Effect of AgWPA nanoparticles on the inhibition of Staphylococcus aureus growth in biofilms

被引：25

作者：

Liang, Ziwei ^{[1
]}

Qi, Yanfei ^{[2
]}

Guo, Shuanli ^{[2
]}

Hao, Kun ^{[1
]}

Zhao, Mingming ^{[2
]}

Guo, Na ^{[1
]}

机构：

[1] Jilin Univ, Coll Food Sci & Engn, Dept Food Qual & Safety, Changchun 130062, Jilin, Peoples R China

[2] Jilin Univ, Sch Publ Hlth, Changchun 130021, Jilin, Peoples R China

来源：

FOOD CONTROL | 2019年 / 100卷

关键词：

Staphylococcus aureus; AgWPA nanoparticles; Biofilm; Enterotoxins A and B; ANTIBACTERIAL ACTIVITY; ESSENTIAL OIL; RESISTANCE; MECHANISM; SURVIVAL; SURFACE; GENES; ACID;

D O I：

10.1016/j.foodcont.2019.01.030

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Staphylococcus aureus (S. aureus) is known as a food-borne pathogenic bacteria that is difficult to deal with, especially in a biofilm. An appropriate and effective agent against S. aureus is urgently needed, especially due to the high pathogenicity of S. aureus within biofilms. This paper aims to synthesize Ag3PW12O40 nanoparticles (AgWPA-NPs) and investigate their antimicrobial activity and mechanism against S. aureus. N-phenyl-l-naphthylamine (NPN) uptake and membrane potential assays showed that AgWPA-NPs damaged the structure of the cell membrane. Furthermore, the results of crystal violet staining and fluorescence microscopy indicated that AgWPA-NPs were remarkably efficient at suppressing the formation of S. aureus biofilms. Furthermore, real-time PCR analysis showed that the expression of the biofilm-related genes, icaA, sarA and cidA, was downregulated. Taken together, these results suggest that AgWPA-NPs have the potential to be an anti-S. aureus biofilm agent.

引用

页码：240 / 246

页数：7

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