title: Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus.
abstract: Suspension quantitative germicidal test showed that electrolyzed oxidizing water (EO water) was an efficient and rapid disinfectant. Disinfection rates towards E. coli (available chlorine concentration ACC: 12.40 mg/L) and Staphylococcus aureus (ACC: 37.30 mg/L) could reach 100% at 1 and 3 min, respectively. Disinfection mechanism of EO water was investigated at a molecular biological level by detecting a series of biochemical indices. The results showed that the dehydrogenase activities of E. coli and S. aureus decreased rapidly, respectively, at the rates of 45.9% and 32% in the 1st minute treatment with EO water. EO water also improved the bacterial membrane permeability, causing the rise of conductivities and the rapid leakages of intracellular DNA, K(+), and proteins in 1 min. The leakages of DNA and K(+) tended to slow down after about 1 min while those of proteins began to decrease a little after reaching the peak values. The sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE) showed that EO water destroyed intracellular proteins. The protein bands got fainter and even disappeared as the treatment proceeded. EO water's effects on the bacterial ultrastructures were also verified by the transmission electronic microscopy (TEM) photos. The disinfection mechanism of EO water was composed of several comprehensive factors including the destruction of bacterial protective barriers, the increase of membrane permeability, the leakage of cellular inclusions, and the activity decrease of some key enzymes.
authors.affiliation: School of Life Science and Technology, Tongji Univ., Shanghai 200092, China.
authors.forename: Xinping
authors.initials: X
authors.lastname: Zeng
authors.forename: Wenwei
authors.initials: W
authors.lastname: Tang
authors.forename: Guoqing
authors.initials: G
authors.lastname: Ye
authors.forename: Ting
authors.initials: T
authors.lastname: Ouyang
authors.forename: Lin
authors.initials: L
authors.lastname: Tian
authors.forename: Yaming
authors.initials: Y
authors.lastname: Ni
authors.forename: Ping
authors.initials: P
authors.lastname: Li
mesh_terms: D004203:Disinfection / Q000379:methods*; D004572:Electrolysis; D004591:Electrophoresis, Polyacrylamide Gel; D004926:Escherichia coli / Q000254:growth & development* / Q000648:ultrastructure; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D046529:Microscopy, Electron, Transmission; D010084:Oxidation-Reduction; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000648:ultrastructure; D013997:Time Factors; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water