Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure

Synergistic effect of high-pressure thermal sterilization and muramidase on Bacillus subtilis spores: alterations in intrasporal components, inner membrane permeability, and structural integrity

The sporicidal mechanism of high-pressure thermal sterilization (HPTS) combined with muramidase against Bacillus subtilis spores was investigated. Results demonstrated that HPTS at 600 MPa/75°C with 0.3% muramidase achieved a 6.09 log reduction in Bacillus subtilis spores. The combined processing significantly increased the leakage of protein, nucleic acid, and dipicolinic acid, while significantly reducing Na+/K+-ATPase activity (P < 0.05). Scanning electron microscopy revealed notable morphological changes in spores after combined processing. A significant increase in propidium iodide (PI)-infiltrated spores indicated enhanced spore inner membrane permeability (P < 0.05). molecular composition analysis further showed disordered arrangement of fatty acid acyl chains, structural alterations in nucleic acids and proteins, and increased the peptidoglycan layer flexibility. These findings provided insights into the sporicidal mechanism of HPTS combined with muramidase.

Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis spores

This study aimed to investigate the inactivation effect of combined TS (thermosonication) and PS (potassium sorbate) treatments on Bacillus subtilis spores. The inactivation effect and potential mechanisms were examined using plate counts, OD600 values, nucleic acid leakage, DPA (dipicolinic acid) leakage, flow cytometry, and FTIR (Fourier transform infrared spectroscopy). The results showed that, after TS + PS treatments, the integrity of the inner membrane was lost, the permeability of the inner membrane to water molecules was increased, and the intraspore substances leaked. Furthermore, the OD600 value was reduced, indicating that the spore core hydration was enhanced. Spores proportion with damaged inner membrane was significantly increased to 66%, the ordered secondary structure of the protein was changed into a disordered structure and nucleic acid was fragmented after TS + PS treatment. The results indicated that the combined TS and PS treatments may be a useful method for inactivating bacterial spores in food processing and sterilization.

Inhibition mechanism of fusarium graminearum growth by g-C3N4 homojunction and its application in barley malting

The increase of deoxynivalenol (DON) caused by Fusarium graminearum (F. graminearum) during the malting process is a serious safety problem. In our work, the inhibition mechanism of F. graminearum growth by g-C3N4 homojunction and its application in barley malting were studied. The reason why the growth activity of F. graminearum decreased after photocatalysis by g-C3N4 homojunction was that under visible light irradiation, a large amount of •O2- elicited by g-C3N4 homojunction destroyed the cell structure of F. graminearum, leading to the deficiency of cell membrane selective permeability and serious disorder of intracellular metabolism. The application of photocatalysis technology in malting can effectively inhibit the growth of F. graminearum and the accumulation of ergosterol was reduced by 30.55 %, thus reducing the DON content in finished malt by 31.82 %. Meanwhile, the physicochemical indexes of barley malt after photocatalytic treatment still met the requirements of second class barley malt in Chinese light industry standard QB/T 1686-2008. Our work provides a new idea for the control of fungal contamination in barley malt.

Bacillus spore germination: mechanisms, identification, and antibacterial strategies

Bacterial spores are metabolically inactive and highly resistant to harsh environmental conditions in nature and during decontamination processes in food and related industries. However, inducing germination using specific germinants in dormant spores can convert them into vegetative cells which are metabolically active and fragile. The potential utility of a "germinate to eradicate" strategy, also known as germination-inactivation, has been validated in foods. Meanwhile, the strategy has sparked much interest in triggering and maximizing spore germination. Although many details of the spore germination process have been identified over the past decades, there remain many uncertainties, including some signal transduction mechanisms involved in germination. In addition, the successful implementation of the germination-inactivation strategy relies on the sensitive detection of germinative biomarkers within minutes of germination initiation and the optimal timing for the subsequent inactivation step. Meanwhile, the emergence of biomarkers has renewed attention to the practical application of the spore germination process. Here, this review presents the current knowledge of the germination mechanisms of Bacillus spore, influencing factors, and germination biomarkers. It also covers a detailed discussion on the development of germination-inactivation as a spore eradication strategy.

Hyaluronic acid hydrolysis using vacuum ultraviolet TiO2 photocatalysis combined with an oxygen nanobubble system

Advanced technologies for producing high-quality low molecular weight hyaluronic acid (LMW-HA) are required from the perspective of cost-efficiency and biosafety. Here, we report a new LMW-HA production system from high molecular weight HA (HMW-HA) using vacuum ultraviolet TiO₂ photocatalysis with an oxygen nanobubble system (VUV-TP-NB). The VUV-TP-NB treatment for 3 h resulted in a satisfactory LMW-HA (approximately 50 kDa measured by GPC) yield with a low endotoxin level. Further, there were no inherent structural changes in the LMW-HA during the oxidative degradation process. Compared with conventional acid and enzyme hydrolysis methods, VUV-TP-NB showed similar degradation degree with viscosity though reduced process time by at least 8-fold. In terms of endotoxin and antioxidant effects, degradation using VUV-TP-NB demonstrated the lowest endotoxin level (0.21 EU/mL) and highest radical scavenging activity. This nanobubble-based photocatalysis system can thus be used to produce biosafe LMW-HA cost-effectively for food, medical, and cosmetics applications.

Photocatalytic Inactivation of Bacillus subtilis Spores by Natural Sphalerite with Persulfate under Visible Light Irradiation

Bacterial spores are highly resistant to be inactivated by conventional water disinfection methods. In this study, the inactivation efficiency and mechanisms of Bacillus subtitles (B. subtilis) spores by natural sphalerite (NS) with persulfate (PS) under visible light (Vis) irradiation were investigated for the first time. The NS was composed of ZnS doped with trace amounts of metal ions, including As, Fe, Cd, and Mn. The results showed that 7 log of B. subtilis spores could be completely inactivated within 5 h in the Vis/NS/PS photocatalytic system, and the inactivation efficiency was about four and seven times higher than that of the NS/PS system and the Vis/PS system, respectively. The photo-generated electrons are generated by the excitation of NS under the illumination activated PS to form PS radicals (∙SO4−) and hydroxyl radicals (∙OH), which are the main active species for spore inactivation. Mechanism studies further showed that spore inactivation was related to physiological responses, including the increase in intracellular reactive oxygen species, the change of induced antioxidant enzyme activity, and the change of total protein. Furthermore, the dynamic changes of cells during spore inactivation were observed by SEM. These results not only clarify the relationship between the cell physiological stress response and inactivation mechanism of spores, but also reveal the interaction between minerals and PS under Vis, which provides technical methods for the inactivation of bacterial spores in the field of water disinfection.

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.