Anti-quorum sensing activity of spice oil nanoemulsions against food borne pathogens
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- 作者：Gopu Venkadesaperumal ; Sambrey Rucha ; Kothandapani Sundar ; Prathapkumar Halady Shetty ; pkshalady@yahoo.co.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Quorum quenching ; Nanoemulsion ; Ultrasonic emulsification ; Anti-biofilm ; Essential oil
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：225-231
- 全文大小：1611 K
文摘
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Nanoemulsions were formulated using essential oils of spices to screen its anti-QS activity.
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QSI activity of nanoemulsions were assessed against food borne pathogens and a bio-sensor.
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QSI activity was demonstrated using in-vitro techniques like biofilm formation & EPS production.
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Formulations efficiently inhibited biofilm formation & EPS production of test pathogens.
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Spice oil nanoemulsion can act as efficient QS-based antibacterial/anti-biofilm agents.