Journal
FOOD RESEARCH INTERNATIONAL
Volume 111, Issue -, Pages 265-271Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2018.05.042
Keywords
Bacteria; Photosensitization; PDI; PDT; Sterilization
Categories
Funding
- National Natural Science Foundation of China [81703065]
- Natural Science Foundation of Fujian Province [2016J05067, 201710002]
- Fujian Provincial Key Laboratory of the activity and functional component's preparation from marine algae [2017FZSK06]
- Special Research Funds for Local Science and Technology Development [2017L3015]
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Burkholderia cepacia (B. cepacia) is an aerobic Gram-negative bacillus found in various aquatic environments and can cause food contamination. We investigated the photodynamic antibacterial effects of food additive curcumin combined with EDTA on B. cepacia. We found a similar to 4-log reduction in B. cepacia viability when photo-irradiated with curcumin at 50 NM by blue LED light (16 mW/cm(2)) for 30 min with 0.4% (w/v) EDTA. Moreover, the bacterial morphological alterations and the leakage of intracellular contents were observed after photodynamic treatment. There were also obvious genomic DNA cleavage and a general loss of bacterial proteins assigned to large-scale protein degradation after photodynamic inactivation treatment. Collectively, curcumin in combination with EDTA illuminated by blue LED is a potential candidate for photodynamic inactivation of B. cepacia.
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