University College Cork

About: University College Cork is a education organization based out in Cork, Ireland. It is known for research contribution in the topics: Population & Context (language use). The organization has 12056 authors who have published 28452 publications receiving 958414 citations. The organization is also known as: Coláiste na hOllscoile Corcaigh & National University of Ireland, Cork.

Bacterial lantibiotics: strategies to improve therapeutic potential.

Abstract: Lantibiotics are ribosomally-synthesised antimicrobial peptides produced by Gram-positive bacteria that are characterised by the presence of lanthionine and/or methyllanthionine residues. Other unusual post-translationally modified amino acids, most frequently dehydroalanine and dehydrobutyrine, can also be present. While it has been frequently suggested that these peptides have the potential to be utilised in a wide range of medical applications, to date no actual therapeutic applications have been convincingly described. More recently, however, they have been the focus of much attention as a consequence of improved biotechnological capabilities, an improved understanding of lantibiotic biosynthesis and mode of action, and their high specific activity against multi-drug resistant bacteria. This review concerns the fundamental analyses that have revealed the importance of individual amino acids in these peptides and has permitted the implementation of rational mutagenesis strategies (intelligenetics) to alter individual residues with a view to ultimately widening the active pH range, improve stability, and enhance binding to cell wall targets with the ultimate aim of optimising their antimicrobial activity. It is hoped that as a consequence of this improved knowledge the most suitable application of individual lantibiotics will become apparent. It should also prove possible, in the near future, to generate tailor-made lantibiotics and utilise biosynthetic enzymes to incorporate modified amino acids into non-lantibiotic peptides. In the shorter term, the extensive characterisation of lantibiotics will be instrumental in reassuring drug industry regulators of their safety and facilitate the widespread application of these novel antimicrobial agents in medicine.

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

Abstract: Modified atmosphere packaging (MAP) of fresh produce relies on the modification of atmosphere inside the package achieved by the natural interplay between two processes: the respiration rates of the commodity and the permeability of the packaging films. MAP has been a proven technology to meet the consumer’s demand for more natural and fresh foods, which is increasing day by day. Because of its dynamic phenomenon, respiration and permeation take place simultaneously, and it is necessary to design the MAP system and select the matching films to achieve desired atmosphere early and maintain as long as possible. To meet the desired film characteristics for MAP, the different plastic films are either laminated or coextruded. In this modern world, the packaging films of required gas transmission properties are made available through advanced technology. Although the MAP industry has an increasing choice of packaging films, most packs are still constructed from four basic sustainable polymers: polyvinyl chloride (PVC), polyethylene terephthalate (PET), polyproylene (PP) and polyethylene (PE) for packaging of fresh produce. Polystyrene has also been used but polyvinylidene, polyester and nylon have such low gas permeabilities that they would be suitable only for commodities with very low respiration rates.

Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.

Abstract: We have previously shown that tolerance to severe acid stress (pH 3.5) can be induced in Listeria monocytogenes following a 1-h adaptation to mild acid (pH 5.5), a phenomenon termed the acid tolerance response (ATR) (B. O'Driscoll, C. G. M. Gahan, and C. Hill, Appl. Environ. Microbiol. 62:1693-1698, 1966). In an attempt to determine the industrial significance of the ATR, we have examined the survival of adapted and nonadapted cells in a variety of acidic foods. Acid adaptation enhanced the survival of L. monocytogenes in acidified dairy products, including cottage cheese, yogurt, and whole-fat cheddar cheese. Acid-adapted L. monocytogenes cultures also demonstrated increased survival during active milk fermentation by a lactic acid culture. Similarly, acid-adapted cells showed greatly improved survival in low-pH foods (orange juice and salad dressing) containing acids other than lactic acid. However, in foods with a marginally higher pH, such as mozzarella cheese, a commercial cottage cheese, or low-fat cheddar cheese, acid adaptation did not appear to enhance survival. We have previously isolated mutants of L. monocytogenes that are constitutively acid tolerant in the absence of an induction step (O'Driscoll et al., Appl. Environ. Microbiol. 62:1693-1698, 1996). In the present study, one such mutant, ATM56, demonstrated an increased ability to survive in low-pH foods and during milk fermentation when compared with the wild-type strain. Significant numbers of ATM56 could be recovered even after 70 days in both whole-fat and low-fat cheddar cheese. Collectively, the data suggest that ATR mechanisms, whether constitutive or induced, can greatly influence the survival of L. monocytogenes in low-pH food environments.

Salt reduction strategies in processed meat products – A review

Abstract: Background Sodium chloride is one of the most widely used additives in the food processing sector. Currently, the daily sodium intake is approximately three times the recommended daily allowance for an adult (in Ireland and UK) and processed meat products contribute to about 20% of the total sodium dietary intake. The dietary concern about salt consumption has encouraged food industries to consider methods for lowering salt use. However, due to the essential functions (flavour, texture and shelf-life ) provided by salt in meat products, the effects of using reduced amounts of salt must be carefully considered. Scope and approach In this review the numerous approaches for sodium reduction in processed foods are presented, highlighting: the reduction of salt level over time, the use of salt substitutes such as other metallic salts and the use of flavour enhancers such as monosodium glutamate or yeast extract. Novel technologies to assist the development of low sodium products, such as high pressure processing and power ultrasound are also introduced. Limitations for each method are discussed, with emphasis on the microbiological implications for the shelf-life stability of low-sodium products. Key findings and conclusions Multiple challenges need to be addressed in order to improve the flavour perception and safety of sodium-reduced products. A combination of multiple tools could give the desired effect; in particular, novel technological treatments such as high hydrostatic pressure and ultrasound technology , seem to be promising to ensure microbiological safety in low-sodium meat products.

Clinical characteristics of a family with chromosome 17‐linked disinhibition‐dementia‐ parkinsonism‐amyotrophy complex

Abstract: We studied the clinical features, pathology, and molecular genetics of a family (Mo) with an autosomal dominant disinhibition, frontal lobe dementia, parkinsonism, and amyotrophy. We examined seven affected members and gathered clinical information on another six. The mean onset was at age 45 years. Personality and behavioral changes (disinhibition, withdrawal, alcoholism, hyperphagia) were the first symptoms in twelve. There was early memory loss, anomia, and poor construction with preservation until late of orientation, speech, and calculations. All affected members examined had rigidity, bradykinesia, and postural instability. Mean duration to death was 13 years. We studied the neuropathology of six individuals, five of whom had been examined in life. There was atrophy and spongiform change in the frontotemporal cortex, and neuronal loss and gliosis in the substantia nigra and amygdala. Two individuals, including one with fasciculations and muscle wasting, had anterior horn cell loss. There were no Lewy bodies, neurofibrillary tangles, or amyloid plaques. We call this disorder the "disinhibition-dementia-parkinsonism-amyotrophy complex" (DDPAC), based on the clinical syndrome found in this family and linkage to chromosome 17.