School of Food and Pharmacy, Zhejiang Ocean University, 316022, Zhoushan, China; FishLab, Department of Veterinary Sciences, University of Pisa, Pisa 56124, Italy.
School of Food and Pharmacy, Zhejiang Ocean University, 316022, Zhoushan, China.
Food Chem. 2025 Feb 1;464(Pt 1):141590. doi: 10.1016/j.foodchem.2024.141590. Epub 2024 Oct 9.
This study aimed to investigate the antibacterial mechanism of atmospheric cold plasma (ACP) against Pseudomonas fluorescens and Pseudomonas putida and its preservation effect on red shrimp paste. A reactive species (RS) assay showed that O, HO, and total nitric oxide were generated after ACP treatment, which possessed great potential for antibacterial and food preservation. In vitro antibacterial results showed that excess RS inhibited bacterial activity through cell membrane damage. Molecular docking predictions and enzyme activity assays indicated that ACP-induced RS might deactivate dehydrogenases (such as malic dehydrogenase) by oxidatively modifying the active sites. Fluorescence quantification experiments validated the damage of RS to dsDNA. Further preservation tests on shrimp paste demonstrated that ACP treatment significantly delayed the increase in total viable count, Pseudomonas count, and total volatile basic‑nitrogen during refrigeration. This study deepened the understanding of the antibacterial mechanism of ACP and highlighted its potential application as a new preservation method.
本研究旨在探究大气压冷等离子体（ACP）对荧光假单胞菌和恶臭假单胞菌的抗菌机制及其对红虾酱的保鲜效果。活性物质（RS）检测表明，ACP 处理后会产生 O、HO 和总一氧化氮，具有很强的抗菌和食品保鲜潜力。体外抗菌结果表明，过量的 RS 通过破坏细胞膜来抑制细菌活性。分子对接预测和酶活性检测表明，ACP 诱导的 RS 可能通过氧化修饰活性位点使脱氢酶（如苹果酸脱氢酶）失活。荧光定量实验验证了 RS 对 dsDNA 的损伤。对虾酱的进一步保鲜试验表明，ACP 处理可显著延缓冷藏过程中总活菌数、假单胞菌数和总挥发性碱基氮的增加。本研究加深了对 ACP 抗菌机制的理解，并强调了其作为一种新的保鲜方法的潜在应用。
