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Inactivation of Vibrio parahaemolyticus by antimicrobial photodynamic technology using methylene blue
Author(s) -
Deng Xi,
Tang Shuze,
Wu Qian,
Tian Juan,
Riley William W,
Chen Zhenqiang
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7261
Subject(s) - vibrio parahaemolyticus , methylene blue , agarose gel electrophoresis , gel electrophoresis , microbiology and biotechnology , biology , flow cytometry , crystal violet , agarose , chemistry , polyacrylamide gel electrophoresis , sodium dodecyl sulfate , antimicrobial , chromatography , bacteria , dna , biochemistry , genetics , photocatalysis , enzyme , catalysis
Abstract BACKGROUND Vibrio parahaemolyticus is the leading causative pathogen of gastroenteritis often related to contaminated seafood. Photodynamic inactivation has been recently proposed as a strategy for killing cells and viruses. The objective of this study was to verify the bactericidal effects caused by photodynamic inactivation using methylene blue ( MB ) over V. parahaemolyticus via flow cytometry, agarose gel electrophoresis and sodium dodecyl sulfate polyacrylamide gel electrophoresis. Vibrio parahaemolyticus counts were determined using the most probable number method. A scanning electron microscope and a transmission electron microscope were employed to intuitively analyze internal and external cell structure. RESULTS Combination of MB and laser treatment significantly inhibited the growth of V. parahaemolyticus . The inactivation rate of V. parahaemolyticus was >99.99% and its counts were reduced by 5 log 10 in the presence of 0.05 mg mL −1 MB when illuminated with visible light (power density 200 mW cm −2 ) for 25 min. All inactivated cells showed morphological changes, leakage of cytoplasm and degradation of protein and DNA . CONCLUSION Results from this study indicated that photodynamic technology using MB produced significant inactivation of V. parahaemolyticus mainly brought about by the degradation of protein and DNA . © 2015 Society of Chemical Industry