食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 78 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030775

研究报告

姜黄素共晶光动力对副溶血性弧菌生物被膜的作用

  • 古伟明 ,
  • 马皓然 ,
  • 孙建霞 ,
  • 刘丹
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  • (广东工业大学 轻工化工学院, 广东 广州,510006)
硕士研究生(刘丹副教授为通信作者,E-mail:dana0816@163.com)

收稿日期: 2022-01-11

  修回日期: 2022-02-09

  网络出版日期: 2022-11-18

基金资助

国家自然科学基金资助项目(21706037);广东工业大学青年百人引进人才资助项目(220413127)

收起

Effect of curcumin co-crystal-mediated photodynamic inactivation on Vibrio parahaemolyticus biofilm

  • 古伟明 ,
  • 马皓然 ,
  • 孙建霞 ,
  • 刘丹
Expand
  • (School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China)

Received date: 2022-01-11

  Revised date: 2022-02-09

  Online published: 2022-11-18

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摘要

姜黄素(curcumin, CUR)是一种天然二酮类化合物,因其低毒性和低成本而被广泛用作光动力灭活(photodynamic inactivation, PDI)的光敏剂(photosensitizer,PS)。然而CUR在PDI中的主要限制是它在水介质中的溶解度低、生物利用率低。共晶是一种新型工艺,通过活性药物成分和共晶形成物之间的分子相互作用,可以改善化合物的物理化学特性。该研究通过研磨、自然挥发、旋蒸3种方法制备姜黄素共晶,其中自然挥发制备的姜黄素共晶(CUR-D-Tyr co-crystals, CDC)在体积分数为0.5%的乙醇中的溶解度最高,为姜黄素的8.58倍,CDC呈现出不同于CUR的晶体结构。CDC最小抑菌浓度(minimum inhibitory concentration, MIC)为0.005 0 g/L,而CUR的MIC为0.010 g/L。0.005 0 g/L的CDC介导的PDI对生物被膜的抑制率为91.80%,而相同浓度的CUR的抑制率仅为57.07%。CDC溶解度提高后,CDC表现出对胞外聚合物(extracellular polymeric substances, EPS)中多糖和蛋白更强的抑制效果,导致副溶血性弧菌生物菌膜对CDC介导的光动力抗性降低,达到更强的光动力抑制效果。该研究也为光动力技术在食品的安全控制中的进一步应用提供了基础。

关键词： 姜黄素共晶; 光动力; 溶解度; 副溶血性弧菌; 生物被膜

本文引用格式

古伟明 , 马皓然 , 孙建霞 , 刘丹 . 姜黄素共晶光动力对副溶血性弧菌生物被膜的作用[J]. 食品与发酵工业, 2022 , 48(20) : 78 -84 . DOI: 10.13995/j.cnki.11-1802/ts.030775

Abstract

Curcumin (CUR) is a natural diketone compound which is widely used as photosensitizer for photodynamic inactivation (PDI) due to its low toxicity and low cost. However, the main limitation of CUR in PDI application is its low solubility and low bioavailability. Co-crystallization is a novel process enables improvement in physicochemical properties of active ingredients by incidence of molecular interactions between active pharmaceutical ingredient and conformer. In this study, curcumin co-crystals were prepared by grinding, natural volatilization and spin evaporation. Among them, the curcumin D-Tyr co-crystals (CDC) prepared by natural volatilization had the highest solubility in ethanol (0.5% volume ratio), which was 8.35 times that of CUR. Compared with CUR, CDC also showed a different crystal structure. The minimum inhibitory concentration (MIC) of CDC was 0.005 0 g/L, while the MIC of CUR was 0.010 g/L. The inhibition rate of CDC-mediated PDI at 0.005 0 g/L on biofilm was 91.80%, while that of CUR at the same concentration was only 57.07%. With the increased solubility of CDC, CDC showed stronger inhibition effects on polysaccharides and proteins in extracellular polymers (EPS), which lead to reduced resistance of Vibrio parahaemolyticus biofilm to CDC-mediated PDI. This study provides a fundamental for further application of photodynamic technology in food safety control.

Key words： curcumin co-crystal; photodynamic inactivation; solubility; Vibrio parahaemolyticus; biofilm

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