Antibiofilm effect of sodium butyrate against
Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore ef...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhu, Wenxiu [verfasserIn] Gao, Jingzhu [verfasserIn] Liu, Hongli [verfasserIn] Liu, Jiaxiu [verfasserIn] Jin, Tong [verfasserIn] Qin, Ningbo [verfasserIn] Ren, Xiaomeng [verfasserIn] xia, Xiaodong [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 131 |
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| Übergeordnetes Werk: |
volume:131 |
| DOI / URN: |
10.1016/j.foodcont.2021.108422 |
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| Katalog-ID: |
ELV006520766 |
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| 520 | |a Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. | ||
| 650 | 4 | |a Vibrio parahaemolyticus | |
| 650 | 4 | |a Sodium butyrate | |
| 650 | 4 | |a Antibiofilm | |
| 650 | 4 | |a Gene expression | |
| 650 | 4 | |a Motility | |
| 700 | 1 | |a Gao, Jingzhu |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Hongli |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Jiaxiu |e verfasserin |4 aut | |
| 700 | 1 | |a Jin, Tong |e verfasserin |4 aut | |
| 700 | 1 | |a Qin, Ningbo |e verfasserin |4 aut | |
| 700 | 1 | |a Ren, Xiaomeng |e verfasserin |4 aut | |
| 700 | 1 | |a xia, Xiaodong |e verfasserin |0 (orcid)0000-0002-6336-2661 |4 aut | |
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10.1016/j.foodcont.2021.108422 doi (DE-627)ELV006520766 (ELSEVIER)S0956-7135(21)00560-0 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhu, Wenxiu verfasserin aut Antibiofilm effect of sodium butyrate against 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. Vibrio parahaemolyticus Sodium butyrate Antibiofilm Gene expression Motility Gao, Jingzhu verfasserin aut Liu, Hongli verfasserin aut Liu, Jiaxiu verfasserin aut Jin, Tong verfasserin aut Qin, Ningbo verfasserin aut Ren, Xiaomeng verfasserin aut xia, Xiaodong verfasserin (orcid)0000-0002-6336-2661 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131 |
| spelling |
10.1016/j.foodcont.2021.108422 doi (DE-627)ELV006520766 (ELSEVIER)S0956-7135(21)00560-0 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhu, Wenxiu verfasserin aut Antibiofilm effect of sodium butyrate against 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. Vibrio parahaemolyticus Sodium butyrate Antibiofilm Gene expression Motility Gao, Jingzhu verfasserin aut Liu, Hongli verfasserin aut Liu, Jiaxiu verfasserin aut Jin, Tong verfasserin aut Qin, Ningbo verfasserin aut Ren, Xiaomeng verfasserin aut xia, Xiaodong verfasserin (orcid)0000-0002-6336-2661 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131 |
| allfields_unstemmed |
10.1016/j.foodcont.2021.108422 doi (DE-627)ELV006520766 (ELSEVIER)S0956-7135(21)00560-0 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhu, Wenxiu verfasserin aut Antibiofilm effect of sodium butyrate against 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. Vibrio parahaemolyticus Sodium butyrate Antibiofilm Gene expression Motility Gao, Jingzhu verfasserin aut Liu, Hongli verfasserin aut Liu, Jiaxiu verfasserin aut Jin, Tong verfasserin aut Qin, Ningbo verfasserin aut Ren, Xiaomeng verfasserin aut xia, Xiaodong verfasserin (orcid)0000-0002-6336-2661 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131 |
| allfieldsGer |
10.1016/j.foodcont.2021.108422 doi (DE-627)ELV006520766 (ELSEVIER)S0956-7135(21)00560-0 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhu, Wenxiu verfasserin aut Antibiofilm effect of sodium butyrate against 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. Vibrio parahaemolyticus Sodium butyrate Antibiofilm Gene expression Motility Gao, Jingzhu verfasserin aut Liu, Hongli verfasserin aut Liu, Jiaxiu verfasserin aut Jin, Tong verfasserin aut Qin, Ningbo verfasserin aut Ren, Xiaomeng verfasserin aut xia, Xiaodong verfasserin (orcid)0000-0002-6336-2661 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131 |
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10.1016/j.foodcont.2021.108422 doi (DE-627)ELV006520766 (ELSEVIER)S0956-7135(21)00560-0 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhu, Wenxiu verfasserin aut Antibiofilm effect of sodium butyrate against 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. Vibrio parahaemolyticus Sodium butyrate Antibiofilm Gene expression Motility Gao, Jingzhu verfasserin aut Liu, Hongli verfasserin aut Liu, Jiaxiu verfasserin aut Jin, Tong verfasserin aut Qin, Ningbo verfasserin aut Ren, Xiaomeng verfasserin aut xia, Xiaodong verfasserin (orcid)0000-0002-6336-2661 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131 |
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Antibiofilm effect of sodium butyrate against |
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antibiofilm effect of sodium butyrate against |
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Antibiofilm effect of sodium butyrate against |
| abstract |
Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. |
| abstractGer |
Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. |
| abstract_unstemmed |
Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus, and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries. |
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