Punicalagin inhibits biofilm formation and virulence gene expression of Vibrio parahaemolyticus

Liu, Hongli; Zhu, Wenxiu; Cao, Yu; Gao, Jie; Jin, Tong; Qin, Ningbo; Xia, Xiaodong

doi:10.1016/j.foodcont.2022.109045

Cited by 28 publications

(41 citation statements)

References 64 publications

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“…Therefore, it is essential to make a successful strategy that can manage and eradicate bacterial biofilm. In comparison to free-living bacterial cells, bacterial growth that protects itself by embedding cells regularly in extracellular polymeric substances (EPS) is known as biofilms [ 16 , 17 ]. This increases the bacteria’s ability to survive acquaintance with antimicrobial agents [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

“…In comparison to free-living bacterial cells, bacterial growth that protects itself by embedding cells regularly in extracellular polymeric substances (EPS) is known as biofilms [ 16 , 17 ]. This increases the bacteria’s ability to survive acquaintance with antimicrobial agents [ 17 , 18 ]. Many biofilm-related genes regulate the continuous, dynamic processes that lead to the formation of biofilms, including cell attachment, EPS synthesis, resource capture, detachment, and dispersal.…”

Section: Introductionmentioning

confidence: 99%

“…To prevent foodborne infections, natural, plant-extracted antimicrobial compounds are typically regarded as secure, efficient, and environmentally friendly [ 24 , 25 ]. With a broad range of activities against numerous bacterial and fungal infections, convinced plant extracts have long been extensively used for food safeguards and disease prevention [ 17 , 25 , 26 ]. An alternate remedy for L. monocytogenes biofilms is derived from plants [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

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The Inhibitory Effect of Quercetin on Biofilm Formation of Listeria monocytogenes Mixed Culture and Repression of Virulence

2022

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Listeria monocytogenes is the species of foodborne pathogenic bacteria that causes the infection listeriosis. The food production chain employs various methods to control biofilms, although none are completely successful. This study evaluates the effectiveness of quercetin as a food additive in reducing L. monocytogenes mixed cultures (ATCC19113, ATCC19117, and ATCC15313) biofilm formation on stainless steel (SS), silicon rubber (SR), and hand glove (HG) coupons, as well as tests its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 250 µg/mL, the tested quercetin exhibited the lowest bactericidal action with no visible bacterial growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against L. monocytogenes was examined. A control group was not added with quercetin. The current study also investigates the effect of quercetin on the expression of different genes engaged in motility (flaA, fbp), QS (agrA), and virulence (hlyA, prfA). Through increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagella motility, virulence, and quorum-sensing were all dramatically reduced. Quercetin (0–125 μg/mL) was investigated on the SS, SR, and HG surfaces; the inhibitory effects were 0.39–2.07, 0.09–1.96 and 0.03–1.69 log CFU/cm2, respectively (p < 0.05). Field-emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Our findings suggest that plant-derived quercetin should be used as an antimicrobial agent in the food industry to control the development of L. monocytogenes biofilms. These outcomes suggest that bacterial targets are of interest for biofilm reduction, with alternative natural food agents in the food sector along the entire food production chain.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Inhibitory Effect of Quercetin on Biofilm Formation of Listeria monocytogenes Mixed Culture and Repression of Virulence

2022

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“…According to studies by Han et al [ 4 ] and Almohamad et al [ 5 ] over 60% outbreaks by V. parahaemolyticus biofilm by consuming contaminated seafoods. Infections with V. parahaemolyticus typically have self-limiting symptoms (e.g., vomiting, diarrhea, fever, nausea, chills, headaches, and watery stools) [ 6 , 7 ]. Although uncommon, this bacterium can cause septicemia, necrotizing fasciitis, wound infections, and even death [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

et al. 2022

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Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are completely successful. This study aims to evaluate the effectiveness of quercetin as a food additive in reducing V. parahaemolyticus biofilm formation on stainless-steel coupons (SS) and hand gloves (HG) as well as testing its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 220 µg/mL, the tested quercetin exhibited the lowest bactericidal action without visible growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against V. parahaemolyticus was examined. Control group was not added with quercetin. With increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagellar motility (flaA, flgL), biofilm formation (vp0952, vp0962), virulence (VopQ, vp0450), and quorum-sensing (aphA, luxS) were all dramatically suppressed. Quercetin (0–110 μg/mL) was investigated on SS and HG surfaces, the inhibitory effect were 0.10–2.17 and 0.26–2.31 log CFU/cm2, respectively (p < 0.05). Field emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Additionally, there was a significant difference between the treated and control groups in terms of motility (swimming and swarming). According to our research, quercetin produced from plants should be employed as an antibiofilm agent in the food sector to prevent the growth of V. parahaemolyticus biofilms. These results indicate that throughout the entire food production chain, bacterial targets are of interest for biofilm reduction with alternative natural food agents in the seafood industry.

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“…Our and other recent research indicates that numerous medicinal plants, spices, and their bioactive compounds possess antibacterial properties (Saleem et al, 2010 ; Moloney, 2016 ; Zhang et al, 2019 , 2021 ; Kim et al, 2020 ; Porras et al, 2021 ; Song et al, 2021 ). In addition, some phytochemicals have been reported to inhibit microbial virulence factors, such as bacterial biofilm, quorum sensing, and bacterial toxins, with the effective concentrations lower than their minimum inhibitory concentrations (MICs) (Ferro et al, 2016 ; Silva et al, 2016 ; Zhang et al, 2018 , 2020 ; Wu et al, 2019 ; Farha et al, 2020 ; Liu et al, 2020 ; Melander et al, 2020 ; Tahrioui et al, 2020 ; Zamuz et al, 2021 ). Thus, plant-derived antibacterial compounds represent a category of promising alternatives to traditional antibiotics, while their efficacy and underlying molecular mechanism against antibiotic-resistant bacteria have not yet been entirely understood.…”

mentioning

confidence: 99%

Editorial: Discovery of novel plant-derived compounds with antibacterial actions against antibiotic-resistant bacteria, volume II

Gan

Corke

et al. 2022

Front. Microbiol.

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Punicalagin inhibits biofilm formation and virulence gene expression of Vibrio parahaemolyticus

Cited by 28 publications

References 64 publications

The Inhibitory Effect of Quercetin on Biofilm Formation of Listeria monocytogenes Mixed Culture and Repression of Virulence

The Inhibitory Effect of Quercetin on Biofilm Formation of Listeria monocytogenes Mixed Culture and Repression of Virulence

Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

Editorial: Discovery of novel plant-derived compounds with antibacterial actions against antibiotic-resistant bacteria, volume II

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