Structural Changes Induced by Pulsed Electric Field Treatment

Harrison, S.; Barbosa‐Cánovas, Gustavo V.; Swanson, Barry G.

doi:10.1006/fstl.1996.0171

Cited by 73 publications

(22 citation statements)

References 18 publications

(16 reference statements)

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“…The cell wall exhibited budding scars and underwent degenerative changes showing splitting of the wall layers. This budding scar manifestation has been reported by Harrison et al 18 in yeast cells as a result of pulse electric fields (PEF). Maisner-Patin and Richard 19 reported that exposure of L.inocua to nisin concentration of 500 and 400 IU/mL induced cell wall irregularities.…”

Section: 15supporting

confidence: 75%

“…This variation is probably due to differences in type of hydrophobic interaction and part of the membrane where lipophilic compound reside. 18 An important characteristics of essential oil and their components is their hydrophobicity, which enables them to be introduced in the lipids of the bacterial cell membrane, disturbing the structure. At 1 MIC the temu kunci essential oil can alter the membrane structure without killing the bacteria.…”

Section: 15mentioning

confidence: 99%

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Antibacterial activity of temu kunci tuber (kaempheria pandurata) essential oil against Bacillus cereus

Miksusanti¹,

J²,

Syarief³

et al. 2009

Med J Indones

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Abstrak AbstractAim The mechanism of temu kunci tuber essential oil potential as antimicrobial agent has not been reported. To analyze the mechanism of antibacterial activity of temu kunci tuber essential oil from Yogyakarta on B.cereus. Antibacterial activity of essential oil were analyzed for its ability to disrupt bacterial cell membrane, that caused cell leakage and altered the morphology of the bacteria. Leakage was measured by analyzing the Ca +2 , K + ion outflow using an atomic adsorption spectrometry (AAS), and protein and nucleic acid using an ultraviolet spectrophotometer (UVS) on 280 nm and 260 nm respectively. Alterations in morphology were assessed using scanning electron microscopy (SEM).Results Minimum inhibitory concentration (MIC) of temu kunci essential oil on B.cereus was 0.12% (v/v). Treatment of B. cereus using 1MIC and 2MIC showed significant leakage compared to control (P<0.05). The K + and Ca +2 ion leakage from the bacterial cells were between 10.32-35.57% and 15.05-41.54% respectively and showed significant difference compared to control (P<0.05). The absorbance observed by UVS for protein and nucleic acid leakage were 0.6330-0.8670 at 280 nm and 0.4320-0.8307 at 260 nm, respectively, and were significantly different compared to control (P<0.05). Exposure of 1 MIC temu kunci essential oil on B.cereus caused thickening as well as irregularities on the cell wall. At 2 MIC cells seemed transparent, empty looking and showed a ghost-like appearance.Conclusion Kaempheria pondurata essential oil could cause leakage and alter the morphology of the bacteria.

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Section: 15supporting

confidence: 75%

Section: 15mentioning

confidence: 99%

Antibacterial activity of temu kunci tuber (kaempheria pandurata) essential oil against Bacillus cereus

Miksusanti¹,

J²,

Syarief³

et al. 2009

Med J Indones

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“…Thus, depending on the specific energy and treatment time, different situations can occur: stimulating electric fields, reversible electroporation, and irreversible electroporation (Figure 4). Successful inactivation of microorganisms by pulsed electric field treatment has been reported by several researchers [46][47][48]. One of the most attractive attributes of this technology is that samples can be treated at, or roughly above, ambient temperature for only a few microseconds, thus minimizing the energy loss caused by heating [49].…”

Section: Production Of Biomolecules From Fermented Foodsmentioning

confidence: 99%

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Galván-D’Alessandro

Carciochi

2018

Fermentation

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Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.

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“…Most studies carried out on microorganisms treated by PEF have shown an increase in surface roughness, craters, elongation, disruption of organelles, separation and condensation of cytoplasmic contents, cell wall breakage, or pore formation (Jayaram and Castle, 1992;Pothakamury et al, 1996Pothakamury et al, , 1997Harrison et al, 1997;Calderon-Miranda et al, 1999c;Dutreux et al, 2000b;Rowan et al, 2000;Aronsson and Ronner, 2001). It is noticeable that most of the morphological changes have been observed in bacteria rather than in yeast in spite of their lower PEF resistance (Harrison et al, 1997;Aronsson and Ronner, 2001).…”

Section: Electron Microscopy Examinationmentioning

confidence: 94%