Escherichia coli (E. coli) is a common pathogen that causes diarrhea in humans and animals. In particular, E. coli can easily form biofilm on the surface of living or non-living carriers, which can lead to the cross-contamination of food. This review mainly summarizes the formation process of E. coli biofilm, the prevalence of biofilm in the food industry, and inhibition methods of E. coli biofilm, including chemical and physical methods, and inhibition by bioactive extracts from plants and animals. This review aims to provide a basis for the prevention and control of E. coli biofilm in the food industry.
The purpose was to investigate effect of edible bird's nest (EBN) on the immunological properties of mice with lung injury induced by sulfur dioxide (SO 2 ). In mice, SO 2 exposure caused symptoms that included a cough, tiredness, and weight loss. Administering EBN improved the immunological function of mice with lung injury in a dosedependent manner, leading to recovery of the lung tissue and increasing thymus and spleen indices. IL-2 and IFN-γ in the serum by Th1 cells in response to EBN played a leading role in cellular immune regulation. Moreover, a medium dose of EBN regulated the immune stress response, inhibited apoptosis of splenic lymphocytes, and promoted cellular immunity. EBN inhibited production of IL-8 and MDA and upregulated mRNA expression of atrophin-1 and cyclooxygenase-2 in lung tissue. EBN attenuates the lung injury induced by SO 2 in mice through a mechanism that involves the inhibition of inflammation and regulation of immunological balance.
The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal process conditions and to assess the quality indicators of fish sausages during frozen storage. The results indicated that the optimal process conditions were as follows: the addition of 15% TSP, 8% potato starch, and 5% lard oil, resulting in a gel strength of 1894.32 g·cm. During storage of the formulation-optimized fish sausages for 180 days, the water-holding capacity, whiteness, texture properties, and gel strength of the fish sausages all decreased, whereas cooking loss, thawing loss, thiobarbituric acid reactive substances value, and total volatile base nitrogen value all increased. Consequently, TSP is beneficial to improve the gel strength and sensory score of fish sausages. The quality of fish sausages with added TSP was acceptable after storage at −18 °C, for 120 days.
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