Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Abstract

Biofilm formation and extracellular microvesicles-The way of foodborne pathogens toward resistance Almost all known foodborne pathogens are able to form biofilms as one of the strategies for survival under harsh living conditions, to ward off the inhibition and the disinfection during food production, transport and storage, as well as during cleaning and sanitation of corresponding facilities. Biofilms are communities where microbial cells live under constant intracellular interaction and communication. Members of the biofilm community are embedded into extracellular matrix that contains polysaccharides, DNA, lipids, proteins, and small molecules that protect microorganisms and enable their intercellular communication under stress conditions. Membrane vesicles (MVs) are produced by both Gram positive and Gram negative bacteria. These lipid membrane-enveloped nanoparticles play an important role in biofilm genesis and in communication between different biofilm members. Furthermore, MVs are involved in other important steps of bacterial life like cell wall modeling, cellular division, and intercellular communication. They also carry toxins and virulence factors, as well as nucleic acids and different metabolites, and play a key role in host infections. After entering host cells, MVs can start many pathologic processes and cause serious harm and cell death. Prevention and inhibition of both biofilm formation and shedding of MVs by foodborne pathogens has a very important role in food production, storage, and food safety in general. Better knowledge of biofilm formation and maintaining, as well as the role of microbial vesicles in this process and in the process of host cells' infection is essential for food safety and prevention of both food spoilage and host infection.

Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table

“…Bacterial efflux transporters are classified into five superfamilies, including ATP-binding cassette (ABC) superfamily, major facilitator superfamily (MFS), drug and metabolite transporter (DMT) superfamily containing small multidrug resistance (SMR) family, multidrug and oligosaccharidyl-lipid/polysaccharide (MOP) exporter superfamily (multidrug and toxic compound extrusion (MATE) family), and resistance-nodulation-cell division (RND) superfamily (Begić and Josić, 2020 ). These superfamilies are involved in the outer membrane permeability which can render antibiotic ineffective against bacteria.…”

Fighting Cancer with Bacteria and Their Toxins

“…Bacterial membrane vesicles, which are enveloped in a lipid bilayer and carry toxins, virulence factors, nucleic acids, and metabolites, among other substances, are the subject of intense scientific investigation and represent a new approach for effective cancer treatment [ 103 , 104 ].…”

“…Bacterial extracellular vesicles (BEVs), also known as outer membrane vesicles (OMVs), are spherical, nanometer-sized, membrane-enveloped particles released by bacteria into the extracellular environment [ 105 , 106 ]. The name OMVs comes from the fact that they were first discovered in Gram-negative bacteria, although further scientific research has shown that BEVs are released by all classes of microbes, including Gram-positive bacteria [ 103 ]. In this review, for consistency with the publications cited herein, the name OMVs is used for extracellular vesicles of Gram-negative bacteria.…”

Modelling the Adhesion and Biofilm Formation Boundary of Listeria monocytogenes ST9

“…Previous studies have discovered that L. monocytogenes biofilm shows a variety of structures: mono-layers of adhered cells; flat unstructured multilayers; honeycomb structures; or clusters with EPS [16]. The components of EPS, containing proteins, extracellular polysaccharides, DNA, and teichoic acid, can provide nutrients and allow cell-to-cell communication for the bacteria [17]. Due to its strong antibiotic resistance, virulence, and persistence, biofilm has become a significant threat to food safety.…”