Inhibition of biofilm formation, adhesion and invasion in Caco‐2 cells by foodborne pathogens using phyto‐mediated synthesised silver nanoparticles from industrial wastes

Abstract

Certain foodborne diseases are associated with antibiotic resistance, a significant problem throughout the world. Silver nanoparticles (AgNPs) using industrial waste from Eucalyptus camaldulensis and sericin, a protein derived from Bombyx mori, were synthesised by a one‐step approach. Spherical‐shaped nanoparticles with the average size of 17.19 nm exhibited strong antioxidant activity. The minimum bactericidal concentrations against foodborne pathogens including Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Klebsiella pneumoniae, Salmonella Typhimurium, Shigella sonnei, Vibrio cholerae and Vibrio parahaemolyticus were between 2.96 and 11.83 µg/mL. Killing against L. monocytogenes and E. coli O157:H7 was observed within 4 h. Treatment with AgNPs at 0.25 – 0.5 × MIC significantly reduced biofilm production in all isolates (P < 0.05). AgNPs significantly impeded adhesion to and invasion of human epithelial Caco‐2 cells by L. monocytogenes and E. coli O157:H7 (P < 0.05). Biocompatibility assessment of AgNPs with Caco‐2 and human red blood cells demonstrated no toxic effects.

Microwave-assisted green synthesis ofDesmodium triquetrum-mediated silver nanoparticles: enhanced antibacterial, antibiofilm, and cytotoxicity activities against human breast cancer cell lines

“…It has been reported that AgNPs display a potent antibacterial effect against both Gram-negative and the Gram-positive bacteria. 56 However, the antibacterial mechanism of AgNPs is still unclear. The antibacterial action of AgNPs against the Gram-negative bacteria that have a thin peptidoglycan layer may be due to the capability of nanoparticles to penetrate the membrane of the cells.…”

Physicochemical characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri

“…Thus, it is important to isolate and characterize new lytic phages, especially against this particular pathogen. As other different approaches to control foodborne pathogens (Paosen et al, 2021), phages have proved to be safe to be used in food applications (Sulakvelidze & Barrow, 2005). In addition, phages have the "Generally recognized as safe" (GRAS) status granted by the FDA.…”