Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli
In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6689751 |
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| author | Liping Guo Xuecong Zhang Lin Xu Yan Li Bin Pang Jingxin Sun Baowei Wang Ming Huang Xinglian Xu Harvey Ho |
| author_facet | Liping Guo Xuecong Zhang Lin Xu Yan Li Bin Pang Jingxin Sun Baowei Wang Ming Huang Xinglian Xu Harvey Ho |
| author_sort | Liping Guo |
| collection | DOAJ |
| description | In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli. |
| format | Article |
| id | doaj-art-1d5658b3175d41f4bdffef744701ddf5 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-1d5658b3175d41f4bdffef744701ddf52025-08-20T02:01:39ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66897516689751Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coliLiping Guo0Xuecong Zhang1Lin Xu2Yan Li3Bin Pang4Jingxin Sun5Baowei Wang6Ming Huang7Xinglian Xu8Harvey Ho9College of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaKey Laboratory of Meat Processing & Quality Control, College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing & Quality Control, College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, ChinaAuckland Bioengineering Institute, The University of Auckland, Auckland, New ZealandIn the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli.http://dx.doi.org/10.1155/2021/6689751 |
| spellingShingle | Liping Guo Xuecong Zhang Lin Xu Yan Li Bin Pang Jingxin Sun Baowei Wang Ming Huang Xinglian Xu Harvey Ho Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli Journal of Food Quality |
| title | Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli |
| title_full | Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli |
| title_fullStr | Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli |
| title_full_unstemmed | Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli |
| title_short | Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli |
| title_sort | efficacy and mechanism of ultrasound combined with slightly acidic electrolyzed water for inactivating escherichia coli |
| url | http://dx.doi.org/10.1155/2021/6689751 |
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