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Pramana A, Firmanda A, Arnata IW, Sartika D, Sari EO. Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life. Int J Food Microbiol 2024; 425:110866. [PMID: 39146626 DOI: 10.1016/j.ijfoodmicro.2024.110866] [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: 05/11/2024] [Revised: 08/09/2024] [Accepted: 08/10/2024] [Indexed: 08/17/2024]
Abstract
Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O2•-, H2O2, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as 1O2), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.
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Affiliation(s)
- Angga Pramana
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru 28292, Indonesia.
| | - Afrinal Firmanda
- Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - I Wayan Arnata
- Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia
| | - Dewi Sartika
- Faculty of Agriculture, Muhammadiyah University of Makassar, Makassar, South Sulawesi, Indonesia
| | - Esty Octiana Sari
- Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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Seididamyeh M, Netzel ME, Mereddy R, Sultanbawa Y. Curcumin-mediated photodynamic treatment to extend the postharvest shelf-life of strawberries. J Food Sci 2024; 89:6616-6627. [PMID: 39230384 DOI: 10.1111/1750-3841.17341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 08/04/2024] [Accepted: 08/09/2024] [Indexed: 09/05/2024]
Abstract
This study investigated the potential use of curcumin-mediated photodynamic treatment as a postharvest decontamination technique to reduce microbial load and growth and therefore extend the shelf life of strawberries. Curcumin was applied on strawberries, followed by illumination and storage at 4°C for 16 days. Strawberries were evaluated for decay, microbial load, and physicochemical properties such as weight loss, color, and firmness during storage. The findings revealed that curcumin-mediated photodynamic treatment effectively reduced the decay incidence and severity in strawberries, with 20% less decay occurrence compared to untreated fruits, which was shown to be dependent on curcumin concentration. While a complete reduction in microbial load was observed upon treatment, microbial growth remained unaffected throughout storage. Moreover, photodynamic treatment did not show any adverse impact on color properties and firmness of strawberries. This eco-friendly technique presents potential for fruit's shelf-life extension, although optimization of treatment parameters and photodynamic unit design seems to be essential.
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Affiliation(s)
- Maral Seididamyeh
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia
| | - Michael E Netzel
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia
| | - Ram Mereddy
- Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, Queensland, Australia
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia
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3
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Li H, Ni Y, Zhao J, Li Y, Xu B. Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies. Compr Rev Food Sci Food Saf 2024; 23:e70006. [PMID: 39245914 DOI: 10.1111/1541-4337.70006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 06/11/2024] [Accepted: 08/12/2024] [Indexed: 09/10/2024]
Abstract
Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.
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Affiliation(s)
- Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
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4
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Ni Y, Li Y, Wang M, Li H, Zhang W, Tan L, Zhao J, Xu B. Chitosan-based packaging films with antibacterial-sterilization integrated continuous activity for extending the shelf life of perishable foods. Int J Biol Macromol 2024; 275:133351. [PMID: 38945713 DOI: 10.1016/j.ijbiomac.2024.133351] [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: 03/30/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
The current food packaging films can be preservative but lack the function of combining antibacterial and sterilization which lead to films can not maximize prolong shelf life of perishable foods. This study provided a new strategy to realize prolonging shelf life of perishable foods by integrating antibacterial and sterilization which focused on applying photodynamic inactivation to films with continuous activity, where curcumin (CUR) and sodium copper chlorophyll (SCC) were loaded into chitosan (CS) films. Compared to pure CS films, the barrier capacity (oxygen permeability and water vapor permeability) and mechanical properties of composite films were improved by introducing CUR and SCC. In addition, the composite film can effectively against food-borne pathogenic bacteria and significantly prolong the shelf life of cherries and pork. The provided strategy has potential application prospects in food preservation packaging.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Mengyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
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5
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Ruan S, Zhu T, Zuo C, Peng J, Liu L, Lan W, Pan L, Tu K. Storage Properties and Shelf-Life Prediction of Fresh-Cut Radishes Treated by Photodynamic Technology. Foods 2024; 13:2367. [PMID: 39123557 PMCID: PMC11311309 DOI: 10.3390/foods13152367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/23/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and developed appropriate models to predict the shelf life. Results showed that curcumin-mediated PDT maintained sensory acceptability, color, and firmness, decreased weight loss, and increased ascorbic acid and total phenolics of samples by inactivating polyphenol oxidase and peroxidase, resulting in improved antioxidant capacity and quality. The total bacteria count in samples was significantly (p < 0.05) reduced by 2.01 log CFU g-1 after PDT and their shelf life was extended by 6 d compared to the control. To accurately predict the shelf life, the kinetic models based on microbial growth were established, while weight loss, b* value, firmness, and ascorbic acid were selected as representative attributes for developing quality-based prediction models through correlation analysis. Modeling results showed prediction models based on ascorbic acid best fitted PDT-treated samples, while the modified Gompertz model based on bacteria growth was the best for control and samples treated by sodium hypochlorite. This study suggests that PDT is promising in extending the shelf life of fresh-cut radishes, and using critical indexes to establish the prediction model can provide a more reliable shelf-life estimation.
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Affiliation(s)
- Sijia Ruan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Zhu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Changzhou Zuo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Liwang Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Weijie Lan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Guan Y, Lu S, Sun Y, Zhang R, Lu X, Pang L, Wang L. Effect of Tea Tree Essential Oil on the Quality, Antioxidant Activity, and Microbiological Safety of Lightly Processed Lily ( Lilium brownii var. viridulum) during Storage. Foods 2024; 13:2106. [PMID: 38998612 PMCID: PMC11241024 DOI: 10.3390/foods13132106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 06/14/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O2-· production rate and H2O2 content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation.
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Affiliation(s)
- Yuge Guan
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Sainan Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Yan Sun
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Rentao Zhang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinghua Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Linjiang Pang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Lei Wang
- Stoddart Institute of Molecular Science, Department of Chemistry, Zhejiang University, Hangzhou 310027, China
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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Galindo-Pérez MJ, Martínez-Acevedo L, Vidal-Romero G, Serrano-Mora LE, Zambrano-Zaragoza MDLL. Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin. Polymers (Basel) 2023; 15:3515. [PMID: 37688140 PMCID: PMC10489897 DOI: 10.3390/polym15173515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.
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Affiliation(s)
- Moises Job Galindo-Pérez
- Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana, Unidad Cuajimalpa, Av. Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de Mexico 05348, Ciudad de Mexico, Mexico;
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
| | - Lizbeth Martínez-Acevedo
- Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Unidad Xochimilco, Calzada del Hueso 1100, Col. Villa Quietud, Coyoacán, Ciudad de Mexico 04960, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Gustavo Vidal-Romero
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Luis Eduardo Serrano-Mora
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - María de la Luz Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación de Alimentos y Tecnologías Emergentes, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán–Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli 54714, Estado de Mexico, Mexico
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Jia M, Yi B, Chen X, Xu Y, Xu X, Wu Z, Ji J, Tang J, Yu D, Zheng Y, Zhou Q, Zhao Y. Carbon dots induce pathological damage to the intestine via causing intestinal flora dysbiosis and intestinal inflammation. J Nanobiotechnology 2023; 21:167. [PMID: 37231475 PMCID: PMC10210306 DOI: 10.1186/s12951-023-01931-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 05/16/2023] [Indexed: 05/27/2023] Open
Abstract
BACKGROUND Carbon dots (CDs), as excellent antibacterial nanomaterials, have gained great attention in treating infection-induced diseases such as periodontitis and stomatitis. Given the eventual exposure of CDs to the intestine, elucidating the effect of CDs on intestinal health is required for the safety evaluation of CDs. RESULTS Herein, CDs extracted from ε-poly-L-lysine (PL) were chosen to explore the modulation effect of CDs on probiotic behavior in vitro and intestinal remodeling in vivo. Results verify that PL-CDs negatively regulate Lactobacillus rhamnosus (L. rhamnosus) growth via increasing reactive oxygen species (ROS) production and reducing the antioxidant activity, which subsequently destroys membrane permeability and integrity. PL-CDs are also inclined to inhibit cell viability and accelerate cell apoptosis. In vivo, the gavage of PL-CDs is verified to induce inflammatory infiltration and barrier damage in mice. Moreover, PL-CDs are found to increase the Firmicutes to Bacteroidota (F/B) ratio and the relative abundance of Lachnospiraceae while decreasing that of Muribaculaceae. CONCLUSION Overall, these evidences indicate that PL-CDs may inevitably result in intestinal flora dysbiosis via inhibiting probiotic growth and simultaneously activating intestinal inflammation, thus causing pathological damage to the intestine, which provides an effective and insightful reference for the potential risk of CDs from the perspective of intestinal remodeling.
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Affiliation(s)
- Mengmeng Jia
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Bingcheng Yi
- School of Rehabilitation Sciences and Engineering, University of Health and Rehabilitation Sciences, Qingdao, 266071 China
| | - Xian Chen
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Yongzhi Xu
- School of Stomatology, Qingdao University, Qingdao, 266003 China
| | - Xinkai Xu
- School of Stomatology, Qingdao University, Qingdao, 266003 China
| | - Zhaoxu Wu
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Jing Ji
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Jinglong Tang
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Dianke Yu
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Yuxin Zheng
- School of Public Health, Qingdao University, Qingdao, 266071 China
| | - Qihui Zhou
- School of Rehabilitation Sciences and Engineering, University of Health and Rehabilitation Sciences, Qingdao, 266071 China
- School of Stomatology, Qingdao University, Qingdao, 266003 China
- Zhejiang Engineering Research Center for Tissue Repair Materials, Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, 325000 Zhejiang China
| | - Yanjie Zhao
- School of Public Health, Qingdao University, Qingdao, 266071 China
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10
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Stura I, Munir Z, Cavallo L, Torri L, Mandras N, Banche G, Spagnolo R, Pertusio R, Cavalli R, Guiot C. Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods 2023; 12:foods12102038. [PMID: 37238856 DOI: 10.3390/foods12102038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/27/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods: Multiple experiments were performed in which berry samples were sprayed with a complex of β-cyclodextrin containing 0.5 or 1 mg/mL of curcumin. Photodynamic inactivation was induced by irradiation with blue LED light. Antimicrobial effectiveness was assessed with microbiological assays. The expected effects of oxidation, curcumin solution deterioration, and alteration of the volatile compounds were investigated as well. Results: The treatment with photoactivated curcumin solutions reduced the bacterial load (3.1 vs. 2.5 colony forming units/mL (UFC/ml) in the control and treated groups; p-value = 0.01), without altering the fruit organoleptic and antioxidant properties. Conclusions: The explored method is a promising approach to extend berries' shelf life in an easy and green way. However, further investigations of the preservation and general properties of treated berries are still needed.
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Affiliation(s)
- Ilaria Stura
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Zunaira Munir
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Lorenza Cavallo
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, 12042 Pollenzo, Italy
| | - Narcisa Mandras
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Giuliana Banche
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Rita Spagnolo
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Roberta Cavalli
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
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11
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Zhao L, Ding X, Khan IM, Yue L, Zhang Y, Wang Z. Preparation and characterization of curcumin/chitosan conjugate as an efficient photodynamic antibacterial agent. Carbohydr Polym 2023; 313:120852. [PMID: 37182952 DOI: 10.1016/j.carbpol.2023.120852] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
Curcumin (Cur) is a natural pigment with excellent biological activity. The poor stability and insolubility of Cur in water severely limit its application. Therefore, to overcome these dilemmas which are big hindrances in their application, a novel derivative (COCS-Cur) was prepared by the esterification reaction of carboxylated chitosan (COCS) and Cur. The structure and properties of conjugate were determined through a series of characterizations. The derivatives had excellent solubility as well as stability. In addition, antioxidant and photodynamic antibacterial experiments proved that COCS-Cur had the excellent free radical scavenging ability and photodynamic antibacterial activity. The derivatives presented a better antibacterial effect on Staphylococcus aureus (S. aureus) than Escherichia coli (E. coli). Noteworthy, the COCS-Cur derivatives showed no obvious toxicity which makes them a stronger contender and potential antimicrobial agent or functional nutrient for application in the food industry.
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12
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Gnanasekar S, Kasi G, He X, Zhang K, Xu L, Kang ET. Recent advances in engineered polymeric materials for efficient photodynamic inactivation of bacterial pathogens. Bioact Mater 2023; 21:157-174. [PMID: 36093325 PMCID: PMC9421094 DOI: 10.1016/j.bioactmat.2022.08.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 11/27/2022] Open
Abstract
Nowadays, infectious diseases persist as a global crisis by causing significant destruction to public health and the economic stability of countries worldwide. Especially bacterial infections remain a most severe concern due to the prevalence and emergence of multi-drug resistance (MDR) and limitations with existing therapeutic options. Antibacterial photodynamic therapy (APDT) is a potential therapeutic modality that involves the systematic administration of photosensitizers (PSs), light, and molecular oxygen (O2) for coping with bacterial infections. Although the existing porphyrin and non-porphyrin PSs were effective in APDT, the poor solubility, limited efficacy against Gram-negative bacteria, and non-specific distribution hinder their clinical applications. Accordingly, to promote the efficiency of conventional PSs, various polymer-driven modification and functionalization strategies have been adopted to engineer multifunctional hybrid phototherapeutics. This review assesses recent advancements and state-of-the-art research in polymer-PSs hybrid materials developed for APDT applications. Further, the key research findings of the following aspects are considered in-depth with constructive discussions: i) PSs-integrated/functionalized polymeric composites through various molecular interactions; ii) PSs-deposited coatings on different substrates and devices to eliminate healthcare-associated infections; and iii) PSs-embedded films, scaffolds, and hydrogels for regenerative medicine applications. Synthetic strategies of engineered polymer-based hybrid materials integrated with photosensitizers for APDT. Utilization of photosensitizer-incorporated polymeric materials in health care applications. Challenges and opportunities in the future development of polymeric biomaterials with improved photo-bactericidal properties.
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13
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Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex. Polymers (Basel) 2023; 15:polym15041023. [PMID: 36850306 PMCID: PMC9967877 DOI: 10.3390/polym15041023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF combined with LED light irradiation (425 nm, 45 min) (PS+L+) on pork preservation during 10 days of storage. The total viable count (TVC) of bacteria, total volatile basic nitrogen value (TVB-N) and the pH of pork treated with PS+L+ were all lower than the control, and the water-holding capacity (WHC) was higher. Ten days later, the TVB-N value was 12.35 ± 0.57 mg/100 g and the TVC value was 5.78 ± 0.17 log CFU/g, which was within the acceptable range. Sensory evaluation determined that the color, odor, and overall acceptability of pork treated with PS+L+ were significantly better than the control. These findings suggest that PS+L+ treatment effectively extended the shelf life of chilled pork from ~4-5 to 10 days. Correlation analysis showed that the sensory quality of the chilled pork significantly correlated with total bacterial counts, TVB-N and thiobarbituric acid reactive substances (TBARS) (p < 0.05), suggesting that these biomarkers could be used as standard indicators for evaluating the freshness of chilled pork. These findings demonstrate the effectiveness of Cur-β-CD photodynamic antibacterial film for the preservation of chilled pork and provide a theoretical basis for the application of the film for the preservation of fresh food in general.
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14
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Liu X, An L, Zhou Y, Peng W, Huang C. Antibacterial Mechanism of Patrinia scabiosaefolia Against Methicillin Resistant Staphylococcus epidermidis. Infect Drug Resist 2023; 16:1345-1355. [PMID: 36925724 PMCID: PMC10013587 DOI: 10.2147/idr.s398227] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 01/19/2023] [Indexed: 03/18/2023] Open
Abstract
Purpose Staphylococcus epidermidis has become one of the most common causes of septicemia. Meanwhile, S. epidermidis has acquired resistance to many antibiotics. Among these, methicillin-resistant S. epidermidis (MRSE) were frequently isolated. Similar to methicillin resistant Staphylococcus aureus (MRSA), they also exhibited multi-resistance, which presented a danger to human health. Patrinia scabiosaefolia as traditional Chinese medicine had strong antibacterial activity against MRSE. However, the mechanism of P. scabiosaefolia against MRSE is not clear. Methods Here, the morphology of cell wall and cell membrane, production of β-lactamase and PBP2, energy metabolism, antioxidant system were systematically studied. Results The data showed that P. scabiosaefolia damaged the cell wall and membrane. In addition, β-lactamase, energy metabolism and antioxidant system were involved in mechanisms of P. scabiosaefolia against MRSE. Conclusion These observations provided new understanding of P. scabiosaefolia against MRSE to control MRSE infections.
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Affiliation(s)
- Xin Liu
- College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang City, People's Republic of China
| | - Lili An
- Dermatology Department, the First Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang City, People's Republic of China
| | - Yonghui Zhou
- College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang City, People's Republic of China
| | - Wei Peng
- College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang City, People's Republic of China
| | - Cong Huang
- College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang City, People's Republic of China
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15
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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16
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Liu J, Zhang K, Wu H, Zhu J, Hao H, Bi J, Hou H, Zhang G. Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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17
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Zhang Y, Wang F, Wu H, Fan L, Wang Y, Liu X, Zhang H. Sterilising effect of high power pulse microwave on Listeria monocytogenes. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present work, Listeria monocytogenes was used as the target strain to investigate the sterilising potential and mechanism of high power pulse microwave (HPPM). Results showed that the inactivation was positively correlated with the pulse frequencies and operating times. The count of Listeria monocytogenes was decreased by 5.09 log CFU/mL under 200 Hz for 9 min, which was used as the optimised condition to further explore the sterilisation mechanism. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images showed that the L. monocytogenes cells of untreated group presented intact surfaces, clear boundary, and its intracellular contents distributed uniformly in the cytoplasm. Following treatment, the cell wall surfaces began to deform in small areas, and cell membranes were severely ruptured, thus resulting in the appearance of electron transmission areas. Extracellular protein and nucleic acid contents, represented by OD260 nm and OD280 nm, increased with the increase in operating time significantly. After treatment, SDS-PAGE profiles of whole-cell proteins displayed that the protein bands became lighter or even disappeared. Na+ K+-ATPase activities and intracellular ATP content decreased by 72.97 and 79.09%, respectively. This was consistent with the cell viability of L. monocytogenes observed by confocal laser scanning microscopy. Overall, the sterilisation mechanism of HPPM on L. monocytogenes may be caused by membrane damage, intracellular component leakage, and energy metabolism hindrance.
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18
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Yuan Y, Liu Q, Huang Y, Qi M, Yan H, Li W, Zhuang H. Antibacterial Efficacy and Mechanisms of Curcumin-Based Photodynamic Treatment against Staphylococcus aureus and Its Application in Juices. Molecules 2022; 27:molecules27207136. [PMID: 36296729 PMCID: PMC9612228 DOI: 10.3390/molecules27207136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial Photodynamic Treatment (aPDT) is a non-thermal sterilization technology, which can inactivate common foodborne pathogens. In the present study, photodynamic inactivation on Staphylococcus aureus (S. aureus) with different concentrations of curcumin and light dose was evaluated and the mechanisms were also investigated. The results showed that curcumin-based aPDT could inactivate S. aureus cells by 6.9 log CFU/mL in phosphate buffered saline (PBS). Moreover, the modified Gompertz model presented a good fit at the inactivation data of S. aureus. Photodynamic treatment caused cell membrane damage as revealed by analyzing scanning electron microscopy (SEM) images. Leakage of intracellular constituents further indicated that cell membrane permeability was changed. Flow cytometry with double staining demonstrated that cell membrane integrity and the activity of nonspecific esterase were destroyed. Compared with the control group, intracellular reactive oxygen species (ROS) levels caused by photodynamic treatment significantly increased. Furthermore, curcumin-based aPDT reduced S. aureus by 5 log CFU/mL in juices. The color of the juices was also tested using a Chromatic meter, and it was found that b* values were the most markedly influenced by photodynamic treatment. Overall, curcumin-based aPDT had strong antibacterial activity against S. aureus. This approach has the potential to remove foodborne pathogens from liquid food.
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19
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Pang J, Zhang F, Wang Z, Wu Q, Liu B, Meng X. Inhibitory effect and mechanism of curcumin-based photodynamic inactivation on patulin secretion by Penicillium expansum. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Yu X, Zou Y, Zhang Z, Wei T, Ye Z, Yuk HG, Zheng Q. Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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Edible coatings and application of photodynamics in ricotta cheese preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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22
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Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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23
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Lin Y, Lai D, Wang D, Zhou F, Tan BK, Zhang Z, Hu J, Lin S. Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella Fuciformis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111657] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Lai D, Zhou A, Tan BK, Tang Y, Sarah Hamzah S, Zhang Z, Lin S, Hu J. Preparation and photodynamic bactericidal effects of curcumin-β-cyclodextrin complex. Food Chem 2021; 361:130117. [PMID: 34058659 DOI: 10.1016/j.foodchem.2021.130117] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 05/08/2021] [Accepted: 05/12/2021] [Indexed: 10/21/2022]
Abstract
To overcome the poor water solubility of curcumin, a curcumin-β-cyclodextrin (Cur-β-CD) complex was prepared as a novel photosensitizer. Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were used to verify the formation of Cur-β-CD. Furthermore, the ROS generation capacity and photodynamic bactericidal effect were measured to confirm this Cur-β-CD complex kept photodynamic activity of curcumin. The result showed Cur-β-CD could effectively generate ROS upon blue-light irradiation. The plate count assay demonstrated Cur-β-CD complex possess desirable photodynamic antibacterial effect against food-borne pathogens including Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The cell morphology determined by scanning electron microscope (SEM) and transmission electron microscope (TEM) showed Cur-β-CD could cause cell deformation, surface collapse and cell structure damage of the bacteria, resulting in the leakage of cytoplasmic; while agarose gel electrophoresis and SDS-PAGE further illustrated the inactivation mechanisms by Cur-β-CD involve bacterial DNA damage and protein degradation.
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Affiliation(s)
- Danning Lai
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Arong Zhou
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Bee K Tan
- Department of Cardiovascular Sciences and Diabetes Research Centre, University of Leicester, Leicester LE1 7RH, United Kingdom
| | - Yibin Tang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Siti Sarah Hamzah
- Institute for Medical Research, Ministry of Health Malaysia, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
| | - Shaoling Lin
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jiamiao Hu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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