title: Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure.
abstract: Survival rates of Escherichia coli and Staphylococcus aureus after high-pressure treatment in buffers that had large or small reaction volumes (ΔV°), and which therefore underwent large or small changes in pH under pressure, were compared. At a low buffer concentration of 0.005 M, survival was, as expected, better in MOPS (morpholinepropanesulfonic acid), HEPES, and Tris, whose ΔV° values are approximately 5.0 to 7.0 cm(3) mol(-1), than in phosphate or dimethyl glutarate (DMG), whose ΔV° values are about -25 cm(3) mol(-1). However, at a concentration of 0.1 M, survival was unexpectedly better in phosphate and DMG than in MOPS, HEPES, or Tris. This was because the baroprotective effect of phosphate and DMG increased much more rapidly with increasing concentration than it did with MOPS, HEPES, or Tris. Further comparisons of survival in solutions of salts expected to cause large electrostriction effects (Na2SO4 and CaCl2) and those causing lower electrostriction (NaCl and KCl) were made. The salts with divalent ions were protective at much lower concentrations than salts with monovalent ions. Buffers and salts both protected against transient membrane disruption in E. coli, but the molar concentrations necessary for membrane protection were much lower for phosphate and Na2SO4 than for HEPES and NaCl. Possible protective mechanisms discussed include effects of electrolytes on water compressibility and kosmotropic and specific ion effects. The results of this systematic study will be of considerable practical significance in studies of pressure inactivation of microbes under defined conditions but also raise important fundamental questions regarding the mechanisms of baroprotection by ionic solutes.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain.
authors.forename: Elisa
authors.initials: E
authors.lastname: Gayán
authors.forename: Santiago
authors.initials: S
authors.lastname: Condón
authors.forename: Ignacio
authors.initials: I
authors.lastname: Álvarez
authors.forename: Maria
authors.initials: M
authors.lastname: Nabakabaya
authors.forename: Bernard
authors.initials: B
authors.lastname: Mackey
mesh_terms: D002021:Buffers; D004926:Escherichia coli / Q000502:physiology*; D005519:Food Preservation / Q000379:methods*; D005977:Glutarates; D006531:HEPES; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure / Q000009:adverse effects*; D052578:Ionic Liquids / Q000378:metabolism*; D009025:Morpholines; D013211:Staphylococcus aureus / Q000502:physiology*; D016019:Survival Analysis; D014325:Tromethamine
chemical_list: D002021:Buffers; D005977:Glutarates; D052578:Ionic Liquids; D009025:Morpholines; D014325:Tromethamine; C067353:dimethyl glutarate; C008550:morpholinopropane sulfonic acid; D006531:HEPES