Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions

Sarrau, Benoît de; Clavel, Thierry; Zwickel, Nicolas; Despres, Jordane; Dupont, Sébastien; Beney, Laurent; Tourdot-Maréchal, Raphaëlle; Nguyen-Thé, Christophe

doi:10.1016/j.fm.2013.04.008

Cited by 20 publications

(18 citation statements)

References 33 publications

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“…This is in agreement with other studies performed in various media and at various temperatures de Sarrau et al, 2012de Sarrau et al, , 2013bEhrhardt et al, 2010;Guinebretiere et al, 2013;Kampfer, 2014;Song et al, 2000).…”

Section: Discussionsupporting

confidence: 93%

“…Recent studies on B. cereus showed that the FAs originating from the uptake of exogenous phospholipids are incorporated in the membrane (de Sarrau et al, 2013b). Similarly, UFAs originating from lecithin were identified in both WT and ΔcasK/R FA profiles indicating that both strains incorporate these UFAs from the medium and suggesting that B. cereus needs a minimal proportion of UFAs to grow at low temperature.…”

Section: Discussionmentioning

confidence: 92%

“…A previous study showed that B. cereus cell membranes are able to incorporate exogenous UFAs (de Sarrau et al, 2013b) for optimal growth at low temperature. We therefore investigated the lowtemperature growth of the ΔcasK/R strain compared to the WT in a food grade UFAs source (i.e.…”

Section: Discussionmentioning

confidence: 99%

“…FAs methyl esters were prepared as previously described de Sarrau et al, 2013b). Culture samples were harvested in stationary phase (as described above).…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

“…The supernatant (apolar phase) was transferred into clean tubes and concentrated by evaporation at room temperature under a continuous nitrogen flow to obtain approximately 200 μL of extract. The extracts were injected into a gas chromatography-mass spectrometry (GC-MS) system (Shimadzu QP 2010-01) under the conditions described before (de Sarrau et al, 2013b) and processed by real-time GC-MS analysis.…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

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Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Diomandé

Nguyen-Thé

Abee

et al. 2015

International Journal of Food Microbiology

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

“…FAs methyl esters were prepared as previously described de Sarrau et al, 2013b). Culture samples were harvested in stationary phase (as described above).…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

See 3 more Smart Citations

Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Diomandé

Nguyen-Thé

Abee

et al. 2015

International Journal of Food Microbiology

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Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants

Pernin

Bosc

Soto

et al. 2019

Euro J Lipid Sci & Tech

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Phenolic compounds offer a solution to limit oxidation and bacterial growth in food products. This study aims to better understand the impact of compositional and structural parameters of o/w emulsions on oxidative stability in several realistic models, composed of fish oil, an aqueous phase supplemented or not with guar gum, and whey proteins or Tween 80 as emulsifiers. Some systems include phenolic antioxidants, alone or in mixture (α‐tocopherol, eugenol, ferulic acid). The presence of guar gum slightly delays oxidation by limiting oxygen transfer from the headspace to the emulsion and within the different compartments of the emulsion. Moreover, oxidation is lower in emulsions formulated with whey proteins, due to their potent interference with oxidation reactions. Ferulic acid shows no antioxidant activity. Eugenol and α‐tocopherol are efficient in emulsions formulated with whey proteins due to their localization in the reactional system and therefore their proximity to oxidation sites. Practical Applications: These results can find practical applications in protecting essential omega‐3 fatty acids with natural phenolic antioxidants in food emulsions. They would also contribute to limit the use of additives in food by promoting synergistic actions of phenolic compounds with complementary antioxidant mechanisms. At least, they could offer a sustainable valorization of by‐products from agro‐industry by producing ingredients rich in phenolic compounds, not only having antioxidant properties but also antibacterial effects. The nature and partition of emulsifier (whey proteins, Tween 80), thickener (guar gum), and antioxidant (ferulic acid, α‐tocopherol and/or eugenol) play a major role in the oxidation kinetics of omega‐3 polyunsaturated fatty acids in o/w emulsions.

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Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

et al. 2018

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The physico-chemical properties of the compounds influenced both activities but not in the same way. The chemical environment of the phenolic group and the presence of delocalization structures are the most important parameters for antioxidant activity, whereas the partition coefficient, logP, is one of the most important factors involved in antibacterial activity. © 2018 Society of Chemical Industry.

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Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions

Cited by 20 publications

References 33 publications

Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants

Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

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