Potential Use of 18 Tesla Static and Pulsed Magnetic Fields on Escherichia Coli and Saccharomyces Cerevisiae

Harte, Federico; Martı́n, M.Fernanda San; Lacerda, A.; Lelieveld, Huub; Swanson, Barry G.; Barbosa‐Cánovas, Gustavo V.

doi:10.1111/j.1745-4549.2001.tb00456.x

Cited by 21 publications

(5 citation statements)

References 14 publications

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“…In addition, the inactivation efficacy of microorganisms depends on magnetic field process parameters (such as type, intensity, frequency, and duration of action), microorganism properties (such as types, growth phase, and density) ( 28 ). Consequently, the window effect hypothesis has been proposed for the different effects of magnetic field on the growth of microorganisms, that is, specific parameters correspond to specific microorganisms ( 42 , 43 ).…”

Section: Resultsmentioning

confidence: 99%

Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization

Haiqing²,

Chen³

et al. 2022

Front. Nutr.

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To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca2+-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts. Furthermore, higher total SH content and Ca2+-ATPase activity were observed in SMF-treated samples, demonstrating that the oxidation and denaturation of myofibrillar protein (MP) were delayed due to SMF treatment. The transformation of α-helix to random coil was prevented in SMF-treated samples, indicating that the secondary structure of MP was stabilized by SMF treatment. The above changes in protein structures were accompanied by changes in muscle microstructure. More intact and compact structures were observed in SMF-treated samples, characterized by well-defined boundaries between myofibers. Therefore, our findings suggest that under the conditions of this article, SMF treatment could maintain the quality of fish mainly by inhibiting the growth of microorganisms and enhancing the stability of protein structures, and could be a promising auxiliary technology for preservation of aquatic products.

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Section: Resultsmentioning

confidence: 99%

Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization

Haiqing²,

Chen³

et al. 2022

Front. Nutr.

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“…For example, it was long hoped to use high magnetic fields to reduce microbial growth for sanitization. However, neither static nor pulsed magnetic fields showed a significant impact on microbial growth (Harte et al, 2001), viability (László and Kutasi, 2010), or endospore germination (Wu et al, 2017). It is still noteworthy that transposition and heat shock protein activity was induced in Escherichia coli cells when exposed to magnetic fields (Chow and Tung, 2000;Potenza et al, 2004;Del Re et al, 2006).…”

Section: General Considerations For In Vivo Magnetization Of Cellsmentioning

confidence: 99%

Intrinsically Magnetic Cells: A Review on Their Natural Occurrence and Synthetic Generation

Pekarsky

Spadiut

2020

Front. Bioeng. Biotechnol.

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The magnetization of non-magnetic cells has great potential to aid various processes in medicine, but also in bioprocess engineering. Current approaches to magnetize cells with magnetic nanoparticles (MNPs) require cellular uptake or adsorption through in vitro manipulation of cells. A relatively new field of research is "magnetogenetics" which focuses on in vivo production and accumulation of magnetic material. Natural intrinsically magnetic cells (IMCs) produce intracellular, MNPs, and are called magnetotactic bacteria (MTB). In recent years, researchers have unraveled function and structure of numerous proteins from MTB. Furthermore, protein engineering studies on such MTB proteins and other potentially magnetic proteins, like ferritins, highlight that in vivo magnetization of non-magnetic hosts is a thriving field of research. This review summarizes current knowledge on recombinant IMC generation and highlights future steps that can be taken to succeed in transforming non-magnetic cells to IMCs.

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“…Assim no primeiro enfoque as questões científicas surgem das variáveis físicoquímicas, enzimáticas, microbiológicas, nutricionais e sensoriais do produto (HARTE et al, 2001;FOJT et al, 2004;JANAS;BARABASZ, 2004;FAN, 2007;LIPIEC;NOVÁK et al, 2007;CELLINI et al, 2008;GAO et al, 2008;HAILE et al, 2008;ÇELIK et al, 2009 No segundo enfoque avaliam-se os aspectos do processo nos rendimentos, aceleração de reações, melhora na operabilidade, redução de custos (CANLI et al, 2011;JIN et al, 2015;ZHANG et al, 2015;DAI et al, 2016;JIN et al, 2016a;JIN et al, 2016b;ZHAO et al, 2016).…”

Section: Efeitos Dos Campos Magnéticos Nos Alimentosunclassified

Efeito dos campos magnéticos pulsados no congelamento de alimentos: aprimoramento da técnica e sua aplicação em Mirtilo

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Potential Use of 18 Tesla Static and Pulsed Magnetic Fields on Escherichia Coli and Saccharomyces Cerevisiae

Cited by 21 publications

References 14 publications

Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization

Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization

Intrinsically Magnetic Cells: A Review on Their Natural Occurrence and Synthetic Generation

Efeito dos campos magnéticos pulsados no congelamento de alimentos: aprimoramento da técnica e sua aplicação em Mirtilo

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