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Higuera-Ciapara I, Benitez-Vindiola M, Figueroa-Yañez LJ, Martínez-Benavidez E. Polyphenols and CRISPR as Quorum Quenching Agents in Antibiotic-Resistant Foodborne Human Pathogens ( Salmonella Typhimurium, Campylobacter jejuni and Escherichia coli 0157:H7). Foods 2024; 13:584. [PMID: 38397561 PMCID: PMC10888066 DOI: 10.3390/foods13040584] [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: 10/04/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 02/25/2024] Open
Abstract
Antibiotic resistance in foodborne pathogens is an increasing threat to global human health. Among the most prevalent antibiotic-resistant bacteria are Salmonella enterica serovar Typhimurium, Campylobacter jejuni and E. coli 0157:H7. Control of these and other pathogens requires innovative approaches, i.e., discovering new molecules that will inactivate them, or render them less virulent without inducing resistance. Recently, several polyphenol molecules have been shown to possess such characteristics. Also, the use of CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) approaches has recently been proposed for such purpose. This review summarizes the main findings regarding the application of both approaches to control the above-mentioned foodborne pathogens by relying on Quorum Sensing interference (Quorum Quenching) mechanisms and highlights the avenues needed for further research.
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Affiliation(s)
| | - Marieva Benitez-Vindiola
- Facultad de Ciencias, Universidad Nacional Autónoma de México (UNAM), México City 04510, Mexico;
| | - Luis J. Figueroa-Yañez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara 44270, Jalisco, Mexico; (L.J.F.-Y.); (E.M.-B.)
| | - Evelin Martínez-Benavidez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara 44270, Jalisco, Mexico; (L.J.F.-Y.); (E.M.-B.)
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Higuera-Ciapara I, Benitez-Vindiola M, Figueroa-Yañez LJ, Martínez-Benavidez E. Polyphenols and CRISPR as Quorum Quenching Agents in Antibiotic-Resistant Foodborne Human Pathogens (Salmonella Typhimurium, Campylobacter jejuni and Escherichia coli 0157:H7). Foods 2024; 13:584. [DOI: https:/doi.org/10.3390/foods13040584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2024] Open
Abstract
Antibiotic resistance in foodborne pathogens is an increasing threat to global human health. Among the most prevalent antibiotic-resistant bacteria are Salmonella enterica serovar Typhimurium, Campylobacter jejuni and E. coli 0157:H7. Control of these and other pathogens requires innovative approaches, i.e., discovering new molecules that will inactivate them, or render them less virulent without inducing resistance. Recently, several polyphenol molecules have been shown to possess such characteristics. Also, the use of CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) approaches has recently been proposed for such purpose. This review summarizes the main findings regarding the application of both approaches to control the above-mentioned foodborne pathogens by relying on Quorum Sensing interference (Quorum Quenching) mechanisms and highlights the avenues needed for further research.
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Affiliation(s)
| | | | - Luis J. Figueroa-Yañez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara 44270, Jalisco, Mexico
| | - Evelin Martínez-Benavidez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara 44270, Jalisco, Mexico
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Songsamoe S, Kabploy K, Khunjan K, Matan N. The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action. J Food Saf 2021. [DOI: 10.1111/jfs.12945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sumethee Songsamoe
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Krittika Kabploy
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
| | - Katthayawan Khunjan
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Narumol Matan
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
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Klančnik A, Gobin I, Jeršek B, Smole Možina S, Vučković D, Tušek Žnidarič M, Abram M. Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria. Microorganisms 2020; 8:E201. [PMID: 32023990 PMCID: PMC7074767 DOI: 10.3390/microorganisms8020201] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 12/20/2022] Open
Abstract
The aim of this study was to evaluate Campylobacter jejuni NTCT 11168 adhesion to abiotic and biotic surfaces when grown in co-culture with Escherichia coli ATCC 11229 and/or Listeria monocytogenes 4b. Adhesion of C. jejuni to polystyrene and to Caco-2 cells and Acanthamoeba castellanii was lower for at least 3 log CFU/mL compared to E. coli and L. monocytogenes. Electron micrographs of ultrathin sections revealed interactions of C. jejuni with host cells. In co-culture with E. coli and L. monocytogenes, adhesion of C. jejuni to all tested surfaces was significantly increased for more than 1 log CFU/mL. There was 10% higher aggregation for C. jejuni than for other pathogens, and high co-aggregation of co-cultures of C. jejuni with E. coli and L. monocytogenes. These data show that C. jejuni in co-cultures with E. coli and L. monocytogenes present significantly higher risk than C. jejuni as mono-cultures, which need to be taken into account in risk evaluation. C. jejuni adhesion is a prerequisite for their colonization, biofilm formation, and further contamination of the environment. C. jejuni survival under adverse conditions as a factor in their pathogenicity and depends on their adhesion to different surfaces, not only as individual strains, but also in co-cultures with other bacteria like E. coli and L. monocytogenes.
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Affiliation(s)
- Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (B.J.); (S.S.M.)
| | - Ivana Gobin
- Department of Microbiology, Faculty of Medicine, University of Rijeka, Braće Branchetta 20/1, HR-51000 Rijeka, Croatia; (I.G.); (D.V.); (M.A.)
| | - Barbara Jeršek
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (B.J.); (S.S.M.)
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (B.J.); (S.S.M.)
| | - Darinka Vučković
- Department of Microbiology, Faculty of Medicine, University of Rijeka, Braće Branchetta 20/1, HR-51000 Rijeka, Croatia; (I.G.); (D.V.); (M.A.)
| | - Magda Tušek Žnidarič
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, SI-1000 Ljubljana, Slovenia;
| | - Maja Abram
- Department of Microbiology, Faculty of Medicine, University of Rijeka, Braće Branchetta 20/1, HR-51000 Rijeka, Croatia; (I.G.); (D.V.); (M.A.)
- Department of Clinical Microbiology, Clinical Hospital Centre Rijeka, Krešimirova 42, HR-51000 Rijeka, Croatia
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