Preparation and photodynamic bactericidal effects of curcumin-β-cyclodextrin complex

• Published in: Food chemistry 2021-11, Vol.361, p.130117-130117, Article 130117
• Main Authors: Lai, Danning, Zhou, Arong, Tan, Bee K, Tang, Yibin, Sarah Hamzah, Siti, Zhang, Zhigang, Lin, Shaoling, Hu, Jiamiao
• Format: Article
• Language: English
• Subjects: Curcumin; Photodynamic sterilization; β-cyclodextrin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130117

[Display omitted] •Curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared as a novel photosensitizer.•Cur-β-CD generated ROS upon blue light activation.•Cur-β-CD showed desirable bactericidal activity against food-borne pathogens. To overcome the poor water solubility of curcumin, a curcumin-β-cyclodextrin (Cur-β-CD) complex was prepared as a novel photosensitizer. Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were used to verify the formation of Cur-β-CD. Furthermore, the ROS generation capacity and photodynamic bactericidal effect were measured to confirm this Cur-β-CD complex kept photodynamic activity of curcumin. The result showed Cur-β-CD could effectively generate ROS upon blue-light irradiation. The plate count assay demonstrated Cur-β-CD complex possess desirable photodynamic antibacterial effect against food-borne pathogens including Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The cell morphology determined by scanning electron microscope (SEM) and transmission electron microscope (TEM) showed Cur-β-CD could cause cell deformation, surface collapse and cell structure damage of the bacteria, resulting in the leakage of cytoplasmic; while agarose gel electrophoresis and SDS-PAGE further illustrated the inactivation mechanisms by Cur-β-CD involve bacterial DNA damage and protein degradation.