期刊
FOODS
卷 11, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/foods11070977
关键词
Salmonella Typhimurium; antioxidant; quercetin; biofilm; rubber; hand gloves; gene expression
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [2021R1I1A3A04037468]
- National Research Foundation of Korea [2021R1I1A3A04037468] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Quercetin, an active nutraceutical element, exhibits inhibitory effects against Salmonella Typhimurium on surfaces by disrupting biofilms and suppressing the expression of virulence and stress response genes, making it a potential antibiofilm agent in the food industry.
Quercetin is an active nutraceutical element that is found in a variety of foods, vegetables, fruits, and other products. Due to its antioxidant properties, quercetin is a flexible functional food that has broad protective effects against a wide range of infectious and degenerative disorders. As a result, research is required on food-contact surfaces (rubber (R) and hand gloves (HG)) that can lead to cross-contamination. In this investigation, the inhibitory effects of quercetin, an antioxidant and antibacterial molecule, were investigated at sub-MIC (125; 1/2, 62.5; 1/4, and 31.25; 1/8 MIC, mu g/mL) against Salmonella Typhimurium on surfaces. When quercetin (0-125 mu g/mL) was observed on R and HG surfaces, the inhibitory effects were 0.09-2.49 and 0.20-2.43 log CFU/cm(2), respectively (p < 0.05). The results were confirmed by field emission scanning electron microscopy (FE-SEM), because quercetin inhibited the biofilms by disturbing cell-to-cell connections and inducing cell lysis, resulting in the loss of normal cell morphology, and the motility (swimming and swarming) was significantly different at 1/4 and 1/2 MIC compared to the control. Quercetin significantly (p < 0.05) suppressed the expression levels of virulence and stress response (rpoS, avrA, and hilA) and quorum-sensing (luxS) genes. Our findings imply that plant-derived quercetin could be used as an antibiofilm agent in the food industry to prevent S. Typhimurium biofilm formation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据