Researchers from the Biological Research Center of the Northwest, the Autonomous University of Nuevo León, the Food and Development Research Center AC and the University of Girona evaluated the protective effects of a cocktail of bacteriophages in L. vannamei post larvae against Vibrio bacteria. The scientists found that treating the PLs with bacteriophages kept Vibrio infections at bay and reduced their concentrations in culture water – without harming the surrounding bacterial communities.
Vibrio populations and bacteriophages
Vibrio bacteria are widely disseminated in ocean environments and several Vibrio species are responsible for disease outbreaks in marine animals – especially penaeid shrimp, different fish species and molluscs. Some strains of V. harveyi and V. campbellii have been implicated in disease outbreaks in shrimp hatcheries and grow-out facilities around the world. They’ve also been associated with coral infections.
“We used culture-dependent and culture-independent approaches to explore their effects on bacterial communities associated with shrimp post larvae,” the researchers said. According to the results of the study, administering the phage cocktail drastically reduced Vibrio counts in both in vitro and in vivo environments.
Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are completely successful. This study aims to evaluate the effectiveness of quercetin as a food additive in reducing V. parahaemolyticus biofilm formation on stainless-steel coupons (SS) and hand gloves (HG) as well as testing its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 220 µg/mL, the tested quercetin exhibited the lowest bactericidal action without visible growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against V. parahaemolyticus was examined. Control group was not added with quercetin. With increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagellar motility (flaA, flgL), biofilm formation (vp0952, vp0962), virulence (VopQ, vp0450), and quorum-sensing (aphA, luxS) were all dramatically suppressed. Quercetin (0–110 μg/mL) was investigated on SS and HG surfaces, the inhibitory effect were 0.10–2.17 and 0.26–2.31 log CFU/cm2, respectively (p < 0.05). Field emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Additionally, there was a significant difference between the treated and control groups in terms of motility (swimming and swarming). According to our research, quercetin produced from plants should be employed as an antibiofilm agent in the food sector to prevent the growth of V. parahaemolyticus biofilms. These results indicate that throughout the entire food production chain, bacterial targets are of interest for biofilm reduction with alternative natural food agents in the seafood industry. View Full-Text
Food-borne illnesses caused by Vibrio vulnificus can occasionally result in mild gastrointestinal disturbances in healthy individuals, but also in severe non-intestinal disturbances (generalized infection / sepsis) in susceptible or affected persons. pre-existing chronic conditions. In addition, skin infections are likely to occur from pre-existing wounds when handling the products.