1
|
Xian C, Liu Y, Zhou L, Ding T, Chen J, Wang T, Gao J, Hao X, Bi L. Optimal ultrasonic treatment frequency and duration parameters were used to detect the pathogenic bacteria of orthopedic implant-associated infection by ultrasonic oscillation. J Infect Chemother 2024:S1341-321X(24)00145-4. [PMID: 38823678 DOI: 10.1016/j.jiac.2024.05.013] [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: 09/19/2023] [Revised: 03/27/2024] [Accepted: 05/29/2024] [Indexed: 06/03/2024]
Abstract
INTRUDUCTON The most accurate method for detecting the pathogen of orthopedic implant-associated infections (OIAIs) is sonication fluid (SF). However, the frequency and duration of ultrasound significantly influence the number and activity of microorganisms. Currently, there is no consensus on the selection of these two parameters. Through this study, the choice of these two parameters is clarified. METHODS We established five ultrasonic groups (40kHz/10min, 40kHz/5min, 40 kHz/1min, 20kHz/5min, and 10kHz/5min) based on previous literature. OIAIs models were then developed and applied to ultrasound group treatment. Subsequently, we evaluated the efficiency of bacteria removal by conducting SEM and crystal violet staining. The number of live bacteria in the SF was determined using plate colony count and live/dead bacteria staining. RESULTS The results of crystal violet staining revealed that both the 40kHz/5min group and the 40kHz/10min group exhibited a significantly higher bacterial clearance rate compared to the other groups. However, there was no significant difference between the two groups. Additionally, the results of plate colony count and fluorescence staining of live and dead bacteria indicated that the number of live bacteria in the 40kHz/5min SF group was significantly higher than in the other groups. CONCLUSION 40kHz/5min ultrasound is the most beneficial for the detection of pathogenic bacteria on the surface of orthopedic implants.
Collapse
Affiliation(s)
- Chunxing Xian
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China.
| | - Yanwu Liu
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Lei Zhou
- Department of Clinical Laboratory, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Ting Ding
- Department of Clinical Laboratory, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Jingdi Chen
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Taoran Wang
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Jiakai Gao
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Xiaotian Hao
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China
| | - Long Bi
- Department of Orthopaedics, The First Affiliated Hospital of Air Force Medical University, Xian, China.
| |
Collapse
|
2
|
Yu H, Jiang L, Gao L, Zhang R, Zhang Y, Yuan S, Xie Y, Yao W. High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties. Food Chem 2024; 438:138045. [PMID: 37992602 DOI: 10.1016/j.foodchem.2023.138045] [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: 07/26/2023] [Revised: 11/03/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
High-intensity ultrasound was used as a means to promote maturation of soy sauce. The optimal conditions for ultrasound treatment were 90℃ at an ultrasound intensity of 39.48 W/cm2 for 60 min. The total reducing sugars and soluble salt-free solids content was significantly increased after ultrasound-assisted maturation. The free amino acid content was significantly decreased, mainly due to the Maillard reaction (MR). The promoted MR produced several types of flavor compounds, including esters, pyrazines, and ketones, which imparted an attractive aroma to the maturated soy sauce. The proportion of peptides with a molecular weight of 1-5 kDa provided umami as an important flavor characteristic, and the content in the ultrasound-matured soy sauce (10.19 %) was significantly higher than that in the freshly prepared soy sauce (8.34 %) and the thermally treated sample (8.89 %). Ultrasound-assisted maturation would improve product quality and meanwhile, shorten the duration and reduce the cost for the soy sauce industry.
Collapse
Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Lin Jiang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Liyuan Gao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Ruyue Zhang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yilong Zhang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| |
Collapse
|
3
|
Cheng JH, Du R, Sun DW. Regulating bacterial biofilms in food and biomedicine: unraveling mechanisms and Innovating strategies. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38384205 DOI: 10.1080/10408398.2024.2312539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
Bacterial biofilm has brought a lot of intractable problems in food and biomedicine areas. Conventional biofilm control mainly focuses on inactivation and removal of biofilm. However, with robust construction and enhanced resistance, the established biofilm is extremely difficult to eradicate. According to the mechanism of biofilm development, biofilm formation can be modulated by intervening in the key factors and regulatory systems. Therefore, regulation of biofilm formation has been proposed as an alternative way for effective biofilm control. This review aims to provide insights into the regulation of biofilm formation in food and biomedicine. The underlying mechanisms for early-stage biofilm establishment are summarized based on the key factors and correlated regulatory networks. Recent developments and applications of novel regulatory strategies such as anti/pro-biofilm agents, nanomaterials, functionalized surface materials and physical strategies are also discussed. The current review indicates that these innovative methods have contributed to effective biofilm control in a smart, safe and eco-friendly way. However, standard methodology for regulating biofilm formation in practical use is still missing. As biofilm formation in real-world systems could be far more complicated, further studies and interdisciplinary collaboration are still needed for simulation and experiments in the industry and other open systems.
Collapse
Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Rong Du
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
| |
Collapse
|
4
|
Lin F, Yuan S, Ji P, Xu W. Regulation of Bacterial Biofilm Formation by Ultrasound: Role of Autoinducer-2 and Finite-Element Analysis of Acoustic Streaming. ULTRASOUND IN MEDICINE & BIOLOGY 2023:S0301-5629(23)00210-7. [PMID: 37438162 DOI: 10.1016/j.ultrasmedbio.2023.06.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 05/18/2023] [Accepted: 06/25/2023] [Indexed: 07/14/2023]
Abstract
OBJECTIVE The formation of bacterial biofilm regulated by quorum sensing (QS) is a critical factor that contributes to infections of indwelling medical devices. Autoinducer-2 (AI-2), as a signal molecule in QS, plays a crucial role in mediating bacterial signaling and regulating their biological behavior. This study investigated the impact of ultrasonic vibration at varying frequencies on biofilm formation in a mixture of Staphylococcus aureus and Escherichia coli. METHODS By exciting ultrasound at different frequencies (20, 100 and 200 kHz), a vibration with an amplitude of 100 nm was generated on the material surface located at the bottom of the petri dish containing mixed bacteria. We measured the content of AI-2 and bacteria in the mixed bacterial solution and bioburden on material surfaces at different time points during culture. In addition, the relationships among AI-2 content, bacterial concentration and distribution were assessed through finite-element analysis of acoustic streaming under ultrasonic vibration. RESULTS The AI-2 gradient is influenced by the diversity of acoustic streaming patterns on the material surface and in the mixed bacterial solution caused by ultrasonic vibration at different frequencies, thereby regulating biofilm formation. The experimental results showed that the optimal inhibition effect on AI-2 and minimal bacterial adhesion degree was achieved when applying an ultrasonic frequency of 100 kHz with a power intensity of 46.1 mW/cm2 under an amplitude of 100 nm. CONCLUSION Ultrasound can affect the QS system of bacteria, leading to alterations in their biological behavior. Different species of bacteria exhibit varying degrees of chemotaxis toward different frequencies.
Collapse
Affiliation(s)
- Fangfei Lin
- School of Mechanical Engineering and Automation, Beihang University, Beijing, China; Ningbo Institute of Technology, Beihang University, Ningbo, China
| | - Songmei Yuan
- School of Mechanical Engineering and Automation, Beihang University, Beijing, China; Ningbo Institute of Technology, Beihang University, Ningbo, China.
| | - Pengzhen Ji
- School of Mechanical Engineering and Automation, Beihang University, Beijing, China; Ningbo Institute of Technology, Beihang University, Ningbo, China
| | - Weixian Xu
- Department of Cardiology, Peking University Third Hospital, Beijing, China
| |
Collapse
|
5
|
Racioppo A, Speranza B, Altieri C, Sinigaglia M, Corbo MR, Bevilacqua A. Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium spp. Front Microbiol 2023; 14:1094671. [PMID: 36950165 PMCID: PMC10025361 DOI: 10.3389/fmicb.2023.1094671] [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: 11/10/2022] [Accepted: 02/20/2023] [Indexed: 03/08/2023] Open
Abstract
The main goal of this research was to study the effect of an Ultrasound (US) treatment on biofilm formation of Lactiplantibacillus plantarum (strains c19 and DSM 1055), Bifidobacterium animalis subsp. lactis DSM 10140, Bifidobacterium longum subsp. longum DSM 20219, and Bifidobacterium longum subsp. infantis DSM 20088. From a methodological point of view, each microorganism was treated through six US treatments, different for the power (10, 30, or 50% of the net power, 130 W), the duration (2, 6, or 10 min) and the application of pulses (0 or 10 s). After the treatment, a biofilm of the strains was let to form on glass slides and the concentration of sessile cells was analyzed for 16 days. Biofilms formed by untreated microorganisms were used as controls. As a first result, it was found that US significantly increased the concentration of sessile cells of B. longum subsp. infantis, while for some other strains US treatment could not affect the formation of biofilm while improving its stability, as found for L. plantarum DSM1055 after 16 days. The variable mainly involved in this positive effect of US was the duration of the treatment, as biofilm formation and stability were improved only for 2 min-treatments; on the other hand, the effect of power and pulses were strain-dependent. In conclusion, the results suggest practical implication of a US pre-treatment for various fields (improvement of adhesion of microorganisms useful in food or in the gut, biomedical and environmental industries), although further investigations are required to elucidate the mode of action.
Collapse
|
6
|
Effects of O2/CO2 transmission rate of BOPA/LDPE or PE film on shelf life and quality attributes of fresh-cut cherry radish. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
7
|
Yang X, Lan W, Xie J. Antimicrobial and anti-biofilm activities of chlorogenic acid grafted chitosan against Staphylococcus aureus. Microb Pathog 2022; 173:105748. [PMID: 36064104 DOI: 10.1016/j.micpath.2022.105748] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 07/10/2022] [Accepted: 08/29/2022] [Indexed: 10/14/2022]
Abstract
In this work, Chitosan-grafted-chlorogenic acid (CS-g-CA) was prepared by the carbodiimide method. The purpose of this study was to investigate the antibacterial and anti-biofilm activity of CS-g-CA against Staphylococcus aureus (S. aureus). The minimum inhibitory concentration (MIC) of CS-g-CA against S. aureus was identified as 0.625 mg/mL. S. aureus treated with 1/2×MIC of CS-g-CA had a longer logarithmic growth phase than that of the CK group, while 1×MIC and 2×MIC inhibited the growth of bacteria. The damaging effect of CS-g-CA on bacterial cells was analyzed by measuring the activity of cellular antioxidant enzymes (Catalase (CAT) and Glutathione peroxidase (GSH-Px)) and intracellular enzymes (alkaline phosphatase (AKPase) and adenosine triphosphatase (ATPase)). The results of DNA gel electrophoresis illustrated that CS-g-CA disrupted the normal metabolism of bacteria. Scanning electron microscopy (SEM) results showed that S. aureus shrank and died under CS-g-CA treatment. 1×MIC of CS-g-CA can significantly inhibit the formation of biofilms, and 1/2×MIC of CS-g-CA control the swimming speed of S. aureus. In addition, 77.53% mature biofilm and 60.62% extracellular polysaccharide (EPS) in the mature biofilm of S. aureus were eradicated by CS-g-CA at 2×MIC. Confocal laser scanning microscopy (CLSM) observation further confirmed these results. Therefore, CS-g-CA was an antimicrobial and antibiofilm agent to control S. aureus, which can effectively controlling the growth of S. aureus in food, thereby preventing the occurrence of food-borne diseases.
Collapse
Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
| |
Collapse
|
8
|
Su Y, Jiang L, Chen D, Yu H, Yang F, Guo Y, Xie Y, Yao W. In vitro and in silico approaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment against Pseudomonas fluorescens. ULTRASONICS SONOCHEMISTRY 2022; 83:105930. [PMID: 35114554 PMCID: PMC8818575 DOI: 10.1016/j.ultsonch.2022.105930] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/10/2022] [Accepted: 01/18/2022] [Indexed: 05/16/2023]
Abstract
A combined ultrasonic and thermal (US-TM) treatment was developed in this study to achieve a high efficacy of P. fluorescens biofilm control. The present study demonstrated that combined a moderate ultrasound treatment (power ≥ 80 W) and a mild heat (up to 50 °C) largely destroyed biofilm structure in 15 min and removed>65.63% of biofilm from a glass slide where cultivated the P. fluorescens biofilm. Meanwhile, the viable cell count was decreased from 10.72 to 6.48 log10CUF/mL. Differences in biofilm removal and lethal modes of US-TM treatment were confirmed through microscopies analysis in vitro. The ultrasound first contributed to releasing the bacteria in the biofilm to the environment and simultaneously exposing inner bacteria at the deep layer of biofilm depending on shear force, shock waves, acoustic streaming, etc. When the biofilm structure was destroyed, US-TM treatment would synergistically inactivate P. fluorescens cells. In silico studies adopted COMSOL to simulate acoustic pressure and temperature distribution in the bioreactor; both of them were significantly influenced by various factors, such as input power, sonotrode position, materials and volume of container, etc. Facing the biofilm issue existing on the surface of container, boundary conditions were exported and thereby pointing out potential "dead ends" where the ultrasound may not be effectively transduced. Both in vitro and in silico results may inspire the food industry to adopt US-TM treatment to achieve biofilm control.
Collapse
Affiliation(s)
- Ying Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Lin Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Danying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| |
Collapse
|
9
|
Yu H, Liu Y, Yang F, Xie Y, Guo Y, Cheng Y, Yao W. The combination of hexanal and geraniol in sublethal concentrations synergistically inhibits Quorum Sensing of Pseudomonas fluorescens - in vitro and in silico approaches. J Appl Microbiol 2022; 133:2122-2136. [PMID: 35007388 DOI: 10.1111/jam.15446] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/29/2021] [Accepted: 01/07/2022] [Indexed: 11/27/2022]
Abstract
AIM Hexanal and geraniol are essential oil components with anti-Quorum Sensing (QS) activity against Pseudomonas fluorescens. This study demonstrated that QS inhibition (QSI) efficacy of hexanal and geraniol combination (HG) was significantly increased compared with their mono-counterparts at the same concentration. METHODS AND RESULTS Tests on P. fluorescens motility, biofilm formation, acyl-homoserine lactones (AHLs) production, gene expression in vitro, and molecular docking in silico were conducted to evaluate the synergistic effect of hexanal and geraniol on QSI. HG mixture at 0.5 minimal inhibitory concentration (MIC) showed a strong synergistic inhibition of biofilm formation (51.8%), motility (60.13%), and extracellular protease activity (58.9%) of P. fluorescens. The synthesis of AHLs, e.g. C8 -HSL and C12 -HSL was inhibited by hexanal, geraniol, and HG; both AHLs are responsible for regulating virulence factors in P. fluorescens. The expression of pcoI and gacA genes regulating AHLs synthetase and sensor kinase was significantly down-regulated by HG (0.29 and 0.38-fold) at 0.5 MIC. Hexenal and HG showed significant inhibition of pcoR and gacS genes expression regulating AHLs receptor protein and response regulator; however, geraniol failed to down-regulate the two genes. Molecular docking in silico also supported these findings. Hexenal inserted into minor groove of pcoI/pcoR DNA fragments to inhibit genes expression. Both hexanal (-31.487 kcal/mol) and geraniol (-25.716 kcal/mol) had a higher binding affinity with PcoI protein than halogenated furanone C30 (-24.829 kcal/mol) as a known competitor of AHLs. Similarly, hexenal and geraniol would also strongly bind to the PcoR protein. CONCLUSIONS It was found that HG at 0.5 MIC would effectively inhibit QS through suppressing pcoR/gacS and gacA/gacS genes expression and therefore, inhibit motility and biofilm formation in P. fluorescens. SIGNIFICANCE AND IMPACT OF THE STUDY The present study indicated that HG at sub-MIC as QS inhibitor could be further developed as a new preservative of agri-food products.
Collapse
Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yu Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| |
Collapse
|
10
|
Yu H, Ren X, Yang F, Xie Y, Guo Y, Cheng Y, Yao W. Antimicrobial and anti-dust mite efficacy of Cinnamomum camphora chvar. Borneol essential oil using pilot-plant neutral cellulase-assisted steam distillation. Lett Appl Microbiol 2021; 74:258-267. [PMID: 34822727 DOI: 10.1111/lam.13610] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 11/11/2021] [Accepted: 11/17/2021] [Indexed: 11/30/2022]
Abstract
Cinnamomum camphora chvar. Borneol essential oil (BEO) was efficiently extracted by using pilot-plant neutral cellulase-assisted steam distillation (NCSD). Borneol, β-cadinene and α-caryophyllene were identified as major components. Bacillus subtilis was the most sensitive bacteria to BEO with the lowest minimal inhibition concentration (MIC) and minimal bactericial concentration (MBC) at 1·75 and 3·50 mg ml-1 , respectively. Antimicrobial activity of the BEO was also reasonably high against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus, but not sensitive against two fungi, i.e. Aspergillus niger and Penicillium aurantiogriseum. Changes in permeability and integrity of cell membrane, damage of cell wall and further leakage out of metabolites and ions were determined as bactericidal mechanisms of BEO against the two gram-positive bacteria. The BEO showed a reasonably high repelling activity of dust mite, which achieved higher than 95% repelling dust mite activity after the treatment of BEO solution at 0·50 mg ml-1 . When the concentration of BEO was higher than 0·50 mg ml-1 , it was B-grade miticide with miticidal activity higher than 95%. Miticidal procedures were characterized as excitation, contraction, relaxation and lastly leading to the death of dust mite. It is speculated that the BEO would cause dehydration and death of dust mite as neuromuscular toxicity.
Collapse
Affiliation(s)
- H Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - X Ren
- Department of Food Science, Yantai Nanshan University, Yantai, Shandong Province, China
| | - F Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Y Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Y Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Y Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - W Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.,Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| |
Collapse
|