Electrical bioimpedance spectroscopy as a non-invasive monitoring tool of physiological states of macroalgae tissues: example on the impact of electroporation on 8 different seaweed species

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-20 DOI:10.1007/s00217-024-04510-2

Arthur Robin, Klimentiy Levkov, César A. González-Díaz, Nataly P. López-Saquisilí, Alexander Golberg

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Abstract

In this study, we evaluated Electrical Impedance Spectroscopy (EIS) as a monitoring tool of the physiological state of Bryopsis, Cystoseira, Stypopodium, Cladophora, Taonia, Padina, Ulva and Sargassum tissues. We analyzed the electrical response differences in the EIS between species and in the same seaweed tissue before and after electroporation. Electroporation using high voltage pulsed electric field (PEF) treatment was used as a model for cell disruption affecting the tissue physiology without being noticeable to the naked-eye. Significant differences in all the seaweeds were observed before and after electroporation. We found that seaweed species with smaller and rounder cells have a clearer dispersion profile (around a frequency of 10–100 kHz) compared to the dispersion profile of seaweed with larger cells with unround form. Those results suggest that EIS could be used as a fast non-invasive monitoring technique of the changes in the physiology of seaweeds.

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作为大型藻类组织生理状态非侵入性监测工具的生物电阻抗光谱：以电穿孔对 8 种不同海藻的影响为例

在这项研究中，我们评估了电阻抗光谱（EIS）作为一种监测 Bryopsis、Cystoseira、Stypopodium、Cladophora、Taonia、Padina、Ulva 和 Sargassum 组织生理状态的工具。我们分析了不同物种之间以及同一海藻组织在电穿孔前后的电反应差异。使用高压脉冲电场（PEF）进行电穿孔处理，可在肉眼无法察觉的情况下破坏细胞，影响组织的生理机能。所有海藻在电穿孔前后都有显著差异。我们发现，与细胞较大、形状不圆的海藻相比，细胞较小、较圆的海藻具有更清晰的弥散曲线（频率在 10-100 kHz 左右）。这些结果表明，EIS 可作为一种快速非侵入性监测技术，用于监测海藻的生理变化。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.