Abstract
Human norovirus (HuNoV) is a major cause of foodborne illness associated with shellfish consumption. A solidified agar matrix (SAM) was experimentally prepared using agar solution for inactivation of murine norovirus (MNV-1) as a surrogate for HuNoV in a simulation model approach. MNV-1 was injected inside the SAM for virus internalization, and the effects of single and combined UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) treatments were determined. The internalized MNV-1 were reduced by 2.9-log10 and 3.5-log10, respectively, after single treatments of UVTP (4.5 mW/cm2, 10 min) and HHP (500 MPa, 5 min, ambient temperature). However, the internalized MNV-1 was reduced by 5.5-log10 (below the detection limit) when UVTP was followed by HHP, indicating a synergistic inactivation effect. Analysis of viral morphology, proteins, and genomic RNA allowed elucidation of mechanisms involved in the synergistic antiviral activity of combined treatments, which appeared to disrupt the MNV-1 structure and damage both the capsid protein and genomic RNA. Industrial relevance HHP treatment of raw oysters has proved commercially successful, but there is a less evidence available regarding the potential of HHP for inactivation of localized viruses present inside foods. A sequential combination of UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) achieved significantly higher inactivation of localized virus compared to individual treatments due to a synergistic mechanism. An experimentally prepared model food system was found useful to simulate foods with morphological variations and unpredictable viral internalization patterns. This UVTP-HHP combined treatment for inactivation of localized MNV-1 can be useful for disinfection of raw oysters and other similar foods.
| Original language | English |
|---|---|
| Pages (from-to) | 188-196 |
| Number of pages | 9 |
| Journal | Innovative Food Science and Emerging Technologies |
| Volume | 39 |
| DOIs | |
| Publication status | Published - 2017 Feb 1 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
- Chemistry(all)
- Industrial and Manufacturing Engineering
Cite this
}
A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus. / Kim, Sun Hyoung; Shahbaz, Hafiz Muhammad; Park, Daseul; Chun, Soyoung; Lee, Wooseong; Oh, Jong-Won; Lee, Dong Un; Park, Jiyong.
In: Innovative Food Science and Emerging Technologies, Vol. 39, 01.02.2017, p. 188-196.Research output: Contribution to journal › Article
TY - JOUR
T1 - A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus
AU - Kim, Sun Hyoung
AU - Shahbaz, Hafiz Muhammad
AU - Park, Daseul
AU - Chun, Soyoung
AU - Lee, Wooseong
AU - Oh, Jong-Won
AU - Lee, Dong Un
AU - Park, Jiyong
PY - 2017/2/1
Y1 - 2017/2/1
N2 - Human norovirus (HuNoV) is a major cause of foodborne illness associated with shellfish consumption. A solidified agar matrix (SAM) was experimentally prepared using agar solution for inactivation of murine norovirus (MNV-1) as a surrogate for HuNoV in a simulation model approach. MNV-1 was injected inside the SAM for virus internalization, and the effects of single and combined UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) treatments were determined. The internalized MNV-1 were reduced by 2.9-log10 and 3.5-log10, respectively, after single treatments of UVTP (4.5 mW/cm2, 10 min) and HHP (500 MPa, 5 min, ambient temperature). However, the internalized MNV-1 was reduced by 5.5-log10 (below the detection limit) when UVTP was followed by HHP, indicating a synergistic inactivation effect. Analysis of viral morphology, proteins, and genomic RNA allowed elucidation of mechanisms involved in the synergistic antiviral activity of combined treatments, which appeared to disrupt the MNV-1 structure and damage both the capsid protein and genomic RNA. Industrial relevance HHP treatment of raw oysters has proved commercially successful, but there is a less evidence available regarding the potential of HHP for inactivation of localized viruses present inside foods. A sequential combination of UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) achieved significantly higher inactivation of localized virus compared to individual treatments due to a synergistic mechanism. An experimentally prepared model food system was found useful to simulate foods with morphological variations and unpredictable viral internalization patterns. This UVTP-HHP combined treatment for inactivation of localized MNV-1 can be useful for disinfection of raw oysters and other similar foods.
AB - Human norovirus (HuNoV) is a major cause of foodborne illness associated with shellfish consumption. A solidified agar matrix (SAM) was experimentally prepared using agar solution for inactivation of murine norovirus (MNV-1) as a surrogate for HuNoV in a simulation model approach. MNV-1 was injected inside the SAM for virus internalization, and the effects of single and combined UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) treatments were determined. The internalized MNV-1 were reduced by 2.9-log10 and 3.5-log10, respectively, after single treatments of UVTP (4.5 mW/cm2, 10 min) and HHP (500 MPa, 5 min, ambient temperature). However, the internalized MNV-1 was reduced by 5.5-log10 (below the detection limit) when UVTP was followed by HHP, indicating a synergistic inactivation effect. Analysis of viral morphology, proteins, and genomic RNA allowed elucidation of mechanisms involved in the synergistic antiviral activity of combined treatments, which appeared to disrupt the MNV-1 structure and damage both the capsid protein and genomic RNA. Industrial relevance HHP treatment of raw oysters has proved commercially successful, but there is a less evidence available regarding the potential of HHP for inactivation of localized viruses present inside foods. A sequential combination of UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) achieved significantly higher inactivation of localized virus compared to individual treatments due to a synergistic mechanism. An experimentally prepared model food system was found useful to simulate foods with morphological variations and unpredictable viral internalization patterns. This UVTP-HHP combined treatment for inactivation of localized MNV-1 can be useful for disinfection of raw oysters and other similar foods.
UR - http://www.scopus.com/inward/record.url?scp=85006963398&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85006963398&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2016.11.015
DO - 10.1016/j.ifset.2016.11.015
M3 - Article
AN - SCOPUS:85006963398
VL - 39
SP - 188
EP - 196
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
SN - 1466-8564
ER -