期刊
FOOD RESEARCH INTERNATIONAL
卷 111, 期 -, 页码 265-271出版社
ELSEVIER
DOI: 10.1016/j.foodres.2018.05.042
关键词
Bacteria; Photosensitization; PDI; PDT; Sterilization
资金
- 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]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据