Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2341 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2341-2348 ◽

Cited By ~ 33

Author(s):

MARGARITA GARRIGA ◽

BEGONYA MARCOS ◽

BELÉN MARTÍN ◽

M. TERESA VECIANA-NOGUÉS ◽

SARA BOVER-CID ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Biogenic Amine ◽

High Hydrostatic Pressure ◽

Starter Culture ◽

High Pressure Processing ◽

Starter Cultures ◽

Salmonella Spp ◽

Amine Content ◽

Fermented Sausages ◽

Spoilage Bacteria

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

European Food Research and Technology ◽

10.1007/s00217-010-1220-z ◽

2010 ◽

Vol 230 (6) ◽

pp. 875-884 ◽

Cited By ~ 8

Author(s):

Ali Gücükoğlu ◽

Özlem Küplülü

Keyword(s):

Biogenic Amine ◽

Starter Cultures ◽

Fermented Sausages

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Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

International Journal of Food Microbiology ◽

10.1016/s0168-1605(98)00170-6 ◽

1999 ◽

Vol 46 (2) ◽

pp. 95-104 ◽

Cited By ~ 61

Author(s):

Sara Bover-Cid ◽

Marı́a Izquierdo-Pulido ◽

M.Carmen Vidal-Carou

Keyword(s):

Biogenic Amine ◽

Starter Cultures ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Staphylococcus Spp

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Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e66 ◽

2019 ◽

Vol 39 (6) ◽

pp. 877-887 ◽

Cited By ~ 1

Author(s):

Hyeong Sang Kim ◽

Seung Yun Lee ◽

Hea Jin Kang ◽

Seon-Tea Joo ◽

Sun Jin Hur

Keyword(s):

Biogenic Amine ◽

Starter Cultures ◽

Fermented Sausages

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Neuroprotective Effects of Extracts from the Radix Curcuma aromatica on H2O2-induced Damage in PC12 Cells

Combinatorial Chemistry & High Throughput Screening ◽

10.2174/1386207321666181005121457 ◽

2018 ◽

Vol 21 (8) ◽

pp. 571-582 ◽

Cited By ~ 1

Author(s):

Juxiang Liu ◽

Lianli Zhang ◽

Dan Liu ◽

Baocai Li ◽

Mi Zhang

Keyword(s):

Oxidative Stress ◽

Pc12 Cells ◽

Caspase 3 ◽

Cell Damage ◽

Positive Control ◽

Neuroprotective Activity ◽

Antioxidant Enzyme Activities ◽

Morphologic Change ◽

Neuroprotective Effects ◽

Etoh Extract

Aim & Objectives: Curcuminoids are characteristic constituents in Curcuma, displaying obviously neuroprotective activities against oxidative stress. As one of the Traditional Chinese Medicines from Curcuma, the radix of Curcuma aromatica is also rich in those chemicals, but its neuroprotective activity and mechanism remain unknown. The aim of the current study is to evaluate the neuroprotective effects of extracts from the radix of C. aromatica (ECAs) on H2O2-damaged PC12 cells. Material and Methods: The model of oxidative stress damage was established by treatment of 400 µM H2O2 on PC12 to induce cell damage. After the treatment of ECWs for 24 h, the cell viability, LDH, SOD, CAT and GSH were measured to evaluate the neuroprotection of ECAs on that model. The potential action mechanism was studied by measurement of level of ROS, cell apoptosis rate, mitochondrial membrane potential (MMP), morphologic change, the intracellular Ca2+ content (F340/F380) and the expressions of Bcl-2, Bax and Caspase-3. Additionally, the constituents from tested extracts were analyzed by HPLC-DAD-Q-TOF-MS method. Results: Compared with a positive control, Vitamin E, 10 µg/ml of 95% EtOH extract (HCECA) and 75% EtOH extract (MCECA) can markedly increase the rate of cell survival and enhance the antioxidant enzyme activities of SOD, CAT, increase the levels of GSH, decrease LDH release and the level of ROS, attenuate the intracellular Ca2+ overloading, reduce the cell apoptotic rate and stabilize MMP, down-regulate Bcl-2 expression, up-regulate Bax and caspase-3 expression, and improve the change of cell morphology. The chemical analysis showed that diarylheptanoids and sesquiterpenoids are the major chemicals in tested extracts and the former were richer in HCECA and MCECA than others. Conclusions: These findings indicated that the effects of HCECA and MCECA on inhibiting the cells damage induced by H2O2 in PC12 are better than other extracts from the radix of C. aromatica, and the active constituents with neuroprotective effects consisting in those two active extracts are diarylheptanoids.

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Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

Foods ◽

10.3390/foods10061203 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1203

Author(s):

Huan Zhang ◽

Jianhang Xu ◽

Qian Chen ◽

Hui Wang ◽

Baohua Kong

Keyword(s):

Oxidative Stress ◽

Electron Microscopy ◽

Antioxidant Properties ◽

Membrane Integrity ◽

Starter Cultures ◽

Lactobacillus Fermentum ◽

Fermented Foods ◽

Pediococcus Pentosaceus ◽

Cell Membrane Integrity ◽

Dry Sausages

As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H2O2 at different concentrations (0, 1, 2, and 3 mM) on the physiological, morphological, and antioxidant properties of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages. The increase in H2O2 concentration induced a significant increase in reactive oxygen species and a decrease in intracellular ATP levels (p < 0.05). Based on scanning electron microscopy, transmission electron microscopy, and electric conductivity analysis, H2O2 stress caused cell deformation, the destruction of cell membrane integrity, partial loss of the cytoplasm, and an increase in the cell conductivity of both strains. H2O2 stress with 1 mM or 2 mM concentrations could effectively improve the scavenging rates of free radicals, the activities of superoxide dismutase and glutathione peroxide, and the total antioxidant capacity of both strains (p < 0.05). In conclusion, an appropriate oxidative stress contributed to the activation of the antioxidant defense system of both strains, conferred strains a better effect in inhibiting the oxidation of fermented foods, and improved the health of the host.

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Effects of Lacosamide Treatment on Epileptogenesis, Neuronal Damage and Behavioral Comorbidities in a Rat Model of Temporal Lobe Epilepsy

International Journal of Molecular Sciences ◽

10.3390/ijms22094667 ◽

2021 ◽

Vol 22 (9) ◽

pp. 4667

Author(s):

Michaela Shishmanova-Doseva ◽

Dimitrinka Atanasova ◽

Yordanka Uzunova ◽

Lyubka Yoanidu ◽

Lyudmil Peychev ◽

...

Keyword(s):

Oxidative Stress ◽

Temporal Lobe Epilepsy ◽

Temporal Lobe ◽

Basolateral Amygdala ◽

Neuronal Damage ◽

Piriform Cortex ◽

Preference Test ◽

Neuroprotective Activity ◽

Object Recognition Test ◽

Beneficial Effects

Clinically, temporal lobe epilepsy (TLE) is the most prevalent type of partial epilepsy and often accompanied by various comorbidities. The present study aimed to evaluate the effects of chronic treatment with the antiepileptic drug (AED) lacosamide (LCM) on spontaneous motor seizures (SMS), behavioral comorbidities, oxidative stress, neuroinflammation, and neuronal damage in a model of TLE. Vehicle/LCM treatment (30 mg/kg, p.o.) was administered 3 h after the pilocarpine-induced status epilepticus (SE) and continued for up to 12 weeks in Wistar rats. Our study showed that LCM attenuated the number of SMS and corrected comorbid to epilepsy impaired motor activity, anxiety, memory, and alleviated depressive-like responses measured in the elevated plus maze, object recognition test, radial arm maze test, and sucrose preference test, respectively. This AED suppressed oxidative stress through increased superoxide dismutase activity and glutathione levels, and alleviated catalase activity and lipid peroxidation in the hippocampus. Lacosamide treatment after SE mitigated the increased levels of IL-1β and TNF-α in the hippocampus and exerted strong neuroprotection both in the dorsal and ventral hippocampus, basolateral amygdala, and partially in the piriform cortex. Our results suggest that the antioxidant, anti-inflammatory, and neuroprotective activity of LCM is an important prerequisite for its anticonvulsant and beneficial effects on SE-induced behavioral comorbidities.

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