Efficient in vitro photodynamic inactivation using repetitive light energy density on Candida albicans and Trichophyton mentagrophytes.

BACKGROUND: We compared the effectiveness of a single irradiation vs repetitive irradiation of light, for in vitro photodynamic inactivation (PDI) of Candida albicans and Trichophyton mentagrophytes, by using methylene blue (MB) and rose bengal (RB) as photosensitizers (PS). METHODS: MB from 5 to 60 µM and RB from 0.5 to 10 µM, with energy densities from 10 to 60 J/cm2, were tested in C. albicans. We further optimize the PDI by reducing the light energy density and PS concentration for the single irradiation experiments by using repetitive doses (two and three times). MB was tested in C. albicans and T. mentagrophytes, and RB was tested in C. albicans. RESULTS: MB-PDI and RB-PDI in C. albicans significantly reduced the number of colony-forming units per milliliter (CFU/mL) when compared to the control groups. Using a single irradiation, over 99% growth inhibition of C. albicans was obtained with MB at 20 µM-60 J/cm2, and with RB at 1 µM-30 J/cm2 and 5 µM-10 J/cm2. With repetitive doses, similar results were obtained by reducing several times the light energy density and the PS concentration for C. albicans and T. mentagrophytes. CONCLUSIONS: The results showed that RB was more effective than MB for C. albicans inactivation. In addition, it is possible to significantly reduce the amount of PS and light energy density requirements by using repetitive irradiations in both genera tested. It makes the technique less invasive and could reduce the side effects in people extremely sensitive to the PS or the light.

Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate.

The influence of high-intensity ultrasound (HIU) on the technofunctional properties and structure of jackfruit seed protein isolate (JSPI) was investigated. Protein solutions (10%, w/v) were sonicated for 15min at 20kHz to the following levels of power output: 200, 400, and 600W (pulse duration: on-time, 5s; off-time 1s). Compared with untreated JSPI, HIU at 200W and 400W improved the oil holding capacity (OHC) and emulsifying capacity (EC), but the emulsifying activity (EA) and emulsion stability (ES) increased at 400W and 600W. The foaming capacity (FC) increased after all HIU treatments, as opposed to the water holding capacity (WHC), least gelation concentration (LGC), and foaming stability (FS), which all decreased except at pH 4 for FS. Tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) showed changes in the molecular weight of protein fractions after HIU treatment. Scanning electron microscopy (SEM) demonstrated that HIU disrupted the microstructure of JSPI, exhibiting larger aggregates. Surface hydrophobicity and protein solubility of the JSPI dispersions were enhanced after ultrasonication, which increased the destruction of internal hydrophobic interactions of protein molecules and accelerated the molecular motion of proteins to cause protein aggregation. These changes in the technofunctional and structural properties of JSPI could meet the complex needs of manufactured food products.