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Hafiz Ansar Rasul Suleria - One of the best experts on this subject based on the ideXlab platform.

  • oxidative stability and sensoric acceptability of functional Fish meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Imran, Muhammad Sohaib, Muhammad Kamran Khan, Muhammad Nadeem, Hafiz Ansar Rasul Suleria, Reeja Bashir
    Abstract:

    Background Fish meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of Fish meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional Fish Product samples.

  • oxidative stability and sensoric acceptability of functional Fish meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Ali, Muhammad Sohaib, Muhammad Kamran Khan, Muhammad Nadeem, Hafiz Ansar Rasul Suleria, Muhammad Imran, Reeja Bashir
    Abstract:

    Fish meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of Fish meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional Fish Product samples. Vegetable and fruit by−Products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to Fish meat for preparation of different meat ball samples. The Fish meat Product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the Products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p <  0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of Fish Product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of Fish Product samples decreased significantly (p <  0.05) throughout refrigeration storage. Whereas, the sensory scores at the − 18 °C shows the good sensory characteristics, relatively. Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self−breakdown. Plant−based phenolic extracts can be used to decrease oxidation process and increase the shelf life of Fish meat Products. Additional studies should be undertaken to determine the maximal shelf life of food Products supplemented with different plant−based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

Yisheng Chen - One of the best experts on this subject based on the ideXlab platform.

  • comparative genomic analysis of bacteriocin producing weissella cibaria 110
    Applied Microbiology and Biotechnology, 2017
    Co-Authors: Sirinat Srionnual, Shiaowen Li, Chihhsien Yang, Huichung Wu, Yisheng Chen, Chuanhsiung Chang
    Abstract:

    Weissella cibaria 110 was isolated from plaa-som, a Thai fermented Fish Product, and known to produce the weissellicin 110 bacteriocin. We carried out comprehensive comparative genomic analysis of W. cibaria 110 with four other non-bacteriocin-producing W. cibaria strains and identified potential antibiotic-resistant genes. We further identified a type III restriction-modification system, a TA system, and a bacteriocin gene cluster that are unique in W. cibaria 110. Genes related to bacteriocin biosynthesis are organized in clusters and are encoded with minimum genetic machinery consisting of structural cognate immunity genes, including ABC transporter and immunity protein. Finally, we predicted W. cibaria 110 to produce a class IId bacteriocin, weissellicin 110, which is 31 amino acids in length and contains a 21-amino-acid N-terminal leader peptide. This is the first bacteriocin-producing sequencing genome in W. cibaria, and we describe the difference between the bacteriocin-producing and non bacteriocin-producing strains from genome point of view.

  • weissellicin 110 a newly discovered bacteriocin from weissella cibaria 110 isolated from plaa som a fermented Fish Product from thailand
    Applied and Environmental Microbiology, 2007
    Co-Authors: Sirinat Srionnual, Kuangnan Hsiao, Fujitoshi Yanagida, Yisheng Chen
    Abstract:

    Weissella cibaria 110, isolated from the Thai fermented Fish Product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.

  • weissellicin 110 a newly discovered bacteriocin from weissella cibaria 110 isolated from plaa som a fermented Fish Product from thailand
    Applied and Environmental Microbiology, 2007
    Co-Authors: Sirinat Srionnual, Kuangnan Hsiao, Fujitoshi Yanagida, Lihsiu Lin, Yisheng Chen
    Abstract:

    Weissella cibaria 110, isolated from the Thai fermented Fish Product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110. Lactic acid bacteria (LAB) have long played important roles in food technology. The LAB include a wide variety of cell types with various physiological and biochemical characteristics. The isolation of LAB from milk Products, fermented foods, and plants has frequently been reported. The phylogeny of the bacteria classified currently in the genus Weissella was clarified in 1990 (16), and the taxonomy of Weissella species was further assessed in 1993 (5). Weissella species have been

Reeja Bashir - One of the best experts on this subject based on the ideXlab platform.

  • oxidative stability and sensoric acceptability of functional Fish meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Imran, Muhammad Sohaib, Muhammad Kamran Khan, Muhammad Nadeem, Hafiz Ansar Rasul Suleria, Reeja Bashir
    Abstract:

    Background Fish meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of Fish meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional Fish Product samples.

  • oxidative stability and sensoric acceptability of functional Fish meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Ali, Muhammad Sohaib, Muhammad Kamran Khan, Muhammad Nadeem, Hafiz Ansar Rasul Suleria, Muhammad Imran, Reeja Bashir
    Abstract:

    Fish meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of Fish meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional Fish Product samples. Vegetable and fruit by−Products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to Fish meat for preparation of different meat ball samples. The Fish meat Product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the Products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p <  0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of Fish Product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of Fish Product samples decreased significantly (p <  0.05) throughout refrigeration storage. Whereas, the sensory scores at the − 18 °C shows the good sensory characteristics, relatively. Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self−breakdown. Plant−based phenolic extracts can be used to decrease oxidation process and increase the shelf life of Fish meat Products. Additional studies should be undertaken to determine the maximal shelf life of food Products supplemented with different plant−based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

Sirinat Srionnual - One of the best experts on this subject based on the ideXlab platform.

  • comparative genomic analysis of bacteriocin producing weissella cibaria 110
    Applied Microbiology and Biotechnology, 2017
    Co-Authors: Sirinat Srionnual, Shiaowen Li, Chihhsien Yang, Huichung Wu, Yisheng Chen, Chuanhsiung Chang
    Abstract:

    Weissella cibaria 110 was isolated from plaa-som, a Thai fermented Fish Product, and known to produce the weissellicin 110 bacteriocin. We carried out comprehensive comparative genomic analysis of W. cibaria 110 with four other non-bacteriocin-producing W. cibaria strains and identified potential antibiotic-resistant genes. We further identified a type III restriction-modification system, a TA system, and a bacteriocin gene cluster that are unique in W. cibaria 110. Genes related to bacteriocin biosynthesis are organized in clusters and are encoded with minimum genetic machinery consisting of structural cognate immunity genes, including ABC transporter and immunity protein. Finally, we predicted W. cibaria 110 to produce a class IId bacteriocin, weissellicin 110, which is 31 amino acids in length and contains a 21-amino-acid N-terminal leader peptide. This is the first bacteriocin-producing sequencing genome in W. cibaria, and we describe the difference between the bacteriocin-producing and non bacteriocin-producing strains from genome point of view.

  • weissellicin 110 a newly discovered bacteriocin from weissella cibaria 110 isolated from plaa som a fermented Fish Product from thailand
    Applied and Environmental Microbiology, 2007
    Co-Authors: Sirinat Srionnual, Kuangnan Hsiao, Fujitoshi Yanagida, Yisheng Chen
    Abstract:

    Weissella cibaria 110, isolated from the Thai fermented Fish Product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.

  • weissellicin 110 a newly discovered bacteriocin from weissella cibaria 110 isolated from plaa som a fermented Fish Product from thailand
    Applied and Environmental Microbiology, 2007
    Co-Authors: Sirinat Srionnual, Kuangnan Hsiao, Fujitoshi Yanagida, Lihsiu Lin, Yisheng Chen
    Abstract:

    Weissella cibaria 110, isolated from the Thai fermented Fish Product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110. Lactic acid bacteria (LAB) have long played important roles in food technology. The LAB include a wide variety of cell types with various physiological and biochemical characteristics. The isolation of LAB from milk Products, fermented foods, and plants has frequently been reported. The phylogeny of the bacteria classified currently in the genus Weissella was clarified in 1990 (16), and the taxonomy of Weissella species was further assessed in 1993 (5). Weissella species have been

Hannu Korkeala - One of the best experts on this subject based on the ideXlab platform.

  • molecular epidemiology of an outbreak of febrile gastroenteritis caused by listeria monocytogenes in cold smoked rainbow trout
    Journal of Clinical Microbiology, 1999
    Co-Authors: Maria Miettinen, Anja Siitonen, P Heiskanen, H Haajanen, K J Bjorkroth, Hannu Korkeala
    Abstract:

    Febrile gastroenteritis in five healthy persons was associated with the consumption of vacuum-packed cold-smoked rainbow trout containing Listeria monocytogenes. L. monocytogenes isolates from the incriminated Fish Product lot and the stool samples were all of serotype 1/2a and were indistinguishable by pulsed-field gel electrophoresis employing Asc I and Sma I.

  • sources of listeria monocytogenes contamination in a cold smoked rainbow trout processing plant detected by pulsed field gel electrophoresis typing
    Applied and Environmental Microbiology, 1999
    Co-Authors: Tiina Autio, Sebastian Hielm, Maria Miettinen, Annamaija Sjoberg, Kaarina Aarnisalo, Johanna Bjorkroth, Tiina Mattilasandholm, Hannu Korkeala
    Abstract:

    Sites of Listeria monocytogenes contamination in a cold-smoked rainbow trout (Oncorhynchus mykiss) processing plant were detected by sampling the Production line, environment, and Fish at different Production stages. Two lots were monitored. The frequency of raw Fish samples containing L. monocytogenes was low. During processing, the frequency of Fish contaminated with L. monocytogenes clearly rose after brining, and the most contaminated sites of the processing plant were the brining and postbrining areas. A total of 303 isolates from the raw Fish, Product, and the environment were characterized by pulsed-field gel electrophoresis (PFGE). PFGE yielded nine pulsotypes, which formed four clusters. The predominating L. monocytogenes pulsotypes of the final Product were associated with brining and slicing, whereas contaminants of raw Fish were not detected in the final Product. Air-mediated contamination in the plant could not be proved. In accordance with these results, an L. monocytogenes eradication program was planned. The use of hot steam, hot air, and hot water seemed to be useful in eliminating L. monocytogenes. None of the control samples taken in the 5 months after the eradication program was implemented contained L. monocytogenes.