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Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 78-84     DOI: 10.13995/j.cnki.11-1802/ts.030775
Effect of curcumin co-crystal-mediated photodynamic inactivation on Vibrio parahaemolyticus biofilm
GU Weiming, MA Haoran, SUN Jianxia, LIU Dan*
(School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China)
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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.
Keywords curcumin co-crystal      photodynamic inactivation      solubility      Vibrio parahaemolyticus      biofilm     
Issue Date: 18 November 2022
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