תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםThamburaj, 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.
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.
