Electroporation: High frequency of occurrence of a transient high‐permeability state in erythrocytes and intact yeast

Weaver, James C.; Harrison, Gail I.; Bliss, Jonathan G.; Mourant, Judith R.; Powell, Kevin T.

doi:10.1016/0014-5793(88)80791-9

Cited by 94 publications

(33 citation statements)

References 30 publications

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“…Low levels of cell inactivation in comparison with PI uptake resulted in the PI value per nonviable cell for conventional heating being higher than that for ohmic heating. This result implies that cells of L. monocytogenes had not been deprived of their ability to proliferate when subjected to heat treatment despite permeabilization of their cell membranes, but ohmic heating-induced electric fields inactivated cells of L. monocytogenes without greatly reducing their viability (31,32). As shown in Fig.…”

Section: Discussionmentioning

confidence: 81%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

120

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The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8°Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P < 0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P < 0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.

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Section: Discussionmentioning

confidence: 81%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

120

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“…Based on comparison with five studies, correlation predictions of peak transfection conditions in vivo [39][40][41][42][43] were of similar accuracy as for cell suspensions (MAPE = 51 ± 53%), which suggests that this correlation may be of importance in developing clinical applications. Predictions of peak transfection conditions for bacteria and yeast 22, [44][45][46][47][48] (MAPE = 48 ± 62%) were not as good as for mammalian cells, but predictions of 50% viability conditions were similarly accurate (MAPE = 21 ± 8%) (eg Figure 2d).…”

Section: Mammalian Viability Predictionsmentioning

confidence: 71%

Prediction and optimization of gene transfection and drug delivery by electroporation

Canatella

Prausnitz

2001

Gene Ther

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“…It has been determined that mechanical instability of membranes occurs only when the applied electric field induces a certain critical membrane potential. Electropermeabilization has been demonstrated to be reversible or irreversible depending on the degree of membrane organizational changes (30,34,36). Strong electric fields result in an irreversible effect and ultimately in cell death (11,31).…”

mentioning

confidence: 99%

Membrane Permeabilization in Relation to Inactivation Kinetics of Lactobacillus Species due to Pulsed Electric Fields

Wouters

Bos

Ueckert

2001

Appl Environ Microbiol

137

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Membrane permeabilization due to pulsed electric field (PEF) treatment of gram-positive Lactobacillus cells was investigated by using propidium iodide uptake and single-cell analysis with flow cytometry. Electric field strength, energy input, treatment time, and growth phase affected membrane permeabilization of Lactobacillus plantarum during PEF treatment. A correlation between PEF inactivation and membrane permeabilization of L. plantarum cells was demonstrated, whereas no relationship was observed between membrane permeabilization and heat inactivation. The same results were obtained with a Lactobacillus fermentum strain, but the latter organism was more PEF resistant and exhibited less membrane permeabilization, indicating that various bacteria have different responses to PEF treatment. While membrane permeabilization was the main factor involved in the mechanism of inactivation, the growth phase and the acidity of the environment also influenced inactivation. By using flow cytometry it was possible to sort cells in the L. plantarum population based on different cell sizes and shapes, and the results were confirmed by image analysis. An apparent effect of morphology on membrane permeabilization was observed, and larger cells were more easily permeabilized than smaller cells. In conclusion, our results indicate that the ability of PEF treatment to cause membrane permeabilization is an important factor in determining inactivation. This finding should have an effect on the final choice of the processing parameters used so that all microorganisms can be inactivated and, consequently, on the use of PEF treatment as an alternative method for preserving food products.A high-voltage pulsed electric field (PEF) can inactivate microorganisms under reduced-temperature conditions. Consequently, food products have a fresher appearance and lose less flavor and other functional food components, factors that are currently in high demand by consumers (1,16,27). PEF treatment is the application of pulses with very high field strength for a short time (microseconds) to foods placed between two electrodes. Due to technical and technological developments during the last few years, it is now possible to perform PEF treatment in a continuous-treatment chamber. This has increased the efficiency of the treatment process and offers more possibilities for scaling up the technology (4, 26, 40), which has enhanced interest by the food industry.Recently, microbial inactivation kinetics were systematically studied under a range of conditions in continuous-PEF systems (8,29,39). Furthermore, inactivation kinetics were determined under close-to-isothermal conditions to study the effect of field strength and energy input independent of heat (12). It was concluded that electric field strength and the amount of energy input, (i.e., the number of pulses) were important in determining the inactivation level. Other important process factors were pulse length and inlet temperature (39). Product factors (pH and conductivity) and the physiological s...

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Electroporation: High frequency of occurrence of a transient high‐permeability state in erythrocytes and intact yeast

Cited by 94 publications

References 30 publications

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Prediction and optimization of gene transfection and drug delivery by electroporation

Membrane Permeabilization in Relation to Inactivation Kinetics of Lactobacillus Species due to Pulsed Electric Fields

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