羟丙基-β-环糊精-姜黄素包合物的制备及其光动力杀灭沙门氏菌的机制  

Preparation of Hydroxypropyl-β-Cyclodextrin-Curcumin Complex and Its Mechanism of Photodynamic Killing of Salmonella

作　　者：鲍悦忻 陈艳红 马钰 黄晶晶[1] 王佳[1] BAO Yuexin;CHEN Yanhong;MA Yu;HUANG Jingjing;WANG Jia(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品工业科技》2024年第12期75-84,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32272438);国家级大学生创新创业训练计划(202210504076)。

摘　　要：沙门氏菌是国内外引起人类食源性疾病最主要的食源性致病菌之一,开发新型有效的抗菌技术对保障食品安全至关重要。本研究利用羟丙基-β-环糊精(HP-β-CD)的包合作用,包合姜黄素(Curcumin,CUR)作为光敏剂,研究其介导光动力技术(Photodynamic Inactivation Technology,PDI)对食品样品中鼠伤寒沙门氏菌ATCC14028的杀菌效果及作用机制。设置乙醇浓度为40%、HP-β-CD与CUR摩尔比为2:1,在45℃条件下包合4 h时,所形成的CUR包合率最大,为60.08%,该包合物经结构表征后测定其水溶性显著(P<0.05)提高,达到3.98×10^(3)μg/mL。结果表明,当包合物质量浓度(以CUR浓度计)为20µg/mL,初始鼠伤寒沙门氏菌菌落数量级为106 CFU/mL时,LED蓝光(450 nm)照射40 min可使菌落数减少3.73 lg(CFU/mL),可杀灭47.92%~64.40%的耐药沙门氏菌,并且对即食生菜中的沙门氏菌也有一定的控制作用。在光动力技术处理后,沙门氏菌胞内产生了较高水平的活性氧,胞内容物明显减少,推测CUR-HP-β-CD介导的PDI可能通过破坏细胞膜结构达到杀菌抑菌的目的。本研究将光动力杀菌技术应用于食品安全领域,这为食品工业中防治沙门氏菌等食源性致病菌的污染提供了重要的理论基础和技术支撑。Salmonella is one of the main foodborne pathogens causing foodborne diseases for human beings.How to effectively control the Salmonella contamination is an urgent question in the field of food safety.In this study,hydroxypropyl-β-cyclodextrin(HP-β-CD)and curcumin(CUR)were incubated to construct the inclusion complex,which was used as a photosensitizer.Then the CUR-HP-β-CD mediated photodynamic inactivation technology(PDI)on Salmonella typhimurium ATCC14028 in food samples was determined under light-activated,and the mechanisms of the antibacterial activities were studied.Using 40%of ethanol and 2:1(n/n)of HP-β-CD,the highest CUR inclusion rate(60.08%)was observed at 45℃for 4 h.The water solubility of the inclusion complex was significantly(P<0.05)improved to 3.98×10^(3)μg/mL.The results indicated that with an initial cell concentration of 106 CFU/mL and 20µg/mL of the inclusion complex(calculated as CUR),the survival of Salmonella typhimurium had a reduction of 3.73 lg(CFU/mL)and a 47.92%to 64.40%of antibacterial activities against drug-resistant Salmonella were observed under the LED(450 nm)irradiation for 40 minutes.This CUR-HP-β-CD mediated PDI technology could also be used to control the Salmonella contamination in ready-to-eat lettuce samples.After the PDI treatment,higher levels of reactive oxygen species was tested and the cellular contents were significantly reduced,suggesting that CUR-HP-β-CD mediated PDI presented antibacterial activities mainly by disrupting the cell membrane structures of Salmonella.This study aims to provide the PDI technology in the field of food safety,and give strong theoretical and technical supports for the prevention and control of contamination by Salmonella and other foodborne pathogens in food industry.

关 键 词：姜黄素 羟丙基-Β-环糊精 光动力技术 沙门氏菌 杀菌机理 

分 类 号：TS201.3[轻工技术与工程—食品科学]