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Next-generation sequencing has resulted in an explosion of available data, much of which remains unstudied in terms of biochemical function; yet, experimental characterization of these sequences has the potential to provide unprecedented insight into the evolution of enzyme activity. One way to make inroads into the experimental study of the voluminous data available is to engage students by integrating teaching and research in a college classroom such that eventually hundreds or thousands of enzymes may be characterized. In this study, we capitalize on this potential to focus on SABATH methyltransferase enzymes that have been shown to methylate the important plant hormone, salicylic acid (SA), to form methyl salicylate. We analyze data from 76 enzymes of flowering plant species in 23 orders and 41 families to investigate how widely conserved substrate preference is for SA methyltransferase orthologs. We find a high degree of conservation of substrate preference for SA over the structurally similar metabolite, benzoic acid, with recent switches that appear to be associated with gene duplication and at least three cases of functional compensation by paralogous enzymes. The presence of Met in active site position 150 is a useful predictor of SA methylation preference in SABATH methyltransferases but enzymes with other residues in the homologous position show the same substrate preference. Although our dense and systematic sampling of SABATH enzymes across angiosperms has revealed novel insights, this is merely the "tip of the iceberg" since thousands of sequences remain uncharacterized in this enzyme family alone., (© The Author(s) 2022. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.)

The market of ready-to-eat minimally processed vegetables (RTE-MPV) is increasing in Brazil and many other countries. During processing, these vegetables go through several steps that modify their natural structure while maintaining the same nutritional and sensory attributes as the fresh produce. One of the most important steps is washing-disinfection, which aims to reduce the microbial load, prevent cross-contamination and inactivate pathogenic microorganisms that may be present. Nonetheless, the presence of pathogens and occurrence of foodborne illnesses associated with consumption of RTE-MPV concern consumers, governments and the food industry. This review brings an overview on the microbiological safety of RTE-MPV, focusing on Brazilian findings. Most of the published data are on detection of Salmonella spp. and Listeria monocytogenes, indicating that their prevalence may range from 0.4% to 12.5% and from 0.6% to 3.1%, respectively. The presence of these pathogens in fresh produce is unacceptable and risky, mainly in RTE-MPV, because consumers expect them to be clean and sanitized and consequently safe for consumption without any additional care. Therefore, proper control during the production of RTE-MPV is mandatory to guarantee products with quality and safety to consumers. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)