bacteria such as lactic acid bacteria and bifidobacteria are safe and excellent agents for bioconverting ginsenosides. Numerous studies have demonstrated the application of probiotic bacteria to produce minor ginsenosides; however, a comprehensive discussion focusing on using probiotics in ginsenoside bioconversion has been lacking. Therefore, this review investigates the application of probiotic bacteria to produce minor ginsenosides. Moreover, improving the health-promoting properties of ginseng with the help of probiotics is also reviewed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1631 - 1659"},"PeriodicalIF":2.4,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688603","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

Application of machine learning for quantitative analysis of industrial fermentation using image processing

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-11 DOI: 10.1007/s10068-024-01744-4

Jieun Jeong, Sangoh Kim

引用次数: 0

Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-06 DOI: 10.1007/s10068-024-01723-9

Ji-Hyun Im, Geon Oh, Xiaolu Fu, June Seok Lim, Sun-Il Choi, Ok-Hwan Lee

引用次数: 0

Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-04 DOI: 10.1007/s10068-024-01735-5

Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, Tayyaba Noor, Muhammad Imran

{"title":"Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis","authors":"Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, Tayyaba Noor, Muhammad Imran","doi":"10.1007/s10068-024-01735-5","DOIUrl":"10.1007/s10068-024-01735-5","url":null,"abstract":"<div><p>Intrinsically active rhamnolipids functionalized liposomes (rhamnosomes) as a carrier for cinnamaldehyde were developed to enhance the antibacterial activity against foodborne <i>Salmonella</i> isolates. Stable rhamnosomes were optimized with an excellent encapsulation efficiency of 85 ± 1%. SEM revealed slightly rough surface morphology and the mean diameter was slightly increased after the incorporation of cinnamaldehyde in rhamnosomes from 77 to 137 ± 2 nm. However, negative zeta-potential values were reduced from -18.2 ± 4 mV to − 13.4 ± 2 mV for cinnamaldehyde-loaded rhamnosomes. FTIR analyses revealed chemical interactions between rhamnolipids and phospholipids, which facilitated the development of rhamnosomes. Cinnamaldehyde-loaded rhamnosomes exhibited higher anti-<i>Salmonella</i> activity as compared to free cinnamaldehyde and void-rhamnosomes, and 75–80% reduction in biomass was observed due to their enhanced binding with the bacterial membrane in the antibiofilm assays. Antimicrobial results revealed that cinnamaldehyde-loaded rhamnosomes inhibited bacterial growth, displayed adequate biocompatibility and stability while providing an innovative strategy to control foodborne-resistant pathogens.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"1063 - 1078"},"PeriodicalIF":2.4,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430884","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

Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-04 DOI: 10.1007/s10068-024-01726-6

JaeYoon Kang, JuDong Yeo

引用次数: 0

Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors 植酸酶热稳定性工程在食品和饲料领域的潜在应用进展

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-01 DOI: 10.1007/s10068-024-01690-1

Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar

{"title":"Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors","authors":"Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar","doi":"10.1007/s10068-024-01690-1","DOIUrl":"10.1007/s10068-024-01690-1","url":null,"abstract":"<div><p>This review comprehensively examines the advancements in engineering thermostable phytase through genetic modification and immobilization techniques, focusing on developments from the last seven years. Genetic modifications, especially protein engineering, have enhanced enzyme’s thermostability and functionality. Immobilization on various supports has further increased thermostability, with 50–60 % activity retention at higher temperature (more than 50 °C). In the food industry, phytase is used in flour processing and bread making, reducing phytate content by around 70 %, thereby improving nutritional value and mineral bioavailability. In the feed industry, it serves as a poultry feed additive, breaking down phytates to enhance nutrient availability and feed efficiency. The enzyme’s robustness at high temperatures makes it valuable in feed processing. The integration of microbial production of phytase with genetically engineered strains followed by carrier free immobilization represents a synergistic approach to fortify enzyme structure and improve thermal stability. These advancement in the development of phytase enzyme capable of withstanding high temperatures, thereby pivotal for industrial utilization.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"1 - 18"},"PeriodicalIF":2.4,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912781","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

Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-01 DOI: 10.1007/s10068-024-01739-1

Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, Shinyoung Lee, Mi-Ju Kim

{"title":"Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage","authors":"Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, Shinyoung Lee, Mi-Ju Kim","doi":"10.1007/s10068-024-01739-1","DOIUrl":"10.1007/s10068-024-01739-1","url":null,"abstract":"<div><p>In this study, we investigated the impact of different temperatures (10 °C, 4 °C, and − 1 °C) on salted kimchi cabbage. The diversity of white colony forming yeast (WCFY) on kimchi cabbage was assessed. The culture-dependent method revealed <i>Candida</i> as the predominant yeast, whereas the culture-independent method showed variations in the WCFY community based on storage temperatures. Meanwhile, the bacterial communities of salted kimchi cabbage were analyzed at different temperatures, with <i>Latilactobacillus</i> being the most abundant after WCFY observation. Other major LAB involved in kimchi fermentation were also observed at all temperatures. Additionally, the yeast communities revealed that <i>Kazachstania</i>, <i>Candida</i>, and <i>Mrakia</i> showed the highest relative abundance at 10 °C, 4 °C, and − 1 °C, respectively, as the storage period increased. Furthermore, correlation analysis showed that <i>Candida</i> had significant negative correlations between <i>Levilactobacillus</i>, <i>Lactiplantibacillus</i>, and <i>Latilactobacillus.</i> These findings suggest that the microbial community at different storage temperatures can affect the quality and safety of kimchi cabbage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"1001 - 1014"},"PeriodicalIF":2.4,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430771","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