Photodynamic inactivation of Escherichia coli by curcumin in combination with ε-poly-L-lysine
文献类型： 外文期刊
作者： Zou, Ying 1 ; Li, Danhong 1 ; Peng, Shaodan 1 ; Gao, Xinyi 1 ; Zeng, Fanke 1 ; Yuan, Yuan 1 ; Dong, Haolan 1 ; Hu, Hong 1 ; Tu, Hao 1 ; Li, Jihua 1 ; Zhou, Wei 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China
2.Yunnan Agr Univ, Coll Trop Crops, Puer 665099, Yunan, Peoples R China
关键词： Curcumin; Photodynamic inactivation; Epsilon (epsilon)-polylysine; Escherichia coli
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 225 卷
页码：
收录情况： SCI
摘要： Curcumin-mediated photodynamic inactivation (PDI) has recently garnered significant attention as a novel sterilization technique. However, its efficacy still requires enhancement. This study focuses on the inactivation efficiency and mechanism of curcumin-mediated PDI enhanced by epsilon-poly-L-lysine (epsilon-PL) against Escherichia coli. Under 405 nm blue light (BL) irradiation (200 mW/cm(2)), the combination of epsilon-PL (38 mg/L) and Cur (300 mu M) achieved remarkable bactericidal effects, with >3 log and >7 log reductions in viable cells within 20 and 30 min, respectively. The most severe damage to cell morphology and ultrastructure was visualized in (Cur &epsilon-PL)-LED group using scanning electron microscopy, indicating extensive cell membrane disruption, structural disintegration, and decrease in cell size. As a result, the enhancement of the interaction between targeted cells and photosensitizers triggered the enormous production of intracellular reactive oxygen species (ROS) upon exposure to BL light. The mentioned ROS not only effectively reduced bacterial adhesive capacity, disturbed the membrane potential, but also destructed cell membranes and altered the membrane compositions, which were accountable for the synergistic effect on E. coli cells augmented by epsilon-PL. These findings provided a crucial theoretical foundation for their potential use in food matrix by elucidating the manner of antibacterial action of the combination of curcumin and a cationic antimicrobial compound.
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