The Experts below are selected from a list of 1704 Experts worldwide ranked by ideXlab platform
Isabel Mafra - One of the best experts on this subject based on the ideXlab platform.
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WITHDRAWN: A new real-time PCR quantitative approach for the detection of shrimp crustaceans as potential allergens
Journal of Food Composition and Analysis, 2018Co-Authors: Telmo J.r. Fernandes, Joana Costa, M. Beatriz P.p. Oliveira, Isabel MafraAbstract:Abstract Allergy to crustaceans is an increasingly important food safety issue. To protect people from experiencing adverse allergic reactions, reliable methodologies are necessary to verify the labelling of Processed Seafood. In the present work, two new DNA-based approaches targeting the 16S rRNA mitochondrial gene are proposed to detect crustaceans in foods using a qualitative PCR assay specific for crustaceans (shrimps, lobsters and crabs) and a quantitative real-time PCR assay specific for shrimp crustaceans. The real-time PCR system allowed the detection and quantification down to 0.1 pg and 0.0001% (w/w) of shrimp DNA and shrimp in model mixtures, respectively. The method exhibited high performance for quantitative analysis in the range of 0.0001% to 50% as inferred by the calibration curve parameters being effectively validated with blind mixtures. The qualitative PCR assay can provide a simple, fast and high throughput tool for screening the presence of crustaceans in Processed foods, while the proposed real-time PCR method proved to be a useful tool for the accurate detection and quantification of shrimp in foods at trace levels.
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High resolution melting analysis of a COI mini-barcode as a new approach for Penaeidae shrimp species discrimination
Food Control, 2017Co-Authors: Telmo J.r. Fernandes, Catarina R. Silva, Joana Costa, M. Beatriz P.p. Oliveira, Isabel MafraAbstract:Abstract Penaeidae family includes shrimp species of high commercial value, sharing noticeable morphological similarities, which makes them potential targets of adulteration. Therefore, mechanisms for authentication and certification of such crustaceans, frequently included in Processed foods, constitute a benefit for the food industry. Litopenaeus vannamei , Penaeus monodon, Fenneropenaeus indicus, Metapenaeus affinis and Melicertus kerathurus are some of the most relevant penaeid shrimps, being their differentiation of high importance. This work intended to develop a new approach for the specific detection and differentiation of those five closely related shrimp species based on high resolution melting (HRM) analysis targeting a cytochrome oxidase subunit I (COI) mini-barcode. The method enabled the differentiation of the five species with high levels of confidence (>99%), being successfully applied to analyse Processed Seafood samples. F. indicus and L. vannamei were the main identified species in the commercial products. When verifying labelling compliance, four samples suggest adulterations based on the complete or partial substitution of declared species. The proposed method proved to be a potential tool for the rapid and cost-effective differentiation of penaied shrimp species.
Telmo J.r. Fernandes - One of the best experts on this subject based on the ideXlab platform.
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WITHDRAWN: A new real-time PCR quantitative approach for the detection of shrimp crustaceans as potential allergens
Journal of Food Composition and Analysis, 2018Co-Authors: Telmo J.r. Fernandes, Joana Costa, M. Beatriz P.p. Oliveira, Isabel MafraAbstract:Abstract Allergy to crustaceans is an increasingly important food safety issue. To protect people from experiencing adverse allergic reactions, reliable methodologies are necessary to verify the labelling of Processed Seafood. In the present work, two new DNA-based approaches targeting the 16S rRNA mitochondrial gene are proposed to detect crustaceans in foods using a qualitative PCR assay specific for crustaceans (shrimps, lobsters and crabs) and a quantitative real-time PCR assay specific for shrimp crustaceans. The real-time PCR system allowed the detection and quantification down to 0.1 pg and 0.0001% (w/w) of shrimp DNA and shrimp in model mixtures, respectively. The method exhibited high performance for quantitative analysis in the range of 0.0001% to 50% as inferred by the calibration curve parameters being effectively validated with blind mixtures. The qualitative PCR assay can provide a simple, fast and high throughput tool for screening the presence of crustaceans in Processed foods, while the proposed real-time PCR method proved to be a useful tool for the accurate detection and quantification of shrimp in foods at trace levels.
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High resolution melting analysis of a COI mini-barcode as a new approach for Penaeidae shrimp species discrimination
Food Control, 2017Co-Authors: Telmo J.r. Fernandes, Catarina R. Silva, Joana Costa, M. Beatriz P.p. Oliveira, Isabel MafraAbstract:Abstract Penaeidae family includes shrimp species of high commercial value, sharing noticeable morphological similarities, which makes them potential targets of adulteration. Therefore, mechanisms for authentication and certification of such crustaceans, frequently included in Processed foods, constitute a benefit for the food industry. Litopenaeus vannamei , Penaeus monodon, Fenneropenaeus indicus, Metapenaeus affinis and Melicertus kerathurus are some of the most relevant penaeid shrimps, being their differentiation of high importance. This work intended to develop a new approach for the specific detection and differentiation of those five closely related shrimp species based on high resolution melting (HRM) analysis targeting a cytochrome oxidase subunit I (COI) mini-barcode. The method enabled the differentiation of the five species with high levels of confidence (>99%), being successfully applied to analyse Processed Seafood samples. F. indicus and L. vannamei were the main identified species in the commercial products. When verifying labelling compliance, four samples suggest adulterations based on the complete or partial substitution of declared species. The proposed method proved to be a potential tool for the rapid and cost-effective differentiation of penaied shrimp species.
Howard R. Moskowitz - One of the best experts on this subject based on the ideXlab platform.
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Importance of sensory factors in Processed Seafood : methods and results
1992Co-Authors: Howard R. MoskowitzAbstract:This paper considers «importance » of sensory attributes from the consumer point of view, with emphasis on Processed Seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) «drive» overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute
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Importance of sensory factors in Processed Seafood : methods and results
Journal of Sensory Studies, 1992Co-Authors: Howard R. MoskowitzAbstract:. This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on Processed Seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optimal level.
Ken-ichi Kodaira - One of the best experts on this subject based on the ideXlab platform.
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genetic and biochemical characterization of glutamyl endopeptidase of staphylococcus warneri m
Gene, 2001Co-Authors: Kenji Yokoi, Ayanori Yamakawa, Akira Taketo, Makiko Kakikawa, Hisashi Kimoto, Kouichi Watanabe, Hiroo Yasukawa, Ken-ichi KodairaAbstract:Abstract A Staphylococcus warneri strain M, newly isolated from Processed Seafood (smoked Watasenia scintillans), produced an extracellular protease. The protease, designated to as m-PROM (the mature form of PROM), selectively cleaved the carbonyl side of glutamic acid residues in β-casein. Sequence of N-terminal 27 amino acids of m-PROM, RANVILPNNDRHQINDTTLGHYAPVTF, was found to be similar to those of other glutamyl endopeptidases, V8 protease (Staphylococcus aureus strain V8) and SPase (S. aureus ATCC 12600). To determine the complete primary structure and precursor of PROM, its gene (proM) was cloned and sequenced. The gene proM was found to encode for a protein of 316 amino acids. The amino acid residues from 64 to 90 completely coincided with the N-terminal 27 amino acids of the m-PROM, suggesting that the N-terminal 63 amino acids region of p-PROM (the precursor form of PROM) might be Processed posttranslationally. Moreover, the whole amino acid sequence deduced from the primary structure of proM shows significant similarity to those of other glutamyl endopeptidases, V8 protease and SPase. These results suggested that PROM belongs to the glutamyl endopeptidase class. PROM, however, differs from V8 and SPase proteases in the processing site and the C-terminal region.
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Genetic and biochemical characterization of glutamyl endopeptidase of Staphylococcus warneri M.
Gene, 2001Co-Authors: Kenji Yokoi, Ayanori Yamakawa, Akira Taketo, Makiko Kakikawa, Hisashi Kimoto, Kouichi Watanabe, Hiroo Yasukawa, Ken-ichi KodairaAbstract:A Staphylococcus warneri strain M, newly isolated from Processed Seafood (smoked Watasenia scintillans), produced an extracellular protease. The protease, designated to as m-PROM (the mature form of PROM), selectively cleaved the carbonyl side of glutamic acid residues in beta-casein. Sequence of N-terminal 27 amino acids of m-PROM, RANVILPNNDRHQINDTTLGHYAPVTF, was found to be similar to those of other glutamyl endopeptidases, V8 protease (Staphylococcus aureus strain V8) and SPase (S. aureus ATCC 12600). To determine the complete primary structure and precursor of PROM, its gene (proM) was cloned and sequenced. The gene proM was found to encode for a protein of 316 amino acids. The amino acid residues from 64 to 90 completely coincided with the N-terminal 27 amino acids of the m-PROM, suggesting that the N-terminal 63 amino acids region of p-PROM (the precursor form of PROM) might be Processed posttranslationally. Moreover, the whole amino acid sequence deduced from the primary structure of proM shows significant similarity to those of other glutamyl endopeptidases, V8 protease and SPase. These results suggested that PROM belongs to the glutamyl endopeptidase class. PROM, however, differs from V8 and SPase proteases in the processing site and the C-terminal region.
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit
Comprehensive reviews in food science and food safety, 2018Co-Authors: Oladipupo Odunayo Olatunde, Soottawat BenjakulAbstract:Consumer demand for minimally Processed Seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in Seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of Seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in Seafood processing, with the sole purpose of extending shelf-life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in Seafood preservation.