Impact of Quercetin against Salmonella Typhimurium Biofilm Formation on Food-Contact Surfaces and Molecular Mechanism Pattern
DC Field | Value | Language |
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dc.contributor.author | Roy, Pantu Kumar | - |
dc.contributor.author | Song, Min Gyu | - |
dc.contributor.author | Park, Shin Young | - |
dc.date.accessioned | 2022-12-26T07:20:52Z | - |
dc.date.available | 2022-12-26T07:20:52Z | - |
dc.date.issued | 2022-04 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/1477 | - |
dc.description.abstract | Quercetin is an active nutraceutical element that is found in a variety of foods, vegetables, fruits, and other products. Due to its antioxidant properties, quercetin is a flexible functional food that has broad protective effects against a wide range of infectious and degenerative disorders. As a result, research is required on food-contact surfaces (rubber (R) and hand gloves (HG)) that can lead to cross-contamination. In this investigation, the inhibitory effects of quercetin, an antioxidant and antibacterial molecule, were investigated at sub-MIC (125; 1/2, 62.5; 1/4, and 31.25; 1/8 MIC, mu g/mL) against Salmonella Typhimurium on surfaces. When quercetin (0-125 mu g/mL) was observed on R and HG surfaces, the inhibitory effects were 0.09-2.49 and 0.20-2.43 log CFU/cm(2), respectively (p < 0.05). The results were confirmed by field emission scanning electron microscopy (FE-SEM), because quercetin inhibited the biofilms by disturbing cell-to-cell connections and inducing cell lysis, resulting in the loss of normal cell morphology, and the motility (swimming and swarming) was significantly different at 1/4 and 1/2 MIC compared to the control. Quercetin significantly (p < 0.05) suppressed the expression levels of virulence and stress response (rpoS, avrA, and hilA) and quorum-sensing (luxS) genes. Our findings imply that plant-derived quercetin could be used as an antibiofilm agent in the food industry to prevent S. Typhimurium biofilm formation. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI | - |
dc.title | Impact of Quercetin against Salmonella Typhimurium Biofilm Formation on Food-Contact Surfaces and Molecular Mechanism Pattern | - |
dc.type | Article | - |
dc.publisher.location | 스위스 | - |
dc.identifier.doi | 10.3390/foods11070977 | - |
dc.identifier.scopusid | 2-s2.0-85128180946 | - |
dc.identifier.wosid | 000781290000001 | - |
dc.identifier.bibliographicCitation | FOODS, v.11, no.7 | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 11 | - |
dc.citation.number | 7 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | PSEUDOMONAS-AERUGINOSA | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | VIRULENCE FACTORS | - |
dc.subject.keywordPlus | STAINLESS-STEEL | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.subject.keywordPlus | EXPRESSION | - |
dc.subject.keywordPlus | PHENOTYPES | - |
dc.subject.keywordPlus | MOTILITY | - |
dc.subject.keywordPlus | INVASION | - |
dc.subject.keywordPlus | GROWTH | - |
dc.subject.keywordAuthor | Salmonella Typhimurium | - |
dc.subject.keywordAuthor | antioxidant | - |
dc.subject.keywordAuthor | quercetin | - |
dc.subject.keywordAuthor | biofilm | - |
dc.subject.keywordAuthor | rubber | - |
dc.subject.keywordAuthor | hand gloves | - |
dc.subject.keywordAuthor | gene expression | - |
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