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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.

  • This is an open-access article distributed under the terms of the Creative Commons Attribution License.
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/content/journal/acmi/10.1099/acmi.fis2019.po0110
2020-02-28
2022-05-17
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