Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli

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Autor(es): dc.contributorUniversity of Western Sao Paulo-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorSilva, Hevelin Regiane Augusto-
Autor(es): dc.creatorde Souza, Gabrielle Messias-
Autor(es): dc.creatorFernandes, José Diego [UNESP]-
Autor(es): dc.creatorConstantino, Carlos José Leopoldo [UNESP]-
Autor(es): dc.creatorWinkelstroter, Lizziane Kretli-
Data de aceite: dc.date.accessioned2022-02-22T00:28:23Z-
Data de disponibilização: dc.date.available2022-02-22T00:28:23Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-019-04134-5-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199811-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199811-
Descrição: dc.descriptionThis study aimed to evaluate the influence of capsaicin and ascorbic acid on the physiology of biofilm formation and dispersion. The influence of the E. coli ATCC 25922 biofilm and five E. coli isolates were observed in the presence of sodium hypochlorite 2.5 mM and subinhibitory concentrations of capsaicin (7 mM) and ascorbic acid (100 mM). The cells counts were performed through standard plaque count and the architecture visualized by confocal microscopy. The proteins, carbohydrates, and DNA present in the biofilm matrix were also quantified. There was a reduction in adhered cells in the presence of capsaicin (7 mM) and ascorbic acid (100 mM) in the biofilm formation kinetics, however, regarding the dispersion, only capsaicin altered the biofilm, data confirmed by confocal fluorescence microscopy (p < 0.05). It was noted that the matrix composition is dynamic and may be affected by changes in growth conditions such as the presence of antimicrobial substances.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionHealth Sciences Faculty University of Western Sao Paulo, 700, Jose Bongiovani St.-
Descrição: dc.descriptionSchool of Technology and Applied Sciences (FCT) Sao Paulo State University (UNESP), 305, Roberto Simonsen St.-
Descrição: dc.descriptionSchool of Technology and Applied Sciences (FCT) Sao Paulo State University (UNESP), 305, Roberto Simonsen St.-
Descrição: dc.descriptionFAPESP: FAPESP (2017/05989-1)-
Descrição: dc.descriptionFAPESP: FAPESP 2013/14262-7-
Formato: dc.format1013-1020-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAdhesion-
Palavras-chave: dc.subjectCarbohydrate-
Palavras-chave: dc.subjectConfocal microscopy-
Palavras-chave: dc.subjectDNA-
Palavras-chave: dc.subjectProtein-
Título: dc.titleUnravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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