Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2

Xiang, Qisen; Kang, Chaodi; Niu, Liyuan; Zhao, Dianbo; Li, Ké; Bai, Yanhong

doi:10.1016/j.lwt.2018.05.059

Cited by 163 publications

(102 citation statements)

References 51 publications

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“…Microscopy-based analyses can facilitate studying the effect of antimicrobial treatments on cell structure. Bacterial morphology changes observed from SEM images after PAW treatment have been demonstrated by many studies (Kamgang-Youbi et al 2009;Liu et al 2010;Xiang et al 2018). Shen et al (2016) compared the SEM images of S. aureus treated by PAW at storages of 25, 4, À20 and À80°C after 30 days.…”

Section: Discussionmentioning

confidence: 92%

“…The reductions were 0Á13 and 0Á38 log at 6 and 7 kV, respectively, when PAW was generated for 30 min, while the inactivation significantly increased to 2 log when the voltage was increased to 8 kV. Xiang et al (2018) investigated the antimicrobial activity of PAW against Pseudomonas deceptionensis CM 2. In their study, PAW was generated by treating 200 ml deionized water for 30, 60 and 90 s, respectively, and the exposure time of the bacterial suspension with PAW varied from 0 to 10 min.…”

Section: Discussionmentioning

confidence: 99%

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Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Zhao

Ojha

Burgess

et al. 2020

J. Appl. Microbiol.

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Aims: The study aimed to investigate the inactivation efficacy and mechanisms of plasma activated water (PAW) on selected bacteria in planktonic state. Methods and Results: Plasma activated water was generated using an atmospheric cold plasma jet at 15, 22 and 30 kV for 5 min. Escherichia coli, Listeria innocua, Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens and Shewanella putrefaciens were selected as the representative bacterial species. Each bacterial suspension was inoculated into PAW immediately after generation, and the viable counts at different exposure times of 0Á5, 1, 3, 5 and 24 h during 4°C storage were measured to determine the inactivation efficacy. Scanning electron microscopy images of the bacteria were conducted to examine the structural changes. Physicochemical properties of PAW, including pH, conductivity, oxidation reduction potential (ORP), and reactive species of H 2 O 2 , NO 2 À and NO 3 À were measured. The results demonstrated that inactivation efficacy was in positive correlation with voltage and exposure time. Gram-negative bacteria were more susceptible to PAW than Gram-positive bacteria. Morphology damage was observed for all the bacterial species. PAW was significantly acidified, conductivity and ORP were significantly increased, and reactive species were detectable after 48 h. Conclusions: This study offered a better understanding of the inactivation mechanisms of PAW, and the inactivation efficacy can be affected by voltage, exposure time and bacterial species. Significance and Impact of the Study: This study demonstrated the potential usage of PAW as an alternative disinfectant.

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Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Zhao

Ojha

Burgess

et al. 2020

J. Appl. Microbiol.

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“…1-N-phenylnaphthylamine (NPN) assay has been used for the outer membrane permeability detection, as it cannot permeate the intact outer membrane of bacteria, but can diffuse into the phospholipid bilayer of the compromised outer membrane integrity, thus exhibiting prominent fluorescence (Helander & Mattila-Sandholm, 2000). Xiang et al (2018) described an enhanced fluorescence intensity from PAWtreated E. coli using NPN, and the intensity was positively correlated with the exposure time of bacteria with PAW. Similar to NPN, propidium iodide (PI) can penetrate into the cells with comprised cytoplasmic membrane, bind to the single/double-stranded nucleic acids and show fluorescence (Berney, Hammes, Bosshard, Weilenmann, & Egli, 2007).…”

Section: Oxidative Stress On Cell Wall and Membranementioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

199

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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“…() to characterize the inactivation properties of Hafnia alvei suspensions by gliding electric discharges. PAW exhibits outstanding ability to inactivate a wide range of microorganisms and associated biofilm, and PAW treatments involving only reactive species can avoid the direct excessive damage of plasma treatment to the food matrix surface and packaging materials, resulting from thermal effect, electric field, and certain physical species, such as charged particles, UV radiation, and electrons (Xiang et al., ). PAW possesses significant potential for maintaining the quality of harvested fresh produce.…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2

Cited by 163 publications

References 51 publications

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

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