Evaluation of Bacterial Activity Based on the Electrochemical Properties of Tetrazolium Salts

This study focused on the electrochemical properties of tetrazolium salts to develop a simple method for evaluating viable bacterial counts, which are indicators of hygiene control at food and pharmaceutical manufacturing sites. Given that the oxidized form of 3-(4,5-di-methylthiazol-2-yl)-2,5-diphe...

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Bibliographic Details
Published in:Analytical chemistry (Washington) 2023-08, Vol.95 (33), p.12358-12364
Main Authors: Ikeda, Hikaru, Tokonami, Akira, Nishii, Shigeki, Shan, Xueling, Yamamoto, Yojiro, Sadanaga, Yasuhiro, Chen, Zhidong, Shiigi, Hiroshi
Format: Article
Language:English
Subjects:
Analytical chemistry
Bacteria
Cell density
Cell membranes
Dissolved oxygen
Electrochemical analysis
Electrochemistry
Food
Food contamination
Food poisoning
Food safety
Hygiene
Membrane permeability
Product safety
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Summary:This study focused on the electrochemical properties of tetrazolium salts to develop a simple method for evaluating viable bacterial counts, which are indicators of hygiene control at food and pharmaceutical manufacturing sites. Given that the oxidized form of 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), which has excellent cell membrane permeability, changes to the insoluble reduced form of formazan inside the cell, the number of viable cells was estimated by focusing on the reduction current of MTT remaining in the suspension. Dissolved oxygen is an important substance for bacterial activity; however, it interferes with the electrochemical response of MTT. We investigated the electrochemical properties of MTT to obtain a potential-selective current response that was not affected by dissolved oxygen. Real-time observation of viable bacteria in suspension revealed that uptake of MTT into bacteria was completed within 10 min, including the lag period. In addition, we observed that the current response depends on viable cell density regardless of the bacterial species present. Our method enables a rapid estimation of the number of viable bacteria, making it possible to confirm the safety of food products before they are shipped from the factory and thereby prevent food poisoning.
ISSN:0003-2700
1520-6882
DOI:10.1021/acs.analchem.3c01871