Detection of acylated homoserine lactones in gram-negative proteolytic psychrotrophic bacteria isolated from cooled raw milk

Pinto, Uelinton Manoel; Viana, E. de S.; Martins, Maurílio Lopes; Vanetti, Maria Cristina Dantas

doi:10.1016/j.foodcont.2006.09.005

Cited by 71 publications

(44 citation statements)

References 27 publications

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“…In addition, three lactones were detected in the rice wines, and γ-butyrolactone and γ-nonalactone appeared in most rice wines. These compounds were probably produced mainly by bacteria 23 from the "Wheat Qu". The concentration of nitrogen-containing compounds and lactones was very low in the Chinese rice wines.…”

Section: Volatile and Semi-volatile Compounds In Chinese Rice Winementioning

confidence: 99%

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Luo

Fan

2008

Journal of the Institute of Brewing

123

134

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The volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). The original Chinese rice wine samples were diluted with deionized water to a final concentration of 6% (v/v) ethanol and then extracted by HS-SPME. The samples were pre-equilibrated at 50°C for 15 min and extracted with stirring at the same temperature for 45 min prior to injection into a GC-MS. A total of 97 volatile and semi-volatile compounds were identified from ten Chinese typical rice wine samples, including 13 alcohols, 8 acids, 28 esters, 4 aldehydes and ketones, 17 aromatic compounds, 3 lactones, 6 phenols, 3 sulphides, 9 furans and 6 nitrogen-containing compounds, of which, 39 compounds were firstly reported in Chinese rice wine. By stepwise linear discrimination analysis, the ten Chinese rice wine samples could be classified into three groups according to the production area, and in particular, the production technologies.

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Section: Volatile and Semi-volatile Compounds In Chinese Rice Winementioning

confidence: 99%

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Luo

Fan

2008

Journal of the Institute of Brewing

123

134

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“…Total ion chromatogram of volatile compounds in a wheat Qu on the fourth day of fermentation extracted by HS-SPME. Key: 1, ethyl acetate; 2, 2,3-butanedione; 3, 1-penten-3-one; 4, hexanal; 5, 2-methylpropanol; 6, 1-penten-3-ol; 7, ethyl hexanoate; 8, 3-methylbutanol; 9, 2-pentylfuran; 10, 1-pentanol; 11, 3-octanone; 12, 2-octanone; 13, 3-hydroxy-2-butanone; 14, 2-heptanol; 15, (E)-2-heptenal; 16, 2,5-dimethylpyrazine; 17, 6-methyl-5-hepten-2-one; 18, 2,6-dimethylpyrazine; 19, 1-hexanol; 20, 2-nonanone; 21, nonanal; IS, 2-octanol; 22 tion catalyzed by lipoxygenase originating from the microbiota present in the medium or from microbial amino acid catabolism, as well as methyl ketone reduction.…”

Section: Analysis Of Changes Of Volatile Compounds In Wheat Qu Duringmentioning

confidence: 99%

“…Only one lactone, namely γ-nonalactone was detected in wheat Qu in this study. This compound, which probably came from a bacterial fermentation 22 , may be formed by other volatiles such as acids, that is, it is a secondary metabolite. The concentration of γ-nonalactone increased slowly up to the fifteenth day of fermentation and γ-nonalactone has also been reported in Chinese rice wine 18 .…”

Section: Analysis Of Changes Of Volatile Compounds In Wheat Qu Duringmentioning

confidence: 99%

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Fan

2009

Journal of the Institute of Brewing

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In order to understand the optimum time of using wheat Qu for Chinese rice wine brewing on the basis of the contents of volatile compounds, changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage were studied by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrum (GC-MS). It was shown that the concentrations of most groups of volatiles, including alcohols, aldehydes, aromatic compounds, phenols, sulphides, furans, and nitrogen-containing compounds, increased progressively from the first day to the fourth day of fermentation, and then decreased gradually. A minority group of volatile compounds such as acids and ketones peaked after one day of fermentation, esters increased slowly from the first day to the eighth day of fermentation. Lactones and esters rose slowly from the first day to the fifteenth day of fermentation respectively, and decreased afterwards, whereas the evolution of terpenes was somewhat erratic. These results suggested that changes in the concentrations of most groups of volatile compounds during fermentation and storage were uniform. This made it possible to determine the optimum level of fermentation and storage for Chinese rice wine wheat Qu on the basis of the contents of volatile compounds.

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“…The system has also been shown to regulate bacterial behaviors in food ecosystems highlighting the importance of understanding its control in order to improve food safety and quality (Bai & Rai, 2011;Pinto et al, 2007;Skandamis & Nychas, 2012).…”

Section: Introductionmentioning

confidence: 99%

Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)

et al. 2016

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The aim of this study was to assess the anti-quorum sensing activity of phenolic extracts from grumixama (Eugenia brasiliensis), also known as Brazilian cherry, in concentrations that did not interfere with bacterial growth. The pulp phenolic compounds were extracted by using solid phage extraction in a mini-collumn C18 and quantified by spectrophotometry. The anti-quorum sensing activity was evaluated by testing the inhibition of violacein production in Chromobacterium violaceum and by evaluating the swarming motility in Aeromonas hydrophila and Serratia marcescens, both phenotypes regulated by quorum sensing. The phenolic extract strongly inhibited the production of violacein in C. violaceum, reducing its production in comparison with a control with no extract. No inhibition of growth was observed at the concentrations tested for quorum sensing inhibition. Confirming the quorum sensing inhibition phenotype, the extract was also able to inhibit swarming motility in S. marcescens and in A. hydrophila, although in the later the effect was marginal. Dverall, these results indicate that phenolic extract from E. brasiliensis presents quorum sensing inhibitory activity most likely due to the presence of fruit phenolics which have been implicated as quorum sensing inhibitors in Gram negative bacteria.Keywords: quorum sensing; anti-quorum sensing; phenolic extract; Brazilian cherry; Eugenia brasiliensis. Practical Application:The phenolic extract in this study presents potential applications in the food and pharmaceutical industries due to inhibition of phenotypes regulated by quorum sensing, which include production of virulence factors and spoilage enzymes. By inhibiting phenotypes associated with quorum sensing, the extract presents potential application as a natural preservative for food conservation and as an alternative or an adjuvant with antibiotics.

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Detection of acylated homoserine lactones in gram-negative proteolytic psychrotrophic bacteria isolated from cooled raw milk

Cited by 71 publications

References 27 publications

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)

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