Virion disruption by ozone-mediated reactive oxygen species
Virion disruption by ozone-mediated reactive oxygen species
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DOI：
10.1016/j.jviromet.2008.06.004
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发表时间：
2008-10-01
影响因子：
3.1
通讯作者：
O'Neill, Kim L.
中科院分区：
文献类型：
--
作者：
Murray, Byron K.;Ohmine, Seiga;O'Neill, Kim L.
科学文献充分记录了臭氧-氧气混合物灭活微生物，包括细菌、真菌和病毒（Hoff, j.c., 1986）。用化学消毒剂灭活微生物剂。Epa 600 s2-86 067。美国环境保护署水资源办公室，华盛顿特区；卡德雷，m.a.，尤瑟夫，a.e.，金，j.g。, 2001年。臭氧在食品中的微生物学应用综述。[j] .食品科学，2004,12(2):442 - 452。在目前的研究中，通过输送和吸收精确已知浓度的臭氧（在液体介质中）来灭活病毒的传染性。采用能够实时监测和记录臭氧浓度的臭氧-氧气输送系统灭活了一系列包膜和非包膜病毒，包括1型单纯疱疹病毒（HHV-1， McIntyre株）、水疱性口炎印第安纳病毒（VSIV）、牛痘病毒（VACV， Elstree株）、2型腺病毒（HAdV-2）和甲型流感病毒（FLUAVA/PR/8/34/H1N1: FLUAV）的PR8株。研究结果表明，臭氧暴露通过脂质过氧化和随后的脂质包膜和蛋白壳损伤降低了病毒的感染性。这些数据表明，在已知的臭氧暴露环境中，多种类型的病毒都可以被灭活。(C) 2008 Elsevier B.V.版权所有
It is well documented in the scientific literature that ozone-oxygen mixtures inactivate microorganisms including bacteria, fungi and viruses (Hoff, J.C., 1986. Inactivation of microbial agents by chemical disinfectants. EPA 600 S2-86 067. Office of Water, U.S. Environmental Protection Agency, Washington, DC; Khadre, M.A., Yousef, A.E., Kim, J.-G., 2001. Microbiological aspects of ozone applications in food: a review. J. Food Sci. 66, 1242-1252). In the current study, delivery and absorption of precisely known concentrations of ozone (in liquid media) were used to inactivate virus infectivity. An ozone-oxygen delivery system capable of monitoring and recording ozone concentrations in real time was used to inactivate a series of enveloped and non-enveloped viruses including herpes simplex virus type-1 (HHV-1, strain McIntyre), vesicular stomatitis Indiana virus (VSIV), vaccinia virus (VACV, strain Elstree), adenovirus type-2 (HAdV-2), and the PR8 strain of influenza A virus (FLUAVA/PR/8/34/H1N1: FLUAV). The results of the study showed that ozone exposure reduced viral infectivity by lipid peroxidation and subsequent lipid envelope and protein shell damage. These data suggest that a wide range of virus types can be inactivated in an environment of known ozone exposure. (C) 2008 Elsevier B.V. All rights reserved.