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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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2092-6456

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Effects of ozone on the cytomembrane and ultrastru

Authors: Yongqing Zhang Qingping Wu Jumei Zhang Xiuhua Yang
Publish Date: 2015/06/30
Volume: 24, Issue: 3, Pages: 987-993
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Abstract

The ozone impact on Pseudomonas aeruginosa ATCC27853 cells was studied Ozoneinduced loss of K+ Mg2+ and ATP was measured using inductively coupled plasma/mass spectrometry and a bioluminescence assay Maximum releases of K+ and Mg2+ were achieved at 037 mg/L of ozone after 2 min with a killing rate of culturable bacteria greater than 93 Maximum release of ATP was attained at 042 mg/L of ozone after 3 min Transmission electron microscopy showed that shapes of treated cells were integrated but cytoplasmic agglutinations and vacuoles appeared Ozone treatment caused lysis of P aeruginosa cells to be sensitive to sodium dodecyl sulfate insensitive to NaOH and subject to inactivation by proteinase K A combined action of cytoplasm agglutination protein denaturation and membrane permeabilization rather than cell lysis leads to nonculturability of P aeruginosa cells

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Other Papers In This Journal:
  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  15. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  16. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  17. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  18. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  19. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  20. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  21. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  22. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  23. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  24. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
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  26. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
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  28. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  32. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
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  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
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  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
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