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Li Y, Liang X, Chen N, Yuan X, Wang J, Wu Q, Ding Y. The promotion of biofilm dispersion: a new strategy for eliminating foodborne pathogens in the food industry. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 39054781 DOI: 10.1080/10408398.2024.2354524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/27/2024]
Abstract
Food safety is a critical global concern due to its direct impact on human health and overall well-being. In the food processing environment, biofilm formation by foodborne pathogens poses a significant problem as it leads to persistent and high levels of food contamination, thereby compromising the quality and safety of food. Therefore, it is imperative to effectively remove biofilms from the food processing environment to ensure food safety. Unfortunately, conventional cleaning methods fall short of adequately removing biofilms, and they may even contribute to further contamination of both equipment and food. It is necessary to develop alternative approaches that can address this challenge in food industry. One promising strategy in tackling biofilm-related issues is biofilm dispersion, which represents the final step in biofilm development. Here, we discuss the biofilm dispersion mechanism of foodborne pathogens and elucidate how biofilm dispersion can be employed to control and mitigate biofilm-related problems. By shedding light on these aspects, we aim to provide valuable insights and solutions for effectively addressing biofilm contamination issues in food industry, thus enhancing food safety and ensuring the well-being of consumers.
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Affiliation(s)
- Yangfu Li
- State Key Laboratory of Applied Microbiology Southern China, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Xinmin Liang
- State Key Laboratory of Applied Microbiology Southern China, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- Department of Food Science & Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China
| | - Nuo Chen
- State Key Laboratory of Applied Microbiology Southern China, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Xiaoming Yuan
- State Key Laboratory of Applied Microbiology Southern China, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- Department of Food Science & Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Yu Ding
- Department of Food Science & Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China
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Kong Y, Cai X, Li Y, Sun R, Yang H, Jiang T, Cheng S, Song L, Yang B, Zhang C, Shi C. Synergistic bactericidal effect and mechanism of ultrasound combined with Lauroyl Arginate Ethyl against Salmonella Typhimurium and its application in the preservation of onions. Int J Food Microbiol 2024; 413:110611. [PMID: 38308880 DOI: 10.1016/j.ijfoodmicro.2024.110611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
In the present study, the synergistic bactericidal effect and mechanism of ultrasound (US) combined with Lauroyl Arginate Ethyl (LAE) against Salmonella Typhimurium were investigated. On this basis, the effect of US+LAE treatment on the washing of S. Typhimurium on the surface of onions and on the physical and chemical properties of onion during fresh-cutting and storage were studied. The results showed that treatment with US+LAE could significantly (P < 0.05) reduce the number of S. Typhimurium compared to US and LAE treatments alone, especially the treatment of US+LAE (230 W/cm2, 8 min, 71 μM) reduced S. Typhimurium by 8.82 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release and N-phenyl-l-naphthylamine (NPN) assays demonstrated that US+LAE disrupted the integrity and permeability of S. Typhimurium cell membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) assays indicated that US+LAE exacerbated oxidative stress and lipid peroxidation in cell membranes. Field emission scanning electron microscopy (FESEM) demonstrated that US+LAE treatment caused loss of cellular contents and led to cell crumpling and even lost the original cell morphology. US+LAE treatment caused a significant (P < 0.05) decrease in the number of S. Typhimurium on onions, but there was no significant (P > 0.05) effect on the color, hardness, weight and ascorbic acid content of onions. This study elucidated the synergistic antibacterial mechanism of US+LAE and verified the feasibility of bactericidal effect on the surface of onions, providing a theoretical basis for improving the safety of fresh produce in the food industry and to propose a new way to achieve the desired results.
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Affiliation(s)
- Yajing Kong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaolin Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yimeng Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Runyang Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongyu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Biasi A, Gionta M, Pisa F, Pizzuti M, Sortino A, Immesi A, Alt JR, Zampaglione I. Enhancement of microbicidal efficacy of chemical disinfectants when combined with ultrasound technology. J Appl Microbiol 2024; 135:lxae043. [PMID: 38373840 DOI: 10.1093/jambio/lxae043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024]
Abstract
AIMS This study investigated the antimicrobial efficacy of ultrasound technology (US) in combination with two different disinfectants (Disinfectant A and Disinfectant B), containing peracetic acid (PAA) and quaternary ammonium compounds (QACs), respectively, against two sporigenic pathogens, Aspergillus brasiliensis and Bacillus subtilis. METHODS AND RESULTS The microbicidal activity of the coupled treatment was compared with the use of the disinfectants alone, and the efficacy of the disinfection strategies was evaluated by the log reduction of the population of the microorganism inoculated onto stainless-steel surface. The combination treatment resulted in a log reduction of 5.40 and 3.88 (Disinfectant A + US) against A. brasiliensis and B. subtilis, at 850 and 500 ppm PAA, compared to 265 and 122 (Disinfectant A only). For Disinfectant B, in combination with US, showed a logarithmic reduction of 5.04 and 4.79 against A. brasiliensis and B. subtilis at 078% v v-1 and 392% v v-1 QACs, respectively, vs. 1.58 and 1.64 (Disinfectant B only). Moreover, no colonies or not statistically significant growth was observed within the US bath containing the disinfectant. CONCLUSIONS The antimicrobial efficacy of the two disinfectants was greatly enhanced when used in combination with US, and this also makes it possible to avoid the overuse of chemicals for disinfection.
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Affiliation(s)
- Antonio Biasi
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Mirella Gionta
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Federica Pisa
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Maura Pizzuti
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Andrea Sortino
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Alessio Immesi
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
| | - Jodi R Alt
- STERIS Corporation, 5960 Heisley Rd, Mentor, OH 44060, USA
| | - Imma Zampaglione
- Cantel Medical Italy, a STERIS Company, Via Laurentina, 169, 00071 Pomezia, Italy
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Zhou Y, Liu W, Cao W, Cheng Y, Liu Z, Chen X. Effect of hydrophobic property on antibacterial activities of green tea polysaccharide conjugates against Escherichia coli. Int J Biol Macromol 2023; 253:126583. [PMID: 37652321 DOI: 10.1016/j.ijbiomac.2023.126583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 09/02/2023]
Abstract
We previously found that green tea polysaccharide conjugates (gTPCs) have antibacterial activity against Escherichia coli. In this study, the effect of hydrophobic property on the antibacterial activities of gTPCs was evaluated to elucidate their property-activity relationship. Three gTPCs (gTPCs-5 h, gTPCs-12 h and gTPCs-24 h) were extracted from green tea with the ethanol precipitation time of 5 h, 12 h and 24 h, respectively. These three gTPCs did not differ significantly in terms of molecular weight distribution, amino acids composition and zeta potentials. Fourier transform infrared spectroscopy results revealed that gTPCs-5 h and gTPCs-12 h processed more hydrogen bonds than gTPCs-24 h. The surface hydrophobicity and contact angle of gTPCs-5 h were larger than that of gTPCs-12 h and gTPCs-24 h. The antibacterial activity of gTPCs against E. coli decreased in the order of gTPCs-5 h > gTPCs-12 h > gTPCs-24 h. There wasn't significant difference among the zeta potentials of E. coli treated by gTPCs-5 h, gTPCs-12 h and gTPCs-24 h, but the bacterial contact angles of E. coli treated by gTPCs-5 h were higher compared with those of the other two gTPCs. Furthermore, gTPCs-5 h exhibited higher activity to decrease bacterial membrane proteins, and increase bacterial membrane permeability than the other two gTPCs. In conclusion, gTPCs with higher hydrophobicity property exhibited stronger antibacterial activity against E. coli.
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Affiliation(s)
- Yin Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Weiya Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Wendan Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Inc., Huzhou 313300, China
| | - Zhong Liu
- Hubei August Flower Food Co. LTD, Xianning 437000, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China.
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Hou W, Ma Y, Zhang C, Zhao W, Zhao S, Wang P, Zhao X, Wang D. Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite. ULTRASONICS SONOCHEMISTRY 2023; 101:106706. [PMID: 38007894 PMCID: PMC10767631 DOI: 10.1016/j.ultsonch.2023.106706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 11/28/2023]
Abstract
Fresh agricultural products are frequently contaminated with Listeria monocytogenes (L. monocytogenes), which threatens consumer health. The mechanism of the inhibitory effect of ultrasound and sodium hypochlorite (US-NaClO) on L. monocytogenes on fresh-cut cucumber remains poorly understood. Therefore, the bactericidal ability and mechanism of US-NaClO treatment on L. monocytogenes were studied on fresh-cut cucumber during storage using various approaches such as determination of intracellular material leakage, scanning electron microscopy, flow cytometry, and expression analysis of virulence genes. The results showed that the number of L. monocytogenes on fresh-cut cucumber was significantly reduced after ultrasound treatment for 5 min in combined with 75 ppm sodium hypochlorite treatment(P < 0.05). The US-NaClO treatment affected cell morphology, impaired cell membrane integrity, increased cell membrane permeability, and reduced the concentration of K+, inorganic phosphate, ATP, proteins, and DNA in bacterial cells, leading to the inactivation of microorganisms. In addition, the US-NaClO treatment downregulated expression of the virulence genes actA, hly, inlA, mpl, pclA, and plcB, thus decreasing the pathogenicity of bacteria. It can avoid contamination by pathogenic bacteria during the production of fresh-cut cucumber, while providing safety assurance for production.
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Affiliation(s)
- Wanfu Hou
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Yue Ma
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Chunhong Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Wenting Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Shuang Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Pan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Xiaoyan Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China.
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China.
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Qu Y, Guo L, Hong C, Wan Y, Tuly J, Ma H. Effects of multi-frequency ultrasonic assisted sodium hypochlorite on the cleaning effect and quality of fresh-cut scallion stems. ULTRASONICS SONOCHEMISTRY 2023; 100:106613. [PMID: 37774468 PMCID: PMC10561118 DOI: 10.1016/j.ultsonch.2023.106613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/03/2023] [Accepted: 09/20/2023] [Indexed: 10/01/2023]
Abstract
This study aimed to evaluate the feasibility of multi-frequency ultrasound-assisted sodium hypochlorite (NaClO) on fresh-cut scallion stem (FCS) cleaning. Ultrasonic cleaning parameters (frequency mode, frequency amplitude, and the sample to water ratios) were optimized against cleanliness and microbial biomass as evaluation indexes. Under the optimum conditions, the free chlorine residues and quality attributes of FCS were also investigated. The results showed that the cleanliness of FCS improved significantly (p < 0.05) and the total number of microorganisms, especially Escherichia coli, decreased dramatically under the optimized cleaning condition with the simultaneous ultrasound (US) at the sweep frequency (SF) combination of 20 + 28 kHz, the ultrasonic density of 60 W/L, pulse time of 10 s, which indicated that the shelf life of FCS would be extended. Compared to FCS after the 250 ppm NaClO cleaning, the retention of ascorbic acid (AA), color, and texture structure of FCS had no significant difference after ultrasound-assisted NaClO treatment. Meanwhile, the content of allicin increased by 52.5% under ultrasound-assisted cleaning. The integration of US into the cleaning process resulted in a notably reduction of 68% in NaClO concentration, as well as the weight loss and respiration rate (RR) of the scallion stems. Therefore, ultrasound-assisted NaClO cleaning was regarded as a promising and effective approach for cleaning fresh-cut vegetables.
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Affiliation(s)
- Yulan Qu
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Yuming Wan
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Jamila Tuly
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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7
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Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
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Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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Long T, Hu Z, Gao Z, Luo H, Li H, Chen Y, Liu L, Xu D. Carbon dots electrochemically prepared from dopamine and epigallocatechin gallate for hypochlorite detection with high selectivity via a dynamic quenching mechanism. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122947. [PMID: 37295382 DOI: 10.1016/j.saa.2023.122947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 05/25/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023]
Abstract
Monitoring hypochlorite levels in water is of great importance because of its high toxicity and wide applications as water disinfectants. In this manuscript, carbon dot (CD) was electrochemically prepared by using dopamine and epigallocatechin gallate (molar ratio 1:1) as the carbon source for efficient hypochlorite determination. By electrolyzing the solution at 10 V for 12 min with PBS as an electrolyte, dopamine would react with epigallocatechin at the anode, and through polymerization, dehydration, and carbonization, strong blue-fluorescent CDs were obtained. CDs were characterized by UV-Vis spectroscopy, fluorescence spectroscopy, high-resolution transmission electron microscopy, FT-IR, etc. These CDs have an excitation wavelength at 372 nm and an emission wavelength at 462 nm, owing an average particle size of 5.5 nm. The presence of hypochlorites can quench the fluorescence of CDs, and its reduction in intensity is linear with hypochlorite concentration over the range of 0.5-50 μM, ΔF/F0 = 0.0056 + 0.0194CClO-, R2=0.997. The detection limit achieved 0.23 μM (S/N = 3). The mechanism for fluorescence quenching is via a dynamic process. Different from many other fluorescence methods based on the strong oxidizing ability of hypochlorites, our method shows strong selectivity toward hypochlorites over other oxidizing agents such as H2O2. The assay was validated by the detection of hypochlorites in water samples, with recoveries between 98.2% and 104.3%.
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Affiliation(s)
- Tiantian Long
- The Health Management Department of the Third Xiangya Hospital, Central South University, Changsha 410013, China; National Engineering Laboratory for Rice and By-products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China; College of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843100, China
| | - Zhongyang Hu
- The Neurology Department of the Third Xiangya Hospital, Central South University, Changsha 410013, China
| | - Ziyun Gao
- Department of Neurosurgery, The Second Affiliated Hospital of Nanchang University, Nanchang 330006, China
| | - Hongmei Luo
- The Health Management Department of the Third Xiangya Hospital, Central South University, Changsha 410013, China
| | - Hongchen Li
- The Health Management Department of the Third Xiangya Hospital, Central South University, Changsha 410013, China
| | - Yi Chen
- Hunan Intellijoy Biotechnology Co., Ltd., Changsha, Hunan 410125, China
| | - Lei Liu
- The Health Management Department of the Third Xiangya Hospital, Central South University, Changsha 410013, China.
| | - Dong Xu
- National Engineering Laboratory for Rice and By-products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China.
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9
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Bai Y, Shi C, Zhou Y, Zhou Y, Zhang H, Chang R, Hu X, Hu J, Yang C, Peng K, Xiang P, Zhang Z. Enhanced inactivation of Escherichia coli by ultrasound combined with peracetic acid during water disinfection. CHEMOSPHERE 2023; 322:138095. [PMID: 36758811 DOI: 10.1016/j.chemosphere.2023.138095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Peracetic acid (PAA) is a desirable disinfectant for municipal wastewater because of its potent disinfection performance and limited toxic by-products. This study explored the efficiency and mechanism of Escherichia coli inactivation by PAA combined with ultrasound simultaneously (ultrasound + PAA) or (ultrasound → PAA) sequentially. The result showed that 60 kHz ultrasound combined with PAA sequentially (60 kHz → PAA) had excellent inactivation performance on E. coli, up to 4.69-log10. The result also showed that the increase of pH and humic acid concentration in solution significantly reduced the inactivation efficiency of 60 kHz → PAA treatment. We also observed that the increase of temperature was beneficial to the disinfection, while anions (Cl-; HCO3-) had little effect. With 60 kHz → PAA, the PAA and the synergism between PAA and ultrasound played major contribution to the inactivation, which we assumed might be due to both the diffusion of PAA into the cells and the damage to the cytomembrane by ultrasound, as evidenced through the laser confocal microscopy (LSCM), scanning electron microscope (SEM) and transmission electron microscope (TEM). The inactivation mechanism involved the destruction of cell membrane and loss of intracellular material. Empirically, 60 kHz → PAA was found to be effective for the inactivation of E. coli in actual wastewater, and the regrowth potential of E. coli treated by 60 kHz → PAA was significantly lower than that treated only by PAA.
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Affiliation(s)
- Yun Bai
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Chunhai Shi
- Northwest China Municipal Engineering Design and Research Institute, Lanzhou, 730000, China
| | - Yuanhang Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Yingying Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Haocheng Zhang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Ruiting Chang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Xueli Hu
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Jiawei Hu
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Chuanyao Yang
- Analysis and Testing Center, Chongqing University, Chongqing, 400045, China
| | - Kedi Peng
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Ping Xiang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Zhi Zhang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
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10
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Cheng T, Xu C, Wu D, Yan G, Wang C, Wang T, Shao J. Sodium houttuyfonate derived from Houttuynia cordata Thunb improves intestinal malfunction via maintaining gut microflora stability in Candida albicans overgrowth aggravated ulcerative colitis. Food Funct 2023; 14:1072-1086. [PMID: 36594429 DOI: 10.1039/d2fo02369e] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Candida albicans is a common opportunistic pathogen and normally resides in the human gut. Increasing number of reports link the overgrowth of C. albicans to the severity of ulcerative colitis (UC). Sodium houttuyfonate (SH), a derivative of the medicinal herb Houttuynia cordata Thunb, has been demonstrated to exhibit decent antifungal and anti-inflammatory activities. We showed previously that SH could ameliorate colitis mice infected with C. albicans. However, it is unclear whether the therapeutic effect of SH is connected to its modulation of intestinal microflora in UC. In this study, the impact of SH on the gut microbiota was explored in both cohabitation and non-cohabitation patterns. The results showed that in UC mice inflicted by C. albicans, the administration of SH could greatly improve the pathological signs, weaken the oxidative stress and inflammatory response, and enhance the intestinal mucosal integrity. By 16S rRNA gene sequencing, we found that C. albicans interference caused intestinal microbiota dysbiosis accompanied by an increase of some harmful pathogens including Klebsiella and Bacteroides. In contrast, SH could modulate the abundance and diversity of microbiota with an increase of several beneficial bacteria comprising short-chain fatty acid-producing bacteria (Lachnospiraceae_NK4A136_group, Intestinimonas) and probiotics (Lactobacillus and Alloprevotella). Furthermore, the cohabitation strategy could also prove the efficacy of SH, indicating a role of transmissible gut flora in the colitis model. These findings suggest that SH might be an effective compound for the treatment of UC complicated by C. albicans overgrowth through maintaining gut microbiota homeostasis, thereby improving intestinal function.
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Affiliation(s)
- Ting Cheng
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China.
| | - Chen Xu
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China.
| | - Daqiang Wu
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China. .,Institute of Integrated Traditional Chinese and Western Medicine, Anhui Academy of Chinese Medicine, Zhijing Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China
| | - Guiming Yan
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China.
| | - Changzhong Wang
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China. .,Institute of Integrated Traditional Chinese and Western Medicine, Anhui Academy of Chinese Medicine, Zhijing Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China
| | - Tianming Wang
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China.
| | - Jing Shao
- Laboratory of Anti-infection and Immunity, College of Integrated Chinese and Western Medicine (College of Life Science), Anhui University of Chinese Medicine, Shining Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China. .,Institute of Integrated Traditional Chinese and Western Medicine, Anhui Academy of Chinese Medicine, Zhijing Building, 350 Longzihu Road, Xinzhan District, Hefei 230012, Anhui, P. R. China
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11
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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12
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Yang H, Song L, Sun P, Su R, Wang S, Cheng S, Zhan X, Lü X, Xia X, Shi C. Synergistic bactericidal effect of ultrasound combined with citral nanoemulsion on Salmonella and its application in the preservation of purple kale. ULTRASONICS SONOCHEMISTRY 2023; 92:106269. [PMID: 36571884 PMCID: PMC9800203 DOI: 10.1016/j.ultsonch.2022.106269] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 05/28/2023]
Abstract
In this study, a novel citral nanoemulsion (CLNE) was prepared by ultrasonic emulsification. The synergistic antibacterial mechanism of ultrasound combined with CLNE against Salmonella Typhimurium and the effect on the physicochemical properties of purple kale were investigated. The results showed that the combined treatment showed obviously inactivate effect of S. Typhimurium. Treatment with 0.3 mg/mL CLNE combined with US (20 kHz, 253 W/cm2) for 8 min reduced S. Typhimurium populations in phosphate-buffered saline (PBS) by 9.05 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release assays showed that the US combination CLNE disrupt the integrity of S. Typhimurium membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) detection indicated that US+CLNE exacerbated oxidative stress and lipid peroxidation in cell membranes. The morphological changes of cells after different treatments by field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) illustrated that the synergistic effect of US+CLNE treatment changed the morphology and internal microstructure of the bacteriophage cells. Application of US+CLNE on purple kale leaves for 6 min significantly (P < 0.05) reduced the number of S. Typhimurium, but no changes in the physicochemical properties of the leaves were detected. This study elucidates the synergistic antibacterial mechanism of ultrasound combined with CLNE and provides a theoretical basis for its application in food sterilization.
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Affiliation(s)
- Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiwen Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuqi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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13
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Zhang Q, Jia S, Ding Y, Li D, Ding Y, Zhou X. Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish. Front Microbiol 2022; 13:979388. [DOI: 10.3389/fmicb.2022.979388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022] Open
Abstract
Malondialdehyde (MDA) is one of the most representative reactive carbonyl species (RCSs) produced by lipid oxidation in food. However, the inhibitory effect of MDA on microorganisms has received little attention. Thus, the aim of this study was to reveal the antibacterial mechanism of MDA on Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from dry-cured fish. The results showed that the minimum inhibitory concentrations (MICs) of MDA on S. xylosus and L. plantarum were 90 μg/ml and 180 μg/ml, respectively. Time-kill curves indicated a concentration-dependent antibacterial activity of MDA. Moreover, cell wall damage, cell membrane depolarization, intracellular adenosine triphosphate (ATP) decline, Ca2+ and Mg2+ leakage, cell morphological destruction and alterations in intracellular biomolecules were observed, which indicated the negative influence of MDA on cell membrane and cellular homeostasis. This study demonstrated the potential antimicrobial properties of MDA and provided theoretical support for the scientific prevention and control of lipid oxidation and microbial contamination in food. This study demonstrated the potential antibacterial properties of MDA and further enriches theoretical studies on the effects of lipid oxidation on microorganisms.
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14
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The water-soluble bicyclic 2-pyridone-based fluorescent probe for fast and selective detection of hypochlorite. CHINESE CHEM LETT 2022. [DOI: 10.1016/j.cclet.2022.107922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Zhang L, Zhang M, Mujumdar AS, Liu K. Antibacterial mechanism of ultrasound combined with sodium hypochlorite and their application in pakchoi (Brassica campestris L. ssp. chinensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4685-4696. [PMID: 35191049 DOI: 10.1002/jsfa.11829] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In order to prolong the storage and inhibit microorganisms of pakchoi, the antibacterial activity and mechanism of ultrasound combined with sodium hypochlorite (NaClO-US), the efficiency of NaClO-US in reducing Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa as well as preserving quality of pakchoi were investigated. RESULTS Ultrasound treatment could significantly reduce the usage of NaClO solution from 800 ppm to 500 ppm. NaClO-US decreased the counts of E. coli, S. aureus and P. aeruginosa, which disrupted the bacterial cell membrane with cytoplasmic leakage. In addition, NaClO-US significantly increased cell membrane permeability, while cell membrane integrity decreased, the secondary structure of bacterial proteins showed several obvious changes, such as the increase of random coil content, as well as the decrease of α-helix content. The bacterial counts, E. coli, S. aureus and P. aeruginosa population in pakchoi treated with NaClO-US reduced by 1.89, 1.40, 1.60, 1.72 log CFU g-1 , respectively compared to control sample after storage for 15 days. NaClO-US resulted in minimum chlorophyll depletion, flavor and sensory deterioration. CONCLUSION NaClO-US solution treatment inhibited microorganisms and prolonged storage of pakchoi. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd, Chengdu, China
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16
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Effects of cinnamaldehyde against planktonic bacteria and biofilm formation of Shigella flexneri. Microb Pathog 2022; 171:105741. [PMID: 36038086 DOI: 10.1016/j.micpath.2022.105741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 08/22/2022] [Accepted: 08/23/2022] [Indexed: 11/24/2022]
Abstract
Cinnamaldehyde (CA) has demonstrated anti-inflammatory, anti-tumor and anti-cancer activities; Its antimicrobial and antibiofilm actions against Shigella flexneri, on the other hand, have not been investigated. Sh. flexneri is a gram-negative foodborne pathogen that can be widely found in nature and some industrial production environments. In this current research, our aim was to examine the influences of CA on planktonic bacteria and biofilm formation. The minimum inhibitory concentration (MIC) of CA against Sh. flexneri strain was 100 μg/mL, while bacteria treated with CA showed a longer lag phase compared with the untreated control. CA effectively inactivated the Sh. flexneri in LB broth and fresh lettuce juice. CA treatment resulted in cell membrane permeability changes and dysfunction, as proven by cell membrane depolarization, decreased intracellular ATP concentration. In addition, CA was also discovered to increase the level of reactive oxygen species (ROS) in cells, and induce morphological changes in cells. Crystal violet staining showed that the biomass of biofilm was decreased significantly with CA in 24 h. Light microscopy and field emission scanning electron microscopy (FESEM) observations demonstrated decreased biofilm adhesion and destruction of biofilm architecture after treatment with CA. These findings indicated that CA acts as a natural bacteriostatic agent to control Sh. flexneri in food processing and production.
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17
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Cai Y, Zou G, Xi M, Hou Y, Shen H, Ao J, Li M, Wang J, Luo A. Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein. Foods 2022; 11:foods11172558. [PMID: 36076744 PMCID: PMC9455723 DOI: 10.3390/foods11172558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/12/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
Foodborne disease caused by Listeria monocytogenes is a major global food safety problem. A potential solution is the antimicrobial development of the highly bioactive natural product juglone, yet few studies exist on its antibacterial mechanism against L. monocytogenes. Thus, we aimed to elucidate the antibacterial mechanism of action of juglone against L. monocytogenes by determining the resultant cell morphology, membrane permeability, membrane integrity, and proteome changes. The minimum inhibitory concentration of juglone against L. monocytogenes was 50 μg/mL, and L. monocytogenes treated with juglone had longer lag phases compared to controls. Juglone induced L. monocytogenes cell dysfunction, leakage of potassium ions, and membrane potential hyperpolarization. Confocal laser scanning microscopy and field-emission-gun scanning electron microscope assays revealed clear membrane damage due to juglone treatment. Fourier transform infrared analyses showed that L. monocytogenes responded to juglone by some conformational and compositional changes in the molecular makeup of the cell membrane. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that juglone either destroyed proteins or inhibited proteins synthesis in L. monocytogenes. Therefore, our findings established juglone as a natural antibacterial agent with potential to control foodborne L. monocytogenes infections.
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18
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Lin Z, Chen T, Zhou L, Yang H. Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cake. Food Res Int 2022; 157:111361. [PMID: 35761623 DOI: 10.1016/j.foodres.2022.111361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/19/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
The effect of chlorine on Escherichia coli biofilm O157:H7 are well established; however, the effect on biofilm adhesion to food as well as the six emerging E. coli serotypes ("big six") have not been fully understood. Chlorine sanitization with 1-min 100 mg/L was applied against seven pathogenic E. coli (O111, O121:H19, O45:H2, O26:H11, O103:H11, O145, and O157:H7) biofilms on high-density polyethylene (HDPE) and stainless steel (SS) coupons, respectively. Using sponge cake as a food model, the adhesion behavior was evaluated by comparison of bacteria transfer rate before and after treatment. Besides, the metabolic profiles of biofilms were analyzed by nuclear magnetic resonance (NMR) spectrometer. A significant decrease in transfer rate (79% decline on SS and 33% decline on HDPE) was recorded as well as the distinctive pattern between SS and HDPE coupons was also noticed, with a low population (6-7 log CFU/coupon) attached and low survivals (0-3 log CFU/coupon) upon chlorine on SS, while high population (7-8 log CFU/coupon) attached and high survivals (5-7 log CFU/coupon) on HDPE. Moreover, O121:H19 and O26:H11 demonstrated the highest resistance to chlorine with the least metabolic status and pathways affected. O103:H11, O145, and O111 followed similar metabolic patterns on both surfaces. Distinct metabolic patterns were found in O45:H2 and O157:H7, where the former had more affected metabolic status and pathways on SS but less on HDPE, whereas the latter showed an opposite trend. Overall, a potential contamination source of STEC infection in flour products was demonstrated and metabolic changes induced by chlorine were revealed by NMR-based metabolomics, which provides insights to avoid "big six" biofilms contamination in food.
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Affiliation(s)
- Zejia Lin
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Tong Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lehao Zhou
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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19
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Wang J, Wu Z, Wang H. Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: A novel rinsing-free disinfection method that improves the antibacterial and antioxidant activities in cherry tomato. ULTRASONICS SONOCHEMISTRY 2022; 86:106001. [PMID: 35405541 PMCID: PMC9011114 DOI: 10.1016/j.ultsonch.2022.106001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/19/2022] [Accepted: 04/03/2022] [Indexed: 05/15/2023]
Abstract
Traditional ultrasound (US)-assisted disinfection is only effective during washing. Coating is an effective method to control microbial growth after washing; however, cross-contamination can occur during immersion in the coating aqueous solution. Tap water (TW) rinsing is generally used to remove sanitizer residues after US-assisted washing; however, the Food and Drug Administration stated that rinsing is unnecessary when the peracetic acid (PAA) concentration does not exceed 80 ppm. In this study, we proposed a novel US-assisted hurdle technology of 80 ppm PAA combined with low-frequency US (25 kHz) during washing, followed by US-assisted aerosolization processing (nonimmersion coating). Ascorbic acid (AA), a safe and low-cost agent, was selected as the aerosolization solution. Cherry tomatoes were selected as the model, and the proposed method was compared with traditional US-assisted disinfection methods (US-10 ppm free chlorine washing + TW rinsing and US-5 ppm chlorine dioxide washing + TW rinsing) to analyze the disinfection efficacy and quality changes. During storage, US-PAA + 1%AA facilitated additional 0.7-0.9, 0.6-0.8, 0.7-1.0, and 0.5-1.0 log CFU/g reductions in the counts of Escherichia coli O157:H7, Salmonella Typhimurium, aerobic mesophilic counts, and molds and yeasts, respectively, as compared with traditional US-assisted methods. Sensory properties, color index, total soluble solids, titratable acidity, and weight loss were not negatively affected by any of the treatments. Firmness was slightly reduced after all treatments; however, the firmness of the samples was maintained during storage, in contrast with the decreased firmness observed in the control. Phenolic content and antioxidant activity significantly increased after all treatments. Further analysis of two key enzymes (phenylalanine ammonia-lyase and 4-coumarate-CoA ligase) involved in phenolic synthesis showed that their levels significantly increased following all treatments, leading to an increase in phenolic content and antioxidant activity. This result also indicated that US-assisted washing could act as an abiotic elicitor to increase nutritional content. Overall, US-PAA + 1%AA treatment served as an effective method for disinfecting produce during washing and for controlling microbial growth after washing without prolonging the processing time, which is an advantage over traditional US-assisted washing.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
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20
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Wu M, Tian L, Fu J, Liao S, Li H, Gai Z, Gong G. Antibacterial mechanism of Protocatechuic acid against Yersinia enterocolitica and its application in pork. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108573] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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He R, Zhang Z, Xu L, Chen W, Zhang M, Zhong Q, Chen H, Chen W. Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef. World J Microbiol Biotechnol 2022; 38:56. [PMID: 35165818 DOI: 10.1007/s11274-022-03233-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 01/10/2022] [Indexed: 12/29/2022]
Abstract
Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef.
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Affiliation(s)
- Rongrong He
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Zhengke Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Lilan Xu
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Ming Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China.
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China. .,Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Science, Wanning, Hainan, 571533, People's Republic of China.
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22
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Zhang L, Yu X, Yagoub AEA, Xia G, Zhou C. Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root. Food Chem 2022; 381:132281. [PMID: 35121314 DOI: 10.1016/j.foodchem.2022.132281] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/28/2021] [Accepted: 01/26/2022] [Indexed: 11/18/2022]
Abstract
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance. Fermentation suspension contained lactic acid bacteria (8-9 log CFU/mL) was prepared from juice of lotus root and used to immerse samples under atmospheric pressure and vacuum. Probiotic fermentation suspension inhibited microorganism and the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), which slowed down the physiological reaction and was beneficial to maintain the color and hardness of tissues. Lactic acid bacteria antagonized other microorganisms, and metabolic acid production played a continuous role in preservation during storage. The vacuum was helpful for the fermentation suspension to be fully impregnated into samples. The probiotic fermentation suspension had a significant inhibitory effect on E.coli O157:H7, and extended lotus root shelf life from 3 to 9 days.
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Affiliation(s)
- Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Nanjing Shennongyuan Food Industry Co. LTD, Pingan Xi Road, Lishui, Nanjing, 211219, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Guohua Xia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Xu Z, Yang Q, Zhu Y. Transcriptome analysis reveals the molecular mechanisms of the novel Lactobacillus pentosus pentocin against Bacillus cereus. Food Res Int 2022; 151:110840. [PMID: 34980379 DOI: 10.1016/j.foodres.2021.110840] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 10/29/2021] [Accepted: 11/27/2021] [Indexed: 12/20/2022]
Abstract
The objective of this study was to investigate the antibacterial effect and mechanism of Lactobacillus pentosus pentocin against Bacillus cereus. The dynamic growth of B. cereus showed that the pentocin had strong antibacterial activity against the strain. The antibacterial mechanism focused on cytomembrane destruction, biofilms formation, DNA replication and protein synthesis of B. cereus. The scanning electron microscopy, transmission electron microscopy and flow cytometry analysis illustrated that the cytomembranes were destroyed, causing the leakage of internal cellular components. Transcriptome sequencing indicated that the genes (KinB, KinC and Spo0B) in two component systems signal pathway were down-regulated, which resulted in the inhibition of the spores and biofilms formation of B. cereus. The phosphorylation and autoinducer-2 import were inhibited by down-regulating the expression levels of LuxS and LsrB genes in quorum sensing signal pathway, which also suppressed biofilms formation of B. cereus. The K+ leakage activated the K+ transport channels by up-relating the genes (KdpA, KdpB and KdpC), promoting the entry of K+ from the extracellular. In addition, the pentocin interfered DNA replication and protein synthesis by regulating the genes associated with DNA replication (dnaX and holB), RNA degradation (cshA, rho, rnj, deaD, rny, dnaK, groEL and hfq) and ribosome function (rpsA, rpsO and rplS). In this article, we provide some novel insights into the molecular mechanism responsible for high antibacterial activity of the L. pentosus pentocin against B. cereus. And the pentocin might be a very promising natural preservative for controlling the B. cereus contaminations in foods.
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Affiliation(s)
- Zhiqiang Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yinglian Zhu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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24
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Wang J, Huang K, Wu Z, Yu Y. Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality. ULTRASONICS SONOCHEMISTRY 2022; 82:105905. [PMID: 34974393 PMCID: PMC8799748 DOI: 10.1016/j.ultsonch.2021.105905] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/18/2021] [Accepted: 12/28/2021] [Indexed: 05/09/2023]
Abstract
Wash water is circulated for use in the minimal processing industry, and inefficient disinfection methods can lead to pathogen cross-contamination. Moreover, few disinfection strategies are available for ready-to-eat fruits that do not need to be cut. In this study, the use of chlorine and ultrasound, two low-cost disinfection methods, were evaluated to disinfect winter jujube, a delicious, nutritious, and widely sold fruit in China. Ultrasound treatment (28 kHz) alone could not decrease the cross-contamination incidence of Escherichia coli O157:H7, non-O157 E. coli, and Salmonella Typhimurium, and free chlorine treatment at 10 ppm decreased the incidence from 55.00% to 5.00% for E. coli O157:H7, 65.00% to 6.67% for non-157 E. coli, and 70.00% to 6.67% for S. Typhimurium. The cross-contamination incidence was completely reduced (pathogens were not detected in sample) when the treatments were combined. The counts of aerobic mesophiles, aerobic psychrophiles, molds, yeasts, and three pathogens in the group subjected to combination treatment (28 kHz ultrasound + 10 ppm free chlorine) were significantly lower than those in the control, chlorine-treated, and ultrasound-treated groups during storage (0-7 d at 4 °C). Analysis of weight loss, sensory quality (crispness, color, and flavor), instrument color (a*/b*), soluble matter contents (total soluble solids, reducing sugar, total soluble sugar, and titratable acid), and nutritional properties (ascorbic acid and polyphenolic contents) indicated that treatment with ultrasound, chlorine, and their combination did not lead to additional quality loss compared with properties of the control. Additionally, the activities of phenylalanine ammonia-lyase and polyphenol oxidase were not significantly increased in the treatment group, consistent with the quality analysis results. These findings provide insights into disinfection of uncut ready-to-eat fruits using a minimum dose of disinfectant for cross-contamination prevention under ultrasonication. The use of ultrasound alone to decontaminate fresh produce is accompanied by a high risk of pathogen contamination, and the use of sanitizers to decrease cross-contamination incidence is recommended.
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Affiliation(s)
- Jiayi Wang
- Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Kun Huang
- Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Yougui Yu
- Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
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25
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Zhang D, Liu Y, Li X, Xiao J, Sun J, Guo L. Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112761] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Sun J, Wang D, Zhang J, Sun Z, Xiong Q, Liu F. Antibacterial and Antibiofilm Effect of Ultrasound and Mild Heat Against a Multidrug-Resistant Klebsiella pneumoniae Stain Isolated from Meat of Yellow-Feathered Chicken. Foodborne Pathog Dis 2021; 19:70-79. [PMID: 34883029 DOI: 10.1089/fpd.2021.0025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Klebsiella pneumoniae is an important foodborne pathogen with high biofilm-forming ability, which is continuously detected in food products in recent years. The antibacterial and antibiofilm activities and mechanism of ultrasonication in combination with heat treatment against K. pneumoniae were studied. K. pneumoniae planktonic and biofilm cells were treated with ultrasound (US), mild heat treatment (HT50, HT60, and HT70), and combinations of US and mild heat treatment (UH50, UH60, and UH70) for 5, 10, 20, 30, and 60 min. Results showed that the combination of US and mild heat treatment was more effective in inactivating K. pneumoniae planktonic and biofilm cells than the single treatment by counting viable bacteria. In addition, confocal laser scanning microscopy, scanning electron microscopy, and analysis of leakage of intracellular substances have revealed that the combination treatment effectively damaged the integrity of bacterial cell membrane and increased cell permeability, which led to the quick release of adenosine triphosphate (ATP) and macromolecular substances of nucleic acids and proteins. Moreover, the activities of respiratory chain dehydrogenase in planktonic and biofilm cells significantly decreased after UH treatment. The results indicated that ultrasonication and mild heat treatment had a synergistic effect on the inactivation of K. pneumoniae planktonic and biofilm cells by damaging the cell membrane and inhibiting intercellular cell respiration.
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Affiliation(s)
- Jinyue Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China.,Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Debao Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jiaojiao Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Zhilan Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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27
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Sun J, Wang D, Sun Z, Liu F, Du L, Wang D. The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems. ULTRASONICS SONOCHEMISTRY 2021; 80:105801. [PMID: 34688141 PMCID: PMC8551818 DOI: 10.1016/j.ultsonch.2021.105801] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 05/03/2023]
Abstract
This study aimed to investigate the mechanism of different treatments, namely, ultrasound (US), chlorogenic acid (CA), and ultrasound combined with chlorogenic acid (US plus CA) on the inactivation of Staphylococcus aureus planktonic and biofilm cells. Results showed that the combined treatment of US and CA exhibited remarkable synergistic antibacterial and antibiofilm effects. Scanning electron microscopy images indicated that the combined treatment of US and CA caused the most serious damage to the cell morphology. Confocal laser scanning microscopy images revealed that the combined treatment led to sharp increase and severe damage to the permeability of the cell membrane, causing the release of ATP and nucleic acids and decreasing the exopolysaccharide contents in S. aureus biofilm. Finally, the combined treatment of US plus 1% CA for 60 min inactivated S. aureus cells by 1.13 lg CFU/g on mutton. Thus, the combined treatment of US and CA had synergistic effect against S. aureus under planktonic, biofilm, and food systems.
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Affiliation(s)
- Jinyue Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Debao Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Fang Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Lihui Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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28
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Muro-Fraguas I, Fernández-Gómez P, Múgica-Vidal R, Sainz-García A, Sainz-García E, Oliveira M, González-Raurich M, López M, Rojo-Bezares B, López M, Alba-Elías F. Durability Assessment of a Plasma-Polymerized Coating with Anti-Biofilm Activity against L. monocytogenes Subjected to Repeated Sanitization. Foods 2021; 10:2849. [PMID: 34829129 PMCID: PMC8625322 DOI: 10.3390/foods10112849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 12/25/2022] Open
Abstract
Biofilm formation on food-contact surfaces is a matter of major concern causing food safety and spoilage issues to this sector. The aim of this study was to assess the durability of the anti-biofilm capacity of a plasma-polymerized coating composed of a base coating of (3-aminopropyl)triethoxysilane (APTES) and a functional coating of acrylic acid (AcAc). Coated and uncoated AISI 316 stainless steel (SS) plates were subjected to five sanitization cycles with sodium hypochlorite (0.05%) and peracetic acid (0.5%). The effectiveness of the coating for the inhibition of multi-strain Listeria monocytogenes biofilm formation was confirmed using a three-strain cocktail, which was grown on the SS plates at 12 °C for 6 days. Compared to the uncoated SS, relative biofilm productions of 14.6% on the non-sanitized coating, 27.9% on the coating after sanitization with sodium hypochlorite, and 82.3% on the coating after sanitization with peracetic acid were obtained. Morphological and physicochemical characterization of the coatings suggested that the greater anti-biofilm effectiveness after sanitization with sodium hypochlorite was due to the high pH of this solution, which caused a deprotonation of the carboxylic acid groups of the functional coating. This fact conferred it a strong hydrophilicity and negatively charged its surface, which was favorable for preventing bacterial attachment and biofilm formation.
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Affiliation(s)
- Ignacio Muro-Fraguas
- Department of Mechanical Engineering, University of La Rioja, C/San José de Calasanz 31, 26004 Logroño, Spain; (I.M.-F.); (A.S.-G.); (E.S.-G.); (F.A.-E.)
| | - Paula Fernández-Gómez
- Department of Food Hygiene and Technology, Institute of Food Science and Technology, Campus de Vegazana s/n, Universidad de León, 24071 León, Spain; (P.F.-G.); (M.O.); (M.G.-R.); (M.L.)
| | - Rodolfo Múgica-Vidal
- Department of Mechanical Engineering, University of La Rioja, C/San José de Calasanz 31, 26004 Logroño, Spain; (I.M.-F.); (A.S.-G.); (E.S.-G.); (F.A.-E.)
| | - Ana Sainz-García
- Department of Mechanical Engineering, University of La Rioja, C/San José de Calasanz 31, 26004 Logroño, Spain; (I.M.-F.); (A.S.-G.); (E.S.-G.); (F.A.-E.)
| | - Elisa Sainz-García
- Department of Mechanical Engineering, University of La Rioja, C/San José de Calasanz 31, 26004 Logroño, Spain; (I.M.-F.); (A.S.-G.); (E.S.-G.); (F.A.-E.)
| | - Márcia Oliveira
- Department of Food Hygiene and Technology, Institute of Food Science and Technology, Campus de Vegazana s/n, Universidad de León, 24071 León, Spain; (P.F.-G.); (M.O.); (M.G.-R.); (M.L.)
| | - Montserrat González-Raurich
- Department of Food Hygiene and Technology, Institute of Food Science and Technology, Campus de Vegazana s/n, Universidad de León, 24071 León, Spain; (P.F.-G.); (M.O.); (M.G.-R.); (M.L.)
| | - María López
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, Spain; (M.L.); (B.R.-B.)
| | - Beatriz Rojo-Bezares
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, Spain; (M.L.); (B.R.-B.)
| | - Mercedes López
- Department of Food Hygiene and Technology, Institute of Food Science and Technology, Campus de Vegazana s/n, Universidad de León, 24071 León, Spain; (P.F.-G.); (M.O.); (M.G.-R.); (M.L.)
| | - Fernando Alba-Elías
- Department of Mechanical Engineering, University of La Rioja, C/San José de Calasanz 31, 26004 Logroño, Spain; (I.M.-F.); (A.S.-G.); (E.S.-G.); (F.A.-E.)
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29
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Hong SJ, Park NI, Park Y, Kim BS, Eum HL. Effect of disinfecting harvesting knives with sodium hypochlorite on soft rot infection of Kimchi cabbage. Food Sci Biotechnol 2021; 30:1139-1150. [PMID: 34471567 DOI: 10.1007/s10068-021-00946-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/27/2021] [Accepted: 07/05/2021] [Indexed: 11/29/2022] Open
Abstract
This study evaluated the effect of sterilizing harvesting knives with sodium hypochlorite (NaOCl) on soft rot in Kimchi cabbage. Knives were infected with Pectobacterium carotovorum subsp. carotovorum (Pcc), sterilized with NaOCl (100, 200, and 300 mg/L), and used to cut Kimchi cabbage slices, which were incubated for 70 h in a 28 °C incubator. In Kimchi cabbage slices cut with a Pcc-inoculated knife without NaOCl sterilization, symptoms began to appear after 20 h, and approximately 60% of the cabbage slices were infected after 70 h of incubation. In contrast, in cabbage cut with a sterilized knife, soft rot symptoms were delayed, and they began to appear after 40 h of incubation in the 200 mg/L-treated. The expression levels of PG10, PG12-1, PG12-3, WRKY 33, MPK3, ACO1, and ACO2 were increased in infected plants, and NaOCl treatment decreased these expression levels. Transmission of soft rot can be minimized by disinfecting harvesting knives with 200 mg/L NaOCl.
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Affiliation(s)
- Sae Jin Hong
- Department of Plant Science, Gangneung-Wonju National University, Gangneung-si, 25457 Republic of Korea
| | - Nam Il Park
- Department of Plant Science, Gangneung-Wonju National University, Gangneung-si, 25457 Republic of Korea
| | - Yeri Park
- Department of Plant Science, Gangneung-Wonju National University, Gangneung-si, 25457 Republic of Korea
| | - Byung-Sup Kim
- Department of Plant Science, Gangneung-Wonju National University, Gangneung-si, 25457 Republic of Korea
| | - Hyang Lan Eum
- Postharvest Technology Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju, 55365 Republic of Korea
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30
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Yang S, Yuan Z, Aweya JJ, Huang S, Deng S, Shi L, Zheng M, Zhang Y, Liu G. Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli. ULTRASONICS SONOCHEMISTRY 2021; 77:105676. [PMID: 34315058 PMCID: PMC8326391 DOI: 10.1016/j.ultsonch.2021.105676] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/27/2021] [Accepted: 07/17/2021] [Indexed: 05/12/2023]
Abstract
In recent years, foodborne diseases caused by Escherichia coli are a major threat to the food industry and consumers. Antimicrobial peptides (AMPs) and ultrasound both have good inhibitory effects on E. coli. In this work, the mechanism of action and synergistic effect of an in silico predicted AMP, designated as TGH2 (AEFLREKLGDKCTDRHV), from the C-terminal sequence of Tegillarca granosa hemoglobin, combined with low-intensity ultrasound was explored. The minimal inhibitory concentration (MIC) of TGH2 on E. coli decreased by 4-fold to 31.25 μg/mL under 0.3 W/cm2 ultrasound treatment, while the time kill curve analysis showed that low-intensity ultrasound combined with peptide TGH2 had an enhanced synergistic bactericidal effect after 0.5 h. The permeability on E. coli cell membrane increased progressively during combined treatment with peptide TGH2 and low-intensity ultrasound, resulting in the leakage of intracellular solutes, as shown by transmission electron microscopy (TEM). Structural analysis using circular dichroism (CD) revealed that peptide TGH2 has an α-helical structure, showing a slight untwisting effect under 0.3 W/cm2 ultrasound treatment for 0.5 h. The findings here provide new insight into the potential application of ultrasound and AMPs combination in food preservation.
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Affiliation(s)
- Shen Yang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Zijin Yuan
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Jude Juventus Aweya
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China
| | - Shiying Huang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Linfan Shi
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Mingjing Zheng
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Yueling Zhang
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China.
| | - Guangming Liu
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China.
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31
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Inactivation of Staphylococcus aureus using ultrasound in combination with thyme essential oil nanoemulsions and its synergistic mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111574] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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He Q, Liu D, Ashokkumar M, Ye X, Jin TZ, Guo M. Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105509. [PMID: 33684739 PMCID: PMC7941012 DOI: 10.1016/j.ultsonch.2021.105509] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/06/2021] [Accepted: 02/26/2021] [Indexed: 05/17/2023]
Abstract
This study was aimed at providing new insights on the response of bacterial cell membranes to ultrasound exposure. Escherichia coli (E. coli) O157:H7 cells were exposed to different ultrasound treatments (power intensities of 64, 191, 372, and 573 W/cm2, frequency of 20 kHz, pulsed mode of 2 sec: 2 sec) and the dynamic changes in cell viability within 27 min were assessed. With an increase in ultrasonic intensity and prolonged duration, a 0.76-3.52 log CFU/mL reduction in E. coli populations was attained. The alterations in the sensitivity of ultrasound-treated cells to antimicrobial compounds were evaluated by exposure to thyme essential oil nanoemulsion (TEON). The treatment reduced the E. coli population by 2.16-7.10 log CFU/mL, indicating the effects of ultrasonic field on facilitating the antibacterial efficacy of TEON. Ultrasonic-treated E. coli cells also displayed remarkable morphological and ultrastructural damages with destroyed membrane integrity and misshaped cell structures, which was observed by electron microscopy analysis. Significant increase in outer and inner membrane permeability, along with the cytoplasmic leakage and membrane depolarization were assessed utilizing spectrophotometry. For the first time, significant reduction in the membrane fluidity in response to ultrasound exposure were investigated. Additional efforts in exploring the effect of ultrasonic field on some bacterial membrane compositions were performed with infrared spectroscopy. In this study, multiple lines of evidence effectively served to elucidate the alterations on cellular membrane structure and property during exposure to sonication that could extend our understanding of the antimicrobial molecular mechanisms of ultrasound.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | | | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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33
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Görgüç A, Gençdağ E, Okuroğlu F, Yılmaz FM, Bıyık HH, Öztürk Köse S, Ersus S. Single and combined decontamination effects of power-ultrasound, peroxyacetic acid and sodium chloride sanitizing treatments on Escherichia coli, Bacillus cereus and Penicillium expansum inoculated dried figs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110844] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6689751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli.
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Bernardi S, Lupatini-Menegotto AL, Kalschne DL, Moraes Flores ÉL, Bittencourt PRS, Colla E, Canan C. Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:1-11. [PMID: 33638764 DOI: 10.1007/s11130-021-00884-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 06/12/2023]
Abstract
Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts.
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Affiliation(s)
- Silvia Bernardi
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Anne Luize Lupatini-Menegotto
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Daneysa Lahis Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Éder Lisandro Moraes Flores
- Departamento de Química, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Paulo Rodrigo Stival Bittencourt
- Departamento de Química, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Eliane Colla
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil.
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Mu Q, Sun Y, Guo A, Xu X, Qin B, Cai A. A bifunctionalized NiCo 2O 4-Au composite: Intrinsic peroxidase and oxidase catalytic activities for killing bacteria and disinfecting wound. JOURNAL OF HAZARDOUS MATERIALS 2021; 402:123939. [PMID: 33254828 DOI: 10.1016/j.jhazmat.2020.123939] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 08/22/2020] [Accepted: 09/02/2020] [Indexed: 06/12/2023]
Abstract
A NiCo2O4-Au composite was fabricated following the calcination-reduction method and testified to exhibit the intrinsic high peroxidase- and oxidase-like activities. The composite could activate a low level of H2O2 (100 μM) to kill E. coli and S. aureus. NiCo2O4-Au composite could be easily separated by an external magnet from the media and reused several times. NiCo2O4-Au composite could also effectively damage the existing biofilms and prevent the formation of new biofilms. The electron spin resonance tests showed that NiCo2O4-Au composite catalyzed H2O2 into reactive oxygen species (ROS), mainly including OH, O2-, and 1O2; while the oxidase-like activity of NiCo2O4-Au also stemmed from the ROS formation in the absence of H2O2. The radical trapping experiment confirmed that OH and 1O2 were the main radicals in the antibacterial process for NiCo2O4-Au in the presence of H2O2. A NiCo2O4-Au based Band-Aid was also designed, which exhibited high anti-infective and wound-healing properties. This study has demonstrated that NiCo2O4-Au composite can be a promising antibacterial agent in environmental and clinical applications.
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Affiliation(s)
- Qianzhu Mu
- College of Agronomy and Biotechnology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, PR China
| | - Yanfeng Sun
- Ocean College, Hebei Agricultural University, Qinhuangdao 066003, PR China.
| | - Aiying Guo
- College of Agronomy and Biotechnology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, PR China
| | - Xiaoyue Xu
- College of Agronomy and Biotechnology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, PR China
| | - Baoping Qin
- College of Agronomy and Biotechnology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, PR China
| | - Aijun Cai
- College of Agronomy and Biotechnology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, PR China.
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Dai J, Bai M, Li C, Cui H, Lin L. Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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