Pulsed electric field reduces the permeability of potato cell wall
Corresponding Author
Federico Gómez Galindo
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.Search for more papers by this authorP. Thomas Vernier
Department of Electrical Engineering-Electrophysics, Viterbi School of Engineering, University of Southern California, Los Angeles, California
MOSIS, Information Sciences Institute, Viterbi School of Engineering, University of Southern California, Los Angeles, California
Search for more papers by this authorPetr Dejmek
Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
Search for more papers by this authorAntónio Vicente
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
Search for more papers by this authorMartin A. Gundersen
Department of Electrical Engineering-Electrophysics, Viterbi School of Engineering, University of Southern California, Los Angeles, California
Search for more papers by this authorCorresponding Author
Federico Gómez Galindo
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.Search for more papers by this authorP. Thomas Vernier
Department of Electrical Engineering-Electrophysics, Viterbi School of Engineering, University of Southern California, Los Angeles, California
MOSIS, Information Sciences Institute, Viterbi School of Engineering, University of Southern California, Los Angeles, California
Search for more papers by this authorPetr Dejmek
Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
Search for more papers by this authorAntónio Vicente
IBB-Institute for Biotechnology and Bioengineering, Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
Search for more papers by this authorMartin A. Gundersen
Department of Electrical Engineering-Electrophysics, Viterbi School of Engineering, University of Southern California, Los Angeles, California
Search for more papers by this authorAbstract
The effect of the application of pulsed electric fields to potato tissue on the diffusion of the fluorescent dye FM1-43 through the cell wall was studied. Potato tissue was subjected to field strengths ranging from 30 to 500 V/cm, with one 1 ms rectangular pulse, before application of FM1-43 and microscopic examination. Our results show a slower diffusion of FM1-43 in the electropulsed tissue when compared with that in the non-pulsed tissue, suggesting that the electric field decreased the cell wall permeability. This is a fast response that is already detected within 30 s after the delivery of the electric field. This response was mimicked by exogenous H2O2 and blocked by sodium azide, an inhibitor of the production of H2O2 by peroxidases. Bioelectromagnetics 29:296–301, 2008. © 2007 Wiley-Liss, Inc.
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