Effects of nanobubble water on the growth of<i>Lactobacillus acidophilus</i>1028 and its lactic acid production

Guo, Zitao; Wang, Xuezhi; Wang, Hanxiao; Hu, Bo; Lei, Zhongfang; Kobayashi, Motoyoshi; Adachi, Yasuhisa; Shimizu, Kazuya; Zhang, Zhenya

doi:10.1039/c9ra05868k

Cited by 40 publications

(32 citation statements)

References 49 publications

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“…The gas pump generated a negative pressure to pressurize the mixing header. CO 2 saturation nanobubbles (particle diameter ~50 nm, pH adjusted to ~4.5 (slightly acidic)) generated by cavitation were then discharged through the foam nozzle into the water tank to produce CO 2 nanobubble water [ 17 , 18 ]. These nanobubbles generally have small buoyancy and negative surface charges on the order of tens of microvolts; therefore, they repel and do not easily stick to each other, consequently lasting for a longer duration in water than microbubbles [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

Study on Physical Properties of Mortar for Section Restoration Using Calcium Nitrite and CO2 Nano-Bubble Water

Kim

Choi

et al. 2020

Materials

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This study investigated the physical properties of section-restoration mortar with calcium nitrite (Ca(NO2)2) and carbon dioxide (CO2) nanobubble mixing water to develop materials and methods for the repair and reinforcement of cracks in reinforced concrete (RC) structures. As the calcium nitrite content increased, the generation rate and generated amount of nitrite-based hydration products also increased, owing to the rapid reaction between NO2− ions in calcium nitrite and C3A(Al2O3). Further, the reaction with C3S and C2S was accelerated, thereby increasing the generation rates of Ca(OH)2 and C-S-H. The large amount of Ca2+ ions in these hydration products reacted with CO32− ions in CO2 nanobubble water, thereby increasing the generation of calcite-based CaCO3 in the cement matrix. This appears to have affected strength development and durability improvement via the densification of the structure. These results suggest that the performance of polymer cement mortar for repairing concrete structures can be improved if calcium nitrite and CO2 nanobubble water are properly combined and applied.

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Section: Methodsmentioning

confidence: 99%

Study on Physical Properties of Mortar for Section Restoration Using Calcium Nitrite and CO2 Nano-Bubble Water

Kim

Choi

et al. 2020

Materials

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“…NBs have attracted much attention in several areas, including biomedical applications, due to their unique physicochemical properties [9][10][11][12] . There are several studies on the biological effect of NBs on living organisms [13][14][15][16] . The overall effect of NBs on the growth of plants, shes, and mice was investigated in 2013, which revealed that NBs accelerated the growth of plants, shes, and mice and increased their ( shes and mice) weight 12 .…”

Section: Introductionmentioning

confidence: 99%

Proliferative Effects of Nitrogen Nanobubbles on Fibroblasts

Heo¹,

Park²,

Lee³

et al. 2021

Preprint

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In recent years, the potential of nanobubbles (NBs) for biological activation has been actively investigated. In this study, we investigated the proliferative effects of nitrogen nanobubbles (N-NBs) on fibroblast cells using cell assays with image analysis and flow cytometry. A high concentration of N-NBs (more than 4 × 108 NBs/mL) was generated in Dulbecco’s modified Eagle’s medium (DMEM) using a gas-liquid mixing method. In image analysis, the cells were counted and compared, which showed an 11% improvement in proliferation in the culture medium with N-NBs. In flow cytometry, the decrease in the fluorescence intensity was analyzed, which revealed a 1.5% improvement in proliferation in the culture medium with N-NBs. This study represents the first successful attempt of directly generating quantified NBs in a culture medium for cell culture. The findings suggest that the N-NBs in the culture medium can facilitate cell proliferation.

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“…On the other hand, waters containing nanobubbles have also attracted much attention. Nanobubble waters (NBWs) are produced by mixing gas (air, N 2 , H 2 , O 2 , and CO 2 ) with water through different kinds of nanobubble generators, consequently having stable nanoscale bubbles suspended in the water [ 26 ]. NBWs have been reported to possess the potential to increase the seed germination rate [ 27 , 28 , 29 ], to promote the growth of plants [ 27 , 29 ], shellfish [ 30 , 31 ], and microorganism activity via fermentation [ 26 ], and to inhibit tumor cell development [ 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

“…Nanobubble waters (NBWs) are produced by mixing gas (air, N 2 , H 2 , O 2 , and CO 2 ) with water through different kinds of nanobubble generators, consequently having stable nanoscale bubbles suspended in the water [ 26 ]. NBWs have been reported to possess the potential to increase the seed germination rate [ 27 , 28 , 29 ], to promote the growth of plants [ 27 , 29 ], shellfish [ 30 , 31 ], and microorganism activity via fermentation [ 26 ], and to inhibit tumor cell development [ 32 , 33 ]. The functionality of NBWs was reported to be associated with the stability of nanobubbles in water, negative zeta potentials, and the generation of free radicals [ 26 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

“…NBWs have been reported to possess the potential to increase the seed germination rate [ 27 , 28 , 29 ], to promote the growth of plants [ 27 , 29 ], shellfish [ 30 , 31 ], and microorganism activity via fermentation [ 26 ], and to inhibit tumor cell development [ 32 , 33 ]. The functionality of NBWs was reported to be associated with the stability of nanobubbles in water, negative zeta potentials, and the generation of free radicals [ 26 , 30 ]. The mechanism of action of NBWs for seed and plant growing is still under investigation, but could be explained by the roles of stable nanobubbles (N 2 and O 2 ) in nutrient elements, thereby increasing metabolic activities [ 27 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Determination of Nanoparticles in Commercial Processed Foods

Jin

Jeon

Kim

et al. 2021

Foods

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A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In this study, top-down-approach-produced (TD)-NP products and nanobubble waters (NBWs) were chosen as representative powdered and liquid nanoproducts, respectively. The characterization and determination of NPs in TD-NP products and NBWs were carried out by measuring constituent particle sizes, hydrodynamic diameters, zeta potentials, and surface chemistry. The results show that most NBWs had different characteristics compared with those of conventional sparkling waters, but nanobubbles were unstable during storage. On the other hand, powdered TD-NP products were found to be highly aggregated, and the constituent particle sizes less than 100 nm were remarkably observed after dispersion compared with counterpart conventional bulk-sized products by scanning electron microscopy at low acceleration voltage and cryogenic transmission electron microscopy. The differences in chemical composition and chemical state between TD-NPs and their counterpart conventional bulk products were also found by X-ray photoelectron spectroscopy. These findings will provide basic information about the presence of NPs in nano-labeled products and be useful to understand and predict the potential toxicity of NPs applied to the food industry.

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Effects of nanobubble water on the growth ofLactobacillus acidophilus1028 and its lactic acid production

Abstract: Nanobubbles (NBs) in the culture medium may offer a new way of accelerating bacterial growth in the lag and logarithmic phases.

Cited by 40 publications

References 49 publications

Study on Physical Properties of Mortar for Section Restoration Using Calcium Nitrite and CO2 Nano-Bubble Water

Study on Physical Properties of Mortar for Section Restoration Using Calcium Nitrite and CO2 Nano-Bubble Water

Proliferative Effects of Nitrogen Nanobubbles on Fibroblasts

Characterization and Determination of Nanoparticles in Commercial Processed Foods

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