Antibiofilm efficacy of Leuconostoc mesenteroides J.27-derived postbiotic and food-grade essential oils against Vibrio parahaemolyticus, Pseudomonas aeruginosa, and Escherichia coli alone and in combination, and their application as a green preservative in the seafood industry

Toushik, Sazzad Hossen; Park, Junha; Kim, Kyeongjun; Ashrafudoulla, Md.; Ulrich, Mevo Senakpon Isaie; Mizan, Md. Furkanur Rahman; Roy, Pantu Kumar; Shim, Won‐Bo; Kim, Young‐Mog; Park, Si Hong

doi:10.1016/j.foodres.2022.111163

Cited by 42 publications

(18 citation statements)

References 36 publications

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“…Natural products such as postbiotics (mainly Lactic acid) and essential oils (eugenol and thymol) have also been found to be effective against Vibrio spp. For example, eugenol and thymol inhibited the growth of V. parahaemolyticus strains (KCTC 2729, ATCC 17802, ATCC 27969 and ATCC 33844) and V. harveyi ATCC 1118 (Toushik et al, 2022).…”

Section: Therapeutic Strategies For Vibriosis-related Infectionsmentioning

confidence: 99%

Temperature Upshift Mostly but not Always Enhances the Growth of Vibrio Species: A Systematic Review

et al. 2022

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The spread of Vibrio spp. and the prevalence of vibriosis around the world are often correlated with global warming, especially an increase in sea surface temperature. However, many ecological and virulence factors also trigger the spread of Vibrio species, while vibriosis occurs at both low and high temperatures. Recent studies that focused on a single factor (e.g. temperature) and one species (e.g. V. vulnificus) also showed that single factors such as temperature were insufficient to explain the pathogenicity and virulence of Vibrio spp. In this review, we have compiled and discussed the existing literature on the effect of temperature on different growth and pathogenicity of Vibrio spp. A systematic literature search was conducted using Web of Science (WoS) and SCOPUS databases up to 1st January 2022. After applying the selection criteria, a final list of 111 articles was included in this review. We have found that only certain Vibrio spp. are positively impacted by the increase in temperature. The results showed that 47% of the articles reported an increase in growth with the increase in temperature, while 38% showed that the relationship is complex. Reduced growth (6%) and no effect (9%) were also reported. These results showed that most but not all Vibrio spp. were positively impacted by an increase in temperature. The results indicated that V. alginolyticus, V. cholerae, V. parahaemolyticus, and V. vulnificus are the biggest threats to human and animal wellbeing.

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Section: Therapeutic Strategies For Vibriosis-related Infectionsmentioning

confidence: 99%

Temperature Upshift Mostly but not Always Enhances the Growth of Vibrio Species: A Systematic Review

et al. 2022

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“…The two genes luxS and aphA , which have both been extensively studied, play a major role in the control of quorum-sensing, a difficult cell-to-cell procedure that allows bacteria to monitor their environment and collaborate [ 7 , 77 ]. The luxS gene has also been shown to control the production of thermostable direct hemolysin (TDH) and the growth of V. parahaemolyticus biofilms [ 7 , 78 , 79 , 80 ].…”

Section: Discussionmentioning

confidence: 99%

Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

et al. 2022

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Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are completely successful. This study aims to evaluate the effectiveness of quercetin as a food additive in reducing V. parahaemolyticus biofilm formation on stainless-steel coupons (SS) and hand gloves (HG) as well as testing its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 220 µg/mL, the tested quercetin exhibited the lowest bactericidal action without visible growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against V. parahaemolyticus was examined. Control group was not added with quercetin. With increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagellar motility (flaA, flgL), biofilm formation (vp0952, vp0962), virulence (VopQ, vp0450), and quorum-sensing (aphA, luxS) were all dramatically suppressed. Quercetin (0–110 μg/mL) was investigated on SS and HG surfaces, the inhibitory effect were 0.10–2.17 and 0.26–2.31 log CFU/cm2, respectively (p < 0.05). Field emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Additionally, there was a significant difference between the treated and control groups in terms of motility (swimming and swarming). According to our research, quercetin produced from plants should be employed as an antibiofilm agent in the food sector to prevent the growth of V. parahaemolyticus biofilms. These results indicate that throughout the entire food production chain, bacterial targets are of interest for biofilm reduction with alternative natural food agents in the seafood industry.

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“…For each pathogen, 24 h of incubation with and without chemical concentration was followed by centrifugation to collect the cell aggregates, which were then washed twice with PBS. The total RNA was extracted from bacterial culture, cDNA was synthesized, and the expression of several genes was analyzed by following our previous method (Nahar et al., 2021; Roy et al., 2021; Toushik et al., 2022). The tested primers are listed in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces

Ashrafudoulla,

Mevo,

Song

et al. 2023

Journal of Food Science

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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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Antibiofilm efficacy of Leuconostoc mesenteroides J.27-derived postbiotic and food-grade essential oils against Vibrio parahaemolyticus, Pseudomonas aeruginosa, and Escherichia coli alone and in combination, and their application as a green preservative in the seafood industry

Cited by 42 publications

References 36 publications

Temperature Upshift Mostly but not Always Enhances the Growth of Vibrio Species: A Systematic Review

Temperature Upshift Mostly but not Always Enhances the Growth of Vibrio Species: A Systematic Review

Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces

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