The Inactivation of E. coli and B. subtilis Spores Treated Individually, Sequentially and Simultaneously with Humified Air Dielectric Barrier Discharge Plasma and Ultraviolet

被引:0
作者
Wang, Zhishang [1 ]
Liang, Xinlei [1 ]
Feng, Dongxue [1 ]
Wu, Jiang [1 ]
Dou, Di [1 ]
Wan, Huihui [2 ]
Liu, Weifeng [1 ]
Liu, Dongping [1 ]
机构
[1] Dalian Univ Technol, Sch Elect Engn, Dalian 116024, Peoples R China
[2] Dalian Univ Technol, Instrumental Anal Ctr, Dalian 116024, Peoples R China
基金
中国国家自然科学基金;
关键词
Dielectric barrier discharge; 254 nm ultraviolet; Reactive oxygen and nitrogen species; Amino acid; Nucleobase; STAINLESS-STEEL; MICROBIAL DECONTAMINATION; AMINO-ACIDS; UV-LIGHT; FOOD; OXIDATION; WATER; MASS; DEGRADATION; PATHOGENS;
D O I
10.1007/s11090-024-10524-1
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The objective of this study was to evaluate the efficacy of humified air dielectric barrier discharge cold plasma (CP) and ultraviolet (UV) at a wavelength of 254 nm in inactivating Escherichia coli (E. coli) and Bacillus subtilis spores (B. subtilis spores). The experimental results showed that simultaneous treatment with CP and UV had the highest antimicrobial activity, followed by sequential and individual treatments. Individual treatment of CP and UV for 10 s decreased E. coli by 2.4 Logs and 1.3 Logs, respectively. After 60 s of CP and UV treatment, B. subtilis spores were decreased by 2.6 Logs and 1.1 Logs, respectively. Simultaneous treatment of CP and UV for 10 s reduced E. coli by 4.6 Logs and B. subtilis spores by 4.4 Logs after 60 s, which was attributed to their synergistic effects. To elucidate the mechanism of protein oxidation in simultaneous treatments, we investigated the chemical stability of simultaneous treatments with CP and UV on 11 amino acids and 4 nucleobases in aqueous solution. Phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), and histidine (His) were oxidized by plasma-generated reactive oxygen and nitrogen species. In addition, guanine (G) and thymine (T) exhibited structural instability; both the five- membered and six-membered rings of guanine can be oxidized, and thymine undergoes oxidative cross-linking by UV-induced formation of thymine dimers. The analysis showed that the chemical instability of amino acids and nucleobases was closely related to the synergistic inactivation effect of CP and UV.
引用
收藏
页码:255 / 278
页数:24
相关论文
共 57 条
[1]   Non-thermal plasma technique for preservation of fresh foods: A review [J].
Asl, Parisa Jafarian ;
Rajulapati, Vikky ;
Gavahian, Mohsen ;
Kapusta, Ireneusz ;
Putnik, Predrag ;
Khaneghah, Amin Mousavi ;
Marszalek, Krystian .
FOOD CONTROL, 2022, 134
[2]   Inhibitory Effects of UV Treatment and a Combination of UV and Dry Heat against Pathogens on Stainless Steel and Polypropylene Surfaces [J].
Bae, Young-Min ;
Lee, Sun-Young .
JOURNAL OF FOOD SCIENCE, 2012, 77 (01) :M61-M64
[3]  
Bintsis T, 2000, J SCI FOOD AGR, V80, P637, DOI 10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO
[4]  
2-1
[5]   Electron transfer in DNA and in DNA-related biological processes. Electrochemical insights [J].
Boussicault, Fabien ;
Robert, Marc .
CHEMICAL REVIEWS, 2008, 108 (07) :2622-2645
[6]   Ozone degradation of biological macromolecules: Proteins, hemoglobin, RNA, and DNA [J].
Cataldo, Franco .
OZONE-SCIENCE & ENGINEERING, 2006, 28 (05) :317-328
[7]   Reduction of eggshell aerobic plate counts by ultraviolet irradiation [J].
Chavez, C ;
Knape, KD ;
Coufal, CD ;
Carey, JB .
POULTRY SCIENCE, 2002, 81 (08) :1132-1135
[8]   Translation of plasma technology from the lab to the food industry [J].
Cullen, Patrick J. ;
Lalor, James ;
Scally, Laurence ;
Boehm, Daniela ;
Milosavljevic, Vladimir ;
Bourke, Paula ;
Keener, Kevin .
PLASMA PROCESSES AND POLYMERS, 2018, 15 (02)
[9]   Glutathione oxidation in real time by thermospray liquid chromatography-mass spectrometry [J].
Deutsch, JC ;
Santhosh-Kumar, CR ;
Kolhouse, JF .
JOURNAL OF CHROMATOGRAPHY A, 1999, 862 (02) :161-168
[10]   Maximum shields: the assembly and function of the bacterial spore coat [J].
Driks, A .
TRENDS IN MICROBIOLOGY, 2002, 10 (06) :251-254