EFFECT OF HYDROGEN PEROXIDE CONCENTRATION AND pH ON INACTIVATION KINETICS OF ESCHERICHIA COLI

Versatile Platinum Nanoparticles-Decorated Phage Nanozyme Integrating Recognition, Bacteriolysis, and Catalysis Capabilities for On-Site Detection of Foodborne Pathogenic Strains Vitality Based on Bioluminescence/Pressure Dual-Mode Bioassay

Sensitive and on-site discrimination of live and dead foodborne pathogenic strains remains a significant challenge due to the lack of appropriate assay and signal probes. In this work, a versatile platinum nanoparticle-decorated phage nanozyme (P2@PtNPs) that integrated recognition, bacteriolysis, and catalysis was designed to establish the bioluminescence/pressure dual-mode bioassay for on-site determination of the vitality of foodborne pathogenic strains. Benefiting from the bacterial strain-level specificity of phage, the target Salmonella typhimurium (S.T) was specially captured to form sandwich complexes with P2@PtNPs on another phage-modified glass microbead (GM@P1). As the other part of the P2@PtNPs nanozyme, the introduced PtNPs could not only catalyze the decomposition of hydrogen peroxide to generate a significant oxygen pressure signal but also produce hydroxyl radicals around the target bacteria to enhance the bacteriolysis of phage and adenosine triphosphate release. It significantly improved the bioluminescence signal. The two signals corresponded to the total and live target bacteria counts, so the dead target could be easily calculated from the difference between the total and live target bacteria counts. Meanwhile, the vitality of S.T was realized according to the ratio of live and total S.T. Under optimal conditions, the application range of this proposed bioassay for bacterial vitality was 102-107 CFU/mL, with a limit of detections for total and live S.T of 30 CFU/mL and 40 CFU/mL, respectively. This work provides an innovative and versatile nanozyme signal probe for the on-site determination of bacterial vitality for food safety.

Remediation of surface water contaminated by pathogenic microorganisms using calcium peroxide: Matrix effect, micro-mechanisms and morphological-physiological changes

Calcium peroxide (CaO₂), a common solid peroxide, has been increasingly used in contaminated site remediation due to its ability to release oxygen (O₂) and hydrogen peroxide (H₂O₂) and its environmental friendliness. Our present study is first to explore micromechnisms of CaO₂ to efficaciously inactivate pathogen indicators including gram-negative bacterium of Escherichia coli (E. coli), gram-positive bacterium of Staphylococcus aureus (S. aureus), and virus of Escherichia coli-specific M13 bacteriophage (VCSM13) under low concentration (≤ 4 mmol L^-1 (mM)). The inactivation mechanisms of E. coli, S. aureus (1 mmol L^-1 CaO₂) and VCSM13 (4 mmol L^-1) were mainly attributed to OH^- (32∼58%) and •OH (34∼42%), followed by H₂O₂ (13∼20%) and O₂^•- (10∼12%) generated from CaO₂, with the observed morphological and physiological-associated damages. Also, average steady-state concentrations of (OH^-, •OH, H₂O₂, and O₂^•-) and their reaction rate constants with E. coli and VCSM13 were determined. Accordingly, the micro-mechanism model of inactivation was established and validated, and the inactivation efficiency of the same order of magnitude of pathogen was predicted. Furthermore, during the common environmental factors, the copper ions was found to be promote CaO₂ inactivation of pathogens, and dissolved organic matter (DOM) fractions had a negative effect on CaO₂ inactivation. The present study explored the mechanisms of CaO₂ inactivation of pathogens in real surface water, laying the foundation for its potential use in the inactivation of water-borne microbial pathogens.

Rapid Detection of Pathogenic Bacteria by the Naked Eye

Escherichia coli O157:H7 and Staphylococcus aureus are common pathogens. Gram-negative bacteria, such as E. coli, contain high concentrations of endogenous peroxidases, whereas Gram-positive bacteria, such as S. aureus, possess abundant endogenous catalases. Colorless 3,5,3',5'-tetramethyl benzidine (TMB) changes to blue oxidized TMB in the presence of E. coli and a low concentration of H2O2 (e.g., ~11 mM) at pH of 3. Moreover, visible air bubbles containing oxygen are generated after S. aureus reacts with H2O2 at a high concentration (e.g., 180 mM) at pH of 3. A novel method for rapidly detecting the presence of bacteria on the surfaces of samples, on the basis of these two endogenous enzymatic reactions, was explored. Briefly, a cotton swab was used for collecting bacteria from the surfaces of samples, such as tomatoes and door handles, then two-step endogenous enzymatic reactions were carried out. In the first step, a cotton swab containing bacteria was immersed in a reagent comprising H2O2 (11.2 mM) and TMB for 25 min. In the second step, the swab was dipped further in H2O2 (180 mM) at pH 3 for 5 min. Results showed that the presence of Gram-negative bacteria, such as E. coli with a cell number of ≥ ~105, and Gram-positive bacteria, such as S. aureus with a cell number of ≥ ~106, can be visually confirmed according to the appearance of the blue color in the swab and the formation of air bubbles in the reagent solution, respectively, within ~30 min. To improve visual sensitivity, we dipped the swab carrying the bacteria in a vial containing a growth broth, incubated it for ~4 h, and carried out the two-stage reaction steps. Results showed that bluish swabs resulting from the presence of E. coli O157: H7 with initial cell numbers of ≥ ~34 were obtained, whereas air bubbles were visible in the samples containing S. aureus with initial cell numbers of ≥ ~8.5 × 103.

Use of a model to understand the synergies underlying the antibacterial mechanism of H2O2-producing honeys

Honey has been valued as a powerful antimicrobial since ancient times. However, the understanding of the underlying antibacterial mechanism is incomplete. The complexity and variability of honey composition represent a challenge to this scope. In this study, a simple model system was used to investigate the antibacterial effect of, and possible synergies between, the three main stressors present in honey: sugars, gluconic acid, and hydrogen peroxide (H₂O₂), which result from the enzymatic conversion of glucose on honey dilution. Our results demonstrated that the synergy of H₂O₂ and gluconic acid is essential for the antibacterial activity of honey. This synergy caused membrane depolarization, destruction of the cell wall, and eventually growth inhibition of E. coli K-12. The presence of H₂O₂ stimulated the generation of other long-lived ROS in a dose-dependent manner. Sugars caused osmosis-related morphological changes, however, decreased the toxicity of the H₂O₂/gluconic acid. The susceptibility of catalase and general stress response sigma factor mutants confirmed the synergy of the three stressors, which is enhanced at higher H₂O₂ concentrations. By monitoring cellular phenotypic changes caused by model honey, we explained how this can be bactericidal even though the antimicrobial compounds which it contains are at non-inhibitory concentrations.

Surrogate for Electron Beam Inactivation of Salmonella on Pumpkin Seeds and Flax Seeds

ABSTRACT

This study aimed to identify a suitable nonpathogenic surrogate for industrial validation of irradiation process by high-energy electron beam (5 MeV) of dried seeds. Pumpkin seeds (Cucurbita pepo var. styriaca) and golden flax seeds (Linum usitatissimum) were contaminated with a five-strain Salmonella cocktail comprising five serovars or a two-strain Escherichia coli cocktail comprising pathogenic strains, including E. coli O157:H7. Comparison of log survival fractions of the E. coli and Salmonella cocktails revealed that on both types of seeds, the Salmonella cocktail exhibited higher tolerance against high-energy electron beam at doses of 4 kGy than the E. coli cocktail, with a log survival fraction of -4.1 ± 0.7 compared with -6.0 ± 0.2 on pumpkin seeds and -4.7 ± 0.7 compared with reduction from 1.8 × 108 CFU/g to below the limit of detection (1 × 102 CFU/g) on flax seeds. For surrogate selection, the Salmonella cocktail and the strains E. coli DSM 18039 (strain MG1655) and Enterococcus faecium NCCB 86023 (strain NRRL B-2354) were subjected to electron beam processing at doses of 2 to 6 kGy. The calculated D10-values of the Salmonella cocktail were not significantly different (P > 0.05) from those of E. coli DSM 18039, i.e., 1.07 ± 0.10 kGy compared with 1.20 ± 0.07 kGy on pumpkin seeds and 0.88 ± 0.04 kGy compared with 1.07 ± 0.03 kGy on flax seeds. E. faecium NCCB 86023 exhibited significantly higher tolerance on pumpkin seeds (3.07 ± 0.18 kGy) and on flax seeds (2.22 ± 0.29 kGy), ∼3 log and 2 log higher than the Salmonella cocktail, respectively. Hence, the nonpathogenic E. coli DSM 18039 is suggested to serve as a surrogate for Salmonella in industrial validation trials. Because on both types of seeds E. faecium NCCB 86023 showed significantly higher tolerance against electron beam than the Salmonella cocktail, this nonpathogenic strain could serve as a process control indicator for the decontamination of dried seeds by electron beam.

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