Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms
Aims The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL‐mediated quorum sensing (QS). Methods and Results Biofilm formation was me...
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| Veröffentlicht in: | Journal of applied microbiology 2013-10, Vol.115 (4), p.933-942 |
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| container_title | Journal of applied microbiology |
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| creator | Kerekes, E.‐B. Deák, É. Takó, M. Tserennadmid, R. Petkovits, T. Vágvölgyi, C. Krisch, J. |
| description | Aims
The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL‐mediated quorum sensing (QS).
Methods and Results
Biofilm formation was measured by crystal violet and resazurin staining, and QS inhibition was detected by paper disc diffusion assay.
Marjoram EO inhibited Bacillus cereus, Pichia anomala, Pseudomonas putida and mixed‐culture biofilm formation of Ps. putida and Escherichia coli and showed the best QS inhibitor effect on Chromobacterium violaceum.
For B. cereus, all components showed better antibiofilm capacity than the parent EOs. Lemon EO inhibited E. coli and mixed‐culture biofilms, and cinnamon was effective against the mixed forms. Scanning electron microscopy showed the loss of three‐dimensional structures of biofilms.
Conclusions
The EOs and components used seem to be good candidates for prevention of biofilm formation and inhibition of the AHL‐mediated QS mechanism.
Significance and Impact of the Study
Biofilm formation on foods and food industrial equipment is a serious problem causing food spoilage and emergence of foodborne diseases. This article highlights the importance of studying EOs as potential disinfectants and food preservatives. |
| doi_str_mv | 10.1111/jam.12289 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1458540424</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1458540424</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4169-2a5db9a2632a6d780f7100e9f6664d4d1144c692d85c99a5b1ed1e01ff5eb3513</originalsourceid><addsrcrecordid>eNqNkd1qFDEUx4MotlYvfAEJiFAvpk0y-Zi5XIrVSsUbvR4y-ahZ8rFNZip75yOIj-iTmJ3dKgiCgZCTnN_5nxz-ADzH6AzXdb6W4QwT0vUPwDFuOWsIF-ThEtOGIUGOwJNS1gjhFjH-GByRVnR9R8Ux-LGKk_v57fvoknU-QJtycPEGyqjrXlK3c8pzgMXEsmTU5O7ctIXJ1jdv1GQ0NKWmJyc9TM6XpXr6YlyGQboIVQqbFCtQYIq1RdJVNhsvd6XBqZzqPeUbGV0J5Sl4ZKUv5tnhPAGfL998unjXXH98e3Wxum4UxbxviGR67CXhLZFciw5ZgREyveWcU001xpQq3hPdMdX3ko3YaGwQtpaZsWW4PQGne91NTrezKdMQXFHGexlNmsuAKesYRZTQ_0DbjgnUIVLRl3-h6zTnWAfZUYLgnrSsUq_3VJ29lGzssMkuyLwdMBp2ng7V02HxtLIvDorzGIz-Td6bWIFXB0AWJb3NMipX_nBCkN3vKne-5746b7b_7ji8X33Yt_4FqwK9VA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1437219235</pqid></control><display><type>article</type><title>Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms</title><source>Oxford University Press Journals All Titles (1996-Current)</source><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Kerekes, E.‐B. ; Deák, É. ; Takó, M. ; Tserennadmid, R. ; Petkovits, T. ; Vágvölgyi, C. ; Krisch, J.</creator><creatorcontrib>Kerekes, E.‐B. ; Deák, É. ; Takó, M. ; Tserennadmid, R. ; Petkovits, T. ; Vágvölgyi, C. ; Krisch, J.</creatorcontrib><description>Aims
The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL‐mediated quorum sensing (QS).
Methods and Results
Biofilm formation was measured by crystal violet and resazurin staining, and QS inhibition was detected by paper disc diffusion assay.
Marjoram EO inhibited Bacillus cereus, Pichia anomala, Pseudomonas putida and mixed‐culture biofilm formation of Ps. putida and Escherichia coli and showed the best QS inhibitor effect on Chromobacterium violaceum.
For B. cereus, all components showed better antibiofilm capacity than the parent EOs. Lemon EO inhibited E. coli and mixed‐culture biofilms, and cinnamon was effective against the mixed forms. Scanning electron microscopy showed the loss of three‐dimensional structures of biofilms.
Conclusions
The EOs and components used seem to be good candidates for prevention of biofilm formation and inhibition of the AHL‐mediated QS mechanism.
Significance and Impact of the Study
Biofilm formation on foods and food industrial equipment is a serious problem causing food spoilage and emergence of foodborne diseases. This article highlights the importance of studying EOs as potential disinfectants and food preservatives.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/jam.12289</identifier><identifier>PMID: 23789847</identifier><identifier>CODEN: JAMIFK</identifier><language>eng</language><publisher>Oxford: Blackwell</publisher><subject>Anomala ; Anti-Infective Agents - pharmacology ; Bacillus ; Bacillus cereus - drug effects ; biofilm ; Biofilms ; Biofilms - drug effects ; Biological and medical sciences ; Chromobacterium - drug effects ; Chromobacterium violaceum ; Escherichia coli ; Escherichia coli - drug effects ; essential oils ; Food contamination & poisoning ; Food Microbiology ; Food Preservatives - pharmacology ; food spoilage ; Fundamental and applied biological sciences. Psychology ; Microbiology ; Microorganisms ; Oils & fats ; Oils, Volatile - pharmacology ; Plant Oils - pharmacology ; Pseudomonas putida ; quorum sensing ; Quorum Sensing - drug effects ; Yeasts - drug effects</subject><ispartof>Journal of applied microbiology, 2013-10, Vol.115 (4), p.933-942</ispartof><rights>2013 The Society for Applied Microbiology</rights><rights>2014 INIST-CNRS</rights><rights>2013 The Society for Applied Microbiology.</rights><rights>Copyright © 2013 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4169-2a5db9a2632a6d780f7100e9f6664d4d1144c692d85c99a5b1ed1e01ff5eb3513</citedby><cites>FETCH-LOGICAL-c4169-2a5db9a2632a6d780f7100e9f6664d4d1144c692d85c99a5b1ed1e01ff5eb3513</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjam.12289$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjam.12289$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27728570$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23789847$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kerekes, E.‐B.</creatorcontrib><creatorcontrib>Deák, É.</creatorcontrib><creatorcontrib>Takó, M.</creatorcontrib><creatorcontrib>Tserennadmid, R.</creatorcontrib><creatorcontrib>Petkovits, T.</creatorcontrib><creatorcontrib>Vágvölgyi, C.</creatorcontrib><creatorcontrib>Krisch, J.</creatorcontrib><title>Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims
The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL‐mediated quorum sensing (QS).
Methods and Results
Biofilm formation was measured by crystal violet and resazurin staining, and QS inhibition was detected by paper disc diffusion assay.
Marjoram EO inhibited Bacillus cereus, Pichia anomala, Pseudomonas putida and mixed‐culture biofilm formation of Ps. putida and Escherichia coli and showed the best QS inhibitor effect on Chromobacterium violaceum.
For B. cereus, all components showed better antibiofilm capacity than the parent EOs. Lemon EO inhibited E. coli and mixed‐culture biofilms, and cinnamon was effective against the mixed forms. Scanning electron microscopy showed the loss of three‐dimensional structures of biofilms.
Conclusions
The EOs and components used seem to be good candidates for prevention of biofilm formation and inhibition of the AHL‐mediated QS mechanism.
Significance and Impact of the Study
Biofilm formation on foods and food industrial equipment is a serious problem causing food spoilage and emergence of foodborne diseases. This article highlights the importance of studying EOs as potential disinfectants and food preservatives.</description><subject>Anomala</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>Bacillus</subject><subject>Bacillus cereus - drug effects</subject><subject>biofilm</subject><subject>Biofilms</subject><subject>Biofilms - drug effects</subject><subject>Biological and medical sciences</subject><subject>Chromobacterium - drug effects</subject><subject>Chromobacterium violaceum</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>essential oils</subject><subject>Food contamination & poisoning</subject><subject>Food Microbiology</subject><subject>Food Preservatives - pharmacology</subject><subject>food spoilage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Oils & fats</subject><subject>Oils, Volatile - pharmacology</subject><subject>Plant Oils - pharmacology</subject><subject>Pseudomonas putida</subject><subject>quorum sensing</subject><subject>Quorum Sensing - drug effects</subject><subject>Yeasts - drug effects</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkd1qFDEUx4MotlYvfAEJiFAvpk0y-Zi5XIrVSsUbvR4y-ahZ8rFNZip75yOIj-iTmJ3dKgiCgZCTnN_5nxz-ADzH6AzXdb6W4QwT0vUPwDFuOWsIF-ThEtOGIUGOwJNS1gjhFjH-GByRVnR9R8Ux-LGKk_v57fvoknU-QJtycPEGyqjrXlK3c8pzgMXEsmTU5O7ctIXJ1jdv1GQ0NKWmJyc9TM6XpXr6YlyGQboIVQqbFCtQYIq1RdJVNhsvd6XBqZzqPeUbGV0J5Sl4ZKUv5tnhPAGfL998unjXXH98e3Wxum4UxbxviGR67CXhLZFciw5ZgREyveWcU001xpQq3hPdMdX3ko3YaGwQtpaZsWW4PQGne91NTrezKdMQXFHGexlNmsuAKesYRZTQ_0DbjgnUIVLRl3-h6zTnWAfZUYLgnrSsUq_3VJ29lGzssMkuyLwdMBp2ng7V02HxtLIvDorzGIz-Td6bWIFXB0AWJb3NMipX_nBCkN3vKne-5746b7b_7ji8X33Yt_4FqwK9VA</recordid><startdate>201310</startdate><enddate>201310</enddate><creator>Kerekes, E.‐B.</creator><creator>Deák, É.</creator><creator>Takó, M.</creator><creator>Tserennadmid, R.</creator><creator>Petkovits, T.</creator><creator>Vágvölgyi, C.</creator><creator>Krisch, J.</creator><general>Blackwell</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>201310</creationdate><title>Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms</title><author>Kerekes, E.‐B. ; Deák, É. ; Takó, M. ; Tserennadmid, R. ; Petkovits, T. ; Vágvölgyi, C. ; Krisch, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4169-2a5db9a2632a6d780f7100e9f6664d4d1144c692d85c99a5b1ed1e01ff5eb3513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Anomala</topic><topic>Anti-Infective Agents - pharmacology</topic><topic>Bacillus</topic><topic>Bacillus cereus - drug effects</topic><topic>biofilm</topic><topic>Biofilms</topic><topic>Biofilms - drug effects</topic><topic>Biological and medical sciences</topic><topic>Chromobacterium - drug effects</topic><topic>Chromobacterium violaceum</topic><topic>Escherichia coli</topic><topic>Escherichia coli - drug effects</topic><topic>essential oils</topic><topic>Food contamination & poisoning</topic><topic>Food Microbiology</topic><topic>Food Preservatives - pharmacology</topic><topic>food spoilage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Oils & fats</topic><topic>Oils, Volatile - pharmacology</topic><topic>Plant Oils - pharmacology</topic><topic>Pseudomonas putida</topic><topic>quorum sensing</topic><topic>Quorum Sensing - drug effects</topic><topic>Yeasts - drug effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kerekes, E.‐B.</creatorcontrib><creatorcontrib>Deák, É.</creatorcontrib><creatorcontrib>Takó, M.</creatorcontrib><creatorcontrib>Tserennadmid, R.</creatorcontrib><creatorcontrib>Petkovits, T.</creatorcontrib><creatorcontrib>Vágvölgyi, C.</creatorcontrib><creatorcontrib>Krisch, J.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kerekes, E.‐B.</au><au>Deák, É.</au><au>Takó, M.</au><au>Tserennadmid, R.</au><au>Petkovits, T.</au><au>Vágvölgyi, C.</au><au>Krisch, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2013-10</date><risdate>2013</risdate><volume>115</volume><issue>4</issue><spage>933</spage><epage>942</epage><pages>933-942</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><coden>JAMIFK</coden><abstract>Aims
The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL‐mediated quorum sensing (QS).
Methods and Results
Biofilm formation was measured by crystal violet and resazurin staining, and QS inhibition was detected by paper disc diffusion assay.
Marjoram EO inhibited Bacillus cereus, Pichia anomala, Pseudomonas putida and mixed‐culture biofilm formation of Ps. putida and Escherichia coli and showed the best QS inhibitor effect on Chromobacterium violaceum.
For B. cereus, all components showed better antibiofilm capacity than the parent EOs. Lemon EO inhibited E. coli and mixed‐culture biofilms, and cinnamon was effective against the mixed forms. Scanning electron microscopy showed the loss of three‐dimensional structures of biofilms.
Conclusions
The EOs and components used seem to be good candidates for prevention of biofilm formation and inhibition of the AHL‐mediated QS mechanism.
Significance and Impact of the Study
Biofilm formation on foods and food industrial equipment is a serious problem causing food spoilage and emergence of foodborne diseases. This article highlights the importance of studying EOs as potential disinfectants and food preservatives.</abstract><cop>Oxford</cop><pub>Blackwell</pub><pmid>23789847</pmid><doi>10.1111/jam.12289</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of applied microbiology, 2013-10, Vol.115 (4), p.933-942 |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Anomala Anti-Infective Agents - pharmacology Bacillus Bacillus cereus - drug effects biofilm Biofilms Biofilms - drug effects Biological and medical sciences Chromobacterium - drug effects Chromobacterium violaceum Escherichia coli Escherichia coli - drug effects essential oils Food contamination & poisoning Food Microbiology Food Preservatives - pharmacology food spoilage Fundamental and applied biological sciences. Psychology Microbiology Microorganisms Oils & fats Oils, Volatile - pharmacology Plant Oils - pharmacology Pseudomonas putida quorum sensing Quorum Sensing - drug effects Yeasts - drug effects |
| title | Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms |
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