Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
Department of Medical Biomaterials Engineering, Kangwon National University, Gangwon, Chuncheon, Republic of Korea.
Ultrason Sonochem. 2017 Nov;39:101-110. doi: 10.1016/j.ultsonch.2017.04.019. Epub 2017 Apr 16.
This study was designed to investigate the combined effects of ultrasound and mild heat on the viability of S. aureus in association with the cell membrane integrity and intracellular enzyme activity. Cells were treated by ultrasound under 55°C for 3, 5, 7, 10, and 15min. The dynamic changes of S. aureus cell viability, sublethal injury and death were evaluated using flow cytometric assay. Microscopies were applied to identify the morphological appearance, ultrastructure and topography of S. aureus. The results showed the membrane damage was synchronous with esterase inhibition during the exposure to sonication, leading to the immediate lethal effect. On the other hand, bacteria under the mild heat at 55°C were inactivated via a sublethal injury process. The different lethal modes were observed between sonication and mild heat treatments, which could synergistically inactivate S. aureus. The antibacterial value of thermo-sonication was greater than the sum of the individual treatments. The thermo-sonication combination synergistically reduced the number of sublethal cells and also resulted in severe cell damage.
本研究旨在探讨超声与温和热联合作用对金黄色葡萄球菌活力的影响,以及对细胞膜完整性和细胞内酶活性的影响。将细胞在 55°C 下用超声处理 3、5、7、10 和 15min。使用流式细胞术评估金黄色葡萄球菌细胞活力、亚致死损伤和死亡的动态变化。显微镜用于鉴定金黄色葡萄球菌的形态外观、超微结构和形貌。结果表明,在超声暴露过程中,膜损伤与酯酶抑制同步,导致立即的致死效应。另一方面,55°C 下的温和热会使细菌失活,经历亚致死损伤过程。在超声和温和热处理之间观察到不同的致死模式,它们可以协同灭活金黄色葡萄球菌。热声处理的杀菌效果大于单独处理的总和。热声联合处理协同减少了亚致死细胞的数量,并导致严重的细胞损伤。