Synergistic antibacterial and antibiofilm effects of ultrasound and MEL-A against methicillin-resistant Staphylococcus aureus

Methicillin-resistant Staphylococcus aureus (MRSA) is drug-resistant and biofilm-forming pathogenic bacteria with severe morbidity and mortality, and has been continuously detected in food products in recent years. Mannosylerythritol lipids (MELs) are novel biosurfactants and perform antibacterial property against gram-positive bacteria. Ultrasound has been applied into food sterilization as non-thermal techniques and has advantage of maintaining food nutrition and flavor over heat pasteurization. In this work, the synergistic treatment of ultrasound and MEL-A was used to combat planktonic cells and biofilm of MRSA. As a result, the combined treatment has exhibited remarkable antibacterial effect proved by enumeration of viable microbes. Furthermore, flow cytometry, scanning electron microscopy and transmission electron microscopy revealed ultrasound has enhanced the inhibitory effect of MEL-A through exacerbating cell membrane damage. On the other hand, the collaborating working modes to eradicate MRSA biofilm were disturbing cell adhesion to surface by MEL-A and destructing mature biofilm mechanically by ultrasound, reaching to over 90% of clearance rate. The findings of this study illustrated the synergistic antimicrobial mechanism of ultrasound and MEL-A treatments, and offered theoretical basis for their potential applications in food preservation.     

Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.     

Functionalised dairy streams: Tailoring protein functionality using sonication and heating

Ultrasound can be used to modify the functional interactions between casein and whey proteins in dairy systems. This study reports on ongoing developments in understanding the effect of ultrasound and heating on milk proteins in systems with modified casein-whey protein ratios (97:3, 80:20 and 50:50), prepared from milk protein concentrates that were fractionated by microfiltration, based on protein size. Heating of concentrated casein streams (9% w/w) at 80.0 °C for up to 9 min resulted in reduced gelation functionality and increased viscosity, even in the absence of added whey proteins. 20 kHz ultrasonication at 20.8 W calorimetric power for 1 min was able to break protein aggregates formed during heating, resulting in improved gelation and reduced viscosity. Interestingly, when heated whey protein was recombined with unheated casein the gelation properties were similar to unheated controls. In contrast, when heat treated casein streams were recombined with unheated whey protein, the gel forming functionality was reduced. This study therefore shows that using specific combinations of heat and/or ultrasound, fractionated dairy streams can be tailored for specific functional outcomes.     

Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound

The inactivation of Enterobacter aerogenes in skim milk using low-frequency (20 kHz) and high-frequency (850 kHz) ultrasonication was investigated. It was found that low-frequency acoustic cavitation resulted in lethal damage to E. aerogenes. The bacteria were more sensitive to ultrasound in water than in reconstituted skim milk having different protein concentrations. However, high-frequency ultrasound was not able to inactivate E. aerogenes in milk even when powers as high as 50 W for 60 min were used. This study also showed that high-frequency ultrasonication had no influence on the viscosity and particle size of skim milk, whereas low-frequency ultrasonication resulted in the decrease in viscosity and particle size of milk. The decrease in particle size is believed to be due to the breakup of the fat globules, and possibly to the cleavage of the κ-casein present at the surface of the casein micelles. Whey proteins were also found to be slightly affected by low-frequency ultrasound, with the amounts of α-lactalbumin and β-lactoglobulin slightly decreasing.     

Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria

The aim of this study was to determine the effects of high-intensity low-frequency (20 kHz) ultrasound treatment on the viability of bacteria suspension. More specifically, we have investigated the relationship between the deactivation efficiency and the physical (size, hydrophobicity) and biological (gram-status, growth phase) properties of the microbes. Enterobacter aerogenes, Bacillus subtilis, Staphylococcus epidermidis, S. epidermidis SK and Staphylococcus pseudintermedius were chosen for this study owing to their varying physical and biological properties. The survival ratio of the bacteria suspension was measured as a function of the ultrasound power (up to 13 W) for a constant sonication time of 20 min. Transmission electron microscopy was used to evaluate the ultrasound-induced damages to the microbes. Ultrasound treatment resulted in lethal damage to E. aerogenes and B. subtilis (up to 4.5-log reduction), whereas Staphylococcus spp. were not affected noticeably. Further, E. aerogenes suspensions were more sensitive to ultrasonication in exponential growth phase than when they were in stationary phase. The results of this study demonstrate that the main reason for bacterial resistance to ultrasonic deactivation is due to the properties of the bacterial capsule. Microbes with a thicker and “soft” capsule are highly resistant to ultrasonic deactivation process.     

鲜牛奶变质过程的激光诱导荧光光谱研究

本文用激光诱导荧光（LIF）方法对鲜牛奶和酸牛奶变质过程进行了荧光光谱研究,介绍了所用测试系统的组成及测试方法,给出了变质过程荧光谱,并对测试结果进行了分析,研究表明,变质过程与荧光光谱之间存在密切联系。     

Effects of ultrasound on Microcystis aeruginosa cell destruction and release of intracellular organic matter

Harmful algal blooms negatively impact ecosystems and threaten drinking water sources. One potential method to effectively counteract algal blooms is ultrasonication. However, ultrasonication can easily lead to the release of intracellular organic matter (IOM). The purpose of this study was to investigate the relationship between the destruction of algal cells and IOM release at different ultrasound frequencies. Microcystis aeruginosa cells were ultrasonicated at 20 kHz with an intensity of 0.038 W/mL, 740 kHz with an intensity of 0.113 W/mL, and 1120 kHz with an intensity of 0.108 W/mL. The IOM release was detected by fluorescence spectroscopy in addition to the more commonly used haemocytometry and optical density. After ultrasonication for 15 min, the removal rate of algal cells reached 10.5% at 20 kHz, 9.46% at 740 kHz, and 35.4% at 1120 kHz. The 20 kHz and 740 kHz ultrasound caused local damage to algal cells and then disrupted them, whereas the 1120 kHz ultrasound directly disrupted most algal cells. The extracellular organic matter (EOM), which was increased by ultrasonication, mainly consisted of protein-like compounds, chlorophyll, and a small amount of humic-like substances. Gas vacuoles had been destructed before the cells were broken, as indicated by the decrease of cell size and the wrinkles on the cell surface. Moreover, the removal of algae cells while upholding integrity is more conducive to the safety of the water environment.     

Does power ultrasound affect hydrocarbon Ionomers?

The effect of low-frequency high-power ultrasound on hydrocarbon-based ionomers, cation exchange sulfonated phenylated polyphenylene (sPPB-H⁺) and anion exchange hexamethyl-p-terphenyl poly(benzimidazolium) (HMT-PMBI), was studied. Ionomer solutions were subjected to ultrasonication at fixed ultrasonic frequencies (f = 26 and 42 kHz) and acoustic power (P_acous = 2.1 – 10.6 W) in a laboratory-grade ultrasonication bath, and a probe ultrasonicator; both commonly employed in catalyst ink preparation in research laboratory scale. Power ultrasound reduced the polymer solution viscosity of both hydrocarbon-based ionomers. The molecular weight of sPPB-H⁺ decreased with irradiation time. Changes in viscosity and molecular weight were exacerbated when ultrasonicated in an ice bath; but reduced when the solutions contained carbon black, as typically used in Pt/C-based catalyst inks. Spectroscopic analyses revealed no measurable changes in polymer structure upon ultrasonication, except for very high doses, where evidence for free-radical induced degradation was observed. Ionomers subjected to ultrasound were used to prepare catalyst layers and membrane electrode assemblies (MEA)s. Despite the changes in the ionomer described above, no significant differences in electrochemical performance were found between MEAs prepared with ionomers pre-subjected to ultrasound and those that were not, suggesting that fuel cell performance is tolerant to ionomers subjected to ultrasound.     

Solubilisation of micellar casein powders by high-power ultrasound

High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the solubility of aged MCP powders. For all the MCP powders (concentration varying from 0.5 to 5%, and storage of MCP at 50 °C for up to 10 days) it was found that short time ultrasonication (2.5 min) reduced the size of the protein particles from >30 μm to ∼0.1 μm, as measured by light scattering. This resulted in an improvement of solubility (>95%) for all the MCP powders. Cryo-electron microscopy and small x-ray angle scattering showed that the MCP powders dissolved into particles with morphologies and internal structure similar to native casein micelles in bovine milk. SDS-PAGE and RP-HLPC showed that ultrasonication did not affect the molecular weight of the individual casein molecules. Compared to overhead stirring using a 4-blade stirrer, ultrasonication required less than 10 times the drawn electrical energy density to achieve a particle size 10 times smaller.     

Aqueous suspensions of single-wall carbon nanotubes: Degree of aggregation into bundles and optical properties

Aqueous suspensions of nanotubes, as well as the structure and optical properties of their aggregates (bundles), are studied by spectroscopy and high-resolution electron microscopy. The structure of nanoparticles is controlled by varying the ultrasonication time during preparation of suspensions. It is found that the defectiveness of nanotubes increases with decreasing bundle size. A correlation is shown to take place between the suspension preparation regime, the structure of nanoparticles, and the relaxation of the photoexcitation energy of their electronic shells. It is found that the efficiency of photoexcitation energy conversion into heat increases with increasing degree of aggregation of nanotubes into bundles.     

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.     

Ultrasound stimulated production of a fibrinolytic enzyme

The present study is aimed at enhanced production of a fibrinolytic enzyme from Bacillus sphaericus MTCC 3672 under ultrasonic stimulation. Various process parameters viz; irradiation at different growth phases, ultrasonication power, irradiation duration, duty cycle and multiple irradiation were studied for enhancement of fibrinolytic enzyme productivity. The optimum conditions were found as follows, irradiation of ultrasonic waves to fermentation broth at 12 h of growth phase with 25 kHz frequency, 160 W ultrasound power, 20% duty cycle for 5 min. The productivity of fibrinolytic enzyme was increased 1.82-fold from 110 to 201 U/mL compared with the non sonicated control fermentation. Drop in glucose concentration from 0.41% to 0.12% w/v in ultrasonicated batch implies that, ultrasonication increases the cell permeability, improves substrate intake and progresses metabolism of microbial cell. Microscopic images before and after ultrasonic stimulation clearly signifies the impact of duty cycle on decreasing biomass concentration. However, environmental scanning electron micrograph does not show any cell lysis at optimum ultrasonic irradiation. Offshoots of our results will contribute to fulfill the demand of enhancement of microbial therapeutic enzyme productivity, through ultrasonication stimulation.     

Sonodynamic effects of protoporphyrin IX disodium salt on Ehrlich ascetic tumor cells

The cytotoxic effect of protoporphyrin IX disodium salt (PPIX) on isolated Ehrlich ascetic tumor (EAT) cells induced by ultrasound exposure was investigated. Tumor cells suspended in air-saturated phosphate buffer solution (PBS, pH 7.2) were exposed to ultrasound at 2.2 MHz for up to 60 s in the presence and absence of PPIX. The viability of cells was determined by a trypan blue exclusion test. The morphological changes of cells in SDT were observed by scanning electron microscope (SEM). And the sub-cellular localization of PPIX in EAT cells was detected by confocal laser scanning microscopy (CLSM). The ultrasonically-induced cell damage increased as PPIX concentration increased, while no cell damage was observed with PPIX alone. CLSM observation revealed that the fluorescence of PPIX and rhodamine 123 (mitochondrial probe) overlapped very well in the cytoplasm. The results indicate that PPIX could enhance the ultrasonically-induced cell damage and mitochondria may play an important role during sonodynamically induced cytotoxicity.     

Ultrasound improves the renneting properties of milk

The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20 kHz and 30 °C (dissipated power density 286 kJ kg⁻¹) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.     

Study of cell killing effect on S180 by ultrasound activating protoporphyrin IX

The present study was initiated to investigate the potential biological mechanism of cell killing effect on isolate sarcoma 180 (S180) cells induced by ultrasound activating protoporphyrin IX (PPIX). S180 cells were exposed to ultrasound for 30 s duration, at a frequency of 2.2 MHz and an acoustic power of 3 W/cm² in the presence of 120 μM PPIX. The viability of cells was evaluated using trypan blue staining. The generation of oxygen free radicals in cell suspensions was detected immediately after treatment using a reactive oxygen detection kit. A copper reagent colorimetry method was used to measure the level of FFAs released into cell suspensions by the process of cell damage induced by ultrasound and PPIX treatment. Oxidative stress was assessed by measuring the activities of key antioxidant enzymes (i.e., SOD, CAT, GSH-PX) in S180 tumor cells. Treatment with ultrasound and PPIX together increased the cell damage rate to 50.91%, while treatment with ultrasound alone gave a cell damage rate to 24.24%, and PPIX alone kept this rate unchanged. Colorimetry and enzymatic chemical methods showed that the level of FFAs in cell suspension increased significantly after the treatment, while the activity of all the above enzymes decreased in tumor cells at different levels, and were associated with the generation of oxygen free radicals in cell suspension after treatment. The results indicate that oxygen free radicals may play an important role in improving the membrane lipid peroxidation, degrading membrane phospholipids to release FFAs, and decreasing the activities of the key antioxidant enzymes in cells. This biological mechanism might be involved in mediating the effects on S180 cells and resulting in the cell damage seen with SDT.     

Simultaneous extraction of epimedin A, B, C and icariin from Herba Epimedii by ultrasonic technique

An ultrasonic-assisted extraction (UAE) procedure of epimedin A, epimedin B, epimedin C and icariin from Herba Epimedii was developed. The effects of ethanol concentration, ratio of liquid to solid, UAE time, extraction temperature and number of extraction cycles on the extraction yields of the four flavonoids from Herba Epimedii were investigated. The optimal UAE condition was found using orthogonal test: 50% (v/v) ethanol solution, liquid:solid ratio of 30 ml/g, ultrasonication duration 30 min, extraction temperature 50 degrees C and three extraction cycles. The UAE method showed a high reproducibility. Epimedin A, B, C and icariin in the crude extract exhibited photodegradation under ultraviolet irradiation. This UAE method was shown to be highly efficient compared with the conventional Soxhlet extraction and boiling extraction. The effect of ultrasound on cell destruction was examined by scanning electron microscopy. The contents of epimedin A, B, C and icariin in the leaves of 20 Epimedium species were determined using high-performance liquid chromatographic method following UAE method.     

Optimizing the synergistic effect of sodium hydroxide/ultrasound pre-treatment of sludge

Ultrasound (ULS), sodium hydroxide (NaOH) and combined ultrasound/NaOH pre-treatment were applied to pre-treat waste activated sludge and improve the subsequent anaerobic digestion. Synergistic effect was observed when NaOH treatment was coupled with ultrasound treatment. The highest synergistic Chemical Oxygen Demand (COD) solubilization was observed when 0.02M NaOH was combined with five minutes ultrasonication: an extra 3000 mg/L was achieved on top of the NaOH (1975 mg/L) and ultrasonication (2900 mg/L) treatment alone. Further increase of NaOH dosage increased Soluble Chemical Oxygen Demand (SCOD), but did not increase the synergistic effect. Nine and 18 minutes ultrasonication led to 20% and 24% increase of methane production, respectively; Whereas, 0.05M NaOH pre-treatment did not improve the sludge biodegradability. Combined ultrasound/NaOH (9 min+0.05 M) showed 31% increase of methane production. A stepwise NaOH addition/ultrasound pre-treatment (0.02M+ULS for 5 min+0.02M+ULS for 4 min) was tested and resulted in 40% increase of methane production using 20% less chemicals.     

5-Aminolaevulinic acid enhances ultrasound-induced mitochondrial damage in K562 cells

Background

Ultrasound therapy is a new modality in the control of malignant cancers. The aim of the present study was to investigate the effect of 5-aminolaevulinic acid on the ultrasonic killing action in the cancer cells.

Materials/methods

The K562 cells as a cancer cell model were subjected to investigate the effect of 5-aminolaevulinic acid (5-ALA) on the ultrasonic killing action, in which the 5-ALA concentration was 2 mM and the ultrasound exposure was 15 s at the intensity of 0.46 W/cm² and the frequency of 1.7 MHz. Cytotoxicity was investigated 24 h after ultrasound exposure using the trypan blue exclusion test. Ultrastructural cell morphology and mitochondrial changes were observed using transmission electron microscopy (TEM). Mitochondrial membrane potential (ΔΨm) was evaluated using Rhodamine 123 assay.

Results

The death rates of the K562 cells in the controls including sham radiation and 5-ALA treatment alone were 1.81 ± 0.13%, 1.27 ± 0.20%, respectively. Those in ultrasound radiation alone and 5-ALA-ultrasound treatment were 12.61 ± 2.63%, 46.87 ± 4.09%, respectively. There were significant differences between 5-ALA-ultrasound treatment, ultrasound radiation alone and the controls (P < 0.05). TEM showed that the mitochondria expanding and some vacuoles were found in the ultrasound-treated cells. After the treatment of ultrasound and 5-ALA together some cells presented typical characteristics of apoptotic cells, such as nuclear condensation and crescent formation. Mitochondria of the cells were damaged more seriously than those treated by ultrasound alone, there were obvious swollen mitochondria and mitochondria in which cristae were almost perfectly disappeared, and more vacuolar mitochondria were founded. Mitochondrial membrane potential (ΔΨm) was more significantly collapsed when the K562 cells were exposed to 2 mM 5-ALA for 4 h and then 0.46 W/cm² irradiation of ultrasound than ultrasound radiation alone.

Conclusion

5-ALA pretreatment significantly enhanced the cytotoxicity of ultrasound radiation in K562 cells. The damage of mitochondria structure and function might be an important cause of cell death in K562 cells induced by the treatment of ultrasound radiation and 5-ALA together.     

Sonodynamic effects of protoporphyrin IX disodium salt on isolated sarcoma 180 cells

The cytotoxic effect of PPIX on isolated sarcoma 180 cells induced by ultrasound was investigated. Tumor cells suspended in air-saturated PBS (pH 7.2) were exposed to ultrasound at 2.2 MHz for up to 60 s in the presence and absence of protoporphyrin IX disodium salt (PPIX). The viability of cells was determined by a trypan blue exclusion test. The rate of ultrasonically induced cell damage was increased with 40–160 μM PPIX, while no cell damage was observed with 160 μM PPIX alone. This enhancement of cell damage with PPIX was inhibited by histidine. The participation of lipid peroxidation products in the cell damage process was also investigated. Scanning electron microscope (SEM) observation of the surface of cells was performed to evaluate the morphological changes induced by ultrasonic irradiation. The results indicate the involvement of a sonochemical mechanism.     

Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization

With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible.