Modification of enzymes by use of high-pressure homogenization

Aguilar, Jessika Gonçalves dos Santos; Cristianini, Nello; Sato, Hélia Harumi

doi:10.1016/j.foodres.2018.04.011

Cited by 57 publications

(21 citation statements)

References 53 publications

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“…High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatments for food preservation and product innovation due to the physico-chemical, structural changes following the treatment. In the food sector, it has has been proposed for several purposes including microbial, enzyme and bacteriophages inactivation [1][2][3], large scale cell disruption for the recovery of microbial intracellular metabolites and enzymes [4,5] and improvement of the food safety, shelf-life, texture and functional properties [6][7][8]. Due to the phenomena of cavitation, shear stress, turbulence, and impingement that take place during the treatment, HPH result in a strong antimicrobial activity [7,9], modulation of some enzyme activities and maintenance of color, flavor, and nutritional/functional properties of the treated matrices [10,11].…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

et al. 2020

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Sub-lethal high-pressure homogenization treatments applied to Lactobacillus paracasei A13 demonstrated to be a useful strategy to enhance technological and functional properties without detrimental effects on the viability of this strain. Modification of membrane fatty acid composition is reported to be the main regulatory mechanisms adopted by probiotic lactobacilli to counteract high-pressure stress. This work is aimed to clarify and understand the relationship between the modification of membrane fatty acid composition and the expression of genes involved in fatty acid biosynthesis in Lactobacillus paracasei A13, before and after the application of different sub-lethal hyperbaric treatments. Our results showed that Lactobacillus paracasei A13 activated a series of reactions aimed to control and stabilize membrane fluidity in response to high-pressure homogenization treatments. In fact, the production of cyclic fatty acids was counterbalanced by the unsaturation and elongation of fatty acids. The gene expression data indicate an up-regulation of the genes accA, accC, fabD, fabH and fabZ after high-pressure homogenization treatment at 150 and 200 MPa, and of fabK and fabZ after a treatment at 200 MPa suggesting this regulation of the genes involved in fatty acids biosynthesis as an immediate response mechanism adopted by Lactobacillus paracasei A13 to high-pressure homogenization treatments to balance the membrane fluidity. Although further studies should be performed to clarify the modulation of phospholipids and glycoproteins biosynthesis since they play a crucial role in the functional properties of the probiotic strains, this study represents an important step towards understanding the response mechanisms of Lactobacillus paracasei A13 to sub-lethal high-pressure homogenization treatments.

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Section: Introductionmentioning

confidence: 99%

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

et al. 2020

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“…Definition and effects on microorganisms. Traditionally, the word homogenization refers to the ability to produce particles with a uniform-size distribution by forcing the liquid through a disruption valve (49,105,148). The inventor of this process was Gaulin in 1900; since then, homogenization has been introduced in food industry for different purposes (such as preparation and stabilization of emulsions, creation of physical changes, and cell disruption) (46).…”

Section: High Pressure Homogenizationmentioning

confidence: 99%

“…Currently, the terms high pressure homogenization or high dynamic pressure are used to designate a dynamic process working with fluids for short processing times and at pressure less than high hydrostatic pressure (49,131,134). Pressure levels are from 20 to 200 MPa (for conventional treatments) and up to 400 MPa for ultrahigh pressure homogenization.…”

Section: High Pressure Homogenizationmentioning

confidence: 99%

“…The input pressure of the fluid is very high and is controlled by adjusting the opening of the homogenizing valve; it leaves the gap in the form of a radial jet that stagnates on the ring. The shift from high (input) to very low (exit) pressures is responsible for the physical and antimicrobial effects of HPH as well as some of its physical phenomena (such as cavitation, turbulence, shear forces, and micronization) (46,49,103).…”

Section: High Pressure Homogenizationmentioning

confidence: 99%

“…Effects on proteins. HPH significantly affects the structure and the bioactivity of enzymes (25,49), and there are at least two variables, responsible of this change: The effect of HPH on enzymes depends on the source of the enzymes and the processing parameters of the homogenization (pressure, temperature, and number of passes) (49). Proteases and lysozymes were positively affected by the treatment because some authors reported an increase of their activity.…”

Section: High Pressure Homogenizationmentioning

confidence: 99%

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Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review

Bevilacqua

Campaniello

Speranza

et al. 2019

Journal of Food Protection

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Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives. HIGHLIGHTS

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Innovations in Pretreatment of Sewage Sludge

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Modification of enzymes by use of high-pressure homogenization

Cited by 57 publications

References 53 publications

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review

Innovations in Pretreatment of Sewage Sludge

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