Antibacterial mechanism of Cu-bearing 430 ferritic stainless steel

Abstract

Graphical abstract Copper (Cu)-bearing stainless steel has testified its effectiveness to reduce the risk of bacterial infections. However, its antibacterial mechanism is still controversial. Therefore, three 430 ferritic stainless steels with different Cu contents are selected to conduct deeper research by the way of bacterial inactivation from two aspects of material and biology. Hereinto, electrochemical and antibacterial results show that the increase in Cu content simultaneously improves the corrosion resistance and antibacterial property of 430 stainless steel. In addition, it is found that Escherichia coli ( E. coli ) on the surface 430 Cu-bearing stainless steel by the dry method of inoculation possesses a rapid inactivation ability. X-ray photoelectron spectroscopy (XPS) aids with ion chelation experiments prove that Cu (I) plays a more crucial role in the contact-killing efficiency than Cu (II), resulting from more production of reactive oxygen species (ROS).

Novel Antibacterial Metals as Food Contact Materials: A Review

“…While there was no visible bacterial colony in the fruit juice co-cultured with 430-Cu SS, there was a slight loss in fruit flavor and a flocculent sediment at the bottom. This result intuitively indicates that 430-Cu SS could significantly delay the spoilage of fruit juice [76].…”

“…While there was no visible bacterial colony in the fruit juice co-cultured with 430-Cu SS, there was a slight loss in fruit flavor and a flocculent sediment at the bottom. This result intuitively indicates that 430-Cu SS could significantly delay the spoilage of fruit juice [76]. As for the bactericidal mechanism of antibacterial materials in liquid food media, Zhang et al studied the application of Cu-bearing SS in a reverse-osmosis (RO) membrane-based water treatment system and confirmed that good antibacterial performance against the planktonic bacteria of the leach liquors was exhibited by 304L-Cu SS, which As for the bactericidal mechanism of antibacterial materials in liquid food media, Zhang et al studied the application of Cu-bearing SS in a reverse-osmosis (RO) membranebased water treatment system and confirmed that good antibacterial performance against the planktonic bacteria of the leach liquors was exhibited by 304L-Cu SS, which could alleviate the biological burden from the front end in the liquid environment.…”

“…Then, another Japanese company, Nisin Steel Co., Ltd., developed Cu-bearing SS, including an austenitic system (18Cr-9Ni-3.8Cu), ferritic system (17Cr-1.5Cu), and martensitic system (0.3C-13Cr-3Cu). These three groups of stainless steels were named NSSAM series, and they have been confirmed to possess excellent and stable resistance to most common bacteria, such as E. coli and S. aureus [93,94]. In China, the Institute of Metals Research of the Chinese Academy of Sciences has taken the leading role in developing a series of Cu-bearing antibacterial SSs, including an austenitic system (201-Cu, 301-Cu, 304L-Cu, 316L-Cu, 317L-Cu); ferritic system (430-Cu); martensitic system (2Cr13-Cu, 3Cr13-Cu, 5Cr15-Cu); and even duplex system (2205-Cu).…”

Antibacterial Ti–Cu implants: A critical review on mechanisms of action

“…Thus, the applied inoculation method also influences the antibacterial behavior of the implant. It is established that in the dry inoculation, when bacteria are in full contact with the implant, the maximum antibacterial efficacy is observed [ 227 , 252 ]. Table 2 shows the impact of experimental parameters on the observed antibacterial performance of alloys.…”

Antibacterial property, corrosion and discoloration resistance of pure copper containing Zn or Ni

“…Copper and copper alloys have attracted the attention of researchers due to their natural and efficient bactericidal ability [ 3 – 5 ]. The survival rates of food-borne pathogens and coronaviruses on the surfaces of copper and copper alloys are lower than those of current commonly used contact materials [ 6 – 9 ]. The copper content is generally considered to be the primary determinant of the antimicrobial properties of copper alloys [ 10 – 14 ], but the influence of the composition on the antibacterial properties remains unclear.…”