Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan

Madrid, Spain

Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan

Madrid, Spain
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Ganan M.,Institute Of Fermentaciones Industriales Csic | Carrascosa A.V.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial | De Pascual-Teresa S.,Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | Martinez-Rodriguez A.J.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial
Journal of Food Science | Year: 2012

Yeast cell wall (YCW) preparations and yeast mannoprotein extracts have been effective against some enteropathogenic bacteria as Campylobacter jejuni, Escherichia coli, and Salmonella, and they can affect the population of beneficial lactic acid bacteria (LAB). In this work, we studied the effect of a mannoprotein extract on five strains of LAB. This extract was metabolised by the bacteria, enhancing their survival in simulated gastrointestinal juice, and increasing the adherence of Lactobacillus plantarum, L. salivarius, and Enterococcus faecium to Caco-2 cells. Yeast mannoproteins are promising naturally occurring compounds that could be used to enhance LAB intestinal populations and control pathogens. Mannoproteins could be used to enhance the population of beneficial lactic acid bacteria, improving their growth, gastrointestinal viability and adherence to epithelial intestinal cells. © 2012 Institute of Food Technologists ®.


Segovia Bravo K.,Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | Ramirez R.,Institute Tecnologico Agroalimentario Of Extremadura Intaex | Durst R.,Oregon State University | Escobedo-Avellaneda Z.J.,Monterrey Institute of Technology | And 3 more authors.
Journal of Food Science | Year: 2012

Consumers demand, in addition to excellent eating quality, high standards of microbial and chemical safety in shelf-stable foods. This requires improving conventional processing technologies and developing new alternatives such as pressure-assisted thermal processing (PATP). Studies in PATP foods on the kinetics of chemical reactions at temperatures (approximately 100 to 120 °C) inactivating bacterial spores in low-acid foods are severely lacking. This review focuses on a specific chemical safety risk in PATP foods: models predicting if the activation volume value (V a) of a chemical reaction is positive or negative, and indicating if the reaction rate constant will decrease or increase with pressure, respectively, are not available. Therefore, the pressure effect on reactions producing toxic compounds must be determined experimentally. A recent model solution study showed that acrylamide formation, a potential risk in PATP foods, is actually inhibited by pressure (that is, itsV avalue must be positive). This favorable finding was not predictable and still needs to be confirmed in food systems. Similar studies are required for other reactions producing toxic compounds including polycyclic aromatic hydrocarbons, heterocyclic amines, N-nitroso compounds, and hormone like-peptides. Studies on PATP inactivation of prions, and screening methods to detect the presence of other toxicity risks of PATP foods, are also reviewed. © 2011 Institute of Food Technologists ®.

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