Anti-quorum sensing and anti-biofilm activity ofAmomum tsaoko(Amommum tsao-ko Crevost et Lemarie) on foodborne pathogens.
Cell-to-cell communication or quorum sensing (QS) leads to biofilm formation and causing other virulence factors which are extreme problems for food safety, biofilm related infectious diseases etc. This study evaluated the anti-QS activity of theAmomum tsaokoextract (0.5-4 mg/ml) by usingChromobacterium violaceuma biosensor strain and biofilm formation by crystal violate assay. Experimental results demonstrated that the overall yield ofAmomum tsao-koextract was 11.33 ± 0.3% (w/w). MIC forStaphylococcus aureus(Gram positive),SalmonellaTyphimuriumand Pseudomonas aeruginosa(Gram negative) was 1, 2 and 2 mg/ml, respectively. A concentration of 4 mg/ml extract showed highest biofilm inhibition 51.96% onS.Typhimurium when 47.06%, 45.28% were shown byS. aureus,P. aeruginosarespectively.The damage of biofilm architecture was observed by Confocal Laser Scanning Microscopy (CLSM). A level of 44.59% inhibition of violacein production was demonstrated when the dose was 4 mg/ml. Swarming motility inhibition was observed in a dose dependent manner. Taken together, the treatment ofA. tsaokoextract can deliver value to food product and medicine by controlling pathogenesis.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Research Center of Food Nutrition & Functional Factors, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Md Ramim Tanver
MR
Rahman
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Research Center of Food Nutrition & Functional Factors, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Department of Food Science and Technology, University of California, Davis, USA.
Zaixiang
Z
Lou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Research Center of Food Nutrition & Functional Factors, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Fuhao
F
Yu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Research Center of Food Nutrition & Functional Factors, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Peng
P
Wang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Research Center of Food Nutrition & Functional Factors, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Hongxin
H
Wang
Amomum tsaoko; Biofilm; Drug; Food spoilage; Quorum sensing