Photodynamic Inactivation Property of Saffron (Crocus sativus) as a Natural Photosensitizer in Combination with Blue Light in Microbial Strains

Akbarizare, Mahboobeh

doi:10.30699/ijmm.16.6.587

year 16, Issue 6 (November - December 2022) Iran J Med Microbiol 2022, 16(6): 587-593 | Back to browse issues page

‎ 10.30699/ijmm.16.6.587

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Akbarizare M. Photodynamic Inactivation Property of Saffron (Crocus sativus) as a Natural Photosensitizer in Combination with Blue Light in Microbial Strains. Iran J Med Microbiol 2022; 16 (6) :587-593
URL: http://ijmm.ir/article-1-1558-en.html

Photodynamic Inactivation Property of Saffron (Crocus sativus) as a Natural Photosensitizer in Combination with Blue Light in Microbial Strains

Mahboobeh Akbarizare

Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran , mahboobeh_akbarizare@yahoo.com

Abstract: (1185 Views)

Background and Aim: Photodynamic inactivation (PDI) is a new strategy for eliminating pathogenic microorganisms, especially in infectious wounds. PDI occurs using light in combination with a photosensitizer. A new approach in PDI applies natural compounds as a photosensitizer. This study aimed to introduce brewed saffron (Crocus sativus) as a new natural photosensitizer in combination with blue light to induce a phototoxic reaction in Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) strains.
Materials and Methods: Isolated and standard S. aureus and E. coli strains and a Candida albicans standard strain were used for PDI. Various final concentrations (2.5-10 mg/mL) of brewed saffron as a photosensitizer was employed with 15 minutes of incubation. A blue LED with 5 minutes of illumination was applied as a light source. Control and treatments were compared using the colony count method.
Results: Using the saffron extract in combination with blue LED could induce a phototoxic reaction in Gram-negative bacteria similar to Gram-positive bacteria. After PDI, there was no significant difference between Gram-positive and Gram-negative strains in terms of cellular death. The highest phototoxic reaction in all bacteria was observed at 10 mg/mL of the final saffron concentration combined with blue light by 0.65-0.75^log10(CFU/mL) cellular death. At the concentration of 2.5 mg/mL of the extract (the lowest concentration), the highest phototoxic reaction was found in the S. aureus isolated strain by a 0.65^log10(CFU/mL) reduction.
Conclusion: The brewed saffron combined with blue light induces a sub-lethal phototoxic reaction in bacteria. Accordingly, it can be suggested as a natural source for new photosensitizers.

Keywords: Blue light, Crocin, Crocus sativus, Photodynamic inactivation, saffron

Full-Text [PDF 1096 kb] (601 Downloads) | | Full-Text (HTML) (575 Views)

Type of Study: Original Research Article | Subject: Antimicrobial Substances
Received: 2021/12/22 | Accepted: 2022/05/17 | ePublished: 2022/09/9

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