Photodynamic inactivation of foodborne bacteria by eosin Y

Bonin, Edinéia; Santos, Adriele Rodrigues dos; Silva, A. Fiori da; Ribeiro, Leonardo Henrique; Fávero, Maria Emília; Campanerut‐Sá, Paula Aline Zanetti; Freitas, Camila Fabiano de; Caetano, Wilker; Hioka, Noboru; Mikcha, Jane Martha Graton

doi:10.1111/jam.13727

Cited by 39 publications

(43 citation statements)

References 42 publications

(99 reference statements)

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“…Considering that the xanthenes used in the present study are in dianionic form (pH 7.4), it may be hypothesized that the presence of negative charges could reduce the interaction with Gram‐negative microorganisms. However, this is not a rule, once the results demonstrated in the present study and by several other authors have demonstrated that negatively charged PS can inactivate Gram‐negative bacteria . It has been suggested that anionic/neutral PSs accumulate close to the cell membrane in the extracellular environment.…”

Section: Resultsmentioning

confidence: 99%

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

Silva

Santos

Trevisan

et al. 2019

Photochem & Photobiology

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This study evaluated the rose bengal‐ and erythrosine‐mediated photoinactivation against Salmonella Typhimurium and Staphylococcus aureus planktonic and sessile cells using green LED as a light source. The free‐living or 2‐day‐old biofilm cells were treated with different concentrations of the photosensitizing agents and subjected to irradiation. Only 5 min photosensitization with rose bengal at 25 nmol L−1 and 75 μmol L−1 completely eliminated S. aureus and S. Typhimurium planktonic cells, respectively. Erythrosine at 500 nmol L−1 and 5 min of light exposure also reduced S. aureus planktonic cells to undetectable levels. Eradication of S. aureus biofilms was achieved when 500 μmol L−1 of erythrosine or 250 μmol L−1 of rose bengal was combined with 30 min of irradiation. Scanning electron microscopy allowed the observation of morphological changes in planktonic cells and disruption of the biofilm architecture after photodynamic treatment. The overall data demonstrate that rose bengal and erythrosine activated by green LED may be a targeted strategy for controlling foodborne pathogens in both planktonic and sessile states.

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Section: Resultsmentioning

confidence: 99%

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

Silva

Santos

Trevisan

et al. 2019

Photochem & Photobiology

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“…Importantly, these new methods should not induce the development of antimicrobial resistance [15][16][17]. Toward this end, antimicrobial photodynamic therapy (aPDT) has been considered as a promising non-antibiotic approach to inactivate foodborne bacteria [18][19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

“…This technique presents several advantages when compared with the use of traditional antimicrobials, showing to be efficient independently of the antimicrobial resistance profile and to prevent further development of resistance even after several cycles of treatment [15][16][17]26]. This approach has been efficient to inactivate several microorganisms, such as gram-negative and gram-positive bacteria [18,19,21], fungi [15,[27][28][29], and viruses [15,30], and to degrade the matrix of microbial biofilms and kill the resident bacteria [16,31,32].…”

Section: Introductionmentioning

confidence: 99%

“…Xanthene dyes have been considered good PSs to induce bacterial photoinactivation due to their low price, high molar absorptivity, and high singlet oxygen quantum yield (Φ ∆ ) [18,33,35]. The xanthene dyes, rose bengal (RB) and eosin Y (EOS) (Figure 1), have already proven to be effective against gram-positive and gram-negative bacteria [19,20,31,36], however, these dyes showed to be more effective against gram-positive bacteria. This limitation can be overcome by the use of different organic salts such as sodium bromide, sodium azide, sodium thiocyanate, and potassium iodide (KI) [36][37][38].…”

Section: Introductionmentioning

confidence: 99%

“…Recently, some studies have demonstrated that the combinations of PSs and the inorganic salt KI improve the efficiency of aPDT [15,36,[39][40][41]. Some xanthene dyes are approved for use in drug, cosmetic, and medical applications, and as food additives [19,31], while the safety of KI has been reported by a Food and Drug Administration (FDA) document [42].…”

Section: Introductionmentioning

confidence: 99%

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The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

et al. 2019

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Antimicrobial photodynamic therapy (aPDT) has been shown as a promising technique to inactivate foodborne bacteria, without inducing the development of bacterial resistance. Knowing that addition of inorganic salts, such as potassium iodide (KI), can modulate the photodynamic action of the photosensitizer (PS), we report in this study the antimicrobial effect of eosin (EOS) and rose bengal (RB) combined with KI against Salmonella enterica serovar Typhimurium and Staphylococcus aureus. Additionally, the possible development of bacterial resistance after this combined aPDT protocol was evaluated. The combination of EOS or RB, at all tested concentrations, with KI at 100 mM, was able to efficiently inactivate S. Typhimurium and S. aureus. This combined approach allows a reduction in the PS concentration up to 1000 times, even against one of the most common foodborne pathogenics, S. Typhimurium, a gram-negative bacterium which is not so prone to inactivation with xanthene dyes when used alone. The photoinactivation of S. Typhimurium and S. aureus by both xanthenes with KI did not induce the development of resistance. The low price of the xanthene dyes, the non-toxic nature of KI, and the possibility of reducing the PS concentration show that this technology has potential to be easily transposed to the food industry.

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LED-Based Photosensitization – a Prospect for Visible Light-Driven Nonthermal Fresh Produce Sanitation

Lukšienė

2022

Food Engineering Series

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Photodynamic inactivation of foodborne bacteria by eosin Y

Abstract: This study evidenced the efficacy of photodynamic inactivation as a novel and promising alternative to bacterial control.

Cited by 39 publications

References 42 publications

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

LED-Based Photosensitization – a Prospect for Visible Light-Driven Nonthermal Fresh Produce Sanitation

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