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  2. Curcumin-Mediated Sono-Photodynamic Treatment Inactivates Listeria monocytogenes via ROS-Induced Physical Disruption and Oxidative Damage

Curcumin-Mediated Sono-Photodynamic Treatment Inactivates Listeria monocytogenes via ROS-Induced Physical Disruption and Oxidative Damage

  • Foods. 2022 Mar 11;11(6):808. doi: 10.3390/foods11060808.
Jiawen Zhang 1 Peiying Zheng 1 2 Jing Li 1 Yijing Yang 1 Shaoxiao Zeng 1 Jianqing Qiu 3 Shaoling Lin 1
Affiliations

Affiliations

  • 1 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • 2 Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • 3 College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing 350300, China.
Abstract

Sono-photodynamic sterilization technology (SPDT) has become a promising non-thermal food sterilization technique because of its high penetrating power and outstanding microbicidal effects. In this study, Listeria monocytogenes (LMO) was effectively inactivated using curcumin as the sono-photosensitizer activated by ultrasound and blue LED LIGHT. The SPDT treatment at optimized conditions yielded a 4-log reduction in LMO CFU. The Reactive Oxygen Species (ROS) production in LMO upon SPDT treatment was subsequently investigated. The results demonstrated SPDT treatment-induced excessive ROS generation led to Bacterial cell deformation and membrane rupture, as revealed by the scanning electron microscope (SEM) and cytoplasmic material leakage. Moreover, Agarose gel electrophoresis and SDS-PAGE further revealed that SPDT also triggered Bacterial genomic DNA cleavage and protein degradation in LMO, thus inducing Bacterial apoptosis-like events, such as membrane depolarization.

Keywords

Listeria monocytogenes; curcumin; reactive oxygen species; sono-photodynamic sterilization.

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