酶制剂清除食源性致病菌生物被膜的研究进展

食源性致病菌对人类健康与公众安全造成了极大的危害,形成生物被膜加剧了它们的致病与耐药风险。酶具有高度专一性,可靶向作用于生物被膜中的特殊物质,从而清除食源性致病菌的生物被膜,具有重要的科研价值和广泛的应用前景。因此,文中系统地综述了相关酶制剂清除食源性致病菌生物被膜的研究进展。根据酶制剂的不同作用靶点,着重介绍了群体感应抑制酶、环二鸟苷酸代谢酶、胞外基质水解酶等酶制剂的研究现状。文中还针对抗生物被膜酶制剂的未来研究方向进行了展望,旨在为食源性致病菌生物被膜的有效控制提供新的技术与策略。     

副溶血性弧菌生物被膜形成及其调控机制研究进展

副溶血性弧菌是一种广泛存在于海产品中并可引起人类急性肠胃炎的食源性致病菌。该菌形成的生物被膜能够增强体外环境中的存活率,促进对宿主的定殖和感染,还会导致被污染的加工设备与食物之间发生交叉感染。深入了解生物被膜形成背后的调控机制,有助于制定有针对性的策略,干扰其适应环境变化的过程,从而降低副溶血性弧菌对人类的危害。本文主要综述了鞭毛、菌毛和胞外的多糖等基质组分在生物被膜形成中的作用以及c-di-GMP和群体感应对生物被膜形成的调控。     

生物被膜态益生菌控制病原菌感染及其开发策略

生物被膜是细菌的一种特殊生存方式。生物被膜感染在临床中的高耐药性问题、反复性问题、迁延性问题等是临床中亟待解决的问题。益生菌作为机体共生微生物的一部分,能够通过多种方式对抗病原菌。本文就临床生物被膜治疗中亟待解决的问题做出了部分总结,归纳总结了部分益生菌生物被膜对抗病原菌生物被膜的作用机制,而且还从改进益生菌生物被膜研究方法、增强益生菌生物被膜稳定性和开发新型生物被膜态益生菌的角度出发,就如何开发生物被膜态益生菌的策略方法进行了综述。     

希瓦氏菌生物被膜研究进展

希瓦氏菌（Shewanella spp.）是海产品中常见的优势腐败菌,易在食品加工设备表面形成生物被膜而难以清除。生物被膜的存在不仅会造成食品的持续污染和交叉污染,也会影响加工设备的使用,从而对国民健康和经济发展造成威胁。目前,针对希瓦氏菌生物被膜的研究主要集中在表型研究上,对其生物被膜形成分子机制的研究尚处于起步阶段。总结希瓦氏菌生物被膜的形成过程,重点论述希瓦氏菌生物被膜的形成机制并对希瓦氏菌生物被膜控制方法进行简要概括,展望未来的研究方向,以期为希瓦氏菌生物被膜的深入研究提供参考。     

生物被膜在病原细菌与植物识别中的作用

生物被膜是微生物附着在生物或非生物表面所形成的一种三维结构,细胞被其自身所产生的胞外聚合物所包围,生物被膜的形成被认为是微生物应对生物和非生物胁迫时所产生的一种自我防御机制。众多微生物能够在植物叶、维管束和根等组织中生长,并在植物不同组织表面附着形成生物被膜,病原细菌的生物被膜随植物内部环境动态变化是其有效发挥致病作用的关键,研究植物病原细菌生物被膜调控机制是认识植物-病原菌互作的重要方面。文中将系统地介绍植物病原细菌生物被膜特征、组成成分、分子调控机制及最新研究进展。     

螺旋藻-壳寡糖生物被膜抑制剂的制备、表征及活性评价

病原菌形成的生物被膜严重威胁人类健康,显著增强了病原菌的耐药性,针对生物被膜的特效药物亟待研究。从虾、蟹壳等中提取得到的壳寡糖是一种天然碱性寡糖,具有良好的杀菌效果,但其对生物被膜的抑制作用仍有待提高。螺旋藻（Spirulina,SP）是一种表面带负电荷的微藻,其与壳寡糖形成的复合物可能发挥协同增效杀灭生物被膜深处病原菌的作用。针对提升壳寡糖的抑生物被膜作用,本研究首先通过浊度法筛选得到了杀菌效果显著的壳寡糖,并通过静电吸附作用将壳寡糖与螺旋藻结合,完成螺旋藻@壳寡糖（Spriulina@Chitooligosaccharides,SP@COS）复合物的制备。通过测定zeta电位、粒径和荧光标记等方法表征了壳寡糖和螺旋藻的结合情况,紫外-可见吸收光谱（ultraviolet-visible absorbance spectroscopy,UV-Vis）结果显示出螺旋藻对壳寡糖的包封率达90%,负载率达16%。制备的SP@COS对细菌、真菌生物被膜都有明显的增效抑制作用,且这种抑制效果主要是通过深入生物被膜内部、破坏细胞结构所实现。这些结果显示了螺旋藻-壳寡糖复合物具备作为生物被膜抑制剂的潜力,为提高壳寡糖的抑生物被膜作用、解决病原菌的危害提供了理论基础与新的思路。     

毒力基因调控蛋白PrfA促进单核细胞增生李斯特菌生物被膜的形成

单核细胞增生李斯特菌(Listeria monocytogenes,LM)是重要的革兰氏阳性食源性致病菌,易在食品以及各种食品加工、运输和保藏设备的接触面形成生物被膜,从而具有更强的抗逆性而难以彻底清除,因此成为食品卫生安全的重要隐患.PrfA是LM毒力基因转录表达的重要调控因子,通过比较研究LM野生株(EGD和EGDe)、PrfA缺失株(EGDAprfA和EGDeAprfA)、无害李斯特菌(Listeria innocua,LI),携带组成性表达PrfA蛋白的重组无害李斯特菌(LI-pERL3-prfA*)以及重组单核细胞增生李斯特菌(EGDeΔprfA-pERL3-prfA*)生物被膜形成能力的差异,探讨LM重要的毒力调控蛋白PrfA对生物被膜形成的影响.实验结果显示:LM野生株具有较强的生物被膜形成能力,而LI形成生物被膜的能力最弱;PrfA的缺失能降低LM生物被膜的形成能力;组成性高量表达PrfA蛋白可以回复EGDeΔprfA的生物被膜形成能力,但对LI没有增强作用.以上实验结果表明:PrfA在LM生物被膜形成中具有重要的促进作用.     

冷激条件下预形成副溶血性弧菌生物被膜的发展变化

【目的】生物被膜可附着在食品或医药生物材料表面引起持续性的感染,而现今极少有关于温度变化对预形成生物被膜影响的研究。本文分析了冷激条件下副溶血性弧菌预形成生物被膜的发展变化。【方法】以改进的结晶紫染色法检测生物被膜总量,以改进的超声法和Lowry法量化胞外多糖和蛋白质,以RNA试剂盒提取并纯化生物被膜形成的相关基因。同时,激光共聚焦扫描显微镜直观显示了冷激条件下预形成生物被膜形态结构的变化,并深入分析了生物被膜结构的变化,以及生物被膜结构参数和基因转录的相关性。【结果】在冷激条件下,副溶血性弧菌生物被膜总量增加,同时,副溶血性弧菌预形成的生物被膜胞外多聚物的主要成分胞外多糖和蛋白质也逐渐增加,被膜形成相关鞭毛基因和毒力基因的转录活跃。生物被膜的平均厚度(MT)、平均扩散距离(ADD)、孔隙率(P)、生物被膜粗糙度(BR)和均匀性(H)在冷激过程中也发生了变化,同时这些参数之间存在显著相关性(P<0.01),而生物被膜结构参数与生物被膜相关基因转录的相关性较弱(P<0.05)。【结论】因此,4°C和10°C冷激不能完全抑制副溶血性弧菌预形成生物被膜的生长,风险评估人员在制定控制食源性感染风险的战略时应考虑到这一因素。     

基于高通量共聚焦激光扫描显微镜方法定量分析副溶血性弧菌生物被膜结构

【目的】副溶血性弧菌是水产品中常见的食源性致病菌,生物被膜的形成对副溶血性弧菌的环境生存和传播至关重要。这项工作的目的是评估临床和环境中分离出的44株副溶血性弧菌菌株形成的生物被膜的结构多样性。【方法】该研究基于共聚焦激光扫描显微镜的高通量方法,使用与高分辨率成像兼容的96孔微量滴定板,结合结构分析软件ISA-2来研究生物被膜形成和结构,分析22株食品与22株临床来源的副溶血性弧菌菌株形成的生物被膜结构参数(生物体积、平均厚度、粗糙系数)。【结果】CLSM图像显示,44株副溶血性弧菌菌株在培养48h后能够形成3D结构,进一步比较分析了临床来源菌株与环境来源菌株形成的生物被膜结构异同,发现临床菌株生物被膜的变异系数比环境菌株生物被膜的变异系数小,且同时携带tdh和trh两种毒力因子的菌株生物被膜变异性最小。凝聚层次聚类分析结果显示,副溶血性弧菌生物被膜可以分为致密且表面光滑(39%)、斑驳且表面粗糙(27%)、疏松且表面坑洼(34%),临床菌株易形成致密且表面光滑和斑驳且表面粗糙的生物被膜,而环境菌株易形成致密且表面光滑和疏松且表面坑洼的生物被膜。【结论】该研究深入了解了副溶血性弧菌生物被膜结构差异性,为今后对临床和环境来源的副溶血性弧菌生物被膜采取不同的防控和清除措施提供了理论支撑。     

生物被膜的物理特性及其表征

生物被膜涉及到人类生产生活的方方面面。生物被膜的形成有时是有益的,可用于生物降解、生物催化等;但同时也造成了诸多不利的影响,医疗领域中的感染性疾病、工业生产中的生物污损等均与生物被膜的形成有关。生物被膜形成过程中的物理性质决定着生物被膜的形态结构以及机械稳定性,对它在应对外界环境刺激并得以生存具有重要的意义。本文介绍了生物被膜形成初期和发展过程中的物理性质以及相应的表征手段。其中,细菌的表面粘附由细菌的近界面运动行为及细菌与表面的相互作用决定,并对生物被膜的初期形成起关键的作用。此外,机械性能测试发现成熟的生物被膜可看作具备粘弹性的聚合物。     

细菌群体感应及其在食品变质中的作用

食品相关细菌引起的生物被膜形成和食品变质是食品工业中的重大问题。研究表明细菌群体感应(Quorum sensing,QS)与被膜形成、食品腐败变质密切相关。重点对细菌产生的各种QS信号分子及其在被膜形成的作用和被膜在食品工业中的重要性做了介绍。QS信号分子与食品变质密切相关,故对QS抑制剂作为新型食品防腐剂以延长储存期限及加强食品安全的前景进行了概述。     

Adhesion and removal kinetics of Bacillus cereus biofilms on Ni-PTFE modified stainless steel

Biofilm control remains a challenge to food safety. A well-studied non-fouling coating involves codeposition of polytetrafluoroethylene (PTFE) during electroless plating. This coating has been reported to reduce foulant build-up during pasteurization, but opportunities remain in demonstrating its efficacy in inhibiting biofilm formation. Herein, the initial adhesion, biofilm formation, and removal kinetics of Bacillus cereus on Ni-PTFE-modified stainless steel (SS) are characterized. Coatings lowered the surface energy of SS and reduced biofilm formation by > 2 log CFU cm^?2. Characterization of the kinetics of biofilm removal during cleaning demonstrated improved cleanability on the Ni-PTFE coated steel. There was no evidence of biofilm after cleaning by either solution on the Ni-PTFE coated steel, whereas more than 3 log and 1 log CFU cm^?2 of bacteria remained on the native steel after cleaning with water and an alkaline cleaner, respectively. This work demonstrates the potential application of Ni-PTFE non-fouling coatings on SS to improve food safety by reducing biofilm formation and improving the cleaning efficiency of food processing equipment.     

Biofilm formation and dispersal in Gram-positive bacteria

Biofilms are structured communities of bacteria, which are adhered to a surface and embedded in a self-produced matrix of extracellular polymeric substances. Since biofilms are very resistant to antimicrobial agents, they are at the basis of a range of problems, including quality and safety issues in food industry. Recently, major advances have been made in elucidating the different structural components of the biofilm matrix, the regulatory pathways involved in biofilm formation, and signaling molecules involved in biofilm formation and dispersal, which provide opportunities for prevention and control of these biofilms in the food industry.     

单增李斯特菌生物膜形成调控机制的研究进展

单增李斯特菌是一种重要的食源性病原菌。单增李斯特菌的分布和存活与其形成生物膜的能力有关,生物膜对逆性环境有抵抗力,细菌会从生物膜中分离导致食品持续性的污染。生物膜的形成、成熟和结构取决于多种外部和内部因素,并且多种调控机制起着重要作用。文中旨在阐述单增李斯特菌生物膜形成过程中的调控机制(包括胞内作用、胞间作用和种间作用),以控制食品加工环境中致病性生物膜的形成,从而为食品安全提供新的干预策略。     

冬凌草甲素对金黄色葡萄球菌生物膜的抑制机制

【背景】金黄色葡萄球菌是一种常见的食源性致病菌,易在食品及加工器具表面形成生物膜,引起食品腐败和疾病的传播,威胁食品安全。【目的】研究冬凌草甲素抑制金黄色葡萄球菌生物膜形成的作用机制。【方法】使用结晶紫染色法和扫描电镜观察冬凌草甲素对金黄色葡萄球菌生物膜形成的抑制作用,刚果红平板法定性检测冬凌草甲素对细胞间多糖黏附素(polysaccharideintercellular adhesion,PIA)合成的影响,分光光度法测定冬凌草甲素对供试菌株胞外DNA (eDNA)释放量的影响,RT-PCR技术检测冬凌草甲素对供试菌株ica A、cid A、agr A和sar A基因表达量的影响。【结果】冬凌草甲素对金黄色葡萄球菌生物膜形成有较强的抑制作用;冬凌草甲素能显著抑制PIA的合成,且呈浓度剂量依赖;冬凌草甲素能抑制供试菌株e DNA的释放量,其中1/4最小抑菌浓度(minimum inhibitory concentration,MIC)的冬凌草甲素作用金黄色葡萄球菌16 h后,与对照组相比,e DNA的释放量降低了48.62%;冬凌草甲素可显著抑制金黄色葡萄球菌生物膜形成相关基因的表达,其中1/2MIC的冬凌草甲素作用金黄色葡萄球菌16 h后,ica A、cid A、agr A和sar A基因的表达量分别比对照降低了91.6%、94.7%、77.6%和70.4%。【结论】冬凌草甲素通过抑制ica A和cid A基因的表达,影响PIA的合成和eDNA的释放,进而干预生物膜的形成。     

Bacterial colonization and biofilm development on minimally processed vegetables

Bacterial biofilms have been observed and reported on food and food-processing surfaces and can contribute to increased risks for product quality and food safety. The colonization of fruit and vegetables by pectynolitic bacteria like Pseudonomas fluorescens attributable to conditions such as soft rot, can also manifest as biofilms. A developed biofilm structure can provide a protective environment for pathogens such as Listeria monocytogenes reducing the effectiveness of sanitisers and other inhibitory agents. Understanding the colonization of bacteria on leaf surfaces is essential to the development of a better understanding of the leaf ecology of vegetable products. Studies of microbial colonization of leaf surfaces have been conducted using SEM and more recently using confocal microsocpy techniques. In the current study, a Leica TCS NT laser scanning confocal microscope was used to investigate biofilm formation using vital fluorescence staining on intact vegetable leaves. Reflection contrast and fluorescence three-dimensional imaging successfully delineated bacterial and biofilm morphology without disturbing the bacterial or leaf surface structure. The results demonstrate the presence and development of biofilm on the surface of lettuce. The biofilms appeared to originate on the cuticle in distinct micro-environments such as in the natural depression of the stomata, or in the intercellular junction. Bacteria also adhered to and developed biofilm colonies within an hour of contact and with clean stainless steel surfaces. Our study investigates the progression of biofilm formation from leaf colonization, and will assist in characterising the critical mechanisms of plant/host interaction and facilitate the development of improved preservation, sanitising and packaging strategies for minimally processed vegetable products.     

Food color ‘Azorubine’ interferes with quorum sensing regulated functions and obliterates biofilm formed by food associated bacteria: An in vitro and in silico approach

Quorum sensing (QS) plays a crucial role in different stages of biofilm development, virulence production, and subsequently to the growth of bacteria in food environments. Biofilm mediated spoilage of food is one of the ongoing challenge faced by the food industry worldwide as it incurs substantial economic losses and leads to various health issues. In the present investigation, we studied the interference of quorum sensing, its regulated virulence functions, and biofilm in food-associated bacteria by colorant azorubine. In vitro bioassays demonstrated significant inhibition of QS and its coordinated virulence functions in Chromobacterium violaceum 12472 (violacein) and Pseudomonas aeruginosa PAO1 (elastase, protease, pyocyanin, and alginate). Further, the decrease in the production EPS (49–63%) and swarming motility (61–83%) of the pathogens was also recorded at sub-MICs. Azorubine demonstrated broad-spectrum biofilm inhibitory potency (50–65%) against Chromobacterium violaceum, Pseudomonas aeruginosa, E. coli O157:H7, Serratia marcescens, and Listeria monocytogenes. ROS generation due to the interaction between bacteria and azorubine could be responsible for the biofilm inhibitory action of the food colorant. Findings of the in vitro studies were well supported by molecular docking and simulation analysis of azorubine and QS virulence proteins. Azorubine showed strong binding to PqsA as compared to other virulent proteins (LasR, Vfr, and QscR). Thus, it is concluded that azorubine is a promising candidate to ensure food safety by curbing the menace of bacterial QS and biofilm-based spoilage of food and reduce economic losses.     

Commonly Used Disinfectants Fail To Eradicate Salmonella enterica Biofilms from Food Contact Surface Materials

Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surfaces in food processing environments may result in biofilm formation with a risk of food contamination. Effective decontamination of biofilm-contaminated surfaces is challenging. Using the CDC biofilm reactor, the activities of sodium hypochlorite, sodium hydroxide, and benzalkonium chloride were examined against an early (48-h) and relatively mature (168-h) Salmonella biofilm. All 3 agents result in reduction in viable counts of Salmonella; however, only sodium hydroxide resulted in eradication of the early biofilm. None of the agents achieved eradication of mature biofilm, even at the 90-min contact time. Studies of activity of chemical disinfection against biofilm should include assessment of activity against mature biofilm. The difficulty of eradication of established Salmonella biofilm serves to emphasize the priority of preventing access of Salmonella to postcook areas of food production facilities.     

Dual-Serotype Biofilm Formation by Shiga Toxin-Producing Escherichia coli O157:H7 and O26:H11 Strains

Escherichia coli O26:H11 strains were able to outgrow O157:H7 companion strains in planktonic and biofilm phases and also to effectively compete with precolonized O157:H7 cells to establish themselves in mixed biofilms. E. coli O157:H7 strains were unable to displace preformed O26:H11 biofilms. Therefore, E. coli O26:H11 remains a potential risk in food safety.