SEOUL, South Korea, Jan. 21, 2021 /PRNewswire/ — Foodborne sicknesses are usually brought on by microorganisms dwelling in organized and sophisticated networks referred to as “biofilms.” These will be “mono-species” or “multi-species” biofilms. Consuming meals contaminated with pathogenic microbes causes an estimated 420,000 deaths yearly in response to the World Well being Group. Whereas some microbes like lactic acid micro organism confer advantages in meals security and vitamin, no present bodily or chemical strategies can remove unfriendly biofilms from meals totally with out inflicting adversarial unintended effects.
Now, in a brand new article printed in Trends in Food Science & Technology, the highest journal within the meals science area with an affect issue of 11.077, Professor Sang-Do Ha from Chung-Ang College, Korea, alongside together with his colleagues, has reviewed the prevailing literature on biofilm formation and its affect on meals industries to establish efficient eco-friendly approaches to eradicate unfriendly microbes. “Contamination because of biofilms can happen in all sorts of meals — uncooked, minimally processed, recent, and ready-to-eat,” says Prof. Ha. “Pathogenic biofilms can accumulate on numerous meals processing machines like milk storage tanks and the conveyer belts of meat-processing crops or on the floor of packaging tools.”
Based mostly on earlier research, the researchers suggest that each mono- and multi-species bacterial biofilms will be countered by organic brokers derived from microorganisms, like bacteriocins, a heterogenous group of proteins produced by microorganisms like lactic acid micro organism and famous for his or her inexperienced and protected properties to thwart the transmission of pathogenic microorganisms, inhibiting biofilm formation; microbial-derived “surfactants,” naturally produced by microorganisms and are each hydrophobic (repelled by water) and hydrophilic (interested in water) and weaken the bacteria-to-bacteria and bacteria-to-surface connections; “bacteriophages,” that are at the moment utilized in meals crops and are naturally occurring viruses that particularly goal foodborne micro organism to manage biofilm formation in each mono- and mixed-bacterial species; organic catalysts/enzymes like lyases and hydrolases that disrupt cell-to-cell communication methods and break down biofilm buildings; and “quorum-quenching compounds” that inhibit particular gene expression in micro organism to disrupt cell-to-cell communications and thus stop biofilm formation.
Using chitosan (a sugar which disrupts the bacterial cell membrane), bacteriocin-like inhibitory substances (lively anti-biofilm brokers that work very like bacteriocins), and bacterial second message inhibitors (which may steer the transmission of alerts inside the cell to keep away from forming biofilms), was additionally talked about by the researchers as extra methods.
Prof. Ha believes that the proper mixture of two or extra approaches can be essential to disrupt the varied matrix of parts in bacterial biofilms. “These rising novel approaches must be verified by intensive in vitro and in vivo research,” he says, “We have to see extra multidisciplinary analysis in order that enhancements to current processes will be developed alongside the creation of novel organic brokers which can be simpler and cheaper to supply.”
Title of unique paper: Combating with outdated foes: The pledge of microbe-derived organic brokers to defeat mono- and mixed-bacterial biofilms regarding meals industries
Journal: Tendencies in Meals Science & Expertise
Chung-Ang College Web site
About Professor Sang-Do Ha
Sang-Do Ha is a Professor of Meals Science & Expertise, Director of Heart for Meals Security at Chung-Ang College. His group is growing approaches to manage micro organism and viruses by discovering inexperienced microbes and growing new microbe-derived organic brokers to manage bacterial biofilms regarding meals industries. Earlier than becoming a member of Chung-Ang College, he accomplished 8 years of analysis on the Korea Well being Trade Improvement Institute. In 1994, Sang-Do Ha acquired his PhD in Meals Science & Expertise from Texas A&M College, USA.
SOURCE Chung-Ang College