Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment

Tian-mi, LI; Zhang, Xiaochen; Matthews, Karl R.; Gao, Jingwen; Hao, Jianxiong; Wang, Shijie; Han, Jung‐Soon; Jia, Yingmin

doi:10.1016/j.lwt.2020.110073

Cited by 29 publications

(11 citation statements)

References 21 publications

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“…Its high biocompatibility has a great potential application in photodynamic inactivation in the food industry [10,16]. LED technology is environmentally friendly, low energy consumption and excellent safety, which is widely used in the field of light-based food processing [29]. Blue region of VIS light has higher inactivation effect on microorganisms compared to other regions of VIS light [30].…”

Section: Discussionmentioning

confidence: 99%

Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Yan

Tan

et al. 2021

Photochem Photobiol Sci

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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/cm 2 ). 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/cm 2 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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Section: Discussionmentioning

confidence: 99%

Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Yan

Tan

et al. 2021

Photochem Photobiol Sci

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“…Natural photosensitizers with low toxicity and side effects are the hotspot of PACT research. Curcumin is a natural polyphenol found in plant rhizomes, which possesses a wide range of biological activities such as antioxidant ( Hou et al, 2022 ), anti-inflammatory ( Pontes-Quero et al, 2021 ), antitumor ( Chen et al, 2021 ), antibacterial ( Barros et al, 2021 ), antiviral ( Dourado et al, 2021 ), and photosensitizing activities ( Li et al, 2020 ). As a natural photosensitizer, curcumin can be activated by light at 400–500 nm to generate singlet oxygen to exert antibacterial effects ( Hu et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Curcumin@Ag Loaded Core/Shell Nanofiber Membrane and its Synergistic Antibacterial Properties

Wang

Liu

et al. 2022

Front. Chem.

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The core/shell structure nanofiber membrane loaded with curcumin and silver nanoparticles was prepared by coaxial electrospinning technology, which is a high-efficiency combined antibacterial material composed of photodynamic antibacterial agent and metal nanoparticle. As a photosensitizer, curcumin could generate singlet oxygen under laser irradiation. Silver nanoparticles have antibacterial properties, and could also enhance the singlet oxygen production of curcumin due to the metal-enhanced singlet oxygen effect, thereby producing a synergistic antibacterial effect. Compared with the antibacterial rate of uniaxial curcumin fiber membrane (45.65%) and uniaxial silver nanoparticle-loaded fiber membrane (66.96%), the antibacterial rate of curcumin@Ag core/shell structure fiber membrane against Staphylococcus aureus is as high as 93.04%. In addition, the antibacterial experiments show that the core/shell fiber membrane also has excellent antibacterial effects on Escherichia coli.

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“…Curcumin is a polyphenol obtained from the rhizomes of turmeric (O'Toole et al ., 2016), which is a natural hydrophobic dye widely applied in food products (Ren et al ., 2022). Curcumin has a lot of biological activities, including antioxidant, anti‐tumour, antibacterial and photosensitive effects (Li et al ., 2020). Nevertheless, native curcumin is easy to degrade, resulting in low oral bioavailability (Tsuda, 2018).…”

Section: Introductionmentioning

confidence: 99%

Hydroxypropyl chitosan modified by cinnamic acid derivative nanoparticles for stabilising Pickering emulsion

Wang

Yue

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary Chitosan (CS) derivatives, chemically modified appropriately, can be used to produce nanoparticles with good properties. In this work, using CS, hydroxypropyl CS (HPCS) and HPCS modified by cinnamic acid (HPCS‐CA) derivative as raw materials, the nanoparticles were synthesised by ion crosslinking method with tripolyphosphate. FT‐IR spectra indicated that CS and its derivatives successfully cross‐linked with TPP at the molecular level. XRD and TG results exhibited changes in crystallinity and thermal stability. The nanoparticles had narrow size distribution and were nearly spherical. The surfaces of the nanoparticles were all positively charged. The nanoparticles‐stabilised oil‐in‐water Pickering emulsions were obtained by high‐speed homogenisation. The emulsions' morphology was reported by confocal laser scanning microscopy, indicating that the Pickering emulsions were synthesised successfully. The stability of the emulsion stabilised by HPCS‐CA nanoparticles was better than that of CS and HPCS nanoparticles. Taking curcumin as the target component, its stability in Pickering emulsions was good. The Pickering emulsion stabilised by HPCS‐CA nanoparticles may be a novel bioactive compound delivery system.

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Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment

Cited by 29 publications

References 21 publications

Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Fabrication of Curcumin@Ag Loaded Core/Shell Nanofiber Membrane and its Synergistic Antibacterial Properties

Hydroxypropyl chitosan modified by cinnamic acid derivative nanoparticles for stabilising Pickering emulsion

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