Protein and Amino Acid Fluorescence Analysis as a Method for Evaluating Bactericidal Effectiveness

The degradation of albumin and its constituent amino acids tryptophan, tyrosine, and phenylalanine under the influence of corona discharge cold plasma, pulsed radiation of hot plasma, and 253.7-nm UV light from a mercury lamp has been studied. The concentration of products before and after treatment was determined by measuring the fluorescence yield. The reaction mechanisms leading to protein degradation are oxidation, nitration, and reduction of disulfide bonds. The degree of protein and amino acid degradation is compared with the effect of hydrogen peroxide. The possibility of assessing the bactericidal effectiveness based on fluorescence yield is discussed.