Inhibitory effects of Flavourzyme on biofilm formation, quorum sensing, and virulence genes of foodborne pathogens Salmonella Typhimurium and Escherichia coli. (September 2021)

• Record Type: Journal Article
• Authors: Nahar, Shamsun; Jeong, Ha Lim; Kim, Younsoo; Ha, Angela Jie-won; Roy, Pantu Kumar; Park, Si Hong; Ashrafudoulla, Md.; Mizan, Md. Furkanur Rahaman; Ha, Sang-Do
• Is Part Of: Food research international. Volume 147(2021)
• Publication Date: 2021-09
• Subjects: Flavourzyme -- Salmonella Typhimurium -- Escherichia coli -- Autoinducer-2 -- Genomic expression -- Foodborne pathogen; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110461
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Flavourzyme inhibits biofilm formation of foodborne pathogens. Flavourzyme decreases quorum sensing of foodborne pathogens. Flavourzyme suppresses expression of virulence genes. Flavourzyme can be considered a preventive agent against foodborne pathogens. Abstract: Salmonella enterica and Shiga toxin-producing (or verotoxin-producing) Escherichia coli are major foodborne pathogens, posing substantial food safety risks. Due to the negative effects of chemical treatment against foodborne pathogens, the application of enzyme-based techniques is currently receiving great attention. Here, we evaluated the inhibitory properties of Flavourzyme, a commercial peptidase, against these two foodborne pathogens. We noticed 4.0 and 5.5 log inhibition of biofilm formation by S. Typhimurium and E. coli, respectively, while treated with sub-minimum inhibitory concentrations of Flavourzyme for 24 h. For both bacteria, the enzyme exhibited quorum-quenching activity, preventing autoinducer-2 production completely by E. coli . In addition, Flavourzyme significantly suppressed the relative expression levels of biofilm-forming, quorum sensing, and virulence regulatory genes as measured by qRT-PCR. Based on our results, we suggest the use of Flavourzyme as a preventive agent against foodborne pathogens that possibly acts by inhibiting bacterial self-defense mechanisms following disruption of cellular proteins. This finding may shed light on how enzymes can be applied as a novel weapon to control foodborne illnesses to ensure food safety and public health.