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Some Listeria species are important human and animal pathogens that can be found in contaminated food and produce a variety of virulence factors involved in their pathogenicity. Listeria strains exhibiting multidrug resistance are known to be progressively increasing and that is why continuous monitoring is needed. Effective therapy against pathogenic Listeria requires identification of the bacterial strain involved, as well as determining its virulence factors, such as antibiotic resistance and sensitivity. The present study describes the use of liquid chromatography–electrospray ionization tandem mass spectrometry (LC–ESI–MS/MS) to do a global shotgun proteomics characterization for pathogenic Listeria species. This method allowed the identification of a total of 2990 non-redundant peptides, representing 2727 proteins. Furthermore, 395 of the peptides correspond to proteins that play a direct role in Listeria pathogenicity; they were identified as virulence factors, toxins and anti-toxins, or associated with either antibiotics (involved in antibiotic-related compounds production or resistance) or resistance to toxic substances. The proteomic repository obtained here can be the base for further research into pathogenic Listeria species and facilitate the development of novel therapeutics for these pathogens.
Ana Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás Villa. Proteomic Characterization of Antibiotic Resistance in Listeria and Production of Antimicrobial and Virulence Factors. International Journal of Molecular Sciences 2021, 22, 8141 .
AMA StyleAna Abril, Mónica Carrera, Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata, Angeles Sánchez-Pérez, Tomás Villa. Proteomic Characterization of Antibiotic Resistance in Listeria and Production of Antimicrobial and Virulence Factors. International Journal of Molecular Sciences. 2021; 22 (15):8141.
Chicago/Turabian StyleAna Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás Villa. 2021. "Proteomic Characterization of Antibiotic Resistance in Listeria and Production of Antimicrobial and Virulence Factors." International Journal of Molecular Sciences 22, no. 15: 8141.
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p< 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p< 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p< 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p< 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.
José Miranda; Bin Zhang; Jorge Barros-Velázquez; Santiago Aubourg. Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake (Merluccius merluccius). Molecules 2021, 26, 3774 .
AMA StyleJosé Miranda, Bin Zhang, Jorge Barros-Velázquez, Santiago Aubourg. Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake (Merluccius merluccius). Molecules. 2021; 26 (12):3774.
Chicago/Turabian StyleJosé Miranda; Bin Zhang; Jorge Barros-Velázquez; Santiago Aubourg. 2021. "Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake (Merluccius merluccius)." Molecules 26, no. 12: 3774.
The present work describes LC-ESI-MS/MS MS (liquid chromatography-electrospray ionization-tandem mass spectrometry) analyses of tryptic digestion peptides from phages that infect mastitis-causing Staphylococcus aureus isolated from dairy products. A total of 1933 nonredundant peptides belonging to 1282 proteins were identified and analyzed. Among them, 79 staphylococcal peptides from phages were confirmed. These peptides belong to proteins such as phage repressors, structural phage proteins, uncharacterized phage proteins and complement inhibitors. Moreover, eighteen of the phage origin peptides found were specific to S. aureus strains. These diagnostic peptides could be useful for the identification and characterization of S. aureus strains that cause mastitis. Furthermore, a study of bacteriophage phylogeny and the relationship among the identified phage peptides and the bacteria they infect was also performed. The results show the specific peptides that are present in closely related phages and the existing links between bacteriophage phylogeny and the respective Staphylococcus spp. infected.
Ana Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; Benito Cañas; José-Luis Rama; Tomás Villa; Pilar Calo-Mata. Proteomic Characterization of Bacteriophage Peptides from the Mastitis Producer Staphylococcus aureus by LC-ESI-MS/MS and the Bacteriophage Phylogenomic Analysis. Foods 2021, 10, 799 .
AMA StyleAna Abril, Mónica Carrera, Karola Böhme, Jorge Barros-Velázquez, Benito Cañas, José-Luis Rama, Tomás Villa, Pilar Calo-Mata. Proteomic Characterization of Bacteriophage Peptides from the Mastitis Producer Staphylococcus aureus by LC-ESI-MS/MS and the Bacteriophage Phylogenomic Analysis. Foods. 2021; 10 (4):799.
Chicago/Turabian StyleAna Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; Benito Cañas; José-Luis Rama; Tomás Villa; Pilar Calo-Mata. 2021. "Proteomic Characterization of Bacteriophage Peptides from the Mastitis Producer Staphylococcus aureus by LC-ESI-MS/MS and the Bacteriophage Phylogenomic Analysis." Foods 10, no. 4: 799.
Staphylococcus aureus constitutes a major food-borne pathogen, as well as one of the main causative agents of mastitis in dairy ruminants. This pathogen can produce a variety of extracellular toxins; these include the shock syndrome toxin 1 (TSST-1), exfoliative toxins, staphylococcal enterotoxins (SE), hemolysins, and leukocidins. S. aureus expresses many virulence proteins, involved in evading the host defenses, hence facilitating microbial colonization of the mammary glands of the animals. In addition, S. aureus exotoxins play a role in the development of both skin infections and mastitis. Indeed, if these toxins remain in dairy products for human consumption, they can cause staphylococcal food poisoning (SFP) outbreaks. As a result, there is a need for procedures to identify the presence of exotoxins in human food, and the methods used must be fast, sensitive, reliable, and accurate. It is also essential to determine the best medical therapy for human patients suffering from S. aureus infections, as well as establishing the relevant veterinary treatment for infected ruminants, to avoid economic losses in the dairy industry. This review summarizes the role of S. aureus toxins in the development of mastitis in ruminants, their negative effects in the food and dairy industries, and the different methods used for the identification of these toxins in food destined for human consumption.
Ana G. Abril; Tomas Gonzalez-Villa; Jorge Barros-Velázquez; Benito Cañas; Angeles Sánchez-Pérez; Pilar Calo-Mata; Mónica Carrera. Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis. Toxins 2020, 12, 537 .
AMA StyleAna G. Abril, Tomas Gonzalez-Villa, Jorge Barros-Velázquez, Benito Cañas, Angeles Sánchez-Pérez, Pilar Calo-Mata, Mónica Carrera. Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis. Toxins. 2020; 12 (9):537.
Chicago/Turabian StyleAna G. Abril; Tomas Gonzalez-Villa; Jorge Barros-Velázquez; Benito Cañas; Angeles Sánchez-Pérez; Pilar Calo-Mata; Mónica Carrera. 2020. "Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis." Toxins 12, no. 9: 537.
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
Nadia Stejskal; José M. Miranda; Josefa F. Martucci; Roxana A. Ruseckaite; Santiago P. Aubourg; Jorge Barros-Velázquez. The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life. Molecules 2020, 25, 3209 .
AMA StyleNadia Stejskal, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Santiago P. Aubourg, Jorge Barros-Velázquez. The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life. Molecules. 2020; 25 (14):3209.
Chicago/Turabian StyleNadia Stejskal; José M. Miranda; Josefa F. Martucci; Roxana A. Ruseckaite; Santiago P. Aubourg; Jorge Barros-Velázquez. 2020. "The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life." Molecules 25, no. 14: 3209.
Ana G. Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; José-Luis R. Rama; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás G. Villa. Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens? Antibiotics 2020, 9, 302 .
AMA StyleAna G. Abril, Mónica Carrera, Karola Böhme, Jorge Barros-Velázquez, José-Luis R. Rama, Pilar Calo-Mata, Angeles Sánchez-Pérez, Tomás G. Villa. Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens? Antibiotics. 2020; 9 (6):302.
Chicago/Turabian StyleAna G. Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; José-Luis R. Rama; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás G. Villa. 2020. "Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens?" Antibiotics 9, no. 6: 302.
Streptococcus spp. are major mastitis pathogens present in dairy products, which produce a variety of virulence factors that are involved in streptococcal pathogenicity. These include neuraminidase, pyrogenic exotoxin, and M protein, and in addition they might produce bacteriocins and antibiotic-resistance proteins. Unjustifiable misuse of antimicrobials has led to an increase in antibiotic-resistant bacteria present in foodstuffs. Identification of the mastitis-causing bacterial strain, as well as determining its antibiotic resistance and sensitivity is crucial for effective therapy. The present work focused on the LC–ESI–MS/MS (liquid chromatography–electrospray ionization tandem mass spectrometry) analysis of tryptic digestion peptides from mastitis-causing Streptococcus spp. isolated from milk. A total of 2706 non-redundant peptides belonging to 2510 proteins was identified and analyzed. Among them, 168 peptides were determined, representing proteins that act as virulence factors, toxins, anti-toxins, provide resistance to antibiotics that are associated with the production of lantibiotic-related compounds, or play a role in the resistance to toxic substances. Protein comparisons with the NCBI database allowed the identification of 134 peptides as specific to Streptococcus spp., while two peptides (EATGNQNISPNLTISNAQLNLEDKNK and DLWC*NM*IIAAK) were found to be species-specific to Streptococcus dysgalactiae. This proteomic repository might be useful for further studies and research work, as well as for the development of new therapeutics for the mastitis-causing Streptococcus strains.
Ana G. Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; José-Luis R. Rama; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás G. Villa. Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens? Antibiotics 2020, 9, 1 .
AMA StyleAna G. Abril, Mónica Carrera, Karola Böhme, Jorge Barros-Velázquez, José-Luis R. Rama, Pilar Calo-Mata, Angeles Sánchez-Pérez, Tomás G. Villa. Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens? Antibiotics. 2020; 9 (6):1.
Chicago/Turabian StyleAna G. Abril; Mónica Carrera; Karola Böhme; Jorge Barros-Velázquez; José-Luis R. Rama; Pilar Calo-Mata; Angeles Sánchez-Pérez; Tomás G. Villa. 2020. "Proteomic Characterization of Antibiotic Resistance, and Production of Antimicrobial and Virulence Factors in Streptococcus Species Associated with Bovine Mastitis. Could Enzybiotics Represent Novel Therapeutic Agents Against These Pathogens?" Antibiotics 9, no. 6: 1.
This study focused on the development of novel active packaging methods based on natural compounds. Its main objective was the quality enhancement of refrigerated packaged fish. For it, the effect of the inclusion of a protein concentrate (PC) extracted from microalga Spirulina platensis into a crosslinked gelatine-based biofilm was investigated during the preservation of hake (Merluccius merluccius) muscle. Thus, microbiological and chemical analyses related to quality loss were monitored throughout a 7-day storage at 4 °C. Statistically significant (p < 0.05) lower counts (log CFU g−1 muscle) were obtained for aerobe mesophiles, psychrotrophs, proteolytics, lipolytics, and Enterobacteriaceae in refrigerated fish muscle as a result of the microalga PC presence in the packaging medium when compared with fish corresponding to the control batch. With respect to the lipid fraction, an inhibitory effect on lipid hydrolysis development (free fatty acids formation) (p < 0.05) was concluded and, furthermore, a higher (p < 0.05) polyunsaturated fatty acid retention (polyene index value) was achieved in the PC-treated fish at the end of the storage time. Fish quality enhancement derived from the use of the spirulina PC in the packaging medium was concluded, this result being linked to the presence of preservative water-soluble molecules in the PC extract. Further research related to the optimisation of processing conditions ought to be addressed.
Nadia Stejskal; José M. Miranda; Josefa F. Martucci; Roxana A. Ruseckaite; Jorge Barros-Velázquez; Santiago P. Aubourg. Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis. Food and Bioprocess Technology 2020, 13, 1110 -1118.
AMA StyleNadia Stejskal, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Jorge Barros-Velázquez, Santiago P. Aubourg. Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis. Food and Bioprocess Technology. 2020; 13 (7):1110-1118.
Chicago/Turabian StyleNadia Stejskal; José M. Miranda; Josefa F. Martucci; Roxana A. Ruseckaite; Jorge Barros-Velázquez; Santiago P. Aubourg. 2020. "Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis." Food and Bioprocess Technology 13, no. 7: 1110-1118.
Bacteriocins are antimicrobial peptides synthesised ribosomally. One of the main drawbacks of bacteriocins as food biopreservative agents is their restricted action spectrum. To obtain a broad-spectrum bacteriocin-producing lactic acid bacterium, we engineered a fusion protein between the enterocin P signal peptide and the broad-spectrum chimerical bacteriocin Ent35-MccV. Lactococcus lactis NZ9000 transformed with the recombinant plasmid (pRUK) was tested to identify the bacteriocin production by antimicrobial activity and colony MALDI-TOF mass spectrometry. Additionally, we performed mixed cultures in skim milk to determine the inhibition of Lc. lactis NZ9000 (pRUK) on both Listeria monocytogenes and Escherichia coli strains isolated from food. The results showed that Lc. lactis NZ9000 (pRUK) was able to diminish the growth of both L. monocytogenes and E. coli in skim milk due to Ent35-MccV production. Ent35-MccV is the first linear, genetically engineered bacteriocin produced in situ in food products used effectively to control Gram-negative and Gram-positive foodborne pathogens.
Leonardo Acuña; Natalia Corbalán; Marcos Quintela-Baluja; Jorge Barros-Velázquez; Augusto Bellomio. Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk. International Dairy Journal 2020, 104, 104650 .
AMA StyleLeonardo Acuña, Natalia Corbalán, Marcos Quintela-Baluja, Jorge Barros-Velázquez, Augusto Bellomio. Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk. International Dairy Journal. 2020; 104 ():104650.
Chicago/Turabian StyleLeonardo Acuña; Natalia Corbalán; Marcos Quintela-Baluja; Jorge Barros-Velázquez; Augusto Bellomio. 2020. "Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk." International Dairy Journal 104, no. : 104650.
Adulteration and mislabeling of food products, and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers, but also for all stakeholders involved in food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, therefore avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput and relatively low cost, give them a game changer role in food authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.
Karola Böhme; Pilar Calo-Mata; Jorge Barros-Velázquez; Ignacio Ortea. Review of Recent DNA-Based Methods for Main Food-Authentication Topics. Journal of Agricultural and Food Chemistry 2019, 67, 3854 -3864.
AMA StyleKarola Böhme, Pilar Calo-Mata, Jorge Barros-Velázquez, Ignacio Ortea. Review of Recent DNA-Based Methods for Main Food-Authentication Topics. Journal of Agricultural and Food Chemistry. 2019; 67 (14):3854-3864.
Chicago/Turabian StyleKarola Böhme; Pilar Calo-Mata; Jorge Barros-Velázquez; Ignacio Ortea. 2019. "Review of Recent DNA-Based Methods for Main Food-Authentication Topics." Journal of Agricultural and Food Chemistry 67, no. 14: 3854-3864.
Alvaro Peña-Neira; Pedro Ballesteros Torres; Jorge Barros-Velázquez; Begoña Bartolomé Suáldea; Franco Battistutta; Ana B. Bautista-Ortín; Karola Böhme; Eduardo Boido; Enzo Cagnasso; Pilar Calo-Mata; Francisco Carrau; Alberto Caudana; Kai Chen; Maurizio Ciani; Francesca Comitini; Piergiorgio Comuzzo; Laura Culleré; Victor De Freitas; María Teresa Escribano-Bailón; Vicente Ferreira; Sergi Ferrer; Ignacio García-Estévez; Vincenzo Gerbi; Simone Giacosa; Irene Gil-Sánchez; Encarna Gómez-Plaza; Carmen González; António M. Jordão; Belinda Kemp; Florian Kiene; Iris Loira; Ricardo López; Manuel Malfeito-Ferreira; Valentina Martin; Nuno Mateus; Karina Medina; Antonio Morata; Joana Oliveira; Pablo Ossorio; Felipe Palomero; Isabel Pardo; Karine Pedneault; Gary Pickering; Doris Rauhut; Jorge M. Ricardo-Da-Silva; Susana Río Segade; Julián C. Rivas-Gonzalo; Luca Rolle; Han Shunyu; Mark Strobl; Jose A. Suárez-Lepe; Ma Tengzhen; Wendu Tesfaye; Kevin Usher; Aude Vernhet; M. Victoria Moreno-Arribas; James Willwerth; Hao Yan; Bi Yang; Fernando Zamora. List of Contributors. Red Wine Technology 2019, 1 .
AMA StyleAlvaro Peña-Neira, Pedro Ballesteros Torres, Jorge Barros-Velázquez, Begoña Bartolomé Suáldea, Franco Battistutta, Ana B. Bautista-Ortín, Karola Böhme, Eduardo Boido, Enzo Cagnasso, Pilar Calo-Mata, Francisco Carrau, Alberto Caudana, Kai Chen, Maurizio Ciani, Francesca Comitini, Piergiorgio Comuzzo, Laura Culleré, Victor De Freitas, María Teresa Escribano-Bailón, Vicente Ferreira, Sergi Ferrer, Ignacio García-Estévez, Vincenzo Gerbi, Simone Giacosa, Irene Gil-Sánchez, Encarna Gómez-Plaza, Carmen González, António M. Jordão, Belinda Kemp, Florian Kiene, Iris Loira, Ricardo López, Manuel Malfeito-Ferreira, Valentina Martin, Nuno Mateus, Karina Medina, Antonio Morata, Joana Oliveira, Pablo Ossorio, Felipe Palomero, Isabel Pardo, Karine Pedneault, Gary Pickering, Doris Rauhut, Jorge M. Ricardo-Da-Silva, Susana Río Segade, Julián C. Rivas-Gonzalo, Luca Rolle, Han Shunyu, Mark Strobl, Jose A. Suárez-Lepe, Ma Tengzhen, Wendu Tesfaye, Kevin Usher, Aude Vernhet, M. Victoria Moreno-Arribas, James Willwerth, Hao Yan, Bi Yang, Fernando Zamora. List of Contributors. Red Wine Technology. 2019; ():1.
Chicago/Turabian StyleAlvaro Peña-Neira; Pedro Ballesteros Torres; Jorge Barros-Velázquez; Begoña Bartolomé Suáldea; Franco Battistutta; Ana B. Bautista-Ortín; Karola Böhme; Eduardo Boido; Enzo Cagnasso; Pilar Calo-Mata; Francisco Carrau; Alberto Caudana; Kai Chen; Maurizio Ciani; Francesca Comitini; Piergiorgio Comuzzo; Laura Culleré; Victor De Freitas; María Teresa Escribano-Bailón; Vicente Ferreira; Sergi Ferrer; Ignacio García-Estévez; Vincenzo Gerbi; Simone Giacosa; Irene Gil-Sánchez; Encarna Gómez-Plaza; Carmen González; António M. Jordão; Belinda Kemp; Florian Kiene; Iris Loira; Ricardo López; Manuel Malfeito-Ferreira; Valentina Martin; Nuno Mateus; Karina Medina; Antonio Morata; Joana Oliveira; Pablo Ossorio; Felipe Palomero; Isabel Pardo; Karine Pedneault; Gary Pickering; Doris Rauhut; Jorge M. Ricardo-Da-Silva; Susana Río Segade; Julián C. Rivas-Gonzalo; Luca Rolle; Han Shunyu; Mark Strobl; Jose A. Suárez-Lepe; Ma Tengzhen; Wendu Tesfaye; Kevin Usher; Aude Vernhet; M. Victoria Moreno-Arribas; James Willwerth; Hao Yan; Bi Yang; Fernando Zamora. 2019. "List of Contributors." Red Wine Technology , no. : 1.
Winemaking involves a wide range of microbiota that greatly influences the quality of wine and may cause negative attributes of some wines. Thus, the detection, identification, and characterization of the wine microbiome, including genera, species, strains, and metabolites involved, is of crucial importance. In the past decades, molecular techniques based on the analysis of DNA and proteins have allowed a better understanding of the role of microbial diversity in the whole process of winemaking, from the vineyard to the final product. Recent advances will further improve the knowledge on the interaction of species and also the role of enzymes, virulence factors, and other molecules that regulate the behavior of certain strains.
Karola Böhme; Jorge Barros Velázquez; Pilar Calo-Mata. Molecular Tools to Analyze Microbial Populations in Red Wines. Red Wine Technology 2019, 115 -123.
AMA StyleKarola Böhme, Jorge Barros Velázquez, Pilar Calo-Mata. Molecular Tools to Analyze Microbial Populations in Red Wines. Red Wine Technology. 2019; ():115-123.
Chicago/Turabian StyleKarola Böhme; Jorge Barros Velázquez; Pilar Calo-Mata. 2019. "Molecular Tools to Analyze Microbial Populations in Red Wines." Red Wine Technology , no. : 115-123.
Food adulteration, mislabeling and fraud, either unintentional or deliberate, is a worldwide and growing concern. Current challenges associated with food authentication comprise many topics: geographic origin, breed/variety identification, production method, feeding regime, technological processing, undeclared components, detection of genetically modified organisms and species substitution are the most common frauds. Accurate and reliable analytical methods are needed to monitor and control food authenticity and to guarantee correct and accurate labeling of foodstuffs, assuring that the components included in a food product are of the nature and quality declared by the seller. Omics-based massive molecular tools can help to circumvent limitations of traditional methodologies, and therefore genomics, proteomics and metabolomics-based methods are being developed for the authentication of a wide range of food commodities. In this review, we provide an updated, comprehensive and balanced overview of the recent studies (2015-2018) that have applied these omics-based technologies for the authentication of food features.
Karola Böhme; Pilar Calo-Mata; Jorge Barros-Velázquez; Ignacio Ortea. Recent applications of omics-based technologies to main topics in food authentication. TrAC Trends in Analytical Chemistry 2018, 110, 221 -232.
AMA StyleKarola Böhme, Pilar Calo-Mata, Jorge Barros-Velázquez, Ignacio Ortea. Recent applications of omics-based technologies to main topics in food authentication. TrAC Trends in Analytical Chemistry. 2018; 110 ():221-232.
Chicago/Turabian StyleKarola Böhme; Pilar Calo-Mata; Jorge Barros-Velázquez; Ignacio Ortea. 2018. "Recent applications of omics-based technologies to main topics in food authentication." TrAC Trends in Analytical Chemistry 110, no. : 221-232.
The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds was tested during fish chilled storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) were stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilised quinoa extract · L−1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality was assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower (p < 0.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effect was more pronounced at advanced storage times. Furthermore, fish specimens from Q‐0 and Q‐1 batches did not exhibit acceptable quality at the end of storage time, while those from the Q‐2 batch still exhibited acceptable quality at that moment; interestingly, quality limit aspects were skin, eyes and external odour. Practical applications: Under the conditions tested, a novel quinoa‐based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf‐life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialisation possibilities, of a currently under‐valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to currently commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood.
Jose Miranda; Mónica Carrera; Alexis Pasten; Antonio Vega-Gálvez; Jorge Barros-Velázquez; Santiago P. Aubourg. The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias ) Under Chilling Storage. European Journal of Lipid Science and Technology 2018, 120, 1 .
AMA StyleJose Miranda, Mónica Carrera, Alexis Pasten, Antonio Vega-Gálvez, Jorge Barros-Velázquez, Santiago P. Aubourg. The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias ) Under Chilling Storage. European Journal of Lipid Science and Technology. 2018; 120 (12):1.
Chicago/Turabian StyleJose Miranda; Mónica Carrera; Alexis Pasten; Antonio Vega-Gálvez; Jorge Barros-Velázquez; Santiago P. Aubourg. 2018. "The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias ) Under Chilling Storage." European Journal of Lipid Science and Technology 120, no. 12: 1.
During the last decade, the occurrence of methicillin-resistant staphylococci in animals and foods derived from them has been increasingly reported, but the dairy sector still requires further surveillance. For this, 150 samples of raw bovine milk, ovine and caprine chesses were analysed for identification of Staphylococcus spp. isolates based on 16S rRNA gene sequencing and additionally, typing of methicillin resistance (MR) via PCR-targeting of mec-region genes. Accordingly, 84 staphylococci isolates were identified and their 16S rRNA gene sequences were deposited in GenBank. Among these, 2 isolates of each of Staphylococcus chromogenes and Staphylococcus epidermidis were methicillin-resistant. Phenotypically, a variable multidrug-resistance was noticed for the mecA-positive isolates against eleven selected antibiotics. Results demonstrated that coagulase-negative staphylococci can be a carrier for MR, as Staphylococcus aureus does, and could exist in raw milk from lactating animals; which represents a source for MR transmission to the surrounding environment.
Mohamed E. Alnakip; Marcos Quintela-Baluja; Karola Böhme; Sonia Caamaño-Antelo; Mohamed A. Bayoumi; Rania M. Kamal; AbdEl-Rahaman Merwad; Pilar Calo-Mata; Jorge Barros-Velázquez. Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey. International Dairy Journal 2018, 89, 68 -76.
AMA StyleMohamed E. Alnakip, Marcos Quintela-Baluja, Karola Böhme, Sonia Caamaño-Antelo, Mohamed A. Bayoumi, Rania M. Kamal, AbdEl-Rahaman Merwad, Pilar Calo-Mata, Jorge Barros-Velázquez. Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey. International Dairy Journal. 2018; 89 ():68-76.
Chicago/Turabian StyleMohamed E. Alnakip; Marcos Quintela-Baluja; Karola Böhme; Sonia Caamaño-Antelo; Mohamed A. Bayoumi; Rania M. Kamal; AbdEl-Rahaman Merwad; Pilar Calo-Mata; Jorge Barros-Velázquez. 2018. "Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey." International Dairy Journal 89, no. : 68-76.
This article contains data related to the research article entitled “Novel approach for accurate minute DNA quantification on microvolumetric solutions” (Carvalho et al., 2018). The combination of PicoGreen® with a microvolume fluorospectrometer is a popular DNA quantification method due to its high sensitivity and minimal consumption of sample, being commonly used to evaluate the performance of microfluidic devices designed for DNA purification. In this study, the authors present data related with the effect of DNA fragmentation level. The present data article includes the data used on the precision evaluation, in terms of repeatability, of the mathematical models developed to obtain the standards curve for salmon sperm DNA (low molecular weight). In addition, results related with the effect of some compounds on the DNA quantification accuracy using λDNA are presented.
Joana Carvalho; Renato Negrinho; Sarah Azinheiro; Alejandro Garrido-Maestu; Jorge Barros-Velázquez; Marta Prado. Data on minute DNA quantification on microvolumetric solutions: comparison of mathematical models and effect of some compounds on the DNA quantification accuracy. Data in Brief 2018, 21, 424 -431.
AMA StyleJoana Carvalho, Renato Negrinho, Sarah Azinheiro, Alejandro Garrido-Maestu, Jorge Barros-Velázquez, Marta Prado. Data on minute DNA quantification on microvolumetric solutions: comparison of mathematical models and effect of some compounds on the DNA quantification accuracy. Data in Brief. 2018; 21 ():424-431.
Chicago/Turabian StyleJoana Carvalho; Renato Negrinho; Sarah Azinheiro; Alejandro Garrido-Maestu; Jorge Barros-Velázquez; Marta Prado. 2018. "Data on minute DNA quantification on microvolumetric solutions: comparison of mathematical models and effect of some compounds on the DNA quantification accuracy." Data in Brief 21, no. : 424-431.
Sample preparation from complex matrixes with minute DNA content could highly benefit from the miniaturization of solid phase extraction (SPE) based devices due to an increased surface area-to-volume ratio. However, the adaptation of "bench-top" based protocols for DNA purification to miniaturized devices is not as straightforward as it might seem, and several issues need to be considered. A careful evaluation of DNA extraction and purification protocols needs to be performed, taking into account the complexity of such samples, and in order to facilitate the integration with the subsequent step, normally DNA amplification. In this work a washable and reusable miniaturized device for DNA purification based on microscale solid phase extraction (μSPE), containing a commercial disposable silica membrane as the solid phase for DNA capture, was developed. The DNA purification protocol was firstly optimized by testing a set of different conditions, including buffer composition in all three steps of analysis and incubation during the elution step, with the objective of increasing the DNA yield and facilitating the integration in a miniaturized setting. This protocol was then tested with olive oil samples, including a pretreatment step also developed and optimized in this work. DNA analysis of olive oil samples is of high interest for the detection of fraudulent adulteration with oil from other seeds and for cultivar identification. The results were compared with the commercial NucleoSpin Food kit regarding efficiency and purity of the DNA extract, by estimating the DNA yield and evaluating the absorbance ratios A260/280 and A260/230. The miniaturized DNA purification device showed better performance than the commercial kit tested, making this method a very promising sample preparation approach for olive oil and other samples with minute DNA content.
Joana Carvalho; Gema Puertas; João Gaspar; Sarah Azinheiro; Lorena Diéguez; Alejandro Garrido-Maestu; Manuel Vázquez; Jorge Barros-Velázquez; Susana Cardoso; Marta Prado. Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized device. Analytica Chimica Acta 2018, 1020, 30 -40.
AMA StyleJoana Carvalho, Gema Puertas, João Gaspar, Sarah Azinheiro, Lorena Diéguez, Alejandro Garrido-Maestu, Manuel Vázquez, Jorge Barros-Velázquez, Susana Cardoso, Marta Prado. Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized device. Analytica Chimica Acta. 2018; 1020 ():30-40.
Chicago/Turabian StyleJoana Carvalho; Gema Puertas; João Gaspar; Sarah Azinheiro; Lorena Diéguez; Alejandro Garrido-Maestu; Manuel Vázquez; Jorge Barros-Velázquez; Susana Cardoso; Marta Prado. 2018. "Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized device." Analytica Chimica Acta 1020, no. : 30-40.
The first goal of this work was to enhance the quality of chilled fish by applying a preliminary dipping treatment containing a bioactive extract from the alga Fucus spiralis. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in aqueous solutions containing two different concentrations of the alga extract (0.50% and 0.10% alga/dipping solution, w/v; HAC and LAC batches, respectively). In addition, two control batches were considered (water dipping control and no dipping control). Microbial, chemical and sensory qualities were assessed in fish specimens after 0, 2, 6, 9 and 13 days of chilled storage. An antimicrobial effect at advanced stages of storage (9-13-day period) was observed as determined by the comparative evolution of aerobes, psychrotrophs and Enterobacteriaceae counts in megrim muscle. Likewise, a protective effect against specific lipolytic and proteolytic spoilage bacteria was also achieved at that storage period, as well as a decrease of free fatty acids formation. However, alga extract in the dipping medium had no effect (p>0.05) on the increase of lipid oxidation in fish muscle throughout chilled storage. Interestingly, average scores revealed improved sensory quality in megrim corresponding to the HAC batch for the 9–13-day chilled period. Consequently, the proposed novel dipping treatment can be considered of interest for both on-board and in-land fish storage, due to the simple methodology employed and the resulting protective effects on fish quality.
Jose Miranda; Mónica Carrera; Jorge Barros-Velázquez; Santiago P. Aubourg. Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish. Food Control 2018, 90, 407 -414.
AMA StyleJose Miranda, Mónica Carrera, Jorge Barros-Velázquez, Santiago P. Aubourg. Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish. Food Control. 2018; 90 ():407-414.
Chicago/Turabian StyleJose Miranda; Mónica Carrera; Jorge Barros-Velázquez; Santiago P. Aubourg. 2018. "Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish." Food Control 90, no. : 407-414.
Lactic acid bacteria (LAB) are traditionally used in food and feed bio-industries as they have health-promoting probiotic effect for their host and currently considered safe for human and animal consumption. Recently, we isolated 177 strains from freshwater fishes of dams of Tunisia exhibiting antimicrobial activities against various food-borne pathogens and generated a laboratory biobank to be characterized. Herein, we investigated whether MALDI-TOF could assist rapid identification of LAB genus. First, a lactic microflora-selective Man Rogosa Sharpe medium was used. Isolates were further screened according to the antimicrobial activity, using well-difusion agar. In total, four major genera have been well identified and species frequency has been estimated (74% Enterococcus, 24% Leuconostoc, 3% Lactococcus, and 2% Vagococcus). Eighteen isolates was further analyzed using MALDI-TOF. Comparative analysis of spectral fingerprints to six referenced MALDI-TOF fingerprints was carried out from the recently developed USC library (www.spectrabank.org). The intra- and inter-specific phyloproteomic relationships among strains were compared to available phylogenetic data based on 16S rDNA genes. This study showed that MALDI-TOF MS is a potent and reliable rapid method for both discrimination and identification of LABs. This highlights the insight of proteomic approach into the screening of food-derived beneficial microorganisms.
Rim El-Jeni; Karola Böhme; Monia El Bour; Pilar Calo-Mata; Rym Kefi; Jorge Barros-Velázquez; Balkiss Bouhaouala-Zahar. Rapid genus identification of selected lactic acid bacteria isolated from Mugil cephalis and Oreochromis niloticus organs using MALDI-TOF. Annals of Microbiology 2018, 69, 1 -15.
AMA StyleRim El-Jeni, Karola Böhme, Monia El Bour, Pilar Calo-Mata, Rym Kefi, Jorge Barros-Velázquez, Balkiss Bouhaouala-Zahar. Rapid genus identification of selected lactic acid bacteria isolated from Mugil cephalis and Oreochromis niloticus organs using MALDI-TOF. Annals of Microbiology. 2018; 69 (1):1-15.
Chicago/Turabian StyleRim El-Jeni; Karola Böhme; Monia El Bour; Pilar Calo-Mata; Rym Kefi; Jorge Barros-Velázquez; Balkiss Bouhaouala-Zahar. 2018. "Rapid genus identification of selected lactic acid bacteria isolated from Mugil cephalis and Oreochromis niloticus organs using MALDI-TOF." Annals of Microbiology 69, no. 1: 1-15.
The present study addressed the quality enhancement of chilled fish by applying a preliminary dipping treatment containing a bioactive extract of the alga Bifurcaria bifurcata. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in ethanolic–aqueous solutions containing two different concentrations of the alga extract (high: HAC batch and low: LAC batch). Two types of control batch were considered (ethanol–water dipping and no dipping). Microbial, chemical and sensory qualities were monitored in fish throughout a 13-day storage period. An inhibitory effect (p < 0.05) of the dipping treatment (washing and the presence of alga extract) on microbial activity was observed, as determined by microbial (Enterobacteriaceae, lipolytic bacteria and psychrotrophs) and chemical (trimethylamine and free fatty acid formation) analyses. In most cases, this effect was found to be more intense for prolonged storage times and in fish specimens corresponding to the HAC batch. However, the combined effect of washing and the inclusion of alga extract in the dipping medium did not affect (p > 0.05) the rate of lipid oxidation events during storage. Interestingly, average scores revealed increased sensory quality in megrim corresponding to the HAC batch for prolonged storage (9–13 days). Consequently, the use of a bioactive extract of B. bifurcata alga as a preliminary dipping treatment can be considered of interest for further fish storage due to both its simplicity and beneficial effects on fish quality enhancement.
José M. Miranda; Marcos Trigo; Jorge Barros-Velazquez; Santiago P. Aubourg. Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. Food and Bioprocess Technology 2018, 11, 1662 -1673.
AMA StyleJosé M. Miranda, Marcos Trigo, Jorge Barros-Velazquez, Santiago P. Aubourg. Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. Food and Bioprocess Technology. 2018; 11 (9):1662-1673.
Chicago/Turabian StyleJosé M. Miranda; Marcos Trigo; Jorge Barros-Velazquez; Santiago P. Aubourg. 2018. "Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract." Food and Bioprocess Technology 11, no. 9: 1662-1673.