Mechanisms of Action of Luteolin Against Single- and Dual-Species of Escherichia coli and Enterobacter cloacae and Its A
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Mechanisms of Action of Luteolin Against Singleand Dual-Species of Escherichia coli and Enterobacter cloacae and Its Antibiofilm Activities Weidong Qian 1 & Yuting Fu 1 & Miao Liu 1 & Jianing Zhang 1 & Wenjing Wang 1 & Jingyuan Li 1 & Qiao Zeng 1 & Ting Wang 1 & Yongdong Li 2 Received: 30 December 2019 / Accepted: 23 April 2020/ # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract
Escherichia coli and Enterobacter cloacae are major foodborne pathogens and can form challenging single/mixed biofilms. A recent study demonstrated that luteolin (LUT) exhibits antibacterial activities against some pathogens; however, the mechanisms underlying the effects of LUT on planktonic and biofilm bacteria have never been fully elucidated. This study aimed to determine the antibacterial activity and its mechanism of action against E. coli and E. cloacae. Here, the antimicrobial mode of LUT was explored by evaluating alterations in both cell membrane integrity and cell morphology, and the antibiofilm activity of LUT was investigated using quantitative and qualitative assays. The results showed that minimal inhibitory concentration and minimum bactericidal concentration values of LUT against E. coli were 64 and 128 μg/mL and 128 and 256 μg/mL for E. cloacae mono- and dual-species, respectively. LUT impaired cell membrane integrity, as demonstrated by the remarkable increase in the number of membrane-damaged cells and definite variations in cell morphology. Moreover, LUT presented robust inhibitory effects on biofilm formation and the capacity to kill monoand dual-species biofilm cells. Overall, these data show the potential benefit of using a natural antimicrobial and/or preservative in the food industry, LUT, to control mono- and mixed-species or biofilm-associated infections. Keywords Luteolin . Escherichia coli . Enterobacter cloacae . Cell membrane damage . Antibiofilm formation
* Weidong Qian [email protected] Extended author information available on the last page of the article
Applied Biochemistry and Biotechnology
Introduction Food contamination can occur at any point along the food production chain through direct contamination and indirect cross-contamination in the food industry. Direct contamination of foods may originate from exposure to pathogens present in some important pre-harvest hazard sources, including contaminated soil, irrigation water, and manure for food cultivation [1]. Furthermore, cross-contamination of the food products may often be linked to decrease in moisture and aerosols in food processing environments, which indirectly contaminate foods via food handlers, equipment, or surfaces with poor sanitation [2]. Escherichia coli can be frequently isolated from different surfaces, including food products, stainless steel, aprons, gloves, and hands, and has been used as an indicator of faecal contamination in foods and drinking water [3, 4]. Enterobacter cloacae, a normal occurring enteric bacterium belonging to the family Enterobacteriaceae, is widely distributed in the env
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