Mushroom extracts as novel bacterial anti-adhesion compounds
2016
Sterniša, Meta | Vunduk, Jovana | Klaus, Anita | Nikšić, Miomir | Smole-Možina, Sonja
Attachment of harmful microorganisms to foods and food contact surfaces and the subsequent biofilm formation represents serious challenges for food quality and safety. The first and reversible step in formation of a biofilm – a three dimensional structure of bacteria and extracellular materials attached to a surface – is the bacterial adhesion. The crucial moment in prevention of biofilm formation is the first step followed by the second and irreversible step of bacterial adhesion. For food safety assurance in the food chain, the use of anti-adhesion substances is still limited. However, many natural compounds have been investigated including mushrooms extracts, which are known for diverse biological activities, but anti-adhesion properties were less studied. Anti-adhesion activity testing in sub-inhibitory concentrations in in vitro assay with Listeria innocua in polystyrene microtiter plates was performed with 25 samples extracted from 13 mushrooms species. All tested samples showed some anti-adhesion activity. In the case of hot water and hot alkali extracts of Piptoporus betulinus, Fomitopsis pinicola and Schizophyllum commune all showed around 50% of anti-adhesion activity. The observed effect correlated with the amount of total glucans and especially with β-glucans; extracts with a higher content of β-glucans were more effective. S. commune hot water extract showed the highest anti-adhesion activity (71.32 ± 4.23%) and the highest amount of βglucans (25.12 ± 2.00%). The amount of bioactive polysaccharides appears to be strongly correlated with the anti-adhesion activity (R=0.9061), indicating that the type of extraction, as well as the mushroom species, plays an important role in mushroom extracts anti-adhesion activity. Further studies should be conducted to investigate the potential of mushrooms as a source of antiadhesive compounds and/or anti-adhesive strategies in food industry or as multifunctional ingredients of different types of foods.
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