Jyung Sunna, Kim Soo-Hwan, Kang Dong-Hyun
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
Food Res Int. 2024 Dec;198:115283. doi: 10.1016/j.foodres.2024.115283. Epub 2024 Nov 3.
The objective of this study was to assess the bactericidal effect of plasma-activated NaCl solution (PAN) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and apply PAN as a brine salting solution for mackerel. To enhance the bactericidal effect of plasma-activated water (PAW), NaCl solutions (0, 3.5, 7, and 10%) were treated with plasma for 20 and 40 min to generate PAN. Plasma-activated glycerol solution (PAG) was also included to evaluate the influence of water activity on plasma activation and its effect on microbial activity. Physicochemical analysis revealed that elevating the NaCl concentration of PAN led to a decrease in pH, an increase in oxidation-reduction potential, and higher levels of reactive species such as HO and HOCl. PAN showed greater antibacterial activity compared to PAW and PAG, except for L. monocytogenes, where 40 min activation time and treatment time exceeding 20 min was required for significantly higher reduction to occur. PAN exhibited greater antibacterial activity at higher NaCl concentrations, which was attributed to increased ionic strength and reactive chlorine species. Additionally, we evaluated the microbial mechanisms of PAN by assessing cellular damage and alterations. The common observation across the three pathogens was that PAN resulted in increased cell membrane damage, reduced intermembrane enzyme activity, higher intracellular ROS levels, and changes in zeta potential values, while DNA damage was observed only in PAN-treated L. monocytogenes. Furthermore, when PAW and PAN were stored for up to four weeks, PAN showed higher efficacy compared to PAW. 10% PAN was also effective against foodborne pathogens on mackerel, achieving log reductions of 3.62 for E. coli O157:H7, 4.62 for S. Typhimurium, and 3.18 for L. monocytogenes after a 20 min treatment without adversely affecting quality. Our results demonstrated the antibacterial activity and action mechanism of PAN, presenting its potential application in the seafood industry.
本研究的目的是评估等离子体活化氯化钠溶液（PAN）对大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的杀菌效果，并将PAN用作鲭鱼的腌制盐水溶液。为增强等离子体活化水（PAW）的杀菌效果，将氯化钠溶液（0%、3.5%、7%和10%）用等离子体处理20分钟和40分钟以生成PAN。还包括等离子体活化甘油溶液（PAG），以评估水分活度对等离子体活化的影响及其对微生物活性的作用。物理化学分析表明，提高PAN的氯化钠浓度会导致pH值降低、氧化还原电位升高以及HO和HOCl等活性物质水平升高。除单核细胞增生李斯特菌外，PAN与PAW和PAG相比表现出更强的抗菌活性，对于单核细胞增生李斯特菌，需要40分钟的活化时间且处理时间超过20分钟才能实现显著更高的菌数减少。PAN在较高的氯化钠浓度下表现出更强的抗菌活性，这归因于离子强度和活性氯物种的增加。此外，我们通过评估细胞损伤和变化来研究PAN的微生物作用机制。在这三种病原体中普遍观察到的是，PAN导致细胞膜损伤增加、膜间酶活性降低、细胞内活性氧水平升高以及zeta电位值变化，而仅在经PAN处理的单核细胞增生李斯特菌中观察到DNA损伤。此外，当PAW和PAN储存长达四周时，PAN比PAW表现出更高的功效。10%的PAN对鲭鱼上的食源性病原体也有效，在20分钟处理后，大肠杆菌O157:H7的对数减少量为3.62，鼠伤寒沙门氏菌为4.62，单核细胞增生李斯特菌为3.18，且不会对品质产生不利影响。我们 的结果证明了PAN的抗菌活性和作用机制，展示了其在海产品行业的潜在应用。
