Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms

Fan, Qiuxia; Yuan, Yahong; Zhang, Ting; Song, Wei; Sheng, Qinglin; Yue, Tianli

doi:10.1016/j.fm.2021.103963

Cited by 21 publications

(10 citation statements)

References 56 publications

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“…Similarly, LBA can also inhibit biofilm of other strains. Fan et al found that LBA inhibited biofilm formation of Salmonella Typhimurium [ 41 ] and Vibrio parahaemolyticus [ 42 ]. Another study demonstrated that LBA was able to damage the cell wall and cell membrane of S. aureus , resulting in the change of the ultrastructure and membrane dysfunction, up to cytoplasmic (electrolytes, proteins, and nucleic acids) leakage.…”

Section: Resultsmentioning

confidence: 99%

Correlation Analysis between GlpQ-Regulated Degradation of Wall Teichoic Acid and Biofilm Formation Triggered by Lactobionic Acid in Staphylococcus aureus

Hou

Kang

Chang

et al. 2022

Foods

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Staphylococcus aureus biofilms are a serious problem in the food industry. Wall teichoic acid (WTA) is crucial in S. aureus biofilm formation. Overexpression of the WTA-hydrolyzing enzyme glycerophosphoryl diester phosphodiesterase (GlpQ), induced by lactobionic acid (LBA), may be related to biofilm formation. We investigated the relationship between the regulation on GlpQ degradation of WTA by LBA and S. aureus biofilm formation. LBA minimum inhibitory concentration for S. aureus was 12.5 mg/mL. Crystal violet staining revealed the LBA-mediated inhibition of S. aureus adhesion and biofilm formation. RT-qPCR revealed the repressed expression of adhesion-related genes by LBA. Scanning electron microscopy revealed the obvious disruption of S. aureus surface structure, confirming the repression of S. aureus adhesion and biofilm formation by LBA. Native-PAGE results suggested that the WTA content of S. aureus was reduced under the inhibition of LBA. Additionally, LBA induced the overexpression of glpQ. Combined with our previous work, these results suggest that glpQ is induced in S. aureus to function in WTA degradation with the addition of LBA, resulting in decreased WTA content and subsequent reduction of adhesion and biofilm formation. The findings provide new insight into the degradation mechanism of S. aureus WTA and indicate the potential of LBA as an anti-biofilm agent.

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Section: Resultsmentioning

confidence: 99%

Correlation Analysis between GlpQ-Regulated Degradation of Wall Teichoic Acid and Biofilm Formation Triggered by Lactobionic Acid in Staphylococcus aureus

Hou

Kang

Chang

et al. 2022

Foods

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“…The growth curves of V. parahaemolyticus exposed to LC-EO was determined according to the method described by Fan et al [ 23 ] with appropriate modifications. V. parahaemolyticus was cultured in a TSB medium containing 3% NaCl for 12 h, and the optical density at 600 nm (OD 600 nm) of the bacterial suspension was adjusted to about 0.50 (10 8 CFU/mL).…”

Section: Methodsmentioning

confidence: 99%

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Cui

Yang

Shi

et al. 2022

Foods

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Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.

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“…In addition, in another study with the same strain, it was also observed that LBA was able to intercalate into bacterial DNA, affecting normal cellular functions. 21 Another Gram-negative microorganism in which the antimicrobial mechanism of action of LBA has been recently studied is Vibrio parahaemolyticus, 22 the main pathogenic bacterium associated with seafood-borne illnesses. In this case, the antimicrobial mechanism was studied in two different strains: V. parahaemolyticus ATCC 17802 and ATCC 33847 and with a concentration of 4 and 8 mg mL −1 of LBA, respectively.…”

Section: Mechanism Of Action Of Lbamentioning

confidence: 99%

“…In this case, the MIC and MBC were determined by the serial microbroth dilution method using a microtiter plate reader to measure optical density (OD 630nm ). Fan et al 22 calculated the MIC and MBC of V. parahaemolyticus ATCC 17802 and ATCC 33847, using the modified broth dilution method with increasing concentrations of LBA (from 1 to 32 mg mL −1 ). As a result, the MIC and MBC for these strains was observed to be 4 mg mL −1 .…”

Section: Lba-spectrum Of Action Against Food-borne Pathogenic and Spo...mentioning

confidence: 99%

The antimicrobial and bioactive properties of lactobionic acid

et al. 2022

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Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector.

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Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms

Cited by 21 publications

References 56 publications

Correlation Analysis between GlpQ-Regulated Degradation of Wall Teichoic Acid and Biofilm Formation Triggered by Lactobionic Acid in Staphylococcus aureus

Correlation Analysis between GlpQ-Regulated Degradation of Wall Teichoic Acid and Biofilm Formation Triggered by Lactobionic Acid in Staphylococcus aureus

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

The antimicrobial and bioactive properties of lactobionic acid

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