Journal article
Phospholipid bilayer responses to ultrasound-induced microbubble cavitation phenomena
Journal of food engineering, v 294, 110410
Apr 2021
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Using liposomal bilayers as a model for bacterial cell membranes, this study investigates the extents to which high-frequency (1.0 and 3.3 MHz) ultrasound-induced microbubble cavitation phenomena are effective for bacterial inactivation. Förster Resonance Energy Transfer (FRET), acoustic scattering and a mathematical model were used to quantify the proximity of microbubbles to liposomes, establish if liposomes affect microbubble cavitation and propose bilayer alterations' mechanisms. Addition of a positive charge on microbubbles increased their proximity to liposomes through electrostatic attraction, however, dampened microbubble's oscillation compared to freely-floating microbubbles. Alleviation of energy transfer due to phospholipid mixing between microbubbles and liposomes established that close-proximity is necessary for bilayer alterations. Approximately 19% mixing of phospholipids was observed at 3.3 MHz due to microstreaming from stable cavitation, while inertial cavitation at 1.0 MHz increased this mixing to 50%. This method can damage bacterial membrane; but, whether bacterial defense mechanisms can attenuate this effect remains to be understood.
•The addition of a positively charged phospholipid to a microbubble created an electrostatic interaction to liposomes.•Electrostatic tethering of microbubbles to liposomes decreased the microbubble’s cavitation.•High frequency ultrasound and the electrostatic tethering of microbubbles to liposomes enabled lipid transfer between them.•Phospholipid mixing between the microbubbles and liposomes at 3.3 MHz was linked to microstreaming from stable cavitation.•At 1 MHz an increase in phospholipid mixing was correlated to an increase in microbubbles experiencing inertial cavitation.
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Details
- Title
- Phospholipid bilayer responses to ultrasound-induced microbubble cavitation phenomena
- Creators
- Martin P. Walsh - Drexel UniversityRohan V. Tikekar - University of Maryland, College ParkNitin Nitin - University of California, DavisSteven Wrenn - Drexel University
- Publication Details
- Journal of food engineering, v 294, 110410
- Publisher
- Elsevier
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Chemical and Biological Engineering
- Web of Science ID
- WOS:000603406900014
- Scopus ID
- 2-s2.0-85097349462
- Other Identifier
- 991019167538904721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Engineering, Chemical
- Food Science & Technology