Inactivation of

B. subtilis DNA damage ROS curcumin oxidative stress

Journal

Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893

Informations de publication

Date de publication:
12 Apr 2022
Historique:
received: 04 03 2022
revised: 08 04 2022
accepted: 09 04 2022
entrez: 23 4 2022
pubmed: 24 4 2022
medline: 24 4 2022
Statut: epublish

Résumé

Photodynamic sterilization technology (PDT) is widely used in disease therapy, but its application in the food industry is still at the research stage because of the limitations of food-grade photosensitizers. Curcumin exhibits photosensitivity and is widely used as a food additive for its natural color. This study aimed to determine the effect of curcumin-mediated photodynamic technology (Cur-PDT) on

Identifiants

DOI: 10.3390/microorganisms10040802 PMID: 35456852 PMC: PMC9026882
pubmed: 35456852
pii: microorganisms10040802
doi: 10.3390/microorganisms10040802
pmc: PMC9026882
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Ministry of Science and Technology
ID : 2018YFC16002202
Organisme : National Natural Science Foundation of China
ID : 31530058
Organisme : National Natural Science Foundation of China
ID : 31872913

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Auteurs

Li Dong (L)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Jianran Qin (J)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Luyang Tai (L)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Kangyi Mou (K)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Xiaojun Liao (X)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
ORCID: 0000-0001-6231-293X

Fang Chen (F)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Xiaosong Hu (X)

College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Classifications MeSH