Abstract
The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), and 3-methylthiopropyl isothiocyanate (MTPITC) to improve their controlled release for the inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry, and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5–7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spa, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3–2.4 times longer than that of BITC, and correlation coefficient (R2) of the secondary models was 0.94–0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.
Highlights
Staphylococcus aureus (S. aureus) is one of the most frequent causes of food poisoning [1]
We screened the effects of antibacterial activities of 10 ITCs on S. aureus, and found methylthiopropyl isothiocyanate (MTPITC), phenethyl isothiocyanate (PEITC), and benzyl isothiocyanate (BITC) had relatively high capacities
In comparison with γ-CD, the inclusion complexes had a maximal absorption peak at 247 nm, which was attributed to the N=C=S group in ITCs
Summary
Staphylococcus aureus (S. aureus) is one of the most frequent causes of food poisoning [1]. S. aureus has the ability to adhere to various surfaces and create thick biofilms [1,2]. Is one of the most important qualities that contributes to the successful growth of these bacteria, and it is thought to be necessary for the onset of their pathogenicity and persistence [4]. This nonmotile, catalase, and coagulase-positive coccus has a wide range of virulence traits that allow it to persist in a living host [5]. Certain steps are needed to prevent S. aureus infection in order to maintain food safety
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