Thermal Analysis of Whole Bacterial Cells Exposed to Potassium Permanganate Using Differential Scanning Calorimetry: a Biphasic Dose-Dependent Response to Stress

Abuladze, Marina; Sokhadze, Victor M.; Namchevadze, Emma N.; Kiziria, E.; Tabatadze, Leila; Lejava, Lia V.; Gogichaishvili, Sh.; Bakradze, Nugzar B.

doi:10.1100/tsw.2009.3

Cited by 7 publications

(5 citation statements)

References 18 publications

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“…This chlorination method is considered a traditional disinfection method but it isn't particularly effective in reducing helminths and some protozoan numbers to low levels [7]. Nowadays, certain types of disinfectants are used worldwide such as acetic acid, potassium permanganate, Ozone, Ultraviolet irradiation and several chemicals [8].…”

Section: Introductionmentioning

confidence: 99%

Parasitic Contamination of Commonly Consumed Fresh Vegetables and Fruits in Some Rural Areas of Sharkyia Governorate, Egypt

Etewa

Abdelrahman

Fathy

et al. 2017

Afro-Egyptian Journal of Infectious and Endemic Diseases

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Background and study aim: The healthy diet must basically contain fresh fruits and vegetables. Contaminated vegetables and fruits consumption is a way of getting people infected with intestinal parasites. This study aimed to detect the parasitic contamination in some common fresh vegetables and fruits in Sharkyia Governorate, Egypt and the effect of potassium permanganate (24mg/L) and acetic acid 5% upon these parasites. Patients and Methods: The study examined 420 samples: lettuce, watercress, parsley, cucumber, carrots and strawberry. Their collection was done from some rural areas of Sharkyia governorate's markets. Samples were washed and the solution resulted from washing was filtered and centrifuged to concentrate the parasitic stages. Sediments and supernatants were microscopically examined using iodine and modified Ziehl-Neelsen stained smears. Then the positive samples were soaked separately in acetic acid 5% and potassium permanganate 24ml/L for 15 and 30 minutes. Then they were tested by 0.2% trypan blue stain to detect the viability of parasites. Results: The parasites were determined in 164/420 (39%) samples. Giardia lamblia cysts were the most prevalent parasite (12.6%) followed by Cryptosporidium spp.oocysts (7.6%), Entamoeba spp. cysts (6.2%), Blastocystis hominis cysts (3.8%), Hymenolepis nana eggs (2.8%), Ascaris lumbricoides eggs (1.9%), various helminths larvae (1.6%), Enterobius vermicularis eggs (1.4%) and Balantidium coli cysts (0.9%). The highest contaminated one was watercress (55.7%) followed by lettuce (45.7%), parsley (44.2%), cucumber (31.4%), strawberry (30%) and carrots (27.1%). There was a reduction in the viability of the parasites after exposure to acetic acid 5% and potassium permanganate 24mg/L but the statistical difference between the percentages was insignificant. Conclusion: The results of the study emphasized a possible role of contaminated raw vegetables and fruits in the spread of parasitic diseases in Sharkyia governorate, Egypt. Acetic acid 5% and potassium permanganate 24ml/L are considered effective disinfectants to reduce parasitic contamination of fresh vegetables and fruits.

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Section: Introductionmentioning

confidence: 99%

Parasitic Contamination of Commonly Consumed Fresh Vegetables and Fruits in Some Rural Areas of Sharkyia Governorate, Egypt

Etewa

Abdelrahman

Fathy

et al. 2017

Afro-Egyptian Journal of Infectious and Endemic Diseases

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“…Abuladze [182] studied bacterial protein degradation using DSC. With more sophisticated instruments at present, cell wall and cytoplasmic protein degradation of pathogens and spoilage organisms and their destruction on heating can therefore be studied in meat to establish instantaneous quality.…”

Section: Future Prospectsmentioning

confidence: 99%

Thermal analysis of meat and meat products

Tamilmani

Pandey

2015

J Therm Anal Calorim

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The application of thermal analysis to meat products, like all materials, is governed by energy transfer, from which invaluable information on thermodynamics of processes is obtained. Various meat systems have been analyzed with different success ratios. Proteins in meat formed the key area of interest due to their effect on product quality, shelf life, functionality and also their ability to interact with other components. Initially success rates were low owing to lack of sensitivity, results with complex curves, complications in interpretation and a large number of factors affecting the biological system. Later with developments in instrumentation and computer models for better resolution and reproducibility, wider horizons could be covered with easy solutions to complex results. Though thermal analysis has been used exhaustively in meat, research in this area has become stagnant and new areas are being left untouched. This review emphasizes the importance of thermal analysis in the meat industry and also the need to use more advanced equipment for better understanding of the biological changes occurring in muscle during processing and storage.

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“…DSC is a thermal fingerprint technique measuring thermally induced conformational changes and phase transitions in the molecules (Kaletunç et al, 2004;Abuladze et al, 2009). Several endothermic transitions are being observed in the microorganisms under the thermal effect which correspond to the conformational alterations in the molecular ingredients of the studied microorganism such as lipids, proteins, nucleic acids and cell wall components (Lee and Kaletunc, 2002;Chiu and Prenner, 2011).…”

Section: Introductionmentioning

confidence: 99%

Molecular Profile of Oral Probiotic Bacteria to Be Used With Functional Foods

Gurbanov¹,

Yıldız²

2017

J Food Health Sci

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In this work, we present thermal and IR spectral profile and thereby molecular information about the probiotic bacteria-Streptococcus salivarius K12 (SsK12) to be further used with functional foods. In this context, for the first time, we characterized the global cellular constituents of this bacteria i.e. its proteins, lipids, polysaccharides, ribosomes, nucleic acids and cell wall by powerful calorimetric (differential scanning calorimetry) and infrared spectroscopic techniques, which are widely applied bioanalytical methods especially in the food microbiology and industry. Our results can be used by food specialists for the development of probiotic functional foods such as cheese, kefir, yogurt, buttermilk, pickle and chewing gum enriched with viable lyophilized bacteria to preserve oral health. Furthermore, the information we present here, would contribute for the development of prophylactic strategies and for the generation of recombinant probiotic SsK12 strains, which would help to launch out a new public health-care action plans.

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Thermal Analysis of Whole Bacterial Cells Exposed to Potassium Permanganate Using Differential Scanning Calorimetry: a Biphasic Dose-Dependent Response to Stress

Cited by 7 publications

References 18 publications

Parasitic Contamination of Commonly Consumed Fresh Vegetables and Fruits in Some Rural Areas of Sharkyia Governorate, Egypt

Parasitic Contamination of Commonly Consumed Fresh Vegetables and Fruits in Some Rural Areas of Sharkyia Governorate, Egypt

Thermal analysis of meat and meat products

Molecular Profile of Oral Probiotic Bacteria to Be Used With Functional Foods

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