Li Huiying, Liang Duo, Huang Jin, Cui Chaojing, Rao Huan, Zhao Dandan, Hao Jianxiong
College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
Foods. 2021 Nov 3;10(11):2671. doi: 10.3390/foods10112671.
In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on were evaluated. The results showed that the strains of were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the main factor affecting the disinfection efficacy of SAEW. Moreover, our results demonstrated that SAEW could destroy the cell membrane of , which was observed by SEM and FT-IR, thus resulting in the leakage of intracellular substances including electrolyte, protein and nucleic acid, and DNA damage. On the other hand, the results found that SAEW could disrupt the intracellular ROS balance of by inhibiting the antioxidant enzyme activity, thus promoting the death of In conclusion, the bactericidal mechanism of SAEW on was explained from two aspects including the damage of the cell membrane and the breaking of ROS balance.
在本研究中，评估了微酸性电解水（SAEW）对[具体菌株名称未给出]的杀菌效果及作用机制。结果表明，有效氯浓度（ACC）高于12mg/L的SAEW可在30s内将[具体菌株名称未给出]菌株完全杀灭，且证实ACC是影响SAEW消毒效果的主要因素。此外，我们的结果表明，通过扫描电子显微镜（SEM）和傅里叶变换红外光谱（FT-IR）观察发现，SAEW可破坏[具体菌株名称未给出]的细胞膜，从而导致包括电解质、蛋白质和核酸在内的细胞内物质泄漏以及DNA损伤。另一方面，结果发现SAEW可通过抑制抗氧化酶活性破坏[具体菌株名称未给出]细胞内的活性氧（ROS）平衡，从而促进[具体菌株名称未给出]死亡。总之，从细胞膜损伤和ROS平衡破坏两个方面解释了SAEW对[具体菌株名称未给出]的杀菌机制。
