Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation

Plasma activated water pre-treatment substantially enhances phage activity against Proteus mirabilis biofilms

The ongoing antimicrobial resistance crisis has incentivised research into alternative antibacterial and antibiofilm agents. One of them is plasma-activated water (PAW), which is produced by exposing water to a cold plasma discharge. This process generates a diverse array of reactive oxygen and nitrogen species (ROS/RNS) with antimicrobial properties. Another intensively studied class of alternative antimicrobials are bacteriophages, attracting attention due to their specificity and strong antibacterial activity. As combinations of different types of antimicrobials are known to often exhibit synergistic interactions, in this study we investigated the combined use of cold atmospheric-pressure plasma-activated water and the bacteriophage vB_PmiS_PM-CJR against Proteus mirabilis biofilms as a potential option for treatment of catheter-associated urinary tract infections (CAUTIs). We compared the effect of two cold plasma discharge setups for PAW production on its antimicrobial efficacy against P. mirabilis planktonic and biofilm cultures. Next, we assessed the stability of the phage vB_PmiS_PM-CJR in PAW. Finally, we tested the antimicrobial activity of the phages and PAW against biofilms, both individually and in combinations. Our findings demonstrate that the combination of PAW with phage is more effective against biofilms compared to individual treatments, being able to reduce the number of biofilm-embedded cells by approximately 4 log. We were also able to show that the order of treatment plays an important role in the anti-biofilm activity of the phage-PAW combination, as the exposure of the biofilm to PAW prior to phage administration results in a stronger effect than the reverse order. This research underlines PAW's ability to potentiate phage activity, showcasing a considerable reduction in biofilm viability and biomass. Additionally, it contributes to the growing body of evidence supporting the use of phage-based combinatorial treatments. Overall, this sequential treatment strategy demonstrates the potential of leveraging multiple approaches to address the mounting challenge of antibiotic resistance and offers a promising avenue for enhancing the efficacy of CAUTI management.

Parabens alter the surface characteristics and antibiotic susceptibility of drinking water bacteria

Parabens are markedly present in products of daily use, considered emerging environmental contaminants that can harm human health and aquatic life, due to their release into aquatic sources. The impact of the exposure of microbial communities to parabens remains unclear. This study investigates aspects of the mode of action of methylparaben (MP), propylparaben (PP), butylparaben (BP), and MIX at environmental (15 μg/L) and in-use (15000 μg/L) concentrations, against two bacterial strains of Acinetobacter calcoaceticus and Stenotrophomonas maltophilia previously isolated from drinking water (DW). BP showed the strongest antimicrobial activity, while MP exhibited the weakest. The mechanism of action of parabens at the selected concentrations was found to be related to perturbations on physicochemical bacterial cell surface properties and charge, by causing an increase of bacterial cell envelope hydrophilicity and zeta potential values. In addition, parabens may activate osmotic regulation mechanisms as observed by the increase in vacuole area for MP-exposed A. calcoaceticus. The bacterial metabolic activity as well as bacterial size was also affected by parabens exposure. MP exposure further enhanced the biofilm formation ability and increased bacterial tolerance to antibiotics. The results raise environmental implications, particularly concerning water quality and public health, as parabens exposure can potentiate the virulence of DW bacteria, increasing the risk of human exposure to harmful microorganisms.

Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2

This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.

Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency

As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.

Plasma-Treated Water: A Comparison with Analog Mixtures of Traceable Ingredients

Plasma-treated water (PTW) possess anti-microbial potential against Pseudomonas fluorescence, which is observable for both suspended cells and cells organized in biofilms. Against that background, the chemical composition of PTW tends to focus. Various analytical techniques have been applied for analyses, which reveal various traceable reactive oxygen and nitrogen compounds (RONS). Based on these findings, it is our aim to generate a PTW analog (anPTW), which has been compared in its anti-microbial efficiency with freshly generated PTW. Additionally, a solution of every traceable compound of PTW has been mixed according to their PTW concentration. As references, we treated suspended cells and mature biofilms of P. fluorescence with PTW that originates from a microwave-driven plasma source. The anti-microbial efficiency of all solutions has been tested based on a combination of a proliferation, an XTT, and a live–dead assay. The outcomes of the test proved an anti-microbial power of PTW that suggests more active ingredients than the traceable compounds HNO3, HNO2, and H2O2 or the combined mixture of the analog.

The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water

The use of plasma-activated water (PAW) as an antimicrobial agent to inactivate Salmonella Typhimurium on chilled beef during meat washing was evaluated. Two meat washing methods, spraying and immersion, were evaluated at contact times of 15, 30 and 60 s and meat storage times of 0, 1 and 7 days. The temperature of PAW was elevated to 55 °C for washing as it increased the microbial inactivation compared to ambient temperature. At the contact time of 60 s and meat storage time of 7 days, PAW spraying and immersion achieved 0.737-log₁₀ and 0.710-log₁₀ reductions against Salmonella Typhimurium, respectively; there were no significant differences between both washing methods, with spraying being preferred for commercial implementation. Compared to untreated and water-treated samples, meat washing with PAW alone improved the S. Typhimurium inactivation and did not cause negative impacts on the lightness and hue angle values, TBARS value, water holding capacity and pH. However, PAW reduced the redness, yellowness and chroma values with the decreased oxymyoglobin values of 44.1% at the storage time of 1 day. PAW spraying at 55 °C followed by additional water washing at 25 °C for 60 s achieved 0.696-log₁₀ reduction and mitigated a reduction in (i) the redness value, from 11.3 to 18.2, (ii) the yellowness value, from 9.19 to 11.1, and (iii) the chroma value, from 14.5 to 21.3, without displaying colour differences (∆E), as detected by human eyes, compared to water-treated samples. Moreover, the content of myoglobin forms was maintained by additional water washing.

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.