國立虎尾科技大學 |

A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix./
Author:	Porter, Kate.
Description:	1 online resource (306 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 85-04, Section: B.
Contained By:	Dissertations Abstracts International85-04B.
Subject:	Adenosine. -
Online resource:	click for full text (PQDT)
ISBN:	9798380480987

A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix.
Porter, Kate.

A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix. - 1 online resource (306 pages)

Source: Dissertations Abstracts International, Volume: 85-04, Section: B.

Thesis (Ph.D.)--University of Northumbria at Newcastle (United Kingdom), 2022.

Includes bibliographical references

Foods are subject to microbiological and physiochemical alterations during preparation that influence the shelf-life, but the comprehensive nutritional composition of food remains unassessed. At present, food deterioration is determined using techniques based on microbial and physiochemical assessments that are both outdated and lacking sensitivity. However, advances in -Omic technologies enables a greater understanding of bacterial dynamics and spoilage mechanisms.In this study, a novel multi-omic characterisation of spoilage in a commercially available vegetable matrix was performed. To profile spoilage the vegetable matrix was stored for 5-days under baseline condition (20 °C) and a series of conditions composing of various temperature, gas composition and pH environments. The B-vitamin composition was determined through the development of an efficient analytical method which showed excellent linearity (r 2=0.98-0.99), reproducibility (intra-day=%CV <7) and low detection (2.4-9.0 ng/mL) and quantification limits (8-30 ng/mL).Amplicon sequencing revealed the genera Lactococcus, Leuconostoc and Yersinia were responsible for spoilage under baseline conditions. However, overall bacterial dynamics were dependent on the storage condition, for example storage in air promoted Bacillus. Storage at different temperatures 7 °C and 37 °C promoted Pseudomonas and Bacillus alongside lactic acid bacteria respectively. Amplicon sequencing was complemented with untargeted metabolite profiling of volatile and non-volatile metabolites which highlighted metabolites linked to freshness (e.g. glutathione, adenosine 5'monophosphate, arginine) or spoilage (e.g. hypoxanthine and biogenic amines). This further showed metabolic pathways such as purine, glutathione, arginine and proline metabolism were pathways involved in the spoilage of the vegetable matrix. The main volatile groups that changed during storage included, aldehydes, alkanes, alcohols, free fatty acids (FFAs), ketones and monoterpenoids. However, metabolites were shown to be dependent on microbial load and the bacterial communities present. Furthermore, this research highlighted a relationship between B-vitamins and spoilage activity. The content of riboflavin and thiamine reduced by 85.2% and 41% respectively, and nicotinamide was fully exhausted when growth ofLactococcus, Leuconostoc and Yersinia reached spoilage levels (2.105 x 108 CFU/g). This relationship was also influenced by the storage conditions, but in all conditions where growth of microorganisms reached 107 -108CFU/g, nicotinamide was depleted. Therefore, nicotinamide has the potential to be a marker of product freshness and on-going spoilage.In conclusion, this comprehensive -Omic evaluation of food spoilage has provided novel findings regarding food spoilage dynamics that could inform future studies into food spoilage detection and shelf-life extension.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798380480987Subjects--Topical Terms:

788963
Adenosine.
Index Terms--Genre/Form:

554714
Electronic books.

A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix.
LDR:04223ntm a22003377 4500 001 1145495
005 20240624103709.5
006 m o d
007 cr bn ---uuuuu
008 250605s2022 xx obm 000 0 eng d
020 $a 9798380480987
035 $a (MiAaPQ)AAI30614058
035 $a (MiAaPQ)Northumbria_51586
035 $a AAI30614058
040 $a MiAaPQ $b eng $c MiAaPQ $d NTU
100 1 $a Porter, Kate. $3 1437766
245 1 2 $a A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix.
264 0 $c 2022
300 $a 1 online resource (306 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Dissertations Abstracts International, Volume: 85-04, Section: B.
500 $a Advisor: Tinoco, Maria Benlloch;Lodge, John;Smith, Darren.
502 $a Thesis (Ph.D.)--University of Northumbria at Newcastle (United Kingdom), 2022.
504 $a Includes bibliographical references
520 $a Foods are subject to microbiological and physiochemical alterations during preparation that influence the shelf-life, but the comprehensive nutritional composition of food remains unassessed. At present, food deterioration is determined using techniques based on microbial and physiochemical assessments that are both outdated and lacking sensitivity. However, advances in -Omic technologies enables a greater understanding of bacterial dynamics and spoilage mechanisms.In this study, a novel multi-omic characterisation of spoilage in a commercially available vegetable matrix was performed. To profile spoilage the vegetable matrix was stored for 5-days under baseline condition (20 °C) and a series of conditions composing of various temperature, gas composition and pH environments. The B-vitamin composition was determined through the development of an efficient analytical method which showed excellent linearity (r 2=0.98-0.99), reproducibility (intra-day=%CV <7) and low detection (2.4-9.0 ng/mL) and quantification limits (8-30 ng/mL).Amplicon sequencing revealed the genera Lactococcus, Leuconostoc and Yersinia were responsible for spoilage under baseline conditions. However, overall bacterial dynamics were dependent on the storage condition, for example storage in air promoted Bacillus. Storage at different temperatures 7 °C and 37 °C promoted Pseudomonas and Bacillus alongside lactic acid bacteria respectively. Amplicon sequencing was complemented with untargeted metabolite profiling of volatile and non-volatile metabolites which highlighted metabolites linked to freshness (e.g. glutathione, adenosine 5'monophosphate, arginine) or spoilage (e.g. hypoxanthine and biogenic amines). This further showed metabolic pathways such as purine, glutathione, arginine and proline metabolism were pathways involved in the spoilage of the vegetable matrix. The main volatile groups that changed during storage included, aldehydes, alkanes, alcohols, free fatty acids (FFAs), ketones and monoterpenoids. However, metabolites were shown to be dependent on microbial load and the bacterial communities present. Furthermore, this research highlighted a relationship between B-vitamins and spoilage activity. The content of riboflavin and thiamine reduced by 85.2% and 41% respectively, and nicotinamide was fully exhausted when growth ofLactococcus, Leuconostoc and Yersinia reached spoilage levels (2.105 x 108 CFU/g). This relationship was also influenced by the storage conditions, but in all conditions where growth of microorganisms reached 107 -108CFU/g, nicotinamide was depleted. Therefore, nicotinamide has the potential to be a marker of product freshness and on-going spoilage.In conclusion, this comprehensive -Omic evaluation of food spoilage has provided novel findings regarding food spoilage dynamics that could inform future studies into food spoilage detection and shelf-life extension.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Adenosine. $3 788963
650 4 $a Sucrose. $3 1024476
650 4 $a Volatile organic compounds--VOCs. $3 1437711
650 4 $a Food. $3 581281
650 4 $a Reagents. $3 1372660
650 4 $a Biosynthesis. $3 674536
650 4 $a Vitamin B. $3 1437767
650 4 $a Glucose. $3 999791
650 4 $a Metabolism. $3 581368
650 4 $a Clustering. $3 1413637
650 4 $a Molecular structure. $3 592550
650 4 $a Time series. $3 1413638
650 4 $a Microorganisms. $3 600017
650 4 $a Compressed air. $3 1437768
650 4 $a Metabolites. $3 677719
650 4 $a Nitrogen. $3 1372799
650 4 $a Microbiology. $3 591510
650 4 $a Organic chemistry. $3 1148722
655 7 $a Electronic books. $2 local $3 554714
690 $a 0410
690 $a 0490
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a University of Northumbria at Newcastle (United Kingdom). $3 1372597
773 0 $t Dissertations Abstracts International $g 85-04B.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30614058 $z click for full text (PQDT)