111644 20240104111818.0 doi 10.1016/j.ifset.2021.102838 sideral 126022 ART-2021-126022 eng Freire, V. Universidad de Zaragoza (orcid)0000-0003-1979-363X Component release after exposure of Staphylococcus aureus cells to pulsed electric fields 2021 Access copy available to the general public Unrestricted The objective of this work was to get further insights on the mechanism of inactivation of bacterial cells by pulsed electric fields (PEF) through the study of the release of intracellular components after exposing Staphylococcus aureus cells in McIvlaine buffer (pH 7.0, 2 mS/cm) to PEF treatments of different intensity (18 and 25 kV/cm) and treatment times (from 20 to 400 mu s). Release of most compounds, except proteins, was almost immediate after the treatment, but the relative amount released depended on the molecule studied. A good correlation between the release of the smallest components studied (particularly ions) and membrane permeabilization (as measured by NaCl sensitization and PI entry) was observed. On the other hand, results obtained suggested that S. aureus inactivation by PEF would be related to the exit of cytoplasmic proteins of a molecular weight higher than 6 kDa. Results obtained in this work indicated that increasing PEF treatment time would reduce the capability of S. aureus cells to repair the electropores formed and suggested that this might be due to the formation of pores of a larger size, which S. aureus cells would be unable to reseal in a situation of homeostasis loss. Industrial relevance: Results reported here can help to design more effective treatments for microbial inactivation using PEF on food, and therefore facilitate its industrial implementation. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 7.104 2021 FOOD SCIENCE & TECHNOLOGY 15 / 144 = 0.104 2021 Q1 T1 1.148 2021 Food Science 2021 Q1 Chemistry (miscellaneous) 2021 Q1 9.7 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Lattanzio, G. Orera, I. Universidad de Zaragoza Mañas, P. Universidad de Zaragoza (orcid)0000-0002-7971-4828 Cebrián, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 1001 420 Universidad de Zaragoza Dpto. Anatom.,Embri.Genét.Ani. Área Genética 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 74 (2021), 102838 [13 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 2411461 http://zaguan.unizar.es/record/111644/files/texto_completo.pdf Versión publicada 2643552 http://zaguan.unizar.es/record/111644/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:111644 articulos driver 2024-01-04-11:07:06 ARTICLE