1887

Abstract

Background:

Biofilm is defined as a community where bacterial cells encased in a matrix of extracellular polymeric substances adhere to each other and/or to a surface. In food industry, foodborne pathogens like Salmonella are capable of forming biofilms on open surfaces. We have shown anti-biofilm effects of ε-poly-lysine (PL) and milk serum protein (MSP) against various bacteria. In this study, peptides derived from egg was investigated for anti-biofilm effects on foodborne pathogens.

Methods:

Effects of several kinds of peptides, including 3 kinds of hydrolysates derived from egg, together with PL and MSP, on biofilm formation of 4 kinds of foodborne pathogens ( O157:H7, , and ) were investigated on microtiter plates through biomass quantification with crystal violet staining.

Results:

Both 0.01% PL and 0.25% MSP significantly decrease biofilm formation of all the pathogens, while PL was more effective than MSP against gram-negative bacteria. All the hydrolysates showed considerable effect under high concentration (1%), among them hydrolysate 2 was more effective than the others since it inhibited biofilm formation of S.Typhimurium, even under concentration of 0.1%.

Conclusion:

The egg white hydrolysate contains some antibacterial peptides that could modulate biofilm formation of S.Typhimurium and other pathogens, which could be beneficial to develop new strategies to combat biofilm infections.

Loading

Article metrics loading...

/content/journal/acmi/10.1099/acmi.fis2019.po0110
2020-02-28
2020-06-04
Loading full text...

Full text loading...

http://instance.metastore.ingenta.com/content/journal/acmi/10.1099/acmi.fis2019.po0110
Loading

Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error