The Molecular Weaponry Produced by the Bacterium Hafnia alvei in Foods

Article Subjects > Biomedicine Europe University of Atlantic > Research > Scientific Production
Ibero-american International University > Research > Scientific Production
Abierto Inglés Hafnia alvei is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bacterium extend to the field of probiotics, the microbiota, and above all, to its presence and action on consumer foods. The production of Acyl Homoserine Lactones (AHLs), a type of quorum-sensing (QS) signaling molecule, is the most often-studied chemical signaling molecule in Gram-negative bacteria. H. alvei can use this communication mechanism to promote the expression of certain enzymatic activities in fermented foods, where this bacterium is frequently present. H. alvei also produces a series of molecules involved in the modification of the organoleptic properties of different products, especially cheeses, where it shares space with other microorganisms. Although some strains of this species are implicated in infections in humans, many produce antibacterial compounds, such as bacteriocins, that inhibit the growth of true pathogens, so the characterization of these molecules could be very interesting from the point of view of clinical medicine and the food industry. Lastly, in some cases, H. alvei is responsible for the production of biogenic amines or other compounds of special interest in food health. In this article, we will review the most interesting molecules that produce the H. alvei strains and will discuss some of their properties, both from the point of view of their biological activity on other microorganisms and the properties of different food matrices in which this bacterium usually thrives. metadata Ramos Vivas, Jose and Tapia Martínez, Olga and Elexpuru Zabaleta, Maria and Tutusaus, Kilian and Armas Diaz, Yasmany and Battino, Maurizio and Giampieri, Francesca mail jose.ramos@uneatlantico.es, olga.tapia@uneatlantico.es, maria.elexpuru@uneatlantico.es, kilian.tutusaus@uneatlantico.es, UNSPECIFIED, maurizio.battino@uneatlantico.es, francesca.giampieri@uneatlantico.es (2022) The Molecular Weaponry Produced by the Bacterium Hafnia alvei in Foods. Molecules, 27 (17). p. 5585. ISSN 1420-3049

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Abstract

Hafnia alvei is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bacterium extend to the field of probiotics, the microbiota, and above all, to its presence and action on consumer foods. The production of Acyl Homoserine Lactones (AHLs), a type of quorum-sensing (QS) signaling molecule, is the most often-studied chemical signaling molecule in Gram-negative bacteria. H. alvei can use this communication mechanism to promote the expression of certain enzymatic activities in fermented foods, where this bacterium is frequently present. H. alvei also produces a series of molecules involved in the modification of the organoleptic properties of different products, especially cheeses, where it shares space with other microorganisms. Although some strains of this species are implicated in infections in humans, many produce antibacterial compounds, such as bacteriocins, that inhibit the growth of true pathogens, so the characterization of these molecules could be very interesting from the point of view of clinical medicine and the food industry. Lastly, in some cases, H. alvei is responsible for the production of biogenic amines or other compounds of special interest in food health. In this article, we will review the most interesting molecules that produce the H. alvei strains and will discuss some of their properties, both from the point of view of their biological activity on other microorganisms and the properties of different food matrices in which this bacterium usually thrives.

Item Type: Article
Uncontrolled Keywords: Hafnia alvei; quorum-sensing; probiotics; biopreservation; foodborne pathogens
Subjects: Subjects > Biomedicine
Divisions: Europe University of Atlantic > Research > Scientific Production
Ibero-american International University > Research > Scientific Production
Date Deposited: 08 Sep 2022 23:30
Last Modified: 08 Sep 2022 23:30
URI: https://repositorio.uneatlantico.es/id/eprint/3545

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Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry

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Maurizio Battino mail maurizio.battino@uneatlantico.es, Tarun Belwal mail , Miguel A. Prieto mail ,

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