Effects of ultrasound on microbial growth and enzyme activity

Huang, Guoping; Chen, Suwan; Dai, Chunhua; Sun, Ling; Sun, Wenjing; Tang, Yingxiu; Feng, Xinliang; He, Ronghai; Ma, Haile

doi:10.1016/j.ultsonch.2016.12.018

Cited by 327 publications

(185 citation statements)

References 50 publications

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“…Polyphenol oxidase activity was reduced (up to 38%) for longer treatment time (30 min) at 200 W. Enzyme inactivation by ultrasonic treatment has been related to the process of cavitation, which is characterized by the creation, development, and implosion of small gas bubbles during treatment . The generation of high temperature, pressure, shear force, and formation of free radicals due to the sonolysis of water molecules during ultrasonic treatment leads to enzyme inactivation …”

Section: Resultsmentioning

confidence: 99%

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α‐helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α‐helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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“…Thus, it is essential to improve the enzyme activity. Ultrasound is a potential method for modifying enzyme activity (Delgado‐Povedano & Castro, ; Huang, Chen, et al., ; Nadar & Rathod, ), and many researchers have used it to improve food enzymes. For example, Dalagnol, Silveira, Silva, Manfroi, and Rodrigues () found that ultrasound improved the activities of pectinase, xylanase, and cellulase.…”

Section: Introductionmentioning

confidence: 99%

Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability

Sun

Zeng

Xue

et al. 2019

Food Science & Nutrition

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β‐ d ‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐ d ‐glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20–45°C), low ultrasonic intensity (<181.53 W/cm 2 ), and short treatment time (<15 min) led to the activation of β‐ d ‐glucosidase, whereas high temperature (45–60°C), high ultrasonic intensity (>181.53 W/cm 2 ), and long treatment time (>15 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β‐ d ‐glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β‐ d ‐glucosidase, the α‐helix contents were increased, the β‐fold and irregular coil content were reduced. When ultrasound inhibited β‐ d ‐glucosidase, the contents of β‐folds were increased, the α‐helix and irregular coil contents were reduced.. In summary, activation or inhibition of β‐ d ‐glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β‐D‐glucosidase can be used in aroma‐enhancing.

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“…The low frequency ultrasound can improve the permeability of cells by forming transient pores on the cell membrane. These pores increase the transfer of substances across the membrane and the secretion of metabolites like intracellular enzymes and subsequently stimulate cellular growth and proliferation (Ewe, Wan‐Abdullah, Alias, & Liong, ; Huang et al, ; Mota et al, ; Yeo & Liong, ). Dai et al () investigated the effect of sonication on the growth of Saccharomyces cerevisiae and its membrane permeability.…”

Section: Resultsmentioning

confidence: 99%

“…Afterward, the absorbance was read at 560 nm (Wang et al, 2006). , & Liong, 2012;Huang et al, 2017;Mota et al, 2018;Yeo & Liong, 2013). Dai et al (2017) investigated the effect of sonication on the growth of Saccharomyces cerevisiae and its membrane permeability.…”

Section: Scavenging Activity Of Superoxide Anion Radicalmentioning

confidence: 99%

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Gholamhosseinpour

Hashemi

2018

J Food Process Engineering

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The effect of ultrasound (100 W, 30 kHz, 25% amplitude for 5, 10, and 15 min; US) on growth, carbohydrate metabolism, and antioxidant activity of probiotic Lactobacillus plantarum AF1 was investigated during milk fermentation. The antioxidant activity of L. plantarum AF1 was measured by 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), inhibition of the autoxidation of ascorbate, reducing ability, and superoxide anion radical scavenging activity tests. The results indicated that the cell membrane permeability of sonicated samples was increased 88–94% compared to control. Additionally, β‐galactosidase activity and population of Lactobacillus strain increased with increasing ultrasound treatment time during the fermentation after the treatment. However, no significant differences were observed in the final counts of the control and the sonicated samples at the end of fermentation (24 hr). Although the lactose content was decreased significantly (p ≤ .05) by extending sonication time, the amounts of glucose, galactose, and lactic acid enhanced significantly (p ≤ .05) as the time of fermentation and sonication proceeded. The antioxidant activity was also enhanced significantly (p ≤ .05) with increase in sonication time during 24 hr fermentation after the treatment. Therefore, the lowest and the highest antioxidant activities were seen in the control sample and the US‐15 min sonicated milk at the end of fermentation, respectively. Practical applications The dairy industry is seeking methods to increase nutritional and quality of dairy products. Recently, the ultrasound has attracted significant attention in food processing generally because of the recent consumers’ trend toward functional foods. The present study provides an investigation about the efficiency of ultrasound to improve the metabolism and growth of Lactobacillus plantarum during fermentation of milk and therefore increase the quality and antioxidant activity of milk. The results show that ultrasound is a potential technique for improve metabolism of Lactobacillus strain and thus increase antioxidant activity and quality of fermented milk. Consequently, the use of ultrasound will increase the health promoting effects and quality of fermented dairy products. These results will assist in designing ultrasound procedures for optimizing the general quality of fermented milk.

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Effects of ultrasound on microbial growth and enzyme activity

Cited by 327 publications

References 50 publications

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

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