Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Yan, Yuanyuan; Tan, Lijun; Li, Huihui; Chen, Bowen; Huang, Jiaming; Zhao, Yong; Wang, Jing Jing; Ou, Jie

doi:10.1007/s43630-021-00057-3

Cited by 12 publications

(5 citation statements)

References 50 publications

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“…These watersoluble derivatives exhibit an improved photosensitivity and are proven to be safe in the food industry. Under the irradiation of 455-460 nm LED, the sodium magnesium chlorophyllin (5.0 μmol/L) efficiently inactivated ∼8 Log CFU/mL of S. aureus at a dose of 1.14 J/cm 2 within 10 min at 25 • C. Meanwhile, the cell membrane, protein, and DNA were the vulnerable attacking targets for the sodium magnesium chlorophyllin-mediated PDI (Yan et al, 2021). Josewin et al (2018b) established the sodium chlorophyllin-mediated PDI using 405 and 460 nm LEDs, and found that the PDI inactivated the cocktail of L. monocytogenes and Salmonella on cantaloupe rinds at a dose of 1210 J/cm 2 for 405 nm LED and 5356 J/cm 2 for 460 nm LED.…”

Section: Exogenous Chlorophyllin-mediated Pdimentioning

confidence: 99%

“…Under the irradiation of 455–460 nm LED, the sodium magnesium chlorophyllin (5.0 μmol/L) efficiently inactivated ∼8 Log CFU/mL of S. aureus at a dose of 1.14 J/cm 2 within 10 min at 25°C. Meanwhile, the cell membrane, protein, and DNA were the vulnerable attacking targets for the sodium magnesium chlorophyllin‐mediated PDI (Yan et al., 2021). Josewin et al.…”

Section: Inactivation Potency Of Pdi Against Planktonic Bacteriamentioning

confidence: 99%

“…Another interesting phenomenon is that the inactivation of PDI against S. aureus is much potent at room temperature compared to refrigeration temperature (Yan et al., 2021). It may be attributed to that the high temperature increases the metabolic activity of S. aureus cells, which leads to a rapid uptake of hydrophilic PSs and causes a higher bacterial inactivation of PDI (Kumar et al., 2017).…”

Section: Application Of Pdi In Preserving Food Quality and Safetymentioning

confidence: 99%

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New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

Chen,

Zhao,

et al. 2023

Comp Rev Food Sci Food Safe

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The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)‐mediated and exogenous PSs‐mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad‐spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation‐induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono‐/mixed‐species biofilms and preserving foods were also summarized. Notably, the PDI‐mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.

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Section: Exogenous Chlorophyllin-mediated Pdimentioning

confidence: 99%

Section: Inactivation Potency Of Pdi Against Planktonic Bacteriamentioning

confidence: 99%

Section: Application Of Pdi In Preserving Food Quality and Safetymentioning

confidence: 99%

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New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

Chen,

Zhao,

et al. 2023

Comp Rev Food Sci Food Safe

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“…Most recently, photo-illuminated (at 450 nm - blue light) RF was shown to have biofilm-disrupting activity against both mono and mix S. aureus and E. coli biofilms [ 38 ]. Chl-mediated API was reported to be effective against S. aureus for food preservation and decontamination [ [ 39 , 40 ]]. Several other studies have also indicated an effective inactivation of planktonic S. aureus cells by photosensitized chlorophyllin copper sodium salt [ 41 ], or chlorophyllin sodium magnesium salt, which has a superior antimicrobial activity to the former under irradiation of blue light [ 42 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of visible light and natural photosensitizers against Staphylococcus epidermidis and Staphylococcus saprophyticus planktonic cells and biofilm

Gricajeva,

Buchovec,

Kalėdienė

et al. 2024

Heliyon

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“…[ 15 , 16 , 17 ]. In addition, chlorophyll and its derivatives (especially water-soluble chlorophyllin) exhibit pronounced photodynamic properties against bacteria [ 9 , 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Polyethylenimine Increases Antibacterial Efficiency of Chlorophyllin

et al. 2022

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Polyethylenimines (PEIs), a group of polycationic molecules, are known to impair the outer membrane of Gram-negative bacteria and exhibit antimicrobial activity. The outer membrane of Gram-negative strains hinders the uptake of photosensitizer chlorophyllin. In this study, we report chlorophyllin and branched PEI combinations’ activity against Escherichia coli strains DH5α and RB791, Salmonella enterica sv. Typhimurium LT2, and Bacillus subtilis 168. The minimal bactericidal concentration (MBC) was determined by plating cells treated with different concentrations of PEI and chlorophyllin on agar and monitoring their growth after 24 h. All tested combinations of PEI and chlorophyllin were lethal for S. enterica after 240 min of incubation in light, whereas PEI alone (<100 µg mL−1) was ineffective. In the darkness, complete inhibition was noted with a combination of ≥2.5 µg mL−1 chlorophyllin and 50 µg mL−1 PEI. If applied alone, PEI alone of ≥800 µg mL−1 of PEI was required to completely inactivate E. coli DH5α cells in light, whereas with ≥5 µg mL−1 chlorophyllin, only ≥100 µg mL−1 PEI was needed. No effect was detected in darkness with PEI alone. However, 1600 µg mL−1 PEI in combination with 2.5 µg mL−1 resulted in complete inactivation after 4 h dark incubation. PEI alone did not inhibit E. coli strain RB791, while cells were inactivated when treated with 10 µg mL−1 chlorophyllin in combination with ≥100 µg mL−1 (in light) or ≥800 µg mL−1 PEI (in darkness). Under illumination, B. subtilis was inactivated at all tested concentrations. In the darkness, 1 µg mL−1 chlorophyllin and 12.5 µg mL−1 PEI were lethal for B. subtilis. Overall, PEI can be used as an antimicrobial agent or potentiating agent for ameliorating the antimicrobial activity of chlorophyllin.

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Photodynamic inactivation of planktonic Staphylococcus aureus by sodium magnesium chlorophyllin and its effect on the storage quality of lettuce

Cited by 12 publications

References 50 publications

New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

Evaluation of visible light and natural photosensitizers against Staphylococcus epidermidis and Staphylococcus saprophyticus planktonic cells and biofilm

Polyethylenimine Increases Antibacterial Efficiency of Chlorophyllin

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