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Liang D, Liu S, Li M, Zhu Y, Zhao L, Sun L, Ma Y, Zhao G. Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores. Foods 2023; 12:foods12091834. [PMID: 37174372 PMCID: PMC10177833 DOI: 10.3390/foods12091834] [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: 03/21/2023] [Revised: 04/09/2023] [Accepted: 04/13/2023] [Indexed: 05/15/2023] Open
Abstract
Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food additives and four detergents, on the growth of Clostridium perfringens spores were investigated. The results showed that 0.07‱ ethylenediaminetetraacetate had a good inhibitory effect on C. perfringens spore growth, and the spore turbidity decreased by 4.8% after incubation for 60 min. Furthermore, 0.3‱ tea polyphenols, 0.8‱ D-isoascorbic acid, and 0.75‱ potassium sorbate promoted leakage of contents during spore germination. Among the four detergents, 5‱ glutaraldehyde solution presented the best inhibitory effect on the growth of C. perfringens spores, and the spore turbidity decreased by 5.6% after incubation for 60 min. Further analysis of the inactivation mechanism of spores by the bacteriostats was performed by comparing the leakage of UV-absorbing substances during germination. The results revealed that bacteriostats could not directly kill the spores, but could inactivate them by inhibiting germination or damaging the spore structure during germination, thus preventing the formation of bacterial vegetative bodies. These findings provide important information and reference for the mechanism underlying the effects of different bacteriostatic agents on spore growth.
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Affiliation(s)
- Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengnan Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Lingxia Sun
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
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Effects of cinnamaldehyde against planktonic bacteria and biofilm formation of Shigella flexneri. Microb Pathog 2022; 171:105741. [PMID: 36038086 DOI: 10.1016/j.micpath.2022.105741] [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: 04/22/2022] [Revised: 08/22/2022] [Accepted: 08/23/2022] [Indexed: 11/24/2022]
Abstract
Cinnamaldehyde (CA) has demonstrated anti-inflammatory, anti-tumor and anti-cancer activities; Its antimicrobial and antibiofilm actions against Shigella flexneri, on the other hand, have not been investigated. Sh. flexneri is a gram-negative foodborne pathogen that can be widely found in nature and some industrial production environments. In this current research, our aim was to examine the influences of CA on planktonic bacteria and biofilm formation. The minimum inhibitory concentration (MIC) of CA against Sh. flexneri strain was 100 μg/mL, while bacteria treated with CA showed a longer lag phase compared with the untreated control. CA effectively inactivated the Sh. flexneri in LB broth and fresh lettuce juice. CA treatment resulted in cell membrane permeability changes and dysfunction, as proven by cell membrane depolarization, decreased intracellular ATP concentration. In addition, CA was also discovered to increase the level of reactive oxygen species (ROS) in cells, and induce morphological changes in cells. Crystal violet staining showed that the biomass of biofilm was decreased significantly with CA in 24 h. Light microscopy and field emission scanning electron microscopy (FESEM) observations demonstrated decreased biofilm adhesion and destruction of biofilm architecture after treatment with CA. These findings indicated that CA acts as a natural bacteriostatic agent to control Sh. flexneri in food processing and production.
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Pei J, Yu H, Qiu W, Mei J, Xie J. Antimicrobial Effect of Epigallocatechin Gallate Against Shewanella putrefaciens ATCC 8071: A Study Based on Cell Membrane and Biofilm. Curr Microbiol 2022; 79:297. [PMID: 35996024 DOI: 10.1007/s00284-022-02978-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 07/15/2022] [Indexed: 01/28/2023]
Abstract
The study was to evaluate the antimicrobial impacts and biofilm influences on epigallocatechin gallate (EGCG) against Shewanella putrefaciens ATCC 8071. The minimum inhibitory concentration (MIC) of EGCG on S. putrefaciens was 160 μg mL-1. The growth curve exhibited that EGCG had a good antimicrobial activity. EGCG caused damages to the bacterial cell wall and membrane based the intracellular component leakage and cell viability analysis. The damage to the membrane integrity by EGCG has been confirmed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). SEM shows deformation of shape, TEM shows cell membrane and wall damage, and the leakage of cytoplasmic material. The treatment with EGCG at 0.25× and 0.5× MIC resulted in decreased motility and elevated levels of oxidative stress, leading to an increase in biofilm formation. These results demonstrated that EGCG may be used as a natural preservative to reduce S. putrefaciens in fish during cold storage.
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Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. .,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China. .,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China. .,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. .,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China. .,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China. .,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
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Electrochemical Control of Biofilm Formation and Approaches to Biofilm Removal. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may pollute food and related material during their production. Biofilm exhibits an increased resistance toward sanitizers and disinfectants, which complicates the removal or inactivation of microorganisms in these products. In the existing traditional techniques and modern approaches for clean-in-place, electrochemical biofilm control offers promising technology, where surface properties or the reactions taking place on the surface are controlled to delay or prevent cell attachment or to remove microbial cells from the surface. In this overview, biofilm characterization, the classification of bacteria-forming biofilms, the influence of environmental conditions for bacterial attachment to material surfaces, and the evaluation of the role of biofilm morphology are described in detail. Health aspects, biofilm control methods in the food industry, and conventional approaches to biofilm removal are included as well, in order to consider the possibilities and limitations of various electrochemical approaches to biofilm control with respect to potential applications in the food industry.
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Wang R, Fang M, Hu X, Yu Y, Xiao X. Kojic acid and tea polyphenols inactivate
Escherichia coli
O157:H7
in vitro
and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ruifei Wang
- Research Center of Food Safety and Detection College of Food Science and Engineering South China University of Technology Guangzhou 510006 China
| | - Meimei Fang
- Research Center of Food Safety and Detection College of Food Science and Engineering South China University of Technology Guangzhou 510006 China
| | - Xinyi Hu
- Research Center of Food Safety and Detection College of Food Science and Engineering South China University of Technology Guangzhou 510006 China
| | - Yigang Yu
- Research Center of Food Safety and Detection College of Food Science and Engineering South China University of Technology Guangzhou 510006 China
| | - Xinglong Xiao
- Research Center of Food Safety and Detection College of Food Science and Engineering South China University of Technology Guangzhou 510006 China
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Yan J, Xie J. Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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A transcriptome analysis of the antibacterial mechanism of flavonoids from Sedum aizoon L. against Shewanella putrefaciens. World J Microbiol Biotechnol 2020; 36:94. [PMID: 32562062 DOI: 10.1007/s11274-020-02871-w] [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] [Received: 04/08/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
Abstract
Flavonoids from Sedum aizoon L. (FSAL) possess prominent antibacterial activity against Shewanella putrefaciens isolated from sea food. In the current study, the involved molecular mechanisms were investigated using transcriptome analyses combined with bioinformatics analysis in vitro for the first time. Results showed that treatment of FSAL (1.0 MIC) damaged the permeability and integrity of cell membrane and induced 721 differentially expressed genes (DEGs) in tested bacteria at transcriptional levels, including 107 DEGs were up-regulated and 614 DEGs were down-regulated. In addition, the RNA-Seq analysis revealed that the majority of DEGs mainly involved in pathways of lipopolysaccharide biosynthesis, glycerophospholipid metabolism, biosynthesis of amino acids, purine metabolism, ABC transporters and response to stimulus. In summary, the integrated results indicated that the intervention of FSAL induced destruction of cell wall and membrane, disorder of the metabolic process and redox balance, and damage of nucleic acids in S. putrefaciens, at last resulted in the death of cells. This study provided new insights into the anti- S. putrefaciens molecular mechanism underlying the treatment of FSAL, which may be served as the basis guide for identifying potential antimicrobial targets and application of FSAL in food safety.
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Yang SP, Xie J, Cheng Y, Zhang Z, Zhao Y, Qian YF. Response of Shewanella putrefaciens to low temperature regulated by membrane fluidity and fatty acid metabolism. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108638] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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