Atividade fotodinâmica antimicrobiana de uma curcumina solúvel em água contra patógenos de origem alimentar
DOI:
https://doi.org/10.33448/rsd-v11i8.30870Palavras-chave:
Curcumina; Patógenos transmitidos por alimentos; Terapia Fotodonâmica.Resumo
As doenças transmitidas por alimentos e o controle microbiológico representam um grande desafio para a indústria alimentícia. Novas tecnologias que empregam agentes naturais têm despertado um grande interesse. Portanto, este estudo tem como objetivo avaliar a suscetibilidade in vitro de Staphylococcus aureus e Escherichia coli à curcumina solúvel em água (CSA) associada a pH ácido e luz LED azul. A concentração inibitória mínima e a fotoinativação bacteriana foram realizadas utilizando diferentes concentrações de fotossensibilizador. Para S. aureus, a combinação de CSA com ácido lático e 2,5 min de iluminação reduziu a CIM de 500 µg/mL para 15,62 µg/mL, e CSA com ácido cítrico reduziu a CIM de 125 µg/mL para 7,81 µg/mL após 5 min de exposição à luz. CSA sem iluminação não inibiu o crescimento de E. coli (CIM > 1000 µg/mL), no entanto, quando aplicado na terapia fotodinâmica (5 min de iluminação com LED azul), CSA a 62,5 µg/mL com ácido lático e CSA 7,81 µg/mL com ácido cítrico, nenhuma célula viável foi recuperada. Os resultados obtidos sugerem que a curcumina solúvel em água com ácidos orgânicos quando combinada com uma luz LED azul foi eficaz contra patógenos de origem alimentar.
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Copyright (c) 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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