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Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05

cris.virtual.author-orcid0000-0002-3574-3117
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3626-4388
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid6eeeaac0-fbad-41dd-a73f-512626fd33cf
dc.abstract.enBACKGROUND: Rahnella aquatilis is a recognised microbial threat that alters the sensory properties of seafood. The highfrequency with which R. aquatilis is isolated from fish has prompted a search for alternative preservatives. In the present study,in vitro and fish-based ecosystem (raw salmon-based medium) approaches were used to validate the antimicrobial effects ofgallic (GA) and ferulic (FA) acids against R. aquatilis KM05. The results were compared with data describing the response ofKM05 to sodium benzoate. Bioinformatics data of the whole genome were used to analyse the potential for fish spoilage byKM05 in detail, and the results revealed the main physiological characteristics that underlie reduced seafood quality.RESULTS: In the KM05 genome, the most abundantly enriched Gene Ontology terms were ‘metabolic process’, ‘organic sub-stance metabolic process’ and ‘cellular process’. Through an evaluation of the Pfam annotations, 15 annotations were foundto be directly involved in the proteolytic activity of KM05. Peptidase_M20 was the most abundantly represented (abundancevalue of 14060). Proteins representing the CutC family (abundance value of 427) indicated the potential for KM05 degradationof trimethyl-amine-N-oxide. Subinhibitory concentrations of GA and FA suppressed the proteolytic activities of KM05 bothin vitro and in RS medium by an average of 33–45%. These results were confirmed by quantitative real-time PCR experiments,which also showed that the expression levels of genes involved in proteolytic activities and volatile trimethylamine productionwere also decreased
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.contributor.authorMyszka, Kamila
dc.contributor.authorTomaś, Natalia
dc.contributor.authorWolko, Łukasz
dc.date.accessioned2024-09-13T07:41:10Z
dc.date.available2024-09-13T07:41:10Z
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p><jats:italic>Rahnella aquatilis</jats:italic> is a recognised microbial threat that alters the sensory properties of seafood. The high frequency with which <jats:italic>R. aquatilis</jats:italic> is isolated from fish has prompted a search for alternative preservatives. In the present study, <jats:italic>in vitro</jats:italic> and fish‐based ecosystem (raw salmon‐based medium) approaches were used to validate the antimicrobial effects of gallic (GA) and ferulic (FA) acids against <jats:italic>R. aquatilis</jats:italic> KM05. The results were compared with data describing the response of KM05 to sodium benzoate. Bioinformatics data of the whole genome were used to analyse the potential for fish spoilage by KM05 in detail, and the results revealed the main physiological characteristics that underlie reduced seafood quality.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>In the KM05 genome, the most abundantly enriched Gene Ontology terms were ‘metabolic process’, ‘organic substance metabolic process’ and ‘cellular process’. Through an evaluation of the Pfam annotations, 15 annotations were found to be directly involved in the proteolytic activity of KM05. Peptidase_M20 was the most abundantly represented (abundance value of 14060). Proteins representing the CutC family (abundance value of 427) indicated the potential for KM05 degradation of trimethyl‐amine‐<jats:italic>N</jats:italic>‐oxide. Subinhibitory concentrations of GA and FA suppressed the proteolytic activities of KM05 both <jats:italic>in vitro</jats:italic> and in RS medium by an average of 33–45%. These results were confirmed by quantitative real‐time PCR experiments, which also showed that the expression levels of genes involved in proteolytic activities and volatile trimethylamine production were also decreased.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>Phenolic compounds can be used as potential food additives for preventing quality deterioration of fish products. © 2023 Society of Chemical Industry.</jats:p></jats:sec>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if3,3
dc.description.number13
dc.description.points100
dc.description.volume103
dc.identifier.doi10.1002/jsfa.12753
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1744
dc.languageen
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.pages6584-6594
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enRahnella aquatilis
dc.subject.engenome
dc.subject.enfish spoilage
dc.subject.enquality
dc.subject.enphenolic acids
dc.titleGallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue13
oaire.citation.volume103