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Yagodina, O. V.; Nikol'skaya, E. B.; Khovanskikh, A. E.; Кормилицын, Б. Н.

doi:10.1023/a:1020714607203

Cited by 25 publications

(10 citation statements)

References 35 publications

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“…Amine oxidases (AO) are a large group of enzymes catalyzing oxidative deamination of amines to form the corresponding aldehydes, hydrogen peroxide and ammonia. AO in filamentous fungi are involved in amino acid metabolism and are described in many fungi such as Aspergillus oryzae , Penicillinium chrysogenum and Fusarium oxysporum [27]. Peptide transport is a universally observed physiological phenomenon in both prokaryotes and eukaryotes cells [28].…”

Section: Resultsmentioning

confidence: 99%

Identification of differentially expressed genes from Trichoderma harzianum during growth on cell wall of Fusarium solanias a tool for biotechnological application

et al. 2013

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BackgroundThe species of T. harzianum are well known for their biocontrol activity against many plant pathogens. However, there is a lack of studies concerning its use as a biological control agent against F. solani, a pathogen involved in several crop diseases. In this study, we have used subtractive library hybridization (SSH) and quantitative real-time PCR (RT-qPCR) techniques in order to explore changes in T. harzianum genes expression during growth on cell wall of F. solani (FSCW) or glucose. RT-qPCR was also used to examine the regulation of 18 genes, potentially involved in biocontrol, during confrontation between T. harzianum and F. solani.ResultsData obtained from two subtractive libraries were compared after annotation using the Blast2GO suite. A total of 417 and 78 readable EST sequence were annotated in the FSCW and glucose libraries, respectively. Functional annotation of these genes identified diverse biological processes and molecular functions required during T. harzianum growth on FSCW or glucose. We identified various genes of biotechnological value encoding to proteins which function such as transporters, hydrolytic activity, adherence, appressorium development and pathogenesis. Fifteen genes were up-regulated and sixteen were down-regulated at least at one-time point during growth of T. harzianum in FSCW. During the confrontation assay most of the genes were up-regulated, mainly after contact, when the interaction has been established.ConclusionsThis study demonstrates that T. harzianum expressed different genes when grown on FSCW compared to glucose. It provides insights into the mechanisms of gene expression involved in mycoparasitism of T. harzianum against F. solani. The identification and evaluation of these genes may contribute to the development of an efficient biological control agent.

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Section: Resultsmentioning

confidence: 99%

Identification of differentially expressed genes from Trichoderma harzianum during growth on cell wall of Fusarium solanias a tool for biotechnological application

et al. 2013

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“…Overall, amine-degrading bacteria are used to decrease BAs in foods, but the exact mechanism of action remains unknown (3,19,27,60). Monoamine and diamine oxidases were reported to catalyze the detoxifying oxidation of BAs in the gastrointestinal tract of higher organisms (21). Moreover, AOs were identified in Arthrobacter crystallopoietes, Candida boidinii, Klebsiella aerogenes, Micrococcus rubens, Sarcina lutea, and Rhodococcus erythropolis (21,(61)(62)(63).…”

Section: Discussionmentioning

confidence: 99%

“…Monoamine and diamine oxidases were reported to catalyze the detoxifying oxidation of BAs in the gastrointestinal tract of higher organisms (21). Moreover, AOs were identified in Arthrobacter crystallopoietes, Candida boidinii, Klebsiella aerogenes, Micrococcus rubens, Sarcina lutea, and Rhodococcus erythropolis (21,(61)(62)(63). Within lactic acid bacteria, the aminedegrading activity of Lb.…”

Section: Discussionmentioning

confidence: 99%

“…The capacity of some lactic acid bacteria to degrade BAs to aldehyde, ammonia, and hydrogen peroxide by amine oxidases (AOs) was also shown in food processing (3,19,20). In particular, two main classes of AOs, flavin-containing monoamine oxidases (FlavAOs) and copper-containing amine oxidases (CuAOs), have been described and are usually found in a wide range of microbes, plants, and animals (4,21). Multicopper oxidases (MCOs) may also be responsible for BA degradation (18,22).…”

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confidence: 99%

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Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Guarcello

Angelis

Settanni

et al. 2016

Appl Environ Microbiol

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“…Many scholars have studied the inhibition of BAs in products by inoculating starter cultures, which indicates the important role of BA oxidase [ 22 , 23 ]. Amine oxidase was synthesized by bioamine-degrading strains, which could decompose BAs into corresponding aldehydes, ammonia gas, and hydrogen peroxide [ 24 , 25 ]. Xie et al [ 26 ] found that the amount of tryptophan (100%), phenylethylamine (PHE, 100%), PUT (86%), CAD (63%), HIS (82%), and TYR (43%) were significantly reduced by the mixed starter of Lactobacillus plantarum and Staphylococcus xylosus .…”

Section: Introductionmentioning

confidence: 99%

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Wang

et al. 2021

Foods

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In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.

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Cited by 25 publications

References 35 publications

Identification of differentially expressed genes from Trichoderma harzianum during growth on cell wall of Fusarium solanias a tool for biotechnological application

Identification of differentially expressed genes from Trichoderma harzianum during growth on cell wall of Fusarium solanias a tool for biotechnological application

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

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