Natural Extract of Moringa oleifera Leaves Promoting Control of Staphylococcus aureus strains biofilm on PVC surface
- PDF / 2,052,401 Bytes
- 16 Pages / 595.276 x 790.866 pts Page_size
- 60 Downloads / 193 Views
ORIGINAL RESEARCH
Natural Extract of Moringa oleifera Leaves Promoting Control of Staphylococcus aureus strains biofilm on PVC surface Alessandra Marjorie de Oliveira 1 & Benício Alves de Abreu Filho 2 Rosangela Bergamasco 4 & Raquel Guttierres Gomes 5
&
Fátima de Jesus Bassetti 3
&
Received: 21 May 2020 / Accepted: 21 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Food-related diseases are a major challenge for public health and economic development, in which Staphylococcus aureus is often associated. The present study aimed to evaluate the effect of Moringa oleifera (MO) leaves against the biofilm and polysaccharide slime produced by two bacterial strains, S. aureus ATCC 25923 and S. aureus isolated from the dairy industry environment, on PVC surface. Inhibition of biofilm formation was observed within 15 min of treatment. Also, mature biofilms were significantly inhibited within less than 1 h of treatment. After 24 h of treatment, 99% of biofilm formation was inhibited for both S. aureus strains, with a reduction of 7 log CFU/cm2. As expected, 70% and 40% of polysaccharide slime formed by both S. aureus ATCC 25923 and the environmental strain reduced within 15 min and 30 min of treatment, respectively, reaching 99% reduction after 24 h of treatment with MO. Scanning electron microscopy images revealed the anti-biofilm potential effect of MO extract on the regular and irregular regions of the PVC surface. MO has proven to be effective in the control of biofilm formation by S. aureus on PVC surfaces; thus, it may be used as a sanitizer candidate in industrial surfaces. Keywords Anti-biofilm . Extracellular polysaccharide substances . Foodborne pathogen . Industrial effluent . Industrial environmental . Biotechnology
Introduction Food-related diseases remain a major challenge for public health and economic development worldwide. According to the most recent World Health Organization report, 600 million individuals fell ill and
* Alessandra Marjorie de Oliveira [email protected] Benício Alves de Abreu Filho [email protected]
420,000 died from eating contaminated food (WHO 2015). Staphylococcus aureus (S. aureus) is currently considered one of the pathogens frequently involved in food poisoning and food contamination (Omwenga et al. 2019), with the ability to form biofilms (virulent characteristic) (Basanisi et al. 2017). Therefore, the
2
Department of Basic Health Sciences, Health Sciences Center, State University of Maringa, Avenida Colombo, 5790, Paraná, Maringa 87020-900, Brazil
3
Department of Chemistry and Biology, Environmental Sciences and Technology Graduate Program, Federal Technological University of Paraná, Rua Deputado Heitor de Alencar Furtado, 5000, Paraná, Curitiba 81280-340, Brazil
4
Department of Chemical Engineering, Technology Center, State University of Maringa, Avenida Colombo, 5790, Paraná, Maringa 87020-900, Brazil
5
Department of Food Engineering, Technology Center, State University of Maringa, Avenida Colombo, 5790, Paraná, Maringa 87020
Data Loading...
