Combined antimicrobial effect of plasma-activated water and mild heat against Penicillium expansum spores

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang
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Abstract

This study aimed to examine the combined antimicrobial action of plasma-activated water (PAW) and mild heat (30, 40, 50, and 60 °C) against Penicillium expansum spores in phosphate-buffered saline (PBS). The combined treatment showed stronger antimicrobial activity against P. expansum spores. P. expansum spores decreased more than 6.76 log10 CFU/mL after exposure to PAW at 60 °C for 10 min, which was higher than that of samples treated by PAW at 25 °C (0.80-log reduction) or mild heat treatment alone at 60 °C (2.27-log reduction). After exposure to PAW + mild heat, a high amount of intracellular nucleic acids and proteins were released from spores, suggesting the loss of cell membrane integrity. P. expansum spores also exhibited a large increase in intracellular reactive oxygen species (ROS) and a reduction in mitochondrial membrane potential after exposure to PAW + mild heat. Moreover, antioxidants glutathione and N-acetylcysteine effectively inhibited spores death induced by PAW + mild heat, suggesting that ROS was involved in the antifungal action of PAW and mild heat. In summary, PAW + mild heat exhibits excellent antimicrobial activity against P. expansum spores by destroying cellular membranes, reducing mitochondrial membrane potential, and causing oxidative damage.
等离子活化水和温热对扩张青霉孢子的联合抗菌效果
本研究旨在考察等离子活化水(PAW)和温热(30、40、50 和 60 °C)对磷酸盐缓冲盐水(PBS)中扩张青霉孢子的联合抗菌作用。联合处理对扩张青霉孢子具有更强的抗菌活性。膨胀青霉孢子在接触 60 °C 的 PAW 10 分钟后减少了超过 6.76 log10 CFU/mL,比接触 25 °C 的 PAW(减少 0.80 个菌落)或单独接触 60 °C 的温和加热处理(减少 2.27 个菌落)的样品要高。暴露于 PAW + 微热处理后,孢子释放出大量细胞内核酸和蛋白质,表明细胞膜失去了完整性。暴露于 PAW + 微热后,扩张孢子还表现出细胞内活性氧(ROS)的大量增加和线粒体膜电位的降低。此外,抗氧化剂谷胱甘肽和 N-乙酰半胱氨酸能有效抑制 PAW + 微热诱导的孢子死亡,表明 ROS 参与了 PAW 和微热的抗真菌作用。总之,PAW + 微热通过破坏细胞膜、降低线粒体膜电位和造成氧化损伤,对扩张孢子具有很好的抗菌活性。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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