1
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Wang JJ, He T, Chen L, Xu G, Dong S, Zhao Y, Zheng H, Liu Y, Zeng Q. Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp. Int J Food Microbiol 2024; 411:110539. [PMID: 38141354 DOI: 10.1016/j.ijfoodmicro.2023.110539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/08/2023] [Accepted: 12/15/2023] [Indexed: 12/25/2023]
Abstract
The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Results showed that L-Arg disrupted the cell membrane by binding to membrane phospholipids and disrupting iron homeostasis, which helped curcumin to damage DNA and interrupt protein synthesis. Once irradiated by blue LED, the curcumin-mediated PDI produced the reactive oxygen species (ROS) which reacted with L-Arg to generate NO, and the NO was converted to reactive nitrogen species (RNS) with a strong bactericidal ability by consuming ROS. On this basis, the curcumin-mediated PDI coupled with L-Arg potently killed >8.0 Log CFU/mL with 8 μM curcumin, 0.5 mg/mL L-Arg and 1.2 J/cm2 irradiation. Meanwhile, this PDI also effectively inhibited the colour and pH changes, lipids oxidation and protein degradation of shrimp. Therefore, this study proposes a new potent PDI system to control microbial contamination in the food industry.
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Affiliation(s)
- Jing Jing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China.
| | - Tiantian He
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guizhi Xu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Shuliang Dong
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huaming Zheng
- Province Key Lab of Plasma Chemistry and Advanced Materials, Wuhan Institute of Technology, Wuhan 430073, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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2
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Photodynamic inactivation of Salmonella enterica and Listeria monocytogenes inoculated onto stainless steel or polyurethane surfaces. Food Microbiol 2023; 110:104174. [DOI: 10.1016/j.fm.2022.104174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 11/07/2022]
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3
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Sheng L, Li X, Wang L. Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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4
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Effects of curcumin‐based photodynamic method on protein degradation of oysters. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Chen L, Dong Q, Shi Q, Du Y, Zeng Q, Zhao Y, Wang JJ. Novel 2,3-Dialdehyde Cellulose-Based Films with Photodynamic Inactivation Potency by Incorporating the β-Cyclodextrin/Curcumin Inclusion Complex. Biomacromolecules 2021; 22:2790-2801. [PMID: 34077200 DOI: 10.1021/acs.biomac.1c00165] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Antibacterial packaging film mediated by photodynamic inactivation (PDI) is a new concept in food industry. The objective of this study was to fabricate a green 2,3-dialdehyde cellulose (DAC)-based antimicrobial film with PDI potency by incorporating the β-cyclodextrin/curcumin (β-CD/Cur) complex as a photosensitizer. The PDI-mediated films were characterized by evaluating the surface morphology, chemical structure, light transmittance, mechanical properties, photochemical and thermal stability, and water solubility. The results showed that the DAC-CD/Cur films were soluble in water and mechanically strong with a tensile strength of 63.87 MPa and an elongation break of 1.32%, which was attributed to the formation of hydrogen bonds between DAC and β-CD/Cur molecules. Meanwhile, the composite films possessed a good light transmittance but impeded the penetration of ultraviolet light and efficiently delayed the degradation of curcumin. More importantly, the PDI-mediated films exhibited a broad-spectrum ability to kill Listeria monocytogenes, Vibrio parahaemolyticus, and Shewanella putrefaciens in pure culture. Notably, they also potently inactivated these harmful bacteria on ready-to-eat salmon with a maximum of ∼4 Log CFU/g (99.99%) reduction after 60 min irradiation (13.68 J/cm2). Therefore, the PDI-mediated DAC-CD/Cur films are novel and promising antimicrobial food packaging films in food industry.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yu Du
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources Conferred by Ministry of Education, Shanghai Ocean University, Shanghai 201306, China
| | - Qiaohui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Department of Food Science, Foshan University, Foshan 528000, China
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6
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Yan Y, Tan L, Li H, Chen B, Huang J, Zhao Y, Wang J, Ou J. Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce. Photochem Photobiol Sci 2021; 20:761-771. [PMID: 34048001 DOI: 10.1007/s43630-021-00057-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 05/17/2021] [Indexed: 10/21/2022]
Abstract
Photodynamic inactivation (PDI) is a fast and effective non-heat sterilization technology. This study established an efficient blue light-emitting diode (LED) PDI with the photosensitizer sodium magnesium chlorophyllin (SMC) to eradicate Staphylococcus aureus in food. The antibacterial mechanisms were determined by evaluating DNA integrity, protein changes, morphological alteration, and the potency of PDI to eradicate S. aureus on lettuce was evaluated. Results showed that planktonic S. aureus could not be clearly observed on the medium after treatment with 5.0 μmol/L SMC for 10 min (1.14 J/cm2). Bacterial cell DNA and protein were susceptible to SMC-mediated PDI, and cell membranes were found to be disrupted. Moreover, SMC-mediated PDI effectively reduced 8.31 log CFU/mL of S. aureus on lettuce under 6.84 J/cm2 radiant exposure (30 min) with 100 μmol/L SMC, and PDI displayed a potent ability to restrain the weight loss as well as retard the changes of color difference of the lettuce during 7 day storage. The study will enrich our understanding of the inactivation of S. aureus by PDI, allowing for the development of improved strategies to eliminate bacteria in the food industry.
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Affiliation(s)
- Yuanyuan Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lijun Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Huihui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Bowen Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jiaming Huang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Jingjing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Department of Food Science, Foshan University, Foshan, 528000, China.
| | - Jie Ou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China.
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
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7
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Effects of sub-lethal dose of antimicrobial photodynamic therapy on major virulence traits of Streptococcus mutans. Photodiagnosis Photodyn Ther 2020; 32:102044. [DOI: 10.1016/j.pdpdt.2020.102044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/23/2020] [Accepted: 09/21/2020] [Indexed: 02/08/2023]
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8
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do Prado-Silva L, Gomes ATPC, Mesquita MQ, Neri-Numa IA, Pastore GM, Neves MGPMS, Faustino MAF, Almeida A, Braga GÚL, Sant'Ana AS. Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation. Int J Food Microbiol 2020; 333:108803. [PMID: 32798958 DOI: 10.1016/j.ijfoodmicro.2020.108803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/12/2020] [Accepted: 07/27/2020] [Indexed: 10/23/2022]
Abstract
Alicyclobacillus acidoterrestris is a cause of major concern for the orange juice industry due to its thermal and chemical resistance, as well as its spoilage potential. A. acidoterrestris spoilage of orange juice is due to off-flavor taints from guaiacol production and some halophenols. The present study aimed to evaluate the effectiveness of antimicrobial Photodynamic Treatment (aPDT) as an emerging technology to inactivate the spores of A. acidoterrestris. The aPDT efficiency towards A. acidoterrestris was evaluated using as photosensitizers the tetracationic porphyrin (Tetra-Py+-Me) and the phenothiazinium dye new methylene blue (NMB) in combination with white light-emitting diode (LED; 400-740 nm; 65-140 mW/cm2). The spores of A. acidoterrestris were cultured on YSG agar plates (pH 3.7 ± 0.1) at 45 °C for 28 days and submitted to the aPDT with Tetra-Py+-Me and NMB at 10 μM in phosphate-buffered saline (PBS) in combination with white light (140 mW/cm2). The use of Tetra-Py+-Me at 10 μM resulted in a 7.3 ± 0.04 log reduction of the viability of A. acidoterrestris spores. No reductions in the viability of this bacterium were observed with NMB at 10 μM. Then, the aPDT with Tetra-Py+-Me and NMB at 10 μM in orange juice (UHT; pH 3.9; 11°Brix) alone and combined with potassium iodide (KI) was evaluated. The presence of KI was able to potentiate the aPDT process in orange juice, promoting the inactivation of 5 log CFU/mL of A. acidoterrestris spores after 10 h of white light exposition (140 mW/cm2). However, in the absence of KI, both photosensitizers did not promote a significant reduction in the spore viability. The inactivation of A. acidoterrestris spores artificially inoculated in orange peels (105 spores/mL) was also assessed using Tetra-Py+-Me at 10 and 50 μM in the presence and absence of KI in combination with white light (65 mW/cm2). No significant reductions were observed (p < .05) when Tetra-Py+-Me was used at 10 μM, however at the highest concentration (50 μM) a significant spore reduction (≈ 2.8 log CFU/mL reductions) in orange peels was observed after 6 h of sunlight exposition (65 mW/cm2). Although the color, total phenolic content (TPC), and antioxidant capacity of orange juice and peel (only color evaluation) seem to have been affected by light exposition, the impact on the visual and nutritional characteristics of the products remains inconclusive so far. Besides that, the results found suggest that aPDT can be a potential method for the reduction of A. acidoterrestris spores on orange groves.
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Affiliation(s)
- Leonardo do Prado-Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ana T P C Gomes
- Department of Biology and CESAM, University of Aveiro, Aveiro, Portugal
| | - Mariana Q Mesquita
- Department of Chemistry and LAQV-REQUIMTE, University of Aveiro, Aveiro, Portugal
| | - Iramaia A Neri-Numa
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Glaucia M Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Maria G P M S Neves
- Department of Chemistry and LAQV-REQUIMTE, University of Aveiro, Aveiro, Portugal
| | - Maria A F Faustino
- Department of Chemistry and LAQV-REQUIMTE, University of Aveiro, Aveiro, Portugal
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, Aveiro, Portugal
| | - Gilberto Ú L Braga
- Department of Clinical, Toxicological and Bromatological Analyses, Faculty of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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9
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Rafeeq S, Shiroodi S, Schwarz MH, Nitin N, Ovissipour R. Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches. Foods 2020; 9:E1306. [PMID: 32947883 PMCID: PMC7555417 DOI: 10.3390/foods9091306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/08/2020] [Accepted: 09/14/2020] [Indexed: 01/19/2023] Open
Abstract
The antimicrobial efficacy of novel photodynamic inactivation and nanobubble technologies was evaluated against Vibrio parahaemolyticus and Aeromonas hydrophila as two important aquatic microbial pathogens. Photodynamic inactivation results showed that LED (470 nm) and UV-A (400 nm)-activated curcumin caused a complete reduction in V. parahaemolyticus at 4 and 22 °C, and a greater than 2 log cfu/mL reduction in A. hydrophila, which was curcumin concentration-dependent (p < 0.05). Furthermore, the photodynamic approach caused a greater than 6 log cfu/mL V. parahaemolyticus reduction and more than 4 log cfu/mL of A. hydrophila reduction in aquaponic water samples (p < 0.05). Our results with the nanobubble technology showed that the nanobubbles alone did not significantly reduce bacteria (p > 0.05). However, a greater than 6 log cfu/mL A. hydrophila reduction and a greater than 3 log cfu/mL of V. parahaemolyticus reduction were achieved when nanobubble technology was combined with ultrasound (p < 0.05). The findings described in this study illustrate the potential of applying photodynamic inactivation and nanobubble-ultrasound antimicrobial approaches as alternative novel methods for inactivating fish and shellfish pathogens.
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Affiliation(s)
- Shamil Rafeeq
- Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA; (S.R.); (S.S.); (M.H.S.)
| | - Setareh Shiroodi
- Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA; (S.R.); (S.S.); (M.H.S.)
| | - Michael H. Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA; (S.R.); (S.S.); (M.H.S.)
- Center for Coastal Studies (Coastal@VT), Virginia Tech, Blacksburg, VA 24061, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA;
- Department of Agricultural and Biological Engineering, University of California-Davis, Davis, CA 95616, USA
| | - Reza Ovissipour
- Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA; (S.R.); (S.S.); (M.H.S.)
- Center for Coastal Studies (Coastal@VT), Virginia Tech, Blacksburg, VA 24061, USA
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USA
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10
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Lopes MM, Bartolomeu M, Gomes ATPC, Figueira E, Pinto R, Reis L, Balcão VM, Faustino MAF, Neves MGPMS, Almeida A. Antimicrobial Photodynamic Therapy in the Control of Pseudomonas syringae pv. actinidiae Transmission by Kiwifruit Pollen. Microorganisms 2020; 8:microorganisms8071022. [PMID: 32664270 PMCID: PMC7409219 DOI: 10.3390/microorganisms8071022] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/04/2020] [Accepted: 07/07/2020] [Indexed: 12/17/2022] Open
Abstract
Pseudomonas syringae pv. actinidiae (Psa) is a phytopathogen responsible for bacterial canker in kiwifruit plants and can be disseminated through pollen. This study aimed to evaluate the effectiveness of antimicrobial photodynamic therapy (aPDT) in the inactivation of Psa on kiwifruit pollen using New Methylene Blue (NMB) and Methylene Blue (MB) in the presence/absence of potassium iodide (KI). Pollen germination assays were also performed to evaluate if it was affected by aPDT. Higher reduction of Psa was achieved using NMB (5.0 μM) combined with KI (100 mM) in vitro (ca. 8 log CFU mL−1 after 90 min of irradiation), while NMB alone promoted a lower reduction (3.7 log CFU mL−1). The most efficient NMB concentration with KI was used to study the photodynamic efficiency of MB (5.0 μM). MB with KI photo-inactivated Psa more efficiently than NMB, causing the same bacterial reduction (ca. 8 log CFU mL−1) in half the irradiation time (45 min). Therefore, MB was selected for the subsequent ex vivo aPDT assays in pollen. Almost all the Psa cells added artificially to the pollen (3.2 log CFU mL−1) were photo-inactivated (3.1 log CFU mL−1), whereas aPDT had a low effect on pollen natural microorganisms. When KI was added, a significant increase in aPDT effectiveness was observed (4.5 log CFU mL−1). No negative effects were observed in the pollen germination after aPDT. The results show aPDT is an effective and safe method to Psa inactivation on kiwifruit pollen, and MB use is a promising alternative in the control of Psa transmission.
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Affiliation(s)
- Margarida M. Lopes
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
| | - Maria Bartolomeu
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
| | - Ana T. P. C. Gomes
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
| | - Etelvina Figueira
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
| | - Ricardo Pinto
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
| | - Luís Reis
- APK-Associação Portuguesa de Kiwicultores, 4520-249 Santa Maria da Feira, Portugal;
| | - Victor M. Balcão
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
- PhageLab-Laboratory of Biofilms and Bacteriophages, University of Sorocaba, 18023-000 Sorocaba/SP, Brazil
| | - M. Amparo F. Faustino
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - M. Graça P. M. S. Neves
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- Correspondence: (M.G.P.M.S.N.); (A.A.); Tel.: +351-234-370-710 (M.G.P.M.S.N.); +351-234-370-784 (A.A.)
| | - Adelaide Almeida
- CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; (M.M.L.); (M.B.); (A.T.P.C.G.); (E.F.); (R.P.); (V.M.B.)
- Correspondence: (M.G.P.M.S.N.); (A.A.); Tel.: +351-234-370-710 (M.G.P.M.S.N.); +351-234-370-784 (A.A.)
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11
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Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107181] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Gong C, Li Y, Gao R, Xiao F, Zhou X, Wang H, Xu H, Wang R, Huang P, Zhao Y. Inactivation of specific spoilage organism (Pseudomonas) of sturgeon by curcumin-mediated photodynamic inactivation. Photodiagnosis Photodyn Ther 2020; 31:101827. [PMID: 32445964 DOI: 10.1016/j.pdpdt.2020.101827] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/30/2020] [Accepted: 05/15/2020] [Indexed: 11/30/2022]
Abstract
The present study aimed to measure the inactivation effect and mechanism of curcumin-mediated photodynamic inactivation (PDI) on the specific spoilage organism (Pseudomonas) of the sturgeon. The conditions of PDI used were as follows: 30 μM curcumin, 15 W LED light (470 nm) power and 90 s irradiation time. Under these conditions, the high-throughput sequencing was used to study the microbiota of sturgeon. The method of aerobic plate colony count (APC) was used to determine the viability of Pseudomonas after PDI. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), the propidium iodide (PI) single staining method, and agarose gel electrophoresis were used to study the inactivation mechanism of PDI on Pseudomonas. The results showed that Pseudomonas was the specific spoilage organism of sturgeon, and PDI significantly inhibited the growth of Pseudomonas. The in-vitro inactivation rate of Pseudomonas was 99.9% with counts decreased by 3.19 ± 0.15 log10 CFU/mL. The mechanism of PDI to inactivate Pseudomonas is as follows. Firstly, the high-level structure of membrane protein was destroyed, and the cell membrane permeability was increased, which caused leakage of cellular content. Then the nucleic acid inside the cell was destroyed, which eventually caused the death of bacteria. These findings demonstrate that curcumin-mediated PDI can be utilized as an effective way to inactivate the specific spoilage organism (Pseudomonas) of the sturgeon.
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Affiliation(s)
- Chen Gong
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan District, 266003 Qingdao, China
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan District, 266003 Qingdao, China
| | - Ruichang Gao
- School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Feng Xiao
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd, 266100 Qingdao, China
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., Ltd, 266100 Qingdao, China
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd., 222100 Lianyungang, China
| | - Ruihong Wang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan District, 266003 Qingdao, China
| | - Pan Huang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan District, 266003 Qingdao, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan District, 266003 Qingdao, China.
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13
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Huang J, Guo M, Jin S, Wu M, Yang C, Zhang G, Wang P, Ji J, Zeng Q, Wang X, Wang H. Antibacterial photodynamic therapy mediated by 5-aminolevulinic acid on methicillin-resistant Staphylococcus aureus. Photodiagnosis Photodyn Ther 2019; 28:330-337. [DOI: 10.1016/j.pdpdt.2019.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/10/2019] [Accepted: 09/27/2019] [Indexed: 12/11/2022]
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14
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Santos AR, Silva AF, Freitas CF, Silva MV, Bona E, Nakamura CV, Hioka N, Mikcha JMG. Response surface methodology can be used to predict photoinactivation of foodborne pathogens using Rose Bengal excited by 530 nm LED. J Food Saf 2019. [DOI: 10.1111/jfs.12736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adriele R. Santos
- Programa de Pós‐Graduação em Ciência de AlimentosUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Alex F. Silva
- Programa de Pós‐Graduação em Ciência da SaúdeUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Camila F. Freitas
- Programa de Pós‐Graduação em QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Marcos V. Silva
- Instituto Federal de Educação, Ciência e Tecnologia Farroupilha Alegrete, Rio Grande do Sul Brazil
| | - Evandro Bona
- Departamento de AlimentosUniversidade Tecnológica Federal do Paraná—campus Campo Mourão Campo Mourão Puerto Rico Brazil
| | - Celso V. Nakamura
- Departamento de Ciências Básicas da SaúdeUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Noboru Hioka
- Departamento de QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Jane M. G. Mikcha
- Departamento de Análises Clínicas e BiomedicinaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
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15
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Evaluation of bio-guided fraction from Laminaria japonica as a natural food preservative based on antimicrobial activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00320-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Hu J, Zhou F, Lin Y, Zhou A, Tan BK, Zeng S, Hamzah SS, Lin S. The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108443] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Li L, Wu S, Yang P, Liu Q, Tang S. Rapid detection and toxicity assessment of ochratoxin A by
Photobacterium leiognathi
in drinking water. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Liang Li
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Shizheng Wu
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Panpan Yang
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Qianyu Liu
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Shuze Tang
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
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18
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Pereira AHC, Pinto JG, Freitas MAA, Fontana LC, Pacheco Soares C, Ferreira-Strixino J. Methylene blue internalization and photodynamic action against clinical and ATCC Pseudomonas aeruginosa and Staphyloccocus aureus strains. Photodiagnosis Photodyn Ther 2018; 22:43-50. [DOI: 10.1016/j.pdpdt.2018.02.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 01/26/2018] [Accepted: 02/09/2018] [Indexed: 12/19/2022]
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19
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Bonin E, dos Santos A, Fiori da Silva A, Ribeiro L, Favero M, Campanerut-Sá P, de Freitas C, Caetano W, Hioka N, Mikcha J. Photodynamic inactivation of foodborne bacteria by eosin Y. J Appl Microbiol 2018; 124:1617-1628. [DOI: 10.1111/jam.13727] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 01/20/2018] [Accepted: 01/27/2018] [Indexed: 12/15/2022]
Affiliation(s)
- E. Bonin
- Programa de Pós-Graduação em Ciência de Alimentos; Universidade Estadual de Maringá; Maringá PR Brazil
| | - A.R. dos Santos
- Programa de Pós-Graduação em Ciência de Alimentos; Universidade Estadual de Maringá; Maringá PR Brazil
| | - A. Fiori da Silva
- Programa de Pós-Graduação em Ciências da Saúde; Universidade Estadual de Maringá; Maringá PR Brazil
| | - L.H. Ribeiro
- Curso de Engenharia de Alimentos; Departamento de Engenharia de Alimentos; Universidade Estadual de Maringá; Maringá PR Brazil
| | - M.E. Favero
- Departamento de Patologia; Análises Clínicas e Toxicológicas; Universidade Estadual de Londrina; Londrina PR Brazil
| | - P.A.Z. Campanerut-Sá
- Departamento de Análises Clínicas e Biomedicina; Universidade Estadual de Maringá; Maringá PR Brazil
| | - C.F. de Freitas
- Programa de Pós-Graduação em Química; Departamento de Química; Universidade Estadual de Maringá; Maringá PR Brazil
| | - W. Caetano
- Programa de Pós-Graduação em Química; Departamento de Química; Universidade Estadual de Maringá; Maringá PR Brazil
- Departamento de Química; Universidade Estadual de Maringá; Maringá PR Brazil
| | - N. Hioka
- Programa de Pós-Graduação em Química; Departamento de Química; Universidade Estadual de Maringá; Maringá PR Brazil
- Departamento de Química; Universidade Estadual de Maringá; Maringá PR Brazil
| | - J.M.G. Mikcha
- Programa de Pós-Graduação em Ciência de Alimentos; Universidade Estadual de Maringá; Maringá PR Brazil
- Programa de Pós-Graduação em Ciências da Saúde; Universidade Estadual de Maringá; Maringá PR Brazil
- Departamento de Análises Clínicas e Biomedicina; Universidade Estadual de Maringá; Maringá PR Brazil
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20
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Photodynamic effect of curcumin on Vibrio parahaemolyticus. Photodiagnosis Photodyn Ther 2016; 15:34-9. [DOI: 10.1016/j.pdpdt.2016.05.004] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 04/18/2016] [Accepted: 05/09/2016] [Indexed: 11/24/2022]
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