TY - JOUR
T1 - Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms
AU - Albert Dhayakaran, Rekha Priyadarshini
AU - Neethirajan, Suresh
AU - Xue, Jun
AU - Shi, John
PY - 2015/10
Y1 - 2015/10
N2 - Pathogenic biofilms that form on food processing equipment/surfaces are of great concern, because these can readily lead to food spoilage, bio-fouling, food-borne illness, and their recalcitrance can result in the acquisition of multi-drug resistance. Currently available coatings do not completely inhibit microbial growth and an increased demand for such coatings means that new products will need to be developed. The unique properties of antimicrobial soy isoflavones, including their biodegradability, biocompatibility, and lack of toxicity as edible products, make their application more appealing than artificial polymer or chemical-based coatings. In this study, we evaluated the antimicrobial efficacy of soy isoflavones against pathogenic biofilms of Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, and Methicillin-Resistant Staphylococcus aureus (MRSA) using microtiter plate assays (MPAs), scanning electron microscopy (SEM), and atomic force microscopy (AFM). Ultrasonication technique yielded 491μg of isoflavones per gram of soy flour sample. MPA assays and the imaging experiments revealed that the establishment of L.monocytogenes and E.coli biofilms was inhibited by 10μg/mL and 100μg/mL soy isoflavones, while MRSA and P.aeruginosa were largely unaffected.
AB - Pathogenic biofilms that form on food processing equipment/surfaces are of great concern, because these can readily lead to food spoilage, bio-fouling, food-borne illness, and their recalcitrance can result in the acquisition of multi-drug resistance. Currently available coatings do not completely inhibit microbial growth and an increased demand for such coatings means that new products will need to be developed. The unique properties of antimicrobial soy isoflavones, including their biodegradability, biocompatibility, and lack of toxicity as edible products, make their application more appealing than artificial polymer or chemical-based coatings. In this study, we evaluated the antimicrobial efficacy of soy isoflavones against pathogenic biofilms of Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, and Methicillin-Resistant Staphylococcus aureus (MRSA) using microtiter plate assays (MPAs), scanning electron microscopy (SEM), and atomic force microscopy (AFM). Ultrasonication technique yielded 491μg of isoflavones per gram of soy flour sample. MPA assays and the imaging experiments revealed that the establishment of L.monocytogenes and E.coli biofilms was inhibited by 10μg/mL and 100μg/mL soy isoflavones, while MRSA and P.aeruginosa were largely unaffected.
KW - Antimicrobials
KW - Food-borne biofilms
KW - Listeria monocytogenes
KW - Soy isoflavones
U2 - 10.1016/j.lwt.2015.04.053
DO - 10.1016/j.lwt.2015.04.053
M3 - Article
AN - SCOPUS:84930374004
VL - 63
SP - 859
EP - 865
JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
SN - 0023-6438
IS - 2
ER -