Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

Shi, Yi Wei; Lǐ, Jiànróng; Zhu, Junli; Lin, Yi; Fu, Linglin; Wei, Chen; Li, Xuepeng

doi:10.1002/jsfa.4352

Cited by 55 publications

(43 citation statements)

References 24 publications

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“…The impact of TP may be attributed to the major components of TP, catechins, which have both antimicrobial and antioxidant activity (Almajano, Carbó, Jimenez, & Gordon, ). Similar results with the use of TP have been reported for fresh silver carp (Fan et al., ) and Collichthys fish balls (Yi et al., ). Importantly, the SA‐TP coating exhibited the strongest antimicrobial effects among all the treatment groups.…”

Section: Resultssupporting

confidence: 87%

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Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

Nie

Wang²,

Wang³

et al. 2018

Journal of Food Science

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Section: Resultssupporting

confidence: 87%

“…Yi et al. () observed that TP inhibited microbial development and an increase in TVB‐N in Collichthys fish balls stored at 0 °C storage, thus prolonging their shelf life for an additional 6 days. Lu et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

Nie

Wang²,

Wang³

et al. 2018

Journal of Food Science

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“…For examples, dip treatment with 0.2% GTP was effective in inhibiting spoilage bacteria growth and extending the ice storage life of fish samples to 35 days compared to 28 days for the control group [3]. The total viable counts reduced two orders of magnitude in Collichthys fish balls supplemented with 0.25 g/kg GTPs compared with the controls [4]. GTPs were also used combined with other natural preservatives.…”

Section: Introductionmentioning

confidence: 99%

“…GTPs and EGCG have a broad antimicrobial spectrum and inhibit the growth of many foodborne pathogenic and spoilage bacteria [4, 11]. Several studies have indicated that the antibacterial activity of EGCG is due to damage to the bacterial cell membrane, such as peptidoglycan [12], outer membrane proteins [13] and lipid bilayers [14].…”

Section: Introductionmentioning

confidence: 99%

“…Due to its extreme adaptability, versatility and ability to replicate at refrigeration temperatures, long periods of shelf life can easily lead to increased P . fluorescens concentration in food products [4, 32]. Genome-wide transcriptomic analysis is an effective method in studying adaptive responses to the environment by identifying and linking associated transcriptional perturbations.…”

Section: Introductionmentioning

confidence: 99%

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Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq

Liu

Bimiao

et al. 2017

PLoS ONE

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Epigallocatechin gallate (EGCG) is a main constituent of green tea polyphenols that are widely used as food preservatives and are considered to be safe for consumption. However, the underlying antimicrobial mechanism of EGCG and the bacterial response to EGCG are not clearly understood. In the present study, a genome-wide transcriptional analysis of a typical spoilage bacterium, Pseudomonas fluorescens that responded to EGCG was performed using RNA-seq technology. A total of 26,365,414 and 23,287,092 clean reads were generated from P. fluorescens treated with or without 1 mM EGCG and the clean reads were aligned to the reference genome. Differential expression analysis revealed 291 upregulated genes and 134 downregulated genes and the differentially expressed genes (DEGs) were verified using RT-qPCR. Most of the DGEs involved in iron uptake, antioxidation, DNA repair, efflux system, cell envelope and cell-surface component synthesis were significantly upregulated by EGCG treatment, while most genes associated with energy production were downregulated. These transcriptomic changes are likely to be adaptive responses of P. fluorescens to iron limitation and oxidative stress, as well as DNA and envelope damage caused by EGCG. The expression of specific genes encoding the extra-cytoplasmic function sigma factor (PvdS, RpoE and AlgU) and the two-component sensor histidine kinase (BaeS and RpfG) were markedly changed by EGCG treatment, which may play important roles in regulating the stress responses of P. fluorescens to EGCG. The present data provides important insights into the molecular action of EGCG and the possible cross-resistance mediated by EGCG on P. fluorescens, which may ultimately contribute to the optimal application of green tea polyphenols in food preservation.

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The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Zhao

Kong

Zhang

et al. 2019

Food Science & Nutrition

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The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis. The total phenolic content in the PLE was found to be 14.51 mg gallic acid equivalent (GAE)/g dry weight (DW). The amount of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin, determined by high‐performance liquid chromatography (HPLC), was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g DW, respectively. Furthermore, the PLE was found to show high free radical scavenging activity toward DPPH and ABTS radicals with IC 50 values of 12.15 and 7.26 μg/ml, respectively. When PLE was fortified into surimi fish balls at 0.03% and stored at 4°C, it was found to slow down lipid and protein oxidation during storage of surimi fish balls as evidenced by the significant reduction in TBARS values and protein carbonyl contents ( p < 0.05). PLE (0.03%) also decreased the formation of total volatile basic nitrogen (TVB‐N) and inhibited the growth of E . coli compared with the control group ( p < 0.05). In addition, the overall acceptability of PLE‐added (0.03%) samples was higher than control samples during the storage process ( p < 0.05) by sensory analysis. Overall, PLE have the potential to be used as a natural food additive to improve the shelf life and sensorial qualities of surimi fish ball.

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Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

Abstract: The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 °C storage.

Cited by 55 publications

References 24 publications

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

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