Inhibitory effects of Flavourzyme on biofilm formation, quorum sensing, and virulence genes of foodborne pathogens Salmonella Typhimurium and Escherichia coli

Begum, Shameem Ara; Jeong, Ha Lim; Kim, Younsoo; Ha, Angela Jie-won; Roy, Pantu Kumar; Park, Si Hong; Ashrafudoulla, Md.; Mizan, Md. Furkanur Rahaman; Ha, Sang‐Do

doi:10.1016/j.foodres.2021.110461

Cited by 37 publications

(20 citation statements)

References 52 publications

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“…QSIs can thus prevent the expression of biofilm formation factors in Pseudomonas spp., and virulence in S. aureus, Clostridioides difficile Salmonella enterica ser. Typhimurium and E. coli [125][126][127][128].…”

Section: Consequences Of Bacterial Adaptive Pathwaysmentioning

confidence: 99%

Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing

et al. 2022

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The control of bacterial contaminants on meat is a key area of interest in the food industry. Bacteria are exposed to a variety of stresses during broiler processing which challenge bacterial structures and metabolic pathways causing death or sublethal injury. To counter these stresses, bacteria possess robust response systems that can induce shifts in the transcriptome and proteome to enable survival. Effective adaptive responses, such as biofilm formation, shock protein production and metabolic flexibility, require rapid induction and implementation at a cellular and community level to facilitate bacterial survival in adverse conditions. This review aims to provide an overview of the scientific literature pertaining to the regulation of complex adaptive processes used by bacteria to survive the processing environment, with particular focus on species that impact the quality and safety of poultry products like Campylobacter spp., Salmonella enterica and Pseudomonas spp.

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Section: Consequences Of Bacterial Adaptive Pathwaysmentioning

confidence: 99%

Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing

et al. 2022

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“…In addition to the referenced signal amplification approaches, various specific aptamers have been utilized to detect bacteria. Aptamers are single-stranded oligonucleotides that display specific affinity toward their targets, including whole cells, bacteria, proteins, and small molecules. − Except for S. typhimurium , Vibrio parahemolyticus ( VP ) is another popular foodborne bacterium. − These two types of bacteria usually coexist in food samples. − Therefore, it is necessary to develop an on-site and sensitive strategy for the simultaneous analysis of different pathogenic bacteria. To enhance the detection efficiency, a dual-mode assay combining qualitation and quantitation is a desirable alternative.…”

Section: Microscale Systems “See” In Bacteriamentioning

confidence: 99%

What the Microscale Systems “See” In Biological Assemblies: Cells and Viruses?

et al. 2021

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“…Biofilm is a term for bacterial growth that defends itself by routinely embedding cells in an extracellular polymeric substances (EPS), as opposed to bacterial cells that are free to move around [ 7 , 27 ]. This increases the bacteria’s ability to survive acquaintance to antimicrobial agents [ 7 , 28 ]. Multiple pathogen survival and colonization processes, including as biofilm formation and motility, are associated with pathogen infections.…”

Section: Introductionmentioning

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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Inhibitory effects of Flavourzyme on biofilm formation, quorum sensing, and virulence genes of foodborne pathogens Salmonella Typhimurium and Escherichia coli

Cited by 37 publications

References 52 publications

Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing

Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing

What the Microscale Systems “See” In Biological Assemblies: Cells and Viruses?

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

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