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Coker ZN, Troyanova-Wood M, Steelman ZA, Ibey BL, Bixler JN, Scully MO, Yakovlev VV. Brillouin microscopy monitors rapid responses in subcellular compartments. PHOTONIX 2024; 5:9. [PMID: 38618142 PMCID: PMC11006764 DOI: 10.1186/s43074-024-00123-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/12/2024] [Accepted: 03/11/2024] [Indexed: 04/16/2024]
Abstract
Measurements and imaging of the mechanical response of biological cells are critical for understanding the mechanisms of many diseases, and for fundamental studies of energy, signal and force transduction. The recent emergence of Brillouin microscopy as a powerful non-contact, label-free way to non-invasively and non-destructively assess local viscoelastic properties provides an opportunity to expand the scope of biomechanical research to the sub-cellular level. Brillouin spectroscopy has recently been validated through static measurements of cell viscoelastic properties, however, fast (sub-second) measurements of sub-cellular cytomechanical changes have yet to be reported. In this report, we utilize a custom multimodal spectroscopy system to monitor for the very first time the rapid viscoelastic response of cells and subcellular structures to a short-duration electrical impulse. The cytomechanical response of three subcellular structures - cytoplasm, nucleoplasm, and nucleoli - were monitored, showing distinct mechanical changes despite an identical stimulus. Through this pioneering transformative study, we demonstrate the capability of Brillouin spectroscopy to measure rapid, real-time biomechanical changes within distinct subcellular compartments. Our results support the promising future of Brillouin spectroscopy within the broad scope of cellular biomechanics.
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Affiliation(s)
- Zachary N. Coker
- Department of Physics & Astronomy, Texas A&M University, 4242 TAMU, College Station, TX 77843 USA
- SAIC, Fort Sam Houston, TX 78234 USA
| | | | - Zachary A. Steelman
- Air Force Research Laboratory, JBSA Fort Sam Houston, Fort Sam Houston, TX 78234 USA
| | - Bennett L. Ibey
- Air Force Research Laboratory, JBSA Fort Sam Houston, Fort Sam Houston, TX 78234 USA
| | - Joel N. Bixler
- Air Force Research Laboratory, JBSA Fort Sam Houston, Fort Sam Houston, TX 78234 USA
| | - Marlan O. Scully
- Department of Physics & Astronomy, Texas A&M University, 4242 TAMU, College Station, TX 77843 USA
- Institute for Quantum Science and Engineering, Texas A&M University, College Station, TX 77843 USA
| | - Vladislav V. Yakovlev
- Department of Physics & Astronomy, Texas A&M University, 4242 TAMU, College Station, TX 77843 USA
- Institute for Quantum Science and Engineering, Texas A&M University, College Station, TX 77843 USA
- Department of Biomedical Engineering, Texas A&M University, 3120 TAMU, 101 Bizzell Street, College Station, TX 77843 USA
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Sevenich R, Gratz M, Hradecka B, Fauster T, Teufl T, Schottroff F, Chytilova LS, Hurkova K, Tomaniova M, Hajslova J, Rauh C, Jaeger H. Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting. Front Nutr 2023; 10:912824. [PMID: 36866052 PMCID: PMC9971502 DOI: 10.3389/fnut.2023.912824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 01/23/2023] [Indexed: 02/16/2023] Open
Abstract
Introduction Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. Methods Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4-8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. Results and discussion Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.
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Affiliation(s)
- Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany,Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany,*Correspondence: Robert Sevenich,
| | - Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Hradecka
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Thomas Fauster
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Thomas Teufl
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria,BOKU Core Facility Food and Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Lucie Souckova Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Kamila Hurkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Monika Tomaniova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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Nyamende NE, Sigge GO, Belay ZA, Mphahlele RR, Oyenihi AB, Mditshwa A, Hussein ZM, Caleb OJ. Advances in non-thermal technologies for whole and minimally processed apple fruit – A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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4
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Ruiz-Fernández AR, Campos L, Gutierrez-Maldonado SE, Núñez G, Villanelo F, Perez-Acle T. Nanosecond Pulsed Electric Field (nsPEF): Opening the Biotechnological Pandora’s Box. Int J Mol Sci 2022; 23:ijms23116158. [PMID: 35682837 PMCID: PMC9181413 DOI: 10.3390/ijms23116158] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Nanosecond Pulsed Electric Field (nsPEF) is an electrostimulation technique first developed in 1995; nsPEF requires the delivery of a series of pulses of high electric fields in the order of nanoseconds into biological tissues or cells. They primary effects in cells is the formation of membrane nanopores and the activation of ionic channels, leading to an incremental increase in cytoplasmic Ca2+ concentration, which triggers a signaling cascade producing a variety of effects: from apoptosis up to cell differentiation and proliferation. Further, nsPEF may affect organelles, making nsPEF a unique tool to manipulate and study cells. This technique is exploited in a broad spectrum of applications, such as: sterilization in the food industry, seed germination, anti-parasitic effects, wound healing, increased immune response, activation of neurons and myocites, cell proliferation, cellular phenotype manipulation, modulation of gene expression, and as a novel cancer treatment. This review thoroughly explores both nsPEF’s history and applications, with emphasis on the cellular effects from a biophysics perspective, highlighting the role of ionic channels as a mechanistic driver of the increase in cytoplasmic Ca2+ concentration.
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Affiliation(s)
- Alvaro R. Ruiz-Fernández
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
- Facultad de Ingeniería y Tecnología, Universidad San Sebastian, Bellavista 7, Santiago 8420524, Chile
- Correspondence: (A.R.R.-F.); (T.P.-A.)
| | - Leonardo Campos
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
- Facultad de Ingeniería y Tecnología, Universidad San Sebastian, Bellavista 7, Santiago 8420524, Chile
| | - Sebastian E. Gutierrez-Maldonado
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
- Facultad de Ingeniería y Tecnología, Universidad San Sebastian, Bellavista 7, Santiago 8420524, Chile
| | - Gonzalo Núñez
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
| | - Felipe Villanelo
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
- Facultad de Ingeniería y Tecnología, Universidad San Sebastian, Bellavista 7, Santiago 8420524, Chile
| | - Tomas Perez-Acle
- Computational Biology Lab, Centro Científico y Tecnológico de Excelencia Ciencia & Vida, Fundación Ciencia & Vida, Santiago 7780272, Chile; (L.C.); (S.E.G.-M.); (G.N.); (F.V.)
- Facultad de Ingeniería y Tecnología, Universidad San Sebastian, Bellavista 7, Santiago 8420524, Chile
- Correspondence: (A.R.R.-F.); (T.P.-A.)
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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Exploring the Conformational Changes Induced by Nanosecond Pulsed Electric Fields on the Voltage Sensing Domain of a Ca 2+ Channel. MEMBRANES 2021; 11:membranes11070473. [PMID: 34206827 PMCID: PMC8303878 DOI: 10.3390/membranes11070473] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 12/21/2022]
Abstract
Nanosecond Pulsed Electric Field (nsPEF or Nano Pulsed Stimulation, NPS) is a technology that delivers a series of pulses of high-voltage electric fields during a short period of time, in the order of nanoseconds. The main consequence of nsPEF upon cells is the formation of nanopores, which is followed by the gating of ionic channels. Literature is conclusive in that the physiological mechanisms governing ion channel gating occur in the order of milliseconds. Hence, understanding how these channels can be activated by a nsPEF would be an important step in order to conciliate fundamental biophysical knowledge with improved nsPEF applications. To get insights on both the kinetics and thermodynamics of ion channel gating induced by nsPEF, in this work, we simulated the Voltage Sensing Domain (VSD) of a voltage-gated Ca2+ channel, inserted in phospholipidic membranes with different concentrations of cholesterol. We studied the conformational changes of the VSD under a nsPEF mimicked by the application of a continuous electric field lasting 50 ns with different intensities as an approach to reveal novel mechanisms leading to ion channel gating in such short timescales. Our results show that using a membrane with high cholesterol content, under an nsPEF of 50 ns and E→ = 0.2 V/nm, the VSD undergoes major conformational changes. As a whole, our work supports the notion that membrane composition may act as an allosteric regulator, specifically cholesterol content, which is fundamental for the response of the VSD to an external electric field. Moreover, changes on the VSD structure suggest that the gating of voltage-gated Ca2+ channels by a nsPEF may be due to major conformational changes elicited in response to the external electric field. Finally, the VSD/cholesterol-bilayer under an nsPEF of 50 ns and E→ = 0.2 V/nm elicits a pore formation across the VSD suggesting a new non-reported effect of nsPEF into cells, which can be called a “protein mediated electroporation”.
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Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Meireles MÁA, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Viganó J, Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutr 2021; 62:5925-5949. [PMID: 33764212 DOI: 10.1080/10408398.2021.1895058] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.
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Affiliation(s)
- Vicente M Gómez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Brijesh Tiwari
- Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Mario Gozzi
- Catelli Food Technology Group; CFT S.p.A., Parma, Italy
| | - María Ángela A Meireles
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | - Giuseppe Vignali
- Department of Engineering and Architecture, University of Parma, Parma, Italy
| | - Priscilla C Veggi
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | | | - Juliane Viganó
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Antonio Morata
- Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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Vižintin A, Marković S, Ščančar J, Miklavčič D. Electroporation with nanosecond pulses and bleomycin or cisplatin results in efficient cell kill and low metal release from electrodes. Bioelectrochemistry 2021; 140:107798. [PMID: 33743336 DOI: 10.1016/j.bioelechem.2021.107798] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 12/21/2022]
Abstract
Nanosecond electric pulses have several potential advantages in electroporation-based procedures over the conventional micro- and millisecond pulses including low level of heating, reduced electrochemical reactions and reduced muscle contractions making them alluring for use in biomedicine and food industry. The aim of this study was to evaluate if nanosecond pulses can enhance the cytotoxicity of chemotherapeutics bleomycin and cisplatin in vitro and to quantify metal release from electrodes in comparison to 100 μs pulses commonly used in electrochemotherapy. The effects of nanosecond pulse parameters (voltage, pulse duration, number of pulses) on cell membrane permeabilization, resealing and on cell survival after electroporation only and after electrochemotherapy with bleomycin and cisplatin were evaluated on Chinese hamster ovary cells. Application of permeabilizing nanosecond pulses in combination with chemotherapeutics resulted in successful cell kill. Higher extracellular concentrations of bleomycin - but not cisplatin - were needed to achieve the same decrease in cell survival with nanosecond pulses as with eight 100 μs pulses, however, the tested bleomycin concentrations were still considerably lower compared to doses used in clinical practice. Decreasing the pulse duration from microseconds to nanoseconds and concomitantly increasing the amplitude to achieve the same biological effect resulted in reduced release of aluminum ions from electroporation cuvettes.
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Affiliation(s)
- Angelika Vižintin
- University of Ljubljana, Faculty of Electrical Engineering, Tržaška cesta 25, 1000 Ljubljana, Slovenia
| | - Stefan Marković
- Jožef Stefan Institute, Department of Environmental Sciences, Jamova cesta 39, 1000 Ljubljana, Slovenia
| | - Janez Ščančar
- Jožef Stefan Institute, Department of Environmental Sciences, Jamova cesta 39, 1000 Ljubljana, Slovenia
| | - Damijan Miklavčič
- University of Ljubljana, Faculty of Electrical Engineering, Tržaška cesta 25, 1000 Ljubljana, Slovenia.
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Carullo D, Pataro G, Donsì F, Ferrari G. Pulsed Electric Fields-Assisted Extraction of Valuable Compounds From Arthrospira Platensis: Effect of Pulse Polarity and Mild Heating. Front Bioeng Biotechnol 2020; 8:551272. [PMID: 33015015 PMCID: PMC7498763 DOI: 10.3389/fbioe.2020.551272] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 08/14/2020] [Indexed: 11/13/2022] Open
Abstract
The present study aimed to investigate the effect of the main pulsed electric field (PEF) process parameters on the cell damages of A. platensis microalgae and the extractability of valuable compounds [water-soluble proteins (WSP), C-phycocyanin (C-PC), and carbohydrates (CH)]. Aqueous microalgae suspensions (2%, w/w) were PEF-treated at variable field strength (E = 10, 20, 30 kV/cm), total specific energy (W T = 20, 60, 100 kJ/kgsusp), and inlet temperature (25, 35, 45°C), with either monopolar or bipolar square wave pulses (5 μs of width, delay time between pulses of opposite polarities = 1, 5, 10, 20 μs), prior to extraction with water at room temperature (25°C) for up to 3 h. High-pressure homogenization (HPH) treatment (P = 150 MPa, 3 passes) was used to achieve complete cell disruption to quantify the total extractable content of target intracellular compounds. Scanning electron microscopy (SEM) and optical microscopy analyses clearly showed that PEF merely electroporated the membranes of algae cell, without damaging the cell structure and forming cell debris. The application of PEF treatment (monopolar pulses, 20 kV/cm and 100 kJ/kgsusp) at room temperature significantly enhanced the extraction yield of WSP [17.4% dry weight (DW)], CH (10.1% DW), and C-PC (2.1% DW), in comparison with the untreated samples. Bipolar pulses appeared less effective than monopolar pulses and led to extraction yields dependent on the delay time. Additionally, regardless of pulse polarity, a clear synergistic effect of the combined PEF (20 kV/cm and 100 kJ/kgsusp)-temperature (35°C) treatment was detected, which enabled the extraction of up to 37.4% (w/w) of total WSP, 73.8% of total CH, and 73.7% of total C-PC. Remarkably, the PEF treatment enabled to obtain C-phycocyanin extract with higher purity than that obtained using HPH treatment. The results obtained in this work suggest that the application of PEF combined with mild heating could represent a suitable approach for the efficient recovery of water-soluble compounds microalgal biomass.
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Affiliation(s)
- Daniele Carullo
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
- ProdAl Scarl - University of Salerno, Fisciano, Italy
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10
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Effect of interphase and interpulse delay in high-frequency irreversible electroporation pulses on cell survival, membrane permeabilization and electrode material release. Bioelectrochemistry 2020; 134:107523. [DOI: 10.1016/j.bioelechem.2020.107523] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 03/25/2020] [Accepted: 03/26/2020] [Indexed: 12/18/2022]
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11
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Delso C, Martínez JM, Cebrián G, Álvarez I, Raso J. Understanding the occurrence of tailing in survival curves of Salmonella Typhimurium treated by pulsed electric fields. Bioelectrochemistry 2020; 135:107580. [PMID: 32526677 DOI: 10.1016/j.bioelechem.2020.107580] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 02/02/2023]
Abstract
This study aimed to gain more in-depth knowledge of the mechanisms involved in microbial inactivation by pulsed electric fields (PEF) to understand the tailing observed in survival curves of Salmonella Typhimurium (STCC 878). The comparison of the inactivation achieved by the application of one train of pulses with those obtained with pulses applied in two trains shows that the tail of the survival curves was a consequence of a transient increment of the microbial resistance to the effect of the electric field in a proportion of the cells. After some time following the application of the first pulse train, cells became again sensitive to the second train, and tailing tended to disappear. The required time was highly dependent on the characteristics of the incubation medium. Similar effects were observed when the treatments were validated on whole milk and orange juice. This study has demonstrated by the first time on microbial cells the benefits of splitting the delivered PEF treatment in two trains with a period of delay between them. Therefore, this insight opens up the possibility of developing new strategies to achieve the required inactivation levels to guarantee food safety by moderate PEF treatments.
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Affiliation(s)
- Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Juan Manuel Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Guillermo Cebrián
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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12
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Martínez JM, Delso C, Álvarez I, Raso J. Pulsed electric field-assisted extraction of valuable compounds from microorganisms. Compr Rev Food Sci Food Saf 2020; 19:530-552. [PMID: 33325176 DOI: 10.1111/1541-4337.12512] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 10/15/2019] [Accepted: 11/08/2019] [Indexed: 01/24/2023]
Abstract
Microorganisms (bacteria, yeast, and microalgae) are a promising resource for products of high value such as nutrients, pigments, and enzymes. The majority of these compounds of interest remain inside the cell, thus making it necessary to extract and purify them before use. This review presents the challenges and opportunities in the production of these compounds, the microbial structure and the location of target compounds in the cells, the different procedures proposed for improving extraction of these compounds, and pulsed electric field (PEF)-assisted extraction as alternative to these procedures. PEF is a nonthermal technology that produces a precise action on the cytoplasmic membrane improving the selective release of intracellular compounds while avoiding undesirable consequences of heating on the characteristics and purity of the extracts. PEF pretreatment with low energetic requirements allows for high extraction yields. However, PEF parameters should be tailored to each microbial cell, according to their structure, size, and other factors affecting efficiency. Furthermore, the recent discovery of the triggering effect of enzymatic activity during cell incubation after electroporation opens up the possibility of new implementations of PEF for the recovery of compounds that are bounded or assembled in structures. Similarly, PEF parameters and suspension storage conditions need to be optimized to reach the desired effect. PEF can be applied in continuous flow and is adaptable to industrial equipment, making it feasible for scale-up to large processing capacities.
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Affiliation(s)
- Juan M Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
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13
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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14
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Morata A, Escott C, Bañuelos MA, Loira I, del Fresno JM, González C, Suárez-Lepe JA. Contribution of Non- Saccharomyces Yeasts to Wine Freshness. A Review. Biomolecules 2019; 10:E34. [PMID: 31881724 PMCID: PMC7022396 DOI: 10.3390/biom10010034] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 12/23/2019] [Accepted: 12/24/2019] [Indexed: 12/24/2022] Open
Abstract
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Carlos Escott
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - María Antonia Bañuelos
- enotecUPM, Department of Biotecnology, Universidad Politécnica de Madrid, 28040 Madrid, Spain;
| | - Iris Loira
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Juan Manuel del Fresno
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - Carmen González
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
| | - José Antonio Suárez-Lepe
- enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (C.E.); (I.L.); (J.M.d.F.); (C.G.); (J.A.S.-L.)
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15
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Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages. Sci Rep 2019; 9:16042. [PMID: 31690768 PMCID: PMC6831667 DOI: 10.1038/s41598-019-52464-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 10/18/2019] [Indexed: 11/08/2022] Open
Abstract
The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages "longaniza". PEF treatments were applied to pork loin samples, and the influence of different PEF parameters on the process were evaluated. An optimal PEF treatment of 1 kV/cm, 200 μs of pulse width and 28 kJ/kg was determined as the most suitable to electroporate meat cells and to improve water transfer by achieving a water content reduction of 60.4% in treated-meat samples dried at 4 °C. The influence of PEF on meat drying rate was also studied on minced pork and the results showed that with a particle size of 4.0 mm higher drying rates were achieved. To validate the results, Spanish cured sausages were prepared from treated and untreated minced pork and stuffed into gauzes and natural pork casings at pilot plant scale. After the curing process, the application of PEF to sausages stuffed into gauze reduced the drying time from 17 to 9-10 days, a reduction of 41-47%, confirming the effects described at lab scale and the potential of PEF for accelerating the sausage-drying process.
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16
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Analysis of Factors Influencing the Transmembrane Voltage Induced in Filamentous Fungi by Pulsed Electric Fields. Microorganisms 2019; 7:microorganisms7090307. [PMID: 31480607 PMCID: PMC6780672 DOI: 10.3390/microorganisms7090307] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 08/21/2019] [Accepted: 08/30/2019] [Indexed: 11/16/2022] Open
Abstract
This article studies the sterilization effects of high-voltage pulsed electric field (PEF) of technology on filamentous fungi. A cell dielectric model was proposed based on the physical structure of filamentous fungi. Basic theories of the electromagnetic field were comprehensively applied, and the multiphysics field simulation software COMSOL Multiphysics was used for more detailed study. The effects of PEF treatment parameters and microbial characteristic parameters on the resulting cell membrane and nuclear membrane changes were simulated and analyzed. The results showed significant effects on the transmembrane voltage of the cell membrane and nuclear membrane from the electric field intensity, pulse duration, cell membrane thickness, superposition effect of the pulses. However, the amount of hyphae had little effect, and the number of cell nuclei and the thickness of the cell walls had almost no effect on the transmembrane voltage of the cell membranes and the nuclear membranes. The results provide theoretical support for applying high-voltage PEFs to kill fungi in practical applications.
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17
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Wang LH, Wen QH, Zeng XA, Han Z, Brennan CS. Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Wang R, Ou Y, Zeng X, Guo C. Membrane fatty acids composition and fluidity modification in
Salmonella
Typhimurium by culture temperature and resistance under pulsed electric fields. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ruo‐Yong Wang
- Institute of Environmental and Operational Medicine Tianjin 300050 China
- Air Force Medical Center PLA Beijing 100142 China
| | - Yun Ou
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Chang‐Jiang Guo
- Institute of Environmental and Operational Medicine Tianjin 300050 China
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19
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Simonis P, Kersulis S, Stankevich V, Sinkevic K, Striguniene K, Ragoza G, Stirke A. Pulsed electric field effects on inactivation of microorganisms in acid whey. Int J Food Microbiol 2019; 291:128-134. [PMID: 30496942 DOI: 10.1016/j.ijfoodmicro.2018.11.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 11/08/2018] [Accepted: 11/20/2018] [Indexed: 01/11/2023]
Abstract
Prospects of pulsed electric field technology application on acid whey concentrate pretreatment were analyzed. Stationary and flow pre-treatment systems were combined with different treatment parameters: electric field strength (E = 39 kV/cm, 95 kV/cm, 92 kV/cm), pulse duration (τ = 60 ns, 90 ns, 1000 ns) and pulse number (pn = up to 100 pulses). Isolates of Saccharomyces sp. and Lactobacillus sp. were predominant in concentrate. Significant non-thermal inactivation effect was achieved after PEF treatment. Exposure to short pulses selectively inactivated yeast cells, as a result PEF technology can be applied for low-energy acid whey processing.
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Affiliation(s)
- Povilas Simonis
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania
| | - Skirmantas Kersulis
- High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania
| | - Voitech Stankevich
- High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania
| | - Kamilija Sinkevic
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania
| | | | - Gregoz Ragoza
- Pieno Zvaigzdes Kaunas Department, Taikos ave. 90, LT-51181 Kaunas, Lithuania
| | - Arunas Stirke
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania.
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20
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Schottroff F, Gratz M, Krottenthaler A, Johnson NB, Bédard MF, Jaeger H. Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Konopacki M, Rakoczy R. The analysis of rotating magnetic field as a trigger of Gram-positive and Gram-negative bacteria growth. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2018.10.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Sanz-Puig M, Velázquez-Moreira A, Torres C, Guerrero-Beltrán JÁ, Cunha LM, Martinez A, Rodrigo D. Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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23
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Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
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Affiliation(s)
- Juan M Pérez-Andrés
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
| | - Clémentine M G Charoux
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- School of Biosystems and Food Engineering , University College Dublin , Dublin 4 , Ireland
| | - P J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
- Department of Chemical and Environmental Engineering , University of Nottingham , Nottingham , NG7 2RD , U.K
| | - Brijesh K Tiwari
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
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24
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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25
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Current and future prospects for the use of pulsed electric field in the meat industry. Crit Rev Food Sci Nutr 2018; 59:1660-1674. [PMID: 29393666 DOI: 10.1080/10408398.2018.1425825] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - Susan L Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
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26
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Elez-Martínez P, Ramírez R. Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. FOOD SCI TECHNOL INT 2017; 24:145-160. [PMID: 29020810 DOI: 10.1177/1082013217735965] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of purées. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in purées, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum purée was an important factor for the final quality of purées. The color and the bioactive compounds content were better preserved in purées with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability purées. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage.
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Affiliation(s)
- J García-Parra
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - F González-Cebrino
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - J Delgado-Adámez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - R Cava
- 2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain
| | - O Martín-Belloso
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - P Élez-Martínez
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - R Ramírez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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28
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Sanz-Puig M, Lázaro E, Armero C, Alvares D, Martínez A, Rodrigo D. S. Typhimurium virulence changes caused by exposure to different non-thermal preservation treatments using C. elegans. Int J Food Microbiol 2017; 262:49-54. [PMID: 28963905 DOI: 10.1016/j.ijfoodmicro.2017.09.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 06/19/2017] [Accepted: 09/10/2017] [Indexed: 11/25/2022]
Abstract
The aims of this research study were: (i) to postulate Caenorhabditis elegans (C. elegans) as a useful organism to describe infection by Salmonella enterica serovar Typhimurium (S. Typhimurium), and (ii) to evaluate changes in virulence of S. Typhimurium when subjected repetitively to different antimicrobial treatments. Specifically, cauliflower by-product infusion, High Hydrostatic Pressure (HHP), and Pulsed Electric Fields (PEF). This study was carried out by feeding C. elegans with different microbial populations: E. coli OP50 (optimal conditions), untreated S. Typhimurium, S. Typhimurium treated once and three times with cauliflower by-product infusion, S. Typhimurium treated once and four times with HHP and S. Typhimurium treated once and four times with PEF. Bayesian survival analysis was applied to estimate C. elegans lifespan when fed with the different microbial populations considered. Results showed that C. elegans is a useful organism to describe infection by S. Typhimurium because its lifespan was reduced when it was infected. In addition, the application of antimicrobial treatments repetitively generated different responses: when cauliflower by-product infusion and PEF treatment were applied repetitively the virulence of S. Typhimurium was lower than when the treatment was applied once. In contrast, when HHP treatment was applied repetitively, the virulence of S. Typhimurium was higher than when it was applied once. Nevertheless, in all the populations analyzed treated S. Typhimurium had lower virulence than untreated S. Typhimurium.
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Affiliation(s)
- María Sanz-Puig
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain
| | - Elena Lázaro
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Carmen Armero
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Danilo Alvares
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Antonio Martínez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain.
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Barba FJ, Koubaa M, do Prado-Silva L, Orlien V, Sant’Ana ADS. Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.011] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Caspase dependent apoptosis induced in yeast cells by nanosecond pulsed electric fields. Bioelectrochemistry 2017; 115:19-25. [DOI: 10.1016/j.bioelechem.2017.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 01/18/2017] [Accepted: 01/31/2017] [Indexed: 02/03/2023]
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31
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Raso J, Frey W, Ferrari G, Pataro G, Knorr D, Teissie J, Miklavčič D. Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.003] [Citation(s) in RCA: 151] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Martínez JM, Luengo E, Saldaña G, Álvarez I, Raso J. C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensis. Food Res Int 2016; 99:1042-1047. [PMID: 28865615 DOI: 10.1016/j.foodres.2016.09.029] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 09/26/2016] [Accepted: 09/27/2016] [Indexed: 10/20/2022]
Abstract
This paper assesses the application of pulsed electric fields (PEF) to the fresh biomass of Artrhospira platensis in order to enhance the extraction of C-phycocyanin into aqueous media. Electroporation of A. platensis depended on both electric field strength and treatment duration. The minimum electric field intensity for detecting C-phycocyanin in the extraction medium was 15kV/cm after the application of a treatment time 150μs (50 pulses of 3μs). However higher electric field strength were required when shorter treatment times were applied. Response surface methodology was used in order to investigate the influence of electric field strength (15-25kV/cm), treatment time (60-150μs), and temperature of application of PEF (10-40°C) on C-phycocyanin extraction yield (PEY). The increment of the temperature PEF treatment reduced the electric field strength and the treatment time required to obtain a given PEY and, consequently decreased the total specific energy delivered by the treatment. For example, the increment of temperature from 10°C to 40°C permitted to reduce the electric field strength required to extract 100mg/g dw of C-phycocyanin from 25 to 18kV/cm, and the specific energy input from 106.7 to 67.5kJ/Kg. Results obtained in this investigation demonstrated PEF's potential for selectively extraction C-phycocyanin from fresh A. platensis biomass. The purity of the C-phycocyanin extract obtained from the electroporated cells was higher than that obtained using other techniques based on the cell complete destruction.
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Affiliation(s)
- Juan Manuel Martínez
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Spain
| | - Elisa Luengo
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Spain
| | - Guillermo Saldaña
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Spain
| | - Ignacio Álvarez
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Spain
| | - Javier Raso
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Spain.
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Martínez JM, Cebrián G, Álvarez I, Raso J. Release of Mannoproteins during Saccharomyces cerevisiae Autolysis Induced by Pulsed Electric Field. Front Microbiol 2016; 7:1435. [PMID: 27672386 PMCID: PMC5019107 DOI: 10.3389/fmicb.2016.01435] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 08/30/2016] [Indexed: 11/13/2022] Open
Abstract
The potential of the application of pulsed electric fields (PEF) to induce accelerate autolysis of a commercial strain of Saccharomyces cerevisiae for winemaking use was evaluated. The influence of PEF treatments of different intensity (5–25 kV/cm for 30–240 μs) on cell viability, cytoplasmic membrane permeabilization and release of mannoproteins and compounds absorbing at 260 and 280 nm has been investigated. After 8 days of incubation at 25°C the Abs600 of the suspension containing the control cells was kept constant while the Abs600 of the suspension containing the cells treated by PEF decreased. The measurement of the absorbance at 260 and 280 nm revealed no release of UV absorbing material from untreated cells after 8 days of incubation but the amount of UV absorbing material released drastically increased in the samples that contained cells treated by PEF after the same storage period. After 18 days of storage the amount of mannoproteins released from the untreated cell was negligible. Conversely, mannoprotein concentration increased linearly for the samples containing cells of S. cerevisiae treated by PEF. After 18 days of incubation the concentration of mannoproteins in the supernatant increased 4.2 times for the samples containing cells treated by PEF at 15 and 25 kV/cm for 45 and 150 μs. Results obtained in this study indicates that PEF could be used in winemaking to accelerate the sur lie aging or to obtain mannoproteins from yeast cultures.
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Affiliation(s)
- Juan M Martínez
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza Zaragoza, Spain
| | - Guillermo Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza Zaragoza, Spain
| | - Ignacio Álvarez
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza Zaragoza, Spain
| | - Javier Raso
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza Zaragoza, Spain
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Haberl-Meglič S, Levičnik E, Luengo E, Raso J, Miklavčič D. The effect of temperature and bacterial growth phase on protein extraction by means of electroporation. Bioelectrochemistry 2016; 112:77-82. [PMID: 27561651 DOI: 10.1016/j.bioelechem.2016.08.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 08/01/2016] [Accepted: 08/15/2016] [Indexed: 11/27/2022]
Abstract
Different chemical and physical methods are used for extraction of proteins from bacteria, which are used in variety of fields. But on a large scale, many methods have severe drawbacks. Recently, extraction by means of electroporation showed a great potential to quickly obtain proteins from bacteria. Since many parameters are affecting the yield of extracted proteins, our aim was to investigate the effect of temperature and bacterial growth phase on the yield of extracted proteins. At the same time bacterial viability was tested. Our results showed that the temperature has a great effect on protein extraction, the best temperature post treatment being 4°C. No effect on bacterial viability was observed for all temperatures tested. Also bacterial growth phase did not affect the yield of extracted proteins or bacterial viability. Nevertheless, further experiments may need to be performed to confirm this observation, since only one incubation temperature (4°C) and one incubation time before and after electroporation (0.5 and 1h) were tested for bacterial growth phase. Based on our results we conclude that temperature is a key element for bacterial membrane to stay in a permeabilized state, so more proteins flow out of bacteria into surrounding media.
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Affiliation(s)
- Saša Haberl-Meglič
- University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia
| | - Eva Levičnik
- University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia
| | - Elisa Luengo
- University of Zaragoza, Faculty of Veterinary, Zaragoza, Spain
| | - Javier Raso
- University of Zaragoza, Faculty of Veterinary, Zaragoza, Spain
| | - Damijan Miklavčič
- University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia.
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Salmonella typhimurium resistance on pulsed electric fields associated with membrane fluidity and gene regulation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Bodénès P, Lopes F, Pareau D, Français O, Le Pioufle B. Microdevice for studying the in situ permeabilization and characterization of Chlamydomonas reinhardtii in lipid accumulation phase. ALGAL RES 2016. [DOI: 10.1016/j.algal.2016.03.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Walter L, Knight G, Ng SY, Buckow R. Kinetic models for pulsed electric field and thermal inactivation of Escherichia coli and Pseudomonas fluorescens in whole milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sastry SK. Toward a Philosophy and Theory of Volumetric Nonthermal Processing. J Food Sci 2016; 81:E1431-46. [DOI: 10.1111/1750-3841.13324] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/02/2016] [Accepted: 03/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Sudhir K. Sastry
- Dept. of Food; Agricultural and Biological Engineering, the Ohio State Univ; 590 Woody Hayes Drive Columbus OH 43210 U.S.A
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Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Effects of high voltage nanosecond electric pulses on eukaryotic cells (in vitro): A systematic review. Bioelectrochemistry 2016; 110:1-12. [PMID: 26946156 DOI: 10.1016/j.bioelechem.2016.02.011] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 02/23/2016] [Accepted: 02/23/2016] [Indexed: 01/04/2023]
Abstract
For this systematic review, 203 published reports on effects of electroporation using nanosecond high-voltage electric pulses (nsEP) on eukaryotic cells (human, animal, plant) in vitro were analyzed. A field synopsis summarizes current published data in the field with respect to publication year, cell types, exposure configuration, and pulse duration. Published data were analyzed for effects observed in eight main target areas (plasma membrane, intracellular, apoptosis, calcium level and distribution, survival, nucleus, mitochondria, stress) and an additional 107 detailed outcomes. We statistically analyzed effects of nsEP with respect to three pulse duration groups: A: 1-10ns, B: 11-100ns and C: 101-999ns. The analysis confirmed that the plasma membrane is more affected with longer pulses than with short pulses, seen best in uptake of dye molecules after applying single pulses. Additionally, we have reviewed measurements of nsEP and evaluations of the electric fields to which cells were exposed in these reports, and we provide recommendations for assessing nanosecond pulsed electric field effects in electroporation studies.
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Cell wall as a target for bacteria inactivation by pulsed electric fields. Sci Rep 2016; 6:19778. [PMID: 26830154 PMCID: PMC4735277 DOI: 10.1038/srep19778] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 12/07/2015] [Indexed: 12/23/2022] Open
Abstract
The integrity and morphology of bacteria is sustained by the cell wall, the target of the main microbial inactivation processes. One promising approach to inactivation is based on the use of pulsed electric fields (PEF). The current dogma is that irreversible cell membrane electro-permeabilisation causes the death of the bacteria. However, the actual effect on the cell-wall architecture has been poorly explored. Here we combine atomic force microscopy and electron microscopy to study the cell-wall organization of living Bacillus pumilus bacteria at the nanoscale. For vegetative bacteria, exposure to PEF led to structural disorganization correlated with morphological and mechanical alterations of the cell wall. For spores, PEF exposure led to the partial destruction of coat protein nanostructures, associated with internal alterations of cortex and core. Our findings reveal for the first time that the cell wall and coat architecture are directly involved in the electro-eradication of bacteria.
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Kotnik T, Frey W, Sack M, Haberl Meglič S, Peterka M, Miklavčič D. Electroporation-based applications in biotechnology. Trends Biotechnol 2015; 33:480-8. [PMID: 26116227 DOI: 10.1016/j.tibtech.2015.06.002] [Citation(s) in RCA: 275] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 05/22/2015] [Accepted: 06/01/2015] [Indexed: 02/06/2023]
Abstract
Electroporation is already an established technique in several areas of medicine, but many of its biotechnological applications have only started to emerge; we review here some of the most promising. We outline electroporation as a phenomenon and then proceed to applications, first outlining the best established - the use of reversible electroporation for heritable genetic modification of microorganisms (electrotransformation), and then explore recent advances in applying electroporation for inactivation of microorganisms, extraction of biomolecules, and fast drying of biomass. Although these applications often aim to upscale to the industrial and/or clinical level, we also outline some important chip-scale applications of electroporation. We conclude our review with a discussion of the main challenges and future perspectives.
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Affiliation(s)
- Tadej Kotnik
- Department of Biomedical Engineering, Faculty of Electrical Engineering, University of Ljubljana, Tržaška 25, 1000 Ljubljana, Slovenia
| | - Wolfgang Frey
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-v-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Martin Sack
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-v-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Saša Haberl Meglič
- Department of Biomedical Engineering, Faculty of Electrical Engineering, University of Ljubljana, Tržaška 25, 1000 Ljubljana, Slovenia
| | - Matjaž Peterka
- Instrumentation and Process Control, Centre of Excellence for Biosensors, Tovarniška cesta 26, 5270 Ajdovščina, Slovenia
| | - Damijan Miklavčič
- Department of Biomedical Engineering, Faculty of Electrical Engineering, University of Ljubljana, Tržaška 25, 1000 Ljubljana, Slovenia.
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Luengo E, Martínez JM, Bordetas A, Álvarez I, Raso J. Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Stratakos AC, Koidis A. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12781] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandros Ch. Stratakos
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
| | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
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Buckow R, Chandry PS, Ng SY, McAuley CM, Swanson BG. Opportunities and challenges in pulsed electric field processing of dairy products. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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