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Antibiofilm potential of Lavandula preparations against Campylobacter jejuni
ID Ramić, Dina (Avtor), ID Bucar, Franz (Avtor), ID Kunej, Urban (Avtor), ID Dogša, Iztok (Avtor), ID Klančnik, Anja (Avtor), ID Smole Možina, Sonja (Avtor)

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URLURL - Izvorni URL, za dostop obiščite https://journals.asm.org/doi/10.1128/AEM.01099-21 Povezava se odpre v novem oknu

Izvleček
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.

Jezik:Angleški jezik
Ključne besede:Lavandula preparations, antibiofilm activity, Campylobacter jejuni
Vrsta gradiva:Članek v reviji
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:BF - Biotehniška fakulteta
Status publikacije:Objavljeno
Različica publikacije:Recenzirani rokopis
Založnik:American Society for Microbiology
Leto izida:2021
Št. strani:18 str.
Številčenje:Vol. 87, iss. 19, art. e01099-21
PID:20.500.12556/RUL-131821 Povezava se odpre v novem oknu
UDK:579.24/.26:547.9
ISSN pri članku:1098-5336
DOI:10.1128/AEM.01099-21 Povezava se odpre v novem oknu
COBISS.SI-ID:72216835 Povezava se odpre v novem oknu
Datum objave v RUL:04.10.2021
Število ogledov:995
Število prenosov:404
Metapodatki:XML DC-XML DC-RDF
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Gradivo je del revije

Naslov:Applied and environmental microbiology
Skrajšan naslov:Appl. environ. microbiol.
Založnik:American Society for Microbiology
ISSN:1098-5336
COBISS.SI-ID:2926612 Povezava se odpre v novem oknu

Sekundarni jezik

Jezik:Slovenski jezik
Ključne besede:rastlinski izvlečki, protimikrobne snovi, sivka, Campylobacter jejuni, biofilm

Projekti

Financer:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Program financ.:Young researchers

Financer:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:J4-9299
Naslov:Mehanizmi adhezije bakterij Campylobacter kot tarča za zmanjšanje antibiotske odpornosti

Financer:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:J4-2542
Naslov:Mikrobne interakcije kot temelj biokontrole bakterij Campylobacter jejuni

Financer:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:N4-0145
Naslov:Bio-zaščitne kulture in bioaktivni izvlečki kot trajnostne kombinirane strategije za podaljšanje obstojnosti mediteranske hrane

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