Detection of typical indigenous gut bacteria related to kanpyo var. powder in murine caecum and human faecal cultures.

Kanpyo (KP) is an edible dried product produced by peeling the fruit of the gourd var; it is used in the traditional Japanese cuisine. The health functionality of KP due to its rich dietary fibre is expected to include a possible combined effect of KP-responsive indigenous gut bacteria (KP-RIB). However, its effect on the gut microbiota is unclear.

Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model.

Background: Sichuan pepper [Zanthoxylum bungeanum; huājiāo (HJ)] is a widely used spice in China and has better antioxidative, anti-glycation, and bile acid-lowering properties than cumin and coriander seeds. HJ affects inflammation-related cytokines and caecal microbiota in mice fed a low-fibre and high-sucrose diet.

Methods And Results: To determine the ameliorative effect of HJ on inflammatory bowel disease, C57BL/6 mice were divided into three groups and fed distilled water (control) or 3% (w/v) dextran sodium sulphate (DSS) in drinking water with normal chow containing 0% or 5% (w/w) HJ powder for seven days.

The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet.

Sichuan pepper (Zanthoxylum bungeanum, HJ), a spice widely used in China, has antioxidative, anti-inflammatory, antibacterial, and anti-obesity properties. In this study, to confirm the value of HJ as a functional food, the in vitro antioxidant and bile acid-lowering capacities, as well as the effects on caecal microbiota, were compared with those of cumin (Cuminum cyminum, CM) and coriander (Coriandrum sativum, CR) seeds in Institute of Cancer Research (ICR) mice fed a high-sucrose and low-dietary fibre diet. The total phenolic content, superoxide anion radical-scavenging capacity, and Fe-reducing power of the HJ aqueous solution were higher than those of CM and CR (p < 0.

Transition of microbial contamination on the surface of carcass during the cattle slaughter process.

In this study, we aimed to investigate how microbial contamination progresses on the carcass surface during the slaughter process. Cattle carcasses were tracked during a series of slaughter processes (five steps), and carcass surfaces (four parts) and equipment (nine types) were swabbed to investigate the bacterial contamination. Results showed that the outer surface (near the rear region of the flank [Top round] and [Top sirloin butt]) had significantly higher total viable counts (TVCs) than inner surface (p < 0.

Detection of typical indigenous gut bacteria related to turmeric (Curcuma longa) powder in mouse caecum and human faecal cultures.

Background: Turmeric (Curcuma longa; TM) is widely used as a spice and possesses anti-inflammatory, antioxidant, and antibacterial properties. The relationship between TM functions and gut microbiota is still unclear.

Methods And Results: To investigate the effect of TM on gut microbiota and to identify indigenous gut bacteria that are responsive to TM, we fed Institute of Cancer Research mice a diet containing either no fibre (NF, n = 6) or 5% (w/w) TM (n = 6) for 14 days.

Detection of indigenous gut bacteria related to red chilli pepper (Capsicum annuum) in murine caecum and human faecal cultures.

Background: Red chilli pepper (Capsicum annuum; RP) is a popular spice containing the active compound capsaicin. Indigenous gut bacteria and metabolism can affect host health. The functions of capsaicin, including the regulation of metabolic health and anti-oxidant properties, may be correlated with the gut microbiota.

Distribution of psychrophilic microorganisms in a beef slaughterhouse in Japan after cleaning.

The purpose of this study was to investigate the abundance and distribution of psychrophilic microorganisms associated with spoilage in beef slaughterhouse environments after cleaning. The processing lines and equipment used in slaughtering and boning were swabbed, and the microbial count was determined using a TSA and MRS medium and Chromocult® Coliform agar incubated at 15ºC and 37ºC, respectively. As a result, the brisket saw (handle side) and trolley hook were the most heavily contaminated with microorganisms, with each having a microbial adhesion rate of 66.

Dynamics of microbiota in the imported beef primal cuts during storage at different chilled temperatures.

Primal cuts of Australian beef transported by sea were stored under different chilled temperatures (0, 2, and 4 °C) for 6 weeks in different packaging conditions (aerobic or anaerobic packaging). The number of microorganisms and the transition of the microbiota were investigated using culture methods and amplicon sequencing. After 6 weeks of storage, the beef tended to show a high total viable count under aerobic packaging conditions and a high lactic acid bacteria count under anaerobic packaging conditions.

Growth Inhibition of Listeria monocytogenes in Fresh White Cheese by Mustard Oil Microemulsion.

Abstract: Although essential oils exhibit antimicrobial properties, their application is limited, owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd.

antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Kinko-SU4.

Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut () milk (PM) with desirable health functions to mitigate lifestyle and age-related diseases. The antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Kinko-SU4 (FPM) were determined .

Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria.

In this study, the antibacterial properties of the volatile components of four essential oils (cinnamon, clove, origanum, and peppermint oil) and five of their components (allyl isothiocyanate (AITC), carvacrol, citral, eugenol, and (+)-limonene) against five food-related bacteria (Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Pseudomonas fluorescens, and Enterococcus faecalis) were evaluated. The results of disc volatilization method revealed that AITC exhibited antibacterial activity against the five tested strains at the lowest concentration, as did cinnamon oil and carvacrol. Moreover, the total aerobic bacterial count in coleslaw salad was suppressed in all test groups treated with AITC compared to that in control.

Detection of low-mineral- and high-salt responsible caecal indigenous bacteria in ICR mice.

Both deficiency and overdose of minerals and salts negatively affect health. Changes in the dietary composition have immediate effects on the gut microbiota. This study was performed to clarify the presence of indigenous gut bacteria responsible for minerals and/or salts (MS-RIB).

Molecular subtyping for source tracking of Escherichia coli using core genome multilocus sequence typing at a food manufacturing plant.

When harmful bacteria are detected in the final product at a food manufacturing plant, it is necessary to identify and eliminate the source of contamination so that it does not occur again. In the current study, the source of contamination was tracked using core genome multilocus sequence typing (cgMLST) analysis in cases where Escherichia coli was detected in the final product at a food manufacturing plant. cgMLST analysis was performed on 40 strains of E.

Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions.

In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated. Three Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions. The initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C.

Effects of tyndallization temperature on the sterility and quality of kamaboko.

In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization efficiency was achieved by tyndallization at a higher temperature; and the combination of heat-induced germination and thermal inactivation of spores was proposed as the main reason.

Typical gut indigenous bacteria in ICR mice fed a soy protein-based normal or low-protein diet.

For patients with inflammatory bowel disease, cow's milk allergy, and lactose intolerance, soymilk is a potential alternative to cow's milk. In this study, we aimed to identify the effects of a soy protein-based low-protein diet on the body and organ weights and the gut microbiome of six-week-old mice fed a diet containing 20% (SP) or 5% (LP) soy protein for 14 days via 16S rRNA (V4) amplicon sequencing. Body weight gain (growth) and liver, spleen, and fat tissue weight were significantly suppressed by the LP diet.

Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme.

Norovirus, the leading cause of non-bacterial food poisoning, is responsible for several outbreaks associated with bivalves and ready-to-eat food products worldwide. As norovirus is resistant to alcohol, which is commonly used in food manufacturing processes, sodium hypochlorite is used for its inactivation. However, sodium hypochlorite has two disadvantages: it cannot be added to foods, and its effect is significantly reduced in the presence of organic compounds.

Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein-beef tallow-based or egg yolk-based diet.

The effects of whole egg on the cecal microbiome of ddY mice has been reported. To investigate the existence of susceptible indigenous bacteria (SIB) to egg yolks (EY), mice were fed a diet containing either 20% (w/w) milk casein and 17% beef tallow (CT) or 12% milk casein and 27% EY for 14 days, and then, the cecal microbiome was analyzed by 16S rRNA (V4) amplicon sequencing. To isolate the typical species in each diet group, culture-dependent viable bacterial counts were determined on Blood Liver (BL) and Gifu Anaerobic Medium (GAM) agar plates.

Detection and isolation of low molecular weight alginate- and laminaran-susceptible gut indigenous bacteria from ICR mice.

Alginate and laminaran are the main water-soluble polysaccharides in edible brown algae such as arame Eisenia bicyclis. To determine the alginate- and/or laminaran-susceptible indigenous bacteria (SIB) in the gut, the caecal microbiomes of ICR mice fed a diet containing 2% low molecular weight (LMW ≒50 kDa) alginate or laminaran were analysed by 16S rRNA gene (V4) amplicon sequencing. At the phylum level abundances, compared to those in mice fed a no-fibre diet, Firmicutes was lower and Bacteroidetes was higher in both LMW alginate- or laminaran-fed mouse groups.

Development of the Genus and Species Determination Method for Histamine Producing Bacteria Isolated from Fishery Product with High-Resolution Melting Analysis.

Histamine in foods with a high histidine content may be produced by bacteria with histidine decarboxylase activity. Consumption of food enriched in histamine can produce symptoms of histamine poisoning that include flushing, headache, and urticaria. The number of histamine poisoning cases in Japan has decreased with developments in food hygiene management technology.

Detection and isolation of protein susceptible indigenous bacteria affected by dietary milk-casein, albumen and soy-protein in the caecum of ICR mice.

In this study, we fed ICR mice with a high-sucrose diet containing 20% w/w of milk-casein (MC), egg-white (EW), or soy-protein (SP) for 14 days in order to detect the presence of protein-susceptible gut indigenous bacteria (P-SIB). The caecal microbiome was examined by 16S rDNA amplicon sequencing using a next-generation MiSeq system. Principal coordinate analysis of the operational taxonomic units (OTUs) revealed that the microbiomes differed among the three groups.

Evaluation of Inactivation of Murine Norovirus in Inoculated Shell Oysters by High Hydrostatic Pressure Treatment.

One of the major foods causing norovirus gastroenteritis is bivalve shellfish, such as oysters. Depuration and relaying methods have been used to control norovirus. However, these methods may be inadequate to control norovirus gastroenteritis.

Typical indigenous bacteria in the cecum of ddY mice fed a casein-beef tallow diet or whole-egg diet.

With the aim to prove the existence of food ingredient-susceptible indigenous bacteria (SIBs) in the gut, the gut microbiota of ddY mice fed a diet containing 20% milk casein and 17% beef tallow (CT diet) or 40% whole-egg powder (Egg diet) for 14 days were analyzed by 16S ribosomal RNA gene (V4) amplicon sequencing. At the genus level, abundance levels of Desulfovibrionaceae sp., Oscillospira, and Bacteroides were high in mice fed the CT diet.