Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157:H7 induced by ohmic heating

Candidate molecules as alternative nitric oxide donors with better antibacterial property against Escherichia coli and Staphylococcus aureus

AIMS

Four nitric oxide (NO) donors, S-nitrosoglutathione (GSNO), S-nitrosocysteine (CySNO), S-nitroso-N-acetylcysteine (SNAC), and 2-(2-S-nitroso propionamide) acetic acid (GAS) were prepared and their physicochemical characteristics were analyzed. Besides, the antibacterial properties of NO donors were investigated against Escherichia coli and Staphylococcus aureus.

METHODS AND RESULTS

UV-visible absorption spectrum and Fourier transform infrared spectrum verified the successful preparation of RSNOs. All NO donors (10 mmol l-1) could release NO continuously, and the amount of NO release was from 80.22 μmol l-1 to 706.63 μmol l-1, in which the release of NO from SNAC was the highest, and the release of NO from NaNO2 was the least. The inhibition zone indicated that all NO donors showed stronger antibacterial activity against E. coli and S. aureus, and the antibacterial ability was in the order of SNAC > GSNO > CySNO > GAS > NaNO2 for both E. coli and S. aureus (P < 0.05). Scanning electron microscopy(SEM) showed that all NO donors could result in varying degrees of damage to cell wall and membrane of both E. coli and S. aureus and the damage of E. coli was more severe.

CONCLUSION

Four alternative NO donors were successfully synthesized. All alternative NO donors showed better antibacterial properties against E. coli and S. aureus than NaNO2.

Inactivation effects and mechanism of ohmic heating on Bacillus cereus

The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg²⁺ and K⁺) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature. Moreover, OH treatment caused more damage on membrane structure, greatly decreased the cell membrane potential and endogenous enzyme activity than that of CH. The results of this study indicated that OH is more efficient in the inactivation of bacteria.

Efficacy of Slightly Acidic Electrolyzed Water for Inactivation of Cronobacter sakazakii and Biofilm Cells

ABSTRACT

The disinfection efficacy and mechanism of activity of slightly acidic electrolyzed water (SAEW) were investigated against Cronobacter sakazakii. Treatment with three concentrations of SAEW decreased C. sakazakii by 23 to 55% after 2 min. Propidium iodide uptake and scanning electron micrographs indicated that SAEW treatment damaged cell integrity and changed membrane permeability resulting in leakage of nucleic acids (109.7%), intercellular proteins (692.3%), and potassium ions (53.6%). The ability to form biofilms was also reduced. SAEW treatment reduced the activity of superoxide dismutase and catalase from 100.73 and 114.18 U/mg protein to 50.03 and 50.13 U/mg protein, respectively. Expression of C. sakazakii response regulator genes (katG, rpoS, phoP, glpK, dacC, and CSK29544_RS05515) was reduced, which blocked repair of osmotic stress-induced damage and inhibited biofilm formation. These findings provide insight into the effects of SAEW on bacterial genotype and phenotype.

HIGHLIGHTS

The Changes of KCNQ5 Expression and Potassium Microenvironment in the Retina of Myopic Guinea Pigs

KCNQ5 is suggestively associated with myopia, but its specific role in the myopic process has not been studied further. The aim of this study was to investigate the expression of potassium channel gene KCNQ5 and the changes of K+ microenvironment within the retina of form deprivation myopia (FDM) guinea pigs. A total of 60 guinea pigs were randomly divided into the normal control (NC) group, the self-control (SC) group, and the form-deprivation (FD) group for different treatments. Molecular assays and immunohistochemistry (IHC) were conducted to measure the expression and distribution of KCNQ5-related gene and protein in the retina. We determined the K+ concentration in the retina. In addition, the possible effects of form deprivation on potassium ionic currents and the pharmacological sensitivity of KCNQ5 activator Retigabine and inhibitor XE991 to the M-current in RPE cells were investigated using the patch-clamp technique. As a result, FD eyes exhibited more myopic refraction and longer AL. The mRNA and protein levels of KCNQ5 significantly decreased in the FD eyes, but the K+ concentration increased. In addition, the M-type K+ current [IK(M)] density decreased in FD RPE cells, and were activated or inhibited in a concentration-dependent manner due to the addition of Retigabine or XE991. Overall, KCNQ5 was significantly downregulated in the retina of FD guinea pigs, which may be associated with the increasing K+ concentration, decreasing IK(M) density, and elongating ocular axis. It suggested that KCNQ5 may play a role in the process of myopia, and the intervention of potassium channels may contribute to the prevention and control of myopia.

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating

In this study, the high-throughput Illumina HiSeq 2000 mRNA sequencing technique was used to investigate the transcriptome response of Escherichia coli O157:H7 exposed to ohmic heating (OH) and water bath heating (WB). Compared to untreated samples, a total of 293, 516, and 498 genes showed differential expression after HVOH (high voltage short time ohmic heating), LVOH (low voltage long time ohmic heating), and WB, respectively. Therefore, LVOH had the potential to cause comparable effects on the transcriptome of E. coli O157:H7 as compared to WB, but not HVOH. These results indicated that additional non-thermal effects were not reflected on transcriptome of E. coli O157:H7 using both HVOH and LVOH, in particular the HVOH. Most of differentially expressed genes involved in information storage and processing, and cellular processes and signaling showed up-regulation whereas most of genes related to the metabolism were down-regulated after HVOH, LVOH, and WB. In addition, more attention needs to be paid to the up-regulation of a large number of virulence genes, which might increase the ability of surviving E. coli O157:H7 to infect host cells after HVOH, LVOH, and WB. This transcriptomic study on the response of E. coli O157:H7 to OH protomes the understanding of inactivation mechanism of OH on the molecular level and opens the door to future studies for OH.

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

The effect of ohmic heating (OH) (50, 55, and 60 °C, 6 V/cm) on the inactivation kinetics (Weibull model) and morphological changes (scanning electron microscopy and flow cytometry) of Salmonella spp. in infant formula (IF) was evaluated. In addition, thermal load indicators (hydroxymethylfurfural and whey protein nitrogen index, HMF, and WPNI) and bioactive compounds (DPPH, total phenolics, ACE, α-amylase, and α-glucosidase inhibitory activities) were also studied. OH presented a more intense inactivation rate than conventional heating, resulting in a reduction of about 5 log CFU per mL at 60 °C in only 2.91 min, being also noted a greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters. Overall, OH contributed to retaining the nutritional value and improve food safety in IF processing.

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T ₂₂ of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating

To investigate the inactivation mechanism of ohmic heating (OH) on Escherichia coli O157:H7 at the same inactivation levels, a label-free quantitative proteomic approach was employed in this study. Quantification of 2633 proteins was obtained with high confidence. Compared to untreated samples (CT), a total of 169, 84, and 26 proteins showed significantly differential abundance after high voltage OH (HVOH, 10 V/cm), low voltage OH (LVOH, 5 V/cm), and water bath heating (WB), respectively. Glyoxylate and dicarboxylate metabolism, ABC transporters, biosynthesis of amino acids, glycerophospholipid metabolism, and ribosome pathway were the main KEGG pathways mediated by OH, but only ribosome pathway was greatly affected by WB. The significant differences in proteome changes of E. coli O157:H7 among HVOH, LVOH, and WB treatments, especially the greater number of differential proteins in HVOH, indicated that OH might exert additional effects on proteome of E. coli O157:H7 due to the electric current, particularly in HVOH with higher electric field. This result enriched our understanding of molecular changes of E. coli O157:H7 induced by OH and provided data reference for further research into the inactivation mechanism of OH.