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Algieri F, Tanaskovic N, Rincon CC, Notario E, Braga D, Pesole G, Rusconi R, Penna G, Rescigno M. Lactobacillus paracasei CNCM I-5220-derived postbiotic protects from the leaky-gut. Front Microbiol 2023; 14:1157164. [PMID: 37020718 PMCID: PMC10067918 DOI: 10.3389/fmicb.2023.1157164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 02/27/2023] [Indexed: 03/22/2023] Open
Abstract
The maintenance of intestinal barrier function is essential for preventing different pathologies, such as the leaky gut syndrome (LGS), which is characterized by the passage of harmful agents, like bacteria, toxins, and viruses, into the bloodstream. Intestinal barrier integrity is controlled by several players, including the gut microbiota. Various molecules, called postbiotics, are released during the natural metabolic activity of the microbiota. Postbiotics can regulate host–microbe interactions, epithelial homeostasis, and have overall benefits for our health. In this work, we used in vitro and in vivo systems to demonstrate the role of Lactobacillus paracasei CNCM I-5220-derived postbiotic (LP-PBF) in preserving intestinal barrier integrity. We demonstrated in vitro that LP-PBF restored the morphology of tight junctions (TJs) that were altered upon Salmonella typhimurium exposure. In vivo, LP-PBF protected the gut vascular barrier and blocked S. typhimurium dissemination into the bloodstream. Interestingly, we found that LP-PBF interacts not only with the host cells, but also directly with S. typhimurium blocking its biofilm formation, partially due to the presence of biosurfactants. This study highlights that LP-PBF is beneficial in maintaining gut homeostasis due to the synergistic effect of its different components. These results suggest that LP-PBF could be utilized in managing several pathologies displaying an impaired intestinal barrier function.
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Affiliation(s)
| | | | | | - Elisabetta Notario
- Department of Bioscience, Biotechnologies and Environment – DBBA, University of Bari Aldo Moro, Bari, Italy
| | | | - Graziano Pesole
- Department of Bioscience, Biotechnologies and Environment – DBBA, University of Bari Aldo Moro, Bari, Italy
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Roberto Rusconi
- IRCCS Humanitas Research Hospital, Rozzano, Italy
- Department of Biomedical Sciences, Humanitas University, Pieve Emanuele, Italy
| | - Giuseppe Penna
- Postbiotica S.r.l., Milan, Italy
- IRCCS Humanitas Research Hospital, Rozzano, Italy
| | - Maria Rescigno
- IRCCS Humanitas Research Hospital, Rozzano, Italy
- Department of Biomedical Sciences, Humanitas University, Pieve Emanuele, Italy
- *Correspondence: Maria Rescigno,
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Liu J, Zhu W, Qin N, Ren X, Xia X. Propionate and Butyrate Inhibit Biofilm Formation of Salmonella Typhimurium Grown in Laboratory Media and Food Models. Foods 2022; 11:3493. [PMID: 36360105 PMCID: PMC9654251 DOI: 10.3390/foods11213493] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/29/2022] [Accepted: 11/01/2022] [Indexed: 09/05/2023] Open
Abstract
Salmonella is among the most frequently isolated foodborne pathogens, and biofilm formed by Salmonella poses a potential threat to food safety. Short-chain fatty acids (SCFAs), especially propionate and butyrate, have been demonstrated to exhibit a beneficial effect on promoting intestinal health and regulating the host immune system, but their anti-biofilm property has not been well studied. This study aims to investigate the effects of propionate or butyrate on the biofilm formation and certain virulence traits of Salmonella. We investigated the effect of propionate or butyrate on the biofilm formation of Salmonella enterica serovar Typhimurium (S. Typhimurium) SL1344 grown in LB broth or food models (milk or chicken juice) by crystal violet staining methods. Biofilm formation was significantly reduced in LB broth and food models and the reduction was visualized using a scanning electron microscope (SEM). Biofilm metabolic activity was attenuated in the presence of propionate or butyrate. Meanwhile, both SCFAs decreased AI-2 quorum sensing based on reporter strain assay. Butyrate, not propionate, could effectively reduce bacterial motility. Bacterial adhesion to and invasion of Caco-2 cells were also significantly inhibited in the presence of both SCFAs. Finally, two SCFAs downregulated virulence genes related to biofilm formation and invasion through real-time polymerase chain reaction (RT-PCR). These findings demonstrate the potential application of SCFAs in the mitigation of Salmonella biofilm in food systems, but future research mimicking food environments encountered during the food chain is necessitated.
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Affiliation(s)
- Jiaxiu Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wenxiu Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ningbo Qin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaomeng Ren
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaodong Xia
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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3
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Transcriptome sequencing reveals the difference in the expression of biofilm and planktonic cells between two strains of Salmonella Typhimurium. Biofilm 2022; 4:100086. [PMID: 36254114 PMCID: PMC9568869 DOI: 10.1016/j.bioflm.2022.100086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/06/2022] [Accepted: 10/07/2022] [Indexed: 11/22/2022] Open
Abstract
Salmonela enterica serovar Typhimurium (S. Typhimurium) is a food-borne pathogen that can form biofilms to increase its resistance to the external environment. Through the detection of biofilm of several S. Typhimurium strains in this study, strain CDC3 with strong biofilm forming capacity and strain CVCC3384 with weak biofilm forming capacity were identified. The genes expressed in planktonic and biofilm cells of two S. Typhimurium strains were analysed by transcriptome sequencing. Results showed that the genes related to the signal transduction pathway were upregulated and genes related to motility were downregulated in strain CDC3. By comparing biofilms and planktonic cells of the two strains, we found that CDC3 regulates biofilm formation mainly through the two-component system kdpABC, while strain CVCC3384 does so mainly through motility and quorum sensing. This study revealed regulation mechanism of biofilms formation between different biofilm forming capacity strains, and provided a theoretical basis for subsequent research.
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4
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Martin CS, Jubelin G, Darsonval M, Leroy S, Leneveu-Jenvrin C, Hmidene G, Omhover L, Stahl V, Guillier L, Briandet R, Desvaux M, Dubois-Brissonnet F. Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety. Compr Rev Food Sci Food Saf 2022; 21:4294-4326. [PMID: 36018457 DOI: 10.1111/1541-4337.13020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 01/28/2023]
Abstract
In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single-cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single-cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.
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Affiliation(s)
- Cédric Saint Martin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Grégory Jubelin
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Maud Darsonval
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Charlène Leneveu-Jenvrin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Association pour le Développement de l'Industrie de la Viande (ADIV), Clermont-Ferrand, France
| | - Ghaya Hmidene
- Risk Assessment Department, ANSES, Maisons-Alfort, France
| | - Lysiane Omhover
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | - Valérie Stahl
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | | | - Romain Briandet
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Mickaël Desvaux
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
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5
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He S, Zhan Z, Shi C, Wang S, Shi X. Ethanol at Subinhibitory Concentrations Enhances Biofilm Formation in Salmonella Enteritidis. Foods 2022; 11:foods11152237. [PMID: 35954005 PMCID: PMC9367854 DOI: 10.3390/foods11152237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 12/29/2022] Open
Abstract
The survival of Salmonella Enteritidis in the food chain is relevant to its biofilm formation capacity, which is influenced by suboptimal environmental conditions. Here, biofilm formation pattern of this bacterium was assessed in the presence of ethanol at sub-minimal inhibitory concentrations (sub-MICs) by microtiter plate assays, cell characteristic analyses, and gene expression tests. It was observed that ethanol at subinhibitory concentrations (1/4 MIC, 2.5%; 1/2 MIC, 5.0%) was able to stimulate biofilm formation in S. Enteritidis. The OD595 value (optical density at 595 nm) used to quantify biofilm production was increased from 0.14 in control groups to 0.36 and 0.63 under 2.5% and 5.0% ethanol stresses, respectively. Ethanol was also shown to reduce bacterial swimming motility and enhance cell auto-aggregation ability. However, other cell characteristics such as swarming activity, initial attachment and cell surface hydrophobicity were not remarkedly impacted by ethanol. Reverse transcription quantitative real-time PCR (RT-qPCR) analysis further revealed that the luxS gene belonging to a quorum-sensing system was upregulated by 2.49- and 10.08-fold in the presence of 2.5% and 5.0% ethanol, respectively. The relative expression level of other biofilm-related genes (adrA, csgB, csgD, and sdiA) and sRNAs (ArcZ, CsrB, OxyS, and SroC) did not obviously change. Taken together, these findings suggest that decrease in swimming motility and increase in cell auto-aggregation and quorum sensing may result in the enhancement of biofilm formation by S. Enteritidis under sublethal ethanol stress.
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Affiliation(s)
- Shoukui He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Zeqiang Zhan
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Chunlei Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
- Correspondence:
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6
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Tadielo LE, Bellé TH, Rodrigues dos Santos EA, Schmiedt JA, Cerqueira-Cézar CK, Nero LA, Yamatogi RS, Pereira JG, Bersot LDS. Pure and mixed biofilms formation of Listeria monocytogenes and Salmonella Typhimurium on polypropylene surfaces. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113469] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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The Use of Ozone as an Eco-Friendly Strategy against Microbial Biofilm in Dairy Manufacturing Plants: A Review. Microorganisms 2022; 10:microorganisms10010162. [PMID: 35056612 PMCID: PMC8781958 DOI: 10.3390/microorganisms10010162] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 12/30/2021] [Accepted: 01/10/2022] [Indexed: 02/04/2023] Open
Abstract
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and quality of processed foods. Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants. Among the novel approaches proposed to control biofilm in food processing plants, the ozone treatment, in aqueous or gaseous form, may represent one of the most promising techniques due to its antimicrobial action and low environmental impact. The antimicrobial effectiveness of ozone has been well documented on a wide variety of microorganisms in planktonic forms, whereas little data on the efficacy of ozone treatment against microbial biofilms are available. In addition, ozone is recognized as an eco-friendly technology since it does not leave harmful residuals in food products or on contact surfaces. Thus, this review intends to present an overview of the current state of knowledge on the possible use of ozone as an antimicrobial agent against the most common spoilage and pathogenic microorganisms, usually organized in biofilm, in dairy manufacturing plants.
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8
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9
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Rossi C, Maggio F, Chaves-López C, Valbonetti L, Berrettoni M, Paparella A, Serio A. Effectiveness of selected essential oils and one hydrolate to prevent and remove Listeria monocytogenes biofilms on polystyrene and stainless steel food-contact surfaces. J Appl Microbiol 2021; 132:1866-1876. [PMID: 34800068 DOI: 10.1111/jam.15376] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 10/01/2021] [Accepted: 11/06/2021] [Indexed: 12/29/2022]
Abstract
AIMS This study aimed to evaluate the effectiveness of selected essential oils (EOs) and hydrolates (Hs) against Listeria monocytogenes biofilms on polystyrene (PS) and stainless steel (SS) surfaces. METHODS AND RESULTS Among others, Origanum hirtum EO, Corydothymus capitatus EO and Citrus aurantium H were selected to treat L. monocytogenes biofilms during and after biofilm formation. Sub-minimum inhibitory concentrations (MICs) of C. capitatus EO (0.31 µl/ml) showed the highest inhibiting effect against biofilm formation on PS, while on SS no significant differences between the EOs were observed (43.7%-88.7% inhibition). Overall, the tested biosanitizers showed limited activity as biofilm removal agents. Although generally less effective, C. aurantium H exhibited good biofilm inhibition performance at 62.5 µl/ml, particularly on PS. Confocal laser scanning microscopy proved that sub-MICs of the biosanitizers drastically changed L. monocytogenes biofilm architecture, with bacterial cells elongation in the presence of C. capitatus EO. CONCLUSIONS Our findings suggest that the tested EOs and H are able to control Listeria biofilms, particularly preventing biofilm formation on both materials. Considering its mild aroma and hydrophilicity, the H exhibited promising perspectives of application. SIGNIFICANCE AND IMPACT OF STUDY This study raises the possibility of applying EOs and Hs to control biofilms on different surfaces in the food industry.
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Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Marco Berrettoni
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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10
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Formation and development of biofilm- an alarming concern in food safety perspectives. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102210] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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He S, Fong K, Wang S, Shi X. Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Stability assessment of observed tolerance phenotypes is integral in understanding stress adaptation in food-borne pathogens. Therefore, the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 per cent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis. The capacity of Salmonella Enteritidis (S. Enteritidis) to maintain the acquired ethanol adaptation in the absence of sublethal ethanol stress was investigated at 37 °C, 25 °C or 4 °C in Luria–Bertani broth and two types of meat juice. It was found that ethanol adaptation was completely reversed within 40 min at 37 °C or within 60 min at 25 °C, but was stable at 4 °C for at least 48 h in the broth assay. Ethanol adaptation was retained in chicken juice during 60-min incubation at 25 °C or 48-h incubation at 4 °C. Moreover, exposure to pork juice stored at either 25 °C or 4 °C significantly (P<0.05) increased the ethanol tolerance of ethanol-adapted cells. Collectively, these findings suggest that ethanol adaptation stability in S. Enteritidis under cold conditions and in meat juices should be taken into account when conducting a comprehensive risk analysis during food processing.
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Affiliation(s)
| | - Karen Fong
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
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12
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Wu L, Liu Y, Dong P, Zhang Y, Mao Y, Liang R, Yang X, Zhu L, Luo X. Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing Plants. J Food Prot 2021; 84:1060-1068. [PMID: 33508090 DOI: 10.4315/jfp-20-385] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 01/22/2021] [Indexed: 01/20/2023]
Abstract
ABSTRACT Beef-based medium beef extract (BE) and standard medium tryptic soy broth (TSB) are used as minimally processed food models to study the effects on Escherichia coli O157:H7 biofilm formation. The effects of temperatures (4, 10, 25, 37, and 42°C), pH values (4.5, 5.0, 5.5, 6.0, 7.0, and 8.0), strain characteristics, and the expression of functional genes on the biofilm formation ability of the bacteria were determined. The three tested E. coli O157:H7 strains produced biofilm in both media. Biofilm formation was greater in BE than in TSB (P < 0.05). The strongest biofilm formation capacity of E. coli O157:H7 was achieved at 37°C and pH 7.0. Biofilm formation was significantly inhibited for three tested strains incubated at 4°C. Biofilm formation ability was correlated with swarming in TSB. Biofilm formation was significantly and positively correlated with autoaggregation or hydrophobicity in BE (P < 0.05). At the initial stage of biofilm formation, the expressions of luxS, sdiA, csgD, csgA, flhC, adrA, and rpoS were significantly higher in BE than in TSB (P < 0.05). At the maturity stage, the expressions of luxS, sdiA, csgD, csgA, flhC, csrA, adrB, adrA, iraM, and rpoS were significantly higher in TSB than in BE (P < 0.05). Such information could help in the development of effective biofilm removal technologies to deal with risks of E. coli O157:H7 biofilms in the beef industry. HIGHLIGHTS
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Affiliation(s)
- Lina Wu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Yunge Liu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, People's Republic of China
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Role of Lactobacillus biofilms in Listeria monocytogenes adhesion to glass surfaces. Int J Food Microbiol 2020; 334:108804. [PMID: 32818764 DOI: 10.1016/j.ijfoodmicro.2020.108804] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 07/23/2020] [Accepted: 07/27/2020] [Indexed: 02/07/2023]
Abstract
Listeria monocytogenes can form long-lasting biofilms on food-contact surfaces. Lactic acid bacteria (LAB) have shown promise in antagonizing this microorganism in liquid media. However, the ecological relationships differ when cells are forming biofilms. In this work, we propose the use of Lactobacillus biofilms as surface "conditioners" to modulate the adhesion of L. monocytogenes. For this, the biofilm formation ability of Lactobacillus fermentum MP26 and Lactobacillus salivarius MP14 (human milk origin), fluorescently labeled by transfer of the mCherry-encoding pRCR12 plasmid, was first evaluated. Then, mature biofilms of these strains transformed with pRCR12 for expressing the fluorescent protein mCherry were used as adhesion substrate for GFP-tagged L. monocytogenes Scott A. The resulting biofilms were studied in terms of cellular population and attached biomass (cells plus matrix). Species distribution inside the biofilm structure was revealed by confocal laser scanning microscopy (CLSM). Although none of the Lactobacillus spp. strains reduced the adhesion of L. monocytogenes Scott A, species interactions seem to interfere with the synthesis of extracellular polymeric substances and species distribution inside the biofilms. In dual-species biofilms, CLSM images revealed that Lactobacillus cells were trapping those of L. monocytogenes Scott A. When surfaces were conditioned with Lactobacillus biofilms, the spatial distribution of L. monocytogenes Scott A cells was species-specific, suggesting these interactions are governing the ultimate biofilm structure. The results here obtained open new possibilities for controlling L. monocytogenes dispersal using these Lactobacillus spp. biofilms as a "natural" immobilization way. Whether species interactions could modify the virulence of L. monocytogenes still remains unclear.
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Jin L, Li T, Wu B, Yang T, Zou D, Liang X, Hu L, Huang G, Zhang J. Rapid detection of Salmonella in milk by nuclear magnetic resonance based on membrane filtration superparamagnetic nanobiosensor. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107011] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Transcriptomics: A powerful tool to evaluate the behavior of foodborne pathogens in the food production chain. Food Res Int 2019; 125:108543. [DOI: 10.1016/j.foodres.2019.108543] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/08/2019] [Accepted: 07/09/2019] [Indexed: 02/07/2023]
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16
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Arteaga V, Lamas A, Regal P, Vázquez B, Miranda JM, Cepeda A, Franco CM. Antimicrobial activity of apitoxin from Apis mellifera in Salmonella enterica strains isolated from poultry and its effects on motility, biofilm formation and gene expression. Microb Pathog 2019; 137:103771. [PMID: 31580958 DOI: 10.1016/j.micpath.2019.103771] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 10/25/2022]
Abstract
Salmonella is a major global food-borne pathogen. One of the main concerns related to Salmonella and other food-borne pathogens is their capacity to acquire antimicrobial resistance and produce biofilms. Due to the increased resistance to common antimicrobials used to treat livestock animals and human infections, the discovery of new antimicrobial substances is one of the main challenges in microbiological research. An additional challenge is the development of new methods and substances to inhibit and destruct biofilms. We determined the antimicrobial and antibiofilm activities of apitoxin in 16 Salmonella strains isolated from poultry. In addition, the effect of apitoxin on Salmonella motility and the expression of biofilm- and virulence-related genes was evaluated. The minimum inhibitory concentrations (MIC) of apitoxin ranged from 1,024-256 μg/mL, with 512 μg/mL being the most common. Sub-inhibitory concentrations of apitoxin significantly reduced biofilm formation in 14 of the 16 Salmonella strains tested, with significant increases in motility. MIC concentrations of apitoxin destroyed the pre-formed biofilm by 27.66-68.22% (47.00% ± 10.91). The expression of biofilm- and virulence-related genes and small RNAs was differentially regulated according to the strain and the presence of apitoxin. The transcription of the small RNAs dsrA and csrB, related to antimicrobial resistance, was upregulated in the presence of apitoxin. We suggest that apitoxin is a potential antimicrobial substance that could be used in combination with other substances to develop new drugs and sanitizers against food-borne pathogens.
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Affiliation(s)
- Vicente Arteaga
- Laboratorio de Microbiología Escuela de Ciencias Agrícolas y Ambientales (ECAA), Universidad Católica del Ecuador-Sede Ibarra (PUCESI), Spain
| | - Alexandre Lamas
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain.
| | - Patricia Regal
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain
| | - Beatriz Vázquez
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain
| | - José Manuel Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain
| | - Carlos Manuel Franco
- Laboratorio de Higiene Inspección y Control de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela, 27002, Lugo, Spain
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17
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Antibiofilm activity of coenzyme Q0 against Salmonella Typhimurium and its effect on adhesion-invasion and survival-replication. Appl Microbiol Biotechnol 2019; 103:8545-8557. [PMID: 31468089 DOI: 10.1007/s00253-019-10095-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 07/22/2019] [Accepted: 08/08/2019] [Indexed: 01/08/2023]
Abstract
Salmonella Typhimurium, a common Gram-negative foodborne pathogen, threatens public health and hinders the development of the food industry. In this study, we evaluated the antibiofilm activity of coenzyme Q0 (CoQ0) against S. Typhimurium. Besides, the inhibition of the S. Typhimurium's adhesion to and invasion of Caco-2 cells and its survival and replication in RAW 264.7 cells by CoQ0 were also explored. The minimum inhibitory concentrations and minimal bactericidal concentrations of CoQ0 against Salmonella were both 100-400 μg/mL. Salmonella Typhimurium biofilm formation was effectively inhibited by subinhibitory concentrations (SICs) of CoQ0. The CoQ0-affected biofilm morphology was observed with light microscopy and field-emission scanning electron microscopy. CoQ0 at SICs reduced the swimming motility and quorum sensing of S. Typhimurium and repressed the transcription of critical virulence-related genes. CoQ0 at SICs also clearly reduced the adhesion of S. Typhimurium to and its invasion of Caco-2 cells and reduced its survival and replication within RAW 264.7 macrophage cells. These findings suggest that CoQ0 has strong antibiofilm activity and can be used as an anti-infectious agent against Salmonella.
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18
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Cadena M, Kelman T, Marco ML, Pitesky M. Understanding Antimicrobial Resistance (AMR) Profiles of Salmonella Biofilm and Planktonic Bacteria Challenged with Disinfectants Commonly Used During Poultry Processing. Foods 2019; 8:E275. [PMID: 31336660 PMCID: PMC6678331 DOI: 10.3390/foods8070275] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/12/2019] [Accepted: 07/17/2019] [Indexed: 01/13/2023] Open
Abstract
Foodborne pathogens such as Salmonella that survive cleaning and disinfection during poultry processing are a public health concern because pathogens that survive disinfectants have greater potential to exhibit resistance to antibiotics and disinfectants after their initial disinfectant challenge. While the mechanisms conferring antimicrobial resistance (AMR) after exposure to disinfectants is complex, understanding the effects of disinfectants on Salmonella in both their planktonic and biofilm states is becoming increasingly important, as AMR and disinfectant tolerant bacteria are becoming more prevalent in the food chain. This review examines the modes of action of various types of disinfectants commonly used during poultry processing (quaternary ammonium, organic acids, chlorine, alkaline detergents) and the mechanisms that may confer tolerance to disinfectants and cross-protection to antibiotics. The goal of this review article is to characterize the AMR profiles of Salmonella in both their planktonic and biofilm state that have been challenged with hexadecylpyridinium chloride (HDP), peracetic acid (PAA), sodium hypochlorite (SHY) and trisodium phosphate (TSP) in order to understand the risk of these disinfectants inducing AMR in surviving bacteria that may enter the food chain.
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Affiliation(s)
- Myrna Cadena
- UC Davis School of Veterinary Medicine, Department of Population Health and Reproduction, Cooperative Extension, One Shields Ave, Davis, CA 95616, USA
| | - Todd Kelman
- UC Davis School of Veterinary Medicine, Department of Population Health and Reproduction, Cooperative Extension, One Shields Ave, Davis, CA 95616, USA
| | - Maria L Marco
- UC Davis, Department of Food Science and Technology, One Shields Ave, Davis, CA 95616, USA
| | - Maurice Pitesky
- UC Davis School of Veterinary Medicine, Department of Population Health and Reproduction, Cooperative Extension, One Shields Ave, Davis, CA 95616, USA.
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19
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Iñiguez-Moreno M, Gutiérrez-Lomelí M, Avila-Novoa MG. Kinetics of biofilm formation by pathogenic and spoilage microorganisms under conditions that mimic the poultry, meat, and egg processing industries. Int J Food Microbiol 2019; 303:32-41. [PMID: 31129476 DOI: 10.1016/j.ijfoodmicro.2019.04.012] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 12/30/2022]
Abstract
Pathogens and spoilage microorganisms can develop multispecies biofilms on food contact surfaces; however, few studies have been focused on evaluated mixed biofilms of these microorganisms. Therefore this study investigated the biofilm development by pathogenic (Bacillus cereus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica Enteritidis and Typhimurium serotypes) and spoilage (Bacillus cereus and Pseudomonas aeruginosa) microorganisms onto stainless-steel (SS) and polypropylene B (PP) coupons; under conditions that mimic the dairy, meat, and egg processing industry. Biofilms were developed in TSB with 10% chicken egg yolk (TSB + EY), TSB with 10% meat extract (TSB + ME) and whole milk (WM) onto SS and PP. Each tube was inoculated with 25 μL of each bacteria and then incubated at 9 or 25 °C, with enumeration at 1, 48, 120, 180 and 240 h. Biofilms were visualized by epifluorescence and scanning electron microscopy (SEM). Biofilm development occurred at different phases, depending on the incubation conditions. In the reversible adhesion, the cell density of each bacteria was between 1.43 and 6.08 Log10 CFU/cm2 (p < 0.05). Moreover, significant reductions in bacteria appeared at 9 °C between 1 and 48 h of incubation. Additionally, the constant multiplication of bacteria in the biofilm occurred at 25 °C between 48 and 180 h of incubation, with increments of 2.08 Log10 CFU/cm2 to S. Typhimurium. Population establishment was observed between 48 and 180 h and 180-240 h incubation, depending on the environmental conditions (25 and 9 °C, respectively). For example, in TSB + ME at 25 °C, S. Typhimurium, P aeruginosa, and L. monocytogenes showed no statistical differences in the amounts between 48 and 180 h incubation. The dispersion phase was identified for L. monocytogenes and B. cereus at 25 °C. Epifluorescence microscopy and SEM allowed visualizing the bacteria and extracellular polymeric substances at the different biofilm stages. In conclusion, pathogens and spoilage microorganisms developed monospecies with higher cellular densities than multiespecies biofilms. In multispecies biofilms, the time to reach each biofilm phase varied is depending on environmental factors. Cell count decrements of 1.12-2.44 Log10 CFU/cm2 occurred at 48 and 240 h and were most notable in the biofilms developed at 9 °C. Additionally, cell density reached by each microorganism was different, P. aeruginosa and Salmonella were the dominant microorganisms in the biofilms while B. cereus showed the lower densities until undetectable levels.
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Affiliation(s)
- Maricarmen Iñiguez-Moreno
- Laboratorio de Alimentos, Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán, Jalisco, Mexico
| | - Melesio Gutiérrez-Lomelí
- Laboratorio de Alimentos, Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán, Jalisco, Mexico
| | - María Guadalupe Avila-Novoa
- Laboratorio de Microbiología, Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán, Jalisco, Mexico.
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20
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Lamas A, Paz-Mendez AM, Regal P, Vazquez B, Miranda JM, Cepeda A, Franco CM. Food preservatives influence biofilm formation, gene expression and small RNAs in Salmonella enterica. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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