Wang Zhaobin, Wang Xiaoting, Sheng Xiaowei, Zhao Luling, Qian Jing, Zhang Jianhao, Wang Jin
National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College (School) of Food and Drug, Luoyang Normal University, Luoyang 471934, China.
Foods. 2023 Apr 10;12(8):1605. doi: 10.3390/foods12081605.
Plasma-activated liquid is a novel non-thermal antibacterial agent against a wide spectrum of foodborne bacteria, yet fewer studies focused on its disinfection of meat spoilage bacteria. In this study, the antibacterial properties of plasma-activated lactic acid (PALA) on isolated and identified from spoilage beef, were investigated. A plasma jet was used to treat lactic acid (0.05-0.20%) for 60-120 s. The results presented that the 0.2% LA solution treated with plasma for 120 s caused a 5.64 log reduction. Additionally, the surface morphology, membrane integrity and permeability were altered slightly and verified by scanning electron microscopy, double staining of SYTO-9 and propidium iodide, and a K test kit. The intracellular organization of the cells, observed by transmission electron microscopy, was damaged significantly. Increased intracellular reactive oxygen species (ROS) levels exceeded the antioxidant ability of glutathione (GSH), leading to a reduction in the activity of malate dehydrogenase (MDH), succinic dehydrogenase (SDH) and intracellular ATP levels. Metabolomics analysis indicated that the energy and synthesis of essential components, such as DNA and amino acid-related metabolic pathways, were disturbed. In conclusion, this research established a theoretical basis for the use of PALA in refrigerated beef preservation by shedding light on the bacteriostatic effect of PALA against .
等离子体活化液体是一种新型的非热抗菌剂，可对抗多种食源细菌，但针对其对肉类腐败细菌消毒作用的研究较少。在本研究中，对从变质牛肉中分离和鉴定出的等离子体活化乳酸（PALA）的抗菌特性进行了研究。使用等离子体射流对乳酸（0.05 - 0.20%）处理60 - 120秒。结果表明，用等离子体处理120秒的0.2%乳酸溶液导致对数减少5.64。此外，通过扫描电子显微镜、SYTO-9和碘化丙啶双重染色以及K检测试剂盒对表面形态、膜完整性和通透性的轻微变化进行了验证。通过透射电子显微镜观察到细胞的细胞内组织结构受到显著破坏。细胞内活性氧（ROS）水平升高超过了谷胱甘肽（GSH）的抗氧化能力，导致苹果酸脱氢酶（MDH）、琥珀酸脱氢酶（SDH）活性降低以及细胞内ATP水平降低。代谢组学分析表明，DNA和氨基酸等必需成分的能量和合成相关代谢途径受到干扰。总之，本研究通过揭示PALA对[未提及的目标细菌]的抑菌作用，为PALA在冷藏牛肉保鲜中的应用奠定了理论基础。
