Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences.

Electrical conductivity Escherichia coli Microfluidic Pulsed electric fields Reversible and irreversible electroporation Treatment chamber design

Journal

Bioelectrochemistry (Amsterdam, Netherlands)
ISSN: 1878-562X
Titre abrégé: Bioelectrochemistry
Pays: Netherlands
ID NLM: 100953583

Informations de publication

Date de publication:
Oct 2021
Historique:
received: 15 01 2021
revised: 06 05 2021
accepted: 07 05 2021
pubmed: 8 6 2021
medline: 15 12 2021
entrez: 7 6 2021
Statut: ppublish

Résumé

The fundamental mechanisms of pulsed electric fields on biological cells are not yet fully elucidated, though it is apparent that membrane electroporation plays a crucial role. Little is known about treatment-chamber-specific effects, and systematic studies are scarce. Thus, the present study evaluates the (dis-)advantages of various treatment chamber designs for liquid applications at differing scales. Three chambers, namely parallel plate microfluidic (V̇: 0.1 ml/min; titanium electrodes), co-linear meso (V̇: 5.0 ml/min; stainless steel electrodes), and co-linear macro (V̇: 83.3 ml/min; stainless steel electrodes) chambers, were studied. Electroporation effects on Escherichia coli in media with 0.1-10.0 mS/cm were evaluated by plate counts and flow cytometry at 8, 16, and 20 kV/cm. For the microfluidic chamber, predominantly irreversible electroporation (2.5 logs

Identifiants

pubmed: 34098460
pii: S1567-5394(21)00104-3
doi: 10.1016/j.bioelechem.2021.107841
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

107841

Informations de copyright

Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Elena Zand (E)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria. Electronic address: elena.zand@boku.ac.at.

Felix Schottroff (F)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; BOKU Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria. Electronic address: felix.schottroff@boku.ac.at.

Elisabeth Steinacker (E)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

Jennifer Mae-Gano (J)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

Christoph Schoenher (C)

Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

Terje Wimberger (T)

Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria.

Klemens J Wassermann (KJ)

Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria.

Henry Jaeger (H)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

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Classifications MeSH