Efficacy of Synthetic Furanones on Listeria monocytogenes Biofilm Formation

Furanones are analogues of acylated homoserine lactones with proven antifouling activity in both Gram-positive and Gram-negative bacteria though the interference of various quorum sensing pathways. In an attempt to find new strategies to prevent and control biofilm formation on stainless steel (SS)...

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Veröffentlicht in:Foods 2019-12, Vol.8 (12), p.647
Hauptverfasser: Rodríguez-López, Pedro, Barrenengoa, Andrea Emparanza, Pascual-Sáez, Sergio, Cabo, Marta López
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Sprache:eng
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Zusammenfassung:Furanones are analogues of acylated homoserine lactones with proven antifouling activity in both Gram-positive and Gram-negative bacteria though the interference of various quorum sensing pathways. In an attempt to find new strategies to prevent and control biofilm formation on stainless steel (SS) surfaces, different concentrations of six synthetic furanones were applied on biofilms formed by strains isolated from food, environmental, and clinical sources grown onto AISI 316 SS coupons. Among the furanones tested, (Z-)-4-Bromo-5-(bromomethylene)-2(5 )-furanone and 3,4-Dichloro-2(5 )-furanone significantly ( < 0.05) reduced the adhesion capacity (>1 log CFU cm ) in 24 h treated biofilms. Moreover, individually conducted experiments demonstrated that (Z-)-4-Bromo-5-(bromomethylene)-2(5 )-furanone was able to not only significantly ( < 0.05) prevent adhesion but also to reduce the growth rate of planktonic cells up to 48 h in a dose-dependent manner. LIVE/DEAD staining followed by epifluorescence microscopy visualisation confirmed these results show an alteration of the structure of the biofilm in furanone-treated samples. Additionally, it was demonstrated that 20 µmol L of 3,4-Dichloro-2(5 )-furanone dosed at 0, 24 and 96 h was able to maintain a lower level of adhered cells (>1 log CFU cm ; < 0.05). Since furanones do not pose a selective pressure on bacteria, these results represent an appealing novel strategy for the prevention of biofilm grown onto SS.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods8120647