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Modern Concepts & Developments in Agronomy

Effect of Curcumin Mediated Photodynamic Technology on Salmonella typhimurium Biofilm and Its Bactericidal Mechanism and Application in Milk

  • Open or CloseDongli Dong1, Yimiao Deng1, Hui Li2, Wenqi Du1, Shuze Tang1*, Shaoling Lin3, Xiyang Wu4, Qingqing Zhou4, Charles Brennan5 and Zhenqiang Chen6

    1Department of Food Science and Engineering, Jinan University, Guangzhou, China

    2Guangdong Provincial Center for Disease Control and Prevention, Guanghou, China

    3College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China

    4China-New Zealand Joint Research Center for Food Safety & Nutrition, Jinan University, Guangzhou, China

    5School of Science, RMIT University, GPO Box 2476, Melbourne 3001, Australia

    6Department of Optoelectronic Engineering, Jinan University, Guangzhou, China

    *Corresponding author: Shuze Tang, Department of Food Science and Engineering, Jinan University, Guangzhou, China

Submission: December 22, 2021;Published: January 10, 2022

DOI: 10.31031/MCDA.2021.10.000731

ISSN: 2637-7659
Volume10 Issue2


The inactivation effect of curcumin-mediated photodynamic technology (PDT), a novel alternative nonthermal technique, on Salmonella typhimurium (S. typhimurium) biofilm and its preliminary bactericidal mechanism and application in milk were investigated. Biofilm formed from S. typhimurium ATCC 14028 was incubated with the photosensitizer curcumin, followed by exposure to blue laser (mad450nm) for testing antibiofilm effect. Planktonic S. typhimurium was taken for exploring the possible bactericidal mechanism. After curcumin-PDT treatment, the damages of bacterial DNA and protein were observed by agarose gel electrophoresis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) respectively, and the morphology change was visualized by scanning electron microscopy (SEM). Confocal laser scanning microscopy (CLSM) was employed to test bacterial membrane permeability change. Bacterial and biofilm culture and curcumin-PDT preparation were conducted in a microbial laboratory, and during the PDT processing, all samples were illuminated in an optical laboratory. All experiments were completed in the Department of Food Science and Engineering of Jinan University, China from 2019 to 2020. Bacterial viability decreased significantly when curcumin concentration and illumination time increased. Curcumin (80μM) combined with blue light (200mW/cm2) illumination for 20min inactivated more than 2lg/(CFU/mL) S. typhimurium biofilm. DNA damage, protein degradation, and morphological change of PDT-treated S. typhimurium were observed. Curcumin-PDT treatment gained less bactericidal effect on S. typhimurium in milk and the inactivation efficacy was related to type of milk, curcumin concentration, illuminated liquid level and liquid transmittance. Therefore, curcumin-PDT is a promising method or assistance to control foodborne S. typhimurium in milk, but further investigations should be conducted to illustrate how the milk compositions interact with curcumin and light and how milk nutrients and sensory attributes response to curcumin-PDT treatment.

Keywords: Photodynamic technology; Curcumin; Salmonella typhimurium; Biofilm; Milk

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