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Cho AJ, Han S, Nahar S, Her E, Kang JG, Ha SD. Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces. Meat Sci 2024; 214:109534. [PMID: 38749270 DOI: 10.1016/j.meatsci.2024.109534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 05/01/2024] [Accepted: 05/05/2024] [Indexed: 05/28/2024]
Abstract
This study investigated the synergistic effects of ε-poly- L -lysine (ε-PL) and lysozyme against P. aeruginosa and L. monocytogenes biofilms. Single-culture biofilms of two bacteria were formed on silicone rubber (SR), stainless steel (SS), and beef surfaces and then treated with lysozyme (0.05-5 mg/mL) and ε-PL at minimum inhibitory concentrations (MICs) of 1 to 4 separately or in combination. On the SR surface, P. aeruginosa biofilm was reduced by 1.4 and 1.9 log CFU/cm2 within 2 h when treated with lysozyme (5 mg/mL) and ε-PL (4 MIC), respectively, but this reduction increased significantly to 4.1 log CFU/cm2 (P < 0.05) with the combined treatment. On beef surface, P. aeruginosa and L. monocytogenes biofilm was reduced by 4.2-5.0, and 3.3-4.2 log CFU/g when lysozyme was combined with 1, 2, and 4 MIC of ε-PL at 25 °C, respectively. Compared to 5 mg/mL lysozyme alone, the combined treatment with 1, 2, and 4 MIC of ε-PL on beef surface achieved additional reduction against P. aeruginosa biofilm of 0.5, 0.8, and 0.7 log CFU/g, respectively, at 25 °C. In addition, 0.25 mg/mL lysozyme and 0.5 MIC of ε-PL significantly (P < 0.05) suppressed the quorum-sensing (agrA) and virulence-associated (hlyA and prfA) genes of L. monocytogenes.
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Affiliation(s)
- Ah Jin Cho
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sangha Han
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Shamsun Nahar
- NextGen Precision Health, University of Missouri, Columbia, USA
| | - Eun Her
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - June Gu Kang
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
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2
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Elafify M, Liao X, Feng J, Ahn J, Ding T. Biofilm formation in food industries: Challenges and control strategies for food safety. Food Res Int 2024; 190:114650. [PMID: 38945629 DOI: 10.1016/j.foodres.2024.114650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses.
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Affiliation(s)
- Mahmoud Elafify
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Xinyu Liao
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Jinsong Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Juhee Ahn
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Biomedical Science, Kangwon National University, Chuncheon, Gangwon 24341, Republic of Korea.
| | - Tian Ding
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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3
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Maktabi S, Rashnavadi R, Tabandeh MR, Sourestani MM. Effective Inhibition of Listeria monocytogenes Biofilm Formation by Satureja rechingeri Essential Oil: Mechanisms and Implications. Curr Microbiol 2024; 81:77. [PMID: 38280935 DOI: 10.1007/s00284-023-03604-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 12/26/2023] [Indexed: 01/29/2024]
Abstract
Biofilm formation by foodborne pathogens, particularly Listeria monocytogenes, poses a significant challenge in food industry facilities. In this study, we investigated the inhibitory potential of Satureja rechingeri essential oil (Sr-EO) against L. monocytogenes growth and biofilm formation. Gas chromatography-mass spectrometry analysis revealed a high carvacrol content in Sr-EO, a compound with known antimicrobial properties. We examined the effects of Sr-EO on initial attachment and preformed biofilms, using crystal violet and MTT assays to quantify attached biomass and metabolic activity, respectively. Our results demonstrated that Sr-EO not only prevented initial attachment but also effectively disrupted preformed biofilms, indicating its potential as a biofilm-control agent. Microscopy analysis revealed alterations in bacterial cell membranes upon Sr-EO treatment, leading to increased permeability and cell death. Additionally, Sr-EO significantly suppressed bacterial motility, with concentrations exceeding 0.25 μL/mL completely inhibiting motility. Furthermore, gene expression analysis revealed the down regulation of genes associated with biofilm formation, attachment, and quorum sensing, suggesting that Sr-EO modulates bacterial gene transcription. These findings suggest that Sr-EO can be a promising candidate for controlling biofilm formation and bacterial contamination in food processing environments.
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Affiliation(s)
- Siavash Maktabi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Box: 61355-145, Ahvaz, Iran.
| | - Roya Rashnavadi
- Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Mohammad Reza Tabandeh
- Department of Biochemistry and Molecular Biology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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4
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Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [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: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
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Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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5
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Pang X, Hu X, Du X, Lv C, Yuk HG. Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp. Food Sci Biotechnol 2023; 32:1703-1718. [PMID: 37780596 PMCID: PMC10533767 DOI: 10.1007/s10068-023-01349-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 04/27/2023] [Accepted: 05/17/2023] [Indexed: 10/03/2023] Open
Abstract
Salmonella is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. Salmonella strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry. Biofilm formation of Salmonella on various surfaces can increase their viability, contributing to their persistence in food processing environments and cross-contamination of food products. In recent years, increasing concerns arise about the antimicrobial resistant and disinfectant tolerant Salmonella, while adaptation of Salmonella in biofilms to disinfectants exacerbate this problem. Facing difficulties to inhibit or remove Salmonella biofilms in food industry, eco-friendly and effective strategies based on chemical, biotechnological and physical methods are in urgent need. This review discusses biofilm formation of Salmonella in food industries, with emphasis on the current available knowledge related to antimicrobial resistance, together with an overview of promising antibiofilm strategies for controlling Salmonella in food production environments.
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Affiliation(s)
- Xinyi Pang
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Xin Hu
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Xueying Du
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Chenglong Lv
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, National University of Transportation, 61 Daehak-ro Jeungpyeong-gun, Chungbuk, 27909 Republic of Korea
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6
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Ashrafudoulla M, Mevo SIU, Song M, Chowdhury MAH, Shaila S, Kim DH, Nahar S, Toushik SH, Park SH, Ha SD. Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces. J Food Sci 2023; 88:3935-3955. [PMID: 37477280 DOI: 10.1111/1750-3841.16712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 06/10/2023] [Accepted: 07/05/2023] [Indexed: 07/22/2023]
Abstract
Establishing efficient methods to combat bacterial biofilms is a major concern. Natural compounds, such as essential oils derived from plants, are among the favored and recommended strategies for combatting bacteria and their biofilm. Therefore, we evaluated the antibiofilm properties of peppermint oil as well as the activities by which it kills bacteria generally and particularly their biofilms. Peppermint oil antagonistic activities were investigated against Vibrio parahaemolyticus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157:H7, and Salmonella Typhimurium on four food contact surfaces (stainless steel, rubber, high-density polyethylene, and polyethylene terephthalate). Biofilm formation on each studied surface, hydrophobicity, autoaggregation, metabolic activity, and adenosine triphosphate quantification were evaluated for each bacterium in the presence and absence (control) of peppermint oil. Real-time polymerase chain reaction, confocal laser scanning microscopy, and field-emission scanning electron microscopy were utilized to analyze the effects of peppermint oil treatment on the bacteria and their biofilm. Results showed that peppermint oil (1/2× minimum inhibitory concentration [MIC], MIC, and 2× MIC) substantially lessened biofilm formation, with high bactericidal properties. A minimum of 2.5-log to a maximum of around 5-log reduction was attained, with the highest sensitivity shown by V. parahaemolyticus. Morphological experiments revealed degradation of the biofilm structure, followed by some dead cells with broken membranes. Thus, this study established the possibility of using peppermint oil to combat key foodborne and food spoilage pathogens in the food processing environment.
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Affiliation(s)
- Md Ashrafudoulla
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
| | | | - Minsu Song
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
| | | | - Shanjida Shaila
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
| | - Duk Hyun Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
| | - Shamsun Nahar
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
| | - Sazzad Hossen Toushik
- Department of Biochemistry & Microbiology, School of Health & Life Sciences, North South University, Dhaka, Bangladesh
| | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Republic of Korea
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7
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Sadiki M, Balouiri M, Elabed S, Bennouna F, Lachkar M, Ibnsouda Koraichi S. The combined effect of essential oils on wood physico-chemical properties and their antiadhesive activity against mold fungi: application of mixture design methodology. BIOFOULING 2023; 39:537-554. [PMID: 37477240 DOI: 10.1080/08927014.2023.2236029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 07/22/2023]
Abstract
In the heritage field, the microbial adhesion on wood, and consequently the formation of biofilm led to inestimable losses of historical and cultural monuments. Thereby, this study aimed to examine the combined effect of Thymus vulgaris, Myrtus communis, and Mentha pulegium essential oils on wood surface physico-chemical properties, and to elaborate the optimal mixture using the mixture design approach coupled to the contact angle method. It was found that both wood hydrophobicity and electron donor character increased significantly after treatment using an optimal mixture containing 57% and 43% of M. pulegium and M. communis essential oils, respectively. The theoretical and experimental fungal adhesion on untreated and treated wood were also investigated. The results showed that the adhesion was favorable on untreated wood and reduced using the optimal mixture. Moreover, the experimental data demonstrated that the same mixture exhibited an antiadhesive efficacy effect with a reduction of 36-75% in adhesion.
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Affiliation(s)
- Moulay Sadiki
- Laboratory of Geo-Bio-Environment and Innovation Engineering, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco
- Laboratory of Microbial Biotechnology and Bioactive Molecules (LB2MB), Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, Fez, Morocco
| | - Mounyr Balouiri
- Laboratory of Microbial Biotechnology and Bioactive Molecules (LB2MB), Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, Fez, Morocco
| | - Soumya Elabed
- Laboratory of Microbial Biotechnology and Bioactive Molecules (LB2MB), Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, Fez, Morocco
- City of Innovation-Regional University Centre of Interface, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Fadoua Bennouna
- Laboratory of Microbial Biotechnology and Bioactive Molecules (LB2MB), Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, Fez, Morocco
| | - Mohammed Lachkar
- Engineering Laboratory of Organometallic, Molecular Materials and Environment, Faculty of Science, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Saad Ibnsouda Koraichi
- Laboratory of Microbial Biotechnology and Bioactive Molecules (LB2MB), Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, Fez, Morocco
- City of Innovation-Regional University Centre of Interface, Sidi Mohammed Ben Abdellah University, Fez, Morocco
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8
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Meenu M, Padhan B, Patel M, Patel R, Xu B. Antibacterial activity of essential oils from different parts of plants against Salmonella and Listeria spp. Food Chem 2023; 404:134723. [DOI: 10.1016/j.foodchem.2022.134723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 09/03/2022] [Accepted: 10/21/2022] [Indexed: 11/04/2022]
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9
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Oliveira AMD, Anjos Szczerepa MMD, Bronharo Tognim MC, Abreu Filho BAD, Cardozo-Filho L, Gomes RG, Bergamasco R. Moringa oleifera seed oil extracted by pressurized n-propane and its effect against Staphylococcus aureus biofilms. ENVIRONMENTAL TECHNOLOGY 2023; 44:1083-1098. [PMID: 34704544 DOI: 10.1080/09593330.2021.1994653] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 10/06/2021] [Indexed: 06/13/2023]
Abstract
Staphylococcus aureus is often associated worldwide with foodborne illnesses, and the elimination of biofilms formed by this bacterium from industrial surfaces is very challenging. To date, there have been few attempts to investigate plant oils obtained by recent green technologies, applied against biofilms on usual surfaces of the food industry and bacteria isolated from such environment. Therefore, this study evaluated the activity of Moringa oleifera seed oil (MOSO), extracted with pressurized n-propane, against standard and environmental S. aureus biofilms. Additionally, a genotypic and phenotypic study of the environmental S. aureus was proposed. It was found that this bacterium was a MSSA (methicillin-sensitive S. aureus), a carrier of icaA and icaD genes that has strong adhesion (OD550=1.86 ± 0.19) during biofilm formation. The use of pressurized n-propane as a solvent was efficient in obtaining MOSO, achieving a yield of 60.9%. Gas chromatography analyses revealed the presence of a rich source of fatty acids in MOSO, mainly oleic acid (62.47%), behenic acid (10.5%) and palmitic acid (7.32%). On polystyrene surface, MOSO at 0.5% and 1% showed inhibitory and bactericidal activity, respectively, against S. aureus biofilms. MOSO at 1% allowed a maximum reduction of 2.38 log UFC/cm² of S. aureus biofilms formed on PVC (polyvinyl chloride) surface. Scanning electron microscopy showed disturbances on the surface of S. aureus after exposure to MOSO. These unprecedented findings suggest that MOSO extracted with pressurized n-propane is potentially capable of inhibiting biofilms of different S. aureus strains, thus, contributing to microbiological safety during food processing.
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Affiliation(s)
| | | | | | | | - Lúcio Cardozo-Filho
- Department of Chemical Engineering, State University of Maringa, Maringa, Brazil
| | | | - Rosângela Bergamasco
- Department of Chemical Engineering, State University of Maringa, Maringa, Brazil
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Antibacterial and Antibiofilm Efficacy of Thyme (Thymus vulgaris L.) Essential Oil against Foodborne Illness Pathogens, Salmonella enterica subsp. enterica Serovar Typhimurium and Bacillus cereus. Antibiotics (Basel) 2023; 12:antibiotics12030485. [PMID: 36978352 PMCID: PMC10044538 DOI: 10.3390/antibiotics12030485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/18/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023] Open
Abstract
Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin. Thanks to their antimicrobial properties against pathogenic and food spoilage microorganisms, EOs have shown good potential for use as alternative food additives, also to counteract biofilm-forming bacterial strains, the spread of which is considered to be among the main causes of the increase in foodborne illness outbreaks. In this context, the aim of this study has been to define the antibacterial and antibiofilm profile of thyme (Thymus vulgaris L.) essential oil (TEO) against widespread foodborne pathogens, Salmonella enterica subsp. enterica serovar Typhimurium and Bacillus cereus. TEO chemical composition was analyzed through gas chromatography-mass spectrometry (GC-MS). Preliminary in vitro antibacterial tests allowed to qualitatively verify TEO efficacy against the tested foodborne pathogens. The subsequent determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values allowed to quantitatively define the bacteriostatic and bactericidal effects of TEO. To evaluate the ability of essential oils to inhibit biofilm formation, a microplate assay was performed for the bacterial biofilm biomass measurement. Results suggest that TEO, rich in bioactive compounds, is able to inhibit the growth of tested foodborne bacteria. In addition, the highlighted in vitro anti-biofilm properties of TEO suggest the use of this natural agent as a promising food preservative to counteract biofilm-related infections in the food industry.
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11
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The Use of Natural Methods to Control Foodborne Biofilms. Pathogens 2022; 12:pathogens12010045. [PMID: 36678393 PMCID: PMC9865977 DOI: 10.3390/pathogens12010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022] Open
Abstract
Biofilms are large aggregates of various species of bacteria or other microorganisms tightly attached to surfaces through an intricate extracellular matrix. These complex microbial communities present quite the challenge in the food processing industry, as conditions such as raw meats and diverse food product content in contact with workers, drains, machinery, and ventilation systems, make for prime circumstances for contamination. Adding to the challenge is the highly resistant nature of these biofilm growths and the need to keep in mind that any antimicrobials utilized in these situations risk health implications with human consumption of the products that are being processed in these locations. For that reason, the ideal means of sanitizing areas of foodborne biofilms would be natural means. Herein, we review a series of innovative natural methods of targeting foodborne biofilms, including bacteriocins, bacteriophages, fungi, phytochemicals, plant extracts, essential oils, gaseous and aqueous control, photocatalysis, enzymatic treatments, and ultrasound mechanisms.
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12
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Yammine J, Chihib NE, Gharsallaoui A, Dumas E, Ismail A, Karam L. Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review. Heliyon 2022; 8:e12472. [PMID: 36590515 PMCID: PMC9798198 DOI: 10.1016/j.heliyon.2022.e12472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/24/2022] [Accepted: 12/11/2022] [Indexed: 12/24/2022] Open
Abstract
Microbial contaminations are responsible for many chronic, healthcare, persistent microbial infections and illnesses in the food sector, therefore their control is an important public health challenge. Over the past few years, essential oils (EOs) have emerged as interesting alternatives to synthetic antimicrobials as they are biodegradable, extracted from natural sources and potent antimicrobials. Through their multiple mechanisms of actions and target sites, no microbial resistance has been developed against them till present. Although extensive documentation has been reported on the antimicrobial activity of EOs, comparisons between the use of whole EOs or their active components alone for an antimicrobial treatment are less abundant. It is also essential to have a good knowledge about EOs to be used as alternatives to the conventional antimicrobial products such as chemical disinfectants. Moreover, it is important to focus not only on planktonic vegetative microorganisms, but to study also the effect on more resistant forms like spores and biofilms. The present article reviews the current knowledge on the mechanisms of antimicrobial activities of EOs and their active components on microorganisms in different forms. Additionally, in this review, the ultimate advantages of encapsulating EOs or combining them with other hurdles for enhanced antimicrobial treatments are discussed.
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Affiliation(s)
- Jina Yammine
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France,Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Nour-Eddine Chihib
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Ali Ismail
- Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar,Corresponding author.
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13
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Impact of tea tree essential oil and citric acid/choline chloride on physical, structural and antibacterial properties of chitosan-based films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Borotová P, Galovičová L, Vukovic NL, Vukic M, Tvrdá E, Kačániová M. Chemical and Biological Characterization of Melaleuca alternifolia Essential Oil. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11040558. [PMID: 35214891 PMCID: PMC8880210 DOI: 10.3390/plants11040558] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 06/12/2023]
Abstract
The essential oil of Melaleuca alternifolia, commonly known as tea tree oil, has many beneficial properties due to its bioactive compounds. The aim of this research was to characterize the tea tree essential oil (TTEO) from Slovakia and its biological properties, which are specific to the chemical composition of essential oil. Gas chromatography/mass spectroscopy revealed that terpinen-4-ol was dominant with a content of 40.3%. γ-Terpinene, 1,8-cineole, and p-cymene were identified in contents of 11.7%, 7.0%, and 6.2%, respectively. Antioxidant activity was determined at 41.6% radical inhibition, which was equivalent to 447 μg Trolox to 1 mL sample. Antimicrobial activity was observed by the disk diffusion method against Gram-positive (G+), Gram-negative (G-) bacteria and against yeasts, where the best antimicrobial activity was against Enterococcus faecalis and Candida albicans with an inhibition zone of 10.67 mm. The minimum inhibitory concentration showed better susceptibility by G+ and G- planktonic cells, while yeast species and biofilm-forming bacteria strains were more resistant. Antibiofilm activity was observed against Pseudomonas fluorescens and Salmonella enterica by MALDI-TOF, where degradation of the protein spectra after the addition of essential oil was obtained. Good biological properties of tea tree essential oil allow its use in the food industry or in medicine as an antioxidant and antimicrobial agent.
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Affiliation(s)
- Petra Borotová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
- Faculty of Biotechnology and Food Sciences, Institute of Applied Biology, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Lucia Galovičová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Eva Tvrdá
- Faculty of Biotechnology and Food Sciences, Institute of Applied Biology, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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15
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Nahar S, Jeong HL, Cho AJ, Park JH, Han S, Kim Y, Park SH, Ha SD. Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin. Food Microbiol 2022; 104:103997. [DOI: 10.1016/j.fm.2022.103997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/21/2022] [Accepted: 01/28/2022] [Indexed: 11/04/2022]
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16
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Leneveu-Jenvrin C, Aboudia A, Assemat S, Remize F. A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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18
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Brożyna M, Paleczny J, Kozłowska W, Chodaczek G, Dudek-Wicher R, Felińczak A, Gołębiewska J, Górniak A, Junka A. The Antimicrobial and Antibiofilm In Vitro Activity of Liquid and Vapour Phases of Selected Essential Oils against Staphylococcus aureus. Pathogens 2021; 10:pathogens10091207. [PMID: 34578239 PMCID: PMC8466273 DOI: 10.3390/pathogens10091207] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/09/2021] [Accepted: 09/15/2021] [Indexed: 11/30/2022] Open
Abstract
The high resistance of staphylococcal biofilm against antibiotics and developing resistance against antiseptics induces a search for novel antimicrobial compounds. Due to acknowledged and/or alleged antimicrobial activity of EOs, their application seems to be a promising direction to follow. Nevertheless, the high complexity of EOs composition and differences in laboratory protocols of the antimicrobial activity assessment hinders the exact estimation of EOs effectiveness. To overcome these disadvantages, in the present work we analysed the effectiveness of volatile and liquid forms of seven EOs (derived from thyme, tea tree, basil, rosemary, eucalyptus, lavender, and menthol mint) against 16 staphylococcal biofilm-forming strains using cohesive set of in vitro techniques, including gas chromatography–mass spectrometry, inverted Petri dish, modified disk-diffusion assay, microdilution techniques, antibiofilm dressing activity measurement, AntiBioVol protocol, fluorescence/confocal microscopy, and dynamic light scattering. Depending on the requirements of the technique, EOs were applied in emulsified or non-emulsified form. The obtained results revealed that application of different in vitro techniques allows us to get a comprehensive set of data and to gain insight into the analysed phenomena. In the course of our investigation, liquid and volatile fractions of thyme EO displayed the highest antibiofilm activity. Liquid fractions of rosemary oil were the second most active against S. aureus. Vapour phases of tea tree and lavender oils exhibited the weakest anti-staphylococcal activity. The size of emulsified droplets was the lowest for T-EO and the highest for L-EO. Bearing in mind the limitations of the in vitro study, results from presented analysis may be of pivotal meaning for the potential application of thymol as a antimicrobial agent used to fight against staphylococcal biofilm-based infections.
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Affiliation(s)
- Malwina Brożyna
- Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, 50-556 Wroclaw, Poland; (J.P.); (R.D.-W.)
- Correspondence: (M.B.); (A.J.)
| | - Justyna Paleczny
- Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, 50-556 Wroclaw, Poland; (J.P.); (R.D.-W.)
| | - Weronika Kozłowska
- Department of Pharmaceutical Biology, Wroclaw Medical University, 50-556 Wroclaw, Poland;
| | - Grzegorz Chodaczek
- Bioimaging Laboratory, Łukasiewicz Research Network—PORT Polish Center for Technology Development, 54-066 Wroclaw, Poland;
| | - Ruth Dudek-Wicher
- Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, 50-556 Wroclaw, Poland; (J.P.); (R.D.-W.)
| | - Anna Felińczak
- Department of Organisation and Management, Wroclaw Medical University, 51-618 Wroclaw, Poland;
| | | | - Agata Górniak
- Laboratory of Elemental Analysis and Structural Research, Wroclaw Medical University, 50-556 Wroclaw, Poland;
| | - Adam Junka
- Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, 50-556 Wroclaw, Poland; (J.P.); (R.D.-W.)
- Correspondence: (M.B.); (A.J.)
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Hossain MI, Mizan MFR, Roy PK, Nahar S, Toushik SH, Ashrafudoulla M, Jahid IK, Lee J, Ha SD. Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2. Food Res Int 2021; 148:110595. [PMID: 34507740 DOI: 10.1016/j.foodres.2021.110595] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 12/24/2022]
Abstract
Owing to their preservative and antimicrobial effects, postbiotics (metabolic byproducts of probiotics) are promising natural components for the food industry. Therefore, the present study aimed to investigate the efficacy of postbiotics collected from isolated Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2 against Listeria monocytogenes pathogens in planktonic cells, motility, and biofilm states. The analysis of the metabolite composition of the postbiotics revealed various organic acids, along with a few well-known bacteriocin-encoding genes with potential antimicrobial effects. Postbiotics maintained their residual antimicrobial activity over the pH range 1-6 but lost all activity at neutral pH (pH 7). Full antimicrobial activity (100%) was observed during heat treatment, even under the autoclaving condition.Minimum inhibitory concentration (MICs) of L. curvatus B.67 and L. plantarum M.2 against L. monocytogenes were 80 and 70 mg/mL, respectively. However, four sub-MICs of the postbiotics (1/2, 1/4, 1/8, and 1/16 MIC) were tested for inhibition efficacy against L. monocytogenes during different experiment in this study. Swimming motility, biofilm formation, and expression levels of target genes related to biofilm formation, virulence, and quorum-sensing were significantly inhibited with increasing postbiotics concentration. Postbiotics from L. plantarum M.2 exhibited a higher inhibitory effect than the postbiotics from L. curvatus B.67. Nonetheless, both these postbiotics from Lactobacillus spp. could be used as effective bio-interventions for controlling L. monocytogenes biofilm in the food industry.
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Affiliation(s)
- Md Iqbal Hossain
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Pantu Kumar Roy
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Shamsun Nahar
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Sazzad Hossen Toushik
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Iqbal Kabir Jahid
- Department of Microbiology, Jashore University of Science and Technology, Bangladesh
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea.
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20
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Nahar S, Jeong HL, Kim Y, Ha AJW, Roy PK, Park SH, Ashrafudoulla M, Mizan MFR, Ha SD. Inhibitory effects of Flavourzyme on biofilm formation, quorum sensing, and virulence genes of foodborne pathogens Salmonella Typhimurium and Escherichia coli. Food Res Int 2021; 147:110461. [PMID: 34399461 DOI: 10.1016/j.foodres.2021.110461] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/23/2021] [Accepted: 05/23/2021] [Indexed: 12/23/2022]
Abstract
Salmonella enterica and Shiga toxin-producing (or verotoxin-producing) Escherichia coli are major foodborne pathogens, posing substantial food safety risks. Due to the negative effects of chemical treatment against foodborne pathogens, the application of enzyme-based techniques is currently receiving great attention. Here, we evaluated the inhibitory properties of Flavourzyme, a commercial peptidase, against these two foodborne pathogens. We noticed 4.0 and 5.5 log inhibition of biofilm formation by S. Typhimurium and E. coli, respectively, while treated with sub-minimum inhibitory concentrations of Flavourzyme for 24 h. For both bacteria, the enzyme exhibited quorum-quenching activity, preventing autoinducer-2 production completely by E. coli. In addition, Flavourzyme significantly suppressed the relative expression levels of biofilm-forming, quorum sensing, and virulence regulatory genes as measured by qRT-PCR. Based on our results, we suggest the use of Flavourzyme as a preventive agent against foodborne pathogens that possibly acts by inhibiting bacterial self-defense mechanisms following disruption of cellular proteins. This finding may shed light on how enzymes can be applied as a novel weapon to control foodborne illnesses to ensure food safety and public health.
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Affiliation(s)
- Shamsun Nahar
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Ha Lim Jeong
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Younsoo Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Angela Jie-Won Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Pantu Kumar Roy
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Si Hong Park
- Department of Food Science & Technology, Oregon State University, Corvallis, OR, USA
| | - Md Ashrafudoulla
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea.
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21
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Ashrafudoulla M, Rahaman Mizan MF, Park SH, Ha SD. Antibiofilm activity of carvacrol against Listeria monocytogenes and Pseudomonas aeruginosa biofilm on MBEC™ biofilm device and polypropylene surface. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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22
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Sengun IY, Senturk S, Gul S, Kilic G. Potential of essential oil combinations for surface and air disinfection. Lett Appl Microbiol 2021; 72:526-534. [PMID: 33377499 DOI: 10.1111/lam.13445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 12/23/2020] [Accepted: 12/24/2020] [Indexed: 11/29/2022]
Abstract
In this study, it was aimed to develop a novel disinfectant from various essential oils containing active components with antimicrobial activity. The mixture of oregano, cinnamon and clove oils (1 : 1 : 1) with 10% oil concentration (SOM) was used as potential disinfectant on various areas and showed the highest antimicrobial activity among oil combinations tested. SOM reduced the numbers of total mesophilic aerobic bacteria (TMAB; 2·27 log CFU per 25 cm2 ) and Escherichia coli (4·60 log CFU per 25 cm2 ) under the detection limits. Application of SOM (1, 2, 3, 4 and 6%) into incubators reduced TMAB and mould-yeast counts of incubator air by 82·9 and 100% respectively. SOM application (3%) into ambient air also reduced its TMAB and mould-yeast counts by 92 and 84·6% respectively. While ethanol is commonly used for the disinfection of environments, equipment and surfaces, SOM is an important alternative that may also be used for the disinfection of various surfaces as well as air.
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Affiliation(s)
- I Y Sengun
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
| | - S Senturk
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
| | - S Gul
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
| | - G Kilic
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
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23
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Thymol as a critical component of Thymus vulgaris L. essential oil combats Pseudomonas aeruginosa by intercalating DNA and inactivating biofilm. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110354] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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24
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Rossi C, Chaves-López C, Serio A, Casaccia M, Maggio F, Paparella A. Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review. Crit Rev Food Sci Nutr 2020; 62:2172-2191. [PMID: 33249878 DOI: 10.1080/10408398.2020.1851169] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.
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Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
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Escamilla-García M, Ríos-Romo RA, Melgarejo-Mancilla A, Díaz-Ramírez M, Hernández-Hernández HM, Amaro-Reyes A, Pierro PD, Regalado-González C. Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils. Foods 2020; 9:E1616. [PMID: 33172144 PMCID: PMC7694767 DOI: 10.3390/foods9111616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/28/2020] [Accepted: 11/04/2020] [Indexed: 01/15/2023] Open
Abstract
Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) and rosemary (R) essential oils (EOs) were incorporated as antimicrobial agents. Particle size, Z potential, and rheological parameters were evaluated. The antimicrobial activity against Micrococcus luteus (NCIB 8166) and Salmonella sp. (Lignieres 1900) was monitored using atomic force microscopy and image analysis. Results indicate that EOs incorporation into C:QP suspensions did not affect the Z potential, ranging from -46.69 ± 3.19 mV to -46.21 ± 3.83 mV. However, the polydispersity index increased from 0.51 ± 0.07 to 0.80 ± 0.04 in suspensions with EO. The minimum inhibitory concentration of active suspensions against Salmonella sp. was 0.5% (v/v) for thyme and 1% (v/v) for rosemary. Entropy and fractal dimension of the images were used to confirm the antimicrobial effect of EOs, which modified the surface roughness.
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Affiliation(s)
- Monserrat Escamilla-García
- Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico; (M.E.-G.); (R.A.R.-R.); (A.M.-M.); (A.A.-R.)
| | - Raquel A. Ríos-Romo
- Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico; (M.E.-G.); (R.A.R.-R.); (A.M.-M.); (A.A.-R.)
| | - Armando Melgarejo-Mancilla
- Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico; (M.E.-G.); (R.A.R.-R.); (A.M.-M.); (A.A.-R.)
| | - Mayra Díaz-Ramírez
- Department of Food Science, Division of Biological Sciences and Health, Autonomous Metropolitan University, Lerma Unit, Avenida de las Garzas N°. 10, El Panteón, Lerma de Villada 52005, Mexico;
| | - Hilda M. Hernández-Hernández
- CONACyT-Center for Research Technological Assistance and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas 800, Volinas de la Normal, Guadalajara 44270, Jalisco, Mexico;
| | - Aldo Amaro-Reyes
- Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico; (M.E.-G.); (R.A.R.-R.); (A.M.-M.); (A.A.-R.)
| | - Prospero Di Pierro
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy;
| | - Carlos Regalado-González
- Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico; (M.E.-G.); (R.A.R.-R.); (A.M.-M.); (A.A.-R.)
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26
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Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces. Int J Food Microbiol 2020; 336:108897. [PMID: 33091755 DOI: 10.1016/j.ijfoodmicro.2020.108897] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/30/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
Food contamination is a major public health concern, with Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa being the prominent causal agents. They often produce resistant shields in food through biofilm formation and are difficult to remove from food-contact surfaces using conventional cleaning agents. In the current study, we investigated the efficacy of flavourzyme, an industrial peptidase, in biofilm removal from ultra-high molecular weight polyethylene (UHMWPE) and rubber surfaces and compared the corresponding efficacies with those of the commonly used DNase I. We noticed a significant reduction of young (24-h-old) and mature (72-h-old) biofilms on both surfaces after treatment with flavourzyme. The overall reduction potentiality of flavourzyme was higher than that of DNase I. The flavourzyme-mediated removal of biofilms appears to be caused by the gradual disruption of amide (NH) and polysaccharide (C-O-C) stretching bands of the extracellular polymeric substances (EPS) released by the microbes. EPS elimination and the cell-friendly behavior of flavourzyme were further confirmed by field emission scanning electron microscopy. Based on these findings, we suggest that flavourzyme can reduce microbial EPS formation, thus possibly controlling microbial food contamination. This finding reveals a new opportunity for the development of a novel method for controlling foodborne illness as well as food spoilage.
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Genetic Subtyping, Biofilm-Forming Ability and Biocide Susceptibility of Listeria monocytogenes Strains Isolated from a Ready-to-Eat Food Industry. Antibiotics (Basel) 2020; 9:antibiotics9070416. [PMID: 32708754 PMCID: PMC7400149 DOI: 10.3390/antibiotics9070416] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 12/13/2022] Open
Abstract
Listeria monocytogenes is a foodborne pathogen of special concern for ready-to-eat food producers. The control of its presence is a critical step in which food-grade sanitizers play an essential role. L. monocytogenes is believed to persist in food processing environments in biofilms, exhibiting less susceptibility to sanitizers than planktonic cells. This study aimed to test the susceptibility of L. monocytogenes in planktonic culture and biofilm to three commercial food-grade sanitizers and to benzalkonium chloride; together with the genetic subtyping of the isolates. L. monocytogenes isolates were collected from raw materials, final products and food-contact surfaces during a 6-year period from a ready-to-eat meat-producing food industry and genetically characterized. Serogrouping and pulsed-field gel electrophoresis (PFGE) revealed genetic variability and differentiated L. monocytogenes isolates in three clusters. The biofilm-forming ability assay revealed that the isolates were weak biofilm producers. L. monocytogenes strains were susceptible both in the planktonic and biofilm form to oxidizing and ethanol-based compounds and to benzalkonium chloride, but not to quaternary ammonium compound. A positive association of biofilm-forming ability and LD90 values for quaternary ammonium compound and benzalkonium chloride was found. This study highlights the need for preventive measures improvement and for a conscious selection and use of sanitizers in food-related environments to control Listeria monocytogenes.
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Lee KH, Lee JY, Roy PK, Mizan MFR, Hossain MI, Park SH, Ha SD. Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature. Poult Sci 2020; 99:4558-4565. [PMID: 32868000 PMCID: PMC7598110 DOI: 10.1016/j.psj.2020.05.055] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/22/2020] [Accepted: 05/22/2020] [Indexed: 11/30/2022] Open
Abstract
Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS), plastic (PLA), rubber (RB), and eggshell (ES). After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The dR value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.
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Affiliation(s)
- Ki-Hoon Lee
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea
| | - Ji-Young Lee
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea
| | - Pantu Kumar Roy
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea
| | - Md Iqbal Hossain
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea
| | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyeonggi-do 456-756, South Korea.
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Somrani M, Inglés MC, Debbabi H, Abidi F, Palop A. Garlic, Onion, and Cinnamon Essential Oil Anti-biofilms' Effect against Listeria monocytogenes. Foods 2020; 9:E567. [PMID: 32375294 PMCID: PMC7278783 DOI: 10.3390/foods9050567] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 12/12/2022] Open
Abstract
Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective alternatives for the prevention and the control of biofilms has increased lately. The aim of this research was to test the antibacterial and the anti-biofilm activities of cinnamon, onion, and garlic essential oils against Listeria monocytogenes. The methodology highlighted first the effect of these essential oils on L. monocytogenes using disc diffusion and minimum inhibitory concentration (MIC) methods and then on initial cell attachment and six hours preformed biofilms. The inhibition of biofilms was assessed by crystal violet assay. Sulfides were the most abundant compounds present in onion and garlic essential oils, while cinnamaldehyde was predominant in cinnamon essential oil. MIC values were of 0.025 mg mL-1 for onion essential oil and 0.100 mg mL-1 for cinnamon and garlic. Onion essential oil inhibited initial cell attachment by 77% at 0.5 of the MIC dose, while at MIC, cinnamon and garlic essential oils inhibited the initial microbial adhesion completely. All three essential oils completely inhibited initial cell attachment when applied at 2 MIC. On the contrary, preformed biofilms were more resistant, and the inhibition rate ranged from 33% to 78%. In summary, this investigation revealed that the essential oils of garlic, onion, and cinnamon show an effective antibiofilm activity against L. monocytogenes and are promising natural antimicrobial alternatives for food processing facilities.
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Affiliation(s)
- Mariem Somrani
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain;
- Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, 1082 Tunis, Tunisia;
| | | | - Hajer Debbabi
- Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, 1082 Tunis, Tunisia;
| | - Ferid Abidi
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, 1080 Tunis, Tunisia;
| | - Alfredo Palop
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain;
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Bagheri Darvish H, Bahrami A, Jafari SM, Williams L. Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products. Crit Rev Food Sci Nutr 2020; 61:1241-1259. [PMID: 32323558 DOI: 10.1080/10408398.2020.1755950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a serious pathogenic microorganism threatening the food safety especially in ready-to-eat food products. Adhesion on both biotic and abiotic surfaces is making it a potential source of contamination by Lm. Also, this bacterium has become more tolerant in food processing conditions, including in the presence of adverse conditions such as cold and dehydration. One of the attractive and effective methods to inhibit the growth of Lm in the food products is using natural antimicrobial agents, which can be a suitable alternative to synthetic preservatives for producing organic food products. The use of pure natural antimicrobials has some limitations including low stability against harsh conditions, low solubility and absorption, and un-controlled release, which can decrease their functions. These limitations have been overcome by using new advanced encapsulation techniques, which have boosted the anti-listerial activity of natural agents. Therefore, the current paper is aiming to review the results of recent studies conducted on using natural antimicrobials added directly or as encapsulated forms into the food formulation to control the growth of Lm. The information of current study can be used by the researchers as well as the food companies for the optimization of food formulations through encapsulation strategies to control Lm and potentially produce safe foods for the consumers.
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Affiliation(s)
| | - Akbar Bahrami
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leonard Williams
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
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Kamrudi N, Akbari S, Haghighat Kish M. Enhanced control release of thyme essential oils from electrospun nanofiber/polyamidoamine dendritic polymer for antibacterial platforms. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.4899] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Niluphar Kamrudi
- Department of Textile EngineeringAmirKabir University of Technology (Polytechnic Tehran) Tehran Iran
| | - Somaye Akbari
- Department of Textile EngineeringAmirKabir University of Technology (Polytechnic Tehran) Tehran Iran
| | - Mohammad Haghighat Kish
- Department of Textile EngineeringAmirKabir University of Technology (Polytechnic Tehran) Tehran Iran
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Ayari S, Shankar S, Follett P, Hossain F, Lacroix M. Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A. Microb Pathog 2020; 141:104008. [PMID: 31991163 DOI: 10.1016/j.micpath.2020.104008] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/23/2020] [Accepted: 01/24/2020] [Indexed: 10/25/2022]
Abstract
The checkerboard method was used to study the potential interactions between eight essential oils (Basil, Cinnamon, Eucalyptus, Mandarin, Oregano, Peppermint, Tea tree, and Thyme) when used as antibacterial agents against Bacillus cereus LSPQ 2872 and Paenibacillus amylolyticus ATCC 9995. The minimum inhibitory concentration (MIC) of each essential oil (EO) and the fractional inhibitory concentration (FIC) index for the binary combinations of essential oils (EOs) were determined. According to FIC index values, some of the compound binary combinations showed an additive effect; however, Thyme/Tea tree and Cinnamon/Thyme EOs exhibited a synergistic effect against P. amylolyticus and B. cereus, respectively. Cinnamon/Thyme EOs mixture exhibited no interactive effect against P. amylolyticus, but a synergistic effect against B. cereus. The combination of Oregano/Thyme EOs displayed the best antibacterial activity and showed a synergistic effect against B. cereus and P. amylolyticus bacteria. The Oregano/Thyme EOs mixture has potential application in food preservation to reduce the contamination of B. cereus and P. amylolyticus.
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Affiliation(s)
- Samia Ayari
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7; National Center for Nuclear Sciences and Technologies (CNSTN), Tunis Cedex, 2020, Tunisia; National Institute for Applied Sciences and Technology (INSAT), B.P. 676, Tunis Cedex, 1080, Tunisia
| | - Shiv Shankar
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7
| | - Peter Follett
- United States Department of Agriculture, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, 64 Nowelo Street, Hilo, HI, 96720, USA.
| | - Farah Hossain
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7
| | - Monique Lacroix
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7.
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Kamrudi N, Akbari S, Haghighat Kish M. The odour assessment of thyme essential oils in electrospun fibre mat with a virtual sensor array data and its relation to antibacterial activity. J Microencapsul 2020; 37:144-159. [PMID: 31910057 DOI: 10.1080/02652048.2020.1713241] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Aims: The ability of a single-sensor gas diagnosis device (SSGDD) as a virtual sensor array data to appraise thyme essential oils (TEO) based on its quantitatively release rate from nanofibres was aimed.Methods: To form nylon 6 fragrant electrospun nanofibre, TEO was added as a natural antibacterial substance under homogeniser to make a stable emulsion.Results: The optimised nanofibre inactivated against Escherichia Coli and Staphylococcus Aureus bacteria up to >75% at once and to > 41.9% over 2-weeks period. Moreover, large differences in sensor responses to samples with experimental variables (percent TEO and storage time) and different odour intensity exist which correctly classified by discriminant function analysis.Conclusions: Odour intensity as an accessible incubator evinces the nanofibres efficiency which correlated to the antibacterial activity. With applying SSGDD technique as a quantified subjective solution, carefully odour assessment is possible and prepared mats could be demonstrated as a face-masks' promising candidate.
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Affiliation(s)
- Niluphar Kamrudi
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
| | - Somaye Akbari
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
| | - Mohammad Haghighat Kish
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
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Oliveira APDD, Costa MMD, Nogueira DM, Dias FS. Characterisation of
Staphylococcus aureus
strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatinga. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12673] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Anay Priscilla David de Oliveira
- Federal University of San Francisco Valley (UNIVASF) Rod. BR 407Km 12 – Lote 543 – Projeto de Irrigação Senador Nilo Coelhos/nº – C1CEP 56.300‐990PetrolinaPernambucoBrazil
| | - Mateus Matiuzzi da Costa
- Federal University of San Francisco Valley (UNIVASF) Rod. BR 407Km 12 – Lote 543 – Projeto de Irrigação Senador Nilo Coelhos/nº – C1CEP 56.300‐990PetrolinaPernambucoBrazil
| | - Daniel Maia Nogueira
- Brazilian Agricultural Research Corporation Embrapa Tropical Semi-arid, BR 428, Km 152 - Zona Rural, s/nº CEP 56.302-970 (Caixa-postal: 23) Petrolina Pernambuco Brazil
| | - Francesca Silva Dias
- Federal University of San Francisco Valley (UNIVASF) Rod. BR 407Km 12 – Lote 543 – Projeto de Irrigação Senador Nilo Coelhos/nº – C1CEP 56.300‐990PetrolinaPernambucoBrazil
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Essential Oil from Pinus Koraiensis Pinecones Inhibits Gastric Cancer Cells via the HIPPO/YAP Signaling Pathway. Molecules 2019; 24:molecules24213851. [PMID: 31731517 PMCID: PMC6864528 DOI: 10.3390/molecules24213851] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 10/21/2019] [Accepted: 10/22/2019] [Indexed: 12/23/2022] Open
Abstract
Pinecone is a traditional folk herb, which has been used in China for many years. In this paper, the essential oil from Pinus koraiensis pinecones (PEO) was obtained by hydrodistillation and 41 compounds were identified by gas chromatography–mass spectrometry (GC-MS), mainly including α-Pinene (40.91%), Limonene (24.82%), and β-Pinene (7.04%). The purpose of this study was to investigate the anti-tumor activity of PEO on MGC-803 cells and its mechanism. Anti-tumor experiments in vitro showed PEO could significantly inhibit the proliferation and migration of MGC-803 cells, and it also could arrest the cell cycle in the G2/M phase, decrease the mitochondrial membrane potential, and induce apoptosis. Finally, the effects of PEO on genes expression on MGC-803 cells were analyzed by RNA sequencing, and results showed that after treatment with PEO, 100 genes were up-regulated, and 57 genes were down-regulated. According to the KEGG pathway and GSEA, FAT4, STK3, LATS2, YAP1, and AJUBA were down-regulated, which were related to HIPPO signaling pathway. Real-time PCR and western blot further confirmed the results of RNA sequencing. These results indicated that PEO may exert anti-tumor activity via the HIPPO/YAP signaling pathway. The anti-tumor mechanism of this oil can be further studied, which is important for the development of anti-tumor drugs.
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36
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Torres Dominguez E, Nguyen PH, Hunt HK, Mustapha A. Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications. Compr Rev Food Sci Food Saf 2019; 18:1825-1858. [PMID: 33336965 DOI: 10.1111/1541-4337.12502] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/20/2019] [Accepted: 08/29/2019] [Indexed: 01/09/2023]
Abstract
Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real-world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.
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Affiliation(s)
- Eduardo Torres Dominguez
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Phong H Nguyen
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Heather K Hunt
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Azlin Mustapha
- Food Science Program, Univ. of Missouri, Columbia, MO, 65211, U.S.A
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Lira MC, Rodrigues JB, Almeida ETC, Ritter AC, Tondo E, Torres SM, Schaffner D, de Souza EL, Magnani M. Efficacy of oregano and rosemary essential oils to affect morphology and membrane functions of noncultivable sessile cells of Salmonella Enteritidis 86 in biofilms formed on stainless steel. J Appl Microbiol 2019; 128:376-386. [PMID: 31448524 DOI: 10.1111/jam.14423] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 08/05/2019] [Accepted: 08/17/2019] [Indexed: 01/06/2023]
Abstract
AIMS This study evaluated the efficacy of essential oil from Origanum vulgare L. (oregano; OVEO) and Rosmarinus officinalis L. (rosemary; ROEO) to inactivate sessile cells of Salmonella enterica serovar Enteritidis 86 (SE86) in young and mature biofilms formed on stainless steel. METHODS AND RESULTS Ultrastructural alterations and damage in different physiological functions caused by OVEO and ROEO in noncultivable sessile cells of SE86 were investigated using scanning electron microscopy and flow cytometry. OVEO (2·5 μl ml-1 ) and ROEO (40 μl ml-1 ) were effective to eradicate young and mature biofilms formed by SE86 sessile cells on stainless steel surfaces; however, the efficacy varied with exposure time. OVEO and ROEO caused alterations in morphology of SE86 sessile cells, inducing the occurrence of bubbles or spots on cell surface. OVEO and ROEO compromised membrane polarization, permeability and efflux activity in noncultivable SE86 sessile cells. These findings show that OVEO and ROEO act by a multitarget mechanism on SE86 membrane functions. CONCLUSIONS ROEO and OVEO showed efficacy to eradicate SE86 sessile cells in preformed biofilms on stainless steel, displaying a time-dependent effect and multitarget action mode on bacterial cell membrane. SIGNIFICANCE AND IMPACT OF THE STUDY The study provides for the first time the effects of OVEO and ROEO on morphology and physiological functions of noncultivable sessile cells of S. Enteritidis biofilms preformed on stainless steel surfaces.
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Affiliation(s)
- M C Lira
- Department of Nutrition, Health Sciences Center, Laboratory of Food Microbiology, Federal University of Paraíba, João Pessoa, Brazil
| | - J B Rodrigues
- Department of Food Engineering, Center of Technology, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - E T C Almeida
- Department of Nutrition, Health Sciences Center, Laboratory of Food Microbiology, Federal University of Paraíba, João Pessoa, Brazil
| | - A C Ritter
- Laboratory of Food Microbiology, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - E Tondo
- Laboratory of Food Microbiology, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - S M Torres
- Department of Materials Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - D Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - E L de Souza
- Department of Nutrition, Health Sciences Center, Laboratory of Food Microbiology, Federal University of Paraíba, João Pessoa, Brazil
| | - M Magnani
- Department of Food Engineering, Center of Technology, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
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Kang J, Liu L, Wu X, Sun Y, Liu Z. Effect of thyme essential oil against Bacillus cereus planktonic growth and biofilm formation. Appl Microbiol Biotechnol 2018; 102:10209-10218. [PMID: 30288586 DOI: 10.1007/s00253-018-9401-y] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 09/06/2018] [Accepted: 09/16/2018] [Indexed: 01/04/2023]
Abstract
The objective of this study was to determine the effect of thyme essential oil (TEO) on the planktonic growth and biofilm formation of Bacillus cereus (B. cereus). GC-MS analysis of TEO allowed the detection of 13 compounds, and the major constituents were p-cymene (29.7%), thymol (23.73%), γ-terpinene (16.21%), and 1,8-cineole (9.74%). TEO exhibited a minimum inhibitory concentration (MIC) value against planktonic B. cereus of 0.25 mg/mL. The potent effect of TEO to inhibit the growth of planktonic B. cereus was due to cell membrane damage, as evidenced by reduced cell viability, protein changes, decreased intracellular ATP concentration, increased extracellular ATP concentration and cell membrane depolarization, and cellular morphological changes. In addition, TEO exerted a significant inhibitory effect on B. cereus biofilm formation, as confirmed by environmental scanning electron microscopic images. These findings suggested that TEO has the potential to be developed as a natural food additive to control foodborne contamination associated with B. cereus and its biofilm.
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Affiliation(s)
- Jiamu Kang
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Liu Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China.
| | - Xiaoxia Wu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Yuyang Sun
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Zifei Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
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39
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Exploring the antivirulent and sea food preservation efficacy of essential oil combined with DNase on Vibrio parahaemolyticus. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.070] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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Lin G, Chen H, Zhou H, Zhou X, Xu H. Preparation of Tea Tree Oil/Poly(styrene-butyl methacrylate) Microspheres with Sustained Release and Anti-Bacterial Properties. MATERIALS (BASEL, SWITZERLAND) 2018; 11:E710. [PMID: 29723967 PMCID: PMC5978087 DOI: 10.3390/ma11050710] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 04/21/2018] [Accepted: 04/27/2018] [Indexed: 11/25/2022]
Abstract
Using butyl methacrylate (BMA) and styrene (St) as monomers and divinylbenzene (DVB) as a crosslinking agent, P(St-BMA) microspheres were prepared by suspension polymerization. Tea tree oil (TTO) microspheres were prepared by adsorbing TTO on P(St-BMA) microspheres. The structure and surface morphology of P(St-BMA) microspheres and TTO microspheres were characterized by Fourier transformed infrared spectroscopy (FTIR), optical microscopy, and Thermogravimetric analysis (TGA). In doing so, the structural effect of P(St-BMA) microspheres on oil absorption and sustained release properties could be investigated. The results show that the surface of the P(St-BMA) microspheres in the process of TTO microsphere formation changed from initially concave to convex. The TTO microspheres significantly improved the stability of TTO, which was found to completely decompose as the temperature of the TTO increased from about 110 °C to 150 °C. The oil absorption behavior, which was up to 3.85 g/g, could be controlled by adjusting the monomer ratio and the amount of crosslinking agent. Based on Fickian diffusion, the sustained release behavior of TTO microspheres was consistent with the Korsmeyer-Pappas kinetic model. After 13 h of natural release, the anti-bacterial effect of the TTO microspheres was found to be significantly improved compared to TTO.
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Affiliation(s)
- Guanquan Lin
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals, Guangzhou 510225, China.
| | - Huayao Chen
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals, Guangzhou 510225, China.
| | - Hongjun Zhou
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals, Guangzhou 510225, China.
| | - Xinhua Zhou
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals, Guangzhou 510225, China.
| | - Hua Xu
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals, Guangzhou 510225, China.
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