Food Preservatives Sodium Research Articles

Identification and Fungal Biology of Post-harvest Fungi Associated with Amla Fruits and It's In Vitro Control Measures

Post-harvest spoilage of Amla fruits is one of the major problems which reduces the economic quality of the fruits. The goal of the present study was to identify the post-harvest fungal pathogens associated with Amla fruits based on morphological and molecular characteristics, growth characteristics of the fungi, and their eco-friendly control measures. The fungi were identified as Penicillium rolfsii Thom., Penicillium herquei Bainier & Sartory, Aspergillus aculeatus Iizuka, Aspergillus terreus Thom., and Mucor sp. Frasen. Penicillium rolfsii and Aspergillus aculeatus were preferred to grow on Richard Agar medium; Penicillium herquei grew the maximum on Potato Sucrose Agar medium; Aspergillus terreus was found to grow irrespective of culture media and Mucor sp. grew on all the tested media except Richard Agar medium. The optimum temperatures were recorded at 25 to 35℃ for all of the fungi except Mucor sp., which preferred to grow at 15℃. Aspergillus aculeatus was able to grow on a broad range of pH (5 to 9); Penicillium rolfsii, Penicillium herquei, and Aspergillus terreus were grown better at neutral to slightly alkaline pH, while Mucor sp. on slightly acidic conditions. Aqueous crude extracts of garlic and black cumin were found to show inhibitory activity against all the fungi. Food preservative sodium benzoate was found to be the most efficient against fungal pathogens. Based on our findings, it is suggested that garlic extract and sodium benzoate could be used to manage the fungal growth associated with post-harvest Amla fruit diseases.

The food preservative sodium propionate induces hyperglycaemic state and neurological disorder in zebrafish

Propionate is an effective mould inhibitor widely used as a food preservative. In this study, we used zebrafish to explore the adverse effects of long-term exposure to low concentrations of sodium propionate and the underlying molecular mechanisms (from larvae to adult). When exposed for 3 months, we found that blood glucose, total cholesterol, and triglyceride levels increased, and zebrafish developed a hyperglycaemic state. New tank test results showed depression in zebrafish reduced 5-hydroxytryptamine levels in the brain and damaged the dopamine system. At the same time, the results of the color preference test showed that zebrafish had cognitive impairments. In addition, Hypothalamic-Pituitary-Adrenal axis analysis revealed abnormal gene expression, increased cortisol levels, and reduced glucocorticoid receptor mRNA levels, which were consistent with depressive behavior. We also observed abnormal transcription of inflammatory and apoptotic factors. Overall, we found that chronic exposure to sodium propionate induces depressive symptoms. This may be related to the activation of the HPA axis by the hyperglycaemic state, thereby inducing inflammation and disrupting the dopaminergic system. In summary, this study provides theoretical and technical support for the overlap of the emotional pathogenesis associated with diabetes.

Dose-dependent reproductive toxicity of sodium benzoate in male rats: Inflammation, oxidative stress and apoptosis

The synthetic food preservative sodium benzoate (SB) is widely used in both food and pharmaceutical industries. A growing body of evidence highlights the adverse effects of SB on human health; however, effect of the prolonged intake of SB on the reproductive system is not fully elucidated. The current study investigates the effect of different doses of SB (0−1000 mg/kg BW) on the reproductive system of male rats administered oral SB for 90 consecutive days. Results revealed that increasing doses of SB significantly altered the weight of reproductive organs, decreased sperm count and motility and enhanced the percentage of abnormal sperms. This was concomitant with significant decline in plasma testosterone and FSH levels, increase in plasma LH and decrease in the activities of 17β-HSD and 17-KSR enzymes in the testes. Inflammation and oxidative stress were induced as indicated by the significant increase in TNF-α and IL-6 levels, inhibition of antioxidant enzymes activity and levels of GSH, increase in the levels of NO and TBARS and enhanced protein expression of mtTFA and UCP2 in the testes. Interestingly, p53 expression and caspase-3 activity were upregulated in the testes suggesting induction of apoptosis. Histopathological examination of the testes confirmed apoptosis and revealed degenerative alterations of the testes’ architecture and perturbation of spermatogenesis. Based upon these findings, the no-observed-adverse-effect level of SB on the reproductive system was determined to be less than 1 mg/kg BW/day, highlighting the risks of long-term exposure to low as well as high doses of SB on male reproductive health.

Exploring the antivirulent and sea food preservation efficacy of essential oil combined with DNase on Vibrio parahaemolyticus

Vibrio parahaemolyticus is a predominant aquaculture pathogen causing food borne infections through the consumption of raw or undercooked sea foods. Biofilm formation and quorum sensing mediated virulence factors play a pivotal role in mediating these infections. The present study evaluates the antibiofilm and anti-quorum sensing potential of an unexplored essential oil (EO) and its major compounds (cinnamaldehyde and linalool) against V. parahaemolyticus. Furthermore, the synergistic effects of the EO along with a commercial available DNase I and marine bacterial DNase (MBD) were explored for its antibiofilm efficacy. In addition, the food preservative efficacy of linalool and cinnamaldehyde were evaluated in prawns (a sea-food model) infected with V. parahaemolyticus stored at 28 °C and 4 °C. The treated prawns showed reduced bacterial load and exhibited minimum lipid peroxidation. Scanning Electron Microscopy (SEM) revealed the intact muscle tissues of the treated samples which indicate that the EO components did not damage the prawn tissues. The results revealed that the individual EO components has good efficacy equal to that of the standard food preservative sodium benzoate. This study shows that the synergistic action of EO and DNases might offer an alternate strategy for sea food preservation.

Differential gene expression and filamentation of Listeria monocytogenes 08-5923 exposed to sodium lactate and sodium diacetate

This study reports the gene expression and filamentation in Listeria monocytogenes 08-5923 following exposure to food preservatives sodium lactate (NaL) and sodium diacetate (SD). L. monocytogenes 08-5923 was challenged with a mixture of NaL/SD, NaL or sodium acetate at 37 °C in tryptic soy broth. In the initial study, L. monocytogenes 08-5923 was exposed to NaL/SD for 24 h. The transcriptome was investigated by RNA sequencing. A stress response network was discovered in L. monocytogenes 08-5923, which is mediated by genes encoding two-component systems (hisJ, lisK, OmpR family gene, resE) and RNA polymerase factors (sigC, sigH). NaL/SD resulted in the down-regulation of genes in glycolysis (pykA, eno, fbaA, pgm) and up-regulation of genes in DNA repair (radC), cell division (ftsE) and cell structure synthesis (flagella synthesis: flgK, fliF, fliD). Filamentation was monitored by flow cytometry. NaL/SD mixture resulted in filamentation in L. monocytogenes 08-5923. Longer exposure was required to induce filamentation in L. monocytogenes for SD (24 h) than for NaL (8 h) when cells were exposed to individual salt. The quantitative real time PCR analysis revealed the down-regulation of ftsE in filamented cells of Listeria exposed to NaL or sodium acetate.

Microphase separation upon crystallization of small amphiphilic molecules: ‘low’ temperature form II of sodium benzoate (E 211)

A so far unknown low temperature polymorph (form II crystallized at 350 °C) of the common food preservative sodium benzoate (NaBz; E 211) could be crystallized by annealing (7 days) of the poorly crystalline technical material. Its crystal structure was solved by indexing a tiny single crystal by electron diffraction followed by structure solution and refinement applying powder X-ray diffraction (PXRD). The new polymorph shows many structural similarities to form I (crystallized at 420 °C). Both form I and II are the result of a microphase separation: the structures consist of pseudo-hexagonal packings of rod-shaped micelles where the core consists of sodium cations being coordinated by the carboxylic groups, while the phenyl moieties of benzoate point outwards rendering the micelle surface hydrophobic. The structures differ by the degree of elliptical distortion of the rods which is more pronounced for the new form II due to incorporation of an additional Na-benzoate moiety into the circumference of the rods.

Susceptibility of Clostridium difficile to the food preservatives sodium nitrite, sodium nitrate and sodium metabisulphite

Clostridium difficile is an important enteric pathogen of humans and food animals. Recently it has been isolated from retail foods with prevalences up to 42%, prompting concern that contaminated foods may be one of the reasons for increased community-acquired C. difficile infection (CA-CDI). A number of studies have examined the prevalence of C. difficile in raw meats and fresh vegetables; however, fewer studies have examined the prevalence of C. difficile in ready-to-eat meat. The aim of this study was to investigate the in vitro susceptibility of 11 C. difficile isolates of food animal and retail food origins to food preservatives commonly used in ready-to-eat meats. The broth microdilution method was used to determine the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) for sodium nitrite, sodium nitrate and sodium metabisulphite against C. difficile. Checkerboard assays were used to investigate the combined effect of sodium nitrite and sodium nitrate, commonly used in combination in meats. Modal MIC values for sodium nitrite, sodium nitrate and sodium metabisulphite were 250 μg/ml, >4000 μg/ml and 1000 μg/ml, respectively. No bactericidal activity was observed for all three food preservatives. The checkerboard assays showed indifferent interaction between sodium nitrite and sodium nitrate. This study demonstrated that C. difficile can survive in the presence of food preservatives at concentrations higher than the current maximum permitted levels allowed in ready-to-eat meats. The possibility of retail ready-to-eat meats contaminated with C. difficile acting as a source of CDI needs to be investigated.

Optimization of determination method of food preservatives sodium benzoate and potassium sorbate in milk and beverages by high performance liquid chromatogrphy

Optimization of determination method of food preservatives sodium benzoate and potassium sorbate in milk and beverages by high performance liquid chromatogrphy

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro.

The genotoxic effects of antimicrobial food additive sodium sorbate (SS) was assessed by using chromosome aberrations (CAs), sister-chromatid exchanges (SCEs), and micronucleus (MN) in cultured human lymphocytes and comet assay in isolated human lymphocytes. Lymphocytes were treated with four concentrations (100, 200, 400 and 800μg/ml) of SS as well as a negative (sterile distilled water) and a positive control (Mitomycin-C: MMC for cultured lymphocytes and H(2)O(2) for isolated lymphocytes). The result of this study indicated that SS increased the frequency of CAs at both 24 and 48h period compared to control. When gaps were included, this increase was significant at 200, 400 and 800μg/ml concentrations at 24h and, at all concentrations at 48h treatment time. When gaps were excluded, this increase was significant at only 800μg/ml concentration at both 24 and 48h treatments. In addition, SS increased SCEs/cell and MN frequency at 400 and 800μg/ml concentrations at both 24 and 48h compared to negative control. Furthermore, this additive caused DNA damage at all concentrations in isolated human lymphocytes after 1h in vitro exposure. The present results show that SS is genotoxic to the human peripheral blood lymphocytes in vitro at the highest concentrations.

DSM TRIES AGAIN TO SELL A PLANT

DSM IS ATTEMPTING to sell DSM Special Products, a producer of benzoic acid and derivatives it tried to sell two years ago before being blocked by an antitrust investigation. DSM Special Products’ main site, in the Netherlands, is called the world’s largest producer of benzoic acid, a starting point for benzoate plasticizers and the food preservatives sodium and potassium benzoate. The business has annual sales of roughly $150 million. The planned sale is to Emerald Performance Materials, which is owned by the private equity firm Sun Capital Partners. Established in 2006, Emerald is the former food ingredients and industrial specialties business of Lubrizol. It’s also the only U.S. producer of benzoic acid. In early 2008, DSM announced the sale of the benzoates business to Arsenal Capital Partners. At the time, Arsenal owned Velsicol Chemical, which operates a benzoic acid plant in Estonia. Contending that the sale would combine Europe’s only two benzoic acid producers—and ...

Food preservatives sodium benzoate and propionic acid and colorant curcumin suppress Th1-type immune response in vitro

Food preservatives sodium benzoate and propionic acid and colorant curcumin are demonstrated to suppress in a dose-dependent manner Th1-type immune response in human peripheral blood mononuclear cells (PBMC) in vitro. Results show an anti-inflammatory property of compounds which however could shift the Th1–Th2-type immune balance towards Th2-type immunity.

Analysis of Sodium Benzoate Biotoxicity using Atomic Force Microscope

Atomic force microscope (AFM) was used to study the biotoxicity of food preservative sodium benzoate (SB) at the single cellular level. After treatment with SB at different concentrations and interaction time, lymphocyte morphology and membrane ultrastructure were analyzed visually. As compared with the normal lymphocyte, the cell morphology and membrane significantly changed, and its ultrastructure was also complex. After treatment with SB, the Rp-v, Rq, Ra, and values were changed. The statistical analysis of lymphocytes after treatment with SB was studied, and its mechanism is discussed.

ARSENAL AGREES TO BUY DSM UNIT

THE PRIVATE EQUITY company Arsenal Capital Partners has agreed to acquire DSM’s special products business for an undisclosed sum. The purchase continues Arsenal’s push into the chemical business, where it has already created and sold a firm. DSM Special Products’ main site is in Rotterdam, the Netherlands, where it operates the world’s largest plant for oxidizing toluene into benzoic acid, a starting point for the fine chemicals benzaldehyde and benzyl alcohol and the food preservatives sodium and potassium benzoate. Its sales last year were about $150 million, and it turned a slight operating profit, according to DSM. DSM put the business up for sale last September to focus on life sciences and performance materials. Upon completion of the deal, expected in the second quarter, Arsenal will rename the business Genovique Specialties. New York City-based Arsenal made a splash in the chemical industry by acquiring Rutherford Chemicals and Reilly Industries, both experts in pyridine chemistry, and ...

Validated Reversed Phase HPLC Method for the Analysis of the Food Additive, Sodium Benzoate, in Soft Drinks and Jams

A rapid, simple, and sensitive method is described for the determination of the food preservative sodium benzoate in soft drinks, various jams, and ketchup. The method utilizes high performance liquid chromatography followed by diode array detection. Chromatographic separation was achieved using a C18 reversed phase column and methanol: water (70∶30, v/v) adjusted to pH 3.45 with glacial acetic acid as mobile phase, 0.45 mL . min−1 flow rate, and UV detection at 245 nm. Amoxicillin was used as the internal standard. The retention time observed for sodium benzoate and amoxicillin were 5.01 and 12.07 min, respectively. The method is selective, reliable, and reproducible with a relative standard deviation of 0.66 and linear in the range of 50–450 ng/mL sodium benzoate concentration. The limit of detection and limit of quantification concentrations were 61 pg/mL and 203 pg/mL, respectively. The proposed method can be used for the routine analysis of sodium benzoate in soft drinks and jams.

Genotoxicity of five food preservatives tested on root tips of Allium cepa L.

The effects of the food preservatives sodium benzoate (SB), boric acid (BA), citric acid (CA), potassium citrate (PC) and sodium citrate (SC) have been studied on root tips of Allium cepa L. Roots of A. cepa were treated with a series of concentrations, ranging from 20 to 100 ppm for 5, 10 and 20 h. The results indicate that these food preservatives reduced mitotic division in A. cepa compared with the respective control. Mitotic index values were generally decreased with increasing concentrations and longer treatment times. Additionally, variations in the percentage of mitotic stages were observed. The total percentage of aberrations generally increased with increasing concentrations of these chemicals and the longer period of treatment. Different abnormal mitotic figures were observed in all mitotic phases. Among these abnormalities were anaphase bridges, C-mitosis, micronuclei, lagging, stickiness, breaks and unequal distiribution.

Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cells

Antioxidant preservatives prolong the quality of food and ensure the nutritional adequacy, palatability and safety of many processed foods and beverages. Effects of sodium sulfite (E221) and sorbic acid (E200) were investigated in human peripheral blood mononuclear cells (PBMC) which were purified from blood of healthy donors. Cells were stimulated with the mitogen phytohaemagglutinin in vitro, which induces proliferation of T-cells and the production of Th1-type cytokines like interferon-γ. The latter triggers enzyme indoleamine (2,3)-dioxygenase, which degrades tryptophan, and GTP cyclohydrolase I, which leads to increased neopterin production, in monocyte-derived macrophages. Sodium sulfite and sorbic acid suppressed both these biochemical changes in a dose-dependent way ( P < 0.01 at 1 mM sodium sulfite and 50 mM sorbic acid). Data demonstrate a suppressive influence of sodium sulfite and sorbic acid on the activated Th1-type immune response.