The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions

Rao, Lei; Wang, Yongtao; Chen, Fang; Liao, Xiaojun

doi:10.3389/fmicb.2016.01507

Cited by 15 publications

(13 citation statements)

References 45 publications

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“…The subpopulation of ungerminated spores sensitized to nisin could have been modified by HP in a way that promotes access of nisin to the IM. Rao et al (2016) found similar results on B. subtilis spores treated by HP CO 2 (HPCD) combined with nisin. The authors suggest that HPCD promotes the penetration of nisin into the spores by damaging their coat and cortex.…”

Section: Discussionsupporting

confidence: 56%

Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy

et al. 2020

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Bacterial spores are extremely resistant life-forms that play an important role in food spoilage and foodborne disease. The return of spores to a vegetative cell state is a three-step process, these being activation, germination, and emergence. High-pressure (HP) processing is known to induce germination in part of the spore population and even to inactivate a high number of Bacillus spores when combined with other mild treatments such as the addition of nisin. The aim of the present work was to investigate the mechanisms involved in the sensitization of spores to nisin following HP treatment at ambient temperature or with moderate heating leading to a heterogeneous spore response. Bacillus subtilis spores were subjected to HP treatment at 500 MPa at 20 and 50 • C. The physiological state of different subpopulations was characterized. Then Fourier transform infrared (FTIR) microspectroscopy coupled to a synchrotron infrared source was used to explore the heterogeneity of the biochemical signatures of the spores after the same HP treatments. Our results confirm that HP at 50 • C induces the germination of a large proportion of the spore population. HP treatment at 20 • C generated a subpopulation of ungerminated spores reversibly sensitized to the presence of nisin in their growth medium. Regarding infrared spectra of individual spores, spores treated by HP at 50 • C and germinated spores had similar spectral signatures involving the same structural properties. However, after HP was performed at 20 • C, two groups of spores were distinguished; one of these groups was clearly identified as germinated spores. The second group displayed a unique spectral signature, with shifts in the spectral bands corresponding to changes in membrane fluidity. Besides, spores spectra in the amide region could be divided into several groups close to spectral properties of dormant, germinated, or inactivated spores. The part of the spectra corresponding to αhelix and β-sheet-structures contribute mainly to the spectral variation between spores treated by HP at 20 • C and other populations. These changes in the lipid and amide regions could be the signature of reversible changes linked to spore activation.

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Section: Discussionsupporting

confidence: 56%

Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy

et al. 2020

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“…One of such prominent bacteriocins (E234) unspotted in health problems is nisin, an oligopeptide produced by certain strains of Lactococcus ( Cotter et al, 2012 ; Rao et al, 2016 ). Nisin is a cationic peptide composed of 34 amino acid residues.…”

Section: Introductionmentioning

confidence: 99%

“…The straightforward solution is to use combinational methods to improve the bacteria inactivation efficiency (i.e., garlic extracts, CO 2 , pressure, thermal stress), which all showed an improvement in nisin-mediated biopreservation ( Lee and Kaletunç, 2010 ; Al-Holy et al, 2012 ; Chandrasekaran et al, 2013 ; Pinilla and Brandelli, 2016 ; Rao et al, 2016 ). However, since the bacteriocins can lose their antimicrobial activity due to environmental factors such as pH, temperature, or food composition ( Zhou et al, 2014 ) additional encapsulation and use of nanostructures as carriers are advantageous ( Lopes and Brandelli, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Overcoming Antimicrobial Resistance in Bacteria Using Bioactive Magnetic Nanoparticles and Pulsed Electromagnetic Fields

et al. 2018

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Nisin is a known bacteriocin, which exhibits a wide spectrum of antimicrobial activity, while commonly being inefficient against Gram-negative bacteria. In this work, we present a proof of concept of novel antimicrobial methodology using targeted magnetic nisin-loaded nano-carriers [iron oxide nanoparticles (NPs) (11–13 nm) capped with citric, ascorbic, and gallic acids], which are activated by high pulsed electric and electromagnetic fields allowing to overcome the nisin-resistance of bacteria. As a cell model the Gram-positive bacteria Bacillus subtilis and Gram-negative Escherichia coli were used. We have applied 10 and 30 kV cm-1 electric field pulses (100 μs × 8) separately and in combination with two pulsed magnetic field protocols: (1) high dB/dt 3.3 T × 50 and (2) 10 mT, 100 kHz, 2 min protocol to induce additional permeabilization and local magnetic hyperthermia. We have shown that the high dB/dt pulsed magnetic fields increase the antimicrobial efficiency of nisin NPs similar to electroporation or magnetic hyperthermia methods and a synergistic treatment is also possible. The results of our work are promising for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections.

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“…Nisin is produced by certain strains of Lactococcus spp. and is effective against broad spectrum of gram-positive bacteria (Gharsallaoui et al., 2016; Rao et al., 2016; Campion et al., 2017). It incorporates itself in the cell membrane by binding to essential precursors for cell wall biosynthesis, which ultimately leads to the formation of pores, loss of solutes in bacteria, and subsequent cell death (Wiedemann et al., 2004; Novickij et al., 2018b).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli Using Nanosecond Electric Fields and Nisin Nanoparticles: A Kinetics Study

et al. 2018

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Nisin is a recognized bacteriocin widely used in food processing, however, being ineffective against gram-negative bacteria and in complex food systems. As a result, the research of methods that have cell wall–permeabilizing activity is required. In this study, electroporation to trigger sensitization of gram-negative bacteria to nisin-loaded pectin nanoparticles was used. As a model microorganism, bioluminescent strain of E. coli was introduced. Inactivation kinetics using nanosecond pulsed electric fields (PEFs) and nisin nanoparticles have been studied in a broad range (100–900 ns, 10–30 kV/cm) of pulse parameters. As a reference, the microsecond range protocols (100 μs × 8) have been applied. It was determined that the 20–30 kV/cm electric field with pulse duration ranging from 500 to 900 ns was sufficient to cause significant permeabilization of E. coli to trigger a synergistic response with the nisin treatment. The kinetics of the inactivation was studied with a time resolution of 2.5 min, which provided experimental evidence that the efficacy of nisin-based treatment can be effectively controlled in time using PEF. The results and the proposed methodology for rapid detection of bacteria inactivation rate based on bioluminescence may be useful in the development and optimization of protocols for PEF-based treatments.

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The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions

Cited by 15 publications

References 45 publications

Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy

Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy

Overcoming Antimicrobial Resistance in Bacteria Using Bioactive Magnetic Nanoparticles and Pulsed Electromagnetic Fields

Inactivation of Escherichia coli Using Nanosecond Electric Fields and Nisin Nanoparticles: A Kinetics Study

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