Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein

2021 ◽  
Author(s):  
Fangda Sun ◽  
Ran Tao ◽  
Qian Liu ◽  
Hui Wang ◽  
Baohua Kong
Keyword(s):  
Molecular Docking ◽  
Lactobacillus Fermentum ◽  
Meat Protein ◽  
Effects Of Temperature ◽  
Dry Sausages

scholarly journals Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1203
Author(s):  
Huan Zhang ◽  
Jianhang Xu ◽  
Qian Chen ◽  
Hui Wang ◽  
Baohua Kong
Keyword(s):  
Oxidative Stress ◽  
Electron Microscopy ◽  
Antioxidant Properties ◽  
Membrane Integrity ◽  
Starter Cultures ◽  
Lactobacillus Fermentum ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Cell Membrane Integrity ◽  
Dry Sausages

As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H2O2 at different concentrations (0, 1, 2, and 3 mM) on the physiological, morphological, and antioxidant properties of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages. The increase in H2O2 concentration induced a significant increase in reactive oxygen species and a decrease in intracellular ATP levels (p < 0.05). Based on scanning electron microscopy, transmission electron microscopy, and electric conductivity analysis, H2O2 stress caused cell deformation, the destruction of cell membrane integrity, partial loss of the cytoplasm, and an increase in the cell conductivity of both strains. H2O2 stress with 1 mM or 2 mM concentrations could effectively improve the scavenging rates of free radicals, the activities of superoxide dismutase and glutathione peroxide, and the total antioxidant capacity of both strains (p < 0.05). In conclusion, an appropriate oxidative stress contributed to the activation of the antioxidant defense system of both strains, conferred strains a better effect in inhibiting the oxidation of fermented foods, and improved the health of the host.

Effects of temperature on life history set the sensitivity to fishing in Atlantic cod Gadus morhua

2014 ◽  
Vol 514 ◽  
pp. 217-229 ◽  
Author(s):  
HY Wang ◽  
LW Botsford ◽  
JW White ◽  
MJ Fogarty ◽  
F Juanes ◽  
...  
Keyword(s):  
Life History ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Effects Of Temperature

Relationships between temperature and Pacific hake distribution vary across latitude and life-history stage

2020 ◽  
Vol 639 ◽  
pp. 185-197 ◽  
Author(s):  
MJ Malick ◽  
ME Hunsicker ◽  
MA Haltuch ◽  
SL Parker-Stetter ◽  
AM Berger ◽  
...  
Keyword(s):  
Life History ◽  
Environmental Effects ◽  
Environmental Conditions ◽  
Vancouver Island ◽  
Additive Models ◽  
Life History Stage ◽  
Fish Stocks ◽  
Merluccius Productus ◽  
Multiple Dimensions ◽  
Effects Of Temperature

Environmental conditions can have spatially complex effects on the dynamics of marine fish stocks that change across life-history stages. Yet the potential for non-stationary environmental effects across multiple dimensions, e.g. space and ontogeny, are rarely considered. In this study, we examined the evidence for spatial and ontogenetic non-stationary temperature effects on Pacific hake Merluccius productus biomass along the west coast of North America. Specifically, we used Bayesian additive models to estimate the effects of temperature on Pacific hake biomass distribution and whether the effects change across space or life-history stage. We found latitudinal differences in the effects of temperature on mature Pacific hake distribution (i.e. age 3 and older); warmer than average subsurface temperatures were associated with higher biomass north of Vancouver Island, but lower biomass offshore of Washington and southern Vancouver Island. In contrast, immature Pacific hake distribution (i.e. age 2) was better explained by a nonlinear temperature effect; cooler than average temperatures were associated with higher biomass coastwide. Together, our results suggest that Pacific hake distribution is driven by interactions between age composition and environmental conditions and highlight the importance of accounting for varying environmental effects across multiple dimensions.

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