New 1,3,4-oxadiazole compound with effective antibacterial and antibiofilm activity against Staphylococcus aureus

Formagio, Maíra Dante; Silva, João Vitor de Oliveira; Prohmann, Lorena Fortunato; Campanerut‐Sá, Paula Aline Zanetti; Capoci, Isis Regina Grenier; Cotica, Érika Seki Kioshima; Mikcha, Jane Martha Graton

doi:10.1111/lam.13766

Cited by 2 publications

(1 citation statement)

References 32 publications

(68 reference statements)

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“…Recently, a new derivative belonging to the oxadiazole class, i.e., the synthetic 1,3,4oxadiazole compound LMM6, previously reported for its fungicidal activity against Candida albicans (Faria et al, 2021), has been described to inhibit both bacterial growth in liquid culture and biofilm formation, as well as reduce the biomass of the already formed biofilm, probably interfering with the exopolysaccharide matrix, leading to biofilm disruption. Therefore, it was proposed as an innovative synthetic molecule to be used also in combination with other sanitizers or methods for S. aureus control (Dante Formagio et al, 2022).…”

Section: Strategies Using New Food-contact Materials or New Chemical ...mentioning

confidence: 99%

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Chieffi

Fanelli

Fusco

2023

Front. Food. Sci. Technol.

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Staphylococcus (S.) aureus can proliferate in a broad range of food and contact surfaces. The ability to grow as a biofilm enhances its resistance to cleaning agents and the chance to persist on food facility contact surfaces and enter the food chain. This presents a risk to the health of food workers and consumers, considering that this pathogen has been associated with a wide variety of local and systemic human infections, as well as with food poisoning caused by the production of enterotoxins. In particular, ready-to-eat (RTE) food, that does not undergo further processing capable of reducing bacterial contamination, may be of particular concern since its consumption poses a direct microbiological risk to consumers. To worsen this scenario, S. aureus harbors several biocide and antimicrobial resistance genes (BRGs and ARGs), which, respectively, reduce the efficacy of sanitizing agents during cleaning procedures and antimicrobial treatments when infections occur. Considering this, several novel methods have recently been investigated to control S. aureus contamination in food and contact surfaces in food facilities in order to overcome the limitations of traditional sanitizing protocols and improve the safety of the produced food products. In this review, we will provide an overview of S. aureus ARGs and BRGs and whole-genome sequence (WGS)-based methods recently implemented for their surveillance. Furthermore, we will describe the presence of antimicrobial-resistant S. aureus in RTE food and food-contact surfaces and present novel natural or chemical compounds, new food-contact materials, and innovative physical methods to control the contamination of this pathogen in the food sector. Finally, we will also discuss if S. aureus complex-related species are emerging as new antimicrobial-resistant pathogens of the food chain.

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Section: Strategies Using New Food-contact Materials or New Chemical ...mentioning

confidence: 99%

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Chieffi

Fanelli

Fusco

2023

Front. Food. Sci. Technol.

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“Antibacterial effect and possible mechanism of action of 1,3,4-oxadiazole in Staphylococcus aureus”

Formagio,

Silva,

Silva

et al. 2023

Letters in Applied Microbiology

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Staphylococcus aureus is one of the main etiological agents causing foodborne diseases, and the development of new antibacterial agents is urgent. This study evaluated the antibacterial activity and the possible mechanism of action of the 1,3,4-oxadiazole LMM6 against S. aureus. The minimum inhibitory concentration of LMM6 ranged from 1.95 to 7.81 µg ml−1. The time-kill assay showed that 48 h treatment at 1 × to 8 × minimum inhibitory concentration (MIC) reduced S. aureus by 4 log colony forming unit (CFU), indicating a bacteriostatic effect. Regarding the possible mechanism of action of LMM6, there was accumulation of reactive oxygen species (ROS) and an increase in the absorption of crystal violet (∼50%) by the cells treated with LMM6 at 1 × and 2 × MIC for 6 and 12 h. In addition, there was increased propidium iodide uptake (∼84%) after exposure to LMM6 for 12 h at 2 × MIC. After 48 h of treatment, 100% of bacteria had been injured. Scanning electron microscopy observations demonstrated that LMM6-treated cells were smaller compared with the untreated group. LMM6 exhibited bacteriostatic activity and its mechanism of action involves increase of intracellular ROS and disturbance of the cell membrane which can be considered a key target for controlling the growth of S. aureus.

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New 1,3,4-oxadiazole compound with effective antibacterial and antibiofilm activity against Staphylococcus aureus

Cited by 2 publications

References 32 publications

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

“Antibacterial effect and possible mechanism of action of 1,3,4-oxadiazole in Staphylococcus aureus”

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