Inactivation Mechanism and Apoptotic-Like Changes in Aeromonas hydrophila Induced by Slightly Acidic Electrolyzed Water in Freshwater

2018 ◽  
Vol 61 (1) ◽  
pp. 305-314 ◽  
Author(s):  
Zhangying Ye ◽  
Shuo Wang ◽  
Weishan Gao ◽  
Songjian Nan ◽  
Songming Zhu ◽  
...  
Keyword(s):  
Membrane Permeability ◽  
Structural Damage ◽  
Suppressive Effect ◽  
Cell Membrane Permeability ◽  
Control Group ◽  
Nuclear Morphology ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Inactivation Mechanism

Abstract. This study investigated the suppressive effect and the inactivation mechanism of slightly acidic electrolyzed water (SAEW) on . The experiment compared different inhibition effects with SAEW and two antibiotics, gentamicin and norfloxacin. The conditions of pH of 6.5, oxidation-reduction potential (ORP) of 890 mV, available chlorine concentration (ACC) of 28 mg L-1 of SAEW, and volume ratios of 1:10, 1:15, and 1:20 were used. Using exposure times of 5 and 10 min to analyze the inactivation mechanism of SAEW from the perspectives of cell membrane permeability, cell nuclear morphology, cell fluorescence staining, and other aspects, the anti-infection effects of SAEW were tested using tilapia () culture experiments. SAEW had a stronger bacteriostasis effect than the antibiotics used. SAEW can inhibit the ability to reproduce, causing abnormal cell morphology and cell elongation. The cell volume was increased with a change in the membrane permeability. The cell nuclear morphology was changed, further inducing apoptosis. Based on study of tilapia in a control group, the organs (intestine, stomach, and liver) developed different degrees of infection. No obvious infection was observed in muscle samples. After SAEW treatment, SAEW showed a better antibacterial effect and improvement effects on the inflammation and structural damage induced by , which could be helpful in aquaculture application. Keywords: A. hydrophila, Antibiotics, Anti-infection, Cell apoptosis, Membrane permeability, Slightly acidic electrolyzed water.

Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

2014 ◽  
Vol 644-650 ◽  
pp. 4671-4676
Author(s):  
Ying Chun Zhu ◽  
Li Zhen Ma ◽  
Yu Jing Tian ◽  
Hua Yang ◽  
Yao Hua Guo ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Growth ◽  
Reduction Potential ◽  
Meat Products ◽  
High Pressure Processing ◽  
Control Group ◽  
Oxidation Reduction ◽  
Preservation Method ◽  
Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

Environmentally-benign cleaning for giga DRAM using electrolyzed water

2001 ◽  
Vol 671 ◽  
Author(s):  
Kunkul Ryoo ◽  
Byeongdoo Kang
Keyword(s):  
Pure Water ◽  
Particle Removal ◽  
Electrolyzed Water ◽  
Particle Distributions ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Water Cleaning ◽  
Concentration Changes ◽  
The Many ◽  
Cleaning Technology

ABSTRACTA present semiconductor cleaning technology is based upon RCA cleaning technology which consumes vast amounts of chemicals and ultra pure water(UPW) and is the high temperature process. Therefore, this technology gives rise to the many environmental issues, and some alternatives such as functional water cleaning are being studied. The electrolyzed water was generated by an electrolysis system which consists of anode, cathode, and middle chambers. Oxidative water and reductive water were obtained in anode and cathode chambers, respectively. In case of NH4Clelectrolyte, the oxidation-reduction potential and pH for anode water(AW) and cathode water(CW) were measured to be +1050mV and 4.8, and -750mV and 10.0, respectively. AW and CW were deteriorated after electrolyzed, but maintained their characteristics for more than 40 minutes sufficiently enough for cleaning. Their deterioration was correlated with CO2 concentration changes dissolved from air. It was known that AW was effective for Cu removal, while CW was more effective for Fe removal. The particle distributions after various particle removal processes maintained the same pattern. In this work, RCA consumed about 9 chemicals, while EW did only 400ml HCl electrolyte or 600ml NH4Cl electrolyte. It was hence concluded that EW cleaning technology would be very effective for eliminating environment, safety, and health(ESH) issues in the next generation semiconductor manufacturing.

scholarly journals Revamp of existing lab-scale electrolytic cell design for electrolyzed water study in cleaning application

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 146-149
Author(s):  
N.S. Sulaiman ◽  
N.I. Khalid ◽  
E.M.H. Fauzi ◽  
N. Ab Aziz ◽  
N.A. Yusof ◽  
...  
Keyword(s):  
Reduction Potential ◽  
Current Flow ◽  
Chemical Properties ◽  
Electrolytic Cell ◽  
Free Chlorine ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Alkaline Electrolyzed Water ◽  
Electrode Plate

The lab-scale electrolytic cell was designed to produce acidic and alkaline electrolyzed water for cleaning study. Electrolyzed water (EW) was produced by electrolysis of a dilute sodium chloride solution. The generation of free chlorine, pH and oxidation-reduction potential from the electrolysis process by the electrolytic cell were far from the expected value. Thus, the lab-scale electrolytic cell was revamped by using the acrylic slot to hold the electrode plate and a membrane holder without metal screws. This revamp work is to reduce the resistance for current flow with the aim to increase the value of chemical properties (pH, oxidation-reduction potential, free chlorine) for acidic and alkaline electrolyzed water. Findings have shown that the current was increased from 0.013A to 2.5A after the revamp process. As a result of the revamp, the value of pH, oxidationreduction potential and free chlorine for acidic electrolyzed water was increased by 1.7 times, 2.7 times, and 20 times higher than previous results respectively. While for alkaline electrolyzed water, the value of pH and oxidation-reduction potential was increased by 1.4 times and 6.2 times higher than previous results respectively.

Effect of Electrolyzed Water on the Disinfection of Bacillus cereus Biofilms: The Mechanism of Enhanced Resistance of Sessile Cells in the Biofilm Matrix

2018 ◽  
Vol 81 (5) ◽  
pp. 860-869 ◽  
Author(s):  
MOHAMMAD SHAKHAWAT HUSSAIN ◽  
MINYEONG KWON ◽  
CHARLES NKUFI TANGO ◽  
DEOG HWAN OH
Keyword(s):  
Bacillus Cereus ◽  
Extracellular Polymeric Substances ◽  
Hypochlorous Acid ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Chlorine Ions ◽  
Potential Use ◽  
Insight Into ◽  
Dispersal Activity

ABSTRACT This study examined the disinfection efficacy and mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. B. cereus strains, ATCC 14579 and Korean Collection for Type Cultures (KCTC) 13153 biofilms, were formed on stainless steel (SS) and plastic slide (PS) coupons. Mature biofilms were treated with slightly acidic EW (SAEW), acidic EW (AEW), and basic EW (BEW). SAEW (available chlorine concentration, 25 ± 1.31 mg L−1; pH 5.71 ± 0.16; and oxidation reduction potential, 818 to 855 mV) reduced ATCC 14579 biofilms on plastic slides to below the detection limit within 30 s. However, biofilms on SS coupons showed a higher resistance to the SAEW treatment. When the disinfection activities of three types of EW on biofilms were compared, AEW showed a higher bactericidal activity, followed by SAEW and BEW. In contrast, BEW showed a significantly (P < 0.05) higher biofilm dispersal activity than AEW and SAEW. SAEW disinfection of the B. cereus biofilms was due to the disruption of the B. cereus plasma membrane. The higher resistance of biofilms formed on the SS coupon might be due to the higher number of attached cells and extracellular polymeric substances formation that reacts with the active chlorine ions, such as hypochlorous acid and hypochlorite ion of SAEW, which decreased the disinfection efficacy of SAEW. This study showed that the EW treatment effectively disinfected B. cereus biofilms, providing insight into the potential use of EW in the food processing industry to control the biofilm formation of B. cereus.

scholarly journals Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

2021 ◽  
Vol 12 ◽  
Author(s):  
Miran Kang ◽  
Boyeon Park ◽  
Ji-Hyoung Ha
Keyword(s):  
Goodness Of Fit ◽  
Information Criterion ◽  
Inactivation Kinetics ◽  
Human Norovirus ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Lower Akaike Information Criterion ◽  
Disinfection Process ◽  
Fresh Vegetables

To consistently disinfect fresh vegetables efficiently, the decay of disinfectants such as chlorine, electrolyzed oxidizing water (EOW), ozonated water, and plasma-activated water during the disinfection maintenance stage needs to be understood. The aim of our study was to evaluate the changes in the inactivation kinetics of slightly acidic electrolyzed water (SAEW) against human norovirus (HuNoV), based on the cabbage-to-SAEW ratio. After disinfection of fresh cabbage with disinfected SAEW solution, SAEW samples were collected and analyzed for physicochemical properties such as pH, available chlorine concentrations (ACCs), and oxidation-reduction potential (ORP). SAEW virucidal effects were evaluated. We confirmed the decay of post-disinfection SAEW solution and demonstrated the different patterns of the decay kinetic model for HuNoV GI.6 and GII.4. In addition, the goodness of fit of the tested models based on a lower Akaike information criterion, root-mean-square error (RMSE), and residual sum of squares (RSS) was close to zero. In particular, the change in both the HuNoV GI.6 and GII.4 inactivation exhibited a strong correlation with the changes in the ACC of post-disinfection SAEW. These findings demonstrate that physicochemical parameters of SAEW play a key role in influencing the kinetic behavior of changes in the disinfection efficiency of SAEW during the disinfection process. Therefore, to optimize the efficiency of SAEW, it is necessary to optimize the produce-to-SAEW ratio in future studies.

scholarly journals Electrolyzed Water and Its Application in the Food Industry

2008 ◽  
Vol 71 (9) ◽  
pp. 1934-1947 ◽  
Author(s):  
D. HRICOVA ◽  
R. STEPHAN ◽  
C. ZWEIFEL
Keyword(s):  
Reduction Potential ◽  
Food Products ◽  
Strict Adherence ◽  
Electrolyzed Water ◽  
Food Industries ◽  
Hygiene Practices ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Food Commodities ◽  
Vegetables And Fruits

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of −800 to −900 mV. Vegetative cells of various bacteria in suspension were generally reduced by >6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.

Decontamination of Lettuce Using Acidic Electrolyzed Water

2001 ◽  
Vol 64 (5) ◽  
pp. 652-658 ◽  
Author(s):  
SHIGENOBU KOSEKI ◽  
KYOICHIRO YOSHIDA ◽  
SEIICHIRO ISOBE ◽  
KAZUHIKO ITOH
Keyword(s):  
Reduction Potential ◽  
Effective Means ◽  
Cellular Tissue ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Alkaline Electrolyzed Water ◽  
Ozonated Water

The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; 30 ppm of available chlorine) and NaOCl solution (150 ppm of available chlorine) reduced viable aerobes in lettuce by 2 log CFU/g within 10 min. For lettuce washed in alkaline electrolyzed water (AlEW) for 1 min and then disinfected in AcEW for 1 min, viable aerobes were reduced by 2 log CFU/g. On the other hand, ozonated water containing 5 ppm of ozone reduced viable aerobes in lettuce 1.5 log CFU/g within 10 min. It was discovered that AcEW showed a higher disinfectant effect than did ozonated water significantly at P < 0.05. It was confirmed by swabbing test that AcEW, ozonated water, and NaOCl solution removed aerobic bacteria, coliform bacteria, molds, and yeasts on the surface of lettuce. Therefore, residual microorganisms after the decontamination of lettuce were either in the inside of the cellular tissue, such as the stomata, or making biofilm on the surface of lettuce. Biofilms were observed by a scanning electron microscope on the surface of the lettuce treated with AcEW. Moreover, it was shown that the spores of bacteria on the surface were not removed by any treatment in this study. However, it was also observed that the surface structure of lettuce was not damaged by any treatment in this study. Thus, the use of AcEW for decontamination of fresh lettuce was suggested to be an effective means of controlling microorganisms.

scholarly journals Mechanism of Action of Potato Glycoalkaloids against Fusarium solani

2021 ◽  
Vol 25 (04) ◽  
pp. 873-880
Author(s):  
Jing He
Keyword(s):  
Cell Membrane ◽  
Membrane Permeability ◽  
Fusarium Solani ◽  
Soluble Protein ◽  
Soluble Sugar ◽  
Reducing Sugar ◽  
Cell Membrane Permeability ◽  
Control Group ◽  
Potato Glycoalkaloids ◽  
Mycelial Cell

The antifungal mechanism of potato glycoalkaloids was studied using a sensitive species, Fusarium solani. The effects of potato glycoalkaloids extract on the ultrastructure, membrane permeability, contents of reducing sugar, soluble sugar, soluble protein and mycelial fat of Fusarium solani were determined. Potato glycoalkaloids significantly affected F. solani mycelial morphology, resulting in bubbly mycelial cell walls, incomplete outer layer, discontinuous cell membrane, disorganized structures of mitochondria and other organelles, and visible leakage of cell contents. Investigation of material metabolism indicated that potato glycoalkaloids disrupted selective permeability of mycelial cell membranes; In the treatment group, the soluble protein content increased from 66.50 g mL-1to 169.51 g mL-1for 0–6 h, the soluble sugar content in extracellular fluid increased from 117.4 g mL-1to 132.5 g mL-1for 0–24 h, which were much higher than that of the control group, hindered hydrolysis of reducing sugar, affected nutrient absorption and utilization and inhibited decomposition metabolism of mycelia. Thus, potato glycoalkaloids altered the morphology of fungal mycelia, destroyed cell membrane structure, increased mycelial cell membrane permeability, and caused cell contents leakage, resulting in effective inhibition of growth and metabolism of plant pathogenic fungus and so could decrease the occurrence of plant disease.© 2021 Friends Science Publishers

Physico-chemical Characterization of “Bone Taint” in Spanish Dry-cured Hams

1997 ◽  
Vol 60 (6) ◽  
pp. 667-672 ◽  
Author(s):  
DOMINGO BLANCO ◽  
AGUSTIN ARIÑO ◽  
PILAR CONCHELLO ◽  
CONSUELO PEREZ ◽  
JAVIER YANGÜELA ◽  
...  
Keyword(s):  
Moisture Content ◽  
Reduction Potential ◽  
Chemical Characterization ◽  
Control Group ◽  
Chemical Parameters ◽  
General Terms ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Physico Chemical

Samples of Spanish dry-cured hams were analyzed using several physico-chemical parameters (moisture content, chlorides, water activity, nitrate, nitrite, total volatile basic nitrogen [TVBN], pH, and oxidation-reduction potential [Eh]). The samples (n = 76) were taken from three basic types of dry-cured hams produced in Spain: slow-cured hams from white pigs (n = 39), fast-cured hams from white pigs (n = 15), and hams from black-skinned Iberian pigs (n = 22). Overall, 56 samples (73.7%) showed the “bone taint” condition, and the remaining 20 hams (26.3%) were normal, and therefore considered as a control group. The objective of this research was to establish the possible circumstances that determine the alteration by means of the differences found in the values of the analyzed measurements in both groups of samples (altered versus normal ones). The hams with “bone taint” were, in general terms, those with a higher TVBN content, a greater pH, and a lower Eh, attributable to an anomalous development of the proteolytic phenomena. The conjunction of a lower concentration of chlorides, greater moisture content, and a higher aw in the affected hams may have created the conditions favorable for tissue enzyme and/or microbial activity.

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