Inhibitory Activity of Tea Polyphenols on Biofilm Development of <i>Shewanella putrefaciens</i>

Zhang, Fang; Zhu, Junli; Wang, Huimin

doi:10.1111/jfpp.12669

Cited by 8 publications

(5 citation statements)

References 36 publications

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“…The results of antimicrobial activity (Table 1) indicated that nitrite effectively inhibited the growth of C. perfringens, which was consistent with the previous reports [10]. The tea polyphenols, a new natural antibacterial agent, could significantly inhibit the growth of Escherichia coli, Klebsiella pneumoniae, Shewanella putrefaciens, and other microbes [35]; however, they have little inhibitory effect on C. perfringens. It might be because C. perfringens itself differs from other bacteria in certain ways.…”

Section: Discussionsupporting

confidence: 89%

“…Spores released more protein throughout the entire germination process. The survival rate of C. perfringens spores was greatly decreased by tea polyphenols; it could be primarily attributed to the inactivation of enzymes and disruption of cell metabolism after these substances had penetrated into spores after germination [35]. At the same time, during the spore germination process, tea polyphenols might infiltrate into the spore and act on the spore genetic material, which also increases the possibility that the spore could not grow [36,37].…”

Section: Discussionmentioning

confidence: 99%

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Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Liang

Liu

et al. 2023

Foods

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Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food additives and four detergents, on the growth of Clostridium perfringens spores were investigated. The results showed that 0.07‰ ethylenediaminetetraacetate had a good inhibitory effect on C. perfringens spore growth, and the spore turbidity decreased by 4.8% after incubation for 60 min. Furthermore, 0.3‰ tea polyphenols, 0.8‰ D-isoascorbic acid, and 0.75‰ potassium sorbate promoted leakage of contents during spore germination. Among the four detergents, 5‰ glutaraldehyde solution presented the best inhibitory effect on the growth of C. perfringens spores, and the spore turbidity decreased by 5.6% after incubation for 60 min. Further analysis of the inactivation mechanism of spores by the bacteriostats was performed by comparing the leakage of UV-absorbing substances during germination. The results revealed that bacteriostats could not directly kill the spores, but could inactivate them by inhibiting germination or damaging the spore structure during germination, thus preventing the formation of bacterial vegetative bodies. These findings provide important information and reference for the mechanism underlying the effects of different bacteriostatic agents on spore growth.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Liang

Liu

et al. 2023

Foods

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“…Mature biofilms are usually stubborn and difficult to be eliminated, which makes it extremely meaningful to inhibit the formation of bacterial biofilms at the origin. Several studies have reported that TP can prevent the biofilm formations of spoilage bacteria ( Shewanella putrefaciens ) and foodborne pathogen ( Vibrio mimicus ) by extracellular matrix secretion, motility and quorum sensing inhibitions (Zhang et al ., 2016; Li et al ., 2020). However, the reports about the effects and mechanisms of KA or KA‐TP on bacterial biofilm inhibition were limited, and only one study has stated that KA at sub‐MICs exhibited the anti‐biofilm formation activities against five common foodborne pathogens (Wu et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…All the mixtures were transferred to 96‐well plates, and each treatment was repeated for six wells. After incubation at 37 °C for 2 days, the biofilm formation was determined by measuring OD 490 nm of each well after CV staining (Zhang et al ., 2016).…”

Section: Methodsmentioning

confidence: 99%

Kojic acid and tea polyphenols inactivate Escherichia coli O157:H7 in vitro and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA

Wang

Fang

et al. 2021

Int J of Food Sci Tech

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Summary The development of effective natural antibacterial agents is important due to the insecurity of synthetic antimicrobial agents and consumer preferences. In this study, kojic acid (KA) and tea polyphenols (TP) were found to exhibit synergistic inhibitory effect against Escherichia coli O157:H7 with a fractional inhibitory concentration index of 0.25. KA combined with TP at 25% of their minimum inhibitory concentrations (MICs) completely inactivated E. coli O157:H7 within 4 h. Subsequently, propidium iodide uptake tests, genomic DNA interaction analysis, molecular docking, field emission scanning electron microscopy and biofilm formation assay were conducted to understand the synergistic antibacterial mechanism of KA‐TP. The results demonstrated that KA‐TP attacked the cell membrane cooperatively, thus disturbing membrane integrity and cell structure, and KA could bind to the genomic DNA to affect the biofilm formation of E. coli O157:H7. Moreover, the contamination of E. coli O157:H7 on raw salmon fillets was eliminated to varying degrees after soaking treatments with KA and/or TP for 30 min. The depuration effect was further enhanced when KA combined with TP, and more than 2‐log reduction of E. coli O157:H7 was obtained under the treatment of KA‐TP at 2 MIC, suggesting that KA‐TP may serve as a natural compound disinfectant for ready‐to‐eat aquatic products.

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“…It is important to say that antimicrobial and anti-biofilm formation properties must be distinguished. It was previously described that tea polyphenols did not affect planktonic growth of Shewanella putrefaciens but were more effective in the inhibition of their initial attachment and the metabolic activity of the biofilm [116]. On the contrary, the most potent compounds towards planktonic cells were not always the most potent towards biofilm [117].…”

Section: Natural Compounds As Biofilm Inhibitorsmentioning

confidence: 88%

Electrochemical Control of Biofilm Formation and Approaches to Biofilm Removal

et al. 2022

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This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may pollute food and related material during their production. Biofilm exhibits an increased resistance toward sanitizers and disinfectants, which complicates the removal or inactivation of microorganisms in these products. In the existing traditional techniques and modern approaches for clean-in-place, electrochemical biofilm control offers promising technology, where surface properties or the reactions taking place on the surface are controlled to delay or prevent cell attachment or to remove microbial cells from the surface. In this overview, biofilm characterization, the classification of bacteria-forming biofilms, the influence of environmental conditions for bacterial attachment to material surfaces, and the evaluation of the role of biofilm morphology are described in detail. Health aspects, biofilm control methods in the food industry, and conventional approaches to biofilm removal are included as well, in order to consider the possibilities and limitations of various electrochemical approaches to biofilm control with respect to potential applications in the food industry.

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Inhibitory Activity of Tea Polyphenols on Biofilm Development of Shewanella putrefaciens

Cited by 8 publications

References 36 publications

Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Kojic acid and tea polyphenols inactivate Escherichia coli O157:H7 in vitro and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA

Electrochemical Control of Biofilm Formation and Approaches to Biofilm Removal

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