Viruses cause serious pathogenic contamination that severely affects the environment and human health. Cold atmospheric-pressure plasma efficiently inactivates pathogenic bacteria; however, the mechanism of virus inactivation by plasma is not fully understood. In this study, surface plasma in argon mixed with 1% air and plasma-activated water was used to treat water containing bacteriophages. Both agents efficiently inactivated bacteriophages T4, Φ174, and MS2 in a time-dependent manner. Prolonged storage had marginal effects on the antiviral activity of plasma-activated water. DNA and protein analysis revealed that the reactive species generated by plasma damaged both nucleic acids and proteins, consistent with the morphological examination showing that plasma treatment caused the aggregation of bacteriophages. The inactivation of bacteriophages was alleviated by the singlet oxygen scavengers, demonstrating that singlet oxygen played a primary role in this process. Our findings provide a potentially effective disinfecting strategy to combat the environmental viruses using cold atmospheric-pressure plasma and plasma-activated water. Contamination with pathogenic and infectious viruses severely threatens human health and animal husbandry. Current methods for disinfection have different disadvantages, such as inconvenience and contamination of disinfection by-products (e.g., chlorine disinfection). In this study, atmospheric surface plasma in argon mixed with air and plasma-activated water was found to efficiently inactivate bacteriophages, and plasma-activated water still had strong antiviral activity after prolonged storage. Furthermore, it was shown that bacteriophage inactivation was associated with damage to nucleic acids and proteins by singlet oxygen. An understanding of the biological effects of plasma-based treatment is useful to inform the development of plasma into a novel disinfecting strategy with convenience and no by-product.
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http://dx.doi.org/10.1128/AEM.00726-18 | DOI Listing |
Foods
December 2024
Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, Tamil Nadu, India.
Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body.
View Article and Find Full Text PDFUltrason Sonochem
December 2024
School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China; Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei, Anhui, China.
The effect of ultrasound and plasma pretreatment on freeze-dried kiwifruit crisps was investigated in this study. Using unpretreated kiwifruit as a control group (CG), the effects of ultrasound (US), plasma-activated water (PAW), ultrasound combined with plasma-activated water (UPAW), plasma-jet (PJ), and ultrasound combined with plasma-jet (UPJ) on the quality of vacuum freeze-dried kiwifruit were investigated. The results showed that all the pretreatments could change the microstructure of the crisps.
View Article and Find Full Text PDFPLoS One
December 2024
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Bologna, Italy.
This study aimed to increase the concentrations of vindoline (VDL) and catharanthine (CAT) in Catharanthus roseus plants cultivated in an indoor farming system using artificial lighting and plasma-activated water (PAW). After a 61-days pre-treatment period under fluorescent lamps, plants were exposed to four treatments: white light (W) from the same fluorescent lamps, red light (R) from LEDs, W with PAW, and R with PAW. These combinations were evaluated at two sampling times: 45 days (T1) and 70 days (T2) after the end of pre-treatment (DAP).
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China. Electronic address:
The objective of this study is to examine how plasma-activated water (PAW) affects the formation of complexes between wheat starch (WS) and lauric acid (LA) during extrusion. The findings from various analysis, including complexing index, X-ray diffraction, Fourier transform infrared spectroscopy, Raman spectroscopy, and differential scanning calorimetry, revealed that PAW promoted the formation of WS-LA complexes during extrusion, resulting in a better long-range and short-range ordered structure, as well as higher gelatinization enthalpy. Consequently, PAW led to lower solubility, swelling power, gel property, and rapidly digestible starch content but higher resistant starch content.
View Article and Find Full Text PDFCold atmospheric pressure plasma (CAPP) comprises an ensemble of ionized gas, neutral particles, and/or reactive species. Electricity is frequently used to produce CAPP via a variety of techniques, including plasma jets, corona discharges, dielectric barrier discharges, and glow discharges. The type and flow rates of the carrier gas(es), temperature, pressure, and vacuum can all be altered to control the desired properties of the CAPP.
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