Agaric acid reduces Salmonella biofilm formation by inhibiting flagellar motility

Lories, Bram; Belpaire, Tom E. R.; Yssel, Anna; Ramón, Herman; Steenackers, Hans

doi:10.1016/j.bioflm.2020.100022

Cited by 16 publications

(11 citation statements)

References 36 publications

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“…Furthermore, flagellar motility of S . Typhimurium was completely abolished by agaric acid [ 42 ]. Interestingly, our current study enforced the knowledge of the repression of flagellar-assembly-related proteins leading to reduced cell motility of S .…”

Section: Resultsmentioning

confidence: 99%

Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level

Dong

et al. 2022

Foods

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Salmonella Enteritidis (S. Enteritidis) can adapt to sublethal sodium hypochlorite conditions, which subsequently triggers stress resistance mechanisms in this pathogen. Hence, the current work aimed to reveal the underlying stress adaptation mechanisms in S. Enteritidis by phenotypic, proteomic, and physiological analyses. It was found that 130 ppm sodium hypochlorite resulted in a moderate inhibitory effect on bacterial growth and an increased accumulation of intracellular reactive oxygen species. In response to this sublethal treatment, a total of 492 proteins in S. Enteritidis showed significant differential abundance (p < 0.05; fold change >2.0 or <0.5), including 225 more abundant proteins and 267 less abundant proteins, as revealed by the tandem-mass-tags-based quantitative proteomics technology. Functional characterization further revealed that proteins related to flagellar assembly, two-component system, and phosphotransferase system were in less abundance, while those associated with ABC transporters were generally in more abundance. Specifically, the repression of flagellar-assembly-related proteins led to diminished swimming motility, which served as a potential energy conservation strategy. Moreover, altered abundance of lipid-metabolism-related proteins resulted in reduced cell membrane fluidity, which provided a survival advantage to S. Enteritidis. Taken together, these results indicate that S. Enteritidis employs multiple adaptation pathways to cope with sodium hypochlorite stress.

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Section: Resultsmentioning

confidence: 99%

Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level

Dong

et al. 2022

Foods

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“…About 10% of people worldwide get sick every year, and approximately 1.8 million people die due to foodborne diseases (Wei & Zhao, 2021). In the food industry, numerous pathogenic bacteria can attach and form biofilms on foodcontact surfaces due to favourable environmental conditions such as nutrient availability, posing a significant risk to the food industry (Lories et al, 2020;Pang et al, 2019;Wan et al, 2018;Zhong et al, 2020). These bacteria include Pseudomonas aeruginosa, Shigella spp., Clostridium spp., Escherichia coli, Salmonella enterica and toxigenic bacteria such as Bacillus cereus and S. aureus (Galié et al, 2018;Grigore-Gurgu et al, 2020;Pang et al, 2019).…”

Section: Mixed -Species Biofilm Formation By Foodborne Pathogensmentioning

confidence: 99%

Bacteriophages: A weapon against mixed-species biofilms in the food processing environment

Mgomi

Yuan

Chen

et al. 2022

Journal of Applied Microbiology

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Mixed-species biofilms represent the most frequent actual lifestyles of microorganisms in food processing environments, and they are usually more resistant to control methods than single-species biofilms. The persistence of biofilms formed by foodborne pathogens is believed to cause serious human diseases. These challenges have encouraged researchers to search for novel, natural methods that are more effective towards mixed-species biofilms. Recently, the use of bacteriophages to control mixed-species biofilms have grown significantly in the food industry as an alternative to conventional methods. This review highlights a comprehensive introduction of mixed-species biofilms formed by foodborne pathogens and their enhanced resistance to anti-biofilm removal strategies. Additionally, several methods for controlling mixed-species biofilms briefly focused on applying bacteriophages in the food industry have also been discussed. This article concludes by suggesting that using bacteriophage, combined with other 'green' methods, could effectively control mixed-species biofilms in the food industry.

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“…Salmonella also form biofilms on food, the environment, and human and animal intestine [ 160 ]. Several factors are responsible for the formation of biofilm including curli, flagella, Bap, cellulose, and e-DNA [ 161 , 162 , 163 ] ( Table 2 ). Biofilm formation by Salmonella has been proposed to exert anti-virulence properties [ 159 , 164 ].…”

Section: Bacterial Virulence Factors That Contribute To Biofilm Formation and Pathogenesismentioning

confidence: 99%

Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

Bai

Nakatsu

Bhunia

2021

Foods

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Biofilm formation is an integral part of the microbial life cycle in nature. In food processing environments, bacterial transmissions occur primarily through raw or undercooked foods and by cross-contamination during unsanitary food preparation practices. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness. Instead of focusing on bacterial biofilm formation and their pathogenicity individually, this review discusses on a molecular level how these two physiological processes are connected in several common foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. In addition, biofilm formation by Pseudomonas aeruginosa is discussed because it aids the persistence of many foodborne pathogens forming polymicrobial biofilms on food contact surfaces, thus significantly elevating food safety and public health concerns. Furthermore, in-depth analyses of several bacterial molecules with dual functions in biofilm formation and pathogenicity are highlighted.

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Agaric acid reduces Salmonella biofilm formation by inhibiting flagellar motility

Cited by 16 publications

References 36 publications

Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level

Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level

Bacteriophages: A weapon against mixed-species biofilms in the food processing environment

Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

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