Effect of organic acids on biofilm formation and quorum signaling of pathogens from fresh fruits and vegetables

Amrutha, Balagopal; Sundar, Krishnan; Shetty, Prathapkumar Halady

doi:10.1016/j.micpath.2017.08.042

Cited by 79 publications

(74 citation statements)

References 27 publications

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“…The higher reduction in motility was observed in the presence of acetic acid, while valeric acid caused a lower reduction in motility in comparison to the control agar. In accordance with this study, a previous study also observed that organic acids, including acetic acid, decreased the motility of E. coli and Salmonella strains isolated from fresh fruit and vegetables [24]. It was observed that Salmonella Typhimurium ATCC 14,028 motility decreased as the subinhibitory concentrations of propionic acid increased [27].…”

Section: Effect Of Short Chain Fatty Acids In Salmonella Enterica Motsupporting

confidence: 90%

“…It is also worth noting that the strains in which biofilm formation was not influenced by the SFCAs were Salmonella strains with a low ability to produce a biofilm at 37 °C. Consistent with the above-mentioned, previous studies have also observed a reduction in biofilm formation by Salmonella strains under the presence of subinhibitory concentrations of acetic acid [23,24,27]. The presence of acetic acid causes inhibition of extracellular polysaccharides production in foodborne pathogens such as E. coli or S. Typhimurium, although to a lesser extent in the latter [24].…”

Section: Effect Of Short Chain Fatty Acids On Biofilm Formationsupporting

confidence: 84%

“…However, another study that determined the antimicrobial activity of acetic acid in E. coli and Salmonella sp. strains found MIC values of 1.5% and 1%, respectively [24]. Campylobacter coli strains isolated from pigs had MIC values of 2048 µg/mL in most of the strains tested in the presence of butyric acid and propionic acid [25], lower than the MIC values observed in this study.…”

Section: Antimicrobial Activity Of Short Chain Fatty Acidscontrasting

confidence: 84%

“…Consistent with the above-mentioned, previous studies have also observed a reduction in biofilm formation by Salmonella strains under the presence of subinhibitory concentrations of acetic acid [23,24,27]. The presence of acetic acid causes inhibition of extracellular polysaccharides production in foodborne pathogens such as E. coli or S. Typhimurium, although to a lesser extent in the latter [24]. Acetic acid also showed anti-quorum sensing activity in E. coli and S. Typhimurium [24].…”

Section: Effect Of Short Chain Fatty Acids On Biofilm Formationsupporting

confidence: 83%

“…The presence of acetic acid causes inhibition of extracellular polysaccharides production in foodborne pathogens such as E. coli or S. Typhimurium, although to a lesser extent in the latter [24]. Acetic acid also showed anti-quorum sensing activity in E. coli and S. Typhimurium [24]. Quorum sensing is a cell-to-cell communication mechanism that has great importance in biofilm formation, and inhibition of this mechanism can result in lower biofilm formation [30].…”

Section: Effect Of Short Chain Fatty Acids On Biofilm Formationmentioning

confidence: 99%

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Short Chain Fatty Acids Commonly Produced by Gut Microbiota Influence Salmonella enterica Motility, Biofilm Formation, and Gene Expression

et al. 2019

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Short chain fatty acids (SCFAs) are commonly produced by healthy gut microbiota and they have a protective role against enteric pathogens. SCFAs also have direct antimicrobial activity against bacterial pathogens by diffusion across the bacterial membrane and reduction of intracellular pH. Due to this antimicrobial activity, SCFAs have promising applications in human health and food safety. In this study, the minimum inhibitory concentrations (MICs) of four SCFAs (acetic acid, butyric acid, propionic acid, and valeric acid) in Salmonella strains isolated from poultry were determined. The effect of subinhibitory concentrations of SCFAs in Salmonella biofilm formation, motility, and gene expression was also evaluated. Butyric acid, propionic acid, and valeric acid showed a MIC of 3750 µg/mL in all strains tested, while the MIC of acetic acid was between 1875 and 3750 µg/mL. Subinhibitory concentrations of SCFAs significantly (p < 0.05) reduced the motility of all Salmonella strains, especially in the presence of acetic acid. Biofilm formation was also significantly (p < 0.05) lower in the presence of SCFAs in some of the Salmonella strains. Salmonella strain. Salmonella Typhimurium T7 showed significant (p < 0.05) upregulation of important virulence genes, such as invA and hilA, especially in the presence of butyric acid. Therefore, SCFAs are promising substances for the inhibition of the growth of foodborne pathogens. However, it is important to avoid the use of subinhibitory concentrations that could increase the virulence of foodborne pathogen Salmonella.

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Section: Effect Of Short Chain Fatty Acids In Salmonella Enterica Motsupporting

confidence: 90%