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. 2016 Dec;8(4):244-250.
doi: 10.1007/s12560-016-9255-3. Epub 2016 Aug 5.

Curcumin-Mediated Photodynamic Inactivation of Norovirus Surrogates

W Randazzo  1   2 , R Aznar  1   2 , G Sánchez  3   4
Affiliations

Curcumin-Mediated Photodynamic Inactivation of Norovirus Surrogates

W Randazzo et al. Food Environ Virol. 2016 Dec.

Abstract

Photodynamic inactivation (PDI) is extensively used to inactivate different type of pathogens through the use of photosensitizers (PS). Curcumin has been identified as an excellent natural photosensitizer with some potential applications in the food industry. The aim of this study was to assess the antiviral activity of photoactivated curcumin on norovirus surrogates, feline calicivirus (FCV), and murine norovirus (MNV). Initially, different concentrations of curcumin (13.5-1358 µM) were individually mixed with each virus at titers of ca. 6-7 log TCID50/ml and photoactivated by LED blue light with light dose of 3 J/cm2. Results showed that photoactivated curcumin at 50 µg/mL reduced FCV titers by almost 5 log after incubation at 37 °C for 30 min. Lower antiviral activity (0.73 log TCID50/mL reduction) was reported for MNV. At room temperature, curcumin at 5 µg/mL reduced FCV titers by 1.75 log TCID50/mL. These results represent a step forward in improving food safety using photoactivated curcumin as an alternative natural additive to reduce viral contamination.

Keywords: Curcumin; Enteric virus; Natural compounds; Norovirus; Photodynamic inactivation; Photosensitizers.

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