Inactivation of Myosin B and Myofibrillar ATPases as a Function of Water Activity and the Inhibitory Effect of Sucrose on the Dehydration-Induced Inactivation of Myosin-ATPase

The effect of sodium lactate and sodium lactate combined with sodium chloride (NaCl) on toxin production by proteolytic strains of Clostridium botulinum was determined in peptone-yeast extract medium, pH 6.1. Both inhibitors were also tested for their effect on thermal destruction of spores. Additionally, the effect of sodium lactate on germination of spores was assessed. The inhibitory effect of sodium lactate was dependent on the applied incubation temperature. The best inhibition was obtained at low temperatures. Toxin production was delayed at 15 and 20°C by sodium lactate concentrations of 2 and 2.5%, respectively. Complete inhibition of toxin production at 15, 20 and 30°C occurred at concentrations of 3, 4 and >4%, respectively. Further, sodium lactate inhibited germination of the C. botulinum spores, which may partially explain the inhibitory effect of sodium lactate on growth and toxin formation. The inhibitory effect of NaCl at concentrations resulting in an identical water activity value as obtained by sodium lactate was negligible, indicating that the inhibitory effect of sodium lactate was not caused by decreasing water activity. No clear synergistic effect of sodium lactate (1.5 or 2.5%) and NaCl (2.1%) was observed.

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Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads

Journal of Food Protection ◽

10.4315/0362-028x-49.7.526 ◽

1986 ◽

Vol 49 (7) ◽

pp. 526-531 ◽

Cited By ~ 57

Author(s):

N. TANAKA ◽

E. TRAISMAN ◽

P. PLANTINGA ◽

L. FINN ◽

W. FLOM ◽

...

Keyword(s):

Sodium Chloride ◽

Water Activity ◽

Clostridium Botulinum ◽

Toxin Production ◽

Inhibitory Effect ◽

Low Ph ◽

Disodium Phosphate ◽

Minimum Number ◽

Process Cheese ◽

Design Experiments

Pasteurized process cheese spreads with various levels of sodium chloride, disodium phosphate, moisture and pH were challenged with spores of Clostridium botulinum types A and B. Response surface methodology was used to design experiments that would yield maximum results with the minimum number of trials. Supplemental experiments were added to further clarify the response and to examine combinations of special interest. A total of 304 treatment combinations (batches) was incubated at 30°C, and five samples from each batch were taken at predetermined intervals up to 42 wk of incubation and tested for botulinal toxin. Sodium chloride and disodium phosphate inhibited botulinal toxin production with similar effectiveness. The inhibitory effect of low pH (<5.7) and low moisture (<54%) levels on botulinal toxin production was as expected, i.e., as either pH or moisture went up, it was necessary to increase sodium chloride and/or phosphate concentrations to compensate. Differences in water activity between cheese spreads with different compositions were observed but they were too small to use for controlling the properties of the products, e.g., a range of 9% in moisture level (51 to 60%) produced only 0.022 variation in water activity. Combinations of the above factors were developed for safe pasteurized process cheese spreads containing up to 60% moisture.

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Denaturation of Myosin-ATPase as a Function of Water Activity

Agricultural and Biological Chemistry ◽

10.1080/00021369.1976.10862006 ◽

1976 ◽

Vol 40 (1) ◽

pp. 107-113

Author(s):

Hiroshi Nakano ◽

Tsutomu Yasui

Keyword(s):

Water Activity ◽

Myosin Atpase

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Denaturation of myosin-ATPase as a function of water activity.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.40.107 ◽

1976 ◽

Vol 40 (1) ◽

pp. 107-113 ◽

Cited By ~ 5

Author(s):

Hiroshi NAKANO ◽

Tsutomu YASUI

Keyword(s):

Water Activity ◽

Myosin Atpase

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Influence of Two Garlic-Derived Compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), on Growth and Mycotoxin Production by Fusarium Species In Vitro and in Stored Cereals

Toxins ◽

10.3390/toxins11090495 ◽

2019 ◽

Vol 11 (9) ◽

pp. 495 ◽

Cited By ~ 4

Author(s):

Kalliopi Mylona ◽

Esther Garcia-Cela ◽

Michael Sulyok ◽

Angel Medina ◽

Naresh Magan

Keyword(s):

Water Activity ◽

Fusarium Species ◽

Fungal Growth ◽

Inhibitory Effect ◽

Effective Control ◽

Mycotoxin Production ◽

Potential Use ◽

Stimulation Of

Two garlic-derived compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), were examined for their efficacy against mycotoxigenic Fusarium species (F. graminearum, F. langsethiae, F. verticillioides). The objectives were to assess the inhibitory effect of these compounds on growth and mycotoxin production in vitro, and in situ in artificially inoculated wheat, oats and maize with one isolate of each respectively, at different water activity (aw) conditions when stored for up to 20 days at 25 °C. In vitro, 200 ppm of either PTS or PTSO reduced fungal growth by 50–100% and mycotoxin production by >90% depending on species, mycotoxin and aw conditions on milled wheat, oats and maize respectively. PTS was generally more effective than PTSO. Deoxynivalenol (DON) and zearalenone (ZEN) were decreased by 50% with 80 ppm PTSO. One-hundred ppm of PTS reduced DON and ZEN production in wheat stored at 0.93 aw for 20 days, although contamination was still above the legislative limits. Contrasting effects on T-2/HT-2 toxin contamination of oats was found depending on aw, with PTS stimulating production under marginal conditions (0.93 aw), but at 0.95 aw effective control was achieved with 100 ppm. Treatment of stored maize inoculated with F. verticilliodies resulted in a stimulation of total fumonsins in most treatments. The potential use of such compounds for mycotoxin control in stored commodities is discussed.

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Inhibitory effect of Ca ion on superprecipitation of myosin B of slime mold, Physarum polycephalum.

The Japanese Journal of Pharmacology ◽

10.1016/s0021-5198(19)53471-0 ◽

1980 ◽

Vol 30 ◽

pp. 128

Author(s):

Kazuhiro Kohama

Keyword(s):

Physarum Polycephalum ◽

Inhibitory Effect ◽

Slime Mold ◽

Myosin B

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Synergistic Inhibitory Effect of Citral with Selected Phenolics against Zygosaccharomyces bailii

Journal of Food Protection ◽

10.4315/0362-028x-68.3.602 ◽

2005 ◽

Vol 68 (3) ◽

pp. 602-606 ◽

Cited By ~ 26

Author(s):

KARLA RIVERA-CARRILES ◽

ALVARO ARGAIZ ◽

ENRIQUE PALOU ◽

AURELIO LÓPEZ-MALO

Keyword(s):

Phenolic Compounds ◽

Water Activity ◽

Inhibitory Concentration ◽

Synergistic Effects ◽

Inhibitory Effect ◽

The Other ◽

Zygosaccharomyces Bailii ◽

Ph Conditions ◽

Synergistic Inhibitory Effect ◽

Synergistic Combinations

Antifungal susceptibilities of Zygosaccharomyces bailii to individual and binary mixtures of citral with selected phenolics were evaluated to identify synergistic combinations. Individual effects of citral, vanillin, thymol, carvacrol, and eugenol concentrations and combined effects of citral with the other phenolic compounds on the growth of Z. bailii were evaluated in potato dextrose agar, adjusted with sucrose to a water activity of 0.99 or 0.95, and hydrochloric acid to pH 4.5 or 3.5. MICs for individual and binary antimicrobial mixtures were identified and then transformed to fractional inhibitory concentrations. Inhibitory concentrations of citral and vanillin were higher than 650 ppm, whereas for thymol, eugenol, and carvacrol, concentrations were lower than 250 ppm for several of the studied water activity–pH conditions. Combining citral with the other phenolic compounds, fractional inhibitory concentration (FIC) and FICIndex varied from 0.216 to 0.582. FICIndex demonstrated synergistic effects on Z. bailii inhibition when citral was used in combination with vanillin, thymol, carvacrol, or eugenol. Therefore, the relative amount of antimicrobials could be greatly reduced.

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