Redox-active natamycin: Antifungal efficacy and food safety

The fungal antioxidant system is one of the targets of the redox-active polyene antifungal drugs, including amphotericin B (AMB), nystatin (NYS), and natamycin (NAT). Besides medical applications, NAT has been used in industry for preserving foods and crops. In this study, we investigated two parameters (pH and food ingredients) affecting NAT efficacy. In the human pathogen, Aspergillus fumigatus, NAT (2 to 16 μg mL−1) exerted higher activity at pH 5.6 than at pH 3.5 on a defined medium. In contrast, NAT exhibited higher activity at pH 3.5 than at pH 5.6 against foodborne fungal contaminants, Aspergillus flavus, Aspergillus parasiticus, and Penicillium expansum, with P. expansum being the most sensitive. In commercial food matrices (10 organic fruit juices), food ingredients differentially affected NAT antifungal efficacy. Noteworthily, NAT overcame tolerance of the A. fumigatus signaling mutants to the fungicide fludioxonil and exerted antifungal synergism with the secondary metabolite, kojic acid (KA). Altogether, NAT exhibited better antifungal activity at acidic pH against foodborne fungi; however, the ingredients from commercial food matrices presented greater impact on NAT efficacy compared to pH values. Comprehensive determination of parameters affecting NAT efficacy and improved food formulation will promote sustainable food/crop production, food safety, and public health.

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The Food Safety Hazard Guidebook

10.1039/9781849734813 ◽

2012 ◽

Keyword(s):

Food Safety ◽

Safety Hazard

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Common modifications of selenocysteine in selenoproteins

Essays in Biochemistry ◽

10.1042/ebc20190051 ◽

2019 ◽

Vol 64 (1) ◽

pp. 45-53 ◽

Cited By ~ 1

Author(s):

Elias S.J. Arnér

Keyword(s):

Amino Acids ◽

Covalent Binding ◽

Physicochemical Characteristics ◽

Redox Active

Abstract Selenocysteine (Sec), the sulfur-to-selenium substituted variant of cysteine (Cys), is the defining entity of selenoproteins. These are naturally expressed in many diverse organisms and constitute a unique class of proteins. As a result of the physicochemical characteristics of selenium when compared with sulfur, Sec is typically more reactive than Cys while participating in similar reactions, and there are also some qualitative differences in the reactivities between the two amino acids. This minireview discusses the types of modifications of Sec in selenoproteins that have thus far been experimentally validated. These modifications include direct covalent binding through the Se atom of Sec to other chalcogen atoms (S, O and Se) as present in redox active molecular motifs, derivatization of Sec via the direct covalent binding to non-chalcogen elements (Ni, Mb, N, Au and C), and the loss of Se from Sec resulting in formation of dehydroalanine. To understand the nature of these Sec modifications is crucial for an understanding of selenoprotein reactivities in biological, physiological and pathophysiological contexts.

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Listeria, Listeriosis and Food Safety, 2nd edition

International Journal of Food Science & Technology ◽

10.1046/j.1365-2621.2001.00451.x ◽

2001 ◽

Vol 36 (1) ◽

pp. 114-115

Author(s):

W. F. Harrigan

Keyword(s):

Food Safety

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Extension responses to food safety concerns for the food industry and consumers related to the COVID-19 pandemic

10.1021/scimeetings.0c07163 ◽

2020 ◽

Author(s):

Erin DiCaprio

Keyword(s):

Food Safety ◽

Food Industry ◽

Safety Concerns

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Food Safety Security: A new Concept for Enhancing Food Safety Measures

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000114 ◽

2012 ◽

Vol 82 (3) ◽

pp. 216-222 ◽

Cited By ~ 4

Author(s):

Venkatesh Iyengar ◽

Ibrahim Elmadfa

Keyword(s):

Food Safety ◽

Hazard Analysis ◽

Warning System ◽

Shared Responsibility ◽

Fine Tuning ◽

Strategic Action ◽

Surveillance Network ◽

Measurement Systems ◽

Critical Control Points ◽

The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

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