The impact of high hydrostatic pressure on structure and dynamics of β-lactoglobulin

2013 ◽  
Vol 1830 (10) ◽  
pp. 4974-4980 ◽  
Author(s):  
Daniela Russo ◽  
Maria Grazia Ortore ◽  
Francesco Spinozzi ◽  
Paolo Mariani ◽  
Camille Loupiac ◽  
...  
1996 ◽  
Vol 63 (1) ◽  
pp. 111-118 ◽  
Author(s):  
Henrik Stapelfeldt ◽  
Per Hjort Petersen ◽  
Kristian Rotvig Kristiansen ◽  
Karsten Bruun Qvist ◽  
Leif H. Skibsted

SummaryHydrolysis of β-lactoglobulin B (β-lg B) by pepsin, a process slow at ambient conditions, is facilitated at a moderately high hydrostatic pressure such as 300 MPa, corresponding to an apparent volume of activation ΔV# = −63 ml mol−1 at pH 2·5, 30 °C and Γ/2=0·16. Digestion of β-lg by trypsin and thermolysin is likewise enhanced by pressure, and the pressure effect has been traced to pressure denaturation of β-lg B, which by high-pressure fluorescence spectroscopy has been shown to have a large negative volume of reaction, ΔV° = −98 ml mol−1, at pH 6·7, 30 °C and Γ/2 = 0·16. Pressure denaturation is only slowly reversed following release of pressure and the enhanced digestibility is maintained at ambient pressure for several hours.


2004 ◽  
Vol 70 (6) ◽  
pp. 3457-3466 ◽  
Author(s):  
Henrike H. Wemekamp-Kamphuis ◽  
Jeroen A. Wouters ◽  
Patrick P. L. A. de Leeuw ◽  
Torsten Hain ◽  
Trinad Chakraborty ◽  
...  

ABSTRACT The gene encoding the alternative sigma factor σB in Listeria monocytogenes is induced upon exposure of cells to several stresses. In this study, we investigated the impact of a sigB null mutation on the survival of L. monocytogenes EGD-e at low pH, during high-hydrostatic-pressure treatment, and during freezing. The survival of ΔsigB mutant exponential-phase cells at pH 2.5 was 10,000-fold lower than the survival of EGD-e wild-type cells. Moreover, the ΔsigB mutant failed to show an acid tolerance response. Upon preexposure for 1 h to pH 4.5, the survival at pH 2.5 was 100,000-fold lower for the ΔsigB mutant than for the wild type. The glutamate decarboxylase (GAD) acid resistance system is important in survival and adaptation of L. monocytogenes in acidic conditions. The σB dependence of the gad genes (gadA, gadB, gadC, gadD, and gadE) was analyzed in silico. Putative σB-dependent promoter sites were found upstream of the gadCB operon (encoding a glutamate/γ-aminobutyrate antiporter and a glutamate decarboxylase, respectively) and the lmo2434 gene (gadD, encoding a putative glutamate decarboxylase). Reverse transcriptase PCR revealed that expression of the gadCB operon and expression of gadD are indeed σB dependent. In addition, a proteomics approach was used to analyze the protein expression profiles upon acid exposure. Although the GAD proteins were not recovered, nine proteins accumulated in the wild type but not in the ΔsigB strain. These proteins included Pfk, GalE, ClpP, and Lmo1580. Exposure to pH 4.5, in order to preload cells with active σB and consequently with σ B-dependent general stress proteins, also provided considerable protection against high-hydrostatic-pressure treatment and freezing. The combined data argue that the expression of σB-dependent genes provides L. monocytogenes with nonspecific multiple-stress resistance that may be relevant for survival in the natural environment as well as during food processing.


Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2416
Author(s):  
Francisco J. Salar ◽  
Paula M. Periago ◽  
Vicente Agulló ◽  
Cristina García-Viguera ◽  
Pablo S. Fernández

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.


2020 ◽  
Vol 103 (9) ◽  
pp. 7939-7950 ◽  
Author(s):  
Alice Marciniak ◽  
Shyam Suwal ◽  
Serine Touhami ◽  
Julien Chamberland ◽  
Yves Pouliot ◽  
...  

Biopolymers ◽  
1995 ◽  
Vol 35 (5) ◽  
pp. 475-483 ◽  
Author(s):  
Eric Dufour ◽  
Guy Hervé ◽  
Tomasz Haertle

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