Relevant bibliographies by topics / Baroprotective effect

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Academic literature on the topic 'Baroprotective effect'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Baroprotective effect"

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Molina-Höppner, Adriana, Wolfgang Doster, Rudi F. Vogel, and Michael G. Gänzle. "Protective Effect of Sucrose and Sodium Chloride for Lactococcus lactis during Sublethal and Lethal High-Pressure Treatments." Applied and Environmental Microbiology 70, no. 4 (2004): 2013–20. http://dx.doi.org/10.1128/aem.70.4.2013-2020.2004.

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ABSTRACT The bactericidal effect of hydrostatic pressure is reduced when bacteria are suspended in media with high osmolarity. To elucidate mechanisms responsible for the baroprotective effect of ionic and nonionic solutes, Lactococcus lactis was treated with pressures ranging from 200 to 600 MPa in a low-osmolarity buffer or with buffer containing 0.5 M sucrose or 4 M NaCl. Pressure-treated cells were characterized in order to determine viability, the transmembrane difference in pH (ΔpH), and multiple-drug-resistance (MDR) transport activity. Furthermore, pressure effects on the intracellular
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Gayán, Elisa, Santiago Condón, Ignacio Álvarez, Maria Nabakabaya, and Bernard Mackey. "Effect of Pressure-Induced Changes in the Ionization Equilibria of Buffers on Inactivation of Escherichia coli and Staphylococcus aureus by High Hydrostatic Pressure." Applied and Environmental Microbiology 79, no. 13 (2013): 4041–47. http://dx.doi.org/10.1128/aem.00469-13.

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ABSTRACTSurvival rates ofEscherichia coliandStaphylococcus aureusafter 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 cm3mol−1, than in phosphate or dimethyl glutarate (DMG), whose ΔV° values are about −25 cm3mol−1. However, at a concentration of 0.1 M, survival was unexpectedly better in pho
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Goh, Eleen L. C., Ailsa D. Hocking, Cynthia M. Stewart, Ken A. Buckle, and Graham H. Fleet. "Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing." Innovative Food Science & Emerging Technologies 8, no. 4 (2007): 535–42. http://dx.doi.org/10.1016/j.ifset.2007.04.004.

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Gollwitzer, Hans, Wolfram Mittelmeier, Monika Brendle, et al. "High Hydrostatic Pressure for Disinfection of Bone Grafts and Biomaterials: An Experimental Study." Open Orthopaedics Journal 3, no. 1 (2009): 1–7. http://dx.doi.org/10.2174/1874325000903010001.

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Background:Autoclaving, heat, irradiation or chemical detergents are used to disinfect autografts, allografts and biomaterials for tissue reconstruction. These methods are often associated with deterioration of mechanical, physical, and biological properties of the bone grafts and synthetic implants. High hydrostatic pressure has been proposed as a novel method preserving biomechanical and biological properties of bone, tendon and cartilage. This is the first study to assess the inactivation of clinically relevant bacteria on biomaterials and human bone by high hydrostatic pressure.Methods:Bac
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GERVILLA, R., M. CAPELLAS, V. FERRAGUT, and B. GUAMIS. "Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk." Journal of Food Protection 60, no. 1 (1997): 33–37. http://dx.doi.org/10.4315/0362-028x-60.1.33.

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Ewe's milk standardized to 6% fat was inoculated with Listeria innocua 910 CECT at a concentration of 107 CFU/ml and treated by high hydrostatic pressure. Treatments consisted of combinations of pressure (200, 300, 350, 400, 450, and 500 MPa), temperature (2, 10, 25, and 50°C), and time (5, 10, and 15 min). To determine numbers of L innocua, listeria selective agar base with listeria selective supplement and plate count agar was used. Low-temperature(2°C) pressurizations produced higher L innocua inactivation than treatments at room temperatures (25°C). Pressures between 450 and 500 MPa for 10
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Faieta, Marco, Lilia Neri, Alessandro Di Michele, Carla D. Di Mattia, and Paola Pittia. "High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins." Innovative Food Science & Emerging Technologies 70 (June 2021): 102693. http://dx.doi.org/10.1016/j.ifset.2021.102693.

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Moussa, Marwen, Jean-Marie Perrier-Cornet, and Patrick Gervais. "Synergistic and Antagonistic Effects of Combined Subzero Temperature and High Pressure on Inactivation of Escherichia coli." Applied and Environmental Microbiology 72, no. 1 (2006): 150–56. http://dx.doi.org/10.1128/aem.72.1.150-156.2006.

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ABSTRACT The combined effects of subzero temperature and high pressure on the inactivation of Escherichia coli K12TG1 were investigated. Cells of this bacterial strain were exposed to high pressure (50 to 450 MPa, 10-min holding time) at two temperatures (−20°C without freezing and 25°C) and three water activity levels (aw) (0.850, 0.992, and ca. 1.000) achieved with the addition of glycerol. There was a synergistic interaction between subzero temperature and high pressure in their effects on microbial inactivation. Indeed, to achieve the same inactivation rate, the pressures required at −20°C
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Bucka-Kolendo, Joanna, Despoina Eugenia Kiousi, Adrian Wojtczak, Agapi I. Doulgeraki, Alex Galanis, and Barbara Sokołowska. "Depiction of the In Vitro and Genomic Basis of Resistance to Hop and High Hydrostatic Pressure of Lactiplantibacillus plantarum Isolated from Spoiled Beer." Genes 14, no. 9 (2023): 1710. http://dx.doi.org/10.3390/genes14091710.

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Among the beer-spoiling microorganisms, the dominant ones belong to the genera Lactobacillus, Leuconostoc, Oenococcus, and Pediococcus. It is assumed that resistance to hop bitters correlates with resistance to other factors and can significantly impact the brewing industry. Beer preservation with high hydrostatic pressure eliminates the spoiling microorganisms while preserving all desired properties of the beer. Here, we present comprehensive in vitro and genomic analysis of the beer-spoiling Lactiplantibacillus plantarum KKP 3573 capacity to resist hop and high hydrostatic pressure. Lp. plan
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Koseki, Shigenobu, and Kazutaka Yamamoto. "Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure." International Journal of Food Microbiology 115, no. 1 (2007): 43–47. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.005.

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Oxen, Petra, and Dietrich Knorr. "Baroprotective Effects of High Solute Concentrations Against Inactivation of Rhodotorula rubra." LWT - Food Science and Technology 26, no. 3 (1993): 220–23. http://dx.doi.org/10.1006/fstl.1993.1048.

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Book chapters on the topic "Baroprotective effect"

1

Molina-Gutierrez, Adriana, Michael G. Gänzle, and Rudi F. Vogel. "Baroprotective Effect of Sucrose and NaCl on Lactococcus lactis." In Advances in High Pressure Bioscience and Biotechnology II. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05613-4_45.

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