Exploring Blue Laser Applications in Saccharomyces cerevisiae for Food Safety and Innovation

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-16 DOI:10.1007/s11483-025-09999-y

Mohamad Firdaus Noor Azman, Jing Heng Fong, Nursakinah Suardi, Eugene Boon Beng Ong, Sylvester Jande Germanem

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引用次数: 0

Abstract

The application of blue laser irradiation at 405 nm has attracted significant attention for its potential in microbial control for food safety and food processing. This study investigates the effects of low-level laser irradiation (LLLI) on Saccharomyces cerevisiae, a key microorganism of industrial food fermentation. Using 100 mW and 300 mW power outputs, the impact of varying laser exposure times (10–40 min) on the yeast cells was assessed through growth kinetics, cell viability assays, protein analysis, and morphological studies. Results revealed that 100 mW irradiation did not significantly affect cell viability or growth, aligning with the principles of the Arndt-Schultz law. Conversely, 300 mW irradiation induced a bio-inhibition response, with cell viability dropping to 65% after 40 min. SDS-PAGE analysis indicated significant alterations in protein profiles, including lighter bands at higher molecular weights, suggesting protein aggregation or degradation due to reactive oxygen species (ROS) production. Morphological analysis highlighted disrupted cell cycle progression and reduced cell size under 300 mW irradiation, particularly affecting the S and G2 phases. These findings demonstrate the potential of blue laser irradiation as a non-invasive tool strategy for microbial control in food safety optimization.

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探索蓝色激光在酿酒酵母菌食品安全与创新中的应用

405nm蓝光辐照技术在食品安全和食品加工微生物控制方面的应用前景广阔。本文研究了低水平激光辐照（LLLI）对工业食品发酵关键微生物酿酒酵母菌的影响。使用100 mW和300 mW的功率输出，通过生长动力学、细胞活力测定、蛋白质分析和形态学研究来评估不同激光照射时间（10-40 min）对酵母细胞的影响。结果显示，100mw辐照对细胞活力和生长没有显著影响，符合Arndt-Schultz定律的原则。相反，300 mW辐照诱导生物抑制反应，40分钟后细胞活力下降到65%。SDS-PAGE分析显示，蛋白质谱图发生了显著变化，包括分子量较高的较轻条带，这表明由于活性氧（ROS）的产生，蛋白质聚集或降解。形态学分析表明，在300 mW照射下，细胞周期进程被破坏，细胞大小减小，尤其是对S期和G2期的影响。这些发现证明了蓝色激光照射作为一种非侵入性的食品安全微生物控制工具策略的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.