Photodynamic inactivation of Shigella flexneri by curcumin. (January 2022)

• Record Type: Journal Article
• Authors: Liang, Zuxin; Liu, Xuling; Qin, Zhiran; Li, Jingshu; Yu, Jianhai; He, Xiaoen; Zhu, Li; Fan, Hongying; Hu, Yushan; Yao, Jinxiu; Shen, Chenguang; Wan, Chengsong; Zhang, Bao; Zhao, Wei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 153(2022)
• Publication Date: 2022-01
• Subjects: Photosensitization -- Curcumin -- Shigella flexneri -- Epsilon (ε)-polylysine; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112491
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study aimed to inactivate Shigella flexneri using curcumin-based photosensitization and determine the sensitivity of S. flexneri to the combination of epsilon (ε)-polylysine (ε-PL) and curcumin-based photosensitization for decontamination. Bacterial numbers were reduced by 4.65 log CFU/mL after incubation with 80 μM curcumin and illumination for 20 min. Photosensitization resulted in cell morphology changes and increased cell permeability and protein degradation. Oxidative stress gene ( oxyR ) and efflux pump genes ( marA, acrA ) were upregulated. Decontamination of S. flexneri after incubation with curcumin and ε-PL for 1 h followed by photoactivation for 60 s has been investigated. It was found that the growth of bacteria was completely inhibited. Additionally, the number of bacteria was reduced by > 6 log CFU/mL. Experiments on the uptake of curcumin molecules by bacteria showed that ε-PL promoted the penetration of bacterial cells by curcumin, thus enhancing the effects of photosensitization. Highlights: Inactivation of Shigella flexneri by curcumin based photosensitization was explored. Epsilon (ε)-polylysine (ε-PL) could improve the efficiency of photodynamic inactivation. Both curcumin and ε-polylysine were safe, this method might provide another option for food sterilisation.