Effects of static magnetic fields on growth and membrane lipid composition of Salmonella typhimurium wild-type and dam mutant strains

Mihoub, Mouadh; May, Alya El; Aloui, Amine; Chatti, Abdelwaheb; Landoulsi, Ahmed

doi:10.1016/j.ijfoodmicro.2012.05.017

Cited by 31 publications

(10 citation statements)

References 73 publications

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“…The alterations in lipid composition of membrane are induced by bacterial adaptation to external stress [16,26], resulting in modifications in membrane integrity [27]. In this paper, all identified membrane fatty acids of S. typhimurium were polar lipids, which could be affected by PEF treatment [28].…”

Section: Discussionmentioning

confidence: 99%

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Yun

Zeng

Brennan

et al. 2016

IJMS

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Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25 kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and oxidative injury of cells. Results indicated that PEF treatment induced a decrease of membrane fluidity of Salmonella typhimurium (S. typhimuriumi), possibly due to the alterations of fatty acid biosynthesis-associated gene expressions (down-regulation of cfa and fabA gene expressions and the up-regulation of fabD gene expression), which, in turn, modified the composition of membrane lipid (decrease in the content ratio of unsaturated fatty acids to saturated fatty acids). In addition, oxidative injury induced by PEF treatment was associated with an increase in the content of malondialdehyde. The up-regulation of cytochrome bo oxidase gene expressions (cyoA, cyoB, and cyoC) indicated that membrane damage was induced by PEF treatment, which was related to the repairing mechanism of alleviating the oxidative injury caused by PEF treatment. Based on these results, we achieved better understanding of microbial injury induced by PEF, suggesting that micro-organisms tend to decrease membrane fluidity in response to PEF treatment and, thus, a greater membrane fluidity might improve the efficiency of PEF treatment to inactivate micro-organisms.

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Section: Discussionmentioning

confidence: 99%

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Yun

Zeng

Brennan

et al. 2016

IJMS

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“…; Mihoub et al . ). These studies are very heterogeneous in regard to the type of field applied (static or pulsed), its intensity, frequency and time of exposure.…”

Section: Resultsmentioning

confidence: 97%

“…; Mihoub et al . ) and in some biological systems, such as enzyme activities and biochemical reactions in general (Davies et al . ; Lai and Singh ; Portaccio et al .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

Lins

Silva

Pugine

et al. 2016

J Food Process Engineering

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This study aimed to evaluate the use of 1 Hz pulsed magnetic field (PMF) in the preservation of fresh ground beef during aerobic refrigerated storage. Supraspinatus muscle from Angus cattle was ground and aerobically packaged into 21 portions. These portions were divided into three treatment groups: not exposed to PMF (control); exposed to PMF for 2 h (PMF-2h) and exposed to PMF for 12 days (PMF-12d). Packages from all groups were stored for 12 days in the dark at 48C. One package from each group was used for microbiological assays and analyses of pH, instrumental color, myoglobin and lipid oxidation. Results have shown that exposure to PMF for 12 days did not alter the preservation and quality of ground beef compared to the control. However, samples exposed to PMF for 2 h reduced the microorganism growth and metmyoglobin content in relation to the control group. However, pH, instrumental color and lipid oxidation of samples exposed to PMF for 2 h did not change during storage compared to the control. We concluded that PMF could be used for fresh meat preservation. However, more studies are needed to understand the mechanisms of action of the magnetic field. PRACTICAL APPLICATIONSIn the present study, the use of a moderate pulsed magnetic field for preservation of fresh beef looks promising for preventing microbial growth, without changing some parameters such as pH, color or lipid oxidation. However, this mild and nonthermal technology needs more studies to evaluate some factors such as the exposure time to the magnetic field. In general, the use of the magnetic field in food preservation may be a viable alternative to the traditional technologies, and can be used alone or in combination with traditional methods in order to increase their efficiency.

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“…The most drastic decrease in CFU (at least 20%) was achieved with the exposure at 300 Hz and 1.5 mT. In contrast to these data, application of the altering electromagnetic field (2 mT, 50 Hz) or static magnetic field (200 mT) to some pathogenic bacteria discovered just a slight decrease in the bacteria number only after the first hours of incubation and the following increase in 24 h (Mihoub et al 2012; Segatore et al 2012). As well, rotating altering magnetic field (1–50 Hz; 22–34 mT; 1 h) increased growth, metabolic activity, and share of bacterial cells in biofilms produced by Staphylococcus aureus and Escherichia coli (Fijalkowski et al 2013).…”

Section: Introductionmentioning

confidence: 96%

Application of static and impulse magnetic fields to bacteria Rhodospirillum rubrum VKM B-1621

Khokhlova

Vainshtein

2017

AMB Expr

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The paper presents effects of different magnetic fields (MFs) (static—SMF and impulse—IMF) on bacteria Rhodospirillum rubrum VKM B-1621. The MFs had different magnetic strength: SMF—up to 173 mT; IMF—25 mT. The studied object was amylase activity which was measured by decrease in the starch concentration during incubation in the MFs. The term of incubation in the MFs was limited with 2 h. The SMF affected neither amylase activity of R. rubrum nor standard deviation in distribution of the residual starch concentration along the plate but the IMF did. The IMS effects varied along the plate which could be related with distance from the magnetic center of the applied device. In whole, application of impulse MFs can regulate bacterial activity and thus could be used for biotechnological application.

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Effects of static magnetic fields on growth and membrane lipid composition of Salmonella typhimurium wild-type and dam mutant strains

Cited by 31 publications

References 73 publications

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

Application of static and impulse magnetic fields to bacteria Rhodospirillum rubrum VKM B-1621

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