姜黄素与 EDTA 联合光动力灭活伯克霍尔德菌。
Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Departments of Cardiovascular Sciences, Health Sciences and Leicester Diabetes Centre, College of Life Sciences, University of Leicester, University Road, Leicester LE1 7RH, United Kingdom; Translational and Experimental Medicine, Division of Biomedical Sciences, Warwick Medical School, University of Warwick, Coventry CV4 7AL, United Kingdom.
出版信息
Food Res Int. 2018 Sep;111:265-271. doi: 10.1016/j.foodres.2018.05.042. Epub 2018 May 21.
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/cm) 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.
洋葱伯克霍尔德菌（B. cepacia）是一种好氧革兰氏阴性杆菌，存在于各种水生环境中，可导致食物污染。我们研究了食品添加剂姜黄素与 EDTA 联合对洋葱伯克霍尔德菌的光动力抗菌作用。结果发现，当用浓度为 50μM 的姜黄素，在 0.4%（w/v）EDTA 存在下，用 16mW/cm 的蓝光（LED 光源）照射 30 分钟时，B. cepacia 的存活率降低了约 4 个对数级。此外，在光动力处理后观察到细菌形态发生改变和细胞内物质泄漏。在光动力失活处理后，还观察到明显的基因组 DNA 断裂和细菌蛋白质的普遍丢失，这些蛋白质被认为是大规模蛋白降解的结果。综上所述，姜黄素与 EDTA 联合并用蓝光照射可能是一种用于光动力失活 B. cepacia 的潜在候选方法。
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