首页|Antibiofilm activity and synergistic effects of DNase Ⅰ and lysostaphin against Staphylococcus aureus biofilms

Antibiofilm activity and synergistic effects of DNase Ⅰ and lysostaphin against Staphylococcus aureus biofilms

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Background:In recent years,food safety has become a global public health concern.Microbial contamination is one of the most common food safety issues.Staphylococcus aureus is a common foodborne pathogen that can form biofilms on the surface of food processing equipment,leading to greater resistance to antimicrobial agents than occurs with planktonic bacteria.Materials and methods:In this work,recombinant Escherichia coli BL21(DE3)cells expressing optimized lysostaphin(Lst)were constructed,recombinant Lst was produced and purified,and Lst enzymatic assays were performed,followed by antimicrobial testing of Lst.Finally,a mix-ture of Lst and DNase Ⅰ was tested for antibiofilm activity.Results:The protein content of purified Lst was 0.6 mg/mL and the enzyme activity was 240 U/mL.The minimum inhibitory concentration(MIC)of Lst against S.aureus was 0.1 μg/mL.At 1 MIC,Lst exerted an effect on the growth,cell wall integrity and cell membrane permeability of S.aureus.Conclusions:Although Lst alone also showed good inhibition and disruption of S.aureus biofilms,the inhibition and disruption of S.aureus biofilms were significantly greater when Lst was mixed with DNase Ⅰ.This is probably because DNase I removes extracellular DNA,affecting biofilm formation and dispersing mature biofilms,and thereby facilitating the penetration of Lst.

Biofilmfoodborne pathogenlysostaphinDNase ⅠStaphylococcus aureus

Quan Lin、Maokun Sheng、Yanjun Tian、Bing Li、Zhaodi Kang、Yingying Yang、Zhenbo Xu、Thanapop Soteyome、Liang Guo、Huzhi Sun、Yan Gao、Lingyun Yu、Qiang Pan、Yulong Tan

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Special Food Research Institute,Qingdao Agricultural University,Qingdao,China

Shandong Technology Innovation Center of Special Food,Qingdao,China

Qingdao Special Food Research Institute,Qingdao,China

Qingdao NABT PhagePharm Co.,Ltd.,Qingdao,China

Marine Science and Engineering College,Qingdao Agricultural University,Qingdao,China

School of Food Science and Engineering,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education,South China University of Technology,Guangzhou,China

Department of Biology,Massachusetts Institute of Technology,Cambridge,MA,USA

Home Economics Technology,Rajamangala University of Technology Phra Nakhon,Bangkok,Thailand

China animal husbandry industry Co.,Ltd.,Beijing,China

Key Lab of Preventive Veterinary Medicine in Hubei Province,College of Veterinary Medicine,Huazhong Agricultural University,Wuhan,China

Marine Science Research Institute of Shandong Provice(National Oceanographic Center of Qingdao),Qingdao,China

Qingdao PhagePharm bio-tech Co.,Ltd.,Qingdao,China

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2024

10.1093/fqsafe/fyae024

食品品质与安全研究(英文版)

食品品质与安全研究(英文版)

ISSN：
年,卷(期)：2024.8(4)