Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei
In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parah...
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| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1365282/full |
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| author | Huanlan Zhang Jie Wei Hongjie Xv Imran Khan Qinxiu Sun Xihong Zhao Jialong Gao Shucheng Liu Shucheng Liu Shuai Wei Shuai Wei |
| author_facet | Huanlan Zhang Jie Wei Hongjie Xv Imran Khan Qinxiu Sun Xihong Zhao Jialong Gao Shucheng Liu Shucheng Liu Shuai Wei Shuai Wei |
| author_sort | Huanlan Zhang |
| collection | DOAJ |
| description | In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products. |
| first_indexed | 2024-03-07T14:02:41Z |
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| id | doaj.art-15ecc24228c34f13b5e08a1cfc4c2e89 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-07T14:02:41Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-15ecc24228c34f13b5e08a1cfc4c2e892024-03-07T04:30:24ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-03-011110.3389/fnut.2024.13652821365282Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannameiHuanlan Zhang0Jie Wei1Hongjie Xv2Imran Khan3Qinxiu Sun4Xihong Zhao5Jialong Gao6Shucheng Liu7Shucheng Liu8Shuai Wei9Shuai Wei10College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaDepartment of Food Science and Technology, The University of Haripur, Haripur, PakistanCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaSchool of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, ChinaIn this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products.https://www.frontiersin.org/articles/10.3389/fnut.2024.1365282/fullplasma-activated waterVibrio parahaemolyticusinactivationLitopenaeus vannameicell membrane |
| spellingShingle | Huanlan Zhang Jie Wei Hongjie Xv Imran Khan Qinxiu Sun Xihong Zhao Jialong Gao Shucheng Liu Shucheng Liu Shuai Wei Shuai Wei Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei Frontiers in Nutrition plasma-activated water Vibrio parahaemolyticus inactivation Litopenaeus vannamei cell membrane |
| title | Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei |
| title_full | Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei |
| title_fullStr | Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei |
| title_full_unstemmed | Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei |
| title_short | Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei |
| title_sort | bactericidal efficacy of plasma activated water against vibrio parahaemolyticus on litopenaeus vannamei |
| topic | plasma-activated water Vibrio parahaemolyticus inactivation Litopenaeus vannamei cell membrane |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1365282/full |
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