Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp

• Published in: International journal of food microbiology Vol. 411; p. 110539
• Main Authors: Wang, Jing Jing, He, Tiantian, Chen, Lu, Xu, Guizhi, Dong, Shuliang, Zhao, Yong, Zheng, Huaming, Liu, Yang, Zeng, Qiaohui
• Format: Journal Article
• Language: English
• Published: Netherlands 02.02.2024
• Subjects: Photodynamic inactivation (PDI); Vibrio parahaemolyticus; Curcumin; L-arginine; Shrimp
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2023.110539

The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Results showed that L-Arg disrupted the cell membrane by binding to membrane phospholipids and disrupting iron homeostasis, which helped curcumin to damage DNA and interrupt protein synthesis. Once irradiated by blue LED, the curcumin-mediated PDI produced the reactive oxygen species (ROS) which reacted with L-Arg to generate NO, and the NO was converted to reactive nitrogen species (RNS) with a strong bactericidal ability by consuming ROS. On this basis, the curcumin-mediated PDI coupled with L-Arg potently killed >8.0 Log CFU/mL with 8 μM curcumin, 0.5 mg/mL L-Arg and 1.2 J/cm irradiation. Meanwhile, this PDI also effectively inhibited the colour and pH changes, lipids oxidation and protein degradation of shrimp. Therefore, this study proposes a new potent PDI system to control microbial contamination in the food industry.