Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against <i>Escherichia coli</i> O157:H7 on a lettuce leaf

Mohan, Niamh Maire; Zorgani, Amine; Earley, Leah; Chauhan, Sweeny; Trajkovic, Sanja; Savage, John; Adelfio, Alessandro; Khaldi, Nora; Martins, Marta

doi:10.1002/fsn3.2489

Cited by 14 publications

(12 citation statements)

References 78 publications

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“…Antibiotics are commonly used in farms and clinical treatment to solve pathogen control problems, preservatives are often used as food additives in food production. − However, the effect of preservatives on the growth of MT and WT Salmonella has not been explored. After verifying the feasibility of the AlleLAMP assay, we used it to investigate the adoption of the mutant quinolone-resistant strain and the wild-type quinolone-sensitive strain under preservatives.…”

Section: Resultsmentioning

confidence: 99%

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Yuan,

Liu,

Deng

et al. 2023

ACS Sens.

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Single-nucleotide mutations (SNMs) in the bacterial genome may cause antibiotic resistance. The visualization of SNMs can indicate antibiotic resistance phenotypes at the single-cell level but remains challenging. Herein, we proposed an in situ allele-specific isothermal amplification proceeded inside cells, allowing us to image bacterial genes with single-nucleotide resolution. The primer for loop-mediated isothermal amplification (LAMP) was designed with artificial mismatch bases to serve as an allele-specific probe, endowing LAMP to specifically amplify genes with SNMs. Due to the high amplification efficiency of LAMP, the method termed AlleLAMP can generate high gain for imaging SNMs and precisely quantify mutated quinolone-resistant Salmonella in bacterial mixture. We utilized AlleLAMP to survey the selection of antibiotic resistance under the preservative stress and found that the mutant quinolone-resistant strain owned a survival advantage over the wild-type quinolonesensitive strain under the stress of preservatives. AlleLAMP can serve as a single-cell tool for analyzing the relationship between bacterial genotype and phenotype.

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Section: Resultsmentioning

confidence: 99%

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Yuan,

Liu,

Deng

et al. 2023

ACS Sens.

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“…Furthermore, food-derived peptides are increasingly appreciated for their additional health benefits beyond macronutrient-based good nutrition, but also as a potential solution to e.g. removal and/or substitution of artificial preservatives, 91 sugar and salt reduction, and enabling of cultured meat protein.…”

Section: Mass Spectrometry In Nutrition and Healthmentioning

confidence: 99%

Mass spectrometry as a lens into molecular human nutrition and health

Kussmann

2023

Eur J Mass Spectrom (Chichester)

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Mass spectrometry (MS) has developed over the last decades into the most informative and versatile analytical technology in molecular and structural biology (). The platform enables discovery, identification, and characterisation of non-volatile biomolecules, such as proteins, peptides, DNA, RNA, nutrients, metabolites, and lipids at both speed and scale and can elucidate their interactions and effects. The versatility, robustness, and throughput have rendered MS a major research and development platform in molecular human health and biomedical science. More recently, MS has also been established as the central tool for ‘Molecular Nutrition’, enabling comprehensive and rapid identification and characterisation of macro- and micronutrients, bioactives, and other food compounds. ‘Molecular Nutrition’ thereby helps understand bioaccessibility, bioavailability, and bioefficacy of macro- and micronutrients and related health effects. Hence, MS provides a lens through which the fate of nutrients can be monitored along digestion via absorption to metabolism. This in turn provides the bioanalytical foundation for ‘Personalised Nutrition’ or ‘Precision Nutrition’ in which design and development of diets and nutritional products is tailored towards consumer and patient groups sharing similar genetic and environmental predisposition, health/disease conditions and lifestyles, and/or objectives of performance and wellbeing. The next level of integrated nutrition science is now being built as ‘Systems Nutrition’ where public and personal health data are correlated with life condition and lifestyle factors, to establish directional relationships between nutrition, lifestyle, environment, and health, eventually translating into science-based public and personal heath recommendations and actions. This account provides a condensed summary of the contributions of MS to a precise, quantitative, and comprehensive nutrition and health science and sketches an outlook on its future role in this fascinating and relevant field.

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“…Fermented dairy products provide health benefits due to their peptide content.For example, peptides (in the form of hydrolyzed vegetable proteins) provide savory flavors for traditional and processed foods, while other (anti-microbial) peptides produced by the cheese-making process protect the food from spoilage. Furthermore, food-derived peptides are widely thought to not only be a source of additional health benefits but to be a potential solution to the removal or replacement of artificial preservatives (19), reduction of sugar and salt, and to aid production of cultured meat proteins.…”

Section: Bioactive Compounds In Health Andmentioning

confidence: 99%

Nature has the answers: Discovering and validating natural bioactives for human health

Kussmann¹,

Cunha²

2022

BCHD

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Nature has the answer to many of our questions about human health. Natural bioactives, especially when derived from sustainable plant and food sources, provide a plethora of molecular solutions to nutritionally actionable, chronic conditions. The spectrum of these conditions, such as metabolic, immune, and gastrointestinal disorders, has changed with prolonged human life span, which should be matched with an appropriately extended health span: “adding years to life and adding life to years”. Natural bioactives can be classified into micronutrients (i.e., vitamins, and minerals), phytonutrients, bioactive peptides,and pre-, pro-, post- and synbiotics. Bioactives act in concert and interact with the human host and its (gut) microbiome. Therefore, the future of translational science on natural bioactives is being built on a: (a) systems-level rather than reductionist approaches to understanding their interdependent, and at times additive functions, as well as their interactions with the human host and (gut) microbiome; and (b) the leverage of artificial intelligence for discovery and validation, thereby substantially reducing the time from idea and concept to finished solutions for consumers and patients. Rather than focusing on a particular class of bioactive food molecules, as often done in molecular food and nutrition articles, this review embraces a broad range of these bioactives and puts them into perspective regarding a more efficient and sustainable leverage of the biochemical richness of plants and foods for its diverse positive effects on human health.Keywords: bioactive, micronutrient, phytonutrient, prebiotic, probiotic, synbiotic, peptide, artificial intelligence, discovery, validation

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Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Cited by 14 publications

References 78 publications

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Mass spectrometry as a lens into molecular human nutrition and health

Nature has the answers: Discovering and validating natural bioactives for human health

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