Utilizing curcumin-mediated blue light photodynamic inactivation for Vibrio vulnificus control and quality preservation of Cynoglossus semilaevis

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-12 DOI:10.1016/j.foodres.2025.116648

Hui Yang , Muxue Wang , Xiao Ma , Xiaoying Wang , Menghua Duan , Yiming Lu , Naiyun Zhang , Chunling Zhang , Zhongguo Shan , Chao Shi

{"title":"Utilizing curcumin-mediated blue light photodynamic inactivation for Vibrio vulnificus control and quality preservation of Cynoglossus semilaevis","authors":"Hui Yang , Muxue Wang , Xiao Ma , Xiaoying Wang , Menghua Duan , Yiming Lu , Naiyun Zhang , Chunling Zhang , Zhongguo Shan , Chao Shi","doi":"10.1016/j.foodres.2025.116648","DOIUrl":null,"url":null,"abstract":"<div><div><em>Vibrio vulnificus</em> (<em>V. vulnificus</em>) poses severe risks in seafood, yet conventional preservation methods compromise quality. This study investigated curcumin-mediated blue light photodynamic inactivation (PDI) for <em>V. vulnificus</em> control and quality preservation in <em>Cynoglossus semilaevis</em> (<em>C. semilaevis</em>). Bacterial suspensions (6.90 ± 0.04 Log CFU/mL) were treated with curcumin (0.5–2.0 μM) and blue LED light (460–470 nm, 14.04 mW/cm<sup>2</sup>, 5–30 min). PDI efficacy was consistent for treatment temperatures of 4°C, 10°C, 25°C, and 37°C, demonstrating temperature resilience. Mechanistic assays revealed that PDI elevated intracellular ROS (fluorescence shifted right by 70.72%), induced lipid peroxidation (MDA: 0.89 vs. 0.006 nmol/mL), inactivated superoxide dismutase (SOD activity reduced by 25.7%), and degraded proteins, while sparing DNA. The treatment reduced <em>V. vulnificus</em> levels in <em>C. semilaevis</em> by 3.31 Log CFU/mL after 60 min of LED exposure in the presence of 100 μM curcumin. PDI-treated <em>C. semilaevis</em> exhibited enhanced cohesiveness and springiness, lower Total vulnerable counts, lower Total Volatile Base Nitrogen (TVB-N: 23.85 mg/100 g vs. 30 mg/100 g in the control on day 10), and higher sensory scores during 10 days of storage at 4°C. These findings establish curcumin-BLED PDI as a non-thermal, quality-preserving intervention for seafood safety. The ROS-driven mechanism targeting proteins minimizes mutagenic risks, supporting its industrial scalability.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116648"},"PeriodicalIF":7.0000,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S096399692500986X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Vibrio vulnificus (V. vulnificus) poses severe risks in seafood, yet conventional preservation methods compromise quality. This study investigated curcumin-mediated blue light photodynamic inactivation (PDI) for V. vulnificus control and quality preservation in Cynoglossus semilaevis (C. semilaevis). Bacterial suspensions (6.90 ± 0.04 Log CFU/mL) were treated with curcumin (0.5–2.0 μM) and blue LED light (460–470 nm, 14.04 mW/cm², 5–30 min). PDI efficacy was consistent for treatment temperatures of 4°C, 10°C, 25°C, and 37°C, demonstrating temperature resilience. Mechanistic assays revealed that PDI elevated intracellular ROS (fluorescence shifted right by 70.72%), induced lipid peroxidation (MDA: 0.89 vs. 0.006 nmol/mL), inactivated superoxide dismutase (SOD activity reduced by 25.7%), and degraded proteins, while sparing DNA. The treatment reduced V. vulnificus levels in C. semilaevis by 3.31 Log CFU/mL after 60 min of LED exposure in the presence of 100 μM curcumin. PDI-treated C. semilaevis exhibited enhanced cohesiveness and springiness, lower Total vulnerable counts, lower Total Volatile Base Nitrogen (TVB-N: 23.85 mg/100 g vs. 30 mg/100 g in the control on day 10), and higher sensory scores during 10 days of storage at 4°C. These findings establish curcumin-BLED PDI as a non-thermal, quality-preserving intervention for seafood safety. The ROS-driven mechanism targeting proteins minimizes mutagenic risks, supporting its industrial scalability.

查看原文本刊更多论文

利用姜黄素介导的蓝光光动力灭活对半舌鱼创伤弧菌的控制和品质保存

创伤弧菌（V. vulnificus）对海产品有严重的危害，但传统的保存方法会损害质量。研究了姜黄素介导的蓝光光动力失活（PDI）对半舌鱼创伤弧菌控制和品质保存的影响。用姜黄素（0.5 ~ 2.0 μM）和蓝色LED光（460 ~ 470 nm, 14.04 mW/cm2, 5 ~ 30 min）处理菌悬液（6.90±0.04 Log CFU/mL）。在4°C、10°C、25°C和37°C的处理温度下，PDI的效果是一致的，显示出温度弹性。机制分析显示，PDI升高细胞内ROS（荧光右移70.72%），诱导脂质过氧化（MDA: 0.89 vs. 0.006 nmol/mL），失活超氧化物歧化酶（SOD活性降低25.7%），降解蛋白质，同时保留DNA。在100 μM姜黄素的作用下，LED照射60分钟后，该处理使半卷叶猴体内的创伤弧菌水平降低了3.31 Log CFU/mL。pdi处理后的半青霉在4°C条件下贮藏10 d时，表现出较强的黏结性和弹性，总易伤数较低，总挥发性碱氮（tbn - n: 23.85 mg/100 g，而对照组为30 mg/100 g）较低，感官评分较高。这些发现确立了姜黄素- bled PDI作为一种非热的、保质的海产品安全干预措施。靶向蛋白质的ros驱动机制将致突变风险降至最低，支持其工业可扩展性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.