Antibacterial effect of food additives and detergents against histamine-producing bacteria on food contact material surfaces

We investigated the antibacterial activity of food additives and detergents against histamine-producing bacteria on food contact material surfaces. Based on minimum inhibitory concentration (MIC) testing with Morganella morganii NBRC3848, Raoultella planticola NBRC3317 and Enterobacter aerogenes NCTC10006, we screened nine food additives and four detergents with relatively high inhibitory potency. We prepared food contact material surfaces contaminated with histamine-producing bacteria, and dipped them into fourteen agents (100 μg/mL). Sodium hypochlorite, benzalkonium chloride, benzethonium chloride, n-hexadecyltrimethylammonium chloride and 1-n-hexadecylpyridinium chloride showed antibacterial activity against histamine-producing bacteria. We prepared low concentrations of the five agents (10 and 50 μg/mL) and tested them in the same way. Sodium hypochlorite showed high antibacterial activity at 10 μg/mL, and the other four showed activity at 50 μg/mL. So, washing the material surface with these reagents might be effective to prevent histamine food poisoning owing to bacterial contamination of food contact surfaces.     

Crystallographic study on self-annealing of electroplated copper at room temperature

Self-annealing in electroplated Cu films is the dramatic evolution of the microstructure in electroplated Cu near room temperature, and it occurs during a transient period of hours following the electroplating process. This study discusses the change of grain size and orientation in self-annealing of Cu films electroplated by an additive-free sulfate bath using X-ray diffraction and electron backscatter diffraction techniques. We found that the self-annealing started at the interface between the substrate and the electroplated Cu film. Immediately after the electroplating process, orientation of the Cu grains in the region near the interface was similar to that of the substrate. This indicates that the grain growth was affected by the substrate. Then, grain growth and change in orientation of the electroplated Cu film at room temperature became independent from the orientation of the substrate. The electroplated Cu film had many high-angle-grain boundaries (HAGBs) before incubation, and the fraction of HAGBs reduced as incubation time increased. Self-annealed Cu grains in the electroplated Cu film had many multiple twins, which came from low stacking-fault energy of Cu.     

Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131

Yogurt is a well-known nutritious and probiotic food and is traditionally fermented from milk using the symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. However, yogurt consumption may cause health problems in lactose-intolerant individuals, and the demand for lactose-free yogurt has been increasing. The standard method to prepare lactose-free yogurt is to hydrolyze milk by lactase; however, this process has been reported to influence the fermentation properties of starter strains. This study aimed to investigate the fermentation properties of an industrial starter culture of L. bulgaricus 2038 and S. thermophilus 1131 in lactose-hydrolyzed milk and to examine the metabolic changes induced by glucose utilization. We found that the cell number of L. bulgaricus 2038, exopolysaccharide concentration, and viscosity in the coculture of L. bulgaricus 2038 and S. thermophilus 1131 was significantly increased in lactose-hydrolyzed milk compared with that in unhydrolyzed milk. Although the cell number of S. thermophilus 1131 showed no difference, production of formic acid and reduction of dissolved oxygen were enhanced in lactose-hydrolyzed milk. Further, in lactose-hydrolyzed milk, S. thermophilus 1131 was found to have increased the expression of NADH oxidase, which is responsible for oxygen reduction. These results indicated that glucose utilization promoted S. thermophilus 1131 to rapidly reduce the dissolved oxygen amount and produce a high concentration of formic acid, presumably resulting in the increased cell number of L. bulgaricus 2038 in the coculture. Our study provides basic information on the metabolic changes in starter strains in lactose-hydrolyzed milk, and demonstrates that lactose-free yogurt with increased cell number of L. bulgaricus can be prepared without delay in fermentation and decrease in the cell number of S. thermophilus.     

Control of halophilic histamine-producing bacteria by using natural antimicrobials and other agents

We have investigated the control of halophilic histamine-producing bacteria, Photobacterium phosphoerum and Photobacterium damselae by using vapor of essential oils and other agents. Three of fourteen essential oils showed high antibacterial activity against histamine-producing bacteria. Among food additives and detergents, ten of twenty-one food additives and seven of nine detergents also showed antibacterial activity. Low concentrations of sodium chloride suppressed the growth of both species. We examined the resistance of these bacteria to dryness on food contact surfaces. After 0.5 hours, no viable cells were detected. So, the bacteria were sensitive to dry conditions. These results should contribute to development of the techniques to prevent histamine food poisoning.     

The in vitro digestibility and absorption of magnesium in some edible seaweeds

BACKGROUND: Many edible seaweeds are rich in magnesium (Mg). However, Mg absorption is low in some seaweeds because fibers in these seaweeds suppress Mg absorption. We hypothesize that Mg absorption from some other seaweeds is not low because of the diversity of fibers. We measured Mg concentration and Mg solubility after in vitro digestion in edible seaweeds, Aosa (Ulvaceae pertusa), Kombu (Laminaria japonica) and Funori (Gloiopeltis furcata). Then we determined Mg absorption in rats given diets containing these seaweeds or magnesium oxide as the major source of Mg, and calculated Mg absorption from seaweeds. RESULTS: The fractional apparent absorption of Mg in seaweeds was Kombu = magnesium oxide > Aosa = Funori. Mg concentration was Aosa > Kombu and Funori had an intermediate amount of Mg, while Mg solubility after in vitro digestion was Funori = Kombu > Aosa. Consequently, the absorbable Mg concentration was Aosa = Kombu > Funori. CONCLUSION: The absorption of Mg from different seaweeds differs and is not affected by the Mg solubility alone. The absorbable Mg concentration was high in Aosa and in Kombu, indicating that Aosa and Kombu are good sources of Mg. Copyright © 2012 Society of Chemical Industry     

High-dose rate intracavitary irradiation for carcinoma of the uterine cervix. The adverse effect of treatment prolongation

AIM: To investigate the adverse effect of treatment prolongation on the local control and survival of the cervical carcinoma of the uterus. PATIENTS AND METHOD: Two hundred and sixteen patients with stage IIB and III cervical carcinoma treated with a combination of external radiation and high-dose rate (HDR) intracavitary irradiation between 1978 and 1989 were retrospectively studied. A multivariate analysis was used to determine the effect of treatment time on local control and survival. RESULTS: Overall treatment time was the most highly significant factors for local control in the multivariate analysis (p = 0.0005). The 5-year cumulative relapse rates were significantly different with the treatment times 35 to 42 days: 9% versus 43 to 49 days: 19% versus 50 to 62 days: 42% (p = 0.001). The second most significant parameter was stage classification (p = 0.02). Concerning relapse-free survival, stage classification (p = 0.0001), overall treatment time (p = 0.0035) and hemoglobin level (p = 0.0174) were the 3 most important prognostic factors, although there was no relationship between treatment time and late complications. CONCLUSION: These results suggest that prolongation of treatment time is associated with decreased local control and survival in patients treated with external radiation and HDR intracavitary irradiation.     

Protein Kinase C (Pkc)-δ Mediates Arginine-Induced Glucagon Secretion in Pancreatic α-Cells

The pathophysiology of type 2 diabetes involves insulin and glucagon. Protein kinase C (Pkc)-δ, a serine–threonine kinase, is ubiquitously expressed and involved in regulating cell death and proliferation. However, the role of Pkcδ in regulating glucagon secretion in pancreatic α-cells remains unclear. Therefore, this study aimed to elucidate the physiological role of Pkcδ in glucagon secretion from pancreatic α-cells. Glucagon secretions were investigated in Pkcδ-knockdown InR1G9 cells and pancreatic α-cell-specific Pkcδ-knockout (αPkcδKO) mice. Knockdown of Pkcδ in the glucagon-secreting cell line InR1G9 cells reduced glucagon secretion. The basic amino acid arginine enhances glucagon secretion via voltage-dependent calcium channels (VDCC). Furthermore, we showed that arginine increased Pkcδ phosphorylation at Thr⁵⁰⁵, which is critical for Pkcδ activation. Interestingly, the knockdown of Pkcδ in InR1G9 cells reduced arginine-induced glucagon secretion. Moreover, arginine-induced glucagon secretions were decreased in αPkcδKO mice and islets from αPkcδKO mice. Pkcδ is essential for arginine-induced glucagon secretion in pancreatic α-cells. Therefore, this study may contribute to the elucidation of the molecular mechanism of amino acid-induced glucagon secretion and the development of novel antidiabetic drugs targeting Pkcδ and glucagon.     

Co-Application with Tannic Acid Prevents Transdermal Sensitization to Ovalbumin in Mice

Transdermal sensitization to allergens is of great concern as a sensitization route for food allergies. This skin-mediated invasion and sensitization to allergens is involved in skin barrier breakdown and inflammation, followed by the production of several kinds of cytokines. Cytokines such as thymic stromal lymphopoietin and thymus and activation-regulated chemokine are also involved. In this study, we investigated the suppressive effect of tannic acid (TA) on transdermal sensitization using ovalbumin (OVA), a major egg-white allergen. We also analyzed the mechanisms associated with the inhibitory effects of TA. The results showed that the co-application with TA prevents transdermal sensitization to OVA. As possible mechanisms, its anti-inflammatory and astringent effect on the skin and binding ability with the protein were considered. These results indicate that TA could be applied to cosmetics and lotions, which could suppress the transdermal sensitization to allergens.