Antibiofilm effect of sodium butyrate against Vibrio parahaemolyticus

Zhu, Wenxiu; Gao, Jie; Liu, Hongli; Liu, Jiaxiu; Jin, Tong; Qin, Ningbo; Ren, Xiaomeng; Xia, Xiaodong

doi:10.1016/j.foodcont.2021.108422

Cited by 27 publications

(23 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Vibrio parahaemolyticus can lead to vibriosis in different species of aquatic animals, along with septicemia and gastroenteritis in humans ( Ning et al, 2021 ). It is the most common Vibrio genus and has recently become a primary food safety issue in many Asian countries ( Zhu et al, 2022 ). V. parahaemolyticus is recognized as a new species because of vibriosis related to the consumption of contaminated raw or undercooked seafood ( Ashrafudoulla et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure

Pei

Qiu

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

The study was to evaluate the antimicrobial impacts on Melissa officinalis L. essential oil (MOEO) against Vibrio parahaemolyticus. The minimum inhibitory concentration (MIC) of MOEO on Vibrio parahaemolyticus was 1 μL⋅mL–1. The kill-time curve exhibited that MOEO had good antimicrobial activity. The analysis of cellular ingredients leakage and cell viability illustrated that MOEO has destruction to the morphology of the cell membrane. The damage to the membrane integrity by MOEO has been confirmed by transmission and scanning electron microscopy, obvious morphological and ultrastructural changes were observed in the treated bacterial cells. The MOEO at 0.5 μL⋅mL–1 can inhibit the biofilm formation, biofilm motility, and extracellular polysaccharide production. Meanwhile, the qPCR results exhibited MOEO inhibited the expression of virulence genes. The findings showed that MOEO exerted its antimicrobial effect mainly by destroying the membrane, which indicated its potential as a natural food preservative.

show abstract

Section: Introductionmentioning

confidence: 99%

The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure

Pei

Qiu

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Overnight culture was harvested by centrifugation at 8000 g for 5 min at 4°C. Cells were then re‐suspended in fresh broth to achieve a final OD 600nm of 0.5 (Zhu et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia

Cao

Liu

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Vibrio parahaemolyticus (V. parahaemolyticus) is a halophilic gramnegative bacterium which mainly exists in coastal and estuarine waters (DePaola et al., 2003). It is one of the major causes of foodborne infections worldwide. Most human infections have been associated with contaminated aquacultural food products (Mahmud et al., 2010). V. parahaemolyticus has been detected in a variety of fish and shellfish such as tuna, scallops, shrimp, etc (Drake et al., 2007;Su & Liu, 2007). Although V. parahaemolyticus infection has been commonly associated with seafood consumption, its existence in non-seafood products such as freshwater fish and infections caused by contaminated non-seafood products have also been reported (Chao et al., 2009;Liu et al., 2015). Zaher et al. reported a prevalence rate of 24.8% (62/250) for Nile tilapia samples (Zaher et al., 2021) and Li et al. found that 3.67% of 300 miscellaneous ready-to-eat food samples were positive for V. parahaemolyticus (Li et al., 2020). Dong et al. isolated and characterized V. parahaemolyticus strains from crayfish raised in freshwater (Dong et al., 2016) and a V. parahaemolyticus outbreak with 375 infections were attributed to undercooked frozen crayfish in Jiangxi province, China in 2011 (Sun et al., 2012). Human infected with the pathogen will develop a

show abstract

“…Beyond constituting important energy sources for epithelial cells and contributing to gut immunity and gut–brain signalling for the host [ 84 ], SCFAs have also been found to modulate virulence factors and biofilm production of bacteria [ 85 ]. Whilst SCFA can reduce biofilm formation and QS activity [ 86 , 87 ] and, at high concentrations, inhibit bacterial growth [ 88 ], a number of pathogens appear to have adapted to the presence of SCFA in the GI tract and increase virulence factors production when exposed to acetate, propionate, or butyrate [ 85 , 89 , 90 ]. Interestingly, it has been found that SCFA also increase QS-regulated bacteriocin production the probiotic Lactobacillus species [ 73 ].…”

Section: Factors Influencing Qs In the Gastrointestinal Tractmentioning

confidence: 99%

Making Sense of Quorum Sensing at the Intestinal Mucosal Interface

Uhlig

Hyland

2022

Cells

View full text Add to dashboard Cite

The gut microbiome can produce metabolic products that exert diverse activities, including effects on the host. Short chain fatty acids and amino acid derivatives have been the focus of many studies, but given the high microbial density in the gastrointestinal tract, other bacterial products such as those released as part of quorum sensing are likely to play an important role for health and disease. In this review, we provide of an overview on quorum sensing (QS) in the gastrointestinal tract and summarise what is known regarding the role of QS molecules such as auto-inducing peptides (AIP) and acyl-homoserine lactones (AHL) from commensal, probiotic, and pathogenic bacteria in intestinal health and disease. QS regulates the expression of numerous genes including biofilm formation, bacteriocin and toxin secretion, and metabolism. QS has also been shown to play an important role in the bacteria–host interaction. We conclude that the mechanisms of action of QS at the intestinal neuro–immune interface need to be further investigated.

show abstract

Antibiofilm effect of sodium butyrate against Vibrio parahaemolyticus

Cited by 27 publications

References 73 publications

The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure

The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure

Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia

Making Sense of Quorum Sensing at the Intestinal Mucosal Interface

Contact Info

Product

Resources

About