Inactivation of Staphylococcus aureus by Levulinic Acid Plus Sodium Dodecyl Sulfate and their Antibacterial Mechanisms on S. aureus Biofilms by Transcriptomic Analysis.


Journal

Journal of food protection
ISSN: 1944-9097
Titre abrégé: J Food Prot
Pays: United States
ID NLM: 7703944

Informations de publication

Date de publication:
03 2023
Historique:
received: 26 09 2022
revised: 14 01 2023
accepted: 18 01 2023
entrez: 14 3 2023
pubmed: 15 3 2023
medline: 16 3 2023
Statut: ppublish

Résumé

The combination of levulinic acid (LVA) and sodium dodecyl sulfate (SDS) in recent years has shown a considerable potential to use as an antimicrobial intervention. The objectives of this study were to evaluate the antimicrobial efficacy of the combination against Staphylococcus aureus in both planktonic and biofilm states and to investigate the transcriptional changes in S. aureus biofilms coincubated with sublethal concentrations of LVA and/or SDS. The minimum inhibitory concentrations (MICs) of LVA and SDS determined by the microdilution method were 3.125 and 0.039 mg/mL, respectively. An additive bacteriostatic interaction (fractional inhibitory concentration index = 1) between the two compounds was observed by the checkerboard assay, whereas a synergistic bactericidal activity was displayed by the time-kill assay. The biomass and viable cells in the biofilms were reduced by both antimicrobials either alone or in combination in a dose-dependent manner. Transcriptomics indicated that more differentially expressed (DE) genes were observed in the biofilm treated with SDS (103 up- and 205 downregulated DE genes) and LVA + SDS (187 up and 162 down) than that coincubated with LVA (34 up and 32 down). The SDS and LVA + SDS treatments mainly affected the expression of genes responsible for cell surface proteins, virulence factors, adhesins, and capsular polysaccharides. Both the antibiofilm assay and the transcriptomics indicated that SDS, not LVA, was the major chemical contributing to the antibacterial efficacy of the combination. This study reveals the behavioral responses and protective mechanisms of S. aureus to LVA and SDS applied individually or in combination.

Identifiants

pubmed: 36916557
pii: S0362-028X(23)06719-4
doi: 10.1016/j.jfp.2023.100050
pii:
doi:

Substances chimiques

Sodium Dodecyl Sulfate 368GB5141J
levulinic acid RYX5QG61EI
Anti-Bacterial Agents 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

100050

Informations de copyright

Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interests The authors declare that we have no known financial interests or personal relationships with other people or organizations that could inappropriately influence this work.

Auteurs

Xiaoxue Yan (X)

College of Food Science, Southwest University, 2 Tiansheng Rd, Beibei, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, 400715, China.

Yiwei Xu (Y)

College of Food Science, Southwest University, 2 Tiansheng Rd, Beibei, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, 400715, China.

Cangliang Shen (C)

Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.

Dong Chen (D)

College of Food Science, Southwest University, 2 Tiansheng Rd, Beibei, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, 400715, China. Electronic address: chendo@swu.edu.cn.

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Classifications MeSH