Potential Activity of Albino Grifola frondosa Mushroom Extract against Biofilm of Meticillin-Resistant Staphylococcus aureus.

Teresa Fasciana,Anna Giammanco,Giuseppe Venturella,Elena Galia,Maria Rita Tricoli,Orazia Diquattro,Salvatore Vieni,Maria Letizia Gargano,Giuseppa Graceffa,Ignazio Arrigo,Nicola Serra

doi:10.3390/jof7070551

Abstract

Mushroom extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, to some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of extracts from albino Grifola frondosa (GF), commonly known as maitake, to inhibit the growth of some bacteria and the biofilm production by Staphylococcus aureus. We obtained not only a significant reduction of OD score between biofilm and biofilm plus albino G. frondosa extract group, but also a reduction of category of biofilm. In addition, we observed a significant presence of isolates with strong category for the biofilm group and a significant presence of isolates with absent category for the biofilm plus albino G. frondosa extract group. These results confirm that the use of albino G. frondosa extract reduces in significant way the presence of biofilm. Our results suggest and confirm that albino G. frondosa extracts could be employed as functional food and could be used as a natural additive for food process control and food safety.

Highlights

Natural compounds present in herbs and spice-derived extracts, essential oils and other secondary metabolites from plants, bacteria and enzymes are currently gaining ground and are still largely underused.In recent years, there has been an increased interest in natural antimicrobials, especially those obtained from medicinal mushrooms [1]
The OD values and the category for all isolates for the biofilm and biofilm plus albino G. frondosa extract groups we defined according to the following classification: Absent (OD ≤ 0.078): category 1, Weak (0.078 < OD ≤ 0.156): category 2, Moderate (0.156 < OD ≤ 0.31): category 3, and Strong (OD > 0.31): category 4. In this way we considered for Biofilm and biofilm+ Grifola frondosa (GF) group the Global category variable, composed of all categories associated with all isolates considered
We describe the percentages for every category of both biofilm and biofilm + GF group, and into Table 2 we report percentages and numbers for every pair category described with

Summary

Introduction

Natural compounds present in herbs and spice-derived extracts, essential oils and other secondary metabolites from plants, bacteria and enzymes are currently gaining ground and are still largely underused.In recent years, there has been an increased interest in natural antimicrobials, especially those obtained from medicinal mushrooms [1]. Some fungi species are a rich source of natural compounds with antimicrobial properties, which can inhibit the growth of foodborne pathogens, and increase the sill life of the food [2]. Microorganisms present in foodborne diseases or food processing plant contamination are often capable of adhering and forming biofilm [3]. Biofilm is defined as a structured community of microbial cells firmly attached to a surface and embedded in a matrix composed of extracellular polymeric substances (EPS) [4]. The development of sessile biofilm communities involves highly complex and dynamic events whereby EPS play key structural and functional roles that are essential for the emergent properties of biofilms. In the dairy industry or other food processing industries or food-contact surfaces, biofilm formation is a potential source of contamination and can lead to serious hygiene problems and economic losses [8,9]

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