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Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13
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Poster presentations / Current Opinion in Biotechnology 24S (2013) S48–S143
Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13 Ksenija Uroic, Jasna Beganovic, Blazenka Kos, Andreja Lebos Pavunc, Jagoda Suskovic Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia E-mail address: [email protected] (K. Uroic). Among numerous lactic acid bacteria strains isolated from autochthonous smoked fresh cheeses, potential probiotic strains were selected according to strict probiotic selection criteria. Further research revealed that the strain MCD6 was actually a coculture of two Lactobacillus plantarum strains which were identified as L. plantarum D13 and L. plantarum D6, where L. plantarum D6 expresses surface S-layer proteins of approximately 45 kDa. Since S-layer proteins, to our knowledge, have never been identified among representatives of L. plantarum species, it was of our great interest to further characterise and study its functional role in probiotic activity. Hence, the S-layer functional role in probiotic activity of coculture L. plantarum D6 and L. plantarum D13 through the comparison of important functional activities of probiotic strains was evaluated. Aggregation and coaggregation abilities, adhesion to intestinal epithelial cells in vitro, pathogen exclusion and survival in simulated conditions of gastrointestinal tract and during freeze drying, before and after guanidine hydrochloride extraction of S-layer proteins were examined in coculture and monocultures of L. plantarum D13 and L. plantarum D6, respectively. As a result it was established that coculture of two L. plantarum strains enhances their probiotic activity due to the S-layer protein of L. plantarum D6 strain. http://dx.doi.org/10.1016/j.copbio.2013.05.279 Evaluation of Pleurotus ostreatus as dietary supplements in meat products Florentina Israel Roming 1 , Gabriela Luta 1 , Evelina Gherghina 1 , Daniela Balan 1 , Nastasia Belc 2 , Tamara Mihociu 2 1 CBAB Biotehnol; University of Agronomical Studies and Veterinary Medicine Bucharest, Romania 2 Institute for Food Bioresources, Romania E-mail address: fl[email protected] (F.I. Roming).
Edible mushrooms are known for their nutritive and medicinal properties. The aim of the study was to investigate the relative amino acid composition of meat and Pleurotus ostratus and to evaluate the antioxidant properties of the edible mushrooms, in order to find dietary supplements in meat products. Three samples of pork meat, two samples of beef meat and four samples of Pleurotus ostratus were analyzed for total protein content and for the amino acid profile assessed by HPLC-RP method. The dried mushrooms (4.2% water content) were extracted in methanol and analyzed for total phenolic content by Folin-Ciocalteu method and for antioxidant activity by DPPH method. Total protein content was 19.20–21.40 g/100 g for pork meat, 19.10–20.59 g/100 g for beef meat and 26.82–28.41 g/100 g for Pleurotus ostratus. Amino acid composition was similar for pork and beef meat, with glutamic acid, aspartic acid, valine and leucine being the most abundant, while mushrooms had more valine and lysine. The free radical scavenging activity of the mushroom methanol extracts against DPPH was measured and EC50 values were compared with those of ascorbic acid and glutathione. Therefore Pleurotus ostratus should be con-
sidered as a valuable source of amino acids and antioxidants for meat industry. http://dx.doi.org/10.1016/j.copbio.2013.05.280 Control measures combinations regarding processing technology stages monitoring of catering-type products Carmen Daniela Petcu 1 , Dana Tapaloaga 1 , Monica Paula Marin 2 , Iuliana Neagu 1 , Paul Rodian Tapaloaga 2 , Carmen Ionita 1 1 Department of Animal Production and Public Health, Faculty of Veterinary Medicine, University of Agronomical Sciences and Veterinary Medicine, Bucharest, Romania 2 Department of Animal Reproduction, Faculty of Animal Science, University of Agronomical Sciences and Veterinary Medicine, Bucharest, Romania E-mail address: [email protected] (C.D. Petcu).
Presently, due to the fact that people are very busy, more and more consumers have to buy readymade food products obtained in catering-type units. Thus, it became a necessity the documenting and implementing the requiring linked to the food safety in catering units. The aim of the present paper is to identify key factors used in correct monitoring of the processing technology stages and to establish some fast monitoring methods to bring useful data in short time, as to avoid some food disorders. The researches were based on the hazard risk analyze which could appear in every technologic stages. There were grouped all food products in five large categories, depending the technologic process. For each category, there were established and validated the technological stages and hazards which could influence the food safety and also the monitoring methods of the identified parameters. The obtained results are represented by some control measures combinations which guarantee some safety products. The control measures combinations to all technologic stages monitoring in the study unit were validated after their use during June 2011–June 2012. During this period there were not recorded nonconforming products and there were no complaints. General conclusions are based upon the fact that the correct establishing of some control measures and their keeping could guarantee safe catering products for consumers. http://dx.doi.org/10.1016/j.copbio.2013.05.281 Torque teno viruses DNA found in meat products Sonia Spandole 1 , Andreea Tudor 1 , Lavinia Mariana Berca 2 , Marian Adascalului 2 , Oana Mihaela Niculae 2 , Danut Cimponeriu 1 , Grigore Mihaescu 3 1
University of Bucharest, Department of Genetics, Romania National Institute of Research and Development for Food Bioresources, Romania 3 University of Bucharest, Department of Microbiology, Romania E-mail address: [email protected] (S. Spandole). 2
Torque teno viruses (TTVs) are newly discovered infectious agents that infect humans. The most striking feature of TTVs is their high prevalence worldwide. The objective of this study was to test whether Torque teno viruses DNA is present in meat products. For this study 48 meat products (24 thermally processed and 24 unprocessed products) were collected from retailers or Romanians producers, and DNA was extracted with “SureFood® PREP Animal X” (Congen Germany) from 50 mg products. The viral DNA of three human TTVs strains (TTV, TTMDV and TTMV) was identified by heminested PCR and amplicons were resolved in 8% polyacrylam-
Poster presentations / Current Opinion in Biotechnology 24S (2013) S48–S143
Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13 Ksenija Uroic, Jasna Beganovic, Blazenka Kos, Andreja Lebos Pavunc, Jagoda Suskovic Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia E-mail address: [email protected] (K. Uroic). Among numerous lactic acid bacteria strains isolated from autochthonous smoked fresh cheeses, potential probiotic strains were selected according to strict probiotic selection criteria. Further research revealed that the strain MCD6 was actually a coculture of two Lactobacillus plantarum strains which were identified as L. plantarum D13 and L. plantarum D6, where L. plantarum D6 expresses surface S-layer proteins of approximately 45 kDa. Since S-layer proteins, to our knowledge, have never been identified among representatives of L. plantarum species, it was of our great interest to further characterise and study its functional role in probiotic activity. Hence, the S-layer functional role in probiotic activity of coculture L. plantarum D6 and L. plantarum D13 through the comparison of important functional activities of probiotic strains was evaluated. Aggregation and coaggregation abilities, adhesion to intestinal epithelial cells in vitro, pathogen exclusion and survival in simulated conditions of gastrointestinal tract and during freeze drying, before and after guanidine hydrochloride extraction of S-layer proteins were examined in coculture and monocultures of L. plantarum D13 and L. plantarum D6, respectively. As a result it was established that coculture of two L. plantarum strains enhances their probiotic activity due to the S-layer protein of L. plantarum D6 strain. http://dx.doi.org/10.1016/j.copbio.2013.05.279 Evaluation of Pleurotus ostreatus as dietary supplements in meat products Florentina Israel Roming 1 , Gabriela Luta 1 , Evelina Gherghina 1 , Daniela Balan 1 , Nastasia Belc 2 , Tamara Mihociu 2 1 CBAB Biotehnol; University of Agronomical Studies and Veterinary Medicine Bucharest, Romania 2 Institute for Food Bioresources, Romania E-mail address: fl[email protected] (F.I. Roming).
Edible mushrooms are known for their nutritive and medicinal properties. The aim of the study was to investigate the relative amino acid composition of meat and Pleurotus ostratus and to evaluate the antioxidant properties of the edible mushrooms, in order to find dietary supplements in meat products. Three samples of pork meat, two samples of beef meat and four samples of Pleurotus ostratus were analyzed for total protein content and for the amino acid profile assessed by HPLC-RP method. The dried mushrooms (4.2% water content) were extracted in methanol and analyzed for total phenolic content by Folin-Ciocalteu method and for antioxidant activity by DPPH method. Total protein content was 19.20–21.40 g/100 g for pork meat, 19.10–20.59 g/100 g for beef meat and 26.82–28.41 g/100 g for Pleurotus ostratus. Amino acid composition was similar for pork and beef meat, with glutamic acid, aspartic acid, valine and leucine being the most abundant, while mushrooms had more valine and lysine. The free radical scavenging activity of the mushroom methanol extracts against DPPH was measured and EC50 values were compared with those of ascorbic acid and glutathione. Therefore Pleurotus ostratus should be con-
sidered as a valuable source of amino acids and antioxidants for meat industry. http://dx.doi.org/10.1016/j.copbio.2013.05.280 Control measures combinations regarding processing technology stages monitoring of catering-type products Carmen Daniela Petcu 1 , Dana Tapaloaga 1 , Monica Paula Marin 2 , Iuliana Neagu 1 , Paul Rodian Tapaloaga 2 , Carmen Ionita 1 1 Department of Animal Production and Public Health, Faculty of Veterinary Medicine, University of Agronomical Sciences and Veterinary Medicine, Bucharest, Romania 2 Department of Animal Reproduction, Faculty of Animal Science, University of Agronomical Sciences and Veterinary Medicine, Bucharest, Romania E-mail address: [email protected] (C.D. Petcu).
Presently, due to the fact that people are very busy, more and more consumers have to buy readymade food products obtained in catering-type units. Thus, it became a necessity the documenting and implementing the requiring linked to the food safety in catering units. The aim of the present paper is to identify key factors used in correct monitoring of the processing technology stages and to establish some fast monitoring methods to bring useful data in short time, as to avoid some food disorders. The researches were based on the hazard risk analyze which could appear in every technologic stages. There were grouped all food products in five large categories, depending the technologic process. For each category, there were established and validated the technological stages and hazards which could influence the food safety and also the monitoring methods of the identified parameters. The obtained results are represented by some control measures combinations which guarantee some safety products. The control measures combinations to all technologic stages monitoring in the study unit were validated after their use during June 2011–June 2012. During this period there were not recorded nonconforming products and there were no complaints. General conclusions are based upon the fact that the correct establishing of some control measures and their keeping could guarantee safe catering products for consumers. http://dx.doi.org/10.1016/j.copbio.2013.05.281 Torque teno viruses DNA found in meat products Sonia Spandole 1 , Andreea Tudor 1 , Lavinia Mariana Berca 2 , Marian Adascalului 2 , Oana Mihaela Niculae 2 , Danut Cimponeriu 1 , Grigore Mihaescu 3 1
University of Bucharest, Department of Genetics, Romania National Institute of Research and Development for Food Bioresources, Romania 3 University of Bucharest, Department of Microbiology, Romania E-mail address: [email protected] (S. Spandole). 2
Torque teno viruses (TTVs) are newly discovered infectious agents that infect humans. The most striking feature of TTVs is their high prevalence worldwide. The objective of this study was to test whether Torque teno viruses DNA is present in meat products. For this study 48 meat products (24 thermally processed and 24 unprocessed products) were collected from retailers or Romanians producers, and DNA was extracted with “SureFood® PREP Animal X” (Congen Germany) from 50 mg products. The viral DNA of three human TTVs strains (TTV, TTMDV and TTMV) was identified by heminested PCR and amplicons were resolved in 8% polyacrylam-