Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions

Li, Zimu; Li, Danni; Pan, Daodong; Xia, Qiang; Sun, Yangying; Du, Lihui; He, Jun; Zhou, Changyu; Geng, Fang; Cao, Jinxuan

doi:10.1016/j.foodres.2023.113774

Cited by 6 publications

(3 citation statements)

References 49 publications

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“…Researchers have extensively explored the pivotal role of microorganisms in fermented meat products from various perspectives. For example, some tend to investigate the significant impact of microbial extracellular enzymes on the flavor of fermented sausages, , while others aim to enhance the flavor of fermented sausages by increasing the diversity of Staphylococcus species. , These studies have all made important contributions to enhancing the flavor of fermented sausages. The wide diversity of microbial species and strains in fermented foods similarly influences the quality of the products.…”

Section: Discussionmentioning

confidence: 99%

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Rong,

Liu,

et al. 2024

J. Agric. Food Chem.

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The precise impact of species and strain diversity on fungal−bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal−bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.

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Section: Discussionmentioning

confidence: 99%

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Rong,

Liu,

et al. 2024

J. Agric. Food Chem.

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“…However, it is important to acknowledge that the activity of these proteases may impact the flavor profile of the resulting product. 110 Therefore, the integrity of the actin structure can be used as an important indicator of bacterial infection and microbial contamination. Myofibrillar protein degradation constitutes an important factor in quality deterioration.…”

Section: Monitoring Of Food Safetymentioning

confidence: 99%

“…Notably, the proteases from Penicillium ethiopneumoniae demonstrate a particularly high hydrolytic capacity. However, it is important to acknowledge that the activity of these proteases may impact the flavor profile of the resulting product . Therefore, the integrity of the actin structure can be used as an important indicator of bacterial infection and microbial contamination.…”

Section: Applicationsmentioning

confidence: 99%

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Tu,

Yin,

Zang

et al. 2024

J. Agric. Food Chem.

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Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

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LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement

Li,

Liang,

Xia

et al. 2025

Food Microbiology

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Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions

Cited by 6 publications

References 49 publications

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement

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