Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Abstract Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directl...

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Autores principales:	Zhangying Ye, Shuo Wang, Tao Chen, Weishan Gao, Songming Zhu, Jinsong He, Zhiying Han
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/a090e44f3d04470bb86b98dfd7b3f22a
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spelling	oai:doaj.org-article:a090e44f3d04470bb86b98dfd7b3f22a2021-12-02T11:52:16ZInactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water10.1038/s41598-017-06716-92045-2322https://doaj.org/article/a090e44f3d04470bb86b98dfd7b3f22a2017-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-06716-9https://doaj.org/toc/2045-2322Abstract Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.Zhangying YeShuo WangTao ChenWeishan GaoSongming ZhuJinsong HeZhiying HanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-10 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Zhangying Ye Shuo Wang Tao Chen Weishan Gao Songming Zhu Jinsong He Zhiying Han Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
description	Abstract Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.
format	article
author	Zhangying Ye Shuo Wang Tao Chen Weishan Gao Songming Zhu Jinsong He Zhiying Han
author_facet	Zhangying Ye Shuo Wang Tao Chen Weishan Gao Songming Zhu Jinsong He Zhiying Han
author_sort	Zhangying Ye
title	Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
title_short	Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
title_full	Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
title_fullStr	Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
title_full_unstemmed	Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
title_sort	inactivation mechanism of escherichia coli induced by slightly acidic electrolyzed water
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/a090e44f3d04470bb86b98dfd7b3f22a
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Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

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