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:	Qing-Hui Wen, Rui Wang, Si-Qi Zhao, Bo-Ru Chen, Xin-An Zeng
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	naringenin biofilm formation cell surface hydrophobicity confocal laser scanning microscopy biofilm-related genes Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/361ce3d89f89447b95c25c792101b8f9
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spelling	oai:doaj.org-article:361ce3d89f89447b95c25c792101b8f92021-11-25T17:33:29ZInhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin10.3390/foods101126142304-8158https://doaj.org/article/361ce3d89f89447b95c25c792101b8f92021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2614https://doaj.org/toc/2304-8158Taking 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.Qing-Hui WenRui WangSi-Qi ZhaoBo-Ru ChenXin-An ZengMDPI AGarticlenaringeninbiofilm formationcell surface hydrophobicityconfocal laser scanning microscopybiofilm-related genesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2614, p 2614 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	naringenin biofilm formation cell surface hydrophobicity confocal laser scanning microscopy biofilm-related genes Chemical technology TP1-1185
spellingShingle	naringenin biofilm formation cell surface hydrophobicity confocal laser scanning microscopy biofilm-related genes Chemical technology TP1-1185 Qing-Hui Wen Rui Wang Si-Qi Zhao Bo-Ru Chen Xin-An Zeng Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
description	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.
format	article
author	Qing-Hui Wen Rui Wang Si-Qi Zhao Bo-Ru Chen Xin-An Zeng
author_facet	Qing-Hui Wen Rui Wang Si-Qi Zhao Bo-Ru Chen Xin-An Zeng
author_sort	Qing-Hui Wen
title	Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
title_short	Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
title_full	Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
title_fullStr	Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
title_full_unstemmed	Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
title_sort	inhibition of biofilm formation of foodborne <i>staphylococcus aureus</i> by the citrus flavonoid naringenin
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/361ce3d89f89447b95c25c792101b8f9
work_keys_str_mv	AT qinghuiwen inhibitionofbiofilmformationoffoodborneistaphylococcusaureusibythecitrusflavonoidnaringenin AT ruiwang inhibitionofbiofilmformationoffoodborneistaphylococcusaureusibythecitrusflavonoidnaringenin AT siqizhao inhibitionofbiofilmformationoffoodborneistaphylococcusaureusibythecitrusflavonoidnaringenin AT boruchen inhibitionofbiofilmformationoffoodborneistaphylococcusaureusibythecitrusflavonoidnaringenin AT xinanzeng inhibitionofbiofilmformationoffoodborneistaphylococcusaureusibythecitrusflavonoidnaringenin
_version_	1718412215936090112

Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin

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