Slightly acidic electrolyzed water inhibits inflammation induced by membrane vesicles of Staphylococcus aureus
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ABSTRACT:
SUBMITTER: Shimamura Y
PROVIDER: S-EPMC10811074 | biostudies-literature | 2023 Jan
REPOSITORIES: biostudies-literature
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Project description:In the natural environment, most microorganisms live in mixed-species biofilms, in which the metabolism and growth of organisms are different from that in single-species biofilms. Adhesive bacteria and their biofilms on the surface of food processing equipment are the sources of cross-contamination, leading to the risk for humans. Slightly acidic electrolyzed water (SAEW) has been proposed as a novel sanitizer in the food and agriculture industry. In this study, we investigated the changes in the physical properties of SAEW under different conditions and the disinfection abilities of SAEW against spore-forming and non-spore-forming pathogens. Furthermore, we examined the disinfection abilities of SAEW after 12 months of shelf life on a mixed-species biofilm of Listeria monocytogenes Scott A and Staphylococcus aureus. The results showed that SAEW at 30 and 50 ppm achieved all-kill of the spore-forming pathogen Bacillus cereus within 30 s. Changes in the ACC and pH of the produced SAEW were generally affected by the storage conditions. Both spore-forming and non-spore-forming pathogens were not detected under treatment with 50 ppm SAEW for 5 min under HDPE-closed conditions throughout the whole storage period. Moreover, 25 mg/L SAEW can inactivate L. monocytogenes Scott A and S. aureus biofilm cells in ~2.45 and 2.57 log CFU/mL in biofilms within 5-min treatment. However, the decline of the two bacteria in the mixed-species biofilm was 1.95 and 1.43 log CFU/mL, respectively. The changes in the cell membrane permeability of the mixed-species biofilm under treatment with SAEW were observed by using atomic force microscopy and confocal laser scanning microscopy. L. monocytogenes Scott A was more sensitive to SAEW in the mixed-species biofilm cells. These findings exhibited strong antibiofilm activities of SAEW in impairing biofilm cell membranes, decreasing cell density, and eliminating biofilm, which suggest that SAEW is an excellent antibacterial agent in the food processing industries. Graphical Abstract
| S-EPMC9135065 | biostudies-literature
Project description:Slightly acidic electrolyzed water (SAEW) was developed by Japanese companies over 20 years ago. SAEW has the advantage of potent sterilizing action while being relatively safe. This study evaluated the potential application of SAEW in spatial disinfection. Prior to experiments involving spatial spraying, the ability of SAEW to remove seven type of microorganisms that cause food poisoning was studied in vitro. Results indicated that free chlorine in SAEW, even at a low concentration (30 mg/L), was able to remove Cladosporium cladosporioides, a typical airborne fungus that degrades food, and spores such as Bacillus subtilis, a hardy bacterium. In an experiment involving spatial spraying, 3.43 log10 CFU/100 L of Staphylococcus epidermidis was sprayed in a room-sized space; the same space was then sprayed with SAEW. The number of settling microbes was measured and the sterilizing ability of SAEW was assessed. Results indicated that the concentration of S. epidermidis in the space was completely removed after 20 minutes of SAEW spraying. The above findings indicate that SAEW may be used to remove airborne microorganisms via spatial spraying.
| S-EPMC8253431 | biostudies-literature
Project description:Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.
| S-EPMC9059949 | biostudies-literature
Project description:Conventional chemical disinfectants used for egg disinfection could result in toxic residue and endanger hatchability, chick quality, and pullet growth performance. Slightly acidic electrolyzed water (SAEW) is known as a novel disinfectant for egg sterilization due to its high efficiency and no residue. In this study, a comprehensive assessment of slightly acidic electrolyzed water and benzalkonium bromide solution (BBS) used in the disinfection channel was conducted to assess the microbial count, eggshell quality, and hatchability concomitantly. The results show that the sterilization efficiency of SAEW increased with an increase in available chlorine concentration (ACC), spraying volume, and sterilization duration. SAEW with an ACC of 150 mg/L and 10,000 mg/L benzalkonium bromide solution had the same sterilization rates of approximately 86.2% at a spraying volume of 0.5 mL/egg and sterilization duration of 180 s. Neither had significant effect on eggshell strength or thickness. The eggshell cuticle quality in the benzalkonium bromide group was significantly higher than the control group (no disinfection) and the 150 mg/L SAEW group. The embryo weight, relative embryo weight, hatchability, and embryonic mortality in the SAEW group had no significant differences of those in the benzalkonium bromide group. SAEW should be more popular because of its simple preparation, low cost, and no residue. Our results indicate SAEW is an alternative disinfectant for the sterilization of hatching eggs instead of conventional chemical disinfectants, such as benzalkonium bromide, and give a recommendation is using SAEW as a disinfectant with 150 mg/L ACC, 0.5 mL/egg spray volume, and disinfection for 180 s in the novel disinfection channel.
| S-EPMC8749287 | biostudies-literature
Project description:The Influence of water source on the production of slightly acidic electrolyzed water (SAEW) and its sanitization efficacy were investigated. Two different water sources (tap water (TW) and underground water (UGW)) were applied to produce slightly acidic electrolyzed water (SAEW) at same setting current, with similar electrolyte flow rate (EFR) and concentration. Properties of SAEW were evaluated based on pH, Available chlorine concentration (ACC) and oxidation-reduction potential (ORP). Methods for the optimization of SAEW production process was examined to obtain high ACC value by implanting different types of electrolytes. Effect of ACC and pH of SAEW were evaluated in vitro towards inactivate foodborne pathogens. The results indicated that TW with hardness of 29 ppm produced effectively SAEW than through UGW (12 ppm) using electrolytes. Likewise, low water hardness could be reinforced by combining HCL with a salt (NaCl or KCL). The optimized SAEW production system was determined at 4% HCl + 2.0 M KCL with EFR of 2 mL/min and 4% HCl + 3.0 M KCL with EFR of 2 mL/min resulting in higher ACC value of 56.5 and 65.5 ppm, respectively using TW. Pathogenic vegetative cells were completely inactivated within 1 min of treatment in SAEW with 20 ppm. Viability observations using Confocal and TEM Microscopy, Flow cytometry, and antimicrobial activity were carried out to confirm the sanitizing effect and cell membrane disruption. Based on the experimental results obtained, it provides a foundation for future advancement towards commercial application of SAEW in the food and agricultural industries.
| S-EPMC6416306 | biostudies-literature
Project description:This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV and ACC of 80 mg/L. Results demonstrated that SAEW could significantly reduce the respiration rate, inhibit the increase in cell membrane permeability, and delay apparent color change. Relatively higher contents of bioactive compounds and nutritional components, such as flavonoids, polyphenols, reducing sugars, sucrose, vitamin C, total soluble sugar, and total soluble solid, as well as higher titratable acidity were maintained in SAEW-treated carambola. In addition, SAEW-treated carambola exhibited a higher commercial acceptability rate and a higher firmness, but lower weight loss and peel browning index than control fruits. Our results indicated that SAEW treatment achieved high fruit quality and nutritional values, potentially contributing to improve storage properties of harvested carambola.
| S-EPMC9943756 | biostudies-literature
Project description:This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human noroviruses (HuNoVs) using the in vitro suspension test and in food test. The oxidization reduction potential of SAEW gradually decreased with the increase in distilled water volume. Moreover, as the volume of distilled water and the dilution ratio increased, the available chlorine concentration of the samples significantly decreased from 31.2 ± 0.63 (SAEW) to 1.3 ± 0.21 (1:10 dilution of SAEW solution) (p < 0.05). Undiluted SAEW presented the lowest pH (5.56 ± 0.02) and as SAEW was diluted in distilled water, the pH of the sample increased. Considering the standard reduction values of pathogenic virus (> 4.00 log reduction), the reduction value of HuNoVs in cabbage samples was 4.65 (GI.6) and 4.28 (GII.4) log. These results suggest the potential application of SAEW for inactivating HuNoVs in the food industry.Supplementary informationThe online version contains supplementary material available at 10.1007/s10068-021-01011-w.
| S-EPMC8733102 | biostudies-literature
Project description:Bacterial inactivation is a crucial aspect of sanitation and hygiene. The effectiveness of slightly acidic electrolyzed water (SAEW) for reduction or removal of Escherichia coli, Pseudomonas aeruginosa and Staphylococcus epidermidis was evaluated. The bactericidal activity of SAEW and sodium hypochlorite (NaOCl) against E. coli and P. aeruginosa were compared through in vitro experiments. The effectiveness of SAEW spray was tested against S. epidermidis. Results showed that SAEW had a more powerful bactericidal activity than NaOCl at the same available chlorine concentrations. For E. coli, SAEW decreased the bacterial counts from 8.4 log10 CFU/mL to less than 3.9 log10 CFU/mL; NaOCl with the same available chlorine of 0.5 mg/L, caused a decrease from 8.4 log10 CFU/mL to 7.1 log10 CFU/mL. For P. aeruginosa, SAEW caused bacterial counts to decrease from 8.5 log10 CFU/mL to less than 4.1 log10 CFU/mL against 8.5 log10 CFU/mL to 6.2 log10 CFU/mL for NaOCl with the same available chlorine of 0.5 mg/L. Spray experiments showed that 10 mg/L of SAEW spray decreased the bacterial counts of S. epidermidis from 3.7 log10 CFU/m3 to 2.8 log10 CFU/m3, with 20 mg/L causing a reduction from 3.8 log10 CFU/m3 to 0 CFU/m3. The overall findings of this study indicate that SAEW may be a promising disinfectant agent either as a solution or spray.
| S-EPMC7034383 | biostudies-literature
Project description:Slightly acidic electrolyzed water (SAEW) has been recently proposed as a novel promising sanitizer and cleaner in the agricultural and food industries. However, several factors, including water hardness, were considered to strongly affect the physical properties and sanitization efficacy of SAEW. To study the effect of water hardness on the SAEW production, we evaluated the production properties and sanitization effect of SAEW, which was generated from water sources in 16 representatively geographical locations of South Korea. The results showed that the hardness of water sources from Kangwon-do, Jeollanam-do, and Daegu was 22-41 ppm; that from Busan, Gyeongnam-do, Gwangju Bukgu was 80-443 ppm, and that from seven other locations was 41-79 ppm. SAEW is produced from water hardness less than 50 ppm and greater than 80 ppm was beyond the accepted pH range (5.0-6.5). Notably, high-hardness water (>80 ppm) containing 5% HCl could be used to produce SAEW with accepted pH. The SAEW generated from low-hardness water with additions of 2% HCl and 2 M NaCl at 7 A showed accepted pH and higher germicidal effect. Furthermore, SAEW with the available chlorine concentration of 27-41 mg/L for 1 min was sufficient to completely inactivate non-spore-forming foodborne pathogens. Sanitization efficacy was not markedly affected by storage conditions for SAEW at 40 ppm. Our results demonstrated that the degree of water hardness is an important factor in the production of SAEW, which would provide a foundation for commercial application of SAEW.
| S-EPMC8924475 | biostudies-literature
Project description:This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments-ultrasound combined with SAEW, SAEW alone, ultrasound combined with water, and water-alone treatment-on the freshness, texture, protein oxidation, and microbiological diversity of the meat was assessed under vacuum packaging at 4 °C. The results demonstrated that the ultrasound-SAEW combination significantly slowed pH decline, inhibited total volatile basic nitrogen (TVB-N) formation, and preserved the redness (a*) and texture of duck breast meat. Additionally, carbonyl and total sulfhydryl measurements indicated that the combined treatment delayed protein oxidation. 16S rDNA analysis showed that combined treatment reduced the microbial abundance, particularly Pseudomonas and Candida. After 9 days of storage, the total viable count (TVC) of the treated duck breast meat remained within the GB 16869-2005 microbial contamination threshold for fresh meat (5.56 log10 CFU/g). These findings highlight the effectiveness of ultrasound-assisted SAEW in extending the shelf life and maintaining the quality of duck breast meat.
| S-EPMC11817808 | biostudies-literature