Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples

Liang, Nuanyi; Tang, Kai Xing; Curtis, Jonathan M.; Gänzle, Michael G.

doi:10.1021/acs.jafc.0c02688

Cited by 15 publications

(11 citation statements)

References 58 publications

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“…Among them, the ion of m / z 297.2334 was produced through the loss of one hydroxyl group not involving C–C bond cleavage, whereas the other four ions could be formed through C–C bond cleavage and provide clues for determining the hydroxyl group positions. According to the literature, the fragmentation of fatty acids with multiple hydroxyl groups involves the cleavage of bonds between the hydroxyl-substituted C and its neighboring (α) atoms [ 28 , 30 , 31 ]. The key product ion with m / z 201.1108, identified as C 10 H 17 O 4 − (calc.…”

Section: Resultsmentioning

confidence: 99%

Identification of Nematicidal Metabolites from Purpureocillium lavendulum

Bao

et al. 2022

Microorganisms

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Purpureocillium lavendulum is a fungus with promising biocontrol applications. Here, transcriptome data acquired during the infection of Caenorhabditis elegans by Purpureocillium lavendulum showed that the transcription of metabolite synthesis genes was significantly up-regulated after 24 and 48 h of the fungus-nematode interaction. Then, the up-regulated transcription level of lipoxygenase was confirmed by RT-qPCR. The ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) analysis of differential metabolites revealed that this interaction resulted in the emergence of new metabolites or enhanced the production of metabolites. The results of the UPLC-MS analysis and the nematicidal assay were used to establish optimal culturing conditions under which 12 metabolites, including 3 hydroxylated C18 fatty acids and 9 steroids, were isolated and identified. Among them, hydroxylated fatty acids showed pronounced nematicidal activity against Meloidogyne incognita, and two degradative sterols showed chemotaxis activity to M. incognita. This study lays a foundation for the function of lipoxygenase and its products during the infection of Purpureocillium lavendulum.

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Section: Resultsmentioning

confidence: 99%

Identification of Nematicidal Metabolites from Purpureocillium lavendulum

Bao

et al. 2022

Microorganisms

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“…Regardless of the chlorine concentration used, the same dominant bacteria taxon, i.e., Latilactobacillus sp., was detected in all starters by the end of the experiment. The latter is a lactic acid bacterium commonly identified in sourdough starters (Baek et al, 2021; Xu et al, 2020) and other fermented products (Liang et al, 2020; Liu et al, 2020). In fact, Latilactobacillus sp.…”

Section: Discussionmentioning

confidence: 99%

Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Lau

Jain

Perron

2023

Preprint

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Multiple factors explain the proper development of sourdough starters. While the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of water chlorination on the overall bacterial communities associated with sourdough remains to be explored. Here, using16s rRNAamplicon sequencing, we show that water chlorination at levels commonly found in drinking water systems has a limited impact on the overall bacterial communities developing in sourdough starters. However, using targeted sequencing, we found that the abundance of integron 1, a genetic mechanism responsible for the horizontal exchange of antibiotic resistance genes in spoilage and pathogenic bacteria, increased significantly with the level of water chlorination. While our results suggest that water chlorination might not impact sourdough starters at a deep phylogenetic level, they indicate that it can favor the growth of key spoilage bacteria.

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“…Enzymatic oxidation refers to the reaction in which unsaturated fatty acids, mainly those with a pentadiene structure (e.g., linoleic and arachidonic acids) are oxidized by endogenous lipoxygenases. The resulting products of enzymatic oxidation are mainly conjugated unsaturated fatty acids, which are important contributors to the ultimate volatile flavor compounds formed in fermented fish products (Liang et al., 2020). Two main stages take place during enzymatic oxidation: First, the double bond at the methyl end of an unsaturated fatty acid is cleaved to generate primary oxidation products, such as hydrogen peroxide and conjugated diene; second, β‐scission, β‐oxidation, or ω ‐oxidation may occur to ω−3 or ω−6, leading to the generation of secondary oxidation products, such as hexanal and malondialdehyde aldehydes (Vieira et al., 2017).…”

Section: Flavor Formation In Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples

Cited by 15 publications

References 58 publications

Identification of Nematicidal Metabolites from Purpureocillium lavendulum

Identification of Nematicidal Metabolites from Purpureocillium lavendulum

Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

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