The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems
文献类型： 外文期刊
作者： Sun, Jinyue 1 ; Wang, Debao 1 ; Sun, Zhilan 1 ; Liu, Fang 1 ; Du, Lihui 3 ; Wang, Daoying 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China
关键词： S; aureus; Planktonic cells; Biofilm; Ultrasound; Chlorogenic acid
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）
ISSN： 1350-4177
年卷期： 2021 年 80 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the mechanism of different treatments, namely, ultrasound (US), chlorogenic acid (CA), and ultrasound combined with chlorogenic acid (US plus CA) on the inactivation of Staphylococcus aureus planktonic and biofilm cells. Results showed that the combined treatment of US and CA exhibited remarkable synergistic antibacterial and antibiofilm effects. Scanning electron microscopy images indicated that the combined treatment of US and CA caused the most serious damage to the cell morphology. Confocal laser scanning microscopy images revealed that the combined treatment led to sharp increase and severe damage to the permeability of the cell membrane, causing the release of ATP and nucleic acids and decreasing the exopolysaccharide contents in S. aureus biofilm. Finally, the combined treatment of US plus 1% CA for 60 min inactivated S. aureus cells by 1.13 lg CFU/g on mutton. Thus, the combined treatment of US and CA had synergistic effect against S. aureus under planktonic, biofilm, and food systems.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
作者：Zhu, Yuechun;Cheng, Tianfu;Liu, Caihua;Guo, Zengwang;Wang, Zhongjiang;Xu, Minwei;Huang, Zhaoxian;Wang, Daoying
关键词：EPA; LDs-EPA composites; Emulsion stability
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Antifungal activity of Cinnamomum camphora essential oil against Fusarium oxysporum and its application on postharvest blueberry fruits preservation
作者：Chen, Kexin;Hu, Zhenyang;Tong, Wenjun;Zhang, Yushen;Du, Lihui;Chen, Kexin;Hu, Zhenyang;Hu, Jian;Liu, Fang
关键词：Blueberry attributes; Cinnamomum camphora essential oil; fungal control; Fusarium oxysporum
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
