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Resumen: Biofilm formation by Staphylococcus aureus represents a problem in both the medical field and the food industry, because the biofilm structure provides protection to embedded cells and it strongly attaches to surfaces. This circumstance is leading to many research programs seeking new alternatives to control biofilm formation by this pathogen. In this study we show that a potent inhibition of biofilm mass production can be achieved in community-associated methicillin-resistant S. aureus (CA-MRSA) and methicillin-sensitive strains using plant compounds, such as individual constituents (ICs) of essential oils (carvacrol, citral, and (+)-limonene). The Crystal Violet staining technique was used to evaluate biofilm mass formation during 40 h of incubation. Carvacrol is the most effective IC, abrogating biofilm formation in all strains tested, while CA-MRSA was the most sensitive phenotype to any of the ICs tested. Inhibition of planktonic cells by ICs during initial growth stages could partially explain the inhibition of biofilm formation. Overall, our results show the potential of EOs to prevent biofilm formation, especially in strains that exhibit resistance to other antimicrobials. As these compounds are food additives generally recognized as safe, their anti-biofilm properties may lead to important new applications, such as sanitizers, in the food industry or in clinical settings.
Idioma: Inglés
DOI: 10.3390/molecules200611357
Año: 2015
Publicado en: MOLECULES 20, 6 (2015), 11357-11372
ISSN: 1420-3049
Factor impacto JCR: 2.465 (2015)
Categ. JCR: CHEMISTRY, ORGANIC rank: 24 / 59 = 0.407 (2015) - Q2 - T2
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Tecnología de Alimentos (Departamento de Producción Animal y Ciencia de los Alimentos)

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Artículos > Artículos por área > Tecnología de Alimentos

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