Abstract
Papain is a cysteine protease isolated from Carica papaya that has been used for various purpose in the food industry. The aim of this study was to investigate the effects of papain on Staphylococcus aureus (S. aureus) and Campylobacter jejuni (C. jejuni) biofilms. Papain did not affect the viability of cells, even at the highest tested concentration (5 μg/mL). However, biofilm formation by S. aureus 7, S. aureus 8, C. jejuni NCTC 11168, and C. jejuni Y23-5, as determined by crystal violet staining assays, was inhibited by 32.8%, 42.2%, 23.9%, and 22.2%, respectively, following treatment with 5 μg/mL papain. In addition, mature biofilms on stainless steel coupons were reduced by 2 Log CFU/coupons after treatment with 5 μg/mL papain, and the morphological changes in the biofilm were assessed by scanning electron microscopy. These results confirmed that although papain does not exert antibacterial effects, it has anti-biofilm effects against S. aureus and C. jejuni. This study suggests the potential of papain as an anti-biofilm agent in the food industry.
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