Phenolic acids derived from rice straw generate peroxides which reduce the viability of Staphylococcus aureus cells in biofilm

Cui, Shouqing; Ma, Xinxue; Wang, Xiahui; Zhang, Tian-Ao; Hu, Jiajun; Tsang, Yiu Fai; Gao, Min-Tian

doi:10.1016/j.indcrop.2019.111561

Cited by 35 publications

(16 citation statements)

References 34 publications

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“…Intracellular material leakage is a general phenomenon results in cell death. The hydrophobic nature of EOs could interfere with bacterial lipid membrane resulting in increased permeability of the cell constituents [102,103], which is in agreement with other phenolic compounds [104,105,106,107]. So far, most studies concerning the antimicrobial action mode of EOs have been carried out on bacteria, while less is known about their effects on molds and yeast.…”

Section: Natural Preservatives For Fishmentioning

confidence: 90%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

175

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Section: Natural Preservatives For Fishmentioning

confidence: 90%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

175

120

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“…The formation of H 2 O 2 is commonly associated with the change in intracellular redox status . The ratio of NAD + and NADH in yeast cells not only regulates the intracellular redox status but also is an indicator of the cell metabolic activity and plays an extremely important role in the metabolic processes . In the process of ethanol fermentation, the growth and production of cells can be regulated by controlling the extracellular redox state.…”

Section: Resultsmentioning

confidence: 99%

“…38 The ratio of NAD + and NADH in yeast cells not only regulates the intracellular redox status but also is an indicator of the cell metabolic activity and plays an extremely important role in the metabolic processes. 39 In the process of ethanol fermentation, the growth and production of cells can be regulated by controlling the extracellular redox state. Therefore, the influence of stresses on the intracellular redox status was investigated by measuring the intracellular NADH concentration and the NAD + /NADH ratio.…”

Section: Fermentation-associated Stresses Could Damage the Cell Membr...mentioning

confidence: 99%

Reduction of Fermentation-Associated Stresses by Straw-Based Soluble Saccharides for Enhancing Ethanol Production

Wang

Yang

Wei

et al. 2020

J. Agric. Food Chem.

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In this study, the effect of soluble polysaccharides (SPs) derived from agricultural waste, rice straw, on fermentationassociated stresses (temperature and concentrations of glucose and ethanol) was investigated to achieve high-performance ethanol production. The increase in temperature and concentrations of glucose and ethanol significantly inhibited Saccharomyces cerevisiae growth and lowered ethanol fermentation efficiency. Flow cytometric assays indicated that SPs could alleviate membrane permeability damage caused by fermentation-associated stresses. Atomic force microscopy and transmission electron microscopy revealed that fermentation-associated stresses induced cell surface shrinkage, causing a decrease in the cell size, whereas SPs stimulated the formation of extracellular matrices (EMs), which made the cell surface smooth and the cell morphology regular. Cells with EMs induced by SPs could efficiently produce ethanol under severe stresses. As a result, the titer of ethanol in the fermentation with SPs was 1.40-fold (from 26.40 to 36.98 g/L) higher than that in the fermentation without SPs, suggesting the stress-alleviating effect of SPs on ethanol production.

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“…The content of pyruvic acid in whole cells was assayed by the method described by Shouqing Cui et al 26 Cells were centrifuged after wall breaking was cleared up. Then, intracellular metabolites were analyzed with an HPLC system (LC-20 AD, Shimadzu, Kyoto, Japan), equipped with a refractive index detector, an Aminex HPX-87H column (Bio-Rad, Hercules, CA, USA), and a Micro-Guard Carbo-P Cartridge (Bio-Rad).…”

Section: Determination Of Intracellular Pyruvic Acid and Glycogenmentioning

confidence: 99%

Oligosaccharides in straw hydrolysate could improve the production of single‐cell protein with Saccharomyces cerevisiae

et al. 2021

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BACKGROUND Using agricultural wastes to produce single‐cell proteins (SCP) can reduce production costs effectively. The aims of this study were to investigate the effects of enzyme loading on the components of rice straw (RS) hydrolysate and their effects on the growth of yeast. RESULTS At the same glucose concentration, the dry weight of cells produced in the hydrolysate was 2.89 times higher than that in 2 g L–1 yeast extract (YE) medium, indicating that the hydrolysate was a suitable substrate for yeast growth. Ethanol precipitation followed by analysis showed that there were many oligosaccharides in the hydrolysate. The amount of cellulase had an important effect on the production of monosaccharides but had a smaller effect on the amounts and compositions of oligosaccharides. Adding oligosaccharides to the medium had no effect on ethanol production, but it promoted yeast growth and increased SCP production effectively. The results indicate that oligosaccharides were an important growth factor for yeast in the hydrolysate. Compared with YE medium, the cost of the medium with the hydrolysate was reduced by 68.47% when the same dry cell weight was obtained. CONCLUSION Oligosaccharides in the hydrolysate can improve SCP production with low nutrient cost. This finding could reduce the amounts of cellulase required during saccharification and nutrients during culture, providing a new low‐cost method for SCP production. © 2021 Society of Chemical Industry

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Phenolic acids derived from rice straw generate peroxides which reduce the viability of Staphylococcus aureus cells in biofilm

Cited by 35 publications

References 34 publications

Review on Natural Preservatives for Extending Fish Shelf Life

Review on Natural Preservatives for Extending Fish Shelf Life

Reduction of Fermentation-Associated Stresses by Straw-Based Soluble Saccharides for Enhancing Ethanol Production

Oligosaccharides in straw hydrolysate could improve the production of single‐cell protein with Saccharomyces cerevisiae

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