Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA

Food Research International
Jiamiao HuShaoxiao Zeng

Abstract

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 ~4-log reduction in B. cepacia viability when photo-irradiated with curcumin at 50 μM by blue LED light (16 mW/cm2) 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.

Citations

Jan 4, 2019·Lasers in Medical Science·Daniela Alejandra Cusicanqui MéndezThiago Cruvinel
Jun 30, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yilin LinShaoling Lin
May 10, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Xu ZhangQingjuan Tang
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Maral Seidi DamyehYasmina Sultanbawa
Jan 17, 2021·International Journal of Biological Macromolecules·Linyue SuHaiquan Liu
May 29, 2021·Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology·Yuanyuan YanJie Ou
Jun 1, 2021·Food Research International·Marco CossuAndrea Cossu
Aug 31, 2021·Critical Reviews in Food Science and Nutrition·Dan LiuJianxia Sun

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