4.5 Article

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp.

期刊

BIOFOULING
卷 30, 期 10, 页码 1253-1268

出版社

TAYLOR & FRANCIS LTD
DOI: 10.1080/08927014.2014.976561

关键词

nanoscale anodized alumina; bacterial attachment; biofilms; Escherichia coli; Listeria

资金

  1. USDA-NIFA [65210-20024-11]
  2. NSF MRSEC program [DMR-1120296]
  3. Cornell University Biotechnology Resource Center (BRC) Imaging Facility
  4. NIH [1S10RR025502-01]
  5. Cornell Nanobiotechnology Center (NBTC) - NSF [ECS-9876771]
  6. NATIONAL CENTER FOR RESEARCH RESOURCES [S10RR025502] Funding Source: NIH RePORTER

向作者/读者索取更多资源

This work reports on a simple, robust and scientifically sound method to develop surfaces able to reduce microbial attachment and biofilm development, with possible applications in medicine, dentistry, food processing, or water treatment. Anodic surfaces with cylindrical nanopores 15 to 100 nm in diameter were manufactured and incubated with Escherichia coli ATCC 25922 and Listeria innocua. Surfaces with 15 and 25 nm pore diameters significantly repressed attachment and biofilm formation. Surface-bacteria interaction forces calculated using the extended Derjaguin Landau Verwey-Overbeek (XDLVO) theory indicate that reduction in attachment and biofilm formation is due to a synergy between electrostatic repulsion and surface effective free energy. An attachment study using E. coli K12 strains unable to express appendages also suggests that the small-pore surfaces may inhibit flagella-dependent attachment. These results can have immediate, far-reaching implications and commercial applications, with substantial benefits for human health and life.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.5
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

Article Engineering, Chemical

Modeling the drying kinetics of microwave vacuum drying of concentrated skim milk: correlation of dielectric properties, drying stages, and specific energy demand at pilot scale

Joseph Dumpler, Carmen I. Moraru

Summary: This study establishes a correlation between dielectric properties, drying parameters, drying rate and energy demand for microwave vacuum drying (MVD) of concentrated skim milk (CSM). The study found that energy consumption is lower when the drying rate is higher and increases when the drying rate is lower.

DRYING TECHNOLOGY (2023)

Article Food Science & Technology

Effective pulsed light treatments for inactivating Salmonella enterica serotypes

Daniela T. Mengarda Buosi, Jaqueline O. de Moraes, Yifan Cheng, Rachel A. Cheng, Carmem Moraru, Bruno A. M. Carciofi

Summary: This study evaluated the effectiveness of pulsed light (PL) treatment on different serotypes of Salmonella enterica. The results showed that PL was highly effective in killing Salmonella. The right combination of pulse width and voltage can enhance the effectiveness of the treatment.

FOOD CONTROL (2022)

Article Food Science & Technology

Natural glycolipids inhibits certain yeasts and lactic acid bacteria pertinent to the spoilage of shelf stable beverages

Yupawadee Galasong, Jonathan H. Sogin, Randy W. Worobo

Summary: The demand for clean-label products has increased due to public health concerns regarding artificial preservatives in food and beverage. Natural glycolipids (NG), derived from Dacryopinax spathularia, have been shown to be a highly effective preservative against spoilage yeasts, Gram-positive bacteria, and molds. In this study, NG was added to acidified beverages and its inhibitory effects against major spoilage microorganisms were compared to sodium benzoate (SB) over a 12-week period. The results demonstrated that NG can effectively protect beverages from microbial spoilage, especially against lactic acid bacteria and yeasts, either alone or in combination with dimethyl dicarbonate (DMDC).

FOOD CONTROL (2023)

Review Food Science & Technology

Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications

Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen Moraru

Summary: In this review, the authors discuss the ability of Mechano-bactericidal (MB) nanopatterns to inactivate bacterial cells by rupturing cellular envelopes. These biocide-free, physicomechanical mechanisms have the potential to mitigate biofilms on various materials in food processing, packaging, and food preparation environments. The review also highlights recent progress in understanding MB mechanisms, property-activity relationships, and the development of cost-effective nanofabrication technologies. The potential challenges and research needs for the adoption of MB surfaces in the food industry are also evaluated.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY (2023)

Article Materials Science, Multidisciplinary

Virtual High-Throughput Screening of Vapor-Deposited Amphiphilic Polymers for Inhibiting Biofilm Formation

Zhihao Feng, Yifan Cheng, Alexandra Khlyustova, Aasim Wani, Trevor Franklin, Jeffrey D. Varner, Andrew L. Hook, Rong Yang

Summary: Amphiphilic copolymers (AP) are a class of antibiofouling materials that can be optimized by tuning their chemistry and composition. However, the large design space associated with AP makes optimization laborious. To address this, a machine learning approach is used to accurately predict biofilm formation on a library of AP, expanding the accessible design space and identifying best-performing candidates for experimental validation.

ADVANCED MATERIALS TECHNOLOGIES (2023)

Article Biotechnology & Applied Microbiology

Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens

Hanyu Chen, Carmen Moraru

Summary: This study explores the potential of using sequential treatments with different wavelengths to enhance the disinfection performance of individual treatments against foodborne pathogens. The results show that pre-treatments with 280 and 222 nm can increase the effectiveness of follow-up 405 nm treatments by inducing higher levels of cellular membrane damage and oxidative stress. These findings provide useful information for light equipment manufacturers, food processors, and healthcare users, and have the potential to improve germicidal light technologies and enhance food safety and public health.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2023)

Article Biotechnology & Applied Microbiology

Whole-genome sequencing and antimicrobial potential of bacteria isolated from Polish honey

Ahmer Bin Hafeez, Karolina Pelka, Kamila Buzun, Randy Worobo, Piotr Szweda

Summary: This study aimed to analyze the whole genome and assess the antimicrobial potential of bacterial isolates from honey in northern Poland. A total of 132 strains were obtained from three honey samples, and the antimicrobial activity of CFAM was used to select strains for detailed genomic investigation. Two isolates were classified as Bacillus paralicheniformis and one isolate as Bacillus subtilis, and all three isolates showed potential as producers of antimicrobial compounds.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2023)

Article Food Science & Technology

Functionality of pea protein isolate solutions is affected by reconstitution conditions

Shiying Chen, Alexandra E. Hall, Carmen I. Moraru

Summary: This study evaluates the effect of reconstitution conditions on the structure and functionality of pea protein isolate (PPI). The results demonstrate that reconstitution temperature and hydration time have a significant impact on protein hydration and functionality. Mild heating and longer hydration time can increase the solubility and viscosity of PPI. These findings are important for food formulators to develop high-quality food products utilizing PPI as a functional ingredient.

JOURNAL OF FOOD SCIENCE (2023)

Article Food Science & Technology

Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage

Isaya Kijpatanasilp, Khursheed Ahmad Shiekh, Saeid Jafari, Randy W. Worobo, Kitipong Assatarakul

Summary: This study evaluated the efficacy of UV radiation and nisin, alone and in combination, in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. UV-149.76 J/cm(2) + nisin (200 ppm) combination showed the highest reduction in spoilage and pathogenic microbes. UV and nisin had no significant effect on pH, TSS, and TA values, but showed notable differences in color analysis and antioxidant activity. UV radiation and nisin combination could be a viable alternative to heat pasteurization during cold storage of fruit juice.
Article Chemistry, Applied

Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

Rebecca M. Cheng, Jessie Usaga, Randy W. Worobo

Summary: The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. The results showed that HPP can effectively inactivate Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages, and the pH of the juice and post-treatment refrigeration have significant effects on the effectiveness of HPP.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2023)

Article Multidisciplinary Sciences

Blue 405 nm LED light effectively inactivates bacterial pathogens on substrates and packaging materials used in food processing

Hanyu Chen, Yifan Cheng, Carmen I. Moraru

Summary: This study investigates the antimicrobial effectiveness of 405 nm LEDs against various pathogens and evaluates the impact of different surfaces and packaging materials. The results demonstrate the significant potential of 405 nm LEDs for antimicrobial applications in food processing and healthcare industry.

SCIENTIFIC REPORTS (2023)

Meeting Abstract Agriculture, Dairy & Animal Science

Microwave vacuum drying: A novel technology for cheese snacks manufacturing

C. I. Moraru

JOURNAL OF DAIRY SCIENCE (2022)

Meeting Abstract Agriculture, Dairy & Animal Science

Microwave vacuum drying of cream: A novel process for the manufacturing of dehydrated shelf stable cream.

J. Dumpler, C. I. Moraru

JOURNAL OF DAIRY SCIENCE (2022)

Meeting Abstract Agriculture, Dairy & Animal Science

Microwave vacuum drying of cheese: Effect of process parameters on product properties.

B. Gong, J. Dumpler, C. Moraru

JOURNAL OF DAIRY SCIENCE (2022)

Article Food Science & Technology

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

Alexandra E. Hall, Carmen Moraru

Summary: The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. HPP treatment enhanced gastric proteolysis, but had little effect on the overall digestibility of protein and starch.

NPJ SCIENCE OF FOOD (2022)

暂无数据