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Application of a pulsed electric field to Modify the Free Energy of the Active Site of an Azoreductase

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Journal of Applied Mathematics and Physics 2024年第1期12卷 249-255页

作者： Jesus Magyber de Jesus Miranda Pedro Guillermo Reyes-Romero Jorge Mulia-Rodríguez Daniel Osorio-González Molecular Biophysics Laboratory Faculty of Sciences Autonomous University of State of Mexico Toluca Mexico Advanced Physics Laboratory Faculty of Sciences Autonomous University of State of Mexico Toluca Mexico

The Gibbs free energy is strongly related to the stability and catalytic function of an enzyme through the energetic changes that occur in the chemical reactions the enzyme catalyzes. In this in silico study, a pulsed electric field was applied to an azoreductase, and its effect on the Gibbs free energy of molecular docking with two dyes was measured. We propose that certain stimuli from a pulsed electric field favor the structural stability of the enzyme by promoting an arrangement in the active site, potentially leading to an enhancement of enzymatic activity overall.

关键词： pulsed electric field Molecular Dynamics Docking Azoreductase

Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

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Plasma Science and Technology 2018年第4期20卷 51-56页

作者： Takamasa OKUMURA Taro YAEGASHI Takahiro FUJIWARA Katsuyuki TAKAHASHI Koichi TAKAKI Tomo KUDO Institute of Fluid Science Tohoku University Department of Systems Innovation Engineering Iwate University Washinoo Co. Ltd

A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal *** glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.

关键词： pulsed electric field enzyme activity bacteria inactivation vulnerable molecules unpasteurized sake electroporation

Recent progress in pulsed electric field ablation for liver cancer

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World Journal of Gastroenterology 2020年第24期26卷 3421-3431页

作者： Zhen-Guo Liu Xin-Hua Chen Zu-Jiang Yu Jun Lv Zhi-Gang Ren Department of Infectious Diseases the First Affiliated Hospital of Zhengzhou UniversityZhengzhou 450052Henan ProvinceChina Gene Hospital of Henan Province Zhengzhou 450052Henan ProvinceChina Precision Medicine Center the First Affiliated Hospital of Zhengzhou UniversityZhengzhou 450052Henan ProvinceChina Department of Hepatobiliary and Pancreatic Surgery the First Affiliated HospitalSchool of MedicineZhejiang UniversityHangzhou 310003Zhejiang ProvinceChina Key Laboratory of Combined Multi-organ Transplantation Ministry of Public HealthHangzhou 310003Zhejiang ProvinceChina Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases Hangzhou 310003China

The number of liver cancer patients is likely to continue to increase in the coming decades due to the aging of the population and changing risk *** treatments cannot meet the needs of all *** treatment methods evolved from pulsed electric field ablation are expected to lead to breakthroughs in the treatment of liver *** paper reviews the safety and efficacy of irreversible electroporation in clinical studies,the methods to detect and evaluate its ablation effect,the improvements in equipment and its antitumor effect,and animal and clinical trials on *** also summarize studies on the most novel nanosecond pulsed electric field ablation techniques in vitro and in *** research results are certain to promote the progress of pulsed electric field in the treatment of liver cancer.

关键词： Hepatocellular carcinoma pulsed electric field Irreversible electroporation Electrochemotherapy Nanosecond pulsed electric fields Ablation treatment

STUDY ON THE MECHANISM OF GRAPHITIZATION IN MOLTEN CAST IRON PROMOTED BY ELECTROPULSE DISCHARGE

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Acta Metallurgica Sinica(English Letters) 2004年第6期17卷 790-794页

作者： G.W.Chang J.S.Wang J.Z.Wang Q.G.Xue O.Q.Zhou D.Q.Cang Dept.Materials＆ChemicalEng. LiaoningInstituteofTechnologyJinzhou121001China SchoolofMetallurgy BeijingUniversityofScience＆Technology.Beijing100083China

From the points of both molten cast iron structure and the appearing ratio of electrons in outer-layer of different atoms, analysis on enhancement mechanism of graphitization ability after processing of the iron by pulse electric discharge has been made, and the theory has been proofed by corresponding experiments. The results show that when the molten cast iron is being processed by pulse electric discharge, both the size of crystal embryos that composed by Fe and C atoms as well as the number of clusters can be reduced, even be separated by such discharging; consequently results in the segre- gation of C atoms in the molten cast iron near the cathode of discharging. The nucleation of graphite in these areas of the iron has been promoted at the discharging temperature; even though such degree has not been reached, the most favorable nucleation conditions of graphite can be at least created. Under the preconditions of not breaking up the graphite crystal embryos, with proper adjustment of discharging frequency, the stronger of the electric field and the longer of the pulsation treatment time are, the more graphitization ability of the molten cast iron is. The theoretical analysis on the above rules consists well with experimental results.

关键词： pulsed electric field molten iron-solution graphitization

Review on Non-thermal Technologies for the Preservation of Fruit Juices

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Journal of Agricultural Science and Technology(B) 2019年第6期9卷 365-372页

作者： Erandya Jayawardena Mihiri Vanniarachchi Jagath Wansapala Department of Food Science and Technology University of Sri JayewardenepuraGangodawilaNugegoda 10250Sri Lanka

Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism *** non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid ***-thermal preservation technologies used in the liquid food industry include high-pressure processing(HPP),pulsed electric field(PEF),ultraviolet light(UV-C)and ultra-sonication(US).HPP is a method to target specific organisms by applying a pressure range of 100-1,000 *** uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the ***-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of *** is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm2 to the breakdown of *** to scientific literature,those methods have been applied to fruit juices like orange,apple,pear,coconut water,*** of the non-thermal methods achieved the Food and Drug Administration(FDA)requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit *** of these methods have already been commercialized and others are still in a pilot *** study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

关键词： Non-thermal pasteurization high-pressure process pulsed electric field UV-C light ultrasound