Li, Ningzhi Li, Shizhe Shen, Jun
Published in
Frontiers in Physics
In vivo 13C magnetic resonance spectroscopy (MRS) is a unique and effective tool for studying dynamic human brain metabolism and the cycling of neurotransmitters. One of the major technical challenges for in vivo 13C-MRS is the high radio frequency (RF) power necessary for heteronuclear decoupling. In the common practice of in vivo 13C-MRS, alkanyl...
Bourdoux, Siméon Zambon, Alessandro Van der Linden, Inge Spilimbergo, Sara Devlieghere, Frank Rajkovic, Andreja
This study aimed to evaluate the effect of supercritical CO2 process for the inactivation of artificially contaminated seeds of leek and alfalfa. The seeds were inoculated with E. coli O157:H7, Listeria monocytogenes, and Salmonella Thompson and S. Typhimurium and treated at 80 and 120 bar and at 35 and 45 degrees C for 20 min. The process did not ...
Van Liefferinge, Elout Forte, Claudio Degroote, Jeroen Ovyn, Anneke Van Noten, Noémie Mangelinckx, Sven Michiels, Joris
Cinnamaldehyde has an effective antimicrobial activity and therefore it received interest as a feed additive in swine nutrition. However, its high reactivity to amino acid residues might affect its efficacy and digestive processes. As an alternative, 20 chemical derivatives were evaluated. The in vitro antimicrobial activities were tested in an in ...
Mayer, Rupert L Impens, Francis
Published in
Trends in microbiology
Antimicrobial resistance is an increasing global threat and alternative treatments substituting failing antibiotics are urgently needed. Vaccines are recognized as highly effective tools to mitigate antimicrobial resistance; however, the selection of bacterial antigens as vaccine candidates remains challenging. In recent years, advances in mass spe...
Thery, Fabien Martina, Lia Asselman, Caroline Zhang, Yifeng Vessely, Madeleine Repo, Heidi Sedeyn, Koen Moschonas, George D. Bredow, Clara Teo, Qi Wen
...
Published in
Nature Communications
During microbial infection, proteins are modified by the ubiquitin-like protein ISG15. Here, the authors uncover RNF213 as a sensor for ISGylated proteins on the surface of lipid droplets, showing that RNF213 has antiviral properties but also directly targets intracellular bacteria in infected cells.
Akkermans, Simen; 93056; Verheyen, Davy; 106203; Smet, Cindy; 86670; Van Impe, Jan FM; 13377;
The detection and quantification of sublethal injury (SI) of pathogenic microorganisms has become a common procedure when assessing the efficiency of microbial inactivation treatments. However, while a plethora of studies investigates SI in function of time, no suitable modelling procedure for SI data has been proposed thus far. In this study, a ne...
Agregan, Ruben; Munekata, Paulo ES; Zhang, Wangang; Zhang, Jian; Perez-Santaescolastica, Cristina; Lorenzo, Jose M;
status: published
Sun, Rongxue Vermeulen, An Devlieghere, Frank
The application of minimal processing technologies has led to increased spoilage incidents in low-acid pasteurized sauces due to the outgrowth of acid-tolerant spore-forming spoilage bacteria (ATSSB). Controlling the germination and subsequent growth of ATSSB spores is vital to enhance the ambient storage stability of pasteurized sauces. This study...
Rosario, Denes K. A. Mutz, Yhan S. Castro, Vinicius S. Bernardes, Patricia C. Rajkovic, Andreja Conte-Junior, Carlos A.
This study aimed to test the effect of UV-C light (0.01-0.64 J/cm(2)) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and Delta E), protein and lipid oxidation) and (iii) optimization using respons...
Sun, Rongxue Vermeulen, An Wieme, Anneleen Vandamme, Peter Devlieghere, Frank
To improve the microbial stability of mildly processed acidified sauces, which are threatened by acid-tolerant spore-forming spoilage bacteria (ATSSB), this study investigated the individual effect of pH, water activity (a(w)), temperature and organic acids on the growth from ATSSB spores and their spoilage potential. The pH of nine commercial sauc...
