Fungicidal effects of an atmospheric pressure gas discharge and degradation mechanisms

Avramidis, Georg; Stüwe, Brit; Wascher, Richard; Bellmann, M.P.; Wieneke, Stephan; Tiedemann, Andreas von; Viöl, Wolfgang

doi:10.1016/j.surfcoat.2010.08.141

Cited by 41 publications

(27 citation statements)

References 31 publications

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“…They observed that post-treatment, the conidiophores and the vesicle were broken, which resulted in cell leakage and loss of viability. Avramidis et al (2010) applied atmospheric pressure DBD plasma treatment to Ascochyta pinodella and Fusarium culmorum fungi. Via light microscopy, they observed that after plasma treatment the cell walls and cell membranes structures were damaged, resulting in leakage of cytoplasm.…”

Section: Mechanism Of Action Of Plasma Against Fungimentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

257

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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Section: Mechanism Of Action Of Plasma Against Fungimentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

257

169

View full text Add to dashboard Cite

show abstract

“…Plasma has been successfully used for sterilization and in plasma medicine [6,7,8,9,10,11]. Recent application of cold atmospheric pressure plasma (CAPP) in breaking seed dormancy and destruction of plant pathogens showed that the technology is suitable for sensitive biological materials [12,13,14,15]. Plasma of different types were used in studies of the inhibition of mycotoxin production and mycotoxin degradation.…”

Section: Introductionmentioning

confidence: 99%

Plasma-Based Degradation of Mycotoxins Produced by Fusarium, Aspergillus and Alternaria Species

Bosch¹,

Pfohl

Avramidis³

et al. 2017

Toxins

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133

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The efficacy of cold atmospheric pressure plasma (CAPP) with ambient air as working gas for the degradation of selected mycotoxins was studied. Deoxynivalenol, zearalenone, enniatins, fumonisin B1, and T2 toxin produced by Fusarium spp., sterigmatocystin produced by Aspergillus spp. and AAL toxin produced by Alternaria alternata were used. The kinetics of the decay of mycotoxins exposed to plasma discharge was monitored. All pure mycotoxins exposed to CAPP were degraded almost completely within 60 s. Degradation rates varied with mycotoxin structure: fumonisin B1 and structurally related AAL toxin were degraded most rapidly while sterigmatocystin exhibited the highest resistance to degradation. As compared to pure compounds, the degradation rates of mycotoxins embedded in extracts of fungal cultures on rice were reduced to a varying extent. Our results show that CAPP efficiently degrades pure mycotoxins, the degradation rates vary with mycotoxin structure, and the presence of matrix slows down yet does not prevent the degradation. CAPP appears promising for the decontamination of food commodities with mycotoxins confined to or enriched on surfaces such as cereal grains.

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“…However, recent studies have also demonstrated a broad spectrum of inactivation efficiency of plasma in various microbial species and environments surrounding microorganisms. Prokaryotic (bacteria) and eukaryotic (yeast and fungi) microbes have different susceptibility to plasma, and, in many cases, prokaryotic microbes are more vulnerable to plasma [10], [12]–[17]. Plasma can produce different control outcomes to the same microbial species, depending on the surrounding environment.…”

Section: Introductionmentioning

confidence: 99%

Effects of Background Fluid on the Efficiency of Inactivating Yeast with Non-Thermal Atmospheric Pressure Plasma

et al. 2013

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Non-thermal plasma at atmospheric pressure has been actively applied to sterilization. However, its efficiency for inactivating microorganisms often varies depending on microbial species and environments surrounding the microorganisms. We investigated the influence of environmental factors (surrounding media) on the efficiency of microbial inactivation by plasma using an eukaryotic model microbe, Saccharomyces cerevisiae, to elucidate the mechanisms for differential efficiency of sterilization by plasma. Yeast cells treated with plasma in water showed the most severe damage in viability and cell morphology as well as damage to membrane lipids, and genomic DNA. Cells in saline were less damaged compared to those in water, and those in YPD (Yeast extract, Peptone, Dextrose) were least impaired. HOG1 mitogen activated protein kinase was activated in cells exposed to plasma in water and saline. Inactivation of yeast cells in water and saline was due to the acidification of the solutions by plasma, but higher survival of yeast cells treated in saline may have resulted from the additional effect related to salt strength. Levels of hydroxyl radical (OH.) produced by plasma were the highest in water and the lowest in YPD. This may have resulted in differential inactivation of yeast cells in water, saline, and YPD by plasma. Taken together, our data suggest that the surrounding media (environment) can crucially affect the outcomes of yeast cell plasma treatment because plasma modulates vital properties of media, and the toxic nature of plasma can also be altered by the surrounding media.

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Fungicidal effects of an atmospheric pressure gas discharge and degradation mechanisms

Cited by 41 publications

References 31 publications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Plasma-Based Degradation of Mycotoxins Produced by Fusarium, Aspergillus and Alternaria Species

Effects of Background Fluid on the Efficiency of Inactivating Yeast with Non-Thermal Atmospheric Pressure Plasma

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