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首页> 美国卫生研究院文献>Molecules >Effects of High Hydrostatic Pressure on Escherichia coli Ultrastructure Membrane Integrity and Molecular Composition as Assessed by FTIR Spectroscopy and Microscopic Imaging Techniques
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Effects of High Hydrostatic Pressure on Escherichia coli Ultrastructure Membrane Integrity and Molecular Composition as Assessed by FTIR Spectroscopy and Microscopic Imaging Techniques

机译：FTIR光谱和显微成像技术评估高静水压力对大肠杆菌超微结构膜完整性和分子组成的影响

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High hydrostatic pressure (HHP) is a novel food processing technology that is considered as an attractive alternative to conventional heat treatments for the preservation of foods, due to its lethal effects on pathogenic and spoilage microorganisms, while causing minor effects on food quality and sensorial attributes. This study is aimed at investigating how HHP treatments at varying intensities in the range 50–900 MPa affect the viability, membrane integrity, ultrastructure and molecular composition of Escherichia coli. Results of membrane integrity tests (measurement of cellular leakage and monitoring of propidium iodide uptake through fluorescence microscopy) and ultrastructural observations by transmission electron microscopy demonstrated that HHP gave rise to cellular enlargement, membrane damage or detachment, DNA and protein denaturation and loss of intracellular contents. Fourier-transform infrared (FTIR) spectroscopy analyses evidenced minor changes in molecular composition in response to high pressures, which were mostly observed on the spectral region w4 (1200–900 cm−1), mainly informative of carbohydrates and polysaccharides of the cell wall. These findings suggest that exposure of E. coli cells to HHP causes alterations in their physical integrity while producing minor modifications in biochemical cellular composition. The current study increases the knowledge on the mechanisms of E. coli inactivation by HHP and provides valuable information for the design of more effective food preservation regimes based on the integration of mild HHP in combination with other food preservation strategies into a multi-target hurdle technology approach.
机译：高静水压（HHP）是一种新颖的食品加工技术，由于其对致病性和变质微生物具有致死作用，而对食品质量和感官特性的影响却很小，因此被认为是用于保存食品的传统热处理的有吸引力的替代方法。 。这项研究的目的是调查在50-900 MPa范围内不同强度的HHP处理如何影响大肠杆菌的生存力，膜完整性，超微结构和分子组成。膜完整性测试（通过荧光显微镜检查细胞渗漏和监测碘化丙啶摄取情况）的结果以及通过透射电子显微镜观察的超微结构观察结果表明，HHP引起细胞肿大，膜损伤或脱离，DNA和蛋白质变性以及细胞内内容物损失。傅里叶变换红外（FTIR）光谱分析表明，响应高压，分子组成发生微小变化，主要在w4光谱区域（1200–900 cm -1 ）上观察到，主要是碳水化合物和细胞壁的多糖。这些发现表明，大肠杆菌细胞暴露于HHP会引起其物理完整性的改变，同时在生化细胞组成中产生较小的改变。当前的研究增加了对HHP灭活大肠杆菌的机制的了解，并为基于轻度HHP与其他食品保鲜策略相结合的多目标障碍技术整合而设计更有效的食品保鲜方案提供了有价值的信息。方法。

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