Thamburaj, S. - Department of Biotechnology, Faculty of Engineering and Technology, PRIST Deemed to Be University, Tamil Nadu, India
Ramaraj,  E. - Department of Biotechnology, Faculty of Engineering and Technology, PRIST Deemed to Be University, Tamil Nadu, India
Sethupathy, S. - Biofuels Institute, School of Environmental and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
Kamalanathan, C. - Department of Food Safety and Quality Testing, Indian Institute of Food Processing Technology, Tamil Nadu, India.
Raji, A.- School of Chemical Engineering, Yeungnam University, South Korea
Rajasekharan, S.K. - Centre for Research and Development, PRIST Deemed to Be University, Thanjavur, Tamil Nadu, India; School of Chemical Engineering, Yeungnam University, South Korea; Department of Food Sciences, Institute of Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel

Annihilation of biofilm forming bacterial pathogens is a challenging aspect in seafood and aquaculture industries. Microbes growing as biofilms cause deleterious effects on food products leading to food spoilage or loss of shelf life. As a measure to fight biofilms, agents that prevent/disrupt biofilms are recurrently screened. The study exemplifies the bactericidal and biofilm disruption potentials of a plant derived compound, diphyllin, against fish pathogens that colonizes Oreochromis mossambicus and Oreochromis niloticus. Precisely, diphyllin disrupted Salmonella typhi biofilms by triggering reactive oxidative species (ROS). Diphyllin-induced ROS had satisfactory correlation with S. typhi cell membrane damage and intracellular DNA degradation profiles providing a putative mechanistic model. In conclusion, the study identifies diphyllin as a therapeutic and dispersal agent aimed at biofilms formed by food-borne pathogens that persistently plague food processing and aquaculture settings.