Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang
{"title":"等离子活化水和温热对扩张青霉孢子的联合抗菌效果","authors":"Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang","doi":"10.1016/j.lwt.2024.116954","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to examine the combined antimicrobial action of plasma-activated water (PAW) and mild heat (30, 40, 50, and 60 °C) against <em>Penicillium expansum</em> spores in phosphate-buffered saline (PBS). The combined treatment showed stronger antimicrobial activity against <em>P. expansum</em> spores. <em>P. expansum</em> spores decreased more than 6.76 log<sub>10</sub> 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. <em>P. expansum</em> 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 <em>P. expansum</em> spores by destroying cellular membranes, reducing mitochondrial membrane potential, and causing oxidative damage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116954"},"PeriodicalIF":6.0000,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Combined antimicrobial effect of plasma-activated water and mild heat against Penicillium expansum spores\",\"authors\":\"Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang\",\"doi\":\"10.1016/j.lwt.2024.116954\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study aimed to examine the combined antimicrobial action of plasma-activated water (PAW) and mild heat (30, 40, 50, and 60 °C) against <em>Penicillium expansum</em> spores in phosphate-buffered saline (PBS). The combined treatment showed stronger antimicrobial activity against <em>P. expansum</em> spores. <em>P. expansum</em> spores decreased more than 6.76 log<sub>10</sub> 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. <em>P. expansum</em> 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 <em>P. expansum</em> spores by destroying cellular membranes, reducing mitochondrial membrane potential, and causing oxidative damage.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"211 \",\"pages\":\"Article 116954\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-10-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824012374\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824012374","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Combined antimicrobial effect of plasma-activated water and mild heat against Penicillium expansum spores
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.
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.