Inhibitory activity of yarrow essential oil on Listeria planktonic cells and biofilms

Jadhav, Snehal; Shah, Rohan; Bhave, Mrinal; Palombo, Enzo A.

doi:10.1016/j.foodcont.2012.05.071

Cited by 183 publications

(115 citation statements)

References 33 publications

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“…A 100 µL aliquot from each well was then transferred to a new plate and the absorbance at 595 nm was determined using a microplate reader. The metabolic activity of cells in the biofilm was evaluated, in independent plates, using the 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) reduction assay as described previously . Briefly, after biofilm formation as described above, the medium was removed and the wells were washed.…”

Section: Methodsmentioning

confidence: 99%

The antimicrobial action of resveratrol against Listeria monocytogenes in food‐based models and its antibiofilm properties

Ferreira

Domingues

2016

J Sci Food Agric

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Section: Methodsmentioning

confidence: 99%

The antimicrobial action of resveratrol against Listeria monocytogenes in food‐based models and its antibiofilm properties

Ferreira

Domingues

2016

J Sci Food Agric

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“…We used the nonpathogenic Gramnegative E. coli K-12 as a model organism for pathogenic E. coli strains, which are a common problem in the food industry and causes many hospitalizations of consumers each year (26). The Gram-positive L. innocua is food-associated and closely related to the pathogenic Listeria monocytogenes (27).…”

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confidence: 99%

The Antimicrobial Mechanism of Action of Epsilon-Poly- l -Lysine

Hyldgaard

Mygind

Vad

et al. 2014

Appl Environ Microbiol

251

176

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Epsilon-poly-L-lysine (-PL) is a natural antimicrobial cationic peptide which is generally regarded as safe (GRAS) as a food preservative. Although its antimicrobial activity is well documented, its mechanism of action is only vaguely described. The aim of this study was to clarify -PL's mechanism of action using Escherichia coli and Listeria innocua as model organisms. We examined -PL's effect on cell morphology and membrane integrity and used an array of E. coli deletion mutants to study how specific outer membrane components affected the action of -PL. We furthermore studied its interaction with lipid bilayers using membrane models. In vitro cell studies indicated that divalent cations and the heptose I and II phosphate groups in the lipopolysaccharide layer of E. coli are critical for -PL's binding efficiency. -PL removed the lipopolysaccharide layer and affected cell morphology of E. coli, while L. innocua underwent minor morphological changes. Propidium iodide staining showed that -PL permeabilized the cytoplasmic membrane in both species, indicating the membrane as the site of attack. We compared the interaction with neutral or negatively charged membrane systems and showed that the interaction with -PL relied on negative charges on the membrane. Suspended membrane vesicles were disrupted by -PL, and a detergent-like disruption of E. coli membrane was confirmed by atomic force microscopy imaging of supported lipid bilayers. We hypothesize that -PL destabilizes membranes in a carpet-like mechanism by interacting with negatively charged phospholipid head groups, which displace divalent cations and enforce a negative curvature folding on membranes that leads to formation of vesicles/micelles.

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“…These authors observed that all of the EOs and combinations tested possessed antibacterial activity against planktonic cells; however, the EO of C. cassia was the most effective antibiofilm agent. Jadhav et al (2013) also observed the inhibitory effect of the essential oil obtained from yarrow (Achillea millefolium) against planktonic cells and biofilms of L. monocytogenes and Listeria innocua isolates obtained from food processing environments.…”

Section: Natural Compoundsmentioning

confidence: 90%

Antibiofilm Strategies in the Food Industry

Teixeira

Rodrigues

2014

Springer Series on Biofilms

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Biofilms in food processing plants represent not only a problem to human health but also cause economic losses by technical failure in several systems. In fact, many foodborne outbreaks have been found to be associated with biofilms. Biofilms may be prevented by regular cleaning and disinfection, but this does not completely prevent biofilm formation. Besides, due to their diversity and to the development of specialized phenotypes, it is well known that biofilms are more resistant to cleaning and disinfection than planktonic microorganisms. In recent years, a considerable effort has been made in the prevention of microbial adhesion and biofilm formation on food processing surfaces and novel technologies have been introduced. In this context, this chapter discusses the main conventional and emergent strategies that have been employed to prevent bacterial adhesion to food processing surfaces and thus to efficiently maintain good hygiene throughout the food industries.

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Inhibitory activity of yarrow essential oil on Listeria planktonic cells and biofilms

Cited by 183 publications

References 33 publications

The antimicrobial action of resveratrol against Listeria monocytogenes in food‐based models and its antibiofilm properties

The antimicrobial action of resveratrol against Listeria monocytogenes in food‐based models and its antibiofilm properties

The Antimicrobial Mechanism of Action of Epsilon-Poly- l -Lysine

Antibiofilm Strategies in the Food Industry

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