Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citru...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/361ce3d89f89447b95c25c792101b8f9 |
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| Sumario: | Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citrus flavonoids possess a variety of biological activities, including antimicrobial properties. Therefore, the anti-biofilm formation properties of the citrus flavonoid naringenin on the <i>Staphylococcus aureus</i> ATCC 6538 (<i>S. aureus</i>) were investigated using subminimum inhibitory concentrations (sub-MICs) of 5~60 mg/L. The results were confirmed using laser and scanning electron microscopy techniques, which revealed that the thick coating of <i>S. aureus</i> biofilms became thinner and finally separated into individual colonies when exposed to naringenin. The decreased biofilm formation of <i>S. aureus</i> cells may be due to a decrease in cell surface hydrophobicity and exopolysaccharide production, which is involved in the adherence or maturation of biofilms. Moreover, transcriptional results show that there was a downregulation in the expression of biofilm-related genes and alternative sigma factor <i>sigB</i> induced by naringenin. This work provides insight into the anti-biofilm mechanism of naringenin in <i>S. aureus</i> and suggests the possibility of naringenin being used in the industrial food industry for the prevention of biofilm formation. |
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