@article{3af3b65414444d4191c80c7b27ab0c89,
title = "The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish",
abstract = "Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.",
author = "Lee, {Bao Hong} and Wu, {She Ching} and Shen, {Tang Long} and Hsu, {Yi Yun} and Chen, {Chia Hsiu} and Hsu, {Wei Hsuan}",
note = "Funding Information: Bao-Hong Lee and Tang-Long Shen performed the design for the overall study and analyzed the data. She-Ching Wu performed most of the biochemical assays, and Bao-Hong Lee revised the manuscript. Yi-Yun Hsu and Chia-Hsiu Chen were involved in the experimental design and draft corrections before submission. The corresponding author Wei-Hsuan Hsu was responsible for financial resources and funds for the project, supervision of the research activities, and submission of the manuscript. The corresponding author Wei-Hsuan Hsu led the research group and drafted corrections. Funding Information: This work is supported by the Ministry of Science and Technology (MOST) in Taiwan under grant nos. MOST 107-2636-B-006-002 (Young Scholar Fellowship Program) and received funding in part from the Center of Allergy and Mucosal Immunity and the Headquarters of University Advancement at the National Cheng Kung University, which is sponsored by the Ministry of Education in Taiwan. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",
year = "2021",
month = mar,
day = "15",
doi = "10.1016/j.foodchem.2020.128104",
language = "English",
volume = "340",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
}