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| 2. |
- Olstorpe, Matilda, et al.
(författare)
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Microbial changes during storage of moist crimped cereal barley grain under Swedish farm conditions
- 2010
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Ingår i: Animal Feed Science and Technology. - Amsterdam, Netherlands : Elsevier. - 0377-8401 .- 1873-2216. ; 156:1-2, s. 37-46
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Tidskriftsartikel (refereegranskat)abstract
- This Study investigated feed hygiene during airtight storage of non-dried barley grain under farm conditions. Microorganisms on the grain were sampled and quantified in seven Swedish firms throughout the storage period using culture dependent methods. The dominant lactic acid bacteria (LAB) and yeasts were identified by rRNA gene sequencing and moulds by morphological characterisation. Moisture content (MC) and pH of the grain were also monitored. It was difficult to obtain the optimal MC(0.30-0.45 g/g) that is necessary to initiate fermentation in the grain. Feed hygiene was maintained during storage of cereals when MC below 0.17 g/g. Intermediate MC (0.17-0.23 g/g) of the grains was conducive to mould growth, including growth of potential producers of mycotoxins, which can diminish feed safety and nutritional value. Enterobacteriaceae were found in all barleys, even at low MC, but their numbers were substantially decreased when the number of LAB was high. True fermentation of moist crimped cereal grains was only obtained on one farm with all initial barley MC of 0.3 g/g. Here, LAB reached high numbers during storage, whereas numbers of spoilage microorganisms that may reduce feed hygiene decreased considerably. However, the pH of the barley did not differ among farms. Storage stability in airtight stored barley may thus be the result of low oxygen tension, viz. airtight storage, and competition for nutrients by the microorganisms, rather than formation of lactic acid. At harvest, Enterococcus caccae dominated the LAB Population in five barleys and Lactobacillus fermentum at the remaining two. The dominant yeast species were Aureobasidium pullulans, Cryptococcus wieringae, Kazachstania aerobia and Rhodotorula glutinis. After storage, L fermentum was dominant among the LAB. The yeast species composition was highly diverse and differed among barleys. Among others, C. wieringae, Debaryomyces hansenii, K. aerobia, R. glutinis and Sporobolomyces ruberrimus were detected. This Study shows that the microbial population in airtight stored moist barley is highly diverse and not predictable. Thus, it may be necessary to influence the microbial population in the storage system by adding a starter culture.
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| 3. |
- Olstorpe, Matilda, et al.
(författare)
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Pichia anomala yeast improves feed hygiene during storage of moist crimped barley grain under Swedish farm conditions
- 2010
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Ingår i: Animal Feed Science and Technology. - Amsterdam, Netherlands : Elsevier BV. - 0377-8401 .- 1873-2216. ; 156, s. 47-56
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Tidskriftsartikel (refereegranskat)abstract
- Preservation of moist crimped cereal grain is made feasible through fermentation by lactic acid bacteria. Climatic variations make it difficult to harvest at moisture contents (0.30-0.45g/g) to support optimal fermentation under practical conditions. Therefore, the yeast, Pichia anomala J121, previously found to prevent mould spoilage and improve preservation of moist grain in malfunctioning airtight silos, was added to moist crimped cereal grain stored in large plastic tubes. Freshly harvested barley grain was crimped and inoculated with P. anomala (105 colony-forming units/g grain). Due to the local weather conditions, harvest was delayed and moisture content in the cereal grain had decreased to 0.16-0.18g/g. P. anomala was inoculated into three batches of barley, each comprising 16tonnes packed into large plastic tubes. Three additional sets of plastic tubes were packed with cereal grain without addition of P. anomala. The grain tubes were left closed for 5 months, after which feeding to cattle commenced. In both the P. anomala inoculated and the control barley, the population diversity of lactic acid bacteria (LAB) was very high over the duration of storage. However, the dominant LAB shifted over the course of storage to Pediococcus pentosaceus and Lactobacillus paracasei, in inoculated and control barley, respectively. The yeast population in the inoculated barley was totally dominated by P. anomala during the entire storage period. In the control grain, the yeast population was more diverse, displaying shifts in the dominant species during storage. Pichia burtonii was the dominant species at the last sampling occasion. In P. anomala inoculated barley, numbers of naturally occurring moulds were reduced by about two log units, and the number of Enterobacteriaceae was reduced to below detection.
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| 4. |
- Eriksson, D, et al.
(författare)
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Extended exome sequencing identifies BACH2 as a novel major risk locus for Addison's disease
- 2016
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Ingår i: Journal of Internal Medicine. - : Wiley. - 0954-6820 .- 1365-2796. ; 286:6, s. 595-608
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Autoimmune disease is one of the leading causes of morbidity and mortality worldwide. In Addison's disease, the adrenal glands are targeted by destructive autoimmunity. Despite being the most common cause of primary adrenal failure, little is known about its aetiology.METHODS: To understand the genetic background of Addison's disease, we utilized the extensively characterized patients of the Swedish Addison Registry. We developed an extended exome capture array comprising a selected set of 1853 genes and their potential regulatory elements, for the purpose of sequencing 479 patients with Addison's disease and 1394 controls.RESULTS: We identified BACH2 (rs62408233-A, OR = 2.01 (1.71-2.37), P = 1.66 × 10(-15) , MAF 0.46/0.29 in cases/controls) as a novel gene associated with Addison's disease development. We also confirmed the previously known associations with the HLA complex.CONCLUSION: Whilst BACH2 has been previously reported to associate with organ-specific autoimmune diseases co-inherited with Addison's disease, we have identified BACH2 as a major risk locus in Addison's disease, independent of concomitant autoimmune diseases. Our results may enable future research towards preventive disease treatment.
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| 5. |
- Melin, Petter, et al.
(författare)
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Formulation and stabilisation of the biocontrol yeast Pichia anomala
- 2011
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Ingår i: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology. - Dordrecht, Netherlands : Springer Netherlands. - 0003-6072 .- 1572-9699. ; 99:1, s. 107-112
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Tidskriftsartikel (refereegranskat)abstract
- The yeast Pichia anomala has antifungal activities and its potential in biocontrol and biopreservation has previously been demonstrated. To practically use an organism in such applications on a larger scale the microbe has to be formulated and stabilised. In this review we give an overview of our experience of formulating and stabilising P. anomala strain J121 in a wider perspective. The stabilisation techniques we have evaluated were liquid formulations, fluidised bed drying, lyophilisation (freeze-drying) and vacuum drying. With all methods tested it was possible to obtain yeast cells with shelf lives of at least a few months and in all cases the biocontrol activity was retained. Fluidised bed drying was dependent on the addition of cottonseed flour as a carrier during the drying process. In liquid formulations a sugar, preferentially trehalose, was a required additive. These two kinds of microbial stabilisation are easily performed and relatively inexpensive but in order to keep the cells viable the biomaterial has to be stored at cool temperatures. However, there is room for optimization, such as improving the growth conditions, or include preconditioning steps to enable the cells to produce more compatible solutes necessary to survive formulation, desiccation and storage. In contrast, lyophilisation and vacuum drying require a lot of energy and are thus expensive. On the other hand, the dried cells were mostly intact after one year of storage at 30A degrees C. Inevitably, the choice of formulation and stabilisation techniques will be dependent also on the intended use.
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| 6. |
- Passoth, Volkmar, et al.
(författare)
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Past, present and future research directions with Pichia anomala
- 2011
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Ingår i: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology. - Dordrecht, Netherlands : Springer. - 0003-6072 .- 1572-9699. ; 99:1, s. 121-125
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Tidskriftsartikel (refereegranskat)abstract
- The first International Pichia anomala Symposium provided a survey of past, recent and ongoing research on this yeast. The research community working with this yeast has focussed on several areas. Based on molecular data, a revision of the taxonomy is required: the name P. anomala is no longer applicable, as the genus Pichia is polyphyletic. The current debate centres on whether the yeast should be designated as Wickerhamomyces anomalus or if the previous name, Hansenula anomala, should be re-instated. The anti-microbial activities of this yeast received considerable attention during the symposium. H. anomala has been extensively studied as a biopreservation agent in many different post-harvest systems. Several mechanisms account for its anti-microbial activities, including the production of killer proteins and toxic volatile metabolites. Anti-idiotypic antibodies generating an "internal image" of a killer protein have been found to possess therapeutic activity against a broad range of microorganisms. A great diversity of H. anomala strains was reported at the symposium. Strains have been isolated from several food and feed systems and even from the intestine and reproductive organs of a malaria vector (Anopheles stephensi). Feed and food supplemented with certain H. anomala strains show an improved quality due, for example, to the addition of advantageous proteins and phytase activity. However, a number of apparent opportunistic pathogenic strains have also been isolated. Strain differentiation, especially the recognition of potentially pathogenic isolates, is an important challenge for the future commercialisation of this yeast. Future industrial and agricultural application of this yeast also raises questions of the economics of large-scale production, its survival during storage (formulation) and of safety regulations, all of which require further investigation.
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| 7. |
- Schnürer, Johan, 1957-, et al.
(författare)
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Pichia anomala J121 : a 30-year overnight near success biopreservation story
- 2011
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Ingår i: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology. - Dordrecht, Netherlands : Springer Netherlands. - 0003-6072 .- 1572-9699. ; 99:1, s. 5-12
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Tidskriftsartikel (refereegranskat)abstract
- Thirty years ago, the ascomycetous yeast Pichia anomala strain J121 was isolated from moist wheat grain stored under conditions of restricted air access. Early observations indicated that an inverse relationship existed between mould and P. anomala colony forming units in grain. This yeast strain was later found to have strong antifungal properties in laboratory, pilot and farm studies with high-moisture wheat under malfunctioning airtight storage. P. anomala had the highest inhibitory activity of 60 yeast species evaluated against the mould Penicillium roqueforti. It also demonstrated strong inhibitory effects against certain Gram-negative bacteria. P. anomala J121 possesses a number of physiological characteristics, i.e. capacity to grow under low pH, low water activity and low oxygen tension and ability to use a wide range of carbon and nitrogen sources, enabling it to act as an efficient biopreservative agent. The biocontrol effect in grain was enhanced by addition of glucose, mainly through formation of the volatile antimicrobial ethyl acetate. Animal feeding trials with P. anomala J121 inoculated grains, fed to chickens and beef cattle, demonstrated that mould control observed in vitro in small scale laboratory experiments could be extended to large scale farm trials. In addition, no adverse effects on animal weight gain, feed conversion, health or behaviour were observed. We have now studied P. anomala J121 biology, ecology and grain preservation ability for 30 years. Over this period, more than 40 scientific publications and five PhD theses have been written on different aspects of this yeast strain, extending from fundamental research on metabolism, genetics and molecular biology, all the way to practical farm-scale level. In spite of the well documented biopreservative ability of the yeast, it has to date been very difficult to create the right constellation of technical, agricultural and biotechnical industries necessary to reach a commercial launch of a P. anomala J121 based biopreservation system. Additionally, the complications caused by a complex EU regulatory system remain a significant barrier to practical applications.
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| 8. |
- Branth, Stefan, et al.
(författare)
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Metabolic stress-like condition can be induced by prolonged strenuous exercise in athletes
- 2009
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Ingår i: Upsala Journal of Medical Sciences. - : Taylor & Francis. - 0300-9734 .- 2000-1967. ; 114:1, s. 12-25
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Tidskriftsartikel (refereegranskat)abstract
- Few studies have examined energy metabolism during prolonged, strenuous exercise. We wanted therefore to investigate energy metabolic consequences of a prolonged period of continuous strenuous work with very high energy expenditure. Twelve endurance-trained athletes (6 males and 6 females) were recruited. They performed a 7-h bike race on high work-load intensity. Physiological, biochemical, endocrinological, and anthropometric muscular compartment variables were monitored before, during, and after the race. The energy expenditure was high, being 5557 kcal. Work-load intensity (% of VO2 peak) was higher in females (77.7%) than in men (69.9%). Muscular glycogen utilization was pronounced, especially in type I fibres (>90%). Additionally, muscular triglyceride lipolysis was considerably accelerated. Plasma glucose levels were increased concomitantly with an unchanged serum insulin concentration which might reflect an insulin resistance state in addition to proteolytic glyconeogenesis. Increased reactive oxygen species (malondialdehyde (MDA)) were additional signs of metabolic stress. MDA levels correlated with glycogen utilization rate. A relative deficiency of energy substrate on a cellular level was indicated by increased intracellular water of the leg muscle concomitantly with increased extracellular levels of the osmoregulatory amino acid taurine. A kindred nature of a presumed insulin-resistant state with less intracellular availability of glucose for erythrocytes was also indicated by the findings of decreased MCV together with increased MCHC (haemoconcentration) after the race. This strenuous energy-demanding work created a metabolic stress-like condition including signs of insulin resistance and deteriorated intracellular glucose availability leading to compromised fuelling of ion pumps, culminating in a disturbed cellular osmoregulation indicated by taurine efflux and cellular swelling. © 2009 Informa UK Ltd All rights reserved.
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| 9. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students
- 2022
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:11
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Tidskriftsartikel (refereegranskat)abstract
- Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students ' attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development.
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| 10. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
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Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
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Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices.The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden.A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail.Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
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