Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA

Hu, Jiamiao; Lin, Shaoling; Tan, Bee K.; Hamzah, Siti Sarah; Lin, Yu; Kong, Zihao; Zhang, Yi; Zheng, Baodong; Zeng, Shaoxiao

doi:10.1016/j.foodres.2018.05.042

Cited by 54 publications

(37 citation statements)

References 37 publications

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“…Importantly, these new methods should not induce the development of antimicrobial resistance [15][16][17]. Toward this end, antimicrobial photodynamic therapy (aPDT) has been considered as a promising non-antibiotic approach to inactivate foodborne bacteria [18][19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

“…aPDT involves the use of a photosensitizer (PS) that when excited by light reacts with molecular oxygen producing reactive oxygen species (ROS) such as singlet oxygen and/or hydroxyl radicals, superoxide, and hydrogen peroxide [15,23]. These ROS can react with biological molecules (e.g., proteins, lipids, and nucleic acids) causing microbial death [16,24,25].…”

Section: Introductionmentioning

confidence: 99%

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The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

et al. 2019

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Antimicrobial photodynamic therapy (aPDT) has been shown as a promising technique to inactivate foodborne bacteria, without inducing the development of bacterial resistance. Knowing that addition of inorganic salts, such as potassium iodide (KI), can modulate the photodynamic action of the photosensitizer (PS), we report in this study the antimicrobial effect of eosin (EOS) and rose bengal (RB) combined with KI against Salmonella enterica serovar Typhimurium and Staphylococcus aureus. Additionally, the possible development of bacterial resistance after this combined aPDT protocol was evaluated. The combination of EOS or RB, at all tested concentrations, with KI at 100 mM, was able to efficiently inactivate S. Typhimurium and S. aureus. This combined approach allows a reduction in the PS concentration up to 1000 times, even against one of the most common foodborne pathogenics, S. Typhimurium, a gram-negative bacterium which is not so prone to inactivation with xanthene dyes when used alone. The photoinactivation of S. Typhimurium and S. aureus by both xanthenes with KI did not induce the development of resistance. The low price of the xanthene dyes, the non-toxic nature of KI, and the possibility of reducing the PS concentration show that this technology has potential to be easily transposed to the food industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

et al. 2019

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“…The photoinactivation of Burkholderia cepacia, a Gram-negative aquatic pathogen, was also investigated using curcumin in combination with ethylene-diamine-tetra-acetic acid (EDTA). An almost 4-log CFU/ml reduction was observed in the investigated organism via 30 min blue-LED (light emitting diodes) illumination in the presence of 50 μM curcumin with 0.4% EDTA 25 .…”

Section: Introductionmentioning

confidence: 95%

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Damyeh

Mereddy

Netzel

2019

17th International Photodynamic Association World Congress

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Different processing technologies have been applied by the food industry to control food spoilage and disease causing microorganisms. Due to changing consumer expectations for fresh and safe food, there is a need for alternative processing technologies that are clean and green with no harmful residual effects. Light acting on some natural plant compounds produces reactive oxygen species which are lethal to some pathogens and this phenomenon of photosensitization would be an attractive alternative treatment to chemical preservatives for the decontamination of food and extending shelf life of fresh produce. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) and has been identified as an efficient photosensitizer for inactivation of a broad range of food related microorganisms. Curcumin-based photosensitization has shown promise in extending the shelf life of fresh date fruit, oysters, salads and other minimally processed foods. It has been very effective against pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes and Vibiro parahaemolyticus. It has significantly reduced the Aspergillus flavus conidia, hyphae and carcinogenic fungal toxin aflatoxin B1 in maize kernels. The promising results obtained from the application of photoactivated curcumin in food systems suggest that this treatment could be an efficacious and cost-effective method to inactivate a broad range of food borne pathogens.

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“…In this context, an efficient tool for inactivating microorganisms is photodynamic antimicrobial chemotherapy (PAC), which is a promising and low-price technology that is effective against a several types of foodborne bacteria [3,[5][6][7][8]. In PAC, a light-excited photosensitizer (PS), in the presence of molecular oxygen, produces reactive oxygen species (ROS), such as singlet oxygen and/or hydroxyl radicals, superoxide, and hydrogen peroxide [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

“…Several compounds have been studied as PS to be used in PAC, namely phenothiazine derivatives, xanthene dyes, chlorophyllins, porphyrins, and phthalocyanines. [4,6,[12][13][14]. Among these compounds, the xanthene dyes are an inexpensive PS, show low toxicity in the dark, high singlet oxygen quantum yield, and are effective to control the foodborne bacteria [3,6,14,17,[19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology to Evaluate Photodynamic Inactivation Mediated by Eosin Y and 530 nm LED against Staphylococcus aureus

et al. 2020

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Photodynamic antimicrobial chemotherapy (PAC) is an efficient tool for inactivating microorganisms. This technique is a good approach to inactivate the foodborne microorganisms, which are responsible for one of the major public health concerns worldwide—the foodborne diseases. In this work, response surface methodology (RSM) was used to evaluate the interaction of Eosin Y (EOS) concentration and irradiation time on Staphylococcus aureus counts and a sequence of designed experiments to model the combined effect of each factor on the response. A second-order polynomial empirical model was developed to describe the relationship between EOS concentration and irradiation time. The results showed that the derived model could predict the combined influences of these factors on S. aureus counts. The agreement between predictions and experimental observations (R2adj = 0.9159, p = 0.000034) was also observed. The significant terms in the model were the linear negative effect of photosensitizer (PS) concentration, followed by the linear negative effect of irradiation time, and the quadratic negative effect of PS concentration. The highest reductions in S. aureus counts were observed when applying a light dose of 9.98 J/cm2 (498 nM of EOS and 10 min. irradiation). The ability of the evaluated model to predict the photoinactivation of S. aureus was successfully validated. Therefore, the use of RSM combined with PAC is a promising approach to inactivate foodborne pathogens.

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Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA

Cited by 54 publications

References 37 publications

The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Application of Response Surface Methodology to Evaluate Photodynamic Inactivation Mediated by Eosin Y and 530 nm LED against Staphylococcus aureus

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