Association of Candidate Single-Nucleotide Polymorphism Genotypes With Plasma and Skin Carotenoid Concentrations in Adults Provided a Lycopene-Rich Juice.

BACKGROUND: Carotenoids are fat-soluble phytochemicals with biological roles, including ultraviolet protective functions in skin. Spectroscopic skin carotenoid measurements can also serve as a noninvasive biomarker for carotenoid consumption. Single-nucleotide polymorphisms (SNPs) in metabolic genes are associated with human plasma carotenoid concentrations; however, their relationships with skin carotenoid concentrations are unknown. OBJECTIVES: The objective of this study was to determine the relationship between 13 candidate SNPs with skin and plasma carotenoid concentrations before and after a carotenoid-rich tomato juice intervention. METHODS: In this randomized, controlled trial, participants (n = 80) were provided with lycopene-rich vegetable juice providing low (13.1 mg), medium (23.9 mg), and high (31.0 mg) daily total carotenoid doses for 8 wk. Plasma carotenoid concentrations were measured by high-pressure liquid chromatography, and skin carotenoid score was assessed by reflection spectroscopy (Veggie Meter) at baseline and the end-of-study time point. Thirteen candidate SNPs in 5 genes (BCO1, CD36, SCARB1, SETD7, and ABCA1) were genotyped from blood using PCR-based assays. Mixed models tested the effects of the intervention, study time point, interaction between intervention and study time point, and SNP genotype on skin and plasma carotenoids throughout the study. Baseline carotenoid intake, body mass index, gender, and age are covariates in all models. RESULTS: The genotype of CD36 rs1527479 (P = 0.0490) was significantly associated with skin carotenoid concentrations when baseline and the final week of the intervention were evaluated. Genotypes for BCO1 rs7500996 (P = 0.0067) and CD36 rs1527479 (P = 0.0018) were significant predictors of skin carotenoid concentrations in a combined SNP model. CONCLUSIONS: These novel associations between SNPs and skin carotenoid concentrations expand on the understanding of how genetic variation affects interindividual variation in skin carotenoid phenotypes in humans. This trial was registered at clinicaltrials.gov as NCT03202043.

Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice.

This study was done to identify combinations of essential oils (EOs) that elicit synergistic antimicrobial effects against Leuconostoc citreum, a spoilage bacterium in vegetable and fruit juices. Twenty-four EOs were tested for antimicrobial activity against L. citreum using an agar well diffusion assay. Ten EOs showed relatively strong antimicrobial activity. Among those, cinnamon bark, oregano, and thyme thymol EOs showed the strongest activity (minimal inhibitory concentration = 1.25 µL/mL). It was confirmed that a combination of oregano and thyme thymol EOs had a synergistic antimicrobial activity (fractional inhibitory concentration index = 0.3750) using a checkerboard assay. This combination also had a synergistic antimicrobial activity against L. citreum in tomato juice. An initial population of L. citreum in tomato juice (5.3 log CFU/mL) increased to ≥ 8.6 log CFU/mL within 48 h at 15 °C and 24 h at 25 °C. Populations reached 6.8-7.2 log CFU/mL in tomato juice containing either 0.156 mL/mL oregano or thyme thymol. However, in the presence of both EOs (0.156 µL/mL in total), populations of L. citreum were significantly lower (5.7-6.5 log CFU/mL) (P ≤ 0.05). Findings will be useful when developing non-thermal food preservation technologies to increase the shelf-life of juices and other foods not containing synthetic preservatives.

Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages.

Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles.

Tomato juice was fermented by Lactobacillus plantarum and Lactobacillus casei to produce an innovative high-bioactivity probiotic beverage. The levels of lycopene, total carotenoids, ascorbic acid, total phenolic and volatile compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) radical scavenging capacities, ferric reducing antioxidant power (FRAP), and Escherichia coli flora, as well as the inhibition of copper-induced human low-density lipoproteins (LDL)-cholesterol oxidation assays, were measured. The results revealed that the ABTS and DPPH inhibition values, as well as the FRAP and total phenolic content, were significantly increased. LDL-cholesterol oxidation was markedly delayed after the addition of the fermented juice. The in vitro inhibitory effects of Escherichia coli flora were substantially increased after being fermented with Lactobacillus plantarum and Lactobacillus casei. The results associated with the volatile compounds indicated that fermentation with Lactobacillus plantarum and Lactobacillus casei is a meaningful strategy for modifying flavors.

[Tomato juice nutritional profile].

Every juice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants - carotenoids and vitamin E, as well as several minerals and trace elements. The amount of lycopene in a glass of tomato juice (200-250 ml) completely satisfies or exceeds the recommended daily intake of this carotenoid; the level of ß-carotene in the same volume of juice provides about 20% of the recommended daily intake of vitamin A; potassium and copper - 12-15%, magnesium, iron, manganese and phosphorus - about 5%. Tomato juice is a source of dietary fiber, including soluble dietary fiber (pectin). A glass of tomato juice contains about 12% of the recommended daily intake of pectins and about 8% of dietary fiber. Wherein the calorie content of tomato juice is low - an average of 19 kcal/100 ml. The article continues a series of publications on juices nutrient profiles.

Possible benefits of tomato juice consumption: a pilot study on irradiated human lymphocytes from healthy donors.

BACKGROUND: Reactive oxygen species (ROS) mediate much of the DNA damage caused by ionizing radiation. Among carotenoids, lycopene and ß-carotene, present in tomato juice, are known to be strong radical scavengers. The aim of the study was to investigate the effect of tomato juice intake on the levels of DNA damage and oxidative stress in human whole blood induced by in vitro exposure to X-rays. METHODS: Ten healthy adults were asked to drink 190 g of tomato juice, containing 17 mg lycopene and 0.25 mg ß-carotene, per day for 3 weeks and then refrain from drinking it for 3 weeks. Peripheral whole blood samples were collected before and after the intake period of tomato juice and after the washout period. The blood samples were exposed in vitro to X-ray doses of 0, 0.1, 0.5, and 2 Gy. Cytogenetic damage was measured using the cytokinesis-block micronucleus (CBMN) assay and the dicentrics (DIC) assay. The level of oxidative stress was determined using serum 8-oxo-7, 8-dihydro-2-deoxyguanosine (8-oxo-dG) and plasma reactive oxygen metabolite-derived compounds (d-ROMs). The concentration of carotenoids in plasma was measured at the three time points. RESULTS: The levels of 8-oxo-dG tended to decrease during the intake period and increase during the washout period. A non-significant inverse correlation was noted between the plasma concentration of lycopene plus ß-carotene and the level of 8-oxo-dG (P = 0.064). The radiation-induced MN and DIC frequencies increased in a dose-dependent manner, and when compared at the same dose, the MN and DIC frequencies decreased during the intake period compared with those at baseline and then increased during the washout period. The results suggest that continuous tomato juice consumption non-significantly decreases extracellular 8-oxo-dG, d-ROMs, and MN. Tomato juice intake had minimal or no effect on radiation-induced 8-oxo-dG and d-ROMs. For most radiation doses, continuously tomato juice intake lowered the levels of MN and DIC. CONCLUSION: Tomato juice consumption may suppress human lymphocyte DNA damage caused by radiation, but further examination is required. TRIAL REGISTRATION: 2014-001 and 2014-R06.

Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.

The purpose of this study was to inactivate foodborne pathogens effectively by ohmic heating in buffered peptone water and tomato juice without causing electrode corrosion and quality degradation. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were used as representative foodborne pathogens and MS-2 phage was used as a norovirus surrogate. Buffered peptone water and tomato juice inoculated with pathogens were treated with pulsed ohmic heating at different frequencies (0.06-1 kHz). Propidium iodide uptake values of bacterial pathogens were significantly (p < 0.05) larger at 0.06-0.5 kHz than at 1 kHz, and sub-lethal injury of pathogenic bacteria was reduced by decreasing frequency. MS-2 phage was inactivated more effectively at low frequency, and was more sensitive to acidic conditions than pathogenic bacteria. Electrode corrosion and quality degradation of tomato juice were not observed regardless of frequency. This study suggests that low frequency pulsed ohmic heating is applicable to inactivate foodborne pathogens effectively without causing electrode corrosion and quality degradation in tomato juice.

Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice.

In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.

Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.

Studies on formulation of whey protein enriched concentrated tomato juice beverage.

Whey protein components derived from cheese whey and heat and acid coagulated Indian products (paneer, chhana, chakka) possess valuable functional and nutritional properties. Tomato products rich in lycopene are reported to be anticarcinogenic and antioxidative. The main objective of this study was to formulate a whey protein enriched tomato juice concentrate for use as beverage by employing Response Surface Methodology (RSM) engaging the Central Composite Rotatable Design (CCRD). The ingredients range used for this formulation comprised of Whey Protein Concentrate (WPC) 4-8 g, Cane sugar 10-20 g and Guar gum (stabilizer) 0.75-1.25 g in 100 g of concentrated tomato juice. The most preferred reconstituted beverage was obtained from the formulation developed with WPC 4.98 g, sugar 15.71 g and Guar gum 0.93 g added to 100 g tomato juice concentrate.

Inactivation of Byssochlamys fulva during ohmic heating of tomato juice.

Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate Byssochlamys fulva in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient (15 and 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, and 98 °C for 20, 10 and 5 min, respectively. The pH, acidity, total soluble solids, and Dvalue were compared. The results showed that pH and voltage gradient had significant effects on Dvalue and Zvalue (p < 0.05). In order to model the survival behavior of Byssochlamys fulva, due to the nonlinearity of the curves, Weibull model gave more accurate estimation compared to classical first-order model.

Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation.

[This corrects the article DOI: 10.3389/fnut.2024.1344117.].

Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice.

High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products' safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice. Tomato juice administration significantly increased the gut bacterial alpha diversity and the relative abundance of Bacteroides. The mice administered with HHP-processed tomato juice were characterized by the enrichment of Bacteroidetes, Alistieps, and Faecalibaculum compared with those administered with HTST-processed tomato juice. Moreover, HHP-processed tomato juice promoted SCFA levels, which were positively correlated with the enriched Alistieps. Our results show that HHP-processed tomato juice may drive healthy gut microbes and metabolites.

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation.

Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activity reached 496.67 U/g and lycopene content reached 77.12µg/g when P. pentosaceus (53.79%), L. casei (13.17%), L. plantarum (19.87%), L. fermentum (13.17%). To gain insight into the dynamics of metabolites during the tomato fermentation juice process multivariate statistical analysis was performed using the UHPLC-QE-MS/MS method. The main metabolites are peptides, amino acids carbohydrates, organic acids, and phospholipids. Carbohydrates were fully retained at the end of fermentation.The content of galactitol increased from the initial 5.389 to 6.607 while the content of cytarabine decreased by 29% and uridine by 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) were all retained by more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) were increased to varying degrees, which gives them good nutritional value and biological activity. Organic acids (malic and citric) were reduced and lactic acid content was increased, changing its original flavor and making it more palatable to the general population. The research results have demonstrated the benefits of lactic acid bacteria fermentation on tomato juice, providing a theoretical basis and reference for the fermentation metabolism process of tomato juice.

Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice.

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273-275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.

Adenosine phosphate-based detection of worker exposure to contaminated water during bathroom cleaning.

BACKGROUND: Workers who clean bathrooms at medical facilities may be regularly exposed to contaminated water harboring pathogenic microbes and should wear personal protective equipment (PPE) to prevent such exposure at medical facilities, which has not been quantitatively assessed. This study quantified the exposure risk from contaminated water when cleaning restrooms at medical facilities and clarified the importance of wearing PPE. METHODS: Existing urinals, toilets, and handwashing sinks (16 each) in a hospital environment were coated with a simulated contaminant containing adenosine phosphate and cleaned with a brush or sponge by workers in PPE. Adenosine phosphate on the PPE, shelf near the toilet, and toilet paper cover was tested before and after cleaning to compare exposure status. RESULTS: Adenosine phosphate on the worker's PPE, shelf near the toilet, and toilet paper cover was significantly higher after cleaning the urinal, toilet, and handwashing sink. More adenosine phosphate was disseminated from urinals and toilets when cleaning with a brush compared with a sponge. DISCUSSION: Workers and the surrounding environment are exposed to contaminated water during bathroom cleaning. Wearing PPE while cleaning and wiping down the toilet environment after cleaning deserves further consideration.

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication.

Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim of the study is to apply ultrasound and microencapsulation for the attenuation of Limosilactobacillus reuteri DSM 17938 to avoid change in a probiotic tomato juice. Preliminarily, six ultrasound treatments were applied. Probiotic survival in acid environment (pH 2.5) and bile salts (1.5 g/l) after ultrasound treatment was also studied. The probiotic was inoculated in tomato juice in four forms: free cells (PRO-TJ), sonicated-free cells (US-TJ), untreated-microencapsulated (PRO-MC-TJ) and sonicated-microencapsulated cells (US-MC-TJ). Probiotic viability and pH were monitored during 28 days of storage at 4 and 20 °C. Sensory analysis was performed for PRO-TJ and US-MC-TJ sample (4 °C). Ultrasound (57 W for 6 min) did not affect cell survival and transitorily modulated probiotic acidifying capacity; it reduced probiotic survival in acidic environment but increased probiotic survival in bile salts solution. Ultrasound was effective in maintain pH value of tomato juice but only at 4 °C. Instead, microencapsulation with sodium-alginate leads to a more stable probiotic juice, particularly at 20 °C. Finally, probiotication slightly modified some sensory attributes of the juice. This study shows the potential of ultrasound and microencapsulation as attenuation strategies and highlights the need for process optimization to increase ultrasound efficacy.

Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility.

Whole tomato juice (WTJ) was prepared using a novel "industrial-scale microfluidizer system" (ISMS). The impacts of ISMS processing pressure (0-120 MPa) on the physicochemical properties and bioaccessibility of tomato juice were investigated. Increasing the processing pressure reduced the mean particle diameter (D[4,3]) of the tomato juice from 151 to 30 µm, which was mainly attributed to degradation of the tomato plant cell structures by the strong disruptive forces generated by microfluidizer. Pulp sedimentation rate, precipitation weight ratio, and turbidity measurements showed that the physical stability of the tomato juice increased with increasing pressure. Indeed, ISMS-treated tomato juice remained stable for 28 days without evidence of visible layering. The lycopene concentration in the tomato juice increased from 25.0 to 28.2 µg/mL and the lycopene bioaccessibility increased from 9.0% to 14.1% after ISMS treatment. These results suggest that ISMS can improve the physical stability and nutritive value of commercial tomato juice products.

Minimal Influence of Cayenne Pepper on the Human Gastrointestinal Microbiota and Intestinal Inflammation in Healthy Adult Humans-A Pilot Study.

Diet impacts human gut microbial composition. Phytochemicals in cayenne pepper (CP), such as capsaicin, have anti-inflammatory properties and alter bacterial growth in vitro. However, the evidence that CP impacts the human microbiota and intestinal inflammation in free-living adults is lacking. Thus, the objective of this randomized cross-over study was to determine the influence of CP on human gut microbiota and intestinal inflammation in vivo. A total of 29 participants were randomly allocated to consume two 250 mL servings of tomato juice plus 1.8 g of CP each day or juice only for 5 days before crossing over to the other study arm. Fecal samples were analyzed. CP reduced Oscillibacter and Phascolarctobacterium but enriched Bifidobacterium and Gp6. When stratified by BMI (body mass index), only the increase in Gp6 was observed in all BMI groups during CP treatment. Stool concentrations of lipocalin-2 and calprotectin were similar regardless of CP treatment. However, lipocalin-2 and calprotectin levels were positively correlated in samples taken after CP consumption. Neither lipocalin-2 nor calprotectin levels were related to gut microbial composition. In conclusion, in healthy adult humans under typical living conditions, consumption of CP minimally influenced the gut microbiota and had little impact on intestinal inflammation.

Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.

Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. PRACTICAL APPLICATION: Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor.