Related Experiment Video

Updated: May 15, 2025

Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases
07:47

Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases

Published on: January 1, 2016

10.6K

Flavourzyme Suppresses Pseudomonas aeruginosa Biofilms by Targeting Motility, Quorum Sensing, and Virulence Genes

Shamsun Nahar1,2,3, A G M Sofi Uddin Mahamud1,2,4, Ah Jin Cho1,2

  • 1Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea.

Current Microbiology
|April 10, 2025
PubMed

Insights

Flavourzyme, a food-grade enzyme, effectively prevents Pseudomonas aeruginosa biofilms by inhibiting cell motility and quorum sensing. This enzyme shows significant potential for food preservation applications.

Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Pseudomonas aeruginosa biofilms pose a significant threat in food and biomedical industries.
  • Developing effective antibiofilm strategies is crucial for public health and food safety.

Purpose of the Study:

  • To investigate the antibiofilm potential of Flavourzyme, a food-grade peptidase, against Pseudomonas aeruginosa.
  • To determine the efficacy of Flavourzyme in preventing biofilm formation and its mechanisms of action.

Main Methods:

  • Flavourzyme's effect on P. aeruginosa biofilm formation was assessed using the MBEC™ biofilm-forming device.
  • Minimum inhibitory concentration (MIC) was determined.
  • Cell motility, quorum sensing (QS) molecule biosynthesis, and gene expression were analyzed.

Main Results:

  • Flavourzyme at 1x MIC demonstrated bactericidal activity against P. aeruginosa.
  • At 0.125x MIC, Flavourzyme inhibited over 4.5 log CFU/peg of biofilm.
  • Significant reduction in cell motility and QS molecules (N-acyl-homoserine lactones) was observed at 0.06x MIC, with undetectable levels at 0.125x MIC.
  • Flavourzyme at ≥0.06x MIC suppressed genomic expressions of QS and virulence-regulating genes.

Conclusions:

  • Flavourzyme is a potent antibiofilm agent against P. aeruginosa.
  • Specific concentrations of Flavourzyme are recommended for effective use in food preservation to combat P. aeruginosa biofilms.

More Related Videos

Quantifying the Effects of Antimicrobials on In vitro Biofilm Architecture using COMSTAT Software06:18

Quantifying the Effects of Antimicrobials on In vitro Biofilm Architecture using COMSTAT Software

Published on: December 14, 2020

3.2K
Microtiter Dish Biofilm Formation Assay03:57

Microtiter Dish Biofilm Formation Assay

Published on: January 30, 2011

108.3K

Related Concept Videos

Antimicrobial Proteins01:23

Antimicrobial Proteins

Antimicrobial proteins are important components of the immune system. They aid the body in combating pathogens by either killing them directly or hindering their replication processes. Four main types of antimicrobial substances are interferons, the complement system, iron-binding proteins, and antimicrobial proteins.
Interferons
Interferons (IFNs) are proteins produced by lymphocytes, macrophages, and fibroblasts infected with viruses. While IFNs cannot prevent viruses from entering and...
751
Surface Membrane Barriers01:18

Surface Membrane Barriers

The skin and mucous membranes serve as the primary line of defense against pathogens by providing both physical and chemical protection. These barriers are essential in preventing the entry and establishment of microbes, thereby maintaining the integrity of the host.
The outer layer of the skin, the epidermis, is a robust barrier comprising layers of closely packed keratinized cells. This dense arrangement prevents microbes from penetrating the body. The periodic shedding of epidermal cells...
693