Phospholipid bilayer responses to ultrasound-induced microbubble cavitation phenomena

被引:5
|
作者
Walsh, Martin P. [1 ]
Tikekar, Rohan, V [2 ]
Nitin, Nitin [3 ]
Wrenn, Steven [1 ]
机构
[1] Drexel Univ, Dept Chem & Biol Engn, Philadelphia, PA 19104 USA
[2] Univ Maryland, Dept Nutr & Food Sci, College Pk, MD 20740 USA
[3] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
基金
美国国家科学基金会; 美国食品与农业研究所;
关键词
Ultrasound; Microbubble; Cavitation; Sonoporation; Electrostatic interaction; Liposome; CONTRAST AGENTS; SONOPORATION; DECONTAMINATION; CONTAMINATION; BUBBLES; MODEL; GENE;
D O I
10.1016/j.jfoodeng.2020.110410
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Using liposomal bilayers as a model for bacterial cell membranes, this study investigates the extents to which high-frequency (1.0 and 3.3 MHz) ultrasound-induced microbubble cavitation phenomena are effective for bacterial inactivation. Forster Resonance Energy Transfer (FRET), acoustic scattering and a mathematical model were used to quantify the proximity of microbubbles to liposomes, establish if liposomes affect microbubble cavitation and propose bilayer alterations' mechanisms. Addition of a positive charge on micmbubbles increased their proximity to liposomes through electrostatic attraction, however, dampened microbubble's oscillation compared to freely-floating microbubbles. Alleviation of energy transfer due to phospholipid mixing between microbubbles and liposomes established that close-proximity is necessary for bilayer alterations. Approximately 19% mixing of phospholipids was observed at 3.3 MHz due to microstreaming from stable cavitation, while inertial cavitation at 1.0 MHz increased this mixing to 50%. This method can damage bacterial membrane; but, whether bacterial defense mechanisms can attenuate this effect remains to be understood.
引用
收藏
页数:12
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