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Mª Teresa Galceran - One of the best experts on this subject based on the ideXlab platform.
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comparison of dimethylformamide dialkylacetal derivatization reagents for the analysis of heterocyclic amines in Meat Extracts by gas chromatography mass spectrometry
Analytica Chimica Acta, 2005Co-Authors: E Barcelobarrachina, F J Santos, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A simple and selective methodology for the analysis of heterocyclic amines (HAs) in a Meat Extract by gas chromatography–mass spectrometry (GC–MS) is proposed. A comparative study of several HAs derivatization procedures based on the formation of Schiff bases using N,N-dimethylformamide dialkylacetals reagents was performed. Optimization of the reaction conditions was carried out, such as reagent volume (2 μl to derivatize 1 ng of HAs) temperature (100 °C) and time (10 min). After that, the GC–MS working parameters for the analysis of HAs derivatives were also studied in order to achieve the best chromatographic separation with the maximum sensitivity. Among the derivatization reagents, N,N-dimethylformamide di-tert-butylacetal (DMF-DtBA) was selected because it provided the best yield in the derivatization process, and consequently the best sensitivity in the GC–MS method. Quality parameters such as limits of detection and repeatability were established using a Meat Extract sample. A complete validation of the methodology was achieved using a laboratory reference material previously analyzed in a European interlaboratory exercise.
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Comparison of dimethylformamide dialkylacetal derivatization reagents for the analysis of heterocyclic amines in Meat Extracts by gas chromatography–mass spectrometry
Analytica Chimica Acta, 2005Co-Authors: E Barceló-barrachina, F J Santos, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A simple and selective methodology for the analysis of heterocyclic amines (HAs) in a Meat Extract by gas chromatography–mass spectrometry (GC–MS) is proposed. A comparative study of several HAs derivatization procedures based on the formation of Schiff bases using N,N-dimethylformamide dialkylacetals reagents was performed. Optimization of the reaction conditions was carried out, such as reagent volume (2 μl to derivatize 1 ng of HAs) temperature (100 °C) and time (10 min). After that, the GC–MS working parameters for the analysis of HAs derivatives were also studied in order to achieve the best chromatographic separation with the maximum sensitivity. Among the derivatization reagents, N,N-dimethylformamide di-tert-butylacetal (DMF-DtBA) was selected because it provided the best yield in the derivatization process, and consequently the best sensitivity in the GC–MS method. Quality parameters such as limits of detection and repeatability were established using a Meat Extract sample. A complete validation of the methodology was achieved using a laboratory reference material previously analyzed in a European interlaboratory exercise.
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Formation and stability of heterocyclic amines in a Meat flavour model system. Effect of temperature, time and precursors.
Journal of Chromatography B, 2004Co-Authors: Michelle Bordas, Elisabeth Moyano, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A model system based on a commercial Meat flavour was used to evaluate the formation of heterocyclic amines, simulating the application of this seasoning in household cooking. The effects of different treatments in both dry and aqueous conditions were studied. The lyophilized Meat flavour Extract was heated at temperatures ranging between 100 and 200 °C for times ranging from 10 min to 2 h. Similarly, an aqueous suspension of the Extract was heated at 175 °C for 1, 2 and 3 h. Precursors of HAs, such as creatinine, glucose, and the amino acids glycine, alanine and phenylalanine were added to the Meat Extract and their effect was tested by heating the mixture at 200 °C for 30 min, when dry conditions were used, and at 175 °C for 2 h in wet systems. All conditions led to the formation of HAs, PhIP being the amine that was detected at the highest level of concentration in most model systems (i.e. 173 ng g−1 at 200 °C, 30 min). Moreover, the addition of creatinine and amino acids to the Meat Extract flavour produced an important increase in IQ and MeIQx content.
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Comparison of different commercial solid-phase Extraction cartridges used to Extract heterocyclic amines from a lyophilised Meat Extract.
Journal of chromatography. A, 2000Co-Authors: F Toribio, Lluis Puignou, E Moyano, Mª Teresa GalceranAbstract:Heterocyclic amines are a group of potent mutagenic compounds which are generated when muscle Meat is cooked. Since they are possible human carcinogens, these mutagens have received considerable attention in recent years, and several analytical techniques have been developed for their quantification. Although the purification step is one of the most important, there are a great number of variables influencing the recovery of the amines, especially when real samples are analysed. In this work we studied the influence of sample spiking mode on the recoveries. Furthermore, on the basis of a previously developed clean-up method, the effect of changing commercial source and structure of the sorbents used in two solid-phase Extraction steps was examined. This purification method was applied to the quantification of the heterocyclic aromatic amines present in a lyophilised Meat Extract by means of liquid chromatography-mass spectrometry.
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determination of heterocyclic aromatic amines in Meat Extracts by liquid chromatography ion trap atmospheric pressure chemical ionization mass spectrometry
Journal of Chromatography A, 2000Co-Authors: Fermin Toribio, Elisabeth Moyano, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract When protein-rich foods are processed under normal cooking conditions, heterocyclic aromatic amines (HAAs) can be generated at a few parts per billion level. In this work, we have analyzed the HAAs present in a lyophilized Meat Extract by means of a simplified solid-phase Extraction procedure. All the analytes were collected in a single Extract with recoveries in the range of 45.6–75.2%, so the analysis time has been greatly reduced. Problems derived from the less exhaustive purification of the Extract have been solved by using MS(ion trap) detection. The RSD for quantification ranged from 2.1% to 5.1% for run-to-run precision and from 5.2% to 11% for day-to-day precision. The limits of detection for standard solutions ranged from 20 to 150 pg injected. For the Meat Extract analyzed limits of detection from 0.9 to 11.2 ng g −1 were obtained. Results of the quantification are in agreement with those obtained using different clean-up procedures.
Lluis Puignou - One of the best experts on this subject based on the ideXlab platform.
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new method for the analysis of heterocyclic amines in Meat Extracts using pressurised liquid Extraction and liquid chromatography tandem mass spectrometry
Journal of Chromatography A, 2008Co-Authors: Mohammad Rizwan Khan, F J Santos, Rosa Busquets, Lluis PuignouAbstract:Heterocyclic amines (HAs) were analysed in Meat Extract samples using a new method based on pressurised liquid Extraction (PLE) and liquid chromatography-tandem mass spectrometry. This method combines the use of a pressurised fluid with a triple quadrupole MS/MS system, resulting in benefits from both systems: high Extraction efficiency and sensitivity. The effects of solvent type and PLE operational parameters, such as temperature and Extraction time, were studied to obtain maximum recovery of the analytes with minimum contamination. HA Extraction was best achieved using dichloromethane/acetone (50/50, v/v) at 80 degrees C for 10 min. Recoveries ranged from 45% to 79% with good quality parameters: limit of detection values between 0.02 and 1 ng g(-1), linearity (r(2)>0.997), and run-to-run and day-to-day precisions with relative standard deviations lower than 13% achieved at both low (0.20 microg g(-1)) and medium (1.0 microg g(-1)) concentrations. This method reduces sample manipulation and total Extraction time by nearly four-fold compared to conventional solid phase Extraction. The optimised method was validated using laboratory reference material based on a Meat Extract, and was successfully applied to HA analysis in several cooked beef samples.
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comparison of dimethylformamide dialkylacetal derivatization reagents for the analysis of heterocyclic amines in Meat Extracts by gas chromatography mass spectrometry
Analytica Chimica Acta, 2005Co-Authors: E Barcelobarrachina, F J Santos, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A simple and selective methodology for the analysis of heterocyclic amines (HAs) in a Meat Extract by gas chromatography–mass spectrometry (GC–MS) is proposed. A comparative study of several HAs derivatization procedures based on the formation of Schiff bases using N,N-dimethylformamide dialkylacetals reagents was performed. Optimization of the reaction conditions was carried out, such as reagent volume (2 μl to derivatize 1 ng of HAs) temperature (100 °C) and time (10 min). After that, the GC–MS working parameters for the analysis of HAs derivatives were also studied in order to achieve the best chromatographic separation with the maximum sensitivity. Among the derivatization reagents, N,N-dimethylformamide di-tert-butylacetal (DMF-DtBA) was selected because it provided the best yield in the derivatization process, and consequently the best sensitivity in the GC–MS method. Quality parameters such as limits of detection and repeatability were established using a Meat Extract sample. A complete validation of the methodology was achieved using a laboratory reference material previously analyzed in a European interlaboratory exercise.
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Comparison of dimethylformamide dialkylacetal derivatization reagents for the analysis of heterocyclic amines in Meat Extracts by gas chromatography–mass spectrometry
Analytica Chimica Acta, 2005Co-Authors: E Barceló-barrachina, F J Santos, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A simple and selective methodology for the analysis of heterocyclic amines (HAs) in a Meat Extract by gas chromatography–mass spectrometry (GC–MS) is proposed. A comparative study of several HAs derivatization procedures based on the formation of Schiff bases using N,N-dimethylformamide dialkylacetals reagents was performed. Optimization of the reaction conditions was carried out, such as reagent volume (2 μl to derivatize 1 ng of HAs) temperature (100 °C) and time (10 min). After that, the GC–MS working parameters for the analysis of HAs derivatives were also studied in order to achieve the best chromatographic separation with the maximum sensitivity. Among the derivatization reagents, N,N-dimethylformamide di-tert-butylacetal (DMF-DtBA) was selected because it provided the best yield in the derivatization process, and consequently the best sensitivity in the GC–MS method. Quality parameters such as limits of detection and repeatability were established using a Meat Extract sample. A complete validation of the methodology was achieved using a laboratory reference material previously analyzed in a European interlaboratory exercise.
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Formation and stability of heterocyclic amines in a Meat flavour model system. Effect of temperature, time and precursors.
Journal of Chromatography B, 2004Co-Authors: Michelle Bordas, Elisabeth Moyano, Lluis Puignou, Mª Teresa GalceranAbstract:Abstract A model system based on a commercial Meat flavour was used to evaluate the formation of heterocyclic amines, simulating the application of this seasoning in household cooking. The effects of different treatments in both dry and aqueous conditions were studied. The lyophilized Meat flavour Extract was heated at temperatures ranging between 100 and 200 °C for times ranging from 10 min to 2 h. Similarly, an aqueous suspension of the Extract was heated at 175 °C for 1, 2 and 3 h. Precursors of HAs, such as creatinine, glucose, and the amino acids glycine, alanine and phenylalanine were added to the Meat Extract and their effect was tested by heating the mixture at 200 °C for 30 min, when dry conditions were used, and at 175 °C for 2 h in wet systems. All conditions led to the formation of HAs, PhIP being the amine that was detected at the highest level of concentration in most model systems (i.e. 173 ng g−1 at 200 °C, 30 min). Moreover, the addition of creatinine and amino acids to the Meat Extract flavour produced an important increase in IQ and MeIQx content.
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Comparison of different commercial solid-phase Extraction cartridges used to Extract heterocyclic amines from a lyophilised Meat Extract.
Journal of chromatography. A, 2000Co-Authors: F Toribio, Lluis Puignou, E Moyano, Mª Teresa GalceranAbstract:Heterocyclic amines are a group of potent mutagenic compounds which are generated when muscle Meat is cooked. Since they are possible human carcinogens, these mutagens have received considerable attention in recent years, and several analytical techniques have been developed for their quantification. Although the purification step is one of the most important, there are a great number of variables influencing the recovery of the amines, especially when real samples are analysed. In this work we studied the influence of sample spiking mode on the recoveries. Furthermore, on the basis of a previously developed clean-up method, the effect of changing commercial source and structure of the sorbents used in two solid-phase Extraction steps was examined. This purification method was applied to the quantification of the heterocyclic aromatic amines present in a lyophilised Meat Extract by means of liquid chromatography-mass spectrometry.
John N. Sofos - One of the best experts on this subject based on the ideXlab platform.
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effect of microbial cell free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:Aims: This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Methods and Results: Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 103 CFU ml−1 of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat (‘clean’ Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0·05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0·05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from ‘clean’ Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens. Conclusions: The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from ‘clean’ Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat. Significance and Impact of the Study: These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.
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Effect of microbial cell-free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens.Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat ('clean' Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0.05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0.05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from 'clean' Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens.The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat.These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.
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Effect of microbial cell‐free Meat Extract on the growth of spoilage bacteria
Journal of applied microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:Aims: This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Methods and Results: Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 103 CFU ml−1 of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat (‘clean’ Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P
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Effect of microbial cell-free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens.Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat ('clean' Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0.05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0.05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from 'clean' Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens.The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat.These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.
Okti Nadia Poetri - One of the best experts on this subject based on the ideXlab platform.
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Sumateran wild boar (Sus scrofa vittatus) Meat antibody production as immunodiagnostic reagent candidate.
Veterinary World, 2019Co-Authors: Melani Wahyu Adiningsih, Retno Damajanti Soejoedono, Rahmat Setya Adji, Dwi Desmiyeni Putri, Hadri Latif, Trioso Purnawarman, Okti Nadia PoetriAbstract:Meat authentication gives significance values in view of religious, food safety, public health, quality assurance, and legal concern. Most of the Meat authentication is based on molecular assay; a simpler method to authenticate Meat is needed to develop. An immunoassays technique may offer a solution for simpler test. The aim of our current study was to develop a polyclonal antibody of Sus scrofa vittatus (Sumateran wild boar) as an immunodiagnostic reagent candidate. Three male New Zealand white rabbits were used in this study for antibody production. Antigen used was Meat Extract of Sumateran wild boar, each rabbit was immunized with Meat Extract antigen (0.5 mg/ml) emulsified in Freund's complete adjuvant at a 1:1 (v/v) ratio as much as 1 ml at subcutaneous route. Booster was carried out 3 times with interval time of 14 days, using Meat Extract antigen emulsified in Freund's incomplete adjuvant at a 1:1 (v/v) ratio. Serum samples were taken every week, start from 1 week after the first immunization up to 1 week after the third booster. Antibody purification was performed using ammonium sulfate precipitation and Protein A. The presence of specific antibody was determined using agar gel precipitation test and enzyme-linked immunosorbent assay, while purified specific IgG was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis method. Specific antibody was detected at 14 days after the first immunization and still detected until 2 weeks after the third booster. Highest absorbance of specific antibody was detected 1 week after the third booster. The present study demonstrated that specific antibody of Sumateran wild boar is favorable to be produced in rabbit and showed that antibody produced is applicable to detect Sumateran wild boar Meat antigen in immunodiffusion assay, indicating that it is promising as a reagent candidate in immunodiagnostic assay/kit.
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Sumateran wild boar (Sus scrofa vittatus) Meat antibody production as immunodiagnostic reagent candidate
Veterinary World, 2019Co-Authors: Melani Wahyu Adiningsih, Retno Damajanti Soejoedono, Rahmat Setya Adji, Dwi Desmiyeni Putri, Hadri Latif, Trioso Purnawarman, Okti Nadia PoetriAbstract:Aim: Meat authentication gives significance values in view of religious, food safety, public health, quality assurance, and legal concern. Most of the Meat authentication is based on molecular assay; a simpler method to authenticate Meat is needed to develop. An immunoassays technique may offer a solution for simpler test. The aim of our current study was to develop a polyclonal antibody of Sus scrofa vittatus (Sumateran wild boar) as an immunodiagnostic reagent candidate. Materials and Methods: Three male New Zealand white rabbits were used in this study for antibody production. Antigen used was Meat Extract of Sumateran wild boar, each rabbit was immunized with Meat Extract antigen (0.5 mg/ml) emulsified in Freund's complete adjuvant at a 1:1 (v/v) ratio as much as 1 ml at subcutaneous route. Booster was carried out 3 times with interval time of 14 days, using Meat Extract antigen emulsified in Freund's incomplete adjuvant at a 1:1 (v/v) ratio. Serum samples were taken every week, start from 1 week after the first immunization up to 1 week after the third booster. Antibody purification was performed using ammonium sulfate precipitation and Protein A. The presence of specific antibody was determined using agar gel precipitation test and enzyme-linked immunosorbent assay, while purified specific IgG was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis method. Results: Specific antibody was detected at 14 days after the first immunization and still detected until 2 weeks after the third booster. Highest absorbance of specific antibody was detected 1 week after the third booster. Conclusion: The present study demonstrated that specific antibody of Sumateran wild boar is favorable to be produced in rabbit and showed that antibody produced is applicable to detect Sumateran wild boar Meat antigen in immunodiffusion assay, indicating that it is promising as a reagent candidate in immunodiagnostic assay/kit
George-john E. Nychas - One of the best experts on this subject based on the ideXlab platform.
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effect of microbial cell free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:Aims: This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Methods and Results: Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 103 CFU ml−1 of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat (‘clean’ Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0·05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0·05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from ‘clean’ Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens. Conclusions: The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from ‘clean’ Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat. Significance and Impact of the Study: These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.
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Effect of microbial cell-free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens.Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat ('clean' Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0.05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0.05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from 'clean' Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens.The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat.These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.
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Effect of microbial cell‐free Meat Extract on the growth of spoilage bacteria
Journal of applied microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:Aims: This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Methods and Results: Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 103 CFU ml−1 of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat (‘clean’ Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P
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Effect of microbial cell-free Meat Extract on the growth of spoilage bacteria
Journal of Applied Microbiology, 2009Co-Authors: George-john E. Nychas, József Baranyi, Dimitra Dourou, Panagiotis N Skandamis, Konstantinos P Koutsoumanis, John N. SofosAbstract:This study examined the effect of microbial cell-free Meat Extract (CFME) derived from spoiled Meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens.Aliquots of CFME from spoiled Meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh Meat isolates; CFME derived from unspoiled fresh Meat ('clean' Meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P < 0.05) than that in broth samples with added CFME from spoiled Meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P < 0.05) in samples with CFME containing QS compounds compared to samples without CFME or CFME derived from 'clean' Meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens.The study indicated that the growth rate (expressed in MSrCC units) of Meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' Meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of Meat.These results illustrate the potential effect of signalling compounds released during storage of Meat on the behaviour of Meat spoilage bacteria. Understanding such interactions may assist in the control of fresh Meat quality and the extension of its shelf life.