Actividad fotodinámica antimicrobiana de la curcumina soluble en agua contra patógenos transmitidos por los alimentos
DOI:
https://doi.org/10.33448/rsd-v11i8.30870Palabras clave:
Terapia fotodinámica; Curcumina; Terapia fotodnámica.Resumen
Las enfermedades transmitidas por los alimentos y el control microbiológico representan el mayor desafio para la indústria alimentaria. Las nuevas tecnologias que emplean agentes naturales han despertado um interés cresciente. Por lo tanto, este estudio tuvo como objetivo evaluar la susceptibilidad in vitro de Staphylococcus aureus y Escherichia coli a la curcumina soluble em água (CSA) associada com pH ácido y luz LED azul. La concentración inhibitoria mínima y la fotoinactivación bacteriana se realizaron utilizando diferentes concentraciones de fotosensibilizados. Para S. aureus, la combinación de CSA con ácido láctico e 2.5 min de tempo de iluminacción redujo la CIM de 500 µg/mL a 15.62 µg/mL, y el CSA con ácido cítrico y redujo la CIM de 125 µg/mL a 7.81 µg/mL Después de 5 min de luz de exposición. CSA sin iluminación no inhinió el crecimiento de E. coli (CIM > 1000 µg/mL), cuando se aplico em terapia fotodinámica (LED azul com 5 min de tempo de iluminación) CSA a 62.5 µg/mL com ácido láctico y CSA a 7.81 µg/mL com el ácido cítrico erradicó las células de E. coli. Los resultados obtenidos sugieren que la curcumina soluble em agua con ácidos orgânicos cuando se combina con una luz LED azul fue efectiva contra los patógenos transmitidos por los alimentos.
Citas
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Derechos de autor 2022 Luana Carolina Martins Rosa; Joao Vitor de Oliveira Silva; Maíra Dante Formagio; Andreia Farias Pereira Batista; Camila Fabiano de Freitas; Fernanda Vitória Leimann; Benício Alves de Abreu Filho; Miguel Machinski Junior; Jane Martha Graton Mikcha
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