Abstract Coumarins have been shown to possess antimicrobial, anti-quorum sensing and anti-biofilm properties against a wide range of pathogenic bacteria. This study aimed to shed light on the effects of non-substituted coumarin on biofilm formation by the foodborne pathogen Salmonella Typhimurium. Additionally, its efficacy was tested in combination with another potent anti-biofilm agent, resveratrol. Coumarin inhibited biofilm formation for prolonged periods in millimolar concentrations with marginal effects on planktonic growth. It attenuated curli and cellulose production, likely by downregulating the transcript levels of major biofilm formation genes csgD, csgA and adrA. Coumarin further restricted motility in a dose-dependent manner. In addition, coumarin with resveratrol exhibited improved anti-biofilm properties compared with the individual compounds alone. Thus, coumarin alone or with resveratrol can be employed for inhibiting biofilms in food storage and processing units.

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深入了解香豆素介导的鼠伤寒沙门氏菌生物膜形成抑制

摘要 香豆素已被证明对多种病原菌具有抗菌、抗群体感应和抗生物膜特性。本研究旨在阐明非取代香豆素对食源性病原体鼠伤寒沙门氏菌生物膜形成的影响。此外，还结合另一种有效的抗生物膜剂白藜芦醇测试了其功效。香豆素在毫摩尔浓度下长时间抑制生物膜形成，对浮游生物生长有边际影响。它减弱了卷曲和纤维素的产生，可能是通过下调主要生物膜形成基因 csgD、csgA 和 adrA 的转录水平。香豆素以剂量依赖性方式进一步限制运动。此外，与单独的单个化合物相比，香豆素和白藜芦醇表现出更好的抗生物膜特性。因此，香豆素单独或与白藜芦醇可用于抑制食品储存和加工单元中的生物膜。