Antibiotic susceptibility and antioxidant activity of Staphylococcus aureus pigment staphyloxanthin on carbon tetrachloride (ccl4) induced stress in swiss albino mice

Bb, Kaliwal; RD, Sanakal; MM, Kurjogi

doi:10.9735/0975-2943.2.2.33-40

Cited by 13 publications

(2 citation statements)

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“…Staphyloxanthin located in the cell membrane provides physical fitness to MRSA cells by scavenging ROS 26 . Being a warrior of antioxidant defensive system, Staphyloxanthin helps MRSA to escape from oxidative stress generated by human neutrophil of the host immune system 27,28 . Thus, the inhibition of Staphyloxanthin biosynthesis prompted to study the effect of DD on survival of MRSA in whole human blood and H 2 O 2 sensitivity.…”

Section: Discussionmentioning

confidence: 99%

5-Dodecanolide interferes with biofilm formation and reduces the virulence of Methicillin-resistant Staphylococcus aureus (MRSA) through up regulation of agr system

Valliammai

Sethupathy

Priya

et al. 2019

Sci Rep

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Methicillin resistant Staphylococcus aureus (MRSA) is a predominant human pathogen with high morbidity that is listed in the WHO high priority pathogen list. Being a primary cause of persistent human infections, biofilm forming ability of S. aureus plays a pivotal role in the development of antibiotic resistance. Hence, targeting biofilm is an alternative strategy to fight bacterial infections. The present study for the first time demonstrates the non-antibacterial biofilm inhibitory efficacy of 5-Dodecanolide (DD) against ATCC strain and clinical isolates of S. aureus. In addition, DD is able to inhibit adherence of MRSA on human plasma coated Titanium surface. Further, treatment with DD significantly reduced the eDNA synthesis, autoaggregation, staphyloxanthin biosynthesis and ring biofilm formation. Reduction in staphyloxanthin in turn increased the susceptibility of MRSA to healthy human blood and H2O2 exposure. Quantitative PCR analysis revealed the induced expression of agrA and agrC upon DD treatment. This resulted down regulation of genes involved in biofilm formation such as fnbA and fnbB and up regulation of RNAIII, hld, psmα and genes involved in biofilm matrix degradation such as aur and nuc. Inefficacy of DD on the biofilm formation of agr mutant further validated the agr mediated antibiofilm potential of DD. Notably, DD was efficient in reducing the in vivo colonization of MRSA in Caenorhabditis elegans. Results of gene expression studies and physiological assays unveiled the agr mediated antibiofilm efficacy of DD.

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Section: Discussionmentioning

confidence: 99%

5-Dodecanolide interferes with biofilm formation and reduces the virulence of Methicillin-resistant Staphylococcus aureus (MRSA) through up regulation of agr system

Valliammai

Sethupathy

Priya

et al. 2019

Sci Rep

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“…Violacein which is a purple pigment largely produced by Pseudoalteromonas and Chromobacter violaceum (60, 62) is a powerful antioxidant which stimulates mucosal defense mechanisms to protect against oxidative damage in gastric ulcers (115, 116). Staphylococcus aureus produces a yellow pigment called staphyloxanthin, that prevents carbon tetrachloride induced oxidative stress in swiss albino mice (117). There are many other pigments that can act as antioxidants such as Astaxanthin, Granadaene, Canthaxanthin, Lycopene, Riboflavin, β- carotene, Torularhodin, etc.…”

Section: The Benefits Of Using Microbial Pigments As Food Grade Colormentioning

confidence: 99%

Microbial Pigments in the Food Industry—Challenges and the Way Forward

2019

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Developing new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product. In addition, food colorants should preferably be natural rather than synthetic compounds. Micro-organisms already produce industrially useful natural colorants such as carotenoids and anthocyanins. Microbial food colorants can be produced at scale at relatively low costs. This review highlights the significance of color in the food industry, why there is a need to shift to natural food colors compared to synthetic ones and how using microbial pigments as food colorants, instead of colors from other natural sources, is a preferable option. We also summarize the microbial derived food colorants currently used and discuss their classification based on their chemical structure. Finally, we discuss the challenges faced by the use and development of food grade microbial pigments and how to deal with these challenges, using advanced techniques including metabolic engineering and nanotechnology.

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Revitalization of Carotenoid‐Based Natural Colorants in Applied Field: A Short Review

Fazal-ur-Rehman

Adeel

Khosa

et al. 2019

Textiles and Clothing

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Antibiotic susceptibility and antioxidant activity of Staphylococcus aureus pigment staphyloxanthin on carbon tetrachloride (ccl4) induced stress in swiss albino mice

Cited by 13 publications

References 0 publications

5-Dodecanolide interferes with biofilm formation and reduces the virulence of Methicillin-resistant Staphylococcus aureus (MRSA) through up regulation of agr system

5-Dodecanolide interferes with biofilm formation and reduces the virulence of Methicillin-resistant Staphylococcus aureus (MRSA) through up regulation of agr system

Microbial Pigments in the Food Industry—Challenges and the Way Forward

Revitalization of Carotenoid‐Based Natural Colorants in Applied Field: A Short Review

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