Action of High Pressures on Plant Viruses

Abstract

cretion of creatinine, but it may be noted that the aglommlar tubule must excrete its own water, this water moving in the same direction as the excreted solutes. Whether this circumstance imposes a relationship upon the mechanism of transfer which is absent in the glomerular nephron cannot be determined at present. If the transport of creatinine and water are independent functions, it is possible that the concentration of creatinine in the final tubular urine imposes a limitation upon its excretion. There would appear to be no reason to postulate a different mechanism of excretion in the aglomerular and glomerular nephron; but if such a relationship exists in the latter it may not be discoverable since the creatinine is excreted into a relatively large quantity of glomerular filtrate which subsequently undergoes concentration by the tubular reabsorption of water. Pa&, Imtitut A g r m Q w de 1'Etat d Gemblouca.Two of us (J. Basset and M. Macheboeuf) with the help of several coworkers' have submitted different biological samples to the action of an apparatus devised several years ago by Basset' which realizes enormous pressures (beyond 20,000 atmospheres). Non-sporulated bacteria were killed after 45 minutes of exposure to a pressure around 5,OOO atmospheres, while sporulated bacteria resist as high pressures as 20, OOO atmospheres. Certain viruses and bacteriophages, on the contrary, are inactivated at pressures around 3,000-4,OOO atmospheres, while some enzymes are inactivated at about 13,000 atmospheres and toxins at 17,000-19,000 atmospheres. Thus, if toxins behave much like enzymes, bacteriophages behave more like viruses. Globulins are denatured around

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

“…In 1946, the American physicist Percy Williams Bridgman received the Nobel Prize in physics, stating “a fact of possible interest,” as follows: "If the white of an egg is subjected to hydrostatic pressure at room temperature, it becomes coagulated, presenting the appearance much like that of a hard‐boiled egg.” However, public interest at that time was focused on shifts of the melting point of ice in relation to pressure (HPBB, 2016). Basset et al report the effects of pressure on enzymes, viruses, phages, and bacteria (Basset et al, 1938; Basset & Macheboeuf, 1933; Basset et al, 1933). Investigations of the effects of pressure on the physico‐chemical properties of food biopolymers were made in the 1960s by Payens and Heremans (1969), who described the effects of pressure on β ‐casein molecules in milk, and by Macfarlane (1973) who reported meat tenderization using pressure (Hendrickx & Knorr, 2001; Patterson et al, 2007).…”

“…However, public interest at that time was focused on shifts of the melting point of ice in relation to pressure (HPBB, 2016). Basset et al report the effects of pressure on enzymes, viruses, phages, and bacteria (Basset et al, 1938;. Investigations of the effects of pressure on the physico-chemical properties of food biopolymers were made in the 1960s by Payens and Heremans (1969), who described the effects of pressure on β-casein molecules in milk, and by Macfarlane (1973) who reported meat tenderization using pressure (Hendrickx & Knorr, 2001;Patterson et al, 2007).…”

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

“…However, studies on the effect of HPP treatment on foodborne viruses in foods have increased in recent years [13][14][15][16][17][18]. The initial study of HPP treatment on viruses' sensitivity was conducted in 1929, by examining a non-enveloped plant virus, the tobacco mosaic virus (TMV) [44], while Basset et al [45] reported that a HPP treatment of 800 MPa for 45 min proved adequate for the inactivation of TMV.…”

The Effect of High Pressures on Hemagglutinating Antibodies

“…Lauffer and Dow (13) recently described in some detail the denatnring effects of pressure on tobacco mosaic virus. So far as known to the present author, only one experiment has been made on an antibody at high pressure (1). Basset and Macheboeuf (1) reported that considerable antitoxic activity remained in a horse antitoxin which had been kept at a pressure of 13,500 atmospheres for 45 minutes.…”

“…So far as known to the present author, only one experiment has been made on an antibody at high pressure (1). Basset and Macheboeuf (1) reported that considerable antitoxic activity remained in a horse antitoxin which had been kept at a pressure of 13,500 atmospheres for 45 minutes. The quantitative significance of this result is obscured, however, by the fact that water at room temperature is frozen at this pressure (5).…”