Journal
FOOD CONTROL
Volume 90, Issue -, Pages 266-273Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2018.02.041
Keywords
Anti-biofilm compounds; Food safety; Flavonoids; Extracellular polymeric substances
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Funding
- Mexican council for science and technology CONACYT [CB-2013-01-222691]
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The aim of the present study was to investigate the inhibitory mechanisms of quercetin against L. monocytogenes biofilm formation, by affecting secretion of polymeric substances (EPS) and spatio-temporal organization. The minimum concentration of quercetin inhibiting the establishment of bacterial biofilm was determined to be 0.8 mM; therefore, a lower concentration of the flavonoid (0.2 mM) was used in order to investigate its effect on cell attachment and EPS production on stainless steel and the spatio-temporal organization on glass, while avoiding bias of loss of cellular viability. In applying this concentration, reductions of 132 and 1.94 Log(10) CFU/cm(2) of initial adhesion and maximum cell density on stainless steel were observed on the test surfaces at 2h (initial adhesion) and 24 h (maximum cell density), respectively. EPS on mature biofilms (24 h) was mainly composed by proteins (97.83%), followed by polysaccharides (2.03%) and DNA (0.14%). In addition, quercetin reduced total extracellular protein content by 41% compared with control; while, DNA and polysaccharide contents in biofilms were not affected. Also, relative to control, quercetin impaired surface colonization, early stages of biofilm formation and the development of a more complex architecture during its formation. This proved that quercetin inhibited the formation of L monocytogenes biofilms by reducing initial attachment, the amount of extracellular proteins found in the EPS matrix and the overall spatio-temporal organization of L. monocytogenes. (C) 2018 Elsevier Ltd. All rights reserved.
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