The aim of this study was to evaluate the antibacterial activity of caffeic acid (CA) which is a natural polyphenol, combined with Ultraviolet-A (UV-A) light against the representative foodborne bacteria, Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. The inactivation results were obtained depending on the CA concentration, light wavelength and light dose.E. coli O157:H7 and S. Typhimurium were reduced to the detection limit when treated with 3 mM CA and UV-A for 3 J/cm2 and 4 J/cm2 respectively, and 5 J/cm2 treatment induced 3.10 log reduction in L. monocytogenes. To investigate the inactivation mechanism, measurement of polyphenol uptake, membrane damage assessment, enzymatic activity assay, and transmission electron microscopy (TEM) were conducted against S. Typhimurium and L. monocytogenes. It was revealed that CA was significantly (P < 0.05) absorbed by bacterial cells, and UV-A light allowed a higher uptake of CA for both pathogens. Additionally, CA + UV-A treatment induced significant (P < 0.05) cell membrane damage. In the enzymatic activity assay, both pathogens showed a reduction in their activity by CA and a higher reduction occurred by CA + UV-A. Moreover, TEM images indicated that CA + UV-A treatment notably destroyed the intercellular structure. In addition, antibacterial activity was also observed in commercial apple juice, which showed similar results to those obtained from PBS, resulting in a significant (P < 0.05) reduction for all three pathogens without any changes in color parameters (L*, a*, and b*), total phenolic compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity.
IMPORTANCE
Photodynamic inactivation (PDI), which involves photoactivation of a photosensitizer (PS), is an emerging field of study as it effectively reduces various kinds of microorganisms. Although there are several PSs that have been used for PDI, there is a need to find naturally occurring PSs for safer application in food industry. Caffeic acid, a natural polyphenol found in most of fruits and vegetables, has recently been studied for its potential to act as a novel photosensitizer. However, no studies have been conducted regarding its antibacterial activity depending on treatment conditions and its antibacterial mechanism. In this study we closely examined the effectiveness of caffeic acid in combination with UV-A light for inactivating representative foodborne bacteria in liquid medium. Therefore, the results of this research are expected to be utilized as basic data for future application of caffeic acid in PDI, especially when controlling pathogens in liquid food processing.
Determination of caffeic acid in the digestive juice of silkworm larvae and its antibacterial activity against the pathogenic Streptococcus faecalis AD-4.
