André Ricardo Peron Dos Santos, Bruna Camila Souza Lima, Gabriel José Couto, Luana de Carvalho, Lucília Rocha Magna, Matheus Henrique Nogueira, Mariana Lima Braga, Milena Matesco Carreteiro, Márcia Cristina Furlaneto, Luciana Furlaneto Maia
{"title":"Caffeine as a natural inhibitor of Salmonella biofilms in fruit juices.","authors":"André Ricardo Peron Dos Santos, Bruna Camila Souza Lima, Gabriel José Couto, Luana de Carvalho, Lucília Rocha Magna, Matheus Henrique Nogueira, Mariana Lima Braga, Milena Matesco Carreteiro, Márcia Cristina Furlaneto, Luciana Furlaneto Maia","doi":"10.1093/lambio/ovaf053","DOIUrl":null,"url":null,"abstract":"<p><p>Caffeine holds promise for applications in food safety due to its antioxidant and antibacterial properties. Given rising antimicrobial resistance, its natural antimicrobial potential is valuable for controlling foodborne pathogens and reducing reliance on synthetic preservatives. This study aimed to explore caffeine as an alternative to control Salmonella biofilms in fruit juice substrates. Salmonella Enteritidis and S. Typhimurium biofilm were developed in brain heart infusion (BHI) broth (control) and grape and apple juice before and after caffeine application. Biofilm inhibition was quantified by crystal violet staining, exopolysaccharide (EPS) production, and visualization through confocal and scanning electron microscopy. Swimming motility assays assessed caffeine's impact on bacterial motility. Both strains formed biofilms in the tested juices. The minimum inhibitory concentration (MIC) of caffeine was 9.37 mM mL-1 for S. Typhimurium and 18.75 mM mL-1 for S. Enteritidis. Biofilm inhibition was observed for treatments before and after caffeine application, with varying levels depending on the matrix. EPS production and inhibition were higher in biofilms formed in grape and apple juices compared to the control (BHI). Sub-inhibitory concentrations of caffeine reduced motility in both strains. These findings suggest that caffeine may be a promising approach to control Salmonella biofilms in the food industry.</p>","PeriodicalId":17962,"journal":{"name":"Letters in Applied Microbiology","volume":" ","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Letters in Applied Microbiology","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1093/lambio/ovaf053","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Caffeine holds promise for applications in food safety due to its antioxidant and antibacterial properties. Given rising antimicrobial resistance, its natural antimicrobial potential is valuable for controlling foodborne pathogens and reducing reliance on synthetic preservatives. This study aimed to explore caffeine as an alternative to control Salmonella biofilms in fruit juice substrates. Salmonella Enteritidis and S. Typhimurium biofilm were developed in brain heart infusion (BHI) broth (control) and grape and apple juice before and after caffeine application. Biofilm inhibition was quantified by crystal violet staining, exopolysaccharide (EPS) production, and visualization through confocal and scanning electron microscopy. Swimming motility assays assessed caffeine's impact on bacterial motility. Both strains formed biofilms in the tested juices. The minimum inhibitory concentration (MIC) of caffeine was 9.37 mM mL-1 for S. Typhimurium and 18.75 mM mL-1 for S. Enteritidis. Biofilm inhibition was observed for treatments before and after caffeine application, with varying levels depending on the matrix. EPS production and inhibition were higher in biofilms formed in grape and apple juices compared to the control (BHI). Sub-inhibitory concentrations of caffeine reduced motility in both strains. These findings suggest that caffeine may be a promising approach to control Salmonella biofilms in the food industry.
咖啡因由于其抗氧化和抗菌的特性,在食品安全方面有着广阔的应用前景。鉴于抗菌素耐药性不断上升,其天然抗菌潜力对于控制食源性病原体和减少对合成防腐剂的依赖具有重要价值。本研究旨在探索咖啡因作为控制果汁底物中沙门氏菌生物膜的替代品。应用咖啡因前后,在脑心脏灌注(BHI)肉汤(对照)、葡萄和苹果汁中形成肠炎沙门氏菌和鼠伤寒沙门氏菌生物膜。通过结晶紫染色、胞外多糖(EPS)的产生以及共聚焦和扫描电镜观察来定量测定生物膜的抑制作用。游泳运动分析评估了咖啡因对细菌运动的影响。这两种菌株在测试的果汁中都形成了生物膜。咖啡因对鼠伤寒沙门氏菌和肠炎沙门氏菌的最小抑制浓度分别为9.37 mM ml-1和18.75 mM ml-1。在使用咖啡因之前和之后观察到生物膜抑制作用,其水平取决于基质。与对照(BHI)相比,葡萄和苹果汁中形成的生物膜中EPS的产生和抑制作用更高。亚抑制浓度的咖啡因降低了两种菌株的运动性。这些发现表明,在食品工业中,咖啡因可能是控制沙门氏菌生物膜的一种有前途的方法。
期刊介绍:
Journal of & Letters in Applied Microbiology are two of the flagship research journals of the Society for Applied Microbiology (SfAM). For more than 75 years they have been publishing top quality research and reviews in the broad field of applied microbiology. The journals are provided to all SfAM members as well as having a global online readership totalling more than 500,000 downloads per year in more than 200 countries. Submitting authors can expect fast decision and publication times, averaging 33 days to first decision and 34 days from acceptance to online publication. There are no page charges.