Photodynamic inactivation of S. aureus with a water-soluble curcumin salt and an application to cheese decontamination,Photochemical & Photobiological Sciences

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Photodynamic inactivation of S. aureus with a water-soluble curcumin salt and an application to cheese decontamination
Photochemical & Photobiological Sciences ( IF 2.7 ) Pub Date : 2019-09-12 , DOI: 10.1039/c9pp00196d
Robenilson Ferreira dos Santos _{1,

2,

3,

4} , Beliato Santana Campos _{1,

2,

3,

4} , Francisco de Assis M. G. Rego Filho _{1,

2,

3,

4} , Juliana de Oliveira Moraes _{1,

3,

4,

5} , Amália Luisa Ivo Albuquerque _{1,

3,

4,

5} , Maria Cristina Delgado da Silva _{1,

3,

4,

5} , Pedro Valentim dos Santos _{1,

2,

3,

4} , Maria Tereza de Araujo _{1,

2,

3,

4}

Affiliation

In this study, the optimal parameters for the photodynamic inactivation (PDI) of Staphylococcus aureus in bacterial suspensions and in cheese were assessed using a water-soluble curcumin salt as the photosensitizer (PS). The in vitro study aimed at finding the optimal concentration and light dose to promote S. aureus photokilling. Four main groups were proposed: CONTROL (L−C−), LIGHT (L+C−), CUR (L−C+) and PDI (L+C+). A fixed light dose (LED, 450 ± 10 nm, 10 J cm⁻²) was applied using four different PS concentrations (0.75, 1.0, 1.5 and 3.0 mg mL⁻¹). The dose also varied from 10–100 J cm⁻² for a fixed concentration. High inactivation rates were observed for all light doses, with a maximum reduction of 7.58 log₁₀ at 100 J cm⁻² (p ≪ 0.05). Saturation of the PDI effect was observed after a 10 minute illumination time, as well as a slight decrease in the S. aureus population for increasing illumination times in the L+C− group. As an application, the concentration showing the best decontamination performance in vitro (0.75 mg mL⁻¹) was applied to decontaminate cheese in loco. PDI in two types of coalho cheese, a rennet-coagulated cheese commonly consumed in Brazil, was investigated. The results showed no significant inactivation in unpasteurized cheese, but a 4.34 log₁₀ reduction for t > 5 min in pasteurized specimens. In conclusion, the present PDI-catalyzed curcumin photosensitizer inactivated S. aureus at statistically significant levels in vitro, in pasteurized cheese, but not in unpasteurized specimens.

中文翻译：

水溶性姜黄素盐对金黄色葡萄球菌的光动力学灭活及其在奶酪去污中的应用

在这项研究中，使用水溶性姜黄素盐作为光敏剂（PS）评估了细菌悬浮液和奶酪中金黄色葡萄球菌的光动力失活（PDI）的最佳参数。该体外研究的目的在于寻找最佳浓度和光剂量，以促进金黄色葡萄球菌photokilling。提出了四个主要组：控制（LC-），照明（L + C-），CUR（LC +）和PDI（L + C +）。使用四种不同的PS浓度（0.75、1.0、1.5和3.0 mg mL ^-1）施加固定的光剂量（LED，450±10 nm，10 J cm ^-2）。剂量也在10–100 J cm ^{-2之间变化}固定浓度。观察到高失活率对于所有的光剂量，以最大减少7.58日志₁₀在100焦耳厘米^-2（p «0.05）。在10分钟的照明时间后，观察到PDI效果饱和，并且随着L + C-组照明时间的增加，金黄色葡萄球菌种群略有减少。作为一种应用，将显示出最佳体外去污性能的浓度（0.75 mg mL ^-1）应用于机车中的奶酪去污。两种煤矿的PDI奶酪是一种在巴西经常食用的凝乳酶凝结的奶酪。结果表明，在未经巴氏消毒的奶酪中没有明显的失活现象，但是在经过巴氏消毒的样本中t > 5 min时t降低了4.34 log ₁₀。总之，在巴氏灭菌的干酪中，本发明的PDI催化姜黄素光敏剂在体外具有统计学上的显着水平灭活金黄色葡萄球菌，而在未经巴氏灭菌的标本中则没有。

更新日期：2019-11-06

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