| 摘要: |
| 【目的】探究姜黄素介导光动力杀菌技术对沙门氏菌的杀菌效果和杀菌机理，为该杀菌技术在食品微生物安全领域的实际应用提供参考。【方法】采用单因素试验，研究不同光照时间和不同姜黄素浓度对沙门氏菌的杀菌效果，通过扫描电镜观察姜黄素介导的光动力杀菌技术处理不同时间对沙门氏菌形态的影响，用碘化丙啶染色法测定杀菌处理不同时间对沙门氏菌细胞凋亡的影响，并用JC-1染色法测定其对沙门氏菌细胞膜电位的影响，用紫外分光光度计测定处理不同时间后沙门氏菌在260和280 nm处的吸光度值，明确姜黄素介导的光动力杀菌技术对沙门氏菌核酸和蛋白质泄漏的影响。【结果】随着光照时间的延长，姜黄素介导的光动力杀菌技术对沙门氏菌的杀菌效果显著增强，当光照时间为15 min时，沙门氏菌的菌落总数仅为102.670 CFU/mL。姜黄素介导的光动力杀菌技术对沙门氏菌的杀菌效果并未完全随着姜黄素浓度的升高而增加，当姜黄素浓度高于20 μmol/L时，其对沙门氏菌的杀菌效果无显著性变化。随着姜黄素介导的光动力杀菌技术处理时间的延长，扫描电镜观察结果显示，沙门氏菌细胞表面塌陷、皱缩、内容物流出的现象越发严重；碘化丙啶染色结果显示，红色荧光逐渐增强，表明沙门氏菌凋亡率逐渐增加；JC-1染色结果显示，红色荧光逐渐减弱，绿色荧光逐渐增强，表明沙门氏菌的细胞膜电位逐渐降低；细胞内核酸、蛋白质泄漏量检测表明，沙门氏菌核酸和蛋白质的泄漏量逐渐增加。【结论】光照时间15 min，姜黄素浓度为20 μmol/L时，姜黄素介导的光动力杀菌技术对沙门氏菌具有较好的杀菌效果，该杀菌技术通过改变沙门氏菌的细胞形态及破坏细胞膜完整性而引起菌体内容物外流，进而达到杀菌的目的。 |
| 关键词: 沙门氏菌 姜黄素 光动力杀菌技术 杀菌机理 |
| DOI：10.13207/j.jnwafu.2026.03.017 |
| 分类号: |
| 基金项目:国家重点研发计划项目（2018YFC1602800） |
|
| Bactericidal effect of curcumin-mediated photodynamic bactericidal technology on Salmonella |
|
YU Wan, ZHANG Shuai, XIONG Xiaohui, CUI Xiaowen
|
|
College of Food Science and Light Industry,Nanjing Tech University,Nanjing,Jiangsu 211816,China
|
| Abstract: |
| 【Objective】This research aims to investigate the bactericidal effect and bactericidal mechanism of curcumin-mediated photodynamic bactericidal technology on Salmonella,to provide reference for the practical application of this bactericidal technology for promoting food microbiological safety.【Method】Single factor test was used to study the bactericidal effect of different illumination time and different curcumin concentration on Salmonella.The effect of curcumin-mediated photodynamic bactericidal technology on the morphology of Salmonella under different treatment durations was observed by scanning electron microscopy,the effect of curcumin-mediated photodynamic bactericidal technology on the apoptosis of Salmonella under different treatment durations was determined by propidium iodide staining,and the effect of curcumin-mediated photodynamic bactericidal technology on Salmonella cell membrane potential was determined by JC-1 staining.【Result】With the extension of the illumination time,the bactericidal effect of the curcumin-mediated photodynamic bactericidal technology was significantly improved.The total number of Salmonella colonies was only 102.670 CFU/mL when the illumination duration was 15 min.The bactericidal effect of curcumin-mediated photodynamic bactericidal technology on Salmonella did not increase consistently with the increase of curcumin concentration.When the curcumin concentration exceeded 20 μmol/L,no significant improvement in bactericidal effect was observed.With the prolongation of treatment time of curcumin-mediated photodynamic bactericidal technology,the scanning electron microscope observation results showed increasingly severe Salmonella cell surface collapse,crumpling,and content outflow.The propidium iodide staining results showed that the red fluorescence was gradually enhanced,indicating that the rate of apoptosis of Salmonella was gradually increased.The JC-1 staining results showed that the red fluorescence was gradually reduced, the green fluorescence was gradually enhanced,and the potential of Salmonella cell membrane was gradually decreased.The intracellular nucleic acid and protein leakage detection showed that the leakage of nucleic acid and protein in Salmonella gradually increased.【Conclusion】The curcumin-mediated photodynamic bactericidal technology had a better bactericidal effect on Salmonella when the illumination time was 15 min and the curcumin concentration was 20 μmol/L.This bactericidal technology caused the efflux of bacterial contents by changing the cellular morphology and destroying the integrity of the cellular membranes of Salmonella to achieve the bactericidal purpose. |
| Key words: Salmonella curcumin photodynamic sterilization bactericidal mechanism |
