Abstract：
:Phenyllactic acid (PLA), a phenolic acid phytochemical, is considered to be a promising candidate for use as a chemical preservative due to its broad antimicrobial activity. The antibacterial target of PLA has rarely been reported, thus investigations were performed to elucidate the antibacterial mechanism of PLA against Listeria monocytogenes and Escherichia coli. Flow cytometry analysis stained with propidium iodide (PI) demonstrated that PLA could damage the membrane integrity of L. monocytogenes, while it could not disrupt that of E. coli. The uptake of 1-N-phenylnaphthylamine (NPN) indicated that PLA interrupted the outer membrane permeability of E. coli. Scanning electron microscopy (SEM) observation visualized the damage caused by PLA as morphological changes in L. monocytogenes and E. coli. Fluorescence assays demonstrated that PLA could interact with bacterial genomic DNA in the manner of intercalation. This finding suggested dual antibacterial targets of PLA, namely membrane and genomic DNA.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ning Y,Yan A,Yang K,Wang Z,Li X,Jia Ydoi
10.1016/j.foodchem.2017.01.112subject
Has Abstractpub_date
2017-08-01 00:00:00pages
533-540eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30123-1journal_volume
228pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Graphene oxide was fabricated by a simple method and applied to magnetic solid-phase extraction. In a pretreatment procedure before the sesamol, sesamin and sesamolin in sesame oil were detected by high performance liquid chromatography. Several parameters affecting the extraction efficiency were investigated, includi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.109
更新日期：2017-02-15 00:00:00
abstract：:Human milk oligosaccharides (HMOs) are a family of structurally diverse unconjugated glycans that exhibit a wide range of biological activities. In this report, we describe an efficient, Multi-Enzyme One-Pot strategy to produce HMO mimics by the sialylation of galacto-oligosaccharides (GOSs), which are often added to ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.064
更新日期：2015-08-15 00:00:00
abstract：:Brown rice was exposed to low-pressure plasma ranging from 1 to 3kV for 10min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10min yielded the best results. In g...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.083
更新日期：2016-01-15 00:00:00
abstract：:Previously, we developed a novel metal-chelating packaging film (PP-g-PAA) by grafting acrylic acid (AA) monomer from polypropylene (PP) film surface, and demonstrated its potential in controlling iron-promoted lipid oxidation. Herein, we further established the industrial practicality of this active film. Specificall...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.074
更新日期：2014-05-15 00:00:00
abstract：:The ethyl acetate soluble fraction obtained from the hot water extract of Picea mariana bark (BS-EAc(f)) has been demonstrated to have anti-inflammatory and antioxidant properties. Thus, in the current study, we isolated and characterised major compounds of this fraction by HPLC, NMR and MS analyses. On the whole, 28 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.050
更新日期：2012-12-01 00:00:00
abstract：:Australian native mints have traditionally been used by the aboriginal people for natural remedies; however, their bioactive components have not been studied. Antioxidant capacity and composition of phenolic compounds of Mentha australis R. Br., Lamiaceae were investigated for the first time. Phenolic compounds were a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.032
更新日期：2016-02-01 00:00:00
abstract：:The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125923
更新日期：2020-04-25 00:00:00
abstract：:Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening derived from three olive varieties and produced at three different harvesting periods were studied. In order to test the stability of the proposed indicators, oils obtained were stored for 12 months at three different temperature...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.005
更新日期：2013-01-01 00:00:00
abstract：:The selection of antioxidant variables in honey is first time considered applying the near infrared (NIR) spectroscopic technique. A total of 60 honey samples were used to develop the calibration models using the modified partial least squares (MPLS) regression method and 15 samples were used for external validation. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.066
更新日期：2013-12-15 00:00:00
abstract：:Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine ch...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.132
更新日期：2016-03-01 00:00:00
abstract：:As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxida...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.120
更新日期：2018-12-01 00:00:00
abstract：:The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing wat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125961
更新日期：2020-05-01 00:00:00
abstract：:The present study investigated the changes and conversion profiles of DON, its conjugations 3-ADON, and 15-ADON during bread making process, by spiking targeted mycotoxin standards to Fusarium mycotoxins-free wheat flour. No significant (p < 0.05) changes of DON levels were observed during dough preparation stages, in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.082
更新日期：2015-10-15 00:00:00
abstract：:The antioxidant activity of methanol extracts from Passiflora edulis and Passiflora alata pulp, and P. edulis rinds, healthy or infected with the passion fruit woodiness virus (PWV), was investigated using the oxidant activities of the neutrophil and the neutrophil granule enzyme myeloperoxidase (MPO), both playing ke...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.001
更新日期：2011-09-15 00:00:00
abstract：:In this study, a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction technique was adapted to develop a simple sample treatment for multi-residue pesticide analysis in milk samples. The proposed method is based on liquid-liquid partitioning with acetonitrile followed by dispersive solid phase extracti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.095
更新日期：2017-02-15 00:00:00
abstract：:Protein phosphorylation changes of the sarcoplasmic and myofibrillar proteins in beef longissimus muscle in response to electrical stimulation (ES) was investigated. Sarcoplasmic and myofibrillar proteins purified from muscle samples taken at 0, 3 and 10h after ES were separated on SDS-PAGE and stained with phosphorou...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.139
更新日期：2015-05-15 00:00:00
abstract：:Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analys...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.080
更新日期：2016-05-15 00:00:00
abstract：:β-Galactosidase enzymes are used in the dairy industry to convert lactose into galactooligosaccharides (GOS) that are added to infant formula to mimic the molecular sizes and prebiotic functions of human milk oligosaccharides. Here we report a detailed analysis of the clearly different GOS profiles of the commercial β...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.030
更新日期：2017-06-15 00:00:00
abstract：:Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and anal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.130
更新日期：2018-09-01 00:00:00
abstract：:The covalent complexation between (-)-epigallocatechin gallate (EGCG) and α-lactalbumin (α-La), and the effect of EGCG on the antioxidative activity and emulsifying properties of α-La were investigated. The turbidity of a solution of 1% α-La and 0.2% EGCG decreased after 24h reaction at pH 8.0 and 60°C, less than the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.127
更新日期：2014-05-01 00:00:00
abstract：:An environmentally friendly method for the phenolic compound extraction from agro-food industrial by-products was developed in order to contribute with their sustainable valorization. A Natural Deep Eutectic Solvent was chemometrically-designed for the first time and compared with traditional solvents in terms of anal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.150
更新日期：2018-01-15 00:00:00
abstract：:This study examined the effect of piperine on hepatic steatosis and insulin resistance induced in mice by feeding a high-fat diet (HFD) for 13 weeks and elucidated potential underlying molecular mechanisms. Administration of piperine (50 mg/kg body weight) to mice with HFD-induced hepatic steatosis resulted in a signi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.028
更新日期：2013-12-15 00:00:00
abstract：:In this study the presence of aroma compounds in grapes of Brancellao (Vitis vinifera L.) was investigated in order to obtain its aroma potential fingerprint. It is well known that differences exist in aromatic compounds amongst grapevine varieties at ripening stages. Within the framework of an increasingly competitiv...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.042
更新日期：2012-05-01 00:00:00
abstract：:Amylose content is an important determinant of rice quality. Accurate non-destructive determination of amylose content remains a primary challenge for the rice industry. Here, we analysed the accuracy of three models for the non-destructive determination of amylose content. The models were developed by combining near-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.005
更新日期：2019-07-15 00:00:00
abstract：:Flavonoids and stilbenes are secondary metabolites produced in plants that can play an important health-promoting role. The biosynthesis of these compounds generally increases as a response to biotic or abiotic stress; therefore, in order to achieve as high phenolic accumulation as possible, the interactive effects of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.055
更新日期：2013-11-15 00:00:00
abstract：:HR-CS-GFAAS methods were developed for the fast determination of Cu in domestic and commercially available Hungarian distilled alcoholic beverages (called pálinka), in order to decide if their Cu content exceeds the permissible limit, as legislated by the WHO. Some microliters of samples were directly dispensed into t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.090
更新日期：2016-12-15 00:00:00
abstract：:Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.050
更新日期：2008-07-15 00:00:00
abstract：:Citrus peel is a good source of flavonoids, with higher content in relation to pulp. This study proposed to investigate the anti-lipogenic potential of a newly developed citrus flavonoids extract, obtained from citrus industrial residue, bioprocessed in order to generate a commercial source of some flavonoids naturall...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.109
更新日期：2016-04-15 00:00:00
abstract：:Tea is the second most consumed beverage in the world and its consumption has been associated with numerous potential health benefits. Factors such as fermentation methods, geographical origin and season can affect the primary and secondary metabolite composition of tea. In this study, a hydrophilic interaction liquid...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.045
更新日期：2012-10-01 00:00:00
abstract：:In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.112
更新日期：2015-08-15 00:00:00
