Abstract
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 Staphylococcus aureus ATCC 6538 (S. aureus) 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 S. aureus biofilms became thinner and finally separated into individual colonies when exposed to naringenin. The decreased biofilm formation of S. aureus 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 sigB induced by naringenin. This work provides insight into the anti-biofilm mechanism of naringenin in S. aureus and suggests the possibility of naringenin being used in the industrial food industry for the prevention of biofilm formation.
Highlights
Staphylococcus aureus is a common pathogen and is responsible for food poisoning through the production of thermally stable enterotoxins in various kinds of food [1,2].A microbial biofilm is an aggregation of bacteria that is composed of extracellular polymeric substances, which are attached on the surface of microorganisms [3]
It is important to inhibit the formation of S. aureus biofilms on food contact to surfaces ensure the manufacture of safe food products
S. aureus cultured at 37 ◦ C takes 12 h to reach the stationary phase, as compared to 48 h for
Summary
A microbial biofilm is an aggregation of bacteria that is composed of extracellular polymeric substances, which are attached on the surface of microorganisms [3]. The most common feature of microbial lifestyles is attachment onto a surface by biofilm formation. S. aureus can form biofilms on different surfaces in food processing plants and is very adaptable to various environmental stressors including acids, salts, antibiotics, and detergents [4,5,6]. The presence of S. aureus biofilm on food contact surfaces creates serious problems for the food industry because it can lead to food spoilage and disease transmission [7,8]. It is important to inhibit the formation of S. aureus biofilms on food contact to surfaces ensure the manufacture of safe food products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
