Membrane damage and active but nonculturable state in liquid cultures of Escherichia coli treated with an atmospheric pressure plasma jet

Doležalová, Eva; Lukeš, Petr

doi:10.1016/j.bioelechem.2014.08.018

Cited by 163 publications

(89 citation statements)

References 72 publications

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“…As for 50 W, the addition of subpopulation with compromised cell membrane was 35.05% after 30 s cold plasma treatment. Dolezalova and Lukes () also observed that the uptake of PI by E. coli increased apparently as the plasma jet treatment time was increased from 0 to 45 min. The changes in the damaged cells were similar to the inactivated E. coli cells estimated by plate count method.…”

Section: Resultsmentioning

confidence: 85%

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Liao

Muhammad

et al. 2018

Journal of Food Science

172

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Escherichia coli O157:H7 in apple juice is a potential risk for public health. This study demonstrated that 30 s cold plasma treatment resulted in more than 4 log CFU/mL reduction under 50 W, while the quality attributes of apple juice were not significantly affected. Therefore, cold plasma technology is a promising alternative substitute of traditional thermal processing for juice pasteurization.

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Section: Resultsmentioning

confidence: 85%

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Liao

Muhammad

et al. 2018

Journal of Food Science

172

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“…Additionally, the absorbances of the mycelium solution at 260 and 280 nm were measured by an ultraviolet-visible light detector (UV-1800, SHIMADZU, Japan)(58, 59) to assess nucleic acid and protein leakage. The measurement was conducted at regular intervals of 20 min, from 0 min to 100 min (6 times), and the significant difference was compared with that of the control group(60).…”

Section: Methodsmentioning

confidence: 99%

Inhibitory effect ofBacillus subtilisWL-2 and its IturinA lipopeptides againstPhytophthora infestans

Wang

Zhang

et al. 2019

Preprint

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15Potato late blight triggered by Phytophthora infestans ((Mont.) de Bary) represents a 16 great food security threat worldwide and is difficult to control. Currently, Bacillus spp. 17 have been considered biocontrol agents to control many fungal diseases. Here, 18 Bacillus subtilis WL-2 was selected as the antifungal strain with the most potential 19 against P. infestans mycelium growth. Additionally, the functional metabolites 20 extracted from WL-2 were identified as IturinA-family cyclic lipopeptides (CLPs) via 21 2 high-performance liquid chromatography (HPLC) and electrospray ionization mass 22 spectrometry (ESI-MS). Analyses using scanning and transmission electron 23 microscopy (SEM and TEM) revealed that IturinA caused a change in the mycelial 24 surface and damage to the internal cell structure, including cell membrane disruption 25 and irregular organelle formation. Moreover, propidium iodide staining and nucleic 26 acid and protein release were detected to clarify the cell membrane damage caused by 27 IturinA. Additionally, IturinA triggered reactive oxygen species (ROS) generation and 28 malondialdehyde (MDA) production. Mitochondrial membrane potential (MMP), 29 mitochondrial respiratory chain complexes activity (MRCCA), respiratory control rate 30 (RCR), and oxidative phosphorylation efficiency (P/O) assays indicated that P. 31 infestans mitochondria affected by IturinA were so seriously damaged that the MMP 32 and MRCCA declined remarkably and that mitochondrial ATP production ability was 33 weakened. Therefore, IturinA induces cell membrane damage, oxidative stress, and 34 dysfunction of mitochondria, resulting in P. infestans hyphal cell death. As such, the 35 results highlight that B. subtilis WL-2 and IturinA have great potential as candidates for 36 inhibiting P. infestans mycelium growth and controlling potato late blight. 37 IMPORTANCE 38Potato (Solanum tuberosum L.) is the fourth most common global food crop, and 39 its planting area and yield increase yearly. Notably, in 2015, China initiated a potato 40 staple food conversion strategy, and by 2020, approximately 50% of potatoes will 41 be consumed as a staple food. The plant pathogen fungus Phytophthora infestans 42 ((Mont.) de Bary) is the culprit of potato late blight; however, biological agents 43 3 rather than chemicals are highly necessary to control this threatening disease. In 44 this study, we discovered an antifungal substance, IturinA, a lipopeptide produced 45 by Bacillus subtilis WL-2. Moreover, our research revealed the actual mechanism 46 of IturinA against P. infestans mycelium growth and clarified the potential of B. 65Behind rice, wheat, and corn, potato (Solanum tuberosum L.) is the fourth most 66 stable food crop in the world. However, potato production is often endangered by 67 many pathogens. Worryingly, late blight triggered by Phytophthora infestans ((Mont.) 68 de Bary) could directly reduce or even eliminate potato production, and an outbreak 69 of this disease could even result in a grievous ...

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“…peroxidation) or change in membranebound proteins and/or enzymes leads to complex cell responses and may affect many cells as the affected cell signal others [45]. Dolezalova and Lukes [56] demonstrated with their experiments that peroxidation of cell membrane lipids by cold plasma was an important pathway of bacterial inactivation. It is also reported that the amount of malondialdehyde and membrane permeability of E. coli to propidium iodide increased with increasing bacterial inactivation by plasma.…”

Section: Effect Of Plasma On Microbial Cellsmentioning

confidence: 98%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Membrane damage and active but nonculturable state in liquid cultures of Escherichia coli treated with an atmospheric pressure plasma jet

Cited by 163 publications

References 72 publications

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Inhibitory effect ofBacillus subtilisWL-2 and its IturinA lipopeptides againstPhytophthora infestans

Cold Plasma: A novel Non-Thermal Technology for Food Processing

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