Salmonella Fimbriae: What is the Clue to Their Hairdo?

Fimbriae are important virulence factors for Salmonella pathogenesis. They mediate adhesion to host cells (including plants), food, stainless steel and much more. The fimbrial systems are organised in gene clusters of four to fifteen genes that code for structural, assembly and regulatory proteins. There are three kinds of fimbriae depending on their mode of assembly. The chaperone/usher (CU) fimbriae use a dedicated chaperone and usher protein to coordinate the subunit biogenesis on the cell surface. The curli fimbriae are assembled by nucleation/precipitation pathway. The type IV fimbria assembly requires a transmembrane apparatus and ATP to energise the reaction. Several fimbriae are conserved among Salmonella serovars, while some are present in a limited set or only specific serovars. Expression and regulation of fimbrial genes are not well understood, and most Salmonella fimbriae are poorly expressed during in vitro culture, which further complicates research concerning their regulation and role during infection. However, Salmonella fim gene cluster, coding for type-1 fimbriae, was widely studied and presents its own set of regulators. Investigating fimbrial distribution, expression and regulation will further elucidate their roles in bacterial pathogenesis and host specificity. Furthermore, fimbriae are important for developing efficient diagnostic tests and antimicrobial strategies against Salmonella

Combined effect of ultrasound stimulations and autoclaving on the enhancement of antibacterial activity of ZnO and SiO₂/ZnO nanoparticles

This study investigates the antibacterial activity (ABA) of suspensions of pure ZnO nanoparticles (ZnO-NPs) and mesoporous silica doped with ZnO (ZnO-UVM7), as well as electrospun nanofibers containing those nanoparticles. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of these two materials were also determined under the same conditions. The results showed a concentration-dependent effect of antibacterial nanoparticles on the viability of Escherichia coli (E. coli). Moreover, the combination of the stimulations and sterilization considerably enhanced the antimicrobial activity (AMA) of the ZnO suspensions. Poly (lactic acid) (PLA) solutions in 2,2,2-trifluoroethanol (TFE) were mixed with different contents of nanoparticles and spun into nonwoven mats by the electrospinning process. The morphology of the mats was analyzed by scanning electron microscopy (SEM). The amount of nanoparticles contained in the mats was determined by thermogravimetric analysis (TGA). The obtained PLA-based mats showed a fibrous morphology, with an average diameter ranging from 350 to 450 nm, a porosity above 85%, but with the nanoparticles agglomeration on their surface. TGA analysis showed that the loss of ZnO-NPs increased with the increase of ZnO-NPs content in the PLA solutions and reached 79% for 1 wt % of ZnO-NPs, which was mainly due to the aggregation of nanoparticles in solution. The ABA of the obtained PLA mats was evaluated by the dynamic method according to the ASTM standard E2149. The results showed that, above an optimal concentration, the nanoparticle agglomeration reduced the antimicrobial efficiency of PLA mats. These mats have potential features for use as antimicrobial food packaging material

Mechanism of action of electrospun chitosan-based nanofibers against meat spoilage and pathogenic bacteria

This study investigates the antibacterial mechanism of action of electrospun chitosan-based nanofibers (CNFs), against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Listeria innocua, bacteria frequently involved in food contamination and spoilage. CNFs were prepared by electrospinning of chitosan and poly(ethylene oxide) (PEO) blends. The in vitro antibacterial activity of CNFs was evaluated and the susceptibility/resistance of the selected bacteria toward CNFs was examined. Strain susceptibility was evaluated in terms of bacterial type, cell surface hydrophobicity, and charge density, as well as pathogenicity. The efficiency of CNFs on the preservation and shelf life extension of fresh red meat was also assessed. Our results demonstrate that the antibacterial action of CNFs depends on the protonation of their amino groups, regardless of bacterial type and their mechanism of action was bactericidal rather than bacteriostatic. Results also indicate that bacterial susceptibility was not Gram-dependent but strain-dependent, with non-virulent bacteria showing higher susceptibility at a reduction rate of 99.9%. The susceptibility order was: E. coli > L. innocua > S. aureus > S. Typhimurium. Finally, an extension of one week of the shelf life of fresh meat was successfully achieved. These results are promising and of great utility for the potential use of CNFs as bioactive food packaging materials in the food industry, and more specifically in meat quality preservation

Antibacterial activity of neat chitosan powder and flakes

This study investigates the antibacterial activity of neat chitosan powder and flakes against three different bacterial species, Escherichia coli, Listeria innocua and Staphylococcus aureus, which are frequent causes of food spoilage. The effect of chitosan concentration and purity, as well as the influence of temperature, ionic strength (salt) and impact of a solid physical support in the medium are examined. Results show that the antibacterial activity of neat chitosan: (i) requires partial solubilisation; (ii) can be promoted by environmental factors such as adequate temperature range, ionic strength and the presence of a solid physical support that may facilitate the attachment of bacteria; (iii) depends on bacterial species, with a sensitivity order of E. coli > L. innocua > S. aureus; and (iv) increases with chitosan concentration, up to a critical point above which this effect decreases. The latter may be due to remaining proteins in chitosan acting as nutrients for bacteria therefore limiting its antibacterial activity. These results on the direct use of chitosan powder and flakes as potential antimicrobial agents for food protection at pH values lower than the chitosan pK(a) (6.2-6.7) are promising