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Efficacy of light-emitting diodes emitting 395, 405, 415, and 425 nm blue light for bacterial inactivation and the microbicidal mechanism

Cited 13 time in Web of Science Cited 16 time in Scopus
Authors

Kim, Do-Kyun; Kang, Dong-Hyun

Issue Date
2021-03
Publisher
Elsevier BV
Citation
Food Research International, Vol.141, p. 110105
Abstract
We investigated the bactericidal effects against Escherichia coli O157:H7 of light-emitting diodes (LEDs) emitting blue light of four different peak wavelengths ranging from 395 to 425 nm in water. Furthermore, we investigated inactivation in the presence of reactive oxygen species (ROS) scavengers to elucidate the contribution of bacterial inactivation. An aluminum chamber was constructed and coated in carbon to block exterior light, and a single blue light LED with a rear heat sink was attached to the chamber lid. Effective inactivation of the pathogen was observed for all blue light LED irradiation at 305, 405, 415, and 425 nm. The log-linear with shoulder and tail model and log-linear model described the survival of the bacteria after blue light LED treatments. Not just the effects of ROS but also photophysical effects were shown with the addition of mannitol, a ROS scavenger. The integrity of the cell membrane was damaged regardless of the presence of ROS, which indicates that photo physical effects were sufficient to induce damage to the cell membrane. In addition, activity of succinatecoenzyme Q reductase, which participates in respiratory metabolism to generate energy, decreased in the absence of ROS and decreased further in the presence of ROS.
ISSN
0963-9969
URI
https://hdl.handle.net/10371/201146
DOI
https://doi.org/10.1016/j.foodres.2021.110105
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  • College of Human Ecology
  • Department of Food and Nutrition
Research Area Food Safety, UV LED, Water Disinfection

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