Transposition of insertion sequences by dielectric barrier discharge plasma and gamma irradiation in the radiation-resistant bacterium Deinococcus geothermalis.

Insertion sequences (ISs) of the radiation-resistant bacterium Deinococcus geothermalis are transposed into other loci by oxidative stress through hydrogen peroxide treatment. Gamma irradiation and dielectric barrier discharge (DBD) plasma radiation are known to produce a variety of oxidative stress agents such as reactive oxygen species and reactive nitrogen species. Therefore, to determine whether the transposition of ISs was induced in D. geothermalis by both gamma irradiation and DBD plasma radiation, we selected non-pigmented mutants with disrupted target genes encoding carotenoid biosynthesis enzymes such as a phytoene synthase (dgeo_0523) and a phytoene desaturase (dgeo_0524). Different DNA-binding protein-deficient mutants exhibited novel transposition of ISs. Dps (dgeo_0257), OxyR (dgeo_1888), and the LysR (dgeo_2840) family regulator, in addition to cystine importer-disrupted and -overexpressed mutants (dgeo_1986-87 and dgeo_1985R) and wild-type D. geothermalis were tested in this study. Active IS transposition was not detected in two wild-type control species (Deinococcus radiodurans and Deinococcus radiopugnans) after phenotypic selection in gamma irradiation. Our finding demonstrated that gamma irradiation triggers the transposition of particular IS elements, especially ISDge2 and ISDge3 of the IS1 family, ISDge5 of the IS701 family, and ISDge6 of the IS5 family in wild-type strain and the Δdgeo_0257, Δdgeo_1986-87, Δdgeo_1985R, and Δdgeo_2840 mutants. Furthermore, DBD plasma radiation triggered the transposition of ISDge11 of the IS4 family in the wild-type strain; ISDge6 of the IS5 family on Δdgeo_0257, Δdgeo_1888 and Δdgeo_2840; ISDge5 of the IS701 family on Δdgeo_0257 strain.

Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.).

Quinoa plant is a valuable food crop because of its high nutritional and functional values. Total saponin content, sapogenins, polyphenol, and flavonoid contents and antioxidant activities were analyzed in various parts of quinoa plants, including sprout, seeds, bran, pericarp, leave, stem, and root. Quinoa seeds (QS) had significantly higher sapogenin content than quinoa stem (QT), quinoa leaves (QL), and quinoa roots (QR). Quinoa saponin was mainly composed of phytolaccagenic acid. Quinoa root (QR) had the highest amount of total saponin (13.39 g 100 g-1), followed by quinoa bran. The highest total phenolic content (30.96 mg GAE 100 g-1) and total flavonoid content (61.68 mg RE 100 g-1) were observed in quinoa root extract and 1-month-old sprout extract, respectively. Quinoa sprouts showed better antioxidant activity than fully grown parts of the quinoa plant. Overall, root and sprout had a higher antioxidant capacity compared to other parts of the quinoa plant, suggesting the potential use of quinoa root and sprout as a nutraceutical ingredient in the health food industry.

Control of Listeria innocua Biofilms on Food Contact Surfaces with Slightly Acidic Electrolyzed Water and the Risk of Biofilm Cells Transfer to Duck Meat.

Biofilm formation on food contact surfaces is a potential hazard leading to cross-contamination during food processing. We investigated Listeria innocua biofilm formation on various food contact surfaces and compared the washing effect of slightly acidic electrolyzed water (SAEW) at 30, 50, 70, and 120 ppm with that of 200 ppm of sodium hypochlorite (NaClO) on biofilm cells. The risk of L. innocua biofilm transfer and growth on food at retail markets was also investigated. The viability of biofilms that formed on food contact surfaces and then transferred cells to duck meat was confirmed by fluorescence microscopy. L. innocua biofilm formation was greatest on rubber, followed by polypropylene, glass, and stainless steel. Regardless of sanitizer type, washing removed biofilms from polypropylene and stainless steel better than from rubber and glass. Among the various SAEW concentrations, washing with 70 ppm of SAEW for 5 min significantly reduced L. innocua biofilms on food contact surfaces during food processing. Efficiency of transfer of L. innocua biofilm cells was the highest on polypropylene and lowest on stainless steel. The transferred biofilm cells grew to the maximum population density, and the lag time of transferred biofilm cells was longer than that of planktonic cells. The biofilm cells that transferred to duck meat coexisted with live, injured, and dead cells, which indicates that effective washing is essential to remove biofilm on food contact surfaces during food processing to reduce the risk of foodborne disease outbreaks.

Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea.

The objective of this study was to investigate the antioxidant and antimicrobial properties of quinoa cultivated in Korea and to compare it with imported quinoa from the USA and Peru. The highest amount of total flavonoid contents (TFC) with 20.91 mg quercetin equivalents/100 g was measured in quinoa seed extract cultivated in Korea, while the total phenolic contents (TPC) were significantly higher in quinoa from the USA (16.28 mg gallic acid equivalents/100 g). In addition, quinoa extracts cultivated in Korea displayed a superior antioxidant ability in both, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl values. There was a high correlation between TFC and antioxidant activity and a low correlation between TPC and antioxidant activity. The antimicrobial activity of the quinoa extracts was determined using a disc diffusion assay and optical density method. In both assays, the quinoa seed extracts did not have strong antimicrobial activity against foodborne bacteria, including Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Salmonella Typhimurium, and Campylobacter jejuni.

Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.