Sensitivity of Staphylococcus aureus strains to broadband visible light

Photochem Photobiol. 2009 Jan-Feb;85(1):255-60. doi: 10.1111/j.1751-1097.2008.00429.x. Epub 2008 Aug 27.

Abstract

The phototoxic effect of illumination with broadband visible light on the viability of two Staphylococcus aureus strains was examined in the present study. A difference in the light sensitivity of the two strains was found. Illumination of the tested strains with a fluence rate of 180 J cm(-2) caused a reduction of up to 99.8% in the colony count of one of the strains (the "sensitive" strain). Illumination of the other strain (the "resistant" strain) resulted in a 55.5% reduction in viability. Proliferation of both strains was observed at low fluence rates of light. The phototoxic effect was found to be dependent on oxy radical production. The light-sensitive strain produced higher amounts of hydroxyl and superoxide radicals than the "resistant" strain. Adaptation to oxidative stress was exhibited only by the "resistant" strain. The "sensitive" strain produced ten times more endogenous porphyrins and secreted almost nine times more porphyrins than the resistant strain. Furthermore, the "resistant" strain produced twice as many carotenoids that protect the strain from illumination than the "sensitive" strain. These results indicate that high intensities of visible light cause bacterial photoeradication, a reaction which may assist wound healing by killing the infecting bacteria. On the other hand, low intensities of white light were found to enhance bacterial proliferation and thus prolong wound infection.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adaptation, Biological / radiation effects
  • Carotenoids / biosynthesis
  • Free Radicals / metabolism
  • Hydroxylation
  • Light*
  • Microbial Viability / radiation effects
  • Oxidative Stress / radiation effects
  • Porphyrins / metabolism
  • Sensitivity and Specificity
  • Staphylococcus aureus / metabolism
  • Staphylococcus aureus / radiation effects*
  • Temperature

Substances

  • Free Radicals
  • Porphyrins
  • Carotenoids