Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

Temba, Benigni Alfred; Fletcher, Mary T.; Fox, Glen; Harvey, Jagger; Okoth, Sheila; Sultanbawa, Yasmina

doi:10.1016/j.fm.2018.12.013

Cited by 45 publications

(29 citation statements)

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“…Then, in order to evaluate the efficiency of photosensitization in reducing the aflatoxin production, maize kernels were inoculated with A. flavus conidia and treated using curcumin (50 μM) as photosensitizer (1:1, photosensitizer:kernels), followed by storage at 26°C for 10 days. As can be seen in Figure 3, a significant reduction in aflatoxin B1 was achieved in treated maize (82.4 μg/kg), compared to the untreated maize (305.9 μg/kg) 31 . This study demonstrated the efficiency of curcumin phototoxicity in reducing aflatoxin production.…”

Section: Reducing Aflatoxin B1 Production In Aspergillus Flavus Inocumentioning

confidence: 82%

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Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Damyeh

Mereddy

Netzel

2019

17th International Photodynamic Association World Congress

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Different processing technologies have been applied by the food industry to control food spoilage and disease causing microorganisms. Due to changing consumer expectations for fresh and safe food, there is a need for alternative processing technologies that are clean and green with no harmful residual effects. Light acting on some natural plant compounds produces reactive oxygen species which are lethal to some pathogens and this phenomenon of photosensitization would be an attractive alternative treatment to chemical preservatives for the decontamination of food and extending shelf life of fresh produce. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) and has been identified as an efficient photosensitizer for inactivation of a broad range of food related microorganisms. Curcumin-based photosensitization has shown promise in extending the shelf life of fresh date fruit, oysters, salads and other minimally processed foods. It has been very effective against pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes and Vibiro parahaemolyticus. It has significantly reduced the Aspergillus flavus conidia, hyphae and carcinogenic fungal toxin aflatoxin B1 in maize kernels. The promising results obtained from the application of photoactivated curcumin in food systems suggest that this treatment could be an efficacious and cost-effective method to inactivate a broad range of food borne pathogens.

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Section: Reducing Aflatoxin B1 Production In Aspergillus Flavus Inocumentioning

confidence: 82%

“…The impact of photosensitization on aflatoxin B1 (AFB1) production in Aspergillus flavus inoculated maize, using curcumin as photosensitizer. PS: photosensitizer; L: light31 .…”

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confidence: 99%

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Damyeh

Mereddy

Netzel

2019

17th International Photodynamic Association World Congress

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“…Previous authors have reported that conidia of Penicillium chrysogenum (Gomes et al 2011) and Aspergillus flavus (Temba et al 2019) are susceptible to photosensitization on with cationic photosensitizers. However, these species are not considered to be part of the hyper-melanized section Nigri (Vesth et al 2018).…”

Section: Resultsmentioning

confidence: 99%

The role of melanin in Aspergillus tolerance to biocides and photosensitizers

Pascoe

Maillard

2020

Lett Appl Microbiol

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Cationic biocides are widely utilized for surface disinfection. Photosensitizers such as toluidine blue O (TBO) produce reactive oxygen species following light excitation and are being investigated as novel biocides for similar applications. Aspergillus brasiliensis conidia contain melanin which protects against environmental stressors. The negative charge and antioxidant properties of melanin may confer resistance to photosensitizers and other biocides. In this study, the yeasticidal and fungicidal activity benzalkonium chloride (BZC), sodium dichloroisocyanurate (NaDCC) and TBO with red light were examined using quantitative suspension tests. All three biocides were highly effective against Candida albicans and > 5·0 log10 reductions in viability were attainable within 5 minutes. Wild‐type A. brasiliensis conidia were highly tolerant to treatment and 0·4 log10 reductions in viability were observed within the same time frame when treated with TBO or BZC. NaDCC was markedly more effective. Inhibition of melanin biosynthesis by culturing with 100 μg ml−1 kojic acid resulted in a hypopigmented phenotype with significantly increased sensitivity to all three biocides. These observations indicate that melanin is a significant contributor towards A. brasiliensis tolerance of biocides and photosensitizers and demonstrate that cationic biocides are poorly suited to applications where the control of A. brasiliensis is required.

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“…Antimicrobial photosensitization is an effective and promising approach to elicit cell death and kill microorganisms such as Gram-negative and Gram-positive bacteria and yeasts, as well as parasites and viruses [4][5][6]. The basic principle of photosensitization is a photochemical process in which a photosensitizer dye such as crystal violet, methylene blue and safranin O are energized to an unstable singlet excited-state after absorbing light photons, and then loses its excess energy to produce free radicals including superoxide and hydroxyl radicals (Type I pathway) and singlet oxygen (Type II pathway).…”

Section: Introductionmentioning

confidence: 99%

The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits

Huang

Yong²,

Fernando

et al. 2021

Toxins

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Photosensitization is a novel environmentally friendly technology with promising applications in the food industry to extend food shelf life. In this study, the natural food dye curcumin, when combined with visible light (430 nm), was shown to be an effective photosensitizer against the common phytopathogenic fungi Botrytis cinerea (the cause of grey mould). Production of the associated phytotoxic metabolites botrydial and dihydrobotrydial was measured by our newly developed and validated HRAM UPLC-MS/MS method, and was also shown to be reduced by this treatment. With a light dose of 120 J/cm2, the reduction in spore viability was directly proportional to curcumin concentrations, and the overall concentration of both botrydial and dihydrobotrydial also decreased with increasing curcumin concentration above 200 µM. With curcumin concentrations above 600 µM, the percentage reduction in fungal spores was close to 100%. When the dye concentration was increased to 800 µM, the spores were completely inactive and neither botrydial nor dihydrobotrydial could be detected. These results suggest that curcumin-mediated photosensitization is a potentially effective method to control B. cinerea spoilage, and also to reduce the formation of these phytotoxic botryane secondary metabolites.

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Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

Abstract: changed to curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels, Food Microbiology (2019), doi:

Cited by 45 publications

References 44 publications

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

The role of melanin in Aspergillus tolerance to biocides and photosensitizers

The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits

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