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Liu S, Zhu Y, Zhao L, Li M, Liang D, Li M, Zhao G, Ma Y, Tu Q. Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate. Anal Chim Acta 2024; 1308:342616. [PMID: 38740451 DOI: 10.1016/j.aca.2024.342616] [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: 03/14/2024] [Accepted: 04/13/2024] [Indexed: 05/16/2024]
Abstract
BACKGROUND Bacterial spores are the main potential hazard in medium- and high-temperature sterilized meat products, and their germination and subsequent reproduction and metabolism can lead to food spoilage. Moreover, the spores of some species pose a health and safety threat to consumers. The rapid detection, prevention, and control of bacterial spores has always been a scientific problem and a major challenge for the medium and high-temperature meat industry. Early and sensitive identification of spores in meat products is a decisive factor in contributing to consumer health and safety. RESULTS In this study, we developed a novel and stable Ag@AuNP array substrate by using a two-step synthesis approach and a liquid-interface self-assembly method that can directly detect bacterial spores in actual meat product samples without the need for additional in vitro bacterial culture. The results indicate that the Ag@AuNP array substrate exhibits high reproducibility and Raman enhancement effects (1.35 × 105). The differentiation in the Surface enhanced Raman scattering (SERS) spectra of five bacterial spores primarily arises from proteins in the spore coat and inner membrane, peptidoglycan of cortex, and Ca2⁺-DPA within the spore core. The correct recognition rate of linear discriminant analysis for spores in the meat product matrix can reach 100 %. The average recovery accuracy of the SERS quantitative model was at around 101.77 %, and the limit of detection can reach below 10 CFU/mL. SIGNIFICANCE It provides a promising technological strategy for the characteristic substance analysis and timely monitoring of spores in meat products.
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Affiliation(s)
- Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China.
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Mengya Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Qiancheng Tu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
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Wang Y, Yu M, Xie Y, Ma W, Sun S, Li Q, Yang Y, Li X, Jia H, Zhao R. Mechanism of inactivation of Aspergillus flavus spores by dielectric barrier discharge plasma. Toxicon 2024; 239:107615. [PMID: 38219915 DOI: 10.1016/j.toxicon.2024.107615] [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: 12/03/2023] [Revised: 01/02/2024] [Accepted: 01/10/2024] [Indexed: 01/16/2024]
Abstract
Dielectric barrier discharge plasma (DBDP) displays strong against fungal spores, while its precise mechanism of spore inactivation remains inadequately understood. In this study, we applied morphological, in vivo and in vitro experiments, transcriptomics, and physicochemical detection to unveil the potential molecular pathways underlying the inactivation of Aspergillus flavus spores by DBDP. Our findings suggested that mycelium growth was inhibited as observed by SEM after 30 s treatment at 70 kV, meanwhile spore germination ceased and clustering occurred. It led to the release of cellular contents and subsequent spore demise by disrupting the integrity of spore membrane. Additionally, based on the transcriptomic data, we hypothesized that the induction of spore inactivation by DBDP might be associated with downregulation of genes related to cell membranes, organelles (mitochondria), oxidative phosphorylation, and the tricarboxylic acid cycle. Subsequently, we validated our transcriptomic findings by measuring the levels of relevant enzymes in metabolic pathways, such as superoxide dismutase, acetyl-CoA, total dehydrogenase, and ATP. These physicochemical indicators revealed that DBDP treatment resulted in mitochondrial dysfunction, redox imbalance, and inhibited energy metabolism pathways. These findings were consistent with the transcriptomic results. Hence, we concluded that DBDP accelerated spore rupture and death via ROS-mediated mitochondrial dysfunction, which does not depend on cell membranes.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China.
| | - Mingming Yu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Yanli Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China.
| | - Weibin Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Shumin Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Qian Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Yuhui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Xiao Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Hang Jia
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China
| | - Renyong Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, Henan, 450001, PR China.
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Li M, Liu S, Guo S, Liang D, Li M, Zhu Y, Zhao L, Lee JH, Zhao G, Ma Y, Liu Y. Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:284-292. [PMID: 38113049 DOI: 10.1039/d3ay01956j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
A study on the inactivation and germination mechanism of spores is very important in the application of spores, as such high-purity spores are the basis of related research. However, spores and vegetative cells of bacteria often coexist, and it is difficult to separate them. In this study, a magnetic flow device for the purification of spores in the culture medium system was developed based on a "stepped" structure with a magnetic force that could absorb vegetative cells with magnetic nanoparticles. The operation process was as follows: first, vancomycin functionalized nanoparticles were used to prepare Van-Fe3O4 NPs, which were then combined with vegetative cells to form a magnetic conjugate. Subsequently, the magnetic conjugate (vegetative cells) flowed through the "stepped" magnetic flow device and was adsorbed. Meanwhile, the spores moved through the channel and were collected. The achieved purity of the collected spores was more than 95%. Further, the number of the obtained spores was quickly quantified using Raman spectroscopy. The entire purification and quantitative process can be completed within 30 min and the limit of detection was 5 CFU mL-1. This study showed outstanding spore purification ability and provided a new method for purification and rapid quantitative detection of spores.
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Affiliation(s)
- Mengya Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shiliang Guo
- Henan Shuanghui Investment & Development Co., Ltd., Luohe, 462000, P. R. China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
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Li J, Zhang G, Zhang Z, Zhang Y, Zhang D. Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment. Foods 2023; 12:4234. [PMID: 38231691 DOI: 10.3390/foods12234234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
To ensure their quality and safety, harvested grapes should be protected from microbial contamination before reaching consumers. For the first time, this study combined high-voltage electric field cold plasma (HVEF-CP) and nano-ZnO antimicrobial film to inhibit microbial growth on grapes. Using the response surface method, the optimal processing parameters of HVEF-CP (a voltage of 78 kV, a frequency of 110 Hz, and a time of 116 s) were identified to achieve 96.29% sterilization. The effects of co-processing with HVEF-CP and nano-ZnO antimicrobial film on the quality and safety of grapes during storage were explored. When stored at 4 °C and 20 °C, the co-processing extended the shelf life of grapes to 14 and 10 days, respectively. The co-processing increased the sterilization rate to 99.34%, demonstrating a synergistic effect between the two methods to ensure not only the safety of grapes but also their nutrient retention during storage. This novel approach is promising for the efficient, safe, and scalable preservation of grapes as well as other foods.
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Affiliation(s)
- Juan Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Guantao Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zitong Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yuan Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
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Wang Y, Liu Y, Zhao Y, Sun Y, Duan M, Wang H, Dai R, Liu Y, Li X, Jia F. Bactericidal efficacy difference between air and nitrogen cold atmospheric plasma on Bacillus cereus: Inactivation mechanism of Gram-positive bacteria at the cellular and molecular level. Food Res Int 2023; 173:113204. [PMID: 37803533 DOI: 10.1016/j.foodres.2023.113204] [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: 05/14/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
As an emerging food processing technology, cold atmospheric plasma (CAP) has attracted great attention in the field of microbial inactivation. Although CAP has been proven to effectively inactivate a variety of foodborne pathogens, there is less research on the inactivation of Bacillus cereus, and the exact inactivation mechanism is still unclear. Elucidating the inactivation mechanism will help to develop and optimize this sterilization method, with the prospective application in industrialized food production. This study aims to explore the bactericidal efficacy difference between air and nitrogen CAP on B. cereus, a typical Gram-positive bacterium, and reveals the inactivation mechanism of CAP at the cellular and molecular level, by observing the change of the cell membrane, cell morphological damage, intracellular antioxidant enzyme activity and cellular biomacromolecules changes. The results showed that both air CAP and nitrogen CAP could effectively inactivate B. cereus, which was due to the reactive oxygen and nitrogen species (RONS) generated by the plasma causing bacterial death. The damage pathways of CAP on Gram-positive bacteria could be explained by disrupting the bacterial cell membrane and cell morphology, disturbing the intracellular redox homeostasis, and destroying biomacromolecules in the cells. The differences in active species generated by the plasma were the main reason for the different bactericidal efficiencies of air CAP and nitrogen CAP, where air CAP producing RONS with stronger oxidative capacity in a shorter time. This study indicates that air CAP is an effective, inexpensive and green technology for B. cereus inactivation, providing a basis for industrial application in food processing.
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Affiliation(s)
- Yuhan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Miaolin Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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Moszczyńska J, Roszek K, Wiśniewski M. Non-Thermal Plasma Application in Medicine-Focus on Reactive Species Involvement. Int J Mol Sci 2023; 24:12667. [PMID: 37628848 PMCID: PMC10454508 DOI: 10.3390/ijms241612667] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/08/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Non-thermal plasma (NTP) application in medicine is a dynamically developing interdisciplinary field. Despite the fact that basics of the plasma phenomenon have been known since the 19th century, growing scientific attention has been paid in recent years to the use of plasma in medicine. Three most important plasma-based effects are pivotal for medical applications: (i) inactivation of a broad spectrum of microorganisms, (ii) stimulation of cell proliferation and angiogenesis with lower plasma treatment intensity, and (iii) inactivation of cells by initialization of cell death with higher plasma intensity. In this review, we explain the underlying chemical processes and reactive species involvement during NTP in human (or animal) tissues, as well as in bacteria inactivation, which leads to sterilization and indirectly supports wound healing. In addition, plasma-mediated modifications of medical surfaces, such as surgical instruments or implants, are described. This review focuses on the existing knowledge on NTP-based in vitro and in vivo studies and highlights potential opportunities for the development of novel therapeutic methods. A full understanding of the NTP mechanisms of action is urgently needed for the further development of modern plasma-based medicine.
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Affiliation(s)
- Julia Moszczyńska
- Department of Materials Chemistry, Adsorption and Catalysis, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland;
| | - Katarzyna Roszek
- Department of Biochemistry, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland;
| | - Marek Wiśniewski
- Department of Materials Chemistry, Adsorption and Catalysis, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland;
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