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Microbe (Netherlands) 2025年 6卷

作者： Casagrande, Camilla Voos, Monica Nunes, Franciane Batista dos Santos Alves, Camilla Filippi Verdi, Camila Marina Barin, Juliano Santos, Roberto Christ Vianna Department of Microbiology and Parasitology Federal University of Santa Maria (UFSM) Santa Maria Brazil Department of Food Science and Technology Federal University of Santa Maria Rio Grande do Sul Santa Maria Brazil Laboratory of Oral Microbiology Research (LAPEMICRO) Federal University of Santa Maria Rio Grande do Sul Brazil Graduate Program in Pharmaceutical Sciences Federal University of Santa Maria Rio Grande do Sul Brazil

Quorum sensing (QS) strongly regulates the biofilm formation mechanism in several microorganisms. The blockade of violacein production in Chromobacterium violaceum has been employed to indicate QS inhibition. Nevertheless, quantifying violacein is challenging due to the reliance on high-cost equipment and supplies. Consequently, this study compared the production and inhibition of violacein using a traditional spectrophotometric method and an alternative approach utilizing a Photometrix UVC Android application integrated with a USB endoscopic camera. The study standardized the growth of C. violaceum in several culture media and incubation times, then evaluated the pigment inhibition against salicylic acid. Results indicated that C. violaceum produced more violacein when cultivated in BHI broth for 24 h. Salicylic acid inhibited violacein production, even at sub-inhibitory concentrations, with a minimum inhibitory pigment concentration (125 µg/mL) and a minimum bactericidal concentration (2000 µg/mL). A comparison between application-based readings and the traditional method showed no significant differences, highlighting the potential of this technology as an essential tool in for QS inhibition and biofilm research. © 2025

关键词： Biofilm Colorimetric methods Smartphone Violacein

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Integrating microbiome and metabolome analyses to unravel the role of inulin in enhancing the meat quality and bone health of ducks

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Scientific Reports 2025年第1期15.0卷 1-17页

作者： Li, Zemin Kim, Eunyoung Ko, Kayeon Liu, Anxin Lee, Yunkyoung Zhang, Guiguo Department of Animal Nutrition Shandong Agricultural University Taian City 271018 China Department of Food Science and Nutrition Jeju National University Jeju 63243 South Korea China-South Korea International Joint Laboratory of Functional Polysaccharides in Shandong Province Taian City 271018 China Key Laboratory of Efficient Utilization of Non-grain Feed Resources Taian City 271018 China Interdisciplinary Graduate Program in Advanced Convergence Technology & Science Jeju National University Jeju 63243 South Korea

Inulin, a natural dietary fiber, has various health-promoting bioactivities. However, the impacts of dietary inulin on duck productivity and overall health remain unclear. This study investigated the effects of inulin supplementation on systemic health and its underlying mechanisms by integrating the microbiota and metabolome analyses. One hundred twenty 16-day-old male Cherry Valley ducks with similar initial body weight (BW) were randomly assigned to 20 cages, with two treatments (6 ducks/cage and 10 cages/treatment): a basal diet (CON group) or a basal diet supplemented with 25 g inulin/kg (INU group). The 18-d feeding trials demonstrated that ducks fed the inulin-supplemented diet presented significantly improved growth performance, bone health, and meat quality compared with those in the control group (P < 0.05). Additionally, inulin supplementation reshaped the intestinal microbiota, increasing diversity and the abundance of Alistipes, Ligilactobacillus, and Streptococcus (P < 0.05). Metabolome analysis revealed that inulin feeding significantly modulated 13 metabolites (P < 0.05), which were enriched primarily in health-related metabolic pathways such as taurine and hypotaurine metabolism, steroid hormone biosynthesis, and histidine metabolism. Correlation analysis revealed a positive relationship among the modulated microbes and metabolites and improved healthy parameters. Overall, inulin supplementation improved the bone and muscle health of ducks by specifically modulating key gut microbes, metabolites, and associated metabolic pathways. These findings suggest that inulin supplementation represents a feasible nutritional strategy for improving the meat quality and bone health of intensively raised ducks. © The Author(s) 2025.

关键词： Bone health Duck Inulin Meat quality Metabolome Microbiome

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Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate

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food Bioscience 2022年第3期47卷 975-985页

作者： Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra Maria Teresa Bertoldo Pacheco Mércia de Sousa Galvão Marta Suely Madruga Post Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaCampus I58051-900João PessoaParaíbaBrazil Food Technology Institute (ITAL).Science and Food Quality Center 13070-179CampinasSão PauloBrazil

This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring *** study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of *** main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker *** acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile ***,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.

关键词： Aroma precursors Flavoring Goat byproducts Proteases Enzymatic hydrolysates Volatile compounds

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Mogroside V inhibits LPS-induced COX-2 expression/ROS production and overexpression of HO-1 by blocking phosphorylation of AKT1 in RAW264.7 cells

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生物化学与生物物理学报（英文版） 2019年第4期51卷 365-374页

作者： Yong Li Luyan Zou Tao Li Dengni Lai Yanyang Wu Si Qin Core Research Program 1515 Key Laboratory for Food Science and Biotechnology of Hunan Province College of Food Science and Technology Hunan Agricultural University Changsha 410128 China Core Research Program 1515 Key Laboratory for Food Science and Biotechnology of Hunan Province College of Food Science and Technology Hunan Agricultural University Changsha 410128 China The United Graduate School of Agricultural Sciences Faculty of Agriculture Kagoshima University Korimoto 1-21-24 Kagoshima 890-0065 Japan

Momordica grosvenori is a valuable edible plant with medicinal purposes,and it is widely used in medicated diets and traditional Chinese medicine in *** V (MV),the main bioactive component from ***,is commonly used as a natural *** extracts have been reported to exert potent anti-inflammatory property,however the underlying molecular mechanism still remains *** the present study,the biological effect of MV in inflammation was investigated in lipopolysaccharide (LPS)-stimulated RAW264.7 *** ELISA and western blot analysis results showed that MV significantly inhibited LPS-induced prostaglandin E2 (PGE2) production and cyclooxygenase-2 (COX-2) *** markedly decreased the phosphorylation of IκB-α,increased IκB-α,and reduced nuclear p-65 and C/EBPδ.Furthermore,MV attenuated LPS-induced phosphorylation of MAPKs and AKT1,and only the phosphorylation status of AKT1 was found to be consistent with the expression trend of ***,MV reduced ROS level and restored overexpressed HO-1 and AP-1 to basal level,which can be markedly reversed by AKT1 inhibitor *** results revealed that AKT1 plays a key role in LPS-induced COX-2 expression,and acts as a mediator to keep the redox balance in LPS-stimulated RAW264.7 *** exerts anti-inflammatory property by blocking AKT1-mediated NF-κB and C/EBPδ activation,ROS generation and AP-1/HO-1 ***,the present study indicated that MV has a significant chemopreventive effect on the inflammatory lesions and suggested that AKT1 is a potential specific target of MV for relieving inflammation.

关键词： Mogroside V anti-inflammatory property HO-1 NF-κB AKT1 ROS

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Functional diversity of AI-2/LuxS system in lactic acid bacteria: Impacts on biofilm formation and environmental resilience

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Research in Microbiology 2025年 104296页

作者： Kanthenga, Hopeful Tusalifye Banicod, Riza Jane S. Ntege, Wilson Njiru, Moses Njeru Javaid, Aqib Tabassum, Nazia Kim, Young-Mog Khan, Fazlurrahman KOICA-PKNU International Graduate Program of Fisheries Science Pukyong National University Busan 48513 South Korea Department of Fisheries Malawi College of Fisheries Mangochi 301401 Malawi Fisheries Postharvest Research and Development Division National Fisheries Research and Development Institute Quezon City 1103 Philippines Fisheries Control Regulation and Quality Assurance Ministry of Agriculture Animal Industry and Fisheries Entebbe 10101 Uganda Department of Fisheries and Aquaculture Turkana County Government Lodwar 30500 Kenya Interdisciplinary Program of Marine and Fisheries Sciences and Convergent Technology Pukyong National University Busan 48513 South Korea Marine Integrated Biomedical Technology Center The National Key Research Institutes in Universities Pukyong National University Busan 48513 South Korea Research Center for Marine Integrated Bionics Technology Pukyong National University Busan 48513 South Korea Department of Food Science and Technology Pukyong National University Busan 48513 South Korea Ocean and Fisheries Development International Cooperation Institute Pukyong National University Busan 48513 South Korea International Graduate Program of Fisheries Science Pukyong National University Busan 48513 South Korea

A key component of microbial communication, autoinducer-2 (AI-2) signaling, affects several physiological processes, including environmental adaptation and biofilm formation in lactic acid bacteria (LAB). The multifarious contribution of AI-2, synthesized by LuxS, in improving biofilms and tolerance to hostile conditions in LAB has been investigated in this review. The evolutionary conservation and diversity of AI-2 are shown by a phylogenetic analysis of luxS gene among several LAB species. Furthermore, AI-2 signaling in LAB improves resistance to unfavorable environmental factors, including pH fluctuations, temperature extremes, and antimicrobial agents. Lactic acid bacteria could set off defenses against harmful impacts from environmental stresses. © 2025 Institut Pasteur

关键词： Autoinducer-2 Biofilm formation Environmental adaptation Lactic acid bacteria LuxS enzyme Phylogenetic analysis

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Enhancing Diagnostic Accuracy for Knee Osteoarthritis Using a Deep Learning Approach

Enhancing Diagnostic Accuracy for Knee Osteoarthritis Using ...

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International Symposium on Applied science 2024, ISAS 2024

作者： Raza, Aquib Ching, Congo Tak Shing Liu, Peng-Ta Phan, Thien-Luan Tran, Ngoc-Luan Nguyen, Ha Anh T. Rameez, Mohammad Li, Hung-Chung Linh, Dao Nguyen Phuong Van Hieu, Nguyen Tran, Trung Nghia National Taiwan University Taipei City10673 Taiwan Research Center for Information Technology Academia Sinica Taipei City11529 Taiwan Graduate Institute of Biomedical Engineering National Chung Hsing University Taichung402 Taiwan Department of Electrical Engineering National Chi Nan University Nantou County Taiwan Advanced Plant and Food Crop Biotechnology Center National Chung Hsing University Taichung402 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung402 Taiwan Fall Prevention Center Department of Physical Medicine & Rehabilitation Changhua Christian Hospital Changhua500 Taiwan Department of Physics and Electronic Engineering University of Science Vietnam National University - Ho Chi Minh City Ho Chi Minh City70000 Viet Nam Department of Computer Science University of York York HeslingtonYO10 5DD United Kingdom Undergraduate Program of Intellectual Creativity Engineering National Chung Hsing University Taichung402 Taiwan Ho Chi Minh City72409 Viet Nam HCMUT Vietnam National University Ho Chi Minh City Thu Duc Ho Chi Minh City71308 Viet Nam

This research introduces a deep learning framework that combines convolutional neural networks with autoencoders to improve the diagnostic accuracy of knee osteoarthritis. The study utilized a publicly available dataset from the Mendeley Data repository, where knee joint images were preprocessed using Contrast Limited Adaptive Histogram Equalization to enhance contrast and ensure consistent image sizing. Initially, an autoencoder was employed in an unsupervised manner to learn compressed representations of the data. These representations were then used to train a CNN to classify knee images into 'healthy' and 'osteoarthritic' categories. The model was trained using an 80:20 split for training and testing data, incorporating early stopping and data augmentation techniques to prevent overfitting and enhance generalization. Performance metrics such as accuracy, precision, recall, and the area under the Receiver Operating Characteristic curve (ROCAUC) were used to evaluate the model, resulting in a high test accuracy of 98.95%. The high precision and recall rates further confirmed the model's robustness in diagnosing KOA. To enhance interpretability, Gradient-weighted Class Activation Mapping (Grad-CAM) was applied to identify critical regions in the images that influenced the model's decisions. Additionally, t-Distributed Stochastic Neighbor Embedding (t-SNE) was used to visualize the high-dimensional encoded features in a two-dimensional space, providing deeper insights into how the model differentiates between classes. The promising results of this deep learning approach suggest its potential for broader applications in medical imaging diagnostics. By providing healthcare professionals with a tool that enhances diagnostic accuracy and operational efficiency, this framework lays the foundation for developing scalable, AI-driven diagnostic systems for various complex medical conditions. © 2025 Institute of Physics Publishing. All rights reserved.

关键词： Joints (anatomy)

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The technological potential of agro-industrial residue from grape pulping(Vitis spp.)for application in meat products:A review

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food Bioscience 2022年第5期49卷 40-49页

作者： Marcelo Edvan dos Santos Silva Cristiani Viegas Brandao Grisi Suzana Pedroza da Silva Marta Suely Madruga Fabio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoao PessoaParaiba58051-900Brazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil Federal University of Pernambuco’s Agreste Av.Bom PastorBoa Vista55296-901GaranhunsPEBrazil

This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its *** studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal ***,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional *** use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat *** technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic *** addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.

关键词： Natural antioxidant Grape bagasse Meat products Bioactive compounds Oxidation Waste reuse

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Exploring endogenous lactic acid bacteria potential: Isolation to genetic insights on aromatic compounds

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food Microbiology 2025年 131卷

作者： Kuhn, Daniel Schmitz, Caroline Rama, Gabriela Rabaioli Costa, Manuela Araujo De Gregorio, Priscilla Romina Irazoqui, José Matías Amadio, Ariel Fernando Lombardi, Angiolella Martins, Vera Lúcia Milani Heidrich, Daiane Beux, Simone Lehn, Daniel Neutzling Hoehne, Lucélia Volken de Souza, Claucia Fernanda Laboratory of Food Biotechnology University of Vale do Taquari RS Lajeado Brazil Graduate Program in Biotechnology University of Vale do Taquari RS Lajeado Brazil Centro de Referência para Lactobacilos (CERELA) ‐ CONICET TUC San Miguel de Tucumán Argentina Instituto de Investigación de la Cadena Láctea (IdICaL) INTA-CONICET SF Rafaela Argentina Food Microbiologist Vicenza Italy Programa de Pós-Graduação em Propriedade Intelectual e Transferência de Tecnologia para a Inovação (PROFNIT) Federal Institute of Education Science and Technology of Rio Grande do Sul RS Porto Alegre Brazil Department of Chemistry Federal University of Technology - Paraná PR Pato Branco Brazil

This study aimed to explore the technological potential of endogenous lactic acid bacteria (LAB) isolated from milk and cheese produced in São Paulo, Brazil, for use in the preparation of fermented dairy products. A total of 562 microorganisms were isolated, with Lacticaseibacillus rhamnosus and Enterococcus faecalis being the predominant species. Among these, 169 isolates were characterized for their technological properties, and Principal Component Analysis (PCA) was applied to rank the most promising strains. Based on this analysis, 43 isolates were selected and evaluated for acidification potential, autolysis, antimicrobial activity, antibiotic susceptibility, and aromatic compound production. Lactobacillus delbrueckii CTR1 exhibited the highest acidification potential (ΔpH 1.00). Lacticaseibacillus rhamnosus JLR3 displayed strong antimicrobial activity, particularly against Salmonella Enteritidis and Staphylococcus aureus, while Enterococcus faecium ITR5 was effective against Escherichia coli. The aromatic compound profile of fermented milks led to the selection of Lacticaseibacillus rhamnosus AQTR10 and Enterococcus xinjiangensis AQLM2 for sequencing and functional characterization. These strains were shown to produce diacetyl (butane-2,3-dione), acetoin (3-hydroxy-butan-2-one), acetic acid (ethanoic acid), and acetaldehyde (ethanal). Functional annotation revealed that L. rhamnosus possesses the genetic machinery for diacetyl and acetoin biosynthesis via the citrate pathway, as well as for acetaldehyde and acetic acid production through an aldehyde dehydrogenase-encoding gene. In E. xinjiangensis, genetic evidence for acetaldehyde biosynthesis was identified. These findings suggest that the two LAB strains isolated from dairy samples in southeastern Brazil hold promise as adjunct cultures for fermented dairy product development. © 2025 Elsevier Ltd

关键词： Adjunct culture Endogenous microorganisms Fermented dairy products Technological characterization

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Lotus seed skin proanthocyanidin extract exhibits potent antioxidant property via activation of the Nrf2-ARE pathway

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生物化学与生物物理学报（英文版） 2019年第1期51卷 31-40页

作者： Tao Li Qili Li Weiguo Wu Yong Li De-xing Hou Hua Xu Baodong Zheng Shaoxiao Zeng Yang Shan Xiangyang Lu Fangming Deng Si Qin Core Research Program 1515 Key Laboratory for Food Science and Biotechnology of Hunan Province College of Food Science and Technology Hunan Agricultural University Changsha 410128 China Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China Core Research Program 1515 Key Laboratory for Food Science and Biotechnology of Hunan Province College of Food Science and Technology Hunan Agricultural University Changsha 410128 China The United Graduate School of Agricultural Sciences Faculty of Agriculture Kagoshima University Kagoshima 890-0065Japan Department of Pediatrics Steele Children's Research Center University of Arizona Tucson 85724 USA Department of Food Safety College of Food Science Fujian Agriculture and Forestry University Fuzhou 350002 China Core Research Program 1515 Key Laboratory for Food Science and Biotechnology of Hunan Province College of Food Science and Technology Hunan Agricultural University Changsha 410128 China The United Graduate School of Agricultural Sciences Faculty of Agriculture Kagoshima University Kagoshima 890-0065Japan Department of Pediatrics Steele Children's Research Center University of Arizona Tucson 85724 USA

Lotus seed is well known as traditional food and medicine,but its skin is usually *** studies have shown that lotus seed skin contains a high concentration of proanthocyanidins that have multi-functions,such as antioxidation,anti-inflammation,and anti-cancer *** the present study,we aimed to isolate and purify the proanthocyanidins from lotus seed skin by acetone extraction and rotary evaporation,identify their chemical structures by HPLC-MS-MS and NMR,and further investigate the antioxidant properties of the extract purified by macroporous resin (PMR) from lotus seed skin both in vitro and in *** results showed that PMR mainly contained oligomeric proanthocyanidins,especially dimeric procyanidin B1 (PB1),procyanidin B2 and procyanidin *** it had limited ability to directly scavenge radicals in vitro,PMR could significantly enhance the expressions of antioxidant proteins via activation of nuclear factor-E2-related factor 2 (Nrf2)-antioxidant response element (ARE) pathway in HepG2 *** data revealed that PB1,a major component in PMR,stabilized Nrf2 by inhibiting the ubiquitination of Nrf2,which led to subsequent activation of the Nrf2-ARE pathway,including the enhancements of Nrf2 nuclear translocation,Nrf2-ARE binding and ARE transcriptional ***,the in vivo results in high fat diet-induced mice further verified the powerful antioxidant property of *** results revealed that lotus seed skin is a promising resource for functional food development.

关键词： lotus seed skin extract proanthocyanidin Nrf2-ARE pathway antioxidant activity

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Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami

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food Bioscience 2022年第6期50卷 1766-1773页

作者： Franciele Maria Gottardo Bárbara Biduski Lára Franco dos Santos Jucilene Sena dos Santos Laura Beatriz Rodrigues Luciana Ruschel dos Santos Graduate Program in Food Science and Technology University of Passo FundoBR 28599052-900Passo FundoRSBrazil Food Quality and Sensory Science Department Teagasc Food Research CentreAshtownDublinD15 KN3KIreland Graduate Program in Bioexperimentation University of Passo FundoBR 28599052-900Passo FundoRSBrazil College of Agronomy and Veterinary Science University of Passo FundoBR 28599052-900Passo FundoRSBrazil

Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat *** compounds are used for food preservation combined with encapsulation techniques to improve *** study evaluated the anti-Listeria potential of isolated and combined microencapsulated oregano(OEO)and cinnamon(CEO)essential oils in Italian *** combination ratios of OEO and CEO were tested and 50:50 ratio(OEO:CEO)was encapsulated using sodium *** microcapsules were evaluated for encapsulation efficiency(EE),morphology and action against *** in a meat *** microcapsules and 50/50 combined EO were incorporated into the Italian salami to evaluate the physicochemical,microbiological and sensory *** combinations of EO showed *** inhibition zone and CIM with 1:16 *** microencapsulated EO had 98.36%encapsulation *** 2%microcapsule had a significant reduction of *** from the *** though the panellists mentioned the sandy attribute in the CATA,the salami with EO microcapsules texture did not differ from the *** the essential oils had high encapsulation efficiency,the smell and flavour of cinnamon and oregano interfered negatively with the sensory ***,the encapsulation of the combined essential oils(50/50)significantly reduced *** in Italian salami.

关键词： Natural antimicrobial Sodium alginate Ready-to-eat Encapsulation

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