Mohammad Javad Aarabi, Sajad Rostami, Bahram Hosseinzadeh Samani
{"title":"血浆活化水（PAW）对杏仁黄曲霉的作用及其对黄曲霉GPI受体影响的研究","authors":"Mohammad Javad Aarabi, Sajad Rostami, Bahram Hosseinzadeh Samani","doi":"10.1002/fsn3.70188","DOIUrl":null,"url":null,"abstract":"<p>Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting <i>Aspergillus flavus</i> in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio. Plasma-activated water eliminated 2.6 logarithmic units of fungi across multiple experimental regimens. Plasma diminished water flow, further reducing <i>A. flavus</i> fungus. Extending activated water application from 1 to 10 min diminished <i>A. flavus</i> by 1.17 logs. The research revealed that <sup>1</sup>O<sub>2</sub>, NO<sub>3</sub>−, and H<sub>2</sub>O<sub>2</sub> influenced the GPI receptor in distinct manners. The quantity of hydrogen bonds between molecular GPI and the solvent in H<sub>2</sub>O<sub>2</sub> exhibited a wider variety of effects than the two free radicals. The Study indicates that plasma-activated water eradicates <i>A. flavus</i> fungus by targeting the GPI receptor.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70188","citationCount":"0","resultStr":"{\"title\":\"Investigating Plasma-Activated Water (PAW) on Aspergillus flavus in Almonds and the Study of Its Effect on the GPI Receptor of the Fungus\",\"authors\":\"Mohammad Javad Aarabi, Sajad Rostami, Bahram Hosseinzadeh Samani\",\"doi\":\"10.1002/fsn3.70188\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting <i>Aspergillus flavus</i> in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio. Plasma-activated water eliminated 2.6 logarithmic units of fungi across multiple experimental regimens. Plasma diminished water flow, further reducing <i>A. flavus</i> fungus. Extending activated water application from 1 to 10 min diminished <i>A. flavus</i> by 1.17 logs. The research revealed that <sup>1</sup>O<sub>2</sub>, NO<sub>3</sub>−, and H<sub>2</sub>O<sub>2</sub> influenced the GPI receptor in distinct manners. The quantity of hydrogen bonds between molecular GPI and the solvent in H<sub>2</sub>O<sub>2</sub> exhibited a wider variety of effects than the two free radicals. The Study indicates that plasma-activated water eradicates <i>A. flavus</i> fungus by targeting the GPI receptor.</p>\",\"PeriodicalId\":12418,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"13 4\",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70188\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70188\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70188","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Investigating Plasma-Activated Water (PAW) on Aspergillus flavus in Almonds and the Study of Its Effect on the GPI Receptor of the Fungus
Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting Aspergillus flavus in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio. Plasma-activated water eliminated 2.6 logarithmic units of fungi across multiple experimental regimens. Plasma diminished water flow, further reducing A. flavus fungus. Extending activated water application from 1 to 10 min diminished A. flavus by 1.17 logs. The research revealed that 1O2, NO3−, and H2O2 influenced the GPI receptor in distinct manners. The quantity of hydrogen bonds between molecular GPI and the solvent in H2O2 exhibited a wider variety of effects than the two free radicals. The Study indicates that plasma-activated water eradicates A. flavus fungus by targeting the GPI receptor.
期刊介绍：
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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