20.500.12556/RUL-131821 Antibiofilm potential of Lavandula preparations against Campylobacter jejuni New approaches for the control of Campylobacter jejuni biofilms in the food industry are being studied intensively. Natural products are promising alternative antimicrobial substances to control biofilm production, with particular emphasis on plant extracts. Dried flowers of Lavandula angustifolia were used to produce LEO, LEF, and LEW. The chemical compositions determined for these Lavandula preparations included seven major compounds that were selected for further testing. These were tested against C. jejuni, for biofilm degradation and removal. Next-generation sequencing was used to study the molecular mechanisms underlying LEO actions against C. jejuni adhesion and motility. Analysis of LEO revealed 1,8-cineol, linalool and linalyl acetate as the main components. For LEF and LEW, the main components were phenolic acid glycosides, with flavonoids rarely present. The minimal inhibitory concentrations of the Lavandula preparations and pure compounds against C. jejuni ranged from 0.2 mg/mL to 1 mg/mL. LEO showed the strongest biofilm degradation. The reduction of C. jejuni adhesion was ≥1 log10 CFU/mL, which satisfies European Food Safety Authority recommendations. Lavandula preparations reduced C. jejuni motility by almost 50%, which consequently can impact upon biofilm formation. These data are in line with the transcriptome analysis of C. jejuni, which indicated that LEO down-regulated genes important for biofilm formation. LEW also showed good antibacterial and anti-biofilm effects, particularly against adhesion and motility mechanisms. This defines an innovative approach using alternative strategies and novel targets to combat bacterial biofilm formation, and hence the potential to develop new effective agents with biofilm-degrading activities. Lavandula preparations antibiofilm activity Campylobacter jejuni rastlinski izvlečki protimikrobne snovi sivka Campylobacter jejuni biofilm true false true American Society for Microbiology Angleški jezik Slovenski jezik Članek v reviji 2021-10-04 11:53:36 2021-10-04 11:53:36 2023-03-20 08:40:22 0000-00-00 00:00:00 2021 0 0 18 str. iss. 19, art. e01099-21 Vol. 87 Oct. 2021 0000-00-00 PostprintKoncna Objavljeno apc 0000-00-00 0000-00-00 0000-00-00 2022-01-28 579.24/.26:547.9 1098-5336 10.1128/AEM.01099-21 72216835 RAZ_Ramic_Dina_2021.pdf RAZ_Ramic_Dina_2021.pdf 1 ACA2EEF0CCE5ED2901C4FA5373F6BD8E 01a45c2ef76b3efa0ea79f13147201631c5434e75ab65e758bc158c06571f64f 4419ed11-275a-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=149432 https://journals.asm.org/doi/10.1128/AEM.01099-21 0 2131c32b-273c-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=149417 Biotehniška fakulteta 0 0 0