Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-08-12 DOI:10.1515/ijfe-2023-0302

Lavanya M, Nivetha S, Baskaran N, Vignesh S

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引用次数: 0

Abstract

The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.

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探索生态良性防污剂在对抗海产品相关生物膜方面的作用：关于以 myrobalan 为媒介的 FeNPs 对生物膜 SS-316 金属螯合剂影响的体外研究

具有抗生素耐药性的生物膜病原体以及相关疾病的爆发在全球范围内日益增多，尤其是在海产品行业。本研究假设，使用茜草科植物茜草提取物（M-FeNPs）及其树脂涂层制成的生物工程铁纳米粒子具有有效的抗生物膜特性。根据 CLSI（2016 年）标准，从 SS-316 金属券中分离出了 12 种基于海鲜废物的生物膜形成菌株（SSS），并对其抗生素耐药性进行了筛选。通过紫外线、傅立叶变换红外光谱等对 M-FeNPs 进行了表征。超过 50% 的 SSS 对环丙沙星、头孢氨苄和青霉素-G 具有耐药性。体外抗生物膜研究表明，添加 M-FeNPs 后，生物膜的形成从第 8 天结束时的 1.425 克减少到 0.83 克。CLSM 和 SEM 图像表明，M-FeNPs 对生物膜菌株具有有效的抗生物膜作用。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.